Red Carpet

 

It's Oscars time! While my stylist finalizes what I'll be wearing on the red carpet, I'm working on what I'll be drinking. I have my priorities! 

 

Blood oranges are still in season and this is the perfect time for it - the color of it alone oozes luxury. 

 

1 oz gin

1 oz Campari

1/2 oz Solerno blood orange liqueur

1/2 oz Lillet rose

1/2 oz blood orange juice

1/2 oz lime juice

2 dashes orange bitters

 

Shake all the ingredients with ice, strain into a long stemmed glass and garnish with a blood orange wheel.

 



I wonder will this outdo the Vesper from last year? Been topping the most popular since it was shaken a year ago. 

 

Snow Day

 

It's snow day number a trillion and hundredity-six in this part of the world and it was definitely time to shake up something cool and refreshing, spring like even! After infusing the tequila I did the same with some fine Russian vodka (purchased especially to sip while watching the activities in Sochi)  and left that in the fridge for a few days. I then made some simple syrup with  lemon peel. I strained the peel from the vodka (tasted great!) and made this:

 

2oz Meyer lemon infused vodka

1oz Meyer lemon simple syrup

1oz fresh Meyer lemon juice

White of one egg

 

Mix all the ingredients with ice in shaker and strain into a chilled glass. Garnish with a twist of Meyer lemon - what else!

 

Here's to spring!

 

Meyer Lemonita

 

It's been a quiet January blog wise but lest you think it's been a dry January let me assure you that just by looking at our whiskey and Campari bottles it's not at all true. We've obviously been comfort drinking through this 'polar vortex' of a winter but we did have a break and created a Meyer lemonita.

 

I never really noticed Meyer lemons until last year and when I went to make something with them they were gone from the stores - they've a short season so I jumped at the chance this year to try some infusions and juicing them. Not disappointed either.

 

I infused tequila with the peel of two lemons (trying to get as little of the bitter white pith as possible) and kept it in the fridge of a few days. Every time I went to the fridge I'd give it a little shake and drool at the thought of it. This is what we did with it when it was ready ...

 

 

2 oz Meyer lemon infused 100% agave tequila

1 oz gin

2 oz Meyer lemon juice

Agave nectar to sweeten (to one's own taste)

 

Shake above with ice in cocktail shaker and pour into a salt rimmed glass (or sugar if that's your thing) and add some lemon zest for garnish.

 

Random facts about me - some even relevant to this blog.

In 2001, I followed my heart from Ireland with nothing but the bare essentials. My cocktail shaker was in that bag.

In my 20s and 30s I collected miniature bottles of liquor and liqueurs from all over the world with the grand plan of having a huge display in my future home but by Christmas 2000 I knew I had packed and moved them for the last time and had a hell of a cocktail party with my family. (As a teenager I collected beermats!)

I lived in Italy as a young adult and the array of amari and grappe was lost on me. How I wish I could go back and taste them all again.  

Cocktails should make the most of the liquor not mask it - hence our boozy concoctions.

Huge fan of creativity - the crafting of the liquor, the bottle, the label, the drink, the poster, the ad, the glass, the menu, the coffee table book, the bottles on a shelf ...

My favorite spirit is gin. He likes whiskey of the rye variety.

Think twice before a second Negroni, you've gone way too far with a third!

I have a weakness for buying stemware, himself has a weakness for bar ware. We compliment each other perfectly.

Our liquor cabinet is bursting at the seams. We'll have to find a bigger place to live.

And yes, sometimes things get blurred.

 The Corn Store, Limerick 2013

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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
Prosecco
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.

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!

 

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.

Ingredients
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.