gin

{Now Closed} Giveaway // Shaker & Spoon Gincember Box

November 15, 2016 by elana 18 Comments

Giveaway: Shaker & Spoon Gincember Box // stirandstrain.com It’sÂ the most wonderful time of the year! Gincember!Â Just what is that you ask? Well, it’s all about gin cocktails… in December, duh.

We’ve teamed up with Shaker & Spoon this week to celebrate all things gin and offer one lucky Stir and Strain reader a free cocktail kit box!Â So, whatâ€™s in the box? Everything to make up to 12 cocktails from 3 recipes they provide (minus the booze). By letting you pick out your own booze, or to use what you have on hand, theyâ€™re able to send the box to EVERYONE in the U.S.

Giveaway: Shaker & Spoon Gincember Box // stirandstrain.com Here’s what Shaker & Spoon has to say about their Gincember Box:

Just in time for the glorious holiday season, it’s our Gincember Box! Modern gin is bright with lovely astringent qualities and pairs uncommonly well with fruits and herbs, which has allowed us to pack some bold flavors into this monthâ€™s recipes. Whether you’re a gin fanatic or have never really delved into the spirit before, this box will have something exciting to offer. We ask you to set those martinis and gin & tonics aside for the moment and allow us to introduce you to some new possibilities that really let ginâ€™s character shine through.

There’s the Take Flight, by Kyle Zimmerman of The Hutch in Oklahoma City. Made with gin, cold brew (which Kyle says is â€œone of the best products to get me through long shifts behind the barâ€), and our cherry demerara syrup, we canâ€™t think of a better pick-me-up!

Next is Above a Persimmon by Tyler Hudgens of The Dabney in DC. The combination of gin, fresh lemon juice, our spiced persimmon cordial, and Angostura bitters is only made more seasonally delicious when we top it all off with fresh grated nutmeg.

Last on the menu is the Flaming Rosemary Gimlet by Keith Waldbauer of Rumba in Seattle. The perfect gimlet becomes just a touch more perfect (if that’s possible) when we take a fresh sprig of rosemary, douse it in Underberg, and light it on fire!

Giveaway: Shaker & Spoon Gincember Box // stirandstrain.com Coffee, persimmons, nutmeg, LIGHTING THINGS ON FIRE! It’s like the perfect holiday all wrapped up in a little box and delivered to your doorstep.

Giveaway: Shaker & Spoon Gincember Box // stirandstrain.com If that’s gotten you fired up, enter now! Youâ€™ll get up to 10Â entries by selecting the options below.Â Giveaway ends at 11:59pm PST Monday NovemberÂ 21st, 2016. For more information on ShakerÂ & Spoon, check out their website at shakerandspoon.com today! Good luck!

Giveaway: Shaker & Spoon Gincember Box // stirandstrain.com

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4th of July Drinking Guide

July 4, 2016 by elana Leave a Comment

Fire up those grills and break out your blocks of ice.

BlackÂ Cherry + Green Tea Cocktails

Vegan Sloe Gin Fizz

BrÃ»lÃ©ed Grapefruit and Mixed Citrus Punch

Â
Fun In Jalisco Cocktail

Frozen Blood and Sand Cocktail

Aperol Spritz

Smoky Sage Punch

Blueberry Basil Lemon Smash

Improved Aviation Cocktail

Gift Guide: Spring Entertaining Essentials

March 22, 2016 by elana Leave a Comment

Forget the picnic basket. Break out your wooden 6 Pack Holder and head outside for Spring Entertaining.

Gift Guide: Spring Entertaining 2016 // stirandstrain.com

Throw out your sad winter blues and put some springy color into your bar and entertaining getup. Purple punch bowls? YES! Unbreakable green tumblers? Double yes. And if we’re packing up to head outside, let’s all agree to leave our heavy metal pineapples at home and sip on some lightweight dayglow ones instead. What’s in mine? Some lemon spiked gin all the way from Italy, and probably some pineapple ice cubes too. Rainy spring day? I’ll be hanging up some punchy booze art until the sun peeks out again. Happy Spring everyone!

1. Pineapple Ice Cube Tray 2. The Bar Cart Print 3. Wooden Six Pack Holder 4. Malfy Gin 5. Somewhere Beyond The Sea Coaster 6. Pineapple Tumbler 7. Purple Punch Bowl Set 8. Facet Acrylic Tumblers

Your 2016 St. Patrick’s Day Drinking and Eating Guide (from the Stir and Strain archives)

March 17, 2016 by elana Leave a Comment

Happy St. Patrick’s Day everyone! Let me help you pick out what you should be drinking and eating today. I am a 1/4 Irish after all…

IrishÂ Coffee Jello Shots

The Bitter Irishman

Anise Cream Coffee

The Irish Derby Cocktail

Irish Whiskey Truffles with Baileys Crystals

And a few Green Drinks…

Frozen Cucumber and Green Chartreuse Daiquiri Cocktail

Old Tom’s Mistake

Holiday Gift Guide: Say My Name (The Personalized Guide)

December 18, 2015 by elana Leave a Comment

What’s mine is mine and what’s yours is yours but let’s not use a sharpie to personalize our cups anymore.

