teaberryblue: (Default)

It’s raining, after a day where we “pastured” the chickens (read: let them roam around the yard), and I fooled around making contest entries for [info]hogwarts_elite most of the day.

I had fun working this blog post for work (about an exciting thing coming to our subscription service) along with Clare, who wrote the text for it, and who is awesome. (I took the photos and did the photoshopping).

I’ve had bad allergies this week, which means I’ve been drinking a lot of Coke, which I would prefer not to do, but helps immensely. I’ve also found that gin seems to help a lot, moreso than other liquors.

Right now, I’m drinking a cocktail from my great-grandfather’s book, circa 1935, called a “Boulevard.” It’s gin, red and white vermouth, a dash of grapefruit juice, and I added some bitters (Cocktail Kingdom Wormwood and Urban Moonshine Citrus). If you look a “Boulevard” up online, you’ll find many, many cocktails by this name, which is always interesting. For example, Difford’s and almost every other cocktail repository on the internet has a Manhattan-like whiskey drink, while Cocktail DB has a slightly similar gin and orange juice recipe. This is one of the things I love so much about using recipes from the 1930s.

I also made tarragon-lavender marshmallows last week that were absolutely stunning. I love making marshmallows and it’s so incredibly easy– it takes less than an hour. I really wonder how many people would make marshmallows if they knew how simple it was. Oddly, I keep hearing things about there being a “marshmallow craze” right now, but to be honest, I haven’t actually seen homemade marshmallows anywhere I go, so I’m a little perplexed. I’d love to try other people’s marshmallows, but I suspect this craze is more in theory than in practice.

I’ve been very busy, socially. I keep getting to a week and not having a single evening free. And sometimes I have to miss something or choose between things. I’m not used to this!!! I like it but sometimes I want to sit at home and just make myself a cocktail and watch TV. I’ve actually had to consciously cut back on my TV watching and choose shows not to watch for the first time in my life. I decided to put off watching Person of Interest. I enjoy it, but it’s not as engaging as several of the other new shows this year– Alcatraz, which I hear is getting cancelled (too bad), Touch, and Awake. It just seems like in spite of the science fiction aspect, it’s much more of a typical police procedural, and while I love Michael Emerson and want to watch everything he does, I’m just not as engaged as I am with the other shows. Plus, it sounds like PoI is getting picked up for another season, so I will wait and see if it fits in better next year after the new-show-culling…and some shows I already have on my docket will be gone next year, like House.

I’ve been writing a lot. A lot of my writing is in direct response to some discussions that I’ve read lately, where I’ve seen people talking about why X-story isn’t being told, or why stories with certain types of characters aren’t out there. And I was reading these things and thinking, wait, that’s one of my stories. And knowing that these are things people are looking for and not finding kind of inspired me to work harder on them. I need to just pick one and stick with it, though, since right now I have four novels in progress. Who does that. Well, I have one finished but it needs a lot of editing, and I had a major breakthrough in terms of storytelling and a character change that will fix the storytelling problem in a way that embarrasses me that I hadn’t thought of it before, because it seems so obvious.

I have one book that has a scene that so perfectly mirrors the fan response to Amandla Stenberg’s performance as Rue that it was very surreal for me. (It’s a fantasy novel about fandom, so.) But that book is the one that needs the most work in terms of revising the outline (it’s at that stage, yes). I’ve been working a lot on my fairytale adaptation story, which is coalescing nicely, but I have this other newer story that is kind of demanding it be told and I don’t know what to do with it.

I really really can’t wait for the chip in the brain that will transfer what I am thinking to paper.

Also! As of tomorrow, my cleaning system will have (mostly) worked for two months. I’m really proud of the fact that I have a clean apartment and it’s been that way for two months. I have a living space where I would not be embarrassed to ask a friend over on the spur of the moment! I know where things are, and nothing looks sloppy (except my kitchen, a little). I’m thrilled with myself.

Since last month, I bought myself new furniture, I’m trying to decide what to do to congratulate myself this month. I’m thinking about other things I can do that will both be gifts to myself but that will also improve my overall lifestyle. Wall art is one thing I’m thinking about. A carbonator thingy is another, as is a nice tea kettle. Any thoughts?

I think that is all for now. This is a sort of discombobulated post of thoughts, but sometimes that is okay.

Mirrored from Antagonia.net.

teaberryblue: (Default)

It’s raining, after a day where we “pastured” the chickens (read: let them roam around the yard), and I fooled around making contest entries for [info]hogwarts_elite most of the day.

I had fun working this blog post for work (about an exciting thing coming to our subscription service) along with Clare, who wrote the text for it, and who is awesome. (I took the photos and did the photoshopping).

I’ve had bad allergies this week, which means I’ve been drinking a lot of Coke, which I would prefer not to do, but helps immensely. I’ve also found that gin seems to help a lot, moreso than other liquors.

