Drink of the Month: Michelada

With Summer winding-down I am moving on from the citrus cocktails of summer and into fall-spiced ones.  But, Texas is still hot, so I can't help but crave Micheladas.  

A Michelada is the product of a beer that married a bloody mary.....but so much better.  With a small addition of bloody mary mix, lime juice, worcheshire, and hot sauce, it gives the beer a tang and a kick.  

Served over ice, a Michelada is refreshing, spicy, and too easy to chug within two minutes of making it.  

Michelada, serves one

• 12oz beer, preferably a Kolsch, Lager, or Mexican Lager 
• 2oz Spicy Bloody Mary Mix
• 1oz lime juice
• 1/2 oz worcheshire
• 1/2 oz hot sauce 
• ice
• garnish: lime wedge

Drink of the Month: Tropical Red Sangria

I love Sangria!  Not the nasty stuff you find in a plastic bottled labeled, "Sangria," but real hand-made Sangria prepared with a good bottle of wine.  

White Sangria has always been my Sangria of choice.  I like Red Sangria, but I always found it to have a weird flavor that I just wasn't a fan of.  I finally realized what the flavor was, it's Brandy.  It seems like most Red Wine Sangrias call for Brandy, and I do not like the stuff.  So I set-out to make one that didn't involve Brandy.
  
It took a couple years, and a few failed attempts that went down the drain, but I finally concocted the perfect Red Wine Sangria for me.  

Most Sangrias are comprised of four main ingredients: wine, liquor, sugar, and fruit.  
*Wine is the easy one, I prefer a dry-spanish wine in Sangria, but most any red wine will work.  
*For the liquor component I used spiced rum instead of brandy.  
*The sugar was no sugar at all, it was Simply Tropical by Simply.
*The fruit was slices of orange and lime (because it's what I had on hand at the time).

Finally, a Red Sangria that I can drink all Summer long.  

Drink of the Month: Blackberry-Lime-Tequila

I am not a huge fan of Tequila.  The whole, "One Tequila, Two Tequila, Three Tequila, Floor," thing is pretty accurate.  However, I do enjoy a nice margarita on the rocks when I am chowing-down on delicious Mexican food here in Texas.

The problem with all the margaritas you find at restaurants is they are loaded with fake ingredients and tons of sugar.  You can order a 'skinny' one, but they seem to give you a tiny drink with no more than five sips involved.

So, make yourself a margarita at home and you will not only be happier with the taste and flavor, but you will be happier with the calorie count as well.

Blackberries are in season right now and are plump and juicy, so when I bought a package at Sprout's I knew they were going to be used in my margarita.

Like all margaritas you have to start out with a nice silver tequila.  We had Patron at the house, so that is what I went with.

Next you need limes, duh.  Fresh-squeezed of course.

Then you need a sweet component.  I like to use local honey or agave nectar in my drinks, and I just so happen to have some Spicy Honey on hand (a gift I received from a friend).  Perfect!

Lastly, the blackberries.  Blackberries have so many seeds so you will want to toss them in a blender and then strain them so you get all the seeds out.

Now you can combine all of your ingredients.  The ratio of each is totally up to you.  Do you like it more tart?  Add more lime.  More sweet?  Add more honey.  Fruiter?  Add more blackberry puree.  Or if you had a rough week at work, just add more tequila.

I personally like mine balanced with an equal amount of sweet and tart.  I did go a little heavy handed on the blackberry puree though.  :)

Cheers!

Drink of the Month: Champagne Cocktail

As much as I love brunch we don't make it at home; it's typical scrambled eggs for breakfast daily around here.  I decided to try to elevate our egg breakfast at Valentine's Day by making a brunch beverage...The Champagne Cocktail.  

A Champagne Cocktail is one of those things that isn't a set recipe.  There are dozens of ways to make a Champagne Cocktail, there is just one rule, it must have Champagne.  

Step 1: Find the right Champagne.  I went with a Cava, much more affordable than champagne, and easy to find.  (I personally like a drier Champagne, not a sweet one).  

Step 2: Add a splash of juice.  I like grapefruit juice because it adds a nice tartness and pucker without the sweetness.  But, you can use any juice you like.  

Step 3: Add a raw sugar cube to the bottom of the glass.  If you like your cocktail sweeter, you can stir it until is dissolves.  If you are like me and prefer just a hint of sweetness, you can leave it on the bottom and let it dissolve just slightly.  

