tag:blogger.com,1999:blog-33264095304031705642024-03-13T21:39:14.240-04:00WJM BEVERAGEWhitney Munrohttp://www.blogger.com/profile/07709912518059734450noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-3326409530403170564.post-21892649161073987672016-09-19T23:12:00.001-04:002016-09-19T23:12:47.810-04:00MXMO ~ DRINK NERDY<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI0LnbQdWK-FMJ7Xw4fA7MFten9i8Y3Nu2oC2-f_oyPy60dV6MUjUDVgpz317yDcxQz368RLi5BSEg3MHKcMfVzDnUJxFXXCbV3xkHD9fKt3kFtDIKfYrP8W4zUNqWaXzFY9Clbsj0erGN/s1600/quibble+pants.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="363" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI0LnbQdWK-FMJ7Xw4fA7MFten9i8Y3Nu2oC2-f_oyPy60dV6MUjUDVgpz317yDcxQz368RLi5BSEg3MHKcMfVzDnUJxFXXCbV3xkHD9fKt3kFtDIKfYrP8W4zUNqWaXzFY9Clbsj0erGN/s640/quibble+pants.png" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I found this picture on <a href="http://www.equestriadaily.com/2016/07/stranger-than-fan-fiction-episode.html" target="_blank">Equestria Daily</a>, then I screen grabbed and edited. </td></tr>
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<span style="font-size: large;">The Back Story</span><br /><br style="font-size: medium; font-weight: normal;" /><span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">When I saw the tweet go out about this month's MXMO, Drink Nerdy, I knew I had to participate.</span></span></h3>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">In the last year, my four year old has exposed me to more geek culture than I actually care to admit. However, I will divulge that I went from having never seen a Star Wars film in its entirety, to having a deep knowledge of characters, weapons, story lines and I even came to have opinions about which I liked best. I have Pokemon Go, I know how to use it, Pikachu rides around on my shoulder and I can have an intelligible conversation about playing. I'm just a bit too old to have any personal attachment to the cards or games, so we're just getting started on the back story. OK, if I'm getting real with myself, it's not just because of my son, I read and loved all of the Harry Potter series and I read all of Game of Thrones. I even <a href="https://wjmbeverage.blogspot.ca/2015/01/mxmotiki-in-snow.html" target="_blank">wrote a recipe subtly dedicated to it</a>...but you'd have to be a real nerd to get it. So, it isn't really just my son, I have some pretty geeky tendencies of my own. And, clearly you do to. If you follow (or write) a blog that gathers up cocktail writing from other nerds, you're swimming in some deeply geeky water. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Nerd Geek Fan Culture</span></h3>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">What I do understand now that I hadn't before, is that there are fully flushed out layers upon layers in these worlds. And even though all of the geek-doms differ, they all have that in common, and it's what draws us in. It really hit home when I saw one of my favourite comedians, Patton Oswalt, talking about his daughter loving the ultra geek laden world of My Little Pony Friendship is Magic. Now the layers of this Meta tale really start to pile up. <br /></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">I may have failed to mention that I also really love comedy. I listen to comedy radio, watch the same stand up specials over and over, have one of those inexplicable Loius CK crushes, obsess over Comedians in Cars getting coffee...Alright, I see how it looks but I swear that's all. <br /></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Patton Oswalt, generally considered to be the <strike> King,</strike> (maybe a little more like Jon snow, not really a king but generally regarded as our, I mean THEIR leader) of the nerd-geek-fans, was talking about how he was too busy with his own geek worlds to get himself involved in his daughter's obsession with MLP FIM. He did so, while deftly revealing that he was actually a Brony. Yep, that's what they're called, Bronies, grown dudes (nerds) who love the world of the friendship ponies which operates on the same premise as all of the other geek-doms. It's a full world where every detail has been considered and coordinated. There are favourite characters, back stories, call-backs, continuing plot lines and villains, lots of super cool villains. My son and I are into it, really into it, nerd-geek-fan-Brony into it.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Well, not to long ago a new character appeared in the show. His name is Quibble Pants and he's a fanboy...voiced by Patton Oswalt!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">As my four year old would say, "my mind has binned blowed"! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZct3hetYLUXFBfWkf2PHS94qmCqySJkyx2bwO15pxGsz5VTXtn8G-1MF_spdO6jyZY6aDK9wyCaQ2kFTFVg_X5IlaHIinGFXki6xsoLR3SHZzIU4HoNWcaMBy2WmWhVf8GMMYzRlJMknE/s1600/goblet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZct3hetYLUXFBfWkf2PHS94qmCqySJkyx2bwO15pxGsz5VTXtn8G-1MF_spdO6jyZY6aDK9wyCaQ2kFTFVg_X5IlaHIinGFXki6xsoLR3SHZzIU4HoNWcaMBy2WmWhVf8GMMYzRlJMknE/s640/goblet.jpg" width="494" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">The Nerd Drink</span></h3>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">The episode is set at a comic-con type convention and Quibble Pants is there to debate the merits of his most beloved franchise, Daring D0, while having the ultimate fan experience. The king of nerd-geek-fans, plays a nerd-geek-fan on an episode about nerd-geek fans, I can't breathe.<br />During the episode, Quibble Pants and one of the mane characters from the show, stop for some refreshment, a nice cold Tiki drink. If ever I had a calling to create a recipe, this is it. I decided to add some more layers to this meta story by creating a real recipe for what's in the cup.</span><br /><br /><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFgq6iPK1Iz_eohT_7sYcdZMnhzgJVfI7HXquKAR-VI9F_of5OCKhTzf8oIt6Xrnj0kE8zn1Etu7nhgolp6wRPu5AqNJvB0QUp0TBo96uibhT_knkXmX5P29pY6PSfviRvP1iwlPdZQmwd/s1600/IMG_20160919_143828.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFgq6iPK1Iz_eohT_7sYcdZMnhzgJVfI7HXquKAR-VI9F_of5OCKhTzf8oIt6Xrnj0kE8zn1Etu7nhgolp6wRPu5AqNJvB0QUp0TBo96uibhT_knkXmX5P29pY6PSfviRvP1iwlPdZQmwd/s640/IMG_20160919_143828.jpg" width="467" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">It's well known that ponies drink apple cider, one of the ponies is even named Applejack and actually produces her own. Great start, it's apple season here. But, it's clear that they are enjoying a Tiki drink. I doubt there are a ton of apple orchards in the south pacific. It is usually safest when trying to fuse two disparate styles, to start with an established recipe and work from there. Trying to make two totally new elements and mash them together is much more difficult. So, I began with a Dark & Stormy, because yum. And, then I added some apple elements in the form of fresh apple and apple brandy. </span><br /><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Also, because these geek things are so much about the subtle yet authentic details, I hand painted a mug. The result is a fun, easy drink that works in or out of season, with or without the mug. It's more ingredients than I usually like to have in a home recipe but given the nature of the challenge I thought it was worth it. It would be fine to use a single rum, I combined these two because one is Canadian and has a good bite and the other is quite rich. Apples and Angostura bitters can be found anywhere as can ginger beer. I'll offer a caveat on this one, skip the temptation to add pie spices, the bitters are enough to tie all of the elements together without over powering it.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">The Griffon's Goblet</span></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Y5lqeaaG135HAzMQdoMungtjxIFDjGlK1MqboWQZBu94PKbAcA-TjzWsgfgT19rtiooTPmFYxueXwIhPDuPnqczDVqe7fkElcmXTCR82q2TOTMiVzjK_WIziPrgP05VQtWoRi0m1wrMi/s1600/inside.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Y5lqeaaG135HAzMQdoMungtjxIFDjGlK1MqboWQZBu94PKbAcA-TjzWsgfgT19rtiooTPmFYxueXwIhPDuPnqczDVqe7fkElcmXTCR82q2TOTMiVzjK_WIziPrgP05VQtWoRi0m1wrMi/s400/inside.jpg" width="221" /></a><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 oz El Dorado 5yr</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/2 oz Screech</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/2 oz Laird's Apple Brandy</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/2 oz fresh lime juice</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/4 oz simple syrup</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 tbsps grated apple ( a sweet/sour variety or substitute apple sauce)</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">3 drops angostura bitters</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 oz ginger beer</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br />Add all ingredients, excepting ginger beer, to a shaker. Fill 3/4 with cracked ice. Shake vigorously for at least 30 seconds. Double strain into a Tiki glass filled with crushed ice. Top with ginger beer. Garnish with apple wedge. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br />Thank you so much to <a href="http://www.theshrubberyllc.com/blog" target="_blank">The Shrubbery</a> for this awesome theme.<br /></span><br /><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">And of course a huge thanks to the wrangler!</span><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://mixologymonday.com/" target="_blank">MXMO</a></td></tr>
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<br /><br /><br />Whitney Munrohttp://www.blogger.com/profile/07709912518059734450noreply@blogger.com0tag:blogger.com,1999:blog-3326409530403170564.post-83194692098305641532015-05-18T21:11:00.000-04:002016-08-05T16:47:24.935-04:00MXMO ~ MANHATTAN<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMogRXOPV-beL_GgsQ1ave9W2xOBdnUVByfgF1j5UuU-9F-AD2cdvrpx82FHUbbiJLK_g3-Yonlk6Z2cjiTWWLXqcjUBh_6Ws2I4JjPGqaqjxfS7cAsgkB6aou_P4QCiSGH4Kp3wYvE5Rs/s1600/ny+9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMogRXOPV-beL_GgsQ1ave9W2xOBdnUVByfgF1j5UuU-9F-AD2cdvrpx82FHUbbiJLK_g3-Yonlk6Z2cjiTWWLXqcjUBh_6Ws2I4JjPGqaqjxfS7cAsgkB6aou_P4QCiSGH4Kp3wYvE5Rs/s640/ny+9.jpg" width="640" /></a></div>
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<span style="font-size: large;">Yes, more flowers!</span><br />
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<span style="font-size: large;">For the last two weeks Toronto has been obsessed with cherry blossoms. There is a beautiful bloom in High Park every year, from a donation of trees the city received from Japan fifty years ago. It's called Sukura Hanami and it clearly isn't new but there has been a palpable desperation for outdoor activity after the particularly long winter. Thousands of residents and tourists hit the park this year to view the blossoms and they were spectacular.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig2DCkzYVqURFBEUz46ABrcYy1DxHfJYABuguWfXS_VEpA4s0o-zfBFCv1N5ASJFs-TDa5P1TxDU4iX-EfKsYyO5PnyNhbthHMbMNPyaB7Tzd9dpxTKtwMG0NHNN2V2iNj2r14wizkSWXH/s1600/ny+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig2DCkzYVqURFBEUz46ABrcYy1DxHfJYABuguWfXS_VEpA4s0o-zfBFCv1N5ASJFs-TDa5P1TxDU4iX-EfKsYyO5PnyNhbthHMbMNPyaB7Tzd9dpxTKtwMG0NHNN2V2iNj2r14wizkSWXH/s640/ny+6.jpg" width="612" /></a></div>
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<span style="font-size: large;">I too have been caught up in it. As my interest in gardening has grown, I've become hyper aware of all the gardens around me. I've realized you don't have to be in High park to see the blossoms, they are in yards and other parks all over the city. Lucky for me, because you're really not supposed to take blossoms from the trees in High Park. A neighbor took pity on me after I explained my odd but very serious need for a small cluster.</span><br />
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<span style="font-size: large;">Don't worry, you won't need them to make the drink, I just couldn't bear the thought of not getting some for the garnish on my Cherry Manhattan. After mixing Japanese whisky with cherry liqueur and bitters, it only seemed right to catch the beauty of the season by adding the cherry blossom garnish. I think the theme and motivation for the combination of Japanese whiskey with the Cherry are fairly obvious. The Maraschino and dry vermouth are more closely related with the Brooklyn cocktail but I kept a portion of the sweet vermouth to bring it back to Manhattan. The subtle smoke of the whisky matches beautifully with the cherry. If you want to make this without having any Japanese whisky, stick with a light smoke and citrus style. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJtR7bPI01YxNontC0GcVzJeNToMLb4Wi3jfEOIe3L1Gbj9ZGDJ9dSktzj9I0j7trf3revCUFtSnr4Rhcp2Bqoly0fnF9u6-Cki5I5BOOSTbtILA419JxwphH6S8RjFtPoS3y_vFJqmRT4/s1600/ny+10.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJtR7bPI01YxNontC0GcVzJeNToMLb4Wi3jfEOIe3L1Gbj9ZGDJ9dSktzj9I0j7trf3revCUFtSnr4Rhcp2Bqoly0fnF9u6-Cki5I5BOOSTbtILA419JxwphH6S8RjFtPoS3y_vFJqmRT4/s640/ny+10.jpg" width="408" /></a><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Sakura </b></span><br />
<span style="font-size: large;">1 1/2 oz The Hakushu 12 yr</span><br />
<span style="font-size: large;">1/2 oz sweet Vermouth</span><br />
<span style="font-size: large;">1/2 oz dry vermouth</span><br />
<span style="font-size: large;">1/4 oz Maraschino Liqueur</span><br />
<span style="font-size: large;">3 drops Cherry bitters (Fee Brother's)</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Method</b></span><br />
<span style="font-size: large;">Add all ingredients to a mixing glass 3/4 filled with cracked ice. Stir to chill, strain into chilled glass. Optional to strain over ice. </span><br />
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<a href="http://mixologymonday.com/" target="_blank"><img border="0" src="http://www.cocktailchronicles.com/images/mxmologo.gif" /></a> <span style="font-size: large;">Always fun to participate in MxMo. </span><br />
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<span style="font-size: large;">Thank you so much to our leader for hosting. That <a href="http://cocktailvirgin.blogspot.ca/2015/05/mixology-monday-announcement.html" target="_blank"><strike>Virgin </strike>Slut </a>keeps it all going. Here's the <a href="http://cocktailvirgin.blogspot.ca/2015/05/mixology-monday-ill-take-manhattan-wrap.html" target="_blank">roundup </a>of what everyone created.</span>Whitney Munrohttp://www.blogger.com/profile/07709912518059734450noreply@blogger.com1tag:blogger.com,1999:blog-3326409530403170564.post-25924968865700840002015-05-15T13:32:00.000-04:002016-08-05T16:48:12.657-04:00DIY Crème de Violette<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjckzevtSaOdIU-b1VO87i1nI0llATTpS-p2H634iDgz1spm4j02aUr09T5hjSwekcW0eHWlK2dEtTv_UTGVeLOwo2i7p9FG3FW-04evehFAK7Nn50rGXlAJX5R-JXNPJqAY-bEsYaJhNXw/s1600/violet+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjckzevtSaOdIU-b1VO87i1nI0llATTpS-p2H634iDgz1spm4j02aUr09T5hjSwekcW0eHWlK2dEtTv_UTGVeLOwo2i7p9FG3FW-04evehFAK7Nn50rGXlAJX5R-JXNPJqAY-bEsYaJhNXw/s640/violet+5.jpg" width="360" /></a></div>
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<span style="font-size: large;">Spring is here and so is the first wave of fresh ingredients.</span><br />
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<span style="font-size: large;">Homemade violet liqueur can be made right now and for the next week or two in Ontario. </span><br />
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<span style="font-size: large;">But don't do it!</span><br />
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<span style="font-size: large;">This might look tempting but you should not make this recipe.</span><br />
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<span style="font-size: large;">If you live in a part of the world where you can purchase violet liqueur or even a violet syrup, do that. </span><br />
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<span style="font-size: large;">Seriously, this is one for the folks in Ontario or other places in the world where it isn't available for purchase. It is insane to try to collect eleventy hundred pounds of flowers to make a cup of liqueur. But for people who love it and aren't able to buy it, this is one way to get the flavour at home. You can also buy candied or dry violets, the rest of the recipe will remain the same.</span><br />
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<span style="font-size: large;">I've been waiting a year to post this after having missed the violets last year by a week. Then it almost happened again. A while a ago I wrote about having a <a href="http://tipicularfixins.blogspot.ca/2014/09/do-you-have-friend-whos-just-better-at.html" target="_blank">friend that gifts me amazing things from her garden. </a>This time it was a huge whack of fresh violets, that she spent a day picking and delivered right to my door. I then set about ruining them. I spent the rest of the week feeling terrible that I wasted my friend's time and effort and trying to figure out how to get more violets.</span><br />
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<span style="font-size: large;">I was wavering between giving up and giving in to theft, my neighborhood is full of violets right now. Every garden and lawn seemed to have them but mine, until today. This morning a patch bloomed on the far side of the house and I set to work gathering the flowers and carefully removing them from their stems. (I also have my eye on the all of the fruit blossoms around and I'm not yet fully resolved to stay within my moral boundaries...)</span><br />
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<span style="font-size: large;">The violet petals need to be preserved in vodka right away to protect the flavour and freshness. After they steep, an equal part of simple syrup is added and that's it. It is actually a very simple recipe, it's the timing and delicate care of the flowers that is somewhat tricky.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSSTPyK-fOk5slCoC2rTG_243phbyavEWYkoEUl7Cp2propyHmC1iCZclrLW1_JhyvmN8p_HKkZO4HWovAi-jHLrcsNpxRu6aDMwK82SIN5LXZHeYqpsTnYEhmpD3Xeunk3eakbrqxDgpK/s1600/violet+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSSTPyK-fOk5slCoC2rTG_243phbyavEWYkoEUl7Cp2propyHmC1iCZclrLW1_JhyvmN8p_HKkZO4HWovAi-jHLrcsNpxRu6aDMwK82SIN5LXZHeYqpsTnYEhmpD3Xeunk3eakbrqxDgpK/s640/violet+7.jpg" width="390" /></a></div>
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<span style="font-size: large;">If you're unsure because you've never had it, ask yourself this; Do you like Thrills gum? If like me you are compelled to purchase it every time you see it because you can never get it enough, then this will be worth it. If you are among those to whom violet chicle tastes like soap, perhaps you'll want to try this week's cocktail without any Violette or substitute with a floral liqueur you prefer, something like the elderflower in St. Germain. I hold no judgement for the haters. If you asked me to make a liqueur with lavender, I might die. Just the thought of it makes my stomach churn and my head ache. Use ingredients and flavours you like, as you would when you're cooking, you'll have a much higher rate of success.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtgmiDiVTkkIDY6O9cvgI1MMvbman6rrRZAOqtpDMG6KW0j9sqZnYbpnBt2siQJixFKhJ7djVpaZlN4rKnAyrNbgIg_EUm0Tf7jXSc0OpKeJbM-9zJePnLhsfYkoZQLyoqwetPUCaDRARM/s1600/viots+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtgmiDiVTkkIDY6O9cvgI1MMvbman6rrRZAOqtpDMG6KW0j9sqZnYbpnBt2siQJixFKhJ7djVpaZlN4rKnAyrNbgIg_EUm0Tf7jXSc0OpKeJbM-9zJePnLhsfYkoZQLyoqwetPUCaDRARM/s400/viots+4.jpg" width="266" /></a></div>
<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">The Porter</span></b><br />
<span style="font-size: large;">1 1/2 oz gin</span><br />
<span style="font-size: large;">1/4 oz Creme de Violette*</span><br />
<span style="font-size: large;">1/4 oz Maraschino liqueur</span><br />
<span style="font-size: large;">1/2 oz fresh lemon juice</span><br />
<span style="font-size: large;">1/2 oz egg white</span><br />
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<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Method</span></b><br />
<span style="font-size: large;">Add all ingredients to shaker, fill 3/4 with cracked ice. Shake vigorously for no less than 30 seconds. Stain into chilled Coupette. Garnish with fresh violets or a cherry.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV3DFhkri0tS7sBo27-bessljuGucQzyTV4vp9t_Df-oNXsdOChqlgiSADZx6YitVBsi-H7GgCUnhdPQwXrfswqbjD8Xt5m6A1pRfyiKxMtu5DNyWjdihXwn_2Wvm-bGzuOlKNubzzPi06/s1600/violet+mason.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV3DFhkri0tS7sBo27-bessljuGucQzyTV4vp9t_Df-oNXsdOChqlgiSADZx6YitVBsi-H7GgCUnhdPQwXrfswqbjD8Xt5m6A1pRfyiKxMtu5DNyWjdihXwn_2Wvm-bGzuOlKNubzzPi06/s1600/violet+mason.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV3DFhkri0tS7sBo27-bessljuGucQzyTV4vp9t_Df-oNXsdOChqlgiSADZx6YitVBsi-H7GgCUnhdPQwXrfswqbjD8Xt5m6A1pRfyiKxMtu5DNyWjdihXwn_2Wvm-bGzuOlKNubzzPi06/s1600/violet+mason.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV3DFhkri0tS7sBo27-bessljuGucQzyTV4vp9t_Df-oNXsdOChqlgiSADZx6YitVBsi-H7GgCUnhdPQwXrfswqbjD8Xt5m6A1pRfyiKxMtu5DNyWjdihXwn_2Wvm-bGzuOlKNubzzPi06/s1600/violet+mason.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV3DFhkri0tS7sBo27-bessljuGucQzyTV4vp9t_Df-oNXsdOChqlgiSADZx6YitVBsi-H7GgCUnhdPQwXrfswqbjD8Xt5m6A1pRfyiKxMtu5DNyWjdihXwn_2Wvm-bGzuOlKNubzzPi06/s1600/violet+mason.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV3DFhkri0tS7sBo27-bessljuGucQzyTV4vp9t_Df-oNXsdOChqlgiSADZx6YitVBsi-H7GgCUnhdPQwXrfswqbjD8Xt5m6A1pRfyiKxMtu5DNyWjdihXwn_2Wvm-bGzuOlKNubzzPi06/s1600/violet+mason.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV3DFhkri0tS7sBo27-bessljuGucQzyTV4vp9t_Df-oNXsdOChqlgiSADZx6YitVBsi-H7GgCUnhdPQwXrfswqbjD8Xt5m6A1pRfyiKxMtu5DNyWjdihXwn_2Wvm-bGzuOlKNubzzPi06/s400/violet+mason.jpg" width="287" /></a></div>
<span style="font-size: large;">This cocktail is only a slight variation on a classic gin cocktail the Aviation.</span><br />
<span style="font-size: large;">I've added some egg white for texture and switched out the cherry garnish in favour of fresh violets. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>DIY Creme de Violette</b></span><br />
