Drinks

159

Negroni (V, GF)
+ Food-Themed Valentines

Happy Valentine’s Day, everyone! I hope you’re all looking forward to spending today with someone you love (Netflix totally counts right?) Regardless of who or what you’re planning to hang with today, it is without a doubt you’ll be in need of a stiff cocktail at some point. So of course, I’m going to share a red drink to stay on theme. It’s a Negroni, which happens to be one of my all-time favorite cocktails. It’s simple and elegant, but packs a punch..it is allll liquor. I love ordering them at different places, as every bartender makes their Negroni a little differently. But I also really am a fan of making this cocktail at home. The 1:1:1 ratio couldn’t be simpler, and the orange peel really knocks it out of the park.

Not to get too sappy, but I am so happy that you all read my blog. You’re my Valentines this year. I wanted to give every reader a Valentine because there are so many amazing food blogs, and any time you spend reading mine instead of the billions of others is so appreciated. I obviously had to find something food related, and in my search I discovered that apparently there are many vintage valentines involving hot dog puns (??) and a lot of food with faces. Pretty cute stuff, guys. Just fyi, I don’t own any of these images, but I do think they’re adorable and I wanted to share them in a handy way so I made little Valentine sheets! Click here and here to see them, print a million, and give them out to everyone you know!

Negroni

1 oz gin
1 oz Campari
1 oz sweet vermouth
orange peel

Add gin, Campari, and vermouth to a cocktail shaker. Give it a good shake and pour into a martini glass or a rocks glass with ice. Garnish with orange peel. Sip many.

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Drinks

142

Minty Orange Gimlet (V, GF)

As I walked to class on Monday night, I realized it was getting dark. Dark. At 7:30 at night. So if going to night class wasn’t depressing enough, it was actually getting kind of cold and windy. Not to mention people were rushing around campus looking stressed because they’d likely spent the weekend at the bar instead of the library finishing that paper due at midnight. School worries aside, and being completely honest, I love fall. It’s my favorite season. Sweaters, pumpkins, crunchy leaves, all that good crap. BUT in order to get there I have to endure the waves of sadness that manifest themselves in setting sun shadows of late September. Does it make sense that I love fall with a passion but can’t stand how the earth gets there? Absolutely not. But that’s the way it goes! And with these precious hours of post-7pm daylight dwindling, so is the time for big frosty cocktails leisurely being sipped in the sun. While I’m as big a fan of mulled cider as the next person, I just can’t shake my true fondness for fresh cocktails.

Spoilers, I did make this drink quite a while ago. On a lazy Sunday I peeled an orange listening to the sounds of grass being mowed through the open window. The syrup boiled and I picked mint from the herb planters in my backyard. As I rinsed the leaves off with the garden hose I heard my little next door neighbors attempts to woo passing cars with 25-cent cups of lemonade. I muddled mint and orange and added gin and then I drank that cocktail on my porch in warm July sun. And then I drank two more and then I fell asleep. Sounds just terrible, doesn’t it? And in case you were wondering, orange simple syrup is pretty much how I imagine rays of summer sunlight would taste if you melted them into a glass. Considering the temperature outside is currently 41 degrees, I could really use the reminder of the cocktail hour that once was. I bet you could too.

 

Gimlet (serves one)

1/2-1 shots orange simple syrup (see recipe below)

1 1/2 shots vodka (or gin)

1/2 shot lime juice

1/4 orange, sliced

mint leaves

seltzer

ice

Make the orange simple syrup and let it cool completely. In the bottom of a glass, muddle sliced orange and mint. In a cocktail shaker combine syrup, lime juice, vodka and ice. Shake well and pour into the glass with muddled orange and mint and fresh ice.

Orange Simple Syrup (from Bon Appetit)

1/2 c cane sugar

Zest from one orange (removed in large strips with vegetable peeler)

Add zest, sugar, and 1/2 c water to a small saucepan and bring to a boil, stirring until sugar is dissolved. Let cool; cover and chill for at least 2 hours. Strain syrup into a small jar or bowl. Leftovers can be stored in the fridge, tightly covered, for several weeks.

