Tag Archives: alcohol

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Maple Brown Derby Cocktail Pops

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Guys, I maybe made these while big, fluffy, frigid snowflakes drifted from the sky. I maybe wore shoes without socks that day too…my mind has been thinking spring, even if the elements are insisting it’s not time just yet. I couldn’t help it, I wanted to turn my favorite cocktail of the moment into an ice pop before citrus season ends. Enter the Maple Brown Derby Cocktail Pop!

A Brown Derby is a bourbon drink combined with grapefruit juice and honey syrup. I’ve been using maple syrup in my Brown Derby’s as of late, and I love the flavor–plus it’s already the perfect viscosity for cocktail mixing. I also like to add a few dashes of bitters for that extra little somethin’. These pops are sweet and almost smoky from the whiskey and maple, yet refreshing from the fresh ruby-red grapefruit juice. I may even love the color of these ice pops even more than I like eating them…I’ve been smitten with blushy/peachy/sunset colors. I think it has to do with these late-winter doldrums, but the next season is on the horizon and there warm-weather ice pops in our futures, friends.

Maple Brown Derby Cocktail Pops

Makes about 10 ice pops. I use THIS mold.

A traditional Brown Derby uses a syrup made of honey and water and doesn’t necessarily include bitters. I’ve tailored this recipe to my taste, so definitely do the same and make it your own…ratios are just a suggestion! However, upping the alcohol by too much will prevent the ice pops from freezing solid, so use a lighter hand and serve these with a shooter on the side if ya wanna get crazy.

2 1/2 cups fresh squeezed ruby red grapefruit juice (about 4 medium grapefruits)

1/3-1/2 cup pure maple syrup (depending on how sweet your fruit is)

1 ounce bourbon

a few dashes of bitters (I did about 6)

In a mixing bowl whisk together all of the ingredients to combine. Divide the liquid between the 10 ice pop molds and freeze for 1 hour* before inserting popsicle sticks. Continue to freeze for several hours until frozen solid.

*You can soak/saturate the sticks in boiling water before making the pops, so you can insert the sticks immediately without waiting for the pops to set up. I always forget, though!

 

 

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Irish Coffee Milkshake with Whiskey Caramel

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Yes, it’s another ice-cream-drink…and yeah, maybe it was lunch yesterday. I hope you don’t mind, I’m just in the mood for stripey straws and swift-sweet-tooth-satisfaction…plus, this one is different because of the BOOZE factor.

It’s no secret that this weekend is a BFD for lovers of all things green, and pinching, and Ireland, and Guinness,  and corned beef, and whiskey, and drunk-stumbling camaraderie. As a certifiable hermit, I’m not one for crazy, raucous partying, but I do like to get down with a festive, boozey, treat to share with my favorites (you all included!). Enter this milkshake. It’s dead-simple, I mean…I know we can all handle making a milkshake, so think of this as more of a suggestive guide, rather than a recipe.

We’re blending together store-bought coffee ice cream, a little milk mixed with a little espresso powder, some whiskey (if I had any shame, I’d be real and use certifiable Irish whiskey…but I didn’t), and a boozed-up homemade caramel sauce. This shake has some of my favorite flavors ever–I mean, whiskey and caramel should just be BFF’s, right? plus, coffee? Get out. This shake is a quick indulgence for one, but can be easily adapted to make a batch of impressive, crowd-pleasing treats. Pop in a straw and knock one back!

Irish Coffee Milkshake

Makes 1 milkshake. 

I’m sure you guys know what a milkshake is all about and exactly how you like them, so ratios below are just a suggestion. Shake it up, add mix-ins, do yo’ thing. 

2 hefty scoops of your favorite coffee ice cream

2-4 tablespoons of milk

1/2 teaspoon instant espresso powder

1 ounce (or as much as you want) whiskey

whiskey caramel sauce (recipe below)

whipped cream to garnish

Begin by dissolving the espresso powder in the milk, add to a blender canister along with the ice cream, whiskey, and a generous drizzle of caramel sauce. Blend it up! Drizzle the inside of your glass with more caramel, pour in the shake, top with whipped cream and more caramel if desired. Cheers!

Whiskey Caramel Sauce:

adapted from THIS recipe.

1/2 cup sugar

1/4 cup water

1 Tablespoon golden syrup (or corn syrup)

2 Tablespoons unsalted butter

2/3 cup heavy cream

1 ounce whiskey

1/4 teaspoon salt

In a medium saucepan combine the sugar, water, and golden syrup, gently combine. Heat over medium-high until the mixture becomes a syrup and comes to a boil. Continue to boil until the syrup becomes a deep golden, brown caramel color–as dark as you dare before it burns. Remove from heat and quickly whisk in the butter, cream, and salt, until smooth. Return to heat if needed to create a smooth sauce. Whisk in the whiskey to combine. Pour into a heatproof jar and cool. Can be stored, covered, in the refrigerator for a week.

 

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Lime-Basil-Gin Ice Pops

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The weather has been perfectly mild here–warm, sunny days and chilly mornings. As I type this, I’m drinking my first cup of hot tea in days…and it is wonderful.

