Grapefruit & Sage Bees Knees

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Last week I brought you a decadent, rum-laced, coffee drink–perfect for dessert or an indulgent, fancy-ass brunch. But, this drink is something else. It’s refreshing and herbal, bright with a floral sweetness. Something you might sip on a hot day on the patio…which is exactly what we did. We, FINALLY, finished up our patio project (do you guys wanna see it?! I took pictures of the process) and celebrated with these cocktails. I used some of the sage from my new herb garden–fingers crossed I don’t murder it all–and made a syrup with it using equal parts honey and water. It’s easy and refreshing and will maybe make a repeat appearance in the coming days because my pal, Megan (aka Take a Megabite!), is visiting! She lands tomorrow night and I am pretty sure there will be some cocktails, in addition to pink wine, donuts, froyo, and she’ll be meeting Casper for the first time! We’re attending the Indulge conference this Saturday, so on the chance that you’ll be there…say “hello!!” CHEERS!

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Print Recipe

Grapefruit & Sage Bees Knees

Okay, I know this isn’t a true Bees Knees–besides the addition of sage, there’s grapefruit in place of lemon and I’ve topped this off with tonic and ice. But, I promise, this drink lives up to it’s namesake–it really is the bees knees!

for the syrup:

1-2 tablespoons fresh sage leaves

1/3 cup honey

1/2 cup water

for the cocktail (makes 1):

1 ounce grapefruit juice

1 ounce honey-sage syrup

2 ounces gin

a dash or two of bitters, if you have them

tonic

ice

To make the syrup, add the sage leaves, honey, and water to a saucepan. Bring to a boil, boil 1 minute, and remove from the heat. Pour into a heatproof jar and cool. Strain out the a sage before using.

For the cocktail, shake or stir the juice, syrup, and gin together with a few dashes of bitters (if using). Pour it into a glass over ice, and top with tonic.

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Rhubarb Mint Julep

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UGH, guys. This morning I ventured out to the dreaded DMV. As far as DMV excursions go, this one was relatively painless. I was the 4th person in line and was there for only about an hour and a half. The pain came with the photo-taking. I mean, WHY is it always so awful? Some things that go through my mind post-drivers-license-photo-taking:

“Why is my face so huge?!”

“Is my right eye always squintier than the other?”

“UGH!”

“I need a drink.”

Good thing I made this little number and have the ingredients to whip it up, if need be. It’s a rhubarb-laced version of a mint julep. Which, I have only recently realized, is pretty much a bourbon-sno-cone and pretty much amazing. Click on over to the lovely Fashionable Hostess blog for the details and recipe for this DMW-blues killer, I mean…springtime libation.

Blackberry Ginger Smash

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Are you watching Orange is the New Black? If you are like me, then you burned through 13 episodes of this Netflix series as fast as you could…cause it’s pull-your-hair-out amazeballs. I mean, who else freaking wants to punch that confused, old man, Healy in the m-fing face?! He literally makes me shudder with rage and shriek at the TV and want to peel my own face off…or have a drink. He, and many other characters on that show…mostly the overly righteous, morally corrupt, prison officials and that crazy-B, Pennsyltucky. Dudes (and ladies) got no business judging, as most of them are more corrupt than a lot of the prison population they’re responsible for.  Don’t even get me started on Pornstache…this show makes my already swear-y nature even more pronounced…if you couldn’t tell. I should just calm down and opt for the drink thing, since being faceless sounds like a lot less of a fun time.

Aaaand, that’s my segue for this Blackberry Ginger Smash. Smooth…So, let’s discuss this cocktail! I did some quick internet sleuthing and found that a smash is a cocktail made by muddling mint with sugar, sometimes fruit, then you add booze and soda. I like dat.

So, I made this Blackberry Ginger Smash with juicy blackberries, spicy ginger syrup, fresh mint, bracing gin, a squeeze of bright lime, and some bubbly soda water. I added a Candied-Ginger-Mint Sugar for rimming the glass, for good measure. Maybe it’s just me, but often I find blackberries at the store to be a little tough, dry, and flavorless…this time, I found super juicy blackberries. The type whose tender skins yield at the gentlest touch, the kind I used to pick off the wild brambles every childhood summer in the Sierra Foothills. They were perfect gems and I was so excited to smash them into this drink. Oh! And to muddle, without a muddler, I used my friend Megan’s tip to use a honey dipper. That gal, she’s a smart cookie. So, if you can find the best blackberries you can and don’t know what to do with them…this drink is a good place to start…plus, it’s an excellent alternative to TV-shrieking/face-peeling.

[recipe]

Print Recipe

Blackberry Ginger Smash

This is a really informal recipe, adjust the quantities to taste…even eliminate the gin for a refreshing soda. I like to layer this drink so there’s an ombre sitch happening. I find adding the ice after muddling but before adding the lime, gin, and soda, helps with this effect.

Makes 1 drink

4-6 juicy blackberries

3 big mint leaves

1/2 ounce ginger syrup

ice cubes

1 lime wedge

1 ounce gin

soda water

Candied-Ginger-Mint Sugar plus a lime wedge for garnish.

Place the Candied-Ginger-Mint Sugar on a plate. Take a wedge of lime and rub it along the edge of your cocktail glass, dip the glass into the sugar to coat the rim.

Place the blackberries, mint, and ginger syrup in the bottom of a rocks glass. Smash/muddle until the mint is bruised and the blackberries are squished. Add the ice cubes, followed by a squeeze of lime,  gin, and top of with soda water.

Ginger Syrup:

Make quick work of chopping the ginger by using a mini food processor…otherwise, get friendly with your knife.

1 cup sugar

1/4 cup chopped, fresh ginger root

1/2 cup water

In a saucepan combine all of the ingredients and heat to dissolve the sugar, bring to a boil, boil 1 minute. Remove from heat and pour into a heatproof jar, cool to room temperature, seal with a lid or cover with plastic wrap, and store in the refrigerator for up to 2 weeks.

Candied Ginger Mint Sugar:

2 tablespoons chopped, candied ginger

1 tablespoon fresh mint

2 tablespoons sugar

In a mini food processor, combine all ingredients and pulse! The end. [/recipe]