Monday Booze News there's a turkey in your gin, you're drinking champagne wrong, and nursery rhymes are filled with drunk people

Monday Booze News: bar cart it // stirandstrain.com

Adding Aroma to Cocktails: California Coastal Tincture

Adding Aroma to Cocktails: California Coast Tincture with Everclear // stirandstrain.com

This post was made in partnership with Everclear. Recipe and ideas are my own.

Hi, my name is Elana and I’m that weirdo at Target standing in the hand soap aisle smelling every bottle trying to determine which scent comes home with me. Scent is a powerful determining factor of what gets used in my home. If a dish soap, or hand lotion, or candle has a scent that doesn’t jive with what I consider olfactory perfection, out it goes. Aroma with cocktails is also a similar experience.

Adding Aroma to Cocktails: California Coast Tincture with Everclear // stirandstrain.comCertain scents may sound strange when referencing a drink, but think about how we throw around terroir with wine (and now, there’s lots of spirits doing that as well). You may like a drink because it reminds you of cut grass from your childhood, or bell peppers, or–and this is a favorite of mine–hot tar. Many times, the aroma of a drink will keep me going back again and again. So I thought I’d try capturing a smell from one of my favorite places, the Central Coast of California, and putting it into a drink.

Today we’ve teamed up with Everclear to recreate the aroma of the California coast in a tincture: fresh green rosemary, wafts of woodsmoke, and a spray of salt air. Everclear has a neutral base and with the higher ABV it also helps to preserve the infusion with no added flavors.

Adding Aroma to Cocktails: California Coast Tincture with Everclear // stirandstrain.comTinctures are easy ways to get new layers of flavor and aroma into your cocktails without changing the amount of liquid already present. They also will not alter the ABV of your drink in any considerable way. You only need a few drops or a spray or two and your drink is transformed. All you really need is a few ingredients, a bottle of Everclear, and some time.

Adding Aroma to Cocktails: California Coast Tincture with Everclear // stirandstrain.comSo, let’s make this tincture and then I’ll give you a few quick and simple ways to use it once it’s done! Who knows, maybe this will inspire you to create your own tincture from your favorite place, or, err, hand soap.

Note: I find having some refillable spray bottles and droppers around helpful to bottle my tinctures, but these are totally not necessary. As long as you have an airtight, non-reactive container you should be fine (that glass canning jar your bone broth came in? Give that guy a wash and use that for storage!).

Adding Aroma to Cocktails: California Coast Tincture with Everclear // stirandstrain.comCalifornia Coastal Tincture

2 ounces kosher salt
2 ounces water
10 ounce Everclear
2 tablespoons lapsang souchong tea
4 sprigs rosemary, cleaned

  • In a small saucepan over high heat, combine water and salt and whisk vigorously to dissolve (it’s fine if not all the salt dissolves). Remove from heat and set aside.
  • In an airtight container with well fitting lid, combine Everclear, lapsang souchong tea, rosemary sprigs and salt mixture. Seal container and shake well to combine. Set aside in a cool, dark place for 5 days, giving the container a shake every day or so.
  • After 5 days remove the rosemary sprigs and taste the mixture for smokiness. If you want your tincture to go even smokier, leave the tea in for another 3 days, tasting until you reach your desired level.
  • When desired aroma/flavor is reached, strain the contents through a coffee filter into a clean, airtight container. Store in a cool, dark place for up to 6 months.

How do I use this tincture?

  • My absolute favorite way to enjoy this tincture is a few drops in a Martini using a 1:1 London dry gin to vermouth. The aroma pops and makes the drink much more complex.
  • You can mist this over a citrusy Old Fashioned. The rosemary pairs really well with citrus flavors.
  • Add a few drops to a Cachaça Sour for an earthy, tangy mix.

To learn more about Everclear and their Make It Your Own Campaign, click here!

{Now Closed} Giveaway: The Art of the Bar Cart and The Bar Cartist Tool Set

Giveaway: The Art of the Bar Cart and bar tools // stirandstrain.comAdulting is hard. Adulting is paying bills. But being an adult means you no longer can keep your booze on the shelf next to the cereal and red plastic cups are not appropriate when you’re having a date over. Enter the bar cart.

Giveaway: The Art of the Bar Cart and bar tools // stirandstrain.comBar carts are classy, and practical. And, if you’re like me, an excuse to change things up every season (or holiday. See here. Here. And here.).

To help with your styling, and to give you some drink ideas, Chronicle Books just released The Art of the Bar Cart. And guess what? We’re giving away a copy. Take a peek at some of these gorgeous shots! I kinda want one for every room in my house. We can all agree that a shower bart cart is, or at least should be, a thing? Right?

