Alright, here is the first of the recipes and of course I start with booze! This recipe I found on Saveur’s website. I thought it sounded amazing and it was! How can you go wrong with bourbon and cider? I make a similar version that involves bourbon, cider, and sparkling wine — very festive. Anyhoo, here’s what you’ll need:
- 2 oz. bourbon
- 1 oz. cider syrup
- strip of lemon zest
Combine bourbon and cider syrup over ice and stir. Twist the lemon zest to release the lemon oil and drop into the drink. Stir again and serve!
Notes — Cider syrup is essentially some cider that has been really boiled down. I started out with about 6 – 7 cups of cider and boiled it down to about a cup or a cup and a half. It maybe filled the syrup dispenser shown in the pics to about 80%. According to the recipe, you’ll need to boil it down gently for about 2 hours; mine took about 3. . . The bourbon that I used is from the Grand Traverse Distillery in Traverse City. I had gone up there for a vacation just before the summer tourist season started. I was absolutely floored by it! This was one of the places that I had definitely wanted to visit while up north and I was not disappointed. They only make some small batches and they only had a few bottles left when I was there. Luckily I had picked up a bottle for me and one as a gift. What’s nice is that they do their very best to use locally produced grains to make their spirits. I believe that everything is Michigan made, except for the bourbon — I think they need to get the barley from out-of-state. If I remember correctly, it is 70% corn, 20% rye, and 10% barley. I was familiar with their high quality vodkas and now they are working on making a gin and rum as well. I can’t wait to go back and see what else they’ve got and luckily they are building a tasting room in Novi, MI so I won’t have to drive up to Traverse City to get myself a taste!. . .
Hey y’all! I’ve had a weird week, and not in a good way. I had a weird interview followed by back-to-back days of unrelated volleyball injuries. Huzzah! Well, watching this video made me feel better. It is fall and if you remember my post from a couple of weeks back, it is time for Pumpkin-Spice everything! This video shows how some people might feel about that. And yes, I did post this on Facebook yesterday, but I liked it so much I wanted to share it here.
Here’s one of those “lost posts” that I had mentioned before. This was originally scheduled to go out last year so it may be a little bit dated. But it’s still applicable since students are coming back into town and the coffee shops are going to be even more packed. Anyhoo, these are a couple of my favorites.
Just a quick post here. The site Serious Eats just did a spotlight a few weeks ago on where you can get some good coffee here in Michigan. And two out of the four selected just happen to be in town! I happen to love both of these places for two completely different reasons.
So let’s start out with one of my favorite hang outs — the Ugly Mug in Ypsilanti, MI. This place holds a special place in my heart because it was the first coffee house that I found when I first moved to the area that didn’t begin with a “Star” and end with a “Bucks”. But besides that fact, they brew a damn good cup of coffee. It’s a down-home, down-to-earth kinda place where they happen to roast beans on site — huzzah! It’s just a couple of blocks from Eastern Michigan University and is loved by locals and visitors alike. What’s great is that they also host a series of different events, ranging from workshops, to art shows, to tastings, to poetry readings. And if you are having some problems with your own home brewing equipment, staff will be more than willing to help you out as best as they can. Be sure to visit their Flickr account on their Links menu and check them out on Twitter.
The other local coffeehouse found in the fabulous Nickels Arcade landmark is Ann Arbor’s Comet Coffee. This place is relatively new, being around for a couple of years, and it has a completely different feel from the Ugly Mug. It has a modern, sparse feel which is set up in a small store front in the Arcade. What makes this place unique are the methods that they use to make their coffee. Each cup is brewed individually at specific temperatures, and what you get is one of the best cups of coffee around. The coffee isn’t brewed, but “pulled” through a porcelain cones into individual cups. Since everything is done on a individual basis, there is no risk of having a cup of coffee that has been sitting in a carafe for a few hours. Plus, following this method helps preserve some of the more subtle notes and flavors in each cup. And being literally across the street from the University of Michigan helps foster a strong following among students and faculty. But non-students, and even Spartans (Go State!) love this place 🙂
Now if you include Astro Coffee in Detroit, three out of the four coffeehouses featured are here in SE Michigan. Kudos to us! So if you’re ever in town, be sure to visit these local gems and get yourself a cup. And get yourself a t-shirt. And tell them I sent ya! And (as always) don’t forget to visit and like my Facebook pages for Daisy Cakes and Jereme’s Kitchen. Shameless self-promotion endures!