Right now, I’m drinking a cocktail from my great-grandfather’s book, circa 1935, called a “Boulevard.” It’s gin, red and white vermouth, a dash of grapefruit juice, and I added some bitters (Cocktail Kingdom Wormwood and Urban Moonshine Citrus). If you look a “Boulevard” up online, you’ll find many, many cocktails by this name, which is always interesting. For example, Difford’s and almost every other cocktail repository on the internet has a Manhattan-like whiskey drink, while Cocktail DB has a slightly similar gin and orange juice recipe. This is one of the things I love so much about using recipes from the 1930s.

I also made tarragon-lavender marshmallows last week that were absolutely stunning. I love making marshmallows and it’s so incredibly easy– it takes less than an hour. I really wonder how many people would make marshmallows if they knew how simple it was. Oddly, I keep hearing things about there being a “marshmallow craze” right now, but to be honest, I haven’t actually seen homemade marshmallows anywhere I go, so I’m a little perplexed. I’d love to try other people’s marshmallows, but I suspect this craze is more in theory than in practice.

I’ve been very busy, socially. I keep getting to a week and not having a single evening free. And sometimes I have to miss something or choose between things. I’m not used to this!!! I like it but sometimes I want to sit at home and just make myself a cocktail and watch TV. I’ve actually had to consciously cut back on my TV watching and choose shows not to watch for the first time in my life. I decided to put off watching Person of Interest. I enjoy it, but it’s not as engaging as several of the other new shows this year– Alcatraz, which I hear is getting cancelled (too bad), Touch, and Awake. It just seems like in spite of the science fiction aspect, it’s much more of a typical police procedural, and while I love Michael Emerson and want to watch everything he does, I’m just not as engaged as I am with the other shows. Plus, it sounds like PoI is getting picked up for another season, so I will wait and see if it fits in better next year after the new-show-culling…and some shows I already have on my docket will be gone next year, like House.

I’ve been writing a lot. A lot of my writing is in direct response to some discussions that I’ve read lately, where I’ve seen people talking about why X-story isn’t being told, or why stories with certain types of characters aren’t out there. And I was reading these things and thinking, wait, that’s one of my stories. And knowing that these are things people are looking for and not finding kind of inspired me to work harder on them. I need to just pick one and stick with it, though, since right now I have four novels in progress. Who does that. Well, I have one finished but it needs a lot of editing, and I had a major breakthrough in terms of storytelling and a character change that will fix the storytelling problem in a way that embarrasses me that I hadn’t thought of it before, because it seems so obvious.

I have one book that has a scene that so perfectly mirrors the fan response to Amandla Stenberg’s performance as Rue that it was very surreal for me. (It’s a fantasy novel about fandom, so.) But that book is the one that needs the most work in terms of revising the outline (it’s at that stage, yes). I’ve been working a lot on my fairytale adaptation story, which is coalescing nicely, but I have this other newer story that is kind of demanding it be told and I don’t know what to do with it.

I really really can’t wait for the chip in the brain that will transfer what I am thinking to paper.

Also! As of tomorrow, my cleaning system will have (mostly) worked for two months. I’m really proud of the fact that I have a clean apartment and it’s been that way for two months. I have a living space where I would not be embarrassed to ask a friend over on the spur of the moment! I know where things are, and nothing looks sloppy (except my kitchen, a little). I’m thrilled with myself.

Since last month, I bought myself new furniture, I’m trying to decide what to do to congratulate myself this month. I’m thinking about other things I can do that will both be gifts to myself but that will also improve my overall lifestyle. Wall art is one thing I’m thinking about. A carbonator thingy is another, as is a nice tea kettle. Any thoughts?

I think that is all for now. This is a sort of discombobulated post of thoughts, but sometimes that is okay.

Mirrored from Antagonia.net.

teaberryblue: (Default)

Margarita (And Ginger Margarita)
Recipe Type: Cocktail
Author: Tea
This is how I make a traditional Margarita, plus a little twist on it!
Ingredients
  • 2 oz white/silver tequila
  • 1/2 oz Cointreau
  • Juice from 1 lime
  • 1/2 oz Domaine de Canton (optional)
  • 1/2 tsp salt
  • 1/2 tsp evaporated cane juice (or sugar)
Instructions
  1. Mix first four ingredients
  2. Mix sugar and salt together on a plate. Shake the plate until it is even.
  3. Take a chilled margarita or martini glass and wipe the used lime over the edge. (see picture)
  4. Turn the glass upside down on the plate and girve the glass a spin until the salt mixture sticks to the rim.
  5. Right the glass and pour in the cocktail! Yum!

 

Mirrored from Nommable!.

teaberryblue: (Vector Me!)