Giveaway: The Art of the Bar Cart and bar tools // stirandstrain.com Giveaway: The Art of the Bar Cart and bar tools // stirandstrain.com Giveaway: The Art of the Bar Cart and bar tools // stirandstrain.com

But wait! To help you with your styling endeavors, I’m also giving away a barware set from The Bar Cartist. The Stirred Gold Bar Set is the right tone for all of your upcoming holiday parties. It’s a little glitzy, but still reserved. The set contains a professional double jigger, cocktail picks, muddler bar spoon, hawthorne strainer and crystal mixing glass.Giveaway: The Art of the Bar Cart and bar tools // stirandstrain.com

So let’s all be adults and set up a proper bar cart, or even a little table and tray (that counts too), with a little inspiration from The Art of the Bar Cart and our holiday-ready cocktail set. Enter below and get up to 11 entries to win. Open to US residents only. Giveaway ends October 16, 2017. Good luck!

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Monday Booze News haunted distilleries, the origin of your favorite booze, and we're all dummies and using the squeezer wrong

Monday Booze News: it's aperitif time! // stirandstain.com

Welcome back, let’s get to the boozy news.

Make It: Fennel Liqueur

Make It: Fennel Liqueur // stirandstrain.com

This post was made in partnership with Everclear. Recipe and ideas are my own.

For years, whenever I ate out at an Indian Restaurant, I somehow overlooked the self serve bowl of seedy bits by the cash registers. Maybe I did notice, but not having a clue as to what it was (or thinking to even ask), it fell off my radar. And then I met my husband, who is half Indian, and going out to Indian restaurants with his mom became a whole new experience. Besides getting stuff not on the menu, or having food cooked a particular way (hello extra spicy!), I began to notice the unspoken ritual at the end of the meal. A small spoonful of those seedy bits, poured into a palm, and eaten, or rather, crunched on.

Make It: Fennel Liqueur // stirandstrain.comThose seedy bits were usually fennel seeds, plain, sometimes with brightly sugar coated seeds, other times a mix of those and aniseed. Each restaurant had its own mix. It was not usually presented to the diner. It would sit quietly at the register, or sometimes at the end of a buffet. It was a ritual that didn’t need to be spoken of, one just consumed it. I learned it was to help digestion, fennel seed naturally helping in that department, with the potential to cleanse one’s breath after a meal.

Make It: Fennel Liqueur // stirandstrain.comSo I began to try a spoonful after a big meal (a little too much that first time), and I think it did help digest the meal a little quicker, and easier, than if I hadn’t eaten any. And today I thought I’d turn towards making a liquid version of this helpful digestif: Fennel Liqueur.

Make It: Fennel Liqueur // stirandstrain.comMaking this liqueur is easy, but takes some time. I’ve made a smaller batch to cut down on the steeping time, and also because I make a lot of infusions and don’t need so many full size bottles. I’d imagine if you’re trying this out for yourself you’d like to keep the sample down to a manageable size as well.

For the base liquor I’m turning to Everclear, one of my favorites for infusions and when I’ll be cutting the strength of the ABV down. Everclear has a clean, neutral taste so there aren’t any surprise flavors when I’m making an infusion. With the higher ABV, it also means that after cutting the infused liquid I will not end up with a watered down liqueur.

Make It: Fennel Liqueur // stirandstrain.comThe liqueur is just sweet enough, as the fennel itself has its own sort of sweetness along with that slightly numbing anise flavor. The aroma is exactly as you’d expect: strongly fennel. After a few sips I do feel like it’s helping move the meal along, as a proper digestif should.

Here are a few ways to use the liqueur:

  • over ice with a squeeze of lemon
  • with a splash of dry orange curaçao and tonic water
  • neat, in a tiny glass, pinky up

Make It: Fennel Liqueur // stirandstrain.comFennel Liqueur

~72 proof
*Note: if you’d like to make a larger batch, adjust sugar as needed to your tastes. 

1/2 cup fennel seeds, lightly crushed
16 ounces Everclear
16 ounces water, filtered
10 ounces granulated sugar

  • In a sterile, air-tight glass jar, combine fennel seeds and Everclear. Seal, shake to combine, and let sit, giving a shake every day or so, for 2 weeks.
  • After 2 weeks, taste and if the fennel flavor is strong enough for your taste, strain the seeds out through a fine mesh strainer, reserving fennel infused Everclear. Discard seeds. Set liquid aside.
  • In a medium saucepan over medium-high heat, combine sugar and water. Stir to dissolve sugar. Once dissolved, remove from heat and cool to room temperature.
  • Once cool, combine fennel infused Everclear with the simple syrup in a new airtight container. Store in a cool, dark place. For optimal flavor, use within 6 months.

Make It: Fennel Liqueur // stirandstrain.com

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5 Quick Tips for Entertaining this Labor Day Plus what you should be drinking!

