Fall Feelings Boozy Round Up 16 boozy ways to get in the fall spirit!

Put out some decorative gourds and make some cocktails! It finally feels like fall!The Apple-groni Cocktail // stirandstrain.com

Apple-groni Cocktail

Apple Elixir Cocktail // stirandstrain.com

Apple Elixir Cocktail

Caramel Apple Jellies with Everclear // stirandstrain.com

Caramel Apple Jellies

Sparkling Apple Sherry Cocktail // stirandstrain.com

Sparkling Apple Sherry Cocktail

Apple Appetizers Three Ways with 90+ Cellars Lot 49 Sparkling Rosé // stirandstrain.com

Pairing Rosé with Apples

Make It: Black Licorice and Amaro Bat Jellies for Halloween // stirandstrain.com

Black Licorice and Amaro Bat Jellies

The Negroni Nero Cocktail // stirandstrain.com

The Negroni Nero

The Private Club Cocktail // stirandstrain.com

Private Club Cocktail

Whiskey Round the World Cocktail with Cask and Crew Walnut Toffee Whiskey // stirandstrain.com

Whiskey Round the World

The Toasty Russian Cocktail with homemade toasted coconut milk // stirandstrain.com

The Toasty Russian

PS Coffee Old Fashioned Cocktail with Truvia // stirandstrain.com

Pumpkin Spice Coffee Old Fashioned

Spiced Pumpkin Bourbon // stirandstrain.com

Spiced Pumpkin Bourbon

Crustafied, a rye whiskey variation on the Brandy Crusta // stirandstrain.com

Crustafied Whiskey Sour

Vanilla Bourbon Caramel Sauce // stirandstrain.com

Vanilla Bourbon Caramel Sauce

The Royal Affliction Cocktail // stirandstrain.com

The Royal Affliction

Low Rent Cocktail of the Month: Fanta of the Opera & Fanta of the Paradise // stirandstrain.com

Fanta of the Opera & Fanta of the Paradise Cocktails

P.S. Coffee Old Fashioned

PS Coffee Old Fashioned Cocktail with Truvia // stirandstrain.com

This post was made in partnership with Truvia®. Recipes and ideas are my own.

Even though fall officially started last week, it feels like we’ve been in it for awhile now. Is it me, or is that certain pumpkin-spiced coffee drink arriving earlier and earlier each year? Now, while I LOVE all the pumpkin things, I really am not a fan of overly milky drinks (like those lattes). But I do love coffee, and it just happens to be #NationalCoffeeDay tomorrow, September 29! And what better way to marry pumpkin spice and coffee than to make a cocktail with them?!

PS Coffee Old Fashioned Cocktail with Truvia // stirandstrain.comWe’ve teamed up with Truvia® to create a Pumpkin Spiced syrup to use in the base of our coffee cocktail. It’s made with less sugar than what you’d get at your local coffee shop AND it’s made with real pumpkin too. So you end up with way fewer calories than a traditional sugar syrup. The Truvia Natural Sweetener comes in a spoonable jar for ease of use in the kitchen, and ½ teaspoon of Truvia Natural Sweetener is equal to 1 teaspoon of sugar. So you don’t need to drown your cocktail in syrup to get just the right amount of sweetness in there.

PS Coffee Old Fashioned Cocktail with Truvia // stirandstrain.comNow, when I say I love coffee, I mean I love it. My last thoughts before going to sleep usually involve me thinking about how good that first cup of coffee will be in the morning. And I cannot start my day until I’ve at least had one sip of that invigorating elixir. Naturally, then, I also will put coffee in my cocktails whenever possible.

PS Coffee Old Fashioned Cocktail with Truvia // stirandstrain.comAn Old Fashioned cocktail is a satisfyingly simple drink, and if you’ve been on this site before, you’d know it’s also one of my favorite drinks to use as a base for a new creation. At its most basic, an Old Fashioned is just spirit, sugar and bitters, and even those elements can change into whatever you’re in the mood for. And I’m in the mood for pumpkins and coffee.

