Niagara Food & Wine Expo ~ Barbados Rum Punch

Thank you to everyone who came out and stood in line to get a taste of Barbados.

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.

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.

A traditional Rum Punch follows the basic formula;

One of sour
Two of sweet
Three of strong and
Four of weak.

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.

The first thing that must be done is to make the simple syrup.

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.

Basic baking spices.

Spiced Simple Syrup
1 C sugar
1 C water
2 cinnamon sticks (or 2 tsp)
6 whole cloves ( or 1/2 tsp ground)
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground black pepper




Method
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.





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.

If you really want to recreate what we tasted this weekend, you'll want rum from Barbados. 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. 

It's best served over ice for guests.
I was gettin' all fancy here.

Barbados Rum Punch
1/2 oz fresh lime juice
1 oz spiced simple syrup
1.5 oz Mount Gay Eclipse
1 oz fresh orange juice
2 oz pineapple juice
1 oz water
2 drops Angostura bitters


Method
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.













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.


If you came out to see us last weekend, or you just love Rum Punch share your comments below.

LINGONDRYCK ~ COCKTAIL HOUR AT IKEA

Does anyone else love the Lingonberry drink at Ikea?

Glass and cutting board are both Ikea

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!)

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 purchased at Ikea, although I've used a different brand of preserves today.

This is from their website.

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.

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.

Yep, this plate is also from Ikea.
No, I'm not working for them.
I just really like lingonberry.

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.

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.

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)




Lingondryck 

1.5 oz Akvavit or Caraway Vodka
1 oz lingonberry syrup
1/2 oz fresh lime juice
1 tsp lingonberry preserve
2-3 drops orange bitters

3 oz soda

Method 
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.













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...

SORREL

I realized this week that I've never posted the recipe for Sorrel.

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.

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. 

The purplish bits at the top are the dried sorrel sepals.

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. 

The mountainside in Dominica.

 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. 

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.

Yep, the guide just happened to have that knife.

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.

Hanging in the grocery store, I love to visit them everywhere I go.

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.

You'd think the artwork would have given a clue but I had to look it up.

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.   

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.

Rum Sorrel
1 1/2 oz white rum
1 oz sorrel syrup*
1/2 oz fresh lemon juice
2-3 drops Angostura bitters



Method
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.














*Sorrel Syrup
2 C water
1 C dried sorrel sepals
1 1/2 tbsp clove, whole
2 inches fresh ginger
1 orange, zest only
1 cinnamon stick

1 1/2 C sugar
Method
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.

Do you make your own Sorrel? Please let me know, I'm always eager to hear the variations. 

FLIPPIN' ZABAGLIONE

I love when a kitchen and bar recipe collide (it's my Jam).

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 Poquito Moscato  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.

No matter what country it comes from, it sounds suspiciously like a Flip to me.

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.

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.

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.

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.

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.

Rum Flip
2 oz prepared Zabaglione
1 1/2 oz rum (white)
1/4 oz lime juice
2 drops angostura bitters


Method
Add ingredients to a shaker filled 3/4 with ice. Shake 20 seconds, strain into chilled glass. Garnish with fresh nutmeg.





Zabaglione
1/3 C Moscato
1/4 oz vanilla liqueur
5-6 drops lemon bitters
3 egg yolks
3 tbsp sugar

Method
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.


Or, we could make some dessert too.

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 Bar Keep Baked Apple, so the recipe won't need any further addition of cinnamon. Instead, I opted for nutmeg, star anise and fresh ginger.

Pan Roasted Cider Apples with Zabaglione

4 medium apples (cored and sliced in large pieces)
1/2 c sugar
1 inch fresh ginger
pinch nutmeg
1 star anise

355 ml apple cider (Pommies)
1 oz dry vermouth
5-6 dashes bitters (Baked Apple)




Method
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.




Have you ever made this insanely easy dessert? Are you brave enough to spoon Zabaglione into your shaker? Let me know in the comments.

NATURAL REMEDY

It's cold and flu season, I've dropped the over the counter chemicals and switched to this home made remedy.

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.

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.

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.

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.

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.

Ultimate Cold and Flu Fighter
2 C water
2 black tea bags (caffeine optional)
1/2 fresh lemon
2 inches fresh ginger
1 tbsp honey (amber)


Nighttime Relief
(adults) to the above recipe add...
1 oz whisky
1/2 oz triple sec
1/4 oz Jagermeister
2-3 drops angostura bitters



Method
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 Nighttime relief for adults add mini cocktail. 




