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Fall

Sparkling Apple Sherry Cocktail What you drink when it finally feels like Fall!

November 6, 2015 by elana 2 Comments

Sparkling Apple Sherry Cocktail // stirandstrain.comFor someone who lives in a climate that doesn’t stray too far in one direction or another, I realize I sure do focus on the weather a lot. But really, it wouldn’t take too much psychoanalysis to realize it’s because I grew up in New England and Fall time is… special. Yes, if you live in a place where there is amazing foliage you do make fun of the tourists coming in just to stare at trees. But when you’re away from it for over a decade, you miss it; you get why the people flock out to be in nature.

Sparkling Apple Sherry Cocktail // stirandstrain.comMore than the trees though I miss the apple orchards. I didn’t realize just how many were squeezed into the tiny state of Rhode Island. I bet there are a few apple orchards somewhere in Southern California, but it’s not the same. My aunt has a small orchard on her property and I remember being a teenage, sulking about in my beat up black leather jacket trying to not look I was enjoying the annual cider press (but secretly I was so into it). The adult me is telling my younger self to stop being such a bitch and just enjoy myself already. God, how much time and effort went into teenage sulking!

Sparkling Apple Sherry Cocktail // stirandstrain.comSo anyways, it’s finally feeling like Fall in Los Angeles. I turned on the heated seats in my car and turned the heat on at home. The first day is always rough on my sinuses as months worth of dust that’s accumulated god-knows-where burns off and makes my entire house smell like something has caught on fire somewhere. But we have apples! And for this cocktail there’s sherry and apple brandy and orange liqueur!

Sparkling Apple Sherry Cocktail // stirandstrain.comOver on the Serious Eats site I wrote an amusing tale about how this cocktail, originally named the “Quasi Apple Cocktail” got its name. Hint: there’s history, a war, Napoléon, the United States and a touch of Spain thrown in for good measure. OH! And pirates! We tossed the name, but there’s still some history there to learn if you’re into that.

Sparkling Apple Sherry Cocktail // stirandstrain.com
1/4 apple, cored and diced
1 1/2 ounces apple brandy, such as Laird’s Bonded Apple Brandy
3/4 ounce Mandarine Napoléon liqueur
1/2 ounce oloroso sherry, such as Williams & Humbert
4 ounces prosecco sparkling wine
Orange twist, for garnish
Thinly sliced apple, for garnish

  1. Add diced apple to the bottom of a mixing glass and muddle until apples are broken down and have released their juice. Fill the mixing glass 2/3 full with ice and then pour in apple brandy, Mandarine Napoléon liqueur, and oloroso sherry. Stir to chill until mixing glass is very cold, about 20 seconds, then strain into a highball glass filled with ice and top with prosecco.
  2. Twist orange peel over top of drink to release oils, then discard peels. Garnish with a thinly cut round of apple.

Sweet, fresh apples are balanced by the nutty Sherry with a kick of american apple brandy. For body and a touch of richness, Mandarine Napoléon liqueur gives us just a hint of citrus. To finish, the cocktail is topped with prosecco to tie all the ingredients together and give an effervescent pop.Sparkling Apple Sherry Cocktail // stirandstrain.com


NOTES
: Super-thin apple slices make gorgeous garnishes. Right now, THIS mandoline from OXO is my favorite. To keep the slices looking crisp and white, remember to soak them in a bowl of water with a small spritz of lemon juice after slicing. Use your favorite kind of apple here; both sweeter, softer varieties and more tart, firm types work well. If you can’t find Mandarine Napoléon liqueur, you can substitute with Grand Marnier or a good dry orange curaçao, such as Pierre Ferrand.Sparkling Apple Sherry Cocktail // stirandstrain.com

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Filed Under: Recipes Tagged With: apple, Fall, Laird's Straight Apple Brandy, Mandarine Napoléon liqueur, Oloroso Sherry, orange, prosecco, Williams & Humbert Dry Sack 15 year Oloroso Sherry

Monday Booze News All the candy inspired cocktails you can shake your muddler at!

