Golden Hour Cocktail

Whether we are ready or not, the holiday season is fast approaching. I don’t know about all of you but it feels different this year. I mean, of course it does, but it doesn’t feel the way I thought it would. I’m not sure what I thought it would feel like, but I guess this isn’t what I was expecting…? I’m searching for holiday spirit where I can find it but less in the “get pumped” way and more in the “find joyful peace” way. Snuggling on the sofa with my kids under a soft blanket, looking for beautiful leaves that have fallen to the ground, playing beautiful music…

And planning what we will be eating. Always.

This Golden Hour Cocktail is perfect for this year when we are perhaps welcoming family back into our homes for the holidays. It can be made, as written, with gin. But you can also use bourbon, tequila, vodka, or no liquor at all. The golden color and myriad of fall/winter flavors- sweet orange, warm cinnamon, earthy thyme- make this simple sipper a must make for the season.

How do I dry orange slices?

I’m glad you asked! It is surprisingly simple: heat the oven to 200° F. Thinly slice an orange and arrange them on a rack set over a large rimmed baking sheet. Bake for 2-3 hours, turning occasionally, until they are dry. That’s it!

What if I don’t have Orangina?

You can mix orange juice with club soda for a similar flavor and color! Easy as pie.

How do I make honey cinnamon simple syrup?

I LOVE using honey in simple syrup. It creates a beautiful flavor and lends itself well to the addition of spices or herbs. For the honey cinnamon simple syrup, I simply combine 1/2 cup honey (wildflower is my go-to) with 2/3 cup water in a small saucepan. Add 2 cinnamon sticks. Bring mixture to a simmer and cook for 10 minutes, stirring occasionally. Turn off the heat and allow the syrup to cool. Transfer to a jar along with the cinnamon sticks. Use when completely cooled or store in the fridge until ready to use, up to 2 weeks. The cinnamon sticks will lend more flavor the longer they hang out in the syrup, so I like to let it all hang out for a couple days.

Golden Hour Cocktail

Makes 6 cocktails

• 16 oz Orangina (or combination of orange juice + club soda)

• 4 oz club soda or plain sparkling water

• 6 oz gin (or liquor of your choice)

• 3 oz honey cinnamon simple syrup (see above for how to make this)

• Dried orange slices (see above for how to make these)

• Fresh thyme sprigs, pomegranate seeds, and/or fresh cranberries for garnish

1. In a pitcher, combine the simple syrup and gin. Add a handful of ice cubes. Stir to combine and chill.

2. Add the Orangina and stir gently to combine again.

3. Pour the chilled cocktail over a strainer (to remove any bits of ice) and into coupe glasses or other cocktail glass of your choosing. Pour a bit of club soda over the top, garnish with orange slices and thyme sprigs, and serve.

Cocktail Friday: Cranberry Gin Fizz

WHAT IS HAPPENING. Two recipes in one week that have been reviewed by members of the Set the Table community?? Yep. It is happening.

This Cranberry Gin Fizz is a new favorite for me. It is more of a weekend, special-event kind of cocktail as it has a few steps. But if you’re looking for a little simplification, just make the simple syrup during the week so it is at the ready for your weekend cocktail hour.

This pretty in pink drink is perfectly delicious. A couple things to note: the type of gin you use will make a difference. Bombay is what I used and it can seem quite strong to anyone who isn’t already a gin fan. Prairie gin is a touch milder and if you just can’t do gin, go for vodka!

Things I love about this cocktail: the color! the flavor! the frothy egg white top! Honestly, it is just a fun and festive drink that makes you want to stick your pinky out when you drink it (even if you’re wearing your finest 2020 sweats).

A couple notes from testers:

-If you want a strong cinnamon flavor, add another stick to the syrup recipe

-Seems like a lot of steps for a weeknight cocktail but 100% would make it again as a special event cocktail

-YUM!

I mean, how can you say no?

Here is the recipe, friends. Cheers to another weekend!

