Tag Archives: cocktail

Sparkling Strawberry Shrub Cocktail ~ Just In Time For The Weekend!

Sparkling Strawberry Shrub

 A shrub is a vinegar-based syrup, referred to as “Drinking Vinegar”. Drinking vinegar is vinegar which is often infused with fruit juice, herbs and spices for use in mixed drinks.

I was so happy to find the recipe for Front Porch Chillin’” Sparkling Strawberry Shrub in the April/May 2018 issue of Chilled Magazine It is absolutely delicious and fruity. Do not let the idea of vinegar in a cocktail stop you from making this fabulous drink this weekend!

I was very happy to find the Cava that the magazine recommended for this cocktail in my local grocery store. You can always substitute your favorite rosé cava.

Segura Viudas Brut Rosé

The wine tastes of sweet strawberry, cherry and citrus and has lots of fun bubbles. In the $15 range.

Situated on an estate that dates back to the 11th century, Segura Viudas draws on its rich Spanish heritage, blending its legacy with modern winemaking practices to create sophisticated yet approachable Cavas.  Its award winning Cava uses distinct méthode champenoise sparkling wine by the Ferrer family of Sant Sadurni d’Anola (near Barcelona). Segura Viudas is part of the Freixenet Group, a world leader in sparkling wine production. 

To make a very good sparkly shrub:

  • Invest in a muddler. You can find a muddler for around $5. It will help you muddle up the fresh fruit with sugar and vinegar to make the shrub.
  • Plant fresh mint in your garden to use for cocktail garnishes – I particularly enjoy pineapple mint and spearmint. Fresh rosemary sprigs also make a flavorful and aromatic garnish.

Sparkling Strawberry Shrub

To make the shrub:

1 cup strawberries, chopped

1 cup water

1 1/2 cup sugar (I like to use extra fine sugar for this recipe because it dissolves very quickly, but granulated sugar works just fine too.)

1/2 cup rice wine vinegar

Muddle the strawberries in a large mason jar. Add water and sugar and stir to combine. After the sugar has begun to dissolve,  add the rice wine vinegar and stir to combine all ingredients.  Cover and refrigerate. The shrub can be stored, tightly covered, in the refrigerator for up to one week.

To make the Strawberry Shrub Cocktail:

Makes one cocktail:

1 ounce strawberry shrub

Segura Viudas Brut Rosé

2 large ice cubes

Rosemary Sprig or Fresh Mint and Strawberry for garnish

Place all ingredients into a snifter and add ice cubes. Stir and top with Rosé Cava; give it another little stir,  garnish with rosemary sprig or mint and a strawberry.

Saludos!

 

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Irish Boxty Meets The Flora Dora Cocktail In Dublin Ireland

Let’s lift a pint to Dublin!

 

We recently visited Gallagher’s Boxty Totally Irish Restaurant  in the Temple Bar area Dublin, Ireland

Our restaurant has been at the beating heart of a dynamic, contemporary community for over 25 years. Our customers experience a genuine taste of modern Ireland, full of eclectic talking points and the warmth of that country kitchen down the west. Today, our restaurant caters for up to 2000 local and international customers a week. The relaxed, warm atmosphere provides a natural habitat for conversation to flow easily and to share stories.

Crazy delicious and refreshing Flora Dora Cocktail served at the Boxty Restaurant in Dublin, Ireland. The cocktail was named after the first Broadway musical hit “Floradora” which made it’s debut at the Lyric Theater in London 1899  followed by a long run in New York.  So fantastic that I couldn’t wait to get home to make one.  Here’s my recipe:

Flora Dora Cocktail

makes one cocktail

1 1/2 ounce fresh raspberry puree (to make the puree:  Place fresh raspberries in a blender and blend until pureed.  Strain the raspberry puree through a fine sieve to remove any seed particles.  I keep my raspberry puree in a mason jar in the refrigerator.)

1 1/2 ounce vodka

A good squeeze of fresh lime juice

1 cup chilled ginger beer

lots of little ice cubes (I make miniature ice cubes in an ice tray that makes perfect little cubes, remove them from the tray and place in a plastic freezer bag in the freezer.)

Fresh spearmint and raspberries for garnish.

Place raspberry puree in a cocktail glass. Add vodka and lime juice and stir to combine.  Top with chilled ginger beer and ice cubes.  Stir gently to combine all ingredients.  Garnish with spearmint and raspberries. Cheers!

 

Boxty is a traditional Irish potato pancake.

Boxty on the griddle,

Boxty in the pan,

If you can’t make boxty,

You’ll never get a man.

Boxty on the griddle,

Boxty in the pan,

The wee one in the middle,

That’s the one for Mary Anne.

(Traditional Irish Rhyme)

 

http://boxtyhouse.ie/

Luncheon Specialties of the Boxty House:

Bacon Ribs

Slow-Cooked Bacon Ribs with House BBQ Sauce and Celeriac and Apple Slaw

Traditional Fish and Chips

Seafood Chowder served with Stout and Treacle Bread and fine Irish Butter + a pint

Fresh and Smoked Fish, Potato and Fennel Broth

Irish Pub Activities List!

Seriously Shamrocks are in these chips!

Our Shamrock & Sour Cream Potato Crisps are hand cooked in small batches using potatoes grown on our farm, the finest quality sunflower oil and seasoned with ingredients sourced from local Irish suppliers. They combine the delicious tangy taste of Sour Cream with the freshness of traditional Irish Shamrock. Our shamrock is grown in Ballinskelligs, Co. Kerry by Livingshamrock. This area has produced fresh Shamrock for the American President for St Patrick’s Day since 1952.

AND FOR DESSERT…

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Spring Fun With Champagne And Chocolate Lace Cookies!

It’s Spring…time to get out of the house and have some FUN!

Oatmeal Lace Cookies are THE BEST COOKIES!  Perfect for a Spring picnic.  The recipe is compliments of Gloria Smiley, Food Stylist Extraordinaire.  She served them for lunch when we visited her in Atlanta, Georgia and I didn’t want to look like a piglet, but I just could not stop eating them. They are so GOOD!  Thank you Gloria for sharing your recipe! 

OATMEAL LACE COOKIES

        These cookies are adapted from Nick Malgieri’s Lace Cookies.  There are many variations and substitutions, such as ground nuts instead of oatmeal; maple sugar instead of regular sugar, and sandwiched with bittersweet chocolate, yum.

8 Tablespoons unsalted butter, melted and cooled

1 cup rolled oats, finely chopped – pulse in a food processor

1 cup sugar

½ teaspoon salt

1 egg

1 teaspoon vanilla extract

1 teaspoon orange juice

  1. Preheat oven to 350 degrees.  In a bowl, stir together melted butter, oatmeal, maple sugar, salt, egg, vanilla extract and orange juice.  Stir until all ingredients are well incorporated.
  1. Using a½ teaspoon measure, drop the batter onto sheet pans either lined with Silpat or buttered foil.  The cookies will spread, so leave at least 2 inches between each cookie.
  1. Bake the cookies for about 8 to 10 minutes, or until they are brown around the edges.  Remove from oven and slide the Silpat or foil onto a cooling rack.
  1. When the cookies are cool, lift them off the Silpat or foil and store in between sheets of parchment or wax paper in a container with a tight fitting lid.
  1. To make sandwiches, melt 6 ounces of bittersweet chocolate and spread on the bottom side of half the cookies; then cover with another cookie, top side up.  Store in the same manner as above.

Chambong!

$35 on-line or locally at Wine Gourmet in Roanoke, Virginia.  What is it?!  The Chambong is used for the rapid and enhanced
experience of sparkling wine / champagne consumption.  http://www.chambong.co/about/

Here’s their story from their website…they say it’s magical!

The origins of the first Chambong came about in early 2014, during a moment preempting the Super Bowl. We had an epiphany the week prior of the big event to create a “Super…Bowl.” The resulting device of our imagination harnessed an ability to hold an extraordinary amount of cannabis, however was sadly non-functional as a smoking apparatus. Fortune would prevail several evening later, while onlookers examining the piece remarked at how it looked like a fantastic wine “shooter”.  They promptly filled it with Champagne and experienced the resulting magic…And thus was born the glory that is — The Chambong.

Pop A Ball!

https://popaball.co.uk/

These fun little balls are made in the UK. I found the peach and strawberry flavors to be delightful. I enjoyed watching the balls dance around in my glass, but the set only came with one straw which would be awkward if serving more than one flute at a time. Fun for a one time party trick if you want to spend around $15 for a pack of two. I purchased them on eBay since Popaball in the UK does not ship to the United States.

MIMI ROSÉ SPARKLING WINE 

Grenache varietal. Notes of white flowers, fleshy white fruits, and citrus too. Serve as an aperitif or with dessert.  Perfect for porch sippin’ on a warm sunny day. Available on-line and locally at Mr. Bill’s Wine Cellar in Roanoke, Virginia.

River and Rail Restaurant

Cure For Sorrow Cocktail

Coconut Infused Buffalo Trace Bourbon, Bonal QuinQuina, House Tepache, Banana-Cream Syrup, Lime, Tiki Bitters. Pineapple, Coconut, and hints of spice. Shaken and served over a large ice cube. Grated cinnamon and pineapple wedge garnish. YUM!

Pop over to the Roanoker Magazine blog to enjoy my Beets, Bacon and Blue Salad (blue cheese and blueberries) recipe. Here’s the link:

https://theroanoker.com/blogs/behind/beets-bacon-and-blue-salad-with-ingredients-from-grandin-vil/

Happy Spring!

 

 

Fire And Ice Kentucky Lemonade ~ Celebrate Derby Day!

What’s shaken’ at the River and Rail Restaurant in Roanoke, Virginia?!

Find out and enjoy some of Shane Lumpp’s fabulous cocktail recipes 

on the Roanoker Magazine’s Blog:  

 

https://theroanoker.com/blogs/behind/cocktails-with-shane/

 

This year the Kentucky Derby is on May 5, the same day as Cinco de Mayo.  So let’s make “Cinco de Mayo Kentucky Lemonade”!  with Kentucky bourbon of course!

Fire and Ice Kentucky Lemonade 

Makes 8 cups

  • cup granulated sugar
  • 1 cup water
  • 1 1/2 cups fresh lemon juice (from approximately 6 lemons ~ don’t worry about the seeds, they will be strained out later)
  • 1/2 cup fresh mint leaves + a few mint sprigs for garnish
  • 2/3 cup Bourbon
  • cups ginger ale
  • large ice cubes
  • 12 slices fresh Mandarin oranges, cut slices in half
  • Maker’s Mark Bourbon Cherries for garnish
  • 8 very thin slices (adjust the number of slices to taste ~  these are hot, so be careful!) Serrano peppers, seeds and membrane removed
  • Fine sugar for cocktail glass rim (fine sugar is available at Fresh Market)
  1. In a small saucepan, combine granulated sugar and water and heat over medium heat.  Heat until sugar dissolves into water and mixture is clear.  Simmer 1-2 minutes, then remove from heat.

  2. Add lemon juice, mint leaves, Serrano pepper slices and Bourbon, then let mixture cool.

  3. Pour mixture through a fine strainer into a pitcher to remove solid particles and mint leaves.  Rim cocktail glasses with fine sugar.  To rim glasses place fine sugar on a small plate.  Rub the edge of each cocktail glass with a lemon wedge.  Roll the edge of the glass in the fine sugar.  For each lemonade cocktail mix 1/2 cup lemonade mixture to 1/2 cup ginger ale and stir to combine.  Add 2 or more large ice cubes and 2 mandarin orange slices.  Garnish with Maker’s Mark Bourbon Cherries and a sprig of mint.

    April was a happy month of celebrations for our family.  We enjoyed a special food and wine pairing dinner at River and Rail Restaurant in Roanoke, Virginia.  My bubbly sister-in-law Kelly is pictured above with a jeroboam of Billecart-Salmon “Brut Réserve” Champagne. (Jeroboam = 4 standard bottles of champagne).  We enjoyed pairing this champagne with a spectacular seafood display…Lobster, American Sturgeon Caviar service, oysters, shrimp, smoked trout rillette. 

