Fire up those grills and break out your blocks of ice.
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!
Happy St. Patrick’s Day everyone! Let me help you pick out what you should be drinking and eating today. I am a 1/4 Irish after all…
And a few Green Drinks…
What’s mine is mine and what’s yours is yours but let’s not use a sharpie to personalize our cups anymore.
Instead, let’s engrave our barware, and hey, even our tequila! Vodka your thing? Say Merry Chrismukkah or whatever holiday you’re celebrating this year with bright LED lights flashing all over your liquor bottle. Drink so much of your bespoke homemade gin you forgot where you live? Put your street map on your rocks glass and never be lost again! And when you’ve just got to show off with glitter, say it with a big ass custom banner.
1. Custom Glitter Garland 2. LED Display Medea Vodka 3. Custom Flask 4. Monogrammed Leather Ice Bucket 5. Brine Hound Customized Wooden Muddler 6. Monogrammed Stemless Champagne Flutes 7. Custom Maps Rocks Glass 8. Personalized Credit Card Bottle Opener 9. Ginbrew Custom Gin Kit 10. Engraved DeLeón Platnum Tequila
Catch up on all the gift guides here.
Have you had your fill of pies? No? Me either. But there needs to be a time when you tell yourself to stop. My teeth have been singing from the overindulging of pecan pie and I think I’ve reached that point when I need to put my fork down. I *might* have eaten 5 pieces. Oh my gosh…. the sugar…
Now, I’ll admit it, the whole “alternative sugars” thing was something I wrinkled my nose at. While I won’t touch any of those chemically created sugars (don’t they make you run to the bathroom??), I really couldn’t be bothered with all those other “natural” sweeteners. Agave, date syrup, rice syrup… why couldn’t I just have plain old natural cane sugar? That is until recently, when I realized how you could get some very unique flavors while not using plain old evaporated cane sugar.
It started with some baking, and then, naturally, into my cocktails. I recently started experimenting with date syrup since I had been making my way through 3 of Ottolenghi’s cookbooks and found that instead of dropping some cash on the pre-made stuff, I could make my own (also, we are spending a LOT more time out in the Palm Springs area with family making the move that way. There’s quite a lot of dates out here). Making your own date syrup results in a slightly lighter syrup than the store bought kind and while that wasn’t always what I wanted for my baked goods, the lighter syrup resulted in a nice substitute for simple syrup in a few cocktails. The one I bring to you today, that I originally posted on Serious Eats, is for a Date Martinez.
You have a choice here. You can make your own date syrup, and not only use it for this cocktail, but sweeten up your oatmeal, or bake with it, or I don’t know, make a face scrub. Or if you’re short on time and can pick up store bought, go do that. But keep in mind, you’ll need LESS of the store bought to sweeten the drink. If you do a 1:1 swap this will turn out too sweet.
1-1/2 ounces amontillado dry sherry, such as Lustau
1-1/2 ounces gin, such as Ford’s
3/4 ounce date syrup, homemade (recipe link here!)
2 dashes Peychaud’s bitters
Orange peel, for garnish
- Fill a mixing glass 2/3 with ice, then pour in sherry, gin and date syrup. Add the dashes of Peychaud’s and stir 20 seconds to chill. Strain into a chilled cocktail glass. Twist orange peel over top of drink to release oils and garnish drink with peel.
The syrup’s rich, deep date flavor pairs wonderfully with a nutty but dry amontillado sherry. Here, my fall-inspired riff on the Martinez mixes the sherry with equal parts gin to dry out the drink and lend some contrasting juniper and pine flavors. The cocktail gets a sweet and spicy kick from a few dashes of Peychaud’s bitter, and is brightened up with a twisted orange peel that doubles as a garnish.
At its base, there’s an oleo-saccharum (your fancy term for muddled citrus peels and sugar) and with the tea, it’s kinda like a boozy, refreshing Arnold Palmer. The kicker here is the addition of celery bitters (!!!). So the result is a sweet and savory punch that has unexpected flavors but it definitely a crowd pleaser.
Plus, people will be intrigued just by you saying ‘gunpowder’ in the title. But maybe sneak in a few sparklers one last time this weekend for good measure as well.
For the Oleo-Saccharum:
4 ounces granulated sugar
Peel zest from lemons and lime, trying to remove as little white pith as possible. Reserve peeled fruit for another use. Toss the peels with the sugar in a nonreactive bowl. Muddle gently until peels begin to express their oils, and let sit 6 hours or up to overnight, covered. Strain peels from the mixture, set liquid aside.
For the Gunpowder Tea:
3 teabags gunpowder green tea
16 ounces boiling water
Pour boiling water over tea in a heat-proof container. Let steep 4 minutes. Strain and set brewed tea aside. Let cool to room temperature before using.
For the Punch:
8 ounces gin, such as Aviation
16 ounces Gunpowder Tea at room temperature
8 dashes celery bitters, such as Scrappy’s
Lemon wheels and celery stalks for garnish
In a pitcher or punch bowl, combine gin, tea, bitters, and oleo-saccharum. Stir to combine and let sit for at least an hour at room temperature or up to overnight in the refrigerator. To serve, add ice to rocks glasses, pour in the punch and add a lemon wheel and celery stalk for garnish.
