Chamomile and Tangerine Sparkling Cocktail for Two and an excuse to turn off the internet

Chamomile and Tangerine Sparkling Cocktail for Two // stirandstrain.comI told myself I was going to relax tonight and watch tv. That was two and a half hours ago right before I jumped on Instagram. Now I feel like I’ve wasted so much time I should just go back to work. Have you ever looked at so many photos of food that you felt sick? Instagram makes that a reality for me now.

But photos of booze? Can’t get sick from looking at that. Or maybe it’s just all the screen time making my eyes go funny. Maybe that’s what is making me feel sick.Chamomile and Tangerine Sparkling Cocktail for Two // stirandstrain.com

Lately I’ve been wanting to put a ban on having electronic devices on at certain times at home. But with both myself and Christopher working out of the house, attempts to do this have been eagerly thwarted. If your office is in the same structure that you sleep in, then you can pretty much count on a 7 day work week. Unless you have the amazing ability to do such a thing as limit screen time. You, then, are an enigma to me.Chamomile and Tangerine Sparkling Cocktail for Two // stirandstrain.com

Regardless, there are always a few minutes in the day when neither one of us is holding on to a device. The best times are when we’re holding on to a cocktail glass and talking about not work things. Occasionally things get so busy around these parts that, to make things easy on ourselves, I batch up a cocktail and keep it in the fridge. It might be a Manhattan for later in the day (and yes, I might have made it at 9 that morning) or the base to something that can get perked up later on with something sparkling.

This drink is a little something like that.Chamomile and Tangerine Sparkling Cocktail for Two // stirandstrain.com

I had originally written this for Serious Eats as a more Valentine’s Day centered recipe, but I think the sentiment of taking a break from the internet to enjoy another real person’s company is even more fitting for the everyday.

For the Chamomile-Tangerine Syrup:

1 cup sugar
3/4 cup water
4 chamomile tea bags
Zest of 2 tangerines, white pith removed
1/4 cup freshly squeezed tangerine juice

Combine sugar and water in a medium sauce pan and bring to a light simmer over medium-high heat, stirring to dissolve sugar. Remove from heat and add tea bags, tangerine juice, and zests. Steep for 6 minutes, then discard tea bags. Cover and let stand an additional 30 minutes. Strain zest and keep syrup in an airtight container in the refrigerator up to 1 month.

For the Base:

4 ounces Chamomile-Tangerine Syrup
3 ounces white balsamic vinegar
4 ounces London Dry Gin, such as Tanqueray

Combine syrup, white balsamic, and gin in a swing-top bottle. Gently swirl to blend. Refrigerate until ready to use. Base will keep up to 4 days refrigerated.

For Each Cocktail:

5 ounces chilled dry sparkling wine, such as Cava

Measure out 2 3/4 ounces of the base into a Champagne flute or cocktail glass. Top with sparkling wine.

 

So yes, I ventured out into the land of floral ingredients here with the chamomile, but it’s subtle and mild. For a sweet note, I used the in-season tangerines, and combining their tangy juice and zest with a good dose of chamomile flowers gives a fragrant sweetness without being too perfume-y. It’s a fresh, tangy base with very subtle floral flavors in the background. To make it more zippy in flavor, white balsamic adds some needed acidity while a London Dry style gin adds another herbal layer with just a touch of juniper in the finish. While this base is tasty on its own, it really comes together when you top it off with some sparkling wine. I tried a few varieties and a dry cava brut is best to offset the syrupy base.

Smoked Sugar Cubes and Another Take on an Old Fashioned

Homemade Smoked Sugar Cubes and Sour Cherry Cocktail // stirandstrain.comMy “to make” list is getting out of hand lately. And sometimes those late night scribbles have me scratching my head the next day as I’ve written down just single words like “cream” or “beer” and cannot recall what I was trying to reference. I think I need to keep a recorder by the bed. But then transcribing the next day might prove to be just as perplexing.Homemade Smoked Sugar Cubes and Sour Cherry Cocktail // stirandstrain.com

Alas, there is nothing more straightforward than an Old Fashioned. Liquor, bitters, sugar, it’s all wrapped up neat for you and tastes good without all the extra foo-foo. Ok, so maybe a bartender is throwing on a flamed orange peel, or adding in a brandied cherry, or doing just a little bit of foo-foo-ness. But instead of adding on more, I thought I’d take a look at the base ingredients.

