The Pisco Kid And another new egg white substitute for cocktails!

The Pisco Kid Cocktail // stirandstrain.comIf you’re visiting Los Angeles, or happen to already be a resident, and want to find a bar with a decent jukebox, I have a few I can recommend. There’s my beloved Tonga Hut in the Valley, The HMS Bounty in Koreatown, and then there’s Footsie’s over in Highland Park. I’m sure there are some more bars out there that have a great jukebox selection but these are my go-to’s. Feel free to leave your favorites in the comments.

The Pisco Kid Cocktail // stirandstrain.comI always have my favorite songs and will seriously put on $20 worth of music; alright, alright, I’m a total jukebox hog. Footsie’s in particular I always start with the Cisco Kid by War. I have no idea why, I just like to start my set off with that. I heard that song out of the blue the other day and have been reminiscing about jukebox playlists ever since. That song is also probably why I’ve created this cocktail.

The Pisco Kid Cocktail // stirandstrain.comYou’ve read on here before my thoughts on pisco- it’s a versatile mixing spirit that I don’t think gets enough credit. I’ve also used the base recipe for a pisco sour to show you how you can use BEER! as an egg white replacement. Today I’m riffing on that theme again, making a cocktail that calls for egg whites without eggs. But this time we’ve got a fun new ingredient to play with: Instafoam!

The Pisco Kid Cocktail // stirandstrain.comYou might not be a vegan but you might be someone who cringes at the thought of an egg white in a cocktail. Even though most bars are either using pasteurized egg whites or eggs from their own back yard chickens (I’m sure that’s a thing) to prevent salmonella from entering your cocktail. Still, I get it, you don’t want to drink the egg whites. So now you can give Instafoam a try. But won’t it just make the cocktail taste all chemically? NO! I know way back in the dark days when there was only Fee Foam you were going to get a weird aftertaste (and I’m not knocking on Fee Brothers, they were a beacon of bitters in a world that didn’t understand the need yet.) but here you just taste the cocktail.

So now you’ve got THREE replacements for egg whites in cocktails to either make your drink vegan, or just to avoid raw eggs: beer, aquafaba and Instafoam. OK, now onto the actual cocktail recipe.

The Pisco Kid Cocktail // stirandstrain.comYes, this is a riff on pisco sour cocktail. We’ve got the usual culprits: pisco, lime juice, simple syrup, bitters. However, we’ve spiced it up a bit with the addition of jalapeño jam. I often add marmalade or something of the sort to a whiskey sour just to give it an extra layer of flavor. Here it does the same with a spicy, slightly sweet bite with just a bit of earthy aftertaste from those peppers.

Note: if your jam is more on the solid side, you’ll want to break it up first in the shaker with a muddler to hasten the shaking time and to make sure it gets well incorporated into the drink.

2 dashes Instafoam
2 ounces pisco, Encanto used here
1 ounce lime juice
1 tablespoon jalapeño jam
1/2 ounce simple syrup
3-4 dashes of Angostura Bitters

In the bottom of a shaker, add your Instafoam first. Then pour in pisco, lime juice, jalapeño jam (see note above) and simple syrup. Fill ice 2/3 up shaker. Shake hard for about 20 seconds and strain into a rocks glass. Top with a few dashes of Angostura Bitters.

Low Rent Cocktail of the Month: Fanta of the Opera/ Fanta of the Paradise

Low Rent Cocktail of the Month: Fanta of the Opera & Fanta of the Paradise // stirandstrain.comWell kids, it’s been awhile since we’ve seen a Low Rent Cocktail around these parts and Halloween seems like the right time to throw one at you.

I can’t take the credit for this month’s name; it’s all my husband’s doing. And appropriately so. See, this month we are celebrating 10 years together. Just how did this man woo this lady? Strange movie dates. Our first date he asked me to go see this limited release movie from the guy behind office space (that movie was Idiocracy and although when I found out what we were seeing I thought to myself, really? For a first date? I said yes to a second.). Our second date was a screening of Phantom of the Paradise. This movie is strange, but more so up my alley. I think after these first two dates we actually started doing normal date things like going out to eat but these two back to back dates are a small part of why I kept saying yes to another date.

