Stir and Strain

Monday Booze News Powdered alcohol, whole fried chicken garnishes and the insanity that is booze on the internet

April 6, 2015 by elana Leave a Comment

The ongoing insanity that is powdered alcohol. Should it be banned or not folks?
And then there’s the insanity of those Midwest Bloody Mary Garnishes. Here’s how that whole thing started.
Need even more reasons why Tiki is big in Los Angeles??
As Mad Men begins its final season, here’s the dark end result of all that drinking.
I think I’m about due for a trip down south. To drink.
American’s can’t spell the liquors they love. Not surprised.
In 34 years, India still not seeing many women bartenders.
What do Sommeliers want to drink? These.
For those of you who need perfection in your lives (when it comes to your drinking), here’s how to drink a perfect Whisky.
And now that you know how to drink it, it’s going to be cheaper to bring that Scotch home thanks to a tax cut in the UK.
I don’t consider all of these to be dive bars here in Los Angeles, but I DO recommend drinking at the Cozy. There’s shuffleboard! And cheetos!

And lastly, Saveur Best Blog Award voting is ALL MONTH long! Please consider Stir and Strain if you’ve enjoyed the site!

Fresh Lemongrass Sour a DIY project for your weekend

April 3, 2015 by elana 1 Comment

What a week folks! In case you haven’t heard, I’ve been nominated again this year for Saveur Magazine’s Best Blog Awards in the cocktail category. A HUGE thanks to everyone who sent in the nomination. Now the voting begins for the winners. You have until April 30th to get that vote in. I super appreciate all of you.

Moving on… to cocktails. In an effort to make cocktails taste more like the foods I love, i.e. Thai Food, I’ve been concocting various infusions lately and experimenting with some bizarre flavor combinations (more to come here soon). One of the simplest though was fresh lemongrass. I compare lemongrass as the pastel cousin to winter citrus. While the oranges and grapefruits have this intense zestiness that I feel counteracts the depressing reality that is winter, lemongrass is a good match for the budding warmth of springtime. It’s floral, with some light citrus notes (but basically it’s the same smell as a citronella candle).

For this cocktail I’ve also added back in a little bit of zest in the form of limes and lemons (I guess I needed some zestiness to get me through the soul crushing time known as tax season.Â Why haven’t I scanned any ofÂ my 2014 receipts yet?!?!) to make this a take on a sour. Juice + bitters + zest = just the right amount of punchy citrus.

I’m using vodka as a neutral base for the lemongrass flavor to shine in the infusion. There are two ways you can go about infusing a lemongrass vodka this weekend depending on how much time you want to spend. The longer, more traditional way, requires nothing but time. You chop and bruise the lemongrass, cover with vodka, and wait about 1 to 2 weeks to extract the full flavor. The second way is quite quick, seriously quick, but requires some equipment. An instantaneous infusion can be made with a whip cream canister and two N2O chargers. Extra equipment, sure, but a very immediate infusion.

Instantaneous infusions are a blessing… and a curse. There is only so much room in my home for all these infusions and I don’t think I can drink them fast enough. A sampling party may be in order soon…

OK! Let’s welcome in spring with some booze.

For the lemongrass infusion:

4 lemongrass stalks
2 cups vodka

Clean and remove the outer layer of the lemongrass stalks. Chop the stalks into 1 inch pieces and bruise them by crushing them with the side of your knife. Add the pieces to an airtight container and cover with the vodka. Cover and let sit at room temperature for at least 1 week up to 2 weeks. Shake daily. Taste after 1 week and continue to steep up to two weeks to desired flavor. Strain into an airtight container. Will last up to 6 months.
Alternatively, to instantaneous infuse, take chopped lemongrass and add to a whip cream canister. Pour in vodka and seal. Charge with one N2O charger. Shake well. Charge a second time with a new N2O charger. Shake well and then discharge contents into a clean, airtight container over a strainer. Infusion will last up to 6 months.

For the cocktail:

2 ounces lemongrass infused vodka (recipe above)
3/4 ounce freshly squeezed lime juice from 1 lime
1/2 ounce simple syrup
1 egg white
3 dashes lemon bitters
lime zest strips for garnish

In a shaker, add the lemongrass infused vodka, lime juice, simple syrup, and egg white. Dry shake (no ice yet) for about 30 seconds to incorporate the egg white. Add ice and then shake hard for another 30 seconds. Double strain into a cocktail glass and garnish with 3 drops of the lemon bitters topped with the lime zest.

The lemongrass is a more subdued flavor that doesnâ€™t take over the drink or muddle the flavors but provides a subtle floral backdrop to the cocktail. There’s a nice bite from the lime juice and an egg white is added for some extra silky mouthfeel and to add a lightness to the drink. The foamy head created by dry shaking with an egg white suspends the lemon bitters above the cocktail, heightening the heavenly layers of citrus aroma.

I created thisÂ recipe originally for Serious Eats this week.Â

Monday Booze News: Stir and Strain is a Saveur Finalist!!!

March 30, 2015 by elana 2 Comments

Interrupting your regularly scheduled Booze News to bring you this:

It is with many thanks and blushing cheeks that I announce to you all that Stir and Strain has been nominated again this year as a finalist for the Saveur Best Blog awards. Thank you to everyone who nominated me! Voting begins today and goes all the way until April 30th. Don’t worry, I won’t ask youÂ every single day to vote for me. However, I would super appreciate it if you did cast a vote for Stir and Strain!

Regular Booze News will start up again next week. This kinda trumps the rest of the stories I had planned.

Monday Booze News drink a Grasshopper with no shame, check out this massive tiki home bar and a James Bond contest

March 23, 2015 by elana Leave a Comment

The Traveling Bar: Scopa Italian Roots // Venice

March 19, 2015 by elana 1 Comment

The Traveling Bar is an on-going series where cocktail bloggers, bartenders and boozy professionals pick their favorite neighborhood watering holes.Â We’re on the westside of Los Angeles with The Minty, a gal-about-town who I trust completely with where to drink (just look at the stream of cocktailsÂ on her Instagram). Am I a little surprised she picked Venice to represent her favorite among all L.A. bars? Maybe a little… but check out that wall of booze!

Who: The Minty
Website: The Minty / LA Cocktails
Bar: Scopa Italian Roots
Where: Venice, CA

1. What do you look for in a bar?
While I mostly go to craft cocktail bars, I believe we need all types of bars for different moods. Whether they’re neighborhood bars, dives, themed or not, I like lively bars with knowledgeable and friendly bartenders. But just because someone has memorized all the classic cocktail recipes, it doesn’t mean they are hospitable so I look for bars where I can be comfortable. I also enjoy good design, good music and a fun crowd.

2. Here’s the scenario: your cocktail lovin’ friend is coming to your town for ONE night. You only have time for ONE bar. Which one is it?
I would take them to Scopa Italian Roots in Venice.

3. What makes this place so special you’d bring them here?
It’s pretty much my dream bar with a giant wall of booze, lovely food and welcoming service. Although it gets crazy packed, I never feel rushed to leave. Scopa was nominated for Best Drinks Selection at the Spirited Awards at Tales of the Cocktail last year. Here’s a video showing off their beautiful bar (and that giant wall of booze!).

The Traveling Bar: Scopa in Venice, CA // stirandstrain.com

Bullocks Wilshire Cocktail

4. What do you order for your friend? What do you order for yourself?
When I go into a bar the first time, I tend to order all the original drinks until I find the one I like– usually some brown, bitter, stirred cocktail. At Scopa, this is the Bullocks Wilshire. But I love discovering new drinks and letting the bartender play so I tell them I want something with whiskey. For my friend, I will order a drink with their favorite base spirit. The Westside is one of Scopa’s best sellers, a pretty, refreshing drink with Angostura bitters and vodka.

5. Does the bar have food? If not, where would you go for a bite?
Yes! Scopa is helmed by Chef Antonia Lofaso. She was on Top Chef (season 4) and her pastas are so great. I love hearing Antonia speak about her grandmother who passed along her Italian meatballs recipe and more. Scopa is also wonderful for oysters, sandwiches and salads. I’d love to try Scopa for brunch one day.

For even more photos of the food and drinks at Scopa, check out The Minty’s round up on her site!

*Photos courtesy of The Minty.

More Traveling Bar Posts found here!

The Bitter Irishman

March 17, 2015 by elana 3 Comments

Youâ€™ve heard it said, â€œEveryoneâ€™s Irish on St. Patrickâ€™s Day.â€ Well, Iâ€™m either one quarter or one eighth Irish, depending on which relative I consult, and I can tell you that, sadly, I donâ€™t qualify as truly Irish on St. Patrickâ€™s or any other day of the year. Iâ€™m not proud to say so, but itâ€™s true. Itâ€™s not for lack of trying.

