Roasty Toasty Cocktail

October 30, 2017

IMG_6513It’s almost Halloween, which is my favorite holiday! And I have a great recipe to share with you – The Roasty Toasty Cocktail! Full of vodka and toasted marshmallow syrup, one small taste will conjure up autumn thoughts of Halloween bonfires and s’mores. It is just the perfect libation to sip while handing out candy to those adorable little trick or treaters. I must admit, it is a bit on the sweet side, so you’ll feel like you’re indulging in a bit of candy yourself. Why should the kids have all the fun anyway? But let me tell you… this candy cocktail is definitely for adults and has a much better kick to it than your average old Snickers bar! Guaranteed to keep you warm on the most chilly Fall evenings.

IMG_6529

I found this delicious cocktail recipe through a fun company called Cocktail Courier. A good friend got the Husband and I a subscription to it a bit back and we have loved it! The way it works is you select your favorite spirits, you know like Vodka and Gin and then the Cocktail Courier folks send you a box with everything in it that you need to create a fabulous cocktail at home.

IMG_6467

That’s right – you get the recipe, the booze, mixers and garnish all delivered right to your door (3,6 or 12 month subscriptions are available). Each kit makes 4 -12 amazing cocktails. It truly is the gift that keeps on giving! And Christmas isn’t very far away – so it might be a good gift idea for any boozy buddies you have. Or maybe you could just treat yourself! It’s never been easier to be a hip and happening bartender.

IMG_6531

Roasty Toasty

  • Servings: 1 cocktail
  • Difficulty: easy
  • Print

recipe by: Cocktail Courier/ Laila Grainawi

Ingredients:

  • 1.5 ounces Vodka
  • .75 ounces Marshmallow Syrup
  • .50 ounces Manzanilla Sherry
  • 3 Drops Cherry Bark Bitters
  • Garnish: 3 roasted and toasted mini marshmallows

Directions:

Chill Rocks glass by placing in fridge/freezer or by filling with ice water and setting aside for 5 minutes.

Measure and add all ingredients (except for garnish) to Mixing Beaker

Fill Mixing Beaker with ice, stir contents by placing shaft of Bar spoon or teaspoon between your index and middle finger. Insert spoon into the beaker until spoon touches the bottom.

Stir for 15 seconds.

Remove Rocks Glass from fridge/freezer or if using ice water, empty the glass.

Strain the contents of the mixing beaker using Julep Strainer, into your Rocks Glass. Top with ice.

Create your garnish by sliding three mini marshmallows onto each skewer. Carefully toast your marshmallows using a lighter or kitchen torch. Place atop each drink.

Enjoy!

Roasty Toasty Cocktail brought to you by Runcible Eats (www.leaandjay.com)

Links for Helpful Kitchen Tools & Ingredients for Roasty Toasty:

Torani Toasted Marshmallow Syrup

Cherry Bark Vanilla Bitters

Oxo Streel Double Jigger

Libbey Glass Studded Mixing Glass with Julep Strainer & pourer

Hiware 12 Inches Stainless Steel Mixing Spoon

 

Advertisements

Irish Whiskey Marmalade Cocktail

March 7, 2017

IMG_5878

Irish Whiskey Marmalade Cocktail – how’s that for a fantastic St. Patrick’s Day offering. Now I know a bunch of folks are going to be guzzling big honking pints of Guinness or even more scary pints of that suspicious looking lager with a green hue. I don’t know about you, but as much as I like the taste of Guinness, I can’t manage more than one pint of the stuff. Not because I’m a light weight…give me some credit please! It’s because Guinness is so filling I feel as though I’ve eaten an entire loaf of bread. I’m ready to roll on home after one measly pint. Where’s the fun in that?!! So this Irish Whiskey Marmalade sounds pretty dang refreshing to me!