Margarita (And Ginger Margarita)
Recipe Type: Cocktail
Author: Tea
This is how I make a traditional Margarita, plus a little twist on it!
Ingredients
  • 2 oz white/silver tequila
  • 1/2 oz Cointreau
  • Juice from 1 lime
  • 1/2 oz Domaine de Canton (optional)
  • 1/2 tsp salt
  • 1/2 tsp evaporated cane juice (or sugar)
Instructions
  1. Mix first four ingredients
  2. Mix sugar and salt together on a plate. Shake the plate until it is even.
  3. Take a chilled margarita or martini glass and wipe the used lime over the edge. (see picture)
  4. Turn the glass upside down on the plate and girve the glass a spin until the salt mixture sticks to the rim.
  5. Right the glass and pour in the cocktail! Yum!

 

Mirrored from Nommable!.

teaberryblue: (Default)

This weekend, we harvested the hops in our garden.

Hops are a beautiful thing. Just the scent that ripples off them while I was picking them was so elegant, floral and bitter at the same time.

The thing about hops, though, is that they are miserably underused. They’re basically only used in beers and some bitters, and once in a while in something like a brine or an infusion of some kind. (I brine my turkey for Thanksgiving in heavily-hopped beer). But hops in other things? Not much. They’re woefully underappreciated for something with such a unique and sophisticated flavor.

Fresh hops only happen once a year, in September or sometimes early October, and they’re so delicious. So this weekend, I made a cocktail with them:

Cocktail: Hop To It
Recipe Type: Cocktail
Author: Tea
Prep time: 4 mins
Total time: 4 mins
Serves: 1
This is a drink made with fresh hops from my garden.
Ingredients
  • 10 fresh hops blossoms
  • 2 oz Comb 9 Gin
  • 1/2 oz Ethereal Gin
  • 1/2 oz Bo Nardini Bassano Rue Grappa
  • 2 dashes Adam Elmegirab’s Dandelion & Burdock Bitters
  • 1/4 oz Dogfish Head 60 Minute IPA
Instructions
  1. ) Put both Gins and the hops blossoms in a shaker with ice. Muddle thoroughly until flower petals separate.
  2. ) Add grappa and bitters, shake
  3. ) Coat chilled cocktail glass with beer, pour off excess
  4. ) Pour contents of shaker into glass and serve

 

notes:
Comb 9 is a gin distilled with honey. If you can’t get it, I recommend a lighter and more floral gin, like Damrak, Greylock, or Death’s Door.
Ethereal has a fairly unique smoky flavor profile. The only other gin that comes close to it is Catoctin Creek. If you can’t get either of those, I would recommend a 1/4 oz more of the base gin with a 1/4 oz of mezcal.
Bo Nardini Bassano Rue Flavored Grappa is exactly what it says it is. If you can’t get it, any plain or herbal grappa with do (stay away from fruity ones)
Adam Elmegirab’s Dandelion & Burdock Bitters can be bought at Cocktail Kingdom. If you can’t get them, Angostura or another herby bitters (not a fruit-flavored one) is fine.
I am not sure where you can find hops! I grow them myself!

Mirrored from Nommable!.

teaberryblue: (Vector Me!)

This weekend, we harvested the hops in our garden.

Hops are a beautiful thing. Just the scent that ripples off them while I was picking them was so elegant, floral and bitter at the same time.

The thing about hops, though, is that they are miserably underused. They’re basically only used in beers and some bitters, and once in a while in something like a brine or an infusion of some kind. (I brine my turkey for Thanksgiving in heavily-hopped beer). But hops in other things? Not much. They’re woefully underappreciated for something with such a unique and sophisticated flavor.

Fresh hops only happen once a year, in September or sometimes early October, and they’re so delicious. So this weekend, I made a cocktail with them:

Cocktail: Hop To It
Recipe Type: Cocktail
Author: Tea
Prep time: 4 mins
Total time: 4 mins
Serves: 1
This is a drink made with fresh hops from my garden.
Ingredients
  • 10 fresh hops blossoms
  • 2 oz Comb 9 Gin
  • 1/2 oz Ethereal Gin
  • 1/2 oz Bo Nardini Bassano Rue Grappa
  • 2 dashes Adam Elmegirab’s Dandelion & Burdock Bitters
  • 1/4 oz Dogfish Head 60 Minute IPA
Instructions
  1. ) Put both Gins and the hops blossoms in a shaker with ice. Muddle thoroughly until flower petals separate.
  2. ) Add grappa and bitters, shake
  3. ) Coat chilled cocktail glass with beer, pour off excess
  4. ) Pour contents of shaker into glass and serve

 

notes:
Comb 9 is a gin distilled with honey. If you can’t get it, I recommend a lighter and more floral gin, like Damrak, Greylock, or Death’s Door.
Ethereal has a fairly unique smoky flavor profile. The only other gin that comes close to it is Catoctin Creek. If you can’t get either of those, I would recommend a 1/4 oz more of the base gin with a 1/4 oz of mezcal.
Bo Nardini Bassano Rue Flavored Grappa is exactly what it says it is. If you can’t get it, any plain or herbal grappa with do (stay away from fruity ones)
Adam Elmegirab’s Dandelion & Burdock Bitters can be bought at Cocktail Kingdom. If you can’t get them, Angostura or another herby bitters (not a fruit-flavored one) is fine.
I am not sure where you can find hops! I grow them myself!

