Tag Archives: infused simple syrup

Cocktails by numbers

Posted on November 16, 2010 by msshoescocktails | Leave a comment

Ms. S&C hasn’t blogged a lot recently, but that doesn’t mean she hasn’t had some notable experiences to share — especially on the cocktail front. Here’s a little glimpse of what she’s been up to.

13 — Points scored in a blind beer-tasting game

Friends, who host an excellent Halloween bash each year, led guests in a blind tasting of eight beers at their most recent party. Points were awarded for correctly guessing the beer style, brand and country of origin. Ms. S&C had a respectable third place finish.

2 — Punches made in a one-week period

Ms. S&C made a punch for her friends’ Halloween party. Ingredients included: cinnamon-infused simple syrup, lemon juice, apple cider, apple brandy, sparkling wine.

Ms. S&C made a second mocktail punch for a co-worker’s baby shower, using many of the same ingredients: cinnamon-infused simple syrup, apple cider, cran-apple juice, ginger ale. Please note the lovely garnishes of fresh apple slices and cinnamon sticks.

2 — Parties hosted in a three-day stretch

The two cocktails Ms. S&C created for her bookclub and a post-dinner party deserve their own dedicated posts. The Clover Club Cocktail was tres apropos for discussing “The Group.” And the pear margarita (secret ingredient: pear-infused simple syrup) was an inspired choice for post Mexican dinner imbibing.

7 — Football games left in the regular season

One recent game day beverage was a Red Eye (or Michelda). A simple combo of lager and tomato juice (but feel free to add lime and spices), is a great treat for those days when you want something more than just beer.

posted by Ms. S&C

Tell me

Posted on September 19, 2010 by msshoescocktails | 1 comment

Herbal spirits like Chartreuse, Bénédictine, Pimm’s, and Lillet are all the rage these days. Why are these liqueurs appearing on just about every cocktail menu put in front of you? They aren’t new spirits. In fact, most are quite old (Pimm’s was created in 1859, Bénédictine in the late 1860’s). Maybe that’s why? What’s old is new?

Ms. S&C isn’t complaining. She likes herbal aromatic additions in a cocktail. They add a layer of complexity, and without any danger of making the drink too sweet. Ms. S&C has come across a few other, lesser know, botanical spirits that she’s fallen for: Dimmi and Aperol. Both of which happen to be Italian herbal liqueurs, and that’s particularly apropo since Ms. S&C is traveling to Italy (for the first time ever!) today!!!

Dimmi translates to “tell me,” a phrase used frequently between friends in Italy, especially on the telephone. Dimmi includes a secret blend of herbs and fruit essences such as liquorice, vanilla, rhubarb, ginseng and bitter orange. It is great with citrus and strawberries. Ms. S&C first experimented with Dimmi by pureeing *very* ripe strawberries, adding the liquor, ice, and topping it with seltzer. She also garnished with rosemary from her garden, for extra aroma. It was an intensely refreshing cocktail — one that she needs a name for.

Ms. S&C tries out a few herbal Italian liqueurs, like Dimmi, in preparation for her first visit to Italy.

Ms. S&C also tried the “Herbal Sour” cocktail recipe from the Dimmi website. This drink includes one of Ms. S&C favorite cocktail techniques: infused simple syrup (using thyme and rosemary from her garden). Infusing simple syrup takes a little bit of work (so does fresh-squeezing grapefruits, lemons, and limes), but it is all worth it for this cocktail.

Ms. S&C’s colorful concoction of Aperol and Prosecco match the colorful concoction of her Nanette Lapore pants.

Aperol has been mentioned on the S&C blog before. Miss Mojito came across it last fall at a restaurant in Richmond. Ms. S&C found herself at the same restaurant not too long ago and tried Aperol for the first time. It was like love at first site. The spirit is bitter, colorful, and a lot like Campari. Ms S&C’s drink at Acacia was called the Mid-town Spritz and ingredients included: Aperol, gin, orange juice, housemade fennel syrup, Prosecco. However, when at home, she can also recommend a simple mix of Prosecco with a few splashes of Aperol.

Ms. S&C wants to know: Ms. S&C wants you to tell her you would like to see more of (or less of). She’s going to be on vacay for a little more than a week, but during this time, she’d love for readers to tell her what they want on this blog. More pictures? More style tips? More menswear (any menswear?) More food and drink pairings? More bar recommendations? More shoes? More outfits? More party planning? Tell me!

posted by Ms. S&C

1 Comment

Posted in aperol, champagne, cocktails, dimmi

Tagged herbal liqueur, infused simple syrup, italy

Bourbon in the summertime

Posted on June 15, 2010 by msshoescocktails | 2 comments

Ms. S&C’s recent love affair with bourbon has been well-documented: bourbon mojitos, bourbon with clementines and apricots, bourbon with grapefruit. (And with Miss Mojito’s help, the list goes on and on.)

