Ichabod Crane

One of my favorite Halloween stories is The Legend of Sleepy Hollow. The spooky story is one that conjures images of foggy forest pathways, a full moon with dark, wispy clouds creeping over its surface, and that feeling of someone chasing you in the pitch black of night. This cocktail brings that image to life. The rosemary gives a woodsy appeal in the form of a garnish and a sweet syrup. The dry ice provides the fog. And the bourbon...well, does one really need a reason to have bourbon? It seemed an appropriate choice. 

In the end, this is really just a twist on the classic Old Fashioned. A sturdy, steadfast drink to calm even the jumpiest of nerves on Halloween night. Ichabod could have used one or two of these, don't you think?

*Note: You can use the dry ice but it is not required. If you do use it, make sure no one gets it in their mouth. Ouch.  

Ichabod Crane

Makes 1 cocktail

• 1 1/2 ounces bourbon
• 1-2 drop angostura bitters
• 1 teaspoon rosemary simple syrup (recipe below)
• orange twist
• rosemary sprig
• small piece of dry ice (optional)

1. Put the simple syrup and bitters in an old fashioned glass and stir to combine. Fill the glass with ice and add the bourbon.
2. Add the dry ice, if using, and push to the bottom of the glass with a stir stick or spoon.
3. Garnish with an orange twist and a sprig of rosemary.

Rosemary Simple Syrup

Makes 1 cup

• 1 cup water
• 1 cup sugar
• 4 large rosemary sprigs

1. Combine the water and sugar in a small saucepan over medium heat. Once the sugar has dissolved, add 2 of the rosemary sprigs and barely simmer for about 5 minutes.
2. Remove from the heat, add the remaining 2 rosemary sprigs and allow to cool. Once cooled, transfer the syrup with the rosemary sprigs to an airtight container and refrigerate overnight. Strain before using the syrup.

*Syrup will stay fresh for 1 week in the refrigerator.

Cocktail Friday: Big Ginger

I never tire of visiting Minnesota. Maybe everyone feels that way about their home state. When we moved to Japan I felt like the missing would never cease. As it turns out, I was right. Four years in Tokyo followed by nearly 2 in Colorado and I still miss it. What I realize more and more every time is that leaving my home state means leaving my family, which gets harder each time. Instead of being sad about it, I am focusing on the fact that I have a family and a childhood home that are hard to leave.

When we moved into our house in Denver, my parents came to visit. My dad brought us a bottle of 2 Gingers Irish Whiskey, which is made at a distillery in Ireland. (It was only distributed in Minnesota in the beginning, though now it is available nationwide.) We lit a fire in our chiminea and stood outside, the hum of the nearby freeway ringing through the night sky, and toasted to our new home with a round of Big Gingers and an Irish blessing.

Our house has been good to us. I think the symbolic act of the toast, our glasses making the familiar tinkling sound as each rim met another rim, helped start us off on the right foot. I'm thankful for our small, cozy home. I'm thankful for family. And I hope I can create a childhood home for our son that makes him want to return, no matter how long the journey.

TGIF and cheers to you my friends!

Bless This House

Bless this house, o Lord, we pray.

Make it safe by night and day.

Bless these walls so firm and stout,

Keeping want and trouble out.

Bless the roof and chimney tall,

Let thy peace lie over all.

Bless the doors that they may prove,

Ever open to joy and love.

Bless the windows shining bright,

Letting in God's heavenly light.

Bless the hearth a-blazing there,

With smoke ascending like a prayer.

Bless the people here within...

Keep them pure and free from sin.

Bless us all, that one day, we

May be fit, O lord, to dwell with Thee.

Big Ginger

Ingredients

• 2 parts 2 Gingers
• 2 parts ginger ale
• wedge of lemon
• wedge of lime

Instructions

1. Fill a collins glass with ice.
2. Add the 2 Gingers then top with the ginger ale.
3. Garnish with the lemon and lime wedges.

Cocktail Friday: Whiskey Flip

This week has been crazy. I've only been in Minnesota since Saturday but so much has happened that I feel like it's been a month. Without going into too much detail, I'll just say that I'm getting involved in some REALLY amazing projects that are connecting me with talented food bloggers and other foodie friends. It's a dream come true, really. It also means that I am really ready for a cocktail.

My parents have a cocktail recipe book called the Mr. Boston Deluxe Official Bartender's Guide: New World Edition. It has a plethora of cocktails garnished with bright red maraschino cherries and other slightly dated decorations. Overall, it is quite informative and contains some gems that are worth trying. This Whiskey Flip, for example, is a little bit like eggnog but less sweet and more boozy.

I adapted the recipe slightly because I wanted the drink to be a little sweeter (I know- pretty unusual for me) and a little less astringent, so I added more powdered sugar and less whiskey. This would be a fun addition to your Thanksgiving menu and is perfectly seasonal with a sprinkling of nutmeg over the top.

The best part about this post is that my sister and I worked together to take the photos. She chose the props from my mom's fabulous selection of antiques and I mostly just took the pictures. One thing I've realized on this trip is that working with people instead of on your own is a bazillion times easier and a trazillion times more fun. Yep. Trazillion.

Whiskey Flip

Ingredients

• 1 ounce whiskey
• 2 teaspoons powdered sugar
• 2 teaspoons heavy cream
• 1 whole egg
• freshly grated nutmeg for garnish

Instructions

1. Combine all the ingredients except the nutmeg in a shaker with ice.
2. Shake vigorously until the cocktail is creamy and frothy on the top.
3. Strain into a chilled cocktail glass and garnish with the nutmeg.