Orange Ginger Fizz

April 14, 2012

Orange Ginger Fizz

Dearest tipsy reader,

Have I neglected you? Please answer:

a) yes.
b) most definitely.
c) who are you?
d) signs point to yes.

I’m only sorry a little bit. Because you could get a contact high from all this life I’ve been doin’! You see, I moved to Portland. Oh yes, I did. So much yes-ness. YES. I just like how that sounds. Yessssss.

I love it here; I feel alive. Life is delicious and I’m just eatin’ it up. So much delicious life eating. Yum. Also: yes.

Spring is in the air; let’s celebrate it together with this little number. Yes, let’s.

Orange Ginger Fizz
(serves 1) 

1.5 oz. gin
1.5 oz. fresh squeezed orange juice (about 1 orange)
.5 oz. fresh lime juice
.5 oz. ginger syrup (use half brown sugar, half white)
4 dashes Fee Brothers West Indian Orange Bitters
Club soda

Shake all ingredients except club soda together with plenty of ice. Strain into a fresh glass filled with crushed ice. Top with a bit of club soda. Garnish with an orange wedge.

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Classic Cocktails: Sazerac

February 8, 2012

Sazerac cocktail

I’ve started working as a weekend nights waiter at a local restaurant. It was an unexpected, out-of-the-blue opportunity. In the spirit of adventure, I took the job. It’s turned out to be a good choice.

One of the things I love most is watching people dine late into the evening. Again and again, they draw their drinks into their mouths with lips still tingling from spicy shellfish. Their eyes liven and the conversation easily glides into the night.

That’s one reason I love making cocktails. For me, yes, but especially for others. To be able to contribute to a memory? A conversation? A new friendship? I live for it.

When I make a cocktail, especially a classic recipe like the Sazerac, I think of the thousands of bartenders before who made this particular drink for their thousands of customers. And the good times they must have had. If a flavor I create (or recreate, in this case) somehow ends up as part of someone’s happy memory? Then my work here is done.

Sazerac
(makes 1 drink)

2 oz. rye whiskey
1 sugar cube
A bit of of Pernod
4 dashes Peychauds Bitters
Lemon peel, for garnish

Pack one old fashioned glass with ice. In another old fashioned glass soak the sugar cube with the bitters. Crush and muddle the sugar in the bottom of the glass. Add the rye whiskey. Add ice and stir until sugar is dissolved. Discard the ice from the other glass and coat the inside of the glass with Pernod (or Absinthe, or more traditionally, Herbsaint, depending on what is available in your area). Strain the stirred mixture into the coated glass and garnish with a lemon peel on the edge of the glass.

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Grapefruit Bourbon Sour

January 24, 2012


If you’ve ever been to the mixers section of the grocery store you’ve seen sour mix. Maybe you’ve even purchased it and made whiskey sours at home. Well NO MORE, my friends! We can overcome this, together.

Because, see, throwing sour mix out the window and replacing it with equal parts citrus (lemon or lime) and 1:1 simple syrup … it’s what’s going to make your drinks memorable. And healthier. And delicious-er. And fresher.

A simple whiskey sour is an important, if not necessary, for a home bartender’s repertoire. And a little fresh grapefruit juice? A deft switch to bourbon? Well, your home bar customers will be ordering another round.

Grapefruit Bourbon Sour
(makes 1, but easily scales for two) 

1.5 oz. bourbon
1 oz. fresh grapefruit juice
.5 oz. lime juice
.5 oz. simple syrup

Combine ingredients with plenty of ice (don’t be bashful, now) in a cocktail shaker. Give the cocktail a serious shake. Strain into a cocktail glass. (I was naughty in my photo, I didn’t use a proper glass for a sour. Eeek. Shame on me.) Garnish with grapefruit peel.

Also, if you’ve got whiskey, go ahead with that. I’m sure it would be lovely. Vodka? Tequila? Gin? A sour recipe is so simple, it makes a good drink with whatever spirit you have.

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Product Review: Twist N Sparkle, Lemongrass Soda

January 10, 2012

Lemon Grass SodaYou guys, I was so generous this holiday season. I got myself two wonderful things. A Le Creuset and an iSi Twist N Sparkle Carbonating System. I’m so thoughtful.

It’s only been a few weeks and I’m wondering how I lived without either one. But this is a cocktail blog. And I’m sure you’ve all had an earful from some home chef about their Le Creuset, so I’ll spare you my enameled-cast-iron romance novel.

I’m just going to come out and say that “Twist N Sparkle” is a terrible name, and even as a gay man, I can barely stand to say it aloud. Every time I say it I picture myself doing jazz hands and wearing sequined spandex.

That being said, I do think it’s a terrific product. And nobody even paid me to say that!

A few things that convinced me to purchase the Twist N Sparkle (JAZZ HANDS!): You can pretty much carbonate whatever you want (no dairy, but … ew), good reviews on Amazon, a reputable brand, and the fact that I was feeling generous for the holidays.