PS Coffee Old Fashioned Cocktail with Truvia // stirandstrain.comThere’s a myriad of ways you can infuse coffee into cocktails but today we’re going the quick and easy way with coffee liqueur. We’ll spend our time instead on making a rich, spicy pumpkin syrup that will make your house smell AMAZING when you’re warming it on the stove. The syrup doesn’t take more than 15 minutes to make, so don’t worry, you’ll have your cocktail in no time! And what a flavor bomb! Bourbon forward but with deep coffee aroma and sweet pumpkin and spices in the finish. And don’t forget those bitters—they balance out the whole drink and prevent it from becoming too sweet.

PS Coffee Old Fashioned Cocktail with Truvia // stirandstrain.com

P.S. Coffee Old Fashioned

2 ounces bourbon
1/2 ounce coffee liqueur
1/4 ounce Truvia pumpkin spice syrup (recipe follows)
2 dashes aromatic bitters
orange zest and cinnamon stick

In a mixing glass filled 2/3 with ice, pour in bourbon, coffee liqueur, pumpkin spice syrup, and bitters. Stir 20 seconds and strain over a large ice cube into a rocks glass. Garnish with orange zest and cinnamon stick.

PS Coffee Old Fashioned Cocktail with Truvia // stirandstrain.com

Truvia Pumpkin Spice Syrup

1 cup Truvia Natural Sweetener
1 cup water
2 tablespoons pumpkin puree
2 teaspoons pumpkin pie spice
1/4 teaspoon ground ginger

In a medium sized saucepan over medium-high heat, combine Truvia Natural Sweetener and water, stirring constantly until Truvia is dissolved. Add in pumpkin puree, pumpkin pie spice and ground ginger. Stir until everything is well combined. Let simmer until thickened, about 15 minutes. Remove from heat and let sit five minutes. Strain through cheesecloth over a strainer or use a nut milk bag (this one is my fav!). Syrup will keep refrigerated in an airtight container up to two weeks.

Apple-groni With apple chips!

The Apple-groni Cocktail // stirandstrain.comFirst, we can all acknowledge that I could have come up with a better name for this cocktail, but really, it’s almost Fall and we’re all about the apples around here. So I’m not even going to try and be fancy.

Second, the cocktail itself. If you’ve been on my Instagram at Happy Hour, or skimmed through the recipe archives on this site, you know that I love a Negroni, and I have no qualms whatsoever about perpetually riffing on this drink. Now, I’m not a one-trick pony here and I can make some pretty darn tasty original cocktails (again, check the archives), but when I have to quickly throw together a drink for Happy Hour, there’s a good chance I’m reaching for gin, sweet vermouth and some Campari right now.

The Apple-groni Cocktail // stirandstrain.comThis week I’m looking at the first sightings of apples in my produce box and I remembered how much I enjoy apple chips. They are so very easy to make as long as you have time. And if you don’t have time to watch an oven, then you might want to invest in a dehydrator. I, unfortunately, have hit max capacity for the amount of stuff that can sit on my counter or be tucked away in a closet, and also I read The Life-Changing Magic of Tidying Up, so I really do take objects in my hand, thank them, and then decide whether or not to chuck them out. And that’s a lot of work so I’d rather just not buy crap.

Anyways, apple chips! Thinly slice an apple up and then dry it out in the oven for a few hours on low heat. Do you folks really need a recipe or can we just leave this here? They make a tasty Happy Hour snack and you can eat a whole bunch and not feel gross. Also, they make beautiful garnishes. They’re wonderfully “Fall” on your glass and when you’re done with your drink you can eat that too. Can’t do that with an orange peel.

This Apple-groni is pretty basic. There’s more of the suggestion of apples with baking spice and bittersweetness in the finish. The riff is so minor I wavered back and forth about whether to publish this or not. I still like content to live on this site though and not just on Instagram where it gets lost almost instantly when I do do a quick ‘gram. So here you go…

The Apple-groni Cocktail // stirandstrain.com

1 ounce Caorunn gin (it’s infused with apples!)
1 ounce sweet vermouth, Vermouth di Torino used here
3/4 ounce Campari
2 dashes apple bitters
apple chip for garnish

Combine gin, sweet vermouth, Campari and bitters in a mixing glass with ice and stir 20 seconds to chill. Strain into a rocks glass over a large ice cube. Garnish with apple chip. Think Fall.

