You Spin Me Right, Round & Upside Down

Sips

Right Side Up Martini
The same restaurant that served Todd that fabulous Lemon Drop Martini had another item on the menu that I wished I’d ordered instead of the all-alcohol pomegranate martini I nursed for the night. But we didn’t order it, so I have no idea what it tastes like, but it sounded so good I jotted down the description with a plan to try it out back home.

Of course, that was three years ago and I’ve yet to experiment with this cocktail: until now.

First, it had vanilla vodka–something we’d only recently encountered at the time and our favorite form of the otherwise flavorless spirit now. Butterscotch schnapps and pineapple juice rounded out the main ingredients, with a splash of cola to finish it off.

Here’s how we put it together:

The Right Side Up

2 oz Pineapple Juice
1 1/4 oz Vanilla Vodka
1/2 oz Butterscotch Schnapps
1/4 oz Cola

Combine all ingredients in a shaker over ice and turn it right round like a record, baby. Strain into a chilled cocktail glass and garnish with a bruléed bit of pineapple, if you happen to have one around.

I expected it to be syrupy. It isn’t. In fact, it’s a nice, calm little cocktail–definitely sweet, make no mistake–that’s evenly balanced between the alcohols and the juice. The cola gave me pause, at first, but it gives the drink that caramelized flavor without which it’s namesake dessert wouldn’t be the same.

Cheers!

A Little Change of Plans

Sips

So, this week we were supposed to all be surprised with the fabulous E-Alphatini, right?

Yeah, about that, I’ve discovered my deadline for the cookbook project is coming up fast so a lot of my blogging time is taking a backseat for the month of August so I can get some serious, sloggy, un-fun data entry done.

In the mean time, why not make up a batch or two of this drink that was previously posted as part of a Food & Game Pairing over on What to Feed Your Raiding Party.

You sip, I’ll type, and we’ll all meet back here in 4 weeks to solve the mystery of the E-Alphatini!

Summer Monkey

1 oz Pineapple Juice
1 oz Peach Schnapps
1 oz Banana Liqueur
Ginger ale

Combine the juice and liqueurs in a tall glass (highball, pint glass or even a hurricane will do) and stir to combine. Fill the glass 3/4 full with ice and fill will ginger ale. Stir with a straw and serve. Optionally, garnish with pineapple.

 

50 Shots of America–Hawaii

Sips

Pearl Bomber CocktailI suppose, pre-Internet especially but before the media made everyone so altogether global, traveling across country or to a different region could really feel like going someplace different. My own travels leads me to believe that’s not really the case anymore.

Except, perhaps, in Hawaii. (Granted, I’ve never been there myself but I’d be more than willing to undertake a research expedition should someone wish to fund it. Purely scientific discovery, you understand.)

A string of volcanic islands (some still active) and part of the Polynesian Islands, The Aloha State was actually a sovereign nation with a functioning monarchy before we, in our “infinite wisdom” started interfering and changing everything. In 1893 a group of American and European businessmen, calling themselves the “Committee of Safety,” deposed Queen Lili-uokalani, formed a Provisional Government (conveniently containing members of the CoS)  and asked the US to annex them as a territory.

Now the US, for what it’s worth, said ‘uh, no, you really shouldn’t have done that: put it back the way it was.’ The Provisional Government said ‘no, we don’t wanna,’ so the US looks at the matter again (under a new President by now) and basically says, ‘oh, wait, you meant THAT monarchy? Oh, no, you’re totally cool, carry on!’  (Sheesh, this empire building is so confusing!) But it’s cool, you know, because 30 years later we finally apologized for taking over a sovereign nation.

Anyway! After 4 years as an independent republic and 60 years as a territory, Hawaii became our 50th and final (to date) state on August 21, 1959.

Pearl Bomber

3/4 oz Gold Rum
3/4 oz Pineapple Juice
1/2 oz Banana Liqueur
1/2 oz Simple Syrup

Combine all ingredients over ice and shake ’em like a Polynesian dancer’s hip tassels. Strain into a chilled double shot glass (or two singles–pineapple is the fruit of hospitality, after all) and get a tropical feel anytime, anywhere.

Most folks know that on December 7, 1941, the Japanese attacked Pearl Harbor, totally out of the blue. It’s what convinced the US to become involved in WWII. I knew that, but I didn’t realize Hawaii wasn’t even a state, yet, when all that happened.

The reason why it wasn’t a state was the ruling class–planters and banks–liked being able to take advantage of cheap, imported foreign labor to work the sugar cane, pineapple, coffee and other plantations (being a state would mean an end to that). But, when the local-born children of those immigrants–now US citizens–grew up they rose up and wrested control from the Republican powers that be.

