#pour hot water. mix in sugar. add ice and stick in the fridge . drink at leisure or chug in one go if you need the boost.

[rocksanddeadflowers]

I still think it's funny that, while I've been a tea drinker my whole life and admittedly a tea > coffee person... that was mostly southern iced sweet tea. Or sometimes iced green tea. I had tried warm tea, but I never really liked it . Of all things, it was reading Magnus Archives fanfiction and discovering an electric kettle in my kitchen wares that improved my tea making skills and helped me expand my palate for tea.

[sapores]

My Own Ferdinand-and-Isabella Punch Bowl

Next weekend is the Eurovision final, and we have friends coming over to watch with us. I spotted a drinking game official enough to have its own domain and twitter account (ie, not very official, but certainly interwebs savvy) - and that they recommended their rum punch.

...but I didn't much like their punch recipe.

So I looked around for alternatives, and ran into Ferdinand and Isabella's Punch. This looked a lot better to me, but still I wouldn't want to make it without a few tweaks here and there.

So I tweaked. And for some ingredients that I didn't have at home, I replaced, or I went with DIY.

I plan to go back and edit this post as I settle on some of the amounts, and possibly add more spices than currently planned to the falernum.

Velvet Falernum Batavian Falernum

Since I didn't have any falernum at home, and want to largely avoid purchasing extra booze at this point, I decided to make my own falernum.

And since many historic punches used Batavian Arrak, and while I don't have any white rum at home, I do have Arrak, I decided to build my falernum on that instead.

So, here comes the Batavian Falernum. Based largely on the DIY recipe from Serious Eats.

Ingredients:

1/3 cup raw almonds

30 cloves

2 sticks of cinnamon (added by me)

30 allspice berries (added by me)

1 inch ginger (added by me)

1 cup Batavian Arrack (changed by me)

8 limes

520 g Demerara sugar [actually used: palm sugar + white sugar] (changed by me)

130 g (~1/2 cup) water

Day 1:

Coarsely chop and toast the almonds in a dry (non-stick) pan over medium-high heat until fragrant but before they burn (approx. 5 minutes).

Place almonds, cinnamon and cloves in a tight-sealing jar, cover with arrack. Steep for 24h.

Day 2:

Add allspice berries. Steep for 24h.

Day 3:

Finely zest 8 limes, with as little pith as possible. Put limes in ziploc bag in fridge to juice them later for the syrup and even later for the punch.

Thinly slice ginger.

Add zest and ginger slices to infusion. Steep for 24h.

Day 4:

Juice 4 limes (from the fridge stash), strain into pot. I got 130 g juice from this. Add water (equal amount, so 130g) and sugar (quadruple that, so 520g, to make it 2:1 sugar to liquid by weight), and cook a 66 brix (rich) sugar syrup, until sugar is fully dissolved.

Let it cool, then strain infusion and combine infused arrak and syrup in 1:2 proportions by weight.

Shake/stir until fully combined, strain through coffee filter, and let it rest for 12h.

Ferdinand and Isabella's Batavian Punch

Ingredients

1 lemon

2/3 cups sugar

2-3 tbsp Imperial Earl Grey

1/2 bottle (375ml) Ron Zacapa 23

1/2 bottle (375ml) aged Malmsey Madeira (changed by me)

1/2 cup lemon juice (squeezed from reserved fruit)

1/2 cup lime juice (squeezed from reserved fruit)

1 tsp Angostura Bitters

1/2 cup Batavian Falernum (see above)

Extra additions chosen day of:

Not enough Madeira: swapped half for Lillet Blanc

1 tbsp rich gomme syrup

1/4 tsp 4:1 saline

1/2 tsp Fee Brothers Black Walnut Bitters

1/2 tsp Fee Brothers Molasses Bitters

1/2 tsp Angostura Orange Bitters

Day 1:

Peel or zest the lemon, avoid the pith. Combine with sugar, muddle slightly and let it rest to produce oleo saccharum. Put the zested lemon in the fridge in a plastic bag to squeeze later.

Fill baking tray or bundt pan partway with water, put in freezer to produce ice block for the punch bowl.

Day 2:

Steep 1.5 cups of boiling hot water with the tea leaves for 3 minutes. Strain and set aside to cool.

Squeeze lemon and lime from the fridge and measure out the required amounts. (if not enough, fill it up with the Meyer Lemon super juice in my fridge)

Combine rum, madeira, lemon juice, lime juice, and the oleo saccharum. Stir to combine, and then strain to remove lemon zest from the mix. Pour into punch bowl.

Add tea to punch bowl.

Add ice block to punch bowl.

Garnish with lemon and lime wheels studded with cloves.

Timing for this time around:

May 7: Day 1 of Falernum

May 8: Day 2 of Falernum

May 9: Day 3 of Falernum

May 10: Day 4 of Falernum

May 12: Day 1 of Punch.

May 13: Day of Eurovision show. Day 2 of Punch.

[mizufae]

Equal parts parsley and mint make a good base for tabbouleh (there are more recipes for tabbouleh than there are Jewish opinions, I will write up what I do if you wish).

Put mint in lamb meatballs, plus lots of garlic, make a lemon tomato sauce for simmering after browning them.

Cut up any good summer melon and toss it in a dressing made of thinned honey (add a little hot water and mix so it becomes more runny, let it cool) plus lots of mint and tajín (that is key, you can dupe it with chili, lime zest, and salt but it’s hard to get the balance right). You can also toss chiffonaded mint in the thinned honey and then coat it in tajín and pop it in a really low oven or dehydrator very briefly and it will turn into the most supreme garnish for fruits but it does not last long

Mint and basil play nice, get a good tomato and some fresh mozzarella and do caprese but alternate mint and basil. Mint pesto can be fairly bitter but I’ve done a good mint and arugula pesto that was like half and half plus almonds instead of pine nuts that as nice, did that with peas and ham on pasta.

It doesn’t always work but you can sub mint for shiso in a variety of East Asian dishes. Mix it with miso, shoyu, and a little sugar to glaze roasted or grilled vegetables like eggplant, mushrooms, or zucchini, or chicken skewers. Pair with umeboshi in onigiri or maki or on something like broiled mackerel. Or go Vietnamese. Make fresh rolls/spring rolls with rice paper, mint, cabbage, lightly pickled carrots and daikon, shrimp and/or bbq pork and/or baked tofu, serve with peanut sauce or fish sauce and lime. Cold vermicelli bowl with mint, lime, fish sauce, chopped peanuts, fried egg, cucumber, additional proteins and veggies of choice.

Limeade is better with mint than lemonade imo. Super fancy technique: wash then thoroughly dry then zest a fuck load of limes and then juice them. Wash then thoroughly dry then slice a fistful of mint leaves. Put the lime zest and mint in a lidded container plus an approximately equal weight of sugar, and mix it up. Seal it and stick it in the fridge at least overnight, giving it a shake every once in a while. The sugar will draw out all the oils and flavors and so-on from the zest and mint and get kind of gloopy, no water added. Measure about an equal amount of water to the lime juice you have in the fridge and heat it up to below boiling, but still a little warm. Put the sugar syrup gloop in a strainer on top of a pitcher and pour the warm water over it, so all the mint gets strained out. Then add the lime juice to the pitcher and however much extra cold water you want to get it to the dilution you like. Mix some more warm water and sugar do dissolve it thoroughly if you need it more sweet. Aim for a bit more concentrated than you want to drink and serve over ice.

at the thing yesterday, the person leading it told everyone present to harvest as much spearmint as we wanted from the community garden because it is doing what mint do, and the goblin within me thrilled at the prospect like a medieval peasant enticed to steal potatoes, but though i am generally a fan of spearmint as a flavor, i do not know of many uses for it, so if anyone has any recipes or anything, lay 'em on me

[absolutebl]

It’s Thai BL cocktail hour! 

Cocktails are flexible, you can make these more or less strong, more or less sweet, without alcohol, and using alternate not-milks (like soy or almond). I tried to give you ones that are pretty adaptable. 

Oxygen Cocktail Pairing 

I chose something sweet, comforting, and warm milk based (obvs). Also easy to make, we starting slow and gentle. 

Hot Buttered Rum - this is one of my favorite hot milk based cocktails. It’s easy to make since most of us have the ingredients on hand. Melt 2 tsp salted butter + 2 tsp brown sugar in the bottom of a standard sized mug about 15 sec in the microwave, stir to combine. Fill mug 2/3 with milk (whole is best but you can use anything milk-like which you enjoy drinking). Heat milk in 30 sec increments until too hot to touch. Add 2 shots dark or spiced rum. Sprinkle to taste with cinnamon and/or nutmeg. Garnish with star anise or a cinnamon stick and/or whipped cream. 

1000 Stars Cocktail Pairing

Had to be tea based, because of the plot, and I wanted something adaptable and versatile. This cocktail can be hot or cold, comforting or bracing, like the show. 

Boozy Thai Tea - Brew Thai orange tea hot and strong (sorry you have to have the right tea). Either make ahead of time and cool in fridge or have hot. Just add however much sweetened condensed milk (or milk + raw/palm sugar) is to your taste. Add a shot of vodka or some other relatively low-flavor profile booze. You could try this with gin (because it has a comparative fragrance to Thai tea), but I don’t drink gin so I’m not sure if it would work. Garnish with a mint sprig. 

Alternative? Just mix a shot of Irish cream into your Thai iced tea instead of the milk element. 

Love By Chance Cocktail Pairing 

I had to go with something ultra sweet and strong for Pete & Ae, plus remembering how much Ae liked the coffee drink Pond was trying to prank him with, I added a coffee element. 

Buzzing Chocolate Martini - drizzle a martini glass with chocolate sauce, in a shaker combine ice and 1 shot each of: chocolate liquor, coffee liquor, Irish cream, and vodka. This is a STRONG drink. You can leave out the vodka and sub in half & half, coconut cream, or heavy cream, for something a bit more indulgent and slightly less strong. You could also use an espresso shot instead of coffee liquor for more buzz and less sweet alcohol. 

Until We Meet Again Cocktail Pairing 

Pharm serves Dean water with jasmine flowers in it and a number of the desserts he makes are scented with jasmine. Also he used coconut cream and pandan all the time in his desserts, I struggled with how to combine all these elements into a cocktail, this is what I ended up with:  

Jasmine Green Tea Martini - Brew jasmine green tea (white or oolong will also work) strong with toasted rice (if you have it). If you want to do a non-caffeinated version you could use Korean corn tea. Strain and chill with a pandan leaf (if you have access). In a shaker mix tea, ice, 1 shot of vodka, and 1 shot elderflower liqueur. Poor into a martini glass that has been rimmed with shredded toasted coconut. Garnish with an edible flower blossom. 

SOTUS Cocktail Pairing 

You all know what I’m gonna do for this one, I hope. (Here’s a post on how to make pink milk and what it tastes like.) 

Pink Milk Glow Up - Pour into a high ball over ice: 1 shot vodka, 1 shot elderflower liquor, and 1 shot raspberry or strawberry liquor.  Stir to combine. Separately mix 1 shot condensed milk + 1 cup regular milk + 1 shot sala syrup, slowly poor into the glass over spoon back to float (as you would a Shirley Temple). Garnish with fresh strawberry or maraschino cherry. Alternatively, just mix all the alcohols into the pink milk (acid into base, never base into acid) and poor over ice in a plastic travel cup with a straw. Authenticity. 

Just playing a random game with myself. (I was once a bartender a long time ago in a galaxy far far away.) 

(source)

[lifejustkeepsmewanting]

my drink recipes

note: remember to not support nestle (nescafé) and please do you research on where you’re buying from bc the coffee industry is one of the most exploitative in the world. consume ethically to the best of your ability. keywords to look for: fair trade, direct trade, bird-friendly certified (organic), shade grown, UTZ certified, Rainforest Alliance certified, worker-owned, give-back; and support local businesses of course. I get my beans from Equal Exchange.

