Archive | Drinks RSS feed for this section

Thirsty Thursdays | Bailey’s Banana Colada (aka BBC)

4 Jun

IMG_3290

Howdy, Friends! I hope your summer is getting off to a good start. We have been very busy in this neck of the woods and computer problems have kept me from chatting with you as regularly as I would like. But I’m back today to get caught up and to share a delicious frozen drink recipe I discovered on a recent Caribbean vacation. Sound like a plan?

As you may remember, we sold our house and moved into a small condo 6 months ago while we build a new home. The new home building is going very slowly as we had to work many kinks out of the plans and we are now waiting on bids to come in from the contractors. Hopefully once that is done we can get the ball rolling a bit faster.

On the computer front, my iMac died and I had to get a new one. In the process, the Apple store caused me to lose everything on my hard drive when they told me they had performed a back up to my external drive (which I paid them to do), then turns out the external drive was empty and they had deleted the old hard drive trying to repair it. So I have been trying not to focus on all the lost pictures and such and come up with a game plan to salvage as much as possible from Flickr, old phones, old PCs, etc.

On the sewing front, remember me telling you that I submitted my Bombshell dress for the Butterick pattern contest? Well, I came in 3rd place and won several Gertie patterns. Some of them are duplicates of ones I already own so we will have a giveaway the next time I post a finished sewing project (of which there are a few).

I have continued to receive a few Stitch Fix boxes because I have found that to be fun (thanks to those of you who have signed up with my link!). If anyone is interested, I will post another review or two, although some of my pictures may have been lost…

IMG_3226

In beautiful St. Lucia

And on a happy note, Mr. Homemaker and I went on a week long cruise through the Southern Caribbean a couple weeks ago and it was divine! While we were in St. Thomas, we took a private charter boat out for the day and did some snorkeling in St. John then headed over to Jost Van Dyke in the British Virgin Islands for some R&R. We shared our boat with a few other passengers who ended up being some fellow southerns! And the youngest of the group was even a student at the University of Alabama. Small world!

We loved making new friends and spending the day with Carol, Ruth, and Trey and our captain Kevin. Ruth grew up in St. Thomas and in her youth spent some time as a bartender, during which time she invented the drink, the Bailey’s Banana Colada, or BBC for short. I had tried this drink before on a prior cruise but meeting it’s inventor made me even more keen to recreate it at home. Turns out my existing pina colada base made for a great starting point!

I chatted with Ruth once we got home and she gave me her original recipe which I hope she doesn’t mind me taking the liberty to tweak just a bit for my taste and to present to you here.

Thanks for the recipe, Ruth, and we look forward to seeing you, Carol, and Trey again soon!

IMG_3289

Bailey's Banana Colada (aka BBC)

  • Crushed ice
  • 2 ounces gold rum
  • 2 ounces Bailey’s Irish Cream
  • 1 ounce coconut rum
  • Homemade pina colada mix
  • 1 ripe banana, peeled

Fill two glasses with crushed ice. Divide rums and Irish Cream evenly between the two glasses. Top both glasses with pina colada mix just to the top of the ice. Pour contents of both glasses into a blender container and toss in the banana. Blend on high power until smooth and the outside of the blender container is frosty.

Pour back into the glasses and garnish as desired. Enjoy immediately and responsibly.

Courtesy of my friend Ruth.

Thirsty Thursdays | Kentucky Saint |La Petite Grocery

18 Sep

Happy Thursday again, friends! I hope the upcoming weekend holds promise for being fun and relaxing for you. I am here to tell you about another ingredient that may fit right in to said weekend.

 

IMG_2924

 

This beverage is called the Kentucky Saint and the recipe is courtesy of La Petite Grocery, a James Beard award-winning restaurant on Magazine St. in New Orleans. Mr. Homemaker and I took a day trip to NOLA earlier this summer (for fabric shopping and eating), and this is where we chose to have a late lunch. Thank goodness we did because the service was friendly, the drinks were refreshing, and the food was delicious.

That afternoon, I went and purchased the ingredients that were listed on the menu. But no matter what ratio I tested, it didn’t taste quite right. So I sent an email to their bar manager, Julia (who happens to be from my hometown), and she graciously provided me with the official recipe. And the missing ingredient? A splash of orange juice.

