Plum Shrub Cocktail

Yesterday we all got together and made a plum shrub, and now we’re ready to put it to good use. That’s right. It’s cocktail time.  You didn’t think I was gonna leave you hanging, did you? In addition to adding a depth of flavor, a shrub brings balance to a cocktail in place of other more traditional ingredients like simple syrup and citrus. For this cocktail I wanted to use a fair amount of our hard-earned plum shrub. In turn, I countered the sharpness of the vinegar with a sweet bourbon, then layered in a bit of nuttiness with a dry sherry. The cool part is that the flavor or the shrub is constantly evolving. Two weeks from now, when the vinegar has mellowed and the shrub ia a bit sweeter, you may think about switching the bourbon for a rye. Or, maybe even add a dash of bitters. You see how great shrubs are? Pretty magical stuff, indeed.

Ingredients:

• 2 oz bourbon


• 3/4 oz plum shrub


• 1/4 oz dry Amontillado sherry


• 1 large/oversized cube of ice


• slice of plum for garnish

Add all the ingredients to a mixing glass.

Fill your mixing glass with ice.

Stir for a full 30 seconds. Sometimes good things take time.

Insert the large ice cube into an old fashioned glass.

Strain your cocktail over ice and garnish with a slice of fresh plum.

I think we put our shrub to good use. Enjoy!

 

Plum Shrub Cocktail

Plum Shrub Cocktail

Elixir Bloody Mary

ABOUT THE ELIXIR BLOODY MARYCOCKTAIL

San Francisco bartender and Liquor.com advisory board member H. Joseph Ehrmann says this is the world’s best Bloody Mary recipe.

INGREDIENTS IN THE ELIXIR BLOODY MARYCOCKTAIL

• Old Bay Seasoning


• 2 oz Square One Organic Vodka


• 4 shakes (about 1 tsp) Dried dill


• 4 shakes (about 1 tsp) Ground white pepper


• 4 shakes (about 1 tsp) Celery salt


• 2 dashes Worcestershire sauce


• 2 dashes Tabasco Sauce


• About .5 oz Elixir Juice (a mixture of olive brine, dill pickle brine and various other pickle brines) or pickle brine


• Juice of 1 lemon wedge


• 1 tsp Prepared horseradish


• 4 oz Tomato juice

Garnish:Kosher dill pickle and cooked thick-cut bacon slice

Glass:Pint

HOW TO MAKE THE ELIXIR BLOODY MARYCOCKTAIL

Coat the rim of a pint glass with Old Bay Seasoning. Add the remaining ingredients to a shaker and fill with ice. Shake lightly—you want to mix the ingredients without melting too much of the ice—and pour (unstrained) into the prepared glass. Garnish with a kosher dill pickle spear and a cooked slice of thick-cut bacon. Don’t use a straw; drink from the rim in order to get a little of the Old Bay with each sip.

Elixir Bloody Mary

Elixir Bloody Mary

it’s all just peachy

I am realizing that if I wait for the “perfect” time to sit down and compose a post {or do anything, for that matter}, that moment may never happen.  Well, here I am – another cocktail post, and another day closer to a finished kitchen!  The kitchen is still unusable, so that means donating surplus vegetables to friends, still washing dishes in the bathroom sink, and striving to make the fastest and easiest-to-clean-up summer treats.  We have done a lot of eating out lately, and I am actually ready for a full-on cleanse of some sort very soon.  I have found that simply selecting a glass, grabbing my muddler, and making a trip to the garden or the store have made some of the most delicious summer cocktail moments of the summer…nice respites in the midst of some serious chaos.

Ingredients for the It’s All Just Peachy Mojito

• 1 peach, pitted, and sliced (into, maybe, ten pieces)


• juice from one lime


• handful of fresh mint leaves


• 1-2 teaspoons raw sugar


• 1.5 ounces rum (spiced or white – I used 10 Cane, one of my favorites)


• club soda

Steps for making the It’s All Just Peachy Mojito

1. In a mixing tin, muddle the peach slices, lime juice, raw sugar, and mint leaves.


2. Pour in rum and a few ice cubes.


3. Shake the tin to incorporate.


4. Pour into a tall or “collins” glass.


5. Top with more ice.


6. Finish with soda water.


7. Garnish with a sprig of fresh mint.


8. Sit back, deeply sigh, think of something you’re grateful for, and take a long, slow sip.


9. 
   



