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.
So yesterday was #InternationalTeaDay. While I may put on the kettle and enjoy a few cups of tea during the day, I must say that my favorite way to enjoy it is in a Hot Toddy.
Now that it is officially the season of COLD, I thought one lucky Stir and Strain reader might also enjoy a few Hot Toddies. And it just so happens that Owl’s Brew agrees too.
To get you started on your own Hot Toddy adventure, Stir and Strain has teamed up with Owl’s Brew to give away a Hot Toddy Gift Pack featuring their Classic Brew, the new Coco-Lada brew (!!!), this ridiculously cute owl mug (colors will vary), and a bunch of holiday spices to flavor as you wish.
Put on a fire, light up the kettle, and enter today! Check out the options below to enter and get up to 12 entries to win. Giveaway ends at 11:59pm PST Tuesday December 22nd, 2015. For more information on Owl’s Brew, visit their website. Please see terms and conditions below (sorry, only open to U.S. and Canada residents). Good Luck!
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.
There’s a sizable stash of holiday movies in our house and I can’t throw them away…even if they are crappy transfers on DVD (or VHS!!!). If you hoard holiday classics, especially any of those 1960’s classics, you’ll recognize this song title. And if you don’t, who cares! Let’s get gifting…
Everyone wishes for silver and gold, so let’s add some sparkle to your holiday cocktails shall we? From glistening glasses, to heavy metal pineapples, and don’t forget the bottles that are pouring your booze! How do you measure its worth? Just by the pleasure it gives here on Earth (or your bar cart).
A few years back I started a short series on Amaretto. See, I had acquired a bottle from somewhere (as one does), and really had no clue what to do with it. So I started scouring books and the internet in search of what to do with a bottle of Amaretto. The first drink I made was an Amaretto Sour, naturally.
But oh boy! A drink that I had mostly associated with decades past and little old ladies threw me for a loop–I loved it! It was sweet, but balanced by being also very tart so the two sorta canceled themselves out and made for a smooth, easy drinking cocktail. Alas, I forgot about making more as I kept up my search and eventually turned towards other liquors to play with. Until today, when I was craving something a little sweet and a little sour and not too boozy.
I also was staring at the extra ginger laying out that I had not yet stuck in the freezer. Sweet and sour can also use a little spice, and ginger has that edge I love in drinks. Why not add some fresh ginger in there then? Almond flavors go particularly well with wintery baking spices, so it’s a nice match to that kick found in ginger, and in the Angostura you’ll dash in.
Adding in spicy ginger automatically makes this a holiday drink (says I) and so I’ve doubled up the recipe for you and someone to sip cozily by a fire. Maybe throw on some holiday music of your choosing and break out the Ferrero Rocher balls too.
Yields 2 Cocktails
1 (1-inch) knob of ginger, peeled and cut into 1/4-inch rounds
1-3/4 ounces freshly squeezed juice from 1 lemon
2-1/4 ounces amaretto, such as Disaronno
2 dashes Angostura bitters
1 egg white
Crystallized ginger, for garnish
In a cocktail shaker, muddle the rounds of ginger with lemon juice. Add the amaretto, bitters, and egg white. Shake hard to incorporate the egg white for 20 seconds, then fill shaker 2/3 of the way with ice and shake for an additional 20 seconds. Strain drink through a standard cocktail strainer and a fine-mesh strainer into two small aperitif glasses. Garnish each glass with a piece of crystallized ginger.
Note: amaretto is not especially high in the booze department with an ABV of around 25%. So feel free to follow this up with something stronger to get the party started, or serve this at the end of your holiday meal. Ginger does make a wonderful digestive aid! And that egg white in there is for silky, silky mouthfeel. If you JUST CAN’T with the raw egg whites, feel free to leave it out.
As this year comes to a close, we reflect on the past and look forward to the new. And then make us some cocktails.
Today we’re helping holiday cocktail making just that much easier with this trio from Small Hand Foods, Host, and The Countryman Press. First, Small Hand Foods has just put out a new syrup: Passion Fruit! If you’ve been around these parts often enough, you know how much I LOVE passion fruit, but loathe trying to shop around for the fruit. This syrup is the REAL DEAL and worthy of your next Hurricane. Next, you need some extra special cocktail recipes come holiday time. So why not check out these Lost Recipes of Prohibition by Matthew Rowley? Browsing through the book feels like you’re getting a secret glimpse of someone’s diaries… cocktail diaries. And lastly, you need something to put all those cocktails in! Keep your drinks cool while you’re by a hot fire with these WHISKEY FREEZE™ Cooling Cups.
