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 - October: Port Sangaree

As the calendar turned to fall (even if the weather isn't always there...), we began to look for a vintage cocktail that would be perfect for sipping on a crisp evening. We discovered the Port Sangaree, perhaps one of the oldest cocktails around. Although the name is similar (and has the same root) as sangria (circa 1961), the Port Sangaree has been around since at least 1774!

Most reports have this drink originating in the brothels of the Antilles Islands - frequented most certainly by sailors transporting goods along various trade roots. This may explain how such an exotic, for the time, array of flavors became a part of the "house punch" that was served. The Sangaree combines citrus and spices with a rich port. All of which would have been easily accessible along Caribbean trade routes.

There are many variations today, including added sugars, fruits, cordials, and even chilling over ice.  Being fans of straight Port,  we weren't too sure what we'd think of the mixed flavors. We decided to go all the way back to the oldest recipes we could find and work from there.  The basic starting point for Port Sangaree is simply warmed Port wine and nutmeg. After trying the Port Sangaree we give it 2 thumbs up- it's warm, easy to sip and just makes you think of fall!

RECIPE

Start with a decent bottle of Port wine and warm 5-6 oz in a small saucepan with a few sprinkles of nutmeg.  Once warm, pour into a mug and top with a bit more nutmeg.  That's it!  Enjoy!!

Note: There are many different varieties of Port, and many different flavors of Port, so beginning with a Port you like is an important starting point.  We chose Quinta Das Carvalhas Reserva Tawny Porto, and found it reasonably priced, nicely flavored, and an excellent base for spicing into a Sangaree.  As previously mentioned, if you would prefer other spices, fruits, flavors, sweeteners, etc - add away.  We would suggest, however, giving the original a taste before you embellish.  It is so simple and truly delicious!

Cheers! 

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

Vintage Style, Modern Twist

What to do with family heirlooms, particularly jewelry, always seems to be a tricky topic. So often grandma's jewelry gets passed down to children, grandchildren and great-grandchildren that truly want to have a memento to remember their loved one, but they just don't know what to do with it. Sometimes grandma had a very different build or style and the pieces just don't look right on the recipient, sometimes they are so dated they don't fit with anyone in the family, and sometimes there's a beautiful piece that has some damage that makes it unwearable.

I was in this situation a few summers back, when I received a collection of jewelry from my grandmother's estate. There are some pieces I love, and wear as is. Many others I wanted but didn't know what to do with. They have been in a cedar chest through two years and a move- lately I've been really thinking through what to do with them... I want to create something that I will use regularly, and that will really showcase the pieces.  We (Christine and I) came up with some fun ideas that we're sharing with you! 

Some pieces are an easy DIY project, you can alter them yourself in a non-permanent way. I received a set of blue ceramic beads, to which I added a vintage enamel brooch - it made the perfect July 4th accessory.

Christine has a collection of vintage milk glass and metal necklaces that she has knotted off and wears for a modern, casual look.  Rather than buying "new" accessories, check out some local thrift and antique shops, or search around on e-bay, etsy, and poshmark for fun vintage finds. You never know what's out there just waiting to be found!

Vintage Jewelry - Out2LunchDesigns

Some pieces, on the other hand, require more work to make it into your wardrobe. For this you need professional assistance- which we have just added to our repertoire! We'd like to introduce the Out 2 Lunch custom line! (Not sure why it took so long to come up with this - probably because it's a little scary to work with other people's heirlooms, and we want to make sure we get it right). Our clients can be as involved, or not, in the design process as they choose to be. Some people just know that they want to use certain pieces- maybe to create a set of gifts for all the children and grandchildren, or maybe to enhance a special day with a sentimental or special heirloom piece.

Fabric Swatches - Out2LunchDesigns

Once we receive the jewelry we sort through our fabrics and come up with fabulous combinations that suit the pieces. Other folks have in mind a color scheme or a certain style they want to capture- in that case, we will work (in person and or via email) to find the perfect fabric to meet their vision. Once we have the design elements in place, we create one of our high quality, handmade clutches - seamlessly incorporating their family pieces. When we are done, everyone has a memory that they can incorporate into their life! 

This can also be a popular wedding option. For a few years, the "brooch bouquets" we're popular. Though beautiful, they were often very heavy and not useful for anything but decor afterwards. We are now offering the chance to create a wedding keepsake you will use for years!

Incorporate family jewelry as the "something old" on a clutch for the bride, create a set for the bride and her mother, or create a bridesmaids set - using your jewelry or ours. Our design style and attention to detail will help you to create a keepsake that will be treasured for years.

Check out our website www.out2lunchdesigns.com/home/custom-orders for more details, we'd love to help plan something special for you!  Plus, show us your pics of vintage jewelry used along with today's styles! (tag us on Instagram!)

Happy Creating and Styling!
Stacy and Christine

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 

Mimosa! A Year of Classic Cocktails - January

January - Mimosa

It's finally here!!  A New Year and the start of our Year of Classic Cocktails!!

Break out the Bubbly!! Who was up all night partying in the New Year?!  Who still hasn't gone to bed?! lolol  As champagne is the definite requisite New Year's libation, chances are, there's still some lurking around the house.  And now that it's morning, and the parties are winding down, well we certainly wouldn't want to waste anything.  So.... the perfect New Year's Morning drink?  Mimosa of course!  This classic is likely well known to all!

Legend has it that the Mimosa originated in Paris, in 1925 - created by a bar tender in the Ritz Hotel. It was named after the yellow/orange mimosa flower that is prevalent throughout much of Europe. My research indicates that it is much more likely that the Paris bartender "borrowed" the idea from Buck's Club in London where it was originated in 1925, and named Buck's Fizz. The Fizz is actually much more in line with a modern mimosa recipe- having two parts champagne to one part orange juice, while the French mimosa was an even mix of the two. The one thing that seems universally accepted is that the drink was popularized in the United States in the 1940's by Alfred Hitchcock!