Low Rent Cocktail of the Month: Fanta of the Opera & Fanta of the Paradise // stirandstrain.comAwwww. How sweet. Now on to the ridiculous cocktails.

Low Rent Cocktail of the Month: Fanta of the Opera & Fanta of the Paradise // stirandstrain.comHalloween means excessive sweets and bad taste, and that’s just what these two Low Rent Cocktails have to offer you. First up we have the Fanta of the Opera staring, you guessed it: Fanta Soda and because we’re trying oh so hard to be fancy with our cheap plastic masks and not flame retardant costumes, we’re bringing out the Italian Vermouth. It’s fancy because it comes from Italy.

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

1 part Cinzano Dry Vermouth
3 parts Fanta Grapefruit Soda

Pour over ice in a highball glass or whatever hollowed out gourd you having laying around.


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

And for today’s double dose of trouble we have the Fanta of the Paradise. Rock stars. Revenge. Gore. What more could you ask for in a cocktail movie? Plus it’s strawberry and coconut flavored, just like your spring break paradise.

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

1 part Malibu Rum
3 parts Fanta Strawberry Soda

Pour over ice in a highball glass or the skull of your enemy.

***If you want to add some spooky pizazz to your cocktails, feel free to throw some dry ice in. Just please dear god do not drink the dry ice or you’ll be taking a trip to the emergency room instead of drinking and that is NO FUN.

Hope you all have a fun Halloween! Stay safe!

 

The Low Rent Cocktail series is an occasional column on Stir and Strain where the boundaries of “good taste” are pushed to the limit, or more often than not, pushed out the window. Enjoy at your own risk.

Caramel Apple Jellies the cocktail you eat!

Caramel Apple Jellies with Everclear // stirandstrain.comThis post is brought to you by Everclear. Recipes and ideas are my own.

Ok everyone! Are you ready to start talking holiday entertaining? No? Wasn’t it just August?

Caramel Apple Jellies with Everclear // stirandstrain.comI’d say it feels that way except for this mountain of apples on my counter and the JUG of apple cider I decided was an economic buy this week. Why don’t they ever sell cider in small containers? However, I’m actually happy to have it around because it really is time to start thinking about holiday parties and batching drinks and well, making things with apple cider.

Caramel Apple Jellies with Everclear // stirandstrain.comAre you the person tasked every year with bringing the drinks to the party? I am. Regardless of whether I am going to a friend’s house or a relatives house, if I don’t show up with some sort of boozy concoction it’s as if I killed Rudolph and used him for the Thanksgiving Turkey. I mean, I get a lot of shade thrown at me and very raised eyebrows.

Caramel Apple Jellies with Everclear // stirandstrain.comThis year for the earlier Fall parties I have a new trick up my sleeve. Instead of the vast caldrons of spiked apple cider I usually inflict upon people, I’ve downsized the drink. Actually, I made the drink edible and it fits in the palm of your hand. Neat, huh?

Caramel Apple Jellies with Everclear // stirandstrain.comEdible cocktails have appeared a few times on this site and I stand by them as completely appropriate party “drinks”. To get in the festive Fall spirit we’re using up some of those apples you all probably have piled on your counter and, of course, that jug of apple cider. The booze portion is courtesy of Everclear. As part of their Make It Your Own campaign we’re elevating the edible cocktail into a fantastic fusion of apples, cinnamon, and rich caramel sauce. OH yeah. Caramel sauce.

Caramel Apple Jellies with Everclear // stirandstrain.comI made a small batch of my own caramel sauce but store bought is completely acceptable. I’ve linked to a favorite recipe of mine below if you feel up to making it from scratch (plus, if you do, it takes less than 20 minutes and tastes SO DANG GOOD).

The recipe for making these jellies easily doubles or triples depending on the size of your crowd. You can make it your own by customizing how you serve these. I hollowed out apple halves and sliced those after the jellies set (cute, right?), but you also have the option of using a mold and then popping them out to serve on their own.

Caramel Apple Jellies with Everclear // stirandstrain.comSo at your next pumpkin carving/Fall party/barn raising this season, show up with a tray of these Caramel Apple Jellies instead of the usual spiked cider and you will be cheered. Believe me, no one is going to miss it when they’re scarfing down these goodies.

Caramel Apple Jellies with Everclear // stirandstrain.com

Caramel Apple Jellies (approximately 35-38 proof)

4 ounces apple cider
1 packet of gelatine
2 ounces near boiling water
2 ounces Everclear
1/8 teaspoon cinnamon
1 ounce (or 2 tablespoons) salted caramel sauce (Dessert for Two has my go-to recipe)

  1. In a large mixing glass with a spout, pour in apple cider. Sprinkle gelatine over the liquid and let it sit for 5 minutes to bloom. Then pour in near boiling water and whisk to combine. Add Everclear, cinnamon and salted caramel sauce and stir. Pour into cored apple halves or molds and let sit refrigerated for 6 hours or overnight.
  2. To remove jellies from semi-spherical molds, carefully run a small spoon around the edge and slowly invert the mold to pop out the shot. If using square or straight-sided molds, run a butter knife around the edge and slowly invert the mold to pop out the shot. For other shapes or non-flexible molds, dip the bottom of the mold in warm water for 15 seconds, invert mold onto a baking sheet, and gently tap the mold to release the jello shot.
  3. To serve from apple halves, slowly slice apple into desired thickness. Caramel Apple Jellies can be refrigerated for up to 3 days in an airtight container.

Spooky (and not so spooky) Fall Cocktails

I’m back east right now visiting with family in New England and everywhere I go I am reminded of just how much more it feels like Autumn. Besides the fact there is an actual chill in the air, we drive by corn mazes and apple stands and people really deck out their houses for Halloween. Entire towns decorate for Halloween. I’m trying not to think about the 90° temps that we will be returning to in Southern California. For now, I’m just going to soak all this Autumn in and give you guys some of my favorite Spooky, and just plain seasonally appropriate cocktails.

The Royal Affliction Cocktail // stirandstrain.com

The Royal Affliction Cocktail

 Spiced Pumpkin Bourbon // stirandstrain.com

Spiced Pumpkin Bourbon

Apple Elixir Cocktail // stirandstrain.com

Apple Elixir Cocktail

Mixology Monday: Night Call Cocktail // stirandstrain.com

Night Call Cocktail

Winter Pear Cocktail // stirandstrain.com

Fir Tree Pear Cocktail

green hell cocktail // stirandstrain.com

The Green Hell Cocktail

The Private Club Cocktail // stirandstrain.com

The Private Club Cocktail

Sparkling Caramelized Peach Rum Punch

Sparkling Caramelized Peach Rum Punch // stirandstrain.com Sadly, peaches are quickly disappearing from the farmer’s market this month so I thought I’d give them one final nod before we go full into Fall this week.

Sparkling Caramelized Peach Rum Punch // stirandstrain.comI don’t know about yours, but since it is the end of the season, my peaches are starting to look a little worse for wear. They’re RIPE, and maybe not so pretty looking anymore. When this happens, I fire up the grill and send them on their way Viking style (on fire).

Sparkling Caramelized Peach Rum Punch // stirandstrain.comToday just happens to be yet another drink holiday, but one I tend to enjoy: Rum Punch. Yes, even Rum Punch gets its own day now. But you know, Tuesday is a good enough reason too to enjoy one of these cocktails.

Sparkling Caramelized Peach Rum Punch // stirandstrain.comKeeping it simple, but full of flavor, this punch gets a double peach kick from grilled and caramelized peaches and a few good glugs of Bundaberg’s Sparkling Peach brew. We’re big fans of Bundaberg’s ginger beer so we thought we’d try their sparkling brewed drinks too.

