summer

Sparkling Grapefruit and Lillet RosÃ© Sangria

June 1, 2014 by elana 3 Comments

I took a mid-week break this week and if you follow me on Instagram, or reallyÂ any of the social media entities, you may have noticed I was visiting Las Vegas for the Saveur Best Food Blog Awards. It’s always a pleasure to get out and meet the faces and personalities behind the sites one reads; this time was no exception. Within the cocktail community, one naturally gravitates towards the like-minded, and for a few days I got to spend some time with Cocktail Blog Winners Death to Sour Mix and Bit By a Fox, as well as The Beeroness and Brunellos Have More Fun. They were all a fun crew (cause, duh, we all love booze) and I’d beg for you all to check out their sites if you’re not familiar with them.

So, it’s Sunday, and as much as I’d like to go sit outside and continue to enjoy the weekend, I wanted to get this drink post out to you all since it’s both seasonally, and Sunday, appropriate. I originally wrote this recipe for the Serious Eats site a few weeks ago when they were looking for some more patio drinks to feature (and I love a reason to sit outside with a cold pitcher of something good to drink). This time around, instead of wine in a Sangria, I decided on featuring Lillet, and in particular, Lillet RosÃ©.

We’re still getting grapefruits here, although not the best since the season is ending, however their delicious flavor can still go a long way in a Sangria. Since I was set on using them up, I chose Lillet RosÃ© as a base since it’sÂ very grapefruit forward and would only enhance that flavor. I followed that up with grapefruit’s best friend mint, and topped it off with Cava. Pretty simple, but super tasty. Now, as far as simple syrup is concerned, you’ll need to taste your grapefruit and see just how sweet it is, or if you just like your Sunday Sippers a tad on the sweet side, use the full amount suggested in the recipe. It’s up to you!

15 fresh mint leaves
1/4 cup simple syrup
1 cup fresh grapefruit juice, from about 2 Ruby Red grapefruits, plus 1/2 of one grapefruit, peel intact, cut into rough chunks
1 cup Lillet RosÃ©
1 bottle Cava, chilled

In the bottom of a pitcher, gently muddle together the mint leaves and simple syrup. Add grapefruit chunks, grapefruit juice, and Lillet RosÃ©. Refrigerate for at least 4 hours or overnight. When ready to serve, add Cava to the pitcher and stir gently. Serve over ice.

Grapefruit has a bitter, floral flavor that works really well with the sweet, cooling mint. Ruby Red is what is available right now, and these actually veer more towards tart than sweet (if you substitute white flesh grapefruits like an Oro Blanco you’ll need less sugar). The Lillet RosÃ© makes this a super grapefruit treat that is just a touch sweet and with the bubbly cava, totally summer in your glass.

Now if you all would excuse me, I’m going to go pour myself another glass of this and enjoy the rest of my Sunday, as should you.Â

Smoky Beer Sangrita

May 24, 2014 by elana 6 Comments

Memorial Day weekend kicks off the official start of grilling season. It also kicks off cut off shorts season and burn until you look like a lobster season. It’s a season of magic.

In my efforts for making your drinking experiences more efficient this summer, I will have a bunch of upcoming recipes that are batched for your convenience. Take 10 minutes the night before, or first thing in the morning, to put together the bases, and then top off as needed day of. Easy.

First up is a drink I made for Serious Eats (guys, drinks is no longer its own site, it’s incorporated into just one big Eats site now, so don’t get confused) where I use BEER as the alcohol base. Yes, yet another beer cocktail on this site for the year. It is the topper for a spicy, smoky sangrita-like base that you can make ahead of time.

Sangrita-like might be stretching it; it’s really just sangrita made with a bunch of delicious citrus with a dollop of harissa. Not familiar with harissa? If you like spice and smoke you’ll like this peppery paste that has its roots in North African cuisine. It’s not normally used in drinks, but I love the extra level of spice it adds. Also, a little goes a long way, so you can keep it around to experiment with food later.

Usually, sangrita is just the sidekick to a shot of tequila, but I love the rich flavors of tomato and citrus so much I thought it deserved its own spot at the bar (or backyard BBQ) as a cocktail. Since it’s a low alcohol drink, you could easily sip on these all afternoon, playing horseshoes or whatever it is people do outside.

