This post is brought to you by Tres Agaves Tequila. Recipes and ideas are my own.
All of my cocktails tend to take on a blue hue this time of year, even if I’m not setting out to make something patriotic. More than anything, I really just love putting blueberries in drinks right now. But what happens when those blueberries are out of season? We’ve got a trick to fix that!
1-1/2 ounces Tres Agaves Blanco Tequila
1 ounce coconut milk (full fat)
3/4 ounce cinnamon syrup (see recipe here)
1/2 ounce lime juice
1/2 cup dehydrated blueberries, lightly crushed
1/4 ounce of Angostura bitters
In a Collins glass, combine Tres Agaves Tequila, coconut milk, cinnamon syrup, and lime juice. Fill glass halfway with crushed ice and swizzle about 20 seconds. Add blueberries and more crushed ice to the glass. Float Angostura on top.
For more information on Tres Agaves Tequila, please visit their site at tresagaves.com.
This post is brought to you by Everclear. Recipes and ideas are my own.
Are you browsing sites that are still offering to ship presents before Christmas? I am. I could have sworn I was done a week ago but there keeps popping up a missed gift or two. I’ve had to shoot a text to a few family members letting them know that their present might not make it in time (I wasn’t about to call and admit I forgot); an issue when your entire family lives 3,000 miles away and everything has to be handled by the post office or UPS and it’s obvious when you just plumb forgot.
I also found myself a little sad today that the holiday party season is coming to a close. My quota of warm punches and bottled cocktails was definitely not met. BUT! We still have New Years and I’ve been thinking about the perfect cocktail to serve for that, the last of the year’s parties.
I love the juicy, slightly citrus flavor that pears impart to cocktails and love them even more when they cozy up to some strong baking spices. My signature NYE cocktail will have all that with a touch more citrus bite from fresh lemon juice and a hint of smooth, rich maple to round the whole drink out.
The base of the cocktail uses Everclear to start and I infused that with cinnamon, black pepper, cloves, green cardamom and allspice using my favorite quick infusion method (cream whipper I love you). I keep that separate so that I can tinker with the adjustments to make the final cocktail perfectly spiced; it’s just of the ways I’ve used Everclear this season for cocktails. You can check out the myriad of ways Everclear is transforming craft cocktails as part of their Make It Your Own campaign.
If all these spices seem like a lot to go and buy, remember you can purchase in bulk online for cheap. I like having the option of whole spices at home for using in recipes or infusions, and when I need ground spices, I can make them fresh and keep some small jars on hand. It’s a little extra legwork up front for better tasting infusions and food down the line.
This cocktail also batches up well so, as the spiced Everclear base will make about 8 drinks. Feel free to adjust the recipe below to accommodate the number of guests you’ll be serving. No need to make individual drinks at the party this year; you can plop all this in the pitcher and mingle.
Spiced Pear Fizz Cocktail (~28 proof)
1 ounce spiced Everclear (recipe follows)
1-1/2 ounces pear nectar
1/2 ounce maple syrup
3/4 ounce freshly squeezed lemon juice
3 -4 ounces soda water, chilled
pear slices for garnish
Combine spiced Everclear, pear nectar, maple syrup and lemon juice in a shaker 2/3 filled with ice. Shake about 20 seconds and strain into a champagne flute. Top with chilled soda water and garnish with pear slices.
Into a whipping canister (I use the ISI brand canister), add Everclear and spices. Screw on the top and charge with one charger of N2O. Discard charger and let the mixture sit for one minute. Release pressure, open the top and strain Everclear into a clean vessel for storage. Use spiced Everclear immediately or keep sealed in a cool, dark place for up to six months for optimal flavor.
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.
An apple a day may keep the doctor away, but keep those apple cocktails coming.
We’re squeezing in apples every which way now that Fall is almost here. Apple shaped ice in an apple ice bucket? I wouldn’t bat an eyelash at that. A couple of big ol’ cinnamon sticks make perfectly fine cocktail stirrers when we’re talking apples. But you’ll need a giant one to stir that punch bowl of spiked apple cider. And you’re spiking it with Apple Jack, correct? And what will you top your apple cocktail off with… bitters and shrubs (made from apples of course).
About 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.
Anyway, Switchel quietly died down and I completely forgot about the saved article. I continued on with shrubs despite the name. (see herehere 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.
Switchel 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.
Guys! 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.
For 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.
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!
