Cocktail Friday: The Rose

My sister, Rebecca (who also blogs here), will be taking the reigns on Fridays for a while and I am SO excited about it! Armed with her trusty iPhone and lots of Happy Hour experience, I know she will be bringing some great stuff to Set the Table! This elegant drink called The Rose is everything a summer drink should be.

I think I have a pink drink problem.

Since taking over Cocktail Friday, I’ve done a Cherry Vodka, a Rhubarb Martini, and today I'm introducing you to another pink drink called the Rose. You may already know about the Rose - especially if you were hanging around with our hometown hero, Scotty Fitzgerald, in Paris in the 1920’s. But, just in case you weren't, here's a nice writeup about the Rose by mixologist David Wondrich over at Esquire:

Light, dry, suave, enigmatic -- Johnny Mitta, barman at Paris's Chatham Hotel, knew what he was doing when he put this one together, back around 1920. The cherry-pit notes of the kirschwasser blend perfectly with the nuttiness of the vermouth, and the touch of syrup colors it the palest Art Deco pink. By 1925, when all those Yank literary types were flooding the city, Mitta's creation was all the rage. Signature cocktail of the Lost Generation? Perhaps a little on the, ah, gentle side for a Hemingway or a Fitzgerald, but you know what that means. Doubles.

Light and dry is exactly right. This isn’t a sweet drink. The raspberry syrup works more like food coloring and, if there was a fruity taste, I couldn’t detect it.

The Rose

Ingredients

• 2 ounces French vermouth
• 1 ounce Kirschwasser
• 1 teaspoon raspberry syrup

Instructions

1. Combine with ice in a cocktail shaker. Shake for about 15 seconds and strain into chilled glass. Garnished with a maraschino cherry (traditional) or fresh raspberry.

Cocktail Friday: Honey Rhubarb Martini

My sister, Rebecca (who also blogs here), will be taking the reigns on Fridays for a while and I am SO excited about it! Armed with her trusty iPhone and lots of Happy Hour experience, I know she will be bringing some great stuff to Set the Table! This time, she and my mom teamed up to bring us this beautiful Honey Rhubarb Martini.

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My mom and sister cook the same way. They throw things together without thinking too hard about it; they sense it. Meanwhile, I'm leaning over their shoulder like a pest asking,

"Why are you doing that?"

"Is it really supposed to look like that?"

"Are you sure it'll turn out? What if it doesn't turn out?"

They cook the way I play music. The next chord is a four chord and the next is a minor sixth and there is a little change in rhythm here and let's throw in a seventh chord here. I can't explain it. I sense it. When you feel like that about something, pay attention. It probably means you've found the thing you are supposed to be doing.

Last night, my mom improvised a cocktail out of one of the only things ready to pick in our Minnesota garden: rhubarb. At first, it was going to be a rhubarb margarita but, by the time she was done, it was a gorgeous, cold, pink rhubarb martini.

And as always, it was delicious.

Honey Rhubarb Martini

Makes 2 cocktails

Ingredients

• 1/2 cup honey
• 1/2 cup water
• 1 cup rhubarb cubes
• 1/2 teaspoon grated ginger
• 3 shots vodka
• 2 shots rhubarb syrup
• Juice of 1 lime
• 2 large lumps ice

Instructions

For the Simple Syrup:

For the cocktail:

1. In a small saucepan, combine the honey, water, rhubarb cubes, and grated ginger.
2. Heat and stir at medium heat until the rhubarb is soft.
3. Place hot saucepan into a larger bowl filled with ice.
4. When cooled, strain into a small jar or pitcher.
5. In a cocktail shaker, combine the ice, vodka, rhubarb syrup and lime juice.
6. Shake until well chilled and pour into your favorite martini glasses.
7. Garnish with fresh lime and/or rhubarb.

Cocktail Friday: Cherry Vodka

My sister, Rebecca (who also blogs here), will be taking the reigns on Fridays for a while and I SO excited about it! Armed with her trusty iPhone and lots of Happy Hour experience, I know she will be bringing some great stuff to Set the Table! Here is her first shot (no pun intended) at Cocktail Friday: a delicious and beautiful cherry vodka recipe. My name is Rebecca and my drink of choice is Vodka Soda with Lime. And I'm not sorry. To me, it's like a palatable, unsweetened limeade. Simple and clean.

Vodka is traditionally made from potatoes or grains and distilled three(ish) times in a process that renders it nearly flavorless. The word itself is a diminutive of the word for water in Russian. I've read that the earliest vodkas had an unsavory smell and, as efforts evolved to clean up the smell, so too went the taste. Or maybe that's conjecture ...

The lack of flavor, however, has a surprising way of making other flavors go gangbusters. Certain foods have flavor profiles that can only be brought out by alcohol (that's why we use vodka in tomato sauce - it amps up weak tomatoes). Vodka, with it's clean taste, brings out these new and stronger flavors without adding additional complexity.