Notes — Since I first wrote this, I actually have gone to Astro Coffee in Corktown, Detroit. Amazing cup of coffee! And the pics of Comet Coffee I picked up from their Facebook page. I did double-check and get permission, but that was about a year ago so they probably don’t remember. At least I asked first!
It’s August and Summer is in full swing here in Michigan. Actually, with the weather we’ve been having here the past few weeks, it feels like Fall. Not that I mind the cooler temperatures; I’m just hope the mild summer is not going to translate into a brutal winter. But enough about that — nothing says summer quite like a nice boozy watermelon punch.
I did just have my summer shindig recently and made this again. I usually have 4 big get-togethers each year when I invite my close friends (actually I consider these guys to be family) and treat them to some free food and booze. Sure this explanation is a little simplistic, but y’all don’t need to get into my big bag of crazy when it comes to planning and prep. I actually don’t remember what else I made, other than stuff on the grill. But I did remember this! Making this concoction this time seemed a lot easier, but last time I was face down in my backyard all afternoon so who knows what my recollection can actually count for. And, of course, I could not find my old recipe no matter how much I looked around for it. So this is a whole new deal.
Now I really like this recipe. I didn’t think it was overly sweet and you could still pick up on all the ingredients. And if you are like me, you may just have a couple of portions of mint syrup just hanging out in the freezer for emergencies.
I did hollow out the watermelon and use it as a serving utensil, which is completely optional. I like the presentation. If you were interested in serving it this way but don’t know where to get a spigot like this, you could check out your local brewer’s supply shop. Here’s what you’ll need:
- 1 watermelon (medium-sized, I guess. Use the pictures as a reference)
- 1/2 – 1 c. vodka
- 1 c. cachaça
- 1 1/2 c. rum (I used a dark 8-year-old rum)
- 4 oz. Midori
- 6 limes, juiced
- 2 c. mint syrup
1. Take your watermelon and see if it’s able to stand on its end. If not, just cut off a small slice to level it off, making sure not to expose any of the inner flesh.
2. Cut off the top couple of inches of the watermelon to expose some of the red flesh inside (wow that sounds a little macabre). Using an ice cream scoop, start scooping out the fruit (berry?) and place it in a food processor. Pulse it in batches until smooth and run the purée through a fine sieve set over a large bowl.
3. In a large pitcher or jug, combine the vodka, cachaça, rum, Midori, lime juice, and mint syrup. Stir to blend.
4. Add the strained watermelon juice and stir to combine. You can refrigerate this overnight, just be sure to mix it before hand.
5. Pour yourself a little happy. Add some ice if you like!
Notes — you may want to run the watermelon through a very fine sieve. you could just line a sieve with some paper towel, but that sounds like a long process. . . if you cut off too much on the bottom to level the watermelon, it’s not the end of the world. just be sure not to hollow out the watermelon too much or you will have a boozy, leaky mess on your hands. . . also, be careful not to take out too much of the pulp (is that the right term?). if you are overzealous with your scraping, the hollowed out shell might crack and there’s another boozy, leaky mess. . .
On this day (April 10th) way back in 1933, the great state of Michigan became the first state in the union to repeal prohibition — huzzah! Yup, Michigan became the first state to ratify the 21st amendment, which overturned the 18th amendment — that’s the one that made booze illegal. In your face Wisconsin!!! They were the second state to do it, but there’s still a little bad blood over here for them trying to call themselves the “Mitten State” a few months back. At least both travel boards worked together to use the controversy to help a good cause.
But I digress. . . back to the end of prohibition. Historians estimate that about 75% of alcohol consumed in the States during prohibition came through Detroit. Right across the border, Ontario went dry but Canada didn’t ban the manufacture of alcohol for export. Put that all together, and you can see how Michigan became Booze Central for the country.