Pairing Rosé with Apples, 3 Ways With 90+ Cellars Lot 49 Sparkling Rosé

Apple Appetizers Three Ways with 90+ Cellars Lot 49 Sparkling Rosé // stirandstrain.comThis post was made in partnership with 90+ Cellars. Recipes and ideas are my own.

Here is Southern California, September is a tricky month. While much of the country is starting to get cooler temps and fall into sweater weather, here we get scorching temperatures. Weirdly, if you journey into the mountains, barely an hour away, the apple farms are heavy with fruit ready to be picked; there’s a bit of a disconnect. But that means we can continue to savor summer just a little bit longer and make some cocktail and wine choices that transition between these two seasons nicely.

Apple Appetizers Three Ways with 90+ Cellars Lot 49 Sparkling Rosé // stirandstrain.comToday we’ve partnered with 90+ Cellars to show you how you can meld a summery, sparkling rosé wine with fresh Autumn apples. It’s what to make when you’ve over-picked at the orchard and bought way too much cider.

The 90+ Cellars Lot 49 Sparkling Rosé is made from Pinot Noir grapes planted in vineyards throughout the regions of Trentino and Alto Adige in Northern Italy. It is vinified as a dry rosé prior to second fermentation using the Charmat method. What does that mean you ask? The second fermentation happens in a tank as opposed to the wine bottle. This method preserves the flavor and aroma and allows for quicker production, without sacrificing taste. (Throw that fact out at a dinner party!)

Apple Appetizers Three Ways with 90+ Cellars Lot 49 Sparkling Rosé // stirandstrain.com

With a light bubbliness, aromas of berries and rose, and a slight acidity, pairing with sweet, tart apples is a perfect pair. These three dishes we’ve picked out work as part of an appetizer spread, on their own, or even as part of a larger meal, and they all pair very well with this rosé.

“Holiday entertaining” might still be a few months away, but we think there’s always a reason to celebrate with a party and this transitional time between months, with a few extra hours of sunlight left in the day, is definitely reason enough for us! Now on to the pairings!

Apple Appetizers Three Ways with 90+ Cellars Lot 49 Sparkling Rosé // stirandstrain.comTo start: Apple Jelly with cured ham and Manchego

  • An easy and quick appetizer to assemble! On water crackers or bread, layer a piece of cured ham, Manchego cheese, and a dollop of apple jelly. The fattiness of the meat and cheese with the smooth, sweetness of the apple jelly pair are lovely with the small bubbles of the wine.

Apple Appetizers Three Ways with 90+ Cellars Lot 49 Sparkling Rosé // stirandstrain.comPalate cleanser: Sweet and Spicy Apple Granita (full recipe below)

  • Enjoy this cool treat on its own, or between meals as a palate cleanser. Just don’t forget your wine! That acidity in the rosé pairs with the slight acidity found in the apple cider and lemon juice in the granita.

Apple Appetizers Three Ways with 90+ Cellars Lot 49 Sparkling Rosé // stirandstrain.comWith the main meal: Spiced Apple Chutney (full recipe below)

  • While a rich, spiced chutney might seem like a heavy match for rosé, the 90+ Cellars Lot 49 Sparkling Rosé lightens the dish up and the spices work really well together. The chutney can be enjoyed on a slice of toasted bread, or alongside a main dish like pork.
Apple Appetizers Three Ways with 90+ Cellars Lot 49 Sparkling Rosé // stirandstrain.com

Sweet and Spicy Apple Granita

3 cups apple cider
3 tablespoons maple syrup
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1-1/2 tablespoon freshly squeezed lemon juice

In a medium sized sauce pan, combine all the ingredients and bring to just under a boil. Remove from heat and whisk to combine. Pour into a 9×12 baking pan and place in the freezer. After 30-45 minutes, whisk mixture to break up any ice chunks. Wait one hour and with a fork, scrape through the mixture so that it is chunky. Wait an additional hour and scrape the fork through again, fluffing up the mixture. Freeze until ready to serve.

Spiced Apple Chutney

(adapted from Cooking Light)

1 tablespoon olive oil
1/4 cup finely chopped shallots
2 diced and peeled apples (I used Gala)
1/4 cup seedless raisins
1 tablespoon yellow mustard seeds
1 tablespoon brown sugar
1/8 teaspoon crushed red pepper
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/4 teaspoon kosher salt
2 tablespoons apple cider vinegar
2 tablespoons water

Heat a small saucepan over medium-high heat. Add oil; swirl to coat. Add shallots; cook 1 minute, stirring constantly. Add apple; cook 3 minutes, stirring frequently. Stir in raisins, mustard seeds, sugar, pepper, cloves, ginger and salt. Add vinegar and 2 tablespoons water; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until apples are tender and most of liquid is absorbed. Serve warm or let cool and transfer to an air-tight container. Refrigerate for up to one week.

 

If you’d like to find out more about 90+ Cellars Lot 49 Rosé and all their wines, please visit them at: ninetypluscellars.com/

What You Should Be Drinking This Easter

We’ve got flowers, pastel colors and a few eggs. Here’s what you should be drinking on Easter this year!

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch // stirandstrain.com

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch

Electric Pink Fields Rum #Cocktail // stirandstrain.com

Electric Pink Fields Rum Cocktail

Fresh Passion Fruit Sour Cocktail // stirandstrain.com

Fresh Passion Fruit Sour Cocktail

Pisco Brunch Cocktail with thyme and grapefruit // stirandstrain.com

Pisco Brunch Cocktail

Fresh Lemongrass Sour Cocktail // stirandstrain.com

Fresh Lemongrass Sour Cocktail

An Isle Away #Cocktail with cardamom coconut foam // stirandstrain.com

An Isle Away: Rum Cocktail with Coconut Cardamom Foam

Frozen Cucumber and Green Chartreuse Daiquiri Cocktail // stirandstrain.com

Frozen Cucumber and Green Chartreuse Daiquiri Cocktail

Ok, so here’s some chocolate for you too…

Bake It: Angostura Brownies with Luxardo Cherries // stirandstrain.com

Angostura Brownies with Luxardo Cherries

Sparkling Gin Lemonades with Rose and Violet Gelées

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch // stirandstrain.com

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

This summer one of my best gal pals is packing up her family and leaving SoCal for humidity and real winters on the east coast. Boo. As much as I’d like to sit and cry about it, we’ve decided to go full on into crafting and get togethers as much as possible before she leaves.

Our biggest project together will be for Easter. This year we’ve decided the adults should have some candy fun too. So, we’ve come up with a fun brunch cocktail DIY that we can make, eat, AND drink. Intrigued? Read on!

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch // stirandstrain.com

I’m not a giant candy fan, but I do love jelly candies. Jelly beans, pâtes de fruits, those weird orange slices found in the bulk candy section… all of them are favorites of mine. And, if you’ve been a long time reader you know I also love making edible cocktails in the “gelée” way. This week we’ve teamed up with Truvia Natural Sweetener, the zero calorie sweetener with natural sweetness from the stevia leaf that gives you that sweet touch without all the calories! The stevia-based sweetener is also twice as sweet as regular sugar, which means you only need to use half as much! Truvia also comes in several different varieties but today we’re using the zero-calorie Natural Sweetener for the base of our gelées and our cocktail syrup. Truvia Natural Sweetener dissolves crystal clear so there are no lumps, bumps, or crystals floating around in the gelées.

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch // stirandstrain.com

Since we have three different flavors, the two gelées and the syrup for the cocktails, it’s easiest to start with one large batch of simple syrup then divide and conquer! If you want to have your own get together like us, you can assign your friends each a flavor station. I’m including some notes on batches below if you want to create more flavored edible cocktails than just the ones I’m providing.

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch // stirandstrain.com

The fun part of this cocktail is the tiny edible cocktail garnishes, but let’s not overlook the actual cocktail too! Brunch almost always means sparkling cocktails, and while you could easily pop open a bottle of bubbly, I like my brunch cocktails with a bit more character. An easy one to use as the base is to make sparkling gin lemonades. I always make a fresh batch of lemonade during the winter, because: hello, SoCal; lemons practically fall from the sky here during the winter/early spring. I like ginger lemonade but this cocktail is so versatile, any variation, or just plain lemonade, would work. Lemonade is also a great base for a cocktail because you have your sweet, sour and a touch of bitter. So all you need is the booze part! I’m including just a straight lemonade recipe below, but feel free to play with what you like. For the sparkling part, I like a sparkling water, but you could get extra fancy and pop that bubbly anyway to top these off. The effervescent bubbles meld the flavors of the lemonade and the herbal notes of the gin (use an American batch here, not a London Dry, so it’s not all juniper and a touch of a softer palate), and of course: bubbles = brunch.

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch // stirandstrain.com

As for the gelées, and since it’s finally spring (!!!), I’m playing with the idea of flowers. There are a few ways you could incorporate flower aroma into your gelées, from making syrups to using flower infused spirits, but today we’ll use rose water and creme de violet to flavor them. I’ll be using the Truvia Natural Sweetener to make a simple syrup, and then will add the flavors to the divided batches. These firm up super quick, so if you make them in the morning, you’ll definitely be snacking on them come brunch time.

This Easter brunch theme has me feeling spring big time! I hope you all enjoy a few flowery gelées and a nice glass of sparkling gin lemonades. Cheers!

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch // stirandstrain.com

Sparkling Gin Lemonade Cocktails with Rose and Violet Gelées (makes 2)

3 ounces American Style gin
2 ounces lemonade (recipe follows)
4-6 ounces sparkling water

rose and violet gelées for garnish (recipes follow)

In a shaker 2/3 filled with ice, pour in gin and lemonade. Shake 20 seconds to combine and strain into two rocks glasses filled with ice. Top with sparkling water and garnish with rose and violet gelées. Serve immediately.

Lemonade Recipe

1-1/2 to 1-3/4 cups simple syrup, sweeten to taste (see notes for big batch simple syrup)
1 cup freshly squeezed lemon juice
4 cups water

In a large pitcher, combine simple syrup, freshly squeezed lemon juice and water. Stir to combine. Refrigerate until ready to use. Will keep up to one week in the refrigerator.

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch // stirandstrain.com

Rose Gelée Recipe

1-1/2 cups simple syrup
2 packets gelatine
1 teaspoon rose water
1/2 cup vodka
pink food coloring, optional

  • In a small sauce pan, pour in simple syrup. Sprinkle gelatine packets over the simple syrup and let bloom for 1-2 minutes. Turn heat on high and bring to a simmer, whisking gelatine to combine. Remove from heat and stir in rose water and vodka. Add food coloring if using. Stir to combine and pour into a small baking tray or molds if using.
  • Refrigerate for two hours. You can then remove from molds, if using, or cut into shapes and garnish cocktails. *I used these mini cutters to make the shapes!

Violet Gelée Recipe

1-1/2 cups simple syrup
2 packets gelatine
1/2 cup creme de violet

  • In a small sauce pan, pour in simple syrup. Sprinkle gelatine packets over the simple syrup and let bloom for 1-2 minutes. Turn heat on high and bring to a simmer, whisking gelatine to combine. Remove from heat and stir in creme de violet. Stir to combine and pour into a small baking tray or molds if using.
  • Refrigerate for two hours. You can then remove from molds, if using, or cut into shapes and garnish cocktails. *I used these mini cutters to make the shapes!

Notes:

  • The gelées are best used within a few hours, discard after 24 hours.
  • The main ratio for making a gelée is 1:1 (one cup liquid to one gelatine packet). The only issue I have had in the past is with pineapple juice. You will need to cut it with water as the gelatine does not bloom and hold when there is just straight pineapple juice. You can vary the amount of alcohol (or make it nonalcoholic) but do not go more than 50% alcohol in your liquid ratio.
  • If using molds to make the gelées, use silicone, as there is no need to grease and they pop right out.
  • To make a large batch of simple syrup for all 3 recipes: combine 3 cups water and 3 cups Truvia Natural Sweetener in a medium sauce pan over medium high heat. Bring to just under a boil, whisking to dissolve Truvia. Remove from heat, whisk again. And cool to room temperature. Use immediately or refrigerate in an airtight container up to two weeks.

For more information on Truvia and all their products, please visit their site at www.truvia.com.

National Cocktail Day Greatest Hits

It’s National Cocktail Day tomorrow in case you didn’t know (And it’s totally fine if you didn’t know. I forgot too until I read a recent press release). So I thought I’d round up a few of you readers’ favorite posts from the site because, if you’re here, you like cocktails. Funny thing though, you guys seem to like a lot of the DIY syrups/bitters/tincture posts just as much as the drinks. So I’m including those too because it’s always good to have some fun syrups and mixers around to get your creative cocktail juices flowing. Cheers!

Passion Fruit Syrup // The Hurricane Cocktail

Classic Blackberry Shrub

Pineapple Gomme Syrup

Burnt Sage and Blackberry Sangria

Smoke Tincture and Boulevardier

The Vegan Pisco Sour

 

And if you’re looking for more inspiration, here are a few of my favorite books on cocktails (in no particular order) and all the fun stuff that goes into them! Enjoy!

There’s so many more I like to read, you can check out the Book Shelf Page for even more (not currently updated but it’s a lot to start with!).

Make It: Orange Bitter Pickled Beets and Fennel

Make It: Angostura Orange Bitter Pickled Beets and Fennel // stirandstrain.comThis post was made in partnership with The House of Angostura. Recipe and ideas are my own.

We are big fans of all things pickled around our house. My older kid’s first solid food was a bite of cornishon. She’d just eat pickles and olives all day long if you let her. My husband will sit and eat fistfuls of pickled spicy green beans. And if you left me alone with a jar of pickled cherries, I’m sure to finish the whole thing. So, when I started working with Angostura on some unique ways to use their products in food recipes, my mind at some point during R&D went to pickles.

Or rather, pickled beets. There’s still a part of my brain that, when I hear someone mention pickled food, it goes straight to a memory of a rather large, glowing jar of pickled eggs sitting on a counter. I can’t quite remember where this was, but I can very clear picture the jar. I had never eaten one, and my five year old self was repulsed at the idea of someone actually consuming one, but, honestly, I’d give one a try now. What I’m saying is, I’d eat most anything pickled. Pickling somehow magically transforms food into piquant morsels I will happily devour; that magic is your brine.

Make It: Angostura Orange Bitter Pickled Beets and Fennel // stirandstrain.comChanging up your brine means you can have pickled beets 5 different ways if you liked. Today I’m adding in fennel and dashing pouring in some Angostura Orange Bitters. Orange is a great pair to beets and fennel and the subtle spice was a nice change to my usual brine. You’ll find a few floral notes in there along with the zesty orange.

As any bartender will tell you, bitters are like salt and pepper for cocktails, and you can think of them similarly with food as well. I mean, you’ll probably also need to salt and pepper your dish, but bitters can be yet another way to season your food.

If you’re looking for a fun DIY food/drink project for this weekend, I hope you’ll try out these pickled beets and fennel and taste how a little Angostura Orange Bitters can bring the flavor! Enjoy!

Make It: Angostura Orange Bitter Pickled Beets and Fennel // stirandstrain.com3 large beets (about 1 lb)
1 head of fennel
2 cups white wine vinegar
1 cup sugar
3 garlic cloves, smashed
1-½ tsp white pepper, whole
1 tsp celery seeds
2 star anise
1 tsp yellow mustard seed, whole
1 tsp coriander seed, whole
½ tsp red pepper flakes (optional)
2 ounces Angostura Orange Bitters

In a medium stock pot, bring 8 quarts of water to a boil. Scrub beets and add to the pot. Boil for 30 minutes until tender. Drain the beets, reserving 1-3/4 cups of water. Once beets have cooled, peel and set aside.

Wash fennel and slice off stalks and 1/8” of the bottom. Halve, quarter, and then slice ¼” thick. Quarter cooled, peeled beets and place in a non-reactive, air-tight container. Add fennel slices and set aside.

In medium saucepan over high heat, pour in the reserved beet liquid, white wine vinegar, sugar, garlic, white pepper, celery seeds, star anise, yellow mustard seeds, coriander seeds, red pepper flakes, and orange bitters. Stir to combine and bring to a boil. Remove from heat and pour hot mixture over beets and fennel. Let cool to room temperature, cover and refrigerate. Let sit at least 4 hours or overnight before eating. Best within 3 days and will keep up to 2 weeks in the fridge.

 

If you’d like to learn more about Angostura and their products, please visit them at www.angostura.com

Make It: Angostura Amaro Chocolate Truffles

Make It: Angostura Amaro Chocolate Truffles // stirandstrain.comThis post was made in partnership with The House of Angostura. Recipe and ideas are my own.

This past holiday season I discovered the insanely delicious and ridiculously easy recipe that is the chocolate tart. Folks, if you can melt some chocolate in a bowl, stay with me here because it’s about to get even better.

Add amaro to that chocolate and BOOM: adult dessert nirvana.

Make It: Angostura Amaro Chocolate Truffles // stirandstrain.comWhy am I using so many superlatives here? Because I feel like I stumbled upon a recipe that really is that easy and that tasty. And the best part is that this recipe is easily adaptable too.

Showing up a Valentine’s Day with a giant chocolate tart might be OK, but it’s not the norm. No one wants to stare down at an empty pie tin knowing how much damage they’ve done. They want vague numbers, they want… chocolate truffles.

How many truffles did you start with? Who cares! They’re all gone, but you swear you only ate a couple. Truffles are magic like that. And they’re even more magical with the addition of booze.

Today we’re showing you all another way to incorporate some boozy goodness into your food with this Angostura Amaro Chocolate Truffles recipe. They require a little more work than a tart, but handing over a box of handmade truffles to someone shows how much you care about them.

We teamed up with Angostura this month to highlight cool ways you can use their products in your food and as well as drinks. For the truffles, we paired the chocolate with their Amaro di Angostura. The amaro has a sweet and slightly spiced flavor profile that isn’t too heavy on the bitter. It adds a nice richness to the chocolate but doesn’t overpower it. We think you’ll like them a whole lot!

Ready to roll? Let’s make some truffles!

Make It: Angostura Amaro Chocolate Truffles // stirandstrain.comAmaro Truffles

227 g (8 ounces) 64% chocolate, finely chopped
80 ml (⅓ cup) heavy cream
30 ml (1 ounce) Amaro di Angostura
Pinch cayenne pepper (optional)
Cocoa powder for dusting

In a double boiler set to a simmer, add chopped chocolate and pour cream over the top. Stir constantly to combine until glossy and no chocolate chunks remain. Whisk in Amaro di Angostura and cayenne pepper if using. Refrigerate for at least two hours, and up to overnight. Once firm, scoop out desired truffle size and roll into a ball. Roll in cocoa powder. Truffles will last, refrigerated, up to 2 months.

If you’d like to learn more about Angostura and their products, please visit them at www.angostura.com

Game Day Snacks with The House of Angostura Angostura Dusted Popcorn and Sweet and Spicy Angostura Sauce for Ribs

Sweet and Spicy Angostura Sauce for Ribs // stirandstrain.comIt’s February and that means we’re waking up from our January slumber around here and getting ready for all the fun this month brings! Like Groundhog Day! Our SEVEN YEAR blogiversary! Valentine’s Day! All those other anti-Valentine’s Day holidays I get press releases about! SUPER BOWL!

Angostura Dusted Popcorn // stirandstrain.comOK, so it’s the last holiday there that we’re focusing on today (although, dang, I’ve been writing here for seven years now!). We’re not super big sports people around my house but since we like throwing parties for our friends, we’ve definitely been known to throw a few Super Bowl parties over the years. This year we’ve teamed up with The House of Angostura to bring you a few ways you can use Angostura in your FOOD, as well as in your drinks!

Today we’re including TWO recipes you can whip up for the big game day. Both are super easy with one being really quick and the other pretty much hands off while you wait.

If you’re looking for a quick snack, Angostura Dusted Popcorn is where it’s at. Angostura Dusted Popcorn // stirandstrain.comClick on the photo for recipe!

Second, here’s a hands off Sweet and Spicy Angostura Sauce for Ribs. RIBS! With AMARO AND RUM!!

Sweet and Spicy Angostura Sauce for Ribs // stirandstrain.comClick on the photo for recipe!

And there you go folks! I hope your football party is made just that much tastier with a little touch of Angostura.

If you’d like to learn more about Angostura and their products, please visit them at www.angostura.com