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The Aviation Cocktail

It’s SPRING-time, SPRING-time! Finally, SPRING-time.

SPRING-time calls for pretty things, a flowers, and budding trees, and lovely purple cocktails!

The Aviation became a cult favorite in 1916 when it first appeared in “Recipes for Mixed Drinks”, by Hugo Ensslin, head bartender at Times Square’s Hotel Wallick. Ensslin’s original formula called for the drink to include crème de violette, as I have here, which tints the drink this lovely color.

The Aviation also appears Harry Craddock’s “Savoy Cocktail Book” from 1930 where you find a version of the Aviation without the crème de violate – but what would be the point of that!?

I used an Amarena Cherry as garnish, but a maraschino cherry or a lemon twist would work just as well.

Try it, the doldrums of winter will slowly slough off and you’ll be doing a happy spring dance!

  • 2 ozs gin
  • 3/4 oz maraschino liqueur
  • 1/4 oz creme de violette
  • 1/2 oz fresh lemon juice

Shake with ice.

Strain.

Garnish with a cherry or a lemon twist.

Pretty!

Watermelon Limeade #SundaySupper

It’s seems to be a winter that’s getting longer by the moment. As I sit here typing, on March 22, it’s SNOWING again! Just as my head is turning toward starting some seedlings for planting and planning out our garden. It’s SNOWING! AGAIN! I need something spring-like. Something summer-time cool to chase away the winter blasé mood.

It was a combination of events that led me to try this recipe … first, Sunday Supper’s theme of Citrus Recipes That Will Make Your Smile, hosted by Lisa at Jersey Girl Cooks AND walking through the supermarket and finding watermelon! I know, I know, it’s the wrong time of year. I don’t care. It looked fab and I needed a cocktail.

The original recipe did not call for gin. To me, it called for gin!

  • 6 cups 1-inch-pieces watermelon (from about 1/2 5-pound watermelon)
  • 1/2 cup cup fresh lime juice
  • 2–3 tablespoons light agave syrup (nectar) or honey
  • Lime wedges (for serving)
  • GIN

Purée watermelon, lime juice, and 2 Tbsp. agave syrup in a blender until smooth. Add 1 Tbsp. more agave, if desired. Strain into a large pitcher filled with ice and stir in 1/2 cup water. Serve over ice and garnish with lime wedges.

Sunday Supper Citrus Recipes That Will Make You Smile

Appetizers

Breakfasts

Main Dishes

Sides

Desserts

Beverages

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Peach Liqueur

peach-liqueur

As you learned from the Pear Liqueur post just a few days ago, the Dear one and I were married in October. It only took us 45 years to get there, but the important thing is we got there.

Yes, 45 years. We met in grammar school in the mid-1970s. Not a lot of spark, but we weren’t even teenagers then. Went to separate high schools, but ended up in the same high school. I remember the first day being in a new school and seeing him standing at the top of the stairs. My heart exploded and I was in love. We dated, didn’t, dated, didn’t, dated,he went to Antarctica for the first time and we lost touch. There was always a space there for the ONE who got away. Sigh …

We went to a teeny, tiny Catholic grammar school in Greenwich Village. The Sisters of (un)Charity, the order of nuns that ran our grammar school, which had closed right after graduation, allowed us to use the building for a reunion. This was to be – and was – a reunion of epic proportions. Alumni were invited from the very first class of students through to the last graduating class.

I was somehow (thank you, Sandra!) was dragged into planning and coordinating this event, though someone, whose name I will not mention, hogged all the credit – well, he shared it with someone who didn’t do a single thing. Part of what the Sisters sent us to use for the reunion were CDs filled with photos; some candids, some class photos.

As one does, I sat in front of the computer looking for photos of me, my sister, my friends. While scanning through the class photos, laughing the whole time at the outfits and hair – WAIT! There HE is wearing groovy Davy Jones-esque stripped pants, a hair cut from I don’t know where and a goofy smile only a tween-aged boy can have. My heart did a pitter-patter.

To make a very long story short, I emailed him. Three sentences and the photo. I wasn’t looking for anything, just to share a photo, check in.

