Posts tagged ‘Cocktail’

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.

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.

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

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