Sunny Day Cocktails

The most important part of this post is the sunny day part.  Since we only get to see the elusive sun once every 3 weeks or so this time of year, I was busting with cocktail fever since it was actually a weekend day when the sun Gods decided to bestow upon us what we once took for granted.

Dramatic, I know - but oh, so sadly accurate.

The cocktail I settled on was an exercise in experimentation.  I was looking for a something fresh and spring-timey, so champagne with a dose of fruitiness was calling to me.

And the sunshine just made for a fantastic excuse to indulge in day booziness. 

My experiment was a combo of champagne, blueberries and pomegranate.  I can't say it's any specific drink recipe. 
 
Then again, you can't really mess up a simple champagne cocktail.  I whizzed up some blueberries and Pom in our Nutri-Bullet, and strained the liquid through a mini-strainer.

Cause nobody wants a chunky champagne cocktail, now do they?

Along with our cocktail experimentation, we decided to set the Cricket up in the driveway and go pet it in preparation for our inaugural camping trip next weekend.

That, and bask in the sunshine with booze, that is.

How damn cute is this Cricket?  The Hubby's pretty cute, too.

Cheety had his fair share of sunbathing, too

I have to say - I will miss our backyard view

We puttered around and checked some of the connections for water, etc. and hung out inside just for the hell of it.

It was funny, several of our neighbors came by to check it out.  Well, because it does look pretty unique.

And we do live in the land of camping and outdoorsiness.

The plan is to take our first camping trip with the Cricket next weekend.  Rain or shine - because eff Kodiak.  It's time for spring outdoor fun!

Cheety seemed to be okay with the Cricket, too.  I'm sure he'll cozy right up on the massive road trip this summer.  He won't have much of a choice there!

So, here's to more sunny days in the future.  And cocktails.

Ta-ta for now.

I felt the need to blur out our address.  No need to be completely transparent.
Good Lord, could I be any more corpse-like??

Old-Timey Cocktails: Part IV

I feel the same way about this next old-timey cocktail's name as I do about the Gimlet.  It's perfectly vintage.  It's a quintessential classic cocktail, and from what I've gathered in my historical sleuthing, was invented around the end of WWI.

What could this perfectly vintage cocktail I'm going on about be?  Why it's the Sidecar, my friends.  Talk about an old-timey one! 

I had to add a few more bottles to my bar stash to make this one - which has been built up pretty nicely during this cocktail series. The Sidecar follows suit with simplicity in the recipe like all the other cocktails I've experimented with so far.

Just to re-cap, I've tackled the Manhattan, the Tom Collins, & the Gimlet since starting the series.  I haven't decided if I'm going to wrap it up here with the 4th installment, or go one more and call it done at 5 cocktails.  I'll see if any other recipes inspire me to keep buying booze!

The Sidecar calls for cognac, Cointreau and freshly squeezed lemon juice.  Yet another summer time drink!  Maybe my inclinations toward the summer-type cocktails is directly linked to my geographic location.  Escapism! What better way to shift focus from crappy, gray, rainy, cold weather than citrus cocktails?  Works for me.

So we're looking at 1 1/2 oz. of cognac, 1 oz. of Cointreau, and a 1/2 oz. of fresh lemon juice.  I'm pretty sure you can substitute Grand Marnier for the Cointreau since they're both orange liqueurs, but I went for the Cointreau.

It's not a bad cocktail, but I don't think it's one I'd make again or make a habit of ordering.  It tastes good, but it's just a little outside my realm of preferences.  I think it just falls into that alcohol-y category that doesn't appeal to me as much. Really, it just comes back around to the fact that I'm a beer and wine type of gal.

Don't let that stop you from experimenting yourself, though!  With a name like the Sidecar, you've got to be a tiny bit intrigued, right?  Happy cocktailing!

Ta-ta for now.

Cheers!

Old-Timey Cocktails: Part III

How could I possibly do an "Old-Timey Cocktail Series" without including the Gimlet?  If there was ever a classic cocktail, strictly in name alone anyway, it's the Gimlet!  It just sounds so vintage.  I bet if you asked an average Joe or Joanna on the street they wouldn't even know what's in a Gimlet.  Of course I have no evidence to support this statement, but whatev.  Onward!

It's actually a really simple drink.  Just 2 oz of gin, 1 oz of lime juice (1/2 of a lime) & 3/4 oz of simple syrup.  Yep.  That's all.  In my researching travels, I found that it was a medicinal cocktail that was used to fight scurvy, and that it's also considered one of the forgotten gin cocktails. Time to bring it back, I think.  Cause you know, I have that power.

Not really.

The hubby was convinced a Gimlet came with mini-onions as a garnish.  I believed him for about a minute.  Mini-onions and the Gimlet definitely don't go together.  They're actually a garnish for another vintage, gin-based drink that also starts with a G called the Gibson.  The Gimlet is all fancy-style and can be garnished with a lime wedge or a cucumber slice.  No pearl onions there!

The Gimlet recipe in my go-to reference book calls for Rose's Lime Juice, which is a sweetened lime juice.  (sort of combines the fresh lime and simple sugar into one ingredient)  But, I like to use fresh ingredients, so I went with freshly squeezed lime juice and a simple syrup instead of Rose's Lime Juice. 