This recipe originally written for Serious eats.
I’m also talking about the Negroni cocktail today because next week is Negroni Week! It’s not just an excuse to drink this cocktail, but there’s also a great cause behind it. You can read all about that right here.
Last year I switched out the gin with mezcal, but this year we’re keeping the gin but adding in some extra flavor goodness. Like coconut. And coffee.
St. George Spirits put out this NOLA Coffee Liqueur a little while ago and I’ve been obsessed with getting a bottle. I could drink this stuff straight, but today I’m using the liqueur in lieu of sweet vermouth in the first Negroni variation. This Negroni combines that bittersweet, robust coffee liqueur with toasted coconut infused gin and a touch of Campari (and don’t worry, if you feel you haven’t the time for another cocktail project I’ve got a pretty simple variation below too). It’s more of an after-dinner drink, or actually, a pretty amazing weekend brunch cocktail (or breakfast cocktail if you prefer).
Coconut Coffee Negroni
Toasted Coconut Gin
1 cup coconut flakes
1 cup Martin Miller’s Gin
Set your oven to 350°F. On a cookie sheet, spread out the coconut flakes in an even layer. Place in the oven for 7 to 10 minutes. Let cool and move to an airtight container (I used a wide mouth canning jar). Cover with the gin, seal, and let sit out overnight. The next day strain through a coffee filter into a new, clean airtight container (I often use old liquor bottles).
1 ounce coconut infused gin
1 ounce St. George Spirits NOLA Coffee Liqueur
3/4 ounce Campari
- In a double rocks glass with a large ice cube, pour in coconut infused gin, coffee liqueur, and Campari. Stir 15 seconds to chill and serve.
Now, for those of you who’d like something with a little fewer steps, I give you this Negroni variation. Basically I ran out of most of the ingredients one might need to make one and ended up with this. It’s still got a nice bite and the Zucca does the double duty of being both semi-sweet and bitter with a little more orange-y bitterness from the orange bitters.
The Moorish Dance
1-3/4 ounce gin, Ford’s used here
1-3/4 ounce Zucca
2 dashes orange bitters, Regan’s No.6 used here
orange peel for garnish
- In a double rocks glass with a large ice cube, pour in the gin and Zucca. Add the dashes of bitters, stir 15 seconds to chill and express the oils from the orange peel over the drink. Add the zest for garnish.
Lately I’ve been wanting to put a ban on having electronic devices on at certain times at home. But with both myself and Christopher working out of the house, attempts to do this have been eagerly thwarted. If your office is in the same structure that you sleep in, then you can pretty much count on a 7 day work week. Unless you have the amazing ability to do such a thing as limit screen time. You, then, are an enigma to me.
Regardless, there are always a few minutes in the day when neither one of us is holding on to a device. The best times are when we’re holding on to a cocktail glass and talking about not work things. Occasionally things get so busy around these parts that, to make things easy on ourselves, I batch up a cocktail and keep it in the fridge. It might be a Manhattan for later in the day (and yes, I might have made it at 9 that morning) or the base to something that can get perked up later on with something sparkling.
I had originally written this for Serious Eats as a more Valentine’s Day centered recipe, but I think the sentiment of taking a break from the internet to enjoy another real person’s company is even more fitting for the everyday.
For the Chamomile-Tangerine Syrup:
1 cup sugar
3/4 cup water
4 chamomile tea bags
Zest of 2 tangerines, white pith removed
1/4 cup freshly squeezed tangerine juice
Combine sugar and water in a medium sauce pan and bring to a light simmer over medium-high heat, stirring to dissolve sugar. Remove from heat and add tea bags, tangerine juice, and zests. Steep for 6 minutes, then discard tea bags. Cover and let stand an additional 30 minutes. Strain zest and keep syrup in an airtight container in the refrigerator up to 1 month.
For the Base:
4 ounces Chamomile-Tangerine Syrup
3 ounces white balsamic vinegar
4 ounces London Dry Gin, such as Tanqueray
Combine syrup, white balsamic, and gin in a swing-top bottle. Gently swirl to blend. Refrigerate until ready to use. Base will keep up to 4 days refrigerated.
For Each Cocktail:
5 ounces chilled dry sparkling wine, such as Cava
Measure out 2 3/4 ounces of the base into a Champagne flute or cocktail glass. Top with sparkling wine.
So yes, I ventured out into the land of floral ingredients here with the chamomile, but it’s subtle and mild. For a sweet note, I used the in-season tangerines, and combining their tangy juice and zest with a good dose of chamomile flowers gives a fragrant sweetness without being too perfume-y. It’s a fresh, tangy base with very subtle floral flavors in the background. To make it more zippy in flavor, white balsamic adds some needed acidity while a London Dry style gin adds another herbal layer with just a touch of juniper in the finish. While this base is tasty on its own, it really comes together when you top it off with some sparkling wine. I tried a few varieties and a dry cava brut is best to offset the syrupy base.
I’ve got a last minute round up of some drinks for all your parties tonight. Whether you require something sparkly, something overflowing, or maybe something not-too-boozy to start your night off, I’ve got some good picks for you. See you all in the New Year, and thanks for stopping by. I appreciate all of you!