Cranberry Gin Fizz

Makes 2 cocktails

• 4 oz gin (I used Bombay Sapphire) 

• 2 oz cranberry simple syrup (recipe below)

• 1/2 oz lemon juice 

• 1 oz clementine juice

• 1 egg white

• Club soda

Cranberry simple syrup:

• 1 cup fresh cranberries

• 1 tablespoon dried rosemary or 1 sprig fresh

• 1 cinnamon stick (add another cinnamon stick or use some ground if you want a stronger flavor)

• 1/2 cup sugar

• 1 cup water

1. Make the cranberry simple syrup by combining all ingredients in a small saucepan over medium heat. The cranberries will burst as the heat of the syrup rises, so covering the saucepan with a lid offset may be a good idea to avoid splatters. Simmer for 10 minutes or until the syrup is a deep pink color and has thickened slightly. Strain into a glass jar and allow to cool completely before using.

2. To make the cocktail, combine all ingredients except the club soda in a shaker WITHOUT ice. (This is call dry shaking.) Dry shake for 20-30 seconds or until the egg white is frothy. Add a couple ice cubes to the shaker and shake until well chilled.

3. Strain into two cocktail glasses and top with club soda. Enjoy!

*Alternative if you don’t have a shaker or want to make a larger batch: combine all cocktail ingredients except the club soda in a blender. Blend for about 5 seconds until frothy. Transfer to a glass measuring cup with ice and stir until chilled. Strain into cocktail glass(es) and top with club soda. Cheers! 

Cocktail Friday: Winter Gin & Tonic

If ever there was a time to get Cocktail Friday back in gear, it has to be this stage of 2020.

With an election looming and a pandemic raging, we are all looking for solace and ways to mark the end of a long week. Happy hour at home has always been a favorite way of mine to simply sign off at the end of the week. No need to get all dressed up to go out (although that is something I miss). Instead, I splash my face with some water, put on some beautiful music, light a couple candles, and mix up a fun cocktail.

In different times, I would also occasionally invite friends over to partake in a beautiful beverage and some tasty snacks.

This year, unlike most for me, I’m having a hard time fully letting go of summer. So I’m bringing a little winter vibe to a traditionally summer cocktail that I think is going to become a favorite for a lot of you!

I start with a flavorful simple syrup that showcases flavors that conjure thoughts of cozy nights by the fire, like star anise, all spice, black pepper and cinnamon. Then, it is all about the garnishes. Thinly sliced wheels of citrus (anything goes here- lemon, lime, grapefruit, clementine, orange) float around amid the dancing bubbles from the tonic water. And suddenly I hear Billie Holiday singing in the background and I sip on this piney, spiced cocktail and all is right with the world.

Side note: did you know you can use spruce sprigs to garnish a cocktail? Yep. It’s true. I’m doing this forever and ever because it is gorgeous and the scent goes perfectly with gin! Can’t find spruce sprigs? Rosemary or thyme are both excellent as well.

Winter Gin & Tonic

Makes 2 cocktails

For the simple syrup:

• 1/3 cup sugar

• 1 cup water

• 2 star anise pods

• 4 whole allspice berries (or juniper berries if you can find them)

• 5 black peppercorns

• 1 stick cinnamon

For the cocktail:

• 4 oz gin

• 1 - 2 oz simple syrup (depends on how sweet you prefer your g&t)

• tonic water

• sliced citrus for garnish

• star anise pods for garnish

• allspice or juniper berries for garnish

• spruce sprig or rosemary sprig for garnish

1. Begin by making the syrup. Combine the sugar, star anise, allspice, black peppercorns, cinnamon, and water in a small saucepan and bring to a simmer. Allow to simmer for 5 minutes, stirring until the sugar is dissolved. Then remove from the heat and let steep for an hour. Transfer the syrup to a glass jar and refrigerate until ready to use and up to 2 weeks.

2. To make the cocktail: in a cocktail shaker or pitcher filled with a some ice, combine the gin and simple syrup. Squeeze a little juice from whatever citrus you are using into the pitcher as well. Stir well with a long spoon or stir stick.

3. Pour the gin mixture into two cocktail glasses filled with ice (I like glasses with stems but they have to be large enough to hold ice along with the cocktail). Top with tonic water, then garnish with anise pods, allspice or juniper berries, and a spruce sprig.

*Note: this is VERY easy to make in larger quantities. Simply stir all the ingredients together, then strain into a pitcher WITHOUT ICE. Store in the fridge until ready to serve!

French 75 + Broiled Citrus (Set the Table turns 2!)