Frozen Negroni Cocktail Slushies // stirandstrain.com

Uh-oh! You’re reading this a few hours before you decide to throw an impromptu party and need help?! First, take a shot of something, anything. Your significant other’s fancy whiskey they’re saving? Sure! Some cheap vodka you found in the freezer? Yeah, that will work. Fireball shots? Um, Ok I guess. Your kid’s cough syrup. NO. Don’t touch that. They’re all going back to school this month and breed germs, you’ll need that. Put it back.

You know what I hate? Entertaining tips that are totally useless. As we celebrate a day of rest, I hope these tips will take some of the work out of your Labor Day party.

  1. BATCH BATCH BATCH!
    What’s easier than measuring out cocktails with your measuring cups? Nothing. Bring out a punch bowl–it’s festive. Or bottle some cocktails up if you have the time. The point is that you want to make being at the party easy on yourself, and your guests, and self service is the way to go.
    Sparkling Pomegranate and Cocchi Rosa Cocktails // Smoky Sage Punch // Salted Peanut Bottled Old Fashioneds
  2. Pre-freeze your frozen cocktails
    Making frosé this year? If you want to cut down on the amount of ice in your frozen cocktails, you’ll want to stick them in the freezer the night before. This goes along with batching your cocktails, but this step means less watered down drinks. And that makes you a good host.
    Frozen Watermelon White Negroni // Frozen Blood and Sand // Peach and Tequila Frozen Cockails
  3. Label what your guests are drinking
    If you’re making a few drink options (or even if it’s just one), save yourself from having to repeat ALL the ingredients in something a hundred times by writing out the name and ingredients and sticking it on/next to/on top of the drink. You can get fancy and make something on the computer, or a scribbled on index card will also work just fine.
  4. Have your booze delivered
    Yes, it may seem a bit indulgent, but I’m trying to create less work for you guys. There’s a slew of great delivery apps/services out there who will bring you booze. And some even bring you food too. You decide how much $$$ you want to shell out.
    Saucey ($10 credit for you guys too) // Drizly // Instacart (also with $10 credit)
  5. Invest in a large cooler or mini fridge
    Not all your guests are going to want cocktails so you’ll need beer and water and whatever else people drink besides cocktails. You know what’s great? Your guests have access to all the drinks they want at arm’s length. You know what’s not great? Having people rifle through your fridge. Get a cooler.

If you’ve got a hot tip, let us know! Leave us a comment or reach out to us online. We’re listening.

Late Summer Entertaining: Régnié Beaujolais and Wine-Pickled Stone Fruit and Charcuterie Board Salad and a Picnic Giveaway!

Régnié Beaujolais and Wine-Pickled Stone Fruit and Charcuterie Board Salad // stirandstrain.com

This post is brought to you by Beaujolais Wines, Regnié, Franck Cinquin, Domaine des Braves, 2014. Recipes and ideas are my own.

As we’re wrapping up Summer and starting to think about Fall, this is the time of year I start to stockpile my end of season summer fruits and veggies. And per usual, I overdo it with the produce.

For our end of summer entertaining post I thought I’d crack open a bottle of Beaujolais and show you this simple but flavorful dish you could serve up while we squeeze in the last few summer parties of the season (check the end of the post for our giveaway if you’re in need of some picnic swag!). Sometimes the perfect late summer get togethers can be as simple that: wine and a beautiful salad that showcases the bounty of the transitioning seasons.

Régnié Beaujolais and Wine-Pickled Stone Fruit and Charcuterie Board Salad // stirandstrain.comBut this is a spirits site, why are we talking salads?? Well, because we’ll be using that wine you’ll be serving your guests as an ingredient too! The star of the salad is the pickled stone fruit: nectarines, plums and cherries. These pickled stone fruit take a 3 day dip in a sweet and sour bath laced with wine and come out the other end transformed into some crazy delicious bites. I love it when I can incorporate elements from both the drinks and the food together for dishes.

Régnié Beaujolais and Wine-Pickled Stone Fruit and Charcuterie Board Salad // stirandstrain.comIn addition to this yummy salad, we’re also taking wine today. If we want to keep our get togethers simple and laid back, we also need a laid back wine. Enter Beaujolais; more specifically Régnié.

Régnié Beaujolais and Wine-Pickled Stone Fruit and Charcuterie Board Salad // stirandstrain.comRégnié (pronounced like rein-yay) is the ultimate outdoor entertaining wine. It’s food friendly and pretty much pairs with all those foods you’d want to eat at your outdoor fête. Charcuterie plate? Yes. Spinach salad? Yes. All the cheeses?!?!? Yes yes yes! That’s why we’re pairing this medium-bodied red Beaujolais (did you know Beaujolais comes in red, white AND rosé?) with our salad; the slightly spicy berry, tart and dry wine compliments the pungent, sweet and sour flavors of the pickled stone fruits as well as the salty goodness of the charcuterie and cheese perfectly.

