Sunday, November 23, 2014

Kentucky Cocktail

Pineapple juice! I still haven't figured out a great way to get the juice out of the pineapple and into the cocktail, but I'm working on it. I've tried the blender (mostly pulp / best for frozen drinks) and the garlic press (thinking outside the box!), but my most successful method is the one I used with the Kentucky Cocktail...  

Chop the pineapple into chunks, put them into a sieve over a bowl, and press with a big ol' spoon. Juice comes out, pulp stays in the sieve, and everyone is happy as long as the sieve's mesh stays in place.

2 parts Bourbon
1 part Pineapple Juice


Shake with ice (because it has fruit juice) and strain into a chilled cocktail glass.
It's a sweet cocktail, just as you'd expect with bourbon and pineapple juice. Sweet, and tasty, but not very complex. We polished it off, and then DP decided to try to elevate the drink. He came up with a variation he's calling the Montenegro Mash...

1.5 oz Bourbon
1 oz Pineapple Juice
2 dashes Orange Bitters


Shake with ice, strain into your chilled cocktail glass, and enjoy!
The Amaro Montenegro has a not-quite-bitter orange thing going on that really enhances the pineapple by bringing out the flavor while cutting the sugar. If you're going to the trouble of squeezing your own pineapple juice you want to make sure to use it wisely, and with DP's Montenegro Mash you won't regret a thing!

In other news, all of the lilacs are planted, and most of our leaves are raked, and our cold weather lifted just in time for us to spend the afternoon at Harkness Memorial State Park. Five minutes from our front door, and this was our first visit. There's so much of Connecticut to explore!

Thursday, November 20, 2014

Kempinski Cocktail

According to the Guide, this one "probably originated at the Hotel Kempinski in Berlin." I'll need to see if our friend Snappy can confirm that. She's my Berlin expert.

The drink itself is a blast of Bacardi and grapefruit. "Serves Two!" says the Guide. Well, sure, if your inclined to share. If not, you're all set to enjoy a tasty treat, a bit of summer sunshine on a wintery day.

1 part Bacardi rum
1 part Cointreau (we used Triple Sec, because we're Cointreau-less at the moment)
2 parts Grapefruit Juice


Shake with ice and strain into a chilled cocktail glass, and garnish with a cherry.
And speaking of cherries, the cherry tree we'll be putting in the back yard hasn't arrived yet, but our lilac bushes have!

Well, 'bushes' is more of a future descriptive... Right now we have 25 little bare root sticks to plunk into the ground. But lilacs! I should make up a lilac colored cocktail to celebrate.

Monday, November 17, 2014

Kangaroo Cocktail

It's a vodka martini. That's all. Just a vodka martini. 

Why is it called a Kangaroo Cocktail? Well, if the folks at Serious Eats (thanks, Grey!) don't know, no one knows.

The recipe in the Guide is as straightforward as it gets.

2 parts Vodka
1 part Dry Vermouth


Stir with ice, strain into a chilled cocktail glass, and garnish with a lemon twist.
The lemon twist gives the drink a limoncello nose, but then it's vodka and vermouth all the way. And I'm not opposed to that! It's a different flavor profile than we're used to around here, and sometimes it's nice to stir things up.

Speaking of chilly things...  We finally got our first freeze a few days ago. Nothing compared to the icy temps everywhere else (it's crazy in Idaho!), but still - our first freeze!

Thursday, November 6, 2014

Kahlúa Cocktail

We don't have Kahlúa in the house, and Crème de Noyaux is in short supply around these parts as well, so this cocktail isn't exactly what it seems. It's like Dawn Langley Simmons that way. But our version tastes pretty good!

2 oz Kahlúa (or Tia Maria, because that's kind of close)
2 dashes Crème de Noyaux (or Nocello in a pinch - it's awfully tasty!)
1/2 tsp Cream (go ahead and free hand it - I won't tell)


Fill an Old Fashioned glass half way with crushed ice, and pour in the Tia Maria and Nocello. Top with that cream that's about to expire, because you bought it a month ago in anticipation of making this cocktail, but you thought that a long string of Manhattans would be better and you made them instead. Enjoy!
The coffee of the Tia Maira and the walnut hazelnut of the Nocello blend together really well, and when you top it with cream you get a delicious dessert-for-breakfast sort of thing going on. I would never, never had made this if it weren't the next drink in the Guide, but you know what? I'm kind of glad I did!

Other news:  We had ten trick-or-treaters, and nine of them were dressed as Elsa. Our neighbor's garage burnt down, and we didn't even notice until our street was filled with firetrucks and sirens and flashing lights. We haven't had a frost yet, which seems to have given our landscaping a chance to get established. And our friend Grey was absolutely right about Headlight Restoration...  it really works!