<span style="font-size: large;">2 C violet petals, no stems</span><br />
<span style="font-size: large;">1/2 C vodka, 40% abv or above</span><br />
<span style="font-size: large;">1/2 C <a href="http://ipicularfixins.blogspot.ca/2015/03/its-simple-syrup.html" target="_blank">simple syrup</a></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Method</b></span><br />
<span style="font-size: large;">Place petals in mason jar add vodka. Infuse for 8 hours. Add cool simple syrup, tighten lid, turn gently a few times. Let rest in fridge for 72 hours. Strain and return to jar, store in fridge. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Do you love a product that you just can't get where you live? Leave it in the comments and I might just be able to help you DIY.</i></span>Whitney Munrohttp://www.blogger.com/profile/07709912518059734450noreply@blogger.com1tag:blogger.com,1999:blog-3326409530403170564.post-87872302132130124172015-05-07T12:18:00.000-04:002016-08-05T16:48:50.038-04:00Niagara Food & Wine Expo ~ Barbados Rum Punch<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYW1c1K4e6qTUy9dfRynna7DLG-ipoc5JggjWAZyTak0RHouyXvkM8Q-4T7C1q03G0Dx-T3h1_HBbIwYi8Nl8LuqapnmrhvQ5L2wK1baaKaAd1IMtEz2VUJZuewaUesRMUXx6qln2C0kDM/s1600/Rum+Punch.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYW1c1K4e6qTUy9dfRynna7DLG-ipoc5JggjWAZyTak0RHouyXvkM8Q-4T7C1q03G0Dx-T3h1_HBbIwYi8Nl8LuqapnmrhvQ5L2wK1baaKaAd1IMtEz2VUJZuewaUesRMUXx6qln2C0kDM/s640/Rum+Punch.jpg" width="618" /></a></div>
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<span style="font-size: large;">Thank you to everyone who came out and stood in line to get a taste of Barbados.</span><br />
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<span style="font-size: large;">We had an amazing time at the show and were thrilled that we got such a great response. As promised, I'm posting the recipe for the Rum Punch and the simple syrup I used to make it.</span><br />
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<span style="font-size: large;">This is an easy drink to make in batches (it is meant to be a punch). Make it ahead, store in the fridge and pour over ice. This is a great patio drink to serve to guests all summer.</span><br />
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<span style="font-size: large;">A traditional Rum Punch follows the basic formula;</span><br />
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<span style="font-size: large;">One of sour</span><br />
<span style="font-size: large;">Two of sweet</span><br />
<span style="font-size: large;">Three of strong and</span><br />
<span style="font-size: large;">Four of weak.</span><br />
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<span style="font-size: large;">The weak in the poem was meant to be water. In our recipe this weekend, we livened things up with the addition of fresh juice. And, when I say fresh, I mean I stood and squeezed and squeezed and squeezed, roughly a million limes and oranges, give or take. I had to do a late night run all over Niagara Falls to try to procure more limes because I was purchasing the limit from every store. It was insane but the people's thirst must be satisfied. The real point is, since we're using juice and water, the recipe needs to be balanced for sweetness, the bitters and a good diluting shake will help with this.</span><br />
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<span style="font-size: large;">The first thing that must be done is to make the simple syrup.</span><br />
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<span style="font-size: large;">This is a steeped syrup which means that after the sugar and water come to the boil, the ingredients are added and the heat is turned off. Much like making a cup of tea, the flavours will infuse as they sit in the warm liquid. Once the syrup is cool, it can be strained and stored in the fridge, all summer.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhID8gvib65LI-Au_M0ZE4R3C7MxMoJN9mILbVin1y24Jt4SxelLYRIjlcW1L7FkGIkpCqApcJnAdyKut9UAK_P13GZdLxJxyMBRDMct3yjjMAO9cYXNedyfvNvLrwR3pAlX0ERvEH1hYyU/s1600/Spice+syrup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhID8gvib65LI-Au_M0ZE4R3C7MxMoJN9mILbVin1y24Jt4SxelLYRIjlcW1L7FkGIkpCqApcJnAdyKut9UAK_P13GZdLxJxyMBRDMct3yjjMAO9cYXNedyfvNvLrwR3pAlX0ERvEH1hYyU/s640/Spice+syrup.jpg" width="450" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Basic baking spices.</td></tr>
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<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Spiced Simple Syrup</span></b><br />
<span style="font-size: large;">1 C sugar</span><br />
<span style="font-size: large;">1 C water</span><br />
<span style="font-size: large;">2 cinnamon sticks (or 2 tsp)</span><br />
<span style="font-size: large;">6 whole cloves ( or 1/2 tsp ground)</span><br />
<span style="font-size: large;">1/2 tsp ground nutmeg</span><br />
<span style="font-size: large;">1/4 tsp ground allspice</span><br />
<span style="font-size: large;">1/4 tsp ground black pepper</span><br />
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<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Method</span></b><br />
<span style="font-size: large;">In a heavy bottom sauce pan, add sugar and water. Bring to the boil over medium heat. Add spices and remove from heat. Cover and steep until cool. Strain, discarding solids. Syrup will keep in fridge.</span><br />
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<span style="font-size: large;">As I mentioned above, when it come to juice, fresh is best so you'll need whole limes and oranges, if you can get a good pineapple as well, go for it. However, here in Ontario a good pineapple is hard to get, so I use prepared juice. Be sure it is 100% juice with no added sugar. Tetra boxes like the ones used by Ceres, Sunrype, etc are much better than cans.</span><br />
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<span style="font-size: large;">If you really want to recreate what we tasted this weekend, you'll want rum from <a href="http://barbados.org/index.html" target="_blank">Barbados. </a>It was the Mount Gay Eclipse. As I discussed with many of you and talked about at the seminar, it is completely sourced, distilled, aged and blended on the beautiful island of Barbados. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim6upoC5WXReqWdYsxVoGZaGftfgUXQZ-vdBFsf6W3NFWtJvoxtCJKgWN0YxWWWqdd4KFBHqoWNuNiQDg-G6n_TEnEH008W2TVqRUthcFO9ITOZyTDO1Lrhmk4_bBt4xOPnZHEmWHzuH1U/s1600/Rum+Punch+recipe.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim6upoC5WXReqWdYsxVoGZaGftfgUXQZ-vdBFsf6W3NFWtJvoxtCJKgWN0YxWWWqdd4KFBHqoWNuNiQDg-G6n_TEnEH008W2TVqRUthcFO9ITOZyTDO1Lrhmk4_bBt4xOPnZHEmWHzuH1U/s640/Rum+Punch+recipe.jpg" width="332" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's best served over ice for guests.<br />
I was gettin' all fancy here.</td></tr>
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<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Barbados Rum Punch</span></b><br />
<span style="font-size: large;">1/2 oz fresh lime juice</span><br />
<span style="font-size: large;">1 oz spiced simple syrup</span><br />
<span style="font-size: large;">1.5 oz Mount Gay Eclipse</span><br />
<span style="font-size: large;">1 oz fresh orange juice</span><br />
<span style="font-size: large;">2 oz pineapple juice</span><br />
<span style="font-size: large;">1 oz water</span><br />
<span style="font-size: large;">2 drops Angostura bitters</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Method</b></span><br />
<span style="font-size: large;">Add all ingredients to a shaker, fill 3/4 with cracked ice. Shake vigorously for 20 seconds, strain into an old fashioned glass filled with cracked ice. Garnish with fresh lime and orange peel.</span><br />
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<span style="font-size: large;">If you're a weekly reader you may notice that the recipe is out of order, it's meant to reflect the Rum Punch poem and proportions above.</span><br />
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<span style="font-size: large;">If you came out to see us last weekend, or you just love Rum Punch share your comments below.</span><br />
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<br />Whitney Munrohttp://www.blogger.com/profile/07709912518059734450noreply@blogger.com3tag:blogger.com,1999:blog-3326409530403170564.post-51290062127272768232015-04-26T20:10:00.001-04:002015-04-29T21:17:26.958-04:00MXMO ~ ROUND UP ~ DRINK OF SHAME<span style="font-size: large;"></span><br />
<span style="font-size: large;">You all have problems! </span><br />
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<span style="font-size: large;">Seriously, what is wrong with you people?</span> (see what I did there?)<br />
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<a href="http://mixologymonday.com/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img border="0" src="http://www.cocktailchronicles.com/images/mxmologo.gif" /></a><br />
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<span style="font-size: large;">We asked you to remix your drink of shame and it turned into the best therapy session ever! Letting go of shame can be very cathartic and I love how everyone turned that into a creative outlet. I'm really so glad that everyone felt like it was okay to explain the circumstances of their poor choices, it made for some very funny stuff.</span><br />
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<span style="font-size: large;">All of the attention to detail and history and ingredients and presentation and technique and unusual spirits and, and and...has stripped some of the ease out of new drink recipes. I like these remixed drinks because they balance modern mixology with a bit of silliness and fun!</span><br />
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<span style="font-size: large;">I can't thank everyone enough for participating. Wait until you see what everyone did. It was like watching an Oprah makeover show...for drink nerds.</span><br />
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<span style="font-size: large;">UPDATE: The links are all in the headers. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>First up was Marius at <a href="http://arcanepotions.blogspot.ro/2015/04/mxmo-drink-of-shame-ps-i-love-you.html" target="_blank">Arcane Potions</a></b></span></div>
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<tr><td style="text-align: center;"><img src="http://3.bp.blogspot.com/-GmF5b7_I76s/VSz3A4M4RcI/AAAAAAAAA_E/3oD26IMZgnI/s640/0-Ct-Barissimo-www.UrbanFeveR.ro%2B%5B23%5D.jpg" height="423" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: Georgia, Times New Roman, serif;">PS I Love You</span></b></td></tr>
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<span style="font-size: large;">This now delicate, dessert style drink was originally similar to a giant B52. Letting the bitterness step up to the sweetness transformed this previous hangover maker into a totally worth it, late night indulgence.</span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Next up, a first timer <a href="http://www.garnishblog.com/2015/04/mixology-monday-perfect-10.html" target="_blank">Garnish Girl. </a></span></b></div>
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<tr><td style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj20ecjFkGKBk99-Y0PoUzPh-vWGnFb78r3IFeq1Cc2uvyv_H0ju6A0tstCIDGofeHl3dCCn66EmrZ7Zvlt8LtWMTS_tpKDT3FrgnzI5lBKFYvQOHAdy6M0GC19bXbURzIqS9YfZm5lExP/s640/Perfect+10+2.jpg" height="426" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: Georgia, Times New Roman, serif;">Perfect 10</span></b></td></tr>
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<span style="font-size: large;">She wanted to change a 7 & 7. This isn't a thing in Canada, we do Rye & Ginger, but I can completely understand how it would have tasted and been served. This new version begs dreams of summer and the kind of easy (going) cocktail you serve on the deck to a good friend. Welcome to the herd.</span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">I'm already a huge fan of <a href="http://www.ginhound.com/2015/04/pink-cadillac.html" target="_blank">Ginhound</a>.</span></b></div>
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<tr><td style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik-fqxkCRrq4IlxNAIj9oFhEau7hZkBlNlLVpAfRwyRSnl8rhwmTaG8D6-O14YWDnyrUcqHO8Q24L5pssBNkSOm0kOHUZhYkoH-U7mVAn_shHzGfmJPq9i36UfHxxuTsu1qCWsyHbdvNI/s640/IMG_3027+(1).jpg" height="576" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: Georgia, Times New Roman, serif;">Pink Cadillac</span></b></td></tr>
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<span style="font-size: large;">But this made my week/life. First of all, just the idea of a Mexican themed bar in Copenhagen is more than I can handle. Second, she made her own "Malibu". Third, the shadow of the drink looks like an awesome dragon. As if that weren't enough it's pink because of homemade grenadine. Glorious.</span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><a href="http://forums.egullet.org/topic/148631-drinks-2014-part-2/page-19#entry2013310" target="_blank">Craig E</a> joined us from eGullet</span></b></div>
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<tr><td style="text-align: center;"><img alt="ougDCi0l.jpg" src="http://i.imgur.com/ougDCi0l.jpg" height="640" style="margin-left: auto; margin-right: auto;" width="506" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: Georgia, Times New Roman, serif;">Fourteen</span></b></td></tr>
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<span style="font-size: large;">He has also tired of the 7& 7 but in his world this is fixed with falernum and lemon oil. He also added some bitters for balance.</span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Also on eGullet was <a href="http://forums.egullet.org/topic/148631-drinks-2014-part-2/page-20#entry2013333" target="_blank">Chris Taylor</a></span></b></div>
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<tr><td style="text-align: center;"><img alt="DSC_0047_zpsreuj9hfz.jpg" src="http://img.photobucket.com/albums/v75/WormsAu/DSC_0047_zpsreuj9hfz.jpg" height="428" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: Georgia, Times New Roman, serif;">Entering a World of Pain</span></b></td></tr>
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<span style="font-size: large;">Canada and Australia have a fairly lax immigration system so I have quite a few Aussie's in my life. Never, has any of them mentioned that a Black Russian has Cola in it. Transforming it to something so elevated was unexpected but wonderful. Give this one a try, we probably all have these ingredients, or something similar, at home.</span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Brenda at <a href="https://deliciouscocktailtime.wordpress.com/2015/04/11/purple-prophet-cocktail/" target="_blank">DCT</a> decided to let the sweet reign.</span></b></div>
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<tr><td style="text-align: center;"><img height="480" src="https://deliciouscocktailtime.files.wordpress.com/2015/04/img_0844.jpg?w=1030" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: Georgia, Times New Roman, serif;">Purple Prophet</span></b></td></tr>
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<span style="font-size: large;">I have to agree with her, not just because we're both from Ontario but because sometimes a sweet drink is just delicious. And if that's not your flow, she leaves instructions for how to dial it back if need be.</span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">And then there was our faithful leader the <a href="http://ocktailvirgin.blogspot.ca/2015/04/red-death.html" target="_blank"><strike>Virgin</strike> Slut </a>himself.</span></b></div>
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<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: Georgia, Times New Roman, serif;">Red Death</span></b></td></tr>
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<span style="font-size: large;">Our wrangler, got really personal with this one. So much so that I was very concerned for a moment that his post was going to include instructions for boutique style, designer drink drugs. Like molecular mixology and Breaking Bad were going to collide. Luckily, he instead imparted to us Red Death! A mix of a Kamikaze and an Alabama Slammer, so pretty much the same thing... </span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><a href="http://homebargirl.com/2015/04/20/mxmo-santa-monica-sunrise/" target="_blank">Home Bar Girl</a> entrusted us with her secret love of the Tequila Sunrise.</span></b></div>
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<tr><td style="text-align: center;"><img alt="Santa-Monica-Sunrise-4" src="https://homebargirl.files.wordpress.com/2015/04/santa-monica-sunrise-4.jpg?w=676" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: Georgia, Times New Roman, serif;">The Santa Monica</span></b></td></tr>
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<span style="font-size: large;">Her new version the Santa Monica, boldly mixes Tequila and Campari for an unusual and very pretty update.</span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><a href="http://florian-tatsuhito.com/index.php#japanese-sweet-cocaine" target="_blank">Florian Tatsuhito</a> has captured my heart.</span></b></div>
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<tr><td style="text-align: center;"><img alt="IMG_1375-Edit-Edit" src="http://florian-tatsuhito.com/wp-content/uploads/2011/09/IMG_1375-Edit-Edit.jpg" height="416" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: Georgia, Times New Roman, serif;">Japanese Little Boy </span></b><br />
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<span style="font-size: large;">It would be difficult to accurately communicate the joy I felt over the next entry. I'm not saying anything else about the ingredients because I insist you go to his site. I don't know if it's outside the box for him, but it's way outside of whatever box I've been living in.</span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">If you like Pina Coladas head over to <a href="http://docelliott.net/2015/04/20/paradise-remembered/" target="_blank">Doc Elliot's</a></span></b></div>
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<tr><td style="text-align: center;"><img alt="Paradise Remembered Closeup" height="640" src="https://docelliottdotnet.files.wordpress.com/2015/04/paradise-remembered-closeup.jpg?w=526&h=600" style="margin-left: auto; margin-right: auto;" width="561" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: Georgia, Times New Roman, serif;">Paradise Remembered</span></b></td></tr>
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<span style="font-size: large;">I've decided to stop my persecution of coconut based on this drink. I can't believe it but I think this looks so good it may cure me of hating coconut. If you had a tough time with MxMo coconut, check this out.The recipe removes all hints of island bar shame.</span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Over on Tumblr Chris Hatch turned <a href="http://mindtron.tumblr.com/post/116963157665/shame-to-fame" target="_blank">Shame to Fame.</a></span></b></div>
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<tr><td style="text-align: center;"><img alt="image" src="http://40.media.tumblr.com/cda4790d3fdc3fb6402c2575576595cb/tumblr_inline_nn4wanlK8g1qajx3b_500.jpg" height="640" style="margin-left: auto; margin-right: auto;" width="479" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: Georgia, Times New Roman, serif;">Marvelous Punch</span></b></td></tr>
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<span style="font-size: large;">This is a remix from a Chinese restaurant that offered serious Tiki drinks before it was cool again. If you have an afternoon off, some friends to help you and no where to be the next day, check this out! It's a no shame, no holds barred, potent potable.</span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Over at <a href="http://southernash.com/2015/04/mxmo-xcvi-azure-avenger/" target="_blank">Southern Ash</a> things are getting out of hand.</span></b></div>
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<tr><td style="text-align: center;"><img alt="IMG_3224.JPG" src="http://southernash.com/wp-content/uploads/2015/04/IMG_3224-225x300.jpg" height="640" style="margin-left: auto; margin-right: auto;" width="480" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: Georgia, Times New Roman, serif;">Azure Avenger</span></b></td></tr>
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<span style="font-size: large;">If the thought of candied blueberries and the phrase "assertively tangy" doesn't grab you, all hope is lost. This one started out as a blue sport drink, seriously. This is everything I loved about this challenge.</span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Anyone like milkshakes? Head over to <a href="http://putneyfarm.com/2015/04/20/mixology-monday-xcvi-cocktail-the-five-dollar-milkshake/" target="_blank">Putney Farm</a>.</span></b></div>
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<tr><td style="text-align: center;"><img alt="bailey4" src="https://putneyfarm.files.wordpress.com/2015/04/bailey4.jpg?w=530&h=800" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: Georgia, Times New Roman, serif;">The Five Dollar Milkshake</span></b></td></tr>
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<span style="font-size: large;">They've made us the five dollar special and I can't wait to make my own. This is exactly the sort of drink that has become forbidden fruit and we've been saved. Hallelujah!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Over at S<a href="http://spiritedawaycocktails.com/2015/04/20/the-apple-tini-revisited-the-urbanite/" target="_blank">pirited Away Cocktails</a>, Hilary has taken a different tack.</b></span></div>
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<tr><td style="text-align: center;"><img alt="Cosmopolitan_RedBull_Urbanite" height="640" src="https://spiritedawaycocktails.files.wordpress.com/2015/04/cosmopolitan_redbull_urbanite.jpg?w=852&h=1278" style="margin-left: auto; margin-right: auto;" width="426" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: Georgia, Times New Roman, serif;">The Urbanite</span></b></td></tr>
