Punxsutawney Phil, the prognosticating groundhog (also known as a woodchuck…who knew?), says to leave your winter coats out for another six weeks.  Call it denial if you want, but I’m starting summer now.  Nothing reminds me of sitting on a sunny patio in shorts and flip flops quite like the taste of a Dark ‘n Stormy.  This concoction is a mix of Gosling’s Black Seal rum and ginger beer/ale.  If you are talking to a true Bermudian, they’d say Barritts Ginger Beer is the only acceptable mixer   (and being as it is the “official drink of Bermuda”, I would heed their advice).  read more »

For holiday entertaining this year, a good host/hostess should plan for everything.  In addition to having a variety of liquors and mixers on hand, you should plan for the non-drinkers as well.  Instead of offering your guests a plain soda or water with a twist of lemon, you might think about having some of these “Mocktails” in your repertoire.

*The combination of sparkling cider and fruit puree makes a festive “champagne” cocktail.  We like peach for bellini and raspberry for a Mrs. Clause.

*Muddle mint and limes with simple syrup, then top it off with club soda for a virgin Mojito.

*For a holiday brunch, a spicy Virgin Mary will do the trick.  Mix all of your favorite Mary ingredients, just omit the vodka!

*Mix up a batch of Meyer lemon lemonade.  You can mix it with lemon-lime soda for a great virgin cocktail (and with limoncello for a potent potable).

The best thing you can do for the designated drivers, Mommies-to-be and anyone else that just doesn’t drink alcohol is to make it just as or more special than the cocktails you are offering imbibers!  Think stemware.  Think garnish.  Your guests will love you for it.

Holiday baking season is here!!!

Although the use of fresh vanilla beans does enhance the flavor of baked goods, they can get pretty pricey.  Online deals for whole Madagascar vanilla beans provide a lower price for buying in bulk but, even then, they come out to over a dollar each.  So if you are going to splurge on whole vanilla beans for your holiday baking, at least get the very most out of them you can.

*Once you have split the bean pod and scraped the seeds out to use in your baked product, place the seed pod into a zip-top bag with enough granulated sugar to cover.  After a few days, this sugar will be vanilla scented and flavored.

*You can make your own vanilla extract - 1 cup of vodka and 3 split and scraped vanilla beans left in an airtight container for 2 months will produce the tastiest vanilla extract!  The darker it gets, the more flavor it will have.

Save this date!  This coming Thursday, November 20, 2008, is the release date of the Beaujolais Nouveau wines.  It happens every year on the third Thursday of November.  The release couldn’t come at a better time.  These  are among the top recommended wines for Thanksgiving dinner.  The wine is made from Gamay grapes so, although it is a red wine, it is light enough to pair with the heavy meal.  Grab your Beaujolais Nouveau on Thursday, but only get enough to drink for Thanksgiving or soon after.  The wines are NOT meant to cellar and will turn in as little as six months.

Nothing goes better with cold weather than a super frothy cup of hot cocoa.  Here is a recipe for a real crowd pleaser.

Super Frothy Cocoa

1/4 cup cocoa powder, unsweetened

1/2 cup granulated sugar

1/3 cup hot water

4 cups whole milk

1/2 cup chocolate chips

1 cup marshmallows

Boil together the cocoa, sugar and hot water.  Turn the heat down and whisk in the milk, chocolate chips and marshmallows.  Simmer until all the chocolate chips and marshmallows are melted.

The marshmallows give a cappuccino-like froth on top as well as a little boost on the sweetness.  Be sure to use high-quality cocoa powder for a rich cup of cocoa.

Although Halloween is typically thought of as a holiday for the younger ghouls and goblins, this seasonal cocktail might even cheer you enough to open the blinds and turn on your front porch light!  Cheers!

Pumpkin Smash Martini

4 oz. Vodka

1/2 oz.  Bols Pumpkin Smash Liqueur

1 candy corn

Shake vodka and pumpkin liqueur together over ice.  Strain the chilled cocktail into a martini glass and garnish with a single candy corn.  Enjoy!

Although nothing is more ideal than toasting a celebration with a true French Champagne, it would be hard on the pocketbook for everyday drinking.  We like to substitute Prosecco or Cava for a more affordable libation and combine with fun additions to make these refreshing summer cocktails!

Put additions into glass and then top with 5 ounces of sparkling wine for these classics:

*Champagne cocktail - 1 sugar cube, 2 drops bitters, 1/3 ounce cognac or brandy

*Bellini - 1 ounce peach puree

*Mimosa - 1 ounce orange juice

*Kir Royale - 1 ounce creme de cassis or Chambord with a lemon twist garnish

*Poinsettia - 1/2 ounce cranberry juice and 1/4 ounce triple sec

*Champear - 1 ounce pear brandy

*The Ghost - 1 ounce melon liqueur (Midori)

*French 75 - 1.5 ounces gin, juice from 1/2 a lemon and 1/2 teaspoon powdered sugar

Homemade Lemonade
and
Limoncello

When life gives you lemons…why just make lemonade?  All you will do is take the juice and throw out what could become a classic Italian liqueur and the best lemon cocktail you have ever had!  Here are the steps:

Step 1:  Buy 15 lemons, a big bag of sugar and 2 (750 ml) bottles of 100-proof vodka

Step 2:  Wash your lemons!  In one airtight container, combine the zest (that’s the yellow part) of all lemons and one bottle of vodka.  Set aside at room temperature for 10 days.

Step 3:  For the Lemonade - Halve lemons and juice.  All 15 medium lemons should yield about 1 1/2 cups of juice.  Combine juice with 1 cup of simple syrup (equal parts sugar and water heated together, then cooled).  Add 5 cups plain water and VOILA!!!!

Step 4:  After 10 days have passed, add 9 cups simple syrup (equal parts sugar and water heated together, then cooled) and the other bottle of vodka to the zest and vodka mixture.  This can sit at room temperature for 10-40 days.  The longer it sits, the more flavorful it becomes.  When you can’t wait any longer, strain the mixture into clean, sealable bottles.  Store in freezer and enjoy cold!

Burgers, Ribs, Steaks, grilled corn, smoked sausage, grilled peaches…. this could be the menu for any back yard barbecue this holiday weekend.  So now that you’ve got the food figured out, what do you serve to drink?  Put down the beer this year and try one of these unique alternative!!

Chenin Blanc:  This Loire white will pair perfectly with rich barbecued foods.  We like the off-dry style of Vouvrays from the Loire.
Riesling: Not as sweet as you think if you buy a “troken” rather than  an “auslese”.
Beaujolais: Break the rules and serve this delightfully jammy red wine a bit chilled! 
Chateauneuf-du-Pape: A blend of Granache, Syrah and Mourvedre.  Fantastic through dinner into dessert!
Zinfandel: With flavors ranging from cherry to tobacco, nothing pairs with a heavily seasoned piece of grilled meat like a red Zin.

The Mission:  To provide your guests with a refreshing summer cocktail

The Objective:  Spend no time behind the bar

The Procedure: Make a White Sangria by mixing together

1 cup of Peach Schnapps
1 cup Welch’s White Grape Peach Juice
2 (750 ml) Bottles White Wine

Store overnight in fridge.  Before guests arrive add

4 cups Club Soda
1 Peach, thinly sliced
1 cup raspberries
1 cup strawberries, thinly sliced
� cup blueberries

Place in a pitcher and allow guests to serve themselves.

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