🫖 London fog

1 tsp earl grey tea

6 oz hot water

steep tea for 5 mins

4 oz milk

meanwhile heat milk on stove

honey to taste

add honey into a jar with hot milk & shake to froth

strain tea into the jar & stir to combine

☕️ regular hot coffee

10 oz café de cafetera

vanilla oat milk

maple syrup to taste

palito de canela

🌰 hot hazelnut latte

8 oz milk

1 shot of espresso

2 pumps hazelnut syrup

🧋regular iced coffee

2 spoonfuls instant coffee

pinch of cinnamon

2 spoonfuls water

froth together until fluffy

vanilla oat milk

maple syrup to taste

mix in creamer & milk

🍫 caffè mocha

6 oz milk

2 tbsp cocoa mix

pinch of salt

1 cinnamon stick

heat together in a pot

2 oz coffee

make coffee to pour in a mug

pour the hot cocoa over coffee once & mix

serve with whipped cream & a sprinkle of nutmeg

🍁 maple tahini cold brew

half tsp tahini

maple syrup to taste

pinch of cinnamon

pinch of salt

2 oz milk

add into a cup & froth until combined

6 oz cold brew

mix together cold brew & froth in a jar

🍌 banana nut cream cold brew

half a banana

half tsp nut butter

sprinkle of cinnamon

pinch of salt

2 oz milk

blend together until smooth

6 oz cold brew

mix cold brew & banana milk in a jar

🥮 dalgona coffee

1 tbsp instant coffee

1 tbsp cane sugar

pinch of cinnamon

1 tbsp hot water

froth until stuff peaks form

about 6 oz oat milk

mix froth into milk

about 4 oz cold brew

add in cold brew and stir

🎃 pumpkin cream cold brew

1 tbsp pumpkin purée

sprinkle of pumpkin pie spice

maple syrup to taste

2 oz milk

add into a cup & froth until creamy

6 oz cold brew

add cold brew to a jar & pour the froth over

🍵 chocolatey matcha cold brew

1 tsp matcha

1 tsp vanilla syrup or honey

whisk together matcha & sweetener w a bit of water

chocolate sauce to taste

pour chocolate sauce around the sides of a jar

2 oz milk

6 oz cold brew

add matcha, milk, and cold brew into the jar & shake until combined

🥻dirty iced cha latte

8 oz hot water

1 tsp cha spice

steep tea for 5 mins & chill in fridge

4 oz coconut milk

2 oz cold brew

add tea, milk, and cold brew to a jar & shake

maple syrup to taste

sprinkle of cinnamon

sweeten with maple syrup & sprinkle on some cinnamon

🧸 chocomilk cold brew

half a banana

1 tsp chocomilk powder

pinch of salt

sweetener to taste

2 oz milk

1 egg

4 oz cold brew

blend everything together until smooth

🧣peppermint mocha cold brew

1 tsp chocolate sauce

2 oz milk

6 drops of peppermint extract

mix together

6 oz cold brew

add milk to cold brew

🐿 snickerdoodle latte

1 tsp brown sugar

sprinkle of cinnamon, nutmeg, allspice, clove

pinch of salt

2 oz milk

froth together

6 oz hot coffee

pour froth over coffee & mix

🛵 (hot) banana latte

half a banana

6 oz milk

1 tbsp brown sugar

blend until smooth

heat banana milk on stove until slightly thickened

1 shot of espresso

pour espresso over banana milk and finish with a cinnamon stick

🪐 cashew coffee

10 oz coffee (hot or cold)

splash of milk

¼ cup cashews

abt 1 tsp maple syrup / brown sugar

pinch of salt

pinch of cinnamon, clove, nutmeg

blend together until smooth

pour over ice (or not)

🫐 blueberry mylk cold brew

¼ c blueberries

⅓ c oat milk

1 tsp maple syrup

1 tsp tahini

pinch of salt

blend together

10 oz cold brew

pour blueberry mylk over cold brew

🍶 hazelnut shaken espresso

ice

1 pump hazelnut syrup

half tbsp brown sugar

cinnamon

3 shots chilled espresso -or- 6 oz cold brew

add into a shaker & shake

pour over ice

3 oz frothed milk

pour milk over & mix

🍂 pumpkin shaken espresso

ice

maple syrup to taste

1 tbsp pumpkin purée

half tbsp brown sugar

pumpkin spice

3 shots chilled espresso -or- 6 oz cold brew

add into a shaker & shake

pour over ice

3 oz frothed milk

pour milk over coffee & mix

[nancydrew428]

Nancy Drew Drink Recipes

I compiled a list of over 20 Nancy Drew drink recipes (although I didn’t put smoothie, milkshake, or hot chocolate recipes). I hope you enjoy and let me know if you find any of them tasty!

Afterglow (x)

Ingredients:

1 cup grenadine

½ cup pomegranate juice

½ cup sugar

2 cups orange juice

2 cups pineapple juice

1 orange slice (optional)

Directions:

Mix.

Serve over ice.

Grenadine Directions:

Separate the pomegranate seeds from the membranes and skin.

In a heavy saucepan, cover pomegranate seeds with 1 pint of water and simmer, stirring until juice sacs release their juice, about 5 minutes.

Pour through a cheesecloth-layered sieve into a bowl, pressing the juice from the seeds. Discard seeds.

Measure the strained pomegranate juice and add an equal amount of sugar.

Pour into saucepan and bring to a boil.

Reduce heat and simmer for 10 to 15 minutes.

Cool to room temperature.

Add food coloring, if using. Pour into a decorative stoppered bottle.

Apple Pie Moonshine (x)

Ingredients:

4 cups apple juice

4 cups apple cider

4 cups apple juice

1 tablespoon ground or grated cinnamon

1 tablespoon honey

1 teaspoon vanilla extract

10 whole cloves

½ cup brown sugar

4 cinnamon sticks

1 shiny apple

Directions:

Pour the non-alcoholic liquids (apple juice, apple cider) into a large pot

Add the brown sugar + 4 cinnamon sticks

Bring the pot to a boil, then simmer for 15 mins

Once the liquid cools to a luke-warm temperature, add the moonshine!

Stir diligently and let cool (you can stick the whole pot in the fridge)

Apple Cider Directions:

Buy large jug of apple juice or "apple cider."

Pour apple juice into a large pot. Set on the stove and turn the burner to warm.

Stir in ground or grated cinnamon, honey, vanilla extract, and cloves.

Warm on low for 30 minutes or more. The juice will concentrate and sweeten, so the longer it's on there, the sweeter it will be.

Serve hot or cold, but pour the cider through a strainer to catch out those whole cloves before drinking.

Birch Beer - Alcoholic (x)

Ingredients:

1 cup birch syrup

3 ½ cups water

¼ packet wine yeast

Directions:

Add the birch syrup to the bottom of a quart mason jar. Bring the water to a boil and pour it over the birch syrup. Stir to dissolve.

Pitch ¼ packet of wine yeast into a few tablespoons of water and allow the yeast to dissolve.

Allow the birch syrup mixture to come to room temperature, and then pitch the yeast (add it in).  

Cap with a mason jar fermentation kit, and allow the mixture to ferment at room temperature for a few weeks, until visible fermentation has stopped. If you're using white sugar and birch sap, it may be done in less than a week.

Carefully pour the birch beer off into another container, leaving any yeasty sediment behind in the mason jar. Bottle in a simple flip top Grolsch bottle and allow it to age for at least a few days, but preferably 2 weeks, before

Bleeding Heart (x)

Ingredients:

1 part strawberry

1 part orange juice

1 part lemon juice

1 part pomegranate juice

Ice

Directions:

Blend.

Bleeding Horse (x)

Ingredients:

1 part strawberry

1 part orange juice

1 part lemon juice

1 part cranberry juice

Ice

½ cup sugar (optional)

Directions:

Blend.

Suggestions:

Use ¾ cups for the strawberries and juices to yield 3 to 4 drinks.

Add half a cup of sugar for ¾ cups of each fruit to make it sweeter.

To make it less like a lemonade, use less lemon or more of the other ingredients.

Bog Punch (x)

Ingredients:

2 parts pineapple juice

2 parts lemon juice

1 part orange juice

2 parts cranberry juice

4 parts fizzy water

1 orange slice

Directions:

Mix.

Garnish with orange slice.

Brown River (x)

Ingredients:

1 part pomegranate juice

4 parts pineapple juice

1 part lemon juice

4 parts cranberries

Ice

1 cherry

Directions:

Mix.

Garnish with cherry.

Connolly’s Folly (x)

Ingredients:

1 part lemon juice

2 parts fizzy water

2 parts orange juice

Ice

Directions:

Mix.

Crow’s Nest (x)

Ingredients:

4 parts orange juice

1 part pomegranate juice

2 parts cranberry juice

1 lime slice

Directions:

Mix.

Garnish with lime.

Donal’s Crow’s Nest (x)

Ingredients:

Grenadine

1 ½ cups orange juice

⅜ cup cranberry juice

3 teaspoon grenadine

2 pomegranates

2 cups water

2 ½ cups sugar

2 cups ice

1 lime slice

3 teaspoon sugar

Directions:

Buy already made grenadine or make it using the proportions listed.

Mix grenadine with everything but the lime slice and sugar.

Shake well.

Run lime slice around lip of glass.

Dip lip of glass in sugar.

Pour the drink in the glass.

Garnish with the lime.

Grenadine Directions:

Juice pomegranate.

Mix pomegranate, water, and sugar together.

Ginger Beer (x)

Ingredients:

¾ cup packed brown sugar (you can adjust to taste)

1 ½ cups peeled and minced fresh ginger

2 quarts cold water, divided

⅔ cup freshly squeezed lime juice

¼ teaspoon dried champagne yeast

Directions:

Mix sugar, ginger, and 4 cups water in saucepan. Bring to boil, stirring to dissolve sugar. Remove from heat, cover, and let stand 1 hour to steep.

Strain syrup through strainer and funnel into 2-liter soda bottle. Add lime juice. Fill with cold water to within 2 inches of top. Cap and cool in refrigerator or ice bath until about 65°F.

Add ¼ teaspoon champagne yeast. (Reserve remaining yeast for next batch.) Cap bottle and let stand at room temperature for about 2 days, checking bottle pressure intermittently by squeezing it or releasing the cap slightly and briefly.

When ginger beer has achieved desired carbonation level, refrigerate. Serve and enjoy!

Ginger Whisper (x)

Ingredients:

1 ¼ teaspoons ground ginger

4 ¾ cups water

1 cup soda water

2 ½ bottles ginger ale

1 ½ cups lemon juice

Sugar (optional)

Directions:

Mix in bowl.

Add ice.

Suggestion:

This will be pretty bitter. To combat the bitterness, add some sugar.

Green Isles (x)

Ingredients:

1 part mint

3 parts pineapple

2 parts fizzy water

Directions:

Mix.

Lemonade Disguise (x)

Ingredients:

2 cups cranberry juice

3 1⁄4 cups water

6 cloves

1 cinnamon stick

1⁄3 cup sugar

6 ounces frozen lemonade concentrate

Directions:

Mix cranberry juice, water, cloves, and cinnamon and heat over med. to a roiling boil.

Remove from heat and let stand 5 minute.

Strain over pitcher.

Mix in sugar and lemonade, reheat as desired.

Leprechaun’s Lunch Version 1 (x)

Ingredients:

1 part mint

1 part ice cream

4 parts milk

Directions:

Blend.