Ready to party? Check out the options below to enter and get up to 10 entries to win. Giveaway ends at 11:59pm PST Thursday December 10th, 2015. Please see terms and conditions below (sorry, only open to U.S. and Canada residents). Good Luck!
Technology can improve lives, make your day more efficient, or throw you down a hole filled with cartwheel fails. So! Let’s begin our annual holiday gift guides with a few boozy gadgets.
Technology brings us DUI savers and where Han Solo keeps his secret stash (well, maybe someday). A jackets that keep your beer cold and cocktail shakers that light up bold. You can pour yourself a perfectly layered shot, or impress your friends with a clear ice block. Glasses that freeze themselves? Yes! You can get them. Now sit back, spritz a little lemon in your glass, pour yourself a sparkly cocktail and catch up on Youtube videos of cats in pajamas or dogs that play pianos. Thanks technology!
This time of year there is a golden quality to the light that I just love. I always associate it with the end of Fall, even if winter is still a few weeks away. It reminds me of gilded tables and pies and the anticipation of family gatherings. Thanksgiving is this week and as you plan your final meal details, let’s help you check off which wines to get.
Robin Watts is back with your wine picks for this week’s feast of feasts. If you’re looking for not only some tasty wines, but some BOLD graphic bottles to grace your table… here you go.
Thanksgiving is coming and that means another opportunity for drinking! Y’know, among other things. My favorite holiday, and meal, of the year can bring as much excitement as it can anxiety. One thing I’ve always found at large group meal functions is that finding a wine everyone can agree on is near impossible. There is always the one person who ONLY drinks this or the other guy who NEVER drinks that. This is why I’ve tried to pick four wines that at least offer something unique enough that they will appeal to someone and maybe even convert a few skeptics.
2014 POPULIS WHITE California Retails apx. $20-24
Coming from just outside Napa this fuller bodied white is great for Chardonnay drinkers and non Chardonnay drinkers alike. Roughly 75% Chardonnay to 25% Colombard this wine stays big but with a brighter more crisp and refreshing acidity than just your average California Chardonnay. Done in neutral oak it isn’t big and oaky but rather heavier on the melon notes and honey notes that are quickly followed by something much more interesting. This is why I love it. Its kind of funky. Those bright notes are quickly followed by more savory flavors. Artichoke, Brussels sprouts, damp hay, hint of pear, and in all honesty, fried chicken. I was initially caught off guard by this wine and couldn’t stop drinking it because each sip revealed something unexpected. It was like having a savory sorbet. Any “sweetness” that you get is like that from caramelized onions rather than juicy fruit. This wine is great with food but can easily be enjoyed before anything substantial is finished cooking.
2014 LA CLARINE “JAMBALAIA ROUGE” California Retails apx. $20-24
This is another great versatile wine that I think acts as a great transition from white to red. While predominately Mourvedre and Grenache this wine is 14% Marsanne with a smidge of Fiano and Arneis thrown in. Red AND white. This wine drinks like a rose’s juicy baritone cousin. Think berries but smokey berries. This isn’t to say that the 48% Mourvedre doesn’t provide fantastic structure and soft tannins. You’ll find that out on the finish which is why I think this wine could appeal to people who say they like only reds and people who say they don’t like tannic wine. It is a softer tannic finish than, say, a Cabernet Sauvignon, think more like that of a Nebiolo. (Note: this doesn’t taste like a Nebbiolo!) If you find yourself enjoying Rhone blends maybe have a glass of this first. This is great wine to serve to people who may not know what they want. A versatile crowd pleaser that drinks well chilled or at room temperature this wine could be a great red for those afraid to leave the easy drinking safety of their whites.
2014 SAN ESTEBAN “LA PERRA GORDA” Spain Retails apx. $15
Just so we aren’t exclusively drinking domestic wines I think Spain is a great consideration for this fall. Less prestige than that associated with French, and to a certain extent Italian wines, with Spanish wine there are some real bargains to be had. This is a great example. At $15 this wine drinks like a much more expensive and impressive wine. While this is the biggest wine of the group, this inky curious blend of grapes gives you all the leather, black currant, and white pepper you’d want from a bigger wine but does it with a lighter softer touch. Incredibly dry finishing these grippy tannins are preceded by a soft round mouthfeel. A great red for your “I only drink red wine” guests on Thanksgiving that won’t overshadow or overpower any dish on the table. As an added bonus on the conversation starter front, the name of this wine has at least one translation that, given the working knowledge of Spanish many Americans have, can seem a little cheeky and fun on a holiday centered around eating.