 



it’s all just peachy


it’s all just peachy

At a Glance:

Prep Time:

15 minutes

Servings:

6

Our version of the Bloody Mary is perfect for brunch parties. Prep the seasoned tomato juice mix and the garnish platter the night before, and stash them in the fridge to chill.

Ingredients:

2 Tbsp kosher salt

1 Tbsp coarsely ground black pepper

1 Tbsp cayenne pepper

4 cups (32oz) tomato juice, chilled

4 cloves garlic, peeled and minced

6 to 12 rings Lindsay® Hot Sliced Jalapeno Peppers, chopped

1/4 cup diced Lindsay® Red Roasted Peppers (about 1 pepper)

2 oz freshly squeezed lemon juice (from about 1 medium lemon)

2 Tbsp (1 oz) Worcestershire sauce

2 Tbsp (1 oz) brine from Lindsay® Hot Sliced Jalapeno Peppers

1 Tbsp prepared horseradish

2 teaspoons cracked black pepper

12 oz vodka

Directions:

Stir together the salt, pepper, and cayenne in a small bowl. Transfer to a saucer or a small plate and set aside.

Place all remaining ingredients except vodka in a blender and blend until combined. Chill overnight if possible.

Prepare the garnish platter:

• Celery stalks, trimmed at the bottom


• Lindsay® Naturals Green Ripe California Olives or Lindsay® Pitted Spanish Manzanilla Olives


• Lindsay® Greek Kalamata Olives or Lindsay® Black Ripe Olives


• Lindsay® Golden Greek Pepperoncini and/or Lindsay® Hot Chili Peppers


• Lindsay® Mixed Giardiniera and/or Lindsay® Cocktail Onions


• decorative toothpicks

Salt the rim of six 16-oz glasses: Wet the rim of the glass by dipping into a saucer of water, then dip the rim in the spicy salt mixture. Fill each glass to the rim with ice. Add 2 oz vodka to each glass, then top with Bloody Mary mix. Let each guest garnish their own drink with celery and a few toothpicks loaded with their favorite peppers, olives, cocktail onions, and giardiniera.

Nutrients Per Serving:

Calories: 183

Calories from fat: 0

Total fat: 0

Monounsaturated fat: 0

Cholesterol: 0

Sodium: 1685mg

Total Carbohydrates: 10.8g

Dietary Fiber: 1.8g

Protein: 1.8g

Bloody Mary Deluxe

Bloody Mary Deluxe

Raspberry Fig Prosecco Punch

I had to share this with you while there are still gobs of fresh figs and raspberries in the stores (and in my yard!)

I absolutely love a light bubbly prosecco cocktail and this one is perfect for a late Summer gathering. It is so pretty and fruity, but not too sweet. I love the addition of the brilliant red-pink raspberry syrup, but you could certainly just lace the chilled prosecco with the fresh fruit on its own.

I am thinking that a couple of you might be interested in a simple and delicious drink like this for all of the gatherings this coming weekend. Please enjoy!

 

Recipe: Raspberry Fig Prosecco Punch

Ingredients

• 2 Tablespoons Raspberry Simple Syrup


• 6 fresh raspberries


• 1 large fig thinly sliced


• chilled prosecco


• Raspberry Simple Syrup


• 1 cup sugar


• 1 cup water


• 1 cup raspberries

Instructions

1. For the Simple Syrup combine the sugar, water and raspberries in a small pot and simmer until the sugar dissolves and the syrup thickens- about 5-7 minutes. Strain the syrup and discard the pulp. Refrigerate the syrup for up to two weeks.


2. In two chilled glasses put a tablespoon of syrup in each glass, and split the raspberries and figs between them. Fill the glass with chilled prosecco.