Holiday Gift Guide: Say My Name, the Personalized Guide // stirandstrain.com

Instead, let’s engrave our barware, and hey, even our tequila! Vodka your thing? Say Merry Chrismukkah or whatever holiday you’re celebrating this year withÂ bright LED lights flashing all over your liquor bottle. Drink so much of your bespoke homemade gin you forgot where you live? Put your street map on your rocks glass and never be lost again! And when you’ve just got to show off with glitter, say it with a big ass custom banner.

1. Â Custom Glitter Garland 2. LED Display Medea Vodka 3. Custom Flask 4. Monogrammed Leather Ice Bucket 5. Brine Hound Customized Wooden Muddler 6. Monogrammed Stemless Champagne Flutes 7. Custom Maps Rocks Glass 8. Personalized Credit Card Bottle Opener 9. Ginbrew Custom Gin Kit 10. Engraved DeLeÃ³n Platnum Tequila

Catch up on all the gift guides here.

The Date Martinez Cocktail

November 27, 2015 by elana 1 Comment

Have you had your fill of pies? No? Me either. But there needs to be a time when you tell yourself to stop. My teeth have been singing from the overindulging of pecan pie and I think I’ve reached that point when I need to put my fork down. I *might* have eaten 5 pieces. Oh my gosh…. the sugar…

Now, I’ll admit it, the whole “alternative sugars” thing was something I wrinkled my nose at. While I won’t touch any of those chemically created sugars (don’t they make you run to the bathroom??), I really couldn’t be bothered with all those other “natural” sweeteners. Agave, date syrup, rice syrup… why couldn’t I just have plain old natural cane sugar? That is until recently, when I realized how you could get some very unique flavors whileÂ not using plain old evaporated cane sugar.

It started with some baking, and then, naturally, into my cocktails. I recently started experimenting with date syrup since I had been makingÂ my way through 3 of Ottolenghi’s cookbooks and found that instead of dropping some cash on the pre-made stuff, I could make my own (also, we are spending a LOT more time out in the Palm Springs area with family making the move that way. There’s quite a lot of dates out here). Making your own date syrup results in a slightly lighter syrup than the store bought kind and while that wasn’t always what I wanted for my baked goods, the lighter syrup resulted in a nice substitute for simple syrup in a few cocktails. The one I bring to you today, that I originally posted on Serious Eats, is for a Date Martinez.

The Martinez cocktail is aÂ classic cocktail. Classic as in pre-1900. You can read about its history somewhere else, for right now, let’s get down to its remake.

You have a choice here. You can make your own date syrup, and not only use it for this cocktail, but sweeten up your oatmeal, or bake with it, or I don’t know, make a face scrub. Or if you’re short on time and can pick up store bought, go do that. But keep in mind, you’ll need LESS of the store bought to sweeten the drink. If you do a 1:1 swap this will turn out too sweet.

Note: I found and made my date syrup recipe from Oh, Lady Cakes. Since I didn’t ask her about reprinting her recipe, you can find that link in the recipe below.

1-1/2 ounces amontillado dry sherry, such as Lustau
1-1/2 ounces gin, such as Fordâ€™s
3/4 ounce date syrup, homemade (recipe link here!)
2 dashes Peychaudâ€™s bitters
Orange peel, for garnish

Fill a mixing glass 2/3 with ice, then pour in sherry, gin and date syrup. Add the dashes of Peychaudâ€™s and stir 20 seconds to chill. Strain into a chilled cocktail glass. Twist orange peel over top of drink to release oils and garnish drink with peel.

The syrup’s rich, deep date flavor pairs wonderfully with a nutty but dry amontillado sherry. Here, my fall-inspired riff on the Martinez mixes the sherry with equal parts gin to dry out the drink and lend some contrasting juniper and pine flavors. The cocktail gets a sweet and spicy kick from a few dashes of Peychaud’s bitter, and is brightened up with a twisted orange peel that doubles as a garnish.

Gunpowder Gin Punch

July 10, 2015 by elana Leave a Comment

Happy Friday everyone!

I hope you’re enjoying this week’s posts on the site. Have you entered to win some summer reading? You can do that here if you’d like.

