Second you need to make the berry mixture for the sorbet.
1 lb. of mixed berries ( I used 2:1 raspberries to blackberries)
1 oz. freshly squeezed lime juice
2 oz. Hendrick’s Gin
3/4 cup of Mint Simple Syrup from recipe above
In a food processor, break up the berries and add the rest of the ingredients. Continue to process until smooth.
When your mixture is thoroughly chilled and mingled, start your ice cream maker and throw in your mixture. Sorbet only needs about 15 minutes to set. After set, scoop into freezer safe containers and freeze until solid.
Recently we spent a relaxing couple of days out in the wonderfully hot Palm Springs, it was for my birthday, but really, everyone needed some time to veg out. My husband is not a big fan of heat, sun, or swimming pools so he volunteered to be the cook and cocktail maker and give me a break (in the cocktail area, he’s still cook around the house). This meant he could stay indoors in air conditioning and not let on how much he was sampling the drinks; not like I can judge.
So there was lots of nachos and guacamole and the like, requiring lots of cilantro and hot pepper scraps to end up laying about doing nothing. In a moment of brilliance the husband tosses some of these scraps into a tumbler of gin and grapefruit juice topped with champagne and hands it to me upon request for a drink to have on my raft. Now, he tried to convince me that he’s had similar drinks before, but I hadn’t. So as far as I was concerned this was a groundbreaking flavor combination, possibly due to the extreme heat and sun exposure and the several morning cocktails we’d already had (read: vacation drinking).
Since we’ve been back I’ve been wanting to make this again, only I had some ideas to tweak it a bit. I finally got around to doing it and with a couple modifications, I was able to encapsulate exactly what I thought the drink should be.
First thing I did was try it with the champagne, and then again without. In the end the float of champagne wasn’t helping anyone so I tossed that out of the recipe. Second, I added some lime in for balance. Then, I decided it needed salt. I have no idea where this desire to constantly dump salt on everything is coming from. I seriously should just carry around a salt lick so I stop ruining perfectly good meals. However, I had some fancy smoked salt flakes from Maldon that did the trick.
Tres Palmas was the name of the house we stayed at (it belonged to Jack Lalanne at some point in his life); I thought it a fitting name for the drink.
2 oz Gin (Beefeater was used here)
3 oz Grapefruit Juice (we had fresh squeezed in a bottle when we were on the trip so I used the same here. Feel free to sub in your own freshly squeezed by hand)
1 tbsp chopped cilantro
4 Jalapeno rings
1/2 lime wedge
slice of lime
Maldon smoked salt flakes
Start with the salt rim. Use your lime garnish to coat a quarter section of the glass. Roll the outside edge in the salt, pressing hard to crack the larger flakes. Set aside. In a mixing glass, combine all other ingredients and shake vigorously with your metal tumbler (so rare I use the Boston Shaker on here). Pour unstrained into the rocks glass. Finish with the lime wedge garnish.
The drink has a nice balance of citrus that compliments the gin. However the cilantro leaves add unexpected flavor, in a good way, and the heat of the jalapenos gives it great punch. I love the nice bits of cilantro and jalapeno floating around in the drink. They’re awesome little flavor bites. And the smoked salt is just another unexpected layer to the drink that imparts a subtle smokiness, that, in all honesty, reminds me of a lovely salsa.
Note: Jalapenos can vary greatly in hotness and you should really decide how spicy you want to make this. One recipe I made I left the seeds in, and though it was VERY spicy (the way I like it), it was obnoxious to drink having all these small seeds. I’d suggest that if you want heat, leave a few of the seeds in. If you want less heat, scrape the seeds out altogether. No use making something you can’t drink.
Ok, so I’m taking a lot of liberties here by subbing or leaving out ingredients. But all for this drink’s redemption. I’m saying goodbye to vodka, fine granulated sugar and green crème de menthe, and adding in gin and Fee Brother’s Mint Bitters. Although, yes, technically there IS a green dye in the bitters (looking for another bitters as you read this), it is nowhere close to that alarming green color that was in the original article. But to play on the drink’s original name, I added a lime peel spiral inside the drink for the ‘lizard’s tail’. I made two versions of the drink, with the first using closer proportions to the original. However it made a huge drink with left overs in the shaker. It tasted really strong too (this, also, was the version my husband preferred because it ‘tasted strong’). I tweaked the second, reducing the proportions of the main two ingredients and adding in 1/2 oz of unsweetened pineapple juice. Overall it’s a bit tart and definitely tastes wine-like. And those mint bitters? Well, like the original recipe, the mint works here. Albeit very subtle, those bitters just add the right touch of a finishing note. Here’s my updated version:
4 oz Lillet Blanc
2 oz Bombay Dry Gin
1 oz freshly squeezed lime juice
1/2 oz unsweetened pineapple juice (this one came from a can)
3 dashes Fee Brother’s Mint Bitters
lime peel spiral (to make, use a vegetable peeler or sharp paring knife and peel a spiral from a large-ish sized lime. It’s best to start from the pointed end and work your way around. Be careful that your peeler/knife is sharp as this makes cutting the lime easier, as well as your finger. Ouch.)
In a shaker filled with ice, combined all ingredients and shake vigorously. Strain into a chilled Collins glass with a lime spiral fitted around the inside of the glass.
This was a fun post idea. It makes me wish I could stumble upon a dusty old pile of cocktails books with secret ingredients like herring and jello that call for a touch of nutmeg. Can’t wait to see what everyone else came up with.
Why are there grapefruits still around at the farmer’s market? That’s what I’d like to know. Wasn’t I told by a reliable source that citrus is a winter fruit? Something to do with a long, drawn-out rainy season. And the unseasonable cold temperatures we had in California. But here they are, grapefruits.
On occasion I’m requested to mix the odd Greyhound here at the house. But ugh. So boring sometimes. One needs a little something extra. Some oomph. Oh, yeah- and something not vodka.
I have a couple of recipes using grapefruit, but I want to keep them to the side for other specific recipes. So going on the hunch that Noilly Prat French Dry Vermouth is good in everything (obviously not everything, but was really quite tasty in some baked ziti dish I made the other day- very unexpected), I added some in here.
2oz Broker’s Gin
1-1/2oz Grapefruit Juice
1/2oz of Noilly Prat Dry French Vermouth
2-3 dashes of Miracle Mile Orange Bitters
In a shaker filled 2/3 with ice, add all of the ingredients. Shake well to mix and strain into a chilled cocktail glass.
It just works. The bitters give a nice spicy quality, and overall it’s a touch sweet and fragrant. And more exciting then a greyhound. However, with one last note. I did make a version with vodka. It’s a little less exciting. The gin adds that little oomph.
Sometimes you need to make a drink quickly. You flip through a cocktail book until you land on something you’re pretty sure you have all the ingredients to. And then it turns out you don’t. A short while ago I was politely asked by my husband if he could pretty much have the upstairs to himself for a work phone conference. On a Sunday. Groan. I had been lingering over some books deciding on trying something out when I found myself in a panic and just grabbed the first cocktail book within reach. The Grog Log. Flipping through I stopped at the Cruzana. Perfect, there was just a hair shy of 2oz of grapefruit juice left from a defrosted bag from some Blanco Oro’s I’d squeezed awhile back. And surely there was a bit of Gold Rum left. I can see a bottle in the way back of the liquor cabinet.
For those of you who live with someone who puts empty bottles back instead of throwing them away… You can guess at my frustration level right about now. But since I was in hurry to grab ingredients and make a mad dash downstairs to mix this drink, I thought I could sub out some gin instead. I happen to like gin and grapefruit sometimes and thought maybe there’s a chance this would work.
