Even a cocktail can be local and seasonal. Especially if it has lovely ruby red grapefruit juice in it along with a super smooth locally distilled vodka, in this case Savvy, out of Austin. The recipe: grapefruit juice and vodka in a two to one ratio. A splash of grenadine. Stir. Pour over ice. Superb.
Playlist included Look at Miss Ohio, covered by Miranda Lambert.
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 Spirits‘ OYO 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.
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.
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.