Régnié Beaujolais and Wine-Pickled Stone Fruit and Charcuterie Board Salad // stirandstrain.comThe idea of this salad came about because, well…I’m not really a cracker person. Shocker, what?! Is that a thing?? I’m usually the odd one just eating cheese and meat slices off a fork; I just don’t want all the filler. My husband however is a water cracker connoisseur and is baffled by this approach to eating a cheese and charcuterie board. I thought that if I want to eat my meat and cheese and all the components of a well-dressed spread in a more substantial manner, I can put them all in a salad. The added bonus is the wine in the pickled stone fruits which punches their taste way up, and the resulting brine is an amazing substitute to plain old vinegar in the dressing for the salad.

Régnié Beaujolais and Wine-Pickled Stone Fruit and Charcuterie Board Salad // stirandstrain.comAre you guys ready to throw one last summer party now?

Here are some tips for serving your wine, party style:
  • Beaujolais is a pocket friendly wine, so stock up for the party
  • serve Régnié at slightly cooler than room temp but never totally chilled (and it’s fine if you forget and leave it at room temp too!)
  • don’t be afraid to pair this wine with “picnic” foods: fried chicken, crab dip, pâtés…
  • serve it all day long: Beaujolais is easy to drink from apps to dessert and everything in between

Régnié Beaujolais and Wine-Pickled Stone Fruit and Charcuterie Board Salad // stirandstrain.comWine-Pickled Stone Fruit and Charcuterie Board Salad

1-1/2 cup of pickled stone fruits plus 2 tablespoons of brine, reserved (recipes follow)
4 ounces sliced prosciutto and salami
1/4 cup sliced cornichons
1/4 cup sliced olives
1/2 cup crumbled blue cheese
4 cups mixed greens
1 tablespoon olive oil
1/2 teaspoon salt
pepper
basil, chives, parsley, basil flowers for garnish
toasted baguette slices, optional

Start by mixing together brine, olive oil and salt and pepper to make a dressing. Build your salad by placing greens on a large plate and top with stone fruits, charcuterie, cornichons, olives, and cheese. Toss to combine and top with fresh herbs. Optionally serve toasted baguette slices to mop up any juices left over on your plate.

Pickled stone fruit

4 large stone fruits (mix of nectarine, plums and/or peaches), sliced into 1/2″ slices
1-1/2 cups white vinegar
1-1/2 cups water
1/2 cup sugar
1 teaspoon chili flakes
1 teaspoon black pepper, whole
1 teaspoon coriander, whole
1 star anise
1 bay leaf
1-1/2 teaspoons kosher salt
1 ounce Régnié Beaujolais wine

In a medium sized non-reactive saucepan, pour in white vinegar, water, sugar and salt. Heat over medium-high heat until sugar has dissolved. Stir in chili flakes, black pepper, coriander, star anise and the bay leaf. Bring to a boil and remove from heat. Place the stone fruit slices in a large glass container and pour the hot liquid over the fruit and stir in wine. Let the mixture cool to room temperature and then cover and refrigerate. Let the mixture sit for three days for best taste. Keeps up to two weeks.

*Sweet and pungent with a nice lingering heat from the small addition of chili flakes.

Pickled cherries

adapted from Whole Foods

1-1/2 cups cherries, pitted
1-1/2 cups water
1/3 cup sugar
3 cloves
1 cinnamon stick
1 teaspoon black pepper
1 teaspoon coriander
4 green cardamom pods
1 bay leaf
1-1/2 teaspoons kosher salt
1/2 cup white vinegar
1 ounce Régnié Beaujolais wine

In a medium sized non-reactive saucepan, add in water, sugar, cloves, cinnamon stick, coriander, cardamom pods, bay leaf and salt. Bring to a boil, lower heat and simmer, stirring occasionally, 3 minutes. Remove from the heat and let steep 5 minutes. Stir in vinegar and wine. In a medium sized glass container, place cherries at the bottom and pour hot mixture over them. Let cherry mixture cool to room temperature, cover, and refrigerate for three days for best flavor. Keeps up to two weeks.

Régnié Beaujolais and Wine-Pickled Stone Fruit and Charcuterie Board Salad // stirandstrain.com

*Sweet, sour and spicy!

Up Your Beaujolais Game! from Honest Cooking on Vimeo.

You’ve got your wine, you’ve got a tasty salad, and now you guys need some picnic swag! Enter below for a chance to win a Wine Picnic Bag for 4 valued at $119! (Giveaway ends 10/15/17)

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For more information on Régnié and all theBeaujolais wines, please visit DiscoverBeaujolais.com today!



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