Category Archives: spirits

Raindrops on roses

Posted on April 23, 2010 by | 1 comment

Raindrops on roses and whiskers on kittens…brown paper packages tied up with strings…

These are a few of my favorite things*:

  1. Damask reusable bag — this pretty decorative bag from Pier 1 makes it soooo easy to be a little more earth-friendly (ditch the plastic bags, people).
  2. Frontera salsa — my obsession started with the tomatillo salsa, which I use for my soon-to-be-famous heuvos rancheros. But, I love all the styles (and Rick Bayless).
  3. Dark Choco Dream — a Belgian dark spreadable chocolate found at Whole Foods. It is delicious with bananas, croissants, pancakes (or, licked off a spoon).
  4. Cinnamon — a few sprinkles go in my coffee every day, and I love the flavor in Mexican dishes, curries, and pancakes. Not too mention the numerous health benefits associated with the spice.
  5. Maker’s Mark Bourbon — bourbon, my friend, you helped get me through a long, cold, lonely winter. And, I’m planning to keep you around for the spring (so many ways to use it!).
  6. Wilco album — Yankee Hotel Foxtrot was my first album, so it will always have a special place in my heart. But, if I was stranded on a desert island, I’d probably take Kicking Television.
  7. New York Times — I’m one of the twelve people left who actually have a daily newspaper delivered. I’m loyal to the Washington Post, but I would trade just about any magazine subscription for the NYT weekender (Friday-Sunday). The Sunday edition alone gives you enough reading material for days. Fave sections include: Arts, Sunday Styles, NYT Magazine, and the Corner Office column.
  8. Cashews — rediscovered this yummy snack when looking to add more protein to my diet.
  9. The Unbearable Lightness of Being — I read this masterful novel by Czech author Milan Kundera upon my return from Prague (actually bought my copy there in a tiny bookstore).
  10. Yoga — in my opinion, there’s nothing like it when you want to take your mind to another place. I go to my local yoga studio, Mind the Mat, at least twice a week. And, I’ve recently downloaded the Pocket Yoga app for at home practice.

*Background on my favorite things: My lovely group of friends have started a tradition. Every Spring, with a budget of $50, we put 10 of our favorite things in a basket (or a decorative damask reusable bag). We meet for dinner, draw names, and exchange baskets. It is So.Much.Fun. It is fun to get a basket of goodies, fun to hear friends talk about why these items are their favorite, fun just to hang out.

I touched on this concept last year. And, I still consider every item on the 2009 list one of my faves (with the exception of the battery-powered toothbrush–I’ve gone back to a regular toothbrush).

Ms. S&C wants to know: what favorite things would you put in your basket?

posted by Ms. S&C

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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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Posted in bourbon, exclusive, fall/winter cocktails, spring/summer cocktails

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S&C reader mail–out of this world cocktails

Posted on March 30, 2010 by | 2 comments

Ms. Shoes and Cocktails,

Long story, but my company is having an “Around the World” day where we have to pick a country/region/place, make food from that area, and then present it to a judge wearing an outfit representative of the area. My team has picked “Outer Space” for our theme. We’ll be making futuristic, astronaut-like food, and someone brought up the idea of a tang drink.

Might you have any ideas for a tang-inspired cocktail? Ideally we would serve it out of a punch bowl. We are also planning on making shot glasses out of ice (someone in the group has the appropriate molds to do so).

Would love to hear your thoughts.

Thank you!
LC

——————————————

Dear LC,

I love your workplace! First, mobile beer carts, now an “Around the World” day where cocktails will be served.

I’ve tried to find something out-of-this-world, given your team has chosen “Outer Space” as your theme. But, it’s been a challenge. In a good way.

I’ve seen this “Jupiter” drink in a few of my cocktail books. Not sure it can be turned into a “traditional” punch, but it looks pretty tasty (and, I know your affection for gin). Tang could certainly be substituted for the OJ. And, since it should be served in a chilled glass, an ice shot glass would be a great touch.

Jupiter Cocktail
(serves one)

  • 1/2 oz Gin
  • 1/4 oz French Vermouth (white/clear vermouth)
  • 1 tablespoon Orange Juice
  • 1 tablespoon Parfait Amour

Shake ingredients well over ice, strain into a chilled cocktail glass.

