Archive for ‘Cocktail’

November 23, 2011

Persephone’s Drinks Cabinet | The Rum Whitfield

Oh my goodness.  I stumbled on something.  Pumpkin water.

Water.  Only the complete essence of pumpkin.  Much like tomato water.  Only pumpkiny-er.  Obviously.

I just knew this would make a good cocktail addition.  And of course, my friend Molly completely helped me in sussing out some ingredients.  Because she’s totally good at it.  And she knows all about cocktails.  And does stuff for these guys.

So this cocktail is entirely inspired by the season, what I had around (I was roasting a pumpkin for a pie, y’all, and had this left over), the Ohio seasons, and our recent trip back to New Jersey, our former home.

The Rum Whitfield, makes one

1.5 oz. spiced pumpkin water* (**)

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August 31, 2011

Persephone’s Drinks Cabinet | Cherry Mint Julep

All summer long, as things have grown I’ve picked them.  And put them in alcohol.  Rhubarb, blueberries, apricots, cherries, peaches.  Tonight I enjoyed a fabulous cherry mint julep.

Simple, classic.  And like the fastest pony at the Derby, always a winner.

Southerners: people partial to front porches, magnolias, fresh peaches, cool breezes, fast horses and mint juleps.

PK’s Cherry Mint Julep, Makes 1

2 sprigs fresh mint

heaping t. powdered sugar or sugar in the raw

2 shots Cherry bourbon, plus a bit more to top off the drink (I like Knob Creek with dark red cherries steeped for about a month)

In a cocktail shaker muddle the mint leaves from one sprig along with the sugar and a few tiny pieces of crushed ice.  Fill shaker with ice, pour in bourbon.  Shake well to chill thoroughly.  Pour over more crushed ice in a silver mint julep cup (I prefer mine with a bit of tarnish, for character and a casual feel) or in a short cocktail glass.  Garnish with remaining mint sprig.  Top off with additional bourbon if desired.

Playlist included the cover of Islands in the Stream, by Yim Yames of My Morning Jacket and Neko Case.

 

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

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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.

April 18, 2011

Persephone’s Drinks Cabinet | The Rhubarb Middleton

Playing in the backyard with Cherub this afternoon, I couldn’t help but admire the rhubarb plant that’s seriously taken off.

I’ve watched it daily from my kitchen window, but from that vantage point, I had no idea just how much was ready for harvesting.  Cherub and I picked four large stalks (for a total of about 3/4 of a pound) this afternoon.  There must be another 40, at least.

My favorite way to use rhubarb is in cocktails.   I simmered the rhubarb down to a syrup (straining and reserving the remaining pulp for a dessert to be determined).  It’s a perfect early-spring combination of rhubarb, orange, vanilla and vodka.  It’s creamy, tart and appropriate for any get together.

I thank Jamie Oliver for the original inspiration, but cheekily name this version after Kate who will be bidding farewell to her “common” life.  And if you’re NFI, this cocktail might be the perfect thing to toast the newly married couple.

The Rhubarb Middleton, Makes 2

For the syrup:

3/4 pound rhubarb stalks, sliced

Juice from 1/2 orange

1/2 c sugar

1/2 vanilla bean sliced lengthwise (or add in a 1/2 t vanilla extract after the syrup has cooled if you haven’t the bean)

Simmer together over medium low heat for eight to ten minutes or until it becomes a pulp.  Strain, reserving the solids for another purpose if desired.  Allow syrup to cool.

For the cocktail:

Combine in a cocktail shaker with ice:

2 shots rhubarb syrup

2 shots vodka

1 shot Grand Marnier

1 shot half and half, Snowville, of course

Playlist included Common People, by Pulp.

When it was just a wee sprout a few weeks ago.The four stalks harvested this afternoon.

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