Drink of the Moment: Snowy Cranberry Martini

I don't know about you, but I can't keep up this holiday season!  Decking the halls, buying, wrapping, visiting, and this marathon cold I can't shake ... it can all get so overwhelming (and cause serious lapses between blog posts).  Thank goodness for good friends and good booze to help take that edge off all of that, as well as helping manage the added face-time with family too!  This week, my stunningly handsome and fabulously gifted friend Jeff has provided the inspiration for the 'Drink of the Moment'; one gift that will keep on giving.  I hope you enjoy!

Snowy Cranberry Martini   
2oz of your favorite vodka (I used Stoli) 
1 1/2 oz white cranberry juice
Splash of club soda or Perrier 
Lime wedge, fresh cranberries, & powdered sugar for garnish


Vigorously shake vodka and cranberry juice with ice in a shaker.  Pour into a glass rimmed with lime juice & powdered sugar (unless you have a better way to achieve the look of snow); top with a splash of club soda or Perrier.  Garnish with fresh cranberries and lime wedge.  Festive!


And for those of you who like a little variation on a theme ...

The Yellow Snowy Cranberry Martini
2oz of your favorite vodka (I used Stoli)
1oz white cranberry juice 
1/2 oz fresh lime juice
Splash of club soda or Perrier
Lime wedge, fresh cranberries, & powdered sugar for garnish


Vigorously shake vodka, cranberry juice, and lime juice with ice in a shaker.  Pour into a glass rimmed with lime juice & powdered sugar; top with a splash of club soda or Perrier.  Garnish with fresh cranberries and lime wedge.

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Drink of the Moment: Frozen Lemonade with Coconut Rum

With all of the oppressive heat most of the US has been dealing with the past few days, I don't know many that couldn't use a nice frozen drink - sweating it out without one might actually be considered cruel and unusual by some.  With that in mind, I thought I would share a drink that will not only help you cool down, but also won't sabotage your summer 'slim down'.  Not only is this one fabulous and frozen (I guarantee you'll want more than one); it's super easy, and only requires a few basic ingredients (that don't include sour mix, coconut milk, or ice cream).   Also, it's not nearly as boozy as some of my other 'Drinks of the Moment', which means you might actually be able to enjoy one or two on your porch or patio after sunset without experiencing any debilitating symptoms of dehydration ... or, maybe you should just stick with sitting in the air conditioning, and looking out the window at your sweltering porch or patio.  Either way, enjoy and try to stay cool out there!  :)

• 
  
• 
  
• YIELD: 1 serving (serving size: about 1 cup)
•               172 calories per serving
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Ingredients

• 1 1/2 cups ice cubes, crushed
• 3 tablespoons frozen lemonade concentrate
• 2 tablespoons coconut rum (such as Malibu)
• Lime wedge (optional)
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• Preparation
• Place ice, concentrate, and rum in a blender (I used a Margaritaville Mixer to make the ones above, but a standard blender would do the trick wonderfully); blend until slushy. Garnish with lime wedge, if desired.

Elisa Bosley, Cooking Light
MARCH 2007

Drink of the Moment: Cinco de Mayo Margaritas (& more)!

Happy Cinco de Mayo!  I couldn't think of a better drink for Cinco de Mayo (& the rest of the Mother's Day weekend for those of us that need to take that extra edge off) than a good strong Margarita.  This may be cheating a bit, since I posted this same Drink of the Moment for my Superbowl Weekend post as well, but it really is just THAT good, and technically it is much more appropriate this time, right?   Also, because it uses real fruit juice there's no reason to be concerned with feeling like you're stomach has been hit with a small army of jumping beans like it tends to do with a lot of the nasty sugary mixes out there.  As an 'added bonus' for  my seeming lack of cocktail creativity this week, I've also included something great to fix with your margarita, just so you don't feel like it's still Superbowl Sunday instead of Cinco de Mayo.  Now let's get on with this fiesta!

MY FAVORITE MARGARITA
Serves: 4

        

2  Strips of lime zest
2  Strips of orange zest
6  Ounces (3/4 cup) good tequila
1/3  Cup Cointreau (or other orange liquer)       
1/2  Cup fresh lime juice
2  Tablespoons of water
2 Tablespoons of sugar5  Fresh lime wedges
Kosher salt or course sea salt (optional)
4  Cups of ice


Using a mortar and pestle, or drink muddler , pound the sugar, lime zest, and orange zest until fragrant.  Transfer the muddled mixture into a pitcher and stir in the tequila, Cointreau, lime juice, and water.  At this point, the mixture can be allowed to sit in the refrigerator while the flavors mingle, unless you have a room full of thirsty people.  (Jay usually includes an extra slice or two of orange or lime at this point to float in the liquid to amp up the flavor if we don't have time to wait -- and it makes for great presentation).  At the very minimum, you can allow the mixture to 'rest' while you ready your margarita glasses; using a lime to coat each rim and then dipping in salt if you'd like.


Just before pouring your margaritas, add the ice to the pitcher and stir (or shake) well for about 2 minutes.  Garnish each glass with an orange or lime wedge, and enjoy!



Because there should always be good food where there is good drink, I quite recommend fixing homemade burrito bowls with guacamole (if you don't mind sounding a little 'not-so-bright', don't pronounce the 'e' on the end so it rhymes).  It also works to remind any thirsty amigos around that they are not, in fact, headed out to defeat a French army after excessive tequila consumption.

It all starts with some white rice cooked in chicken broth, then tossed with olive oil, lime juice, and cilantro.

Carnitas start with chunks being braised in the oven at 350 degrees for three and a half hours with some cinnamon, garlic, oregano, chili powder, and cumin.

Once the pork is done, it then comes out and is shredded, while the pan is deglazed.  Then it all gets tossed back together and goes back in the oven on high heat until it gets a little crispy. 

Not only do you get to smell this wonderful aroma for three hours, the final product is divine.  Once it comes out of the oven, it's ready to top your rice!

Functioning as the 'cherry on top' is my homemade guacamole.    I use fresh avocado, lime juice, jalapeno, cilantro, onion, and occasionally some diced tomato mixed with some garlic powder and adobo - all to taste based on the amount of avocado used and my mood.

Then mush it all together in the molcajete, which is also works great for serving alongside chips.

Of course, shredded quesadilla cheese, salsa, and any other accoutrements of your choosing, can and should be included in your Cinco de Mayo mountain of food as well.  Once you've conquered your gooey mound of burrito bowl with guacamole, you should be feeling pretty festive.  Of course, there is always room for a dessert margarita to continue the celebration, that is, if you can overcome the impending threat of a fiercely invading nap on the couch- after all, this holiday is all about commemorating a victory!  Salud!

Drink of the Moment: Gimme a Gimlet

If the recent warm weather, and tomorrow being the first day of spring hasn't lifted your spirits then I have the remedy you're looking for - the Vodka Basil Gimlet.  Even if you have been over the moon because of the weather and the arrival of spring, then adding this to the mix will only enhance the experience.

Vodka Basil Gimlet


3 oz Square One Botanical vodka

1 1/2 oz lime juice 
1/4 oz simple syrup or agave (or to taste)
3-5 stalks of basil


Muddle basil, simple syrup/agave and lime juice in shaker.  Add vodka and ice and shake vigorously.  Pour  into highball glass over ice.  Garnish with lime slice or basil sprig. Enjoy (on a porch or patio if available)!


This drink was such a hit with everyone (even those who normally prefer a beer to a cocktail).  The fragrance alone had everyone pausing for a second to take in the basil aroma before having their first yummy sip.  Be prepared though if you plan on making these with others around, as I found myself having to batch my mixing.  On that note, if you're entertaining, I would probably advise on just going ahead and making a pitcher - that way everyone can help themselves and you can take the time to enjoy as well.

Cheers!

Drink(s) of the Moment: Square One Cucumber Vodka

Happy Weekend!  After the workday I had yesterday, I really couldn't wait for the weekend to start; sooo, I didn't.  Immediately after work, I dove right in and mixed a concoction (or two) using my new favorite 'vodka of the moment' - Square One Cucumber.  Now, I expected this vodka to be nice, but I never knew how inspiring it is.  There are SO many different and unique cocktails you can mix up with it, and it seems like all of them that I've tried to date are just so wonderfully refreshing, surprisingly tasty, and extremely drinkable.  I am also finding that they are an exciting change to the oh-so-common beverage rut we all find ourselves in every now and again.  Below, I've selected two of my favorites to share with you, though don't be surprised if you see more of these cucumber vodka based drinks in future 'Drink of the Moment' features.

My original focus was on the 'Celery Cup #1', which is a great little savory cocktail that mingles the cucumber with celery, lemon, and cilantro; but then I tried the 'H', which I'm sure must stand for 'Holy Crap this is a Fantastic Drink' instead of just the inventor's initial.  Both are quite lovely, and almost taste like a little sneak preview of spring, so they really go with the warmer snap we've gotten here recently.  I think I have found a new longstanding go-to drink in the 'H' too, which is no small feat.  If you give either of them a try, I promise your taste buds will love you.  Oh, and though it may be tempting, do NOT leave out the black pepper garnish in the 'H', it's amazing.