2oz grapefruit juice (I used Blanco Oros which produce a bit more sweet juice than your run of the mill grapefruit)
3/4oz Fee Brother’s Maraschino Cherry Syrup (I’d do this to taste depending on your juice- this stuff is sweet)
2oz Broker’s Gin
Fill a cocktail shaker with ice and build ingredients. Shake and pour all into a chilled collins glass. (the chilling may not be necessary but it’s a hot one out today and this just tastes better with a really cold glass)
Was this a success with the gin? Well, a couple factors that I would change next time. First, since the grapefruit juice is sweet already, I’d down that syrup to 1/2 an ounce. As is it’s just a tad too sweet for me at 3/4oz in this drink. Second, perhaps this is a drink that could stand a strong base spirit as the gold rum. Something to consider for next time when we do a rum stock up. But overall this worked for me. Mainly sweet with a hint of tart- the gin mellows way out into the background with only subtle notes.
The idea behind having a scratch pad blog is that you tell yourself you can go a month or two without having to write anything because nothing new has come to fruition. Which has been the case. Night after night of Angelas and Manhattans until one day picking up a bottle of Aviation Gin on a stock up trip at BevMo and realizing: this.is.my.new.favorite.gin.
I’m not really using this site as a review site. If something that I enjoy happens to be worth sharing, I will simply let you all know what that is. Why Aviation Gin? It just tastes fantastic. The anise in here really pops and I capital L love anise flavor. Currently there is a bottle and a martini glass living in my freezer…. I don’t think I need to spell this out folks. Can I name this drink the Lazy Man’s Martini?
Anyways, if you were following the Limoncellosaga, you might want to strain it out of that bottle, stick it in a glass bottle with a nice stopper-top, and stick that kid in the freezer. It’s done.
Also, I had the opportunity to sit in on a new Bitters vendor at work today and I have 8 new reasons to make some fantastic tasting drinks. Word is that the Cana Rum Bar and the Tar Pit already are using these. Hopefully soon I can let on who and where to buy them. The best news about these: no dyes. Sorry Fee Brothers, you just got bumped. Your Peach bitters is about to become shamefully shelved.
So a week or so ago we went over to BevMo and stocked up on some more items for the bar. On a recommendation we found and picked up a bottle of Aperol. Aperol is another of those Italian aperitifs… slightly bitter, slightly sweet. This one tastes of oranges.
The syrupy nature of this liqueror made me think that it needed a couple of ingredients to cut that down.. and so I thought of a gin and tonic. And the conclusion? So. freaking. tasty. I need to make a barrel of my own tonic water because I think this concoction might just become my new summer drink.
We all know a certain “holiday” is tomorrow, however I grew up in a predominantly Italian-American neighborhood (I even speak Italian, albeit I’m pretty rusty now, but I did study it for 7 years and can basically read it still) and two days before after St. Patrick’s day is St. Joseph’s Day. Now, as I have been without religion going on almost 20 years, I really don’t know (remember) much about the man, or what the holiday is about, not unlike St. Patrick as well (snakes and stuff, right?), but since I know that the 19th was another “holiday” or saint’s day or… there’s a lot of specific information that is becoming increasingly apparent to myself, and to you, that I am oblivious of… anyways, let’s make a drink to commemorate the oft-overlooked saint with a classic “Italian” (I’m sure this is disputed somewhere) drink, the Negroni. Hey, this means TWO celebratory reasons to drink this week. You’re welcome.
1 oz Campari
1 oz Gin
1 oz Sweet Vermouth
orange slice for garnish
In a rocks glass with ice combine all 3 ingredients. Garnish with the orange slice. Salute!
Admit it. You love smelling your fingers after you’ve gone and picked some herbs.
Ok, well I do. Last year we finally got around to redoing our front ‘yard’ that was admittedly turning into an eyesore for the neighborhood. One tree was dead. There was a bush that was trying to kill itself from lack of water. And tall phallic things were shooting out of some leafy succulents. It was scary looking. With the help of a friend of mine who moonlights doing landscape design, we finally got our shit together. Now the front of our house looks presentable, and is flanked by two lavender bushes and rosemary crawling all over the bottom half of it. It smells lovely walking by it.
