Tag: seasonal drinks

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The meaning of Memorial Day … and a cocktail

While summer doesn’t officially start this year until June 21st, many people are feeling summer has now begun. Memorial Day weekend has long been considered the ‘unofficial’ start of summer and is often riddled with activities and excitement. The pools open. Work places use it to differentiate summer holiday versus off-peak vacation time. And even the fashion world has made silly rules about wearing certain colors before that date. Businesses close while others use it as an opportunity to advertise big sales. And everybody looks forward to a good cook-out.

And while I love sales, the pool and a good BBQ as much as anybody, it is critical that we remember the purpose of this holiday. For many service members and their families, it is a solemn day of remembrance for their loved ones- those who have fallen while protecting the liberties we so often take for granted-those who have given their life for their country and left their loved ones feeing broken … proud, but broken.

Be it out in the field or as a result of the overwhelming burden combat has on the human mind (and a failing mental health system) the price our military pay is a heavy one. Few of us go to work accepting the idea that we will be willing to die for the cause in which we defend, including the hardworking and selfless profession of nursing. And yet somehow, we’ve become almost immune to the number of lives doing just that.

And of the soldiers who do walk away, rarely will you find one who hasn’t lost a comrade or whose mind, body and soul, aren’t marred by the scars of their battles. Our service members pay life long prices for their commitment. And it shouldn’t just be those closest to the fallen who feel that pang of loss. Every American should feel it! Memorial Day is a day for all of us to recognize the sacrifices that have been made by our soldiers.

The lives lost are many and their work is nothing less than heroic. Remember them this weekend, and every time you catch yourself taking liberty for granted. Because when you are picking up hot dogs, a wife is trying to pick up the pieces. While you stare at the TV, a mother is staring at a perfectly folded flag. And while you laugh and play, a GI silently goes through his list of losses, again. Where you see the start of summer, others see the faces that are now gone.

While this cocktail may not seem very “American” to some, I chose it for this weekend because its components spoke to me … and it’s delicious! The tropical fruit welcomes the upcoming season. The spices embody the cultural inclusion that this country was built from and fights to defend. And the heat and the burn from the pepper and alcohol remind me of the pain and burn that comes with loss. And yet, it’s the sweetness of life that allows us to tolerate the heat.

Tajin is a lime-chili spice blend often found in the international section of many groceries now. You’ll find it nearest the Latin foods. It is customary in many Central American countries to put chili powder on fruits like mango. Many cultures, Latino and Asian especially, love the way sweet and spicy combinations play on the palate. It is crucial to this recipe. So don’t leave it out! And due to our close proximity to Mexico, we have access to good tequila in the U.S too! I just love the exposure to foods and cultures that we have here.

So here’s to culture, a day off and of course to the men and women who paid the ultimate price for our liberties. Those liberties that allow me to vote, to dress the way I choose, to speak my thoughts and share my ideas … right here on this blog in fact. It allows us to worship, to protect, to create and to build in this wonderful country we call “home”. Bless this country and the lives lost to build and defend it.

Mango-jalapeño margaritas

  • 3 oz tequila
  • 1oz triple sec
  • 2 ripe mangos, juiced and pulped
  • 1 jalapeño, roasted
  • 2 Limes, juiced
  • Salt
  • Tajin (a chili lime seasoning found in the international food aisle)

Roast the jalapeño pepper (oven, grill, gas flame…doesn’t matter) until the skin blackens but not so long that it gets super soft). Once roasted, cut it in half and take about 4 slices from the center (with the seeds) and soak the slices in 3oz of tequila for several hours.

Combine the jalapeño infused tequila with the juice and pulp of the two mangos, 1oz of triple sec and the juice of the limes. Blend with an immersion blender until smooth.

Rub one of the juiced limes along the rims of the glasses and then coat the rims with salt and Tajin. Fill the glass. Serve with the top half of the roasted jalapeño and a sprinkle of Tajin as the garnish. Serve over ice. Makes 2-4 margaritas.

This recipe inspired by freutcake.com.

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Grapefruit … the strangely large citrus taking over summer drink recipes

Grapefruit … it’s the big, awkward yellow ball in the fruit isle. Too big really to sit next to its other fruit counterparts; like a 3rd grader, in the Kindergarten classroom. It’s peel is an illusion to the fruit it hides inside – either pale like a lemon or bright pink. And unlike many others, it’s not a grab and go fruit. It takes preparation before consuming. A slightly tedious job, cutting out each individual segment of the separated halves, it’s almost ceremonial. The flavor is sour and bitter at the same time; but add a little sugar and I find it to be amongst my favorite flavors. It’s been a love of mine since I was a child and nowadays, I rarely take the time, but when I do, I always wish I bought them more often.

Famed for a diet named after it in the 80s, its been less thought of in the last 2+ decades. But this summer it’s big again and it’s making its mark in the drink world!