     

 

 

 

 

 

 

 

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Kumquat Champagne Cocktail With Candied Kumquat Garnish

Kumquats may look like miniature oranges but make no mistake they are very different…

Kumquats have an edible rind which is tender and sweet.  Oranges have inedible rinds.

Kumquat flesh is dry and very tart.  The flesh of an orange is sweet with a bit of tartness.

Kumquats are more expensive than oranges. I paid $6.99 for 12 ounces. Oranges would have costed me 99 cents for a pound.

Both kumquats and oranges are rich in vitamin C.  Both fruits have seeds.

For sweet cocktail lovers please note…this cocktail is NOT SWEET!  It has the tartness of kumquat with just a hint of sweet and lots of fun bubbles.

Kumquat Champagne Cocktail

This recipe is from Epicurious.com.

Serves 4

INGREDIENTS

1 1/4 cups thinly sliced kumquats

1/3 cup Grand Marnier or other orange liqueur

1/4 cup sugar

1 750-ml bottle brut Champagne, well chilled (I used sparkling wine for this recipe since I rarely use true champagne to make cocktails.)

PREPARATION

    1. Using back of large spoon, mash first 3 ingredients in bowl. Let stand 5 minutes. Strain mixture through fine sieve set over bowl, pressing on solids.
    2. Pour 2 tablespoons kumquat syrup into each of four 6-ounce Champagne flutes. Fill each with 2/3 cup Champagne.

Garnish with candied kumquats.  (I saved the kumquats from the cocktail kumquat syrup to make the candied kumquats.)

Candied Kumquats

12 ounces sliced kumquats

1 cup sugar

1 cup water

Place water and sugar in a saucepan. Stir to combine.  Heat to boiling and then reduce heat to a simmer. Add kumquat slices and stir to coat the slices with sugar water.  Simmer over medium-low heat for 20 minutes.  Remove from heat and cool.

I also served the candied kumquats with Roasted Pork Loin finished with Oliveto Olive Wood Smoked Olive Oil…divine!   So easy, I just put a small pork loin in a baking pan, drizzled it with some of the wood smoked olive oil (gives the pork a little hint of smokey flavor)and sprinkled it with Cavender’s Greek Seasoning.  Baked in pre-heated 350 degree oven for 40 minutes.   After I took it out of the oven I drizzled it with some more of the smoked olive oil and served each portion of pork with a spoonful of the candied kumquats.

 

I always love the signs outside our local wine shop Mr. Bill’s Wine Cellar…

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Bloody Leprechaun Cocktail! Happy St. Patrick’s Day!

Perfect for St. Patrick’s Day brunch…Bloody Leprechaun Cocktail made with Green Peppercorn Vodka…

Green Peppercorn Vodka

1 cup vodka

2 tablespoons green peppercorns

1 tablespoon pink peppercorns

1/2 tablespoon black peppercorns

Place vodka in a mason jar.  Put peppercorns in a mortar and pestle.  Grind peppercorns with pestle until most of the peppercorns are broken apart.

Place mashed peppercorns in the vodka. Seal the jar with a secure lid. Shake jar and place in refrigerator.  Keep the jar in the refrigerator for a couple of days (or longer), shake jar every day for the first couple of days.  After the vodka is infused with the pepper flavor which takes a couple of days, strain the peppercorns out of the vodka and return the vodka to the jar and refrigerate (I like to keep a few peppercorns in my vodka just to spice up my Bloody Leprechaun Cocktail).

Bloody Leprechaun Ice Cubes 

Place olives and cornichons in various size ice cube trays (I like the oversize square ice cube trays because extra-large ice cubes last longer in my cocktail).  Cover with water and add a drop or two of green food coloring. Give the water a little stir and freeze the cubes.

Bloody Leprechaun Cocktail

1.5 ounces green peppercorn vodka

11 ounces tomato juice

1 teaspoon prepared horseradish

6 splashes Worcestershire sauce

3 drops hot sauce (green hot sauce is perfect for this recipe!)

Squeeze one wedge of fresh lime

2 Bloody Leprechaun Ice Cubes

Garnish with green ~ celery, cornichons, green pimento stuffed olives, lime slices.

Place ice in cocktail shaker, filling halfway full.  Pour green pepper vodka and tomato juice to shaker then add horseradish,  Worcestershire sauce and hot sauce. (Add more horseradish, Worcestershire sauce and hot sauce to taste.) Cover with lid, and shake vigorously until thoroughly chilled. Strain into a highball glass over Bloody Leprechaun ice cubes. Add a few of the peppercorns from the vodka to the cocktail if desired. Garnish with celery stalk, cornichons, green olives and lime slices.

Happy St. Patrick’s Day!

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Champagne Cocktails To Celebrate National Freshly Squeezed Juice Day!

January 15, 2018 is National Freshly Squeezed Juice Day.  My favorite juice this time of year is Blood Orange Juice.

Blood Oranges are in season (December through March). Blood orange juice brightens up even the most dreary winter day with it’s POP! of red-orange color.

Blood Orange Champagne Cocktail

For each cocktail:

2 ounces fresh blood orange juice

1 ounce triple sec

1 ounce blood orange liqueur (I like Solerno Blood Orange Liqueur)

Champagne

Frozen fresh clementine segments to use as ice cubes (Separate clementine segments, remove all white pith and any seeds and place in flat freezer container. Poke a couple of holes in each segment with a fork.  Pour blood orange juice liqueur over the segments, just to cover. Place in freezer for 24 hours.  Turn the container over after 12 hours.  The frozen clementine segments can be kept in the freezer for two weeks.)

Pour blood orange juice, triple sec and blood orange juice into a champagne flute. Stir gently.  Top with champagne.  Add two frozen blood orange soaked clementine segments.
chili oil on red carpet cocktailchili oil on red carpet cocktailchili oil on red carpet cocktail

Link to The London Bar, NYC: http://www.thelondonnyc.com/photos-en.html

Jean Carlos Parra, Bartender, The London Bar, NYC creates this fanciful cocktail: The Red CarpetI was intrigued by the Thai Chili Pepper-Infused Oil drizzled on the top of this fabulous raspberry blood orange cocktail. Here’s the original recipe and a couple of my twists – very easy to make and very sippable!

The Red Carpet

10 fresh raspberries (I did not have fresh raspberries so I used 4 tablespoons frozen raspberry puree that I had in the freezer – I made the raspberry puree by placing fresh raspberries in a saute pan, heating and smashing them with a fork until they are mushy and juicy. Strain the puree through a fine sieve. Discard seeds from sieve. Place juice in a freezer container and freeze until ready to use. )

2 ounces blood orange puree (I did not have blood oranges so I substituted 2 ounces of blood orange European soda – the soda has a little carbonation in it – this soda is sold locally at Fresh Market.)

1 ounce fresh lime juice

1 ounce agave nectar

3 ounces vodka (I used 1 ounce of Sunset Hills Virginia Gin…I did not want a strong drink so I used less than the 3 ounces the original recipe called for and I wanted to make a gin drink so I used the Sunset Hills. I like this particular gin because it does not have a strong juniper berry flavor or aroma.  https://sipologyblog.com/2012/04/24/sunset-hills-virginia-gin/ (Other types of gin may be too strong in juniper berry flavor for this drink.)

5 – 10 drops of Thai chili-infused oil (optional) (I found this oil at our local Asian market.)

In a cocktail shaker, muddle approximately 10 raspberries (if using raspberry puree place puree in cocktail shaker). Add blood orange puree (or blood orange soda), lime juice, agave nectar, and vodka (or gin) and shake vigorously. (I added a few ice cubes to the cocktail shaker to make sure the cocktail was icy cold.) Strain into a chilled martini glass. For an added kick, top with Thai chili-infused oil.

Here’s lots of fun blood orange cocktails to enjoy this winter:

http://chilledmagazine.com/drinks-detail/solerno-blood-orange-liqueur-cocktails

champagne sign

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