The Friday Tipple: Cinnamon Margarita

Cinnamon Margarita

The groundhog has spoken, Boozers. Winter will apparently continue to drag on for an additional six weeks, as summer winks at us insouciantly from a distance, teasing us with warm breezes and dining al fresco. And so, we’ve decided we need a margarita, perhaps with a bit of a wintry twist.

You may have encountered a Cinnamon Margarita before, but we find that they tend to be overly sweet, so our version includes cinnamon-infused tequila and a spicy ginger syrup, which combines to make a cocktail that recalls winter spice but promises of warm-weather adventures to come. ¡Salud!

Cinnamon Margarita

For this we’ve simply infused a bottle of tequila — we used Avion Silver, which we like for its clean bright flavor — with a few cinnamon sticks. This took nothing more than dropping the sticks in the bottle and setting it aside for a few days. However, if you are yearning for this margarita right now, then you can easily effect the same concept by adding a few drops of cinnamon extract to each individual portion of tequila; most grocery stores carry the extract in the baking aisle on the same shelf where you’d find vanilla and other extracts.

2 ounces cinnamon-infused tequila (or just tequila and a few drops of cinnamon extract as noted above)

2 ounces chilled club soda

1 tablespoon ginger simple syrup (recipe below)

a very light splash of triple sec

a squirt of fresh lime juice

fresh lime twist

Make the ginger simple syrup: put 3/4 cup water, 1/2 cup sugar, and a couple of 1-inch pieces of fresh ginger in a small saucepan. Bring to a low boil and then simmer over low heat until reduced into a thick syrup. Remove ginger pieces and allow to cool completely. Can be refrigerated for up to two weeks.

Make the Cinnamon Margarita: Put tequila, club soda, ginger syrup, triple sec and lime juice in a cocktail shaker with ice and stir well. This can be served with or without ice. Add a twist of lime over the top and enjoy.

 

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The Winter Storm Tipple: Warm Drinks for Cold Weather

Hot Buttered Rum Toddy

Apparently a storm’s-a-comin’, Boozers, so while you’re frantically gathering bread, milk, and toilet paper, don’t forget to stock up at the liquor store. A snow storm is truly just an excuse to have a party with the neighbors, so prepare to help shovel each other out and then warm up with a toasty cocktail or two. Be careful out there.

An Epiphany

Daisy’s Cup

Earl’s Cup

Hot Buttered Rum Toddy

Lavender Lemonade with Hot Gin

Mexican Cocoa Martini with Drunken Fluff

Nutella Whiskey Dream

Parade Punsch

Potlikker Sangria

Sick Day

Sochi Dreams

Tailgater’s Toddy

Tex-Mex Cocoa

And, for those who are feeling a tad more adventurous:

Arctic Char

Blizzard Shot

Gin Mickey

incidental musings on moonshine

Robert Frost-ini

Sochi Dreams

Holiday Cocktails

Robert Frost-ini

Whatever holidays you choose to celebrate in December, it’s always nice to have a cocktail in your hand while communing with friends and neighbors. There’s something here for everyone on your list. Cheers!

Breakfast Bellini

Champagne Creamsicle

Hot Buttered Rum Toddy

Mexican Cocoa Martini with Drunken Fluff

Midnight in Paris

Papa Elf’s Cranberry Daiquiri

Pear Champagne Cocktail

Potlikker Sangria

Robert Frost-ini

Swedish Margareta

Tex-Mex Cocoa

 

 

The Holiday Tipple: Papa Elf’s Cranberry Daiquiri

Papa Elf's Cranberry Daiquiri

Ho ho ho, Boozers. The holiday season has managed to arrive amid all the usual hoopla and hypocrisies, yet somehow we still maintain our childlike wonder at a season full of magic and mystery. Off in a distant winter wonderland, elves are scurrying through sawdust-covered workshops in the rush of preparing for a global gift-giving extravaganza, and we imagine Papa Elf trudging back to his icicle-draped gingerbread cottage at the end of the day, wearily longing for an icy cocktail.

Like Papa Elf, Papa Hemingway also longed for a cocktail at the end of — or perhaps during — a long day of creating the gift of stories for the masses. Being in a somewhat warmer clime, Papa H was all about the daiquiri, tart with lime, warm with rum, then chilled, shaken and served straight up — devilishly simple. This is no syrupy Slurpee of a drink, but rather an elegant end to a day well spent in serving others. Now it’s time to serve yourself.

Papa Elf’s Cranberry Daiquiri

The basic concept of a true Hemingway daiquiri is that it should be mostly tart, but lightly sweet, possibly like the demeanor of a busy elf. While a classic daiquiri is made quite simply with lime juice, sugar, rum, and Maraschino liqueur, we’ve introduced some tart cranberry to give it a seasonal flair.

2 ounces silver rum (we like our local Lyon Distilling Company‘s white rum)

1.5 ounces fresh cranberry-ginger juice (recipe below)

.5 ounce Maraschino liqueur

wedge of fresh lime

Pour first three ingredients into a cocktail shaker with ice and shake well. Squeeze in lime juice, stir once, then strain into a chilled Cosmopolitan glass.

to make the fresh cranberry-ginger juice: It may be tempting to use commercial cranberry juice — and you could — but don’t. You’ll be glad you did this. Take 1/2 cup fresh cranberries and a couple of 1/2-inch slices of fresh ginger and put them in a small saucepan with enough water to cover and 1/2 cup of sugar. Bring to a simmer over low heat and let simmer for 30 minutes. Remove from the heat and let cool, then pour into a blender with 3/4 cup of water. Blend on high until completely liquified, then strain out the solids — you may need to strain twice to get a nice clear liquid. Can be refrigerated for up to two weeks.

 

 

The Autumn Tipple: Tex Mex Cocoa

Tex Mex Cocoa

Brrr, Boozers. It may only be mid-November, but Old Man Winter has decided to pay an early visit, so we’re hunkering down. And when we hunker down, it only makes sense that we hunker down with tequila.

Yes, dust off those bottles of agave goodness — tequila need not be only a summer refresher, and, for goodness sake, don’t forget about the triple sec. The natural bite of tequila means that it is perfectly complemented by cinnamon and cocoa, and the triple sec provides a lightly sweet citrus note — combining together for a rich and spicy warmer on an early winter day.

Because we do like a little kick to our cocoa sometimes, we chose to add a few drops of hot sauce to the mix — our local favorite is UncleBrutha’s. It gives that extra little sizzle as you curl up next to a crackling fire, especially if it’s just a virtual log flickering on your television screen.

Tex Mex Cocoa

We make this with almond milk, which adds a nice nutty undertone to the cocoa. Use a good quality ground cocoa — it will add richness to the flavor.

1 heaping teaspoon ground cocoa

1 heaping teaspoon sugar

1/4 teaspoon ground cinnamon

A few drops of hot sauce

1.5 ounces silver tequila

3 ounces hot (but not boiling) almond milk (unsweetened)

triple sec

Mix cocoa, sugar, and cinnamon in the bottom of a mug. Add tequila and hot sauce and stir together into a slurry, then mix in the hot almond milk until well-incorporated. Float a little triple sec across the top just before serving.

Published in: on November 14, 2014 at 10:40 am  Comments (1)  
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The Friday Tipple: Brighter Than Sunshine

Brighter Than Sunshine

We’re waving the white flag, Boozers. Faced with another frigid day on a dreary winter landscape, we’re dreaming of summer and sunshine, even as we know we’ll regret those dreams on a muggy August midnight. No matter, as we cry “Uncle” repeatedly… Whither are thou, o Persephone, goddess of spring?

While we generally embrace the locavore mindset, even we have to give in every so often and search for products that can only be found in some far-off clime in that other hemisphere, where they are reveling in the glories of summer as we shiver here in the frozen north. And so we gravitated toward a box of luscious ruby-red raspberries, beckoning to us with their plump cheeriness, sweetly tart and sparking long-ago memories of rustling barefoot through the raspberry canes in the mid-summer sunshine, fingers and lips stained red with their juice, an Aqualung tune providing a wistfully appropriate soundtrack.

To those weighed down by a long winter, we present you with Brighter Than Sunshine. You deserve it.

