Hi everyone! Heather here. Rich has been too busy to blog lately, but I want to share his latest creation with you. He whipped this up in honor of last night’s season premiere of The Walking Dead. So, of course, we named it “Season Premiere.”
Here’s the recipe:
2 ounces of rye whiskey
1 ounce of chocolate liqueur
1 ounce of pomegranate juice
3 dashes of Fee Brothers Aztec chocolate bitters
Just stir everything together and serve over ice. Quick, easy, and super delicious. Feel free to garnish with a sword-skewered cherry, like we did, in honor of Michonne. Cheers!
Only as wild as the vines in our back yard. Every year the wild black raspberry vines creep a little closer. It’s almost overwhelming to keep up with, but this time of year it’s all good. Because there is pie (made by our friend Dan) and wild black raspberry mojitos! The pie was gone from the 4th of July party before I got a picture, but the mojitos made their debut this evening.
See the recipe here. Just add a handful of black raspberries after the limes…and muddle them in as well. Cheers!
Did you know that this week is Negroni week? If you didn’t, you know now (and it’s the last day)! I hope you’ve had one, if not because they are awesome….at least because it’s for a good cause. I had a couple at The Revelry the other day, as you can see from my Instagram post. (I’d love to have you follow along!) And also from Shannon’s post!
I wanted to share a variation on the classic Negroni that I make on occasion. It’s fun to swap out different ingredients to see what you can come up with. In this case, tequila for gin, and Ancho Reyes for vermouth. Cheers….enjoy!
Ancho Tequila Negroni
– 2 ounce reposado tequila
– 1 ounce Ancho Reyes Ancho Chile Liqueur
– 1 ounce Campari
– 2 dashes Fee Brothers Grapefruit Bitters
– wedge of ruby red grapefruit for garnish
– chili powder and sugar for rim
Rub the rim of your glass against a cut grapefruit and dip in a mixture of chili powder and sugar to coat rim. Add ingredients over ice and stir well. Garnish with wedge of grapefruit.
Happy Easter! I hope the Easter bunny brought you some chocolate almonds (Piedras de Chocolate from Spain). They came all the way from Wegmans in our case. (If not, malted chocolate eggs will probably work okay, too.) Pair them with a Twisted Sidecar by the fire (as it was snowing today!) for a relaxing and elegant ending to your Easter.
1 1/2 ounces Pierre Ferrand Ambre cognac
3/4 ounce Cointrau
1/2 ounce fresh lemon juice
1/4 ounce fresh orange juice
Demerara sugar for rim
Run a lemon wedge around the top of your glass, then dip it in a small amount of Demerara sugar to coat the rim. In a shaker over ice mix ingredients and shake well. Strain into glass and garnish with twists of lemon and orange (twisted together).
Pierre Ferrand Ambre Cognac is an awesome value. For $40 you’ll get a blended cognac aged, on average, 10 years. It’s smooth, light, and bright with flavors of vanilla, honey, oak, and a mix of citrus and flowers. It’s very nice on its own, and excellent in cocktails.
My lovely bride has published another book with her brother, the third installment in the José Picada series entitled Act of Abduction. During my private reading (yes, I am privileged), I learned that this book has a pivotal scene featuring the José Picada Margarita. Heather asked if I could come up with a recipe that would be appropriate for Chef Al. I did my best. I hope you enjoy the José Picada Margarita as much as I know you’ll enjoy the book. Salud!
The José Picada Margarita
2 oz. Casamigos reposado tequila
1 oz. fresh squeezed lime juice
1/2 oz. Ancho Reyes liqueur
1/2 oz. Grand Marnier
1/2 oz. agave nectar
Shake and pour over crushed ice. Garnish with jalapeño and lime.
Whatever holiday you are celebrating this Christmas eve, I’m sure this will make it better. It’s a little treat brought to you in a round-about way from 1961 Vodka, Restaurant 2Vine, my friend Ann, and Heather and me, called the Queen Ann.
I mentioned 1961 Vodka a few posts back, here. I was working with Ann on all of the cocktail and bottle photography for 1961Vodka.com, which I recommend you check out…as I helped develop the recipes, too. (It was a fun shoot!) It’s fabulous vodka, I suggest you look for a bottle!
Restaurant 2Vine created the cocktail in Ann’s honor. Just for fun, I decided to photograph it in a similar fashion to the others. Pour one ounce 1961 Vodka and 1 ounce strawberry puree in a champagne glass. Top with sparkling wine, garnish with a strawberry, and celebrate. Cheers!
The day is winding down, but with a margarita and guacamole for motivation I had to finish this very important Cinco De Mayo post.
We just hosted a Cinco De Mayo party and tequila tasting (see picture below). At some point you can expect to see a few tequila reviews sharing our favorites. But for now…I’ll just offer up a margarita….with a variation of the recipe from the link above. This recipe is slightly stronger to highlight the tequila;Espolón reposado tequila….currently our go to, and an excellent value. In a shaker with crushed ice add 2 ounces tequila, 1 1/4 ounces triple sec, 1 ounce fresh squeezed lime juice, and 1 ounce simple syrup. Shake and strain into a rocks glass. Garnish and serve. Be careful, these will go down easily (and as smooth as he is, Ramón (the Espólon mascot rooster) may bite).
It snowed today. In April. Not that that is unusual for us here in Rochester, it’s just a little frustrating given the long winter. But…it was also very pretty, and had the nice effect of reminding us of a recent trip to Mirbeau Inn and Spa. One of our fondest memories from Mirbeau is sitting together in the spa with large fluffy snowflakes falling through the open timbers overhead. I hope you get the chance to visit Mirbeau in the snow, but not until next winter.
Happy St. Patrick’s Day! My friend Kerry said Bushmills 16 Year Old Single Malt was one of his favorite Irish Whiskeys. Given that he grew up very close to the distillery, I reckon he must know what he was talking about. And he does.
Irish eyes smile when they see Irish legs.
The whiskey is aged separately for 16 years; some in oloroso sherry casks, and some in bourbon casks. Then it is blended together and aged in port wine casks for 7 months. This last step gives it the distinctive reddish hue. The sweet smell of honey is the first thing you’ll notice, blending with what might be roasted nuts. The fruit of the port is apparent in the initial taste, followed by the honey and a nice spice. It’s smooth and elegant with a drier spicy finish. Highly recommened by Kerry and myself.
Wherever you go and whatever you do,
May the luck of the Irish be there with you.
Yup, I ate it all. Everything on the plate, and then dessert. It was all delicious…. and for that I am thankful. I’m also thankful for everyone out there who is following along. I hope that you too had a pleasant day filled with family and friends. Cheers!
Let’s try another animation. You may have to click to view. Now where is that couch?