If you've never made a mimosa, the official amounts are as follows, however one can really mix the parts according to preference.

Mimosa

6 oz. Brut Champagne

3oz. Orange Juice

Mix pre-chilled champagne and OJ in a champagne flute or goblet and enjoy! 

Cheers!

-Christine and Stacy 

A New Classic Cocktail will post on the 1st of each month!  Here's to classics and cool stories! 

Up-cycled Garden Orbs, DIY - using Whiskey Barrel Bands!

Nowhere is creative up-cycling more prevalent than in gardens.  One need only spend a short time searching Pinterest to discover a vast array of ideas for re-using almost anything in a garden.  Of course, personal style always plays a large part in one's garden.  Today, I'm going to begin a series of up-cycled garden posts.  Lately, I've been trying to improve the landscaping around our house; now that we've finally moved past the large, plastic toy lawn ornaments, that seemed destined to forever out-compete any and all flowers for "pops of color"!

The first thing I wanted to add to my garden beds was structure.  I like natural elements, (rocks, logs), and also intriguing, artistic objects, (wrought iron trellises, obelisks, orbs, etc.)  It doesn't take long, however, searching garden centers and online retailers, to learn that those lovely, park-like gardens I dream about cost nothing short of a small fortune!  So, how to begin creating my dream-park on virtually no budget.....

Whiskey Barrel Bands

Well, the first piece quite literally fell in my lap, or perhaps I should say, disintegrated onto my foot this past spring!  A number of years ago, my husband and I had put in a raised herb garden using half-whiskey barrel planters.  Now, many years later, those barrels were disintegrating and falling apart.  It was time to replace/re-create the herb garden.  As we were dragging and shoveling the old pieces of barrel away,  and I was stacking their steel metal bands off to the side, it occurred to me that these could make cool garden orbs.  "I wonder how hard it would be to attach these together?", I thought.  Insert handy husband here, and the answer turned out to be, "not too difficult!" 

Here's how we did it:
Materials:

• Old whiskey barrel bands (2-6, depending on orb, and whether making a base or not)
• Pop rivets, and pop-rivet tool (very technical, I know)
• Electric drill
• Drill bit slightly larger than the width of your pop rivets
• Clamps, c-clamps or vice grips (3 or 4 are helpful)
• Bolts (if attaching to a base)
• Saw (if making a base)
• Protective eye-wear and work gloves
• Splitting wedge and heavy mallet (if putting a base in the ground)
• Quick-crete concrete (optional) 

Drilling through the metal bands

Step One:
The Ball.  Match up similar size bands.  For this one, I used 4-same size med-lg bands, plus two smaller bands for the base, (6 total).  Place 3 circle bands together so that they all cross at the top and bottom, forming a ball shape, (you can measure, but I just eye-balled it).  Mark cross spots with a pencil or sharpie if desired, or just clamp together with tight clamps at the top and bottom.  Make sure your bands are evenly spaced to form a nice ball (2 bands will make a more open ball).

Inserting pop-rivets through drilled holes

Once tightly clamped, drill (slowly and carefully, wearing protective eye-wear and gloves) down through all 3 band layers.  Handy husband used a piece of 2"x4" wood, or section of pvc pipe at times to help brace the bands from the inside while drilling.

Once drilled through, insert pop rivet through hole and pop into place with pop-rivet tool!  Repeat the process for the bottom cross.  You now have a nice banded ball!

4th band pop-riveted on

Step Two:
For this orb, I wanted a 4th band running around crossing the circles middles.  So, I took the 4th matching size band and placed it around the other circles, clamping it into place.  Handy husband drilled 3 more holes (one on each band of the ball-we only needed to attach it in 3 places rather than all 6 bands it crossed), and pop riveted it on.  At this point I had a lovely criss-crossed sphere, and in fact, am now in the process of making another which will stay exactly like this, as a ball, nestled on the ground among some plants.  But for this one..

Crossed base pieces

Step Three:
The Base.  I wanted to raise this orb up, like some of those lovely "park-like" garden structures.  So...I took two of the smaller circle bands and handy husband cut them each open with a saw.  We then crossed them in the middle, clamped them together, and like before, drilled, and pop-riveted them together.  This gave me a crossed base piece.

Step Four:
Installation.  We're getting close now!  I placed the 4 base piece points/ends where I wanted them in the garden.  If you live in an area with soft ground, you may be able to push them down into the ground.  However, here in the south with our lovely clay, handy husband used a wood-splitting wedge and large mallet to hammer 4 holes into the ground.  We then pressed the 4 ends of the base into the holes and filled around them with dirt.  Just for good measure, we also poured some quick-crete concrete into the holes with a bit of water to set it.

Step Five:
Final Assembly.  Once the base was in place, I set my orb on top and lined up where I wanted it to sit.  We marked the spots and clamped it on tight.  Once again, handy husband drilled out two holes each through an orb band and base band.  This time we attached the pieces together with bolts, for extra strength as the orb would be subjected to pressure from winds and we didn't want it to snap off the base.  And Voila!!  Up-cycled Garden Orb!!

Garden orb bolted to base pieces

I have now planted ivy at the base of my garden orb and am hoping to get it to twine through the structure as it grows!

This project is easily adaptable for more or less bands, no base, or other bases, wherever your artistic whimsy takes you!  I am already planning other orb incarnations with my left-over pieces, and would love to see pictures of yours!   Enjoy and Have Fun!

Cheers,
Christine

www.out2lunchdesigns.com