Deep Eddy’s Ruby Red Vodka is on fire right now! A sweetened and deliciously flavored vodka, it pairs well with tonic, sprite, and club soda or quite frankly, could be sipped over ice all alone! Throw some juice at it – like pomegranate or a berry lemonade for a fruity spritzer, use it to flavor a margarita, or even turn it into a mule by combining it with ginger beer. It really is a versatile liquor.

Grapefruit beers and radlers (a beer: juice/soda combo) are also quite the thing right now! I stumbled upon Shock Top’s Ruby Fresh and it reminded me very much of a grapefruit hefeweizen I drank in Epcot’s Germany pavilion. It was delicious and it had me wishing I could buy a 12 pack of just that flavor instead of the variety pack-but the other flavors were good enough too.

Then, I discovered that that German grapefruit hefeweizen I was referring to is made by Schöfferhofer and is now being sold in bottled 6 packs! So, I ran out to buy it as well. I love them and want to stock up in case they pull them after the season!

And while all of these are excellent and easy choices. I decided that I also needed an actual cocktail.img_4568

Here goes my version of :

The Charleston Fizz

  • 3 oz Red Grapefruit Juice (I used Trader Joes)
  • 2 oz of Gin (Tangueray is my go-to)
  • 1/2 oz Elderflower syrup
  • mix and top with ice and seltzer to taste

I enjoyed this cocktail for a few reasons. Mostly, it is my new preferred breakfast drink. As a grapefruit lover, I’d much prefer this over a mimosa. It’s not overly heavy or sweet. The elderflower syrup complements the grapefruit nicely without over-powering it. And for me, Gin is better than Champagne any day! The original recipe calls for fresh tarragon, which I didn’t have – not sure how that would change my opinion of the drink.

And for those who are looking for a simpler-to-make but worthy cocktail:

The Petite Fleur

  • 1 1/2 oz white rum
  • 3/4 oz triple sec
  • 3/4 grapefruit juice

This cocktail has been dubbed “an award-winning pre-dinner cocktail”. I find it lovely; but true to a good martini, it does pack a good punch. If you’re not a drinker … stick with Deep Eddy’s and a mixer.

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Hot Chocolate … a worldly and all season treat!

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Cocoa beans drying in the sun in Grenada. This remains the preferred method of drying there.

With roots across the globe and across centuries, this bitter seed has been enjoyed as both a sweet treat and a medicinal remedy probably since before Christ walked the planet. It has truly stood the test of time and if my taste buds and recent travels serve, it’s not going anywhere any time soon!

As I mentioned in a previous post, my husband and I recently had a 12 day adventure in the Southern Caribbean. And on that trip, one of our favorite islands was Grenada. It is a poor country but their good spirits, focus on health and resourcefulness was incredibly inspiring. They are a people who truly ‘live off the land’, using every resource in its entirety, without waste. They preserve the land that sustains them and they use their plants as medicine.

Of the six islands we visited, Grenada was the only island that we took a bonafide tour in. It was a spice tour. Our tour guide rode through the Grenadian countryside pointing out innumerable plants and citing their countless uses from pain relief to a cure for IBS, treatment for insomnia and natural Viagra. We learned how they use the spices not only for cooking but also for medicine. Every part of the plant and nut is utilized. Even the shells are used as fuel, like charcoal.

Amongst the many plants and spices covered, cacao was one that was focused on. While Grenada has long been dubbed the “The Spice Isle”. It is also quickly gaining popularity as “The Caribbean Capital of Chocolate.” In fact, our tour guide informed us that both Belgium and Sweden are sending chocolatiers to Grenada to talk business. This is likely due to that fact that the fertile soil and simple but dedicated farming techniques yield a high quality cacao (or “cocoa” as they say in Grenada) which is then used to produce a high quality, organic and potent chocolate. The flavors of the neighboring plants, like nutmeg, banana and clove are also said to effect the flavors of the cocoa beans. “We don’t water our chocolate down with milk” our tour guide explained. “We give you only chocolate. And because it doesn’t have milk, it doesn’t melt in your hand. And the antioxidants it carries, promote good health.” Chocolate is known for lowering blood pressure and cholesterol. Thus, promoting good heart health as well as reducing stress hormones and eliminating free radicals in the blood. Chocolate as medicine? Now that’s something I can get down with!

Jouvay is one company that we learned supports both Grenada and the U.S.. American chocolate maker L.A. Burdick created a unique partnership with Grenadian cocoa farmers, making the farmers the majority owners of the company. The cocoa growers are also the manufacturers. They ensure the product is sustainable sourced. By keeping both the farming and the production in the country, the production is more environmentally conscious, economical and creates more jobs for the poorest country of the Caribbean. Because the famers are being paid U.S prices and have U.S marketing on their side, the farmers are compensated appropriately, the product reaches a wider consumer population, and thus, yields, higher success. Thus benefitting Grenada economically. The U.S benefits by gaining access to some of the world’s finest chocolate and its profits. You can buy Jouvay online and on Amazon and learn more about Jouvay here:  https://www.jouvaychocolate.com/partnership

While we were in Grenada, we purchased some of their wonderful spices, cocoa and of course, some Jouvay bars. The cocoa balls we bought were produced specifically for making hot chocolate, we were told. And the Jouvay bars, a mild 60% and 75% cocoa are amongst the strongest chocolate I’ve tasted … but delicious! I’ve always loved dark chocolate. As a kid I always picked the gold wrapped “Special Dark”s out of the Hershey miniature bag. I feel so worldly now! LOL

So on this snowy day in the U.S. Yes, it’s snowing here in March … I decided to put those cocoa balls to good use. I won’t bore you with the process as this form of cocoa is not readily available here. I will however give you some non-alcoholic and libation ideas for your own hot chocolate. And for those who are experiencing proper spring weather, not to worry … frozen hot chocolate is here too!