But, hey, enough politics!

Have you ever worked in a place that observed Casual Fridays? Well, you have the Hawaiians to thank for that!

Known as Aloha Friday in Hawaii, it refers to the casual wear known as Aloha shirts (we call them, predictable enough, Hawaiian shirts)–acceptable business and formal wear on the islands! But it wasn’t always that way. In the 60s the garment industry led the change to casual wear as business attire for the summer months with the recommendation that employers relax the business attire (suit and tie) regulations on the last day of the week. It spread to California and eventually became the business casual we know and live for.

So throw on your Hawaiian shirt, kick back with a Pearl Bomber and Bombs Away!

~~~oOo~~~

And with that we’ve completed our cocktail tour of the United States! Around the country in 17 months (we took some detours on the way) and what’s next? Well, I do have another series coming up that will start on July 1st. Until then I’ll be wrapping up loose ends on some other projects. But this isn’t the last you’ll hear of our 50 Shots!

50 Shots of America–California

Sips
Goldrush

Goldrush

The 31st state, California, was ceded to the US as a result of the Mexican-American war and became a state on September 9, 1850.

I had the opportunity to visit The Golden State a few years ago but there are places there still on my list to visit.. When I got back from San Diego and realized I was a scant hour or two drive from the original Mouse House (Disneyland) I was crestfallen. Napa is also on the list but mainly I want to see San Francisco–I’ve had my work on display, there, but still haven’t been able to visit in person!

In honor of the early Spanish and Portuguese settlers, the local viniculture and the early Gold Rush days that gave the state it’s motto, I present

The Goldrush

1 oz White Wine
1 oz Pineapple Juice
3/4 oz Goldschlagger
splash of Orange Flower Water

Combine over ice and shake as a prospector panning for gold in Sierra Nevada. Strain into a chilled cordial glass.

Similar to a quickie Sangria, this fruity drink uses gold-flecked cinnamon liqueur instead of the traditional brandy. Orange flower water can be found in specialty or international food stores and you really only need a touch–more than anything it adds a delightful perfume to the drink without the added acidity of straight orange juice. Obviously you want to use a California wine, here, but if you should choose to go with a red instead of the white, call it a Golden Gate.

Not Exactly Beer Can Chicken

Nibbles

While discussing what we’d like to grill for the recent holiday we really were thinking a nice duck but said duck could not be easily found (is it not in season, perhaps?). Instead we brainstormed a bit and, on a laugh, I suggested beer-can chicken.

As these things tend to do, the silliest of ideas take hold and suddenly don’t seem so silly.

Only I don’t particularly like canned beer (enough to buy a 6-pack for a single use) and I still didn’t want just plain chicken. So I wondered, aloud, about game hens? And then, because a standard-sized can inside a poor little game hen seemed ludicrous, the small 6-oz cans of juice on the bar seemed ideal.

Pineapple juice, in particular. Which led to somewhat tropical thoughts, line and cilantro joining the mix.

And that’s how our 4th of July grill became:

Pineapple Can Game Hens

Pineapple Can Game Hens

Pineapple Game Hen

1 stick (4 oz) butter, softened
1 Tbsp chopped cilantro
1/2 Tbsp lime zest (approx. 1 lime)
1 Tbsp kosher salt
1 tsp rubber sage
1/2 tsp black pepper
2 Cornish game hens, approx. 1 pound each
salt, pepper and garlic powder to taste
olive oil
2 6-oz cans pineapple juice

While the hens are defrosting, combine the butter, lime zest, cilantro, salt, sage and pepper in a small bowl, transfer to a piece of plastic wrap and roll into a cylinder. Chill until firm (about an hour or so).

Prepare your pineapple cans by removing the paper labels and scrubbing off any glue left behind. It took a combination of hot water and steel wool to get the job done, but not much time. Open each can and pour out about half, then punch 2 more holes in the top.

Rinse and pat dry the hens once they’re removed from their wrappings. Sprinkle salt, pepper and garlic powder inside and out of each bird. Slice coins of the chilled butter and slip them under the skin all around the bird–don’t forget the back, too. Tuck the wings back, drizzle the birds with olive oil before settling them over the pineapple cans.

Carefully transport each vertical bird to the grill and cook over indirect heat for 45 minutes (in my case this meant cranking up the flame on either side, leaving the middle off and setting then hens there; if you’ve got a charcoal grill, scoot the briquettes over to one side or the other).

We paired them with grilled corn and blue-cheese potato salad (the latter we picked up from Fresh Market). They look small, but half a hen is totally enough for one person with the usual sides.

Pineapple Can Game Hen, Blue Cheese Potato Salad, Grilled Corn