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<span style="font-size: large;">She has shown us all how to let it be. Here she remakes a Cosmo, but rather than trying to fix it UP, puts the screws to it, with not one but two kinds of Red Bull.</span></div>
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<span style="font-size: large;">Very impressive, early adaption of Normcore for cocktails. Bonus, there's an Apple-tini too!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><a href="http://www.stacymarkow.com/2015/04/21/mxmo-xcvi-the-drink-of-shame/" target="_blank">Stacey Markow </a>does all of us a favour by remixing the Greyhound.</b></span></div>
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<tr><td style="text-align: center;"><img alt="Grapefruit Cocktail (2 of 2)" src="http://www.stacymarkow.com/wp-content/uploads/2015/04/Grapefruit-Cocktail-2-of-2.jpg" height="425" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: Georgia, Times New Roman, serif;">Gin & Grapefruit Fizz</span></b></td></tr>
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<span style="font-size: large;">Is anyone else a lover of all things grapefruit? This version livens up the simple rail drink. It now has depth and interest of flavour as well as a fuller texture. Also, I want to live in the world she creates on her site, so pretty.</span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Tiki is the answer to so many of life's questions. Just ask JFL at <a href="http://ratedrcocktails.com/2015/04/21/mxmo-xcvi-the-tahitian-sunset/" target="_blank">Rated R.</a></span></b></div>
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<tr><td style="text-align: center;"><img alt="11146252_10152707643917553_5400699753114386895_n" src="https://ratedrcocktails.files.wordpress.com/2015/04/11146252_10152707643917553_5400699753114386895_n.jpg?w=640" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: Georgia, Times New Roman, serif;">The Tahitian Sunset</span></b></td></tr>
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<span style="font-size: large;">This was a Tequila Sunrise. I have much respect for his divulging the truth on how this came to be his drink of choice. The new recipe is not the simple cocktail it started out being. Layered spirits (does anyone remember Ciclone?), sweet/acid balance and even some bitter, he meant business this month.</span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">The Cosmo, was very popular in its youth. With <a href="http://abarabove.com/recipe/the-grown-up-cosmopolitan/" target="_blank">A Bar Above</a> it's all grown up.</span></b></div>
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<tr><td style="text-align: center;"><img alt="P1 - Grown Up Cosmopolitan" src="http://www.abarabove.com/wp-content/uploads/2015/04/P1-Grown-Up-Cosmopolitan.jpg" height="400" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: Georgia, Times New Roman, serif;">The "Grown Up" Cosmopolitan</span></b></td></tr>
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<span style="font-size: large;">This recipe was subtly tweaked, giving us a sophisticated, modern upgrade. Gin? Yes, and something called pomegranate concentrate? I have never heard of it before but I sure wish we had it here. I'd make this in a heartbeat.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Want to <a href="http://cocktails.mattcain.com/2015/04/19/updated-white-russian/" target="_blank">Drink Something Completely different</a>?</b></span><br />
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<tr><td style="text-align: center;"><img alt="Updated White Russian" height="472" src="https://drinkscd.files.wordpress.com/2015/04/updated-white-russian.jpg?w=600&h=442" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: Georgia, Times New Roman, serif;">Updated White Russian</span></b></td></tr>
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<span style="font-size: large;">Matt is helping us all sleep a little better. One knowing this White Russian is so much better now, and two because spiced milk just sounds like the lead into the best, cozy sleep ever.</span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><a href="http://kitchen-shamanism.blogspot.se/2015/04/mxmo-xcvi-drink-of-shame-ragnar.html" target="_blank">Kitchen Shamanism</a> is putting all of us to shame. </span></b></div>
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<tr><td style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglqeJGp92qbdPOFRjCvUAZl89452n0G38dg5EmkdfSIOYNCOr3yXzfq0vTIPwp2C6dUlX3m5g4ZCxwFKOr-3ecGynp2kMJ0P3ZQAQrSVn97tairTUoQ1rOpQZpVrIU-6_ALdkthQ5NuA4D/s1600/ragnar-the-gentleman.png" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Ragnar the Gentleman</b></span></td></tr>
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<span style="font-family: inherit; font-size: large;">Two languages and the blog is beautiful, another great entry from a first timer. It's a remix on a sweet-sweet drink that had currant and a lemon lime soda. The final drink is lightly sour with a hint of cassis. Great pictures too!</span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">I knew that <a href="http://boozenerds.com/2015/04/19/mxmo-past-curfew/" target="_blank">Booze Nerds </a>would not let us down.</span></b></div>
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<tr><td style="text-align: center;"><img alt="IMG_20150419_183018" height="640" src="https://boozenerds.files.wordpress.com/2015/04/img_20150419_183018.jpg?w=468&h=600" style="margin-left: auto; margin-right: auto;" width="499" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Past Curfew</b><br /><br /><span style="font-size: large;">I don't know how they managed too keep it spirit forward with a Fuzzy Navel, but they did. Another one that I'm going to have try. I love peach and here you get it twice! </span></span></td></tr>
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Then there was<a href="https://giffardliqueursdeutschland.wordpress.com/2015/04/20/mxmo-drink-of-shame-hawaiian-lips-2-0/" target="_blank"> Jorg</a> at Giffar Deutschland I'm Sorry I missed this one, it's really fun.<br />
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<tr><td style="text-align: center;"><img alt="hawaiianlips20" height="640" src="https://giffardliqueursdeutschland.files.wordpress.com/2015/04/hawaiianlips20.png?w=504&h=600" style="margin-left: auto; margin-right: auto;" width="537" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hawaiian Lips 2.0<br /> </td></tr>
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This started out as a mish -mash "girl" drink that was supposed to be custom made for the special lady. It's been reformed and refined and is right on trend with liqueur making a comeback.<br />
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Last, there was <a href="http://www.tipicularfixins.blogspot.ca/2015/04/mxmo-drink-of-shame.html" target="_blank">my own confession</a>. I love(d) the Cape Cod.</span></b></div>
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<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: Georgia, Times New Roman, serif;">The New Brunswick</span></b></td></tr>
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<span style="font-size: large;">My New Brunswick is an adaptation of a Vodka & Cranberry, I even left the Vodka in it. Named after a province on the east coast, near-ish in the global sense (800 kms) to Cape Cod, Massachusetts. They have a similar climate and in late summer and early fall both produce massive quantities of Cranberries. </span></div>
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<span style="font-size: large;">Another big thank you to <a href="http://mixologymonday.com/" target="_blank">Mixology Monday</a> and everyone who participated. This was so fun.</span><br />
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<span style="font-size: large;">Let me know what you thought of all the shame!</span></div>
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Whitney Munrohttp://www.blogger.com/profile/07709912518059734450noreply@blogger.com1tag:blogger.com,1999:blog-3326409530403170564.post-17219229538096131282015-04-20T11:06:00.000-04:002016-08-05T16:50:02.431-04:00MXMO ~ DRINK OF SHAME<br />
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<span style="font-size: large;">Some hard truth, it was not easy to narrow this down to one.</span><br />
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<span style="font-size: large;">Yes, even when I choose the theme myself, I still find the challenges tough. </span></div>
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<span style="font-size: large;">This month after a year of participating in Mixology Monday I decided to try hosting one. I had read two articles back to back, this one by <a href="http://www.esquire.com/food-drink/drinks/a9916/the-misguided-return-of-the-crappy-drink-david-wondrich/" target="_blank">David Wondrich</a> and another by J<a href="http://www.foodrepublic.com/2015/03/04/crappy-return-misguided-mindset" target="_blank">effery Mongenthaler.</a> There was some debate between the mentor and mentee as to whether or not we should be reviving the old drinks or just leaving them to rot in the compost bin. I'm clearly in the revival camp. I've <a href="http://tipicularfixins.blogspot.ca/2014/08/fuzzy-navel-redux.html" target="_blank">done a few </a>over the last year and I'm all for <a href="http://tipicularfixins.blogspot.ca/2014/10/purple-jesusthe-second-coming.html" target="_blank">second chances </a>and shedding the shame.</span><br />
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<span style="font-size: large;">There have been several drinks that I'm guilty of loving despite their bottom shelf status, but none that I drank with as much pleasure as a Vodka & Cranberry. I believe it's more popularly known as a Cape Cod, but that would have added too much class to my order. No, I opted instead to shorten it to Vodka Cran and I think I can hear distant memories of myself saying, "I'm jus' gonna have Vodka Cran", like I was doing the bartender a favour. Imagine a lame 90's meme where I'm a cross between Brenda from 90210 and Ricky Lake, and I'm definitely wearing cranberry coloured, matte lipstick.</span><br />
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<span style="font-size: large;">I also have to admit that I love the drink so much that this is in fact the second time I'm remixing it. The first time was for a publication with a very diverse audience, they require the recipes to be as simple as possible. One of the reasons Mixology Monday is so useful, it forces you to think in a particular framework. The recipes I write for publication, often have specific parameters so it's very good practice. Part of my own mandate here on Tipicular is similar, I'm trying to connect home bartenders with modern mixology, so I try to keep it simple but educate as well. </span><br />
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<span style="font-size: large;">In order to remove all shame from this drink, I'm going to start with a cooked shrub, a great method to learn, that can be made with many fruits and is useful for adding acid balance to your drinks. A cranberry shrub is the perfect element for adding sweet, tart cranberry flavour while retaining the casual element of the drink.</span><br />
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<span style="font-size: large;">This hot method for making shrubs is fast but it needs to carefully watched. The sugar needs to dissolve, and the cranberries need to soften and run but cooking it for too long will overly thicken it and dull the flavours. These were frozen, fresh won't be available until October. Don't forget the salt and pepper. </span><br />
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<span style="font-size: large;">I wanted to retain the essence of the drink so the vodka was a must but I when I tried it with both a lime and a raisin vodka, neither worked. Sometimes less is more. The addition of some orange, a natural flavour match to cranberry and some aromatic bitters, bring this drink back to life. Also, perhaps due to age, I had to lighten the drink with soda. This is now a modern drink, perfect for a cottage weekend. Once pre-made, the shrub travels well and vodka is always an easy sell for the lake crowd. </span><br />
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<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">The New Brunswick</span></b><br />
<span style="font-family: inherit; font-size: large;">1 1/2 oz vodka</span><br />
<span style="font-family: inherit; font-size: large;">1/4 oz dry curaçao</span><br />
<span style="font-size: large;"><span style="font-family: inherit;">1 1/4 oz </span>Cranberry<span style="font-family: inherit;"> Shrub*</span></span><br />
<span style="font-size: large;">2 drops Peychaud's bitters</span><br />
<span style="font-size: large;">5 oz soda</span><br />
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<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Method</span></b><br />
<span style="font-size: large;">Add first four ingredients to a shaker, fill 3/4 with ice and shake to combine. Strain into a double old fashioned filled with cracked ice, top with soda. Garnish with frozen cranberries.</span><br />
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<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Cranberry Shrub</span></b><br />
<span style="font-size: large;">1 C cranberries</span><br />
<span style="font-size: large;">1 C sugar</span><br />
<span style="font-size: large;">1/2 C red wine vinegar</span><br />
<span style="font-size: large;">1/2 C white vinegar</span><br />
<span style="font-size: large;">s&p</span><br />
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<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Method</span></b><br />
<span style="font-size: large;">Add all ingredients to a heavy bottom sauce pan. Over medium heat, bring to the boil, reduce heat and simmer gently for 10 mins or until berries burst when stirred. Remove from heat, cool and strain. Shelf stable.</span><br />
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<span style="font-size: large;">A huge Thanks to <a href="http://mixologymonday.com/" target="_blank">Mixology Monday</a>, this was so much fun. (The posts are staring to come in, and they are awesome!)</span><br />
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<span style="font-size: large;">Most important is the <a href="http://cocktailvirgin.blogspot.ca/" target="_blank"><strike>virgin </strike> slut</a> behind the party, Thank you Fred!</span><br />
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<span style="font-size: large;">Do you have shameful drink secret? Let me know in the comments below. Maybe I can help!</span><br />
<br />Whitney Munrohttp://www.blogger.com/profile/07709912518059734450noreply@blogger.com0tag:blogger.com,1999:blog-3326409530403170564.post-15950942058269813012015-04-16T10:15:00.001-04:002015-04-16T10:27:02.727-04:00A PASSION FOR PASSIONIt's no secret that we love a good trend in Toronto.<br />
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I've recently been obsessing for the first time ever, over a tropical fruit.<br />
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Passion fruit and all of its tangy goodness.<br />
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Turns out, I'm not the only one. I keep seeing it in drink recipes everywhere. There's no point in trying to claim ownership over a trend or its birth in this city. I can at least attest to the fact that when the love affair started it felt organic. I did not realize I was following a trend. I really wanted burgers and bitter beer in 2009, I was genuinely craving tacos in 2011 and I've even gotten down with kale lately.<br />
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I was also on board when everyone here lost their s#*t because we all new that Loblaws (a Canadian grocery chain) had been selling croissant/donut hybrids long before the American one that became such a famous food trend. There was outrage here. Outrage! (well, Canadian outrage so nobody said anything, but we all knew...)<br />
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My point was supposed to be that we have a weakness for trends and that weakness has fallen on the passion fruit. If you haven't been seeing it yet, now that you've read this you're going to start noticing it everywhere. The trend is on.<br />
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<tr><td style="text-align: center;"><img alt="Passion fruit" src="http://wpmedia.o.canada.com/2013/06/fotolia_37016602_subscription_monthly_660.jpg?w=660" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 20px; text-align: start; text-transform: uppercase;">PHOTO: GIUSEPPE PORZANI/FOTOLIA.COM</span></td></tr>
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If you can get them like this, go for it!<br />
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I normally urge everyone to buy fresh but in this case, unless you are somewhere that Passion fruit is grown or so close to it, that it ships well, just use juice or puree. Any whole fruit I'd be able to get would be mostly dead, overly sour or flavourless, not what I want to add to this delicious drink. I happened to have a bottle of the puree from <a href="http://www.sicoly.com/" target="_blank">Sicoly</a> in my freezer, but I have used an 100% juice from other brands and they will work as well. You can find several brands at any major grocery store.<br />
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This Tiki recipe is one I overlooked until I decided I needed to live a passion fruit lifestyle. It's Beachbum's Own and it's one of Beachbum Berry's original creations. I have no mind to mess with an already great recipe but as I have talked about before, it's important to know how to make confidant substitutions based on what you have available. Even Beachbum himself, published the recipe twice, once with passion fruit puree and once with passion fruit syrup.<br />
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I didn't have OJ or pineapple juice, but I did have clementines and frozen pineapple chunks. These both seemed reasonable. Also in the original, there is a mix of Demerara and Puerto Rican rum. However, I had just gotten a brand new bottle of the El Dorado 3yr white rum and was dying to mix something up. Technically speaking I've used two Demerara rums, a white and a dark.<br />
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When I'm working with existing recipes, I usually approach substitutions this way. Keeping the spirit (see what I did there?) of the original recipe, while working with what I've got. You should do the same. I fully encourage you to take my recipes and make them using what you've got as a staring place.<br />
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I still think of drink recipes as formulas, very much like recipes for baking. You can easily switch walnuts for almonds but trying to change the amount of baking powder will take some trial and understanding of the possible reactions. <br />
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Since I had the pineapple chunks anyway, I thought it was best to use the opportunity to break out the torch. What's more Tiki than fire?<br />
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You don't have to torch the pineapple garnish for this to be an amazing drink. I really love sweet & sour, this is one of the best examples of that in a Tiki drink. The other being a <a href="http://tipicularfixins.blogspot.ca/2015/01/mxmotiki-in-snow.html" target="_blank">Zombie</a>, my absolute favorite Tiki of all time. This passion fruit drink offers a full, round flavour, but at the same time it's very refreshing. That's a really difficult combination to create. So, let's all enjoy the genius of Beachbum Berry and jump on the passion fruit bandwagon by making this awesome Tiki drink.<br />
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<b><span style="font-family: Georgia, Times New Roman, serif;"><b><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></b>
<b><span style="font-family: Georgia, Times New Roman, serif;">Beachbum's Own</span></b><br />
1 1/2 oz light rum, El Dorado 3yr<br />
1 oz Demerara rum, El Dorado 5yr<br />
3/4 oz Licor 43<br />
3/4 oz fresh lemon juice<br />
3/4 oz pineapple juice or 4 thawed chunks<br />
3/4 oz fresh clementine juice (or OJ)<br />
3/4 oz passion fruit syrup ( mix 2 oz passion juice with 2 oz sugar)<br />
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<b><span style="font-family: Georgia, Times New Roman, serif;">Method</span></b><br />
Add all ingredients to a shaker, fill 3/4 full with cracked ice. Shake well, strain into a tiki mug or 12 oz tumbler filled with crushed ice. Garnish with fresh pineapple and orange slices.<br />
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Have you jumped on the passion fruit trend? Is it happening where you live too?<br />
Let me know in the comments below.<br />
<br />Whitney Munrohttp://www.blogger.com/profile/07709912518059734450noreply@blogger.com0tag:blogger.com,1999:blog-3326409530403170564.post-87434459100434178182015-04-07T07:24:00.001-04:002015-04-07T17:43:01.781-04:00MXMO ANNOUNCEMENT POST<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Drink of Shame.</span></h2>
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<a href="http://mixologymonday.com/" target="_blank"><br /></a>
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<span style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><a href="http://mixologymonday.com/" target="_blank"><img alt="http://mixologymonday.com/" border="0" src="http://www.cocktailchronicles.com/images/mxmologo.gif" /></a></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">So, you’re a certified, mixologist, craft-tender, bar chef or fine spirit enthusiast...now. </span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">But, there was a time when you only ordered Long Island Iced Tea. Or, maybe you always made the Jello shots for your frat? Perhaps you’re the reason that your local had an Island Oasis machine for so long? Rye & Ginger? Vodka Seven? Someone was ordering these things. Your street cred would be ruined if you ordered or (gasp) served one now, but don’t you miss it, just a little?</span></span></div>
