FLOR DE ARANDAS
1-1/2 oz. silver tequila (El Espolon)
1 oz. triple sec (Cointreau)
1/2 oz. Hibiscus syrup
3 dashes celery bitters (Bitter Truth)
Pimento/Allspice Dram (Bitter Truth)
Rinse a double rocks glass with pimento dram, then put it in the freezer to chill it. While that’s chilling, shake everything else except the seltzer. Pour into your (barely) frosted glass and top with seltzer.
#absolut wild tea
HIBISCUS TEA SOUR
2 oz. Absolut Wild Tea
3/4 - 1 oz. lemon juice (one lemon)
1 oz Hibiscus syrup*
1/2 oz. simple syrup
Hibiscus flowers (in syrup) for garnish
Put it all in a shaker and shake it up. It would probably look best up, but I drink everything on the rocks.
*So, for the hibiscus syrup, I impulsively bought a jar of hibiscus flowers in syrup. I was a little on the pricey side, but it tastes fantastic and the actual flowers have a texture similar to fruit leather (which is kind of weird). THAT SAID, if you’d rather make your own, here’s a recipe I found on eHow: http://www.ehow.com/how_5171016_make-hibiscus-syrup.html
Additionally, sorry it’s been so long since I’ve last posted, but I have a working computer now, and I will hopefully be back to doing this more often!
OLD-FASHION SNICKERDOODLES, or how I learned to read a damn recipe and love the cookie.
[check out the previous post for the recipe]
So I went to culinary school, took all the baking classes, did pretty well if I do say so. Yet for some reason whenever I bake at home, and especially cookies, some sort of disaster happens. Some people will probably argue this, but I’m going to say it anyway: cooking is an art; baking is a science. And it’s true, for the most part. When you bake there is a precise formula that must be followed to make things work, in cooking it’s a bit more relaxed. I cook. I enjoy baking sometimes, but it’s not my forte because I feel like I can veer from recipes when I can’t.
So I followed this recipe, with the exception of subbing out the bourbon for applejack, and I ended up with a damn good cookie. With the exception of the first batch where I forgot the cardinal rule of cooking: don’t forget you’re cooking (“oh shit! The cookies!”)
But I’ve never met a snickedoodle I didn’t like. The orange really shows through more than anything else, but that’s definitely a welcome addition. So if you’re considering making these, go get some whiskey and do it.
(Also, because I typed the title to this post in all caps, my phone keeps trying to autocorrect snickerdoodles to SNICKERDOODLES. I’ve been tempted to leave them all.)
“Old Fashioned” Snickerdoodles with Bourbon, Orange bitters, and orange zest // by The Boozy Baker
+ 2 3/4 cups + 2 tbsp plain flour
+ 2 tsp baking powder
+ 1/4 tsp salt
+ 1/2 pound unsalted butter, softened
+ 1 1/2 cups + 3 tbsp sugar, divided
+ 2 large eggs
+ 2 tbsp bourbon
+ 4 or 5 generous dashes bitters
+ 1 tbs freshly grated orange zest
+ 1 tbs ground cinnamon
In a medium bowl, combine the flour, baking powder, and salt. Preheat oven to 375°F. Line two baking sheets with parchment paper. In a large bowl, beat the butter and 1 1/2 cups of the sugar with an electric mixer until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the bourbon, bitters, and orange zest and beat to combine. Gradually add the flour mixture to the butter mixture and beat until incorporated. (If the dough is very soft, freeze for 10 to 15 minutes before proceeding.) Combine the remaining 3 tbsp of sugar with the cinnamon in a shallow bowl. Roll the cookie dough into 1-inch balls. Roll the balls in the sugar-cinnamon mixture and place them on the baking sheets, spacing the balls about 2 inches apart. Using the bottom of a drinking glass, flatten each ball into a disk. Bake the cookies for 10 to 12 minutes, or until golden brown at the edges but still slightly soft in the middle. Cool the cookies for 5 minutes on the baking sheets, and then transfer to a wire rack to cool completely.
This is currently happening in my oven. But with Applejack. Because I somehow managed to run through all the bourbon. Update on how yet turn out shortly.
REASON & RHYME
1 oz. Irish whiskey (Jameson)
1 oz. cinnamon liqueur (homemade)
1 oz. ruby port (Ferrarria)
1/2 oz. dry vermouth (Martini & Rossi)
2 dashes lavender bitters (homemade)
2 dashes orange bitters (Bitter Truth)
Stir with ice and strain. Up or on the rocks.
A word about the cinnamon liqueur: to make it, I infused unaged corn whiskey (you can, of course use vodka. An aged whiskey would probably be good as well. I’ll save that for next time.) with a couple cinnamon sticks for 2 weeks, strain those out, added simple syrup, let it sit for another two weeks, then strained through a coffee filter to get any remaining sediment out. On its own, it kind of tastes like those cinnamon Christmas ornaments that you made in preschool and weren’t supposed to eat; not like Goldschlager, and I’m going to assume not like any of those fireball cinnamon liqueurs. Not that they don’t have their place (I know I’ve enjoyed Goldschlager in many a drink), I just don’t think this is it. This looks like a whole paragraph, but it’s super simple and mostly a waiting game.
But in the event that you just have to try this now, I would suggest substituting Strega, Benedictine, or just a dash of Pimento/Allspice Dram.
Hey I've got a question for you- I'm usually designated mixologist at family get togethers and my mom wants me to come up with a punch for Xmas this year- any ideas? Thanks!
Punch is crazy. There are a lot of different things you can do with it.
There’s always just your average punch, sherbet floating on top and all, which I actually think is kind of tacky, but it’s Christmas and what better time to break out the tacky?
As far as cold punch goes, I like fruity punches. This time of year Sierra Mist makes a cranberry flavor which would go well in punch. Half cranberry juice, half ginger ale, bourbon (or whatever you fancy really), float some cranberries on top, or freeze them into the ice cubes. Super simple, and a crowd pleaser.
Hot cider and mulled wine are good warm and easy to do in a crockpot. Also, eggnog, hot or cold.
I’ll be honest, I can’t tell you the last time I’ve made punch. But what I can do, in addition to these few suggestions, is provide you with a list of winter/Christmas-y flavors:
- Dark spirits: whiskey, rum, brandy/cognac
- Amaretto, Grand Marnier, Benedictine, Bailey’s, Frangelico (those should probably mostly be avoided for punch though)
- Cranberry, dark cherry, grapefruit, blood orange, clementine
- Cinnamon, nutmeg, clove, baking spices
- Family, tradition, holiday spirit, being happy
Hope this helps and good luck!
#this turned out much longer than i expected
Dirt Block (Minecraft cocktail)
1 1/2 oz french vanilla Kahlua
1 1/2 oz amaretto
Around 3 oz chocolate milk
Oreo cookie crumbs
Directions: Mix ingredients in a rocks glass over crushed ice. Premade chocolate milk is fine, or you can be fancy and make your own with milk and chocolate syrup. Sprinkle the top with Oreo or other chocolate cookie crumbs.
Drink created and photographed by The Drunken Moogle.
I’m not super into gaming or anything, but I like things with themes, and this blog is pretty schweet.
Also, it appears that we have the same glassware.
2 oz. Jack Daniels
1 oz. Jagermeister
1/2 oz. Cherry Herring
3 dashes Peychaud’s bitters
Stir and serve on the rocks.
I swear, whenever I’m trying to make something and I don’t know what to do with it (like here, I was attempting to make jager more appealing because I think it’s good, but tends to get a bad rep), the Cherry Heering ends up in there. Not necessarily a bad thing, but sometimes over-powering. I’m still playing a bit with the proportions on this one, but I don’t think they’re going to vary much from this. Or else the whole drink could change entirely. Ya never know.