October 26, 2015 by elana Leave a Comment

Halloween inspired cocktails // stirandstrain.com

  • GIVEAWAY! We’re giving away a copy of the Essential Scratch & Sniff Guide to Becoming a Whiskey Know-It-All.
  • Pumpkin beer. You know you want it.
  • These Los Angeles ladies are going to make you a great drink!
  • Orange Wine! For Halloween! Or whenever. It’s a thing you should drink.
  • Regardless of how many fancy cocktails I make, Buzzfeed is there to remind me that everyone just wants to drink vodka shots with Emergen-C.
  • I’d like a bold red to have with my peanut butter cups please! And more ways to pair your Halloween candy with wine.
  • Looking for a spooky garnish for your cocktails this week? Here’s a few to try.
  • Just add rum: Pumpkin Spice Boba Tea!!!
  • Get your candy flavored cocktails at these bars across the country. Or maybe make your own?
  • Like these candy corn shooters. (Make at your own risk).

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Filed Under: Booze News, Notes Tagged With: booze news, Fall, halloween, notes

Sparkling Pomegranate and Cocchi Rosa Cocktails for a crowd or yourself

September 23, 2015 by elana 9 Comments

Sparkling Pomegranate and Cocchi Rosa Cocktails // stirandstrain.comMaybe you guys can help me out here. If a neighbor has a fruit tree, let’s say a pomegranate tree, overburdened with fruit, like so much fruit. And it’s just sitting there out on the sidewalk for anyone to pluck a few as they walk by… Is it OK just to pluck a few? You’re not going in their yard. In fact, they are dropping from the branches looking for an excuse to go home with you.

My neighbors don’t know how lucky they are. My mother-in-law’s pomegranate tree gave us a whopping two fruit. TWO?! The tree is being downright lazy this year. So for this cocktail we’ll just turn to the bottled stuff.

Sparkling Pomegranate and Cocchi Rosa Cocktails // stirandstrain.comThank god for bottled pomegranate juice though. I will say that despite this desperation I have of ridding my neighbor’s tree of all their fruit, juicing all those pomegranates is a pain in the ass. And now that it’s officially Fall, and I believe also the start of pomegranate season, it’s time for some transitional cocktails. Because we are still going through our usual high temps in Southern California I just can’t bring myself to make something too Fall-like yet. So today I have a bit of a summery beverage with just a touch of Fall.

Sparkling Pomegranate and Cocchi Rosa Cocktails // stirandstrain.comThis recipe yields enough for about 4 cocktails, but you can also single batch this for yourself. I’ve been enjoying these splits of sparkling wine lately for when I want a sparkling cocktail but don’t want to crack open a big bottle.  Because what usually happens is that I make a cocktail and just drink all the rest of the sparkling wine by itself.

Do you like juicing pomegranates? Feel free to sub in fresh for the bottled if you’d like.

Sparkling Pomegranate and Cocchi Rosa Cocktails // stirandstrain.comFor the Pomegranate Reduction:

1 cup 100% pomegranate juice

  • In a small saucepan, bring pomegranate juice to a boil over high heat, then reduce to a simmer and cook until reduced to 3 ounces (6 tablespoons), 10 to 15 minutes. Let cool. Store in an airtight container up to 1 month.

For the Cocktails:

3 ounces Pomegranate Reduction
4 ounces Cocchi Rosa
2 ounces fresh juice from 2 to 4 limes
16 ounces sparkling wine
4 orange twists, for garnish

  • In a pitcher, add the pomegranate reduction, Cocchi Rosa, and lime juice. Top with sparkling wine and gently stir to combine. To serve, divide between 4 glasses filled with ice. Express orange oil from twists over each drink, then add twists to each glass to garnish.

To temper the pomegranate syrup’s richness and bring in a bit of brightness, I use a sparkling wine for the base. And to offset the syrup’s sweetness, I mix in Cocchi Rosa, an aromatized wine whose subtle bitterness comes from gentian and cinchona bark. A splash of lime keeps it fresh. An orange twist adds a final layer of aroma and brings out the citrus qualities of the Rosa.

I originally published this recipe on Serious Eats.

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Filed Under: Recipes Tagged With: Cocchi Rosa, Fall, lime, orange, pitcher, pomegranate juice, sparkling wine, summer

Cranberry Especial Cocktail

November 20, 2014 by elana Leave a Comment

Cranberry Especial Cocktail // stirandstrain.comLast night I made a batch of cranberry sauce. Don’t worry, I realize Thanksgiving is still a week away and no, I’m not going crazy with early prep. It’s actually for a project that you guys will hear about next week. Anyway, it was delicious. It’s also a reminder of how food has changed in my life.

Cranberry Especial Cocktail // stirandstrain.comWhen I was a young person, I had no idea what real cranberries looked like, apart from some illustrations on a bottle of cran-apple juice, and for me, cranberry sauce was cylindrical and had ridges. This was just an accepted fact until I actually ate real homemade cranberry sauce. I don’t remember liking it very much. It was too tart and soupy and where was all the sugar?! Now we make cranberry sauce at home every year and once in awhile I will eat out someplace that still uses canned. It’s more a novelty now; like eating Twinkies. Twinkies are pretty gross now to me, as are most of those grocery store goodies I used to crave.

This isn’t a rant by the way about processed foods and being a food snob. Mainly standing over the stove making the sauce last night just reminded me about how much I’ve come to appreciate and love home cooked food.

Cranberry Especial Cocktail // stirandstrain.comAlso, that I actually really like cranberries too. And so here is your token cranberry holiday cocktail because Thanksgiving is next week. And… cranberries!

1-1/2 ounces Oloroso Sherry, Williams & Humbert Dry Sack 15 year Oloroso used here
3/4 ounce unsweetened cranberry juice, Knudsen’s used here
1/2 ounce gold rum, Phraya used here
1/2 ounce simple syrup, see note above
2 dashes orange bitters such as Fee Brothers
orange peel for garnish

In a shaker 2/3 filled with ice, combine sherry, cranberry juice, rum, simple syrup and bitters. Shake well about 20 seconds and strain into a chilled cocktail coupe. Garnish with an orange peel.

I created this drink for Serious Eats as a lighter, lower ABV cocktail that you can drink at your holiday party and not get tanked with. I chose the Dry Sack Oloroso style, with its dry, sweet and nutty profile, as my perfect match for cranberries. The sweetness of the sherry also balances the lip-puckering tartness of the cranberry juice. And using real unsweetened cranberry juice here instead of a syrup helps to lighten the dense and potentially sticky mouthfeel of sherry. (Using a heavy syrup alongside of an Oloroso might have been, well, too much of a good thing.) Because sherry has only 20% ABV, the drink makes for a nice, lighter alcohol aperitif to start your evening. An extra half ounce of gold rum added to the drink gives more spicy depth to the drink without adding much boozy punch or detracting from the sherry’s flavor.

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Filed Under: Recipes Tagged With: cranberry, Fall, gold, holiday, Oloroso Sherry, orange, orange bitters, Phraya Gold Rum, shaken, simple syrup, Williams & Humbert Dry Sack 15 year Oloroso Sherry

Tangy Cider Fizz

November 11, 2014 by elana 1 Comment

Tangy Cider Fizz Cocktail // stirandstrain.comOK, OK. I know I made a whole point of telling you how pears were the new black this Fall and let’s forget about apples. BUT, I forgot I had this special drink in my pocket. As I try to do around holiday time, this cocktail is on the low alcohol side so that 1. you can offer your guests some lighter options 2. you can drink more of it 3. well, you get to drink more of it!Tangy Cider Fizz Cocktail // stirandstrain.com

At first glance, the ingredient list looks like the start of some Thanksgiving dessert: brown sugar, apple cider, lemon juice…but then we get some sweet vermouth thrown in there. Mmmm. Carpano Antica provides your boozy boost here and turns out it’s a strong enough player to carry all the elements.Tangy Cider Fizz Cocktail // stirandstrain.com

Getting this not to turn into an overly sweet cocktail means a careful balance of ingredients. It’s amazing what a squeeze of lemon can do in addition to a nice glug of club soda. Even with 4 ounces, the drink still feels rich and bright. And don’t forget the lemon zest!