Sparkling Caramelized Peach Rum Punch // stirandstrain.comThe final rum punch comes together with an aged rum, fresh lime juice and the peaches. It tastes a bit tropical, with juicy peach flavors and a sour bite from the lime juice. The rum rounds it out with earthy notes and the sparkling peach gives it a pleasant, but not overpowering, bubbly lift. Nice and simple.

Sparkling Caramelized Peach Rum Punch // stirandstrain.comYields 2-3 drinks

1/2 peach, sliced
2 ounces freshly squeezed lime juice
4 ounces aged rum
Bundaberg Premium Peach Sparkling Brew*

  • Lightly oil a grill or grill pan over medium high heat. Grill peaches until soft and with noticeable grill lines. Flip sides once or twice to fully cook through, about 5 minutes. Remove from the grill and let the peaches cool.
  • In a small pitcher, muddle 2/3 of the peach slices with the lime juice. Add in the rum and let sit, refrigerated, for at least an hour (mixture can sit up to 8 hours).
  • When ready to serve, top mixture with the Bundaberg Premium Peach Sparkling Brew and stir gently. Pour over ice and garnish drinks with remaining peach slices.

Apple Cocktails for Fall

We’re closing out #AppleWeek on the site with a collection of our favorite apple cocktail recipes. Hope we’ve inspired you to go out apple picking this Fall and bring home a bushel or two for your Fall cocktails. Enjoy!

Sparkling Apple Sherry Cocktail // stirandstrain.com

Sparkling Apple Sherry Cocktail

Drunken Apple and Rosé Sangria // stirandstrain.com

Drunken Apple and Rosé Sangria

Apple Elixir Cocktail // stirandstrain.comApple Elixir Cocktail

Apple Jack Cider // stirandstrain.com

The Apple Stack Cocktail

Autumn Apple Cider Switchel // stirandstrain.com

Indian Summer Apple Cider Switchel

Indian Summer Switchel Cocktail

Indian Summer Apple Cider Switchel Cocktails // stirandstrain.comSwitchel what?

Switchel is a delicious non-alcoholic drink that was enjoyed as far back as the 17th century and was what we talked about on the site yesterday. You can read more about that here! But if you just want to get to the cocktails, well then let’s do that!

Indian Summer Apple Cider Switchel Cocktails // stirandstrain.comThe base of this cocktail starts with our Autumn Apple Cider Switchel recipe and then gets a kick from Añejo Tequila and floral lime juice. I see it as that clashing of seasons in September where you want it to be Autumn but the thermometer reminds you it’s still summer. I could have gone my usual full Fall route here and made this with a gold rum (as my Apple Cider Warm Up I make every October contains. There’s no real recipe for that–mainly apple cider and rum thrown together in a stock pot on the stove while adults imbibe and dangerously carve pumpkins. Do so at your own risk.). However, the aged tequila brings out those spice notes but still keeps the drink light and refreshing while the limes gives another sour and sweet layer to the drink.

Indian Summer Apple Cider Switchel Cocktails // stirandstrain.com3 ounces Autumn Apple Cider Switchel
1-1/2 ounces Añejo Tequila, 1800 Tequila used here
1/2 ounce freshly squeezed lime juice
apple slices for garnish

In a mixing glass, combine the Autumn Apple Cider Switchel, Añejo Tequila and lime juice over ice. Stir 20 seconds to chill and strain into a double rocks glass with fresh ice. Garnish with apple slices.

Autumn Apple Cider Switchel

Autumn Apple Cider Switchel // stirandstrain.comAbout a year ago I saw an article about a new (very old) elixir riding on the coattails of the cocktail world’s shrub renaissance. This drink’s name: Switchel. I think switchel sounds a bit more fun than shrub. Shrub sounds like the friend you have who won’t go out on a Thursday night because they have to turn in a term paper the following Monday and need the time to study. Switchel sounds more like that friend calling you at 4am asking if you want to get doughnuts.

