Category Archives: Drinks

Three Classic Cocktails

Three Classic Cocktails

Sidecar

Three Classic Cocktails
Ingredients:
  • Granulated sugar
  • ¾ oz. fresh lemon juice, plus more for glass
  • 2 oz. brandy
  • ¾ oz. Cointreau or triple sec
Wet the rim of a coupe glass with lemon juice and dip it into sugar sprinkled on a plate.  Shake off excess and set it aside. Three Classic CocktailsPut  the lemon juice, brandy, and Cointreau into a cocktail shaker. Add ice, and shake. Strain into the sugared glass.Three Classic Cocktails

Boulevardier

Three Classic Cocktails
Ingredients:
  • 2 oz. Bourbon
  • 1oz. Campari
  • 1oz. sweet vermouth
  • Lemon twist garnish

Pour the Bourbon, Campari, and vermouth into a  rocks glass filled with  ice. Stir and garnish with lemon twist.

Three Classic Cocktails

Mai Tai

Three Classic Cocktails
Ingredients:
  • 1 ½ oz. white rum
  • ¾ oz. orange Cointreau or curaçao
  • ¾ oz. lime juice, freshly squeezed
  • ½ oz. orzata or orgeat
  • ½ oz. dark rum
  • Lime wheel and mint sprig for garnish
Add the white rum, Cointreau, lime juice and orzata to a shaker with ice. Shake and pour into a rocks glass. Float the dark rum over the top. Garnish with a lime wheel and mint sprig.Three Classic Cocktails

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Egg Cream

 

Egg Cream

The Egg Cream started as a New York thing about a hundred years ago. Lately it’s become more widely known but in case you’re not familiar with it, it’s a New York candy store fountain drink that doesn’t contain eggs or cream. It’s made with some milk, chocolate syrup (or sometimes vanilla),  and topped off with seltzer to give it a frothy head There are lots of theories of why its called an Egg Cream and I’ll leave you to Google that. 
Egg Cream aficionados say the only correct way to make one is with Fox’s U-Bet Chocolate Syrup and seltzer from either a  soda fountain or a seltzer syphon.  I’m not so strict. If you can’t get U-Bet, Bosco is a good substitute. Egg Cream
Bottled seltzer is fine and better than club soda which contains some salty minerals.

Egg Cream

The ingredients are simple:
  • 2 oz. whole milk
  • 1 1/2 oz. chocolate syrup
  • Seltzer
Start with the milk, add the syrup and stir, then fizz it with the seltzer. If you want a white head instead of brown, just change the order – milk,  seltzer then add the syrup and stir.Egg Cream

Egg Cream

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Daiquiri

Alec Guinness in ‘Our Man in Havana’ at his local bar where he drank quite a few Daiquiris.

 

Daiquiri

The Daiquiri was invented in Cuba during the Spanish-American War. Instead of calling it something bland like a ‘rum sour’ it was named after a local beach, the Daiquiri.

The Classic Daiquiri

The original and simplest –

Daiquiri

Ingredients:
  • 2 ounces light rum
  • 1 ounce lime juice, freshly squeezed
  • 3/4 ounce simple syrup*
  • Garnish: lime

1 cup of sugar & 1 cup of water – heat until the sugar dissolves and the syrup is clear. 

Add the rum, lime juice and syrup to a shaker with ice. This is a classic so serve it in a classic Nick and Nora cocktail glass. Garnish with a wedge of lime. This can easily become a frozen daiquiri by making it in a blender that will slush the ice.

Daiquiri


Hemingway Daiquiri aka Papa Doble

Invented by Ernest Hemmingway when he lived in Havana –

Daiquiri

Ingredients:
  • 2 ounces light rum
  • 1/2 ounce maraschino liqueur
  • 3/4 ounce fresh lime juice
  • 3/4 ounce fresh grapefruit juice
  • Garnish: lime
Add all ingredients into a shaker with ice and shake. Strain into a cocktail glass and garnish with lime.Daiquiri

Frozen Strawberry Daiquiri

You don’t need a slush machine for this one –

Daiquiri

Ingredients:
  • 2 oz dark rum
  • ¾ oz Key Lime juice
  • 1 oz simple syrup
  • A few strawberries
  • 6 ice cubes

Daiquiri

Add the rum, lime juice, syrup, strawberries, and ice to a blender. Mix until you get a slushy consistency. Pour into a coupe and garnish with a sprig of mint.