Last summer, I bought fresh cherries at the farmers market, put them in an extra large canning jar, covered them with vodka, and let them sit on a dark shelf until Christmas. They were sour cherries so I didn't know what to expect. Let me tell you, t'was delicious. I drank my cherry vodka plain with soda water and ice and a lot of happiness. You can do this with any fruit, vegetable, spice, herb, edible flower, or combination thereof.

One more thing: from martinis "Shaken, not stirred," to Bloody Marys, to vodka red bulls (um, yuck?), vodka is surprisingly ubiquitous. And, while many of us have an eye out for all things locally crafted, vodka also comes across as annoyingly corporate. Enter: Local (to the Twin Cities) newcomer, Norseman Distillery's Vodka. It has my complete and *completely unsolicited* endorsement.

Cherry Vodka

Ingredients

• 1 bottle of vodka
• 1 lb cherries, or enough cherries to fill the bottle halfway

Instructions

1. Fill a jar with peak season cherries (or whatever).
2. Completely cover cherries (or whatever) with vodka and twist on lid.
3. Put on shelf and wait at least a month.

Cocktail Friday: Bourbon Thyme

This bourbon thyme cocktail recipe is my new favorite. I have not always been a bourbon person. To be honest, I think my love for bourbon came after I became a parent. Coincidence? You decide. Seriously though, I have probably come to appreciate  bourbon more in the past year through experimenting with various recipes (Brown Butter Old Fashioned or Bourbon Apple Cider anyone?) that have proven that bourbon is more versatile than I expected. Given my new love, I was thrilled to receive a bottle of Elk Rider Bourbon from Heritage Distilling in Gig Harbor, Washington. Any day that involved a bourbon delivery to your front door is a good day. Am I right?

When I try new spirits, I like to first sample them on their own or mixed into simple, familiar cocktails. For example, when testing a new gin, I like to make a classic gin and tonic. I think that cocktail can tell a lot about the quality of the gin because it is vulnerable. In the correct amounts, tonic water and lime juice cannot cover up the herb notes in gin. If they do, something is wrong with either the gin or the proportions. But I digress. Back to bourbon...

I tasted Elk Rider Bourbon straight without ice to start. I was struck immediately by the smooth, sweet taste because I am often a little shocked at my first sip of any spirit straight up. Next, I added a tiny splash of water which can help the flavors bloom a bit. It was lovely. Drinkable with just the right amount of alcoholy bite and sweet nuttiness.

Once I had a good feel for the flavor of the bourbon, I started brainstorming what I could mix with it to make a refreshing spring cocktail. As with many of the recipes I develop, I found my inspiration by simply walking around the grocery store. After grabbing two bags of Meyer lemons and some beautiful fresh thyme, I knew exactly what I wanted: a bourbon spiked Meyer lemonade. Yes and yes.

Feeling inspired by the pleasant flavor of the bourbon and the Elk Rider story (which I've included below because I think it's great) I came home to mix up this delicious, spring-weekend-worthy cocktail. It's perfect for bourbon lovers who are looking for a way to extend the season for this spirit into warmer months. If you're not a bourbon fan, this will work beautifully with vodka or gin as well.

Here's a little bit about the inspiration behind the Elk Rider series from Heritage Distilling:

"The idea and inspiration for the Elk Rider™ line of spirits comes from our female founder. Her ancestors were some of the first settlers in the Lake Quinault and Queets River area in the late 1800′s in what is now the heart of Olympic National Park. While homesteading with a family of 17 children these early pioneering family members broke and tamed wild elk. Their feats were legendary for miles around. The elk became so popular they started to be used in parades in southwest Washington and Portland. The best part is we still have the family glass negatives to prove it."

"Every Spirit Has a Story," What's Yours? 

*Full disclosure: I was given products from Heritage Distilling to use for Set the Table cocktail recipes. My opinions are 100% my own.

Bourbon Thyme

Ingredients

• 2 oz Elk Rider Bourbon
• 2 oz Meyer lemon juice
• 2 oz water
• 1 oz honey-thyme simple syrup
• 1/2 cup honey
• 1/2 cup water
• 5 or 6 thyme sprigs

Instructions

1. Fill a cocktail glass with crushed ice.
2. Combine the bourbon, lemon juice, water, and honey-thyme simple syrup in a shaker filled with ice.
3. Stir until thoroughly combined.
4. Strain into prepared cocktail glass, garnish with a thyme sprig, and serve.
5. Combine the honey and water in a small saucepan and bring to a simmer.
6. Add the thyme sprigs and simmer on low heat for 5 minutes.
7. Remove from the heat and let cool.
8. Remove the thyme sprigs and pour into a jar. Store in the fridge for up to 2 weeks.

Notes

If you can't find Meyer lemons, you can use regular lemons. The result will be a bit more tart but still delicious!

Cocktail Friday: Blueberry Thyme Gin Fizz

We had a truly wonderful spring day on Wednesday. The sun was full of enough warmth to take away the need for a sweater or jacket. The moment I felt the heat hit my skin I felt instantly rejuvenated. Riley and I went to the park where he discovered the joy of watching bugs crawl on the sidewalk. As I watched him discover new things that only come with the changing seasons I realized how much he has grown. Last year at this time I was watching him clumsily walk around as he discovered that moving one step in front of the other brought him from here to there and back again. Those sweet baby legs are now little boy legs. He has grown faster than I'm willing to acknowledge most of the time.

Luckily, each new stage brings even more sweetness than my heart can hold (even in the midst of the toddler mood swings that come with being 2 years old).

So, I'm saying goodbye to one season and hello to a new one by celebrating the things that I love most. Today, it's all about fresh thyme and bright blueberries. Muddled together they create the perfect beginning to a spring cocktail. Gin, vermouth and bitters are given a little life with a splash of club soda. Sweetness comes from my date simple syrup (which makes this a no-sugar-added cocktail).

And just like that it's time to say cheers to the weekend. And spring. And change.

Life become more beautiful with change, don't you think?

Blueberry Thyme Gin Fizz

Ingredients

• 15 fresh or frozen blueberries
• 3 large thyme sprigs
• 1 oz gin
• 1 oz vermouth
• 2 dashes Angostura bitters
• 1/2 oz date simple syrup
• club soda

Instructions

1. Combine the blueberries, thyme sprigs, gin, bitters and simple syrup in the bottom of a cocktail shaker. Fill the shaker with ice and shake vigorously until thoroughly chilled.
2. Strain into a cocktail glass filled with ice.
3. Top with club soda and garnish with a thyme spring and a couple blueberries.

Cocktail Friday: The White Thyme

As I write this, I'm listening to melting snow dripping loudly outside. The snow that showered down on us Tuesday is disappearing, revealing tender green grass that is defying the odds and growing quickly despite the cold weather. For some reason, Mother Nature just doesn't want to let us get on with Spring this year. She seems to think this isn't the time. I'm not complaining for two reasons: first, I love a good snow storm, and second, we need precipitation of any kind here Colorado. My husband jokingly called me the "drought expert" the other day because I have been so focused on how much moisture we have (or haven't, as the case may be) been getting. What can I say? I'm a little bit of a worrier.  But like everyone else who has been moaning and groaning over the wintery weather, I'm looking forward to when whoever is in charge decides it is, in fact, the right time for spring.

It may not be the right time just yet, but this White Thyme cocktail (I hope you've caught on to the joke here) will be perfect whether Spring decides to come back and stay a while or not. Although, I think it would be best enjoyed outside while wearing sandals and sunglasses rather than in the middle of a snow storm. Wine cocktails, specifically white wine cocktails or spritzers, are not usually something I drink and/or make. However, I had been thinking a lot lately about taking the leap and mixing something up with a vino base. After seeing this Blackberry on Ryecocktail from Honestly YUM, I knew it was a sign that I should go ahead and give it a shot.

I kept things simple this time around, not wanting to turn this into some scary, sugary drink that would surely mask the wonderful flavor of my unoaked Chardonnay. Instead, I kept the ingredients simple and few, using things that made me think of the flavors already present in the wine. Rather than using sugar or simple syrup, I added wildflower honey which gives a subtle, smooth sweetness. To the honey, I added some lemon juice and thyme, then muddled it all together in the bottom of a cocktail shaker. I added the wine and 3 dashes of Angostura bitters and stirred everything together very well until the honey became fully incorporated. Then, I poured it over crushed ice, added a splash of club soda, and a sprig of thyme for garnish.

If it isn't the right time, make the White Thyme. (Sorry, I had to...)

Some additional notes:

I used an unoaked Chardonnay here, but you could easily use a Sauvignon Blanc or even a dry Rosé. If your wine is naturally sweet, hold back on the honey until you've tasted it. You may not need it. The thyme was the perfect pairing, but you could get creative and use whatever fresh herbs you have around. Just try not to overpower your wine. Thyme and rosemary are quite potent, for example, and all you want is the hint of the herb in your cocktail. Other choices that would work nicely might be fennel fronds, tarragon, or lavender.

Have you used Angostura bitters before? I hadn't until recently and I must say that I'm glad I have it around. There are numerous classic cocktails that call for bitters (Old Fashioned or Manhattan, anyone?) and it is fun to use in new concoctions as well. Bitters are an interesting ingredient and it turns out they are not as bitter as you might imagine. That is the case with Angostura bitters, anyway. Instead, it seems that they help all the ingredients in a cocktail come together.

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