When two of Ms. S&C’s favorite friends announce they are moving to Colorado — and throw one last goodbye bash — how does Ms. S&C celebrate? With bourbon cocktails!

Inspired by an abundance of mint growing in her friends’ backyard — and an earlier conversation about bourbon (specifically in regards to organizing a team for Bourbon Chase 2010) — Ms. S&C was on the hunt for a refreshing new cocktail containing these choice ingredients. She ran across the Bourbon & Peach Smash over at Imbibe Magazine. Reminiscent of a fancy bourbon and ginger, it incorporated fresh, seasonal ingredients (there’s really no excuse for anything else this time of the year). And it was perfect. She’s convinced bourbon can be enjoyed year-round: bourbon in the morning, bourbon in the evening, bourbon in the summertime.

Ms. S&C’s love affair with bourbon continues. A clementine old-fashioned during the winter, mojitos during the spring — and now, a peach ginger smash for the summer.

Bourbon & Peach Smash
adapted from Imbibe Magazine, serves one

Ingredients:

Ice
2 slices fresh peach
4 or 5 fresh mint leaves
1 slice fresh ginger (pickled ginger is also okay)
1 oz. infused simple syrup (see recipe below)
1 1/2 oz. fine bourbon (such as Buffalo Trace)
Ginger ale (preferably a higher-quality brand that doesn’t contain sodium and added preservatives; think Whole Foods and the like)

Directions:

For the simple syrup: bring to a boil, 1/2 cup water, 1/2 cup sugar, handful of mint leaves and peels from two peaches. Stir until sugar dissolves. Simmer 5 minutes. Cool completely and strain mint leaves and peach peels. You’ll be left with a syrup with a lovely pinkish hue.

Add slice peaches, mint, ginger and simple syrup in a cocktail glass and muddle vigorously. Add bourbon and fill glass with ice. Top with ginger ale.

posted by Ms. S&C

2 Comments

Posted in bourbon, spring/summer cocktails

Tagged bourbon & peach smash, infused simple syrup

T’is the season–for clementines

Posted on December 30, 2009 by msshoescocktails | 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

2 Comments

Posted in bourbon, cointreau, fall/winter cocktails, wine

Tagged clementines, infused simple syrup, old fashioned, punch, S&C test kitchen

Cake and punch

Posted on April 29, 2009 by msshoescocktails | 9 comments

The fun thing about going to a one year old’s birthday party is the party turns out to be one that’s really more for adults. Ms. S&C recently had the pleasure honor of fixing a punch for an adorable lad’s first birthday party. Said adorable lad also happens to be Miss Mojito’s nephew! While the pomegranate champagne punch was a crowd pleaser, the real hit of the party was this incredible rainbow-colored cake baked by the lad’s superstar mom, LC. LC tells me the rainbow cake was inspired by a number of blogs and recipe sites (Google rainbow cake and you’ll get oodles of results). But her cake and icing recipe came from Restaurant Eve’s Birthday Cake. Clever mom that she is, LC implemented the rainbow layering and colored coconut for the topping, rather than using plain old sprinkles.

bday-cake Spectacular rainbow colored birthday cake

For the punch: when asked to help make a cocktail for the party, I wanted something equally colorful and festive. Since we were serving a large crowd of 20-30 people, I knew that punch was the only practical option. I found a pomegranate rum punch recipe from Bon Appetit on Epicurious. I’ve always been a fan of pomegranate juice – the color and tartness make it a perfect mixer for cocktails. Not to mention all the health benefits. But, I’m not so much a fan of rum (which could be good in a fall/winter version), so I subbed champagne and white wine, and made a few other tweaks. The result was a bright, cheerful, and sparkling beverage that parents, and friends and family of parents, can enjoy.

pom-champagne-punch Pomegranate champagne punch with lime and mint

Pomegranate Champagne Punch

Ingredients:

Simple syrup
5 bottles chilled brut Champagne
2 bottles chilled white wine (Ms. S&C uses sauvignon blanc)
1 cup triple sec
3 cups pomegranate juice, (Ms. S&C prefers POM Wonderful)
4 limes, thinly sliced
Simple syrup, to taste
Pomegranate seeds (optional)
Fresh mint for garnish (optional)
1 ice block

Directions:

For the simple syrup: bring 1/2 cup water and 1/2 cup sugar to boil in small saucepan, stirring until sugar dissolves. Simmer 5 minutes. Cool syrup completely. Note: adding lime slices is always an option to infuse the syrup.