Sangrita Base

1/2 teaspoon harissa, or more to taste
8 ounces tomato juice
6 ounces freshly squeezed juice from about 2 grapefruits
1/4 teaspoon freshly ground black pepper
4 ounces freshly squeezed juice from about 2 oranges
1-1/2 ounces freshly squeezed juice from 2 lemons
2 ounces freshly squeezed juice from 2 to 3 limes

For Your Cocktail

Grapefruit wedge
Coarse smoked sea salt
4 ounces Sangrita Base
4 ounces Sculpin IPA, or any hoppy IPA

To make the base, in a pitcher, whisk together harissa, black pepper and tomato juice. Add grapefruit juice, orange juice, lemon and lime juice. Stir to combine. Refrigerate for at least 2 hours, or up to 8 hours maximum.
To make the cocktail, wet the rim of a highball glass with grapefruit wedge, dip moistened edge in smoked sea salt. Add ice and 4 ounces of the sangrita base. Top with 4 ounces of IPA. Garnish with grapefruit wedge and serve.

Citrus is an ideal match for a hoppy IPA. The Sculpin IPA from Ballast imparts a lot of grapefruit and lemon in the flavor, as well as in the aroma, which not only compliments the tomato-citrus base, but also adds some needed bitterness to round out the drink. With beer cocktails, the effervescent quality will significantly lift a heavier based drink which can sometimes seem like a challenge to drink. It can also provide a smoother, creamy texture, making the drink feel more like a â€œcocktailâ€ and less like juice (or in this case Gazpacho). If the Sculpin is not available in your area, look for a beer with this kind of citrus profile. And at the end of the day, if you run out of the base, this beer pairs excellently with barbecue too.

Mother’s Day Cocktail Roundup

May 10, 2014 by elana Leave a Comment

Both my mother and mother-in-law are not big drinkers. So imagine this roundup more for those of you who have a booze lovin’ mamma. Or spend an afternoon at the club making the boys fetch you drinks while you never get around to playing tennis. Or better, perhaps, these are for the sons and daughters having to endure hours on Sunday being told you’re not coming around or calling enough. Yes, these drinks are for you.

Burnt Sage & Blackberry Sangria. One for you, one for mom. Or two for you.

Pitcher drinks mean all day drinking. Try this Â Apple and RosÃ© Sangria with Sunday brunch.

Need something quick but fancy? Try this Sparkling Hibiscus Cocktail, takes but a second but super pretty to look at.

Sparkling Wine. Watermelon. Limoncello? What’s more impressive sounding than that? Whip up some Salty Melon Cocktails. They’ll be perfect with your edible fruit basket.

Need more pink on Sunday? Electric Pink Fields is ALWAYS a winner.

And if you just need a stiff drink. Have a Smoky Manhattan.

Your Cinco de Mayo Roundup

May 3, 2014 by elana Leave a Comment

Time to whip out those tiny velvet sombreros!

Am I really going to introduce a brand new and innovative Margarita recipe today? Nope. Right now you can search any number of food sites and see 60 different ways you can customize your Cinco de Mayo drink. Sometimes it’s hard to feel innovative. However, what I can do for you is make it easy to find all the drinks on THIS site that you might like to have this weekend, since you’re already here.

Let’s just start with last week’s Hibiscus-Tequila Cooler. It’s in a pitcher and no one can tell how many you’ve had until that pitcher is empty.
And then, really, who’s going to say anything?

Â Mangoes and mezcal and chile peppers. Come on. You need this today.

If you want to be lazy, just throw a bunch of stuff into a blender. This will work for you.

If you have a lot of time on your hands, get creative with this hibiscus, vanilla-salt, inside-out take on a Margarita.

And if you just have to have a regular Margarita, here’s my favorite take on one with smoked salt and mezcal.

Hibiscus-Tequila Cooler

April 23, 2014 by elana 4 Comments

As much as I love throwing together some cocktails when a friend or two stops by, when a small crowd starts to gather I freeze up, spill liquor all over the place and add salt when it should have been sugar. That’s why I love pitcher cocktails for crowds at my house. Besides turning to all thumbs, I’d rather be mingling, drink already made in my hand, then trying to mix and half listen to a story being told to me. Anyone else like this?

Spring and Summer tends to pack the weekends with parties, and this bright, floral pitcher cocktail is just SO refreshing and delicious you could serve it at least a couple of times before changing it up. Now, I know this is calling for limes. Don’t let that ingredient mean you’re passing this up! You can easily switch out the lime for other citrus combinations;Â grapefruit and lemon, kumquats, tangerines… as long as you get a fragrant, slightly sweet and not too sour flavor.