Suggested Non-Alcoholic additives for your Hot Chocolate

 

  • Peppermint – either a few drops of extract or a hard candy. As a kid I loved to stir my hot chocolate with a candy cane.
  • Chocolate – either milk or dark … stir until it melts. It makes the drink that much richer!
  • Raspberry or Orange extracts- a few drops. These fruits pair beautifully with chocolate.
  • Coconut milk-for the non-dairy consumers or simply the coconut lovers. Give it a little zip in the blender and it gets all frothy and decadent without being overly heavy.

 

Suggested Alcohol additives for your Hot Chocolate

 

  • Peppermint schnapps
  • Whipped Cream vodka
  • Frangelico
  • Kahlua
  • Bailey’s
  • Vanilla vodka
  • Caramel vodka
  • Godiva liquor

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Frozen Hot Chocolate

Prepare any one of these or your favorite hot chocolate recipes and then allow it to cool. Add to a blender with either a scoop of ice cream or just ice and blend til smooth. It’s like a chocolate milkshake of sorts!

 

Because it’s always the right season for Chocolate … Enjoy!

 

 

 

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“Painkilling” remedies from the Caribbean

In my most recent post, “An unexpected love affair,” I alluded to my experiences whilst on vacation, most particularly with the people we came to meet in various islands of the Southern Caribbean. While I admitted in that post that Puerto Rico was our most loved island of the trip, I also admitted that Grenada and Barbados left a very sweet impression on my soul. The joy, the energy and the creative spirits of the people in Grenada and Barbados made us feel welcomed and I was inspired by their lifestyle and simple nature to succeed in life and to find contentment, oftentimes despite a lack of resources and wealth.

I was particularly impressed by the Grenadian people’s ability to “live off the land” and export much of the world’s spices, despite their poverty. During our visit there, we attended a tour of a spice plantation and a nutmeg factory. We were struck by their very simple, yet effective, means of hand-collecting, sorting and packing spices … particularly nutmeg. There were no motors or machinery, just wooden sorting boxes and human hands. And yet they export a large portion of the world’s top spices around the globe.

We learned through our tour guide, that much like the natives in the US, the people of Grenada have learned to make use of every part of a plant and do not waste. In addition to the actual nutmeg seed that we use here in the states, in Grenada, the outer shell of the nutmeg seed is used for coal to build a fire. The red, fibrous wrap around the seed, called “mace” is removed, dried and used for cooking (thus deriving two spices from the same tree). And oil extracted from the leaves and bark is used for homeopathic remedies. The same is done for every plant on the island. What they harvest, they use in its entirety.

Grenadians literally have a plant-cure for everything. In the case of nutmeg, it is used to treat insomnia, promote digestion, relieve pain, and its antibacterial components are said to promote good oral health as well as detoxify the body. ( A quick internet search will explain the chemistry behind each of these uses.) In many Grenadian stands and store fronts, they sell the whole and the ground varieties of spices as well as the oil extracts. They believe very much in their benefits and pride themselves in their overall health as a nation. “We don’t use medicine”, they will tell you, “we don’t have to…” “this is natural, and it works.”

And because they believe in the natural properties of these plants and spices, they include them in many more foods them we traditionally would, here in the states. For instance, I found “Banana ketchup, flavored with nutmeg” and semi-sweet chocolate bars “60% cocoa, flavored with nutmeg”. I bought them both and they’re delicious – not over-powering or awkward tasting…just good!

But my favorite food by which to add nutmeg is a tropical cocktail called,

“The Painkiller”®

We were first introduced to “The Painkiller” in St.Croix, U.S. Virgin Islands and I was struck by its unusual, yet amazingly delicious pairing with coconut and other tropical juices. It is fuller and more complex than the over-used rum runner, lighter than the piña colada and if made correctly, still packs a good punch with that Caribbean-West Indie rum.

Upon returning home, I rushed to look up the recipe.

A google search has taught me that this now infamous cocktail of the Caribbean was first created by the owner of a tiny, waterfront bar in the British Virgin Islands, and then modified and trademarked by the founder of Pusser rum. Therefore legally I have to list Pusser rum as the rum used in this recipe. However, as I am not selling this drink or making money off this blog, I can tell you that I swapped out the rum for the dark rum I bought in Puerto Rico, as you could any dark rum you have in the house and it was just as delicious.

