Category: Alcohol

How to Make 30 Classic Cocktails

This illustration by Mike Houston, originally published at www.foodrepublic.com on July 14, 2015, provided a handy guide to making 30 of the most popular drinks requested of bartenders.

30cocktails

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It’s Looking Like a Maker’s Kind of Day

I know that not everyone drinks alcohol.  Some for health reasons, some for religious reasons, some don’t like the taste, some are underage, some did drink but stopped, some don’t know when to say “when” and were forced to stop, and some are supporting recovering spouses or friends so they no longer imbibe.  The reasons are many and I totally respect all of them.

This post isn’t intended for any of those people, unless they happen to be bartenders, frequent party hosts, or are just people who like to know what to serve guests of theirs who do enjoy a drink.

makersneatRegular readers of my blogs here and at www.extremeblondemoments.com know I love my wine, the Grey Goose L’Orange Cosmopolitan is my longtime favorite, I’m a fan of “umbrella drinks” poolside or on the beach, I love a shot of Maker’s 46 neat, my “usual” is a Maker’s 46 Old Fashioned, and I’m a huge horse racing fan so you know I love my Mint Juleps!

Old-FashionedWhen my husband asks if I want my usual, he knows that will involve him putting in a little more effort than just pouring me a neat shot of 46.  He’ll have to muddle a dark red Bada Bing cherry, in a few drops of Hella Bitters (citrus) ,then drop a single block of ice into the glass, cover it with a splash or two of simple syrup and top it off with a generous pour of Maker’s 46.

I saw a tweet from Maker’s Mark a few minutes ago that gave me a new spin on drinking my favorite just in time for The Belmont Stakes!  Have you figured out yet that I’m a Maker’s girl? 😉

makerspomegranateThe Trifecta With a Twist combines Maker’s Mark Bourbon, Lemonade and Pomegranate Juice with ice in a rocks glass and garnishes with either a twist of orange or a twist of lemon and a maraschino cherry – you choose.  I have all of those ingredients on hand and can’t wait to give it a try!

summersmashupAnother drink I found on the Maker’s Mark Twitter Feed, that I am anxious to try poolside, is the Maker’s Mark Summer Smash Up.  This sweet and fruity concoction combines Maker’s Mark with Triple Sec, Orange Juice, Pineapple Juice, & Grenadine and is garnished with a wedge of pineapple and a maraschino cherry. Bonus!  All of the ingredients are in my refrigerator!  Looks like it’ll be a great weekend. 🙂

makerspeachteaIf you’re an Iced Tea fan, there’s a Maker’s Mark cocktail for you too!

The Maker’s Peach Tea combines Freshly Brewed Iced Tea with Dekuyper Peachtree Liqueur and Maker’s Mark with a garnish of a fresh (or frozen) peach slice.  I would muddle the peach at the bottom of the glass with the bourbon before adding the ice, and mixing in the freshly brewed tea and peach liqueur.

makersmintjulepA post about my favorite bourbon drinks wouldn’t be complete without the Mint Julep being properly represented!  I like to make my simple syrup a few days before I plan to enjoy my juleps.

My Simple Syrup recipe is simple:  Combine equal parts extra fine baker’s sugar (I use C&H) with water in a saucepan.  Stir over medium heat until the sugar is dissolved then immediately remove from the heat.  My usual measurement is 2 ups sugar to 2 cups water.  Cool the syrup then pour into a Rubbermaid type sealable drink container where about 5 stems of bruised (put leaves into a bowl and press a spoon firmly on the leaves to open them and release the oils) mint leaves have been placed.  Put the syrup into the refrigerator to chill 😉 for at least 24 hours to infuse the mint. If your simple syrup is for anything other than a julep, don’t use the mint.