Preparation time: 2 minute(s)

Cooking time: 7 minute(s)

Number of servings (yield): 2

Raspberry Fig Prosecco Punch

Raspberry Fig Prosecco Punch

 

Apple Cider Sangria

Ingredients:

• 1 bottle (standard size) of pinot grigio


• 2 1/2 cups fresh apple cider


• 1 cup club soda


• 1/2 cup ginger brandy


• 3 honey crisp apples, chopped


• 3 pears, chopped

Directions:

• Combine all ingredients together and stir, stir, stir.


• Refrigerate for an hour or so (or longer!) before serving.

Apple Cider Sangria

Apple Cider Sangria

LITTLE TYBEE LATITUDE

Little Tybee Latitude

Yield: 1 cocktail

Glassware: Old-fashioned or similarly sized heavy bottom rocks glass

Tools: Cocktail, muddler, and swizzle stick or cocktail straw

Ingredients:

3-4 fresh basil leaves (roughly torn)

1/2 fl. oz. (15ml) fresh grapefruit juice

1 dash simple syrup

1 1/2 fl. oz. (45ml) gin

1 splash tonic water, or to taste

Instructions:

1. Add the basil, grapefruit juice, and simple syrup to the glass.

2. Use a long handled cocktail muddler to crush the basil until well bruised.

3. Fill the glass with medium ice cubes.

4. Pour the gin over the ice and stir gently with a swizzle stick or cocktail straw; top with a splash of tonic water, to taste.

LITTLE TYBEE LATITUDE

LITTLE TYBEE LATITUDE

Cherry Bourbon Lemonade #SundaySupper

Shake up some Cherry Bourbon Lemonade and enjoy the rest of summer with this sweet-tart drink. 

I wasn’t kidding when I said the other day I’m not ready to give up my summer fruit.  Another summer has passed us by and somehow I feel like I still haven’t made the most of it.  Why is it I only made it to the beach while on vacation but not at home? Or how about a trip to Eastern Long Island to visit the wineries?  Two summers in a row and I still never found the time!  Let’s also talk about the fact that cherries barely made an appearance in my house this summer!  Shameful!

Since it seems like New York switched seasons on us a bit and gave a chilly August and now a hot Labor Day weekend, I’m just going to pretend that there is still time to squeeze in all that I’m meant to do. After all, summer isn’t actually over for a few more weeks! So yes, I’m going to continue to make my fruity cocktails and continue to say “hey let’s go to the beach”! Although in reality, only the cocktail will happen!

So how will you spend your Labor Day? Reminiscing about your summer or perhaps throwing or attending a backyard party? Whatever you end up doing #SundaySupper will take care of the food part and don’t forget to mix up a big batch of Cherry Bourbon Lemonade.

5.0 from 3reviews

 

 

Cherry Bourbon Lemonade #SundaySupper

 

Author: Susan Palmer

Recipe type: Drinks

 

Ingredients

• 1½oz simple syrup (see notes for recipe)


• 1½oz fresh lemon juice – about 2 lemons


• 1½oz bourbon


• 4 fresh cherries, pitted and halved, plus extra for garnish


• 3 dashes of bitters


• sparkling water or club soda


• ice

 

Instructions

1. In a cocktail shaker filled with ice pour in the simple syrup, lemon juice and bourbon. Shake well.


2. In a collins glass, add the cherries and bitters and muddle together just until the cherries start to release some juice.


3. Fill the glass with ice and strain the cocktail from the shaker into the glass. Top with sparkling water or club soda.


4. Garnish with additional cherries, a lemon slice and a twist of lemon peel.

 

Notes

To make simple syrup – in a small saucepan over medium heat, mix equal parts sugar and water until the sugar dissolves. For two cocktails ¼ cup sugar and water will provide enough syrup.

 

 

 

Cherry Bourbon Lemonade #SundaySupper

Cherry Bourbon Lemonade #SundaySupper

2013年9月10日星期二

Plum Sage Bourbon Smash Cocktail

The first printed record of a “smash” cocktail is found in the 1862 publication, How to Make Mixed Drinks, or the Bon-Vivant’s Companion, by Jerry Thomas. The original Whiskey Smash is very similar to a traditional julep, with the primary difference being that the fruit and aromatics are more aggressively muddled.