Brighter Than Sunshine

We are so desperate for a shot of sunshine that we won’t waste time by waxing poetic any longer. Stop on the way home tonight for a box of raspberries, a couple of lemons, club soda, gin and limoncello, and you’ll be good to go.

2 ounces gin (yes, vodka is fine too. We just happen to like Catoctin Creek Watershed Gin. A lot.)

1 ounce limoncello (we use our local Don Ciccio and Figli)

1 tablespoon simple syrup

1 teaspoon fresh lemon juice

6 fresh raspberries

chilled club soda

sugared lemon wheel for garnish

Place raspberries in the bottom of a tall glass and lightly crush with a bar spoon. Add simple syrup, lemon juice, and gin and stir together; top with several ice cubes and fill glass with club soda, stirring to combine. Pour limoncello over the top and garnish with sugared lemon wheel. Serve immediately.

 

 

The Snow Day Tipple: Winter Warmers

Potlikker Sangria

It’s still winter, Boozers. While we know that you may be longing for springtime and flip-flops, many of us are still tromping around in snowboots and hunkering down with a bottle of whiskey. And so, with that in mind, we’ve collected for you today a list of warm winter cocktails. Because liquor stores never close.

An Epiphany

Daisy’s Cup

Earl’s Cup

Hot Buttered Rum Toddy

Lavender Lemonade with Hot Gin

Mexican Cocoa Martini with Drunken Fluff

Nutella Whiskey Dream

Parade Punsch

Potlikker Sangria

Sick Day

Sochi Dreams

Tailgater’s Toddy

Tex-Mex Cocoa

And, for those who are feeling a tad more adventurous:

Arctic Char

Blizzard Shot

Gin Mickey

incidental musings on moonshine

Robert Frost-ini

Sochi Dreams

Published in: on February 13, 2014 at 12:50 pm  Leave a Comment  
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The Friday Tipple: Mexican Cocoa Martini with Drunken Fluff

Mexican Cocoa Martini

We’re snow-weary, Boozers. Winter seems to be hanging on with a vengeance and we feel the need to burrow down until spring, so we set out in search of sweet salvation. Believe us, one sip of our Mexican Cocoa Martini and that Doppler radar will be just a distant memory.

And, as if that weren’t enough, we had to top the whole thing off with a dollop of our Drunken Fluff, which, admittedly, is a bit over the top, but we know you’ll agree that it’s as necessary as a shiny red bow on a beautifully-wrapped box. In fact, we predict that you’ll be looking for excuses to add it to waffles, ice cream sundaes, and your morning cup o’ joe.

Mexican Cocoa Martini with Drunken Fluff

This little cocktail packs a powerful punch, so eat a snack before you suck it down. The Drunken Fluff can be made in advance and stored in an airtight container in the freezer — it won’t freeze solid, and can be scooped out whenever you need a little boozy puff of happiness.

2 ounces vodka (we like Boyd & Blair, but please support your own local distillery)

1 ounce Kahlua

Splash of Creme de Cacao

1 teaspoon cocoa powder mixed with  1/4 teaspoon of cinnamon

1 large spoonful Drunken Fluff (recipe below)

Put vodka, Kahlua, and Creme de Cacao in a small saucepan over low heat. Whisk in the cocoa powder and cinnamon until it is thoroughly blended and the liquid is hot but not boiling. Warm the martini glass slightly and pour in the Mexican Cocoa; top with the Drunken Fluff.

to make the Drunken Fluff:

3 egg whites at room temperature

1 cup castor sugar

1 cup corn syrup

1 vanilla bean, split

1/4 cup water

1/2 cup whiskey (we used Catoctin Creek Roundstone Rye — you could also use bourbon, rum, or whatever strikes your fancy)

First, make the whiskey sugar syrup. Put the sugar, corn syrup, water, whiskey, and vanilla bean into a saucepan and heat slowly over low heat, stirring constantly for a few minutes. Bring to a low simmer and check the temperature with a candy thermometer — you want to heat it to 220 degrees Fahrenheit, but not any higher than that. Remove the vanilla bean.