IMG_5866

Jammy cocktails have been all the rage now for a couple of years. Adding a quality artisan jam to your favorite liquor is a really easy way to achieve a drink with wonderfully complex fruit flavors. The recipe for this particular tipple can be found in my friend Theresa’s debut cookbook: Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen.

book-cover-fruitonthetable

I told you all about her and her award winning artisan preserve company, The Green Apron, in my last blog about Irish Whiskey Marmalade Tarts. And yes, you guessed it….that batch of Irish Whiskey Marmalade that I made up for the tarts…I’m also using it in these cocktails. See, I told you The Green Apron jams were very versatile!  Theresa’s Blas na hEireann (Taste of Ireland) award winning Irish Whiskey Marmalade is a perfect choice for this libation.

IMG_5873

As far as which Irish Whiskey you should use…well I think that is definitely a personal preference. There is always Jameson, though I have a few friends that swear by Black Bush. The husband is a fan of Red Breast. I’ll leave the choice up to you, but I should say you’ve gotta like Irish Whiskey to drink this creation. In fact, it could be called an Irish Whiskey Marmalade Whiskey Cocktail, come to think of it. Double Whiskey?!! Yup…perfect for St. Patrick’s Day!

IMG_5839

Irish Whiskey Marmalade Cocktail

  • Servings: 1 cocktail
  • Difficulty: easy
  • Print

recipe from: Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen by Theresa Storey

Ingredients:

  • 2 teaspoons marmalade
  • 2 – 3 dashes of Angostura bitters
  • 60 ml (2 fl. oz.) Irish whiskey
  • 1 Tablespoon simple syrup
  • Ice cubes
  • sparkling water

Directions:

Muddle the marmalade, bitters and whiskey together until the marmalade starts to dissolve. (I know I have a spoon of the jam sitting by the cocktails in the pictures above, so it looks like I’m just going to stir it into the cocktail when I’m ready to imbibe. However, you really should either muddle it with the whiskey and bitters or shake them in shaker ahead of time though, otherwise it is difficult to incorporate into the already mixed cocktail.)

Add the simple syrup. (To make simple syrup, mix equal amounts of water and sugar and heat until he sugar dissolves. Allow to cool completely and keep in the fridge. Use within a few weeks.)

Drink neat over ice or add sparkling water.

Sláinte!

Irish Whiskey Marmalade Cocktail brought to you by: Runcible Eats (www.leaandjay.com)

Links to helpful kitchen tools and ingredients for Irish Whiskey Marmalade Cocktail:

Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen by Theresa Storey

Angostura Orange bitters


Fireball Cider Cocktail

October 31, 2016

img_5168

Happy Halloween ya’ll! I’m sitting here with cocktail in hand and candy at the ready! I thought you might also like to enjoy a lovely cocktail that is just bursting with Fall/Halloween flavors – The Fireball Cider Cocktail.

img_5176

It is made with Fireball Cinnamon Whiskey and hard apple cider with a few slices of apples thrown in cuz you want to make sure you’re eating healthy and all… It is delicious and packs quite a punch! You can serve it over ice or if it is going to be a really chilly Halloween where you are, this cocktail also tastes great when served warm. You know…think mulled wine…’cept better, with a fiery cinnamon punch to delight the taste buds. Have one or two (or so…) of these tipples to keep you warm on your wanders. Happy Hauntings!

img_5142

Fireball Cider Cocktail

  • Servings: one cocktail
  • Difficulty: easy
  • Print

recipe from: What’s Cooking America

Ingredients:

  • Ice Cubes (approximately 4 or 5 ice cubes)
  • 2 ounces Fireball Cinnamon Whiskey
  • 3 ounces hard apple cider
  • Apple slices

Directions:

Fill a glass (highball glass or white wine glass) 1/4 full with ice cubes.  You want to chill the drink and not water it down.  Pour in the Fireball Cinnamon Whiskey and then top with the apple cider. (If you chose to enjoy this drink warm, heat the cider and just before you are ready to serve, stir in the Fireball Cinnamon Whiskey. If you heat the whiskey too long you risk evaporating all of that lovely alcohol…)

Gently stir until mixed.  Garnish with apple slices.