Leprechaun’s Lunch Version 2 (x)

Ingredients:

Irish cream

1 can (12 ounces) evaporated milk

1 cup heavy whipping cream

½ cup 2% milk

¼ cup sugar

2 tbsp chocolate syrup

1 tbsp instant coffee granules

2 tsp vanilla extract

¼ tsp almond extract

Creme de menthe substitute

¼ tsp peppermint extract

Creme de cacao substitute

1 ½ tablespoon powdered sugar

2 teaspoon vanilla extract

½ cup milk

Directions:

Mix.

Leprechaun’s Lunch Version 3 - Alcoholic (x)

Ingredients:

2 tablespoon Bailey’s Irish Cream

2 tablespoon creme de menthe

2 tablespoon creme de cacao

½ cup milk

Directions:

Pour the Bailey's irish cream, creme de menthe and creme de cacao over two ice cubes in a small (8-oz) highball glass or equivalent.

Fill with milk.

Stir.

Serve.

Mean Fiddler (x)

Ingredients:

4 parts fizzy water

4 parts orange

Ice

Directions:

Mix.

Minty Festival Punch (x) (x)

Ingredients:

9 cups of water

18 ounces cranberry juice

9 oranges (quartered)

14 ounces of lime juice

8 tablespoons of sugar

3 sprigs of mint

Directions:

Combine ingredients in large pot.

Heat on low.

Nancy Drew AKA Hardy Boy (x)

Ingredients:

Splash/shot white rum

1 small can ginger ale

Splash lime juice

Directions:

Pour rum, ginger ale and lime juice over ice.

Stir.

Suggestion:

Use a cocktail shaker.

Peat Bog (x)

Ingredients:

1 part pomegranate juice

1 part mint

8 parts milk

Directions:

Mix.

Pine Hill Punch (x)

Ingredients:

6 cups apple cider

1 cinnamon stick

1⁄4 teaspoon nutmeg

1⁄4 cup honey

2 tablespoons lemon juice

3 teaspoons lemon zest

1 (20 ounce) can pineapple juice (unsweetened)

Directions:

Put cider and cinnamon in pot and bring to a boil.

Lower heat, cover, and simmer 5 minute.

Stir in nutmeg, honey, lemon juice, zest, and pineapple juice and simmer 5 minute more.

Serve hot or cold.

Root Beer (x)

Ingredients:

1 gallon filtered water, divided

1 tablespoon sarsaparilla root bark

1 tablespoon sassafras root bark

1 tablespoon birch bark

3 star anise pods

1 vanilla bean, split and scraped

½ teaspoon crushed ginger

4 sprigs chocolate mint

1 ½ cups brown sugar, packed

½ cup molasses

⅛ teaspoon ale yeast

Directions:

Combine 2 quarts water, sassafras, sarsaparilla, birch, mint, star anise, ginger, and vanilla in a medium saucepan. Bring to a boil, reduce to a simmer, and cook for 10 minutes. Remove pot from heat, cover, and let steep for 2 hours.

Strain liquid through fine mesh strainer lined with cheesecloth into large pot. Add remaining 2 quarts water along with the brown sugar and molasses. Stir until mixture is integrated, then cover.

Let cool to 75°F, then stir in yeast and let it sit for 15 minutes. Fill plastic bottles with mixture, leaving 2 inches of space at top. Screw on caps. Keep bottles at room temperature for 36 hours, then open a bottle slowly and carefully to see if it is carbonated enough. If it is, then go on to step 4. If not, reseal the bottle and let rest for another 12 to 24 hours until desired carbonation is reached.

Place bottles in the refrigerator for 2 days before drinking. You can store refrigerated root beer for about one month.

Scarlet Slipper Raspberry Punch (x)

Ingredients:

1 (3 ounce) package raspberry Jell-O gelatin

1 (1/4 ounce) package raspberry powdered drink mix

1 (6 ounce) can frozen lemonade concentrate

1 cup sugar

3 quarts water

Directions:

Mix jell-o as directed on box in 1 gallon pitcher.

Add drink powder.

Stir in rest of ingredients.

Chill.

Smuggler’s Gold (x)

Ingredients:

2 parts pineapple juice

1 part lemon juice

2 part orange juice

Ice

1 orange slice

Directions:

Mix.

Garnish with orange slice.

The Lady Detective - Alcoholic (x)

Ingredients:

2 ounces El Dorado 12 year rum

¾ ounce fresh lime juice

1 ounce ginger syrup

2 cups sugar

1 six-inch piece fresh ginger, finely diced

2 cups water

6 to 8 mint leaves

Top with coconut foam & Bittercube Bolivar Bitters

Directions:

Add the rum to shaker tin and lightly muddle 6–8 mint leaves.

Add the lime juice, ginger syrup and shake with ice.

Double strain into a chilled cocktail glass.

Top the cocktail with a thin layer of coconut foam.

Add four drops of Bittercube Bolivar Bitters in a circular pattern.

Then drag a toothpick through the drops to create a nice design. (optional)

Ginger Syrup Directions:

Place sugar, ginger, and 2 cups water in a medium saucepan.

Bring to a boil.

Reduce to a simmer, and cook about 1 hour, until ginger flavor is quite strong.

Let cool.

Strain before using.

Store in an airtight container, refrigerated, up to a week.

The Nancy Drew - Alcoholic (x)

Ingredients:

2 ounces aged rum

1 ounce ginger syrup

2 cups sugar

1 six-inch piece fresh ginger, finely diced

2 cups water

¾ ounce freshly squeezed lime juice

½ ounce coconut cream

Angostura bitters

Directions:

Make ginger syrup first, unless you buy it premade.

Combine all ingredients in a shaker with ice.

Shake vigorously for 10-15 seconds.

Strain into a chilled cocktail glass.

Top with a few dashes of Angostura bitters.

Ginger Syrup Directions:

Place sugar, ginger, and 2 cups water in a medium saucepan.

Bring to a boil.

Reduce to a simmer, and cook about 1 hour, until ginger flavor is quite strong.

Let cool.

Strain before using.

Store in an airtight container, refrigerated, up to a week.

[happi-meals]

Verdict: TEW GOOD!

And suprise! Boba to compete!🧋🧡💛

I went to a local Asian market Thursday and bought a few treats, including this silken tofu that I loosely remembered can be used in smoothies.

I loved the texture as it was like butter slicing it up when i prepared half the block for my smoothie experiment. I was somewhat suprised by it being the same color and shape, though idk why I was expecting it to be different other than texture lol.

Like I said, I felt bad that I was using my blender so late, but I had a pretty strong craving for a sweet treat that anything else I had wouldnt have sufficed. And I dont have many sweet treats rn (sorry, trail-mix; nun personal lol). But I figured this smoothie wont be too experimental and wont take too long since I'm familiar with all the flavors and textures I used (including the frozen strawberry I flash freezed a few nights ago. Those turned out fine btw!). I chopped them, pureed the mix, was pleasantly suprised at the flavor, and, most importantly, the texture!

Its so creamy and the tofu nicely distributed the chunkier pieces of veggies and fruits I used. Also adds some water to dilute the acids from the citrus I included, too. I think silken tofu is what I'll use along with (vegan) yogurt and smooth fruits, like mangoes and bananas, to keep this texture while I'm still out of ice (though the frozen strawberries I used added some frozen-volume I needed). I think the ice will perfect what I got going on. Which brings me to the ingredients!

In no particular proportions, I used the above ingredients, including a few not on screen, which are:

Around half a block of silken tofu

A few baby carrots, sliced

2 clementines (theres 3 pictured but lol)

A small bit of fresh ginger root

A squirt of lemon juice and its pulp from a fresh slice

A generous amount of honey

A bit of coconut milk

Two capfulls of orange juice

(Optional) a pinch of black pepper

(Also optional but rlly good) tapioca pearls

I figured I could add a bit of nostalgic texture and sweetness to my drink to (almost) perfect it by buying some raw boba that aformentioned Thursday. I say "nostalgic" bc I used to work in a boba shop a few yrs ago! As for the boba in this drink, I first got to try a packaged, take-home version last Christmas as a gift one of my coworkers gave me, and it was so good and easy to make (after I got the hang of it lol) that I bought my own. Its honestly good on its own, too!

Back to this boba, after boiling the pearls in hot water, I drained it, rinsed them w cold water, then added sugar and honey to them in a bowl that I sat in the fridge for several minutes (so they wouldnt stick together, as per the instructions).

It was def a great addition to my smoothie. One day I'll make my own pearls as I learned not long ago that boba can be made with any flour! Though the texture and color differences between flour types will vary. I'll invest in a wooden or metal rolling pin next for that experiment. And the next time I'm craving boba, too, I'll add fruit bits and other candies just like I did at my job. I love this whole process really :3

Once I finished the smoothie and added the boba, I sat the (reused) glass bottle I poured it all in into the freezer to chill the glass and keep the smoothie from melting and separating. After several minutes, I took it out and it stayed cool for quite a while to enjoy the drink cold. I saved a few boba straws from going to the same boba shop I worked at, this time as a full-time customer lol. So I was truly prepared to have this sweet night treat!

9/10 beverage that I'll absolutely make again and again! 💛🧡🧋

Gonna try to use silken tofu for the first time! For a smoothie! 😋

I'm excited (tho a lil guilty since I'm craving something sweet and smooth this late and theres no quite mode on my blender lol sorry neighors!). I read that silken tofu is mild enough in flavor that, when mixed with other ingredients, the soy-flavor is hardly perceptible, or favors soy milk. So if one fancies that, then its just fine. Thankfully I enjoy all sorts of plant milks, so the taste shouldnt be a problem for me.

Will be back with results! ⏳

[solomonara]

“Don’t Call It Spa Night” Cake

So I’ve been reading The New Prometheus, a Jason-Todd-keeps-coming-back-to-life series by Zoeleo. Part of what makes this fic great is the detailed writing, which extends to specific mentions of different meals the characters eat over the course of the fic. And when Jason Todd shows up to spa night (sorry, ‘Self-Care Saturday’) with Earl Grey-infused cupcakes...

“Uh, the batter is an Earl Grey infusion and there’s lemon zest in the icing. They were an experiment. An homage to Alfred, kind of.”

Experimenting with baked goods? I may not be able to fanart, but I can definitely show my appreciation for a fic with experimental baked goods. Here’s what I came up with. It’s under a cut because it’s a long recipe - but not hard, I promise!

(My sincere apologies if you’re on mobile, which will both fuck with the formatting and eliminate the Keep Reading cut...)

Oh, did you notice that’s not a cupcake? I hate making cupcakes. Who the hell has time to carefully pour batter into 24 cups, decorate 24 individual tiny cakes, and then wash a fucking cupcake pan with all its little pockets of hidden stickiness... ugh, no, you get cake and you’ll like it.

Ingredients for cake:

White cake mix (It was late and I didn’t feel like measuring dry ingredients)

1/2 c butter, very soft

1 1/4 c milk (you can get away with using water, if you need to)

2 - 6 tbs Earl Grey tea (I used loose leaf, but you can use tea bags if you need to. The amount will vary depending on how much you like tea - I’ve made my recommendations in the recipe steps)

5 egg whites (or 4 whole eggs would probably be fine)

1/4 tsp vanilla

1/4 c sugar

1/4 c water

Ingredients for icing:

3 c powdered sugar

1/3 c butter, softened

3 SCANT tbs lemon juice

1/2 tsp lemon zest

^^^ me acting like I know what I’m doing. Remember kids, it’s not science unless you write it down!

Optional: cup of brewed tea, which helps cut down on swearing while you try to figure out where your egg separator went.

Steps:

I’ve written these out in more detail than you probably need - I always try to write for beginners, so I’ve put the basic instruction by the bullet point and then included more detail in the paragraphs underneath each point (to make them easily skippable if you don’t need clarification). If you have questions feel free to ask!