Do you use over the counter or home remedies? Have a special family formula? Let us know in the comments.

MXMO ~~ THE UNKNOWN ~~ COCKTAIL CANDY

First, before anyone calls this candy for grownups let's be clear, ALL candy is for grownups.

Some candies are not for kids...

Now that we've got that out of the way, it's time to make candy, yeah!

Even better it's candy that doesn't just have alcohol in it, it has built in cocktail recipes!

Our MxMo challenge for this month was the unknown. I have had this project on the back burner for so long, this gave me the motivation to bring it to life.

I have cooked with cocktails many times and I have made candy many times but this is the first time I've combined the two. The idea is to replace the water in a recipe with a mini cocktail. It works wonderfully in savory applications, I'll share some of those recipes soon. I was nervous about how the chemistry would play out when making candy. Candy making is on the one hand quite simple, on the other hand sugar can be finicky. It usually contains just a few simple ingredients, in this case we're complicating things a bit with the inclusion of the cocktails into the candy mixes.

The timing and equipment need to be just right. A heavy bottom sauce pan is mandatory and while you could get away with not using a candy thermometer, they are fairly inexpensive, easy to find and really helpful. You'll need parchment paper or foil, a whisk and a wooden spoon.


Haven't you always wanted to make sponge toffee? It's one of my favorites and the inclusion of the cocktail takes it to the next level. This is some serious indulgence, you'll probably want to share the love. Just one small batch makes a whole pan. I need to start giving away the pieces, now!

This gorgeous mountain of Honey Sponge toffee turned out to be the easier of the two and so much fun. I was happily surprised to see that the cocktail didn't seem to disrupt the process or chemistry at all.
Once completed it has so many uses, the crumbs from breaking it apart could easily be sprinkled over another dessert, you could dip it in chocolate or even a ganash that used more of the honey liqueur. You could also just eat it as is. The JD honey flavour stands out surprisingly well in all of that sugar.

After cooling, before the smashing!

Honey Sponge Toffee

2 1/2 C sugar
1/3 C honey
1/3 C corn syrup
2 oz Jack Daniel's Honey
1 oz Licor 43 or Galliano
1 tsp orange bitters

4 tsp baking soda
2 tsp reserved cocktail*













Method
Line a generously buttered 9 in. cake pan with parchment paper. 
In a heavy bottom 3 L sauce pan, add sugar, honey and corn syrup. In a small bowl mix JD, Licor 43 and bitters. *reserve 2 tsp of this mixture add remainder to pot. Stir over medium heat until sugar dissolves. Reduce heat to medium low, bring to the boil. Insert candy thermometer and stop stirring, bring candy to 300° or hard crack stage. Remove from heat, whisk in baking soda, it will spurt and expand. Whisk in reserved cocktail. Pour into prepared pan. Cool completely and smash into pieces.     



Perhaps you prefer butterscotch.

Much to my dismay, the scotch in butterscotch has to do with scoring the toffee and nothing to do with real scotch. I think it's time to change that. Since we're updating the toffee we'll need to find another way to make it old fashioned.

See where we're going with this?

I added scotch, bitters and orange oil, so it's Old Fashioned...

Either way these are amazing! They are creamy, smooth and you can really taste the scotch. You could go all the way with this and use a scotch that is heavily peated. I wanted something that had a more caramel profile, and didn't annihilate the bank. To work this on an even tighter budget, you could use Canadian whisky in the cooked portion and just add 1 oz of your favorite scotch at the end.

I was once again surprised at how little difference there was using the cocktail instead of water. This one did darken much faster, which will affect taste. In the testing process I had to drop another version using cream because I just could not get up to the needed temperature without scorching the caramel. However, in this two stage version where there is just butter, the mixture was able to remain stable.
   


 Old Fashioned Butterscotch Pops
1 C + 1 tsp butter 
2 1/2 C sugar
1/4 C + 1 oz Scotch Whisky 
1/2 C corn syrup
1/4 c honey
pinch salt


3-4 drops Angostura bitters
1-2 drops orange oil


12 lollipop molds and sticks or cake pan 
(I used cocktail picks and buttered jiggers)









Method
Butter molds or butter a cake tin lined with parchment paper

In a heavy bottom saucepan add sugar, scotch and corn syrup. Stir to combine over medium heat. Stop stirring, bring to 270°. Add butter, honey and salt. Stir to combine, bring candy to 300°. Remove from heat add remaining scotch, bitters and orange oil, whisk to combine. Pour into molds or pan, allow to cool. If using cake pan, score the butterscotch after 3-5 mins.