Another option that has significantly less ingredients, and much easier to prepare — how  about tang and champagne? What do you think they call mimosas in outer space?

Please let me know what you decide!

Ms. S&C

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Update on the “Around the World” office party: LC’s team decided on tang mimosas, and really took their Outer Space theme to a whole other level. Check out their impressive menu. (I forgot to ask about what outfits they wore.)

  • Cocktail: Tang Mimosa
  • Main dish: Dehydrated steak and potatoes (Grass-fed Cabernet Sauvignon-marinated beef jerky with homemade potato chips)
  • Dessert: Fire in ice (Chipotle vanilla ice cream)
  • Chef’s gift: Whisky gums (Glenlivet whisky-flavored gummy candy)

Need an outer space themed cocktail? Or something to complement futuristic, astronaut-like food? Try tang mimosas.

posted by Ms. S&C

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Posted in cocktails, gin, reader mail, vermouth

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Beer float

Posted on March 16, 2010 by | 3 comments

It is a pretty simple formula: Beer + Ice Cream = My new favorite dessert.

Ms. S&C isn’t a fan of root beer, but given the amount of craft beer consumed in her household, she can’t believe she hasn’t tried this dessert cocktail before. Her stout beers of choice for this heady concoction include: Brooklyn Brewery’s Black Chocolate Stout and Williamsburg Alewerk’s Coffeehouse Stout. Both beers are strong with roasted malt and well-suited for coffee flavored ice cream (or gelato!).

Stout & Ice Cream Float

  • Split a bottle of stout beer among two glasses
  • Add 1/2 cup coffee ice cream to each glass

Want another variation on the traditional root beer float? Try Bobby Flay’s adult version with bourbon.

posted  by Ms. S&C

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Meryl and Julia: the cocktails

Posted on March 5, 2010 by | 1 comment

The 82nd annual Academy Awards are this Sunday. I’ll admit, I do get enraptured in the red carpet hoopla, the extravagant celebrity fashion, the self-indulgent speeches. Plus, I like movies. I also like the timing of this shindig. A month or so before the awards, I happily escape the cold and head to the movie theater to see many of the Oscar nominated picks.

No big awards show is a big awards show without Meryl Streep. Last Sunday’s New York Times called her a “cinematic chameleon for all audiences.” And with that, I dedicate this blog post to her 16th Oscar nomination — this year for best performance by an actress in a leading role for “Julie and Julia.” In this role, Meryl becomes Julia Child — and, because of her outstanding performance — Julia has now become Meryl. When Ms. Streep was nominated for an Academy Award last year for “Doubt,” Gourmet named a cocktail in her honor.

The Meryl Streep cocktail, courtesy of Gourmet,
because the lady is tasteful, classy and golden.

The Meryl Streep
courtesy of Gourmet

Ingredients:

  • 1 teaspoon Goldschläger, including some gold flecks
  • 1 teaspoon Bénédictine
  • Demi-sec Champagne or Prosecco (well-chilled)

Combine Goldschläger and Bénédictine in a Champagne flute, then top off with Champagne.

Another cocktail option for awards ceremony watching, is a drink honoring of Ms. Julia Child. Back in August, a New York Times’ Shaken & Stirred column focused on Noilly Prat vermouth. The recipe featured? The Upside-Down Martini, which is said to be Julia’s favorite cocktail.

Upside-Down Martini
courtesy of The New York Times, adapted from Libation

Ingredients:

  • 3/4 ounce gin
  • 3 3/4 ounces Noilly Prat vermouth
  • Lemon twist, for garnish

Combine the gin and vermouth in a mixing glass with ice and stir. Strain into a chilled cocktail glass and garnish with the lemon twist. (Alternatively, you can serve it on the rocks; combine the ingredients in a rocks glass with ice, garnish and serve.)

Ms. S&C will be *live blogging* the event from a friend’s seventh annual Oscar Extravaganza party. So, if you’re home watching the show, check-in with S&C and share your comments!

posted by Ms. S&C

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Posted in benedictine, cocktails, gin, vermouth

My winter refuge

Posted on March 1, 2010 by | 1 comment

This long, cold, brutal winter has put Ms. S&C on something of a whiskey kick.