Mirrored from Nommable!.

teaberryblue: (Default)

 

Yesterday, I decided that I would make a drink tonight using Hurricane Rum, which comes from Triple 8 Distillers in MA. It seemed appropriate. I used some herbs we picked in preparation for the garden possibly getting destroyed, and some other things…and it was delicious! It was one of those times where, well, I have a sense of what I’m building before and during the production of a drink, but even so, I’m often pleasantly surprised by the outcome. This one was really good.

 

Cocktail Recipe: Goodnight Irene
Recipe Type: Cocktail
Author: Tea
Prep time: 5 mins
Total time: 5 mins
Serves: 1
I made a drink tonight with Hurricane Rum, in honor of the oncoming Hurricane Irene. Every now and then, I make something where I’m even impressed with how good it is,
Ingredients
  • 2 oz. Hurricane Rum
  • 10 leaves Vietnamese coriander
  • 3 blades lemongrass
  • 1/2 oz Dolin Dry Vermouth
  • 1/2 oz Cardamaro
  • 1/4 oz Snap Liqueur
  • 2 dashes Cocktail Kingdom Wormwood Bitters
Instructions
  1. Put rum, coriander, and lemongrass in a shaker with ice. Muddle lightly.
  2. Add vermouth and Cardamaro, shake well
  3. Coat a chilled cocktail glass with Snap, pour off excess
  4. Pour drink into coated glass, add bitters

Notes:
Hurricane Rum is a whiskey-barrel-aged rum from Massachusetts. If you can’t get it, use a darker, barrel-aged rum.
Vietnamese Coriander is not like regular coriander/cilantro. It has broad, flat leaves and a smoky flavor. I’d recommend leaving this out if you can’t get it.
Lemongrass is lemongrass and is pretty widely available.
Dolin’s is a French white vermouth. Any dry vermouth will do if you can’t get this.
Cardamaro is an amaro made with carduni. If you can’t get it, try a different amaro. It won’t be exactly the same but close. I’m thinking Averna or Ramazzotti would be fine, something sweeter and less herby.
I don’t think you’re going to be able to replicate Snap with anything else. You can buy it online here.
Cocktail Kingdom Wormwood Bitters can be purchased on the Cocktail Kingdom Website. If not, use whatever bitters you have available, although I would not recommend a fruit flavor.

Mirrored from Nommable!.

teaberryblue: (Vector Me!)

 

Yesterday, I decided that I would make a drink tonight using Hurricane Rum, which comes from Triple 8 Distillers in MA. It seemed appropriate. I used some herbs we picked in preparation for the garden possibly getting destroyed, and some other things…and it was delicious! It was one of those times where, well, I have a sense of what I’m building before and during the production of a drink, but even so, I’m often pleasantly surprised by the outcome. This one was really good.

 

Cocktail Recipe: Goodnight Irene
Recipe Type: Cocktail
Author: Tea
Prep time: 5 mins
Total time: 5 mins
Serves: 1
I made a drink tonight with Hurricane Rum, in honor of the oncoming Hurricane Irene. Every now and then, I make something where I’m even impressed with how good it is,
Ingredients
  • 2 oz. Hurricane Rum
  • 10 leaves Vietnamese coriander
  • 3 blades lemongrass
  • 1/2 oz Dolin Dry Vermouth
  • 1/2 oz Cardamaro
  • 1/4 oz Snap Liqueur
  • 2 dashes Cocktail Kingdom Wormwood Bitters
Instructions
  1. Put rum, coriander, and lemongrass in a shaker with ice. Muddle lightly.
  2. Add vermouth and Cardamaro, shake well
  3. Coat a chilled cocktail glass with Snap, pour off excess
  4. Pour drink into coated glass, add bitters

Notes:
Hurricane Rum is a whiskey-barrel-aged rum from Massachusetts. If you can’t get it, use a darker, barrel-aged rum.
Vietnamese Coriander is not like regular coriander/cilantro. It has broad, flat leaves and a smoky flavor. I’d recommend leaving this out if you can’t get it.
Lemongrass is lemongrass and is pretty widely available.
Dolin’s is a French white vermouth. Any dry vermouth will do if you can’t get this.
Cardamaro is an amaro made with carduni. If you can’t get it, try a different amaro. It won’t be exactly the same but close. I’m thinking Averna or Ramazzotti would be fine, something sweeter and less herby.
I don’t think you’re going to be able to replicate Snap with anything else. You can buy it online here.
Cocktail Kingdom Wormwood Bitters can be purchased on the Cocktail Kingdom Website. If not, use whatever bitters you have available, although I would not recommend a fruit flavor.