BUT! Summer is not over, folks, and I have a few more ice pop recipes to share before it’s time to welcome autumn en force with all of it’s apple, pumpkin, and spiced bounty. These  pops are a far cry from the comforting warmth of fall–they are tart and herbal with a hint of booze. Icy and fresh, they are a grown-up version of lime-ade. You may have noticed, I’m a bit of a fan of herbal syrups, and this one is no exception. I love the way the basil plays with the juniper-woodsiness of the gin, while the lime brings some brightness to the party, and sweet sugar softens the edge of the other ingredients and makes these pops a real treat.

Lime-Basil-Gin Ice Pops

These pops are quite lime-y, if they are too tart and strong, reduce the lime juice or add more sugar/water to taste. Feel free to leave out to booze–or replace it with fruit juice–to make these pops friendly for everyone.

3 cups water, divided

1/2 cup sugar

1/4 cup loosely packed basil leaves

1/2 cup fresh squeezed lime juice

tiny pinch of salt

1/3 cup gin

In a small saucepan heat 1/2 cup pf the water with the sugar–heat to dissolve sugar and bring to a boil, stir in torn basil leaves and remove from heat. Let steep 10-15 minutes, strain out basil leaves and set syrup aside to cool.

Stir together remaining water, syrup, lime juice, salt, and gin until well combined. Divide between ice pop molds, freeze for 45 minutes, insert sticks, continue to freeze until solid–at least 12 hours (due to the alcohol).

 

 

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So, this is the New Year…

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Dear 2011,

It’s been fun, strange, and terrifying, but most of all, exciting.

It’s been a year of change and discovery.

Thanks for everything.

Dear 2012,

I’m not big on resolutions, I feel like they’re just a set-up for failure. So, I’m keeping my goals for the year simple:

patience, patience, patience. learn some. 

eat a few new vegetables

be nicer to my body

get back into arts/crafts

learn to temper chocolate

try to remember that comparison kills joy

I’m looking forward to this new year. Let’s get into it.

Dear Friends,

I can’t even begin to get into how much your comments, and the fact that this little blog is even on your radar, mean to me. It’s a big, bad world of blogging and there’s a ton of things to look at, read, and be inspired by. Your support means the world.

I thank you from the deepest reaches of my little, ol’ heart. Truly.

So, to cap of 2011, I say we have a drink. I know many of us will be popping the corks off of some bubbly tonight and toasting to a brand new year with the ones we love the most.

My favorite guy and I will be staying in, after a long and much needed trip back home for the holidays. We’ll be lounging and sipping these cocktails with our pups. Soda water makes it bubbly, rosemary + ginger syrup bring aromatic, herbal sweetness, there’s a little squeeze of lime for some tang, and gin makes it all boozey and right.

Cheers!!

XO Cindy

Rosemary-Ginger Gin Cocktail

makes 1 drink

ice

2 ounces gin

1 tablespoon rosemary-ginger syrup

1 lime wedge

soda water to fill

Fill a rocks glass with ice and pour in the gin, syrup, squeeze the lime over the top, fill the glass with soda water and stir to combine. Toast and drink.

Rosemary-Ginger Syrup

1 cup granulated sugar

1/2 cup water

2 inches ginger root, peeled and sliced

2-3 sprigs rosemary

Add sugar and water to a small saucepan and stir to combine. Add ginger and rosemary, heat to dissolve the sugar and bring to a boil. Reduce to a simmer and cook for 5 minutes, then remove from heat. Allow ginger and rosemary to steep in the syrup as it cools to room temperature. Once cooled, remove ginger and rosemary (strain if needed) and store in an airtight container in the refrigerator.

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iced tea cocktail

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it is summer in the northern hemisphere. if you are like me and you melt into a grumpy puddle in the summer heat…i may have something for you.

something refreshing, just barely sweet and a little boozy too.

something you can make by the pitcher and that can be sipped through a straw.

let me introduce you to my iced tea cocktail.

last week sean and i ventured north to vancouver, bc, where we biked and walked and ate and drank to our hearts content. one day at lunch, at a restaurant whose name i have forgotten (but, i do know it is on granville island), we ordered a pitcher of liquored-up iced tea. ohmygoodness was it good! refreshing, light, not too sweet and dangerously easy to drink. right then and there i decided we would be recreating this perfect summer cocktail at home.

also, while in vancouver’s yaletown neighborhood, i found my new favorite store…the cross. i’d like to move right in, but i settled on buying a few fun things, including the bejeweled stir stick pictured :)

iced tea cocktail

since we’ve been home…a whopping 5 days…i have made it twice. it’s nice, try it!

i have used tart cherry and cranberry juice in this recipe so far…both are lovely and not too sweet. i can see this being made with any juice of your choice. when we had this in vancouver the alcohol was raspberry flavored vodka. i made it with plain Kettle One and with bourbon…get crazy and do your own thing if you want.

5 cups fresh tea, chilled

3 cups juice

sugar or honey to taste

2 cups (or more!) vodka

pour all ingredients into a pitcher and stir! fresh raspberries or wheels of lemon or lime make a nice garnish :)