As I mentioned last week in the Thirsty Thursday post, this is the recipe I originally purchased the St. Germain liqueur for. So now you have two excuses to buy some :)

This cocktail makes bourbon taste good even to the bourbon-averse among us. It has just the right amount of sweetness and citrus to compliment the bourbon. I didn’t think I would like this one but surprisingly, it is now a favorite.

Give it a try and let me know if you find it as much of a palate-pleaser as I do.

 

Looking for a few other refreshing cocktails? Try one of these:

La Recolte

Meyer Lemon Drop Martini

Cuba Libre

Absolut Stress

Blood Orange Martini

 

IMG_2928

 

Kentucky Saint

  • 1 ounce Noah’s Mill bourbon (or other bourbon of your choice)
  • 1/2 ounce St. Germain liqueur
  • 1/2 ounce Aperol
  • 1/2 ounce freshly squeezed lemon juice
  • 1/2 ounce orange juice (original recipe called for 1/4 ounce)
  • 1/4 ounce simple syrup

Combine all of the ingredients in a cocktail shaker and fill with ice. Shake vigorously until the outside surface of the shaker is frosty.

Strain into a martini glass straight up or pour over ice in a rocks glass.

Garnish as desired and enjoy!

 

Courtesy of La Petite Grocery.

Thirsty Thursdays | La Recolte | Pear and St. Germain Martini

11 Sep

From what I hear, some parts of the world are starting to show signs of fall — autumnal leaves, crisp evenings, and don’t forget all the Christmas decorations in the stores (ugh!).

Here in the Deep South, Fall hasn’t even scheduled his airfare to our area. Highs are still in the 90s and humidity is always 100% (or close to it). We have rain showers most days.

Although I have not dusted off my boots or pulled out my sweaters, I would like to keep the spirit of the changing seasons and bring you an appropriately flavored cocktail that is still palatable and refreshing when your backyard is a sauna.

 

IMG_2883

 

Enter La Recolte (The Harvest en anglais). This is a cocktail that evokes thoughts of golden leaves, holiday gatherings, and cuddling up by the fire. It is also a cocktail that isn’t too sweet or too tart and has a refreshing effervescence that you can enjoy after swimming in from the mailbox or melting while carrying in your groceries.

 

546098_10150655751248071_1884135310_n_0

I love the styling of this bottle!

 

I found this recipe while searching for things to do with St. Germain liqueur — a French libation flavored from elderflowers. I had purchased a bottle for another recipe I will share with you later, but I like for things in my pantry to do double or triple duty if possible. Enter the Pear and St. Germain Martini.

This cocktail is a nice clear drink that is great made 1 or 2 at a time but would also work well mixed up as a punch for a cocktail party or bridal shower (consider adding a bottle of ginger ale to the mix to bring down the potency). The lemon juice and champagne help balance the sweetness of the St. Germain and pear vodka.

So if you find yourself with this random assortment of ingredients in your pantry, or if you just fancy a new, refreshing cocktail, give La Recolte a try and let me know what you think!

 

IMG_2880

 

La Recolte

  • 1 ounce pear vodka
  • 1/2 ounce St. Germain liqueur
  • 3/4 ounce freshly squeezed lemon juice
  • Champagne or sparking wine
  • Thin pear slices

Combine the first three ingredients in a cocktail shaker and fill with ice. Shake vigorously until the outside of the shaker is frosty.

Strain into a martini glass and top with enough sparkling wine to fill.

Garnish with a pear slice and enjoy!

 

Adapted from St. Germain website.

Thirsty Thursdays — Blood Orange Martini

13 Feb

IMG_2088

Howdy, friends! I hope this post finds you well and warm. It sure has been chilly here in South Alabama! That means we have been spending a lot of time indoors and I have been doing a lot of baking, cooking, knitting, and sewing. I promise I will show you more of the fruits of that labor, but first I think you need to quench your thirst with one of these tasty and in-season cocktails (and wouldn’t it be perfect for a Valentine’s dinner in?).

My husband and I recently returned from a much-needed week in the Caribbean and I have spent all week longing for that warmth and sunshine! Luckily, this drink helps to quench that desire just a little bit.