Set the Table turns 2 today! Actually, this is my 6th year of blogging but my 2nd blogging in this space. It all started so innocently as a way to communicated with my family and friends. I had no idea what I was getting myself into. I think it's safe to say that food blogging has become something I can't live without. It has connected me with so many wonderful people and has helped me to connect with passions I didn't know I had. Much of the joy I feel for this crazy fun (and sometimes ridiculously difficult) thing I've been sucked into is thanks to all of you. Readers and fellow bloggers bring a smile to my face each and every day and I feel so blessed by that not-so-little gift. Because when it comes right down to it, I think all we can ask for is to have people in our lives who give us a reason to smile and help empower us to do what we love. So I'd like to raise a glass (preferably filled with this bubbly, fun French 75) to 2 years of Set the Table.

I have to be honest and say that I almost missed my blogiversary entirely. The past few weeks have been a little ridiculous. Riley got the flu and was sicker than I've ever seen him. Braden came down with RSV and consequently was sent to the NICU with bronchiolitis. I had a sinus infection that still hasn't quite left me alone. And now Riley has a double ear infection. As if life with a new baby weren't challenging enough, the big guy upstairs decided to give us a bit more to struggle through. We are all doing fine but I won't lie- there were times when I couldn't imagine how we would ever climb out of that hole. Fortunately, we had a lot of help with food, laundry, and keeping our spirits as high as possible thanks to our amazing family and church family. Without their help, I'm quite certain I would be crying under the covers right now. Community is important, people. Don't ever forget that.

I've mostly been taking baby steps to get back into my usual routines. I find that the more I introduce my 'old' habits into our new life as a family of 4, the better I feel. Putting together this blog post is a perfect example. I may not have everything figured out, but little things like this help ground me and remind me that I am more than the spit up on my ratty old t-shirt and the pile of dirty dishes in the sink. I love being a mom and wouldn't change it for the world, but to be the best mom I can be I need to stay connected to who I am apart from that.

Thanks for being patient with me while I figured out how to make that happen after so many unexpected bumps in the road.

This French 75, garnished with broiled citrus slices, is so beautiful and fresh that it will bring you out of your dark winter haze in no time at all. The playful bubbles paired with the deep flavor of broiled citrus (if you haven't tried broiling citrus you need to get on that now) make the perfect cocktail for this awkward transition between winter and spring. Spring is coming, you know. I promise. This cocktail might help it come a little faster...

Here's to another year, more new recipes, and even more new friendships from Set the Table! 

French 75 + Broiled Citrus

Makes 1 cocktail

2 oz gin

4 oz chilled champagne

1/2 oz broiled lemon juice (instructions below)

broiled citrus slice

In a champagne flute, add the gin and lemon juice. Top with the champagne and garnish with a citrus slice. Enjoy!

Broiled Citrus

1 lemon, sliced

1 orange, sliced

1 orange cut in half

1 1/2 teaspoons granulated sugar

Arrange the slices on a parchment lined, rimmed baking sheet. Sprinkle the citrus slices and orange halves with the sugar and place under the broiler and cook until caramelized, about 5-7 minutes. Keep a close eye on them so they don't burn!

Cocktail Friday: Summer Sipper

After 2,500 miles of driving, we are finally in my home state of Minnesota! It was a long journey that seemed never-ending at times but was sprinkled with the perfect combination of dear friends and goofy family laughter. We enjoyed good food together, did lots of swimming in Lake Michigan, and learned a lot about what works and doesn't work when you drive such a long distance with a toddler and a dog.

orange-basil gin cocktail

Needless to say, more than one day ended with a relieved sigh and a drink in hand. I'll share more details about our trip and what we've been eating a little later, but I wanted to get this lovely summer cocktail recipe to you first. It's perfect if you have a bumper crop of basil this year and are looking for ways to use it up. I found that if you soak basil leaves in gin, it lends a beautiful basil flavor. I've used that method here for this orange and basil cocktail.

This Summer Sipper is perfect for hot evenings in the dog days of summer. With a bright orange color and the fresh, herbal touch of basil, there is nothing more refreshing.

What are your favorite summer cocktails? I'm always looking for inspiration!