Combine Champagne, white wine, triple sec and pomegranate juice in punch bowl. Add syrup to sweeten to taste. Mix in lime slices, and pomegranate seeds. Add ice block to bowl. Garnish with mint.

posted by Ms. S&C

9 Comments

Posted in cocktails, fall/winter cocktails, spirits, spring/summer cocktails, wine

Tagged champagne goes with everything, infused simple syrup, pomegranate, punch

Too much of a good thing

Posted on January 5, 2009 by msshoescocktails | 5 comments

Isn’t too much of a good thing what New Year’s Eve is all about? When Ms. S&C likes something, she kinda gets all consumed by it. Take Duffy’s Rockferry album for instance. Once she got it for her b-day, it was in heavy rotation on her Ipod for weeks. Everyday on the metro, she would listen to the whole album beginning to end (she’s usually a shuffle kind-of a girl). Now that the Duffy newness has worn off, she’s moved on to T.I’s Whatever You Like. Damn, that song is catchy. And, let me tell you — it made the metro ride to work today at least bearable. The first day back after the holidays is the pits. Absolute. Pits.

Ms. S&C’s obsession fascination with punch has lasted a lot longer (yes, it made the 2008 Year in Review list). When given the opportunity to make a holiday cocktail for LKO’s New Year’s Eve party, she could not resist. Taking cues from the autumn spiced punch and LC’s champagne punch, we came up with this delicious Shoes & Cocktails exclusive — a sparkling cherry punch! This drink’s bright, festive color make it a perfect holiday cocktail. It was a splendid way to start off the night!

angelas-nye-punch-003

After recently trying a Ritz Cocktail with maraschino liqueur, I knew I wanted to use cherry liquor in something, so I replaced the apricot brandy from the champagne punch. And, I feel like if you are going to go through the trouble of making simple syrup yourself, you might as well infuse it with something. I made this simple syrup with cranberries mainly because I had a leftover bag of them in the freezer, but also because I wanted something with the deep red color (I thought more cherries in the syrup may be an overload on cherry flavor). The frozen cherries were a delicious little surprise at the bottom of the cup, and they helped keep the punch cold.

Sparkling Cherry Punch

Ingredients:

4 bottles of champagne
2 bottles of white wine (I used Sauvignon Blanc)
8 oz. cranberry infused simple syrup (see ingredients and directions below)
8 oz. cherry brandy
1 bag of frozen pitted cherries

Directions:
Combine all ingredients in a punch bowl. Stir. Easy schmeasy!

Simple Syrup Ingredients:

1 cup sugar
1 cup water
1 bag frozen cranberries

Simple Syrup Directions:
It is recommended that you make the simple syrup a day in advance to maximize the cranberry flavor. Combine water, sugar, and cranberries in a saucepan. Bring to boil, reduce heat. Cover and simmer 10 minutes. Cover and chill for 12-24 hours. Strain bits of cranberry from the syrup.

S&C wants to know: What fun, festive drinks did you have to ring in the new year? Share your NYE drinks below!

5 Comments

Posted in cherry liqueur, cocktails, fall/winter cocktails, spirits, wine

Tagged champagne goes with everything, flavored ice cubes, holidays, infused simple syrup, punch, s&c exclusive

Birthday recovery

Posted on December 8, 2008 by msshoescocktails | 2 comments

Ms. S&C’s birthday-cocktail-repeal-day party was a success. But, it was also a reminder that Ms. S&C is now 32, not 23, and therefore she needs to take it easy next year. Many thanks to all her friends who stopped by! Here are a few highlights.

The Drinks:
The jalapeno margarita won the reader poll, so that’s what was served. The jalapeno infused simple syrup was used in both a traditional and a pomegranate margarita. While we fixed some fine margaritas, we need to perfect the recipes before we share. We didn’t want to overdo the jalapeno flavor, but we were much too conservative when making the simple syrup. Next time we’ll use more than two jalapenos and let the syrup sit overnight before straining. Other margarita ingredients included: lemon, lime, orange and pomegranate juices, tequila and cointreau.