The Painkiller®

  • 4 parts pineapple juice
  • 1 part fresh orange juice
  • 1 part cream of coconut
  • 2 parts Pusser’s dark rum*

Shake and serve over ice with a pineapple wedge. Sprinkle nutmeg over the top (even better if it’s freshly grated).

Perhaps its the nutmeg’s natural pain-relieving qualities or perhaps it’s the rum that gives this drink its signature name. Whatever is paining you, be it physical or spiritual, I suggest you try this tropical cocktail. If the spice and the alcohol don’t take your woes away, the flavor will certainly transport you to a tropical island. Close your eyes, hear the waves, feel the breeze, and bury your worries away.

With a land so full of trees bearing these sweet fruits and powerful spices, century-old rum making techniques and the tenacity to “make-do”,  it’s no wonder the people on these islands are happy 🙂

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Cola de Mono … the tastes of Chile to warm you on frigid days

The thing that I love the most about living in a progressive part of the US is the wide exposure to world cultures. The US is in fact, “The Melting Pot” and the beautiful collection of people and cultures here is certainly one to celebrate. Due to the diversity of immigrants that built this great country, we are exposed to different religions, languages, customs, dress, and food. Along with that exposure, comes dialogue (at least it should). And the favorable side effect of dialogue is increased education and tolerance. Those persons who have lived in these culturally diverse areas, I think, often times take for granted the wide varieties of food and cultural exposure and the benefits that these offer. And those who don’t, don’t know what they’re missing. It’s not until after you visit other parts of the world, or even this country that you realize not every neighborhood has six or seven different types of cuisine at their fingertips. And it’s not until you see the way other groups of people function, that you realize there’s more than one way of doing things.

Where previous generations may have viewed certain foods, practices or languages as “weird”, newer generations are growing up and seeing them as “normal.” In my youth, Mexican, Italian and Chinese were the extent of ethnic cuisine available. My children are so blessed to be exposed to not only these but Indian, Pakistani, Afghani, Japanese, Vietnamese, Tai, Korean, African, El Salvadoran, Peruvian, Brazilian, French, Cuban … and of course… Chilean cuisine. And there’s still more for them to explore! They will grow up not only with a more expanded pallet, but with a greater knowledge of the way other people live and cook and view the world.

Food, I believe, is the greatest uniter, and sometimes just walking into a new restaurant opens the door for tolerance and acceptance. And what better time to try new restaurants and eat new food than in the cold, lonely days of winter? When frigid winds are whipping around you and the days are still short, warm havens of worldly foods are waiting to offer you refuge from the cold. If you’re afraid that you won’t like it, go for lunch, it’s usually cheaper. Talk to coworkers and classmates who come from countries that are different from yours and ask them where they go to eat and for suggestions on what to order. Nine times out of ten, I think you’ll enjoy it … and if you don’t, well even your Mom made things you didn’t like and at least you can still applaud yourself for “trying something new”.

 

So, in the spirit of a new, ethnic food/drink experience that is easy to enjoy and pairs perfectly with the winter months, I share with you “Cola de Mono”… a Chilean beverage that’s name translates to “Monkey Tail”. And I assure you, you won’t be disappointed by trying this one!

Although Cola de Mono is traditionally a holiday drink in Chile, I find it a wonderful option for any winter evening. Made with milk, it is heavy enough to be best appreciated alone or after dinner as a replacement for dessert. Spiked with potent alcohol, it’s not a drink for light-weights, and yet, the sugars and spices that are infused in it make it easy to drink and full of delicious, wintery flavor.

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Cola de Mono
Ingredients for one batch:

  • 1 whole nutmeg
  • 7 whole cloves
  • 3 whole cinnamon sticks
  • 1 gallon of milk
  • 4 TBS instant coffee
  • 1 cup sugar
  • 12 oz of alcohol (ideally Pisco- a Chilean alcohol but because it can be hard to find in the US, you could also substitute vodka, white rum or … if you’re brave, like our family … Everclear works just fine too! 😉 … whatever suites your fancy!

In a small saucepan, bring 1 1/2 cups of water with whole spices to a boil. Reduce heat and let simmer about 15-20 minutes until water has reduced to about 1 cup. Meanwhile, in a large pot, heat the gallon of milk, sugar and coffee in one-fourth segments-adding 1/4 gallon of milk, 1 TBS instant coffee and 1/4 cup sugar at a time, stirring in between each segment. Do not allow the milk mixture to boil! Once all the milk, sugar and coffee has been heated and combined, add the spiced water mixture and simmer an additional 5-10 minutes. Remove from heat. When the warm milk mixture stops steaming, add approximately 12 ounces of alcohol and a few drops of vanilla extract. Stir and chill. Serve cold (no ice). I like to leave the whole spices in the bottom of the chilled mixture for further spice infusion.