Have the fireworks died down in your neck of the woods? Where I live in Los Angeles, fireworks started popping off around mid-June… and they’re still going off almost a week after the 4th. After moving out here over 13 years ago the surprise has worn off and I’ve just accepted this as a natural part of summer out here. At all times of day. Like 10am (why even bother?!).Â

Since the weekend is just about here, I’d like to offer up a punch for you to bring to your next summer party. I’m sure you have a few on your calendar coming up, and maybe a few penciled in for tomorrow. While it may not produce multi-colored fireworks, it does have gunpowder! Well, gunpowder tea, which isn’t an actual explosive but sounds pretty darn close. (Apparently it gets its name from the way the tea is rolled… like the little pellets used in the old days)

At its base, there’s an oleo-saccharum (your fancy term for muddled citrus peels and sugar) and with the tea, it’s kinda like a boozy, refreshing Arnold Palmer. The kicker here is the addition of celery bitters (!!!). So the result is a sweet and savory punch that has unexpected flavors but it definitely a crowd pleaser.

Plus, people will be intrigued just by you saying ‘gunpowder’ in the title. Â But maybe sneak in a few sparklers one last time this weekend for good measure as well.

For the Oleo-Saccharum:

2 lemons
1 lime
4 ounces granulated sugar

Peel zest from lemons and lime, trying to remove as little white pith as possible. Reserve peeled fruit for another use. Toss the peels with the sugar in a nonreactive bowl. Muddle gently until peels begin to express their oils, and let sit 6 hours or up to overnight, covered. Strain peels from the mixture, set liquid aside.

For the Gunpowder Tea:

3 teabags gunpowder green tea
16 ounces boiling water

Pour boiling water over tea in a heat-proof container. Let steep 4 minutes. Strain and set brewed tea aside. Let cool to room temperature before using.

For the Punch:

8 ounces gin, such as Aviation
16 ounces Gunpowder Tea at room temperature
8 dashes celery bitters, such as Scrappy’s
Lemon wheels and celery stalks for garnish

In a pitcher or punch bowl, combine gin, tea, bitters, and oleo-saccharum. Stir to combine and let sit for at least an hour at room temperature or up to overnight in the refrigerator. To serve, add ice to rocks glasses, pour in the punch and add a lemon wheel and celery stalk for garnish.
This recipe originally written for Serious eats.Â

Negroni Week 2015 Cocktails the Moorish Dance and a Coconut Coffee Negroni

May 29, 2015 by elana 2 Comments

Sometime over the past 6 months the Negroni cocktail became my go-to drink at home. Maybe it’s the simplicity in the recipe, or the rush of the bitter with the sweet. Maybe I just got tired of making Manhattans.

Making a nightly Negroni meant that I rapidly ran out of certain ingredients like sweet vermouth. And Campari. So when I couldn’t make it to the store to stock back up, I started to get a little clever with the bitter and the sweet elements (the gin, of course, always stayed the same).

I’m also talking about the Negroni cocktail today because next week is Negroni Week! It’s not just an excuse to drink this cocktail, but there’s also a great cause behind it. You can read all about that right here.

Last year IÂ switched out the gin with mezcal, but this year we’re keeping the gin but adding in some extra flavor goodness. Like coconut. And coffee.

St. George Spirits put out this NOLA Coffee Liqueur a little while ago and I’ve been obsessed with getting a bottle. I could drink this stuff straight, but today I’m using the liqueur in lieu of sweet vermouth in the first Negroni variation. This Negroni combines that bittersweet, robust coffee liqueur with toasted coconut infused gin and a touch of Campari (and don’t worry, if you feel you haven’t the time for another cocktail project I’ve got a pretty simple variation below too). It’s more of an after-dinner drink, or actually, a pretty amazing weekend brunch cocktail (or breakfastÂ cocktail if you prefer).

Coconut Coffee Negroni

Toasted Coconut Gin

1 cup coconut flakes
1 cup Martin Miller’s Gin

Set your oven to 350Â°F. On a cookie sheet, spread out the coconut flakes in an even layer. Place in the oven for 7 to 10 minutes. Let cool and move to an airtight container (I used a wide mouth canning jar). Cover with the gin, seal, and let sit out overnight. The next day strain through a coffee filter into a new, clean airtight container (I often use old liquor bottles).

The Cocktail

1 ounce coconut infused gin
1 ounce St. George Spirits NOLA Coffee Liqueur
3/4 ounce Campari

In a double rocks glass with a large ice cube, pour in coconut infused gin, coffee liqueur, and Campari. Stir 15 seconds to chill and serve.

Now, for those of you who’d like something with a little fewer steps, I give you this Negroni variation. Basically I ran out of most of the ingredients one might need to make one and ended up with this. It’s still got a nice bite and the Zucca does the double duty of being both semi-sweet and bitter with a little more orange-y bitterness from the orange bitters.