Upon arrival, I was really pleased with the simplicity of the whole operation. Fill the bottle to the correct line with chilled liquid, put in a CO2 charger then twist… and sparkle (JAZZ HANDS). Oh, then wait for one minute. Then whatever you stuck in the bottle will be carbonated. Easy as that.

I added 1/4 c. ginger syrup (made with half brown sugar and half white) to 2 3/4 c. chilled water and in a few minutes had the most tasty ginger ale ever (also, no corn syrup!).

One morning orange juice sounded boring so I made fizzy orange juice. Delightful.

Lastly, here’s a super easy recipe. It’s very subtle, very fizzy, and only a few tiny calories. Not that I really worry about that. This blog is about alcohol, after all.

Lemongrass Soda
(makes 3 cups) 

5 six-inch pieces of lemon grass
3 c. water
2 tsp. sugar

Chop 4 of the pieces of lemongrass and add them to a water-tight container with the water and sugar. Shake vigorously until sugar is dissolved. Let sit in the fridge for 12-24 hours. Strain the liquid. Carbonate the liquid according to manufacturers instructions on your carbonator.

Pour over ice and garnish with the remaining lemongrass. I cut one stalk into fourths lengthwise and it gave me a variety of sizes to use as garnish, enough for two or three glasses.

Splash in a little vodka or gin with a squeeze of lemon and you have one fresh and refreshing drink!

I really appreciate all the thought that went into this gift. Thank you, me.

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My new home.

January 2, 2012

Whew. It’s been a crazy couple of days. I’ve forgotten the emotions that come with moving to a new place. When I got in my car (filled with all of my things) on Friday, I was full of excitement for my upcoming adventure. For a day or so I was full of dread. I was quickly reminded that moving is HARD. But now I’m feeling much better as I sit down to write this post.

What has made it easier is that I’m living in my dear friend Tom’s basement in the most fabulous location: Astoria, Oregon.

Astoria is on the Columbia River right where it dumps into the Pacific. Water is everywhere. The air is cool, salty and clean. It’s a small town, and people are in no rush. The beach is only 5 minutes away. It all adds up to be quite refreshing.

For the New Year, I celebrated with Tom and his friends. Drinks in hand, we celebrated as the ships in the river all blew their horns at midnight.

On New Year’s day, we walked along the beach. The sun was shining, and the air was barely cool. People drive on the beach here. Apparently it’s considered a state road. It’s all absolutely INTERESTING. It’s so different, so new. It’s lovely.

Don’t worry, I’ve already located TWO liquor stores. Stay tuned for new drinks soon. Now where did I put my shaker?

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I’m gettin’ sentimental!

December 4, 2011

Look at those cherries. Aren’t they lovely? AM I THE ONLY ONE IN LOVE WITH THESE CHERRIES!? I picked them up the other night at the grocery store. They happen to be flavorless and overripe. But don’t they LOOK delicious? Damn my impulse non-seasonal produce purchases!

I’m writing this post mostly to say that things are super-de-duper-y crazy in my life right now (I’m in the middle of a far-away move). And to say, “Please Don’t Unsubscribe From My Blog Because I’m About to Neglect It.” But I think life is about to get super-de-duper-y crazy awesome. I’m excited! And terrified! And I’ll soon be back drinking and blogging from a fabulous new location.

And this post is also to say, you know… I LOVE YOU GUYS. Thanks for reading my blog. Thanks for being a little voice in my head that says that there might be one or two of you out there who notice when I miss a post. This year has been absolutely creatively invigorating. I’ve come alive in the kitchen. I’ve also been inspired to make big, exciting moves in my life. You are all partially to thank for that.

So I hope as I negotiate the millions of details of my new life that you and yours have a charmed holiday season. I’ll catch you in 2012. Or maybe just before the new year. If you’re lucky.

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Dark & Stormy with homemade ginger beer

November 24, 2011

People often ask me what my favorite cocktail is. I can never answer; I change my favorite so often. I have a different favorite at least every month, if not every week. This month, it’s a Dark and Stormy.

In this drink, the warmth of the dark rum contrasts with the freshness of the ginger beer. The sweetness and spiciness do a little dance on the back of your tongue. It’s so good, you have no other choice but to make another drink. Good thing you just made a gallon of ginger beer (recipe below).

Dark and Stormy
(makes 1 drink) 

1.5 oz. dark rum (Myers’s)
Around 4 oz. ginger beer
.25-.75 oz. brown sugar syrup
Lime wedge

Prepare the ginger beer according to instructions below. To make brown sugar syrup, combine 1 part water, 1 part brown sugar over heat until dissolved; allow to cool.

To make the drink, combine ginger beer, rum and syrup with ice. Garnish with lime wedge.