In recent years, there has been a resurgence of pre-Prohibition Era cocktails in popular culture. Many of the finest bars, pubs and clubs have been bringing back historical cocktails like the Smash, the Bee’s Knees and the Pink Lady. Many early cocktails utilized raw egg whites to add a certain viscosity and buoyancy to the drinks.

This is a garden-fresh variation of a smash, replacing whiskey with small batch bourbon and showcasing the unique flavor pairing of plum and sage. Strained straight into a glass yields a cocktail that is thick and pulpy. The addition of ice and a splash of soda will significantly lighten the mouth-feel of the Plum Sage Bourbon Smash. Although we’ve chosen black plums and orange bitters, there is no reason why you can’t mix it up and experiment with other plum varietals and one of the hundreds of bitters flavors available on the market today.

Recipe: Plum Sage Bourbon Smash

Ingredients

• 
  1.5 oz. Woodford Reserve or other small batch bourbon


• 1 fresh black plum (other varietals also work)


• 3-4 fresh sage leaves


• a few drops simple syrup


• 2-3 shakes Orange Bitters


• Ice


• Cocktail Shaker

Instructions

1. Mash plum, simple syrup & torn sage leaves in bottom of shaker


2. Add enough ice to fill shaker


3. Add bourbon


4. Add bitters


5. Shake vigorously


6. Strain into clean, chilled glass


7. Serve with sage leaf & plum wedge as garnish

Variations

Simple syrup can be replaced with sugar of your choice. This drink can be served over the rocks and topped with a splash of soda for a lighter taste.

Preparation time: 5 minute(s)

Number of servings (yield): 1

My rating 5 stars:  ★★★★★ 1 review(s)

 

Plum Sage Bourbon Smash Cocktail

Plum Sage Bourbon Smash Cocktail

2013年9月8日星期日

Blue Citrus Cocktails

Blue Citrus Cocktails

Savor the essence of a tropical island by sipping on a vibrant drink brimming with refreshing citrus flavor.

Quick to prepare and perfect for Labor Day celebrations or any occasion, this swanky drink looks even more dazzling in this Infinity Pitcher from Anchor Hocking.

When it comes to squeezing out every drop of the fleeting days of summer, this colorful drink makes it easy.

Cheers!

BLUE CITRUS COCKTAILS

4 cups lemonade, chilled

2 cups blue curacao

1/2 cup vodka

1/2 cup cold water

Juice of 1 medium lemon

Ice cubes

Tropical flowers (optional)

In a large pitcher, combine lemonade, blue curacao, vodka, water, and lemon juice; stir well. Place ice cubes in glasses; pour lemonade mixture over ice cubes. Garnish with tropical flowers, if desired. Makes 8 servings

Blue Citrus Cocktails

Blue Citrus Cocktails

2013年9月6日星期五

The Honey Deuce – US Open Cocktail with Raspberry and Peach Liqueur

by CREATIVE CULINARY on AUGUST 30, 2013

The crowd at the US Open loves aces, smashes, and rallies but my favorite thing from the Open is the Honey Deuce. The Honey Deuce is the tournament’s signature cocktail and last year alone, 60,000 of them were consumed by thirsty fans. The cocktail is credited to New York mixologist Nick Mautone in 2007 and though now firmly associated with the Grey Goose family with stations all over the event, story has it that the first year it was made with Belvedere; not so catchy a name as the Grey Goose Honey Deuce for sure! The original recipe remains unchanged though and includes vodka, fresh lemonade and Chambord Raspberry Liqueur.

 

 

Light, refreshing and typically garnished with carved balls of honeydew melon; I’ve taken a bit different path but one I think many of you would love as much as I did. I may be taking on a giant leap of faith with purists but after receiving a bottle of Grand Marnier’s Signature line of liqueurs, a fantastic Raspberry Peach potion, I just knew I had to try it in the Honey Deuce. Same lemonade if that counts but I used a favorite local vodka that is infused with honey to insure I keep the name real (the recipe just calls for a bit added to the vodka). To illuminate my switching it up I’ve got a raspberry garnish that quite frankly makes for a much prettier cocktail than honeydew; even if those greenish orbs from the original look slightly tennis ballish. This is way prettier AND tasty too; what I always strive for!