 

Like every cultural staple, every house, every person, tweaks the recipe just a bit to suit their tastes. You’ll be hard pressed to find any two recipes of Cola de Mono listed exactly the same. So feel free to add more coffee, less alcohol, more spices, less sugar … whatever makes the recipe work for you. But the one feature that you’ll consistently find, is that the recipe will never be listed as “one serving”. The “must” with Cola de Mono is that it be made in large batches to be shared and enjoyed with loved ones, sipped slow with good conversation.

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The Bitterness of the Holidays

For many people, the holidays hold a bittersweetness about them. The glitter and the lights, the delicious food and brightly wrapped packages, the gathering of friends and family, are all part of what makes the holidays a sweet and wonderful occasion that we look forward to celebrating. But along with that wonder and excitement, for many, the holidays also hold the bitterness of broken promises, missed opportunity, loss and regret. If we’re lucky, we’re able to balance the two. We’re able to see the faces of those that have gone before us in the traditions and the crafts and the baking and we give them a respectful nod or a toast. But for others, the loss they’ve experienced is on such a grand scale and the dulled edges of expected loss are sharpened so painfully with the tragic loss of a loved one gone too soon, that a balance of bitterness and sweetness is a much harder feat.

The last time that I saw my oldest brother’s face was the Christmas of 1996. He was quite ill at the time, with mental illness and substance abuse, but my 14-year-old self didn’t quite grasp the gravity of it. I knew that there wasn’t much he would use or want so I put my creative skills to use and made my first decorated cake. He loved penguins. So I created an arctic scene on a sheet cake with icing, rock candy and gummy penguins. Instead of handing him a brightly wrapped package, I handed him my heart-felt craft and I elicited from him a rare, ear-to-ear grin. That night when he left, my cool teenage self chose not to hug him or say “I love you.” My family wasn’t big on that and my adolescent immaturity made it worse. I can still see him getting out of the car and I can still remember the inner conflict I felt as he walked away and all I said was “Bye Sean”.

My memories from that Christmas couldn’t be a more fitting example of that bittersweetness that I speak of. A few weeks later, at his viewing, I later learned from his friends that he paraded that cake around town. He thought that it was just “the coolest thing” and I got “props” from my big brother’s cool friends. Still, because I chose not to display my love and affection in other ways, I’ve had to learn to live with my own regret, my own missed opportunity, my own loss.

This season, be mindful of those people who find it “hard to get into the Christmas spirit”. Take note of the people who spend their holidays alone and include them. Be patient and understanding if they’re just not jolly. Remember that even the “Grinch” had a reason for his hardened and bitter heart. We’re all on our own journey, but we’re in it together. And we almost never hit the ‘hard parts’ at the same time. Instead of wondering why someone can’t “get it together,” lend them a hand … or an ear, instead of a judgment. Stop for just a second and take a look around … to see the people who may be silently suffering, they are often the ones hurting the most. Look beyond your own circle of festivities and see how you can add a little sweetness to their situation. And instead of saying I’ll do it next year … instead of being too busy to travel, too self-righteous to make a phone call or too cool to say “I love you”, use this season as an opportunity to make memories and to make amends. Life is too fragile to be filled with regrets.

And after you’ve delivered your cookies to the shut-ins and made your phone calls and filled your homes with lonely hearts and empty bellies … find a delicious holiday drink to fill your cups … cook up something delicious and affordable to share … and start telling stories and playing games … continue old traditions and build new memories … and then, let the sweetness of the holidays slowly saturate the bitterness away. It can, if you give it time and you let it in.

 

Here’s a cocktail that I think does just that. Cranberries, alone, are a sour and bitter fruit. And whiskey is a libation known to burn as it goes down and numb what is tender. But sugar and cinnamon and citrus have been the sweeteners and the fruits of the holidays since they first began. This cocktail uses these traditional sweets to balance the bitterness of the whiskey and the cranberry to give a beautiful holiday balance. I hope you enjoy it and the remainder of your holiday season. Blessings to all and wishes for a sweetened holiday this year and the years to come – from Life, Liberty and a little bit of Libations!

 

Whiskey-Cranberry cocktail

 

  • 1 cup whiskey
  • 1/4 cup fresh-squeezed lemon juice
  • 1/4 cup fresh orange juice
  • 1/4 cup fresh squeezed lime juice
  • 4 TBs spiced-cranberry simple syrup (see below)

Combine and stir or shake. Serve over ice. Makes about 4 servings.

Spiced cranberry simple syrup

  • 1 cup pure, unsweetened cranberry juice
  • 1 cup water
  • 1 1/2 cups sugar
  • 3 cinnamon sticks

Heat in a small saucpan until sugar dissolves and liquid reduces by about 1/5. Let cool.

 

 

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Thanksgiving Leftovers? Make a drink!

thanksgiving-table

We all know about making turkey sandwiches with the leftover turkey after our annual holiday feast and perhaps you’ve even stumbled upon recipes for a turkey-stuffing-mashed potato dinner casserole or how you can turn those extra pumpkin pies into a pumpkin-oatmeal breakfast casserole … but why not make it even more festive and turn them into cocktails!!!