I pulled out the mini-strainer because I didn't want the pulp and pits from the lime to get into the mixture. 

Just like the Tom Collins, this one is another summer-y cocktail simply because of the citrus factor.  It would be a nice choice at a summer barbeque or backyard party.  It would probably go great with a pulled pork sandwich.  I think I might be hungry.

Anyway - there's your part 3 in the books.  Who wants to try a Gimlet with me now?  We've got to fight off the scurvy!

Ta-ta for now.

Cheers!  And hallelujah to another glimpse of the sun!  For about a half hour, anyway.

Old-Timey Cocktails: Part II

My go-to reference

Alright, time for part two!  I have to say, cocktail number two gets an enthusiastic thumbs up from me!  Let me bring you up to speed if you're not a regular here.  I'm doing an old-timey cocktail series to stretch my legs in the booze department (as if I need to do that).

My plan is to explore some of those classic cocktails that we've all heard of, but haven't necessarily tasted.  The first installment was the Manhattan.  Installment number two was the Tom Collins.  It was tasty!

My decidedly unoriginal take on the Tom Collins is that it's like lemonade with a kick - very refreshing!  It's a cocktail that's made for summer.  Made for summer, but a welcome ray of light in the dark Alaskan winter.  Easy enough to mix up pretty quickly, and a nice little departure from the gloom and dreariness of February in Kodiak.  Makes me pine for those Key West days that feel oh-so-long ago.  Those bright, low-key weekend afternoons spent puddling around in our little plunge pool in the yard, or lazing about at our favorite local haunts.  Yes, yes...whoa is me.

The recipe calls for Old Tom gin, which is a sweeter version of regular London dry gin, but I just used what we already had on hand.  I know Tom Collins mix is also an option, but I don't think the end result would be nearly as good as when it's made with fresh lemon and simple syrup.

That's basically the recipe:  2 oz. of gin, 1 oz. freshly squeezed lemon juice (about 1/2 a lemon), 1 teaspoon of simple syrup, (which is basically just sugar boiled in equal parts water so it dissolves), finished off with club soda/seltzer & ice. 

 
 It's a different type of cocktail compared to the Manhattan, but definitely ranks high up on the scale for me.  I don't think I'd order it at a bar though, because I doubt they would use fresh lemon and simple syrup - which I suspect is a big part of why it's so tasty.  This might be a cocktail that's best made at home!

I look forward to sitting on the lounge chair in my yard with a Tom Collins, looking at the mountains and marveling at the 60 degree temps of summer in Alaska!  Sounds less than tropical, right?  Hey, if the only way to channel the pining for a Caribbean-esque existence is to mix up a citrus-ey cocktail, yearn for warmth and consistent sunshine, & pump up the island music, then I'm your gal.  I'll take what I can get until we get back to where we belong!  If our time in the great white north has shaken out any epiphanies - it's that we belong in a sunny, warm locale.  We'll be back, Key West.  We'll be BACK!

Ta-ta for now.

Cheers!

Old-Timey Cocktails: Part I

Photo credit:  Orr Shtuhl and Elizabeth Graeber from An Illustrated Guide to Cocktails

Alright, my cocktail fiends.  That's right...fiends!  I know you're out there.  Personally, I'm more of a beer and wine gal, but I've decided to embark on a little series.  Strictly for purposes of expanding the blog, of course.  Heh.  The plan is to do an Old-Timey cocktail series.

We're talking 18th century origins.  I don't know about you, but I haven't delved in to some of those classic, old man cocktails that have been around since...I don't know, the birth of the nation?  You know the ones - those classics like the Tom Collins, the Sloe Gin Fizz, the Gimlet.

But what about some of those other lesser known classic cocktails?  Ever heard of a Papa Doble?  How about a Bronx?  Or an Americano?  I haven't decided which ones I'll experiment with for the series, but there's plenty to choose from what will become my go-to reference.

The idea came about when I was browsing through our inordinate collection of cookbooks the other day, and my eye was caught on a silly little book the hubby got at some point in our travels.  I'm 99% sure he bought it because it's about booze and has cartoon penguins on the cover.

Photo credit:  Orr Shtuhl and Elizabeth Graeber from An Illustrated Guide to Cocktails

It's actually pretty informative.  Come on, you've got to love a book that not only has a section for "How to Like Gin" or "How to Make a Blue Blazer without Setting your House on Fire," but also has historical antidotes and cartoons of pirates, pandas, and beavers.  Good stuff!

As I was browsing through the book, I realized I'd never tasted a whole lot of the cocktails described.  And that's when the idea was born.

I decided my first cocktail in the series would be the Manhattan.  The solid, classic Manhattan.  I'd never had one before, and I have to say it was pretty tasty.  You have to like bourbon, though.  If you're not a fan of bourbon - you're not going to like the Manhattan.

Most of these classic cocktails are pretty simple recipes - that's sort of the hallmark of the classic cocktail.  The Manhattan is no exception, just sweet vermouth, bitters & bourbon.

Photo credit:  Orr Shtuhl and Elizabeth Graeber from An Illustrated Guide to Cocktails

The combination of the sweet vermouth and bitters really mellows out the bourbon, and takes the edge off the strong flavor. I can see why it's considered a classic.  But I have to tell you, I was a first-timer buying the Angostura bitters at the liquor store.  I didn't even know what it looked like or where to find it!  And now that it's in our stash of booze, I guess I need to find some more drinks to use it in!

I think my series is off to a healthy start with the Manhattan!  Now...what to try next?  Gin Rickey, perhaps?  Stay tuned in the next few months for Old-Timey Cocktails:  Part 2!  (And 3, 4, and 5!)  C'mon - what better way to warm up & pass the time in the deep, dark winter??

Ta-ta for now.

Cheers!

Harvest Cocktails? YES.

I've made a decision.  Out of necessity and because there's no point in resisting the inevitable.  It's time to embrace the cold weather.  I'm officially leaving behind the warmth of Florida and jumping in to this looming Alaska winter with two feet.  I know, it's about time, right?  Long overdue, considering we're staring down the barrel of November & the temps are in the 40's during the day and the 30's at night.  Plus, there's this outside my backyard window:

Snow on the mountain tops...soon to be outside the front door!

A nice little perk to living in cooler temperatures is that you can really get into those cold weather comfort foods that never quite work very well in the tropics.  You know, those hearty beef stews and chicken pot pies that are the staples of winter comfort foods.  In Key West we avoided using the oven for about 6 months out of the year because it would heat up the house so much. - It's been nice not having to think about that when we cook here.

Aaaaaannd.....not only can you appreciate the winter comfort foods, but it's also the autumn harvest season, which is a conveniently fantastic excuse to start experimenting with harvesty cocktails.  Can you feel my attempts at being Sally freaking Sunshine about the cold weather?  I have to latch on to as many positives as I can about living at the fifty-seven degree latitude line.  Yes, yes, it's beautiful and rugged and unique and all that.  But it's also very.....north.

One of those positives is most definitely winter cocktails!  I was looking for a relatively simple cocktail with a harvesty-type feel, but I found that most of what I read about called for obscure or very specific liquors.  I kind of wanted a simple recipe that didn't require wacky ingredients, when I discovered a recipe for a pumpkin pie martini that looked promising.  I just had to give it a try.  I got it from a blog I stumbled upon called We Are Not Martha.  It's a combo food/lifestyle blog with all sorts of interesting information, recipes, links, tips, you name it.  And you've got to love their name.  Too bad the pumpkin pie martini was a total waste of time!

I was so disappointed with the end result.  It was just.....BAD.  It wasn't even a little bit good.  I took two sips and had to chuck it.  I guess they really aren't Martha.  So, my eyes have been wandering.  I've found myself lured by the variety and fun-factor of apple cider cocktails.  Specifically some sort of Spiked Hot Apple Cider.  And possibly pear cocktails.  What a tempting idea for a chilly Kodiak weekend evening.  No more pumpkin - Ew.  Unless it's in a pie.  So, I decided to give this other harvesty cocktail that I found a whirl in the wake of the pumpkin pie martini debacle.

It was from the same blog, so it crossed my mind that maybe I was being a glutton for punishment.  I was pleasantly surprised though, and as far as I'm concerned the ladies over at We Are Not Martha have redeemed themselves.  The cocktail I tried my hand at is called a Habanero Ginger Apple Cider Cocktail.  I couldn't read that name and not need to give it a shot, despite the very sad results of my first harvesty cocktail attempt.  C'mon, she describes it as autumn in a glass.  Yes, please. The only complicated part (which isn't even really complicated) is making the simple syrup.  For a detailed step-by-step to make this cocktail, check out the recipe HERE.

Ginger & habanero gettin' happy

I followed the recipe from the link above and used two habaneros, but I think next time I would only use one.  This is not a cocktail for sissies as far as the spiciness goes.  I wasn't expecting it to be as spicy as it turned out.  Seriously, two habaneros = YOWZAH in the spice department.  Don't get me wrong, it's definitely good, but I think I'll tone down the spice in my next batch.  If you don't like a lot of spice, I would recommend only using one habanero.  Or you could omit the habaneros altogether if you don't want it spicy at all, but I haven't tried it that way yet so I'm not sure how it tastes. 

I realized after the fact that this recipe is meant for two servings, so if you want you can split it into two glasses.  Worked just fine for me as one serving - but  I can be little on the boozy side, so whatever works for you.

I love how the ginger adds a slight lemony flavor, and I dig the spiciness.  We used Captain Morgan Black Spiced Rum, so that made it pretty yummy as well. She's right. - Autumn in a glass.

I'll count this one as a success in my tip-toeing into harvesty and winter cocktail experimentation.  If you give it a try, let me know what you think in the comments. - As always, I'd love to hear from you.  Stay tuned for some more cocktail experimentation as we creep out of autumn and into the winter I'm refusing to dread.  Sally Sunshine, remember?

Ta-ta for now.

Habanero Ginger Apple Cider Cocktail.  Spicy, Autumn-y Deliciousness.