The Smoky Citrus Rum Old Fashioned was just the start of delving into looking at the Old Fashioned and seeing what new flavor combinations I could make work. This all stemmed, by the way, from another scribbled note for ideas that read “cleaned up old fashioneds with interesting bitters”. I mean, you could build 100 drinks off of that comment. And I just might do that. But for now I’m just giving you two.Homemade Smoked Sugar Cubes and Sour Cherry Cocktail // stirandstrain.com

And this one has a DIY project! Yay!Homemade Smoked Sugar Cubes and Sour Cherry Cocktail // stirandstrain.com

First, I realized that you all were going to get bored real quick if the only thing I was doing was changing up the bitters. Hell, I got bored with that idea after 2 minutes and moved on to the idea of homemade sugar cubes. So easy, right?! Wrong. Well, it’s going to be easy now because I spent the better part of a month trying out techniques and perfecting this. For you guys.Homemade Smoked Sugar Cubes and Sour Cherry Cocktail // stirandstrain.com

Things to know about making your own sugar cubes:

  1. You must use superfine sugar, granulated sugar does not make for a solid cube.
  2. Don’t try and speed this up by microwaving. All these recipe how-to’s I read on making sugar cubes all reference the microwave and I think they are ALL LYING. All the microwave did was melt my sugar, even on low power.
  3. Mini ice cube trays are amazing for perfectly sized cubes. But not necessary. Your choice.

Homemade Smoked Sugar Cubes and Sour Cherry Cocktail // stirandstrain.comThese smoked sugar cubes taste amazing with sour cherry. Instead of doing that blasphemous thing where you muddle some neon cherries in a glass and call it and Old Fashioned, here I’ve combined sour cherry bitters from Miracle Mile with some tasty bourbon to compliment the heady smoked flavor of the cubes.

Smoked Sugar Cubes

1 cup superfine sugar
2 tablespoons smoke tincture
2 tablespoons water

  • Combine sugar, smoke tincture and water in a bowl. Mix until well combined, similar to the texture of wet sand. Pack sugar into a mini ice cube tray, tamping down each hole. Alternatively, you can spread mixture out in a 1/4 size sheet pan (you might want to double the recipe amount) pressing down hard. Let mixture sit out to dry overnight. When sugar has hardened, pop cubes out of the molds, or cut cubes to size. Store in an airtight container.

Smoked Sugar and Sour Cherry Old Fashioned

2-3 mini smoked sugar cubes
2 dashes Miracle Mile Sour Cherry Bitters
2 ounces bourbon, W.L. Weller used here
optional, blood orange peel for garnish

  • In a mixing glass, add sugar cubes then dash in bitters. Muddle to combine. Add ice 1/2 way up glass and pour in whiskey. Stir to combine about 20 seconds. Strain into a rocks glass with a single large ice cube or 2 smaller cubes. Express orange over the glass and add in peel.

The smoke lingers in the back but adds a strong backbone to the drink. Sour cherry bitters add just a touch of bitterness and some sweetness to the rich bourbon. I chose the blood orange for just a hint of citrus and mainly for aesthetics due to the lovely red speckling all over the orange peel.

Steak Island Cocktail

Steak Island Cocktails // stirandstrain.comIt’s Super Bowl weekend. I only know this because I was asked to come up with a cocktail you would want to drink at a party celebrating this fact. Well, it’s a drink that I would want to drink at this kind of party. And I guess the name is quite telling that I’d name it Steak Island, however, let’s talk about why I gave it this name.Steak Island Cocktails // stirandstrain.com

I go into this a little in the article I wrote on Serious Eats, but let me elaborate on this just a wee bit here. Since this is a safe place to ramble on and you readers are somewhat more forgiving of these overly long explanations (well, some of you aren’t and you know who you are).

