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The Apricot Blossom Oh hey gang, where you looking for some cocktail inspiration? Lucky for you, I’ve got fodder for your fire. You can find it over at Saveur.com and here’s a little tease: I’m a whiskey drinker who, with the exception of an Old Fashioned, likes her cocktails simple and straightforward. Any drink with a long ingredient list evokes bad memories of loud clubs; in contrast, I’m of the mind that it takes a certain amount of bartending finesse to make a perfectly balanced cocktail using only a few ingredients, and I’m inclined to reward that. So I’m still a little mystified as to how one of my new favorite drinks is a rum cocktail comprised of a whopping six ingredients.  Get the full writeup and recipe for The Apricot Blossom»

The Apricot Blossom

Oh hey gang, where you looking for some cocktail inspiration? Lucky for you, I’ve got fodder for your fire. You can find it over at Saveur.com and here’s a little tease:

I’m a whiskey drinker who, with the exception of an Old Fashioned, likes her cocktails simple and straightforward. Any drink with a long ingredient list evokes bad memories of loud clubs; in contrast, I’m of the mind that it takes a certain amount of bartending finesse to make a perfectly balanced cocktail using only a few ingredients, and I’m inclined to reward that. So I’m still a little mystified as to how one of my new favorite drinks is a rum cocktail comprised of a whopping six ingredients. 

Get the full writeup and recipe for The Apricot Blossom»

August 28, 2011 @ 6:25 PM 3 notes
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I really like my job, but Saveur’s Friday Cocktails feature makes me love my job.  I look forward to it each week, and you should too!  The Basil Julep was great, but there was slight room for improvement:  it needed more basil flavor. The Midwesterner had the good idea of using basil-infused simple syrup to achieve this.  I’m going to try it next time.  That and topping it off with soda water to give it lightness.   The Basil Julep(Makes 4 drinks) 8 large basil leaves, plus 4 sprigs for garnish 2 oz simple syrup 6 oz Irish whiskey, like Jameson In a cocktail shaker, muddle together the basil leaves and simple syrup. Pour in the Irish whiskey, and stir briskly one or two times. Fill four glasses with crushed ice; pour equal portions of the drink over the ice, straining out the basil. Garnish with basil sprigs.  Photo by Anna Stockwell.

I really like my job, but Saveur’s Friday Cocktails feature makes me love my job.  I look forward to it each week, and you should too!  The Basil Julep was great, but there was slight room for improvement:  it needed more basil flavor. The Midwesterner had the good idea of using basil-infused simple syrup to achieve this.  I’m going to try it next time.  That and topping it off with soda water to give it lightness.  

The Basil Julep
(Makes 4 drinks)

8 large basil leaves, plus 4 sprigs for garnish
2 oz simple syrup
6 oz Irish whiskey, like Jameson
In a cocktail shaker, muddle together the basil leaves and simple syrup. Pour in the Irish whiskey, and stir briskly one or two times. Fill four glasses with crushed ice; pour equal portions of the drink over the ice, straining out the basil. Garnish with basil sprigs. 

Photo by Anna Stockwell.

March 28, 2011 @ 11:08 AM
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Broiled Grapefruit

Had no idea you could do this until two days ago. Behold the magic of fruit, sugar and fire!  NOTE: I didn’t have cherries, so those didn’t make it in; clearly not a dealbreaker.

Broiled Grapefruit

2 maraschino cherries, stemmed, and pitted
2 red grapefruits, halved
4–8 tbsp. light muscavado sugar

1. Set an oven rack 4” from broiler; preheat. Halve cherries, set aside. Trim the ends of grapefruits so that they sit flat when upright; transfer to a baking sheet, cut side up.

2. Run a knife around edges and between sections of grapefruit to loosen. Sprinkle each half with 1–2 tbsp. sugar; place 1 cherry half, rounded side up, in the middle of each grapefruit. Broil until bubbling with caramelized sugar, 5–6 minutes.

Go to recipe page on Saveur.com.

March 5, 2011 @ 1:44 PM
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The Ginger Gold Rush After a day spent at an offsite retreat with my briliant co-workers, I made a healthy decision to skip the gym and head instead to Union Square Wines and stock up on ginger liquer in order to make today’s Saveur Friday Cocktail, the Ginger Gold Rush. It is seriously delicious. Tart, slightly sweet, and just boozy enough. This is what I like to call a Friday Night Win. The Ginger Gold Rush 1 1/2 oz ginger liqueur (like Domaine de Canton)1 oz Bourbon1/2 oz fresh-squeezed lemon juiceBrandied cherry, for garnishPut the brandied cherry in the bottom of a martini glass. Combine all ingredients in a cocktail shaker filled with ice. Shake vigorously and strain over the cherry into the glass.  Makes 1 drink. Photo by Maxime Iattoni.

The Ginger Gold Rush

After a day spent at an offsite retreat with my briliant co-workers, I made a healthy decision to skip the gym and head instead to Union Square Wines and stock up on ginger liquer in order to make today’s Saveur Friday Cocktail, the Ginger Gold Rush. It is seriously delicious. Tart, slightly sweet, and just boozy enough. This is what I like to call a Friday Night Win.

The Ginger Gold Rush

1 1/2 oz ginger liqueur (like Domaine de Canton)
1 oz Bourbon
1/2 oz fresh-squeezed lemon juice
Brandied cherry, for garnish

Put the brandied cherry in the bottom of a martini glass. Combine all ingredients in a cocktail shaker filled with ice. Shake vigorously and strain over the cherry into the glass.  Makes 1 drink.

Photo by Maxime Iattoni.

March 4, 2011 @ 7:42 PM 5 notes
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Spinach with Pine Nuts and Raisins (from Saveur) The name of this recipe doesn’t do it justice. The flavors in this dish were outstanding (and I didn’t even include the pine nuts which would have made the thing even more robust).  Highly recommended as a great side dish, paired with quinoa and/or a hearty fish. RECIPE (serves 4) 2 tbsp. raisins3 tbsp. extra-virgin olive oil1⁄2 small onion, peeled and chopped2 garlic cloves, peeled and thinly sliced2 bunches spinach, washed and trimmed3 tbsp. toasted pine nuts1 tbsp. fresh lemon juice8 thin strips of lemon zestSalt and freshly ground pepper 1. Soak raisins in a bowl of cold water for 10 minutes; drain and set aside. 2. Heat olive oil in a large skillet over medium heat. Add onion and garlic, and cook until soft, 4–5 minutes. 3. Add spinach and cook, stirring, 1 minute. Cover and cook, stirring, until wilted, 2–3 minutes. Add pine nuts, lemon juice, lemon zest, and raisins. Season to taste with salt and freshly ground black pepper. Serve with lemon wedges and matzo, if you like. Photo by Ben Fink. 

Spinach with Pine Nuts and Raisins (from Saveur)

The name of this recipe doesn’t do it justice. The flavors in this dish were outstanding (and I didn’t even include the pine nuts which would have made the thing even more robust).  Highly recommended as a great side dish, paired with quinoa and/or a hearty fish.

RECIPE (serves 4)

2 tbsp. raisins
3 tbsp. extra-virgin olive oil
1⁄2 small onion, peeled and chopped
2 garlic cloves, peeled and thinly sliced
2 bunches spinach, washed and trimmed
3 tbsp. toasted pine nuts
1 tbsp. fresh lemon juice
8 thin strips of lemon zest
Salt and freshly ground pepper

1. Soak raisins in a bowl of cold water for 10 minutes; drain and set aside.

2. Heat olive oil in a large skillet over medium heat. Add onion and garlic, and cook until soft, 4–5 minutes.

3. Add spinach and cook, stirring, 1 minute. Cover and cook, stirring, until wilted, 2–3 minutes. Add pine nuts, lemon juice, lemon zest, and raisins. Season to taste with salt and freshly ground black pepper. Serve with lemon wedges and matzo, if you like.

Photo by Ben Fink. 

February 4, 2011 @ 12:00 AM 1 note
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