Candy making tips.

Always use the heaviest bottom sauce pan you have with plenty of extra room for the sugar to expand.

Remember to brush down the sides of the pan with cold water on a pastry brush. Any crystals will result in gritty candy.

Candy must be watched. Sugar is temperamental and accidents could be dangerous. Be ready to adjust the heat.

When adding ingredients at the end, stand back with face away from the pot, it will sputter. 

Another huge Thank you is owed to Mixology Monday. 

This really inspired me to work on something I had been putting off for a very long time. Thank you to ABarAbove for hosting this outstanding theme (read the round up). It was great to do something completely new even if I did lose a batch or two or way more but who cares there's candy!

I really hope you'll give these a try. I know they seem intimidating but it was so much fun. Let me know when you do!

MXMO ~~ COCONUT SHIVER

Lavender
Goat Cheese
Coconut

There they are, my food hates. I feel really exposed right now.
It's taboo to admit to not liking certain flavours in the food world. In fact, on the first day of class, the food writing teacher told us we weren't allowed to have any dislikes if we were going to write about food. There was silence in the room. It hadn't occurred to any of us that writing about food would require us to eat the foods we detest. I have a strong aversion to coconut. It would be so much better if my hate had more group conformity, but I seem to be one of very few people who don't like it.

My worst food hate secret?
I used to hate beer...I can hardly imagine it but I was in my late twenties before I developed a taste for beer.

What worked?
Repeated exposure. The more you taste a food you dislike, the less you hate it and sometimes you'll even grow to love it, as I did with the refreshing and bitter deliciousness of a great beer.
I have tried to use the same approach with other foods and flavours that I dislike, in order to eradicate the quivering, stomach churning revulsion. This also works if you had an evening of over indulgence and the scent memory related to gin or tequila or whatever you had too much of, now brings back a flood of horrifying memories. It's just your brain trying to protect you. Taste a small amount again a few times and you should eventually be relieved (there was a solid decade where I couldn't drink orange juice). You can read more about the studies behind this and other fun facts about food aversions here.
Of course, aversions are not the same as allergies, please be a considerate restaurant patron, for the establishment as well as the sake of diners with very real allergies. Aversion = Ew, gross. Allergy = Hospital, dying. It's a very important distinction.

I tried several different coconut products, but in the end I went with the Coconut Dream. It's hardly my ideal choice, the ingredient list isn't stellar but it's the only one that worked in the drink. I'm happy to have a reason to do something other than farm fresh, but this was another tough draw (MxMo pineapple was difficult too). The whole coconut just didn't have any flavour, the cream had the least added ingredients but was difficult to work with and the can and box were about the same, so I went with box for convenience and texture. I appreciate a good challenge and this falls in line with my other work for packaged foods companies. I have to help them showcase their products, my personal tastes are not relevant.

I'm so Canadian, I didn't even notice it was facing French. Little known fact about English speaking Canadians, we all have certain products for which we use the french name because of the dual labeling.

All that said, this coconut themed MxMo was a tough challenge for me.
I did what people have been doing forever to choke down a food they dislike, I covered it with flavours I do like. In this case a strong flavour match exists between coconut and ginger, a flavour I love. Both of those ingredients have an affinity for lime, which I love. And, lime and ginger match with gin, which I also love. So, how bad could this coconut experiment be?

I've had my torch out again.

Coconut Shiver
1 1/2 oz gin
1 1/2 oz Coconut Dream (unsweetened)
1 oz ginger syrup*
1/2 oz fresh lime juice
2-3 drops Angostura bitters
candied ginger and lime zest for garnish

Method
In a shaker add all ingredients, fill 3/4 with ice. Shake vigorously for 30 seconds. Double strain into a chilled glass. Garnish with fresh lime zest and candied ginger.















*Ginger Syrup
1/2 c sugar
1/2 c water
3 inches fresh ginger, sliced
pinch black pepper, fresh cracked
pinch salt

Method
In a heavy bottom sauce pan over medium heat bring sugar and water to the boil, add ginger, salt and pepper. Reduce heat simmer gently for 15 mins. Remove from heat, cool and fine strain. Store in fridge for up to one week.

