Posts Tagged ‘rosemary’

Crossing the Bridge

Monday, October 10th, 2011

Look at me go: the third post in a row with my own creation! I feel like I’m in touch with my inner mixologist. Or maybe my inner lush. Sometimes they are very hard to tell apart.

My inner mixologist pointed out that many of my herbs will soon be departing for winter. My inner lush reminded me that pear vodka is great in the fall. So I shook up the following concoction, sort of a bridge between summer and fall; or a bridge between mixologist and lush.

 Bridge the Gap

 4 large sage leaves
3 inch rosemary sprig
1 1/2 oz le poire vodka*
3/4 oz lemon juice
1/2 simple syrup

 Muddle sage and rosemary with lemon juice; add ice, vodka and simple syrup and shake well. Double strain into a rocks glass with ice. Add additional sage leaf to garnish (optional).

 

Something else that will satisfy my dual inner voices is the new Swig Well, a “drinking academy” started by Anu Apte, bartender/owner of Rob Roy in Seattle. Anu presented a preview class just for LUPEC members last week, where she demonstrated how tweaks to a cocktail can help us match our “Memories in a Glass.” Classes are open to the general public by reservation, unless otherwise noted. I can’t wait!  Looks like I’ll be spending more time on a bridge — the 520.

 Cheers, ICE

 *I find most flavored vodkas too sweet or artificial tasting, but the Grey Goose Le Poire is quite nice.

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

 

Little Labor for This Long Weekend Pitcher Drink

Wednesday, August 31st, 2011

Maybe you have a last BBQ to attend this Labor Day Weekend and need an easy pitcher drink. The Capetown Collins is that drink. It is easy to create and unique in taste – the perfect combo.

Capetown Collins* (make ahead of serving)

12 ounces gin
12 ounces Rosemary-Rooibos Syrup
9 ounces fresh lemon juice
6 rosemary sprigs (optional garnishes)

 In a pitcher, combine the gin, Rosemary-Rooibos Syrup and lemon juice and refrigerate until chilled, at least 1 hour. Stir well and strain into ice-filled collins glasses. Garnish with the rosemary sprigs. Makes six servings.

 Rosemary-Rooibos Syrup

 2 cups water
1 rosemary sprig
2 rooibos tea bags
1 cup superfine sugar

 In a small saucepan, bring the water to a boil with the rosemary sprig; simmer over moderate heat for 5 minutes. Remove from the heat. Add the tea bags and let steep for 5 minutes. Discard the tea bags and rosemary and stir in the sugar until dissolved. Let cool, then pour into an airtight container and refrigerate for up to 2 weeks.

 You really only need an hour and a half advance notice to throw this together. The syrup is quick to steep while you juice a couple of lemons, and then combine it all in a pitcher. The rosemary and rooibos tea together give it a nice spice profile that mellows the gin. This combination of ingredients isn’t especially seasonal, so keep the Capetown Collins in mind for parties throughout the year.

 Cheers, ICE

 *the Capetown Collins was created at No. 9 Park in Boston and featured in Food & Wine’s Cocktails 2008.

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

 

 

Nice Spoils From the Blueberry Wars

Monday, August 22nd, 2011

Here is the scenario: Lovely sunny day with time on our hands and a plan to meet up with friends. Berry picking? Great idea. The kids are all happy to pick and taste blueberries, content to wander among the bushes to seek the ripest berries, buckets in hand.  (Note that there is no holding hands and skipping because that would be obnoxious).  Sounds nice, eh?

Now cue the snakes, boys pelting each other with berries and later my daughter loudly describing the snake’s poop (probably scared out of the poor thing) to all at the check-out stand. Ah, now that’s a typical summer afternoon.

 

Check out the schmancy garnish. It took me only slightly more time than making the drink and syrup...

But it was fruitful because I now have ingredients for a wonderful cocktail: blueberries we picked with our own hands, rosemary clipped from my own pots, and maple syrup…poured from a bottle. Sorry, no syrup-making trees in our parts. Intriguing ingredients made it worth hauling out the blender for this one.

Blueberry-Maple Caiprissimo *

6 ounces bourbon or Cognac (I used Metaxa brandy)
6 ounces blueberries, plus 4 blueberries, each skewered on a rosemary sprig, for garnish (optional; see picture)
6 ounces Maple-Rosemary Syrup
4 ounces fresh lemon juice
3 cups ice

In a blender, combine all of the ingredients except the skewered blueberries and blend until smooth. Pour the drinks into chilled rocks glasses and garnish. Makes 4 drinks.

 

Rosemary-Maple Syrup

4 rosemary sprigs
6 ounces pure maple syrup

 Combine ingredients in a microwave-safe bowl. Microwave on high power until hot, about 30 seconds. Let the syrup cool, then discard the rosemary sprigs. Transfer the syrup to a jar, cover and refrigerate for up to 3 weeks. Try on pancakes or French toast, too!

 While normally not a lover of blended cocktails, I make an exception for this one because it is darn tasty. Plus, it has the added novelty of including an actual microwave in the directions. How easy is that? Considering that a friend just sent me instructions on how to hard boil eggs, I think we can all see how I was drawn to this one.

Cheers, ICE

*The Blueberry-Maple Caiprissimo was created by mixologist Adam Seger and was featured in Food & Wine’s Cocktails 2009.  No snakes were harmed (tangibly) in the making of this post.

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

 

¡Salud to Cinco de Mayo cócteles!

Tuesday, May 3rd, 2011

Although we are far from the U.S.-Mexico border here in Seattle and my kids can speak more Spanish than I can, we do have a cat named Nacho Libre and I’m always happy to lift a glass in celebration.  I think that’s enough to get my tequila revved and ready for Cinco de Mayo.

 

El luchador mexicano dice: "Escucha al HIELO, este es un cóctel muy bueno!"(translation: The Mexican wrestler says, "Listen to ICE, this is a very good cocktail!")

This cocktail, the St. Rosemary by mixologist Jacques Bezuidenhout, is another approachable tequila drink (more here) that is easy to make and chug, er, sip.

St. Rosemary

Leaves from a 1-inch rosemary sprig, plus 1 rosemary sprig for garnish
¼ oz fresh lime juice
1¾ oz  reposado tequila
¾ oz  St-Germain elderflower liqueur
1¼ oz apple juice, preferably unfiltered

In a cocktail shaker, muddle the rosemary leaves with the lime juice. Add ice and all of the remaining ingredients except the garnish and shake well. Double strain into a chilled coupe and garnish with the rosemary sprig.

¡Salud, ICE

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