Maker’s Mint Julep

  • 1-1/2 parts Maker’s Mark® Bourbon
  • Fresh mint
  • Mint Simple Syrup
  • Powdered sugar
  • Mint sprig for garnish
  • Club Soda

Instructions

  1. Place a few mint leaves in the bottom of your glass and muddle with a splash of my Mint Simple Syrup.
  2. Fill glass with crushed ice
  3. Pour Maker’s Mark, another splash of simple syrup, and a splash of club soda over the ice
  4. Sprinkle top of ice with powdered sugar.
  5. Garnish with a mint sprig.

As I always do, I remind you that if you are going to drink, please:

  • Know your limit / drink in moderation
  • Never Drink and Drive
  • Designate a sober driver, know the local taxi company’s phone number and USE IT, ask the bartender or your server to call you a cab, use UBER or LYFT, or have a friend or family member on standby for you to call if you need a ride home

Are you on Facebook?  You might be interested in the things I may not devote an entire blog post to: recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at: https://www.facebook.com/ThisGirlLovesHerFood

Luscious Lemorancello

I am still up to my eyeballs in fresh citrus, so I found a new project from which I will be able to make some really fun desserts!

slicecake_w_lemons11Have you ever been to an Italian restaurant and seen Limoncello on the after dinner drink menu or seen some type of Limoncello Cake on the dessert menu?   Limoncello is a syrupy liqueur that is smooth and sweet with an intense lemon flavor.  It can be sipped on its own, mixed into sparkling water, or shaken into cocktails.

I had no idea that Limoncello is the second most popular liqueur in Italy.  Considering that both my family and my husband’s have Northern Italian roots, I was amazed to realize neither of us had ever tried this particular yummy treat!  I think that counts as some kind of neglect or child abuse 😉

The process to make homemade Limoncello (or in this case, since I am combining blood orange and Meyer lemon peels:  Lemorancello) is quite easy and much less expensive than buying a smaller bottle of the commercially bottled version.

Lisa’s Luscious Lemorancello

  • 1 – 750 ml Bottle Vodka (80 Proof is fine, but 100 Proof is even better)
  • 5 – Medium Sized Meyer Lemons
  • 5 – Medium Sized Oranges (I have Blood Oranges, So I am using those)
  1. Remove the peels from the lemons and oranges.  Put the fruit in a zip bag to freeze for later use.  I peel them whole and then use a spoon to scrape away the pith, but you can also use a vegetable peeler.  It’s important to leave as little of the bitter white pith as possible.
  2. Once you have peeled the fruit and removed the pith from the skins, slice the peels into narrow strips and put the peel into a 32 oz container with a lid then pour the vodka over the peels.  I prefer glass so that any dormant odors don’t transfer from plastic into the vodka.
  3. Seal the container tightly and put aside in a cabinet – or at least on a counter out of direct sunlight.
  4. Infuse your blood orange & lemon peels in the vodka for at least 1 week to a month or longer. Most of the fruit flavor is extracted in the first few days, the longer you let it sit the bolder the flavor will be.  I’m going to let mine sit undisturbed for 6 weeks.

You don’t need to worry about mold or bacteria growing while it is infusing.  The alcohol prevents any mold or other bacteria from growing on the fruit.

When you decide that you just can’t wait to enjoy your treat any longer, it’s time to strain out the fruit peels and combine the infused vodka with simple syrup.

TIP:  You can use any amount 1 C Water to 1 C Sugar up to 4 Cups Water to 4 Cups Sugar.  More water will dilute the alcohol percentage and make the liqueur milder.

  1. Make your simple syrup:  In a saucepan, combine 1 cup sugar (I use superfine baker’s sugar) with 1 cup water and stir over low heat until the sugar is completely dissolved.
  2. Add this to the infused vodka, taste, and add more simple syrup if you need it sweeter.

When you have reached your perfect ratio and your Lemorancello is ready to enjoy, you can store it in a cleaned 750 ml vodka bottle (there will be more than 1 bottle worth of liqueur) or in pretty oil/vinegar type bottles with hinged or screw sealed tops.