Also, if you haven’t heard, there’s also a giveaway going on right now! Head over here for some Sipp Sparkling Organic sodas – a nice addition to your cocktail bar.Tangy Cider Fizz Cocktail // stirandstrain.com

Now let’s start on those holiday cocktails…

2 ounces Carpano Antica
1 ounce apple cider
1 bar spoon brown sugar (or 1 non-packed teaspoon)
1/2 ounce freshly squeezed lemon juice from half a lemon
4 ounces club soda, Fever-Tree used here
lemon peel for garnish

In a rocks glass, add one bar spoon of brown sugar. Pour lemon juice over the brown sugar and muddle until the sugar is dissolved. Add ice and then pour in Carpano Antica and apple cider. Stir gently to combine and then top with club soda. Garnish with a lemon peel.

**Someone online had asked me about batching this when I originally posted the recipe on Serious Eats and I actually think this would be a fine drink to serve pitcher style. Just mix everything except club soda together ahead of time (multiplied by your number of servings, omitting 1 teaspoon of brown sugar for every 4 servings). When ready to serve, either pour club soda into the pitcher, or top off each cocktail; entirely up to you how you want to serve.

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Filed Under: Recipes Tagged With: apple cider, brown sugar, carpano antica, club soda, Fall, lemon juice, sweet vermouth

{Now Closed} Giveaway // Sipp Soda Sampler Pack

November 7, 2014 by elana 13 Comments

Giveaway with Sipp Sparkling Organics // stirandstrain.comIt’s time for another giveaway guys! This week I received some sodas in the mail that I enjoyed SO much, I thought, Hey! Stir and Strain readers would like these too! Using organic ingredients, Sipp’s flavor packed bevies were created with the cocktail maker in mind. You got your fruit, your herbs, just add some booze! Earlier this week you might have noticed that I even made a pear granita with the Summer Pear flavor! With booze of course.

Sipp agreed that one lucky person should get to enjoy a 4 pack of all their flavors:

  • Ginger Blossom
  • Lemon Flower
  • Mojo Berry
  • Summer Pear

And if you can’t wait to see if you’re a winner, get $1 off when you purchase a 4 pack online with code HAVEASIPP1 (good until December 17th) through their shop.

Ready to make some Cocktail Quickies of your own with this 4 pack? Just check out the options below to enter and get up to 12 entries to win. Giveaway ends at 11:59pm PST November 13th, 2014. Please see terms and conditions below. For more information on Sipp products, please visit them at haveasipp.com. Good Luck!

a Rafflecopter giveaway

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Filed Under: Giveaways Tagged With: Fall, giveaways

Make It: Honeyed Pear and St. Germain Granita

November 4, 2014 by elana 3 Comments

Honeyed Pear and St. Germain Granita // stirandstrain.comOnce November rolls around I usually am kinda over apples and my obsession of fruit goes to the pear. While a lot of recipes call for spiced pear that and spiced pear this, I thought I’d turn to some lighter notes and make something slightly boozy, and good enough to eat. Actually, you can eat this; it’s dessert.Honeyed Pear and St. Germain Granita // stirandstrain.com

While I hear reports of snow hitting ground in some cities, Los Angeles still is having a personality crisis and can’t decide whether it wants to be Fall or Summer. It’s a perennial problem. So, I made a dessert that encompasses this contrast: Fall flavors encapsulated in a frozen dessert.Honeyed Pear and St. Germain Granita // stirandstrain.com

Following along similar veins to that apple-packed cocktail from a few weeks ago, I went ahead and packed this boozy dessert with pears: fresh pears, pear liqueur, and bubbly pear soda. Then I added some honey and St. Germain. I know that St. Germain gets thrown into cocktails much like salt gets thrown into everything, but have you stopped and just tasted it by itself lately? I forgot how rich it was, with beautiful notes of honey and spice, as well as the floral element it is known for. I wanted to bring this bottle back out after a brief hiatus and pair it with an ingredient that would accentuate those notes: like a pear.Honeyed Pear and St. Germain Granita // stirandstrain.com

St. Germain was actually one of the first bottles of liqueur that I bought when I was trying to add more “fancy stuff” to my home bar years ago. I remember traveling to this high-end liquor store in Pasadena and having to ask the clerk if he’d ever heard of it. Well, duh, of course he had. I forget what I made with it that first time around, but besides the unique taste, I also bought it in part because of the fancy looking bottle. You’ll still see those purchases in my home bar now; I’m a sucker for great packaging.