If you aren’t familiar with blood oranges, don’t feel bad. I didn’t know they existed until about 2 winters ago. They are similar to a regular orange in taste and outward appearance, but the fun part is that the flesh and juice varies from pink to red, hence the “blood” descriptor. Funny thought, in medicine we have a tendency to name things (even gross ones) after food. For example, a flat brown birthmark is called a cafe-au-lait spot. In the case of blood oranges, we have a food item named after a part of the body…

I hope everyone enjoys their Valentine’s Day!

IMG_2094

Blood Orange Martini
Serves 2

4 ounces good-quality vodka (I used this one made from sweet potatoes)
1 ounce orange liqueur (I used a blood orange liqueur, Solerno)
5 ounces blood orange juice (from 2-3 oranges)
1/2 ounce simple syrup
Blood orange twists for garnish

Combine all liquid ingredients in a cocktail shaker filled with ice. Shake to combine. Strain into two chilled martini glasses and garnish with orange twists. Enjoy!

Inspired by The Hungry Mouse.

IMG_2095

Thirsty Thursdays — Best Hot Cocoa Mix Ever

20 Dec

Wouldn’t you love to have a recipe for a simple but delicious treat you can whip up to satisfy your chocolate tooth or to give as a cute, homemade gift? This hot cocoa recipe will serve both purposes.

IMG_2020

I have never been a big fan of store-bought hot cocoa mixes — they are just too weak. And that’s even after mixing it with milk instead of the prescribed water. Fortunately, I found this recipe that allows me to keep my own homemade cocoa mix on-hand for chocolate emergencies.

This recipe is also great made in bulk to fill cute mason jars and give as gifts — to teachers, neighbors, coworkers, etc. I made gift boxes of homemade goodies for my stepson’s teachers and included this cocoa mix, this Cheez-It Crack, Fantasy Fudge, these nuts from Ina Garten, Spiced Caramel Pear Jam (will try to blog soon), and homemade marshmallows (made by The Marshmallow Fairy).

 

IMG_2032

 

A few notes on ingredients — since the flavor of the cocoa really shines through, please use the best cocoa powder you can find. I have tried this recipe with both Callebaut Dutch-processed cocoa and Hershey’s natural cocoa, and there is a definite difference between the two. The mix made with the Hershey’s cocoa has a chalky feel on the tongue while the Dutch-processed cocoa was silky and smooth. I assume this is because Dutch-processed cocoa typically has a higher fat content than store-bought cocoa. For the bulk recipe I made to put in jars, I substituted the vanilla extract with pure vanilla bean powder that I bought at my local health food store, but I think regular vanilla bean seeds could be substituted 1:1.

A few notes on serving — it is important to heat the mix with a small amount of cream or milk before you whisk in the rest of the milk. This extra step ensures your cocoa powder “blooms,” or develops its full chocolate flavor. You can substitute low-fat or fat-free milk for the cream, but don’t skip this step. You can also garnish the cocoa as desired. I stirred homemade salted caramel sauce into mine, topped it with homemade whipped cream, then drizzled a little more caramel sauce on top. And cute mugs don’t hurt. Yum!

Below you will find a recipe to make both one single serving and a 1-pint jar of mix for gift-giving (or just pantry stocking). Enjoy and Merry Christmas!

 

IMG_2034

 

 

Decadent Hot Cocoa Mix for One

Yield: 1 one-cup serving

  • 3 Tablespoons high-quality Dutch-processed cocoa powder
  • 3/4 teaspoon cornstarch
  • 2 1/2 Tablespoons granulated sugar
  • 1 pinch salt
  • 1 cup half-and-half or 1/2 cup whole milk plus 1/2 cup heavy whipping cream (or any dairy combination to equal 1 cup)
  • 1/2 teaspoon vanilla extract

Combine all the dry ingredients with 1/4 cup cream or half-and-half and whisk over medium-low heat until the cocoa and sugar have dissolved and liquid has become dark and silky. Whisk in the remaining dairy and heat until steaming, whisking frequently. Pour into a mug, garnish as desired, and enjoy!

Decadent Hot Cocoa Mix in Bulk

Yield: 2 cups of powder (enough for 1 pint jar), roughly 6-8 servings of hot cocoa

  • 1 cup high-quality Dutch-processed cocoa powder
  • 4 teaspoons cornstarch
  • 3/4 cup plus 1 Tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla bean powder

Combine all ingredients in large bowl, whisking to blend well. Pour into one-pint container and store at room temperature. To serve, whisk 4-6 Tablespoons of mix with 1/4 cup dairy until melted and smooth. Whisk in 3/4 cup dairy and heat until steaming. Garnish as desired.