Step 4: Top with a little more Champagne and a cute garnish.

Cheers! 

Drink of the Month : Drunken Mallow-Nog

Once upon a time I did 'Drink of the Week.'  But, then I got pregnant and had a cute little baby boy.  Therefore, 'Drink of the Week' is now 'Drink of the Month.'

Oh Christmas, the most wonderful time of the year.  I love everything about Christmas; the lights, the music, the movies, and of course the drinks.  

We are an eggnog house from the time Thanksgiving rolls around until after the New Year.  Sometimes we make homemade egg nog, but most of the time we buy good old grocery store nog.  It's great as it right out of the fridge, but it doesn't hurt to spike it every once in a while.  Afterall, 'tis the season.  

Spiking eggnog is as simple as adding a shot of rum, whiskey, or bourbon.  But why not spice things-up a little bit to make it seem more merry?

Start with a simple combination of your nog and booze of choice. I myself prefer very little alcohol in my nog because a little goes a long way; to each his own.  

Most people stop there, but if you want to turn your simple drink into a beautiful one for guests, light it on fire....seriously!

Add a few marshmallows atop the nog (I used large mallows, but I think small would be better).  Then grab your tiny kitchen torch and light it up.  As you can see my mallows were a little too crisp, but it made for a great photo.  

Once you get your mallows to the perfect melty goodness, grate some fresh nutmeg over the top and sprinkle with silver sugar.  

That's it!  You turn a simple boozy eggnog into a pretty cocktail on Christmas morning.  If you want to make it even fancier, put it in a 'Christmas Vacation' Moose Mug. Ha! 

 Merry Christmas Ya'll!

Drink of the Week #12: Holiday Fig n' Whiskey

It feels good to write a Drink of the Week post again; since it has been since September.  Sadly I can't drink at the moment, being that I am 16 weeks preggo, but I loved making this cocktail for my husband one chilly evening. 

I have been wanting to use fig in a cocktail for some time now, and the holiday season seemed to be the perfect time.  Don't children dream of figgy pudding or something this time of year? 

Regardless, figs with whiskey pair together like milk and cookies. 

A little bit of Fig Preserves (Central Market & Sprouts) stirred with the juice of half an orange is the base flavor component, plus it adds the sweetness.  Followed by the addition of Rye Whiskey and a few drops of Habanero Bitters; the cocktail is complete with ice and a splash of soda water.  Now it just needs a side of chestnuts roasting on an open fire.  

Drink of the Week #11: The Ginger

Once again I tried to replicate a favorite drink of mine from one of my favorite local restaurants, and I have to say, I completely nailed this one to perfection.  

I love ginger!  Anytime I fly a Ginger Ale is my drink of choice, and whenever I am sick I sip on Ginger Ale throughout the day.  Ginger candy is delicious, and fresh ginger in a spicy Asian dish is one of my favorite flavors.  With my taste-buds love for ginger I knew that a ginger cocktail would be a hit.

The Ginger has a double dose of immune healthy ginger; with fresh ginger and Ginger Beer.  I use Ginger Beer instead of Ginger Ale because it is made with real ginger and less sugar, yielding a more flavorful punch of flavor.  It costs more and can be hard to find, but it is well worth it.  And while it is called Ginger Beer, it isn't actually beer at all, it is 100% free of any alcohol.  

The Ginger is a simple blend of muddled fresh ginger, lime juice, and a touch of agave nectar topped with Gin and Ginger Beer.  The hubs and myself like a bit of a spicy kick to our cocktails so I decided to add a few drops of our own Homemade Habanero Bitters to the mix (yes, I said homemade).  

Drink of the Week #10: Sweet Heat Rita

Summer is margarita season.  More than any other season, I find myself wanting to sip on an ice cold tequila rita in the summer.  I don't typically make ritas at home, because every time I have tried to create a simple rita on the rocks it turns out terrible, but I had inspiration for this one.  

With the plethora of fresh market peaches everywhere right now, I figured now is as good of a time as any to create a rita, a peach rita that is.  Of course, peaches can be very sweet and overpowering so it needed to be paired with another bold flavor to balance it out...jalapenos!

The Sweet Heat Rita is the perfect balance of sweetness and spiciness with a kick of tequila flavor.  The great thing about the spice is you get to decide how spicy you want yours to be.  Slices of fresh jalapenos simmer at low with a bit of honey and water, to create a healthier simple syrup with an infusion of spicy jalapeno flavor.  The more jalapeno in the liquid, and the longer it simmers, the hotter the syrup.  

Being a combination of spicy and sweet I found the addition of salt to add a nice layer to the concoction.  So often the salted rim is too much salt, or too little.  Adding the salt to the drink itself instead of using it as a garnish was a great idea, guaranteed to be in every sip.  

Drink of the Week #9: The Spiked Pineapple

 I have only visited the pool a handful of times this year, but the last time I was there I knew that I wanted to make a frozen concoction to sip-on while floating around.   My mind automatically went to tropical, so I bought a pineapple.  

The great thing about using pineapple for a cocktail, beside the sweetness and it's ability to play well with most liquors, is that it is very juicy.  So juicy that when tossed in a blender alone releases a ton of liquid juice and not a lot of pulp/fruit mush.  

I wanted to create something simple, with few ingredients, and with no added sugar.  After chopping and blending the pineapple I added the gin and just a touch of 100% pineapple juice.  To make the cocktail more well rounded I added a banana and it was done.  

Blended with ice to turn the cocktail into a smoothie of sorts, it was ready to consume.  Split between three only yielded a drink per person; I loved it so much I was wishing I had a second pineapple to make another batch.  

Drink of the Week #8: Plantation

 I love basil and I am using it with everything right now...

salad dressing...pasta...cocktail? 

I have a beautiful basil plant that took off the past few months and is providing lovely large leaves.  I've known for a while that I was going to make one of my favorite cocktails with my favorite herb, and I finally did.

The base of the cocktail, which contributes to the flavor-bomb, are basil leaves muddled into submission with sugar and lime juice.  It basically turns into a sweetened pesto.  Combining a healthy dose of grapefruit juice with the basil accentuates the herbal flavor and mellows it out.  Of course you have to add the booze- gin and a small amount of orange liqueur.  

The Plantation is a fabulous summer sipper for front-porch swings and evenings by the pool.  

Drink of the Week #6: Minty French

I love all things French, their wine, their food, their architecture...

In honor of Bastille Day, July 14th, the beginning of the French Revolution, I wanted to create a French inspired cocktail.  I automatically went straight for the St. Germain, a french elderflower liqueur.  St. Germain is used in many drinks, and becoming more prevalent in cocktail bars, to add a touch of sweetness.  

A simple cocktail, with minimal ingredients, sounded perfectly French to me. A bit of fresh mint from the garden, muddled with the St. Germain, and shaken with fresh squeezed grapefruit juice and vodka?  Yeah, that sounds Frenchy.  

The tang of the grapefruit was cut by the sweetness of the St Germain, while the mint gave a note of freshness.  I topped the cocktail with a splash of soda water to give it some nice effervescence and create an even more refreshing cocktail.  I think the French would be proud of this one.

Drink of the Week #5: Watermelon Popmosa

Popmosa: a cocktail in which a Popsicle is submerged into a glass of champagne. 

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Have you noticed that homemade Popsicles are everywhere right now?  It makes sense, it's summer, it's hot, and a Popsicle is the perfect cool down sweet treat.  The problem is that Popsicles are crammed full of sugar and calories.  However, when you make the Popsicles, you control what goes into it.

When I decided I was going to make my own Popsicles at home I knew I wanted it to be alcohol infused for my Drink of the Week.  I used a cheap mold, created a cocktail, and froze it.  

Big disappointment!  

For starters, because of the cheapness of the mold, I couldn't get the Popsicles out of the mold no matter what I did--- then they melted.  

Basically I tossed aside my cheap Popsicle maker and got lucky with this fabulous one from World Market for only $9. 

I still really wanted to make a Drink of the Week in Popsicle form, especially being the Fourth of July, so I did.  

I turned my Popsicles into this weeks Drink of the Week, The Watermelon Popmosa.   

Drink of the Week #4: Bitter White

I love beer and now it's being used in cocktails.  

 

Beer in a cocktail takes on a whole new dimension in the cocktail world.  Think about it, we love adding a splash of champagne or soda water to a drink to  make it a little more refreshing and bubbly, well guess what?  Beer does the same thing and adds a layer of flavor to boot.  