Now, this dessert requires a bit of hand-holding. However, if you start it early enough in the afternoon, you will be rewarded with a delicious treat by night. And by hand-holding, you’re mainly sticking a fork in it every few hours or so.Honeyed Pear and St. Germain Granita // stirandstrain.com

Ok, let’s begin.

2 heaping cups cubed pears
1/4 cup Pear Liqueur
1/2 cup St. Germain
1 cup water
1 cup Sipp Summer Pear Soda*
1/4 cup honey (note: heating up the honey in the microwave for 15 seconds makes it pourable)
1-1/2 ounces freshly squeezed lemon juice

Combine all ingredients in a food processor (or blender) and blend until smooth. Pour into a 9 x 13 baking dish and move to the freezer. About every hour, run a fork through the mixture until it forms ice chunks or until you’re happy with the consistency. Store in an airtight container in the freezer for up to 3 months.

Lots of pear flavor with strong notes of honey. The boozy aspect of this comes through, but I don’t find it off-putting, it’s just another layer to the dessert. The elderflower is subtle, and gives this a slight earthiness. Overall, just sweet enough. If you can adjust the honey based on your own preference (taste the mixture in the food processor first before freezing to make any adjustments).

Hey Guys! If you want to get your hands on your own Sipp Sodas, stayed tuned this week for another giveaway on the site!

 

*Items generously given gratis and appear here because I like them. For more info on sponsored products, affiliate links, and gifted booze, please visit the About page.

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Filed Under: Make It, Recipes Tagged With: Fall, frozen drinks, honey, J Vineyards Pear Liqueur, lemon juice, pear, Sipp Summer Pear Soda, st. germain

Low Rent of the Month: Fireball Cider

October 31, 2014 by elana 6 Comments

Low Rent Cocktail of the Month: Fireball Cider // stirandstrain.com

Apples and cinnamon. AH! The flavors of Fall. Until…well, this month’s Low Rent Cocktail.

Ok, let me come clean here. For the most part, a Low Rent Cocktail is an over-the-top, “you should only drink this if you’re in college” sort of drink. Sometimes, yes, they actually come out tasting good (see here and here), but mostly they’re a cheap, quick way to get booze from your mouth to your brain. Today’s cocktail concoction is not mine. In fact, this may even be served at a bar near you. Its inspiration comes from a recent visit from my parents, who know I write this blog and read this site daily and yet that does not deter me from speaking about them regardless of the phone call coming soon after I hit publish. Anyway, Christopher took my father out to play pool (which they are both preternaturally good at playing) and after several hours came back and sheepishly told me about a “cocktail” that was tried at a local pool hall.Low Rent Cocktail of the Month: Fireball Cider // stirandstrain.com

The “cocktail” (and I am for sure using those quotes here for a reason) was a glass of Angry Orchard to which a large shot of Fireball Whiskey was added. Let’s not get huffy about what constitutes a cocktail. You can make a G&T by taking a large glass of tonic and plopping a shot of gin in it, essentially creating that drink. But is this seasonally appropriate take on a Boilermaker good enough to make itself fall into the category of “cocktail”? Well, it’s good enough for a Low Rent version at least!Low Rent Cocktail of the Month: Fireball Cider // stirandstrain.com

And this is where I must confess, and oh, lo!, do I brace myself for the feedback on this, but it’s not bad.Low Rent Cocktail of the Month: Fireball Cider // stirandstrain.com

So when you’re out at your next weekend apple picking/end of daylight savings/whatever we’re calling this party-party, and your host breaks out the handle of Fireball (cause that is really happening) and you brought that hard cider 6 pack… then you know what you’re making for cocktails.Low Rent Cocktail of the Month: Fireball Cider // stirandstrain.com

12 ounces hard apple cider, chilled (Angry Orchard Traditional Dry used here)
1-2 nips of Fireball Cinnamon Whiskey (or a hefty 2 ounce shot)

In a pint glass, combine chilled cider and whiskey. Serve.

And Happy Halloween folks! Be safe!

Low Rent Cocktail of the Month: Fireball Cider // stirandstrain.com

PLOP!

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Filed Under: Low Rent Cocktail of the Month, Recipes Tagged With: Angry Orchard Traditional Dry Hard Apple Cider, cinnamon, Fall, Fireball Cinnamon Whiskey, hard cider, low rent cocktail, whiskey

MxMo: The South American Hurricane a.k.a. the “Perfect” Hurricane

October 20, 2014 by elana Leave a Comment

Mixology Monday: The South American Hurricane a.k.a. the "Perfect" Hurricane // stirandstrain.comWhoa! Mixology Monday has rolled around once again and this month Joel from the Southern Ash blog has challenged us with “Perfect Symmetry”. Just what does that mean? “Perfect” as in a cocktail that splits one of the liquors equally (you guys can read the full announcement here!). Not “perfect” as in the absolute best; I don’t think I’d ever refer to a drink as perfect. Improved, yes.

I’m coming off of a few weeks vacation on here (although you guys probably didn’t notice what with all the posts going up) and although that might read to you as “I’m totally rested and going to write a million posts”, what that actually means is “dang guys, I have waaaaayyyy too many emails to go through”. So, I’m keeping this post brief today.Mixology Monday: The South American Hurricane a.k.a. the "Perfect" Hurricane // stirandstrain.com

What’s a perfect Hurricane? Well, I decided after a long debate about what to do for MxMo this time that rum and cachaça might be a good combo to try and make into a “perfect” cocktail. So naturally my mind went to Tiki drinks. But you know what? It’s kinda hard finding a Tiki drink with one rum in it. Now, there were a few contenders with just one rum in the recipe but I wanted to revisit the Hurricane. I just love passion fruit and, well, I have a crap load of homemade syrup in the fridge right now.

Cachaça is a close cousin to rum. I tried to make the distinction in an earlier post but I believe here that there is enough of a difference that it qualifies for this recipe (they have different names!!). If you disagree, please feel free to leave a comment below.Mixology Monday: The South American Hurricane a.k.a. the "Perfect" Hurricane // stirandstrain.com

2 ounces aged rum
2 ounces aged cachaça, Leblon used here*
2 ounces freshly squeezed lemon juice
1-3/4 ounces passion fruit syrup (homemade if you got it!)

In a shaker 2/3 filled with ice, add all ingredients and shake well. Fill a hurricane glass or large tiki mug with about 20 ounces of crushed ice. Strain drink over the ice and add more crushed ice if desired.

Thanks to Joel for hosting again this month, and to Fred for keeping MxMo alive!

 

*Items generously given gratis and appear here because I like them. For more info on sponsored products, affiliate links, and gifted booze, please visit the About page.

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Filed Under: Mixology Monday, Recipes Tagged With: cachaça, Fall, Leblon Cachaça, lemon juice, mixology monday, passion fruit, rum, tiki

Fall Cocktail Roundup

October 11, 2014 by elana 1 Comment

For those few of you who have a job that gives you a 3 day weekend starting today, lucky you. I’m pretty sure that last time I had that Monday off I was in college… a long time ago in college. But let’s not focus on that for now. Even if your weekend is only two days long, or even one, I’ll also give you guys an excuse to drink a good cocktail. Here’s a roundup of my Fall favorites.

The Private Club Cocktail // stirandstrain.comPrivate Club Cocktail

The Royal Affliction Cocktail // stirandstrain.com

The Royal Affliction

Spiced Pumpkin Bourbon // stirandstrain.com

Pumpkin Spiced Bourbon

The Golden Hour Cocktail // stirandstrain.comThe Golden Hour

Honey Vanilla Hot Toddy // stirandstrain.com

Honey Vanilla Chai Hot Toddy

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Filed Under: Recipes Tagged With: Amaro Nonino, barenjager, blackberries, bourbon, Buffalo Trace Bourbon, Camus cognac, chai, cinnamon, Fall, Fee Brothers Walnut Bitters, forbidden bitters, honey, lemon, maple syrup, pumpkin, rosemary, Rothman & WInter Apricot Brandy, roundup, rum, The Black Grouse Blended Scotch Whisky

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