Posts Tagged ‘ cocktails ’

Mixologist Monday

This topic is something I have wanted to add for a while, but got no responses from bar tenders in my area- until now!

I was recently roaming around Grounds for Sculpture in Hamilton, NJ with a fellow artist/musician friend, Andrea. The winds blew in the clouds and a nor-easter, and we grew quite chilly running about looking for shelter and warmth. We headed into the restaurant, Ratz back door to sit at the bar and have some tea. Talking to the bartender, Nick about various life related issues- relationships.

In this visit I asked if they had a new fall menu up, and he stated not only did they, but they also had redesigned a few drinks to pair with the food. This bartender most certainly takes his job seriously! Describing a Rye Whiskey infused drink where the glass is lined with Absinthe. Most intriguing. I asked for one, and wanted to watch as he carefully poured each element of the fusion into the glass, then the shaker, lined the glass with the most deadly libation, and softly squeezed the orange peel as he poured the drink slowly into the small highball glass.

The scent of orange and hints of Autumn rang through as my nose and mouth began to meld the flavors. Thoughts of maple pumpkin crunch pie floated about my head- as a pairing with this drink at home! The whiskey was smooth, not overwhelming as Rye can be; it was fantastic!

Sazerac Cocktail Recipe-
1 tsp sugar
1 1/2 oz rye whiskey
1 dash absinthe
2 dashes bitters
2 dashes Angostura® bitters
1 twist lemon peel
ice

Chill an old-fashioned glass by filling with crushed ice. In another glass mix the sugar with the bitters dissolving the sugar. Add some ice, stirring to chill. In the old-fashioned glass remove the ice and pour in the absinthe coating the entire glass. Remove the excess absinthe. Add the rye whiskey and bitters/sugar mixture. Add the lemon twist.

Serve in: Old-Fashioned Glass

Visit Nick at Ratz most afternoons and evenings after you have walked Grounds For Sculpture!

Cheers!

Chef E Stelling

What else am I up too?

Eating Weeds
Food ~ Wine ~ Fun!

Gin- The Name of a New Game

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Poetry to my ears, or is it my taste buds? Alcohol with a twist is great discovery along the culinary/foodie road. New drinks are popping up all over the place like BB King making his guitar sing the blues. Endless chord combination’s in the world of Mixology- Maestro’s of libation, and so many other clichés move through my head as my taste buds gently tap, wanting more…

I had to opportunity to try so many unique things along my culinary travels; its been three years, maybe even four since my tongue felt the silky texture of a Gin like this- Saffron infused. An intriguing idea at its best, and did not disappoint. Subtle flavors, and in most cases its coloring hits more home runs in food dishes than its flavor.

I admit the world of alcohol for which I am passionate has been lacking in the past six months of my new healthy workout- lose weight routine, but baby when I found your photo in my files… desire errupt….

Smooth Talking Daddy'O

Adrienne and I have been talking Gin as of late, and she has yet to turn me on to some new drinks her son is turning her onto- Hey Partner- Put up, or I am storming your bar very soon…

This lovely bottle was a discovery in Vancouver BC, and if you see it on the market, try it all on it’s on before you mix it with any other ingredients as I said ‘Subtle Saffron’ flavor, but it’s there for sensitive palates. Zoot Suit Rockets went off on my first sip (Okay, so I am over using some verbiage today, lol). If I had not had so many other stops along the way, would have slipped a bottle into my suit case and savored some with friends. Now I guess we will have to only hope a distributor will bring it our way, or maybe I need to hit the road again…hook me up friends!

Cheers!

Chef Elizabeth Stelling Food ~ Wine ~ Fun!

Beer drinking, wine sipping and cocktail slamming for summertime in New Jersey

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Summertime drinks in New Jersey

Cocktails for you in the summertime heat

I love the summertime and love to kickback with family and friends. As the temperature soars, I like to keep cool and relaxed, no matter what the temperature is outside. Here’s a list of go to wines and cocktails to sip while taking in the New Jersey heat. These are sure to please all your beer drinking, wine sipping and cocktail slamming friends and family:

Wines:

Cloudy Bay, Sauvignon Blanc , Marlborough NZ, 2008. A blast of grapefruit in your face. Aromas of citrus with generous lime and herbs. Great acidity with a long intense finish. 92 points WS, 92 points W&S $21.99

Castle Rock Pinot Noir Sonoma County-light and refreshing with aromas of dark fruit. Pair w/ grilled salmon. Value wine

Priavino Dolcetto D’Alba 2005. Nice depth and aroma for a summertime wine. Again, great with pasta or pizza

Orogeny-Green Valley, California 2006 . Hints of Bing cherry and pomegranate with spicy oak. Nice big fruit on this wine.Not cheap, but worth hunting down.

2009 Classic White Blend Wolffer Estate Vinyards: a blend of 38%Riesling, 37% Gewuztraminer and 25% Chardonnay. Pale yellow color. 12.5 % ABV Goes nicely with spicy Thai. Value wine.

Cocktails:

Belvedere Pink Grapefruit Cosmo –new to the scene and surprisingly deliciously cool and refreshing!

Belvedere Grapefruit Vodka

¼ oz. limejuice

¼ oz good triple sec

¼ oz fresh cranberry juice

Shake all ingredients over ice. Strain and serve into chilled martini glass

Hendricks & Tonic. How can something so simple be sooo good. Well it is. My son turned me on to this gin. Blew me away. Worth every penny!

Pour Hendricks into highball glass over fresh ice. Fill with fresh tonic water. Add juniper berries and mint sprigs for extra zing and zest!

Beer Based Sangria ( Haven’t had yet, but will make an effort to try) Courtesy of Food and Wine:

  • Bartlett pears, peeled and chopped
  • 1 cup plus 2 tablespoons fresh lemon juice
  • Four 12-ounce bottles lager, chilled
  • 1 cup triple sec
  • Ice
  • 2 Bosc pears, sliced, for garnish
    • In a food processor, combine the Bartlett pears with 2 tablespoons of the lemon juice and process to a puree

Cheers! -Adrienne