For the most part, I like to live an uncluttered life.. actually, let me stop you here if you’re just searching for “super bowl cocktails” and you’re still reading at this point. Might I suggest you just scroll down to the recipe? Anyways, I’m the type of person who loves, with a capital L, to throw stuff away and have lots of clean surfaces. I’m a believer that an uncluttered space means an uncluttered mind and yes, I might just use the excuse that the studio space is too cluttered to photograph in right now so I’m just going to be over here watching tv and procrastinating. But mainly I’m not a person who holds on to stuff. However, I do have a few exceptions for collectibles. The major collections I have are my Tiki mugs, which need a new cabinet (see, I still need to sequester the collections) and, since I used to DJ out here with much, much more frequency than I do now, my 1960’s girl group and girl garage band 45s. That was mainly it for stuff I held on to that took up space. You know what doesn’t take up a lot of space that is fun to hang on to if you’re into cocktails: vintage drink stirrers. These are highly curated because I can’t justify keeping more on hand than what will fit in a Highball glass.Steak Island Cocktails // stirandstrain.com

Knowing that I liked some of these kitschy treasures from restaurants and bars that once were, a friend of mine found herself at a flea market somewhere in Arizona a few years ago and happened upon someone’s stockpile of stirrers for sale. Sifting through the amazing variety of brightly-colored sticks, she selected what she thought I’d most like to have (and seriously did an amazing job). One of my favorites though was this black stick with gold lettering that just said “steak island” on it with this little grass hut. Either it was the bizarre combination of this little tropical hut imagined to house giant steak laden plates, or that it was coming out of Texas and I was to believe there was something tropical-like there, but either way, I immediately knew someday I’d need to make a drink in honor of this establishment’s namesake. Super Bowl Sunday seemed like the most appropriate “holiday” to make such a drink.Steak Island Cocktails // stirandstrain.com

So what better to wash down plates of rich, meaty foods than some light and refreshing effervescent cocktails…made with beer! And… steak sauce!

Steak Island Cocktails // stirandstrain.comIf I was going to make a cocktail that included the word steak, then I figured some steak sauce as an extra special ingredient was in order. So what you get is a drink close to a Michelada with a heaping amount of tangy, umami-filled A1 Steak Sauce (or whatever sauce you’d like). Personally, growing up I was not a fan of steak, but I did like dipping the steak in A1 and then sucking all the sauce off the meat and tossing the meat away (I wasn’t a picky eater but the texture of steak I found to be most offensive to my young self). Now I skip the formalities and just drink the sauce here.

Intrigued? You should be, so let’s make some cocktails!

Yields 6-8 drinks for a party
8 ounces red and yellow bell pepper slices
14 ounces freshly squeezed lime juice from about 14 limes
4 ounces steak sauce, such as A1
1/4 ounce freshly ground black pepper
Salt to taste
48 ounces lager, such as Pacifico
Lime wheels and additional bell pepper slices for garnish

  • In the bottom of a pitcher, muddle together the bell peppers and lime juice. Add the steak sauce and pepper. If your sauce is not on the salty side, add some additional salt to your liking. Cover and refrigerate the base at least 4 hours and up to overnight.
  • To serve, add beer straight to the pitcher and stir gently to combine, serving into ice-filled glasses. Alternately, you can pour about 2 1/2 ounces of the cocktail base into a highball glass filled with ice. Top off with about 5 ounces of the beer and stir gently to combine.
  • Garnish glasses with lime wheels and bell pepper slices, serve.

Like I said, it’s super refreshing and easy drinking, a great pair to richer foods. The steak sauce has a touch of sweetness and adds some underlying umami to the cocktail. Mixed with fresh citrus juice, it adds both a base note and a tangy brightness to your fizzy beer mixer. Muddled bell peppers offer a subtle vegetal flavor and complexity that’ll keep you sipping. I chose to top it all off with a lager so that the beer doesn’t overpower the drink with too much hops or bitterness or whatever special flavor it might have been brewed with. I enjoyed with Pacifico, Christopher liked some Foster’s with his.

