Citrus Dark'n Stormy

So, Kim was making some candied orange peel for a biscotti recipe this past weekend (click here for the recipe) and the left over fluid looked and smelled so good we had to filter and save it for cocktails. It's an obvious choice for Old Fashion's but here is a unique twist.  If you don't have any of this liquid gold, an easy substitution would be to use plain simple syrup with some orange bitters mixed in.

Citrus Dark'n Stormy

• thinly sliced fresh ginger
• 1 1/2 tablespoons orange simple syrup*, or plain simple syrup plus orange bitters
• 2 oz dark rum
• 4 oz ginger beer
• large lime wedge

Add fresh ginger, saving some for garnish, and orange simple syrup to a high ball glass, gently muddle.  Fill with ice and pour rum over top, stir to combine.  Top with ginger beer.  Squeeze lime wedge over drink and drop it in.  Gently stir and enjoy.

Bourbon-Bacon-Maple Pecan Pie

This post can definitely be categorized in the "Beyond" section of this blog.How can you possibly improve on one of the greatest pies ever? By adding bourbon and bacon of course.  This recipe is a combination and adaptation of several recipes.  It involves an extra step to candy the bacon, but its totally worth it.  There is also no corn syrup in it, but rather a combination of maple syrup and molasses, going back to the roots of the Pecan Pie.  There is also bourbon in the crust, after reading about how adding vodka to pie crust makes an extra flaky crust without adding any flavor, I figured why not throw some bourbon and get the benefit of a flaky crust plus some extra bourboniness.  This recipe makes extra candied bacon then you'll need for the pie, this is important though because it will take all of your will power not to eat all of the bacon before it even gets to the pie.

Bourbon-Bacon-Maple Pecan Pie

Ingredients:

Candied Bacon:

• 1 lb good quality bacon, thick cut
• 3/4 cup light brown sugar

Pie Crust:

• 1 1/4 cup (6.25oz) all-purpose flour
• 1 tablespoon maple sugar
• 7 tablespoons unsalted butter, cut into 1/4 inch pieces and chilled
• 2 tablespoons cold bourbon, plus additional as needed
• 2 tablespoons cold water

Pie Filling:

• 1 cup maple syrup
• 1 cup packed (7oz) light brown sugar
• 2 teaspoons molasses
• 4 tablespoons (1/2 stick) unsalted butter, cut into 1/2 inch pieces
• 2 tablespoons bourbon
• 1/2 teaspoons salt
• 6 large egg yolks, lightly beaten
• 1 1/2 cup pecans
• 1/2 cup candied bacon, chopped

Directions:

Candied Bacon:

Line a cookie sheet (with sides) with parchment paper or aluminum foil.  Place bacon on cookie sheet, making sure not to overlap any edges.  Lightly sprinkle each piece of bacon with brown sugar (about 1 1/2 tablespoons per piece) and place cookie sheet in cold oven. