cocktails

MxMo LXXXVI: Southern Hospitality

Sips

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I can’t swear it for sure, but it must’ve been more than just alliteration that made the powers that be decide upon Monday for their mixology blog-challenge. Some weeks, for sure, Monday is in severe need of a cocktail!

This month’s Mixology Monday is hosted by Thiago of Bartending Notes and our theme is pineapple!

I’m quite fond of pineapple in its many forms. Even more so now that my regular fruit consumption is limited by FODMAPs and pineapple is one of the few left standing, along with citruses and most berries. Pineapple juice makes a fabulous mixer for many cocktails and works great in marinades. In slices, spears, chunks, or tidbits it makes its way into many of our menus; sometimes taking center stage like my pineapple salsa, other times as a nice, tangy component to something larger like Sweet & Sour Pork or Bourbon Chicken.

The other thing that comes to mind when I think of pineapple is it’s long-standing status as a symbol of hospitality. Pineapple lamps and newel posts can still be seen in many hotel lobbies regardless of any other tropical themes (or lack thereof) and I just think it’s nice to have that symbol somewhere in your home, too. (Note to self: find something pineapple-y for the Dollhouse entryway.)

Since we’re moving to Georgia, shortly, and looking forward to opening our new home to friends and family once the dust quite literally settles* something I took our future-home-state’s favorite fruit (peaches) and combined it with this month’s theme ingredient and this is what I came up with:

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Southern Hospitality

4″ pineapple spear, plus additional for garnish
3/4 oz peach schnapps
1/2 oz vanilla rum
2 oz pineapple juice
1/4 oz grenadine

In the bottom of a mixing glass muddle a pineapple spear with the schnapps and rum. Top with ice and the pineapple juice and shake to introduce the components to one another. Strain into a fancy glass and garnish with another pineapple spear. Add the grenadine as a float, but don’t be surprised if it sinks. Allow the guest to stir it in with the pineapple spear if they so desire.

Now, while Florida may be part of The South (and we’re here in northern Florida which is more southern-feeling than many of the cities the farther south you travel in the state) it’s not really what you think of when you say The South or the infamous southern hospitality that states below the Mason-Dixon line are famous for. [I feel comfortable in saying that especially since I still consider Louisiana–the state of my birth–my heart’s home even if it has been a few decades since I listed it as a residence.] Georgia, on the other hand, has already shown us quite a bit of hospitality and we haven’t even moved in yet!

This cocktail could easily go tiki-style–I considered adding amaretto but it would have taken it too far in that direction. Keeping it simple with the schnapps and a bit of rum made more sense in the long run. The grenadine float (aka sink, thanks to relative densities being against my desires), on the other hand, is in homage to our new-to-us, soon-to-be very pink house. There’s a good chance a pitcher or punch bowl’s worth of this will be made for the eventual housewarming party, and in that case it will just be stirred in with everything else.

Cheers!

*Seriously, there was pink sanding dust from the guys working on the exterior all the way up the bannister and staircase when we went up there this weekend. Still is, for that matter, since we didn’t have a chance to wet-mop anything other than the kitchen walls!

MxMo LXXXIII: Preserves | Strawberry Shot-Cake

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This month’s Mixology Monday, hosted by Craig of A World of Drinks, is Preserves.

Even though fresh-everything is the clarion call of cocktail enthusiasts today, back when cocktails were fresh and new, themselves, it wasn’t necessarily feasible to have fresh everything at the tip of your barspoon. Sure, that makes the cake for seasonal cocktails, but let’s face it–we’ve all had a craving for something at the absolute worst time for it, so why would imbibers be any different?

In the spirit of those bygone days, the idea was to use an ingredient that had been preserved by drying, canning, freezing, syrup-ing, candying or any other preservation method you like and make a cocktail with it.

My inspiration actually came from an episode of Extreme Cheapskates that I watched sometime last year (thank you, Netflix, for preserving–hah!–all kinds of weird and wooly goodness for those of us who are otherwise eschewing cable). In one episode, the gentleman being profiled actually had a great idea for using up the dregs of the jelly jar: add oil and vinegar and whatever else you like to the jar, give it a good shake, and suddenly you have a vinaigrette for your salad for pennies of what a fancy bottled version would run you.

Well, if you can do it with salad dressing, why not do it with a cocktail?!

Making King Cakes a few weeks ago used up almost a full jar of Welch’s Natural Strawberry preserves, leaving just the right amount of dregs for a cocktail (I’d estimate, for the sake of repeating the cocktail later, about 2 Tbsp or 1 oz of jam clinging to the sides of the jar). And when life gives you strawberries, you make shortcake!

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Strawberry Shot-Cake

2 Tbsp Strawberry Preserves
1 oz Whipped Cream Vodka
1/4 oz Butterscotch Schnapps
2 oz Coconut Milk

Combine all ingredients in a mixing glass half-full of ice. Or skip the Boston shaker and add the ingredient to your almost-empty jelly jar along with a couple handfuls of ice. Either way, shake until the last dregs of  jam have released from the sides of the jar and the mixture is a nice pink color. Strain (you may have to get creative depending on the size of the mouth on your jar) into a cocktail glass.

An ounce and a quarter may not seem like a lot of alcohol, but I maintain that it is a well-balanced drink, very smooth, and one you could sip after supper without being hit over the head with a sledgehammer the moment you rise from your seat. If you’re just not convinced it’s enough, though, a barspoon of strawberry vodka floats nicely on the top of this drink.

There are hints of daiquiri here–if you were to blend it instead of shake it I think it would do quite well in that form–and the coconut milk (use the full-fat canned variety, not coconut cream or the diluted coconut milk in the shelf-stable cartons) gives it a hint of a pina colada, as well.

Cheers!

Holiday Hooch 2014: a Gifting Guide

Tuesday Revews-Day

Oh it is that time again, folks. Time to answer the question of what to give who and when. I’ve said it before and I’ll very likely say it again, wine makes a fabulous gift both for close friends and casual acquaintances (providing they drink, of course). Now, we all have favorites that we like to share, but just in case you’re looking for something different to try, here are a few bottles I’ve recently had the opportunity to sample.

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[yellow tail] is always a good wine for its price point and the Big Bold Red is a a good, solid table wine. Flavors of rich fruits and a bit of spice make this a very easy-drinking wine that will pair well with most rich, hearty meals and was especially tasty with grilled steak the other night.

The Calling was a new brand to me but hails from the Alexander Valley in California. We’re not usually Cabernet Sauvignon drinkers, but we paired The Calling’s Cab Sauv with baked ziti and it blended perfectly. So if you’re heading to a big Italian-style feast for Christmas Eve, this is the bottle to bring. Their Chardonnay features fruity notes of melon, lemon, and nectarine as has been aptly described as luscious. Pair it with rich, buttery seafood dishes.

For something a bit more festive, the Eppa SupraFruta Sangria is just what you want for a casual gathering of friends, tapas optional. Super-fruits are still very in right now, so would  make a great gift for the wine drinker who likes to infuse even cocktail hour with a dose of power-foods. The red sangria includes pomegranate, blueberry, blood orange, and acai juices, while the white includes mangosteen, peach, mango, and blood orange again. It also features certified-organic grapes, which explains why I saw it prominently displayed at our local Whole Foods.

And for the countdown to 2014, a little bubbly would not go amiss. While French Champagne is still highly regarded, Prosecco is a wonderful alternative (as we’ve already discussed). The Enza Prosecco pictured would be wonderful for toasts at midnight while carrying you through to mimosa’s in the morning to start the year off right. They say eating 12 grapes is an old Italian tradition for predicting which months will be sweet–I wonder how that counts if you drink them?

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So maybe you’ve got friends who are more cocktail-oriented than wine. While I would suggest a bottle of Velvet Cinn for those friends, sometimes you want something other than a bottle to gift. In that case, I have two books that might just fill that need.

From the same pen that brought us Savory Pies, Greg Henry has now turned the sweet cocktail trend on its ear and compiled and created 100 savory cocktails recipes that run the gamut from sour to umami and all points in between. In fact, that’s exactly how the book is organized, with cocktails that share tingling taste-buds buddying up in the pages. A pleasure to read, Henry’s Savory Cocktails features plenty of newsy notes throughout the book and, as befitting a professional photographer, gorgeous photos of the cocktails as well.

Fashionable Cocktails

On the other end of the spectrum is The Fashionable Cocktail, 200 recipes compiled by Australian fashion journalist Jane Rocca and accompanied by the delightful watercolor illustrations of Neryl Walker. If you’re expecting cocktails inspired by fashion icons and wardrobe staples, you’re shopping in the wrong store. Instead, Rocca categorizes the cocktails she’s collected from bars in Melbourne, Syndey, and New York City bartenders by the type of girl most likely to drink them. Chapters include The Vintage Girl, The Luxe Label Girl, and The Hipster Girl, to name just a few.

Bottom line? As long as the gift comes from the heart, it will always be in good taste.

Cheers and Happy Holidays!

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I received the above-mentioned books and bottles for purpose of review. All opinions expressed are entirely my own.

 

Tuesday Reviews-Day: Tequila Mockingbird, Cocktails with a Literary Twist

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***This is a sponsored post. I received a copy of Tequila Mockingbird by Tim Federle for purpose of review. All opinions expressed are my own. Now, with that out of the way…***

Unlike the last cocktail book that I expected to love and was somewhat disappointed by, I had a few misgivings about Tequila Mockingbird from some of the early information. That the first two parts were titled “Drinks for Dames” and “Gulps for Guys” had my inner feminist cringing but the ill-named sections actually did make sense as each featured works either by or featuring characters of that gender.

But it’s not all femme versus fella. The punny titles are non-stop, with such gems as

  • Love in the Time of Kahlua
  • The Turn of the Screwdriver
  • Lord of the Mai-Tais [that would have been a much more interesting read, I’m thinking]
  • The Phantom Tolljuice
  • Prawn Quixote [this one a snack]

And if you enjoy my occasionally witty turn of phrase in the directions, you’ll enjoy Federle’s all the more.

Of all the works subjected to cocktail creations, I admit I was surprised to see children’s books in the mix–but there was no cause to worry, those are the non-alcoholic drinks. And then there are the edibles found in Bar Bites for the Book Hound and even a smattering of drinking games for those with a masochistic streak.

And then there are the illustrations by Lauren Mortimer. Wonderfully detailed pencil drawings grace many of the cocktail recipes and do a wonderful job of enhancing the humor throughout the book.

I read the first half of the book while sitting in the Jury Selection room–I was almost sorry I had to put it down and go to work when they released us!

Tequila Mockingbird, Cocktail with a Literary Twist is a small book, perfectly gift-sized, and a fun read. Bonus? A lot of the cocktails are built in a Collins glass so are truly a pour away from drinkable. And if you skipped any of the classics mentioned in this book, Federle’s descriptions might just pique your curiosity enough to pick ’em up.

Cheers!

Cosmic Cocktails | Sagittarius | The Great Hunt

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The Great Hunt, Sagittarian cocktail

Starting off the final four in our zodiacal bacchanal is Sagittarius, the Archer.

It’s no great stretch of the imagination to believe that the Sagittarian is always on the hunt for one thing or another, that it truly is the chase that drives them. Consequently, once one trial is done, the next one must come quick on it’s heals or our Sagittarian may become morose and unruly.

Because of their must-keep-hunting nature, sales is a fantastic job with someone in the sun sign of Sagittarius. Sales, consulting, and other jet-setting fields also give them a great sense of freedom–the other watch-word for this sign. The only thing they could use, though, in a job like sales is a little more tact, decorum, or some sort of filter but, then, everone has their flaws. Lucky for Saggos, though, they’re usually just ribald and rowdy enough to stay charming; for the most part.

Sagittarius is a mutable sign, which means it falls on the change from one season to another (in this case, fall to winter) and suggests a character that is spontaneous, if sometimes neglectful of duty. Routine is not a friend to this sign, with boredom and restlessness setting in quickly if they feel confined to the same-old, same-old.

On the hunt for this week’s cocktail, I was continually drawn to the flavor of darker spirits–whiskey–but also a bright, exuberant flavor.

The Great Hunt

2 oz Pink Grapefruit Juice
1 1/2 oz Honey Bourbon
1/2 oz Raspberry Liqueur
1 splash Angostura Bitters

Combine everything in a mixing glass over ice and shake like the hounds are nipping at your heels. Strain into a chilled cocktail glass and enjoy.

Raspberry liqueur is one of those spirits that can easily overpower a drink with its sweet, syrupy, cloying-ness–just like the sometimes-soporific Sagg–but the bourbon and grapefruit are able to keep it on an even keel. This is the first drink using raspberry that I’ve actually had to add MORE to it to balance out the stronger ingredients.

Cheers!