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<span style="font-size: large;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">Wouldn't you love to have one more Jolly Rancher? A chance to drink a mudslide without shame? </span></span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 1.38; white-space: pre-wrap;">We all made questionable drink choices in our past, the popular drinks from 1970 to the year 2000 were a cheap, sugary mess. Now is the time to resurrect your favourite drink from the time before modern Mixology. Give a new life to the drink you had to put down after you had your first real cocktail.</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">This is the remix.</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Maybe you need to use fresh ingredients, or you can try elevating the spirits. Make everything from scratch or remove an offending ingredient. Do whatever you can to bring back and legitimize a drink you used to love. </span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Here's how to play:</span></span></div>
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<li><span style="line-height: 20.7000007629395px; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Find or create a drink that fixes the reason you no longer drink the old version. Post a recipe with a picture and a description on your blog, Tumblr or website. If you don't have one of these you can post it to eGullet's <a href="http://forums.egullet.org/forum/88-spirits-cocktails/" target="_blank">Spirits and Cocktails </a>forum. </span></span></li>
<li><span style="line-height: 20.7000007629395px; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Be sure to include the Mixology Monday Logo and links back to <a href="http://mixologymonday.com/" target="_blank">Mixology Monday</a> and Tipicular Fixin's.</span></span></li>
<li><span style="line-height: 20.7000007629395px; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Submissions are due by Monday April 20th. Notify me by using the comments below, email me the link at whit.tipicularfixins@gmail.com or even post it on twitter @tipicularfixin with the #MxMo</span></span></li>
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<span style="line-height: 20.7000007629395px; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Have fun! I'm really looking forward to seeing all of the transformations.</span></span></div>
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Whitney Munrohttp://www.blogger.com/profile/07709912518059734450noreply@blogger.com13tag:blogger.com,1999:blog-3326409530403170564.post-44809794177671664492015-03-30T21:15:00.000-04:002015-03-30T21:17:48.599-04:00IT'S SIMPLE, SYRUP.It's called Simple Syrup because it's so simple to make.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfZ56PbqRvmpMQCnVP2AvYXR0gWgSygUmAkd9uS2FZKBbJkkuoq3ca91132LSXZFxnrLWJXd3VViPchQ-st6lKHt_gnoo_ukZhwZ9TX4JrNNRh0IrCEeL4RB9a4F2h8DW8ts5buEII3iBu/s1600/simple+11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfZ56PbqRvmpMQCnVP2AvYXR0gWgSygUmAkd9uS2FZKBbJkkuoq3ca91132LSXZFxnrLWJXd3VViPchQ-st6lKHt_gnoo_ukZhwZ9TX4JrNNRh0IrCEeL4RB9a4F2h8DW8ts5buEII3iBu/s1600/simple+11.jpg" height="640" width="518" /></a></div>
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When you're reading drink recipes, as you do, they often call for simple syrup.<br />
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I'm always surprised by the number of people who still ask me what simple syrup is. When I'm doing demonstrations or sampling for food and beverage events, I end up describing how to make simple syrup more than any other technique. It happens to be one of the basic tools of my trade. So, I'd like to give you all the information you could need to start making your own simple syrup.<br />
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Simple syrup is made of equal parts sugar and water.<br />
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That' it.<br />
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If you see a recipe that calls for simple syrup 2:1 it's actually referring to heavy syrup, syrup that has double the ratio of sugar to water. For example, a small batch of simple syrup could call for 1 cup sugar & 1 cup water. A 2: 1 heavy syrup would call for 2 cups of sugar and 1 cup of water.<br />
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Why would you need heavy syrup?<br />
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Every drink recipe is different, some might call for more sweetness with less liquid. These recipes will use a heavy syrup instead.<br />
Try to imagine that you're baking, one cookie recipe might call for more sugar than another. It will depend on the other ingredients in the cookie, what type of cookie you want to make, how moist it should be and so on.<br />
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Think of Simple Syrup as the base recipe from which all other syrup recipes are created.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixTJyZndqZe7oKQ_YYqDstYzhYCp6FF1FSGxbWJn-ZRnP-9PV9WTpMQwJSw4Qm_fKN7Bc9STF8hyphenhyphenHaEWUj1tYa-bU2YqjUsead5bGWw6CYiUB9QDuErVEeLcOB1Bdvyhkv-EUdJK2GKnLx/s1600/simple+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixTJyZndqZe7oKQ_YYqDstYzhYCp6FF1FSGxbWJn-ZRnP-9PV9WTpMQwJSw4Qm_fKN7Bc9STF8hyphenhyphenHaEWUj1tYa-bU2YqjUsead5bGWw6CYiUB9QDuErVEeLcOB1Bdvyhkv-EUdJK2GKnLx/s1600/simple+2.jpg" height="640" width="392" /></a></div>
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There is a surprising amount of debate about how to execute this "simple" recipe. Which to me, seems counter to the name. I prefer to heat the mixture to dissolve the sugar, but there are purists who prefer to stir, using friction to create a homogeneous liquid.<br />
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I won't deny that sugar is a sensitive ingredient, subtle changes in technique will produce different results. I'll even concede to a detectable flavour and texture difference between stirred and heated. The heated version taking on more caramel flavour and it's a tad thicker. But, I don't think its as overwhelmingly important a difference to start writing recipes where I include instructions for stirred or heated simple syrup.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_U5LsQFlYpi6qIMKumpBo_BlLVeqjk2VstR1W2vFjz5wRrQKWQ7mQ-ki7bAZu0mYQV6keq-Xt_9jL_ym0E_r33SvenvmUl24IH_L_6d1wgyVwwctky7JOESlnUSPn7WZfxUMeSupWguPG/s1600/simple+5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_U5LsQFlYpi6qIMKumpBo_BlLVeqjk2VstR1W2vFjz5wRrQKWQ7mQ-ki7bAZu0mYQV6keq-Xt_9jL_ym0E_r33SvenvmUl24IH_L_6d1wgyVwwctky7JOESlnUSPn7WZfxUMeSupWguPG/s1600/simple+5.jpg" height="402" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From the left; Powdered, Granulated, Quick Dissolve</td></tr>
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I should also point out that they type of sugar will also affect the end result. If I was going to spend my time stirring simple syrup instead of cooking it, I would only do it with instant dissolve sugar. Its grain size is in between granulated sugar and powdered sugar. You might see it labeled as super fine sugar or dink sugar. You will pay a premium for it. As a business owner I shy away from that for obvious reasons and if you plan to cook your syrup, there is no need for it.<br />
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I would only use powdered sugar in recipes that call for it specifically, there are many classic recipes that do, but I rarely use it in new recipes. Maybe I should use it more, there is nothing wrong with it, it's just different, sweeter and softer flavour so it's not an equal substitute. The recipe would need to be adjusted slightly to accommodate for the extra sweetness and loss of liquid. Also, without heat it will be cloudy, which is fine, most recipes that call for sugar syrup are shaken, so they will be cloudy anyway. <br />
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Brown or demerara sugar is a whole other story, it has a higher moisture content, deeper molasses flavour and and of course will produce a darker syrup. It is very useful in rum drinks. Matching like with like flavours the molasses in the sugar and the rum will easily go together.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1iLYHfwbM4mutPinU0TWzF6O-4wzgWx9OafioMUyV_160iWP0Xnct_UFfyNG54Hx3tkH9J1Q-1OFLfBx6O1MHiVBrXv0QgfU2gBU8Mrw6C2gjwf8oCwr6fZQi90B303Tv8FkhcUjilMsX/s1600/simple+7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1iLYHfwbM4mutPinU0TWzF6O-4wzgWx9OafioMUyV_160iWP0Xnct_UFfyNG54Hx3tkH9J1Q-1OFLfBx6O1MHiVBrXv0QgfU2gBU8Mrw6C2gjwf8oCwr6fZQi90B303Tv8FkhcUjilMsX/s1600/simple+7.jpg" height="640" width="548" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I used a cocktail glass to mold the sugar.</td></tr>
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Simple syrup can then be turned into flavored syrup by using fruit, tea, spices, herbs and other ingredients to create an infinite variety of choices. The method for those is decidedly less simple. Each ingredient requiring a different treatment. Cooking times, temperature and ratio of water will be unique to the type of syrup being made. The method for mint syrup is not the same as one for bacon syrup.<br />
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You can see some of the different syrups already on the site;<br />
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There was a beautiful <a href="http://tipicularfixins.blogspot.ca/2014/06/rhubarb-rhubarb-rhubarb.html" target="_blank">rhubarb syrup </a>we made last year, this well be in season again soon.<br />
I love anything with ginger and this <a href="http://tipicularfixins.blogspot.ca/2014/08/mxmo-coconut-shiver.html" target="_blank">Ginger Syrup </a> has gone into both the Coconut Shiver and <a href="http://tipicularfixins.blogspot.ca/2014/10/purple-jesusthe-second-coming.html" target="_blank">The Second Coming.</a><br />
Of course you could try one of the more complicated <a href="http://tipicularfixins.blogspot.ca/2014/07/diy-g-2.html" target="_blank">tonic syrups</a>.<br />
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Or, you can just make your first batch of simple syrup and then reward yourself with this easy daiquiri.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJoBmTiQ_I_fOBt2PedHThF4x8MOC1kLiTzsuZWjnrX52oh2XjX1TwndjQ-KxOKHWe49VxOqz3-STIsC5n461ToKGu5C0UH1aHDih2Jc9N8RZbTJE0y-RihfrAkvzYIJafC_9O9ST4bica/s1600/simple+9.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJoBmTiQ_I_fOBt2PedHThF4x8MOC1kLiTzsuZWjnrX52oh2XjX1TwndjQ-KxOKHWe49VxOqz3-STIsC5n461ToKGu5C0UH1aHDih2Jc9N8RZbTJE0y-RihfrAkvzYIJafC_9O9ST4bica/s1600/simple+9.jpg" height="304" width="320" /></a></div>
<b><span style="font-family: Georgia, Times New Roman, serif;">Simple Syrup</span></b><br />
1 C sugar<br />
1 C water<br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Method</b></span><br />
In a heavy bottom sauce pan over medium heat, combine both. stir frequently until sugar dissolves completely. Remove from heat and cool. Store in clean glass jar in refrigerator. Keeps well.<br />
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<b><span style="font-family: Georgia, Times New Roman, serif;">Easy Lime Daiquiri</span></b><br />
2 oz white rum<br />
1 oz simple syrup<br />
1/2 oz fresh lime juice<br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Method </b></span><br />
Add all ingredients to a shaker, fill 3/4 with cracked ice. Shake vigorously for 20 seconds. Strain into a chilled coup.<br />
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Now you don't have to shy away from recipes that call for simple syrup. Questions about syrup? Ask away in the comments below.<br />
<br />Whitney Munrohttp://www.blogger.com/profile/07709912518059734450noreply@blogger.com0tag:blogger.com,1999:blog-3326409530403170564.post-35391402312718063942015-03-23T22:10:00.000-04:002015-04-08T18:46:34.566-04:00LINGONDRYCK ~ COCKTAIL HOUR AT IKEADoes anyone else love the Lingonberry drink at Ikea?<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPnjIgH4QYAAiE024C0oX1OxyBlWC4Qorz1xK0CAO-g2-tXaXK8EtITFE5Mx8cGPRiiPlVL_2a4wNtrZLRgHV59lYeARiPJa7LV0y0_Bn8Ee54pjlWSfFIxq4SLppK0Wv59F0FvXLRiDmn/s1600/ikea+7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPnjIgH4QYAAiE024C0oX1OxyBlWC4Qorz1xK0CAO-g2-tXaXK8EtITFE5Mx8cGPRiiPlVL_2a4wNtrZLRgHV59lYeARiPJa7LV0y0_Bn8Ee54pjlWSfFIxq4SLppK0Wv59F0FvXLRiDmn/s1600/ikea+7.jpg" height="640" width="394" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Glass and cutting board are both Ikea</td></tr>
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I sometimes make up excuses to go to Ikea just so that I can get one. And by one I mean I fill a cup when I get in the door, refill it after walking through the showroom, it's very dry in there, and then one more fill up for the ride home. (start the car! start the car!)<br />
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The fountain version you get at the Ikea stores isn't even juice. It's sugary, red crack-dryck, and I love it! Similar to cranberries, lingonberries don't have much natural sweetness and are usually processed with sugar. I was given some of the syrup as a gift. Then, I also received some wild lingonberry preserve. It's the real deal, sour and tangy, closer to the whole foods I prefer to work with. Both can be <a href="http://www.ikea.com/ca/en/search/?query=lingon" target="_blank">purchased at Ikea</a>, although I've used a different brand of preserves today.<br />
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<tr><td style="text-align: center;"><img alt="Image result for ikea lingonberry syrup" 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<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.ikea.com/ca/en/catalog/products/50117106/" target="_blank">This is from their website.</a></td></tr>
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There is no way I could resist pulling these together for a new recipe. I'm still in a produce dead zone here so I have to make the most of syrups and preserves until the fresh stuffs begin to arrive. Just the thought of this one is reviving my will to get through the last days of cold.<br />
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The natural match for this would be Akvavit but alas here in Ontario, that's not going to happen. So you can steep some vodka with caraway seeds, I found a large sachet of caraway at a Polish deli in my neighborhood for $1.89. It's somewhere in between fennel and cumin. If you've ever been to Buffalo, NY, these are the seeds on top of the bun used for Beef on Weck. If this seems like too much effort for a drink made with Ikea jam, just use Absolute vodka, the most popular brand in Sweden. You'll miss out on the earthy and anise flavours from the caraway but you still get an easy, refreshing berry drink.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4auY9rROf-h622_JkMPTx1PXGuCUMszWU7g5bydQDR0t8HKULBPrJp6cvropqwb9VRTGWaOK9oRwpzCUC2BFISQ9OBMQe-GLzLp4yjoupCeP8nc0dF3HHFA_7FC0xPXr5CsGwLAqmyUx7/s1600/caraway+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4auY9rROf-h622_JkMPTx1PXGuCUMszWU7g5bydQDR0t8HKULBPrJp6cvropqwb9VRTGWaOK9oRwpzCUC2BFISQ9OBMQe-GLzLp4yjoupCeP8nc0dF3HHFA_7FC0xPXr5CsGwLAqmyUx7/s1600/caraway+1.jpg" height="360" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yep, this plate is also from Ikea. <br />
No, I'm not working for them.<br />
I just really like lingonberry.</td></tr>
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Please don't skip the bitters. If you're new to home bar tending I must encourage you to start purchasing bitters. Having bitters is essential to making great drinks. If you tried to cook without any spices in your cupboard you wouldn't get very far. Consider bitters to be your drink spices. Try one that's easy to find (Angostura) or test a few to find one that you really like.<br />
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If you're not yet a believer, here's the moment to try. This drink is an easy one, so try making the drink without the bitters, then add them in, one drop at a time and see how it changes the entire experience. A somewhat ordinary berry drink will take on extra dimensions and be elevated to a new level.<br />
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I used a light and citrusy variety because I thought it would be complimentary to the berries. But, go ahead and try one that is dark and spicy, or one that happens to have your favourite flavour in it. (vanilla bitters would work really well in this one too)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4yONlflddywbDs6Z5qZqiBknpaojfUCGdaonf6bnmliiZTxIRB-yo9DHKhbH88bNatvEK23Bctq2bfcZqgpuIVyx6MY8_mT_SSoY3bfJSllzhcdf1B_uokx_ndqBPU9z5Qfxkv29UUjPE/s1600/ikea+6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4yONlflddywbDs6Z5qZqiBknpaojfUCGdaonf6bnmliiZTxIRB-yo9DHKhbH88bNatvEK23Bctq2bfcZqgpuIVyx6MY8_mT_SSoY3bfJSllzhcdf1B_uokx_ndqBPU9z5Qfxkv29UUjPE/s1600/ikea+6.jpg" height="400" width="237" /></a><b><span style="font-family: Georgia, Times New Roman, serif;">Lingondryck </span></b><br />
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1.5 oz Akvavit or Caraway Vodka<br />
1 oz lingonberry syrup<br />
1/2 oz fresh lime juice<br />
1 tsp lingonberry preserve<br />
2-3 drops orange bitters<br />
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3 oz soda<br />
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<b><span style="font-family: Georgia, Times New Roman, serif;">Method </span></b><br />
Add all ingredients excepting soda, to a shaker, fill 3/4 with cracked ice. Shake vigorously for no less than 30 seconds to incorporate preserves. Double strain into a double old fashioned glass (or any glass from Ikea!) filled with cracked ice. Top with soda. Garnish with dollop of preserve and fresh lime zest.<br />
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If anyone in Sweden is reading this, I'm sorry. Try to imagine making a Canadian drink for the first time without thinking about whiskey or maple syrup...<br />
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<br />Whitney Munrohttp://www.blogger.com/profile/07709912518059734450noreply@blogger.com1tag:blogger.com,1999:blog-3326409530403170564.post-41735712650495267612015-03-16T14:27:00.000-04:002016-09-20T02:20:37.546-04:00MXMO ~ A cocktail made in the old fashioned way<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYUyc5tdLNNDBnff4rTMsihLiS3SZAXs485QWY-aEAVsb4j_hEAMk0X8lrXjGCrdm96bOybr70X7jRj1iwb2vLwanHee_LDWuQVJ-fT-LFvMLQunAoPRXJKEFKwDJk3ZuY80RV8M__WrjU/s1600/citron+10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYUyc5tdLNNDBnff4rTMsihLiS3SZAXs485QWY-aEAVsb4j_hEAMk0X8lrXjGCrdm96bOybr70X7jRj1iwb2vLwanHee_LDWuQVJ-fT-LFvMLQunAoPRXJKEFKwDJk3ZuY80RV8M__WrjU/s1600/citron+10.jpg" width="602" /></a></div>
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<span style="font-size: large;">What better way to celebrate than a <a href="http://mixologymonday.com/" target="_blank">MXMO</a> party?</span><br />
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<span style="font-size: large;">We're all about Old Fashioned cocktails this month. It's not really fair to think of it as drink zero, more so a movement back to the place where prepping spirits for the palate began. A little peel of lemon has never been out of place.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbiYiZ0xL2giXVqfYBPGNf0NOpYwRKN0xD4U4SV-1SM4b21iPJlMnwJeKd_TxReB-a-Snoag0kyGNsX4qcro6htHTaRP7TCLQzaEP0fTz6DqSDnBDNpNDaaG98iOm5KlrDyz-0pQweBdw3/s1600/citron+12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbiYiZ0xL2giXVqfYBPGNf0NOpYwRKN0xD4U4SV-1SM4b21iPJlMnwJeKd_TxReB-a-Snoag0kyGNsX4qcro6htHTaRP7TCLQzaEP0fTz6DqSDnBDNpNDaaG98iOm5KlrDyz-0pQweBdw3/s1600/citron+12.jpg" width="518" /></a></div>
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<span style="font-size: large;">I found this beauty in a basket at one of my favourite Italian grocers. It was labeled a Sicilian Lemon but I think that's more of a product descriptor than an actual variety. I think it falls into the Citron family and was probably imported from Sicily (that's how my family got here too).</span><br />
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<span style="font-size: large;">It has always hurt my feelings that we get several varieties for oranges but usually only one choice for lemon. Specialty stores will occasionally offer alternatives like Meyer or the variety I chose here. The extra thick pith is less bitter than that of a regular lemon. It gives licence to use the whole without fear of making the drink overly bitter.</span><br />
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<span style="font-size: large;">The first "mixologists of tipicular fixin's" (mystery solved) were bartenders that in the 1850's would include fresh ingredients, prepared syrups and fancy fruit garnishes in their creations. These drinks actually pre-date the 1880's lump sugar, bitters and water version, that has become popular again today. Bar patrons who wished to skip out on these extra fixings, asking to have a cocktail made in the old fashioned way. </span><br />
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<span style="font-size: large;">It was American abundance that caused the drink to be so frequently made with whisky. If you read Jerry Thomas's recipes or that in the Savoy, it's clear that any spirit can be used and that it's the formula and preparation that make a drink old fashioned. The one I've made today models the 1860's "plain" Jerry Thomas recipe. Restraint with curacao and simple syrup are what keep it true to form. I could not however resist some over use of my citron for garnish.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbzcZTeXkhQuEu0IQvvfelMXo-FRpJF763T007E0XA_ZF6rBXxFaqgsq85svi_x5NbyG5md7d7b2mi9kzJ4GEv9EQu501QJxvnGQYoCzbq-SjKKA6jAWSDeuuui9R8MRnJxsKt5nN8gU_K/s1600/citron+6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbzcZTeXkhQuEu0IQvvfelMXo-FRpJF763T007E0XA_ZF6rBXxFaqgsq85svi_x5NbyG5md7d7b2mi9kzJ4GEv9EQu501QJxvnGQYoCzbq-SjKKA6jAWSDeuuui9R8MRnJxsKt5nN8gU_K/s1600/citron+6.jpg" width="481" /></a></div>
<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Plain Gin Cocktail 2015 </span></b><br />
<span style="font-family: inherit; font-size: large;">2 oz gin</span><br />
<span style="font-family: inherit; font-size: large;">1 tsp simple syrup</span><br />
<span style="font-family: inherit; font-size: large;">1/2 tsp dry curaçao </span><br />