He didn’t answer.

And he didn’t answer.

But then HE DID.

And here we are … finally. I feel as though all the pieces finally fit together, not a feeling ever experienced before in my life.

Perhaps it’s a bit like that old sermon about the fellow who gets to heaven questioning why God didn’t save him. God’s reply, I sent you a log, a boat and a helicopter …

This was more like I put you two in each other’s paths in grammar school, high school and now. Well, this time I got the message LOUD AND CLEAR and I grabbed on and won’t ever let go.

peaches

But we’re here for peaches!

Lovely, sweet peaches. Look, there are a few in the trees! Wait, here’s more. O.M.G. look at all of these peaches! Now what will I do!?

I’ll tell you what I will do – I will make peach liqueur (look at how well the pear experiment worked!), and peach salsa, and peach jam, and freeze some just sliced, and eat many, oh, wait Sangria. Peaches were easier. The very nice thing about this recipe is the no fuss, no muss, no cooking side to it.

  • 3 peaches (about 10 ounces)
  • 5 ounces sugar
  • 1 lemon
  • 2 or 3 sprigs of thyme
  • 500 ml vodka

NOTE: Again, do to the number of peaches I had I quadrupled this recipe.

Rinse the peaches well and pat them dry.

lemons

Remove the peel from the lemon and cut into thick slices.

ready-to-sit

Place all the ingredients in an air tight jar and leave to infuse for 6 – 8 weeks, shaking every few days to dissolve the sugar.

2-weeks

NOTE: After about two weeks the liquid turns a lovely pink color.

After 6 – 8 weeks, strain the liquid through cheesecloth or coffee filter lined sieve. Refrigerate. Enjoy!

 

Salty Dawg

Drink

It’s spring!

Yeah, right!

Spring is what they say … it’s what the calendar says … it’s what all the cute clothes and shoes are saying in the stores … but raining and snowing and sleeting and yucking is what it has been doing in Maine.

The weather in the last two weeks must be Mother Nature’s way of making sure we all know who is really in charge around these parts.

So while (again) waiting for the Dear One to finally make it home after delayed, missed and cancelled flights, a new cocktail seemed in order.

This recipe was tested, many times, by Lisa and I so that it would be perfected by the time the Dear One finally arrived.

While squeezing the last of our fabulous ruby red grapefruit from K-Y Farms in Texas, I made some ruby red grapefruit ice cubes to plunk in this drink. Thank you Paul and Susan for the fabulous grapefruit! Just as an aside, if you haven’t had ruby red grapefruit from Texas, you don’t know what you’re missing! I thought they were all alike … until I tried these!

It’s a great drink to make by the pitcherful, just sprinkle the Maldon salt on each drink as you pour. The salt doesn’t really make the drink salty, it just brightens the flavors of the citrus while giving it just a wee bit of brininess.

So, while it’s not spring-like outside, this drink makes you think and feel as though spring has truly arrived!

  • 1 1/2 ounces of gin
  • 3 ounces fresh ruby red grapefruit juice
  • 1/2 ounce fresh lime juice
  • Pinch Maldon salt

NOTE: I used Tanqueray gin. Use any sort of grapefruit you prefer. I think the red or pink is better than the white … and it’s pretty!

Add gin and grapefruit juice to a cocktail shaker and fill with ice. Shake until well chilled, about 20 seconds. Strain into ice-filled glass, add salt on top and serve.

salting

NOTE: To make a pitcher, just multiply the ingredients by the number of cocktails you’d like. I mixed it all in the pitcher and stuck it in the fridge so it was good and cold and poured it over the grapefruit ice cubes when serving.

Ciderhouse Whiskey & Giveaway #CocktailDay

Ciderhouse Whiskey

Welcome to Cocktail Day, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic, Liz of That Skinny Chick Can Bake, and Donna of Cookistry.

Cocktail Day
We are raising our glasses to toast you all with some unique and delicious cocktails and mocktails in anticipation of the Big Game and Valentine’s Day. Be sure to bookmark or pin these creative beverages for your next gathering. We hope you enjoy this marvelous event and the incredible giveaways from our generous sponsors. Cheers!

All prizes

Well, how excited am I to be part of this fabulous event!! But what sort of cocktail can I bring to this party of fabulous bloggers? I really can’t drink any of the clear alcohols. Truth be told, I like bourbon. I have been told I drink bourbon like a sailor … not quite sure if that’s a compliment or not, but okie dokie … so bourbon it is.

And then I remembered that while the Dear One is away … for a month … there was a bourbon (his fav too!) cocktail I wanted to perfect to have at the ready when he returns.

Enter the Ciderhouse Whiskey, simply made with bourbon and cider syrup.

Cider syrup? Oh, what’s that you say? Really simple to make, smells heavenly and produces this thick, apple intense, lovely syrup that I can see on ice cream and on pound cake on … well, my sisters were eating it right off spoons!

So the combination of sweet, syrupy cider and mellow bourbon made this the drink of choice to have ready to pour when the Dear One returns from his chilly adventures!

But before we get to the recipe, check out these great prizes!
2 Individual Copies of Molecule Gastronomy by Molecule-R Cookbook
1 Set of Mojito R-evolution (Molecular Mixology Kit)
1 Set of Margarita R-evolution (Molecular Mixology Kit)
1 Set of Cosmo R-evolution (Molecular Mixology Kit)
1 Copy of The Architecture of the Cocktail sponsored by Race Point Publishing
1 Copy of Apothecary Cocktails sponsored by Fair Winds Press
1 Copy of The Best Craft Cocktails and Bartending with Flair sponsored by Page St. Publishing
1 Not So Simple Gift Basket
1 Microplane Bartender’s Garnishing Tool
1 Microplane Citrus Tool

TO ENTER, CLICK ON THIS LINK——-> a Rafflecopter giveaway

***This giveaway is intended for each prize to have a separate winner! No person can win multiple prizes. This giveaway is open to U.S. residents only . Winners will be chosen by random draw. The winners will be notified via e-mail, and have 3 days to respond or another winner will be chosen.***

Now back to the cocktail!

  • 2 oz. bourbon
  • 1 oz. boiled cider or cider syrup (see note)
  • A strip of lemon zest

Combine bourbon and cider syrup over ice and stir gently. Twist lemon zest and drop into drink, stir again, and serve.

Note: Cider syrup is so simple to make, gently boil a gallon of apple cider in a heavy-bottomed pot, stirring occasionally, until it has reduced to ⅛ (making 2 cups syrup), about 2 hours. Let cool to room temperature and store, refrigerated, in an air-tight container. To  know how much 2 cups is simple – pour 2 cups of the cider into the pot and measure with a chopstick or wooden skewer so you know where the 2 cup mark is. Pour the rest of the cider in and follow the above instructions until it boils down to the mark on your chopstick. This takes many hours. I’ll post this process soon.

Other Fabulous Bloggers Mixing It Up with Us for Cocktail Day:

Panorama

Our sponsors for Cocktail Day are Molecule-R, Page St. Publishing, Race Point Publishing, Fair Winds Press, Microplane, and Not So Simple Syrup.

Molecule-R can be found on Facebook, and YouTube. Molecular gastronomy can be defined as the fusion of food science and culinary arts. Molecular gastronomy by Molecule-R is a cookbook with stunning recipes explained and illustrated with the intelligence and aesthetic beauty that defines the MOLECULE-R brand. Mojito R-Evolution teaches you how to deconstruct your mojito into floating mint caviar and spectacular foams or encapsulate your favorite cocktail into a sphere that will explode in your mouth. Margarita R-Evolution teaches you how to create a margarita slush topped with a fresh lemon mousse, add a splash of colour by creating blue azure suspended pearls or encapsulate your margarita into an edible cocktail! Cosmo R-Evolution teaches you how to add a molecular twist to your traditional cosmo sure to awe your guests! Serve a cosmopolitan bubble on a spoon that will pop in your mouth, top off your cocktail with a light fluffy cranberry foam or suspend citrus caviar in your drink.

Microplane can be found on Facebook, Twitter and YouTube. Microplane is a division of family-owned Grace Manufacturing Inc., a long-standing company specializing in the crafting of precision thin metal parts for home and industrial use. The versatile Ultimate Citrus Tool features Microplane’s surgical grade stainless steel Fine blade. In addition, the Ultimate Citrus Tool features two decorative garnishing blades in a large (.300-inch diameter) and small (.180-inch diameter) size. The blades are made in the USA and are dishwasher safe. Microplane’s sleekly designed and multi-functional Bartender’s Garnishing Tool easily opens bottles, effortlessly zests oranges, lemons, limes, and other types of citrus fruits, and is dishwasher safe.

Not So Simple Syrup can be found on Facebook, and Twitter. Not So Simple Syrup is a a small, local maker of simple syrups. Heidi and Barbie’s passion is to create all natural syrups that inspire and stimulate your pension for amazing mixed drinks as well as iced teas and non-alcoholic beverages too. They pride themselves on individual service. When you purchase a NSSS product, you can be sure that it received their personal stamp of approval. The Not So Simple Syrup Survival Gift Basket has two flavours of delicious all natural Not So Simple Syrup, a muddler for the perfect Mojito you might want to create, two glasses and a bar towel.

***Disclaimer: This giveaway is being provided by our sponsors, no
bloggers have received product or been compensated as a part of this giveaway.***

Cranberry Juice

Ready to drink

I have COLD!

I have SNOW!

I have ICE!

I have freshly picked cranberries in my freezer, thanks to my friend Lisa! So there’s been breads, and cookies, and thrown in with pork and stuffing, and, of course, cranberry sauce. But I want to try something different and this was just the ticket!

I wanted healthy, virtuous even. It seems a lot of cranberries for not a lot of juice, makes about 1 quart and a half, but if you add vodka … or gin … a healthy squeeze of lime and some seltzer it stretches a long way!

  • 600 g (20 ozs) fresh cranberries (you can use frozen)
  • 6 cups water
  • 1 cup sugar

Cranberries

Place the cranberries and water in a saucepan and bring to a boil. Reduce to medium heat and cover loosely. Simmer 10 min. until the cranberries have burst.

Straining

Strain through a colander lined with cheesecloth.

Draning berries

Resist the urge to press on the fruit to extract more juices.

Pour the strained juice back into the pot and add sugar. Bring to a boil and simmer for 3 minutes.

NOTE: I added the sugar a bit at a time, starting with a 1/2 cup. I didn’t want this to be too sweet.

Let cool to room temperature before cooling in the fridge.

Uncle Nicky’s Irish Cream

Irish Cream

They say that music hath charms to soothe the savage breast … and yes, it’s breast, not beast. I received 20 bonus points on an American History final for knowing just that!

But, I digress …

’round our house, my Irish cream recipe has charms to soothe the savage Dad, or any other grumpy person that comes our way when there’s a pitcher of this around. We traditionally have this Christmas morning, but every once in a while, the boy can cajole me into making it just ‘because’. This recipe came from my Uncle Nicky, I tweaked it a tiny bit, changing whiskey to Amraretto – a mellower flavor in my opinion. But make no mistake, whether whiskey or Amaretto, this goes down VERY quickly and will soothe any bah humbug person and go to your head rather quickly!

  • 1 can sweetened condensed milk (12oz)
  • 12oz. heavy cream
  • 2 T Honey
  • 2 egg yolks
  • 6-8oz of Amaretto
  • squirt or two of chocolate syrup

NOTE: I pour the heavy cream into the condensed milk can to make life easier. I usually go with 6 oz. We do, after all, usually drink this Christmas MORNING! You can sub in Whiskey or Bourbon if you prefer. I’ve never measured the squirt. It all depends on how chocolatey you like things. Add a squirt, blend taste, add more if that’s to your taste.

Ingredients

Throw everything in a blender, blend well. Chill and serve.

NOTE: Best ice cold.

I always use Amaretto instead of whiskey as it gives it a much more mellow flavour, but the same KICK!!!