Ice + Clink + Drink

You know how great it is when you introduce a friend to something new and they go all crazy for it? Well, it may not be in the same league as turning someone on to bungee jumping or roller derby, but I’m pretty psyched that I introduced “Ginger” to ginger beer. Now she’s a connoisseur of the spicy, non-alcoholic brews (think ginger ale but with more tang), and recently slipped me a bottle of Reed’s Spiced Apple Brew. Pretty tasty, especially when combined with rum, Chartreuse and mint!

I’m glad I spotted this recipe before winging it, because it wouldn’t have occurred to me to try the Chartreuse.  The apple-y ginger, Chartreuse and mint flavors dance really well here. I really couldn’t tease out the rum and I’m thinking that citrus vodka or plain rum wouldn’t make much difference. 

Say hello to fall with this bright, crisp drink:

Mid-Autumn Highball (original recipe)

Muddle the mint leaves in a cocktail shaker, and then add ice and all ingredients except the Reed’s. Shake well to chill, and then pour into an ice-filled highball glass. Add the Reed’s brew and stir gently. Note: I substituted 3 ½ oz of Reed’s Spiced Apple Brew for the apple cider and omitted the simple syrup because I correctly suspected that the Reed’s would add enough sweetness. 

My variation of the Mid-Autumn Highball uses spiced apple ginger beer.

Autumn is obviously hitting the Pacific Northwest early this year, and now I have the drink to toast the season.  Thanks, Ginger! 

Cheers, ICE

 

I’m getting whiplash from the Seattle-area weather this summer, as we jump from cool and crummy to hot and sunny within days or hours. Now it’s HOT and replenishing fluids is essential. What to drink?

I could say that I’ve been avoiding the cocktail shaker because I don’t want to exert myself in our non-air-conditioned house. The truth is that I’m just lazy, and lazy days call for The Shandy. Here’s the recipe (don’t work too hard popping the caps off):

I am currently using Kona Longboard Lager, similar to a very pale ale, and Hansen’s Sugar-Free Ginger Ale. Other combinations work when neither the beer nor ginger ale dominates the taste.

Don’t judge: this drink is far better than it sounds. It is my preferred summer beverage for several reasons…

1. Any other drink in this quantity would get me streaking-through-the-neighborhood drunk.
2. It’s low in calories for the quantity.
3. It’s easy to transport in a cooler and mix poolside.
4. Full bottles of beer and ginger ale together with ice fit perfectly in a 32 oz Big Gulp cup.

Try it and you can be klassy like me.

My big gulp of Shandy

Cheers, ICE

 

Spring.  My days are given over to field trips, baseball, or the schedule upheavals they create. I spent the day on a preschool field trip to West Seattle. This meant a volley of high-pitched screeching in enclosed spaces (how do 5 year old girls hit notes that high?) and that fun “why” game.  Would it have been wrong for me to get to drink every time I was asked, “why?”

I did perk up on the way home when I hit the West Seattle Produce Company – a brand new produce stand on Fauntleroy Way SW. I got lots of cocktail fixin’s, including mint, cilantro, pineapple, Meyer lemons and Asian pears. It was these last that my daughter went crazy for, and while I was thinking the equivalent of comfort food in cocktails, Shirley Temple was insisting that we make a drink with pears (yup, even my kids are getting into the act).

So we did. Asian pears, fresh mint leaves, honey syrup, lime and lemon juices and ginger beer. Of course, I added some Captain Morgan’s spiced rum to mine.  I’m sure you could substitute regular pears.

Beyond ComPear

Make the honey syrup ahead by vigorously shaking together equal parts honey and warm water and allow to chill in the refrigerator. Make a batch as it will keep for 3 weeks refrigerated.

Puree the Asian pear and set aside. Muddle the mint leaves in a shaker, then add ice, pear puree, honey syrup, and lemon & lime juices; shake well. Double-strain into cocktail glass, add ginger beer and stir.

Keep in mind that even fresh ingredients can vary in flavor, so it’s important to taste a drink and then adjust for sweetness or tartness as desired. If you are serving to guests and they don’t want your cooties, try this: dip in a straw, hold the top and then release the portion into your mouth.  

I’m thinking it is time for my own field trip. There are many mixologists shaking up great cocktails Seattle area. If you have a favorite destination, please share with us!

Cheers, ICE

Next up to bat: drinks featuring rhubarb.