<span style="font-size: large;">3 dashes grapefuit bitters</span><br />
<span style="font-size: large;">slice of Citron</span><br />
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<span style="font-size: large;">Add ingredients to a shaker filled 3/4 with cracked ice. Shake and strain into chilled glass. Garnish with citron or lemon</span><br />
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<span style="font-size: large;">Clearly, given the name of my company, I fall into the group of people who like to mess with the extras. So, I found, as I often do, the challenge set out by <a href="http://mixologymonday.com/" target="_blank">MXMO</a> to be a tough one.</span><br />
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<span style="font-size: large;">Thank you to <a href="http://www.sassandgin.com/2015/03/mixology-monday-xcv-call-me-old.html" target="_blank">Sass & Gin</a> for putting this one together, there is an entire month's worth of "old fashioned" over there so check it out!</span><br />
<span style="font-size: large;">The<a href="http://www.sassandgin.com/2015/03/mixology-monday-xcv-call-me-old_24.html" target="_blank"> roundup post is here</a>, there were some very interesting interpretations on this theme. Read through the very long list and you'll see everything from banana to an historical battle.</span><br />
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<img src="http://www.cocktailchronicles.com/images/mxmologo.gif" /><br />
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Thank you to everyone who has stopped by for recipes over the last year.<br />
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Please leave a comment to let me know what other recipes you'd like to see.Whitney Munrohttp://www.blogger.com/profile/07709912518059734450noreply@blogger.com0tag:blogger.com,1999:blog-3326409530403170564.post-74081079603915469232015-03-09T07:30:00.000-04:002015-04-08T18:48:44.063-04:00SORRELI realized this week that I've never posted the recipe for Sorrel.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxRO7oD9gJ_FjFGKjXu1aXXMs5okT6slKzNuNwRFD1i8HtfFb008Fk-K8rh3ZTU627vGmJB65VpQbhHpqtQsHia1XQO1swP7IM6Ed0jFTAWMgAwU6rulGHKr7eFcf7RqvdecE5tnKaF-Yw/s1600/sorrel+11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxRO7oD9gJ_FjFGKjXu1aXXMs5okT6slKzNuNwRFD1i8HtfFb008Fk-K8rh3ZTU627vGmJB65VpQbhHpqtQsHia1XQO1swP7IM6Ed0jFTAWMgAwU6rulGHKr7eFcf7RqvdecE5tnKaF-Yw/s1600/sorrel+11.jpg" height="640" width="464" /></a></div>
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For those who have been waiting I apologize. For those who've never heard of it, you're in for an unusual but delicious treat.</div>
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It's probably the most popular drink I make and after sharing it on a travel site, I realized that I haven't shared the recipe here yet. If you're familiar with Sorrel, you might have your own recipe already. It's enjoyed all across the Caribbean. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwhWyMUZvaV_NLkrXEgd2IK8Ti-QQaKEy3jGHlOzEVKhOL3YR_25vuKKvG4gHm6mH4c0rzEDAbtb9mnyscTI05FVQ16-kA37hTCBxyhWL9R9at85-M-p7GRct8WfaaBuzmH8wbCdrBNTuY/s1600/spice+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwhWyMUZvaV_NLkrXEgd2IK8Ti-QQaKEy3jGHlOzEVKhOL3YR_25vuKKvG4gHm6mH4c0rzEDAbtb9mnyscTI05FVQ16-kA37hTCBxyhWL9R9at85-M-p7GRct8WfaaBuzmH8wbCdrBNTuY/s1600/spice+2.jpg" height="494" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The purplish bits at the top are the dried sorrel sepals.</td></tr>
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The drink is made using dried or fresh when available, sorrel sepals. It's essentially an hibiscus tea that is steeped with spices and citrus. The make up of which spices you use and whether or not you make a syrup, depend on which island your recipe comes from. I was first introduced to a Guyanese version, but wanted to make one that was closer to those from Barbados. Ultimately, it was after a trip to Dominica a few years ago, that my version of the recipe fully took shape. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFmV-38GY4afY2ksRCkLMWbTafWQL64bVP7iTE_e1YgXU0xzfp-DxW7XV_knj02nKPnw4hPNK0p_LpHz9J8GdZyeppIbtCJeyAmTUn6qV98vHiqcpxj1h5dX2ctdfPb_LvXzom1pfyvrMP/s1600/dom+5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFmV-38GY4afY2ksRCkLMWbTafWQL64bVP7iTE_e1YgXU0xzfp-DxW7XV_knj02nKPnw4hPNK0p_LpHz9J8GdZyeppIbtCJeyAmTUn6qV98vHiqcpxj1h5dX2ctdfPb_LvXzom1pfyvrMP/s1600/dom+5.jpg" height="416" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The mountainside in Dominica.</td></tr>
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Seeing all of the ginger, cinnamon and hibiscus growing wild in the same place and watching the processing of the fresh sepals at the market made an impression that will last forever. </div>
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As luck would have it, the regular tour wasn't available and a guide had to be hired for the day. One of the best things to happen, as he knew how to identify all of the plants on the island, and even stopped to harvest fresh cinnamon bark.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLbu2Mtz_wLAeTQR8DXc9Rz4t1rfXvcOX4lLMu9t2IMMATK1l-RA-cClNXKQn_tW4vWpWVMVb8ir9GAgVBhiqUvBQ_qWsjJ4X9MdsRYiMb6kaTyo1MTAuDvy0VNgmCUmHU_Vzvo7G7hCAz/s1600/dom+4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLbu2Mtz_wLAeTQR8DXc9Rz4t1rfXvcOX4lLMu9t2IMMATK1l-RA-cClNXKQn_tW4vWpWVMVb8ir9GAgVBhiqUvBQ_qWsjJ4X9MdsRYiMb6kaTyo1MTAuDvy0VNgmCUmHU_Vzvo7G7hCAz/s1600/dom+4.jpg" height="472" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yep, the guide just happened to have that knife.</td></tr>
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I really wanted to teach a seminar about Sorrel while cruising through the islands where it's so popular. There are some tricky laws about importing dried flowers that were already exported, plus boarding the ship in Brazil didn't help. I don't know how it would have worked if not for Dominica. A self sustaining agricultural system is rare in the Caribbean but they are fiercely committed. There was wild fruit growing all over the island and the outdoor market was packed with fresh produce.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_GzyCIU5y-e8i7vv7cXAxwikPTT4GELYKItYnVR-rXL86HfMQA0-ARI_q2v_caXd29Sn-_yS_Plkjn9q5Npv1zkXQUP4FmkGrlKB3zwGz6gTzDr5D4CZV0v2VHx6P2T0uH-eKTFhichpk/s1600/dom+gocery.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_GzyCIU5y-e8i7vv7cXAxwikPTT4GELYKItYnVR-rXL86HfMQA0-ARI_q2v_caXd29Sn-_yS_Plkjn9q5Npv1zkXQUP4FmkGrlKB3zwGz6gTzDr5D4CZV0v2VHx6P2T0uH-eKTFhichpk/s1600/dom+gocery.jpg" height="444" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hanging in the grocery store, I love to visit them everywhere I go.</td></tr>
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One of the most important items was the locally made rum. The Macoucherie is the only rum produced on the island that uses domestic sugar cane. They also use something grown on the island known as bios-bandè, a highly regulated plant known for its purported aphrodisiac properties.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6I0BcbDqkzksCyTuDyzSSF2Ej8ClRtDT-z3j9r1VyUlTQqeg8EyhTOX13H1d-2CKWmN2SOTTvjhyphenhyphenBCYLfLOJh84YrvJxgdL_9f0LkPj36WgBJeBw02Rms3fJmqmKiO8JRODwNkmPYBDuk/s1600/macoucherie.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6I0BcbDqkzksCyTuDyzSSF2Ej8ClRtDT-z3j9r1VyUlTQqeg8EyhTOX13H1d-2CKWmN2SOTTvjhyphenhyphenBCYLfLOJh84YrvJxgdL_9f0LkPj36WgBJeBw02Rms3fJmqmKiO8JRODwNkmPYBDuk/s1600/macoucherie.jpg" height="640" width="466" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You'd think the artwork would have given a clue but I had to look it up.</td></tr>
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It really was a beautiful and lush island, not at all what I imagined before going down to the Caribbean. The drink which I always really liked, became even more important to me. Now it reminds me of the mountainside, wild ingredients and how the flavours from plants that grow together can have a natural affinity. </div>
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If you can make tea you can make this drink. The sorrel sepals are available in West Indian and Asian markets and might be labeled Roselle. But if you really can't find any, you could use hibiscus tea. Sorrel is very popular both as a tea and a cocktail.<br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Rum Sorrel</b></span><br />
1 1/2 oz white rum<br />
1 oz sorrel syrup*<br />
1/2 oz fresh lemon juice<br />
2-3 drops Angostura bitters<br />
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In a shaker add all ingredients, fill 3/4 with ice. Shake vigorously for 20- 30 seconds, strain into old fashioned glass filled with cracked ice. Garnish with lemon zest and/or sorrel.<br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>*Sorrel Syrup</b></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #666666; line-height: 21.2799987792969px;">2 C water</span><br style="background-color: white; color: #666666; line-height: 21.2799987792969px; margin: 0px; padding: 0px;" /><span style="background-color: white; color: #666666; line-height: 21.2799987792969px;">1 C dried sorrel sepals</span><br style="background-color: white; color: #666666; line-height: 21.2799987792969px; margin: 0px; padding: 0px;" /><span style="background-color: white; color: #666666; line-height: 21.2799987792969px;">1 1/2 tbsp clove, whole</span><br style="background-color: white; color: #666666; line-height: 21.2799987792969px; margin: 0px; padding: 0px;" /><span style="background-color: white; color: #666666; line-height: 21.2799987792969px;">2 inches fresh ginger</span><br style="background-color: white; color: #666666; line-height: 21.2799987792969px; margin: 0px; padding: 0px;" /><span style="background-color: white; color: #666666; line-height: 21.2799987792969px;">1 orange, zest only</span><br style="background-color: white; color: #666666; line-height: 21.2799987792969px; margin: 0px; padding: 0px;" /><span style="background-color: white; color: #666666; line-height: 21.2799987792969px;">1 cinnamon stick</span></span><br />
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<span style="background-color: white; color: #666666; line-height: 21.2799987792969px;"><span style="font-family: inherit;">1 1/2 C sugar</span></span><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">Method</span></b><br />
<span style="background-color: white; color: #666666; line-height: 21.2799987792969px;"><span style="font-family: inherit;">In a heavy bottom sauce pan, boil water. Remove from heat, add remaining ingredients excepting sugar. Steep for several hours. Strain tea through fine mesh or cheesecloth, discard solids (optional, retain some of the sepals for garnish). Return remaining liquid to pan. Add sugar. Heat over medium, stirring frequently until sugar dissolves. Allow to cool.</span></span><br />
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Do you make your own Sorrel? Please let me know, I'm always eager to hear the variations. </div>
Whitney Munrohttp://www.blogger.com/profile/07709912518059734450noreply@blogger.com0tag:blogger.com,1999:blog-3326409530403170564.post-70866536344031704422015-02-16T10:06:00.000-05:002015-04-06T22:46:13.087-04:00MXMO ~ MARTINI WITH PRESERVED LEMON DIRT<div>
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I've read more than once that Dale Degroff's favourite, classic cocktail is a gin Martini with an olive and a discarded lemon twist.</div>
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Remember that the next time a Hipsterologist rolls his eyes, curtly informs you that he doesn't stock olives and denounces the use of them for anything other than conditioning his ridiculous leather apron. (<span style="font-size: x-small;">Those olives were flown in by carrier pigeon from Spain and he crushes them by hand to make his custom Apron Salve $49.95/oz.</span>)</div>
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Hipster bashing aside, I too love a gin Martini with both olive and lemon. And, if the world is in perfect alignment, that will come in the form of a lemon stuffed olive.</div>
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Yes, such a thing exists.<br />
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If you ever happen to see them anywhere, either jarred or in the olive cart, do yourself a favour and pick some up. It might just change your world. </div>
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I used to get them at the <a href="http://www.stlawrencemarket.com/" target="_blank">St. Lawrence market</a> but they must have gone out of fashion or the supplier stopped making them, or the universe was doing me a solid because I could consume a million of them (olives not Martinis) without ever tiring of the sour, salty combo.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-dyvz1iojJiL9P1JBewUNPwMJsihlVPz8tGSZ5DGWwaedlh9zGtIg2XtI5r6WzKG9dh6rE3gOeWurhrk6ElaVB8pVLHXIoehyhLc994wN-gkBp8QIYGgSsY5uzPfJNpjwfiZlF7ezu9fE/s1600/martini+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-dyvz1iojJiL9P1JBewUNPwMJsihlVPz8tGSZ5DGWwaedlh9zGtIg2XtI5r6WzKG9dh6rE3gOeWurhrk6ElaVB8pVLHXIoehyhLc994wN-gkBp8QIYGgSsY5uzPfJNpjwfiZlF7ezu9fE/s1600/martini+7.jpg" height="640" width="510" /></a></div>
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So, I'm left with no choice but to DIY some of my own. Don't worry this recipe has plenty of short cuts. </div>
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I wanted to end up with a lemon stuffed olive and the sour, salty juice so that I could use a splash of it right in my Martini...</div>
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You're right, that <b>would </b>make it a Dirty Martini. I'm breaking all the rules this week. </div>
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Why not? Last month's <a href="http://mixologymonday.com/" target="_blank">MXMO</a> challenge was <a href="http://www.tipicularfixins.blogspot.ca/2015/01/mxmotiki-in-snow.html" target="_blank">Blue Drinks</a>, if it's acceptable to use blue dyed liqueur, surely we can make an exception for the juice of a perfectly preserved, lemon stuffed olive, right?<br />
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I've been working on this recipe for a while because I really do love them and rarely see them. Plus, I always like to at least attempt to make things myself even if I go back to the prepackaged version in the end.<br />
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Use a knife to cut thick peels. A peeler will not provide enough of the pith. You'll only really need the peel and juice from two lemons per Cup of olives. It's best to buy pitted olives in brine because you can reuse the brine, otherwise you'll need seasoned (salted) vinegar.<br />
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Boiling the peels will soften them and remove some of the bitterness. Going through the process twice will leave them tender but firm and the pith will become translucent.<br />
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I love Ontario produce, but if I had to live anywhere else in the world, a place where fresh citrus is grown would be high on the list. Better still, somewhere olives and citrus are grown. Trip to Italy?<br />
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Cut some small strips, 2 x .5 cm. and push them into your already pitted olives. Put them in a jar with salt, add back some of the pickling liquid, the juice from the lemons and 1 oz of your favourite gin. Give them a gentle turn or two and pop them in the fridge.<br />
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If you're into this kind of thing, you'll recognize this process as being very similar to preserved lemons. As such, another cheat would be to buy both the olives and preserved lemons and Frankenstein them. <br />
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If you've never had this delicious combo, you're probably wondering why anyone would go to any of this trouble. Once you've had one you'll wonder why you drink any other cocktail, ever.<br />
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<b><span style="font-family: Georgia, Times New Roman, serif;">Martini with Preserved Lemon Dirt</span></b><br />
2 oz gin<br />
1/4 - 1/2 oz olive/lemon juice*, fine strained<br />
1 drop orange bitters </div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Method </span></b><br />
Fill a stemmed glass with ice and water. In a separate mixing glass add all ingredients. Fill 3/4 with ice, gently stir for 30 seconds to completely chill. Discard water and ice from stemmed glass. Strain mixture into chilled glass. Garnish with lemon stuffed olive.<br />
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<b><span style="font-family: Georgia, Times New Roman, serif;">*Lemon stuffed olives</span></b><br />
1 C pitted olives in brine (reserve)<br />
2 lemons, peeled and juiced<br />
1 oz gin<br />
2 tbsp salt<br />
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Cut end from lemons, to make a flat surface. Peel thick slices of lemon peel with a sharp knife. Boil peels, discard water and repeat. Drain and cool peels, slice into 2 x .5 cm strips. Push peels into olives. In a small jar add salt, 1/4 C reserved brine, olives and gin. Top off with lemon juice. Place lid on jar and gently turn a few times before refrigerating.<br />
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Another great theme from <a href="http://mixologymonday.com/" target="_blank">MXMO. </a>Thank you to <a href="http://dagreb.blogspot.ca/2015/02/submission-to-mixology-monday-xciv-that.html" target="_blank">NhilUtopia</a> for having us explore this topic. I'm once again looking forward to the other entries, many people have firm opinions about messing with Martinis. (Update) Here's the <a href="http://dagreb.blogspot.ca/2015/02/mxmo-xciv-thats-not-martini.html" target="_blank">roundup </a>post, so many great ideas!<br />
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Please feel free to hate on me in the comments for hurting Gin's feelings by kicking dirt in its face.<br />
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<img src="http://www.cocktailchronicles.com/images/mxmologo.gif" /></div>
Whitney Munrohttp://www.blogger.com/profile/07709912518059734450noreply@blogger.com0tag:blogger.com,1999:blog-3326409530403170564.post-41702725915632513912015-01-26T14:58:00.002-05:002015-01-28T09:44:49.947-05:00MXMO~TIKI IN THE SNOWBlue drinks are back!<br />
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I have a brand new, not so full bottle of Blue Curacao in by cabinet to prove it.<br />
Not just that, last week I created cocktails for a fancy design event and we featured a blue gin fizz. The gin, The London No.1 comes by its blue colouring honestly with a maceration of blue gardenia flowers. If you're thinking upscale, it's an amazing way to follow the trend with class.<br />
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But if you're feeling a little more laid back, you might just be looking for excuse to bring out that bottle of dyed, sweetened liqueur you've been hiding in the back of your cupboard. Secretly, you've been waiting for the moment when the drink police would lift the ban on blue drinks so you could bust out the recipe you were so famous for back in college. Maybe you've watched frozen with your kids one too many times and have been dying to make one of the Disney cocktails you saw on Pintrest. Or, it could be that like me, you love a great Tiki cocktail and being able to make your drink look like the Ocean takes you away from the snowscape you're buried under.<br />
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For all of our friends up on the east coast, we wish you well over the next few days. Making one of these for yourselves and your neighbors may help. You may as well have some fun on your snow day.<br />
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One of my all time favourite Tiki drinks is the Trader Vic's 1947 Zombie. It's a citrus bomb and I love the sweet and sour balance. It doesn't have much in common with earlier versions, that all include pineapple and papaya, so the name is a bit misleading. We went so far as to have a Zombie Face Off at one of our Tiki parties as a taste test. The crowd was equally divided. Both are good, one just focuses more on the citrus. Since it is the middle of winter, citrus is the only fruit I can get that is really good.<br />
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I've gone a step further and dropped the grenadine from Vic's recipe in favour of plain simple syrup. I wanted the drink to be really blue. I also changed the combination of citrus, opting for grapefruit, key lime and clementine.<br />
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This is where you can have the most control over your version. Any mix of citrus can work. It depends on your taste for sweet, sour and bitter. I also take no offense to basing it on what's in your fridge, especially if you're stuck in that blizzard. I hope the storm doesn't signal the beginning of the inevitable Zombie Apocalypse, but if it does you won't be concerned if you substituted oranges for clementines.<br />
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What you should end up with is a brightly flavoured drink that has some bite and is just sweet enough to create a full mouth feel. I got all fancy and used my hollowed out grapefruit because Tiki is all about fantasy. Yours will be just as amazing in a regular glass with a slice of orange or whatever is leftover from squeezing the juice.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIjh6Dw60bfTPsJc0WMjz3Rq2kjRV-bTSeGP1hZaVNrS8ooEJbFxoYZTAxY6cWzn-N8kKJ81bMw3TrlBMvCmgBV6pFsn83kkgASKD7NSFa7T98UMEyAPaaRiAINjrj_Gx_Bt6H5Hv1y-Zp/s1600/zombie+3.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIjh6Dw60bfTPsJc0WMjz3Rq2kjRV-bTSeGP1hZaVNrS8ooEJbFxoYZTAxY6cWzn-N8kKJ81bMw3TrlBMvCmgBV6pFsn83kkgASKD7NSFa7T98UMEyAPaaRiAINjrj_Gx_Bt6H5Hv1y-Zp/s1600/zombie+3.jpg" height="320" width="212" /></a></td></tr>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Blue Wight</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 1/2 oz amber rum</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 oz white rum</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 oz blue curacao</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 oz simple syrup </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 oz fresh grapefruit juice</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">juice of 1 clementine (3/4 oz)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">juice of 1 key lime (1/2 oz)</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Method </b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Add all ingredients to a cocktail shaker filled with cracked ice, shake to combine. Pour over glass filled with crushed ice. Garnish with fresh citrus. Sip very slowly.</span><br />