This post is brought to you by Jackson Morgan Southern Cream. Recipes and ideas are my own.
By the time August rolls around I can see Fall off in the horizon and all I can think about is WHY CAN’T SUMMER BE DONE WITH?! The sad reality is, it’s still going to be hot in Southern California for like, two more months. And it was relentless this year. I find it funny that in an area where seasons aren’t too distinct, I just can’t help but go on and on about the weather. Gosh, I’m getting boring.
But you know what’s not boring? Today’s cocktail!
Back in April while I was at the WSWA show in Vegas, and happily sipping on some great–and, let’s be honest, not so great–liquors, I happened across the Jackson Morgan Southern Cream booth. They had some really fun flavors and after I tried out their Whipped Orange Cream…mmmm; I was in a happy place. The flavor was just heads and tails better over the usual batch of flavored cream liqueurs–they didn’t taste artificial.
So, I nabbed a bottle of the Salted Caramel and concocted a recipe today that is halfway in Fall but still lingering in Summer.
Salted caramel! Cinnamon! Fall! I’m more than happy to put these flavors in all my cocktails come September, but to keep it just a bit summer-y (I mean, it’s still only August), I’ve infused some whiskey with roasted peanuts. Combined, the resulting flavors are rich and warm with a fun pop of savory from the peanuts. It’s not too sweet with just enough creaminess in the mouthfeel. And since we’re serving it over ice, you can enjoy sipping on this cocktail even while the sun’s still out.
If the thought of infusions is giving you second thoughts, hold tight! There was the old way, where you combined your ingredients into a jar and agitated it every day, for like a week. Or a month. But some smartypants discovered the quick infusion using a whipping canister. Now, yes, this means having to acquire another piece of equipment for your home bar. However, it will save you a lot of time if making infusions and tinctures is your thing. Also, it’s a whipped cream canister. So, you get to have instant whipped cream any time you want!! Yay! I have my preferred brand which I noted in the recipe below, but seriously, any quality grade canister will do. Just remember you’ll need N2O cartridges for this, not CO2!
Some notes on infusions:
When I do infusions I tend to make them in smaller batches unless it is for an event, then I’ll usually go with an entire 750 ml bottle or two. Here I’m using 200 ml because I find the flavor dissipates over time and I don’t want to waste an entire bottle of whiskey if it’s not going to get used up immediately.
Another reason you want to keep this batch smaller is due to the oils the peanuts impart to the whiskey. It just gets a bit gunky if you let it sit for too long. You can remedy this to a point by fine straining a few times, but this is not necessary if you’re doing a small batch and using the whiskey up.
With quick infusion in a whip cream charger, always use N2O chargers, never use CO2 as you’ll get a metallic taste in your infusion–yuck!
Also, do not use soda siphons to do this as they are manufactured to be used with water only.
For the cocktail:
2 ounces Jackson Morgan Salted Caramel Liqueur
1 ounce roasted peanut infused whiskey (recipe follows)
1/4 ounce cinnamon tincture (or large pinch of ground cinnamon, recipe for tincture follows)
ground cinnamon for garnish
In a shaker 2/3 filled with ice, add Jackson Morgan Salted Caramel Liqueur, roasted peanut infused whiskey and cinnamon tincture or ground cinnamon. Shake hard for 20 seconds to chill. Strain over fresh ice into a double rocks glass. Garnish with grated cinnamon.
For the quick infused roasted peanut whiskey:
200 ml whiskey of your choice
1 cup roasted peanuts
Into a whipping canister (I use the ISI brand canister), add whiskey and roasted peanuts. Screw on the top and charge with one charger of N2O. Discard charger and let the mixture sit for one minute. Release pressure, open the top and strain whiskey into a clean vessel for storage. Discard peanuts or let them dry and snack on the whiskey flavored peanuts later. Use whiskey immediately or keep sealed in a cool, dark place for up to two weeks.
For the quick infused cinnamon tincture:
1 cup vodka
6 4″ cinnamon stick, crushed slightly
Into a whipping canister, add vodka and cinnamon. Screw on the top and charge with one charger of N2O. Discard charger and let the mixture sit for one minute. Release pressure, open the top and strain tincture into a clean vessel for storage. Tincture will keep up to one year in a cool, dark place.