Celery Cup #1

Inspired by Pimm's Cup and Featured at the Slow Food Nation  2008 event in San Francisco. 1 1/2 oz. Square One Cucumber 1-inch fresh English cucumber 2-inch celery stalk (closer to the heart for sweetness) palm-full of cilantro 1 oz. fresh lemon juice 1/2 oz. Pimm's 3/4 oz. organic agave nectar or simple syrup 1 celery stalk for garnish (Credit:  H. Joseph Ehrmann)

In a mixing glass, muddle the cucumber, celery cilantro and lemon juice into a pulp.  Add remaining ingredients, cover in ice and shake hard for 10 seconds.  Strain into a tall glass over fresh ice and garnish with a piece of celery.

"H"

Simply named and nicely done.  This is a cocktail served at Quality Social in San Diego that is named after Square One mixologist H. Joseph Ehrmann. 1 1/2 oz. Square One Cucumber 3/4 oz. St. Germain Elderflower liqueur 3/4 oz. lime juice 1/4 oz. simple syrup Soda Water Cucumber sliced lengthwise and a sprinkle of pepper for garnish. (Credit:  Timothy Lacey)

Lay Collins glass on its side, slide cucumber slice along side of glass and then add ice to keep cucumber in place.  Pour all ingredients, except soda, into a mixing glass and shake well.  Strain into Collins glass filled with ice and cucumber slice.   Top with soda water and sprinkle of black pepper. Cheers!

Drink of the Moment

Ah  ... it's that time again.  The week is winding down, and the weekend activity is winding up!  I have to admit that I had been working on some other drink ideas for this week's feature, but since this weekend is bringing with it what some truly consider an American 'holiday', I figured I couldn't overlook it in good conscious.  Though my household rarely contains any football fans in it, we do usually relish in this annual occasion in order to have yummy food and drink, so this week's 'Drink of the Moment' is shared keeping in mind all of those SuperBowl parties that I'm sure will be going on this weekend.

Whether or not you are a fan of the football game, or just a fan of all the trimmings that come along with it, I'm sure you'll definitely be a fan of these stellar margaritas that Jay whips up when we do a little celebrating with friends.  They are casual and tasty enough to go wonderfully with all of the chips, dips, and chili that is usually around, but could also 'class up' your shindig if you feel like going in that direction.  They are also my favorite margaritas ever -- and I'm not just saying that because I'm partial to the bartender.  Seriously, these are the real deal -- no disgusting powdered mix, no syrupy sweet wanna-be fruit flavor that doesn't really taste like real fruit, and if you're watching your figure, I guarantee these do not pack the same calorie/fat content that those sugary syrups do.  Note that these do come with an 'overconsumption warning' though, as I've never known anyone that could stop at just one.


MY FAVORITE MARGARITA
Serves: 4

2  Tablespoons of sugar         
2  Strips of lime zest
2  Strips of orange zest
6  Ounces (3/4 cup) good tequila
1/3  Cup Cointreau (or other orange liquer)       
1/2  Cup fresh lime juice
2  Tablespoons of water
5  Fresh lime wedges
Kosher salt or course sea salt (optional)
4  Cups of ice


Using a mortar and pestle, or drink muddler , pound the sugar, lime zest, and orange zest until fragrant.  Transfer the muddled mixture into a pitcher and stir in the tequila, Cointreau, lime juice, and water.  At this point, the mixture can be allowed to sit in the refrigerator while the flavors mingle, unless you have a room full of thirsty people.  (Jay usually includes an extra slice or two of orange or lime at this point to float in the liquid to amp up the flavor if we don't have time to wait -- and it makes for great presentation).  At the very minimum, you can allow the mixture to 'rest' while you ready your margarita glasses; using a lime to coat each rim and then dipping in salt if you'd like.


Just before pouring your margaritas, add the ice to the pitcher and stir (or shake) well for about 2 minutes.  Garnish each glass with an orange or lime wedge, and enjoy!


Now run out to the store and make sure you have all that you need for Sunday's game (or commercials, or half-time ... whatever it is that floats your boat).  Also, make sure you get enough limes and oranges so you can 'test' a batch too before having to share it with others (or so you don't have to share with others).  I'm not one for cheap tasting liquor or cheap tasting mixes, so my personal recommendation is to keep ingredients as fresh and as smooth as possible for a better experience while you're enjoying a sip, and also for a better experience the next morning when you realize that your 'sip' may have turned into a few 'gulps' ... or a whole pitcher if you're not careful.  Game on!