DOMAINE SEAILLES “PRESTO” COTES DE GASCOGNE
France Retails apx. $13
Years of waiting tables and bar tending has taught me that people love to drink wine but don’t necessarily love to be bogged down by knowing more than a few varietals. White drinkers, more often than not, automatically ask for one of three varietals with sauvignon blanc leading the pack. Why not serve a wine that satisfies that crisp, clean, bright white craving but exceeds the expectations of your casual sauvignon blanc drinker? This 50/50 sauvignon blanc/sauvignon gris gives you that great melon and white peach flavor on the front end with subtler notes of lime, lemongrass, and green apple on the back end. This is an acidic, and organic, crowd pleaser that is perfect to drink while preparing your thanksgiving feast. A welcome cool down in the heat of the kitchen for under $15.
This space is too lighthearted to get very political or get in-depth about current news events, but with Thanksgiving coming next week, it’s a good reminder to be thankful for whatever you have in your life. And if it’s Thanksgiving, I’m shoving cranberry sauce in my face like no one is watching.
I’m of the camp that you need a little sweet with the savory. And while I enjoy pretty much all the flavors that grace the holiday table (except maybe you, green bean casserole), you bet that on every forkful of turkey or potatoes or creamed onions, there is a little bit of cranberry sauce. Ok, maybe a LOT of cranberry sauce.
And I’m not picky either. You want to feed me the jello version from the can? Sure, I’ll take it. Or you made a passed down recipe from your great-grandmother that is laced with a little booze? Sure, I’ll take that too. I’ll take them all.
So why am I not eating it more often so that when Turkey Day comes I’m not feeding myself like a ravenous zombie? Well, I kinda forget about it. I think the ensuing coma from eating resets my brain every year and I spend the rest of the time oblivious until a week or so before Thanksgiving when I see some ad in a magazine and my mouth starts salivating in a Pavlovian response.
This year it was decided that since I have such a short window of time to enjoy cranberries, I’ll make the most of it and enjoy them by not only eating those berries, but also drinking them! In fact, I figured if I made a shrub with them, I’d get to enjoy them a little bit longer (although, it’s so darn tasty I doubt it will stick around for very long).
This black pepper–spiced cranberry shrub is sweet, savory, and tart. It mixes up quick and with a fruity sparkling wine and citrusy bitters, the drink works wonderfully to lighten a meal packed with sweet potatoes, stuffing, turkey, and more. And if you don’t use up the whole shrub in one go, it will keep in the fridge for at least a month.
For the Cranberry-Black Pepper Shrub
2 cups (approximately 10 ounces by weight) cranberries
1 tablespoon whole black peppercorns, lightly crushed
1 cup apple cider vinegar
1/2 cup sugar
1/2 cup water
In a nonreactive saucepan, combine cranberries, peppercorns, apple cider vinegar, sugar, and water. Stir to combine. Cover and place over medium-high heat. Cook, opening the lid and stirring occasionally, until sugar dissolves and some of the cranberries begin popping open, about 10 minutes. Remove from heat, uncover, and allow to cool to room temperature, about 30 minutes. Pour entire mixture into an airtight, nonreactive container. Refrigerate at least 8 and up to 12 hours. Strain mixture twice through a fine-mesh strainer, transfer to an airtight container, and refrigerate for up to one month.
For the Cocktails (yields 12 drinks)
36 ounces chilled sparkling wine (from 2 bottles)
20 dashes orange bitters, Regan’s used here
12 ounces chilled Cranberry-Black Pepper Shrub
Cranberries, for garnish
Slowly pour chilled sparkling wine into a pitcher. Add bitters and chilled cranberry-black pepper shrub. Stir very gently to mix. Serve immediately. Individual glasses can be garnished with cranberries.
Note: For a non-alcoholic alternative, combine 1 ounce of the cranberry-black pepper shrub, 1/4 ounce simple syrup, and 3 ounces club soda (I love Q-Club!) in a wine glass. (Add two dashes of orange bitters, if desired—they contain a tiny amount of alcohol.) Garnish with cranberries and serve. This recipe originally appeared on Serious Eats.