Remember when I said I’d never use Snapchat forever and ever? Yeah, about that… Guys, ugh, talk about going down a rabbit hole of watching people make coffee and take bad selfies. And yet, I’m so compelled to WATCH. Actually, right now, I love seeing how people decorate for the holidays, and Snapchat itself has compiled these little videos of people celebrating for the holidays all over Europe. What I think I’m trying to get across here is that I’M SO INTO CHRISTMAS THIS YEAR.
Yes, yes, it might seem like I am getting a bit overexcited about something that happens every year, but for the last few Christmases I just couldn’t be bothered. This Christmas I have forced myself to be in the holiday mood since about November 27th and I plan on keeping it up until at least New Year’s. While I have done my requisite decorating, I have now turned to holiday-izing my food and drinks. For all of you reading this right now, I will just focus on the drinks.
Holiday Punch. This is almost without a doubt my main cocktail situation for big parties, and especially those of the Christmas kind. You can batch it beforehand and let guests get as tipsy or not as they want and you still get lots of credit for making it (but we all know it’s WAAAAY easier than individually making drinks for 40 people at your party. F that.).
This year I turn, again (and again and again), to rosemary. I don’t need to go into my rosemary situation, but for those of you just joining us here on the site, it’s OUT OF CONTROL. So into another drink it goes. And this time we’re adding a little fire to the mix and giving the rosemary a little smoke to send your guests over-the-edge with excitement as you tell them you hand smoked all that rosemary they’re drinking. You just won the holiday party this year also, FYI.
That smoky rosemary is paring up with some winter citrus because we want to make this as holiday as possible. Then throw everyone a curve ball as you sneak in a few Tiki elements with gold rum, orgeat and grated cinnamon. Oh, and also some high proof rum because WHY NOT?! Our base rum is Parce 8-Year, a small-batch Columbian rum that’s aged in whiskey barrels so it has a similar flavor to single malt scotch, and is DELICIOUS.
Now, please don’t be intimidated by the fact we are smoking the rosemary. It’s as simple as turning on a gas burner and throwing the rosemary over it for a minute. Or, seriously, you could use a candle if you just have electric burners. Either way, your house is going to smell amazing come time for that party. And hey, let’s snapchat it to each other while we’re at it.
Yields 16 servings
For the Smoked-Rosemary Citrus Syrup:
1 cup sugar
1 cup water
Zest from 2 medium lemons
3 ounces freshly squeezed juice from 2 medium lemons
Zest from 2 small limes
1 ounce freshly squeezed juice from 2 small limes
3 (4-inch) sprigs fresh rosemary
In a medium saucepan over medium-high heat, combine sugar, water, and lemon and lime zest and juices. Stir to combine. Bring mixture to just under a boil, then remove from heat and cover. Meanwhile, hold rosemary over an open flame using heatproof tongs, turning continually, until it begins to smoke. As soon as it starts to smoke, uncover syrup and place rosemary in saucepan. Cover again and let steep 30 minutes. Strain solids out and reserve syrup for the punch in an airtight container. The syrup will keep for up to a month in the refrigerator, but flavors will be best if used within 2 days.
For the Punch:
24 ounces gold rum, such as Parce 8-Year*
4 ounces orgeat, such as Small Hand Foods orgeat
12 ounces smoked-rosemary citrus syrup
4 ounces overproof rum, such as Smith & Cross
4 ounces water
Cinnamon sticks, for garnish
In a punch bowl, combine gold rum, orgeat, smoked-rosemary citrus syrup, overproof rum, and water. Stir to combine and refrigerate at least 4 hours and up to overnight. To serve, add a large ice cube to the punch bowl. Ladle about 3 ounces into a punch glass and grate fresh cinnamon on top. Serve.
I originally posted this recipe on Serious Eats.
*This bottle of Parce 8-Year 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.
You know guys, if we’re all thinking ahead. Maybe we should just freeze a bunch of peach slices, and then in a few months when we’re complaining about the cold, we can turn the heat up really high in the house and make a couple of these frozen peach cocktails? That sounds like a plan.
And while we’re on the subject of future endeavors, Stir and Strain will be taking a much, much needed vacation in October. A real one, unlike last year’s where I spent countless nights staying up scheduling out content and then still kept working through the break. I have to start convincing myself now that I don’t need to bring my laptop to go look at Fall foliage for two weeks.