Enjoy & Happy Halloween!

Fireball Cider Cocktails brought to you by: Runcible Eats (www.leaandjay.com)


Whiskey & Orange Oat Cream Toddy

March 3, 2016

IMG_3899

Yes indeed! Contrary to what old Punxsutawney Phil would lead us to believe, it is still Winter. And I’ve noticed quite a few folks out there are sniffling and wheezing with winter colds. I know just what’s called for….a Whiskey & Orange Oat Cream Toddy! Chock full of vitamin C to build up your immune defenses and Irish Whiskey to kill any germs or at least make you feel a bit better if they’ve already managed to take hold. Unless the mercury around here suddenly takes a turn for the warmer, you’ll need one or two (or so…) of these to warm you body and soul after attending any St. Patrick’s Day parades. Both delicious and nutritious, so what are you waiting for? Sláinte!

IMG_3893

Whiskey & Orange Oat Cream Toddy

  • Servings: 2
  • Difficulty: easy
  • Print

recipe from: The Complete Irish Pub Cookbook

Ingredients;

  • freshly squeezed juice of 6 large oranges
  • 1 – 1 1/2 Tablespoons honey, to taste
  • 1/2 cup heavy cream
  • 3 Tablespoons Irish Whiskey
  • 1 1/2 Tablespoons rolled oats, toasted

Directions:

Squeeze the juice from the oranges. You should have 1 1/2 cups juice.

Add the juice to a small saucepan. Add the honey and heat until hot. Do not boil

In the meantime, whip the cream until soft peaks form. Stir in 1 Tablespoon of the Whiskey.

Add the remaining 2 Tablespoons of whiskey to the hot orange juice.

Pour the mixture into 2 warm whiskey glasses. Top with a layer of whipped cream and sprinkle with toasted oats.

Enjoy!

Whiskey & Orange Oat Cream Toddy brought to you by: Runcible Eats (www.leaandjay.com)

Links to Useful Kitchen Tools & Ingredients for Whiskey & Orange Oat Cream Toddy

Oxo Good Grips Double-Sided Citrus Juicer


Scáiltín (Milk Punch)

March 7, 2013

IMG_1820

I thought you might enjoy this recipe for a St. Patrick’s Day beverage. Scáiltín, or Milk Punch, is a hot drink made with milk, Irish whiskey and spices. It has been enjoyed in Ireland since the Middle Ages. I can just see myself, curled up next to the fire with a good book and a big mug of the stuff. Perhaps I can see this so clearly because that is exactly what happened on last night’s snowy eve! Yup, the weather folks were right. It sure did snow yesterday and everything was closed down. It was that really heavy, wet snow that had a lot of rain mixed in. It is mostly gone now around here, though I understand that folks out closer to the mountains got a whole lot more of the stuff. It was an absolutely perfect day to make up a batch of this punch.

IMG_1695

Now let me explain, it wasn’t like I was swanning about the house all day yesterday sipping big mugs of Scáiltín and occasionally pausing to snap a photo or two of the blessed concoction. Well, I might have taken a nip of two from the mugs….but it was strictly for research purposes. I certainly wouldn’t want to blog about something that I didn’t think tasted delicious. And in my defense, it was a snow day. Yes, my husband and I both work from home, but that doesn’t mean we can’t join in with the spirit of a snow day. And I definitely was not “swanning about” in the least. But this is about Scáiltín, not me. So let me tell you this silky smooth, spicy cuppa really does pack a punch and will  warm you head to toes. I can see why it was thought to be medicinal. Great for a nightcap or with some cookies in the afternoon or as a remedy for a damp, bone-chilling, slush shoveling day.