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As always a big thank you to MXMO for another great theme. Having been absent from the last one and not having had a chance to post for a few weeks, I was really stoked for this one.<br />
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Don't forget to visit <a href="http://www.ginhound.com/2015/01/mxmo-mciii-blue.html" target="_blank">Ginhound</a>. Our hostess for this month is to be thanked for giving us the perfect excuse to make blue drinks...in public. I can't wait to see all of the posts for this one (Update, they all look amazing!), you can find the <a href="http://www.ginhound.com/2015/01/round-up-mxmo-xcviii-blue.html" target="_blank">roundup here</a>.<br />
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Are you <i>resurrecting </i>your favourite blue drink from the 90's? Let me know in the comments below. <br />
If you're stuck on the mystery of the name, you can also leave a comment. While I will respectfully respond, I warn you that people who DO get the name might be a bit fanatical, I can't be held responsible for their ridicule. They might even be a little upset with me too because technically speaking, a Wight is not really a Zombie.<br />
Whitney Munrohttp://www.blogger.com/profile/07709912518059734450noreply@blogger.com3tag:blogger.com,1999:blog-3326409530403170564.post-74735828838001896562014-12-15T12:38:00.000-05:002014-12-15T12:38:03.258-05:00Potato, Kale and Sausage Soup with Whisky SourFlu season has been very unkind to my family this year.<br />
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I'm going to work on adding more Vitamin C to our lives, but in the meantime, that soup recipe I promised.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYfpsuvjm633aDUyHkuwzrfwLgXC1IOlatmo2Y2VWdQm2qGBH_Nn8e10EQeKus2YMAknvj4YKzglo6odZ2r9pKug7xpcb6f6S-elUMrzxe2-UYSGhAMi_fePDuaErxhig-EWVn2lKFE2TW/s1600/soup+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYfpsuvjm633aDUyHkuwzrfwLgXC1IOlatmo2Y2VWdQm2qGBH_Nn8e10EQeKus2YMAknvj4YKzglo6odZ2r9pKug7xpcb6f6S-elUMrzxe2-UYSGhAMi_fePDuaErxhig-EWVn2lKFE2TW/s1600/soup+2.jpg" height="400" width="640" /></a></div>
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This is our family favorite. It's easy and it has KALE. Oh, yes that leafy green veg you're constantly being told you need to eat, less you keel over and die on the spot. Here is a way to have it without feeling like you're giving in to the vegetable lobby. I don't work for <a href="https://www.youtube.com/watch?v=zQX44THWIyc" target="_blank">celery </a>.<br />
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And, as a special gift to you, I'm folding in a classic cocktail the Whisky Sour. Now no one will be able to accuse you of eating Kale for your health. You're just looking for another way to inject a cocktail into your life, eating Kale is happenstance.<br />
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Start by making a simple whisky sour and setting it aside, you don't have to use a fancy glass decanter like mine.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG2T1MLIDr84cj8mmhISu123QYgtIx-ma65gW4iGsJp_hEeHUTUot8X4-xCPYv740RAFOnWUqN2JIUIFtqcJobhOxE2W699a0oPUpCl6MU1mZ8Kg8NGjZVy-qfuUdACmQWnIcaCkmheFVP/s1600/soups+our+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG2T1MLIDr84cj8mmhISu123QYgtIx-ma65gW4iGsJp_hEeHUTUot8X4-xCPYv740RAFOnWUqN2JIUIFtqcJobhOxE2W699a0oPUpCl6MU1mZ8Kg8NGjZVy-qfuUdACmQWnIcaCkmheFVP/s1600/soups+our+2.jpg" height="640" width="406" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is the time to use a mixing Whisky.</td></tr>
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Don't grab your favourite Whisky off the shelf, this isn't the time. Choose something instead with a bold profile that can add caramel and woody notes to your soup.<br />
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This soup is very rich and hearty. The addition of the Whisky Sour helps to add some needed acidity and brightness. The sausage you choose is up to you, the spicier the better but if you end up with something milder, cause that's what you had on hand, no problem. Just add a few chili flakes. Also, you can see fennel seed here on my plate because I bought an Italian sausage, but it din't have any fennel in it.<br />
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I'm tempted to rant here but I'll try to remain calm. Canadian or American Italian sausage is supposed to have fennel seed. That's what makes it "Italian" sausage. Obviously in Italy there are other kinds of sausage, but in North America, the distinguishing flavour is fennel. It is also usually a coarse grind.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_xRRWCHx949OuGGY0ypvRRf8sGjs5PxgrwtWIdU1Pkj2Pera26MOuWmCnbtUzKeV7BbulF56EyGH-N-CDFaUOzhaPxXab1oybwmIcnnzVj8pfDta3ZIStH5fd_eQwqxw3tiJZR1OS6sSo/s1600/soup+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_xRRWCHx949OuGGY0ypvRRf8sGjs5PxgrwtWIdU1Pkj2Pera26MOuWmCnbtUzKeV7BbulF56EyGH-N-CDFaUOzhaPxXab1oybwmIcnnzVj8pfDta3ZIStH5fd_eQwqxw3tiJZR1OS6sSo/s1600/soup+3.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: start;">You'd think from the array of ingredients on this plate , my family would be cured of all illness for ever.</span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNCggBPOGTebN4l1p7w91ghIjjSnWsQcG7P-d2RXjzg3dc2CYeB9EBsG89TyxqqwKc1Xj4Yk2Nm9J_VdSLmTYWBP-qFYgFQfWLfFL1U-W64pz550Dkp7ZisrQYIPQn6iTdHR5bl-l6XNeA/s1600/suop+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNCggBPOGTebN4l1p7w91ghIjjSnWsQcG7P-d2RXjzg3dc2CYeB9EBsG89TyxqqwKc1Xj4Yk2Nm9J_VdSLmTYWBP-qFYgFQfWLfFL1U-W64pz550Dkp7ZisrQYIPQn6iTdHR5bl-l6XNeA/s1600/suop+1.jpg" height="202" width="320" /></a></div>
<b><span style="font-family: Georgia, Times New Roman, serif;">Whisky Sour Soup with Sausage, Kale and Potato</span></b><br />
3 medium links Italian Sausage<br />
1 lg onion, chopped<br />
2 lg cloves garlic<br />
1 tsp chili flake*<br />
1 tsp fennel seed*<br />
3 medium potatoes, cubed<br />
1 bunch kale, chopped<br />
1 Whisky sour (recipe below)<br />
8 C chicken stock, no salt<br />
S&P to taste<br />
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*optional<br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Method</b></span><br />
In a large pot, over medium heat, brown sausage. Remove from pan, set aside. Check oil level in pan remove any excess, leaving just enough to cover the bottom of the pan. Brown onion, adding optional spices. Grate garlic directly on to onions. Deglaze the pan with the Whisky Sour being sure to scrape up all bits on the bottom of the pan. Add stock and bring to the boil. Chop sausage into bite size pieces, add to boiling stock, reduce heat to simmer. Add potatoes, cook through, then kale last. Simmer 20 mins.<br />
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+Remember to gradually add salt & pepper to each layer, don't try to wait until the end. You'll have to add too much salt to compensate. This will be particularly noticeable in potato dishes.<br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Whisky Sour</b></span><br />
2 oz whiskey<br />
juice from 1/2 of a lemon<br />
juice from 1/2 of a lime<br />
1 oz honey<br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Method </b></span><br />
Stir ingredients together in measuring cup, no need to chill or dilute.<br />
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I've used honey because the flavour will be terrific in this soup and it will easily melt in the heat.<br />
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Are you having a crazy flu season? What are you doing to help?Whitney Munrohttp://www.blogger.com/profile/07709912518059734450noreply@blogger.com0tag:blogger.com,1999:blog-3326409530403170564.post-90937685292164252862014-12-08T16:50:00.002-05:002014-12-08T16:50:38.565-05:00FLUA flu has ripped through our home...again.<br />
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If you're sick too, try this recipe for a <a href="http://www.tipicularfixins.blogspot.ca/2014/10/natural-remedy.html" target="_blank">Natural Remedy </a>from a few weeks back.<br />
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If not, stay tuned later this week, we'll make a revival soup with a built in cocktail.<br />
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<br />Whitney Munrohttp://www.blogger.com/profile/07709912518059734450noreply@blogger.com0tag:blogger.com,1999:blog-3326409530403170564.post-3938867887791281712014-12-01T23:14:00.000-05:002014-12-02T09:07:32.726-05:00RECOVERY SHAKE a Sugar & Sweat previewI have yet another confession to make.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi73HNgcz-yjYk5G_M6F6DNiLv3gdMvBNz3iUP1jJi03g_gv-FE0xPAJLxdxfeSNHtfrN2qcjspXB5A2d6ba4GxaO_B2slE3wjXQJc-m75e9tHtPMpxpT_s5es976poCXUjYb1EL8SN0JUx/s1600/ban+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi73HNgcz-yjYk5G_M6F6DNiLv3gdMvBNz3iUP1jJi03g_gv-FE0xPAJLxdxfeSNHtfrN2qcjspXB5A2d6ba4GxaO_B2slE3wjXQJc-m75e9tHtPMpxpT_s5es976poCXUjYb1EL8SN0JUx/s1600/ban+3.jpg" height="640" width="516" /></a></div>
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As much as it pains me to admit this, for my health and fitness, I work out.<br />
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Yes, I know, super gross.<br />
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Who wants to wear stretchy pants and be sweaty when they could be at home enjoying a nice tipple?<br />
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Me.<br />
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It would be hard to know at first glance, because I like to think of candy and rum as a food groups, but I enjoy working out. I like to run and practice yoga. I have very little time to get out so when I do I like to make my workout really intense. This leaves me desperate for a protein shake/recovery drink. You could also try this as a recovery drink after a night of one too many, the potassium in the banana is supposed to help. I have been drinking this after my workouts for the last year and I thought it was about time I shared the recipe.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip-HBMEae4yYEM0VLb3-W9_r2EtCPEFnoOI4wS02euosA78qwnQwELoeF6ZfWoBjm0yV8Rs4nHtbUu4s4JJST3OiDjwAGZzpxK9Ae1gdwog8pTqHSNwSfNeZzM2gB2e1up2qhw9hmFsMGQ/s1600/ban+5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip-HBMEae4yYEM0VLb3-W9_r2EtCPEFnoOI4wS02euosA78qwnQwELoeF6ZfWoBjm0yV8Rs4nHtbUu4s4JJST3OiDjwAGZzpxK9Ae1gdwog8pTqHSNwSfNeZzM2gB2e1up2qhw9hmFsMGQ/s1600/ban+5.jpg" height="452" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">No need for a glass, Baby Bullet does it all.</td></tr>
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There is a growing movement in the hospitality community to try to live more balanced and healthful lifestyles. There is a group of Chefs in Toronto who started a running club, the <a href="http://runningmagazine.ca/chef-running-club-foodrunners-changing-kitchen-culture/" target="_blank">Foodrunners</a>. A few months ago <a href="http://heliquidmuse.com/2014/09/11/the-bartender-diaries-balance-babe-effie-panagopoulos/" target="_blank">The Liquid Muse</a>, interviewed the exquisite, Effie Panagopoulos about her commitment to health and fitness in a boozy world. Even Tales of the Cocktail addressed the issue this year. I'm sorry I missed seeing a roomful of bartenders and drinks writers, doing burpees after a night of heavy drinking.<br />
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If you have never worked in the industry it might be hard to imagine why this is so important. But, for the first time ever, we are addressing the problems that exist from being the nightly host of everyone else's occasional party.<br />
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For starters, there is the food. One of the things I miss most from not being in a restaurant everyday is the constant bombardment of bites and tastes and snacks and staff meals and menu tastings and just, so, much, food.<br />
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Unless you're cooking in which case you never seem to get fed, also a problem.<br />
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Then there is the drinking. I could never keep up with the all night partying thing. It's a wonder I lasted in restaurants. When I was younger it was just a job and I would never drink at all. One place I worked had to bribe me to take extra shifts with smoothies because they usually offered people a beer at the end of the night to work a double. By the time I found truly great food and drink, I no longer had time to stay up all night or be groggy the next next. I had culinary school and then a second job to prevent me from indulging in the best/worst part of the job.<br />
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Not having time to drink regularly after work really benefited me, I was able to start a beverage business and before that my first attempt at a blog Sugar & Sweat. It was meant to provide an ongoing series of fitness challenges to keep me motivated. I wanted to stay generally fit without having to give up my life which is steeped in food and drink. I think it's time to resurrect and refresh it so we can keep the conversation about health and fitness in hospitality going. Check back for updates and links.<br />
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I like to choose natural products whenever possible and I prefer to make as much of what my self and my family eat, from scratch. That's where all of the cocktail ingredients come from as well as this post work-out smoothie. I cannot drink those chemical powders. It defeats the purpose of good health and they make me queasy.<br />
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This smoothie is a very simple combination of naturally protein rich foods. It's actually tastes good, and it's really easy to prepare. I like to put all of the ingredients in the blender (baby bullet) before I go for a run so that I can drink this right away when I get back. <a href="http://breakingmuscle.com/nutrition/an-idiots-guide-to-post-workout-recovery-drinks" target="_blank">This article </a>explains why you need to add this to your routine.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsUD7h0eowda-Ki4nJqhpDWnqBEoFYi_Wbr_7ZGa3vcQ2dpMKgziCBGz1KhnRazytLphV0MDU5LM16ZYXJCcTAgj3Oq7LdkgReO5pvlQq1xAb-5tphH6BnDILJOmXbg9yRLU22IOvG7VHW/s1600/Ban+4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsUD7h0eowda-Ki4nJqhpDWnqBEoFYi_Wbr_7ZGa3vcQ2dpMKgziCBGz1KhnRazytLphV0MDU5LM16ZYXJCcTAgj3Oq7LdkgReO5pvlQq1xAb-5tphH6BnDILJOmXbg9yRLU22IOvG7VHW/s1600/Ban+4.jpg" height="612" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The perfect ripeness.</td></tr>
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As a mom I am constantly battling with my banana supply. Either the stores only have green ones or we go through one bunch in a day and the next bunch won't get eaten. There is a constant mis-supply and so when I have very ripe bananas I seize the moment, cut them up and put them in zip bags in the freezer. It takes two seconds and then I always have them. If you just hate banana you can substitute other fruit but it's the only sweetness in the drink so choose carefully. Really ripe frozen pear or mango could work but stay away from watery or acidic fruit.<br />
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Also, be sure to choose unsweetened options otherwise your making a milkshake and that's fine but I think we can make better tasting milk shakes so let's save it for another day. The almond milk can be substituted for any milk or milk alternative you like, keeping in mind that regular chocolate milk is loaded with sugar.<br />
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<b><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></b>
<b><span style="font-family: Georgia, Times New Roman, serif;">Chocolate Banana PB Smoothie</span></b><br />
1 banana chopped and frozen<br />
1 C almond milk unsweetened<br />
1/2 C ice cubes<br />
1/4 C plain yogurt unsweetened<br />
2 tbsp peanut butter unsweetened<br />
1 tbsp cocoa powder unsweetened<br />
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<b><span style="font-family: Georgia, Times New Roman, serif;">Method</span></b><br />
Place all ingredients in a blender, blend until smooth.<br />
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Do you work in hospitality and workout? Do you just find it impossible to squeeze it in while working nights? Let me know in the comments below.<br />
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<br />Whitney Munrohttp://www.blogger.com/profile/07709912518059734450noreply@blogger.com0tag:blogger.com,1999:blog-3326409530403170564.post-43449541250582130442014-11-24T15:47:00.001-05:002014-11-24T15:47:03.600-05:00SPIRIT EVOLUTION<div class="separator" style="clear: both; text-align: center;">
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The Gourmet Food and Wine Expo took place over the weekend.<br />
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I'm zonked but I wanted to quickly share one of the tasting techniques we go through at the show.<br />
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In this case I'm pouring Victoria Gin. I've worked with them over the past few years and we've developed this format to (re)introduce people to gin and to remove some of the apprehension about tasting it neat. I've talked before about <a href="http://www.tipicularfixins.blogspot.ca/2014/08/fuzzy-navel-redux.html" target="_blank">scent memory and tastings</a>. I understand the hesitation with gin but this fun experiment helps to eliminate anxiety in spirit tasting.<br />
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It starts with pouring a single 1 oz portion of spirit into a tasting glass (any small wine or sherry glass can work).<br />
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Sniff the gin in short inhales and use a wafting motion if necessary, slightly parting the lips will help <i>(It is the same technique you would use when tasting wine)</i>. Most likely much of what you will smell is alcohol. At ABVs 40% and above it is very difficult to receive any other chemical messages that the spirit is sending through your olfactory senses. But you will probably be able to detect stronger scents like juniper in gin or, perhaps caramel or smoke in whisky.<br />
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Take a small taste of the gin, then inhale through both the nose and mouth. Stop and notice what if any flavours you detect. And where in your mouth you can taste and feel the liquid lingering (with Vic Gin, you'll likely taste juniper and citrus in the first round).<br />
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For the same reason as above, you will not be able to detect the entire flavour profile of the gin until you bring down the ABV. We do this by adding water...yes, even if we were tasting Scotch! If you are a truly seasoned Whisky drinker I don't need to tell you this.<br />
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<span style="font-family: inherit; font-size: xx-small;">But, if perhaps you know someone that likes to think of themselves as an expert, <i>(this individual is easily recognized by the constant label dropping, blowhard-ing, low self esteem, nonsense that usually ends in disparaging the brand you've just mentioned liking)</i> says they never dilute their whiskey, please feel free to inform them that they have never in fact, actually tasted their favorite ultra small batch Whisky you've never heard of.</span><br />
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That being said, just one or two drops of water, 1/4 tsp per oz, will be enough to lower the ABV without over diluting the spirit. Now taste it again. Can you taste the difference? What new layers of flavour are you able to detect? Does it change anything else, like mouth feel or heat? (with the Vic Gin, usual comments include increased notes of citrus, a floral quality, licorice and an over all softer feel)<br />
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Now slice a strip of citrus zest <i>(I like grapefruit for gin, orange with whisky, lemon for rums and lime with tequila).</i> Twist it over top of the glass and rub a little around the rim. Drop it into the glass and taste again. Likely, the taste of the citrus will be obvious but what should also take place is an enhancement or brightening of some of the flavours you were already tasting.<br />
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Tasting the evolution of the spirit in this manner should begin to create scent memories for you that will help you detect and distinguish spirits on their own but also within a cocktail. If you have a clear flavour memory of the gin, you'll know that you are tasting it in harmony with the other ingredients in the drink.<br />
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This is a great example of a lightly spirited, classic drink. The flavour profile of the gin allowed to come through but in balance with the other ingredients.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4iQPpXiQJc9yJOaf4Qk8fiogWMVklmxXrvtM05dwYmbEG3-lO-RwNysWDv_c-Ld7fE2ZdgajO9sK0i5-d3PgwmxELDoVC5DxUaG5zMIiCLhTMz188Fi8RNZthcmQOt4T5vjNnFWQUS94y/s1600/west+coast.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4iQPpXiQJc9yJOaf4Qk8fiogWMVklmxXrvtM05dwYmbEG3-lO-RwNysWDv_c-Ld7fE2ZdgajO9sK0i5-d3PgwmxELDoVC5DxUaG5zMIiCLhTMz188Fi8RNZthcmQOt4T5vjNnFWQUS94y/s1600/west+coast.jpg" height="400" width="225" /></a><b><span style="font-family: Georgia, Times New Roman, serif;"></span></b><br />
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<b><span style="font-family: Georgia, Times New Roman, serif;">West Coast 75</span></b><br />
1 oz Victoria Gin<br />
1/2 oz fresh lemon juice<br />
1/2 oz simple syrup (1 pt water 1 pt sugar)<br />
