Posts Tagged ‘rum’
7 items.
1) Tarragon Sazerac
This isn’t an especially unique drink, because it’s just a slight twist on the original, but my mom wanted Sazeracs for Mother’s Day.
Ingredients for 2 cocktails
7 oz rye
1/4 oz absinthe or Pernod
3/4 oz tarragon syrup*
2 sprigs tarragon
6 dashes Peychaud’s bitters
Instructions
Add rye and syrup to a pitcher with ice and stir
Coat two chilled old fashioned glasses with absinthe, discard remaining absinthe.
Pour contents of pitcher into glasses, add bitters and sprigs of tarragon
*Tarragon syrup: made with 1/2 cup water, 1/2 cup sugar, 1/4 cup fresh tarragon sprigs.
3) Rosemary’s Green
Ingredients for two cocktails
6oz Dogfish Head Jin
1 oz Sweet Vermouth
1 oz Chili-Rhubarb Syrup
Juice from 1/2 lemon
1/4 cup fresh rosemary sprigs plus two whole sprigs
1/4 oz cointreau or other orange liqueur
2 lemon slices
4 dashes Fee Brothers’ Rhubarb Bitters
Instructions
Chill two martini glasses
Add syrup, rosemary, and lemon juice to shaker with ice and muddle until rosemary is well-bruised.
Add gin and vermouth, shake
Coat glasses with Cointreau, pour out remainder
Strain into glasses, add bitters, rosemary sprigs and lemon
This drink might sound like it has too many ingredients, but it was really good. It was also one of those ones that got better the longer it sat.
3) Busy Bee
Ingredients for two cocktails:
6 oz Hurricane Rum
4 Tbs Acacia Honey
1/4 cup fresh curly leaf basil plus 2 large whole leaves
1 Meyer Lemon
4 droppers Urban Moonshine Citrus Bitters
Instructions
Chill two martini glasses
Reserve two half-moons of lemon for garnish
Add honey, lemon juice, and basil to shaker with ice and muddle
Add Rum, shake
Strain into glasses, add bitters, basil leaves, and lemon slices
And now it is time for Ice Cream!
Rosemary-Honey Ice Cream
Ingredients for 1 quart of ice cream
10 sprigs fresh rosemary
1 2/3 cups light cream
3 egg whites
5 Tbs Acacia Honey
1 Tb Rosemary-infused olive oil
3 Tbs white sugar
Instructions
Take rosemary leaves off tough twigs
Add rosemary to food processor to chop
Add honey, sugar and olive oil to food processor and process until ingredients become a paste
Add cream to food processor and blend
Whip egg whites in mixer until they form soft peaks
Add cream mixture to mixer, mix gently just until egg whites are folded in
Put mixture into ice cream freezer, follow your ice cream freezer’s instructions
This is possibly the best-textured ice cream I have ever made, ever!
Comment
Yeah, so…I already told you all about the mishaps with my camera, but it means I now have four pictures of four different drinks to share with you!
1) Rhubarb Capirinha
Ingredients for 2 cocktails
6 oz cachaça
2 oz rhubarb syrup*
1 stalk rhubarb
1 Tb sugar
1 lime
Ice
Instructions
Fill 2 rocks glasses with ice
Cut rhubarb into 2 4-5″ pieces
Roll rhubarb in sugar and set aside
Cut lime into eighths and put in pitcher.
Add rhubarb syrup and muddle.
Add cachaca
Pour contents of pitcher over ice, including lime pieces
Add 1 piece rhubarb to each drink.
2) Spruce Juice
Ingredients for 2 cocktails
6 oz Rogue Spruce Gin
6 strawberries
2 oz Acacia Honey
1 small Kirby cucumber, trimmed but not peeled, or about 4″ of another larger cucumber
1/4 oz Absinthe or Pernod
Instructions
Put ice in two martini glasses to chill
Set aside 2 slices of cucumber and 2 strawberries
Cut remaining cucumber and strawberries to a 1/2″ dice
Put honey, cucumber, and strawberries in shaker and muddle
Add ice to shaker
Add gin to shaker, shake
Remove ice from glasses
Coat each glass with Pernod, pour out excess
Pour contents of shaker into glasses, garnish with strawberry and cucumber
3) French Mojito
Ingredients for 2 cocktails
6 oz white/silver rum
1 Meyer Lemon
1 oz lavender syrup
1 cup fresh mint sprigs, plus 4 sprigs
Club Soda
Instructions
Put ice in two highball or rocks glasses to chill
Cut lemon in eighths, put in pitcher
Roughly crush mint and add to pitcher
Add lavender syrup
Muddle contents of pitcher
Add rum and stir
Remove ice from glasses
Add mixture to glasses, including lemon pieces
Top off with soda
Add mint to garnish
4) Rhubarb Manhattan
Ingredients for 2 cocktails
6 oz bourbon
2 oz sweet vermouth
2 oz rhubarb syrup
4 dashes Fee Brothers’ Rhubarb Bitters
2 4-5″ pieces of rhubarb
Instructions
Add ice to martini glasses to chill
Put ice in shaker
Add all ingredients but rhubarb to shaker and shake
Remove ice from glasses and pour
Add rhubarb to garnish
*We have a lot of rhubarb growing in the garden, so I made a lot of rhubarb syrup.
Ingredients
2 stalks rhubarb
1 cup sugar
3/4 cups water
Instructions
Chop rhubarb into 1/2″ pieces
Boil water with sugar in a small saucepan until sugar is dissolved
Add rhubarb and turn to medium heat
Cook, stirring intermittently, until rhubarb has softened and “melted” and consistency is syrupy
Pass through strainer to remove stringy bits
Enjoy, everybody!
Cranberry Margarita
#1: Cranberry Margarita
This is a take on a classic margarita where the orange flavored liqueur (usually Cointreau or Triple Sec) is replaced with cranberry. It also includes my recipe for margarita salt– I mix the salt with a little sugar– and the trick I use to rim glasses perfectly every time.
For 2 drinks:
2 limes
5 oz good tequila (I like Don Julio)
1 oz Black Duck Cranberry Liqueur
1 Tbs fine sea salt or kosher salt
1 tsp evaporated cane juice or white sugar
Ice
Chill two cocktail glasses
Squeeze lime juice into shaker with ice. Reserve squeezed lime peels for rimming glasses.
Add tequila and liqueur, shake.
Remove ice from glasses, take squeezed lime peel and pinch it around the rim of a glass. Run it around the entire rim so there is a thin coating of lime juice on both sides of the glass.
Mix salt with sugar to make tangy margarita salt.
Pour margarita salt onto a plate, shake plate to crate an even coating.
Tip glass upside down and lay wet rim flat on plate. Turn around until rim is coated with salt, set glass upright.
Repeat with second glass.
Strain drink into glasses, serve.
Bloody Manhattan
#2: Bloody Manhattan
Manhattans are one of my favorite cocktails, and need no improvement. This Manhattan, however, uses blood orange and lime juice instead of sweet vermouth, and a little cherry juice, to give it a nice sour cherry citrus twist. If you like sour patch kids, you will love this.
For 2 drinks:
1 blood orange
1 lime
5 oz bourbon (I used Maker’s Mark)
6 Morello cherries plus 1 oz cherry juice from jar
4 dashes Peychaud’s Bitters
Ice
Chill two cocktail glasses
Squeeze orange and lime into shaker
Add bourbon, cherry juice, and bitters. Shake.
Remove ice from glasses.
Pour drinks into glasses, garnish with 3 cherries apiece