Below are some hilariously delicious cocktails using some common thanksgiving dishes and ingredients! Give ’em a try!

Leftover Pecan Pie – Bourbon milkshake :

  • 3 cups vanilla ice cream
  • 2 oz bourbon
  • 1/2 cup milk
  • 1/2 chopped pecan pie
  • blend and serve garnished with pie crumbles

Cranberry Margaritas :

  •  1/2 cup fresh squeezed lime juice
  • 1/2 tequila
  • 1/4 cup triple sec
  • 1 cup cranberry juice
  • a handful of fresh cranberries
  • shake and serve over ice

Candied Yam Libation :

  • 2 ounces sweet potato (or yam) puree
  • 1 1/2 ounces Cognac
  • 1/2 ounce hazelnut liqueur
  • 3 ounces hot water

Corn Milk Cocktail:

  • 1/2 cup skim milk
  • 1 cup sweet corn or cream of corn
  • 1 oz bourbon
  • 1 tsp vanilla simple syrup
  • blend in immersion blender and serve cold or slightly warmed with pinch of cinnamon
  • (this recipe was modified from its original-credits to original given below)

Pumpkin Pie Milkshake for grown-ups:

  • 1/2 cup pumpkin pie
  • 3 cups vanilla ice cream
  • 1 oz vodka
  • 1 oz dark rum
  • 1 oz hazelnut liquor
  • Blend and garnish with pumpkin pie crumbles

Hot Pumpkin Pie:

  • 2 oz pumpkin pie filling
  • 2 oz Pumpkin Baileys
  • 2 oz dark rum
  • warm in a saucepan (do not boil), pour into shaker and shake vigorously, strain into coffee mug

 

 

Credits go to:

http://www.delish.com/cooking/recipe-ideas/recipes/a44645/leftover-pecan-pie-bourbon-shake-recipe/

Cranberry Margaritas

http://www.foodandwine.com/blogs/how-transform-thanksgiving-leftovers-boozy-cocktails

http://www.swoonedmagazine.com/blog/post/signature_cocktail__40__corn_milk_cocktail

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Pumpkin Spice…plus a little liquor … makes a drink so nice!

So I've recently been informed by my diverse circle of friends that the Pumpkin Spice obsession is a "white-girl" thing… LOL! Well, I'm a white girl … so here goes!

In most cases, I prefer to stand alone in my uniqueness. Either consciously or unconsciously, I routinely defend the under-dog and resist falling in line with the masses. I am the person who avoids trends and resists supporting the most popular craze of anything. Be it popular movies, name brands, chain-restaurants, the latest heart-throb, fashion trends, ridiculous new gadgets or hip terminology, I will at times avoid things just because everyone else is obsessed with it. I avoid buying expensive drinks, standing in stupid-long lines and filling my closets with items that will be out of style in a month.

But….when it comes to  Pumpkin Spice …. I'm just one in the masses. As a child, my father always loved the spices associated with Autumn. He'd buy spiced potpourri for the house and make homemade cider with mulling spices, the old-fashioned way on the stove. Ginger-snaps, pumpkin bread and pie were staples in our house at Halloween and Thanksgiving, long before Trader Joes (whose seasonal varieties I now stalk) and flavored Oreos (gross) came onto the scene. So maybe that's why I'm more prone to join this craze … and maybe, like my friends suggest, it's just a white girl thing.

Nonetheless, I love the signature-seasonal-spice combo (which by the way tastes nothing like actual pumpkin). So it would only make sense that I would compulsively buy the autumnal libation varieties when they showed up in my local liquor stores. For years, I've enjoyed the seasonal, spicy ciders and beers that are only available this time of year; and I love me some homemade autumn sangria or warm wine prepared with mulling spices. But this year, I expanded my horizons when I discovered seasonal liquors as well. Specifically, Captain Morgan's Jack-O-Blast and Bailey's Pumpkin Spice limited edition. I mean, if I like pumpkin-spice everything else, why wouldn't I like these too!?

Armed with these two new bottles of festivities, I went on an internet search and played nightly mixology. Both of these liquors are, as they are intended to be, full of flavor and lean towards the sweet side of the spectrum. Therefore, they can be easily enjoyed alone-sipped on the rocks or as a shot. But I've also found that they can be quite lovely when paired with another ingredient or two; but no more than two. Because of their flavor, price and limited availability, I think they would be wasted in a complex cocktail. But I challenge you to prove me wrong!

So here are some nice and simple drink recipes for Captain Morgan's Jack-O-Blast and Bailey's Pumpkin Spice! Tried and true, if you like the seasonal spices of autumn or are hosting a harvest or Halloween party with adult beverages, give them a try!  I found them quite delicious!

Captain Morgan's Jack-O-Blast 

 

img_4059I've liked Captain Morgan's spiced rum since I was a young hoodlum, so this was an easy buy for me. I found this seasonal variety to be sweeter and to contain enough flavor and complexity to set it apart from the other varieties but not so much that it became overpowering. Too much of anything, even pumpkin spice, can be nauseating and off-putting. This was neither of those things and is now a welcome addition to my bar. I think it will make some nice winter libations as well as autumn ones.

