Tag Archives: citrus

Wedding Cocktails!

As I mentioned in the previous post, I got recently got married. It was a lot of work, but totally worth it. Me being me, I wouldn’t throw any kind of party without a signature cocktail, or in this case, two. We knew we wanted a bourbon cocktail and a champagne cocktail.

The bourbon cocktail was fairly easy to decide on. After test-driving a couple different recipes, we settled on the Lady Shirley, with some slight modification, because, well, I just can’t ever seem to follow a recipe exactly. The recipe I found online gives you a pretty sweet little cocktail, which might be perfect for some, but here in the Savage-Liszanckie household we like our bourbon cocktails a little stronger. My recipe was more like: 2oz bourbon, 1/2oz grenadine, 1oz lemon juice (or about half a lemon if you’re squeezing them fresh), top with soda water.

We served them in mason jars. They were delicious.

We served them in mason jars. They were delicious.

The champagne cocktail took a little more experimentation to settle upon. Luckily we have plenty of willing guinea-pigs…er, friends, who very patiently drank the cocktails and gave me their opinions. Tough job, I know. What we ended up with was the Feathers McGraw, named after our favorite Wallace and Gromit character. The inspiration for this cocktail came from Martha Stewart, but of course I made a few changes. First, I made a mint-infused simple syrup. For the cocktail recipe, I upped the amount of Campari and Champagne, and lowered the amount of grapefruit juice and simple syrup. What can I say, Martha’s recipe just wasn’t boozy enough for me. Recipe for this one: 1oz Campari, 1/2oz mint simple syrup, fill glass 3/4 full with champagne (approx 4oz), top with a splash or two of grapefruit juice. The result is something like a grapefruit-y mimosa with a boozy Campari kick. Delicious!

The original Feathers McGraw. Ours was just a tasty tribute.

The original Feathers McGraw. Ours was just a tasty tribute.

The great thing about both these cocktails is that you can easily make them by the pitcher for a party…or a wedding. Just keep the proportions the same and increase by the number of cocktails you want to make. I promise, your guests will be impressed. Happy mixing!

Advertisements

1 Comment

Filed under Cocktail Recipes

Tour De New York

The cocktail shaker in our apartment has bee less active this summer due to some extensive traveling (all domestic, rather than exotic I’m afraid). I did manage to finally get my hands on some lavender to make a simple syrup. The recipe and drink suggestions will follow shortly. While in New York last week, my fiance and I were treated to a tour of the Big Apple’s finest cocktail establishments, courtesy of our friend Ryan. As everyone knows, the key to a woman’s heart is a fancy cocktail (or maybe that’s just me), and these places definitely won me over.

First stop was the hotel bar at the Crosby Street Hotel, which had the most artistic decor of the evening, with a wall of lamps made out of telephones.

Hello? Is anybody there?

I had a lemongrass-pear bellini, which was nice enough, but I definitely had drink envy of Sarah’s mojito. Ryan ordered a tequila-based cocktail called “Peppers and Peach,” which looked amazing, but spicy drinks are not my thing. Nor is tequila really.  Too many shots of Jose Cuervo in college, I guess. The most interesting drink in this bar was Justin’s “Kentucky Julius,” which consisted of Buffalo Trace bourbon, Liquor 43, orange juice, egg white, cinnamon simple, Lagunitas IPA, nutmeg, with the Lagunitas IPA served as a shot inside the empty egg shell floating on top of the glass like a little boat. Unfortunately, the egg whites prevented me from trying it, but he assured me it was damn tasty.

Not our actual cocktails. We drank them too fast to get photos.

Next stop was the The Bourgeois Pig, famous for its plushy chaise lounges and champagne punch. I ordered the Bergamont Toddy, which had Earl Grey-infused Lillet Blanc, lemon, and honey. All I can say is that my next infusion will be vodka with Earl Grey tea in an attempt to recreate this cocktail at home. Our friends ordered one of the champagne punch bowls. I think it had blackberries in it? In any case, it was delicious, but dangerous. The menus says it serves 2-4, but if two people finished it off by themselves, it might not be pretty. It arrived in a giant metal bowl with a giant round ice cube floating in the middle and some dainty Victorian crystal mugs with which to scoop the punch out of the bowl.

This is not one of my friends, nor is this our actual punch bowl. The lighting was too dim for photos. Or maybe we just forgot. In any case, ours looked just like this one, if you substitute a smiling redhead for the smiling blonde girl.

Even with four of us helping, we closed down the bar and stumbled out of there. Not content to let the night end, however, because damnit, this is New York! Bars here close at 4am, and it was only a mere 2:30. So what if it was a Wednesday night, there had to be something open. Luckily Ryan was captaining the ship and lead us to a place called Employees Only, which will be reviewed in another post because, well, this one is already too long. I also realized that I skipped one from the beginning of the night. Until next time, dear readers.

Leave a comment

Filed under Cocktail Bars

Bourbon Infusion #1

Since this is my first post, I thought I’d start out with an infusion. When you bust out home-made infusions at parties or while hosting guests, it never ceases to amaze people. The oohs and aahs you get are great for the ego. Little do most people know, making the infusion is incredibly easy. The real art lies in coming up with interesting and delicious ingredient combinations. It takes a little experimenting, but it’s pretty tough to come up with something that doesn’t taste good, as long as you start with a liquor you already like to drink.

In my household, we are a bourbon family. We’ve also made a series of delicious, candy-infused vodka, but bourbon is our go-to for cocktails. My recent favorite is Samuel Grant. Why? Because it’s always on sale for cheap at the Safeway across the street. I recently found out that this is because it’s the house brand. Safeway makes its own booze, who knew?

The infusion I made is based on a recipe I found on Culinary Anthropologist, but I used less vanilla, and grapefruit zest instead of lemon and orange, mostly because I had some lovely organic grapefruits from Rainbow Grocery. Grapefruit is also my latest obsession as a cocktail ingredient. Put freshly squeezed grapefruit in any drink, and I defy you not to love it.

I started by putting the bourbon in a large bowl, in order to catch all the oils of grapefruity goodness that splatter with zesting. This proved a bit difficult later on for pouring, so next time I’d go with a wide-mouthed jar or pitcher instead. I cut open a fresh vanilla bean with a knife to expose the seeds, and zested two grapefruits with a vegetable peeler, over the bowl.

                               

Now you might be asking yourself, “Where in the heck do you get whole vanilla beans?” At least that’s what I was asking myself when I first found this recipe. The answer is Xanath , on Valencia St, which also makes dynamite ice cream…though nothing vegan as of yet. If you aren’t lucky enough to live in San Francisco like me, they also operate Saffron, which will ship them to you anywhere in the US.

After everything was in the bowl, I proceeded to pour it all into a mason jar. Mason jars are perfect for infusions, though the process of pouring, as aforementioned, was a bit messy, even with a funnel. Turns out, bowls are not so good for pouring liquid in an organized fashion. Live and learn. Life is all about experimentation! Make sure all the leftover bits of zest make it into the jar.

Once everything was in the jar, I added just a touch of honey, to take away some of the bitterness, in case I wasn’t as careful with the zesting as I should have been, and because of this math equation:  bourbon+honey=deliciousness. Math doesn’t lie people. Once it’s in the jar, you just store it in a dark-ish place, like a pantry, and shake it a couple of times a day for about a week. Mine will be ready on Sunday. The next post will feature whatever concoction I mix it up with. Happy infusing!

2 Comments

Filed under liquor infusions