It’s Black Friday. You have a lot of choices when it comes to impulse buying for the holidays. Thank you for visiting Stir and Strain.
Let the Holiday Guides Begin…
It IS beginning to look like cocktails. So let’s make some. Break out the vodka tonics for Mom and Dad. And don’t forget the coasters. Still stuffed from all that turkey? Muddle up something with fruit and tell yourself it will make you feel better. And then go shopping, just not at 5am.
The time you spend making cocktails during holiday time should be greatly less than the time spent on enjoying them with friends and loved ones. During this season (roughly September through early January now), I am a huge fan of big batched cocktails. So this week, with just a few days left before Thanksgiving descends upon us, I’ve brought out a little help from my favorite berry to mix up something tasty for you all. No, not the cranberry, the blueberry.
This post is brought to you by Banfi Wine. Recipes and ideas are my own.
Of all the holidays over fall and winter, I’d say that Thanksgiving is the holiday where we drink the most wine. Maybe it’s because we’re matching all that food that is being shoveled down our gullets, or maybe it’s always a thoughtful gift to bring to the party. Inevitably, after the meal, and the dessert, and that second meal at 1am, there are always a few stray bottles that have just a little too much wine left in them to finish off standing over the sink. So what to do?
This holiday season I’m going to give you guys a few quick and dirty tips to make entertaining easy for you. First up: leftover wine, because it happens.
There’s a pretty easy solution that probably has never crossed your mind: freeze it into ice cubes. Because wine has a low alcohol proof and is made of a higher percentage of water, it will freeze. Now, it will never get a solid as an ice cube, but it will freeze and hold a shape. I would suggest freezing the wine for a full 48 hours before use, and to store in the ice cube trays (I like these big guys). You might want to cover with plastic wrap as well so the wine will not brush off onto other items in your freezer.
I used Banfi Wine’s Bell’Agio Rosso Dolce for my ice cubes. This Lambrusco is a sweet red wine that is a perfect match for your holiday table. The sweetness of the wine is a nice addition in ice cube form when mixing up drinks so you won’t need much (or any) added sugar.
And just how should you use up those wine ice cubes? Here’s a few ideas for you all:
Instant Sangria: slice up some oranges and apples, add a wine ice cube and give the whole thing a generous splash of sparkling water. Stir and let sit for 5 minutes.
Wine spiked cocktails: wine ice cube + liquor (gin, whiskey, rum) + a slice of lemon or orange = tasty.
Wine granitas: instead of freezing in an ice cube tray, add the wine to small ramekins (like these), give a good spritz of lemon juice, a scant teaspoon of sugar, mix and freeze. After a few hours give it a stir, then do the same again a few hours later. When frozen to the consistency you desire, take them out and eat right from the ramekin. YUM!
Do you have a trick for using leftover wine? Leave your ideas in the comments below!
For more information on Banfi wine and the Bell’Agio Rosso Dolce Lambrusco, please visit their site at banfiwines.com!
If 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.
I 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.
You’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!
You 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.
Yes, 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.
Shake all the ingredients except the orange peel in a shaker with ice. Strain into a champagne saucer and, if desired, flame the orange peel over the top.
And because we here at Stir and Strain are already getting into the holiday spirit, the winner will also receive a bonus grab bag of goodies from us. Maybe a couple helpful things to get you started on your cocktail making *wink wink*.
So gather up your fresh fruit, a bottle or two of some healing tonics, and enter to win today! You can get up to 10 entries below. For more information on Ariane Resnick, check out her website at arianecooks.com and find Brittini Rae on Instagram at instagram.com/whiskynlace Giveaway ends at 11:59pm PST Monday November 7th, 2016 (US residents only). Good luck!
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.
Fanta 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.
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.
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.
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.
Your bar cart isn’t stocked for Halloween?! OH THE HORROR!!!
What’s more Halloween than a giant skull filled with vodka? Maybe some Bloody Mary Mix or a tiny skull adorned bar spoon? We’re stocking our bar cart this year with some matte black and smoky glassware. OK and yes, just a touch of gold too. And our cocktail toppers? Wax vampire teeth of course! After all it is Halloween. Let’s get spooky!