The liqueur can be kept in the freezer for at least a year, and likely much longer. Use your own common sense if it’s been more than a year and it tastes off or you see any mold growing in the bottle.  Then it’s more than likely time to toss it and make a fresh batch!  I have no intention of letting mine last that long.

Are you on Facebook?  You might be interested in the things I may not devote an entire blog post to: recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at: https://www.facebook.com/ThisGirlLovesHerFood

Blood Orange Mojito

My backyard garden has always just been okay, but this year my trees are full of ripening fruit, my herbs are healthy and I have been looking for more ways to use my bounty.

I was able to use a few of the Meyer lemons in yesterday’s Chicken Under Pressure “Mamba Style” and Lemon Artichoke Risotto, as well as in a recipe for Sauteed Shrimp in Buttery Lemon Pepper Sauce that I have on deck for tomorrow.

The blood oranges are a little bit tougher challenge.

I was cleaning up the mess from the enthusiastic toasts after Kobe Bryant’s triumphant 60 point final game performance that included the game winning shot and, as I went to put away the bourbon, the tall white bottle of Malibu Rum caught my eye.  AHA MOMENT.

Malibu Mojitos, with the hint of coconut, are my favorite poolside treat and the sweetness would offset the tart bite of the blood oranges!

  • In a highball glass, muddle 5 mint leaves with a splash of simple syrup
  • Fill glass 2/3 full of ice
  • Fill a cocktail shaker half way with ice
  • Squeeze juice from 1 Ripe Blood Orange into the shaker then add
  • 1 TBLS Rose’s Sweetened Lime Juice
  • 1 TBLS Simple Syrup
  • 1 1/2 ounces Malibu Coconut Rum

Put the top on the cocktail shaker and shake the drink vigorously for about 15 seconds until drink is well mixed and chilled.

  • Strain into the highball glass
  • Garnish with 3 fresh or frozen raspberries, 1/4 slice of blood orange and mint leaves
  • Top with club soda and give a quick stir

Are you on Facebook?  You might be interested in the things I may not devote an entire blog post to: recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at: https://www.facebook.com/ThisGirlLovesHerFood

 

My Top 5 Bloody Marys

bloodymarybasicsThere are few things that are more satisfying on a lazy Sunday morning than a great Bloody Mary.  But, as we who enjoy them can agree, not all Bloody Marys are created equal.

Personally I like mine to not be so spicy as to rip my throat off as I swallow, or sting it so bad that I can’t enjoy more than the first sip or two.  I like a lot of flavor and really enjoy the presentation of a pretty AND tasty drink.

I also enjoy a little variety.  My favorites have featured chunks of crab amongst crisp, tall vegetables; entire lobster claws; thick strips of crispy bacon; antipasto on a skewer (tomato/mozzarella/basil/salami);  and crispy, fresh vegetables to munch while sipping a perfectly spiced drink.

My Top 5 Bloody Marys:

  1. The Crab House on Pier 39 – San Francisco, CA
  2. Lobster Me at The Palazzo in The Venetian – Las Vegas, NV
  3. Paul Martin’s – Irvine, CA
  4. Olive Garden – Santa Ana, CA (Mainplace Mall)
  5. The Signal Lounge – Orange, CA

After stumbling across a picture of a giant fried WHOLE CHICKEN hanging out of a giant Bloody Mary I decided that I need a list of places to visit just for my favorite Sunday morning cocktail!

Although I’ve been to Milwaukee before, somehow I managed to miss Sobelman’s Pub & Grill and their menu of “Beast” Bloody Marys.

My mouth waters thinking about their 80+ oz concoctions that are meant to be shared by at least 4 people.

chickenfried

The Chicken Fried:  $50 and topped with a whole fried 4 pound chicken from Ray’s Butcher Shop in Greenfield.  That is one intimidating presentation!  It’s a drink for a cause though!  During the last 4 months of 2014, for every Chicken Fried sold, the owners of Sobelman’s donated $5 to Milwaukee’s Hunger Task Force.

abc_heeseburger_bloodymary_jp_121212_msCheeseburger Bloody Mary:  Features a scallion, a stalk of celery, a colby cheese wedge, a Polish sausage, a pickled mushroom, onion & brussel sprout, a pickle & olive, a shrimp, cherry tomato & lemon wedge, a spear of asparagus and a bacon cheeseburger slider.

2012-08-30-bacon-thumbAnother Bloody Mary that is definitely on the “Must Try List” is this 32 ounce monster from The Nook in Atlanta:  The Bloody Best:  8 oz. of Absolut Peppar vodka mixed with a special Bloody Mary mix, garnished with pepperoncinis, jalapenos, Tater Tots, steak, a slice of toast, a hard-boiled egg and you drink it through a straw made of meat!

The list is in its infancy and recommendations from enthusiastic Bloody Mary adventurers are welcomed.

On the flip side, I know that there are those who only partake to quiet the ache in their head and swirling of their bellies after a night of over indulgence, to that end, Smirnoff shares their basic recipe for a pitcher of basic Bloody Marys:

  • 9 oz Smirnoff No. 21 Vodka
  • Tomato juice
  • 1 Lime juiced
  • 1 Lemon juiced
  • 4 tsp Hot sauce
  • 2 tbs Horseradish
  • 1 tbs Worcestershire sauce
  • 1 tsp Celery salt
  • 1 tsp Black pepper
  • ½ tsp Salt
  • 1 tsp Smoked paprika
  • 1 Lime wedge

Blend all ingredients except vodka. Pour into pitcher. Rub lemon or lime wedge around the rim of highball glasses and then roll glass in celery salt and add ice cubes. Fill glass 1/3 with vodka & top off with Bloody Mary mix. Serves 10.

Time for this girl to head to bed so I can wake up and create something somewhere in the middle of these to sip tomorrow!

Are you on Facebook?  You might be interested in the things I may not devote an entire blog post to: recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at: https://www.facebook.com/ThisGirlLovesHerFood

An “Adults Only” Treat

boozeballsDespite what advertisers and children want us all to believe, Christmas isn’t just about making the kids happy… I believe that those who do all of the shopping, decorating, wrapping, cooking, cleaning, and prepping deserve to enjoy the holidays too, so I prepare a little something just for adult indulgence 😉

My co-workers, hairdresser, friends and family all wait for me to bring out the “special” plate of treats they know is intended just for them.  Their fancy name is Dark Chocolate Whisky Truffles but, to all who have tasted, they are simply referred to as Booze Balls!

Lisa’s Booze Balls

Combine ½ Cup Unsweetened Cocoa Powder and ½ Cup Powdered Sugar in a large Ziplock bag and set aside.

Melt 1 stick of Butter together with 1 bag (10 oz) Dark Chocolate Chips (I prefer Ghirardelli 60% Cacao) over low heat. When smooth remove from heat.

Crush enough Gingersnaps to make 1 Cup of crumbs and add to the melted chocolate and then add 3-4 Tablespoons of whatever Whisky you like – I have used Jack Daniels, Oban, Makers Mark, and Maker’s 46 (my personal favorite) and all were good.

Move the mixture to a bowl (preferably stainless steel), cover with foil and put in the refrigerator to cool for 45 minutes. If you are in a huge hurry – put in the freezer for about 25 minutes.

Line the biggest pan that will fit on a freezer shelf with waxed paper (I use a tart pan or 8 x 8 Pyrex)

Scoop out rounded spoonsful of the mixture and roughly ball then put in the lined pan

Freeze for an hour or so then roll the balls in your hands and drop the balls into the Ziplock bag of cocoa powder and powdered sugar mixture.

Shake off the excess and put the coated balls in a covered container and keep in the refrigerator. Bring to room temperature for the best flavor. Will keep for weeks in the refrigerator if your guests don’t lick the plate clean 😉

Are you on Facebook?  You might be interested in the things I may not devote an entire blog post to:  recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at: https://www.facebook.com/ThisGirlLovesHerFood