Archive for ‘OYO Vodka’

December 29, 2011

Persephone’s Drinks Cabinet | Stone Fruit Sparkler

What’s New Year’s Eve without a sparkly cocktail?  Although I know folks are firmly on either side of the fence about them.  ‘Tis the season, I say.

Just about everyone loves a little (or perhaps a lot, God love ’em) bubbly this time of year.  Give your glasses of sparkling wine, Cava, Prosecco, Asti, Crémant, Champagne (the choices really are almost endless, really), a little extra glee with a splash of Middle West SpiritsOYO Stone Fruit.  This year’s seasonal vodka is kissed with sweetness from Montmorency cherries, peaches, apricots and loveliness.  I think it pairs deliciously with an Asti (which deserves another look; it’s not what it used to be) and is perhaps even better garnished with a homemade maraschino.

Cheers to another great year!

OYO Stone Fruit Sparkler, makes one

1.5 oz Stone Fruit Vodka, chilled

1 dash orange bitters (Fee Brothers are good)

5 oz sparkling wine

In a champagne saucer or flute, combine the vodka, bitters and top with the sparkling wine.  Imbibe.

Playlist included Shampain, by Marina and the Diamonds.

Advertisements
June 15, 2011

Persephone’s Drinks Cabinet | Sugarplum Soother

Mama said there’d be days like this.  And when there are,  you might consider adding a bit of lemon balm to your evening cocktail.  It’s been used since the middle ages to reduce stress and anxiety, and promote sleep.  Plus with a lovely lemony scent, and pretty toothed leaves, it makes a gorgeous garnish.  Sometimes, I’m all about the pretty.

This evening’s local cocktail was a sweet combination of the juneberries (a.k.a, sugarplums) from our generous next door neighbor muddled with the lemon balm that so generously reseeded itself along the patio edges.   After a tough day (read: extra loud, bossy Cherub), this is exactly the cocktail I want in my hand.

Sugar Plum Soother, makes one

Small handful of juneberries

read more »

May 10, 2011

Persephone’s Drinks Cabinet | Candied Ginger Vodka Gimlet

Sometimes, you just want a little cocktail, but only have a few things in the fridge or pantry.  This is perfect drink for those times.  We seem to almost always have a lime or a knob of ginger lying around as I’m always making Asian noodles of one sort or another.  Tried and true, this is a gimlet with just a little twist.  It’s extra delicious with OYO Vodka.  But then again, just about everything is better with a little OYO Vodka.

Candied Ginger Gimlet, makes one

3 ounces vodka, use OYO if you can find it

1 ounce lime juice

1 ounce ginger simple syrup

For the candied ginger simple syrup:

In a nonstick pan, take a thumb-sized piece of ginger, peeled and diced, and throw it in with a tablespoon of sugar and a tablespoon of water.  Heat it until it becomes extremely syrupy, and add it to your simple syrup (1/2 c sugar, 1/2 water, brought to a boil, simmered for a moment or two and allowed to cool).  Let it infuse for as long as you like, but try to give it at least 15 minutes. Strain.

For the cocktail:

In a shaker with crushed ice, combine all ingredients, shake well, and strain into a martini glass. Garnish with ginger and lime.

Playlist included Surfboard, by Esquivel.

January 3, 2011

Persephone’s Drinks Cabinet | Blood Orange Nocturne

On the leftover nights, I don’t really bother with buying a bottle of wine.  (Although one would have gone marvelously with the leftover crab rollatini and lettuces with ume plum and blood orange vinaigrette.)  Instead, I mix up a couple of cocktails for Hades and me.  And in a lovely turn of events, I wound up with something that I would eagerly serve at any cocktail party.

Cheers to seasonal leftovers and winter cocktails.

Blood Orange Nocturne, makes one

2 ounces vodka (the house vodka is Chopin, but OYO is a close second)

2 ounces blood orange juice

1.5 ounces lime thyme simple syrup (equal parts lime juice and sugar with a generous helping of fresh thyme sprigs, simmered until dissolved and cooled)

Splash of tonic water, or some champagne, if you’re feeling saucy. And you should.

3 supremed segments of blood orange, sprig of thyme for garnish

In a cocktail shaker combine the vodka, orange juice and syrup.  Shake over ice until very cold.  Pour into a martini glass, top with a float of tonic water or champagne, the orange slices and the thyme.

Playlist included Nocturne op. 9 no. 2, by Chopin.

November 26, 2010

The Official Persephone’s Kitchen Holiday Gift Guide

The turkey coma is fading, the leftover turkey carcass is simmering on the stove for stock, and now you can start thinking about what to do about your holiday gifts.  ‘Tis the season to be giving!  Perhaps you’ve got a friend or family member that loves all things food, or all things Ohio or all things fabulous. 

Persephone is here with a trusty list that’s sure to have them smiling.  Here are some of the things that will be wrapped and given to our nearest and dearest this year, whether it’s under a tree or lovingly pressed into the welcoming hands of a hostess with a houseful of merrymakers.

For the Baker

read more »

November 4, 2010

Jeni’s Launch at Middle West Spirits

I was almost giggly when I found out about the Jeni’s Splendid launch party for the new flavor Oakvale Young Gouda with Vodka-Plumped Cranberries.   Hosted by Middle West Spirits in the Short North, the belle of the ball was served out of Jeni’s pretty new mobile ice cream truck. 

 

Now add to this that Middle West held tastings of their boutique vodka OYO, and Foodie Cart was serving Japanese Crepes outside and Clever Crow was running in fresh cornbread crust pizzas from across the street and the Salty Caramels were crooning and playing the saw (awesome!).   I thought for a minute it was my birthday.  Well, the birthday of my dreams.  My dream birthday would have mariachis doing a set when the Salty Caramels took a break and there would be fireworks.  But I digress.

The ice cream, first off, is amazing.  It’s a locally-sourced and locally-made treasure.  Jeni’s great base made with Snowville cream is layered with OYO soaked cranberries and bits of Oakvale’s young gouda.  It’s a sweet and savory flavor combination that makes your tongue want to turn cartwheels.  Oh happy, happy day.  “Sweet and unique it’s Jeni’s ice cream.”

Hades and I stopped to visit with Kenny and Misako at Foodie Cart.  Did I say stop to visit?  I meant to say

read more »

October 19, 2010

Cocktails at the Rossi with Maia

Maia and I enjoyed cocktails and dinner at The Rossi tonight.  Maia is rather worldly and has been just about everywhere in this fair city of ours.  I love that about her.  She can order with the pros.

I started with a Ohio Apple Pie cocktail with some Brothers Drake mead because I just recently tasted all their fall releases.  The Rossi is one of the swanky places that carries this fine stuff.  Nicolene, the creative barkeep at Rossi, pairs Brothers Drake Apple Pie mead with another local libation, OYO vodka, and finishes it off with a garnish of cinnamon and sugar.  Really nice pairing.

Maia had the Fletcher and Bligh with Ten Cane rum, key lime juice, some maraschino liqueur.  The beautifully presented martini glass is kissed with vanilla bean sugar and looks like a frosted winter present, albeit one of delicious alcohol.

Being from Texas, I can’t pass up an opportunity to try an enchilada in any form, and

read more »

%d bloggers like this: