Cocktail of the Month - August: Dark and Stormy

The Dark and Stormy, in contrast to most of our featured drinks, has a fairly easily obtained and unquestioned history.  The trademarked recipe is the property of Gosling’s, which is still owned by direct descendants of its founder- and they have maintained a fairly detailed historical record. James Gosling left England in 1803, looking to expand his family’s spirits business to Virginia. On his way, he became stuck on the reefs around Bermuda for several months, and decided to stay. The climate of Bermuda was perfect and he began distilling a spiced Rum that was barrel aged, and served directly from the barrels. Around the same time, in another area of the island, the Royal British Navy began brewing a ginger based beer - perhaps as a way to combat seasickness or to reduce the alcohol content in the sailors’ daily rations. By the mid-1800’s Gosling’s Rum had been combined with ginger beer in what was to become the unofficial drink of Bermuda.

In 1914 Gosling’s began selling their rum in old British Champagne bottles reclaimed from the officers’s club. The bottles were sealed with black wax, leading to its iconic Black Seal label. Shortly thereafter, legend has it, a British soldier described the drink as “the color of a cloud that only a fool or a dead man would sail under”, which lead to the moniker “Dark and Stormy”.

In contrast to the ease of discovering the recipe and history, making the Dark and Stormy proved a bit more difficult. Per the trademark, a Dark and Stormy can only be made with Gosling’s Black Seal Rum (and they WILL enforce it). We tasted the Black Seal rum on it's own, and it did have a distinctive spice profile, and a very smooth finish. It’s fairly easy to locate at your local spirits establishment. Ginger beer, on the other hand, is a whole different story.  Neither of us were able to find it easily available in our regular grocery stores, despite having seen it in the past. Ultimately we were able to locate a decent selection at both World Market and Total Wine- depending on your area and time of year you may have better luck with local shopping options. Once we located ginger beer, we realized that there were a wide range of options. We first tried a variety that contained alcohol - it made for a VERY strong drink! For this blog, we decided to use Gosling’s “Stormy” Ginger Beer- since it was designed specifically for making a Dark and Stormy. It is a non-alcoholic variety, and tastes a lot like an old fashioned brewed ginger ale, with the distinctive ginger bite you’d find in raw or candied ginger. We really enjoyed this combination, as when mixed, the drink still contained both the flavor profile of the rum and a definite ginger bite. It wasn’t quite as refreshing as some of our other summer drinks, but it is a nice option if you want to try something new.

RECIPE 

2 oz Goslings Black Seal Rum 

Ginger Beer - as needed for glass (less than 10oz)

Optional lime wedge

Fill a highball glass with ice 

Add ginger beer- leaving enough room for the Rum

Add optional squeeze of lime and rim the glass if desired

Pour Rum on top and swirl to see the Stormy effect

(You can add Rum first, but we liked the visual effect better this way)

Obviously we had a bit of fun with our pics for this one - especially that header pic!  We truly did try to make this as a storm was coming in, but it's a bit hard to see the storm clouds in some of the pictures - so we just went all out creating our header!  But the thought is there, and a Dark and Stormy would be lovely to sit and sip on the porch watching one of those summer thunderstorms roll in!  Cheers!

Christine & Stacy

If you try one, share a picture with us in the comments! 

Cocktail of the Month- July: GIn Rickey

Gin Rickey- light, limey refreshing; the perfect drink for hot midsummer days. And as it turns out, the perfect drink for your Fourth of July festivities. In July of 2011 the Gin Rickey was proclaimed Washington DC’s “native drink”, so it’s the perfect addition to your July 4th festivities.

The Gin Rickey has its origins at Shoomaker’s - a favorite hangout for DC Lobbyists even in the 1880’s, and is named for Colonel Joe Rickey, one of the most prolific of his time. Rickey was a well known “political fixer” and a frequent drinker at Shoomaker’s. Legend has it that he requested a cocktail of bourbon, lime juice and club soda as a hang over cure- after a night of hard drinking and political wrangling.  Over time, other patrons started asking for “Rickey’s Drink”. As gin grew in popularity, the sophisticated drinkers in DC and New York made a substitution, and it took off from there. Though you can still order a bourbon based “Joe Rickey”, it is far over shadowed by its gin descendant. Rickey, a true Southerner (and former Confederate officer) at heart, was not pleased with this development. He was on record on more than one occasion expressing his displeasure with this turn of events, and undoubtedly would not have appreciated the prime billing the drink received in his obituary.

Regardless of its storied past, and our enjoyment of good bourbons, we found the gin and lime combination to be the perfect refresher on a hot southern night. Hope that you enjoy it as well!

RECIPE

2oz Gin

Juice of 1 lime

4oz Club Soda

Fill your highball glass with ice

Add the gin and lime juice

Top with the club soda

Garnish with a lime wedge, give it a little stir and enjoy!

Cheers!
Stacy and Christine

Cocktail of the Month - June: Classic Daquiri

With June upon us, it finally feels like summer.... hopefully the erratic temperatures and crazy rains are behind us, children are finishing up their school years, and the beach is calling us. That makes it the perfect time of year for sipping something cool and refreshing on the back porch at the end of the long day. There are plenty of sugary, frozen, trendy drinks you can serve, of course, but we find the simpler flavors of this classic much more refreshing!

According to legend, the development of the daquiri occurred as the British Navy was fighting in the Caribbean, during the 1740’s.  Historically the navy had been given a hearty beer ration, that had been reduced to a pint of rum by that time period (due to accessibility and ease of transport). Naval leaders realized the men would fight more effectively if they were a bit more sober, and so their rum ration was cut with water and lime juice- well on its way to being a daiquiri.

The drink spread to the Cuban Natives, and sugar was added, from their plentiful plantations. The drink became a combination of water, rum, sugar and lime juice- and was ultimately named for a local beach by American miners that occupied Cuba following the Spanish American War. Over time, the recipe was refined and the water was eliminated - as it was discovered that the cracked ice provided enough balance to the rum.

You can learn more about the history of the Daquiri- and it’s cousin the sugar free Hemingway Daiquiri (thanks to his diabetes)- here....

We used the Bartender’s Bible for our classic recipe- and just pictured ourselves on Daquiri Beach while drinking it.

RECIPE 

2oz Rum

Juice of 1/2 lime

1/2 tsp simple syrup (or to taste) 

Mix all ingredients in a shaker with cracked ice, and strain into a chilled glass. 

Cheers!
Stacy & Christine

Cocktail of the Month - May: Bourbon Smash

Last May we featured a somewhat complicated, delicate to make, spring classic- the Mint Julep. While we had a great time figuring out the science behind the perfect julep, and it’s a great occasion drink, it was something that we wouldn’t make as a daily cocktail - too much careful attention and planning. (You can read about our julep exploits here ... )

While we were looking for classic cocktails to feature this year, we found the perfect answer - the Bourbon Smash. Much easier to make, with the same fresh flavor profile as a julep. Dating back to at least 1862, the Smash is listed as a more casual variant of the Mint Julep. Historically it’s unclear which came first- whether the Smash is a dressed down Julep or whether the Julep was a more fancy follower of the Smash. Either way, both are fabulous in their own right, and in their own situation.  A Smash is literally "smashing" the ingredients/fruits and adding spirits and ice.  So, fun to note, all Julep's are Smashes, however, all Smashes are not Juleps.

Although there have been countless variations on the Smash, with some recipes being as vague as "a spirit base, seasonal fruit, sweetener and ice", we used the most original recipe that we could locate, and ended up with the perfect sipping drink for summer nights on the porch.

RECIPE

Half a lemon, cut into 4 wedges

6-8 mint leaves

1 oz simple syrup or 1T. sugar

2 oz of your favorite bourbon

In a shaker, muddle and smash the lemon, mint, and sugar

Add bourbon

shake

Strain into a rocks glass with crushed ice or one to two large cubes

Garnish with fruit and/or mint 

Enjoy!

We hope that you enjoy this classic as much as we have - it's sure to become a summer staple for both of us! 

Cheers!

Christine and Stacy 

Cocktail of the Month- March: The Martini

We have been on a bit of a hiatus to start off the year- snow days, sick days and taking care of children has been more time consuming than usual. But as we are digging out and disinfecting, we are ready to focus on spring and moving forward!

We are re-launching our cocktail blog series with the ever timeless martini. Although in our younger years we tried so many things that ended in -tini (appletini, chocotini, the list goes on...) there’s really nothing that matches the classic elegance of an original, authentic martini.

Unfortunately (or fortunately for the adventurous taster) there are nearly as many “classic recipes” as people you talk to! The only thing that seems to be commonly agreed upon is the presence of vermouth and ice... you can shake, stir minimally or extensively; add olives or lemon; vodka, gin or both; drink while cold or let warm and meld the flavors- the list goes on and on. What’s most important is that you find the variation you enjoy most, and celebrate that!

We chose to try the gin martini- as most sources indicate that it was the original. It is also an American invention- although sources differ as to whether it was East or West coast based. Some stories attribute the Martini to a town called Martinez, outside of San Francisco; while others reference a bartender named “Martini”, in New York.  Most agree, however, that neither the original gin nor vemouth was as dry as we have today. Some purists today even use virtually no vermouth, advocating rations of 25:1 gin to vermouth, or dryer.

Here is the recipe we used. Give it a try and let us know what you think in the comments! 

2oz gin

1/2 oz dry vermouth 

Ice 

Olives or Lemon Twist 

Stir gin and vermouth in mixing glass filled with ice or shake with ice in a shaker.

Strain into chilled cocktail glass. 

Garnish with olives or lemons

ENJOY!

And in our case, make sure to use Christine's husband's favorite vintage martini swords!

Cheers! 

Christine and Stacy 

Cocktails of the Month - Year Two (January: Champagne Cocktail)

As we close out our year of Classic Cocktails, as with the close of any year, we have taken some time to look back and to look forward. We have enjoyed learning about (and sampling) some fantastic classic gems- discovering some forgotten treats and learning to make some favorites that were previously intimidating (we’re looking at you, mint julep and eggnog). We had such a ball, that we are going to challenge ourselves with round 2 - can we find another 12 months of fun, classic drinks to share with you? Stay tuned to see what long lost treasures we unearth....

We are kicking off the year with an early pre-January post, perfect for a last minute addition to your Christmas menu or to add some flair to your New Year’s toast. The Champagne Cocktail has been making a resurgence over the last several years, with the addition of various flavored liquors, but it is just as good in its simplest form.

While the recipe was first published in a bar tenders guide in 1862, there were prior references in journals and diaries that indicate this cocktail was in general use a good bit earlier. Although French purists turned their noses up at the idea of adulterating fine champagne, most people enjoyed both the flavor and added bit of fun that came with this drink. Here are a few helpful tips if you want to give it a try...


1. Use a real sugar cube - not loose sugar or a crushed cube. Primarily you are not looking to sweeten the drink, but to create an even more bubbly experience. This best happens as the sugar cube slowly dissolves.

2. Place a few splashes of bitters on a small plate, and dip each side of  the sugar cube into it. We tried several methods and found that this was the best way to get the cube “soaked” with the least amount of waste and mess.

3. Use a sec or doux champagne for the most authentic result. Brut (dry) champagne was not available in the mid 1800’s, and the original recipes were designed with a sweeter champagne in mind. Perhaps this explains our modern tendency to add sweet flavored liquors.

RECIPE 

Champagne (sec or doux)

Sugar Cubes 

Bitters

Soak sugar cubes in bitters

Place one cube in each glass (flute or coupe), chilled glasses work best

Pour Champagne

Serve as is or garnish with a citrus twist 

In the words of Humphrey Bogart, who was drinking a Champage Cocktail as he said it... 

Here’s lookin’ at you kid! 

Merry Christmas and Best Wishes for 2018
Cheers!

Christine and Stacy 

Egg Nog- Cocktail of the Month: December

Egg Nog has a long and storied history.  It can be traced to medieval times, when monks drank a milky ale with eggs. Over time the recipe transitioned to what we would consider a traditional egg nog, and then transitioned again to what you buy in the store - which has no “nog” and minimal egg. After researching (we just can’t help it!) and reassuring ourselves that the salmonella risk was minimal to non-existent, we set out to find a “traditional” egg nog recipe to try.

We discovered an authentic recipe "written by George Washington's own hand” (https://www.almanac.com/content/george-washingtons-christmas-eggnog), and decided out of the plethora of options, this was one we had to try!  We reduced the recipe from the crowd sized portion of Mount Vernon’s heyday, to a manageable family or small get together size, and then got started! Our helpful hints and lessons learned are included in parentheses!

Our Recipe

2 eggs

2/3 cups heavy cream

2/3 cups milk

2Tbs sugar

1/3 cup brandy

1.5 oz bourbon

1.5 oz rum (we used Goslings Black Seal, use any dark Caribbean Rum)

0.5 oz sherry

Mix egg yolks and sugar with a hand mixer until frothy.

Mix in dairy to egg yolk mixture.

Add mixed liquors slowly while beating so that they do not cook eggs (if you add the alcohol too quickly, the eggs will literally cook- this is why the salmonella risk is minimal- a slow, steady pour will work fine).

Over-beaten whites, Oops!

Beat egg whites (after they have sat and reached room temperature) just until stiff peaks form - do not overbeat! (If you put them in a KitchenAid and walk away or work on something else they WILL overbeat.  They will be very stiff, and it will be much harder to fold them in without lumping). 

Fold into yolk mixture.

Refrigerate to set a few min, hours, days (We chilled for about an hour- mixture will start to separate, but you can shake the container to remix it).

It will mellow with time, (our research indicates that people keep egg nog for a year or longer; we kept it for about a month, the flavors did mellow and mix more over time)

This made 3.5 measuring cups full.

Overall, it was much easier to make egg nog than we anticipated, and it was delicious! The mix of liquors created a blended flavor that did not overfocus on any particular flavor , and the final drink was not nearly as sweet or heavy as the commercially available options. If you love egg nog, definitely give this a try, if you have never really liked it, mix some up and see if it changes your mind!  Note: We found this drink goes quite nicely with a roaring fire in the fireplace!



Merry Christmas and Happy Holidays!
Cheers!

Stacy and Christine

Cocktail of the Month-November: Hot Toddy

Continuing our Fall trend, we are featuring another heated cocktail- perfect for an evening drink when the night air turns cold! When the Hot Toddy first came to our attention on a vintage cocktail list we nearly discounted it all together.  Our first thoughts, even our second and third thoughts, tended to be something like "how good can this be, people used it as medicine?!" Even as we prepared it we were cautious- not expecting too much, hoping it was "OK".

We could not have been more wrong! The Hot Toddy will definitely become a part of our cold weather repertoire.  It was crazy easy to make, only needed ingredients we already had on hand, AND was both tasty and warming.  In fact, we have continued making these at home since trying them out for this blog!  Yummy Cozy!

The drink's origins can be traced back to the late 1700's India (although other variations attribute it to an Irish doctor, prescribing it medicinally), where it was made with liquor, hot water, sugar and spice. It is no surprise that it quickly spread to colder and wetter climates in the UK and American colonies, as British influence spanned more of the globe. As the drink spread, local spices and regional liquor preferences created a number of variations. By the 1830's it had become a common cold remedy used by everyone from grandma down to young children.

RECIPE 

1 Tbsp honey 

1 Tbsp lemon
2 shots Bourbon

boiling water (about 1/2 cup) 

Add first 3 ingredients to Irish coffee glass (or other mug). Pour in boiling water and stir! 

** NOTE the original recipe had 2 Tbsp honey, but we felt it was sweet enough with one!

Cheers and Stay Warm!
Christine and Stacy

Cocktail of the Month-September: Old Fashioned

Labor Day- summer is coming to an end, but it's not quite fall. As we thought about a drink that captured this feeling, we decided to feature the classic Old Fashioned with a few variations.

The Old Fashioned is among the most classic of cocktails.  References to this classic bourbon (or whiskey) drink date back to 1806; it may in fact have been THE original cocktail. What we do know: in the 1800's a cocktail was comprised of bitters, a sugar cube, a dash of water and your spirit of choice- you could order one with most any alcohol as the base. Sometime in the late 1800's the bourbon variety picked up the Old Fashioned moniker- leading to the idea that it may have been the original, or just the one that best stood the test of time.

What we love most about this drink is it's simplicity. Free from the over sweetness of many modern cocktails, you can really enjoy the bourbon you are paying for - which incidentally means you should start with a bourbon you enjoy straight.

Traditional Old Fashioned recipes call for a sugar cube muddled with a few dashes of bitters and a splash of water. Although this is ideal, most agree that a rich simple sugar (2:1 ration sugar to water) is a reasonable replacement. (Use about 1\3 oz of rich simple syrup/drink).

We also tried a few variations on the Old Fashioned- although they are not traditional. We found that using a fruit bourbon- cherry and peach specifically- brought us a flavor profile that reminded us of the summer to fall transition. We omitted the sugar cube, using just a few dashes of bitters and the bourbon - plus ice. as the fruit bourbons are sweeter on their own, Purists would gasp, I am sure, but if you are just experimenting give it a try!


Cheers and Happy Fall!
Christine and Stacy

Cocktail of the Month- August: Sidecar

The Sidecar, like many vintage cocktails, appears to be of dubious origins. Many tales credit its creation to Harry's Bar in Paris- inspired by an American officer during World War One. Others have a similar story substituting London's Buck's Club. The most reasonable (I think) explanation being both establishments based their drink on an old 19th Century cocktail from - where else- New Orleans. 

If one traces back the recipe, it takes on a distinctly New Orleans flair. The mixture of French Cognac and Curaçao from the Spanish Islands reflects the mix of nationalities  present in the very distinct world of New Orleans.  Curaçao, over time, was replaced by Cointreau - as the drink gained in popularity and needed an orange liquor that was reliably and consistently produced (the early Curaçao was not). When Curaçao production stabilized it included blue food dye- which would totally change the classic look of this drink. 

In the French style, the Sidecar is made with equal parts cognac, Cointreau and lemon juice. In contrast the English sidecar has 2 parts cognac to one part Cointreau and one part lemon juice. Traditionally the glass is rimmed with sugar (orange infused if you are really fancy) and garnished with an orange peel twist. 

We chose to make our sidecar in the English style - as we prefer a lighter citrus note- and eliminated the sugar - rim as we don't like overly sweet flavors.  We used Christian Brothers XO Brandy - if you have a favorite brandy its a great substitution. 

We enjoyed the the flavor of this drink, and it's perfect for a hit August night! 

RECIPE 

2 oz. Cognac 

1 oz. Cointreau

1 oz. Lemon juice (we used fresh squeezed) 

If you choose to rm the glass, rub it with the squeezed lemon and dip into a plate of sugar. 

Measure liquids into a shaker of ice, shake well, strain into your rimmed glass and enjoy! 

Cheers! 

Christine and Stacy 

A Year Of Cocktails: July- Classic Margarita

July... That month of lazy, hazy days days at the beach, on the back deck or by the pool. We are all looking for ways to be cool and refreshed while enjoying the slower pace of warm evenings with friends and family. We are featuring the classic margarita this month, as it is a perfect drink for such occasions. Easy to make, with limited prep/clean up time; it's cool, refreshing and has the citrus flair that always says "summer" to me! 

If you hear Margarita and think of the cheap, fruity and frozen concoction that you imbibed as a 22 year old co-ed we don't blame you. The frozen margaritas seem as plentiful as they are cheap and headache inducing.  However, they are only distantly connected to the Classic Margarita. The classic is much more refined, a smooth sipping drink well enjoyed as you watch the sun set over the city or the water. 

The history of this classic drink is cloudy at best- with many different bartenders, and a few socialites, claiming to be the originator. Many of the tales involve a woman named Margarita as a bar patron, and one even makes reference to movie icon Rita Hayworth (née Margarita Cansino). What is clear? The cocktail originated in the late 1930's or early 1940's, as it was being advertised by Jose Cuervo by 1945.

The story that most resonates with us comes out of the prohibition era speak-easies. The Daisy was a popular prohibition era cocktail comprised primarily of brandy and citrus, though it originated in the late 1800's. Following the repeal of prohibition, other spirits began to be substituted for the brandy- including tequila. And the Spanish work for Daisy, you guessed it- Margarita!! 

RECIPE  

• 2 ounces tequila made from 100 percent agave (the key to avoiding headache!) 
• 1 ounce Cointreau/ Triple Sec 
• 1 ounce freshly squeezed lime juice
• Salt for garnish

Rub lime around rim, dip glasses in a small dish of salt, combine ingredients in shaker, shake with ice and strain or serve on the rocks 

Cheers.... Stacy and Christine  

Bellini: A Year of cocktails - June

For this month's cocktail we returned to a classic favorite- one you may have ordered out but may not have made from scratch. It's a quintessential summer fav - light, refreshing and fruity- with the exotic flair of Italy. The Bellini!

The Bellini originated in post-war Italy (most reports date its inception at 1948/49), at Harry's Bar in Venezia.  The setting itself oozes romance and style, nestled just off the Grand Canal. The allure of Harry's is heightened by the fact that it was frequented by Humphrey Bogart, Earnest Hemingway, Sinclair Lewis, Orson Welles and Truman Capote. I can only imagine the deep conversations and the great works of literature that originated within its walls. And with that, it's easy to see cultured men and women sipping Bellinis in the warm evening hours as they look out over the scenic Venetian landscape.

According to legend, the Bar's proprietor Guiseppe Cipriani delighted in creating simple yet delicious dishes and cocktails using ingredients from neighboring areas (much like the current fresh and delightful return to "farm to table cooking"!).   Rumor has it, he particularly adored the regional specialty white peaches. He created a purée and combined it with Prosecco- the local sparkling white wine. For several years this house specialty was only available during the peak peach season (June-September) and all of the purée was handmade at the bar. As the technology became available to flash freeze the purée, the drink spread both to Harry's New York location and to year round availability.

In a way that seems just what I would expect from a Venetian establishment, the Bellini was named for a 15th century local artist- Giovanni Bellini- who featured a peachy pink color in his paintings that mirrors the color of a true Bellini.

Create your own Bellini with peach purée (from fresh or frozen peaches) and a traditional Italian Prosecco, and enjoy it this summer as you watch the sun set from your back porch. Bonus points if you read Breakfast at Tiffany's while you sip.

Salute!
Christine and Stacy

RECIPE 

One part peach purée

Two parts Prosecco

Serve in a chilled champagne flute

Mint Julep: A Year of Cocktails - May

This month's cocktail is inspired by a little horse race coming up at the end of this week... 

When we began brainstorming our Year of Cocktails, May was one of the months that we instantly had a plan for - and the same plan no less (which is saying something for the two of us).  When you live in the south, there are few things as iconic as the Kentucky Derby and the connected pageantry.  Everyone pictures the fabulously dressed women, Derby hats perched atop their heads, and of course they have mint juleps in their hands.  If you ever wondered why juleps are served in little silver cups, if you are hosting a Derby Party and are unsure of intricacies of this classic drink, or if you are a history and science nerd like me - this is the blog post for you! 

Although written references to juleps exist prior to the 1875 advent of the Derby, due to excellent marketing and branding the two are forever linked in the minds of most Americans.  The first references to juleps at the Derby appear in 1938, which makes sense as Prohibition ended in 1933 and America was emerging from the throes of the Great Depression in the late 1930's.  Americans were ready to get out and have a good time, forget about their problems for a while, and enjoy an drink that symbolized wealth and stature.  The julep's history made it a perfect fit - in the days before home refrigerators, even having the available ice to make the drink was a sign of wealth. Combining that with the requisite silver cup, and the staff to make such a labor intensive drink was surely a sign of a very affluent family; and the additional bonus of being made with local Kentucky bourbon made it the perfect signature drink for an event that was fast becoming a symbol of wealth, history and class in the American South. 

We had our silver cup, we had ice, bourbon, sugar and mint - we thought we were ready to whip up the perfect mint julep.  I am here to tell you - the recipe for a julep looks deceptively simple! We even had an official mint muddling stick! We muddled our mint (basically smashing the mint leaves to release the flavors), we put in the ice and the other ingredients and we stirred... then waited for that classic super-frosted cup. Nothing! A little bit of condensation perhaps, but no super cool frosted julep glass. We went back to the trusty internet, pulled up all the recipes we could find and looked for something we had missed. Some recipes called for a splash of water, in addition to the standard ingredients - surely this little splash of water couldn't make the difference we thought? 

But we had nothing to lose, so we gave it a try.  Amazingly, we added the water, stirred vigorously, and behold - the glass iced, instantly and dramatically! If you are just interested in having the perfect julep, you can stop reading here, skip to the recipe at the bottom, and enjoy your fabulously iced silver cup (you're welcome....).  However, if you are like Christine and I and need to know WHY this works, read the next paragraph.  We were fascinated.... 

Full disclosure, as I write this, I am a science/ math nerd, but I tend much more towards the life sciences - thermodynamics was never my strong suit, so this is totally my lay person's understanding of the information... We figured that there must have been some sort of chemical reaction going on, so we started by hitting up the research chemists and engineers in our immediate social circle. Despite the fact that they all thought that we were crazy - because who really calls someone out of the blue to ask about drink glasses that "magically" frost - we hit on the phrase "heat of enthalpy".  Then we were off to the races, so to speak.  A google search and some reading later, we had it figured out (sort of)! The simple syrup (sugar supersaturated in hot water), the bourbon and the ice are a closed system with a defined amount of energy. When you add a splash of water and stir, as I understand it, several things happen simultaneously. The freezing point of the ice/water combination is lowered, due to the alcohol in the bourbon, this results in a melting of some quantity of the ice in order to reach a state of equilibrium,  In addition, the dropping temperature changes the solubility of the sugar in the simple syrup - just as you had to heat the water in order to dissolve that much sugar, the cooling of the solution causes some of the sugar to recrystallize.  Both of these things - the melting and the recrystallizing - use energy that removes heat from the closed system.  As the system loses heat, it chills the glass so severely that any moisture in the air (that would normally form condensation on the glass) actually freezes.  To create the ideal situation for a perfectly frosted julep cup, you need the following....

 1. A good recipe

 2. A full cup of ice so that the temperature balance works correctly 

 3. A vigorous stir

 4. A real silver cup - as silver is the best substance for conducting heat and cold

5, A good dose of Southern humidity in the air to provide enough water vapor to freeze

Because we are a bit artsy and creative (and have young daughters), in addition to being nerds, we took our new-found knowledge one step further.... If the freezing effect of the julep cup is caused by agitation in the system drawing the heat, it's the only natural explanation for the mysterious powers of everyone's current favorite Disney princess! If you have "Frozen" fans in your house, and have seen the movie as many times as we have, you will remember that Princess Elsa's ice "powers" grow and spin out of control whenever she is becomes overly upset/angry/scared etc. As her emotions swirl and her feelings build in intensity they seem to draw the energy from the environment - setting off an eternal winter in Arendelle. So as an added bonus to our cool drink experiment, we solved a Disney mystery as well! 

We hope that you have enjoyed learning from our experiences and that you will drink a fabulous julep as you cheer your favorite horse to victory in the Derby this weekend!

RECIPE

1. Place the leaves from 4-5 springs of  mint and 1/2 oz  simple syrup into a julep cup
2. Muddle well to release the oil and aroma of the mint.
3. Add 2.5 oz of your favorite bourbon.
4. Fill with crushed ice, add a splash of water,  and stir well until the glass becomes frosty.
5. Garnish with the mint sprig.

Cheers!

Stacy and Christine 

Kir: A Year of Cocktail-April

This month's cocktails (yes, it's a two for one!) are perfect for spring time brunches or afternoon garden parties. The color is a beautiful, springish purplely pink and the flavor is light and refreshing. 

The Kir, and it's cousin the Kir Royale, are classuc cocktails that should have been rediscovered long before now. The Kir was originated by Cannon Felix Kir- a priest, leader of the French Resistence in the Second World War, and later mayor of Dijon in the Burgundy region of France. There are some stories that indicate the drinks beginning as a result of the damage to French red wine vineyards during the war, but these seem to be more the stuff of legend than fact. What is clear, however, is Kir's preference for using and promoting local products. He created his namesake drink by mixing a local dry, acidic white wine with local creme de cassis (black currant) liquor LeJay Cassis. The Kir Royale then developed, using champagne as a base instead of white wine. 

The recipe is simple and can use any white wine, or champagne as long as it is dry and fairly acidic. In recent years the Kir has become a cloyingly sweet drink, but if mixed correctly it should give you the refreshing bite of the dry, acidic wine with just enough sweetness to temper it. 

RECIPE 

1 part creme de cassis liquor

4 parts chilled dry white wine or dry champagne

Pour the creme de cassis in first to get the best mix, and Enjoy!! 

Traditionally the Kir was an everyday drink, and the Kir Royale was for special occasions. We, of course, sampled both. If you like bubbly, I would strongly recommend the Kir Royale as your go to choice. It's no coincidence (thanks to Town and Country Magazine for this tidbit) that the same cassis buds used in making the liquor are used in Chanel no. 5.   Both, to me, exude a classic elegance that just can't go wrong. 

Bon Apetit!! 

The Grasshopper: A Year of Cocktails - March

Today's classic cocktail had its start, interestingly enough, during a prohibition-era cocktail contest in New York City.  While I'm not so sure how you hold a cocktail contest whilst the selling of alcohol is illegal, I guess it's the fine line between creating and selling... Nonetheless, this iconic drink was created during the romanticized era of speakeasies and jazz musicians.  Philibert Guichet, Jr., the owner and proprietor of Tujague's in the French Quarter of New Orleans, created the Grasshopper for the above mentioned competition sometime during the 1920's (dates vary in the sources I found...). After his creation received second prize in the contest, Guichet brought it home, began to serve it, and it grew in popularity over the next half century. The history of the the Grasshopper, combined with it's electric green color, make it a perfect drink for a Mardi Gras celebration! 

Although Mardi Gras was yesterday, we chose this as our March cocktail because its green, frothy color also works well for upcoming St. Patrick's Day celebrations (think an adult version of the Shamrock Shake!) and as a general welcome to Spring. It's also a great replacement when you run out of Thin Mint cookies. 

Due to the strong mint flavor of the drink, we chose to play up the creme de cacao flavor by rimming the glass with semi-sweet melted chocolate (chilling while the drink was mixed) and topping with some chocolate shavings. In my book this created to the perfect blend of chocolate and mint flavors, and a very refreshing drink. We used the classic recipe (below); there are many variations created by modern mixologists, but Christine and I feel that the original has stood the test of time and does not need improvement. 

Recipe: 

1 oz. green creme de menthe    

1 oz. white creme de cacao 

1 oz. light cream

Mix all ingredients with cracked ice in a shaker and pour into a chilled cocktail glass. 

Share with us in the comments how you will use the Grasshopper to celebrate spring, or which variations you like best! 

Cheers

Stacy 

Cherry Almond Cream - A Year of Cocktails (February)

February, such a chilly month in the middle of the winter, calls for a cozy drink that pairs well with chocolate! We discovered Cherry Almond Cream - which was delicious with some easy homemade chocolates. This drink is perfect for a Valentine's Day Celebration with your significant other, or a girls night in.

Cherry brandy drinks have been popular since the colonial era, the Mount Vernon website even shares the Washington family recipe for Cherry Bounce (very similar to this drink).  Cherry Heering, the quintessential Cherry liqueur, has been produced in Europe since 1818 and was even the signature drink on some European airlines in the mid-century. As American cocktail parties reached their peak during the post-war boom of the 1950's; it's no surprise that they included drinks influenced by European liquors. Many servicemen had the opportunity to try such drinks while deployed, and some- no doubt- brought them home as souvenirs.

 While the original recipe (found below) that we used called for a Cherry Brandy, we discovered that they are no longer widely available in the United States. We could not locate a distributor in a several state area, in the southeast region. If you can buy it in your area, grab some and consider yourself lucky! If not, you have one of two options... pre plan and make your own (soaking cherries in brandy for several weeks -recipes readily available online), or substitute. We took the later option, substituting an easily available Cherry Bourbon. We had to slightly reduce the amount of bourbon, as it was a bit too sweet for our tastes. You can play with the ingredients to suite your preferences as well.

Cherry Almond Cream Cocktail

3/4 ounces Cherry Brandy

3/4 ounces Amaretto

half and half

ice

Chocolate for garnish

Add liqueurs to a tumbler filled with ice, and add half and half to fill up glass. Stir to mix, and enjoy!

We created our chocolate garnish with leftovers from the chocolates we made to accompany the drinks- simply put a glob of chocolate on parchment paper to cool. Then carefully shave off a curl with a sharp knife and place the curl around the glass lip!

To make the chocolates...

Start with a silicone mold- we used a slim ice mold that we had available, but you could use any shape or style that you like. If you use a deeper mold, don't fill it more than about 3/4"

Adding the craisins and salt to the mold

deep with chocolate. 

Sprinkle crasins and sea salt in the bottom of your mold

Melt semi-sweet chocolate chips on the stove top or in the microwave. If you use the microwave, initially do one minute at 50% power. Stir and continue at 30 sec intervals, 50% power until the chips are melted. With a spoon, put the melted chocolate into your mold. After the mold is full, tap it gently on the counter several times to remove air bubbles. You will see them come to the surface and pop! 

Refrigerate the mold until the chocolate it set, then carefully pop it out. 

We found that the tartness of the crasins was the perfect foil to the sweetness of the drink. It might be even better with a dark chocolate! If you try any variations, share them with us in the comments!! 

Finished Chocolates

Bon Apetite!

Stacy