It started with the Clementina Old Fashioned during the first snowstorm. Then I was introduced to the Cocktail à la Louisiane at The Passenger. Aftermath of the second blizzard had the mister and I seeking refuge at The Gibson, where we tried a Derby and a Vieux Carre.

All of these cocktails are made with bourbon or rye whiskey, and three out of four are made with my new favorite mysterious herbal liqueur, Bénédictine. They all pack quite a punch. Of course, instead of calling them “strong,” I can now refer to them as “body-warming.”

I first tasted the Vieux Carre at a cocktail seminar on Great Hotel Bar Cocktails. I didn’t think it was a standout there, but I also hadn’t spent my days digging out of three feet of snow. Sure, it’s boozy, but it also makes for a great sipping and soothing cocktail after long days of shoveling.

How has Ms. S&C survived the winter? With help from
whiskey cocktails like the Vieux Carre.

The drink was invented by the head bartender at the Hotel Monteleone in New Orleans, and is named after the French term for what we all know as The French Quarter. Le Vieux Carré translates to “Old Square.” I found this recipe and history over at The Gumbo Pages, which covers all things Louisiana.

Vieux Carre

Ingredients (for one):

  • 1 ounce rye whiskey
  • 1 ounce Cognac
  • 1 ounce sweet vermouth
  • 1 teaspoon Bénédictine D.O.M.
  • 2 dashes Peychaud’s Bitters
  • 2 dashes Angostura Bitters

Fill a double Old Fashioned glass with ice. Combine all ingredients in glass and stir well. Garnish with lemon peel.

posted by Ms. S&C

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Posted in benedictine, cocktails, cognac, fall/winter cocktails, sweet vermouth, whiskey

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S&C Dinner Party: Nouveau Southwestern

Posted on January 17, 2010 by | 1 comment

The S&C family enjoy a good dinner party. We also enjoy cocktail parties,  holiday parties, a supper club, a book club, happy hours — pretty much any occasion when friends gather for a drink.

Sharing our so-called Nouveau Southwestern-style dinner party is actually long overdo. But, having fixed a batch of agave nectar margaritas over the weekend, Ms. S&C resurrected the blog post.

The Occasion: At last year’s Super Bowl party, friends LC (also known as Sister Mojito) & CA were the recipients of a door prize — Dinner with the S&C’s. Funny enough, this lucky couple also won the prize the year before.

The Menu: Typically, there is one ingredient or item that Ms. S&C likes to build a menu around. For this meal, pork belly was the inspiration. We called it nouveau because we used pork belly, agave, and because it sounds fancy. Southwestern because of accompanying ingredients of roasted corn, black beans and poblanos.

  • First course: Bacon wrapped shrimp with crispy basil
    Wrap bacon around shrimp, drop in a deep-fryer. Fry whole pieces of basil for a few seconds. Serve all on a plate garnished lightly with Sriracha hot chili sauce.
  • Second course: Southwestern-inspired chopped salad
    Prepare a salad of mixed greens, roasted corn, black beans, tomatoes, red onion, jalapeno. Serve with a simple vinaigrette.
  • Main course: Pork belly, stuffed poblanos, refried black beans
    Pork belly cooked for hours, poblanos stuffed with all kinds of good southwestern ingredients, served atop refried beans.
  • Dessert course: Fried ice cream
    Cinnamon ice cream served alongside cinnamon and sugar-dusted deep-fried tortillas.

The Drink: Eager to get a handle on a much-talked about ingredient, agave nectar, Ms. S&C decided margaritas would be the featured cocktail.

margarita

Similar to honey, agave nectar is becoming the preferred sweetener of the health conscious and natural food cooks. Extracted from the blue agave plant, the nectar has a lower glycemic index than sugar but still the same sweetness. Glycemic index relates to that “sugar rush” you hear about, and foods with a high glycemic index raises blood sugar quickly. And why do you need to know this? Well, you may not, but Ms. S&C has loved ones with diabetes, so she tries to pay attention to these things. More on the health benefits of agave nectar.