Prep work:

Heat 1 1/4 c milk in a small saucepan. When it’s hot, steep 1 to 3 tablespoons of tea in the milk for 3 to 5 minutes The amount of tea you use depends how much you like Earl Grey and how stale your tea is - if it’s pretty old, you might want to use more. 1 tbs will give you a very delicate, barely-there Earl Grey flavor. 3 tbs will give you... more.

Tea making advice that will serve you well in life: Steeping black teas for longer than 3 minutes doesn’t give you stronger tea. It gives you bitter tea. If you want stronger tea, add more tea leaves or another tea bag, don’t just leave your tea in the water the whole time you’re drinking it. The timing is less important when using the tea in recipes like this one, though, since the sweetness of the cake will cut the bitterness (as will brewing the tea in milk).

Strain the leaves out of the milk and set the milk aside to cool. You want it to be room temperature before adding it to the other ingredients so it doesn’t cook your eggs. Press the leaves in the strainer to squeeze out all the nice tea-ish juices.

Pro tip: Straining your tea milk into a giant Harry Potter mug will make it taste better.

Set oven to 350 (Fahrenheit, please)

Grease and flour your cake pans. I used two 9 inch rounds, but this will do fine as a 13x9 sheet cake or as cupcakes if you hate yourself for some reason.

Dump about a tablespoon of loose tea in a small food processor, spice grinder, magic bullet, or mortar and pestle. Grind it fine. You need a teaspoon of this stuff and it’s going straight into the batter so you don’t want the grain too large unless you don’t mind chewing on tea leaves.

The Cake:

Separate your eggs and add the whites to a large mixing bowl. If, like me, you suddenly realize that you don’t own an egg separator, don’t panic. Crack the egg on the side of your mixing bowl and pull apart the two halves of the shell without tipping the egg out of them. Gently transfer the yolk from one shell half to the other, letting the egg whites run out into your mixing bowl. If you get a little yolk in with your whites, don’t worry. You’re not making a meringue, so this is not a disaster. When you’re finished juggling the yolk and have most of the white extracted, dump the yolk in a separate bowl. When you’ve done all 5 eggs stick the yolks in the fridge. Intend to make custard with them later. Wake up tomorrow morning to discover you forgot to put a little water in the bowl and the yolks are now WEIRD looking and congeal-y. Throw the yolks away.

Add the butter to the egg whites and beat together.

Add the tea milk and 1/4 tsp vanilla and stir

Add your superfine ground tea and the cake mix and beat on medium speed for two minutes. Depending on the size of your mixing bowl you may want to add the dry mix gradually.

When it’s well combined, it’ll be pretty drippy:

Yum!

Pour it into your pans and bake ~25 minutes or until a toothpick inserted in the center comes out clean. My pans are very dark, so my cakes tend to cook faster - you may need more time, or, if you went the cupcake route, considerably less time.

Cool the cakes for about 10 minutes before turning them out onto wire racks to cool the rest of the way.

General cake-baking tip: If you have room, sticking your cakes into the fridge or freezer for a few minutes right when they come out of the oven will keep them moist.

Syrup and Icing:

Next you’re going to make a syrup to brush on your cakes when they’re cool. I straight-up stole this idea from Liv for Cake, but we’ll need way less of it since this is a smaller cake. You’ll notice I linked you to her recipe for Earl Grey cake, which is slightly different from this one, but hey, if you hate mine now you have another option to try :)

Btw, the syrup step doesn’t really apply to cupcakes, if that’s the route you chose to go. I mean, unless you WANT to paint 24 individual little pains-in-the-ass with sticky syrup, in which case, be my guest.

So, for the syrup:

Bring 1/4 c sugar, 1/4 c water, and 1 1/2 tsp Earl Grey to a boil in a small saucepan I actually used a full tablespoon of Earl Grey here because I forgot what I was doing. Tasted fine! If you like tea.

It’s actually kind of pretty in person, I’m just bad at photos.

When the sugar is dissolved and the mixture is boiling, turn off the heat and strain the syrup to get all the crunchy tea bits out. Let it cool completely.

While your syrup and cakes are cooling, it’s a good time to make your icing! My old standby for lemon buttercream is actually just a Betty Crocker recipe that you can find right here.

In this case, though, I wanted it to be a little more delicate so as not to overwhelm the flavors in the cake. That’s accomplished easily enough - just use a little less lemon juice and make up whatever extra moisture you need in the icing with milk until it’s a nice spreadable consistency.

Also, you might want to add a touch of yellow food coloring to the icing for the look of the thing, especially if you have nothing else to decorate the cake with, because this icing basically just turns out plain white.

Assemble your cake!

When the cakes and syrup are completely cool, it’s assembly time.

Take the thicker cake round and place it on whatever surface you’re storing your cake on. Lop off the hump (unless you’ve managed to make a perfectly flat cake, in which case, what are you reading this blog for? You’re clearly a wizard and should be out profiting from that with your own wizard bakery.)

Brush that layer with your syrup. When it’s soaked in a little, cover your sins with a very thin layer of icing. This is going to be frustrating because, since you lopped off a chunk of this layer to make it level, all these crumbs are gonna wanna roll up and mess up your icing. Let ‘em. That’s why they call this a crumb layer. Get a thin, thin coating on there and then stick this layer in the fridge for a few minutes - since we’re working with buttercream here, it’ll set up nicely and make the next layer of icing go on more easily.

Add a second, thicker layer of icing, then pop the next cake layer on top. Do the same with the syrup, marvel at how much easier it is since you didn’t have to expose this layer’s innards, and then go to town with the rest of the icing.

Voila! An extremely boring-looking cake. Alas, all I had in the cupboard in the way of decoration were Christmas sprinkles, so we’re gonna say it’s minimalist and call it a day (also it was like, midnight by this point, and I was Done.)

Pair with slow-burn fic with lots of feels.

Congrats on making it to the end of this long-winded recipe. If you have any questions, feel free to hit my ask box!

[moonshine-and-liqueur-makin]

Authentic Jamaican Ginger Beer Recipe

Ginger beer is a favorite refreshing Jamaican beverage. I love Ginger because it not only tastes good, it’s good for your health! I like to add rum to my ginger beer, but it tastes just as good without it. I also like to make it on the sweeter side (1 1/2 cups sugar) because I serve it over ice, which dilutes the potency as it cools. However, I suggest you add 1 cup to 1 1/2 cups of sugar based on your own taste for sweetness. This ginger beer recipe is traditional in potency and sweetness. I promise you it will be a hit when you serve it. However, you should also know that flavour intensity increases the longer it is stored. So if you prefer a milder flavour, just add water. Even better, if you’re used to carbonated ginger beer,  mix it with soda water in individual glasses when serving for a really refreshing drink! Because everyone knows that there’s nothing like a cold glass of homemade Jamaican Ginger Beer!

Please note:  Traditional Jamaican ginger beer is not fizzy. The cream of tartar (or traditional chew stick) is used to ferment the drink as to deepen the flavour. Ingredients

1lb Fresh ginger root, peeled 10 cups Hot water 3-5 Whole cloves 1 Tbsp Cream of tartar 1/3 cup Fresh-squeezed lime juice 1 1/3 to 1 1/2 cups of sugar 2 Tbsp Rum (optional) Method

1. In a blender, blend pieces of fresh ginger in batches with water and pour mixture in large bowl 2. Add cloves and cream of tartar to mixture and steep in fridge overnight (or for at least four hours, if making same day). 3. Using a fine strainer (or one with a cheesecloth), strain steeped ginger beer into another bowl. 4. Add lime juice, sugar and, if using, rum to ginger beer and stir 5. Pour into a large bottle and store in fridge

From: Cook Like A Jamaican

[caronte-recipe-book-from-web]

Strawberry Shortcake Icebox Cake

1. Assembly Instructions

INGREDIENTS 2 (or 3) sleeves of ritz crackers (or shortbread cookies, its up to you!) 1 recipe no-churn base 1 recipe strawberry caramel 1 recipe strawberry shortcake sand

To  serve 1 pint fresh macerated strawberries 1 can of whipped cream

SPECIAL EQUIPMENT one x by x loaf pan - sprayed with non-stick spray then lined with plastic wrap OR one 6” cake ring on parchment lined quarter sheet tray - 1 sheet of acetate (what you would need to assemble a milk bar cake!) OR one 8” springform pan sprayed with non-stick spray then lined with plastic wrap

STEP 1

Lay down a 2-cracker thick layer of your crackers to cover the bottom.

STEP 2

Pour ½ of your strawberry base over the crackers.

STEP 3

Drizzle 2 - 3 tbsps of your strawberry caramel over base.

STEP 4

Sprinkle on some of your strawberry sand, then follow with a 2 layer thick layer of crackers, then a little more sand.

STEP 5

Repeat these layers, this time with your plain vanilla base.

STEP 6

Top with the rest of your strawberry base, then finish with strawberry sand, and more crackers as decor, if desired.

STEP 7

Wrap top with plastic wrap, and place icebox cake in freezer immediately.

STEP 8

Allow to freeze completely overnight.

STEP 9

Serve by the slice alongside fresh macerate strawberries, and more whipped cream (the cake will be easier to slice if you let it sit out at least 10 minutes before serving).

STEP 10

Icebox cake can be stored well wrapped in the freezer for up to a month.

2. No-Churn Strawberry Ice Cream Base

INGREDIENTS 1 ½  Cheavy cream 1 4 oz can of sweetened condensed milk 8 oz cream cheese ½  C strawberry jam ¼  C strawberry milk drink mix (nesquik) 2  tsp vanilla extract 1  tsp strawberry flavor (optional) ¾  tsp salt

STEP 1

Heat your cream cheese in 10 second intervals in microwave, mixing in between, to soften cream cheese to an easily spreadable texture (should not be fully melted, but just warmer than room temp!)

STEP 2

Heat your strawberry jam in the same fashion as cream cheese, but for even less time, jam should be just at the point of being liquid, but not hot at all.

STEP 3

Whip your heavy cream to stiff peaks, you can do this using an immersion blender, your stand mixer fitted with a whisk attachment, or the old fashioned way with a whisk and large bowl.

STEP 4

Gently fold in your cream cheese until barely incorporated, then do the same with your sweetened condensed milk, vanilla, and salt.

STEP 5

AT THIS POINT, YOU CAN SET ASIDE ABOUT 1 CUP OF YOUR BASE BEFORE INCORPORATING THE REST OF YOUR INGREDIENTS TO GET ALTERNATING LAYERS IN YOUR ICEBOX CAKE, OR, JUST CONTINUE TO THE NEXT STEP.

STEP 6

Fold in your jam, strawberry milk mix, and strawberry flavor (if using).

STEP 7

Proceed immediately to assembly.

3. Strawberry Caramel

INGREDIENTS ½  C white sugar ¼  C corn syrup ¼  C strawberry puree ¼  C heavy cream ⅛  C water 1  tbsp unsalted butter 1  tsp vanilla extract 1  tsp strawberry flavor (optional) ¼  tsp red color (optional) ½  tsp salt

STEP 1

Measure out the heavy cream, butter, and strawberry puree in separate containers and place back in fridge, it’s best to keep these cold before use.

STEP 2

Measure your salt, corn syrup, and vanilla into small vessels and keep close by.

STEP 3

Add the following to a small saucepan: water and white sugar. Mix well with heat proof spatula so all sugar is hydrated. Then set over medium low heat.

STEP 4

You can stir this mixture until the sugar dissolves IE it turns clear, once it turns clear, only swirl the pan. you can also begin brushing down the sides of the pan with a wet pastry brush to prevent crystallization along the edges, if you wish.

STEP 5

Continue cooking the sugar over medium heat, this is a nothing-then-all-at-once sort of thing -- your mixture will stay clear for a million years, then seemingly out of nowhere it will start to turn gold. This is the point you need to pay close attention or risk burning all your hard work. this may take 5 - 10 minutes.

STEP 6

Once the mixture begins to take on a golden color, make sure to gently swirl the pan often, so the sugar does not caramelize all in one place. at this point, bring your butter, cream, and puree out of the fridge and keep nearby.

STEP 7

Watch the caramel closely, keep cooking to bring it to a light brown. When you see the first small wisps of smoke arise from the pan, that’s the moment you want to halt the cooking.

STEP 8

Turn off the heat, and remove pan from heating element.

STEP 9

Add butter, whisking well. Watch your hands as this will foam up, and produce a lot of steam.

STEP 10

Slowly stream in your cream, whisking well and quickly.

STEP 11

Add your vanilla, whisk. Then, add your salt, whisk.

STEP 12

Add your corn syrup, as well as red color and strawberry flavor (of using) whisk well.

STEP 13

Pour into heat safe container and allow to come to room temp, then place in fridge to fully cool.

STEP 14

Caramel can be made 1-2 days ahead, stored in fridge.

4. Strawberry Shortcake Sand (Pt 1)

INGREDIENTS ½  C AP flour ¼  C white sugar ¼  tsp baking powder 4  tbsp unsalted butter (melted) ¼  tsp salt

STEP 1

You can use your stand mixer for this if you want to save time, but I just used my hands.

STEP 2

Preheat oven to 300f.

STEP 3

Combine all ingredients listed, apart from butter, in medium sized bowl.

STEP 4

Pour melted butter over dry ingredients and mix thoroughly using spatula, until no dry spots remain. Then, mix for an additional one minute (this will help the butter work into the dry ingredients more).

STEP 5

Crumble your dough onto a parchment lined baking sheet, ensuring that the crumb is spread out in an uneven (but irregularly shaped) layer.

STEP 6

Bake at 300 for about 10 - 15 minutes. You’re looking for the dough to no longer appear wet, but you also don’t want it to take on very much color, so check it often! You’ll know it’s done when the surface of your crumbs appear mostly dry, and you can hear a light sizzling from the pan.

STEP 7

Let crumb cool to room temperature before proceeding to part 2 of this recipe.

5. Strawberry Shortcake Sand (Pt 2)

INGREDIENTS 4  tbsp milk powder 3  oz white chocolate (melted) 1  tbsp strawberry milk mix (nesquik) 1  oz freeze dried strawberries - ground into a powder

STEP 1

Add one half of your baked and cooled crumb from part 1 into a medium sized mixing bowl (or, use your stand mixer!).

STEP 2

Using your hands or mixing paddle, break apart your crumbs into even smaller pieces (about the size of lentils).

STEP 3

Add your milk powder, strawberry milk mix, and ground freeze dried strawberries to your crumb, mix to incorporate.

STEP 4

Stream in your melted white chocolate.

STEP 5

Mix thoroughly until fully homogenous.

STEP 6

Mix together your leftover crumb from part 1, and your strawberry crumb from part 2.

STEP 7

Sand can be made 3 - 4 days in advance, stored in airtight container in fridge.

Source: https://milkbarstore.com/blogs/recipes/strawberry-shortcake-icebox-cake-assembly

[shywinnerdreamer]

Welcome Monsoon with our Spirited Cocktails and their Recipes

Monsoon brings coolness in the air when all you wish to do is curl up in your blanket and take a long nap. While the usual happens, again and again, not all of us have that luxury as we have jobs that we need to do.

How about twisting things up with a curious yet mouth-watering combination?

With the monsoon season setting in, it's a great idea to say goodbye to stress with your near and dear ones at home and the rain drizzling in the background. Also, throwing a weekend house party to celebrate the monsoon is the perfect way to unwind after a hectic week. We don't really need an occasion or reason for a round of cocktails. What can be better than to enjoy a lazy rainy day with a cocktail in your hand? As everyone babbles, the flavour of conversation chips in while drinking these refreshing and delicious cocktails.

Give a delicious quirk to your rainy evenings with these easy-to-make cocktails as you bring out the bartender in you to whip up some delicious cocktails. So, here we are with some of the best cocktail ideas that incorporate perfectly with the mood of the monsoon.

Spiced Tanqueray Cider

Welcome your near and dear ones with this cup of warm, spiced cider. The insertion of spices with the white wine, apple mix, and tangy notes of the Tanqueray will give you a delectable cocktail with several layers of flavour.

Read Here: -The right glassware for every party

Ingredients:

45 ml of Tanqueray No.10 Gin

20 ml of fresh Lemon juice

20 ml of Honey

1 piece of Star Anise

1 piece of Clove

100 ml of hot white wine and apple mix

Method:

Take equal measurements of apple juice, white wine, and then start heating them. Add other ingredients into a Hi-ball glass and then do topping with the heated wine and apple mixture.

Sugar Plum Fairy Cocktail

It consists of plum wine and pomegranate vodka, both of which are sought-after monsoon fruits. Moreover, this drink is pretty simple to make, looks stunning, and tastes delicious. Treat yourself to one of these on a lazy monsoon evening.

Read Here: -Tempting Gin Cocktails to Try Now

Ingredients:

25 oz. of Moscato

1 glass of Sparkling White Grape Juice

2 cups of Cranberry Juice

2-3 plums, sliced for garnish

A handful of red grapes for garnish

A handful of fresh cranberries for garnish

¼ cup of sugar for coating

Light corn syrup and extra sugar to rim the glass(optional)

Method:

This cocktail comes together pretty quickly, but you’ll have to make it long before your party starts so that you can have time for chilling it properly. For making, simply mix the Moscato, grape juice, and cranberry juice in a large pitcher. Then, place the pitcher in the fridge for at least two hours. Pour a thin layer of light corn syrup into a shallow dish while serving the cocktails. Add some sugar to a separate shallow dish. Dip the edge of each glass first into the corn syrup and then with sugar. Finally, it’s time to pour the cocktail into each glass.

Mint Julep

This is for those who want a strong, malty character with delicate fresh fruit flavours that brings a unique combination of sweet and spicy notes.

Read Here: - Pouring Happiness Into The Glass

Ingredients:

50 ml of Grant's Distinction

10 ml of simple/sugar syrup

8-10 ml of lime juice

10 mint leaves

Method:

Take lightly muddle mint leaves, lime juice and sugar syrup in a glass. Add Grant's distinction, pack it with crushed ice and stir gently. At last, garnish it with a mint leaf.

Highland Embrace

As the rain shows up, there’s nothing better than staying inside, relaxing with a good book and a steaming glass of this hot spirit. The rich & warm flavours of the Singleton integrated with the pungent juices and sweet honey notes make this one of the best drinks to have on a rainy day.

Read Here: -Tempting Gin Cocktails to Try Now

Ingredients:

60 ml of Singleton Glen Ord 12-year-old

30 ml of Honey

20 ml of freshly squeezed lemon juice

20 ml of freshly squeezed orange juice

1 piece Star Anise

100 ml of boiling water

Method:

Add all the ingredients into a coffee mug and top with the boiling water. Stir the mixture together and now it’s ready for serving.

Boozy Pomegranate Cider

It is combined with apple cider and pomegranate juice to bring you a warm cozy drink for the monsoons. You can add dark rum or whiskey (maybe bourbon) according to your preference and cinnamon sticks for enhancing the flavour considerably.

Read Here: -The right glassware for every party

Ingredients

2 cups of pomegranate juice

1 cup of fresh, unfiltered apple cider

1 cinnamon stick (separated into two equal parts)

1 clove

2.5" slices of ginger

2 shots of dark rum/whiskey

Method:

In a small saucepan, add all the ingredients except booze. Turn the heat to medium and allow the mixture to become a simmer. Let it simmer for around 10 minutes or so until it has become nice and fragrant. Pour equally between two warm mugs, and add a shot of rum to each mug. It’s ready to be served immediately.

As they say, there's something for everyone. So, select your drink and get the monsoon party going.

[livingcorner]

10 Things to Make with Too Many Herbs

As any of you who have a garden know, keeping up with herbs can be a bit of a challenge. Every summer I try to grow enough herbs and vegetables for me and my husband to eat through the entire season. I still haven’t quite gotten the formula right and usually end up with way too much of one thing or another, so I revel in Summer’s overabundance, tossing herbs in with my lettuces for salad, roughly chopped and mixed into eggs for my omelets and muddled into water and tea and cocktails. 

You're reading: 10 Things to Make with Too Many Herbs

Here are 10 ways I plan to use my herbs now and preserve them for later. 

1. Freeze Them

Freezing is the best way to store the more delicate (and, in my case, most overabundant) herbs like basil, cilantro, parsley and mint. The classic method of chopping and freezing herbs in ice cube trays covered in water works well, but I prefer to freeze them flat in a Ziploc bag with olive oil. The oil prevents freezer burn and adds flavor to your cooking and the flat bags take up much less freezer space. 

2. Chop Them

Into Pestos, Pistous, Chimichurris or Cilantro Chutneys. All of these lovely sauces are variations on the theme of herbs chopped into oils and drizzled over meats, veggies or breads. I love them all and would encourage you to make them all then freeze them flat in a Ziploc bag for later! 

3. Dry Them (in the Microwave!)

Although bunches of herbs hanging from your kitchen rafters makes for an inviting mise en scene, employing your microwave to dry herbs makes for a much faster and better result. Herbs that dry well in the microwave include hearty herbs like rosemary, thyme, lavender, savory, marjoram and oregano. Other herbs like cilantro and parsley can be dried as well. Simply wash and dry, place on two layers of paper towel and cover with an additional two layers of paper towel. Microwave on high in 20 second bursts until completely dry. Store whole or ground in an airtight container. 

Read more: The Best Garden Shears, Loppers, and Pruners, According to Experts

4. Drink Them

I’m always trying to get more water into this poor, thirsty body of mine. Adding fruit and herbs helps! Mint, strawberry and blueberry is one of my favorite combos. 

5. Drink Them

I’m always trying to get more liquor into this poor, thirsty body of mine. Try herbal cocktails for their “health” benefits. Make some of my colleague Ida’s delicious Herb Simple Syrups to add to cocktails or sparkling water. 

6. Make Scrubs

I use a simple scrub of plain sugar mixed with coconut oil on my face and body all year round. This easy mix of kitchen items keeps my skin moisturized through cold Chicago winters and glowing through hot and sweaty summers. I swap out herbs to add to the mix for energizing (mint), clarifying (cilantro) or relaxing (lavender). 

7. Make Oils

Herb-infused oils make a delicious addition to salads, seafood and grilled veggies and are so easy to make. Combine washed and dried herbs of your choice into a mason jar. Heat 2 cups of olive oil to 200 degrees. Pour hot oil into jar, cover with a towel and let sit overnight. Strain oil and store in an airtight jar or stoppered bottle in the the fridge for up to 1 month. 

8. Make Butters

Maitre d’Hotel Butter is another fantastic way to use up and preserve herbs. This compound butter, traditionally prepared with parsley, lemon juice, salt and pepper, can play host to a wide assortment of alternative herbs and spices. Try Thyme and Paprika; Cilantro, Jalapeno and Lime; Blue Cheese and Chive, or my favorite All the Herbs in Your Garden Butter. Just mix 1 stick unsalted butters with a little bit of every herb in your garden (washed and rough chopped). Add a little lemon juice, salt and pepper to taste and roll into a saran-wrap or parchment log. Store in fridge or freezer. 

9. Make Purees

Pureeing and freezing herbs optimizes their color and flavor and can really come in handy when you need a flavor boost. Chef Ben Williams shows you how in his blog post Hooray for Puree. 

Read more: Was The Snake In The Garden Of Eden Satan?

10. Make Bouquets

When in doubt, or out of ideas, just stick your fresh mint, basil, cilantro and everything else into a small vase on your counter. Refresh the water often and the herbs will keep for a week, making your kitchen smell great and keeping them close at hand when you need them! 

Come enjoy all the summer garden has to offer with The Chopping Block’s Farmer’s Market Tour and Cooking Class on:

Thursday, July 19 6pm Lincoln Square

Thursday, August 23 6pm Lincoln Square

Or, learn to make Cilantro Chutney at our Indian Vegetarian Class on:

Saturday, July 21 10am Lincoln Square 

Saturday, August 18 10am Merchandise Mart

Monday, August 27  6:30pm Lincoln Square

Topics: herb, herbs, Ingredients, fresh herbs

Source: https://livingcorner.com.au Category: Garden

source https://livingcorner.com.au/10-things-to-make-with-too-many-herbs/

[perfectirishgifts]

10 Boozy And Zero-Proof Holiday Cocktails To Brighten Up Your Festivities

New Post has been published on https://perfectirishgifts.com/10-boozy-and-zero-proof-holiday-cocktails-to-brighten-up-your-festivities/

10 Boozy And Zero-Proof Holiday Cocktails To Brighten Up Your Festivities

This tasty cocktail, created by Caitlin Jackson for Kooper Family, may be served chilled or hot.

The holidays are here, and as we know, this year they will look and feel very different for many of us. Instead of focusing on what we don’t have, I have chosen to focus on what we do have. And in my quest for making the season as festive as possible, I offer these cocktail recipes to hopefully help you do the same.

Heavyweight Champ

Based in Fayette County, Texas, and co-owned by Troy and Michelle Kooper, Kooper Family Whiskey is the only traditional blending house in the U.S. and one of only a few in the world. The Koopers intentionally decided to forgo distilling their own whiskey so they could focus instead on the art of aging and blending. This tasty cocktail was created by Caitlyn Jackson, Chief of Bar Operations at Geraldine’s in Austin, Texas.

2 oz. Kooper Family Rye

.5 oz. St. George Spiced Pear Liqueur

.75 oz. gingerbread syrup (recipe below)

1 dash Bar Keep Apple Bitters

Garnish: toasted cinnamon stick.

To serve cold: Combine all ingredients in a shaker tin and shake to dilute. Fine strain into a chilled Nick & Nora glass and garnish.

To serve hot: Combine all ingredients into a warmed Toddy glass or mug. Add 4oz hot water and garnish.

Gingerbread syrup

¼ cup lightly packed brown sugar

½ cup granulated sugar

¾ cup water

3 tbsp. molasses

1 tsp. ground ginger

½ tsp. ground cinnamon

1 tsp. vanilla extract

Combine all ingredients into a pot and heat until dissolved. Keep refrigerated for up to 7 days.

This simple cocktail highlights the flavor of ultra premium Goslings Family Reserve Old Rum.

Gingerbread Old Rum Old Fashioned

Aged up to 19 years for a smooth and elegant taste, Goslings Family Reserve Old Rum is ideal for sipping, much like a scotch or cognac. This recipe comes courtesy of Goslings Rum and Cocktail Courier.

2 oz. Goslings Family Reserve Old Rum

0.5 oz. gingerbread syrup

2 Dashes aromatic bitters

Garnish: orange slice or peel, cinnamon stick

Chill an Old Fashioned glass in fridge. Add rum, gingerbread syrup, and bitters to mixing glass. Add ice and stir. Pour over ice into chilled glass, garnish with orange slice or peel and cinnamon stick.

Give your holidays a tropical twist with this Puertorrican family classic.

Coquito

Puerto Rico lays claim to the longest holiday season in the world, which lasts around 45 days. This traditional treat, a Puerto Rican version of eggnog, is a staple for the season and best indulged on National Coquito Day on December 21. Each family has their own secret recipe, passed down from generation to generation. This recipe is courtesy of Discover Puerto Rico.   

Makes 7-8 servings

2 cans real coconut cream   

2 cans evaporated milk   

1 can condensed milk   

2 oz. vanilla extract   

1 tbsp. cinnamon   

16 oz. Puerto Rican gold rum   

Combine all ingredients in a blender. Chill for a few hours and serve cold, no ice. Sprinkle the surface with cinnamon and garnish with a cinnamon stick.

This unique cocktail uses a Haitian inspired cream liqueur and spicy Thai chile for a holiday … [] warmup.

Spicy LS Coco 

LS Cream was created by two Haitian Canadians who, with the help of their families, developed the recipe taking inspiration from traditional Cremas, a creamy rum-infused cocktail with hints of cinnamon. In Haiti specifically, Cremas is a staple in homes during family and holiday gatherings.

2 oz LS Cream Liqueur

1 oz. mango flavored rum

¼ oz. coconut flavored rum

1 oz. milk

Garnish: crushed Thai chile and grated coconut

Add first four ingredients into a shaker. Fill with ice and shake vigorously. Pour into an Old Fashioned glass filled with crushed ice. Top with grated coconut and some ground chile. Garnish with a red Thai chile pepper if desired.

This festive cocktail can be made as a single serving or as a punch in a bowl.

Holiday Cheer

While Cognac isn’t always featured on a holiday cocktail menu, its flavor profile pairs well with warming spices such as ginger and cinnamon. This cocktail can be made as a single serving or as a batch (quantities in parenthesis.)

2 oz. (1 750ml bottle) D’USSE Cognac

3 oz. (32 oz.) cloudy apple cider

1 oz. (12 oz.) pomegranate juice

¼ oz. (12 oz.) cinnamon syrup

Garnish: orange wheel and cinnamon stick

Individual serving: Add all ingredients into a shaker with ice. Shake until cold. Strain into an ice filled rocks glass.

Punch serving: Add all ingredients into a punch bowl. Add Ice. Stir until well mixed. Add orange wheels and cinnamon sticks, and ladle into rocks glasses.

A classic rum punch is always welcome at any holiday gathering. It’s easy to make and can be … [] batched.

Rum Punch 

This cocktail comes from Mount Gay Moments x Cocktail Courier Collection, a holiday partnership hat features limited-edition cocktail kits designed to create memorable experiences or serve as the prefect holiday gift. 

6 oz. Mount Gay Eclipse Rum 

4 oz. simple syrup 

2 oz. lime juice 

12. oz water 

4 dashes of aromatic bitters 

Garnish: ground nutmeg, lime wedge 

Choose a serving vessel for your punch such as a classic punch bowl, pitcher, or a drink dispenser. Measure and add all ingredients to punch bowl and whisk briskly to combine, aerating the cocktail as if shaking. Add ice to punch bowl, stir the cocktail to incorporate all ingredients and chill. Serve in a tall glass with a pinch of nutmeg and lime wedge. 

Th festive cocktails comes courtesy of Cointreau’s holiday partnership with The Home Edit.

Clea’s Color Coded Cosmo

This cocktail was created by Cointreau’s holiday partnership with The Home Edit, which also provides a holiday hosting guide curated guide with helpful tips and tricks.

0.75 oz. Cointreau 

2 oz. vodka

0.5 oz. chai hibiscus syrup

2 oz. sparkling rosé 

Add all ingredients to a shaker except for rose. Add ice, shake and strain. Finish with bubbles.

Chai hibiscus syrup: 1:1 sugar to water, bring to boil. Turn off, let chai and hibiscus steep for 5 minutes, and strain when cool.

Sherry has incredible versatility to add to cocktails, with its wide variety of styles and flavors.

Sweater Weather

Sherry may seem like an unlikely cocktail ingredient, but it’s history as an integral bottle behind the bar goes back to the 19th century, with several classic sherry cocktails making their way into the original How to Mix Drinks, first released in 1862. Alvaro Domecq’s Palo Cortado is a complex and delicious style of sherry with the body of an oloroso and the nose of an amontillado. Nutty and rich with rasiny notes, this is a unique wine with incredible layers of flavor. 

 .5 oz. lemon juice

1 oz. Palo Cortado Sherry

.25 oz. cinnamon syrup

1.5 oz. apple cider

1.5 oz. Bourbon

Shake ingredients over ice and serve in an Old Fashioned glass.

aa

Lyre’s Festive Mimosa 

Lyre’s award-winning non-alcoholic spirits use a proprietary mix of fruits, spices, and botanicals to recreate flavors of popular spirits. While the zero-proof spirit category continues growing, Lyre’s are still some of the best in the market.

1 oz. Lyre’s Apéritif Rosso

1 oz. Dry London Spirit

1.5 oz. orange juice

1 tsp premium vanilla syrup

2 oz. alcohol-free sparkling wine

Add all ingredients to a large glass. Stir, fill with fresh ice. Garnish with an orange slice, lemon wheel, and mint sprig.

Aplós is a non-alcoholic spirit infused with organically grown broad-spectrum hemp.

The Conversation Starter

Recently launched, Aplós is a non-alcoholic spirit infused with sustainable, organically grown broad-spectrum hemp, developed in collaboration with James Beard Honoree and Master Mixologist Lynnette Marrero. It has a pronounced herbal taste and bitter finish that subdues with the addition of honey syrup.

1¾ oz. Aplós

1 oz. hibiscus tea, steeped

½ oz. lime juice

½ oz. honey syrup 1:1 honey to water 

Add ingredients to a shaker with ice. Shake and strain into a coupe glass. Accompany with friends and lively chat.

More from Dining in Perfectirishgifts

[beerandwinereviews2016]

Best Moonshine Flavors

Moonshine is an old age American tradition. With roots dating back to the founding of the United States, moonshine has been a part of history and our home. It’s a favorite among several people across the country. Is it your favorite too? If it is, have you ever tried to distill moonshine? If distilling moonshine is your part-time hobby, let us tell you the best moonshine flavors.

  You can create amazing flavored moonshine at home. You’ll create it using the sugar shine mash, as it eliminates the corn flavor tones. Sugar shine mash is the preferred method among distillers for creating flavored moonshine.

  The 10 Best Moonshine Flavors

When we looked at the various flavors, there were just so many mouthwatering flavors to choose from that it made our job harder. However, we did it, and we present you with the most popular moonshine flavors.

  1. Apple Pie-Flavored Moonshine

Mark’s Apple Pie Moonshine Mix

Make Your Own Moonshine! Customize Proof and Flavor to Your Taste

Makes 8 Quarts

Way Better Than Store Bought at Less Than Half the Price

Simply Add Apple Juice and Liquor Then Enjoy!

Buy With Confidence! 100% Money Back Guarantee!

Check Today's Price

If you love apple pie, you’ll love apple pie flavored moonshine. Apple pie among moonshine fans is one of the most popular flavors. You need apple cider, apple juice, and cinnamon sticks to get the flavor right. Make it months before Thanksgiving and Christmas, as the more it ages, the better it tastes. Serve your apple pie moonshine to your friends and family. We’re sure they’ll love it with a slice of apple pie on the side.

  2. Strawberry Rhubarb-Flavored Moonshine

OliveNation Pure Strawberry Extract 8 oz.

If you like the flavor of fresh strawberries, you will love our strawberry extract.

Added to your ice cream, cakes, strudels, fruit salads, pieces and strawberry sauces it will intensify the strawberry flavor.

Use it to give an extra boost to the flavor of your homemade strawberry jams and preserves

Ingredients: strawberry extractives, alcohol, water, and natural flavors

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Summer is the month of strawberry rhubarb moonshine. If it’s hot outside, you can drink a wonderful strawberry rhubarb moonshine to quench your thirst. Combine strawberries and rhubarb to your mash to create this refreshing drink. Before you combine it with your mash, you need to strain it to remove the fruit chunks and then combine it with your mash. Store it and enjoy it. Each day, your strawberry rhubarb moonshine will taste better, as age enhances its taste.

  3. Raspberry-Flavored Moonshine

LorAnn Royal Raspberry Super Strength Flavor, 1 ounce bottle

Add this sweet, fruity flavor to chocolate for a luscious, smooth flavor combination. Our Royal Raspberry Flavoring (also known as candy flavoring oil) will add just the right pizazz to all your baking and candy making. Appropriate for use in chocolates and coatings (typical use is ¼ to ½ teaspoon per pound)

A little goes a long way! LorAnn’s super strength flavors are three to four times the strength of typical baking extracts.

When substituting super strength flavors for extracts, use ¼ to ½ teaspoon for 1 teaspoon of extract.

Typical uses: hard candy, general candy making, cakes, cookies, frosting, ice cream and a wide variety of other baking and confectionery applications.

Kosher - Gluten Free - Made in USA

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Making homemade raspberry-flavored moonshine isn’t easy, but is it the worth effort? Yes, it is! Even though you can drink your moonshine the day you make it, for this one, we recommend aging it for at least a month before you drink it. Get some fresh raspberries to get started. You’ll need to separate the raspberries from your moonshine because we don’t want any chunks. Let it cool at room temperature, put in containers, and then store it. Remember, the longer the aging process, the better it’ll taste. If you can’t wait, we understand. Drink and enjoy.

  4. Kiwi-Flavored Moonshine

Kiwi moonshine is not easily available like other flavors are. This means that most people haven’t discovered it and you could be one of them. If you have never had kiwi flavored moonshine before, but you’re a fan of kiwi, you should make it at home. For this, you need to let the kiwi sit in the moonshine for several days. Like a sponge, your moonshine will soak up the flavor. If you want to try a flavor that you’ve never tried before or serve a moonshine hardly anyone has come across on shelves, create kiwi moonshine for your guests.

  5. Caramel Apple-Flavored Moonshine

Mark’s Caramel Apple Pie Moonshine Mix Refill Pak

Make Your Own Moonshine! Customize Proof and Flavor to Your Taste

Makes 10 Quarts

Better Than Store Bought at Less Than Half the Price

Simply Add Apple Juice and Liquor Then Enjoy!

Buy With Confidence! 100% Money Back Guarantee!

Check Today's Price

If you got the chance to make apple pie moonshine and liked it, try making caramel apple moonshine next. You need to use caramel, apple juice, apple cider, and cinnamon to make it. You can serve it with ice cream topped with caramel.

  6. Pumpkin Pie-Flavored Moonshine

Pumpkin Pie Type, Natural & Artificial Flavor (Contains <0.10% Artificial Top Note) TTB Approved – 2 fl. oz. bottle

Pumpkin Pie Type Extract, Flavor - TTB Approved

For Beer, Cider, Wine & Spirits

Our TTB Approved Flavors Used By Over 400 Breweries, Distillers & Wineries in North America

Water Soluble

Kosher

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Pumpkin pie moonshine is the perfect beverage to drink on Halloween. If you are throwing a Halloween party for your friends and family, keep with the theme and serve pumpkin pie moonshine. You need to add pumpkin puree, cinnamon, ground ginger, apple cider, brown sugar, and nutmeg to make it. Once it reaches your desired consistency, add your moonshine to it. You can top it with whipped cream. This is the perfect grown-up drink to give to your friends and family.

  7. Blackberry-Flavored Moonshine

LorAnn Blackberry Super Strength Flavor, 1 dram bottle (.0125 fl oz – 3.7ml)

Our Blackberry flavoring (also known as candy flavoring oil) may just take you back to a time when you picked blackberries for grandma off of that old country road. It can be a pleasant addition to a cool beverage on a hot summer day or added to cakes or cookies for some added zing.

A little goes a long way! LorAnn’s super strength flavors are three to four times the strength of typical baking extracts.

A Dram is a small bottle that is the perfect size for 1 batch of homemade Hard Tack Candy (.125 fl oz approximately 1 teaspoon) Love the flavor and need a larger size? Most of the 100+ Super Strength flavors are availble in larger sizes. 1 ounce bottle contains approximately 6 teaspoons. -- 4 ounce bottle contains approximately 24 teaspoons -- 16 ounce and gallon are also available.

Typical uses: hard candy, general candy making, cakes, cookies, frosting, ice cream and a wide variety of other baking and confectionery applications. Note: When substituting super strength flavors for extracts, use ¼ to ½ teaspoon for 1 teaspoon of extract.

Kosher - Gluten Free - Made in USA

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If you are all about blackberry jam, blackberry muffins, and blackberry everything, add to your list by making blackberry moonshine. Blackberry will enhance the taste of your moonshine, making it stronger, and we don’t kid. The flavor profile will be stronger, and if that’s what you like, this is the perfect moonshine for you to make at home.

  8. Lemonade-Flavored Moonshine

True Lemon STRAWBERRY, WILDBERRY, LIMEADE, WATERMELON, BLACK CHERRY, MANGO ORANGE, PEACH, LEMONADE, RASPBERRY (Pack of 9) 10ct each box. True Citrus Sample Kit of Lemonade and Limeade.

Includes: 1 box of each flavor (9 boxes total): Strawberry Lemonade, Wildberry Lemonade, Limeade, Watermelon Aqua Fresca, Black Cherry, Orange Mango, Peach, Raspberry, and Lemonade.

10 Calories per packet & only 1g Sugar

Real Flavor from Real Fruit

No Preservatives & No Artificial Flavors

Gluten Free

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Lemonade moonshine is another summer favorite. If you like sweet and tangy food, this drink is right up your alley. Lemon juice gives the moonshine its tangy flavor while sugar sweetens it. We recommend using freshly squeezed lemon juice. Before you add the moonshine to mason jars, let it cool at room temperature. Put the mason jars in the fridge, and once chilled, take it out and drink it.

  9. Honey-Flavored Moonshine

Still Spirits Top Shelf Honey Bourbon Essence Flavours 2.25L

Quality Essences from Still Spirits

This 50ml Bottle Flavours 2.25L of Vodka or spirit

Add to Vodka to make the drink of your choice

This is a flavouring (does not include alcohol)

We have 100s of flavours available from our Shop

Check Today's Price

Everything is sweeter with honey. You can make honey moonshine using honey. Add honey to your mash and then into a fermentation jar. Cover it with a muslin or cheesecloth and allow it to ferment. Once the bubbling stops, your beverage is ready to drink. You can increase the moonshine’s flavor by letting it age for several months before you drink it.

  10. Pineapple-Flavored Moonshine

LorAnn Super Strength Pineapple Flavor, 1 ounce bottle

Whats not to love about Pineapple? Reminiscent of the islands! Enhance a basic vanilla frosting with our Pineapple Flavoring and suddenly, your good cake tastes great. Imagine the possibilities!

A little goes a long way! LorAnn’s super strength flavors are three to four times the strength of typical baking extracts.

Typical uses: hard candy, general candy making, cakes, cookies, frosting, ice cream and a wide variety of other baking and confectionery applications.

Kosher - Gluten Free - Made in USA

Check Today's Price

If you can’t go to Hawaii, bring Hawaii to you by making pineapple moonshine. Add canned pineapple juice into a stock pot with sugar. Once done, let it cool at room temperature and then add your moonshine to it. You can pour them into mason jars and put them in the fridge. When you are in the mood to visit Hawaii, drink pineapple moonshine, and close your eyes to get transported.

  Tips for Flavoring Moonshine

Are you ready to make flavored moonshine? Before we let you go, let’s give you a few tips first.

  1. Ensure You Get Proper Distillation Permits

You need to have proper distillation permits to make moonshine in your home. You need to look up the laws in your state, as laws differ from state to state and country. Most people need to obtain two permits, one from the state and one from the federal government. Follow the procedure to get a permit to make moonshine in your state legally.

  2. Use Appropriate Distillation Equipment

These best moonshine flavors will taste amazing if you make them using proper distillation equipment. Get a still made from 304 stainless steel, as that’s the stronger and most durable. Buying a still made from other types of material such as used radiators, plastic barrels, and sheet metal can pose a danger. Additionally, use waster based flux and lead-free solder to create a still.

  3. Don’t Make Moonshine Indoors

Making moonshine indoors can cause a safety hazard for both you and your family. If you make a mistake while making your moonshine, it can result in a fire, and if prepared outdoors, it can be mitigated. For this reason, we recommend having a fire extinguisher nearby. If a fire erupts, you can quickly put it out.

  4. Control Water Vapor

Leaky moonshine can cause the wash to leak on the surface before your alcohol can even separate. You don’t want your time and money to go to waste. Leaks can even cause explosive water vapor of alcohol to escape, resulting in a very dangerous situation.

  Our Final Thoughts

These are the best moonshine flavors you can create at home, following our tips for a safe distilling experience. If you like more than two on our list, we say try them all. Do let them age if you want to enhance the taste of the moonshine. Go and get the supplies needed to create flavored moonshines because we bet you’re aching to taste them all.

  from Beer Wine & Moonshine https://ift.tt/33j0d9X via IFTTT https://ift.tt/2Dvq6bA

[wineanddinosaur]

We Asked 12 Drinks Pros: What’s the Best Summer Cocktail to Make at Home?

When it’s hot and sticky outside, the last thing you want to do is spend a lot of time prepping a complicated drink or sipping an overly alcoholic cocktail. And while most cocktails are served cold, some ingredients are simply more simpatico with drinking during the balmy days of summer.

For inspiration on what to make at home to stay safe and sane in the heat, VinePair enlisted the expert advice of bartenders and beverage directors around the country. From the tried and true summer sippers, to creative riffs on the classics, these refreshments are sure to keep you cool on the hottest of days. Keep reading to find out which cocktails should be in your summer rotation.

As bars and restaurants continue to navigate the coronavirus pandemic and reopening phases, VinePair asked the bartenders and drinks professionals below to provide a virtual tip jar or fund of their choice. More resources for helping hospitality professionals are available here.

“Refreshing sangria is indisputably the best choice for the summer season. At Teleferic, we make ours with Tempranillo wine, brandy, triple sec, fresh fruits, and served iced cold. This could literally be your salvation when it’s boiling outside. Plus, you can easily prepare it in less than five minutes and impress your guests!” — Marc Pont, Bar Manager, Teleferic Barcelona, Palo Alto and Walnut Creek, Calif.

“For me, the trick to making cocktails at home is simplicity. Some people might like breaking out their juicers and microplanes, but after 11 years in the industry, I want [my drinks] to be simple without sacrificing flavor. One of my favorite home ‘bar hacks’ is batching a stirred drink and then keeping it in the fridge. A perfect example of a summer cocktail is the 50/50 Martini. Take one 750-milliliter bottle of dry vermouth, one 750-milliliter bottle of gin and combine them in any vessel [big] enough to hold them. Pour them back into the bottles they came in and stick them in the fridge. The gin will help to stabilize the vermouth so it doesn’t go bad. When you’re ready to have a cocktail, pour 3 ounces into a mixing glass and give it a quick stir. Strain into a coupe and garnish with a grapefruit twist.” — Theo Lieberman, Beverage Director, 232 Bleecker, NYC

Donate: 232 Bleecker Gift Cards

“My favorite non-frozen cocktail to make at home would be [the] Bee’s Knees. It requires very little to make at home: gin, honey, lime juice, sugar and water. I make a simple syrup and mix it with honey from whichever local purveyor we have in Savannah. The recipe is very simple: 2 ounces of gin (I prefer Bulrush), 1 ounce of simple syrup honey mixture, and 1 ounce of fresh-squeezed lime juice. Shake it and pour over fresh ice. Very easy and delicious.” — Bill Myers, Bartender, Kimpton Brice Hotel, Savannah, Ga.

“The best summer cocktail you can make at home is a Pimm’s Cup. It is refreshing and flexible depending on the ingredients you happen to have on hand. Plus, you can get some fruit into your daily diet if you go big with the garnishes. Strawberries, cucumber, mint, and oranges are the classic choices, but I find pretty much any fruit works. You can add gin or vodka if you want more of a punch, or go heavy on the ginger beer or lemon-lime soda for a lighter version.” — Kerry Lacy, Partner, Magazine Bar, Brooklyn

“The best summer cocktail to make from home is something light and refreshing – something like the ‘It’s the Basil Place to Be.’ With ingredients like fresh blackberries, lime juice, and gin, it makes any day feel like a beach day.” — Mikee Wilson, Bartender, The Don CeSar, St. Pete Beach, Fla.

“Peach Bellinis — light, crisp, and refreshing! The bubbles always give the day a bit of whimsy. The Aperol Spritz has also taken the world by storm over the past few years, and for good reason. It’s easy to make and easy to enjoy! We like to try substituting Aperol for other bitters like Luxardo Bitter Bianco or even Suze Saveur d’Autrefois for a more adventurous spin on a classic.” — Alex Pendergrass, Assistant Director of Food and Beverage, Hotel Viking, Newport, R.I.

“The Sicilian Soda is an easy and fast at-home summer cocktail. All you need is club soda, a bottle of Amaro Averna, and some citrus. Combine club soda with 2 ounces of Averna and top with ice. Garnish with lemon and orange twists with a touch of mint. If bitters are on hand, add some to adjust flavor. This cocktail is lightly sweet with a nice orange cola note. Surprise anyone who stops by your home with this elevated beverage.” — Kaitlyn Gibbs, Beverage Director, Louie, St. Louis

Donate: Kaitlyn Gibbs Venmo

“[The] Daiquiri. Its beauty is in its simplicity — it only needs three ingredients. It’s also extremely refreshing, light, and just tastes better on a hot day.” — Pete Stanton, Head Bartender, Ai Fiori at The Langham, NYC

“My go-to summer cocktail at home is a Strawberry Smash. I can use whatever base spirit I’m in the mood for, and strawberries are always delicious in the summer. Use this recipe: 2 ounces spirit, 3/4 ounce fresh juice (lemon or lime), 3/4 ounce simple syrup, muddled strawberries, and mint. Shake all the ingredients with ice and strain into a glass.” — Jessica Gonzalez, Beverage Director, Wonderbar, Beacon, N.Y.

“Spending my summers making drinks for others can make it difficult to get home and have the drive to whip one up for myself. That being said, there is one cocktail that I have no problem mixing for myself after a summer day behind the pine: The Painkiller. The Painkiller is a cousin of the Piña Colada, consisting mainly of rum, cream of coconut, pineapple juice, and orange juice. My favorite way to make one is with 1 ounce Smith & Cross Traditional Jamaican Rum, 0.75 ounce Clément Coconut Rum, 3 ounces pineapple juice, 1 ounce orange juice, and a heavy ounce of cream of coconut. Add all these ingredients into a shaker tin, fill the tin with ice, and really shake the hell out of it. There are some heavy ingredients in here (rum with bold flavors and the cream of coconut), so shaking it a little more than other shaken cocktails will result in a well-mixed and consistent drink. A little nutmeg grated over the top and an orange wedge really completes this drink and makes it a real crowd pleaser.” — Calder Wright, Bar Manager, Colter Bay, Buffalo, N.Y.

“My favorite summer cocktail is the Sherry Cobbler. It’s a drink that originated in the U.S. about 200 years ago. It’s [a] low-ABV [drink], so you can drink several of them in the hot summer sun, and it’s a great cocktail for parties. In the summer, we muddle some fresh raspberries and basil in with the simple syrup and citrus, top with amontillado or oloroso and fill with crushed ice. — Rob Wecker, Owner, Bushel and a Peck Kitchen & Bar, Clarksville, Md.

Donate: BARCS

“Taking into consideration [that] most home drinkers don’t have the tools or the time to shake a cocktail, I gotta go with a good Spanish style Gin & Tonic with some good botanicals, lemon, and the addition of manzanilla sherry. Very few drinks have the same crushability, you can have 10 of them before you know it, and because you’re splitting the base gin with low-ABV sherry, you’re not gonna wake up feeling like Nic Cage in ‘Leaving Las Vegas.'” — Chad Dutkowski, Beverage Director, Bad Trip, Brooklyn

Donate: Restaurant Workers’ Community Foundation

The article We Asked 12 Drinks Pros: What’s the Best Summer Cocktail to Make at Home? appeared first on VinePair.

source https://vinepair.com/articles/12-best-summer-cocktail-recipes/

[isaiahrippinus]

We Asked 12 Drinks Pros: What’s the Best Summer Cocktail to Make at Home?

When it’s hot and sticky outside, the last thing you want to do is spend a lot of time prepping a complicated drink or sipping an overly alcoholic cocktail. And while most cocktails are served cold, some ingredients are simply more simpatico with drinking during the balmy days of summer.

For inspiration on what to make at home to stay safe and sane in the heat, VinePair enlisted the expert advice of bartenders and beverage directors around the country. From the tried and true summer sippers, to creative riffs on the classics, these refreshments are sure to keep you cool on the hottest of days. Keep reading to find out which cocktails should be in your summer rotation.

As bars and restaurants continue to navigate the coronavirus pandemic and reopening phases, VinePair asked the bartenders and drinks professionals below to provide a virtual tip jar or fund of their choice. More resources for helping hospitality professionals are available here.

“Refreshing sangria is indisputably the best choice for the summer season. At Teleferic, we make ours with Tempranillo wine, brandy, triple sec, fresh fruits, and served iced cold. This could literally be your salvation when it’s boiling outside. Plus, you can easily prepare it in less than five minutes and impress your guests!” — Marc Pont, Bar Manager, Teleferic Barcelona, Palo Alto and Walnut Creek, Calif.

“For me, the trick to making cocktails at home is simplicity. Some people might like breaking out their juicers and microplanes, but after 11 years in the industry, I want [my drinks] to be simple without sacrificing flavor. One of my favorite home ‘bar hacks’ is batching a stirred drink and then keeping it in the fridge. A perfect example of a summer cocktail is the 50/50 Martini. Take one 750-milliliter bottle of dry vermouth, one 750-milliliter bottle of gin and combine them in any vessel [big] enough to hold them. Pour them back into the bottles they came in and stick them in the fridge. The gin will help to stabilize the vermouth so it doesn’t go bad. When you’re ready to have a cocktail, pour 3 ounces into a mixing glass and give it a quick stir. Strain into a coupe and garnish with a grapefruit twist.” — Theo Lieberman, Beverage Director, 232 Bleecker, NYC

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“My favorite non-frozen cocktail to make at home would be [the] Bee’s Knees. It requires very little to make at home: gin, honey, lime juice, sugar and water. I make a simple syrup and mix it with honey from whichever local purveyor we have in Savannah. The recipe is very simple: 2 ounces of gin (I prefer Bulrush), 1 ounce of simple syrup honey mixture, and 1 ounce of fresh-squeezed lime juice. Shake it and pour over fresh ice. Very easy and delicious.” — Bill Myers, Bartender, Kimpton Brice Hotel, Savannah, Ga.

“The best summer cocktail you can make at home is a Pimm’s Cup. It is refreshing and flexible depending on the ingredients you happen to have on hand. Plus, you can get some fruit into your daily diet if you go big with the garnishes. Strawberries, cucumber, mint, and oranges are the classic choices, but I find pretty much any fruit works. You can add gin or vodka if you want more of a punch, or go heavy on the ginger beer or lemon-lime soda for a lighter version.” — Kerry Lacy, Partner, Magazine Bar, Brooklyn

“The best summer cocktail to make from home is something light and refreshing – something like the ‘It’s the Basil Place to Be.’ With ingredients like fresh blackberries, lime juice, and gin, it makes any day feel like a beach day.” — Mikee Wilson, Bartender, The Don CeSar, St. Pete Beach, Fla.

“Peach Bellinis — light, crisp, and refreshing! The bubbles always give the day a bit of whimsy. The Aperol Spritz has also taken the world by storm over the past few years, and for good reason. It’s easy to make and easy to enjoy! We like to try substituting Aperol for other bitters like Luxardo Bitter Bianco or even Suze Saveur d’Autrefois for a more adventurous spin on a classic.” — Alex Pendergrass, Assistant Director of Food and Beverage, Hotel Viking, Newport, R.I.

“The Sicilian Soda is an easy and fast at-home summer cocktail. All you need is club soda, a bottle of Amaro Averna, and some citrus. Combine club soda with 2 ounces of Averna and top with ice. Garnish with lemon and orange twists with a touch of mint. If bitters are on hand, add some to adjust flavor. This cocktail is lightly sweet with a nice orange cola note. Surprise anyone who stops by your home with this elevated beverage.” — Kaitlyn Gibbs, Beverage Director, Louie, St. Louis

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“[The] Daiquiri. Its beauty is in its simplicity — it only needs three ingredients. It’s also extremely refreshing, light, and just tastes better on a hot day.” — Pete Stanton, Head Bartender, Ai Fiori at The Langham, NYC

“My go-to summer cocktail at home is a Strawberry Smash. I can use whatever base spirit I’m in the mood for, and strawberries are always delicious in the summer. Use this recipe: 2 ounces spirit, ¾ ounce fresh juice (lemon or lime), ¾ ounce simple syrup, muddled strawberries, and mint. Shake all the ingredients with ice and strain into a glass.” — Jessica Gonzalez, Beverage Director, Wonderbar, Beacon, N.Y.

“Spending my summers making drinks for others can make it difficult to get home and have the drive to whip one up for myself. That being said, there is one cocktail that I have no problem mixing for myself after a summer day behind the pine: The Painkiller. The Painkiller is a cousin of the Piña Colada, consisting mainly of rum, cream of coconut, pineapple juice, and orange juice. My favorite way to make one is with 1 ounce Smith & Cross Traditional Jamaican Rum, 0.75 ounce Clément Coconut Rum, 3 ounces pineapple juice, 1 ounce orange juice, and a heavy ounce of cream of coconut. Add all these ingredients into a shaker tin, fill the tin with ice, and really shake the hell out of it. There are some heavy ingredients in here (rum with bold flavors and the cream of coconut), so shaking it a little more than other shaken cocktails will result in a well-mixed and consistent drink. A little nutmeg grated over the top and an orange wedge really completes this drink and makes it a real crowd pleaser.” — Calder Wright, Bar Manager, Colter Bay, Buffalo, N.Y.

“My favorite summer cocktail is the Sherry Cobbler. It’s a drink that originated in the U.S. about 200 years ago. It’s [a] low-ABV [drink], so you can drink several of them in the hot summer sun, and it’s a great cocktail for parties. In the summer, we muddle some fresh raspberries and basil in with the simple syrup and citrus, top with amontillado or oloroso and fill with crushed ice. — Rob Wecker, Owner, Bushel and a Peck Kitchen & Bar, Clarksville, Md.

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“Taking into consideration [that] most home drinkers don’t have the tools or the time to shake a cocktail, I gotta go with a good Spanish style Gin & Tonic with some good botanicals, lemon, and the addition of manzanilla sherry. Very few drinks have the same crushability, you can have 10 of them before you know it, and because you’re splitting the base gin with low-ABV sherry, you’re not gonna wake up feeling like Nic Cage in ‘Leaving Las Vegas.‘” — Chad Dutkowski, Beverage Director, Bad Trip, Brooklyn

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The article We Asked 12 Drinks Pros: What’s the Best Summer Cocktail to Make at Home? appeared first on VinePair.

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