While the syrup is coming up to temperature, whip the egg whites for about 5 minutes in an electric mixer, until they form soft peaks. Add the hot syrup slowly in a continuous stream with the mixer running at a medium speed, then increase the speed to high for several minutes until the mixture has a consistent creamy and fluffy texture. Allow to cool and then store in an airtight container in the freezer.

The Friday Tipple: Sochi Dreams

Sochi Dreams

We’re feeling a little international, Boozers. There are those who say that sports transcend geographical borders, drawing people together from all parts of the globe to cheer on their favorite athletes in every sport imaginable, from ping-pong to diving to cricket to curling. Some sports place emphasis on the individual while others are all about team effort.

A cocktail, of course, is a team effort in which each individual must play its part to complete the whole. We’ve been honored to work with some tasty liqueurs by one of our hometown favorites, Don Ciccio & Figli, crafting several combinations that celebrate flavors from around the world. With the Winter Olympics approaching, we’ve decided to cozy up with our version of a White Russian, which we’re calling Sochi Dreams. Sip it whether you dream of Olympic glory or for greater equality everywhere. За любовь!

Sochi Dreams

For this particular cocktail, we combined Don Ciccio & Figli’s Concerto (a barley and espresso-based liqueur) with Catoctin Creek Mosby’s Spirit, a white whiskey that we think makes a great substitute for vodka. However, we enjoy vodka as much as the next person, so when we make this with vodka, we like Boyd & Blair potato vodka, which has a nice clean and crisp finish.

1 ounce Don Ciccio & Figli Concerto 
1 ounce white whiskey or vodka
2 ounces coconut milk (we used So Delicious Coconut Creamer)
1/2 ounce cinnamon tincture (Bittermen’s Hiver Amer works really well also)

Put all ingredients into a cocktail shaker, shake thoroughly, and strain into a chilled cocktail coupe or martini glass. Dust with grated nutmeg (optional). For a variation, pour over ice into a rocks glass, preferably coffee ice cubes instead of just plain ice cubes.

The Friday Tipple: Nutella Whiskey Dream

Nutella Whiskey Dream

We’ve found the new Dream Team, Boozers. Forget sports, we’re talking about a creamy liquid confection that will knock your socks off — although this week’s hot cocktail would be just about perfect to sip on the slopes while watching snowboarding in Sochi. We call it a Nutella Whiskey Dream — but don’t pinch yourself, because it’s real and ready for imbibing even as the Polar Vortex swirls around your ears.

Nutella, that lovely Italian hazelnut spread that French bébés love to slurp off their toasted baguettes before trooping off to school, was in the news a year ago because of a French tax on products that contain palm oil, thereby increasing the cost of Nutella to the French populace. Sacre bleu! Our advice to French senators: beware of renewed interest in the guillotine.

Luckily for Americans, our own senators don’t mind a bit if we want to liberally slather palm oil all over every morsel, so we feel compelled to enjoy Nutella at any moment. Of course, you can also prepare your own homemade version without that nasty palm oil, and thumb your nose at Big Government and Big Industry at the same time. A hipster coffee bistro in the Good Booze ‘hood specializes in a tasty Nutella latté, so naturally we wondered how we might riff off of this in the comfort of our own home. Say hello to the Nutella Whiskey Dream, a tasty little slice of heaven on those long winter evenings by the fire dreaming of Olympic glory. A votre santé!

Nutella Whiskey Dream

We like this with whiskey, cuz we’re ‘Merican, but if you’re feeling particularly Russian, you could try it with vodka (Boyd and Blair would be our choice then). Drink up.

4 ounces hot milk (cow, soy, coconut, whatever you like)

1.5 ounces whiskey (we prefer the spicy goodness of Catoctin Creek Roundstone Rye)

1 heaping tablespoon Nutella

Freshly whipped cream spiked with Frangelico liqueur (optional… no, really it isn’t. You need this.)

Powdered unsweetened cocoa, for dusting the whipped cream

Put the Nutella in the bottom of a mug or heat-safe glass; add 1/4 cup hot milk and mix thoroughly, then add the rest of the milk and the whiskey. Stir well, then top with whipped cream and dust with cocoa. Serve immediately.