Another nice fact about pitcher drinks: they can mostly be assembled beforehand and topped off before the party starts. Less stress this summer; you are welcome.

Note: my pitcher is on the small side, serving about 6. If yours is much larger this can easily be doubled (or hell, tripled). And be careful with the hibiscus! This little flower goes from tangy to bitter super fast so don’t walk away and forget about it when you’re steeping.

Hibiscus-Lime Syrup:

1/2 cup sugar
1/2 cup water
1/3 dried hibiscus flowers
zest from one lime
2 ounces lime juice from 2-3 limes

Over medium-high heat, bring sugar and water to just under a boil. Remove from heat and add hibiscus and lime zest. Stir, cover and let steep for 15 minutes. Strain, let cool and add lime juice.

For the drinks:

1 lime, sliced thin
1 cup hibiscus-lime syrup (recipe above)
1 cup tequila, Herradura Tequila Silver used here
2 cups tonic water, chilled

For the drink: In a pitcher, add lime slices, syrup and tequila. If not using right away, store in refrigerator. Otherwise, add tonic water and stir to combine. Serve over ice with lime wedges.

Tart and tangy, the hibiscus-lime mixture provides a lift to the vegetal nature of the tequila. The tonic gives a hint of bitter and sweetness to the final drink, along with a nice effervescence. If tonic is too overpowering for you, club soda can be substituted.

I originally posted this recipe on the Serious Drinks site.

Sex on the Beach Sailboat Popsicles

April 2, 2014 by elana 3 Comments

I bought these sailboat popsicle molds last year with the sole intention of putting some sort of boozy frozen delicacy in them. And then a year went by, and I only just got around to taking them out of the box. And for a private dinner no less! I knew that if I put this post up on April 1st (yesterday) you all would have erroneously assumed it was some kind of practical joke. Sex on the Beach…popsicles?!?!Â So I thought it best to go up the next day to avoid any confusion with this recipe because it is, in fact, quite tasty.

The “cocktail” was developed after I was hired to make drinks for a private dinner party where the theme was “Seafood, Italian, 80’s Miami a la the Golden Girls”. The sailboats were the amuse course. The next four cocktails were all based on the four Golden Girls (you can check out some of those pics in my Instagram feed). My eyes popped wide open once I realized that I could use the sailboat molds – finally! At first I had thought I’d make a highbrow cherimoya-lime-spicy concoction. But then stopped myself. 80’s Miami? It HAS to be a cocktail riff based on one of those “classics” of the era; so a Sex on the Beach was made and enjoyed by all.

I made a few adjustments to the recipe to start. Cranberry juice is almost never making an appearance in my fridge, so instead I subbed in my homemade grenadine. Same goes with Peach Schnapps. Instead, a fresh peach puree was used in place. A few minor changes took this recipe from meh to ahhh, resulting in a great start to the dinner.

So now I’m sharing the recipe with you all. It’s a taste of the summer to come.

Note: you don’t need to have these sailboats on hand. Any popsicle mold will suffice, but just won’t be as fun.

1/2 ounce grenadine (homemade is always best)
1 ounce peach puree
1/2 ounce freshly squeezed orange juice
1/2 ounce vodka, Aylesbury Duck from the 86 Co. used here
1/4 ounce G.E. Massenez Creme de Cassis

In the bottom of your popsicle mold, pour grenadine in. Freeze to semi-frozen, about 45 minutes.
Mix together peach puree, orange juice and vodka. Pour on top of grenadine. Freeze to semi-frozen, about an hour and a half.
Drizzle creme de cassis on top of peach/O.J./vodka mixture. Add popsicle stick at this point and freeze until solid, at least 6 hours but overnight is best.
To un-mold, squeeze mold to release sides of the popsicle. This should enable you to wiggle the popsicle out. If not, run under warm, NOT hot, water for 5 seconds to help un-mold.
Eat immediately!

Why not WAY more alcohol? Because then they wouldn’t freeze well. I tried this with one ounce of vodka in the center and it never fully froze to a stable consistency. That said, you can still taste that these have some booze in them because clearly, that’s the point. They do have a nice fruity punch to them with the grenadine working well in contrast with the peach/orange combo. Depending on the creme de cassis you have, this can be left out (some flavors work better than others). Try one with and one without to see for yourself. I tried this with Chambord too but the flavor just didn’t work well here, somehow it became almost medicinal. Also, if you can get a giant seashell filled with ice to display your pops in, you win.

Holiday Gift Guide: Cocktails. On a Boat.