I, for one, love the end of prohibition. If you’re a regular reader, it should come to no surprise. But here is how I intend to celebrate — with a Ginger Lime Martini! Sure it’s 10 o’clock in the morning, but what else am I going to do today?
This is taken from Eve Aronoff’s book which was part of my blogiversary give-away (I did pick the winner BTW). Consider this a preview for those who didn’t win the book. Maybe you’ll see it a bookstore near you; hopefully you’ll pick it up! Now I absolutely love these, and I may have had more than my fair share at that wedding reception I was talking about a couple of posts ago 🙂 I just can’t say stop when there’s ginger and lime involved. . . and vodka, don’t forget the vodka. Here’s what you need:
- 1 oz. fresh lime juice
- 1/2 t. grated fresh ginger
- 1 T, plus 1 t simple syrup
- 2 oz. vodka
- 1 T chopped crystallized ginger
1. Combine the lime juice and the ginger and let sit for at least an hour.
2. In a cocktail shaker combine lime juice, ginger, simple syrup, and vodka with ice and shake vigorously.
3. Pour into a martini glass and garnish with the crystallized ginger (I was fresh out so I didn’t add that last bit)
Notes — The color may be a little off from what y’all get. The vodka that I use has some Bison Grass in it and the grass gives it a greenish hue.
It’s Valentine’s Day and I’m sick again. So I’m here on the sofa drinking tea and watching Martha Stewart. And for whatever reason I start thinking to myself, “Waterlily, we certainly have a lot of Pisco.” Now what else can you do with Pisco that isn’t a Pisco Sour? If you don’t know, Pisco is essentially a brandy made from grapes that is particular to Chile and Peru. Kinda like champagne, there is debate about what can be called pisco, depending on the origin of the grapes. According to Chilean law, for a spirit to be called pisco, it must be made from muscat grapes from particular regions of Chile (regions 3 and 4 to be exact). Anything else will not be recognized as pisco. Of course, don’t tell that to any Peruvians since there is an actual town called Pisco, which is the origin of the brandy.
After a trip through the kitchen, I came up with some rhubarb syrup, pisco, cognac, rum, and lime juice. What I can up with is kinda like a Sidecar. And since it’s Valentine’s Day, I christen this drink the Rhisco Kiss. Here’s what you need:
- 2 oz. Pisco
- 2 oz. Rhubarb syrup
- 1 oz. brandy
- 1 oz. rum
- juice of 1/2 lime
Line the rim of a martini glass with some sugar. Shake all ingredients in a cocktail shaker to combine. Strain into the glass and drink up!
Notes — I get a lot of my booze know-how from drinking experience and from the program Three Sheets. It aired on the Mojo network a few years ago, and after that network went belly up, it made the rounds on several other channels. I lost track of it after that, but what I liked about the show was that you got a chance to actually learn about different cultures, traditions, and the booze that they drink. I’ve seen a couple of newer versions of the program, but they focus more on drinking than on culture. I haven’t been as enamored about those shows as I am with Three Sheets. If you get a chance check them out. It’s on Hulu and YouTube and the like. I’ll post a video of the Chilean show on my Facebook page, so go visit me there and like my page. I’m up to five likes now!
Alright, so this idea might be due to too much booze. Or too little booze. Whatever the case, it’s not the exact amount of booze that I needed. But I started thinking that after the holidaze, sometimes you have just had your fill of pastries, and sweets, and candy, and — well, you get the picture. So I think this is what brought this recipe about. That, plus booze.
I’m sure some folks have thought about something like this. Whether it be some hazy lapse of judgement, or hunger, or boredom, or you might just be reminiscing about the “Super Bass-o-matic ’76“, or maybe you just got a blender for Christmas and are just looking for stuff to pulverize. . . or all of the above. To me, coming up with something like this isn’t too weird. For example, I’ve made “cake soup” before — that’s where you mash up some slightly melted ice cream and a slice of cake together (don’t judge!). After my post on Cheez-its and Rum, are you surprised?
