Let’s get ready to foooooot balllllllll!!!! Right? Pretty sure that’s what they say at football games. Let’s make some drinks.
Rhubarb-Vanilla Beer and Pisco Cocktail
5 Spice Bourbon Punch Cocktails
Irish Coffee Jello Shots 2 Ways
And if you must….
Whether Santa’s giving you coal in your stocking, or Santa’s coming round the back door, you’re on his naughty list this year.
Are you making yellow snow and beating up on innocent reindeer piñatas (even if they are filled with tiny bottles of booze)? Don’t go crying some Bitter Tears, those are whiskey stones Santa left you, not lumps of coal. Now, on the other hand, if you’re looking for a little danger, and your scotch comes out of a bottle that was possibly forged in hell, then pour yourself some stripper highballs and put on some appropriate holiday music. Santa’s making a special stop at your chimney.
1. Highland Park Scotch Fire Edition 2. Reindeeryata! 3. Rogue Yellow Snow IPA 4. Rudy Ray Moore Christmas Album 5. Strip Tea Glasses 6. The Book of Dangerous Cocktails 7. Whiskey Stones 8. Bitter Tears Lucille Blood Orange Ginger Bitters
Catch up on all the gift guides here!
Did you know that Oktoberbest is happening RIGHT NOW? While many of us stateside can only dream of visiting Germany for the biggest beer fest ever, that doesn’t mean you can’t enjoy an Oktoberfest brew in the comfort of your own home. Enter this month’s giveaway: an Oktoberfest Brew Kit from Craft a Brew.
Craft a Brew takes the guesswork out of brewing beer at home. They deliver to your doorstep a kit with all the items you need and practically do everything but hold your hand and pour the ingredients into the pot for you. Today we’ve teamed up with Craft a Brew to offer one lucky Stir and Strain reader their very own Oktoberfest brew kit. Oktoberfest may be over on October 3, but you’ll be able to enjoy your brew for as long as you want.
Can’t wait and want a kit now? Visit Craft a Brew’s website and get 20% off an Oktoberfest Brew Kit with promo code PROST now through October 3!
Ready to get in the DIY spirit? Enter now and get up to 9 entries to win by entering below. Giveaway ends at 11:59pm PST Wednesday September 28th, 2016. Entrants must live in the continental US and be 21+ only please! For more information on Craft a Brew, check out their website at craftabrew.com today! Good luck!
Well guys, it’s been two years since I’ve done one of these, so here’s your 2016 cocktail roundup for all your Moms. Drink up!
Sparkling Lemony-Suze Cocktails
Sparkling Pomegranate Caipirinha
Fresh Ginger Amaretto Sour Cocktails
Brûléed Grapefruit and Mixed Citrus Punch with Vanilla and Piloncillo Reduction
Sparkling Pomegranate and Cocchi Rosa Cocktails
A Pitcher of Pisco with Grapefruit, Lime and Thyme
Forget the picnic basket. Break out your wooden 6 Pack Holder and head outside for Spring Entertaining.
Throw out your sad winter blues and put some springy color into your bar and entertaining getup. Purple punch bowls? YES! Unbreakable green tumblers? Double yes. And if we’re packing up to head outside, let’s all agree to leave our heavy metal pineapples at home and sip on some lightweight dayglow ones instead. What’s in mine? Some lemon spiked gin all the way from Italy, and probably some pineapple ice cubes too. Rainy spring day? I’ll be hanging up some punchy booze art until the sun peeks out again. Happy Spring everyone!
1. Pineapple Ice Cube Tray 2. The Bar Cart Print 3. Wooden Six Pack Holder 4. Malfy Gin 5. Somewhere Beyond The Sea Coaster 6. Pineapple Tumbler 7. Purple Punch Bowl Set 8. Facet Acrylic Tumblers
You know what’s kinda sad? Listening to the radio this morning NPR was doing some snippets talking to various people who serve (or have served) here in the US and I was suddenly struck at how “Memorial Day” had no real meaning to me other than “it’s a 3 day weekend”. I can’t blame the wash of ridiculous food holidays that now exist and fill every single day, I can’t blame commercials where hot dogs march on a grill waiving flags (this might not exist but just be a dream I had), I can only blame my own self-absorption into my own affairs. Which shouldn’t be the case. My Dad served. Even though he doesn’t talk about it I know he did. My Dad also likes a stiff drink, or half a dozen beers (depends on the day), so this weekend I am being mindful of what the holiday means. I’m also offering up some suggestions for all the dads, the moms, the relatives, friends and those we don’t know, and for all of us taking the time to sit back and enjoy a drink with one another as we take some time off.