IMG_1756

Interestingly enough, whilst I was researching Scáiltín, I came across a recipe for New Orleans Milk Punch which is thought to have its origins from Irish Scáiltin, but has evolved appropriately to be imbibed in steamy Louisiana. This beverage is served cold, either over ice or in a “slushy” state. Well, I was very excited to see this. I mean it is a wee bit cold in the winter months in Virginia, we did have a slush storm yesterday, but it is muggy, hot and humid for the majority of the time. So, iced drinks are really popular. And everyone knows, Americans LOVE ice, and lots of it. Literally can’t get enough of the stuff. If we’re getting a cocktail, fill that glass up with ice. Our beer, we want it icy cold and in a chilled mug. We even ice down our tea (gasp, horror). I can assure you, if I lived in New Orleans, one of the muggiest places going, I would drink my Milk Punch in milkshake form!

IMG_1690

Now a New Orleans Milk Punch is a bit different from Scáiltín, and not only in temperature. Sure there is milk, but the alcohol added can differ. I found recipes which called for Bourbon, other whiskies or Brandy, though it seems that Brandy is preferred in the Big Easy. Powdered sugar is the sweetener rather than honey and vanilla extract was added to the mix. Although I didn’t see a recipe which called for cinnamon or ginger, nutmeg did make the cut. How exciting! Apparently, New Orleans Milk Punch is often enjoyed at brunch as a sort of “hair of the dog”. I can just see myself sipping it pool side, under a large shady umbrella I assure you. I just couldn’t resist giving you the recipes for both versions and that way you’ll be set with an appropriate beverage no matter how close to the equator you are when you’re celebrating St. Patrick’s Day. Sláinte! (Irish for “to your health”).

IMG_1796

Scáiltín

Recipe from: The Complete Irish Pub Cookbook

Yield: 2 mugs

Ingredients:

  • 2 cups whole milk
  • 1/2 cup Irish Whiskey (I used Jameson)
  • 1-2 tablespoons honey (or to taste)
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cinnamon (I really like cinnamon and used 1/4 tsp.)
  • 2 pats of irish butter (optional)
  • freshly grated nutmeg, to garnish

Directions:

Pour the milk and whiskey into a small saucepan and stir in the honey, ginger and cinnamon.

Heat over low heat, without letting the mixture boil, a whisking briskly to create a froth.

Pour into two warm mugs, top with a pat of butter and sprinkle with grated nutmeg.

Enjoy!

New Orleans Milk Punch

recipe from: Epicurious

yield: 4 cups

Ingredients:

  • 1 cup brandy, (or Bourbon, or other Whiskey )
  • 3 cups milk
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 4 gratings fresh nutmeg
  • Handful of ice cubes
  • Crushed ice in 4 glasses

Directions:

Put the brandy (bourbon or other whiskey), milk, sugar, vanilla, nutmeg, and ice cubes into a blender and blend for 20 seconds.

Strain into glasses of crushed ice, garnish with extra nutmeg gratings and serve.

Enjoy!


“Bon Voyage Fitz!” – We Toasted with Sapphire Con Diablo cocktails!

June 6, 2011

The other evening we had our friend, Fitz, one of our oldest and dearest friends, over for a “Bon Voyage” dinner. He is soon to leave for an approximate 3 month adventure. We are very sad to see him go and know we will definitely miss him, but are very excited for him as well as about his journey. (More on this later…continue past recipe for full story)

Fitz, our Best Man at our wedding.

To get the evening started off right, we began by sampling a new cocktail I’d been dying to try out – the Sapphire Con Diablo. Bombay Sapphire is the only gin my husband will drink, especially if it’s in a Sapphire Gimlet (Bombay Sapphire Gin, lime juice and tonic water). Indeed that particular cocktail is essentially our “house cocktail” and lots of folks have kind of grown to expect one when they come by for a visit. When I saw the recipe for the award-winning Sapphire Con Diablo at the Brave Tart blog (fantastic blog if you haven’t been there yet), I jumped at the chance to try it out! It was really pretty easy to make. You do need to prepare a Spicy Simple Syrup for one of the ingredients, but that came together quite easily. And let me tell you, my “Diablo syrup” had quite a lot of devil in it….whew! SPICY!!! There is also a raw egg involved in this drink which may make some folks nervous about salmonella. However, as was mentioned on Brave Tart’s blog, one should always expect to incur some risk when dealing with the devil. So if you think you’re up to it, give this killer cocktail a shake! “Vaya con Dios” – especially since you’re going to be drinking con Diablo!