Mirrored from Nommable!.

teaberryblue: (Default)

Cocktail Recipe: The Old City
Recipe Type: Cocktail
Author: Tea
Prep time: 3 mins
Total time: 3 mins
Serves: 1
Plums everywhere!
Ingredients
  • 2 oz Catoctin Creek Gin
  • 1/2 oz Averell Damson Gin Liqueur
  • 1/2 oz Thatcher’s Elderflower Liqueur
  • 1/2 Tb honey
  • 1/4 oz Tenneyson Absinthe
  • 1 umeboshi
Instructions
  1. Add the gin, both liqueurs, the honey and the umeboshi to a pitcher or glass with ice.
  2. Stir it well, until most of the honey is dissolved
  3. Coat one chilled cocktail glass with Tenneyson
  4. Strain cocktail into glass
  5. Add umeboshi (it should now be coated in honey)
  6. Add bitters
  7. dash Fee Bros Plum Bitters

 

Notes:
–Catoctin Creek is a small batch gin and not available everywhere. If you can’t get it, I’d recommend using Berkshire Mountain Distillers’ Ethereal Gin, which is also not the easiest to get. After that, maybe look for Martin Miller’s, Death’s Door, Comb 9, or New Amsterdam, or ask at your liquor store for something a littler sweeter and more floral than a typical London Dry.
–Averell Damson Gin Liqueur is a gin liqueur made with damson plums. If you can’t find this, substitute a sloe gin. I like The Bitter Truth’s sloe gin, or Plymouth.
–Thatcher’s Elderflower liqueur is just that. If you can’t find it, try St. Germain, but use half the St. Germain.
–Honey comes from bees. You should be able to find that.
–Tenneyson is a lovely white absinthe that is now as anise-y as some absinthes. It has some nice juniper and pepper to it. I would recommend finding another white absinthe (not green absinthe!) or leaving this out.
–Umeboshi are dried pickled ume fruits, which are like a cross between an apricot and a plum. You can get these at an East Asian food market. If you can’t find these, use a pickled or brandied cherry, as our dried apricots are nothing like this.
–Fee Bros’ Plum Bitters is not too difficult to find, but may be a challenge. I recommend using another fruit bitters in its place– Fee Bros’ Rhubarb tends to be more ubiquitous than the plum.

I have another cocktail recipe, the rose-flavored Montague up on Nommable as well.

Mirrored from Nommable!.

teaberryblue: (Vector Me!)

Cocktail Recipe: The Old City
Recipe Type: Cocktail
Author: Tea
Prep time: 3 mins
Total time: 3 mins
Serves: 1
Plums everywhere!
Ingredients
  • 2 oz Catoctin Creek Gin
  • 1/2 oz Averell Damson Gin Liqueur
  • 1/2 oz Thatcher’s Elderflower Liqueur
  • 1/2 Tb honey
  • 1/4 oz Tenneyson Absinthe
  • 1 umeboshi
Instructions
  1. Add the gin, both liqueurs, the honey and the umeboshi to a pitcher or glass with ice.
  2. Stir it well, until most of the honey is dissolved
  3. Coat one chilled cocktail glass with Tenneyson
  4. Strain cocktail into glass
  5. Add umeboshi (it should now be coated in honey)
  6. Add bitters
  7. dash Fee Bros Plum Bitters

 

Notes:
–Catoctin Creek is a small batch gin and not available everywhere. If you can’t get it, I’d recommend using Berkshire Mountain Distillers’ Ethereal Gin, which is also not the easiest to get. After that, maybe look for Martin Miller’s, Death’s Door, Comb 9, or New Amsterdam, or ask at your liquor store for something a littler sweeter and more floral than a typical London Dry.
–Averell Damson Gin Liqueur is a gin liqueur made with damson plums. If you can’t find this, substitute a sloe gin. I like The Bitter Truth’s sloe gin, or Plymouth.
–Thatcher’s Elderflower liqueur is just that. If you can’t find it, try St. Germain, but use half the St. Germain.
–Honey comes from bees. You should be able to find that.
–Tenneyson is a lovely white absinthe that is now as anise-y as some absinthes. It has some nice juniper and pepper to it. I would recommend finding another white absinthe (not green absinthe!) or leaving this out.
–Umeboshi are dried pickled ume fruits, which are like a cross between an apricot and a plum. You can get these at an East Asian food market. If you can’t find these, use a pickled or brandied cherry, as our dried apricots are nothing like this.
–Fee Bros’ Plum Bitters is not too difficult to find, but may be a challenge. I recommend using another fruit bitters in its place– Fee Bros’ Rhubarb tends to be more ubiquitous than the plum.

I have another cocktail recipe, the rose-flavored Montague up on Nommable as well.

Mirrored from Nommable!.

teaberryblue: (Default)



Cocktail Recipe: Basic Black


Recipe Type: Cocktail

Author: Tea

Prep time: 4 mins

Total time: 4 mins

Serves: 1

This drink uses Baladin Spuma Nera, which is a delicious Italian soda.

Ingredients


  • 2 oz Eagle Rare Bourbon

  • 1 oz Cointreau

  • 1/2 fresh ripe pluot

  • 4 basil leaves

  • Baladin's Spuma Nera

  • 1 dash Bittermen's Grapefruit Bitters


Instructions



  1. Tear pluot into small pieces and add to shaker with ice.

  2. Add bourbon, Cointrea, pluot, and basil

  3. Muddle well until pluot is nicely pulped

  4. Shake

  5. Strain into a rocks glass

  6. Top with Spuma Nera

  7. Add bitters







 

notes

Eagle Rare is relatively easy to find. If you cant find it, any quality bourbon will do. I recommend one on the drier side, like Woodford Reserve.
Cointreau is an orange liqueur that is very easy to find, but a touch pricey if you're jut starting out. If the price tag scares you, pick up a bottle of Citronge or even plain old Triple Sec.
Baladin's Spuma Nera is a soda that tastes like an amaro. It is likely to be hard to find. Try an Italian food store. If not, my recommendation would be to just add .5 oz of an amaro (probably Ramazzotti for this one) and use plain club soda.
Bittermen's Grapefruit Bitters might be tricky to find. Replace with any citrus-flavored bitters.


I posted another cocktail recipe on Nommable today! Read it here. It's a drink with vodka and apricot!
teaberryblue: (Default)



Cocktail Recipe: Basic Black


Recipe Type: Cocktail

Author: Tea

Prep time: 4 mins

Total time: 4 mins

Serves: 1

This drink uses Baladin Spuma Nera, which is a delicious Italian soda.

Ingredients


  • 2 oz Eagle Rare Bourbon

  • 1 oz Cointreau

  • 1/2 fresh ripe pluot

  • 4 basil leaves

  • Baladin's Spuma Nera

  • 1 dash Bittermen's Grapefruit Bitters


Instructions



  1. Tear pluot into small pieces and add to shaker with ice.

  2. Add bourbon, Cointrea, pluot, and basil

  3. Muddle well until pluot is nicely pulped

  4. Shake

  5. Strain into a rocks glass

  6. Top with Spuma Nera

  7. Add bitters







 

notes

Eagle Rare is relatively easy to find. If you cant find it, any quality bourbon will do. I recommend one on the drier side, like Woodford Reserve.
Cointreau is an orange liqueur that is very easy to find, but a touch pricey if you're jut starting out. If the price tag scares you, pick up a bottle of Citronge or even plain old Triple Sec.
Baladin's Spuma Nera is a soda that tastes like an amaro. It is likely to be hard to find. Try an Italian food store. If not, my recommendation would be to just add .5 oz of an amaro (probably Ramazzotti for this one) and use plain club soda.
Bittermen's Grapefruit Bitters might be tricky to find. Replace with any citrus-flavored bitters.


I posted another cocktail recipe on Nommable today! Read it here. It's a drink with vodka and apricot!
teaberryblue: (Default)



Cocktail Recipe: Basic Black


Recipe Type: Cocktail

Author: Tea

Prep time: 4 mins

Total time: 4 mins

Serves: 1

This drink uses Baladin Spuma Nera, which is a delicious Italian soda.

Ingredients


  • 2 oz Eagle Rare Bourbon

  • 1 oz Cointreau

  • 1/2 fresh ripe pluot

  • 4 basil leaves

  • Baladin's Spuma Nera

  • 1 dash Bittermen's Grapefruit Bitters


Instructions



  1. Tear pluot into small pieces and add to shaker with ice.

  2. Add bourbon, Cointrea, pluot, and basil

  3. Muddle well until pluot is nicely pulped

  4. Shake

  5. Strain into a rocks glass

  6. Top with Spuma Nera

  7. Add bitters







 

notes

Eagle Rare is relatively easy to find. If you cant find it, any quality bourbon will do. I recommend one on the drier side, like Woodford Reserve.
Cointreau is an orange liqueur that is very easy to find, but a touch pricey if you're jut starting out. If the price tag scares you, pick up a bottle of Citronge or even plain old Triple Sec.
Baladin's Spuma Nera is a soda that tastes like an amaro. It is likely to be hard to find. Try an Italian food store. If not, my recommendation would be to just add .5 oz of an amaro (probably Ramazzotti for this one) and use plain club soda.
Bittermen's Grapefruit Bitters might be tricky to find. Replace with any citrus-flavored bitters.


I posted another cocktail recipe on Nommable today! Read it here. It's a drink with vodka and apricot!
teaberryblue: (Vector Me!)

Cocktail Recipe: Basic Black
Recipe Type: Cocktail
Author: Tea
Prep time: 4 mins
Total time: 4 mins
Serves: 1
This drink uses Baladin Spuma Nera, which is a delicious Italian soda.
Ingredients
  • 2 oz Eagle Rare Bourbon
  • 1 oz Cointreau
  • 1/2 fresh ripe pluot
  • 4 basil leaves
  • Baladin’s Spuma Nera
  • 1 dash Bittermen’s Grapefruit Bitters
Instructions
  1. Tear pluot into small pieces and add to shaker with ice.
  2. Add bourbon, Cointrea, pluot, and basil
  3. Muddle well until pluot is nicely pulped
  4. Shake
  5. Strain into a rocks glass
  6. Top with Spuma Nera
  7. Add bitters

 

notes

Eagle Rare is relatively easy to find. If you cant find it, any quality bourbon will do. I recommend one on the drier side, like Woodford Reserve.
Cointreau is an orange liqueur that is very easy to find, but a touch pricey if you’re jut starting out. If the price tag scares you, pick up a bottle of Citronge or even plain old Triple Sec.
Baladin’s Spuma Nera is a soda that tastes like an amaro. It is likely to be hard to find. Try an Italian food store. If not, my recommendation would be to just add .5 oz of an amaro (probably Ramazzotti for this one) and use plain club soda.
Bittermen’s Grapefruit Bitters might be tricky to find. Replace with any citrus-flavored bitters.

I posted another cocktail recipe on Nommable today! Read it here. It’s a drink with vodka and apricot!

Mirrored from Nommable!.

teaberryblue: (Default)

Sonnet 111
Recipe Type: Cocktail
Author: Tea
Prep time: 2 mins
Cook time: 2 mins
Total time: 4 mins
Serves: 1
A light, bitter, and refreshing drink! I made this on the day it was too hot to think!
Ingredients
  • 1.5 oz Comb vodka
  • 1.5 oz Campari
  • 1/4 oz Branca Menta
  • 4 sprigs fresh sage
  • 1 Tb honey
Instructions
  1. Add all ingredients to a pitched or glass with ice.
  2. Muddle lightly just until sage leaves are bruised.
  3. Stir well.
  4. Pour into chilled old fashioned glass

 

Mirrored from Nommable!.

teaberryblue: (Vector Me!)

Sonnet 111
Recipe Type: Cocktail
Author: Tea
Prep time: 2 mins
Cook time: 2 mins
Total time: 4 mins
Serves: 1
A light, bitter, and refreshing drink! I made this on the day it was too hot to think!
Ingredients
  • 1.5 oz Comb vodka
  • 1.5 oz Campari
  • 1/4 oz Branca Menta
  • 4 sprigs fresh sage
  • 1 Tb honey
Instructions
  1. Add all ingredients to a pitched or glass with ice.
  2. Muddle lightly just until sage leaves are bruised.
  3. Stir well.
  4. Pour into chilled old fashioned glass

 

Mirrored from Nommable!.

teaberryblue: (Default)

I went to my friend Rina’s house on Thursday, planning on just helping her out with some stuff and then going out to dinner, but when I walked in, she asked if I’d make her a drink. Now, of COURSE I will make her a drink, all the time, as she’s one of my favorite cocktail guinea pigs, but I had all these neat little ingredients I had wanted to show off and I hadn’t brought any of them over. So I worked with what she had in the house. Which is not an unimpressive collection.

Her husband, Brendan, recently acquired a full set of syrups from the new syrup company, Royal Rose, which is in nearby Brooklyn. I had been itching to try them. They also had a bottle of Solerno Blood Orange Liqueur, which I ‘d heard good things about, but never had, and Cocktail Kingdom’s Wormwood Bitters. (Note: Cocktail Kingdom is one of my favorite places to buy bitters. They have lots of awesome small batch stuff that I haven’t found anywhere else).

We tried a little of the Solerno neat, and it was very, very sweet, sweeter than I expected. It tasted kind of like a melted popsicle, but with more depth to it. I’m not so sure I got ‘blood orange’ so much as a brighter orange-tangeriney flavor.

Here’s what I ended up making:

Cocktail Recipe: Sanguine Sunshine
Recipe Type: Cocktail
Author: Tea
Prep time: 2 mins
Total time: 2 mins
Serves: 1
This is bright and fruity with just a touch of bitterness to it, very simple to make!
Ingredients
  • 2.5 oz Bulleit bourbon
  • 1/2 oz Solerno blood orange liqueur
  • 1/2 oz Royal Rose raspberry syrup
  • 1 dash Cocktail Kingdom wormwood bitters
Instructions
  1. Add all ingredients but bitters to a shaker with ice, shake
  2. Strain into a chilled cocktail glass
  3. Add bitters, serve

Mirrored from Nommable!.

teaberryblue: (Vector Me!)

I went to my friend Rina’s house on Thursday, planning on just helping her out with some stuff and then going out to dinner, but when I walked in, she asked if I’d make her a drink. Now, of COURSE I will make her a drink, all the time, as she’s one of my favorite cocktail guinea pigs, but I had all these neat little ingredients I had wanted to show off and I hadn’t brought any of them over. So I worked with what she had in the house. Which is not an unimpressive collection.