Summer Sipper

Makes 1 cocktails

• 2 oz fresh orange juice
• 1 1/2 oz Bombay Sapphire Gin
• 3-4 basil leaves, torn
• sparkling water
• Additional basil for garnish

Combine the gin and basil leaves in a small bowl. Cover with plastic wrap and let the gin infuse for 4-6 hours.

Fill a cocktail glass with ice. Add the gin and orange juice. Top off with the sparkling water and stir to combine. Garnish with additional basil leaves and serve.

Cocktail Friday: Basil Gin Fizz

I feel it is important that you all know something about me: I drive a minivan. Really, it's true. This time last year, it was all Tokyo trains and taxis and bicycles and walking. Now it's a minivan. Don't get me wrong, I'm happy to have a vehicle to drive since public transportation is not really a thing 'round these parts. But a minivan? Yep.

I drove my minivan from Denver to Boulder on Wednesday and met Jen from Use Real Butter for lunch. It was great to sit and chat about blogs, food, black labs, and life in general. We ate at a great restaurant called The Kitchen, which I'm pretty much in love with after just one visit. The food was delicious (I had a Colorado lamb burger that was perfectly cooked) and the atmosphere is pretty much exactly what I would want my own restaurant to look like. Rustic sophistication might be the best way to describe it. When we were done with our lunch, I was planning to head to a coffee shop somewhere to do some blog work, since the rug rat was spending the day with Grandpa. So, I walked to my mini-van, hopped in to get some of my things together, and decided it would be easiest to take it all out from the passenger side of the car. I jumped out of the van, closed my door, went to the other side and...

Oh no...

Locked.

Please tell me I didn't just lock all the doors.

Yep. The driver's side was also locked. I could see my keys perfectly on the other side of the glass, sitting next to my laptop and purse on the passenger seat.

It's official. I'm locked out. Or my keys are locked in. Or whatever.

I called Brad and he, by some miracle, was able to make the 45 minute drive from Denver to Boulder to let me in so we didn't have to spend a bazillion dollars on a locksmith. Hallelujah!

But wait...there's more.  As I sat waiting for Brad to unlock the minivan, a guy walked up to the front of my car and stands there for a moment.

What is that guy doing standing in front of my minivan, you might ask? Um, he's giving me a parking ticket because my receipt is expired. I explained that my keys are locked in the car along with my purse and if I had my wallet I would happily buy another 2 hours of parking time. I'm not sure that he cared.

I'll be checking the mail obsessively for a parking ticket over the next few weeks.

But I guess that's cheaper than a locksmith, right? Hopefully...

Needless to say, the rest of my day did not go as planned. By the time Brad got to Boulder, it was time for me to head to another meeting, so I was able to blog for exactly zero minutes when I had anticipated almost 2 hours of free work time.

I'm going to go ahead and say that if I had this cocktail with me while I stood outside under a strangely cloudy Colorado sky, shivering and trying to look on the bright side of this situation, my wait would have been much more pleasant. I could have imagined that it was summer and I was spending all this time outdoors for a good reason. Not because I did something super flaky.

Did you have a rough week? Or perhaps you just want to welcome Friday evening with something sparkly and vaguely reminiscent of summer. Maybe Spring is making itself sparse even though it claims to have begun already? Regardless of where you find yourself this weekend, this fast, easy cocktail is sure to please. The bright basil with the piney gin and sparkling soda water is a match made in heaven. Just a little step up from the traditional gin fizz and perfectly appropriate for this time of year.

You can use almost any herb for this- mint, thyme, rosemary...I wouldn't even rule out cilantro. A Gin Fizz is like a blank pallet of sorts, so if you're looking to experiment with your own cocktail inventions, this is a great place to start.

So cheers to minivans, husbands who save the day, and the weekend.

Basil Gin Fizz

Adapted from Cookie + Kate's Rosemary Gin Fizz recipe

Makes 1 cocktail

3 or 4 basil leaves, torn

Juice from 1/2 a small lemon

1/2 teaspoon honey

1 1/2 oz gin

3 oz club soda

In the bottom of a Collins glass, muddle the basil with the honey and lemon juice. Fill the glass to the top with ice, then add the gin. Stir with a stir stick to fully incorporate the honey into the gin. Top with the club soda. Serve with a stir stick and garnish with basil leaves and/or lemon wedge.