- FIRST, today is the last day to enter to win our The Art of the Bar Cart giveaway. Enter to win a copy of the book AND a holiday-ready barware set from the BarCartist!
- You don’t know Vermouth. A look at how the category is expanding.
- Apparently we are all drinking champagne wrong now.
- Campari ring pops are a thing. Do we need them? No. Do I want one? Yes.
- There’s some good bars opening right now. Let’s take a look!
- Teaching your kids the evils of drunkenness through nursery rhymes! Fun!
- Just in time for Thanksgiving… turkey breast gin…sure, Ok.
- Who thought something called a Dollarita would be good to begin with??
- Cocktail as spectacle: pop up bars are here to stay.
- And lastly, if you need to up your “gourmet cooking” this holiday season, do it with Old Crow.
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.
Certain 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.
Tinctures 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.
So, 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!).
California 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!
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!
Welcome back, let’s get to the boozy news.
- Here’s a solid list on how to really start a good home bar, with a few tips from pros I will actually take advice from.
- Would you, could you, do you think? Would you, could you, drink milk pink?
- Curious about the origin of your favorite booze’s name? Here’s a video with the, mostly benign, origins of some popular beverages.
- There’s a bunch of great cocktail books out there that will help you mix a good drink. Here’s a convenient list.
- Crushed ice. Does it really ruin your drink? Yay or nay?
- Buzzfeed is here to make us all feel stupid about how we use lemon juicers.
- Treat yo self this Fall to the best bars in the US (and I guess look at some foliage along the way too).
- The Martini glass has a history. Here it is (with a reason as to why it should probably go).
- There was a gin advent calendar. And also a whiskey one. And now… here’s a wine one.
- And lastly, Halloween is coming, so go visit some haunted distilleries!
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.
- If you love cats, and distilleries, then THERE IS A BOOK FOR YOU NOW.
- Time to fit in a few more sour beers before the summer is over.
- This week’s science post is the science of frozen drinks. You’re welcome.
- Breakfast is my favorite meal of the day and I demand some good breakfast cocktails to go with it.
- Allergies getting you down? Try booze for a cure!
- And if you’re in the midst of a summer cold… also booze!
- Want to make your office a happier place? You guessed it! ALSO BOOZE.
- Ain’t nothing wrong with an Amaretto Sour. What else will they unearth and make cool next?
- A mobile Tiki bar. In a shipping container. A la Latin America.
- And lastly, it’s that time of year again. And we have a recipe for Spiced Pumpkin Bourbon.
- Anheuser-Busch stopped brewing beer to send emergency water to Texas. No snark, that’s pretty cool.
- When the beer does start to flow again, you can now get yourself a pair of beer-proof shoes for Oktoberfest.
- Field trip! What to drink at Coney Island.
- Are we ready for Genever? It’s ready for us.
- I just pickled some fruit with wine so...
- Why not make gin and tonic pickles??
- OR you could just make some boozy ice cream. (It’s not as hard as you’d think!)
- If you’ve overdone it with the booze this Labor Day, here’s a few hangover drink recipes to set you straight.
- Placebo cocktails sounds like some dumb bar’s next concept menu.
- And finally, in this week’s booze science news, maybe you should be drinking your whiskey with a splash of water.
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.
- 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
- 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
- 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.
- 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)
- 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.
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.
*Sweet, sour and spicy!
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)
- Winter is coming. And that’s why goldfish know how to turn carbs into alcohol.
- Using math to make cocktails…delicious.
- If you only have 48 hours in Champagne, well, aren’t you lucky. Here’s where to go.
- Why is your bar is ditching plastic straws?
- Older rum is not always better… OR older!
- Oh thank god, now women have a beer to call our own. *facepalm*
- DON’T DRINK THIS VODKA. It’s not really vodka, and oh yeah, it can KILL YOU.
- You bought all those bitters…now what do you do with them?
- I’m quite partial to weirdo whiskey. Here’s a few to try.
- And finally, this week’s rosé news: you can drink it out of a pouch because you wish you were 12 again.