 

That Grand Marnier Raspberry and Peach business. Oh M Gee. If you love Grand Marnier at all you have got to find this stuff; seriously delish. Each year, Grand Marnier (a high-end orange brandy liqueur) releases a new flavored version as part of its Signature Collection Blend series. The first entry in the series was released in 2012 with Cherry and this year Grand Marnier Raspberry Peachwill be released in September. A combination of European raspberries and red peaches from the Ardeche region in Southern France; the new fruit flavors are combined with the traditional orange essences and a blend of Cognacs aged in French oak barrels. Packaged in a clear glass bottle to show off its deep rose-amber tint; the Raspberry Peach is a gorgeous hue. The neck wrapper includes a nice list of suggested cocktails including a Cosmo that I promise you’ll see soon.

 

While nice on the rocks; I’m looking most forward to blending it with other cocktails that typically call for Grand Marnier; it will decidedly change the nature of those drinks and that should be fun to discover…want to join me?

Until then…let’s get back to Flushing Meadows…do you have a favorite to win?

 

Print

The Raspberry Peach Honey Deuce – My Version of US Open’s Signature Cocktail

Prep Time: 5 minutes

Yield: Serves One

Ingredients

• 1.25 oz Vodka


• 1/4 tsp honey


• Fresh lemonade


• .5 oz Grand Marnier Raspberry and Peach liqueur (or premium raspberry liqueur if you want to make the original)


• Raspberries for garnish (The original calls for honeydew melon balls)

Preparation

1. Chill a hihgball glass.


2. Fill the glass with crushed ice.


3. Mix the vodka and honey and put into the glass.


4. Thread a straw with raspberries and place in glass


5. Top with lemonade to just below the rim and then add the liqueur. Stir gently.

The Honey Deuce – US Open Cocktail with Raspberry and Peach Liqueur

The Honey Deuce – US Open Cocktail with Raspberry and Peach Liqueur

2013年9月5日星期四

Unnamed 09/06/2013 (a.m.)

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  Unnamed 09/06/2013 (a.m.)

  
  

  Rooney and Kate Battle It Out in Black and White — Who’s Most Fab?
  
  Just the night before, Rooney Mara joined sister Kate on the red carpet for the premiere of her new show. Now Kate is returning the favor. The actress stepped out …

  
  


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  Rooney and Kate Battle It Out in Black and White — Who’s Most Fab?

  
  

  Just the night before, Rooney Mara joined sister Kate on the red carpet for the premiere of her new show. Now Kate is returning the favor. The actress stepped out for the NYC premiere of Rooney’s new film, Side Effects, and even followed …

  
  

  tags: Alexander+McQueen Celebrity+Style Kate+Mara Nicholas+Kirkwood Red+Carpet Rooney+Mara side+effects

  
  


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  Penfield Spring Summer 2013 Lookbook

  
  

  No. 01 / 33 Browse GalleryPenfield introduces their Spring Summer 2013 lookbook, shot in the Hamptons of all placed. Featuring new styles amongst…

  
  

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  Cheap healthy meals:Fajita-Style Quesadillas

  
  

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Posted from Diigo. The rest of my favorite links are here.

Unnamed 09/06/2013 (a.m.)

Unnamed 09/06/2013 (a.m.)

Punch à la Taylor

Credit: Khushbu ShahMAKES 9½ CUPS

INGREDIENTS

8 oz. fresh clementine juice, plus zest

8 oz. fresh lemon juice, plus zest

8 oz turbinado sugar

750 ml strong Assam tea

1 (750 ml) bottle whiskey, preferably Redbreast 12-year-old Irish whiskey

2 oz. Suze (gentian liqueur)

1 oz. tamarind nectar

Freshly grated nutmeg, for serving

Clementine peel, for garnish

INSTRUCTIONS

1. In a large punch bowl, toss the clementine zest and lemon zest with the turbinado sugar and muddle well. Let sit for one hour.