3 oz sparking wine<br />
1 drop orange bitters (twisted and bitter) <br />
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<b><span style="font-family: Georgia, Times New Roman, serif;">Method</span></b><br />
In a shaker add gin, lemon and syrup, fill 3/4 with ice. Shake briefly and strain into flute. Top with chilled sparkling. Drop in bitters, garnish with lemon zest.<br />
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Have you ever done a spirit tasting? If you're interested in attending one or just finding out more about it, comment or send us a message.Whitney Munrohttp://www.blogger.com/profile/07709912518059734450noreply@blogger.com0tag:blogger.com,1999:blog-3326409530403170564.post-61622497391184140732014-11-17T14:37:00.000-05:002015-01-28T15:13:35.863-05:00MXMO ~ SHIMSIt's snowing.<br />
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Yesterday was the Santa Clause parade, this weekend will be American Thanksgiving, it's officially the Holiday's. I think they should start at the beginning of January instead.The six weeks on this side of the calender aren't in need of any help. It would make more sense if we spent the deepest portion of winter in party mode, start the year off celebrating and help to pass by the long cold days of hibernation season. Either way there are going to be a long stretch of parties ahead and you'll need to pace yourself.<br />
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Enter the Shim.<br />
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A low alcohol drink designed to allow you to extend your evening while preventing you from becoming intoxicated. It provides a slower tempo and reprieve from the more intense experience of high alcohol options and is an important component in responsible drinking. Like our host for this MxMo, <a href="http://bibulo.us/">bibulo.us</a>, I also like to drink at least one full glass of water for every drink with alcohol but as they have pointed out, in a night of cocktailing you'll need more than that to help keep you upright. Shims are the perfect solution.<br />
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A few months back there was a MxMo featuring <a href="http://www.tipicularfixins.blogspot.ca/2014/04/mxmozero-proof-mojito.html" target="_blank">Zero Proof </a>drinks which are also a great way to pace an evening. This time we're talking about having a low alcohol drink. A movement is growing in popularity in the cocktail community to allow guests to taste a larger variety of drinks. It's not a backlash against the super proof, antique cocktails, simply a reflection of growth to menus that showcase a full range of options.<br />
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The low alcohol content of these drinks also allows the imbiber to taste more of the components in the drink. This is really great for the garden to glass folks such as my self. I like to make all of my own ingredients and would like to be able to detect them in the finished product. In order to drive this point home I've made one last local seasonal fruit drink that speaks to the heart of where I come from and as it happens has a very low alcohol content.<br />
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The Niagara escarpment is a ridge of land running across the Great Lakes Basin and includes the cliff over which Niagara Falls flows. The unique shape of the terrain is partly responsible for creating the growing conditions necessary for high quality, cool climate wine production. It has to do with warm lake air getting trapped over the vines at night, I won't attempt to explain the science, but you can read more about it on the <a href="http://winecountryontario.ca/niagara-escarpment-twenty-valley" target="_blank">wine country site</a>.<br />
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This area is responsible for producing some of my favourtie wines. I became a wine lover while working at a restaurant that focused on featuring these wines in the same context as some of the best international labels. The same restaurant also paired local ingredients with these wines. If you're reading this in California, France or Italy this might seem like an obvious thing to do but our wine region is so young by comparison, that it's still difficult to find this style of dining outside of winery restaurants in Ontario. While I happen to know many conscientious Chefs that integrate local ingredients, wines and spirits, it's hardly the norm. More over, it has been treated as a passed trend by food media. That won't stop those of us who believe in the quality of the wine and food grown in the Niagara region and in particular today I'm going to do my part to champion a paring from the Beamsville Bench, an area about 45 mins from Toronto.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9HTloY6_iBfVAiL9SE4zQGIyHLcCO8jR3bMQXMg8FKdv6e-IuCYHGE3FWWp4mX8SmdGxfqXlghXn56tPjGWYAXBCZrriGdL33lBdJeyquHN1FG_El5SQVNXKLlnWxKXGchHkjU2nugZ_f/s1600/Cave_Spring_vineyard.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9HTloY6_iBfVAiL9SE4zQGIyHLcCO8jR3bMQXMg8FKdv6e-IuCYHGE3FWWp4mX8SmdGxfqXlghXn56tPjGWYAXBCZrriGdL33lBdJeyquHN1FG_El5SQVNXKLlnWxKXGchHkjU2nugZ_f/s1600/Cave_Spring_vineyard.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This belongs to Cave Spring.</td></tr>
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This low alcohol treat combines a Riesling from <a href="http://www.cavespringcellars.com/" target="_blank">Cave Spring</a> and some pears from <a href="http://bizjakfarms.com/" target="_blank">Bizjak</a> farms, a short drive down the road from the winery which isn't far from the vineyard. We have layered like with like flavours. The limestone rich soil supports the growth of the grapes and the pears and is evident in the flavour profiles of both. The pears taste like Riesling and the Riesling tastes like those very same pears.<br />
Keep in mind that if you do live in another area you can do this same type of pairing. In Marlborough, New Zealand for example you could match Sauvignon blanc with gooseberries (<span style="font-size: xx-small;">I'm only guessing on that one, it was surprisingly hard to find information on gooseberry farming there</span>). If you're in Alsace you could use apples and Pinot Gris. There are as many possibilities for this as there are wines, any where grapes grow, so do other fruits. It just so happens that the cool climate here supports grapes like Riesling and orchard fruits like pears.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLJq9x4ZoF1Njm8Vt6I97PxpzIYBjptoHy6sioBDErxuEXcXDNlmpR9nsuWGfUcOay16_3U08RuIRoE4b5vKKxj-jWiNi1SHRAbvjVaMFwJHyJyCtjgQ7cffnkX-tTf4KXJ6E4cd7VyLVW/s1600/new+pear+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLJq9x4ZoF1Njm8Vt6I97PxpzIYBjptoHy6sioBDErxuEXcXDNlmpR9nsuWGfUcOay16_3U08RuIRoE4b5vKKxj-jWiNi1SHRAbvjVaMFwJHyJyCtjgQ7cffnkX-tTf4KXJ6E4cd7VyLVW/s1600/new+pear+1.jpg" height="400" width="397" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">this is an old pic of a pear from a family tree.</td></tr>
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The point is to take a local wine and match it with a locally grown fruit. I even added a brandy produced about 20 mins away that uses more local grapes. the richness of the brandy ties the acidic wine and pear together. The Violette isn't so local but I have a farmer who is going to be gathering violets for me next year, look forward to some posts on that. In the interim you could also use an elderflower liqueur or some drops of chamomile tea. What you want is something to enhance the floral aromas. The little extra effort for this drink is worth it for the holiday season. It's so easy to mix all of this ahead, pour it over ice and add soda, creating a low alcohol drink perfect for extending the party.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw0aZv6AoAH_gwc107fT0KShylrJcxRmVSCoOgblahL1tstJRVUY1ZJsjUVd9JtmpOjqZjdIiYzmhANnfsaol6-rMdpIgHnGtv7P32hql6SSHXsp4miwcgJz19-EN1TqUZglDovchI3rCH/s1600/esc+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw0aZv6AoAH_gwc107fT0KShylrJcxRmVSCoOgblahL1tstJRVUY1ZJsjUVd9JtmpOjqZjdIiYzmhANnfsaol6-rMdpIgHnGtv7P32hql6SSHXsp4miwcgJz19-EN1TqUZglDovchI3rCH/s1600/esc+4.jpg" height="400" width="220" /></a></div>
<b><span style="font-family: Georgia, Times New Roman, serif;">Escarpment Spritzer</span></b><br />
<span style="font-family: inherit;">2 oz fresh pear puree* </span><br />
<span style="font-family: inherit;">2 oz Cave Spring Riesling</span><br />
<span style="font-family: inherit;">1/4 oz Brandy</span><br />
<span style="font-family: inherit;">1/4 oz Creme de Violette</span><br />
<span style="font-family: inherit;">3 oz sparkling water (soda water)</span><br />
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<span style="font-family: inherit;">*</span>2 whole ripe pears<br />
1 oz fresh lemon juice<br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Method</b></span><br />
<span style="font-family: inherit;">Chop pear (skin on) and place in blender or food processor with lemon juice. Blend until smooth then strain.</span><br />
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<span style="font-family: inherit;">Fill a large wine glass with ice, pour </span>ingredients over ice<span style="font-family: inherit;">, saving the soda for last, stir </span>briefly<span style="font-family: inherit;">. Garnish with fresh pear and a straw. </span><br />
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How do you feel about cocktail menus that only have strong options? Are more of your favourite spots adding lower proof options? Tell us in the comments below.<br />
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<span style="font-family: inherit;">Another big Thank you for <a href="http://mixologymonday.com/" target="_blank">MxMo</a> and <a href="http://bibulo.us/">Bibulo.us</a>, the themes are always so fun.</span><br />
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<span style="font-family: inherit;">Here's a link to the <a href="http://www.bibulo.us/2014/11/mxmo-xci-roundup-shims.html" target="_blank">roundup</a></span><span style="font-family: inherit;"><a href="http://www.bibulo.us/2014/11/mxmo-xci-roundup-shims.html" target="_blank">,</a> check out what everyone made.</span><br />
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Whitney Munrohttp://www.blogger.com/profile/07709912518059734450noreply@blogger.com0tag:blogger.com,1999:blog-3326409530403170564.post-45639349741645043682014-11-10T17:21:00.002-05:002014-11-10T17:25:31.278-05:00Coffee V. ToddlerDaylight Saving Time is killing me.<br />
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The internal alarm clock of my toddler is set and there is no snooze button.<br />
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It's 5:30 am, there is only one hope and that is coffee.<br />
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Dear delicious coffee,<br />
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Thank you.<br />
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I am a regular coffee drinker. I own a mini brewer that produces a two cup pot. I drink one of these each morning and that's it. I buy inexpensive pre-ground coffee, and I use honey and half and half. Cheap, no fuss, brewed at home drip coffee.<br />
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Have I just destroyed all of my fancy beverage credibility?<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizIwIrqE4h_aCoaJCNwNvXNEBIs-iuV4NHsQ8iPhTFAAKM-6O5DHk2iXwD0M3XJuCmuWhZsb5A5HSCBivKwv3m3Qv0oa_GlW3I0RvSVLcUcTLB1jgD-YtZFfor1-r1Tkx0lw89D4lBjWbf/s1600/diner+coffee.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizIwIrqE4h_aCoaJCNwNvXNEBIs-iuV4NHsQ8iPhTFAAKM-6O5DHk2iXwD0M3XJuCmuWhZsb5A5HSCBivKwv3m3Qv0oa_GlW3I0RvSVLcUcTLB1jgD-YtZFfor1-r1Tkx0lw89D4lBjWbf/s1600/diner+coffee.png" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not my pic but in my mind this is where I drink coffee in the morning.</td></tr>
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I might have to rethink my choice with these early mornings. Where I was once happily indulged and perky, I'm now bitter and still tired at the bottom of the pot. I do not want to go out into the cold at 5:30 am with my toddler to purchase a five dollar cup of something stronger. So, I have started brewing two pots, now I'm awake but antsy and I need to pee. My solution? I leave the second cup in the second pot but that leaves me with left over coffee and the need to relax.<br />
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Perhaps if I mixed the leftover coffee with just a little alcohol Then I'd be awake but not so edgy. Wait, there is the toddler, that's why I was up so early in the first place, I don't think mid morning drinking is the answer.<br />
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It might not be the answer for me but having leftover cold coffee hanging around everyday has to be good for something. There are plenty of other people who are not on toddler duty that want a little mix of coffee and spirits. I know so because when I began searching for flavour combinations and recipes I could not believe how many drinks there are that feature coffee or coffee flavoured liqueur.<br />
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So many sweet, syrupy combinations of cream and vanilla and chocolate and peppermint and orange and holy crow, what is up with the dessert drinks?<br />
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There is clearly something to the pattern. The bitterness and astringency of coffee pairs well with sweet and full flavoured ingredients. I don't have a problem with that, most of the recipes I found also had a touch of whimsy that I appreciated. I'm all for indulgence, but I still need balance in a drink and too much of a good thing is too much.<br />
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While trying to maintain the clearly desired elements of richness and fun, I wanted to create a recipe that blended coffee and alcohol in a more refined way. It really wasn't too far a stretch to dial back some of the sweetness and let the coffee flavour come forward. I'm still not sure I could drink more than one but it wouldn't have to be for dessert.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqE5dPXlPc7PZH2bReepz7R8xjEZzsPl_vzywhU9s4Oi9QiJi3447_5D-VZg8jqPncFCnNmK8BUoE6QavHCcNeYdIYLzlP4PL8ltY4cR8Bd9X64Xkw7Tf9J-SqaS8GEufz2Dhji-ka9O3m/s1600/cof+1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqE5dPXlPc7PZH2bReepz7R8xjEZzsPl_vzywhU9s4Oi9QiJi3447_5D-VZg8jqPncFCnNmK8BUoE6QavHCcNeYdIYLzlP4PL8ltY4cR8Bd9X64Xkw7Tf9J-SqaS8GEufz2Dhji-ka9O3m/s1600/cof+1.jpg" height="400" width="302" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The coffee will foam when shaken.</td></tr>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></b>
<b><span style="font-family: Georgia, Times New Roman, serif;">DST</span></b><br />
1 1/2 oz room temp coffee<br />
1 oz aged rum<br />
1/2 oz Tia Maria<br />
1/2 oz Licor 43<br />
4-5 drops peppermint bitters<br />
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<b><span style="font-family: Georgia, Times New Roman, serif;">Method</span></b><br />
Add all ingredients to shaker, fill 3/4 with ice. Shake for 20 seconds, strain into chilled glass.<br />
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Mint bitters help to lift up the other ingredients without adding any unnecessary sweetness. By foregoing cream we eliminate some of the heaviness usually found in coffee cocktails. The addition of a moderate amount of sweet liqueur, is then able to balance the coffee.<br />
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Do you drink coffee flavoured or dessert cocktails? Would you ever make your own at home? Let me know in the comments below. <br />
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Whitney Munrohttp://www.blogger.com/profile/07709912518059734450noreply@blogger.com0tag:blogger.com,1999:blog-3326409530403170564.post-53995906355593577332014-11-03T13:05:00.000-05:002014-11-03T13:05:15.802-05:00FLIPPIN' ZABAGLIONEI love when a kitchen and bar recipe collide (it's my Jam).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCGPDgZZkxGbGgsXj0GjbHy3vWCo9RhEnfUVVBunENNN3yjSeuu2onXGV3xx4HPG2lEMIxQRIz-Z4KhvBl2oeuNYfj_D02Vgp3yMieuE2OOkYL8mJqTCuOFddyQmOw_7pyILj-AP9cbEk_/s1600/flip+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCGPDgZZkxGbGgsXj0GjbHy3vWCo9RhEnfUVVBunENNN3yjSeuu2onXGV3xx4HPG2lEMIxQRIz-Z4KhvBl2oeuNYfj_D02Vgp3yMieuE2OOkYL8mJqTCuOFddyQmOw_7pyILj-AP9cbEk_/s1600/flip+4.jpg" height="640" width="524" /></a></div>
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This Zabaglione, usually prepared for dessert, is a delicious mix of eggs, sugar and alcohol. You can call it Sabayon if you prefer to use a french wine and to change the name according to the origin of the base alcohol. In this case I went with <a href="http://www.lcbo.com/lcbo/product/poquito-moscato-sparkling/377143#.VFex8fnF-0w" target="_blank">Poquito Moscato </a> from Spain, simply because it came in a small bottle. It was also on sale, as they will be discontinuing sales in Ontario, but you can probably find it in a store near you. It is surprisingly good. The perfect combination of sweet, sour and just a little fizz. If you can't find this little guy, I'd go for an Italian Moscato d'Asti to get the same effect.<br />
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No matter what country it comes from, it sounds suspiciously like a Flip to me.<br />
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There is very little distinction between a Flip and a Zabaglione. The only noticeable difference in most recipes is the heating of the eggs. But, if one consults their Savoy it will show that there are in fact hot flip recipes that involved a tempering process, which clearly would have required the use of a boiler. It's also way more difficult. As it turns out, if you first produce the egg sauce it can then be easily added to your drink with far less fuss, hot or cold.<br />
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Let's take a moment to consider how much easier it would be to serve a crowd if you have all of your ingredients ready to go rather than trying to find items while hosting your guests. If you wanted to serve this rum flip at a party, you could prepare the Zabaglione an hour or two in advance and store it in the fridge. Crack up the big bag of ice that you bought and place it in an easily accessible container with either a scoop or tongs. Choose your rum ahead of time, place a speed pour over the opening. Squeeze a few limes and strain the juice. Remember to have a jigger and strainer at the ready. Set out a few clean glasses. All of those steps can be covered in just fifteen to twenty minutes.<br />
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In the restaurant world this type of preparation is known as mise en place, or everything in its place. It allows for the quick and easy service of an item regardless of how long it takes to prepare it in advance. The Chef at your favourite restaurant does not start braising the ribs only once you order them. He uses a preset station filled with finishing ingredients and plating tools so that your dish can be executed in a timely fashion. You can use this trick when cooking for guests or to set up your home bar. It will make your party that much more enjoyable for both you and your guests.<br />
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<i>While we're on the subject, a few more professional bartenders could be taking cues from the kitchen and making sure that everything is prepped and in its proper place at the beginning of service. It would cut down on the notoriously long wait times that mixologists have become known for. This recipe in particular would be helpful if you want to serve flips at your busy establishment and would like for your establishment to remain busy.</i><br />
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This usually heavy drink has been transformed. It's now light and smooth, a little sweet but not without some zest and spice. It has the layers of flavour you'd expect from a well crafted cocktail because they've been built into the cream, but with the ease of a three ingredient drink. Prepared in this manor the flip is much closer to its cousin the sour than a dessert cocktail.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO2txm02McpP3Kxr_vvGyMNJaZW3mN8rJ2V3AFmeotxzIq5C8SI1iwtsN1C6CevaGCo-n45RvObBYeiZy44ugVhLAc15GoXhcq_eE0MDWrSnfc-C3uSdytQdW31Azs8858VIbp7QzCU-kT/s1600/flip+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO2txm02McpP3Kxr_vvGyMNJaZW3mN8rJ2V3AFmeotxzIq5C8SI1iwtsN1C6CevaGCo-n45RvObBYeiZy44ugVhLAc15GoXhcq_eE0MDWrSnfc-C3uSdytQdW31Azs8858VIbp7QzCU-kT/s1600/flip+2.jpg" height="400" width="362" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Rum Flip</b></span><br />
<span style="font-size: large;">2 oz prepared Zabaglione</span><br />
<span style="font-size: large;">1 1/2 oz rum (white)</span><br />
<span style="font-size: large;">1/4 oz lime juice</span><br />
<span style="font-size: large;">2 drops angostura bitters</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Method</b></span><br />
<span style="font-size: large;">Add ingredients to a shaker filled 3/4 with ice. Shake 20 seconds, strain into chilled glass. Garnish with fresh nutmeg.</span><br />
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<b style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: large;">Zabaglione</span></b><br />
1/3 C Moscato<br />
1/4 oz vanilla liqueur<br />
5-6 drops lemon bitters<br />
3 egg yolks<br />
3 tbsp sugar<br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Method</b></span><br />
In a glass bowl using a hand mixer, or in the bowl of a stand mixer add all ingredients, mix until fluffy and quadrupled in volume. While mixing place a heavy bottom pan with 2 inches of water over medium high heat. When boiling reduce heat to simmer, place bowl over and whisk mixture continuously until thickened to hold a ribbon. Remove from heat. Chill.<br />
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Or, we could make some dessert too.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4eFhcpgYzBiy7F0KXZRq9oUT6V1g2StnF6bOliNTWgwW_Ajy43YNVmnBjcRrfKVMDW6ir2DGqfzRl5Nf-ied2P7JSuvo9oamWZ0rtUJvRDGkM3JCJJSnmD2W7dvPLUG_xDue8cPDUrhll/s1600/ap+zab+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4eFhcpgYzBiy7F0KXZRq9oUT6V1g2StnF6bOliNTWgwW_Ajy43YNVmnBjcRrfKVMDW6ir2DGqfzRl5Nf-ied2P7JSuvo9oamWZ0rtUJvRDGkM3JCJJSnmD2W7dvPLUG_xDue8cPDUrhll/s1600/ap+zab+2.jpg" height="640" width="482" /></a></div>
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Once again, we're blurring the lines between kitchen and bar by contributing the layered flavours found in cocktails to techniques we might already know in the kitchen. We've already got our beautiful cream so why not use it for its intended purpose. Pan seared apples get a huge boost from a bottle of cider, a little vermouth and a few dashes of bitters. I went with the <a href="http://byobto.com/collections/bar-keep" target="_blank">Bar Keep Baked Apple</a>, so the recipe won't need any further addition of cinnamon. Instead, I opted for nutmeg, star anise and fresh ginger.<br />
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<b><span style="font-family: Georgia, Times New Roman, serif;">Pan Roasted Cider Apples with Zabaglione</span></b><br />
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4 medium apples (cored and sliced in large pieces) <br />
1/2 c sugar<br />
1 inch fresh ginger<br />
pinch nutmeg<br />
1 star anise<br />
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355 ml apple cider (Pommies)<br />
1 oz dry vermouth<br />
5-6 dashes bitters (Baked Apple)<br />
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<b><span style="font-family: Georgia, Times New Roman, serif;">Method</span></b><br />
In a large (cast iron) skillet over medium heat add apples, sugar, ginger and spices. When the sugar beings to bubble add liquids. Simmer until fruit is tender but intact and liquid has reduced by half. Remove fruit, ginger and star anise with slotted spoon and continue to reduce liquid until golden and reduced by half again. Spoon Zabaglione over apples and drizzle with the reduced syrup.<br />
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Have you ever made this insanely easy dessert? Are you brave enough to spoon Zabaglione into your shaker? Let me know in the comments.<br />
<br />Whitney Munrohttp://www.blogger.com/profile/07709912518059734450noreply@blogger.com0tag:blogger.com,1999:blog-3326409530403170564.post-91413070211722614152014-10-27T12:05:00.000-04:002014-10-27T12:35:15.167-04:00NATURAL REMEDY It's cold and flu season, I've dropped the over the counter chemicals and switched to this home made remedy.<br />
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A flu swept through our house last week. It's a frequent occurrence with a toddler around. I don't like any remedy that prevents the sickness from running it's natural course, or any that just mask the symptoms, but I do still want help feeling better. This hot drink can me made with or without alcohol so it can be used for the whole family. It's a combination of tea, ginger, fresh lemon and honey that I find very soothing.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx38rmXuM-ZFODTTfJWXNVRHyVzQbn9aRjxaLrRl9O_JtnL47CVPJcejxOvBQO24nBxKf1dCo-MPk_JBlYu1ia6SmAOfjjmPCWNc-ux6cbo0d1uNkZghj__a4bpe1H8FTTtYUhSPlHDVXo/s1600/toddy+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx38rmXuM-ZFODTTfJWXNVRHyVzQbn9aRjxaLrRl9O_JtnL47CVPJcejxOvBQO24nBxKf1dCo-MPk_JBlYu1ia6SmAOfjjmPCWNc-ux6cbo0d1uNkZghj__a4bpe1H8FTTtYUhSPlHDVXo/s1600/toddy+1.jpg" height="640" width="402" /></a></div>
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Ginger helps to alleviate nausea and also the spiciness helps the sinuses to get moving. Lemon has antibacterial properties and honey is soothing. The hot tea is warming and while it should be black tea, decaffeinated will work at bedtime. This is also where you can insert a little personal taste, if you like Chai go for it, the spices in Chai tea like cinnamon, will act against your cold as well. Maybe you've lost your mind and prefer Earl Grey, I have no remedy for for that, but you are welcome to use whatever tea you like. Just be sure to double the bags, you'll want it to be strong.<br />
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Spirits have a long history as medicinal remedies and if you take a look at a bottle of cough syrup, many still contain alcohol. Plenty of bartenders like to use Jagermeister as a remedy for a long shift as well as a cold, and no one would disagree that it takes like medicine. A little goes a long way but a medicinal remedy was it's intended purpose. The herbs used to produce the flavour are meant to have health properties including some that will work as a cough suppressant, like licorice. Bitters were also meant to act as as digestive and health tonic, so this drink is packed with healthful properties to get you through cold and flu season.<br />
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Once I switched there was no going back for me, in particular at night. The popular over the counter hot lemon drinks contain a sleepy time drug that is just not for me. I always wanted to feel the relief and enjoyment that so many others seem to get from these little packets but for me they are a nightmare. I get trapped in a fit full state of twitching limbs (jimmy leg) that I can't wake up from. Not what I consider help to feel better. This recipe on the other hand provides the warmth and comfort of a hot drink, makes you just a little drowsy and contains natural remedies, winner.<br />
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The first recipe is the no alcohol version and the second will be a miniature cocktail that can be added to the tea for adults at bedtime. <br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ultimate Cold and Flu Fighter</b></span><br />
2 C water<br />
2 black tea bags (caffeine optional)<br />
1/2 fresh lemon<br />
2 inches fresh ginger<br />
1 tbsp honey (amber)<br />
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<b><span style="font-family: Georgia, Times New Roman, serif;">Nighttime Relief</span></b><br />
(adults) to the above recipe add...<br />
1 oz whisky<br />
1/2 oz triple sec<br />
1/4 oz Jagermeister<br />
2-3 drops angostura bitters<br />
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<b><span style="font-family: Georgia, Times New Roman, serif;">Method</span></b><br />
<span style="font-family: inherit;">In a large sauce pan add water, lemon and ginger, bring to boil over high heat. Remove from heat add tea bags, steep for 3-5 mins. Strain into large mug add honey and for </span>Nighttime<span style="font-family: inherit;"> </span>relief<span style="font-family: inherit;"> for adults add mini cocktail. </span><br />
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Do you use over the counter or home remedies? Have a special family formula? Let us know in the comments.Whitney Munrohttp://www.blogger.com/profile/07709912518059734450noreply@blogger.com0tag:blogger.com,1999:blog-3326409530403170564.post-86813123615870735872014-10-20T09:09:00.000-04:002014-11-12T07:50:04.344-05:00BETWEEN THE SHEETS PERFECT CHEAT ~~ MXMO<div>
What makes a perfect cocktail?</div>
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In this sense, it's an equal division of spirits. A formula where very few examples achieve a great result. Equal parts can often end up in competition rather than harmony. Perfect symmetry is the challenge for this month's MXMO and it's deceptively difficult to use an even split of ingredients that wind up tasting great on the palate</div>
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I decided to help myself out and borrow the back bone of an already nearly symmetrical classic cocktail, Between the Sheets.</div>
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It's a mix of equal parts rum, brandy and orange liqueur with a 1/2 part or less of lemon juice. It's a rare drink that is symmetrical it's even rarer to have two base spirits. So, to have both in one cocktail is really a dream.</div>
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Except, the lemon juice. </div>
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Why lemon? </div>
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Why?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiukdwfaGbUUhnQ_Wf0lzTJirtP1WNg-S5rKK7rX1dEvnOxBuMx51-67wZ1C__77rQ-o8LnRs7GJwN1I5nJtBxn4EeHUua-lxGuqilzuApLzQY5sKAlJ812wstekocN4XfKNrZmJVWFfLoj/s1600/ocd.jpe" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiukdwfaGbUUhnQ_Wf0lzTJirtP1WNg-S5rKK7rX1dEvnOxBuMx51-67wZ1C__77rQ-o8LnRs7GJwN1I5nJtBxn4EeHUua-lxGuqilzuApLzQY5sKAlJ812wstekocN4XfKNrZmJVWFfLoj/s1600/ocd.jpe" height="334" width="400" /></a></div>
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I just couldn't deal.</div>
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I was compelled to find a way to bring this drink into harmony. Perfect symmetry with base spirits wasn't going to cut it. I needed all or nothing.</div>
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It's not possible to just add more lemon because there isn't enough natural sweetness to hold it up, even when I tried using a sweeter rum and an orange liqueur with more sugar in it.</div>
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To the Cheating.</div>
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I decided to cheat by making the lemon juice sweeter and a little bitter so that I could use it in equal proportion to the spirits. By making a burnt, brown sugar, lemon syrup I was able to control the balance of sweet and sour while adding just a little bitterness. I allowed the results of the syrup to dictate my choice of an aged rum and a dry curaçao. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp_05J4wIKi3v4VCgohanNKObRfU0NvQmzNGfAiXf1onR9qsY81Z0qUXzExMMf4SgITKVOPSRYdxuiENJWZJmi6eoCp4jZEgirOo8mtngSRYXntn0qjEArxWlXvMC50yR0WF6QmO5raMd7/s1600/BURNT+SUGAR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp_05J4wIKi3v4VCgohanNKObRfU0NvQmzNGfAiXf1onR9qsY81Z0qUXzExMMf4SgITKVOPSRYdxuiENJWZJmi6eoCp4jZEgirOo8mtngSRYXntn0qjEArxWlXvMC50yR0WF6QmO5raMd7/s1600/BURNT+SUGAR.jpg" height="330" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I wish you could see that it was actually on fire when I took this.</td></tr>
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the sweetness/symmetry conundrum also helps to illustrate one of the difficulties in learning to bar tend at home. </div>
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Unless you are already a cocktail nerd, (ahem, fellow MXMO-ers) you probably don't have a fully flushed out home bar yet with every ingredient under the sun. I talk about this frequently because I think its important not to allow yourself to become stuck on the idea that you need a huge selection or to spend tons of money to make great drinks at home.</div>
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It just becomes more important to experiment and work with the ingredients you have on hand. This comes with other bonuses.You'll get practice in balancing drinks and figuring out what makes them work. You can also more easily identify the ingredients that will be worth spending the money to have, when you constantly wish you had an orange liqueur that wasn't so sweet you 'll know it's time for a bottle of dry curaçao. </div>
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In this case maybe you only have one brand of rum or brandy, great, problem solved. You don't have to choose. Brand snobbery and choosiness can come in down the line when you have nine rums from six regions in three styles. This is your bed to make and your sheets to get in between, perhaps you don't care about perfect hospital corners... Use what you have to make the drink you and your guests will like. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi0AXvbBheL0VD2ZQPPjNeGcROD8f2OEPd3jTlfPr-UHXPof5Lio-pQlywiKsBjIIdNQho53Cinw_PPSF_V3RpCR-Z0I-Uss2rNYbf5hgDPeaYYQ1PaypTcHhHDt-vaEBDxSAK7_hZqiDM/s1600/SHEETS+5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi0AXvbBheL0VD2ZQPPjNeGcROD8f2OEPd3jTlfPr-UHXPof5Lio-pQlywiKsBjIIdNQho53Cinw_PPSF_V3RpCR-Z0I-Uss2rNYbf5hgDPeaYYQ1PaypTcHhHDt-vaEBDxSAK7_hZqiDM/s1600/SHEETS+5.jpg" height="400" width="240" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Between The Sheets Perfect Cheat</b></span></div>
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<span style="font-family: inherit; font-size: large;">3/4 oz rum </span></div>
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<span style="font-family: inherit; font-size: large;">3/4 oz brandy</span></div>
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<span style="font-family: inherit; font-size: large;">3/4 oz dry curaçao</span></div>
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<span style="font-family: inherit; font-size: large;">3/4 oz burnt lemon syrup</span></div>
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<b style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: large;">Method</span></b></div>
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<span style="font-family: inherit; font-size: large;">In a shaker combine all ingredients, fill 3/4 with ice, shake for 30 seconds, strain into chilled glass, garnish with a lemon twist</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Burnt Lemon Syrup</b></span></div>
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2 tbsp brown sugar</div>
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2 tbsp fresh lemon juice</div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Method</b></span></div>
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In a heat proof container add sugar, bruleé (torch) for 25-30 seconds. Add lemon juice, stir to dissolve sugar, strain. </div>
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<i>*alternately regular brown sugar and lemon will work, you'll just lose some of the bitter dimension from the burnt sugar</i></div>
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<span style="font-family: inherit;">Thank you to </span><a href="http://mixologymonday.com/" style="font-family: inherit;" target="_blank">MXMO </a><span style="font-family: inherit;">and </span><a href="http://southernash.com/2014/10/mxmo-xc-perfect-symmetry/" style="font-family: inherit;" target="_blank">Southern Ash </a><span style="font-family: inherit;">for providing yet another inspiring theme. Although, now all I can see is the lack of </span>symmetry<span style="font-family: inherit;"> every where, this blog, my bar shelves, every other recipe I've ever written..</span><br />
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<span style="font-family: inherit;">Here is the </span><a href="http://southernash.com/2014/11/mxmo-perfect-symmetry-round/" style="font-family: inherit;" target="_blank">Roundup</a><span style="font-family: inherit;">. All of the other drinks look awesome you should check them out, the </span>symmetry lends well to home bartending.<span style="font-family: inherit;"> </span></div>
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<span style="font-family: inherit;">Do you need perfect symmetry? Tell us about your balancing battles behind the bar in the comments below.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: xx-small;">Find the window<a href="http://pixgood.com/ocd-pictures-annoy.html" target="_blank"> pic.</a></span></div>
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Whitney Munrohttp://www.blogger.com/profile/07709912518059734450noreply@blogger.com2tag:blogger.com,1999:blog-3326409530403170564.post-66781054854125513602014-10-13T11:36:00.000-04:002014-10-13T11:36:20.147-04:00Holiday Hiatus<div style="text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b>Happy </b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b>Thanksgiving!</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSr5ObR2tgF39pgYlwZ8-MmCcSKAYB-lqRO0mSOCyEfNxo3tx32G-jvtiZx2Fb7n64KBZe0DcWueYq9rKxQEnrdutQYvjfDFWxdCXfyYqrEZclYBSVJ4FiVgvhz1evZn_MiWfRkqUmItSs/s1600/turkey.jpe" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSr5ObR2tgF39pgYlwZ8-MmCcSKAYB-lqRO0mSOCyEfNxo3tx32G-jvtiZx2Fb7n64KBZe0DcWueYq9rKxQEnrdutQYvjfDFWxdCXfyYqrEZclYBSVJ4FiVgvhz1evZn_MiWfRkqUmItSs/s1600/turkey.jpe" height="276" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>See you next Monday for the latest <a href="http://mixologymonday.com/" target="_blank">MxMo</a> challenge.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Enjoy the holiday, please drive safe and sober!</b></span></div>
Whitney Munrohttp://www.blogger.com/profile/07709912518059734450noreply@blogger.com0tag:blogger.com,1999:blog-3326409530403170564.post-29845035402151669162014-10-06T16:26:00.000-04:002014-10-06T16:26:04.217-04:00PURPLE JESUS~~THE SECOND COMINGIt's makeover day!<br />
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We're taking another much maligned cocktail and giving it new life.<br />
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The Purple Jesus.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRAMv6ERPlM2DAhAuAgmIfWIsJ5oRiZMW827HZ1TKNsaob01qjrINJ0u4JBYGIGeyBoXLEwSXq6t4URkPX8DGsc8AK7gJ3xSXRgykOJ2RwcchQoXaigplkt0DK1w0nehdwHg-51jDIiTKp/s1600/grape+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRAMv6ERPlM2DAhAuAgmIfWIsJ5oRiZMW827HZ1TKNsaob01qjrINJ0u4JBYGIGeyBoXLEwSXq6t4URkPX8DGsc8AK7gJ3xSXRgykOJ2RwcchQoXaigplkt0DK1w0nehdwHg-51jDIiTKp/s1600/grape+3.jpg" height="640" width="388" /></a></div>
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I know you've had this one in some form or another.<br />
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Recipes I found range from grape juice and ginger ale with Everclear grain alcohol, all the way down to purple Kool Aid and Vodka...in a bathtub. I even read one recipe that suggested garnishing the bathtub full of "punch" with sliced citrus fruits, fancy!<br />
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My two year old pooped in the tub yesterday...so perhaps not.<br />
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There was a video of someone describing their "family recipe" (stop a moment and ponder this family) it had cranberry juice from the gun and blue stuff to make it purple. While this one was super tempting I just don't have soda gun at home.<br />
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I really wanted to create something fun this week and the idea of giving this drink an overhaul was a perfect fit. It was actually suggested by one of my Instagram followers after I posted this lovely picture.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBadiPXBkVm3xu8pfaurGum-8dv6fKBpyjKGx9kj5owTuiYgMdZI-ygq1wAr_wyEmfzf3C2t4r-wxjv9PrZl8Mv1OH8rfiqdCNsz57W4b6t0V8M7vh17ks4YQY9ZGCiEawBuNwMyWNjrG1/s1600/grapes+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBadiPXBkVm3xu8pfaurGum-8dv6fKBpyjKGx9kj5owTuiYgMdZI-ygq1wAr_wyEmfzf3C2t4r-wxjv9PrZl8Mv1OH8rfiqdCNsz57W4b6t0V8M7vh17ks4YQY9ZGCiEawBuNwMyWNjrG1/s1600/grapes+1.jpg" height="640" width="398" /></a> </div>
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I picked these up at the farmers market (I had hoped to forage some wild grapes but I came up empty handed) and they are real, Ontario Concord. They're the perfect balance of sweet, sour and tannic. I'm thankful now that I chose the large basket. I decided to juice them and it takes more than a few to get a good amount of juice after straining. I also threw in a chunk of fresh ginger before I buzzed it in the Vitamix. The fresh ginger brightens the flavour of the juice and reinforces the grape/ginger combination which is spectacular, one that I won't be leaving behind.<br />
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Concord grapes make terrible wine so they often get used for other products and are sold as table grapes. It's the grape used by Welch's to make their juice, jams and Jellies.<br />
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Before you ask, yes, you may use an already prepared juice, fresh is best but next would be 100% real grape juice. Not grape drink and definitely nothing with added sugar.<br />
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I wanted to remove all traces of bathtub from the drink but leave the fun. I turned it into a Fizz by adding egg whites and rounded out the spirits by adding some local brandy, an under served category in Ontario. The lime adds a second layer of acidity, don't let the proportion of syrup to lime juice fool you, the grapes are acidic as well. The ginger syrup has black pepper in it that lends some bite. It's still very easy to make at home and has a showy element for your guests, you will be shaking this drink for a very long time. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWevadP8WX6FDV8WZoAYIQ6BdKUwk_ctK_FQDjwi4E3PkYGO_X-3ctOg5hdvB0_qaebK-ypaw1Pm7Dro3gDdKLTS-83svi83aTAgUcniRgbotHP-cLzSW6GW3CNFEDb5m53kIJtDgbQcb9/s1600/grape+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWevadP8WX6FDV8WZoAYIQ6BdKUwk_ctK_FQDjwi4E3PkYGO_X-3ctOg5hdvB0_qaebK-ypaw1Pm7Dro3gDdKLTS-83svi83aTAgUcniRgbotHP-cLzSW6GW3CNFEDb5m53kIJtDgbQcb9/s1600/grape+4.jpg" height="320" width="232" /></a></div>
<b><span style="font-family: Georgia, Times New Roman, serif;">The Second Coming</span></b><br />
1 1/2 oz vodka (left coast hemp vodka)<br />
1/2 oz brandy<br />
2 oz fresh concord grape juice<br />
1 oz <a href="http://www.tipicularfixins.blogspot.ca/2014/08/mxmo-coconut-shiver.html" target="_blank">ginger syrup</a><br />
1/4 oz fresh lime juice<br />
1 egg (whites only)<br />
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1 oz pasteurized egg whites<br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Method</b></span><br />
In a blender or food processor, buzz two cups of fresh grapes with one inch of fresh ginger, strain through cheesecloth for clear juice.<br />
Add all ingredients to a shaker, dry shake (no ice) for 3 mins. The mixture should be thick and very foamy. Fill shaker 3/4 with ice, shake again for another 30 seconds. Strain into a highball, garnish with fresh grapes.<br />
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I can't believe how tasty this drink is. I can't think of ever having used grape and ginger together in the past but I really loved it. The fragrance of the grapes is also incredible, definitely evokes a happy childhood feeling. You're going to be surprised by this one, I was.<br />
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Have you ever imbibed from a bathtub? Please tell me it was garnished with fancy fruit!Whitney Munrohttp://www.blogger.com/profile/07709912518059734450noreply@blogger.com1