November 12, 2013 by elana 2 Comments

Probably every year about this time I start feeling uneasy and mumble to myself, “I’m not ready yet”. Purity jokes aside, it usually means I’m all a fuss about the upcoming holiday season. I mean, it’s 80 outside. It sure doesn’t feel like Santa is hiding in my chimney, ready to come down and scold me for not baking enough cookies this year.

But just because I’m a bumbling mess doesn’t mean YOU have to be. This year I’m trying to be more proactive and bring you, readers, timely gift guides. Not like those I threw out in March, even though, well, St. Patrick’s Day is also a relative holiday in my field.

Today we’re going to ease into just thinking about fun gifts for those cocktail lovers/enthusiasts/entertainers in your life. Or you can make a list for yourself! Who cares?! I don’t; you should see my “to buy” list, many items of which will actually be appearing here in the next few weeks.

Since it is still pretty balmy out here in Southern California, I’m taking you on a boat trip – with boozy gifts.

You’ll need a good Navy Strength Rum on this boat, and a couple of shatter-resistant glasses (for when it gets rough). Who wants to carry a bunch of full size products when you can have mini bitters on board? Adult ice pops? Yes. Just don’t forget the ice bucket!

1. Loop Rocks Glasses 2. Vintage Nautical Bar Tools 3. Sailboat Stir Sticks 4. Smith & Cross Rum 5. Sailboat Pops 6. Scrappy’s Bitters Travel Pack 7. Nautical Ice Bucket

Peach-Basil Sorbet & Saison Float (Beer Float)

September 11, 2013 by elana 2 Comments

peach basil sorbet and saison beerfloat // stirandstrain.com

Me and Beer are not what you would call best friends. We spy each other from across the room and keep a cool distance. Once and awhile we’re forced to spend time together. Usually out of desperation. But before you Beer Lovers out there delete me from your feedly account, I will say that I can be turned sometimes. For example, last time I was in San Francisco I had a Nautilus Saison. It was really good. And if I’m out at a place that only is doing beer, I won’t be that a-hole not drinking. Usually I ask for a sour beer, and more than likely they have one.

What I really like in a Beer Experience is something luxurious. I take the beer cocktail movement seriously. Amazing things have been created and imbibed by myself. However, I haven’t quite knocked one out of the park yet to share on here. What have I done with beer lately though? Make a damn float. A luxurious Saison float with some homemade sorbet. Oh yes….

First, you cannot take any old ice cream/gelato/sorbet and stick it with any old Pilsner/IPA/Double Chocolate Stout. Oh wait.You totally can stick that Double Chocolate Stout with a lot of flavors. But the point is that when you are going to create a beer float, you need to look at it as you are crafting a cocktail. The flavors should compliment each other, have a good body together, introduce new flavors into the party. Also, you shouldn’t be afraid to add some enhancers such as bitters and herbs. Again, like making a cocktail.

After I tried that Saison I knew that the profile of that type of beer would work really well with some seasonal fruit sorbets. I like making sorbets. But usually I make alcoholic sorbets. This time I would leave that part out, focus what is in season and what would pair well with the beer.

Peaches were overcrowding the fruit basket, so they needed to go. The last of my basil was also starting to look a tad sad so I figured these two would make a great pair for a sorbet. I made a small batch, knowing that freezer space is limited in my house right now so I needed this guy in and out quick. After the batch was done, taste tests were conducted with a variety of Saisons and the winning combo was the Foret Organic Saison.

The pairing was great, but what put it over the top and rounded out the float was a sprinkling of freshly ground Coriander. Have you guys ever smelled the stuff freshly ground?! It has the most striking lime aroma. It was the extra brightness that this float needed to make it exceptional.

Thirsty? Let’s get started.

Peach-Basil Sorbet

recipe adapted from the James Beard Foundation (cut in half, but I kept the same amount of basil)

1/2 cup sugar
1/2 cup water
8 basil leaves
2 ripe peaches, peeled, pitted and cut into chunks

Bring the sugar, water, and basil to a boil in a small pot. Gently simmer 10 minutes, until the sugar is completely dissolved. Remove from the heat, cover and let steep for one hour.

Strain the syrup.

Transfer the mixture to an ice cream maker. I found that this small batch took only about 10 minutes to come together. Depending on temp and humidity in your kitchen, could take a few minutes more.

The Beer Float

3 scoops of the Peach-Basil Sorbet
3-4 oz of Foret Organic Saison
Pinch of freshly ground coriander

In a pilsner glass, add the scoops of sorbet. Pour the Saison over the scoops and add a pinch of the coriander to the foam. Add a straw if you like.

