There’s got to be some performance anxiety tied to having the site nominated for any kind of award. So I think now is the time to take a step back and reassess the story I’d like to share with you guys, that may or may not have to do with a cocktail I am making.
In the meantime, I’d like to formally state that I’m totally not into this switch on the mac OS where IPhoto has gone away and I’m stuck having to use their new “Photos” program. Mainly I’m whining because it now means I really need to learn Lightroom better. So, if any of you guys out there have a good quick and dirty immersion “how to” so I can stop dragging my feet and just learn it already, I’d appreciate the feedback and suggestions.
Also, I have this delightful cocktail I made for you guys that might seem like a Whoa! but really, it’s pretty easy to assemble and I sweetened my ice teas for the next week with the leftover syrup so it definitely has some stretching power. Plus, it’s rhubarb season and I’m sick of pies already (not really, but I’m sick of MAKING them!).
For the Rhubarb-Vanilla Syrup:
1 cup sugar
1 cup sliced (1/2-inch) rhubarb
1 cup water
1 Mexican Vanilla bean, cut lengthwise and seeds scraped (reserve pod)
- Combine sugar, rhubarb, water, and vanilla seeds and pod in a medium saucepan. Bring to a boil and then lower to a simmer for 10 minutes. Remove from heat and let stand for 30 minutes. Strain into an airtight container and refrigerate until ready to use, up to 2 weeks.
For the Cocktail:
1-1/2 ounces Pisco
3/4 ounce Rhubarb-Vanilla Syrup
3 ounces Scottish Ale, such as Ballast Point Piper Down
Vanilla bean, for garnish (optional)
- In a rocks glass filled with ice, build the drink by adding pisco and rhubarb vanilla syrup. Gently add beer, stirring just to combine. Garnish with vanilla bean and serve immediately.
First off, this tastes like cream soda. Because of the viscosity of the Pisco, the mouthfeel is super creamy. The Scottish Ale provides some toasty, caramel notes that adds a richness to the drink, while the Pisco imparts some citrus and a touch of floral (Tahitian vanilla would tip this drink overboard in the floral direction, so make sure you use Mexican vanilla) along with that lovely viscosity. That small buzz you get afterward however would prove otherwise.
I originally created this recipe for Serious Eats!