But until then, we got a few more recipes and a couple extra special treats coming up! And now onto those cocktails…
6 ounces white rum, such as Caña Brava
4 ounces coconut cream, such as Coco Lopez
2 ounces simple syrup
2-3 ripe peaches, pitted and cubed
8 dashes Angostura bitters
1 ounce dark rum, such as Blackwell, divided (optional)
Ground cinnamon and 4 cinnamon sticks, for garnish
Combine rum, coconut cream, simple syrup, and Angostura in a zipper-lock bag or resealable container. Refrigerate at least 8 hours or up to overnight.
To serve, transfer the rum mixture to a blender and add 3 cups ice. Blend at high speed until well mixed and thick, about 45 seconds. Pour into 4 highball glasses and top each with 1/4 ounce dark rum (if desired), a dash of cinnamon, and a cinnamon stick.
The fresh, ripe fruit adds a ton of intense flavor in this creamy cocktail. The spice from the Angostura, the slightly sweet coconut and all that rum make for a fresh, tropical cocktail. For an extra boozy punch, float dark rum on top with a dash of cinnamon to enhance the aroma.
I’m also including a complimentary cocktail to go along with your pickled watermelon. It too uses scraps in the form of ginger knobs (My freezer is full of tiny bits of ginger because I can never quite buy the right amount and cannot bring myself to throw away anything.). A tiny bit of the brine goes a long way to perk up the cocktail, so definitely make both!
You’ll find that these tiny sweet and salty, slightly crunchy rinds are also a delicious bar snack to have around for the summer. And I’m sure any guests will appreciate these just a tad more than the jar of pickled eggs.
Pickled Watermelon Rind:
1 small watermelon, about 4 pounds
1-1/2 cups apple cider vinegar
1 cup granulated sugar
1 cup water
4 tablespoons kosher salt
1 (4-inch) cinnamon stick, broken in half
1 teaspoon whole black peppercorns
1 bay leaf
1/2 teaspoon red chili pepper flakes
2 cloves, whole
1 teaspoon coriander seeds, whole
Using a vegetable peeler, remove outer green layer of skin from watermelon (if you have a smaller watermelon, cut the bottom and top ends off so you can stand your watermelon up to peel. If it’s larger, cut in half to stand up). Discard skin. Cut rind into 1-inch cubes and reserve pink flesh for another use.
Combine apple cider vinegar, sugar, water, salt, cinnamon sticks, peppercorns, bay leaf, chili pepper flakes, cloves, and coriander seeds in a medium saucepan and bring to a boil. Add watermelon rind, return to a boil and boil for 10 minutes, stirring occasionally. Remove from heat and carefully place a heatproof plate on top of the rind to keep it submerged as the mixture comes to room temperature.
Once cool, transfer entire mixture to an airtight container and let stand in refrigerator for at least 2 days and up to 2 weeks.
Combine vodka and ginger in an airtight container. Let stand in a cool, dark place for 5 days or to your desired spiciness, up to 14 days total. Strain into an airtight container and store at room temperature for up to 6 months.
For each cocktail:
1-1/2 ounces Ginger Infused Vodka
1/4 ounce dry vermouth, such as Dolin
3 ounces chilled Prosecco
Pickled Watermelon Rind, for garnish
Combine Ginger Infused Vodka and vermouth in a mixing glass and fill two-thirds full with ice. Stir until well chilled, about 20 seconds. Strain into a small wine glass or coupe. Top with Prosecco and garnish with the pickled watermelon rind.
Toast Sichuan peppercorns, star anise, cloves, and fennel in a dry medium skillet over medium heat, tossing and stirring frequently until fragrant, about 1 minute. Add cinnamon stick, sugar, and water and place over medium high heat. Cook, stirring, until just starting to boil. Cover and remove from heat. Let rest for 2 hours. Strain into an airtight container. Five-spice syrup will last up to two weeks in the refrigerator.
For 4 Cocktails:
6 ounces bourbon, such as 4 Roses Yellow Label
3 ounces Five-Spice Syrup (see above)
2 ounces fresh juice from 2 to 3 limes
8 ounces club soda
Lime wedges for garnish
In a pitcher, combine bourbon, 3 ounces Five-spice syrup, and lime juice. Stir well. Add club soda and stir gently. To serve, fill rocks glasses with ice, pour in 4-3/4 ounces of the cocktail and top with lime wedges.
The sweet, savory, and pungent flavors of the Five Spice Syrup are an excellent pair to the rich, slightly sweet bourbon. And when you add in the lime juice and club soda, the whole cocktail gets loosened up a bit and really is quite refreshing.