First, a big thanks to everyone who took up this challenge. We had some newbies, some regulars, and some of you dusting off a few cobwebs on your return back here. I appreciate you all for keeping this monthly gathering going. We had quite an interesting bunch of entries, from DIY infusions and syrups to hesitant scoops of Nutella to a handful of tasty liqueurs. You guys really got creative and now I need to go buy more bottles for more infusions (and seriously need to consider where the hell to store it all). But enough chatter from me, let’s get on to the roundup (after the jump)!
I made a few adjustments to the recipe to start. Cranberry juice is almost never making an appearance in my fridge, so instead I subbed in my homemade grenadine. Same goes with Peach Schnapps. Instead, a fresh peach puree was used in place. A few minor changes took this recipe from meh to ahhh, resulting in a great start to the dinner.
Note: you don’t need to have these sailboats on hand. Any popsicle mold will suffice, but just won’t be as fun.
1/2 ounce grenadine (homemade is always best)
1 ounce peach puree
1/2 ounce freshly squeezed orange juice
1/2 ounce vodka, Aylesbury Duck from the 86 Co. used here
1/4 ounce G.E. Massenez Creme de Cassis
- In the bottom of your popsicle mold, pour grenadine in. Freeze to semi-frozen, about 45 minutes.
- Mix together peach puree, orange juice and vodka. Pour on top of grenadine. Freeze to semi-frozen, about an hour and a half.
- Drizzle creme de cassis on top of peach/O.J./vodka mixture. Add popsicle stick at this point and freeze until solid, at least 6 hours but overnight is best.
- To un-mold, squeeze mold to release sides of the popsicle. This should enable you to wiggle the popsicle out. If not, run under warm, NOT hot, water for 5 seconds to help un-mold.
- Eat immediately!
Why not WAY more alcohol? Because then they wouldn’t freeze well. I tried this with one ounce of vodka in the center and it never fully froze to a stable consistency. That said, you can still taste that these have some booze in them because clearly, that’s the point. They do have a nice fruity punch to them with the grenadine working well in contrast with the peach/orange combo. Depending on the creme de cassis you have, this can be left out (some flavors work better than others). Try one with and one without to see for yourself. I tried this with Chambord too but the flavor just didn’t work well here, somehow it became almost medicinal. Also, if you can get a giant seashell filled with ice to display your pops in, you win.
1/4 asian pear, cubed
3 whole green cardamom pods, pods discarded and seeds lightly crushed
1/2 oz lemon juice
1-1/2 oz Chopin Rye Vodka*
3/4 oz J Vineyards Pear Liqueur
1/4 oz Clear Creek Distillery Douglas Fir Eau de Vie
Combine pear cubes and cardamom seeds in the bottom of a mixing glass. Add lemon juice and muddle well to full combine and break down the pear. Next add in ice about 2/3 up the way of the mixing glass. Pour in vodka, pear and fir eau de vie. Shake to fully combine about 20 seconds. Double strain into a chilled cocktail glass. Top with a pear wheel skewered with the rosemary sprig.
Strong rosemary and cardamom nose with sweet, lemony notes. Flavor is juicy pear with a nice balance of tartness from the lemon. The presence of the fir is not subtle, as it stands out next to the pear, but it also compliments the sweetness by offering an unexpected earthiness and woodsy layer to the drink.
Thanks to the Booze Nerds for this month’s MxMo challenge and for making me break into this bottle, it was a delicious experiment and kinda like drinking a Christmas Tree.
*This bottle of Chopin 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.
Hey kids! This months Low Rent Cocktail is a layup. That Halloween party you threw Saturday night? You’re going to have one rager of a hangover Sunday morning. The solution: more booze. And candy. Candy is always the answer. Just before you passed out into oblivion I bet you tossed a bunch of candy corn into an almost empty solo cup of vodka. Well, that sat overnight and turned into a magical elixir… of candy corn syrup… that you can shoot back and start your day. Ok, first you need to take off that Vampira makeup. Or are you still in your Teen Wolf costume? Either way, this drink is going to put things back into perspective.
Maybe next you should go find a chili dog.
2 oz. of Vodka or any clear spirit
small handful of candy corn
Toss the candy corn into the vodka and let that sit overnight, or at least 4 hours. The candy should have broken down at this point, so give it a stir, and toss it back.
It’s a thick, syrupy, candy corn flavored elixir. Unless you plopped your candy corn in some rum, then it’s going to be rum and candy corn flavored. You get the idea.
Happy Halloween everyone! If you need some monster-inspired music, check out the #songaday selections on my Twitter.
Cocktails will resume in November!
And you know what? It did work! In the end I had a sweet, citrus liqueur with some tang, but not enough to make my cheeks pucker and spit it out.
One small caveat. You’re going to need 8 weeks. It is a project, but really, let’s be honest. It’s a project where you barely put in any effort and you’re rewarded with liqueur you made with your hands that tastes awesome. That should be reward enough!
4-5 medium sized Tangelos
1-1/2 cups high proof vodka (I used Belvedere Vodka INTENSE 100 Proof)
Wash a jar large enough to hold the vodka and dry well. Add the vodka to the jar. Zest the tangelos and add those to the vodka. Juice the tangelos, put the juice in a ziplock bag, and throw that in the freezer. You will need it in two weeks. Seal the jar and place it out of direct sunlight. Shake the jar once every day for two weeks. I find putting it someplace in sight will help you remember to do this. After two weeks strain the zest from the vodka and get ready for Step Two.
1 cup of sugar
1 cup of water
juice from the 4-5 tangelos, defrosted (if you had left it in the freezer)
First, make a simple syrup by combining the sugar and water over medium heat until the sugar dissolves. Cool and add that and the juice to the vodka. Seal and keep in a cool, dark place for 6 weeks. No need to agitate this time.
After 6 weeks, strain again into a bottle and seal. Keep in the refrigerator so you always have chilled Tangelocello on hand for a digestif. Aren’t you fancy!?
Part of the costume was to be an empty Ralph’s container of milk, however they only had pints of half and half around. Instead of dumping out the milk when we got back, I can’t waste food, we poured it into some containers and I decided to put it to good use making some White Russians, for help getting “into character”.
I had to consult The Joy of Mixology since this isn’t a drink I often consume. Or actually, have ever had. But we needed to be authentic for the costume. It’s only changed slightly in that I built it in the glass and stirred it, and subbed out 1/2 and 1/2 for the cream. I know, there’s dairy in there, it should be shaken. But the Dude doesn’t go for that fancy stuff.
2 oz. Vodka
1 oz. Kahlua
1 oz. 1/2 and 1/2
Build ingredients in a rocks glass. Give it a good stir to combine. Try not to get it all up in your mustache.
What’s it taste like? Sort of like sweet, spiked coffee. It’s rich, and I can’t fathom how one could continually throw these back. But to each his own.
Happy Halloween folks, from me and the Dude.
In the morning, you re-discover this concoction in there and in lieu of a cup (none are clean anyway), you cut off the top and stick a straw in. Or two. Hey, that random person still in the house might like a cold drink as well.
The flavor will all depend on what your base is. Or what mixers you had the night before. In this case, it tasted like Pop Rocks!
A couple months back I had more mint syrup sitting in my fridge than I could ever use. I really stretched it out into as many drinks as possible, but still found that its volume was decreasing ever so slightly. Browsing on Foodgawker I caught sight of this drink on there. I filed it as a possibility and then forgot about it, and the mint syrup, until this week. Well, the mint syrup was in bad shape and had to get tossed out. But I still had an idea of reworking this recipe with the chocolate chili bitters I had from Miracle Mile bitters, and I had a bunch of fresh mint hanging around. It could still work, and in the end it did.
The drink came out smooth, minty and flavorful with a subtle kick from the chili in the bitters. The fresh mint and simple syrup were a fine stand in for mint syrup. Why did I keep it as a vodka base? Well, I had a bottle around the house and sometimes I need to come up with drinks for people who only drink vodka. This is one to file away for such a time.
I used a small rocks glass for this drink. It’s really almost a juice glass. But the smallness keeps the flavors vibrant without allowing too much space for melting ice, or for overfilling with club soda.
1-1/2 oz. Vodka
1/2 oz. simple syrup (1:1 ratio)
6 medium sized mint leaves
2-3 dashes of Miracle Mile Chocolate Chili Bitters
2-3 oz. Q-Club club soda
sprig of mint
In the bottom of a rocks glass, muddle the mint leaves and simple syrup together gently just until a minty smell is released. Add the dashes of bitters, a few ice cubes and add vodka. Stir a few times to combine and top with club soda. Garnish with a sprig of mint.