Sunday, December 22, 2013

Rainy Playdate

The kid was playing quite happily in his PJs on this warm wet Sunday but reached a limit come early afternoon. "Why not call a friend and see if he wants to come over," I said. Before I knew it he was dressed and heading out the door to his friend's house. "Come over for drinks and snacks," I said to the friend - thinking they would need one if they had my kid for a few hours. And come over for drinks they did. This is what I made, riffing (by reducing the gin) on this one called Nomayo (doesn't that sound like something you say at a deli counter?).

1 oz gin
3/4 oz St. Germain
1/2 oz Aperol
1/2 oz Lemon juice
Lemon twist

Mix first 4 ingredients in shaker with ice. Pour into chilled glass and top with chilled prosecco or champagne. Add the lemon twist. This could also work prepared in a jug I think.

I had to make a second batch. The best play dates are the unplanned ones.

Sunday, December 15, 2013

Ginger Bells

Ginger bells,  ginger bells, ginger all the way... ginger liqueur anyway.

Tree is up, there's snow outside there's nothing for it but take out the ginger and spice and start celebrating!

1 1/2 oz vodka
1/2 oz Domaine de Canton
1/4 oz St. Elizabeth All Spice liquor
1/4 oz fresh lemon juice
Ginger beer to top

Shake first four ingredients in shaker with ice. Pour into chilled glass and top off with ginger beer (to taste). Now sit back and enjoy the hard work and a possible snow day tomorrow!


Friday, December 6, 2013

SpiBOC (Spiced Blood Orange Champage Punch)

A tad late with this Thanksgiving aperitif - we were traveling for the holidays, doing a lot of drinking and then a lot of recovering.  My sister created this for the feast, another sister created the hors d'oeuvres you see behind and we created an appetite and much deserved compliments.

3 cups blood orange juice (if you can find them - orange juice makes a great substitute)
3 tblsp sugar
1 cinnamon stick
2 whole star anise
1 cup dry white wine
1 bottle brut champagne, chilled

Place the juice, sugar, cinnamon and star anise in small pot and bring to a boil, then simmer until the liquid is reduced by half - 30-40 mins. Remove from heat but while the mixture is still hot stir in the white wine until completely combined. Cool and then place in the refrigerator to chill (at least 2 hours).

When ready to serve, pour 3 tablespoons of the mixture into the bottom of champagne flute and top with chilled champagne.

Perfect for a holiday brunch too and a nice change from mimosas.