November 23, 2011

Not Really Old Fashioned 

I found an awesome wooden bar in Greenpoint this summer (bed bugs, I know) and keep telling myself it’s time to learn how to make some real cocktails. And serve them, at my bar. Like the kind I have at The Drink or at Brooklyn Social… or pretty much any other place that doesn’t serve cheeseballs. Anyway, I bought myself some bitters and rye and set to making an old fashioned. This is what happened instead. 3 oz Rye Whiskey (I love Bulleit!)Juice of 1/2 Orange3-4 splashes of bittersRaw sugarSoda waterCoat the rim of a glass with orange and roll in sugar. In a shaker with ice, add rye, orange juice, bitters and a splash of soda water. Shake with vigor. Strain into sugared glass and serve cold (if you’re fancy, use one of those giant ice cubes).
If you’d like to learn how to make a real old fashioned.. try somewhere else.

November 17, 2011

Honey, Lemon & Star Anise Cocktail
Honey1/2 Lemon (juice)4 Star Anise ClovesVodkaSeltzer WaterWaterIceIn a sauce pan, bring 1 cup water to a boil with 3 star anise cloves. Break apart anise, drizzle in honey (as sweet as you want it!). Sweet lemon juice in lemon juice and continue to stir. Reduce until a nice balance of citrus and sweet. Cool down. Strain into a shaker with vodka and ice. Shake until cold. Strain into a glass and top with seltzer and a clove of star anise. Adult Thera-Flu.Also, I don’t have a shaker, so I stirred this with ice in a tupperware container. Great. 

November 15, 2011

Rosemary-Infused Greyhound
WaterSugarFresh RosemaryLarge Grapefruit SeltzerVodka (use the good stuff! Is good vodka an oxymoron?) 
In a saucepan, combine one part water to one part sugar and a large sprig of fresh rosemary. Bring to a boil, stirring until sugar has dissolved. Lower heat and simmer to bring out more rosemary flavor. Squeeze the juice of the grapefruit and strain pulp. In a shaker, combine vodka, grapefruit juice and a rosemary syrup (to taste) with ice. Shake an pour into a glass, top with a splash of seltzer and garnish with fresh rosemary.

May 31, 2010

Chicago was upwards of 88 degrees yesterday, and after spending several hours on Lake Michigan (new love of my life) we hit up the Lincoln Park Whole Foods (second new love of my life) and went to work on creating our deep dish pizza dinner.  We needed some snacks and cocktails to keep us going during the 3 hour pizza prep, and this is what we came up with.  I’ve made this brushcetta before, and since avocados were on sale, it seemed time to give it another go. 

Avocado Chimichurri Brushcetta (via  Couture Au Chocolat)
2 ripe avocados 1/4 cup chopped parsley (I didn’t use parsley) 1/4 cup chopped cilantro (if not using cilantro, compensate with parsley) 1/2 shallot finely diced 2 tbsp. red wine vinegar 1 tbsp. honey Olive oil enough to bring everything together Salt and pepper to taste
6 slices of thick Italian bread (or baguette) Olive oil to brush on slices of bread 1 garlic, peeled and cut in half
Cut the avocados in half, take out the pit, and cut avocado into cubes.
Combine avocados, parsley, cilantro, shallots, red wine vinegar, honey and olive oil. Season with salt and pepper.
Brush olive oil on slices of bread and grill on each side for a couple of minutes, or toast in a preheated 350 degree oven for 10 min.
Rub the cut side of a raw garlic on grilled or toasted bread slices. Spread avocado mixture on bread and serve.
(I didn’t do a good job of following the recipe here, so I was lacking in the amount of cilantro… still was delicious.)Ever since I made the mash of blueberry, basil and lemon to my Dutch Babies, I’ve wanted to incorporate it into a  drink.  Melissa loves a good cocktail, so I knew she’d be on board.  She mixed up the concoction while I worked on the brushcetta.  My intuition was right – the mash tasted great in a gin drink. Perfect for the hot weather!

Blueberry Basil Gin Swizzle 1/2 cup blueberries1 lemon (just the juice!)1/3 cup of chopped fresh basil1 tbls powdered sugardash of simple syrup2 ounces of ginclub soda
Mash the blueberries, lemon and basil and mix in sugar.  Add a few tbls to the bottom of a glass, add in remaining ingredients.  Use a swizzle to mix the ingredients together.  We recommend a straw for maximum enjoyment.