Agave Nectar Margaritas

Margaritas are one of Ms. S&C’s favorite drinks. Both tart and sweet, they are super easy to make, require only a few ingredients, and the proportions are easy to remember. Because Ms. S&C has tried a few variations using agave nectar, she strongly recommends the following: 1. use tequila blanco (the white, silver, unaged tequila), 2. do not use salt in this version, 3. as always, use only fresh juice.

Ingredients (serves one):

  • 1 and 1/2 oz tequila blanco
  • 1 oz lime juice (approximately the juice of one lime)
  • 1/2 oz agave nectar
  • 1/2 oz water
  • crushed ice
  • lime wedge

Directions:

Combine all ingredients in a cocktail shaker and shake vigorously. Pour into a glass filled with ice (crushed ice works best). Garnish with lime wedge.

posted by Ms. S&C

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Cocktails Savoy!

Posted on January 15, 2010 by | 2 comments

“Herein after learn all that is known about COCKTAILS.” And so starts Harry Craddock’s 1930 compilation of “cocktails, rickeys, daisies, slings, shrubs, smashes, fizzes, juleps, cobblers, fixes and other drinks.” As head barman at the famous Savoy Hotel in London in the 1920s and 1930s, Mr. Craddock translated his expertise into a true treasure trove for today’s cocktail connoisseur. And Miss Mojito couldn’t have been happier to be gifted with this beautifully illustrated book from a good pal with a similar penchant for all-things-cocktail.

The book contains upwards of 750 recipes presented in a simple style. In most recipes, the ingredients are listed in proportions (1/2 of this to 1/2 of that), although you will find scattered about a few vague references (add “a glass” of gin, for example). In addition to cocktail recipes, the reader also receives a brief education in wine and wine drinking.

Mr. Craddock’s collection is not all business, as witnessed by the quips and remarks found throughout the recipes. The Rattlesnake Cocktail (whiskey, egg shite, sweetened lemon juice and absinthe) is so named, he writes, “because it will either cure rattlesnake bite, or kill rattlesnakes, or make you see them.” And the Jabberwock Cocktail (orange bitters, gin, sherry, caperitif), he warns, is sure to make you “gyre and gimble in the wabe until brillig all right, all right.”  The man’s a hoot!

But humor certainly takes second place to usefulness in this guide. I certainly appreciate “A Few Hints for the Young Mixer,” namely:

  1. Ice is nearly always an absolute essential for any Cocktail.
  2. Never use the same ice twice. (I’m totally guilty of this cocktail sin.)
  3. Remember that ingredients mix better in a shaker rather larger than is necessary to contain them. (I learned this one the hard way.)
  4. Shake the shaker as hard as you can: don’t just rock it: you are trying to wake it up, not send it to sleep!
  5. If possible, ice your glasses before using them.
  6. Drink your Cocktail as soon as possible. Henry Craddock was once asked what was the best way to drink a Cocktail: “Quickly,” replied that great man, “while it’s laughing at you!”

Here are just a couple examples of Savoy cocktails that Miss Mojito is eager to try. I’ll be reporting back after I’ve done a bit more experimentation and exploration!

Mississippi Mule Cocktail

  • 2/3 dry gin
  • 1/6 lemon juice
  • 1/6 Creme de Cassis

Shake well and strain into cocktail glass.

Mr. Manhattan Cocktail

  • One lump sugar
  • 1 dash lemon juice
  • 4 dashes orange juice
  • 1 glass gin
  • 4 mint leaves

Crush the lump of sugar in a little water. Then crush four leaves of green mint, and add remaining ingredients. Shake well and strain into cocktail glass.

Posted by Miss Mojito.

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T’is the season–for clementines

Posted on December 30, 2009 by | 2 comments

Ms. S&C thinks there’s a lot to love about clementines. Those perfectly small, round citrus, with a deep orange color, pack a lot of flavor. (Not to mention they are so easy to peel and seedless.) And, how irresistible are those boxes at the grocery store this time of the year? But, when you’re a family of two, how do you make use of them all? Ms. S&C is here with a few cocktail suggestions so those beauties don’t go to waste. Think of today as a two-for-one special!

That delicious box of clementines can be used for a number
of delicious cocktails

Cocktail Number One: Ms. S&C came across an inviting recipe for an Old Fashioned over at Metrocurean. She tested a few batches, made a few minor modifications, and couldn’t have been happier with the end result. The infused simple syrup is pretty fantastic, and all the flavors mesh perfectly with bourbon. To conclude, this is an awesome cocktail.

Clementina Old Fashioned
adapted from Jaleo, makes 1 drink

For cinnamon apricot syrup:
(make one day in advance, preferably)

  • dried apricots (approx. 6)
  • 4 cinnamon sticks
  • Peel from one clementine
  • 1 1/2 cups sugar
  • 2 cups water

Combine sugar and water in a sauce pan and bring to boil. Simmer until sugar is dissolved. Add cinnamon sticks, apricots (1 apricot for each drink you plan to make) and clementine peel. Cook over low heat for 5 minutes. Let cool and stand for several hours, or overnight (recommended). Use any leftover syrup to sweeten tea, or for other cocktails.

For the cocktail:

  • 1 clementine, segmented
  • 1 1/2 ounces Maker’s Mark bourbon
  • 1 tablespoon of apricot cinnamon simple syrup
  • zest of 1 clementine
  • A few dashes orange bitters

In a cocktail shaker, muddle apricot (from syrup) and clementine. Add bourbon, cinnamon apricot syrup, orange bitters and enough ice to fill a rocks glass. Shake well. Pour into a rocks glass and finish with a generous amount of clementine zest.

—————————————————

Cocktail Number Two: Naturally, Ms. S&C has offered to make punch for New Year’s Eve festivities. Last year she whipped up a sparkling cherry sensation that was quite good. This year she plans to adapt a citrusy champagne punch from Epicurious. And, for Ms. S&C’s party purposes, this recipe will likely be tripled.

Sparkling Citrus Punch
makes eight servings

Ingredients:

  • 1 cup white grape juice
  • 1 1/2 cups fresh grapefruit juice (preferably pink or ruby red)
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh lemon juice
  • 1 cup dry white wine
  • 1/2 cup Cointreau, triple sec, or other orange-flavored liqueur
  • 1/4 cup Cognac or other brandy
  • 1/2 cup packed mint leaves
  • 2 clementines, segmented
  • 1 lime, cut into 1/2-inch pieces
  • 1 lemon, cut into 1/2-inch pieces
  • 1 bottle Champagne or other sparkling white wine, chilled

Stir together juices, wine, triple sec, Cognac, mint, fruit, and cooled syrup in a large pitcher. Chill, covered, until cold, about 1 hour. Stir in Champagne. Garnish with clementine, lime and lemon pieces.

Happy New Year from S&C!

posted by Ms. S&C

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Culinary Olympics

Posted on December 2, 2009 by | Leave a comment

We’re down to four chefs! Kevin, Jennifer, and the Voltaggio brothers — these chefs have been the strongest contenders from the beginning (and maybe in the history of Top Chef) , so no big surprise really. But over here at S&C, we often like it when things work out like they’re supposed to.

Later today, we’ll be *live blogging* part one of the finale. But first, let’s quickly recap the last episode where the chefs where challenged to create a Bocuse d’Or dish. A few comments:

  • I was so happy to hear Padma say, “Welcome back,” to Jennifer after tasting her seafood turducken-esque Quickfire dish of Calamari Steak, Scallops, Salmon, Shiitake, Shiso with Rice Noodle Salad.
  • What the hell is Michael Voltaggio’s problem? His arrogance is out of control. His comment, “The food Kevin cooks is what I cook on my day off.” What? He sous vides lamb on his day off? Really? What a jerk.
  • Who gets the gold medal this round? It was sweet justice that Kevin won the challenge with his simply-prepared-but perfectly-cooked lamb.

Kevin’s Confit of Lamb Saddle with Baked Asparagus
and Sherry-Glazed Beets

For the drink pairing — I’ll admit, I’m not getting too creative on this one. But I’m not sure anyone would drink anything other than red wine with lamb. Jordan MacKay, over at Chow.com, even says so. Check out his article, “Lamb and Red Wine: They’re perfect together.” His recommendation — Rhône reds (particularly Syrah) often have an earthiness that compliments lamb’s meaty flavor. Yet, Pinot Noir offers a fruity contrast that may be more interesting.

posted by Ms. S&C

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