Recipe adapted from Epicurious.

Thirsty Thursdays — Mimosa Punch

24 Nov


Howdy, friends! I hope everyone is getting geared up for this holiday season. Here in the US, we are celebrating Thanksgiving on Thursday so we will get our season of indulgence started soon!

 

IMG_2150

 

I am posting this Thirsty Thursday a few days early so you can add it to your Thanksgiving menu. I have been making this Mimosa Punch for a year or so now — it is an excellent addition to a holiday brunch, baby/bridal shower, or any other occasion where a few people are gathered. I recently served it the morning of my sister’s wedding for the pre-wedding breakfast and while everyone was getting ready. It received rave reviews and there were only a few drops left when all was said and done.

This recipe is simple to make and requires minimal prep. Chill all your ingredients in advance and/or serve the punch over ice. Either way it is delicious. I think the addition of orange liqueur, such as Grand Marnier, makes this punch better than your standard Mimosa. I would love to hear what you think after you try it!

And if you are looking for more drink recipes to serve a crowd, check out my Coffee Punch, Apple Pie Moonshine, or Eggnog. Cheers!

 

Mimosa Punch

  • 2 quarts orange juice (I prefer pulp-free, not-from-concentrate juice — freshly squeezed would also be delicious)
  • 1/2 cup orange liqueur (such as Grand Marnier)
  • 1-750 mL bottle champagne or sparkling wine (I usually buy the cheap stuff such as Cook’s)
  • 2 liters ginger ale
  • Sliced fruit for garnish, optional (I usually use strawberries and oranges)

Chill all ingredients in advance. Immediately before serving, combine orange juice and liqueur in punch bowl or beverage container. Slowly pour in ginger ale and champagne. Stir to combine. If desired, garnish with sliced fruit.

Adapted from this recipe.

 

Thirsty Thursday — Cuba Libre, Reinvented (or Rum and Coke Martini)

12 Sep

cuba libre

 

Well, we’ve all made it past hump day and we’re only one day away from the weekend. This cocktail is the perfect addition to your weekend, whatever your plans may be.

Mr. Homemaker and I were inspired by a recipe we saw in a recent issue of Garden and Gun magazine. They featured a re-engineered bourbon and coke, and while Mr. Homemaker loves bourbon, I just can’t stand the stuff. So after we made the recipe as written for him to try, we came up with the great idea of adapting the recipe to use rum, a more globally accepted beverage in our house.

So this “reinvented” recipe is a little different from the original rum and coke (obviously). Traditionally, the beverage is made by combining 1 part rum with 2 parts Coke. The version I am sharing today is the opposite — 3 parts rum to 1 part Coke, making it more suited to sipping like a martini than chugging like a soda.

Compared to the Garden and Gun recipe, we like the drink with a little less booze and a little more Coke syrup. We also swapped out the lemon twist for lime to keep up with the typical Cuba Libre gig. The orange-flavored bitters also add to the citrus-y appeal of the drink. We suggest using the best gold rum you can find as the flavor of the liquor is featured.

So while making a concentrated syrup from Coca-Cola may seem a little odd to you, go ahead and give it a try. I can assure you it will keep for at least a month in your fridge just in case you decide to use the whole can of Coke to make up a huge batch of Coke Simple Syrup.

 

Cuba Libre, Reinvented

Serves 2

 

For the Coke Simple Syrup:

  • 1/4 cup Coke
  • 1/4 cup granulated sugar

Heat in a small saucepan over low heat stirring occasionally until all the sugar has completely dissolved. Cool to room temperature and refrigerate until ready to use. One batch makes enough for about 6 cocktails.

 

For the drinks:

  • 3 ounces good quality gold rum
  • 1 ounce Coke Simple Syrup
  • 3 dashes Angostura bitters
  • Squeeze of lime
  • Lime twists to garnish

Combine all ingredients except the garnish in a cocktail shaker full of ice. Shake vigorously then strain into two chilled martini glasses. Enjoy!

 

Inspired by Garden and Gun.

 

 

Follow

Get every new post delivered to your Inbox.

Join 348 other followers