Posts Tagged ‘red_drinks’

Sunday, Bloody Sunday

Monday, October 18th, 2010
Halloween Drink #1 of 2…

Halloween falls on a Sunday this year, hence the name for this drink. This one is my own creation, using my newest find: black vodka!

I may be all very “2000 and late,” as Fergie would sing, but Blavod black vodka was a revelation to me. I didn’t know such a thing existed. Perfect for Halloween, it added enough darkness to this drink to get it close to that blood red quality I was looking for. By the way, I created the Bloody Sunday for a friend’s party, so the store-bought sparkling pomegranate juice made for easy mixin’.

Bloody Sunday punch — serves 16

16 oz Blavod black vodka
8 oz limon rum
8 oz Velvet Falernum
25 oz Trader Joe’s Sparkling Pomegranate beverage
2 oz 1 ½ oz absinthe

Stirring gently, mix all ingredients together in a pitcher or punch bowl. Serve with crushed ice.  Note this recipe change: When scaling this recipe I used 2 oz of absinthe, but after playing with it a bit, I recommend starting with only 1 ½ oz, stir, taste and add more if desired.

The Bloody Sunday, along with Blavod in its spiffy wet suit…in case you want to go diving with your vodka? You can see the black hue of the vodka in the shot glass.

Blavod (aside: What a lame name. Oh, and it comes in its own wet suit. Huh?) is vodka tinted by the bark of black catechu, which is used for a variety of medicinal and commercial purposes, including as dye.  The black catechu doesn’t add much flavor, so it can work in any vodka drink.

As a responsible blogger, I tested the Blavod and can assure you that, a) it will not discolor your teeth while drinking, like black food coloring certainly would, and b) if a sloppy guest spills some on your cream carpet or sexy nurse’s costume, the vodka won’t leave a stain. Whew. 

Cheers, ICE
 

 

Try a Bloody Mary Before That Hail Mary

Thursday, August 26th, 2010

Last week some friends and I ditched “regular life” and took the ferry to Port Townsend on the Olympic peninsula. Like a similar jaunt last summer, we had no particular plan: Some browsing, some eating and drinking, some laughs. Our fond memories of playing cards while sipping outstanding Bloody Marys led us to our favorite “dive” tavern, the Water Street Brewing & Ale House. But, to our dismay it was CLOSED! The pull-out-the-taps, remove-the-barstools (but not the funky murals) type of closed. Sigh.

Last summer I had talked up those Bloody Marys to my husband and he had countered by saying that the “bloodies” at Washington National Golf Course in Auburn were the best he’d had. So we agreed on a Bloody Mary Smackdown with the goal of sampling multiple recipes until we found our favorite.  Now, making a Bloody Mary is an awful lot like cooking to me – so many ingredients! – but I was game. Fortunately, a few trials into the smackdown our friend, Mason (formerly a liquor distributor), saved us by recommending Demitri’s Bloody Mary mix. Whew.

Demiti’s has kindly bottled up the right proportion of spices for a great drink. In fact, it’s good enough that I admit to making them without vodka when I want to squeeze in a serving of veggies (bonus fact: I just learned that the virgin version is called a Bloody Shame!). Another plus is that it is a Seattle company, although its products are available in grocery stores all over. No, they aren’t sponsoring or in any way compensating me (darn it). I just figure that with fall approaching you might need a Bloody Mary as fortification before – or during – that big football game. Or, like me, before watching little kids kick each others’ shins at soccer games.  Go Comets!

Bloody Mary or Bloody Shame? I'll never tell.

Super-Easy Bloody Mary

Ice
1 ½ oz vodka
6 oz tomato juice
A few dashes of Dimitri’s Bloody Mary mix (to taste)

Stir together in a highball glass and add condiments as desired. Salt or spiced rim is also a welcome touch. The spicy chipotle rim salt in the photo was provided by my friend Dee.

Now I need to hunt down some of those pepperoni sticks and fiery green beans like the Water Street Brewery used…  

Cheers, ICE

 

Drinks With a Bite

Sunday, June 27th, 2010

Ha, I’m betting my headline misled that I’m posting vampire-related drinks, what with the Twilight Eclipse movie releasing this week.  Given that I lean Team Jacob, any cocktail would have to have garlic in it – which sounds just gross — and a Bloody Mary seemed too obvious.  So instead the bite is about spicy…

As my liquid weekend in Portland confirmed, I love the drinks with heat. Not torched-mouth heat, just the kind with a nice burn in the back of the throat.  Apart from muddling a jalapeno or adding a little Serrano pepper juice, I haven’t worked much with peppers at home. After pulling this recipe out of my stash so many times, I decided to attempt both the pepper-infused syrup AND turning a single cocktail into a pitcher drink.  Ooh, this could have been dangerous.

**Ginger-Habañero Syrup:
1 cup sugar
1 cup water
 1 seeded habañero
2 oz sliced fresh ginger

Heat to just before boiling and sugar is dissolved, and then remove from heat. After 5 minutes off heat, scoop out peppers. Allow remaining mixture to cool and strain out ginger. Keeps in refrigerator for 3 weeks in a sealed container. Makes 10 ounces.

Since I didn’t find habañeros at the store, I substituted two Serrano peppers per instructions on various Web sites about peppers and cooking substitutes. I also used 3 tablespoons of jarred sliced ginger because I have no idea how to cook with fresh ginger. These were fine substitutions because the end syrup was delish. It was also wonderfully easy to make.

Next came the challenge of scaling the cocktail recipe to pitcher proportions. The original recipe is The Chadwick and was created by bartender Adam Seger at Nacional 27 in Chicago.  Since I had only 10 oz of syrup and the original recipe called for 1 oz, I knew I had to multiply the other ingredients by 10 as well. This was easily done with this particular recipe, although I chose to add a little extra of this and that in the end. I also opted to use 3 ounces of lime juice rather than muddle 20 lime quarters.

Here is my pitcher version of The Chadwick:

30 large mint leaves
5 oz dark rum
7 oz light rum
12 oz pomegranate juice
3 oz lime juice
10 oz spiced syrup
33 oz club soda

Muddle mint leaves with lime juice, add in all ingredients except club soda to chill in refrigerator. Add club soda before serving.

In hindsight, I could have added all dark rum, as the original listed, and more of it. Considering how quickly the pitcher was drained, no one at the BBQ seemed to mind, though. I was left wishing I had doubled the syrup recipe so that I could have made a larger pitcher AND been able to try this non-alcohol Nojito from the same creator:

Pomegranate-Ginger-Chile Nojito

Sugar + 1 oz pomegranate juice for rim of collins glass
½ lime, quartered
8 mint leaves
¾ oz ginger-chile syrup
1 oz pomegranate juice
3 oz chilled club soda

Moisten the outer rim of a collins glass with 1 ounce of the pomegranate juice and coat lightly with sugar. Fill the glass with ice. In a cocktail shaker, muddle the lime quarters with the mint leaves and Ginger-Habanero Syrup. Add ice and the remaining 1 ounce of pomegranate juice and shake well. Strain into the prepared collins glass and stir in the club soda.

These drinks are sure to add heat and praise to your 4th of July function!

Cheers, ICE