Ice + Clink + Drink

There are pros and cons to cocktails. One of the pros is how the alcohols and mixing agents combine to create new, fabulous tastes. But the con is that strong drink equals drunk. Now that my friends and I are getting just a wee bit older, getting sloshed isn’t usually a goal at a party.  Not that it can’t still be fun (get that girl a microphone!). 

 So, sometimes a pitcher drink with a wider ratio of non-intoxicating ingredients to alcohol can be the right prescription. Sip this DRY soda Rhubarb Mojito at your 4th of July BBQ and you’ll still be conscious for the fireworks (notice I said sip and not guzzle!).

Rhubarb Mojito* Pitcher (8 servings)

Muddle mint in a pitcher, add rum, simple syrup and lime juice. Refrigerate to chill. Just prior to serving add chilled Rhubarb DRY Soda and stir gently. Serve in ice-filled glasses.

DRY Sodas come in a variety of interesting flavors and are found at many grocery stores, including Amazon Fresh. While using the DRY soda is a convenient option for easy entertaining, a mojito would also be fabulous using the rhubarb syrup I posted last year.  Try this: 

Rhubarb Mojito, Take Two

 Cheers, ICE

 *Created by Matthew Walker & Devlin McGill for Bellevue, Washington’s 0/8 Seafood Grill. Original recipe can be found on the DRY Soda site. 

 

Torrential rain, snow and hail on the first day home from a Hawaiian vacation – that’s the worst way to re-enter reality, especially in April. Fortunately I have new booze to keep me cozy as my “tan” fades.

Ever heard of ‘okolehao?  Traditionally it was a form of Hawaiian moonshine (also called oke by Native Hawaiians) made from the ti root. After falling out of favor for a few decades, a Maui rum distiller has resurrected ‘okolehao as a liqueur, and I happened to run across it at a Big Island grocery store (this isn’t quite as random as it sounds, given that I’m frequently found scouring a liquor aisle).

Having now sampled it, I think the ‘Okolehao liqueur most resembles a spiced rum, though none specifically. It has that caramel-ly rum vibe, along with a bit of coconut and taste of Kahlua liqueur.  Most information online references Haleakala Distillery’s re-creation of ‘okolehao, but includes very few recipes. So I tried a Bali Hai for my first ‘Okolehao Liqueur cocktail and then dabbled a bit to create my own. Both make me glad I got this souvenir for my liquor cabinet.

Bali Hai (changed a bit from the original)

Combine all ingredients except champagne in a shaker with ice. Shake well and pour into an ice-filled Collins glass. Top with champagne. Note: I felt this drink was way too sour and so added the simple syrup. Reducing the amount of lemon and lime juices at the start would be preferable.

Oke would probably make a fine substitute in most recipes calling for spiced rum. If you pick up a bottle on your next trip to the islands, I suggest keeping it sealed until you return home. The bottle top is the cork-plug type and would probably leak in your checked luggage (and they won’t allow you to carry it on). If you score a bottle, give my new recipe a try:

Oke? Okay!

 Shake all of the above with ice, and strain while pouring into a rocks glass filled with crushed ice.

Home may lack 80 degree weather and island breezes, but at least I can create a bit of vacation in a glass. Maybe I can make myself a lei when the Northwest rhodies bloom. Aloha!

Cheers, ICE 

Aloha, Pina Colada. Our time together was far too brief...

*orgeat is a syrup made from almonds that is commonly used in tropical drinks. Commercial versions are available.

 

It’s almost Christmas Eve. Are you stressing about a last-minute gift or what to bring to the holiday potluck? Don’t get hot and bothered – get hot and buttered! Whip up this Hot Buttered Rum recipe from my husband’s family and relax.

Big Sky Hot Buttered Rum

Melt butter in a large pot over medium heat. Blend in brown sugar and confectioners’ sugar. Remove from heat, and whisk in the ice cream, cinnamon and nutmeg. Use immediately or pour mixture into a container to freeze.

In a coffee mug, measure 1 T (or more to taste) Hot Buttered Rum batter and 1 oz of rum, then fill cup with 5 oz of hot water. Stir and sprinkle top of drink with nutmeg.

This recipe is ideal for a couple of reasons. You can make it ahead and freeze the batter for many single drinks in the cold nights ahead. You can also package it up, grab a bottle of rum and present both as a last-minute gift (with instructions to freeze it). Here’s to cozy nights during the holidays [clink].

Cheers, ICE

 

This was a recent conversation with my daughter, “Shirley Temple”:

Shirley: I wonder what present I’m going to get for Thanksgiving?

me: Oh, you don’t get presents on Thanksgiving, you give thanks.

Shirley: Yes, I’ll give thanks for the present I get.

Well.  In that case, I’ll give thanks to those creating delicious cocktails, because I always welcome those gifts.

Here is one that fits the Thanksgiving theme; although I wasn’t planning on posting another “pie” cocktail, it was my favorite among the cranberry recipes. I confess that I was not crazy about the crushed graham cracker rim, but my husband thought it was fine.  Try a half-rim and decide if you like it.

Cranberry Pie

Add ice, rum, juices and syrup to a cocktail shaker and shake well. Strain into a cocktail glass rimmed with crushed graham crackers. Add apple cider and stir gently. Garnish with three skewered cranberries and serve.

Lift this drink with one hand and pull the wishbone with the other – that’s a happy Thanksgiving.

Cheers, ICE