I have repeatedly exposed myself to coconut and I'm over the shivers but I still don't love it. I can handle it in curries and I won't die if it's in a dessert, although I still don't understand it on a spiritual/emotional level. This drink scored surprisingly high with me, I'd maybe even order one...but probably not.


What are your food hates? Any alcohol you haven't been able to drink? Hated a food and now you love it? Tell me about it in the comments.

As always, a big thank you to MxMo. I appreciate the opportunity to get out of my comfort zone. Rated R Cocktails came up with this one. I love Tiki and I love their site.
Here's the round up post. Check out what everyone did. I'm so glad to see other people who also don't love coconut & how they approached. It really turned out great.

DIY G&T 2&3

As jobs go, I'd have to say I'm very fortunate.

I get to wear so many hats as an entrepreneur. The most overtly rewarding of my many assignments (no, not the recipe testing) are the events. I have the great pleasure of doing something creative and celebratory that gives me a platform for interaction (working from home with a two year old on your lap limits this), education and fun. Everyone likes a party, and the gal making the drinks is always popular.

Yes, you can have this at your party!

This past week I was invited to make some drinks for a birthday celebration. The man being feted loves gin and tonic. So much so that I was asked to make two different house tonics for the evening. My inner nerd was very excited. As an added bonus the weather was very cooperative and gin & tonics in their gorgeous backyard were a perfect fit.

If you have already made my Tonic #1, this will give you a chance to play with the technique. If not you can still start here, the method is exactly the same.

I made two simple variations on the recipe that yield drastically different results.

If you love bitter with your bitter, this is the one for you.

G Cubed
2 oz Victoria Gin
1 oz Tonic #2 (see below)
1/2 oz fresh grapefruit juice
1/2 oz fresh lemon juice
3 oz soda water
3 drops orange bitters (twisted & bitter)
grapefruit zest for garnish

Method
In a mixing glass combine gin, syrup and juice, stir to combine. Fill an old fashioned glass with cracked ice, pour in mix, top with soda and drops of bitters. Stir and garnish with fresh grapefruit zest

I  use these small bowls to stay organized

Tonic #2 Grapefruit Ginger
2 C sugar
1 C water
2 grapefruit (juice and zest)
3 inches fresh ginger, sliced 
1 limes (juice & zest)
1 lemons (juice & zest)
2 tbsp cinchona bark
2 tsp citric acid
pinch salt
pinch cracked black pepper








Method
Peel then juice citrus, set aside. In a heavy bottom sauce pan over medium heat, add sugar and water, bring to the boil, reduce to low heat, add remaining ingredients, stir gently. Simmer 20 mins, remove from heat, let stand, cool to room temp. Strain syrup through cheesecloth or coffee filter over a fine mesh strainer.
Refrigerate in an air tight glass container for up to 3 weeks.

If you prefer something herbal and savory, this will be your new G&T

Tanglad Tonic
1 1/2 oz Bombay Sapphire East
1/4 oz Martini Bianco vermouth
1 oz Tonic #3 (see below)
1/4 oz fresh lime juice
3 oz soda water
5 drops Black Pepper Bitters (twisted & bitter)
fresh lemongrass and lime zest for garnish


Method
In a mixing glass combine gin, vermouth, syrup and juice. Stir to combine. Fill and old fashioned glass with cracked ice, pour in mix top with soda and bitters. Stir and garnish with fresh lime and lemongrass.


Tonic #3 Lemongrass Black Pepper
2 C sugar
1 C water
3 stalks fresh lemongrass or 1/2 C dried
2 limes (juice & zest)
2 lemons (juice & zest)
3 tbsp fresh cracked black pepper or 3 tsp ground
2 tbsp cinchona bark
2 tsp citric acid
pinch salt

Method
see above for Tonic #2

A very special thank you for the gents who invited me to help at their party and make these new syrups.

Have you made your own tonic yet? Do you need me for your next party? Leave a comment or send me an email. 
 

MXMO PINEAPPLE

Have you ever seen that commercial for Kashi where the dude is eating a whole pineapple right in the field, using the stem as a built in handle? Dreamy stuff.

Wouldn't you love to tour a pineapple farm? 

My affection for all tropical fruit could probably be improved by eating it straight from the source. A strong bias for the stone and tender fruits of the golden horseshoe is in part a function of living there. I've had the good fortune to taste these fruits at their best, having picked and eaten them fresh in the orchards and fields 

Inspiration seems easy to find when you're working with the highest quality ingredients. 

