Making someone a cocktail at home is always a generous act. And if you’re looking to surprise someone with a few delightful concoctions this Valentine’s Day, but need a little help in the recipe department, I’ve got the solution for you. Stir and Strain has teamed up with SaloonBox to offer one lucky reader a Valentine’s Day cocktail kit!
SaloonBox is a craft cocktail subscription that features original recipes developed by top mixologists. The February SaloonBox contains all the ingredients to make 2 two serving cocktails. First there’s one of my favorites, The Paloma with tequila, lime juice, grapefruit, club soda, agave nectar and serrano pepper. Then there’s the Volstead cocktail with champagne, vodka, elderflower liqueur, pear and lemon juice. Check out the February kits here. They also include a treat from Charles Chocolates!
Check out the options below to enter and get up to 9 entries to win.You MUST BE 21 and OLDER to enter. Giveaway ends at 11:59pm PST February 9th, 2016. Please see terms and conditions below (Sorry! USA only. Some states unfortunately are excluded from shipping liquor to so please double check your state!). For more information on SaloonBox, please visit their site at saloonbox.com. Good luck!
If you can’t wait to win one of these and want to sign up STAT, Saloonbox is offering Stir and Strain readers a 15% discount using the coupon code STIR15 on their site from now until February 29th.
The careful observer on here might notice that many, but not all, posts lately have been recipes I’ve developed for Serious Eats. Honestly, when I’m doing lots of R&D for articles, sometimes I find that my energy for more is tapped. Also, it’s the holidays and I’d like a little break.
But not a break from chocolate.
For all of you who find chocolate and booze maybe a bit too much, then wait for next week when I have an all new SUPER savory cocktail. But for this week, I’m making adult hot cocoa and I’m not apologizing. And I’m topping it with Angostura infused whipped cream because WHY NOT? It’s the holidays and I’m holed up at my in-laws and I’m not going to admit how many chocolate covered almonds (milk and dark chocolate) I’ve eaten for the past 4 days.
This hot cocoa is not spiked in your usual way. There’s no bourbon, or spiced rum, or vodka (not sure I’d even recommend that). What it is spiked with is bittersweet amaro. But Elana, there are SO MANY amari out there! You can’t possible imagine that every bottle will work here (is what I imagine ALL of you are saying out loud right now. In unison.)! And yes, not every bottle will work, but most will work with a particular kind of chocolate. You just need to do a little creative legwork to find your right combination.
My favorite combination is Averna and semisweet chocolate. Why Averna? Besides the fact that I’ve accumulated several bottle of the stuff, it’s a good balance between sweet and spicy with a touch of herbal in the finish. Also, it isn’t overly boozy tasting. But that’s just me. If you like the bracing, earthy edge of a dark chocolate, try it with a sweeter amaro like Gran Classico. For the milk chocolate lovers, that sweetness needs some spice or a blast of menthol; try it with Fernet. Semisweet chocolate is the sweet spot in the center, with a nice balance of rich and earthy that works well with most types of amaro. What I’m getting at is: take your favorite bottle of amaro and make this.
Note: you don’t need to spike your entire batch of hot chocolate. Make the base separately and spike at will. That rich, velvety chocolate base is delicious all on its own and perhaps you have some folks staying with you who don’t drink. Don’t deprive them of the magic that is homemade hot cocoa. But maybe insist they add the Angostura whipped cream. Angostura isn’t alcohol after all, it’s like.. medicine. Medicine from the 1800’s.
For the Angostura Whipped Cream:
1 cup (237ml) heavy whipping cream
1 tablespoon (15ml) simple syrup (see note above)
1 teaspoon (5ml) vanilla extract
6 dashes Angostura bitters
Using an electric mixer or stand mixer fitted with the whisk, beat heavy whipping cream at high speed until soft peaks form, then add simple syrup, vanilla extract and Angostura bitters. Whip until medium peaks form, about 1 minute longer. (Alternatively, you can add all the ingredients to a Whipped Cream Dispenser and use that instead.)
For the Hot Cocoa:
1/4 cup (58g) unsweetened cocoa powder, such as Valrhona
1 tablespoon (13g) granulated sugar
Pinch kosher salt
3 cups (710ml) milk
8 ounces (227g) semisweet chocolate chips (or other type of chocolate, such as milk chocolate, depending on your taste)
1 teaspoon (5ml) vanilla extract
5 ounces (148ml) Italian amaro, such as Averna
In medium saucepan, stir cocoa with sugar and salt. Stir in milk and chocolate. Heat over medium heat, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely blend mixture. Add vanilla and amaro and stir to combine. Pour into glasses and top with Angostura whipped cream.
Come Christmas morning, I have to admit, I find the thrill of digging through a filled stocking almost more fun than opening the presents. One fun trinket after another (and there better be a damn chocolate orange in there). And yes, I may be in my 30’s but I still get a stuffed stocking. This year, fill your loved one’s with booze.
Just because the gift is small, doesn’t mean it’s cheap. A personal crystal shaker? Yes please and thank you. Now a little bourbon to fill it with. And a bourbon candle for extra bourbon-y goodness. Need to take that wine on the go (to your kid’s Christmas pageant?)? Got you covered. And if you can’t finish it all, put some lips on it. Expensive, bronze lips. Stir it all up with a few choice cacti and put a sock on it.
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!