2. Add clementine juice, lemon juice, tea, whiskey, liqueur, and nectar; stir until sugar has dissolved. Strain, chill, and serve with a dash of grated nutmeg. Garnish with clementine peel, if you like.

Punch à la Taylor

Punch à la Taylor

2013年9月4日星期三

Crema di Limoncello

When Life hands you lemons, I say have a Gin and Tonic.   But when life hands you a lemon tree groaning with lemons, I say get creative with them.  Once again its lemon picking season, and this year my one and only tree has outdone itself.  Two crates of lemons and still lots to come.  I have picked them greener this year, because I have found that if I let my lemons get too big they form a very thick pith, which is not ideal for making Limocello.  Limoncello is made with the outer skin of the lemon.  If you get any pith into the mixture your limoncello will be cloudy, and perfection is what I am after .   Last year I gave you my Limoncello recipe and this year its Crema di Limoncello.

Beautiful images of Lemons with flowers and lemons with food.

{ ashleygainblog.com - hanging flowers/house of designblog.com - gerbera and lemon, other images Pinterest no source}

If you would rather buy it, and are interested in making some delicious cocktails and desserts , why not try  Sovrano Limoncello . They have delicious Limoncello and Limoncello Cream, and have some amazing recipes on their website.

And when you still have more lemons left over and dont know what to do with them,  here are 25 Alternative Uses of Lemons.

{easy cookbook recipes-lemonade/epiphanycakes.com-lemon tart/saksfifthavenue-lemon flower cake/dcwvinc.blogspot.com/-paper lemon flowers/no source-lemon pudding/lemons by SuperDewa-lemons in bowl/hardtofind.com.au/-lemon ceramic cutlery holder}

 

Crema di Limoncello

Author:

Shades of Cinnamon.com

 

Recipe type:drinks, fruit

Serves:1.5 litres

Prep time:30 mins

Cook time:30 mins

Total time:1 hour

Print

 

 

This makes just over 2.5 litres

Ingredients

• 10 lemons


• 1 bottle 750ml Vodka


• 2 litres full cream milk


• 5 cups of vanilla sugar

 

Instructions

1. To make the vanilla sugar add 1 vanilla pod to 5 cups sugar and leave in a sealed container for 2 weeks .


2. Make sure that the lemons are scrubbed to remove any waxy residue from


3. pesticides. If you are able to get organic ones , this would be the best option.


4. Zest your lemons, making sure to use only the yellow outer skin. If you go too


5. deep and take the pith it will cloud your limoncello and it will be bitter.


6. Pour the bottle of vodka into a airtight container and add the zest. Seal the


7. jar and place in a dark cupboard


8. Allow this to sit for a minimum of 10 days. I like to leave mine for at least one


9. month,but preferably three. During this time all the essential oils from the lemon are released.


10. In a sauce pan, add the milk, vanilla sugar (including the vanilla pod) and warm until the sugar is dissolved. Do not boil. Allow to cool until it has reached room temperature. Remove the vanilla pod and strain through a piece of cheesecloth.


11. Add the milk mixture to your limoncello .


12. This should be kept in the freezer for best tasting results. It will keep for 6 months (but I am sure you will have finished it long before then).

Crema di Limoncello

Crema di Limoncello

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• ▼  2013 (102)
  • ►  十一月 (4)
  • ►  十月 (56)
  • ▼  九月 (14)
    • Plum Shrub Cocktail
    • Elixir Bloody Mary
    • it’s all just peachy
    • Bloody Mary Deluxe
    • Raspberry Fig Prosecco Punch
    • Apple Cider Sangria
    • LITTLE TYBEE LATITUDE
    • Cherry Bourbon Lemonade #SundaySupper
    • Plum Sage Bourbon Smash Cocktail
    • Blue Citrus Cocktails
    • The Honey Deuce – US Open Cocktail with Raspberry ...
    • Unnamed 09/06/2013 (a.m.)
    • Punch à la Taylor
    • Crema di Limoncello
  • ►  八月 (28)

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