The Menu:
Our Southwestern-style appetizers included:

Zesty bean dip, recipe from the Moosewood Cookbook
Guacamole, also influenced by Moosewood Cookbook’s recipe
Bacon wrapped stuffed jalapenos
Mini quesadillas
Grilled chicken and shrimp skewers
Tres Leches cake, from our neighborhood bakery, My Bakery & Café

The Conclusion:
The next day clean up looked a little something like this. Love you guys.

birthday_cleanup

2 Comments

Posted in cocktails, spirits, tequila

Tagged infused simple syrup, margarita

Knives down, hands up

Posted on November 14, 2008 by msshoescocktails | 2 comments

Top Chef has begun! Season 5 brings the culinary contestants to New York City, which should make for some awesome challenges. The first episode starts with 17 contestants, so I can hardly remember who’s who. I know there’s a group of three two that call themselves “Team Rainbow.” I think I’ll start calling the German and Italian dudes “Team Europe;” its clear they’ve bonded pretty well. Then, there’s a faceboy I’ve named “Mr. Hair.” And, other than our Washington, DC gal, I think everyone else is pretty much from New York or California.

The Quick Fire Challenge has the contestants peeling apples, chopping apples, and cooking with apples. And then, just like that, we’re down to 16. Lauren-with-the-overbearing-personality has to hop right back on the boat and head home. Now, its time for the Elimination Challenge. The remaining 16 go head-to-head and chose one of eight New York City ethnic neighborhoods to find inspiration for their next dish. The neighborhoods include:

Astoria (Greek)
Brighton Beach (Russian)
Chinatown
Little Italy
Little India
Long Island City (Middle Eastern)
Queens (Jamaican)
Ozone Park (Latin)

Stefan of “Team Europe” wins with his classic Middle Eastern fare, and Patrick of “Team Rainbow” loses with his clichéd Chinese dish. Stefan served up a lamb chop with tabouli and beef skewers with caramelized onions and hummus. Guest judge, Jean George Vongerichten, kept commenting on the great lemon flavor found in the dish. While I would likely be drinking red wine with this meal, here’s a cocktail that may complement nicely. Given that I love Lillet and lemon these days, and thyme being a natural accompaniment, I think it would pair well, or at least serve as a pretty good aperitif.

This drink is a Shoes & Cocktails exclusive!

Ingredients:

1 part Gin
1 part Lillet blanc
1 part Lemon Juice
1 part Thyme-Infused Simple Syrup

Directions:
For the simple syrup, combine 1/2 cup water, 1/3 cup sugar, and a teaspoon of thyme in a saucepan. Cover and simmer 10 minutes. Strain spices from syrup. Combine all ingredients and shake well. Serve over ice. Garnish with lemon twist and sprig of fresh thyme.

2 Comments

Posted in cocktails, exclusive, gin, lillet, S&C categories

Tagged infused simple syrup, s&c exclusive, top chef drink pairing

Happy valley

Posted on October 22, 2008 by msshoescocktails | 2 comments

S&C went tailgating over the weekend. Headed to State College, PA, to see friends JD and Bob, and see Penn State take on clobber Michigan. It was super-fun being in a college town, and one that is crazy about football. Tailgating is, of course, awesome. S&C really likes hanging out with friends during the day, eating, and drinking. Not to mention, the fall foliage was gorgeous up there.

To celebrate the festivities, we prepared an autumnal punch, recipe courtesy of Ms. RB, our friend out of Texas. This punch is very mellow, so it is definitely appropriate for an afternoon of drinking. If you’re planning a Halloween party, or attending some other fall-related shindig, serve this punch. It is a winner.

Autumn Spiced Punch
Ingredients:

1/2 cup water
1/3 cup sugar
12 cinnamon sticks, broken
1/2 teaspoon whole cloves
4 cups cold apple juice
1 12 oz can apricot nectar
1/4 cup lemon juice
2 bottles white wine, preferably Sauvignon Blanc

Directions:
In a saucepan combine water, sugar, cinnamon sticks and cloves. Bring to boil, reduce heat. Cover and simmer 10 minutes. Cover and chill for 12-24 hours. Strain spices from syrup. Combine syrup with fruit juices. Pour into punch bowl (or plastic pitcher, if you’re tailgating) and add wine.

And, in case you’re interested, our tailgating menu included: chicken wings, pork barbeque, coleslaw, and baked beans. Perfect for the back of a pick-up truck.

After the game, we headed to The Tavern Restaurant, a town favorite, and famous for a drink called the “Original Sin.” The Original Sin recipe is top-secret, but apparently is 50% alcohol (including brandy), mixed with club soda, a secret fruity mixture (definitely includes maraschino in some form), and topped off with champagne. It reminds you of a spiked punch you may have had in high school. If you’re there, you have to try it.