Grilled Summer Fruit Cachaça Smash Cocktail
Peach Basil Sorbet and Saison Beerfloat
This week I’m having a hard time pinning down exactly what I’d like to tell you guys about. I think it was a lot easier when there were less eyes on the page and I could ramble on about how using a jigger like a professional bartender just makes me look like an idiot (albeit I’ve improved slightly), or that I tried and failed, again, at growing an herb garden but I’ve got SO MUCH ROSEMARY I can’t give it away fast enough.
There’s got to be some performance anxiety tied to having the site nominated for any kind of award. So I think now is the time to take a step back and reassess the story I’d like to share with you guys, that may or may not have to do with a cocktail I am making.
In the meantime, I’d like to formally state that I’m totally not into this switch on the mac OS where IPhoto has gone away and I’m stuck having to use their new “Photos” program. Mainly I’m whining because it now means I really need to learn Lightroom better. So, if any of you guys out there have a good quick and dirty immersion “how to” so I can stop dragging my feet and just learn it already, I’d appreciate the feedback and suggestions.
Also, I have this delightful cocktail I made for you guys that might seem like a Whoa! but really, it’s pretty easy to assemble and I sweetened my ice teas for the next week with the leftover syrup so it definitely has some stretching power. Plus, it’s rhubarb season and I’m sick of pies already (not really, but I’m sick of MAKING them!).
1 cup sugar
1 cup sliced (1/2-inch) rhubarb
1 cup water
1 Mexican Vanilla
1-1/2 ounces Pisco
3/4 ounce Rhubarb-Vanilla Syrup
3 ounces Scottish Ale, such as Ballast Point Piper Down
Vanilla bean, for garnish (optional)
First off, this tastes like cream soda. Because of the viscosity of the Pisco, the mouthfeel is super creamy. The Scottish Ale provides some toasty, caramel notes that adds a richness to the drink, while the Pisco imparts some citrus and a touch of floral (Tahitian vanilla would tip this drink overboard in the floral direction, so make sure you use Mexican vanilla) along with that lovely viscosity. That small buzz you get afterward however would prove otherwise.
I originally created this recipe for Serious Eats!
So how was your week?
I dropped my phone in a toilet. What’s worse was the speed with which I dove in to grab it without even thinking about “is the bowl clean or dirty” (it was clean by the way). And it works still so that’s a plus.
I learned how to vacation with an infant (very different ideas of “vacation” now exist for me). And that spending several days in the wonderful desert heat almost always means for me coming back to Los Angeles and experiencing gray, grey days. It also makes me appreciate the contrasts in climate for this part of the country.
Also, May starts today. Which means it is practically summer and wasn’t everyone everywhere complaining about snowstorms and the like about 5 minutes ago? Maybe it’s the crippling realization that time really does speed up the older you get but man, do I need a cocktail right about now. So let’s think about summer drinks.
If we’re thinking about summer days to come, I’m sure pineapples fit in there somewhere. In my house, I fit them in all the time despite the time of year, but that’s me. For today’s recipe, I’m giving you guys some homework first (OK, ok, a DIY super fun, easy, hands off it practically makes itself project): pineapple shrub.
I’m not kidding either. Making a shrub is so easy I’m not sure why more people aren’t batching this in their kitchen all time?! Oh, lack of counter space. And, well, better things to do I guess might prevent that from happening. For the sake of this post I’ll just assume you’re on board with me for this one project. Let’s continue.
If we’re thinking about summer, we’re also thinking about refreshing drinks, and for a lot of you guys out there, beer. Beer and BBQ and hotdogs and maybe a few illegal fireworks. So, surprise! I’m putting beer in this cocktail too. Pineapples and beer and RUM.
Are you already picturing yourself running through a sprinkler and drinking this cocktail? Me too. Except let’s hold on to that thought and wait two weeks while this shrub brews and then we can get to the galavanting. At least this week is done.
1 medium pineapple, peeled, and cubed into 1” pieces
1-1/2 cups granulated sugar
1-1/2 cups apple cider vinegar
Place the pineapple cubes in a clean, sterilized container. Cover with the sugar and lightly crush the pineapples (I used a potato masher). Let sit, covered with a tea towel, in the open for 8 hours or overnight. Strain fruit and add apple cider vinegar. Cover and let sit unrefrigerated in a cool, dark place for two weeks. Shake the mixture every other day. In two weeks, filter into an airtight container and refrigerate. Will last up to 6 months. Yields approximately 3 cups.
1 ounce white rum, SelvaRey used here
1 ounce pineapple shrub (see above)
1/4 ounce orgeat
4 ounces IPA beer, Stone IPA used here
In a mixing glass filled 2/3 with ice, pour in rum, shrub and orgeat. Stir to chill 20 seconds and strain into a highball glass filled with fresh ice. Top with beer.
The biting, tangy nature of the shrub is excellent paired with the beer as it provides a contrast to the bitterness that comes with an IPA. Just a touch of sweetness is needed and the sweet almond orgeat provides that along with the white rum. The shrub can be enjoyed all summer long here in this drink, or by itself with a splash of club soda.