I went to an Irish Catholic school where several of the nuns were direct from Ireland, replete with charming accents– though the nuns themselves were rather sour. One of the nuns walked into my third grade classroom, declared that it was filthy, gave two boys a toothbrush, spat on the floor, and told the boys to start scrubbing. I sometimes think I might have known more Irish nuns than Irish families. The Irish families I did know lived in houses filled with crucifixes. Iâ€™m sure they must have had other decorative knick-knacks, but I only remember crucifixes. For me, everything Irish was a bit severe and austere– from the dour nuns to the simple cabbage and beef we ate on St. Patrickâ€™s Day.

Then one Halloween, the Irish Catholic school burned down under suspicious circumstances, and I was relocated to the Italian Catholic school. The Italian school was completely different. Holidays were more cheerful. The clergy enjoyed themselves (and their wine) a good deal more than the nuns ever had. The food at church events tasted better. Cannoli, ravioli, stromboli. And suddenly, St. Patrick was eclipsed by St. Joseph. St. Josephâ€™s Day is two days after St. Patrickâ€™s Day, and the Italians loved it. Everyone ate zeppole (a little like cannoli, but better, so, so good), and wore red and white, and went to the Knights of Columbus parade. There were flowers and candles, an explosion of color.

Mind you, Iâ€™m not trying to pick favorites. Iâ€™m just telling you what I experienced.

For this St. Patrickâ€™s Day, I plan to forgo the green beer– in fact, Iâ€™ll probably pass up the beer altogether. Instead, Iâ€™m mixing up a cocktail with a bit of a mixed heritage: half Irish whiskey, and half Italian amaro.

1 ounce Irish Whiskey, Bushmills 10 used here
1 ounce amaro, Averna used here
3/4 ounce freshly squeezed lemon juice from 1/2 lemon
1/4 ounce demerara syrup
luxardo cherry garnish

Combine whiskey, amaro, lemon juice and syrup together in a shaker filled 2/3 with ice. Shake and strain into a chilled cocktail glass. Garnish with the cherry.

Thereâ€™s a nice contrast between the light, floral whiskey and the spicy, rich amaro. It starts with a punch of sour flavor that immediately moves into sweetness, and the bite of the whiskey and the lasting bitterness of the amaro stay with you until the next sip. Itâ€™s a cocktail with a lot of character. Like those Irish nuns. And those Italian priests.

***This recipe was originally created for Serious Eats and appeared on the site this past week.

Monday Booze News Powdered booze is back on the table, so are blue drinks, and on Tuesday everyone's under it

March 16, 2015 by elana Leave a Comment

The Brunch Round Up

March 13, 2015 by elana Leave a Comment

It’s not very often that I do a theme week around here, but I think we can all agree that brunch is definitely worth the effort. I hope you all enjoy some pineapple or a little pisco this weekend. But if you’d like some more options, here are a few below.

Sparkling Grapefruit and Lillet RosÃ© Sangria

Not-So-Classic Strawberry-Rhubarb Fizz Cocktail

RÃ³se Champagne Cocktail

Frozen Peach, White Pepper and Green Tea & Cucumber and Green Chartreuse Daiquiri Cocktail

Sparkling and Spiced Winter Sangria

**Also, today is the last day to get your nominations in for the Saveur Best Blog awards. If you’d enjoyed the content on here, please consider Stir and Strain for best cocktail site!

A Pitcher of Pisco with Grapefruit, Lime and Thyme

March 12, 2015 by elana 1 Comment

Welcome back to brunch week on Stir and Strain. Today’s cocktail gets mixed up by the pitcher and also includes a long standing feud between two South American countries.

That’s right! We’re batching up some pisco!

Why pisco today? Well, one reason is that it’s been awhile since I’ve made a cocktail on here with it. And two, well, I swallowed the pisco kool-aide (err.. punch?) so to speak.

Back in January I attended the second annual Golden State of Cocktails here in Los Angeles. Three days filled with seminars, demonstrations, booze, tacos, science, more booze, some bar crawls, educational booths, and so much more booze. While there were some fantastic seminars attended, the talk on the history of pisco stood out the most for me. It made me… really excited about pisco. I can’t say for certain what it was exactly that made this particular talk so great:Â the enthusiastic speakers? The bottled punch? The sample after sample of pisco? Whatever it was, I knew I was hooked on the spirit and had to start using it more. Hey, the title of the seminar was “The World’s Most Mixable Spirit”. (And if you’d like a little more history on it, I touched on a couple points in my Serious Eats post you can read.)

So obviously I needed to start mixing with it. Consider this your gateway cocktail into the world of pisco (that is if you are still on the fence about drinking a Pisco Sour due to the egg white. OH, hey. I made a vegan version of that you should try). Here I’ve paired the pisco with the very much in season grapefruits that I had accumulated over the last several weeks from the farmer’s market. Yes, sometimes my seasonal cocktails are just a reason to get rid of some fruit I’ve over-bought. Then I spiked it with a little thyme and a splash of lime.

For the Grapefruit Syrup:

Zest from one medium grapefruit
1 cup freshly squeezed grapefruit juice from 2 to 3 grapefruits (see note above)
1 cup granulated sugar

Combine grapefruit zest, juice, and sugar in a medium saucepan over medium-high heat. Bring to a boil, remove from heat, cover and let stand for 1 hour. Strain into an air-tight container. Refrigerate until ready to use or up to 1 week.

For the Bottled Cocktails:

3 sprigs fresh thyme
1/2 teaspoon kosher salt
3 ounces freshly squeezed lime juice from 3 limes
9 ounces pisco, such as Encanto
4 1/2 ounces Grapefruit Syrup
6 sprigs fresh thyme for garnish

In the bottom of a mixing glass, muddle together thyme and salt. Add lime juice and stir. Fine-strain into a 24-ounce carafe or swing-top bottle and then pour in grapefruit syrup and pisco. Cap and gently shake to combine. Refrigerate until chilled, at least 1 hour.
For each cocktail, add one large ice cube to a double rocks glass. Pour in 2-3/4 ounces of the bottled cocktail. Gently stir and garnish with a sprig of thyme.

It’s a bright, delicious cocktail that you can easily have along whatever brunch-y dishes you might be cooking up. But still palatable for a pre-dinner drink too if that’s more your thing.

The Foaming Pineapple Yes, you CAN drink Tiki for brunch

March 10, 2015 by elana 2 Comments

Weeeeeeeeeeeeeeeeeeeeeeeee!

That’s the sound of me squealing that we’ve got another round of The Coconut Club under our belts. This last run was the best yet. Not only were we set up in an actual, OG L.A. Tiki space, but we also had a seance and a giant glowing tiki god. Small fires aside, it was magical.

When you go to events like this, or any event really, where custom drinks are served up, do you ever stop and think about all the drinks that just couldn’t make it to the table that night? Nathan (who also makes drinks for the Coconut Club and who you will see behind the bar more than me) and myself spend countless hours alone and together mixing up possible drinks that we think our audience will love. As much as we’d like to serve them all, some need to get cut from the line up due to timing and to prevent you all from getting alcohol poisoning from over indulging. We have your best interests at heart.

This drink came about during one of my R&D days but realized we already had the Piscolada Shrimp Cocktail, a customer favorite, already on the menu and the ingredients were too close to justify serving it.

So consider this the B-side drink. Turns out it makes a fabulous brunch drink. So, yes, you can drink Tiki at 10am.

This recipe utilizes frozen pineapple juice cubes for two reasons:
1. I had a huge amount of excess pineapple juice leftover from another drink and I can’t bring myself to waste things so I froze the juice up instead.
2. Frozen pineapple juice cubes mean way less watering down of your drink.

The Foaming Pineapple Cocktail // stirandstrain.com If you don’t want to go through the effort of making the cubes, then I would suggest chilling all your ingredients ahead of time so that you still get a nice cold base.

Serves 4 – 6
4 ounces white rum
3 tablespoons coconut cream
5 frozen pineapple juice cubes or 8 ounces chilled pineapple juice (see note above)
3 dashes Bittercube Jamaican #2 Bitters

Champagne, Veuve Clicquot used here

nutmeg for garnish

In a blender, combine rum, coconut cream, pineapple juice cubes and bitters. Blend until well combined and no ice remains; consistency will be more like a thin soup, not a slush.
Pour about 3 ounces into the coupes and top with champagne.
Grate fresh nutmeg over the cocktails.

An interesting effect occurs when you top the base with champagne: the cream causes the drink to bubble and foam on top. It looks like a beautiful pillow of coconut cream that smells faintly of pineapple. While the cream and juice are quite sweet, as well as some sweetness from the rum, the champagne cuts right through offering some bitter and savory notes for balance. These particular bitters lend some notes of citrus and spice for further flavor enhancement. The cocktail is super light and easy drinking. Perfect for your next brunch, breakfast, or mid-week snack.

Monday Booze News Powdered alcohol, whole fried chicken garnishes and the insanity that is booze on the internet

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