The challenge being when you're not...

My best of the bunch but still sad pineapple needed some help, and since raspberries are in season here I decided to marry the two. A little, local pick me up for our long traveled friend. 

ONTARIOAHU

2 oz El Dorado 5yr

1 oz raspberry pineapple puree*

1 oz pineapple juice (fresh if you can)

1/2 oz fresh lemon juice

2 drops Angostura bitters

Method

In a shaker add all ingredients, fill 3/4 with ice. Shake very vigorously for 1 min. strain into an old fashioned glass filled with cracked ice, garnish with fresh raspberries, mint and pineapple leaves.

*raspberry pineapple puree, in a blender or food processor add 1/4 C fresh raspberries and 1/4 C fresh pineapple, blend until smooth, strain through fine mesh or cheesecloth. If you are using off season and/or imported fruit it may be necessary to add 1 tbsp honey to this mixture.

What's the best local fruit where you live? Are you using it in your cocktails?

Thank you to Mixology Monday and Bartending Notes for this weeks challenging inspiration.

http://bartendingnotes.wordpress.com/
Read about the other entries here.

  

5 Easy to Make Cocktail Ingredients Using Blood Orange

At first glance, a cocktail recipe calling for an infused vodka or seasonal shrub might appear too far out of reach. But, if you're a budding home bartender, you will not believe how easy these cocktail ingredients are to prepare, they will launch your cocktails to the next level and each one only takes a few minutes to prepare!



We keep it simple by using one star ingredient for all five of our recipes. It's almost the end of Blood Orange season but it's by far the most popular time to use them in recipes. If you're unfamiliar with these beauties, they have the tang of a navel orange with the floral notes of a tangerine. The thing that makes them truly special is the exquisite colour inside. They can be somewhat acidic and so they're not quite as popular for eating out of hand, but it's for this reason that they have the perfect profile for our cocktail ingredients.

Every home bartender can make these!

1. Bitters

2. Vodka

3. Syrup

4. Shrub

5. Cordial

1.Blood Orange Bitters

These bitters are just a combination of blood orange vodka (see recipe #2) and wild cherry bark bittering agent, the bark is found at the herbalist, the same place you found the cinchona bark for your tonic syrup.

1/4 C Blood Orange Vodka
1/8 C Wild Cherry Bark bitterant

Shelf stable, keep in a small glass jar, a recycled jam jar will work 

Bitterant
1/4 C wild cherry bark
3/4 C vodka

Combine in 500 ml jar, (the extra space in the jar is needed for the bark to expand), set in a cool dark place for one week to one month, [you can keep adding more vodka over time (longer = more bitterness)], strain and store, it's shelf stable.

I keep all of my bittering agents  and components separate, only ever blending the final product. 

2. Blood Orange Vodka

You might want to make a few jars of this one. The vodka is used in two of the other recipes. I particularly love the colour it lends to a drink.

1 blood orange, sliced
1 C vodka

Combine in 500 ml jar, set in a cool dark place for one week, discard orange slices, strain vodka, store in the same jar

3. Blood Orange Syrup

Flavoured syrups offer an opportunity to build extra flavour into any cocktail that calls for simple syrup.  

3 blood oranges, juiced, reserve juice and shells
2 C sugar
1 C water
1/4 tsp salt

Optional, additional awesomeness: 1/4 tsp citric acid to brighten flavour and increase shelf life.

In a heavy bottom sauce pot, over medium heat bring sugar and water to the boil. Add shells and reduce heat to low, simmer for 20 mins. Remove from heat, cool and fine strain. Add juice and salt, stir and refrigerate in an airtight container for up to two weeks.

4. Blood Orange Shrub

Shrubs are a great way of adding acidity to a cocktail, they're delicious, unusual (friends will be very impressed) and so simple.

1/3 C fresh blood orange juice

1/3 C sugar

1/3 C red wine vinegar

Combine juice and sugar stirring occasionally until sugar dissolves, add vinegar. Store in a glass jar, this one is shelf stable and will even get better with time.

5. Blood Orange Cordial

This isn't my usual method for making cordials but in the interest of saving time and since you just made these two recipes, you might as well...

1/2 C Blood Orange Vodka

1/4 C Blood Orange Syrup

Combine and store, it will last on the shelf but will do even better in the fridge.


Did you try any or all of these? Did you use them in an existing recipe? Let me know how it turned out!