Autumn Apple Cider Switchel // stirandstrain.comAnyway, Switchel quietly died down and I completely forgot about the saved article. I continued on with shrubs despite the name. (see here here and here) Recently though I remembered I had saved this article and revisited it again. More likely out of my desperation for it to be Fall already, I was looking for recipe ideas using apples. Instead it uses apple cider vinegar, a starting point I’d use to adapt to my own Autumnal tipple.

Autumn Apple Cider Switchel // stirandstrain.comSwitchel recipes are all basically the same plus or minus an ingredient or two. It also batches really well. So you can mix up at gallon of it Sunday night and drink it all week.

Autumn Apple Cider Switchel // stirandstrain.comGuys! Maybe I should back up here a second and remind you that switchel is NON ALCOHOLIC. Just like a shrub it contains no alcohol, but you can use it as a base for your cocktail creations. I even have a recipe for you I’ll link to. The flavor of this switchel on its own is sharp and tangy and almost like drinking a cocktail, or at least that’s what you tell yourself if you’re -cough- well into your second trimester and desperately miss cocktails. So, pregnant ladies out there, you’re welcome.

Autumn Apple Cider Switchel // stirandstrain.comFor my variation on a switchel, I added in some of my favorite Fall flavors: cinnamon, green cardamom, cloves and steeped that in a base of apple cider vinegar, ginger and maple syrup. The spices are subtle when compared to the strong, zingy ginger, but I like that those flavors are not too overpowering. The apple cider vinegar provides a sharp sour contrast that you can adjust by adding or subtracting the water from the mix. Personally I like that sour flavor and I find the drink quite refreshing. If you’ve found shrubs to be a bit too strong for you, you definitely might want to scale back on the vinegar and up the water a bit; taste and see.

Autumn Apple Cider Switchel

Adapted from Bon Appetit

1 5″-piece fresh ginger (about 6 ounces)
½ cup apple cider vinegar
3 tablespoons pure maple syrup
4 cups water
2 4-6″ pieces of cinnamon
6 green cardamon pods, lightly crushed
4 cloves, whole

Pass ginger through a juicer (you should have about ⅓ cup). Strain the juice through a fine sieve to remove any larger pieces. Combine ginger juice, vinegar, maple syrup, and water in a large container and stir until maple syrup is dissolved. Add in cinnamon sticks. And then put the cloves and cardamom pods into a tea filter bag (Bags are not necessary but help in collecting all the bits later on. I prefer the bags with the drawstring for easy collection later on.) and add to the mix. Refrigerate overnight or at least 12 hours.

When ready to drink, remove the cinnamon sticks and the bagged spices. Switchel can be drunk as is, over ice with a splash of lemon juice or in a cocktail.

And speaking of cocktails, we’ll have an end of Summer cocktail using the Autumn Apple Cider Switchel here tomorrow! Enjoy!

Pitchers of Cocktails for Your Labor Day Weekend

I seriously received no less than 6 emails from PR companies pitching me “Labor-less cocktail ideas” over the past two weeks. Eye rolling aside, I get it. No one wants to spend time outside at their Labor Day BBQ making single drink requests for every person that stops by. It’s time for PITCHERS OF COCKTAILS! And I have a few ideas for you guys. Check them out below.

Drunken Apple and Rosé Sangria // stirandstrain.com

Drunken Apple and Rosé Sangria

Savory Lemon Suze Sparkling Cocktail // stirandstrain.com

Savory Lemon Suze Sparkling Pitcher Cocktails

Sparkling and Spiced Winter Sangria // stirandstrain.com

Sparkling and Spiced Winter Sangria

sage blackberry sangria // stirandstrain.com

Burnt Sage and Blackberry Sangria

Pisco Brunch Cocktail // stirandstrain.com

Pisco, Grapefruit, Lime and Thyme Pitcher Cocktails

Brûléed Grapefruit and Mixed Citrus Punch with Vanilla and Piloncillo Reduction // stirandstrain.com

Brûléed Grapefruit and Mixed Citrus Punch with Vanilla and Piloncillo Reduction

The Fig and Tonic Cocktail

Fig and Tonic Cocktail with Everclear // stirandstrain.comThis post is brought to you by Everclear. Recipes and ideas are my own.