Smoky Citrus Rum Old Fashioned

Smoky Citrus Rum Old Fashioned Cocktail // stirandstrain.comI know. That’s a mouthful of a title. But in actuality it’s an incredibly easy drink to make so don’t go running off just yet.

Right now I’m on a kick of making life EASIER for myself. I’m hustling in other areas so that means the drinks need to get whipped up with ease. Are you hustling in life? This one’s for you then.Smoky Citrus Rum Old Fashioned Cocktail // stirandstrain.com

I’ve come into possession of a number of rums as of late. In part, I’m tasting them for potential candidates to star in The Coconut Club drinks. Not all our drinks are rums, but we ARE a Tiki supper club, so we NEED some rums. And the other reason is that, after many years, I’ve come to like and appreciate rums. If you’ve been a long time reader on here, you may remember in the early years of this site that I was frequently confused by rum. I blame my mother’s rum and cokes that I would sneak sips of during bedtime story readings, and would cringe with disgust (I still don’t like them), as to why I had such distaste for the liquor. It turns out I was just drinking the wrong kind of rum.

So fast forward to now. As I said, I’ve been filling my days with a lot of other work that sometimes makes tinkering all day with drinks hard, if not impossible. When that happens there will suddenly be a lot of Manhattans or Negroni cocktails around the house. In doing so I finished all the Campari. And then I was out of rye. And then I decided what the hell am I doing?! Make something just a tad more creative lady!!Smoky Citrus Rum Old Fashioned Cocktail // stirandstrain.com

In stepped a bottle of rum and my copy of The Bar Book.

Still looking for a straightforward cocktail I looked to Morgenthaler’s Rum Old Fashioned. If the rum is good, like the bottle I had on hand, then you just want a few elements to highlight that rum; an Old Fashioned is perfect for that. I made the first round exactly as it was laid out in the book: the result was good but then my eye drifted over to the (vast) array of bitters taking up more space every day on the bar shelf. Smoked orange bitters! Yes!

The next round I changed it up, taking the lime peel out, adding in some smoked orange bitters, a spritz of orange oil; it changed the whole drink. Just as tasty as the first, but all new flavors that still highlighted the base rum, just in different ways. The recipe below is for the latter (go buy the book for his recipe and learn some more drinks!).

Inspired by The Bar Book

2 ounces Ron Zacapa Centenario 23 Rum*
2 dashes Cocktail Punk Smoked Orange Bitters
5-10 ml demerara syrup (1:1 ratio)
orange peel for garnish

  • In a double old fashioned glass, add a large cube of ice. Build the drink by pouring in rum, syrup and the bitters. Gently stir 15 seconds. Squeeze the orange peel over the drink to release the oil and add the peel to the drink.

Mostly burnt caramel and grassy notes from the rum with just a hint of citrus. The bitters add a subtle layer of smoke that works really well with the rum. Makes me want to try some rum and mezcal drinks…

*This bottle was generously given gratis and appears here because I like drinking it. For more info on sponsored products, affiliate links, and gifted booze, please visit the About page.

Happy New Year Everyone! Sparkling, punches, and other ideas for tonight!

I’ve got a last minute round up of some drinks for all your parties tonight. Whether you require something sparkly, something overflowing, or maybe something not-too-boozy to start your night off, I’ve got some good picks for you. See you all in the New Year, and thanks for stopping by. I appreciate all of you!

Sparkling and Spiced Winter Sangria // stirandstrain.com

Sparkling and Spiced Winter Sangria

Sparkling Grapefruit and Lillet Rosé Sangria // stirandstrain.com

Sparkling Grapefruit and Lillet Rosé Sangria

9 Ladies Dancing Scotch Punch // stirandstrain.com

9 Ladies Dancing Scotch Punch

Smoky Sage Punch // stirandstrain.com

Smoky Sage Punch

Raspberry Amaro Spritz Cocktail // stirandstrain.com

Raspberry Amaro Spritz

Sparkling Hibiscus #Cocktail // stirandstrain.com

Sparkling Hibiscus Cocktail

Amaro Highballs // stirandstrain.com

Amaro Highballs

Smoky Sage Punch

Smoky Sage Punch // stirandstrain.comI hope you’re curled up on a couch right now watching movies. I hope that someone else is making you dinner and you’re only concern is how long can you wait before you seriously have to get up and use the bathroom.

Lazy days are the best, but this past year I’ve had a whole lot of trouble turning the internet off for a second to be able to do just that: be lazy. Starting a new business, starting a family, remembering to put out the trash so that you’re not going on TWO weeks of forgetting. All of this takes so much…TIME. But as we rapidly put a nail in 2014 and I try and remember to reflect on this past year, I can say I regret nothing about my choices this year, even forgetting to be lazy. Actually, especially that.Smoky Sage Punch // stirandstrain.com

I was considering putting this post up on Wednesday for Christmas Eve, but I figured you all were off doing bigger and better things and not sitting around looking at a cocktail blog. Or maybe you were here and were like, Why isn’t there a new recipe before Christmas?!?! I’m super sorry about that guys if that was you. I hope you decided instead to crack open that expensive bottle of whiskey and share it with everyone you hold dear.Smoky Sage Punch // stirandstrain.com

But now we’re going into the post-Christmas daze and we have to start thinking about NYE parties (because we just can’t rest until January 2nd) and we need something we can batch up and serve to people and just get through the night. I bring you all this punch.Smoky Sage Punch // stirandstrain.com

Don’t be scared! There’s a lot of steps but it’s worth it for the end result.

Yields 10 Servings
For the Sage Syrup:

1 cup (8 ounces) water
8 ounces (about 1 cup plus 1 tablespoon) sugar
10 medium sage leaves

Combine sugar, water, and sage in a medium saucepan over medium-high heat. Bring to boil, remove from heat, and let sit 1 hour. Strain and store in an airtight container up to 1 week.

For the Oleo-Saccharum:

2 lemons
1 orange
4 ounces (about 4 1/2 tablespoons) sugar

Peel zests from lemons and orange, trying to remove as little white pith as possible. Reserve peeled fruit for another use. Toss the peels with the sugar, muddle, and let sit 6 hours or up to overnight in a nonreactive bowl, covered. Strain peels from the mixture, set liquid aside.

For the Lapsang Souchong Tea:

2 cups (16 ounces) boiling water
1 tablespoon lapsang souchong tea leaves

Pour boiling water over tea in a heat-proof container. Let steep 4 minutes. Strain and set brewed tea aside. Let cool completely before using.

For the Punch:

3 cups (24 ounces) New American style gin, such as Jack Rabbit from Beehive Distilling
1/2 cup (4 ounces) freshly squeezed lemon juice from about 4 lemons
3/4 cup (6 ounces) orange curacao, such as Pierre Ferrand
1/2 cup (4 ounces) sage syrup
2 cups (16 ounces) lapsang souchong tea
Orange rounds, lemon rounds, sage leaves for garnish

Combine gin, tea, oleo-saccarum, sage syrup, lemon juice, and orange curacao in a punch bowl or other serving piece. Stir to combine. Add orange wheels, lemon wheels and sage leaves for garnish. Serve with ladle into ice-filled punch or rocks glasses.

Smoky Sage Punch // stirandstrain.com

This punch is bright and flavorful, with earthy notes from the sage and unexpected smoky tea. The lapsang souchong doesn’t overwhelm with smoke, but instead adds that extra “something” that your guests will try and place all night as they gulp glass after glass. I opted to use a new American style gin for an added dose of botanicals. Jack Rabbit has lots of sage, coriander and rose flavors, but use whatever you have on hand if this isn’t available where you are.

*This post originally appeared on Serious Eats.

9 Ladies Dancing Scotch Punch

9 Ladies Dancing Scotch Punch // stirandstrain.comHoliday season is punch season. Ok, well, holiday season means more punch at every party. Everyone wants a punch, but let’s be honest, most of them are pretty meh.

Holiday season also means that hosts are pulling out the good booze because, hey, they’re in the spirit of sharing right now. I see a lot of Scotch brought out. Good scotch. Sometimes so good I’m hesitant to tell the host they should hang on to it and not start passing it about willy nilly. But then I’m selfish and want to drink said scotch so I’m shutting up about it.

9 Ladies Dancing Scotch Punch // stirandstrain.comThis holiday season I decided to combine both. I also wanted to create a punch that people who turn their noses up at scotch would like… and I did it. In fact, I got to test this punch out on a pretty varied crowd before I posted it. Initially when I showed up with the punch, people would eagerly ask what was in it then inevitable scrunch their nose as I listed scotch as an ingredient. People who don’t usually drink scotch really tend to have strong opinions about what they assume it will taste like: gym socks, band aids, burnt…stuff… So they already have a negative opinion before they start.9 Ladies Dancing Scotch Punch // stirandstrain.com

But the thing about holiday parties is that you always end up staying longer than you thought, and by this point you’re drinking whatever is left. For these people, initially turning down the scotch punch, they begrudgingly took a glass after finding out someone had drank all the good champagne. And then they found themselves confounded: they really liked the punch made with scotch.

Color me amused when the same folks who seemed genuinely annoyed/disgusted/sad when told the giant bowl of punch was made with scotch later came up to me with giant grins asking again what was in that punch? Had I just made converts of this bunch?9 Ladies Dancing Scotch Punch // stirandstrain.com

It’s holiday time, the season of giving, so I hope you all will allow me this one time to toot my own horn and smirk just a little as person after person drank up a scotch punch they earlier swore they’d never touch. Curious about the name? If you know your holiday songs, then you’ve recognized this from the 12 Days of Christmas. My punch, with 9 integral ingredients, was for a party with this theme. The Table Set guys sure love a theme party.

Now it’s your turn to try it. Please, be honest, and let me know if I’ve made you a convert too.

For the Vanilla Cinnamon Syrup:

4 (3- or 4-inch) cinnamon sticks
1 vanilla bean, split and seeds scraped
1 cup sugar
1 cup water

In a medium saucepan, combine cinnamon sticks, vanilla bean seeds and pod, sugar, and water. Bring to a boil over medium high heat, remove from heat and let stand for 1 hour. Strain. The syrup can be refrigerated in an airtight container for up to 2 weeks.

For the Chai Tea:

2 cups boiling water
3 chai tea bags

Combine boiling water and tea in a heatproof container. Let steep for 4 minutes. Discard tea bags and let tea cool to room temperature before adding to punch.

For the Punch:

1 (750 ml) bottle blended Scotch, such as Monkey Shoulder
2 1/4 cups Lustau East India Solera Sherry
3/4 cup fresh juice from about 6 lemons
1 1/2 cups Vanilla Cinnamon Syrup
2 cups Chai Tea
1/8 cup Angostura bitters
6 orange wheels, star anise, ice block*, for garnish

In a punch bowl or large container, combine Scotch, sherry, lemon juice, syrup, tea, and bitters. Stir to combine. Refrigerate for 5 hours or up to overnight. When ready to serve, add an ice block and garnish as desired.

*If you want to get really festive, you can add some decorative elements to your ice block. I added extra cranberries to mine. As the night progresses and the ice melts, they’ll start popping out and floating about. So make sure whatever you use is washed and makes sense with the rest of the ingredients!

So yes, scotch is definitely present. I chose Monkey Shoulder blended scotch, which offers a strong punch of malt, smoke, and baking spice flavors, perfect for a winter punch. Next I added in some chai tea just below full strength. The tea adds a wonderful assortment of appropriate flavors: cinnamon, cloves, star anise, cardamom and black pepper all work beautifully with the whisky. Then I followed that up with Sherry for a little sweet nuttiness; Angostura for bitterness but also extra spice; and vanilla-laced cinnamon sugar syrup for a slightly floral and woodsy sweetness.

 

This recipe was originally posted on Serious Eats.

Homemade Boozy Gift Round Up

Everyone loves receiving a homemade gift of the food variety. Even more so when it tastes good! Here’s a quick round up of some of my favorite items to make and give.

Make It: Mocha Pecan Rum Balls // stirandstrain.com

Mocha Pecan Rum Balls

 Kiss of Fire Aperol Jellies // stirandstrain.comKiss of Fire Aperol Jellies

Fernet Branca Jelly // stirandstrain.com

Fernet Branca Jelly

Make It: Meyer Lemon Bitters // stirandstrain.com

Meyer Lemon Bitters

holidayspicesyrups1

Holiday Spice Syrups

Vanilla Bourbon Caramel Sauce // stirandstrain.com

Vanilla Bourbon Caramel Sauce

Angostura Brownies // stirandstrain.com

Luxardo Cherry and Angostura Brownies

Jameson Whiskey Truffles // stirandstrain.com

Jameson Whiskey Truffles

Molasses, Cocoa Nib & Black Strap Rum Cookies // stirandstrain.com

Molasses, Cocoa Nib & Black Strap Rum Cookies

Make It: Mocha Pecan Rum Balls

Make It: Mocha Pecan Rum Balls // stirandstrain.comIt’s that time of year where I put booze in baked goods and share the recipe with you!

This year I participated in the Great Food Blogger Cookie Swap once again. I was so set on making rum balls (it’s another thing I’m getting to cross off the “to make” list) that I didn’t really think about how well they would transport across the country. So, if you’re reading this and you received a box from me… apologies if they were either melted/smooshed/etc… Hopefully that shouldn’t matter cause you thought they tasted so good you ate them anyway.

cookie swap

These rum balls are different from what I grew up with. Mostly they’re like fudge chock full of nuts and aged rum. Then rolled around in coffee flavored jimmies. Do you call them jimmies? Apparently these are one of those regional food items that every part of the country calls something else. You may know them as sprinkles. Or.. I dunno. What else do people call them? I also grew up eating American Chop Suey which apparently only people from Rhode Island and New Hampshire eat.Make It: Mocha Pecan Rum Balls // stirandstrain.com

There is no actual baking in this recipe. Yes, there’s a double boiler but all that is required of you there is to get some water hot and then stir for about 5 minutes. What I’m really saying here is don’t be afraid of the confection; it’s amazingly simple to make but looks super hard and that means people will fawn all over you for making this.Make It: Mocha Pecan Rum Balls // stirandstrain.com

I’m keeping this post short. It’s the holiday season! You all have a million other cookie recipes to make (or gawk at).Make It: Mocha Pecan Rum Balls // stirandstrain.com

Let’s do this!

Adapted from Carla Hall’s Rum Balls

1/4 cup aged rum, Brugal 1888 used here
6 ounces semi-sweet chocolate (70%), finely chopped
4 tablespoons butter
1/4 cup pecans, toasted and finely chopped
1-1/2 cups powdered sugar
1 teaspoon instant espresso powder
1/2 teaspoon salt
coffee flavored jimmies for rolling

  1. Heat the rum in a small skillet over medium until reduce by half. Set aside.
  2. In a heat proof bowl, melt chocolate, espresso and butter over a double boiler (or if you don’t have one, a medium sized sauce pan with about an inch of simmering water with a stainless steel bowl on top will also work). Stir to combine.
  3. Remove from heat and stir in the pecans, rum, powdered sugar and salt until fully incorporated. Allow mixture to cool to room temperature. This can also be prepared a few days in advance and stored, covered, in the fridge. (If refrigerating, let mixture fully come to room temp before trying to scoop.)
  4. Portion dough into 1-inch balls and roll in sprinkles. Chill in an air tight container until ready to serve.

The consistency is very close to fudge with lots of crunchy bits from the pecans. While present in flavor, the rum takes a backseat and is pretty subtle. If you want more punch from the rum, then increase rum by a tablespoon before reduction.Make It: Mocha Pecan Rum Balls // stirandstrain.com

Happy holidays guys! I hope you try your hand at making these!

Related Posts Plugin for WordPress, Blogger...