Her husband, Brendan, recently acquired a full set of syrups from the new syrup company, Royal Rose, which is in nearby Brooklyn. I had been itching to try them. They also had a bottle of Solerno Blood Orange Liqueur, which I ‘d heard good things about, but never had, and Cocktail Kingdom’s Wormwood Bitters. (Note: Cocktail Kingdom is one of my favorite places to buy bitters. They have lots of awesome small batch stuff that I haven’t found anywhere else).

We tried a little of the Solerno neat, and it was very, very sweet, sweeter than I expected. It tasted kind of like a melted popsicle, but with more depth to it. I’m not so sure I got ‘blood orange’ so much as a brighter orange-tangeriney flavor.

Here’s what I ended up making:

Cocktail Recipe: Sanguine Sunshine
Recipe Type: Cocktail
Author: Tea
Prep time: 2 mins
Total time: 2 mins
Serves: 1
This is bright and fruity with just a touch of bitterness to it, very simple to make!
Ingredients
  • 2.5 oz Bulleit bourbon
  • 1/2 oz Solerno blood orange liqueur
  • 1/2 oz Royal Rose raspberry syrup
  • 1 dash Cocktail Kingdom wormwood bitters
Instructions
  1. Add all ingredients but bitters to a shaker with ice, shake
  2. Strain into a chilled cocktail glass
  3. Add bitters, serve

Mirrored from Nommable!.

teaberryblue: (Default)

I bought my mother a bottle of G’Vine Nouaison this week and we went through pretty much the whole bottle over the course of one weekend, which we rarely do because usually I make drinks with completely different ingredients every day, but this was just so good with herbs that I kept playing around with it.

There is also a special quiz question for you today: What do the names of all these drinks have in common?

1) Dig Ophelia

Ingredients
2.5 oz G’Vine Nouaison
.5 oz Bo Nardini Rue Grappa
.25 oz St. Germain
5 sprigs lavender
1 tsp honey
2 dashes Fee Bros Grapefruit Bitters

Instructions
Add gin, grappa, and lavender to shaker, muddle
Coat chilled cocktail glass with St. Germain
Add honey to shaker and shake
Strain into glass and add bitters

2) Citizen Charlotte

Ingredients
2.5 oz G’Vine Nouaison
.5 oz Etrog Citron Liqueur
.25 oz Dolin Dry Vermouth
1 Tb thyme
1/2 of a garlic scape

Instructions
Chop scape into 1/2″ chunks
Put all ingredients except vermouth in shaker, muddle
Coat cocktail glass with vermouth
Shake contents of shaker and strain into glass!

3) Dalton Trumbo

Note: I used wild black caps for this drink. If you can’t get black caps, regular raspberries are probably the best suitable replacement. Here’s a picture of black caps in case you live somewhere where wild berries are plentiful:

So that is what is in the drink!

Ingredients
3 oz G’Vine Nouaison
4 sprigs of oregano plus one for garnish
5 black caps plus 2 for garnis
1 tsp honey

Instructions
1) Put all ingredients in shaker, muddle until berries are well-crushed and gin is bright pink.
2) Shake and strain into chilled cocktail glass
3) Garnish with oregano and additional berries

Thank you to [info]gildedage who is my new official Drink Entitler Person.

Mirrored from Antagonia.net.

teaberryblue: (Default)

I bought my mother a bottle of G’Vine Nouaison this week and we went through pretty much the whole bottle over the course of one weekend, which we rarely do because usually I make drinks with completely different ingredients every day, but this was just so good with herbs that I kept playing around with it.

There is also a special quiz question for you today: What do the names of all these drinks have in common?

1) Dig Ophelia

Ingredients
2.5 oz G’Vine Nouaison
.5 oz Bo Nardini Rue Grappa
.25 oz St. Germain
5 sprigs lavender
1 tsp honey
2 dashes Fee Bros Grapefruit Bitters

Instructions
Add gin, grappa, and lavender to shaker, muddle
Coat chilled cocktail glass with St. Germain
Add honey to shaker and shake
Strain into glass and add bitters

2) Citizen Charlotte

Ingredients
2.5 oz G’Vine Nouaison
.5 oz Etrog Citron Liqueur
.25 oz Dolin Dry Vermouth
1 Tb thyme
1/2 of a garlic scape

Instructions
Chop scape into 1/2″ chunks
Put all ingredients except vermouth in shaker, muddle
Coat cocktail glass with vermouth
Shake contents of shaker and strain into glass!

3) Dalton Trumbo

Note: I used wild black caps for this drink. If you can’t get black caps, regular raspberries are probably the best suitable replacement. Here’s a picture of black caps in case you live somewhere where wild berries are plentiful:

So that is what is in the drink!

Ingredients
3 oz G’Vine Nouaison
4 sprigs of oregano plus one for garnish
5 black caps plus 2 for garnis
1 tsp honey

Instructions
1) Put all ingredients in shaker, muddle until berries are well-crushed and gin is bright pink.
2) Shake and strain into chilled cocktail glass
3) Garnish with oregano and additional berries

Thank you to [info]gildedage who is my new official Drink Entitler Person.

Mirrored from Antagonia.net.

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