Daiquiri


Banana Daiquiri

A subtle hint of banana –

Daiquiri

Ingredients:
  • 2 ounces dark rum
  • 3/4  ounce banana liqueur
  • 1 ounce fresh lime juice
  • 1/4 ounce simple syrup
  • Garnish: banana slice
Add the rum, banana liqueur, lime juice and syrup into a shaker with ice. No bananas here except for the liqueur and  garnish. Shake and strain into a chilled cocktail glass and garnish with a banana slice. You can easily make this a frozen banana daiquiri by making it in a blender with the addition of about a ¼ of a sliced banana.Daiquiri

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Chartreuse

Chartreuse is a liqueur with a history. The New York Times just did an article on it.

               An Elixir from the French Alps, Frozen in Time

Only two monks know the full recipe for Chartreuse, and even in the pandemic they stuck to their Middle Ages motto: “The cross is steady while the world turns.”
By Marion Renault
GRENOBLE, France — When the world went into lockdowns this year, the monks of Chartreuse simply added another tick to their 900-year record of self-imposed isolation . . . 

For the complete article click here.Chartreuse


 

               Chartreuse comes in two strengths. Green – 110 proof and Yellow – 86 proof.

Chartreuse
I like it straight . . .

 

. . . or with some Cognac floated on top.

More of Chartreuses’ history at their website.
Chartreuse

“The Order of Chartreuse was more than 500 years old when, in 1605, at a Chartreuse monastery in Vauvert, a small suburb of Paris, the monks received a gift from Duc Francois Hannibal d’ Estrées, Marshal of King’s Henri IV artillery . . . “

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Pomegranates

pomegranates

Pomegranates

A friend unexpectedly stopped by for dinner. I took him shopping with me to get something to cook when he noticed pomegranates at the grocery store. He mentioned that he’d seen them before but never tried one.

pomegranates

I said, “What? How could you live in New York and never have had a pomegranate? Let’s get a couple and I’ll show you how good they are.”

How to cut and remove the seeds –

pomegranates

pomegranates

Cut the skin around the top and remove it.

pomegranates

Make 5 shallow cuts along the sides and pull apart into sections.

pomegranates

Break up the seeds into a bowl.

pomegranates

Fill the bowl with water so the membrane floats and can be removed.

pomegranates

Ready to eat.

Pomegranate Juice – 

On the street in Vietri sul Mare on the Amalfi Coast.

pomegranates

Put the seeds in a blender with 2 or 3 tablespoons of water and blend for a few minutes.

pomegranates

Strain the mixture, squeezing the seeds in a sieve.

pomegranates

Ready to drink.

Pomegranate Liqueur –

After we’d made my Aunt Lena’s Coffee Sport and it turned out so well, Bridget and I got adventurous and decided to try making pomegranate liqueur. I went to the nearest Korean grocer. In NY, Korean grocer means general merchandise and very fresh and varied fruit and vegetables. I picked out 12 pomegranates and went to the cashier. As I started to unload them from the basket to the counter, a couple got on line behind me.
When they saw what I was buying the woman asked, “What could you possibly do with all of those pomegranates?”
Her husband looked embarrassed and so did she. “I apologize. Those words just fell out of my mouth.”
“There’s no need to apologize. And since you asked, my wife and I make some old Italian cordial recipes and this is for one we one we made up.”
The cashier who knew I shopped there regularly said, “These are very expensive. And you’re buying so many.”
“Maybe but that will turn into a bottle of something that will be worth it.”
The woman who apologized asked, “Why can’t you just use bottled pomegranate juice?”
Maybe I looked a little indignant when I said, “Bottled juice just won’t be a good as fresh. We squeeze the juice, strain, then simmer it until it’s  thickened a bit. Then we mix it with simple syrup and grain alcohol, and it’s done. That’s it, a simple cordial and ready to drink.”
Here’s the recipe for Pomegranate Liqueur as well as Coffee Sport.


The Myth of Persephone

Persephone and the Pomegranate Seeds  pomegranates


Helpful Hint – Don’t wear a white shirt anywhere near a pomegranate.

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Italian Hot Chocolate

Italian Hot Chocolate

Hot chocolate season is coming up. There’s an article in L’Italo Americano that will make you want some Italian hot chocolate now.

Italian Hot Chocolate

ITALIAN CURIOSITIES: THE TRUE STORY OF ITALIAN HOT CHOCOLATE

“. . . The fall is the season of the queen of sweet delicacies, the creamiest of treats, the most decadent of the cold season’s offerings: la cioccolata calda. If you tried it, you know that Italian hot chocolate is on a different level: there is nothing else in the world that can compare to it, at least when it comes to hot cocoa drinks. You may find others that are nice, that taste delicious and that do hit the spot if you need a chocolate fix, but no Italian will in earnest say any of those are better than our beloved cioccolata calda. . .”

For the complete article click here.

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Illegal Coffee

Illegal Coffee – Gastro-Obscura has an interesting article on coffee’s long history in the Middle East.
1850: A servant serves coffee to a group of Yemeni coffee merchants who have set up camp in the desert on their way to Mocha. (Photo by Hulton Archive/Getty Images)

 

In Istanbul, Drinking Coffee in Public Was Once Punishable by Death

Rulers throughout Europe and the Middle East once tried to ban the black brew.

By MARK HAY

“. . . Odd though it may sound, Murad IV was neither the first nor last person to crack down on coffee drinking; he was just arguably the most brutal and successful in his efforts. Between the early 16th and late 18th centuries, a host of religious influencers and secular leaders, many but hardly all in the Ottoman Empire, took a crack at suppressing the black brew. . . “
Read the complete article here.

Some other COFFEE posts:

Vietnamese Iced Coffee

Italian Coffee Pots

Café Cubano

Manhattan Special

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Italian Coffee Pots

Italian Coffee Pots

Some cultures – Irish, Indian, Chinese, etc. – drink tea and others prefer coffee. Italians like coffee and they’re fussy about how its made. Caffés and patisseries have large high-pressure espresso makers that are too big and expensive for home use and the traditionalists among us don’t use pods, percolators, Mr. Coffees, or Chemexes for our espresso.Italian Coffee Pots

For a long time, at least 200 years, a typical home espresso maker has been the Napolitano Maganette. This is the one where you add the coffee and water in the pot, put it on the stove upside down, and when the water boils, flip it over. That’s the type of pot my mother used when I was growing up.

We also had a Vesuvianna. It’s made of one piece of cast aluminum in a mid-century modern design. It makes great espresso and is beautiful to look at. The one I have is electric. They aren’t made any more, but you can still find them on EBay.Italian Coffee Pots

The espresso pot we use most of the time is our Moka. It was invented in Italy just after World War II and is the most ubiquitous coffee pot in the world. It’s easy to use and makes perfect espresso.
Italian Coffee Pots1957 ad for a Moka

Translation – “Where’s Dad?”  “He’s in the kitchen with the Moka Express.”


Italian Coffee PotsNice cups are important too.

Italian Coffee Pots

Medaglia D’Oro is the espresso brand I grew up with and still use today.

There’s an informative article in Atlas Obscura on Moka pots.Italian Coffee Pots

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Sweet Tea and Bourbon Cocktail

Sweet Tea and Bourbon Cocktail


Sweet tea and Bourbon are two favorite Southern drinks. Put them together and you’ve got a perfect Southern summer cocktail.
Let’s start with the sweet tea. If you don’t already have a recipe try this –
  • 3 tea bags
  • 2 tbs. sugar (or to your taste)
  • Juice from 1/2 lemon
  • A few mint leaves
Fill a 16 ounce measuring cup 8 ounces of boiling water. Add 3 teabags, sugar, lemon juice, and mint. Remove the bags when the tea is good and dark. Fill the measuring cup with ice and when it melts strain the tea into a liter bottle. Top it off with cold water and refrigerate.
Now the cocktail –

  • 1 ½ oz. Bourbon
  • 4 oz. sweet tea
Pour the Bourbon and tea over ice in a rock glass. Garnish with a slice of lemon and a sprig of mint.

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Frozen Strawberry Daiquiri

Frozen Strawberry Daiquiri

Some friends returned to the city from their summer house with strawberries. I had some with Wheaties for breakfast and now a frozen strawberry daiquiri for lunch.
Frozen Strawberry DaiquiriIngredients:

• 1 ½ oz light or dark rum
• ¾ oz fresh squeezed lime juice
• 1 oz simple syrup
• A few strawberries
• 6 ice cubes
• Lime sugar for the rim of the glass
• A slice of lime for garnish

Add the rum, lime juice, syrup, and strawberries to a blender. Give it a whirl, first without ice. If it doesn’t appear thick enough add some more strawberries. Instead of whole ice cubes, it’s a good idea to crack them first. Wrap the cubes in a kitchen towel and hit them with a pan or rolling pin. Add the ice to the blender and mix it with the strawberries until you get a slushy consistency. Pour into the lime sugar rimmed glass and garnish with a slice of lime.

 

Frozen Strawberry Daiquiri

  • For simple syrup, heat 1 part granulated sugar and 1 part water over low heat and stir until the mixture is clear.
  •  For the lime sugar, you need 1 teaspoon of lime zest and 2 teaspoons of sugar. Put it in a food processor and grate for minute or two. Moisten the rim of the glass with a cut lime so the lime sugar sticks. (Thank you, Martha Stewart)Frozen Strawberry Daiquiri

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