Figs were never eaten around my house growing up. Unless you count that ubiquitous yellow box of cookies that I feel every 80’s parent was forcing on their kid because it might be seen as healthy. Fig Newtons were so weird. They had those crunchy bits and they weren’t that sweet, and yet they were called cookies. I probably couldn’t recognize a fig until I reached my twenties when I started working for a company that imported gourmet food. And then came the chocolate covered figs at holiday time. OH man–SO many people calling asking for those. The figs were not just covered in chocolate, they were enrobed. Which somehow just that word made them the most sexiest thing on the shelf. Enrobed in chocolate… I’d like to be enrobed in chocolate.

Fig and Tonic Cocktail with Everclear // stirandstrain.comSo, one word of marketing and suddenly figs were a delicacy, not an unidentifiable fruit. Now they’re a common farmer’s market item. They’ve lost a little of their sultry shine but I still find them a touch exotic. And this past week I received a whole basket of them in our CSA box and decided they were ripe for a cocktail.

Fig and Tonic Cocktail with Everclear // stirandstrain.comToday I’m mixing up this cocktail with Everclear as part of their Make It Your Own campaign. We’ve been using Everclear on the site for years to make everything from infusions to liqueurs to tinctures. And now we’re using it to make cocktails too! Let’s be clear, Everclear on its own is 190 proof, but when you mix it with non-proof ingredients like syrup and water, then the final proof will significantly reduce. Here we’re only looking at a total of 27 to 32 proof depending on how much tonic water you desire–the less tonic the higher the proof.

Fig and Tonic Cocktail with Everclear // stirandstrain.comWhy mix with Everclear? Because I wanted to taste the ingredients and not so much another liquor flavor in the cocktail this time. It also makes for a stronger cocktail that doesn’t get watered down from the tonic. And what a complex tasting cocktail this is!

Fig and Tonic Cocktail with Everclear // stirandstrain.comLetting the muddled figs steep in the Everclear for a bit makes the honeyed juice more prominent. Then to complement the figgy flavor, I created a vanilla syrup that gets some extra warming spice from black pepper, green cardamom, star anise and cloves. The vanilla really comes through but is much more complex in flavor from this spice blend. To offset some of the sweetness, a good dose of tonic water incorporates some bitterness into the cocktail while its effervescent bubbles distribute the flavors and bring out some aroma to your nose. The resulting cocktail is complex and yet clean tasting, refreshing and packs a punch. Ready to try one out?

Fig and Tonic Cocktail with Everclear // stirandstrain.comFig and Tonic Cocktail (27-32 proof)

1 ounce Everclear
2 figs, roughly chopped
3/4 ounce Spiced Vanilla Syrup (recipe below)
4-5 ounces tonic water

In the bottom of a shaker, muddle Everclear and figs. Let steep for 5 minutes. Add syrup and ice and shake for 20 seconds. Strain into a collins glass filled with fresh ice. Top with tonic water. Garnish with fig slice.

Spiced Vanilla Syrup

2 vanilla beans cut into 2″ pieces
1 tablespoon black peppercorns
3 green cardamom pods, lightly crushed
1 star anise
4 whole cloves
1 cup of sugar
1 cup of water

Scrape seeds from the vanilla pieces and add to a small sauce pan. Then add in the vanilla pieces, peppercorns, cardamom pods, star anise, cloves, sugar and water. Stir to combine and turn heat to high. Bring to just a boil and lower heat to a simmer for 10 minutes. After 10 minutes, remove from heat and let cool. Once cool, strain syrup into an airtight container. Syrup will keep up to one month in the refrigerator.