Drinks, Cocktails

Café Brûlot – Spiced Coffee with Brandy and Orange

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For more than a century, both Antoine’s and Galatoire’s, in New Orleans, have been serving refined French-Creole cuisine in their gilded dining rooms. The epitome of their old-world, over-the-top grandeur? Café Brûlot . A server ladles flaming brandy-spiked coffee down a spiral of orange zest into a silver bowl heated by a ring of fire. Don’t try that at home. Here, we ignite the spice- and citrus-infused spirits in the saucepan, add the coffee, and serve the glowing drink in demitasse cups. It’s a less risky—but equally astounding—spectacle.

Ingredients:

  • 1 orange
  • 12 whole cloves
  • 1/3 c brandy
  • 1/3 c Cointreau or other orange-flavored liqueur
  • 3 (2-inch-long) strips of lemon zest
  • 2 (3-inch) cinnamon sticks
  • 1 Tab sugar
  • 3 c hot very strong brewed coffee (preferably chicory coffee blend or French roast)

Directions:

  1. Remove zest from orange in a single spiral with a sharp vegetable peeler or paring knife.
  2. Stud orange zest with cloves.
  3. Add the orange zest to a wide heavy medium saucepan with brandy, liqueur, lemon zest, cinnamon, and sugar.
  4. Warm through over medium heat, stirring.
  5. Tilt pan over gas burner (or use a long match) to ignite carefully (flames will shoot up).
  6. While flames subside, slowly pour in hot coffee.
  7. Ladle into small cups (preferably demitasse)

Serves:   6-8
Source:  Gourmet

Simple Syrup

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Simple syrup is, as the name implies, very simple to make and it is an essential item to stock in any bar or kitchen. Also called sugar syrup, you will find it in many mixed drinks including the Mojito, Daiquiri, and Hurricane and it can be used for your coffee, tea, and homemade sodas as well.  This sweetener is primarily used as a substitute for cane sugar because the sugar is already dissolved into the syrup. Simple syrup adds a rich volume to drinks and there are a few ways to make it.  Making your own simple syrup is also more economical than buying it at the store. You can make as small or as large a batch as you wish and store it in the refrigerator in a well-sealed bottle for two to three months.  When the only ingredients are sugar and water, there’s really no reason why you shouldn’t be making simple syrup at home.   If you’re substituting simple syrup for cane sugar, the general rule is to use 1/4 ounce syrup for each teaspoon of sugar. You may need up to 1/2 ounce syrup, depending on how sweet you make it.  With any substitutes, be sure to adjust the sweetener to taste.

Rich Simple Syrup

Rich simple syrup simply means that you’re using more sugar than water to create a richer syrup. It is a 2:1 ratio and you can often use a little less syrup than a drink recipe calls for.  You can also make this simple syrup with equal parts (1:1) of sugar and water. It will be a little thinner and it will add just a touch of sweetness to your drinks.

Ingredients:

      • 2 parts sugar
      • 1 part water

Directions:

  1. Bring the water to a boil.
  2. Dissolve the sugar in the boiling water, stirring constantly.
  3. Once the sugar is dissolved completely, reduce the heat, cover, and allow to simmer for 10 to 15 minutes (the more sugar, the less simmering time).
  4. Remove the pan from the heat.
  5. Allow to cool completely and thicken, then bottle.

Note: Do not allow the syrup to boil for too long or the syrup will be too thick once it cools.
To prolong the shelf life of your simple syrup, add a little vodka – usually between a tablespoon and an ounce, depending on how large the batch of syrup is.

Demerara Syrup and Alternative Sugars
Replacing white sugar with demerara sugar (a raw sugar) is a popular alternative because it has an even richer flavor. The drawback to using this light brown sugar is that it will alter the color of you cocktails slightly, but the taste makes up for it.  Another option is to use turbinado or brown sugars.  Yet another alternative is to use coconut or palm sugar.

If you are a fan of stevia or other alternatives to sugar, feel free to use those to make a simple syrup. They work just as well though there is a bit of a flavor difference which you’re probably used to if you use them regularly.  Begin with a small batch of 1:1 simple syrup and see how you like it and make any adjustments from there.

Tip: I have had success adapting Sweet n’ Low syrup for a sugar-loving palate by adding a teaspoon of vanilla extract. It reduced the bitter aftertaste and was actually quite good. This trick may work well with other sugar substitutes as well.

Bar Simple Syrup
The easiest way to make simple syrup does not require a stove and it can be made in minutes. It’s called ‘bar simple syrup’ because it’s a quick way for bartenders to make the sweetener.
Simply combine equal parts (1:1) sugar and water in a bottle and shake it until the sugar is completely dissolved. The result is a thinner syrup (almost water-like) than a syrup that has been reduced by heat.
 
Simple Syrup Substitutes
There are a few alternatives to using simple syrup. The most popular in the bar are gomme (gum) syrup and agave nectar. Molasses and honey (or honey syrup) are other options, though they should be used selectively in cocktails.

Flavored Simple Syrups
Simple syrup can also be infused with flavor and used in a variety of drinks to add a unique twist. From herbs and spices to fruits and fun flavor combinations, the flavor possibilities with syrup are endless.

The most popular flavored syrup in the bar is grenadine. That’s right, the key ingredient to the Shirley Temple and Tequila Sunrise is little more than a fruit-flavored simple syrup.  Combine 1/4 cup sugar,  1 cup 100% unsweetened pomegranate juice, 1/2 lemon (optional).

Sour mix (aka bar mix or sweet and sour) is also very useful in the bar. It is a lemon and/or lime-flavored syrup found in most professional bars. It is often used as a shortcut for adding sweet and sour to many cocktails, including a number of our favorite tropical drinks.  Combine one part simple syrup with one part lemon or lime juice (or equal parts of the two fruits).

Any flavored syrup can be just as useful in your drinks and you can put your own spin on any recipe. Here are a few syrups to try out.

Cardamom Simple Syrup – Cardamom is just one of the spiced syrups you can make and it’s surprisingly versatile. Discover how to use this sweetener and find more spiced syrups, including a cranberry spice syrup and a fun black peppercorn syrup.

Cinnamon Simple Syrup – A personal favorite, not a day goes by when a splash of cinnamon isn’t in my coffee. It’s also a fabulous syrup for classic and modern cocktails. The cinnamon can be combined with other flavors like apple, cherry, thyme, and vanilla as well.

Ginger Simple Syrup – The subtle spice of ginger is another great addition to simple syrup and it is also very versatile. It can be added to tea or mixed into cocktails where you might use ginger ale or ginger beer. Again, ginger can be combined with other flavors; vanilla or habanero are just two very fun possibilities.

Chile Peppers in Simple Syrup – Spicy and sweet meet when you infuse hot chile peppers into a simple syrup and it is an easy way to spice up your cocktails. From the jalapeno brown sugar syrup in the Epice Sidecar cocktail to a serrano-mint syrup, some amazing drinks are in your future.

Herbs in Simple Syrup – Herbs like lavender are a popular addition to syrups and they are just as easy to make as any other. Beyond lavender, you will find recipes and drinks for basil, parsley, rose, rosemary, and other herbal syrups as well.

Mint Simple Syrup – Mint syrups deserve their own category because this herb is one we use all the time in the bar. If you want a shortcut to the Mint Julep, use a mint syrup. You can also combine mint with citrus or spicy peppers.

Fruit Simple Syrups – Fruit syrups like this strawberry syrup are a great way to take advantage of fresh fruits and they’re just as easy. Within this recipe, you will also find banana, chipotle-orange, and lychee syrups, among others.

Vanilla Simple Syrup – Vanilla syrup is not the same as a plain syrup (that’s like calling vanilla ice cream ‘plain’) and you will find this one to be a fantastic sweetener for almost any beverage. You can build on the sweet flavor with a little ginger, try almond extract instead of vanilla, or even make a toffee syrup.
 
Truly Unique Simple Syrups
Once you get the itch to make simple syrups and discover just how easy and fun it is, you will be developing your own unique syrups. While we’ve discussed ‘normal’ flavors up until now, these recipes are anything but normal.

Eucalyptus Simple Syrup – Used to make the very impressive Eucalyptus Martini that is unlike any drink you’ve tasted before.

Lilac Simple Syrup – A floral favorite for spring blossoms, use it in a Lilac Lemon Drop Martini or Lilac Shandy.

Peanut Butter Syrup – This one’s super easy and is required for the fun holiday cocktail known as the Cranberry Peanut Buttered Hot Rum.

Salted Pistachio Honey Syrup – Adding something as simple as pistachios to honey syrup is a fantastic way to liven up the Gunpowder Gimlet.
 
Sencha Green Tea Simple Syrup – Brew tea, add sugar, and use the syrup to create a fantastic Cucumber-Tea-Ni. It’s brilliant.

Source:

Aperol Spritz

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The Spritz is a wine-based cocktail commonly served as an aperitif in Northeast Italy.  Aperol is an Italian apéritif made of bitter orange, gentian (a botanic sometimes used in bitters) , rhubarb, and cinchona (The bark of this tree is the source of quinine), among other ingredients.  You can drink these fizzy aperitifs all summer; they’re perfect for sipping as the afternoon heat dies down and you’re trying to figure out where to go for dinner. The Aperol Spritz is a bit more adult than a soda, but still sweet and friendly, orange-and-rhubarb flavored with just a hint of grapefruit-rind bitterness.  It is a pretty shade of orange.

Ingredients:

  • ice
  • 4 1/4 ounces brut Prosecco
  • 2 1/2 ounces Aperol
  • 3/4 ounce club soda
  • 1 lime/orange wheel for garnish


Directions:

  1. Fill a Collins glass or champagne flute with ice.
  2. Pour the prosecco over the ice.
  3. Then add Aperol and club soda.
  4. Garnish with lime/orange wheel.

Serves:  1

Source:  This recipe is adapted from Speakeasy by Jason Kosmas and Dushan Zaric of Employees Only via Allison and Cathy Painter

Open a bottle of Wine

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Unless you like boxed wine, your wine bottles are going to either be sealed with a cork or a screw cap, the latter of which should not be frowned upon, especially if it’s white wine. However, most wineries still prefer corks over screw caps, and that means you’ll need a corkscrew.  If your corkscrew is missing, don’t worry—there are many different ways to open the bottle without getting tiny cork crumbs in the wine.  Check out YouTube for many amusing videos.
Use some tools.
As long as you can find a toolbox, you can get a bottle of wine open with a screw, screwdriver, and hammer. Stick the screw into the cork, then use the screw driver to screw it in further. Leave about one inch of the screw out of the cork. Then, grab your hammer and, using the end (not the head), you can pull both the screw and cork out of the bottle itself. (This works best with bigger screws with large threads.)  You can also use a bunch of nails if you don’t have screws.
.Push it in with a wooden spoon.
A wooden spoon with a long, thin handle is the perfect instrument to shove the cork right into the bottle and free your wine, according to Food Mob Bites. Remove any foil covering, wrap the bottle neck in a towel and apply pressure to the top of the cork. With some strength, it should pop free and slide into the bottle without creating any cork crumbs.  To pour, tip the bottle and push the cork out of the way. This also works with the point of a ski pole.
Yank it out with a string.
If you don’t like the idea of having a cork inside the bottle, then there’s a way to get it out after you’ve pushed it in. Tie a figure-8 knot into a piece of string and lower it into the neck of the bottle, knot first. Tilt the bottle to create some leeway on one side, to allow your knotted string to slip past the cork and underneath it.Lastly, pull up on your string as hard as you can—the knot will wedge against the neck of the bottle on the bottom of the cork and force your cork up and out!

Use a wall to knock it out.
If you’re desperate with zero tools to open your wine, just wrap that bottle in a towel, and smack it loose.  Cover the bottle of wine in the towel, making sure both the sides and bottom are wrapped up. Rhythmically bang the bottle’s base against a solid wall (not drywall), moving it in a horizontal motion. Repeat until the cork begins to more out of the bottle, then yank it out!  It will take some patience and strength.  As long as the surface is sturdy, you can use anything from a brick wall to a coffee table. Just make sure the bottle is well-cushioned by the towel, or you could end up with a shattered mess.
If you don’t have a towel handy, you can also take off one of your shoes and use that, too. Be careful to choose a flat shoe with padding inside, though, or one hard smack can bust open the entire bottle.
You could also just use a book.
If you don’t have a wall, a tree works just as well.

Slap it out – no wall needed.
If you’re worried about damaging a wall or door, you don’t need it. With nothing more than your legs and a hard soled shoe, you can still slap the cork out of the bottle.Take a seat and place the bottle upside-down between your thighs. Hold it in place tightly as you evenly hit the bottom of the bottle with the flat sole of your shoe. Keep smacking the wine until the cork eases out a bit. , Yank the cork out with your hand when it’s sticking out of the bottle far enough to grab.
Add pressure with a bike pump.
Happen to have a bike pump nearby? Probably not, but it’s still a neat tool to use for a unique wine-opening method.  Stick your bike pump between the cork and the rim and get pumping – gently, three or four pumps. As you force air into the bottle, you’ll create enough pressure to make it fly out of the bottle.Unlock the cork with your car key.
Grab your car keys—with just one metal key, you can wiggle out a wine cork.  Push your key at a 45° angle into the cork until most of the key is in the cork. Then, push the key around in circles while pulling up; the cork will start to screw upward and will eventually twist free of the neck.

Just Stab the Cork Out with a Knife.
If you’re all out of keys and have tried the slapping methods above, chances are you do have a knife of some kind nearby. Though serrated is best, you can wiggle a wine cork out with any knife, much like with the key method.  Stick the knife in the cork and carefully move it in a twisting motion. As you twist it, pull up, and the cork will begin to rise. Once it’s out about an inch, stab the cork on its side and turn until it’s completely free of the bottle. Watch your fingers though!

Slice It Off
If it’s sparkling wine you’re drinking, or even champagne, you can use the (somewhat dangerous) trick of slicing off the cork, along with a little bit of the glass. This trick is called sabrage, or sabering, and is done with a saber, sword, or machete. Obviously, this should be a last resort.  When you become a sabering pro, think about investing in a wine saber Champagne sword to take your class level up a notch.

Heat It Up
If you have a cheap bottle of wine and want to get all warmed up for the winter, you can make some makeshift mulled. To get the cork out, boil some water, take it off the heat and put the bottle in… the cork will slowly creep out on its own! When the bottle is open, dump that water and pour the wine into the pot. Heat it and add your mulling spices. Simmer a little and serve. You can also use a blowtorch instead of boiling water if you have one (which you should – for creme brulee).

 

Tequila Sunrise

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This drink can be served “virgin” – with no alcohol – and no one will be the wiser.
Ingredients:
  •  3 oz (6 parts) orange juice
  • 1 1/2 oz (3 parts) Tequila
  • 1/2 oz (1 part) Grenadine syrup
  • cherry
  • orange slice
Directions:
  1. Pour the tequila and orange juice into Collins glass (8 – 12 oz) over ice.
  2. Add the grenadine, which will sink to the bottom.
  3. Do not stir.
  4. Garnish with  orange slice, cherry
  5. Serve.

Serves:  one

Source:  Wikipeda

Bloody Mary Cocktail

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The Bloody Mary is a vodka-soaked nutritional breakfast and hangover cure all in one. What else could you ask for?  If you make it with gin it is a Red Snapper.  Add clam juice and it is a Bloody Caesar.  Use beer in place of vodka and it is a Michelado.  Bourbon makes a Bloody Belle, tequila, a Mexican Mary, scotch, a Braveheart.  No alcohol – it’s a Virgin Mary.  

Ingredients:

  • 1  lemon wedge
  • 1 lime wedge
  • 2 oz vodka
  • 4 oz tomato juice
  • 2 dashes Tabasco Sauce
  • 2 tsp prepared horseradish
  • 2 dashes Worcestershire sauce
  • 1 pinch celery salt
  • 1 pinch ground black pepper

Garnish:
1 celery stalk and lime wedge

Directions: 

  1. Pour some celery salt onto a small plate.
  2. Rub the juicy side of the lemon or lime wedge along the lip of a pint glass.
  3. Roll the outer edge of the glass in celery salt until fully coated.
  4. Fill with ice and set aside.
  5. Squeeze the lemon and lime wedges into a shaker and drop them in.
  6. Add the remaining ingredients and fill with ice.
  7. Shake gently and strain into the prepared glass.
  8. Garnish with a celery stalk and a lime wedge.

Serves:   1

Source:   liquor.com

Note:    There are several good Bloody Mary mixes on the market.  V-8 juice also works.  You can add your own garnish/variation –  top with a shrimp skewer, a slice of bacon and a tiny cheeseburger – there are no limits!

Italian Cream Soda

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There are several brands of syrup that work for this recipe. It’s also a lot easier to find the syrups than it used to be! Your grocery store will likely have at least a few flavors in the coffee section as well as the mixed drink section.  You can also find them for a great price on Amazon.

Ingredients:

1/2 cup Club Soda
3 Tab Torani Syrup
1 Tab half & half
3-4 ice cubes
whipped cream and a cherry for the top

Directions:
Add ice to glasses.
Add 1/2 cup club soda.
Add Torani (or other brand) syrup and pour over the soda.
Add half & half to the soda/syrup mixture.

whipped cream

cherries

Serve with whipped cream and a cherry on top, as well as a cute straw to stir with prior to drinking.

It’s fun to admire the cool swirls of the syrup and cream, but encourage everyone to give it a little stir before drinking so that all the flavors meld.

Serves:  1

Source:  Butter with a Side of Bread

Bellini Cocktail

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This is a wonderful thing to do with the plethera of peaches that appear in the summer – especially the ones at are oh-so-ripe.  Freeze them and enjoy all year.

Ingredients:

  • 2 ounces peach juice (or puree, nectar)
  • 4 ounces sparkling wine (Prosecco or Champagne)

Directions: 

  1. Pour the peach juice into a Champagne flute.
  2. Slowly top with sparkling wine.

Peachy Tips for Making a Great Bellini

When it comes to the peach ingredient, there are options.

Use fresh peaches when possible.  For an interesting twist, choose a selection of peach varieties and combine them into a juice or puree.

Fresh peach juice is easy. In an electric juicer, simply slice and pit the peaches and process them into juice. Be sure to remove the pit first, leave the skin on –  it is edible. It’s also a good idea to strain the juice to make sure the drink is free of chunks.

Got a blender? Make a peach puree. Again, wash, pit, and slice the peaches, then blend them up until smooth. Add a teaspoon each of sugar and lemon juice to enhance the flavor.  Be sure to strain the puree to remove any large bits of fruit.

Canned peach juice would be another choice, or even peach nectar.

Peach schnapps? Skip all of the other peach ingredients and simply pour a shot of peach schnapps into the glass. It will make the Bellinis a little stronger than intended, but it’s still mild and there is no problem finding schnapps

Don’t forget to save a few slices of peach for a garnish. Either cut a slit in each slice and rest them on the rim of each glass or drop a slice inside the flute and pour the drink on top.  Quickly dunk each slice in lemon juice to prevent it from browning and toss them into the freezer for an hour or two. To keep the fruit from freezing together, place them in a single layer on a plate or another flat surface. When it’s Bellini time, the frozen fruit will keep your drinks cold with no dilution.

In general, homemade peach puree or juice should be good in the refrigerator for up to one week in a well-sealed container, particularly if a dash of lemon juice is added to act as a preservative.  It can also be frozen.

Serves:    1

Source:  The Spurce

Alcohol Facts & Statistics – What Is A Standard Drink?

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Many people are surprised to learn what counts as a drink.  The amount of liquid in your glass, can, or bottle does not necessarily match up to how much alcohol is actually in your drink.  Different types of beer, wine, or malt liquor can have very different amounts of alcohol content. For example, many light beers have almost as much alcohol as regular beer – about 85% as much.   Here’s another way to put it:

  • Regular beer: 5% alcohol content
  • Some light beers: 4.2% alcohol content

That’s why it’s important to know how much alcohol your drink contains.  In the United States, one “standard” drink contains roughly 14 grams of pure alcohol, which is found in:

  • 12 ounces of regular beer, which is usually about 5% alcohol
  • 5 ounces of wine, which is typically about 12% alcohol
  • 1.5 ounces of distilled spirits, which is about 40% alcohol

How do you know how much alcohol is in your drink?

Even though they come in different sizes, the drinks below are each examples of one standard drink:

The same amount of alcohol is contained in 12 fluid ounces of regular beer, 8 to 9 fluid ounces of malt liquor, 5 fluid ounces of table wine, or a 1.5 fluid ounce shot of 80-proof spirits (“hard liquor” such as whiskey, gin, etc.) The percent of ‘pure’ alcohol varies by beverage.

Each beverage portrayed above represents one standard drink of “pure” alcohol, defined in the United States as 0.6 fl oz or 14 grams. The percent of pure alcohol, expressed here as alcohol by volume (alc/vol), varies within and across beverage types. Although the standard drink amounts are helpful for following health guidelines, they may not reflect customary serving sizes.

Source:  National Institute on Alcohol Abuse and Alcoholism

Gloria’s Not-Eggnog “Mother’s Recipe”

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This has been the standard treat in my mom’s household to have alongside opening of gifts on Christmas Day since time out of mind. The original was scribbled down by on the back of Union Oil bill envelope dated December 1975 when my mom spotted Mike Roy on the TV talking about it. It said not to be an eggnog, even if it  fits the requirements of being “made with milk, cream, sugar, whipped egg whites, and egg yolks.”

Ingredients

  • 9 eggs, separated
  • ¾ cup sugar
  • 1/8 tsp salt
  • 1 pint heavy cream
  • 1 quart milk
  • ½ cup light rum
  • ½ cup brandy
  • 2 cups bourbon
  • ground nutmeg

Directions

  1. Beat yolks and sugar and salt until thick and very lemony in color. Set aside.
  2. Whip cream and blend in egg whites.
  3. Fold in brandy, rum, and bourbon to the cream-whites mix.
  4. Add milk to the cream-whites mix.
  5. Put yolk mix to bottom of bowl. Add cream mixture and blend a little.
  6. Family tradition calls on sampling just a little bit at the end of the prep. For quality control purposes, you understand.
  7. Refrigerate.
  8. Serve with sprinkled nutmeg.

Serves: 16 (ha!)

Source: Mike Roy (with variations over time)