We use rosemary a lot since we’ve put those in. And as soon as we planted it last year I went out and made a rosemary gin fizz that was made from the simple syrup in this recipe. At least two of my friends have received this syrup as part of a gift over the last year. And now I’ve come full circle and I’m not about to give the same rosemary syrup as a gift. And as spring approaches I thought I’d add some floral notes to this syrup and then combine it with some bright citrus to tide me over until the weather stops doing things like have the sun out shining for the first couple hours of the day and then have temperatures PLUNGE and clouds come rushing in. Sigh. And I want to move to Portland… Hrmm.
So I tinkered with the rosemary and lavender outside and made them into a simple syrup. Found here. And then decided on making a Springtime Gin Fizz.
Spring of rosemary for garnish (optional- you may find this too overpowering in your glass. If so, toss it and enjoy the drink as is.)
Fill a Collins glass with ice. Pour gin, lemon juice, and simple syrup in. Mix with a bar spoon and top off with club soda. Garnish if you like.
Keep in mind that the simple syrup here is not a typical ratio and will not produce very sweet results. The meyer lemon juice here makes up for that. However, if you are using regular lemons, you will need to taste and adjust according to your desire of sugar. And the lavender? Very subtle. Don’t worry, it’s not going to smell like your Grandmother’s purse. The lavender creates some soft floral nose that I feel works well with the Hendricks. Fizzy springtime in a cup.
Recently my husband and I took a trip to Vegas for a couple of days. Unfortunately the morning of I had come down with a horrible bout of food poisoning. We ended up canceling all of our dinner plans, but kept the cocktail tastings since that was about all I could take. We visited the bar at Postrio at the Venetian, had a beautiful drink with Hendrick’s Gin and Grapefruit juice (I wish I could tell you all the ingredients; hell, I wish I remembered them so I could make this at home). The garnish was this large section of grapefruit. It really looked… beautiful. But it was pretty clumsy to drink. I love a garnish that adds to the drink, but if you’re concerned with it falling off, or on your face, while you’re trying to drink, then what’s the point? We ran into a similar problem at a Champagne bar at the Palazzo. The lemon twist was HUGE. I had to take it off to drink out of the flute… otherwise it might have come tumbling out. Not to make this a downer post, but the champagne cocktail itself was a one note drink. Which made me think about what I’d want in one. And hence a post about drinks with Champagne (or, Prosecco since that’s all that I have on hand).
Well. Damn, I still have that container of orange simple syrup lurking in my fridge. And well, I’d love to riff on the French 75 I had at that champagne bar. How could a drink made with lemon juice and gin.. have no flavor?
I have a tiny bit of Citadelle Gin that I should use up. Do you ever have a bottle that has been hanging around for awhile, and not because you don’t like it.. you just have a tiny bit left and cannot throw it out? Welcome to my world. I cannot waste things, like food. I cry if I find a half dead head of lettuce in the fridge and I have to throw it out. And I also have on hand is some brand X prosecco(it’s really not that great of a prosecco here and you would laugh at how much I bought it for. So really, any dry bubbly will work here) that is going into a risotto recipe after this. But on to the drink recipe…
2 oz Citadelle Gin (this boasts 19 different ingredients and since it had both orange and lemon peel on this list I figured this would work fine)
1-1/2 ounce Meyer lemon juice
1 oz orange simple syrup
prosecco to top it off with
Shake the gin, lemon juice and simple syrup in a shaker filled with ice. Strain into a highball glass. Top it off with prosecco. I would suggest not filling the glass all the way to the top with prosecco as you will drown out the other flavors (and possibly have it fizz all over you and the floor).
I upped the lemon juice by a here for some more zing in the drink and to balance out the very dry prosecco. The orange simple syrup added just a hint of sweet orange flavor. The gin is a bit buried in this drink. And honestly, for all its boasting of ingredients I couldn’t really distinguish them all when tasting it by itself, so mixing it in here just added one more level of flavor. Oh, and due to some camera difficulties and white balance, the full glass is not shown here due to it looking like a big ol’ glass of pee. It was starting to go flat and I wasn’t about to waste it.
So, comparing this drink with the French 75 I had in Vegas… well, for starters you can taste the citrus, and there is not a hint of bitterness. It is sweet and sour and light. And I think I’ll have another.