The Moorish Dance

1-3/4 ounce gin, Ford’s used here
1-3/4 ounce Zucca
2 dashes orange bitters, Regan’s No.6 used here
orange peel for garnish

In a double rocks glass with a large ice cube, pour in the gin and Zucca. Add the dashes of bitters, stir 15 seconds to chill and express the oils from the orange peel over the drink. Add the zest for garnish.

Chamomile and Tangerine Sparkling Cocktail for Two and an excuse to turn off the internet

February 28, 2015 by elana 3 Comments

I told myself I was going to relax tonight and watch tv. That was two and a half hours ago right before I jumped on Instagram. Now I feel like I’ve wasted so much time I should just go back to work. Have you ever looked at so many photos of food that you felt sick? Instagram makes that a reality for me now.

But photos of booze? Can’t get sick from looking at that. Or maybe it’s just all the screen time making my eyes go funny. Maybe that’s what is making me feel sick.

Lately I’ve been wanting to put a ban on having electronic devices on at certain times at home. But with both myself and Christopher working out of the house, attempts to do this have been eagerly thwarted. If your office is in the same structureÂ that you sleep in, then you can pretty much count on a 7 day work week. Unless you have the amazing ability to do such a thing as limit screen time. You, then, are an enigma to me.

Regardless, there are always a few minutes in the day when neither one of us is holding on to a device. The best times are when we’re holding on to a cocktail glass and talking about not work things. Occasionally things get so busy around these parts that, to make things easy on ourselves, I batch up a cocktail and keep it in the fridge. It might be a Manhattan for later in the day (and yes, I might have made it at 9 that morning) or the base to something that can get perked up later on with something sparkling.

This drink is a little something like that.

I had originally written this for Serious Eats as a more Valentine’s Day centered recipe, but I think the sentiment of taking a break from the internet to enjoy another real person’s company is even more fitting for the everyday.

For the Chamomile-Tangerine Syrup:

1 cup sugar
3/4 cup water
4 chamomile tea bags
Zest of 2 tangerines, white pith removed
1/4 cup freshly squeezed tangerine juice

Combine sugar and water in a medium sauce pan and bring to a light simmer over medium-high heat, stirring to dissolve sugar. Remove from heat and add tea bags, tangerine juice, and zests. Steep for 6 minutes, then discard tea bags. Cover and let stand an additional 30 minutes. Strain zest and keep syrup in an airtight container in the refrigerator up to 1 month.

For the Base:

4 ounces Chamomile-Tangerine Syrup
3 ounces white balsamic vinegar
4 ounces London Dry Gin, such as Tanqueray

Combine syrup, white balsamic, and gin in a swing-top bottle. Gently swirl to blend. Refrigerate until ready to use. Base will keep up to 4 days refrigerated.

For Each Cocktail:

5 ounces chilled dry sparkling wine, such as Cava

Measure out 2 3/4 ounces of the base into a Champagne flute or cocktail glass. Top with sparkling wine.

So yes, I ventured out into the land of floral ingredients here with the chamomile, but it’s subtle and mild. For a sweet note, I used the in-season tangerines, and combining their tangy juice and zest with a good dose of chamomile flowers gives a fragrant sweetness without being too perfume-y. Itâ€™s a fresh, tangy base with very subtle floral flavors in the background. To make it more zippy in flavor, white balsamic adds some needed acidity while a London Dry style gin adds another herbal layer with just a touch of juniper in the finish. While this base is tasty on its own, it really comes together when you top it off with some sparkling wine. I tried a few varieties and a dry cava brut is best to offset the syrupy base.

Happy New Year Everyone! Sparkling, punches, and other ideas for tonight!

December 31, 2014 by elana 3 Comments

I’ve got a last minute round up of some drinks for all your parties tonight. Whether you require something sparkly, something overflowing, or maybe something not-too-boozy to start your night off, I’ve got some good picks for you. See you all in the New Year, and thanks for stopping by. I appreciate all of you!

Sparkling and Spiced Winter Sangria

9 Ladies Dancing Scotch Punch

Smoky Sage Punch

Raspberry Amaro Spritz

Sparkling Hibiscus Cocktail

Amaro Highballs

{Now Closed} Giveaway // Shaker & Spoon Gincember Box

Like this:

4th of July Drinking Guide

Like this:

Gift Guide: Spring Entertaining Essentials

Like this:

Your 2016 St. Patrick’s Day Drinking and Eating Guide (from the Stir and Strain archives)

Like this:

Holiday Gift Guide: Say My Name (The Personalized Guide)

Like this:

The Date Martinez Cocktail

Like this: