Archive for the ‘Ginger Liqueur’ Category

Hooray for the PTA

Wednesday, June 8th, 2011

Each year at my kids’ elementary school the staff holds a Volunteer Tea to acknowledge the work of the PTA and volunteers. These are some dedicated parents who put in a lot of time making sure the students and teachers feel supported. They are fortunately not, in other words, in the mold of the Harper Valley PTA folk (other children of the seventies out there?).

To celebrate another successful year of fundraising, hosting school events, chaperoning field trips, coordinating enrichment classes, revamping Websites and general volunteer excellence, I created for them an enhanced Volunteer Tea.  Like many school projects, there are a lot of parts that combine to make the whole. Drink enough and it just might “sock it to the Harper Valley PTA.”

Volunteer Tea

4 raspberries muddled and 3 to garnish
1 oz Pimm’s No. 1
2 ¼ oz brewed Tazo Vanilla-Rooibos Tea, cooled
½ oz ginger liqueur (I used Stirrings brand)
¼ oz Cointreau
¼ oz honey syrup (equal parts water and honey mixed well)

Brew tea according to package directions (1 teabag to 8 oz water) and let cool. Muddle raspberries in a glass; add ice and remaining ingredients and stir well to chill (straining is optional). Garnish with raspberries (optional). Note: if you don’t have ginger liqueur then ginger beer or muddled ginger could also work here.  Serves one weary volunteer.

Thanks for all your great work!

Cheers, ICE

As always, check out my Glossary of Spirits page for alcohol and mixer definitions and details.

 

A Green Cocktail for a Festive Season

Wednesday, December 8th, 2010

There’s a reason most New Year’s resolutions focus on eating better and drinking less, and it’s called Holiday Hangover. We are thick into the season of treats, heavy buffet tables and boozin’. So if you want a cocktail that is a bit lighter in calories and alcohol, it’s right here for you. And, being green, it’s perfect for those Christmas parties.

Single Ladies (not mine, I didn’t name it)

1 oz Ty Ku sake liqueur
1 oz ginger liqueur (Loft Spicy Ginger; if using Domaine de Canton, add  ¼ to ½ oz)
3-4 oz white cranberry juice
Splash of Green Apple Jone’s Soda (optional and only to bump up the color)

Shake all of the above with ice, then strain into a chilled cocktail glass and serve.

I originally discovered this drink and the Ty Ku liqueur after a friend asked me to suggest a green cocktail for a fraternity alumni banquet last month. The drink was such a hit there was a rush to the bar and they ran out early! The Ty Ku has a light, slightly melon flavor and comes in a groovy illuminating bottle. Being less sticky-sweet, I have found it preferable to Midori in other drinks.  

I suggested to another friend planning a holiday party that she serve red and green drinks – this one and my Bloody Sunday punch (although perhaps it should be renamed for this occasion), and she got great reviews for both.  Serving a fabulous cocktail is expected; having it match the decorations is a bonus.

 

Cheers, ICE

 

The Perfect Pumpkin Finale for Your Feast

Monday, November 22nd, 2010

Can’t decide whether to make a pumpkin pie or pecan pie for Thanksgiving? Bag them both and whip up this easier dessert cocktail instead.

Praline Pumpkin Pie

¾ oz vodka
½ oz praline liqueur (or substitute, see notes below)
2 ½ T pumpkin ice cream (I used Snoqualmie Pumpkin Custard)
1/8 t ginger juice (optional)
Scan pinch of salt
Scant pinch of pumpkin pie spice for garnish (optional)

Measure out softened ice cream and add it to the vodka, praline liqueur, ginger juice and salt in a mixing glass. Stir until mixture is uniform in texture. Pour into chilled cocktail glass and sprinkle pumpkin pie spice on top before serving.  Note: For the ginger juice I used the liquid in a jar of Ginger People’s grated ginger, but the drink won’t be ruined without it. You may substitute the praline liqueur with Frangelico liqueur or amaretto, but they can be stronger flavors, so start with only ¼ oz and add to taste.  Update 12/6: I noticed in a Food & Wine book that they recommend substituting praline liqueur with equal parts Frangelico and amaretto to approximate the taste. A useful option if your friend didn’t bring you back any praline liqueur from New Orleans.

Praline Pumpkin Pie: It's like three desserts and a cocktail rolled into one.

I created this one after experimenting with other pumpkin cocktail recipes (see below) that used pumpkin butter. Faced with having to make my own pumpkin puree mix or syrup, I had an “ah ha” moment and grabbed some pumpkin ice cream to create this creamy dessert drink. The ice cream has a nice spiced pumpkin taste that the praline liqueur plays off while the combination keeps both flavors in balance.  Top with whipped cream to really get your pie on. 

Other options

During my experimenting, I did find a couple of “pretty good” pumpkin drinks and discovered a nice pear vodka by Grey Goose.  Both of these drinks came from About.com’s cocktail page via the Grey Goose company (the local liquor stores have a big display right now that includes a handy sample pack of their flavored vodkas, but definitely substitute brands if you have a different one on hand).

Pumpkin Carver

1 ½ oz Grey Goose L’Orange Vodka
½ oz maple syrup (the original recipe says ¾ oz, but it was too much)
½ oz ginger liquer
1 t pumpkin butter (I used Trader Joe’s brand)
1 oz fresh lemon juice
Apple chip to garnish

Add ice and all ingredients to a cocktail shaker and shake until well chilled. Pour into a chilled cocktail glass and garnish (optional).

Pumpkin Divine

1 oz Grey Goose La Poire vodka
1 T pumpkin butter (or less)
½ oz triple sec
½ oz simple syrup
Pinch each of cinnamon, cloves, nutmeg and ginger
Apple chip sprinkled with nutmeg to garnish

Add ice and all ingredients to a cocktail shaker and shake until well chilled. Pour into a chilled cocktail glass and garnish (optional).

The Pumpkin Carver Cocktail

This year I give thanks for a bounty of cocktails I’ve tried and for you Ice + Clink + Drink readers I share them with.  Happy Thanksgiving!

Cheers, ICE

 

Drinks on Wheels

Tuesday, June 1st, 2010


Many cocktails out there are riffs on classic or popular drinks. So I felt warranted in changing up a recipe created for the new Sex in the City movie called “Red Over Heels.” Instead, mine is “Dead Over Wheels” in honor of the Rat City Rollergirls championship bout this weekend. Because roller derby rocks.

I saw Red Over Heels at About.com’s cocktail blog. The recipe calls for ginger-infused vodka, but I saw this as an opportunity to use the Loft Spicy Ginger Cello I got in Portland (I’m guessing you could also use plain vodka and muddle in some fresh ginger). As well as my bitchin’ skull vodka.

Crystal Head Vodka

Dead Over Wheels

1 ½ ounces vodka
½ oz ginger cello
1 oz honey syrup (equal parts honey and warm water, shake to mix)
¾ oz lemon juice

Shake all ingredients in a cocktail shaker with ice. Strain into chilled glass. Flip someone off.

June 5th throwdown

Like the derby skaters, the Dead Over Wheels looks all nice but packs a punch. If you have a free Saturday night, go see the season-ending bout of the Rat City Rollergirls (motto: “You Win Some, You Bruise Some”). The Derby Liberation Front vs Throttle Rockets are the first half, followed by Grave Danger vs Sockit Wenches for 1st place honors. The bouts are athletic and strategic, and the skaters’ names are pure entertainment; look for Hard Cora, Pink Tatillac,  Sarah Impalin and my fav, Yoko Onoudi’nt.

To me, roller derby is like 5-year-olds playing T-ball (albeit more bad-ass) because you just can’t root against any of them. But since I have socket wrenches in my blood (thanks, Dad) and maybe a little wench, too, well…Go, Sockit Wenches!!

Cheers, “Spite & MalICE”