Beer is a complex creature, more complex than any wine or hard liquor on the market.  From the steps involved in the brewing process, to the array of ingredient that could be used, to the styles of beer available...the world is your oyster when it comes to a 'beer cocktail.'  

 For my Bitter White I chose to use a White IPA(India Pale Ale), which is a slightly bitter beer with a punch of citrus. I personally like White IPA's more because they offer a creamier mouth feel with less of the bitter bite.  Adding citrus and agave to the White IPA created an effervescent citrus sipper with a hint of sweetness and bitter hops.  Yum.  

Bitter White (yields 2 cocktails)

• 2oz Grapefruit Juice (1/2 a grapefruit)
• 2oz Orange Juice (1/2 an orange)
• 1oz Lemon Juice (1 lemon)
• 2oz Vodka
• 1/2oz Agave Nectar
• 1 bottle of Deschutes White IPA 

1. Combine the juices with the vodka and agave nectar.  Shake and strain over ice.  
2. Top with IPA.
3. Drink.

 

I see more 'beer cocktails' in my future.

Cheers!

Drink of the Week #3: Rye's Up

Being Father's Day it makes perfect sense to make a man's cocktail.  And what's more manly than whiskey? 

In the late 1800's, the beginning of the American cocktail, whiskey was consumed from morning until night for hard-working men, it has since evolved into an easy sipper for anybody, adding a bit of sophistication and class. 

Rye Whiskey, not quite as intense as straight whiskey, softens a cocktail instead of adding the mouth twitch at the end of each sip.  For my Father's Day cocktail I used Bulleit Rye Frontier Whiskey, which has notes of vanilla, honey, and spice.   The rye paired with St. Germain added an unparalleled sweetness with a citrus backbone.  Being sweeter than most whiskey drinks, it's good for the Father's Day brunch or even the after dinner drink. 

 Rye's Up

• 2oz Bulleit Rye Whiskey
• 1oz Sweet Vermouth
• 1/2 oz St. Germain (Elderflower Liqueur)
• 1 dash Angostura Bitters
• 1 dash Peychauds Bitters 

1. Carefully measure all the ingredients into a cocktail shaker and STIR.
2. Pour over an ice ball into a cocktail glass.
3. Garnish with a lemon twist.  
4. Cheers!

For all of those hard working daddies out there, Happy Father's Day. 

Drink of the Week #2: Tropical Jam Smash

When I think of summer cocktails I think of sitting on a beach, bare feet in the sand, with a tropical cocktail (umbrella included) in my hand.  Unfortunately, we have no beaches where I live; but at the very least I can 'pretend' I am at the beach by bringing the flavors of paradise into my home.  

I really do love tropical rum drinks but I steer clear of them because of the calorie and sugar content.  Wanting desperately to bring a little bit of vacation into my life I decided to challenge myself to create a lower calorie rum drink---and I did just that.

The base flavor of the drink was the easy part, I chose a seasonal berry that was on sale, blackberries, and muddled them with fresh mint from my backyard, plus a lime.  Of course adding silver rum came next, but what other liquid could I use to add flavor- a bit of tropical- and not a lot of calories?  I would not think of Pineapple Juice right off the bat, but it sounded so dang delicious.  So, I went on a scavenger hunt for 100% juice, no artificial additives, no added sugar, Pineapple Juice.  I finally succeeded at Sprouts in the organic juice aisle.  Perfect!  

Tropical Jam Smash

• 10(ish) fresh blackberries
• 5(ish) fresh mint leaves
• 1 whole lime, juiced
• Quality, Silver Rum
• Organic 100% Juice Pineapple Juice 
• Beverage Umbrella, Not Included 

1. In a large Boston Shaker muddle the blackberries with the mint and lime juice until all the berries are successfully smashed.  
2. Add 2oz of Rum and 4oz of Pineapple Juice.  Shake.
3. Strain through a fine-mesh strainer to remove all the seeds and pulp from the blackberries (they get stuck in your teeth if you leave them in the drink).
4. Return the mixture to the Boston Shaker with ice and shake, shake, shake.
5. Strain into an ice-filled mason jar (because you made jam....get it?).
6. Top with a spritz of soda water (for a bit of bubbly) and garnish.

Careful, this Tropical Jam Smash is sneaky.  It is so tasty and refreshing that you drink it rather fast, then you realize you want another one, but then the rum starts to kick-in...

Cheers!