The ground coriander has vivid lime notes that bring out the citrus from the Saison. Dry start with a sweet finish. The peach and basil are soft in the background on initial sip, until that is, you get a chunk in your straw, at which point you get this potent herbal fruit flavor.

This drink is SO light you can drink multiples without feeling too heavy. It’s even delicious with food (I had a Cuban sandwich and it was a super match!).

Check out the Boozy Dessert Round Up on Clinton Kelly for this recipe from me and more!

Electric Pink Fields

August 31, 2013 by elana 5 Comments

WhenÂ I was young and trying to be fancy on the weekend, I’d order a Kir Royale at brunch. At 21, even brunch seemed like a novel idea at the time. Drinking at breakfast? Other than seeing my father mix himself a Bloody Mary while frying up some eggs on a Sunday, drinking before 3pm was unheard of growing up. Now, occasionally the odd Kir Royal pops up, usually it is at my in-laws and we’re doctoring up a bottle of champagne someone has given them as a gift. A bottle of champagne that clearly has been re-gifted because the original recipient also knew it was crap. An ancient bottle of Creme de Cassis sits at the back of their fridge just for these occasions. So why did I pick up a bottle recently? It was on my ‘to get’ list. I’d seen it listed in a particularly tasty cocktail someplace and I was reminded it would be a great ingredient in drinks other than the sweet covering up some bad bubbly.

My husband was on a liquor run for himself and had called to ask me if I needed anything, knowing probably there was something I wanted. I told him Creme de Cassis and without missing a beat he said Ok, he’d go look for some. When he was back he proudly showed me a handsome bottle acknowledging that he bought it because it’s price point suggested it was good stuff. “And look at the label!” he said, totally fancy pants.

I think this happened close to 4 months ago. To which, at least every few weeks, he turns to me asks when I’m going to make something with it.

A serious of unfortunate incidents led me to finally cracking it open the other night. First, my cantaloupe I was going to use had gone bad. Then my cherry syrup shattered. I found myself staring down at a bunch of bottles and just huffing to myself. And then I saw the Creme de Cassis and shrugged. I could use this; it’s fruity. I would sub this in for simple syrup.

The liqueur ended up being a very happy incident. So, working on a daiquiri variation, the first pass was too sharply tart. Bringing the lime juice down to 3/4 ounces on the next pass then rendered it not tart enough. It also felt it was lacking a missing flavor. Tarragon! I know that for some of you, this herb is scary, and completely useless in your kitchen. But really you need to give this herb some love, so, put it in a cocktail at least.

Adding tarragon not only gave it a lovely aroma, it toned the tartness downÂ just enough so that it found balance.

2 oz. Oronoco white rum
1 oz. freshly squeezed lime juice
1/2 oz. G.E. Massenez Creme de Cassis
8 tarragon leaves

In the bottom of your shaker, add the tarragon leaves and lime juice. Lightly crush with a muddler. Add ice 2/3 up the shaker. Pour in rum and creme de cassis. Shake and strain into a chilled cocktail coupe.

Magenta in color with flecks of tarragon throughout. The nose is berry and tarragon, or rather a subtle licorice smell if you’re unfamiliar with this herb. The cocktail itself is tart and sweet. More berry on the palate with a grassy aftertaste. Dry in the mouth but flavor profile is refreshing.

Low Rent Cocktail of the Month: The Snowden

August 11, 2013 by elana Leave a Comment

At this point in the news I’m sure someone has already taken this name for a cocktail. And the idea, let’s be honest here, sticking a popsicle in liquor is fine, but I think we all are taking it a bit too seriously (ahem, Pinterest people?). So for this month’s Low Rent Cocktail, I’m knocking this instagramming sensation down to where it needs to be: the frozen treats section of Ralph’s Grocery store.

This started as a joke, a drunk joke, and now is ending up here on the site, still as a joke. I haven’t posted a Low Rent Cocktail for awhile and as the lazy, late Summer days are passing us by with growing ferocity, I thought I’d post this lazy way to get your drink on.

Russia, meet your American Firecracker.

2-1/2 oz. Stolichnaya Vodka, chilled
1 Red, White & Blue Firecracker Popsicle

Pour chilled vodka into a collins glass. Add popsicle. Get paranoid about your last telephone call or email. Take a valium. Note: do not call anyone about taking a valium.

Sparkling Grapefruit and Lillet RosÃ© Sangria

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