Category Archives: spring/summer cocktails

Frozen Summer Treat

Posted on June 3, 2010 by | 1 comment

Miss Mojito spent a recent Friday afternoon bidding farewell to a coworker at a work party. This coworker is particularly well-known for his affinity for what we call “girly” drinks, so I clearly had to make one in his honor.

What makes a drink “girly”? Typically, it’s marked by a mix of super sweet flavors, bright colors and lots of fruitiness.

I thought that a strawberry daiquiri would fit the bill – it uses seasonally appropriate ingredients while combining the perfect pink color with a sweet and fruity drink. But I didn’t want to mess with the hassle of transporting a blender and blending up batches on site at the party.

That’s when I remembered the Red Rooster. It’s a combo of cranberry juice, vodka and sugar that’s mixed together in a large, flat tray and frozen overnight. What you’re left with is a granita: a slushy cocktail treat that you can scrape into glasses and serve with spoons. My mom served these as a Thanksgiving treat, but I figured that the granita principle would transfer well to the strawberry daiquiri concept. The perfect, cool treat for hot summer days!

Miss Mojito preps her strawberry daiquiri granita

 

Strawberry Daiquiri Granita
Serves 8-9

Ingredients:

  • 1 cup sugar
  • 1 cup water
  • 32 ounces strawberries, hulled
  • 20-24 ounces white rum
  • Juice of two large limes

Directions:

Bring water and sugar to a boil and reduce to a simmer. Continue to simmer, stirring occasionally, for 6-8 minutes, until mixture thickens and reduces by about half and you’re left with a simple syrup.

Puree strawberries in food processor (in two batches if necessary) until no chunks of strawberry remain. If you’re looking for a smooth texture, strain the strawberry puree. (Personally, I skip the straining step.) Add lime juice to puree.

Pour puree in a 9×13 baking dish – preferably one that comes with a lid. Pour in rum and cooled simple syrup and stir to mix. Cover (with aluminum foil if you don’t have a lid) and freeze for at least three hours, stirring occasionally.

The finished product will be a big, messy, slushy pan of fruity goodness. Use a large spoon or ladle to transfer to cups, and serve with spoons or straws.

Posted by Miss Mojito.

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Style in the City

Posted on May 24, 2010 by | 4 comments

Shoes & Cocktails and Farmers & Fishers are hosting a special “Style in the City” party on Friday, May 28, and we want you to come celebrate with us. We’ll be celebrating all things stylish — shopping, shoes, cocktails and the city of DC — all to mark the season’s most anticipated movie sequel!*

Don yourself in stylish attire, put on your favorite shoes, grab your friends and come to Farmers & Fishers on Friday, from 5-7:30pm. The “Style in the City” event will feature a signature cocktail, light hors d’oeuvres and past episodes of the TV series that brought every woman’s shoe fantasies to life.  Cost is $22 per person.

We’re hosting a stylish event you don’t want to miss!

Here are ten reasons why you should join us:

10. Meet Ms. S&C and the friends that inspire her.

9. It’s a holiday weekend! Why not start it off with a fun, fashionable event?

8. Drink cocktails from the excellent Chief Mixologist Chef Jon Arroyo.

7. Taste foods from a restaurant with a farmer-inspired attitude and dedication to the use and promotion of sustainable agriculture.

6. Hang out in an awesome Georgetown Waterfront location.

5. Fashion. Do you have a pair of shoes (or a dress, or a blouse) that’s been waiting for the right event? In this setting, you can wear whatever you want.

4. Win door prizes, including a Farmers & Fishers dining certificate, a Lowe’s Movie Theatre Gift Card, Brunch for two at Farmers & Fishers, and a pair of Lillybee Shoes from SimplySoles.

3. Meet people similar interests (like, um, shoes and cocktails, and a particular TV show that celebrates both).

2. Drink the “Style in the City” signature cocktail — a champagne cocktail with a lovely pinkish, slightly violet hue. Champagne is gently stirred with Crème de Casis, a touch of cranberry and a fresh raspberry. Perfect light and and summery fruit essences for glamourous gals!

1. Did I mention we’re celebrating fashion and cocktails — together — at one event?

You can RSVP on Facebook, make a comment below, or just show up at F&F on Friday. Hope to see you there!