So again, this isn’t all that scientific. I had a couple of slices of my Apple-Rhubarb-Ginger Pie, some milk, and I added some yogurt and oatmeal to make it healthy. . . at least healthier. . . or rather, less unhealthy. Here’s what you need:
- 2 slices of pie, whatever you have around is fine
- 2 c. milk
- 1 1/2 c. yogurt
- 2 T. steel-cut oats
Place the oats in the blender and blend until fine. Add the rest of the ingredients and blend until smooth. You can adjust as you see fit. A little kiss of bourbon is nice in this, but then again, when isn’t it 🙂
This is one of several “holiday menu” installments, so brace yourselves! Alright, so let’s start the holidays off right with some eggnog. The recipe that I’ve been using for the past couple of years has been adapted from Martha Stewart. Now I was looking on her website a couple of weeks ago and I really couldn’t find the right recipe. I found one for her “Classic Eggnog” but the amount of booze seemed a lot lower than I remember; even if you made a double batch it still didn’t sound right. Luckily I found one on Food.com which was a lot closer to what I remember. Of course, I changed it a little — I changed it from 1/2 c. rum to a full cup because why would you just put 1/2 c. of rum into anything?
In addition to a nice large serving bowl, here’s what you need:
- 12 eggs, separated
- 1 1/2 c. superfine sugar
- 1 quart whole milk
- 1 1/2 quarts heavy cream
- 3 c. bourbon
- 2 c. cognac
- 1 c. dark rum
- freshly grated nutmeg
1. In a very large bowl, beat the egg yolks until thick and pale yellow. Gradually add sugar to the yolks, whisking to combine. Gradually whisk in the milk and 1 qt. of the cream. Now add your bourbon, rum, and cognac, stirring constantly. You can make this base of the eggnog a day or so in advance.
2. In the bowl of a mixer, beat the egg whites until stiff (you can add a little bit of sugar if you like). Gently fold that into the mixture.
3. Whip the remaining cream to soft peaks and dollop or fold into the mixture. Sprinkle with nutmeg and serve!
Notes — There is a caution at the bottom of the recipes that I found stating that “raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.” It’s probably a not to let pregnant women, babies, or young children to drink something this boozy!. . . supposedly this serves 24.
Peter Venkman, Camilla Parker Bowles, and a Tic-Tac. Sounds like the punchline to a bad joke. It could be, but it’s not. This is round 2 of my experimenting with my liquor cabinet and some sparkling wine. By this time in the “trials”, I am starting to get tipsy, so the names of these drinks might be a little weird, but I swear they made sense at the time. Now these names are not original, so hopefully they won’t cause any troubles. I’m not making any money off these things, so I guess it should be okay.
- 5 oz. sparkling wine
- 1 oz. Midori
Pour the Midori into a flute. Top off with the sparkling or champers. Now this one isn’t all that difficult to explain how we got to this name. Originally, I was going to call it a Romulan Ale (and yes I’m a big Star Trek nerd). Problem was that Romulan Ale is blue (if you follow any of the Trekkie lore). There is another Star Trek drink that is green called Aldebaran Whiskey, but that didn’t seem to fit at all. So what’s the next thing that popped into my head — Ghostbusters! The color is definitely that of Slimer, but I couldn’t call it Slime, so Peter Venkman seemed like the next logical choice.
- 5 oz. sparkling wine
- 1 oz. raspberry liquor
- dash of bitters
There was all that buzz about the royal wedding, I thought to myself that maybe I should make something that reflected all the hub-bub. Plus there was all that rioting in London, I think over an increase in fees for students and they attacked the car that was carrying Prince Charles and Camilla. Personally I don’t get the big deal over the hike in fees. Maybe it’s because tuition in this country is redonk — I gots $50,000 in student loans after 2 years of school. But I digress. . . the recipe is simple enough, but I added a dash of bitters. . . because I think Camilla has a dash of bitters herself.
- 4 oz. sparkling wine
- 1 oz. mint syrup
- 1 drop peppermint oil
This recipe packs a wallop. All because of the oil. I recommend closing your eyes when you drink this one. Or try it with your eyes open, then you’ll know what I mean.