 

 

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Drinks

124

Frozen Cherry Limeade

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Happy Fourth of July! I can’t say I care much about this holiday for any reason except for no one makes a face as I open my first beer around noon and then spend the next eight hours talking passionately about watching fireworks. Which certainly isn’t bad! I’ll take any excuse to day drink. But in all seriousness, this has been an interesting year for being American, as it usually tends to be. Even just this week the Supreme Court of the land of the free decided employers with religious objections have the right the deny contraception coverage under Obamacare. But vasectomies and Viagra are still covered, of course. So that’s fun. I’ve decided I will just be grateful I don’t work for a business that feels they have the right to decide what I do or do not put in my body. And obviously eat a lot of dessert because dessert cures everything makes bad things seem less bad for like 20 minutes. Hey, I’ll take it.

So I thought I’d make a pretty red and blue frozen cocktail today- it’s very cold and very tart, perfect for the 95% humidity that’s currently consuming Jersey. Scroll down after the cocktail for more red white and blue recipes- make one! Or two! Or all  of them and then collapse at 2 pm from too much sugar..

Cherry Limeade (serves 1)

1 cup frozen cherries

splash pomegranate juice

1 1/2 oz gin

1 oz lime juice

1/2 oz simple syrup (optional)

two handfuls blueberries

Combine all ingredients except the blueberries in a blender and blend until smooth. Add a handful of ice cubes if it’s not thick enough for your liking or more juice if it’s too thick. Place one handful of blueberries in the bottom of a tall glass. Pour in the cocktail, then top with the second handful of blueberries!

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And now some dessert recipes for your Fourth of July festivities!

These Vegan Lingonberry Bars are so easy to whip up if you decide last minute to throw/attend a Fourth of July picnic. If you don’t have lingonberry jam, just swap it for raspberry. And then make a tray with blackberry jam to really embrace the colors of the day!

Lemon Raspberry Blueberry Sorbet is the easiest thing if you have an ice cream maker (but you can make do without one, check out the recipe to find out how!)

Try topping my White Chocolate Cinnamon Pudding with fresh strawberries or raspberries to get into the holiday!

Strawberry Shortcake is even more festive when raspberries, blueberries, and blackberries are added..

Blueberry Crumb Pie is out of this world, and always disappears from picnics in mere minutes. Just look at the color of your tongue after you eat it and tell me you’re not celebrating the holiday!

 

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Drinks

twenty nine

Gin Punch with Glitter Ice Block (New Year’s edition)

Yes, you read that correctly. I am in fact about to blog about something I made on New Year’s Eve, well over two months ago. And ironically my New Year’s resolution was to stop being lazy and cook/blog more instead of watching so much Netflix and eating in the dining hall every night. Ahem…

I’ve also realized that either 1) WordPress changes its entire website layout several times a month (/week/day) so that it’s completely and entirely different every time I (admittedly rarely) go to blog and awkwardly scroll around looking for where to log in for a full five minutes or 2) I log in so infrequently that I honestly forget what the website looks like (and still have to awkwardly scroll around looking for where to log in). So now that you know all this- and I’m sure you were just dying to know- on to the mini recipe!

So did you know that gin punch was the precursor of the Tom Collins? Well, now you do! This recipe is straight outta Gourmet Magazine circa 1967, where it states that this punch is “a party in a bowl” so…I think you better get ready. Gourmet doesn’t mess around. The ice block was something my co-New-Year’s-party-host/head of the Party Planning Committee/life coach created. And it was brilliant. Just wait ’til you see. Final notes on this recipe: Retro? Check. Looks adorable photographed? Check. Moving on.

 

Punch

– Juice of 20+ oranges (Yeah. This didn’t happen. The juice carton is a thing also.)

– Juice of 12+ lemons (See above)

– 2 qts. gin

– 4 jiggers of grenadine (Unless you’re me. In which case it was more like 10…)

– 6 dashes bitters (We actually nixed this. But you don’t have to.)

– 2+ qts. soda water

– Orange and lemon slices

– Ice block/cubes

– Punch bowl

Combine and enjoy; if you’re using the ice block be sure to put it in before the soda water to reduce splashing on party clothes. This is the most delicious thing you’ll ever drink.

 

Ice Block

– Water

– Metal Bundt Pan or bowl

– Edible gitter (optional) ((But really it’s not.))

Fill a *METAL* Bundt pan (we used a swirly one, because it is beautiful) with water and pour in a few teaspoons of edible glitter. Freeze overnight. Let defrost just long enough so that it un-molds, and if it’s being really difficult run water around the pan. Place it in the punch and go crazy! Here is a list of other awesome things you could add to the ice before freezing it: mint leaves, berries, fruit slices, etc.

 

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