* Due to exclusive movie-related partnerships, we are prohibited from mentioning the movie title, but think: four very stylish gals, amazing clothes, life, love and shopping. I think you know what we’re referring to.

posted by Ms. S&C

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Posted in cocktails, spring/summer cocktails

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Bourbon drinking time

Posted on April 13, 2010 by | 2 comments

With the Kentucky Derby right around the corner, (read this great article from NPR about how to throw a Kentucky Derby party), it seems right now is prime-bourbon-drinking-time.

Around this time last year, Miss Mojito visited New Orleans and shared her Pat O’Brien’s mint julep experience. Inspired by this, and the pretty fantastic weather we’ve been having (which means planting and playing in the yard), I present, with unbridled enthusiasm, the Bourbon Mojito. I like to think of it as the mint julep’s less intoxicating sister. It has similar ingredients, but the tartness of the citrus and the bubbliness of the seltzer make this a great, early Spring, sit out on the patio, with maybe even some dirt left under your fingernails, drinking companion.

The mint julep’s less intoxicating sister, the bourbon mojito.

Bourbon Mojito

Ingredients (for one cocktail):

  • 1/2 lime, quartered (plus extra for garnish)
  • 2 teaspoons sugar
  • 1 full sprig of mint
  • 2 oz bourbon
  • Soda water

Directions:

In a glass, muddle the lime, sugar, and mint until the sugar is dissolved. Add ice and bourbon. Stir well. Top with soda water. Garnish with lime.

Bonus Tip: Growing mint is perfect for a beginning gardener. It is hardy and fast-growing, and thrives in all kinds of conditions. But, it should be contained. Seriously, use a pot, because this lovely aromatic herb spreads quickly, and will take over your yard.

posted by Ms. S&C

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A Quick Peek at What’s Ahead

Posted on March 3, 2010 by | Leave a comment

As soon as the calendar turns to March, Miss Mojito gets a bad case of spring fever. And it’s a good a reason as any to turn our minds away from snow, wind and rain for a few moments to take a look at what the coming months will hold for us, shoe- and cocktail-wise.

Piperlime.com is pinpointing neutrals, cut-outs, wedges and platforms as key trends for spring. So what could be better than a shoe that embraces all four trends in one sleek shoe?! Here are a couple of pairs that fit the bill.

This pair by Emma Pink rings in at a moderately reasonable $98. I love the peep-toe design.

This pair by Hive and Honey, in a similar price range and style, boats a cool, ashy gray hue and a fun geometric design.

Endless.com is predicting that the woven look will feature prominently in the spring 2010 forecast, and I’d be willing to get on board with that trend with this cool metallic number by Michael Antonio. The weathered golden shade and the perky toe make for a very unique shoe. The gold pair goes for $74.95, but other colors are available at a discount.

What cocktails shall we enjoy whilst traipsing about in our neutral/wedge/cut-out/platform/woven shoes? I’m thinking something bright and bubbly, since a return to warm weather is most certainly a cause for celebration. This Strawberry Smash, which I found over at at sdnn.com, sounds like it’s full of notes of spring and originality. I, for one, can’t wait to partake!

Strawberry Smash
Makes 1 cocktail

  • 3 ripe strawberries, hulled and sliced
  • 6 leaves of mint
  • 1 ounce white rum
  • 1 ounce all-natural sour mix (see note)
  • 2 ounces prosecco

Add the strawberries and mint to a glass. Smash the strawberries and herbs gently with a muddler until the berries are a pulp and the herbs smell strong. Add the rum or gin if using and sour mix to the glass and give it a stir. Fill 3/4 full with ice. Top off with the prosecco. Garnish with a sprig of mint.

Note: To create my all natural sour mix, mix 1 cup lemon and or lime juice with 1 cup sugar in a medium non-reactive saucepan. Heat over a low-medium flame, stirring to dissolve the sugar. When cool, pour syrup into a sterile glass bottle and refrigerate. Keeps for up to 2 weeks.

Posted by Miss Mojito.

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Dark ‘n’ Stormy

Posted on November 9, 2009 by | 1 comment

It was a dark and stormy night….Ms. S&C was busy preparing sweet potato skins (with bacon, marshmallows and molasses) for a friend’s annual Halloween bash. She kept watching the clock. The dish was looking good, but there was still a lot to do. And, what about a cocktail? There was no time! No time for simple syrups. No time for punches. She couldn’t show up empty-handed. She’s Ms. S&C! She didn’t want to disappoint. She spotted an almost-full bottle of Gosling’s Black Seal Rum in her cabinet (leftover from last year’s holiday party eggnog). She wondered if she could use it for something. What about the Dark ‘n’ Stormy? Yes, it is a Bermudan cocktail, but it has a spooky name…

goslingsrumSurprisingly, Ms. S&C has never tried a Dark ‘n’ Stormy before (rum is usually not her first choice of spirit). But, she’s heard good things. Read good things. And, she’s seen it on plenty a cocktail menu.

reedsgingerbeerThe zesty combination of the sweet rum and spicy ginger brew (only use the good stuff), and the easy breezy preparation — the Dark ‘n’ Stormy will undoubtedly have a regular spot in Ms. S&C’s cocktail rotation. Not to mention, it is great drink for any time of the year — a Bermuda bash or a Halloweeen fest — the ingredients are always available. And they’re always tasty.

Dark ‘n’ Stormy
serves two

Ingredients:

  • 4 oz. Gosling’s Black Seal Rum
  • Bottle of Ginger Beer (Ms. S&C prefers Reed’s Extra Ginger Brew)
  • Lime wedge

Directions:

Fill a collins glass with ice. Add 2 oz. rum. Top with half of a bottle of ginger beer. Garnish with lime wedge. Repeat.

posted by Ms. S&C

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Posted in dark rum, fall/winter cocktails, spring/summer cocktails

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A Citrusy Celebration

Posted on August 28, 2009 by | 5 comments

Miss Mojito’s good college pal just started medical school in Norfolk, and a trip east was in order to help her friend explore a new town. We chatted over champagne, enjoyed a few tapas and indulged in the kind of reminiscing that old friends do so well.

Of course, a weekend of good times isn’t complete without a signature cocktail. To celebrate our friend’s accomplishments, tequila was the drink of choice. As August comes to an end, my goal is to make the most of summery drinks while I still can! I’ve been reading about the Cantarito, aIMG_0160 citrus and tequila drink that uses grapefruit soda, and decided that this weekend was as good as any to give the delectable mix a test run.

Unfortunately, grapefruit soda proved harder to come by than I had hoped. (I hear a Mexican market might be my best bet for finding this particular beverage, so I’ll report back on grapefruit soda cocktails once I’ve put my hands on a bottle.) I improvised with grapefruit juice for flavor and agave nectar syrup for sweetness. What this drink lacks in fizz it makes up for in flavor.

Since our friend just moved into her (stellar) apartment only a week ago, she was a bit short in the housewares department. So, as you can see from the photo, plastic cups came to the rescue!

A Modified Cantarito
Serves two.

  • 1 oz. fresh lime juice (about 1 small lime)
  • 1 oz. lemon juice (about 3/4 medium lemon)
  • 1 oz. orange juice (about 1/2 orange)
  • 1 oz grapefruit juice (Miss Mojito recommends Simply Grapefruit)
  • 1 teaspoon agave syrup
  • 4 oz. tequila
  • Orange slices, for garnish
  • Ice

Pour all of the ingredients in a cocktail shaker and shake well. Pour over ice and serve with orange slices.

IMG_0195What shoes did I wear while Cantarito-concocting, you might ask? Well, it’s a pair that has absolutely nothing to do with the Cantarito, but I’m so utterly obsessed with them that I had to share. I got these brown leather peep-toes at Target for a steal at $30. But, lucky you, they’re now available on Target.com for $14.98! I promise you’ll find yourself creating excuses to wear these Frye-inspired, Mossimo sandals. Plus, they’re a stellar transitional shoe as we head into September: the peep-toe sandal styling screams “summer” while the brown leather nods to fall. And despite the 3.75-inch heel, they were just comfortable enough for some nightlife exploring in Norfolk.

Posted by Miss Mojito.

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Vices that inspire

Posted on August 25, 2009 by | 7 comments

We’re excited as all get out that Top Chef is back. The show premiered last week — and you know what that means? It is time for the Top Chef Drink Pairing! The Top Chef Drink Pairing is a reoccurring feature on the S&C blog, where we recap the previous week’s episode and then pair the winning dish with a cocktail, or other suitable alcoholic beverage.

252px-TopChef-logo

Season six of Top Chef is taking place in the city of extreme indulgence — Las Vegas, and we’ve been promised high-stakes play. I’m assuming when Tom and Padma repeatedly mention high-stakes, they are referring to the cooking, competition, and drama — where there’s a lot to be won, and a lot to be lost. Highlights from episode one:

  • There are two DC-area cheftestants: Michael Isabella from Zaytinya and Bryan Voltaggio from Volt Restaurant (whose younger bro is also a contestant on the show). First impression: The cute Voltaggio bros are easy to like. Isabella has an overbearing and slightly annoying personality, and let’s hope he reigns it in soon so he doesn’t go the way of Teddy ala The Next Food Network Star.
  • The Quickfire Challenge is the relay challenge, where the chefs work in teams to shuck clams, clean prawns, crack lobsters, and French-cut a prime rib. There’s one team who spent the entire challenge shucking clams, and it was painful to watch.
  • Winning relay team members square off for a challenge amongst themselves, with Jennifer (I’ve made men cry in the kitchen) Carroll‘s clam ceviche winning.
  • The Elimination Challenge has the chefs creating a dish based on their personal vices, and we know a little something about vices as inspiration. :) It comes as no surprise that drinking, scotch, bourbon, beer, and the overindulgence of spirits are the primary vices of our cheftestants.
  • Wolfgang Puck is guest judge for the Elimination Challenge, and he is funny. I like him and his Austrian accent.
  • Kevin Gillespie, who reminds me a little of Zach Galifianakis, wins with his procrastination-inspired Arctic Char with Salsa Verde of Turnips.

TC_arctic-char

Kevin Gillespie’s winning dish, Arctic Char with Salsa Verde of Turnips

Since the prevalent flavors in this dish include fennel and star anise, I recommend a French pastis, or anise-flavored liqueur, for the drink pairing. Pernod, whose distinct licorice flavor is often used as a cooking ingredient, as well as before-dinner beverage to stimulate the appetite, is a good choice. Pernod has a crisp, sweet flavor that makes it a favorite in the summer (a French favorite that is). Purists prefer the traditional French aperitif, the Pernod Classic. But, you know me — bring on the champagne and the French Fizz. Recipes courtesy of Pernod Richard USA. À votre santé!

Classic Pernod

  • 1 part Pernodpernod_bottle
  • 5 parts water
  • Ice

Pour 1 part Pernod in a glass. Add 5 parts water. Add ice to fill glass. Serve in a highball glass.

French Fizz

  • 1 part Pernod
  • 5 parts champagne
  • Lots of ice

Pour Pernod and all of the other ingredients into a tall glass over lots of ice. Mix well. Serve in a white wine glass.

Shoes & Cocktails wants to know: What personal vice inspires you?

posted by Ms. S&C

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Lakebound

Posted on August 19, 2009 by | 1 comment

One of Ms. S&C’s favorite escapes of the year is just days away. Every August, (for the past six years or so), Ms. S&C joins some of her best friends in the world for an extended weekend getaway at Seneca Lake, Ny. Activities include: canoeing, horseshoes, lots of cooking, daytime drinking, nighttime drinking, trashy magazines, laughing, party games (Celebrity and Apples to Apples are faves), bonfires, plenty of shenanigans. Hell, it is just a lot of fun sitting on the dock or on the porch (both overlook the water).

Seneca-Lake-Bench.002

As you may expect, there is always a well-stocked bar at the lake. Last year, popular cocktails included Pimm’s Cup and S&C’s Watermelon Lemonade. Surprisingly, Ms. S&C has yet to drink a watermelon cocktail this season (though she did have a great watermelon agua fresca at Oyamel recently). So, she is going to bring back the-fruit-that-was-destined-for-cocktails (plus, a great option when serving a crowd of 10 or more), and make Watermelon Margaritas and Tequila-Soaked Watermelon Wedges.

Watermelon Margaritas
adapted from the Food Network recipe, serves four

Ingredients:

  • 2 1/2 cups seedless watermelon, cut into 1-inch cubes
  • 3 tablespoons freshly squeezed lime juice
  • 4 ounces tequila
  • 2 ounces Cointreau or Triple Sec (orange flavored liqueur)
  • 1 1/2 cups ice
  • Lime wheel or watermelon wedge, for garnish

Directions:

Combine all ingredients into a blender and puree until smooth. Garnish rim of glass with a lime wheel or a watermelon wedge and serve immediately.

Optional: For frozen margaritas, place cut watermelon in a plastic bag and freeze for a minimum of 2 hours.

Tequila-Soaked Watermelon Wedges
courtesy of Martha Stewart, serves four

Ingredients:

  • 1 small seedless watermelon, red or yellow, quartered and cut into 1-inch-thick wedges
  • 1 cup sugar
  • 3/4 cup water
  • 1/2 cup tequila
  • 1/4 cup Cointreau or Triple Sec
  • 2 limes, halved or cut into wedges
  • Flaked sea salt or coarse salt

Directions:

Arrange watermelon in a single layer in two 9-by-13-inch baking dishes. Bring sugar, water, tequila, and Triple Sec to a boil in a small saucepan. Cook, stirring, until sugar dissolves, about 1 minute. Let cool slightly. Pour syrup over watermelon wedges, and refrigerate for at least 45 minutes.

Remove watermelon from syrup, and arrange on a platter. Squeeze limes over melon, and season with salt.

Note: The longer the watermelon soaks, the more flavorful it becomes — one reason to save any leftover slices. Yeah right, leftover slices.

posted by Ms. S&C

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The S&C Celebration

Posted on July 31, 2009 by | Leave a comment

A big thanks to everyone who came to the one year S&C anniversary celebration! We had a fabulous time at The Source. I do need to give a special shout-out to the restaurant, as they were super accommodating and great to work with — just all around nice people over there. They went out of their way to make sure we had a  memorable experience. Including, creating a specialty cocktail to commemorate the occasion. Ms. S&C told them ahead of time that she likes bubbly concoctions, and that’s just what they made. Cheers to the Elderberry Spritz!

elderberry-spritz

Elderberry Spritz
serves one

Ingredients:

  • 1 oz. Absolut Vodka
  • 1/3 oz. St. Germain Liqueur
  • 2/3 oz. Freshly Squeezed Grapefruit Juice
  • Henriot Champagne
  • Grapefruit wedges, for garnish

Directions:
Combine the first three ingredients and shake over ice. Serve in chilled martini glasses. Top with Champagne, or other sparkling wine. Garnish with grapefruit wedge.

Note: There’s a little bit of guesswork on the ingredient proportions. The drink came across a little strong for some in the group, so we may need to go easy on the vodka and/or include an extra dash of St. Germain and grapefruit juice.

Thanks again for a great year!

posted by Ms. S&C

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Life is Just a Sling of Cherries

Posted on July 23, 2009 by | 2 comments

I have been having cocktail dreams about the Sour-Cherry Gin Sling since I read about it thisGin Slings spring over at FoodandWine.com. Being a gin fanatic, I love the idea of mixing a sour-and-sweet syrup with my favorite liquor and a splash of fizz. Doesn’t that sound intoxicating and irresistible? My thoughts, exactly.

The challenge with the Sour-Cherry Gin Sling is that sour cherries have a very short season – in fact, they’re exiting their peak as we speak! So rush to your local farmers’ market and pick up a few pounds of the intriguing fruit – you can make this easy cherry syrup and freeze it to reintroduce yourself to the sour cherry this winter when you’re in need of a pick-me-up.

The end result of this particular gin sling is eminently attractive – fizzy, pink and adorned by a fruity garnish. It’s the perfect cocktail with which to bid farewell to July.

Sour-Cherry Gin Fiz
From FoodandWine.com. Serves 12.

  • 2 cups gin
  • 2/3 cup Cointreau
  • 2/3 cup lime juice
  • 2 1/4 cups sour-cherry syrup (see recipe below)
  • Angostra bitters
  • Ice
  • Sparkling water
  • Lime wheels and fresh cherries, for garnish

In a pitcher, combine the gin with the Cointreau, lime juice, syrup and a few dashes of bitters. Stir well. Pour into ice-filled glasses and top with sparkling water. Garnish with lime and cherries.

Sour-Cherry Syrup

  • 1 pound sour cherries, stemmed
  • 3/4 cup sugar
  • 1 cup water
  • Strips of zest from 1/2 lemon
  • Strips of zest from 1/2 orange

In a large saucepan, combine the cherries with the sugar, water and zests and bring to a boil. Cover and simmer over low heat for 40 minutes. Pass the mixture through a fine strainer, pressing on the solids. Yield should be 2 1/2 cups. Let cool.

For those inclined to match your footwear to your beverage, cherry_shoesI’d recommend something saucy, red and fun to accompany this festive concoction. My vote goes to these cagey red Michael Antonio Selma sandals over at Endless.com.

Posted by Miss Mojito.

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Posted in cocktails, cointreau, gin, shoes, spirits, spring/summer cocktails