 

 

  1. Pair with RumChata and drink at room temperature or on the rocks for a lovely, creamy taste of cinnamon and spice that is perfect for crisp evenings by the fire or paired with a warm bread pudding or a bitter chocolate dessert.
  2. Spike your hot apple cider (or cold) for an easy version of a hot toddy. You can use the good cider that you buy at the orchard, but I almost felt like the liquor got lost in the weight of the fresh cider. I actually prefered mine as a complex addition to the cheap instant apple cider packets that you can find near the hot chocolate in the grocery store and yielded a sweet and clear cider drink which was neither too strong nor too heavy.  It was the perfect accompanied for late night writing and paper grading ;
  3. Mixed with a sharp ginger beer and lime juice, this liquor moves off of the seasonal drink menu and yields a nice, snappy mule that can be enjoyed year-round. I used Fever Tree's ginger beer and fresh lime and paired it with a homemade asian dinner. It was cold and spicy and paired excellently with the asian cuisine, but like any mule, sipped alone works just fine too!

 

Bailey's Pumpkin Spice

 

img_4061Unlike  Captain Morgan's, I am not typically a big Bailey's fan. This was purely an impulse buy for me. Typically, thick and sweet isn't my first go-to when it comes to adult beverages. Nonetheless, it's a good addition for special occasions and entertaining. I've also discovered a few less-obvious uses for it and I'm looking forward to combining it with food as well-such as over ice cream or mixed into a cheesecake. And for those who do like Bailey's, this one is sure to be a hit!

 

 

  1. Combine with coffee and milk, add a dollop of whipped cream and a swirl of caramel and you have a decadent Bailey's Pumpkin Latte. You're sure to impress any guest with this one!
  2. For the bourbon drinkers out there – Combine with your favorite bourbon for a dessert in a whiskey glass. Drink at room temperature or on the rocks and this combo is sure to warm you up on cold nights.
  3. In a blender, mix with vanilla ice cream, vanilla vodka and a 1/2 tsp of pumpkin pie spice. This recipe is based on a suggestion by Martha Stewart and makes a milkshake that is both easy to drink and easy to get accidentally drunk off of. It has enough spice that you notice it without giving you pumpkin-spice overload.

 

For all my Pumpkin Spice Lovers out there – Drink responsibly and enjoy! Life is too short not to buy the pumpkin-spice cookies…and drink the pumpkin-spice rum 😉

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The Pear …. Martini

pear picAnother autumnal fruit, the Pear too carries a sweetness into the cooler months and while mildly similar, is distinctly unlike the apple. The apple, firm and round and colorful has a consistent texture and can tolerate most any condition. It is the most reliable and versatile of the fruits. Pears are different. Pears, while firm at the start, if given the right environment, become soft as they ripen, and their skin, once tough becomes delicate and easily hurt. I suppose I am a lot like the pear in that respect … hardened in my youth and exterior … given my current life partner and circumstances, I’ve softened as I’ve aged and my core holds a tenderness that was once unrecognizable. I am more vulnerable now than I once was. Their flesh, whilst soft and sweet, contains a grit that is notable on the palate. No amount of altering the pear can remove that grit. With a signature shape, it hang from the tree with a narrow head that then yields to a rotund bottom. They are not uniform. They lack versatility and are best received as they are, as a whole fruit.

A common household fruit today, pears have withstood the test of time as one of the most ancient foods with records showing them being harvested as early as 1000 BC. The pear teaches us that in order to survive the test of time, we must be resilient. Resiliency at times is equated with one being hardened. While not intentional, it is a by-product of challenging conditions. When we are hardened, we are less vulnerable to our predators. But with time and the right conditions … we can allow our core to soften; and as we soften, we also sweeten. The world receives us best in this state. But let us not forget the resiliency that got us here. With one bite, the world appreciates the journey that we’ve taken … allowing our core to ripen and our skin to soften … and yet…. because of that sweetness, they don’t reject the pear for its grit. A little grit never hurt anyone.

May all who started out hardened find the conditions in life to soften and let their bitterness sweeten. The vulnerability of a soft and sweetened spirit is a sign of the euphoria that we all aspire to attain. Whilst they soften and sweeten … let their grit remain. True grit is the key to success and survival in all places, in all of time. Pair that sweetness now with a little spice … and by damn it, you’ve got one fine cocktail.

 

On a journey to give the pear its due diligence, to cradle its sweetness and at the same time give a respectful nod to the spice that is signature of this season, I searched the web for the perfect autumn pear cocktail and came up empty-handed. Every recipe that I tried was too sweet, too strong, not complex enough or too heavy. Some sounded promising but the ingredients were too obscure. So I spent a solid 2 weeks playing mixology. I searched the liquor stores high and low and I experimented with various flavors. I even made a spiced simple syrup to help elicit the flavors we so often equate with the season.

In the end, I created a cocktail that contains ingredients that are easy to find in a liquor store with a decent inventory. It yields tones of both sweetness and spice and is not so strong that it belongs on your grandfathers bar list and yet is strong enough that it earns its place on the adult cocktail menu.

I present to you the winner of my mixology experiment :

The Autumn Pear Martini

  • 1 oz pear vodka
  • 1/2 oz pear liqueur
  • 1/4 oz spiced simple syrup (recipe below)
  • 1/8 oz Crown Apple
  • a few drops of lemon juice

Shake over ice and strain into a martini glass

(For this recipe I used a measuring shot glass. This recipe makes one small martini but you could certainly multiply these amounts for a larger batch or convert the ounces to “parts”.)

pear martini

Spiced simple syrup:

  • half cup of cane sugar
  • half cup water
  • 1 star anise
  • 2 cinnamon sticks
  • 5 whole cloves
  • 5 whole all spice

Heat sugar and water until sugar dissolves. Add the spices. Continue to heat on low until syrup reduces and thickens just a tad (not too long though or you’ll turn it into caramel) and the flavor of the spices infuses the syrup. Once cooled, pour into a glass container with the spices still intact and keep in the fridge for future fall drink recipes 🙂

 

spiced simple syrup

 

And the two runner-ups were:

Spiced Pear Nectar

  • 1 oz vodka
  • 1 oz pear nectar
  • 1/4 oz pear liqueur
  • 1/8 oz Crown Apple
  • 1/4 oz spiced simple syrup
  • a few drops of lemon juice

This cocktail certainly tastes like fall! But the thickness and sweetness that the nectar, simple syrup and liqueur brought to the cocktail knocked it down in the rankings for me. But if you’re into sweet drinks and like a whiskey glass over a martini glasses, this one may just do it for you! Plus, nectar (found in the hispanic aisle for about $1/can is cheaper than vodka ;))

Orange-Pear Martini

  • 1 oz pear liqueur
  • 1 oz triple sec
  • 1/2 oz pear nectar
  • 1/4 oz spiced simple syrup

Again, too sweet for my tastes in a martini but the orange and pear complement one another nicely. And with less nectar, this one is less thick than the Spiced Pear Nectar and slightly more complex in flavor despite using less ingredients.

Happy Autumn Everyone!

 

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Apples

“The heat of autumn is different than the heat of summer. One ripens apples, the other turns them to cider.”- Jane Hirshfield

 

apples

When the rest of the fruits have reached their end … When the warm days that once ripened and yielded the citrus and the melons and the berries and the vine-fruit have come to an end and the cold air begins to blow in … When the fresh greens of the trees and the bright colors of the flowers have turned to browns … it’s the apple that remains. While present in the summer, it’s not the star, yet it doesn’t retreat. It holds steady in the trees … waiting to ease us into the dead of winter with its firm but sweet flesh. Decorating the autumn landscape with its colorful skin, it hangs like mini globes high in the trees.

Few fruits have as many varieties, carry as much versatility and hold as signature a- stance in any given season, as the apple does in the fall. Bake them, can them, eat them off the tree; turn them into sauce, slaw, pies, cakes and cider… there’s nothing you can’t do with an apple.

Other fruits hold bolder flavors and carry a more sought-after status, with shorter seasons and higher price tags; but the apple is humble. It is an ordinary fruit but it is consistent and reliable. Indulging in the exotic flavors that other fruits have to offer is a vacation for the palate. The pairing of grapes and berries with cheese and wine are a decadent treat, and pineapples and mangos are a tropical escape; but the apple is the home that you come back to. 

If I could be a fruit … I would want to be the apple – the sweetness that eases sadness and prepares for darker days. Consistent and reliable and versatile … I’d want to be the one they fall back on … the oldie but goodie, not the newest rage or the taste of month. I want a core that is firm, bruises that are cut out easily and a colorful exterior that doesn’t fade easily into the background. The trees that would hold me are humble in size but steady- not towering like the nut trees, not wimpy like the vines, but solid and always present no matter the season. And when my days in the sun are over, I’d be the juice that runs down the face of babes … and my seeds of knowledge would fall to the earth and be reborn.  

Below are some simple apple-inspired cocktails that are perfect for the season and require very few ingredients and very little prep.

  • Fire-cider – apple cider and Fireball whiskey – mixed to taste and slightly warmed
  • Spiced Cider – apple cider and Captain Morgan spiced rum – mixed to taste and slightly warmed
  • Crown Royal Apple – crown royal and apple vodka – mixed to taste, served on the rocks (Crown also makes “Crown Apple”- serve on the rocks minus the apple vodka)
  • Apple infused Bourbon – one apple chopped, 2 cinnamon sticks and 3 cloves – in a mason jar, fill with bourbon and let sit 2-3 days or more. Serve on the rocks.
  • Apple spritzer – Moscato, green apple vodka and Sprite – mixed to taste, serve cold
  • Caramel apple martini – 2 parts apple pucker, 1 part vodka, 1 part butterscotch schnapps, rim glass with caramel and cinnamon-sugar