Ginger Beer
(makes 1 gallon) 

1 gallon water
1 lb. fresh ginger
2 limes, halved
1/2 c. brown sugar

Boil 1 gallon of water. Mince the fresh ginger in a food processor. After you do this there should be around 4 c. of ginger. Once water is boiling, remove from heat. Squeeze the limes into the water and throw the juiced rinds into the water as well. Add brown sugar and ginger. Stir and let steep for one hour. Strain and let cool. Store in the fridge for up to three weeks.

(recipes adapted from The Craft of the Cocktail)

You can squeeze the lime wedge into the drink or not. It makes for two different drinks, both terrific. Experiment with how much sugar you use. I use .5 oz. in mine most often. It depends on how potent the ginger beer is.

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Easy All-Occasion Punch

November 10, 2011

Easy Holiday PunchI love so many different drinks. When friends come over, I sometimes subject them to “OMG THIS” or “PARTY IN YOUR MOUTH THAT.” They humor me handsomely: “That’s really good, Nick. Tastes lovely.” Most often, though, I’ve found that the simplest drinks made fresh and well please them the most.

I’ve made this punch a dozen times at various parties. It’s pretty bare bones, inexpensive and easy to make; it’s delicious and you’ll probably end up making more than one bowl.

All-Occasion Punch
(makes one punch-bowl-sized batch) 

1 c. fresh lime juice (around 8-10 limes, usually)
1 c. ginger syrup
1 750 ml bottle of gin
2 liters ginger ale
15 or so dashes of Angostura Bitters
Lime slices, for garnish

Combine the ingredients in a bowl, stir lightly and add ice and you’re done.

I also like this punch because it’s easy to make in the middle of a party. You’ll only have to pull yourself away from a conversation for two minutes to make another batch and keep the party right on going.

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Wassail, all over the town!

November 2, 2011

For the past year or so, I’ve been a member of the Salt Lake Men’s Choir. This means that I’ve been fortunate enough to be a singer on the choir’s soon-to-be-released CD, ‘Sing We Now of Christmas.” One of the songs on the album is called “Wassail.” So naturally, I’ve been thinking about it since we recorded the CD, in August. That’s a lot of time to wait for wassail. For your enjoyment, I present the Salt Lake Men’s Choir. But first, the lovely beverage.

This Wassail recipe is not mine. My friend Nate (a fellow Baritone) developed it. It’s magical.

Wassail
(the recipe makes a lot, which you’re going to want and/or need; it also scales down quite easily)

6 c. Newcastle brown ale
6 c. hard apple cider
3 c. Madeira
1.5 c. mulling syrup
Juice of one orange
Orange slices
Apple slices

Combine ingredients in stock pot or crock pot over low heat. Leave fruit floating in pan. Serve drink with cinnamon sticks, orange slices and/or apple slices. I like to serve mine with orange wedges with whole cloves pressed into the peel.

Mulling syrup
1.5 c Water
1.5 c Brown Sugar
2 cinnamon sticks
9 allspice berries
12 cloves
Peeled ginger root, sliced into medallions.

Bring sugar and water to boil in a saucepan, stirring occasionally. Once boiling, take off heat, cover, and let steep for 60 to 90 minutes. Strain and bottle.

I suggest leaving the pot on the stove and letting guests serve themselves throughout the evening. As you drink it, all the drafty spots inside of you will disappear and your tasters will tingle. It feels like family, good will, and peace on Earth. You think I’m kidding; I’m not. Be careful. You might not be able to stop.

Now, some singing:

I’m so happy to know those people. And though I’m not singing with the choir at the moment, I’m proud to have sung with them.

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Hot Apple Pie

October 26, 2011

I’m helping with Thanksgiving dinner this year. I don’t know if your family holidays are like mine, but ours usually start with an afternoon dinner and stretch far into the evening. My family are not drinkers. If they were, I’d serve this at that moment when a few brave souls start recovering from the meal and are searching the kitchen for leftovers.

It would be the perfect moment because this drink is warm in every way. The apple cider, the Tuaca, the orange, the bourbon. All the warm flavors come together and make something so comforting that, well… you might just want to lay down by the fireplace for a nap and let Thanksgiving dinner digest properly.

Hot Apple Pie Cocktail
(makes 1 drink, scales easily) 

.75 oz. bourbon (I used Maker’s Mark)
.25 oz. triple sec
1.5 oz. Tuaca
4 oz. fresh, unpasteurized apple cider
Sweetened whipped cream
Ground cinnamon, for garnish
Apple slice, for garnish

Combine bourbon, triple sec, Tuaca and apple cider. Heat to desired temperature. Pour into a mug and top with whipped cream and sprinkle with cinnamon.

This drink was adapted from a recipe by Dale DeGroff in The Craft of the Cocktail. I added bourbon and triple sec, because I’m fancy like that. And because I felt that the drink needed a little more bite and a little more complexity.

As with the Irish Coffee, whip your cream so it’s still slightly runny and pourable. It really makes it easy to top the whole drink evenly. Sweeten your cream to taste. The cider I’ve had this year is extra sweet, so I sweetened my cream very little.

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