Jay & Fitz after merely one sip of the Sapphire con Diablo!

Sapphire Con Diablo

recipe by Paul Borntraeger via Brave Tart

Ingredients:

  • 2 ounces Bombay Sapphire Gin
  • 1 1/2 ounces Jalapeno simple syrup, strained (recipe below)
  • 1 whole egg
  • 1 slice lemon peel
  • 1/4 tsp. corriander
  • 1/4 tsp nutmeg

Directions:

Remove the spring from a Hawthorne strainer and have it at the ready. This will be your “whisk” when making the drink.

Fill a shaker 2/3 with ice. Crack the egg into the shaker, then pour in the gin and infused syrup. Add in the spring, and then shake all the ingredients until frothy. Strain into a martini glass.

Dust the lemon peel in the coriander and nutmeg. Then run it around the rim of the martini glass before floating it in the center of the drink.

Paul’s Sweet and Spicy Simple Syrup

  • 2 jalapeno peppers, chopped finely, seeds included
  • 1 teaspoon ground cinnamon
  • 1 cup water
  • 1 cup sugar

Directions:

Combine all of the ingredients together in a small pot. Turn the heat to medium and stir occasionally, until the sugar is dissolved. Bottle without filtering and store, refrigerate until chilled. Makes enough syrup to create 8 Sapphire Con Diablo cocktails.

But back to Fitz’s story…Fitz had been working as a web developer for many years. He had a well-paying, secure job. However, he yearned to do something else. He understood that the path of least resistance would be to continue on with his daily existence, merely hoping things would improve. However, he knew he didn’t want to wake up 10 or more years down the road, wishing he had undertaken the effort to turn things around. So, he decided to make a BIG change. He moved against life’s inertia, quit his job, has packed up a few meager belongings and will be hitting the road in his Honda Element to hopefully gain a little perspective and insight into what his next career move will be.

While soul-searching, he will be travelling, first exploring the Southern States and then possibly even moving on to Mexico, Central America and then perhaps even onto Southeast Asia! Along the way he will be continuing to record music while on the road. (Fitz is the singer and bassist with the Mesmers, the band with which my husband plays guitar) These new “road songs” of Fitz’s will be available on Bandcamp. This service is particularly cool because you can pay what you think a song is worth (including nothing if you want to download it for free). You can also find his compositions on iTunes, CDBaby and Amazon.

This life decision certainly did not come easily for him. There are many logistical, social and financial hurdles to be overcome. Fitz is not independently wealthy, so will need to adhere to a strict budget lest his trip be shortened dramatically. Therefore, hotels are right out, and camping in his Element is in. He will also be doing some CouchSurfing.This is not the couch surfing you might have taken advantage of in college where you just call up your friends and ask to sleep on their sofa for a few days. This is a world-wide network which connects travellers in need of accommodation with locals who have a bit of extra room in their homes and are willing to offer strangers hospitality in over 230 countries and territories around the world. Pretty cool huh? Take a look at the CouchSurfing site and be amazed!

No doubt, Fitz’s adventures will be fascinating! He has chosen to take that road less travelled by, and lucky for us, he will be documenting his journey on his site CitizenFitz. Make sure you don’t miss his weekly updates on Tuesdays and Thursdays. You can also catch him on Facebook and Twitter. And please don’t forget to support him financially, if you are so moved, by purchasing the new music he will be making along the way. Exciting huh? The adventure starts Friday June 10th. Don’t miss out on the fun!


%d bloggers like this: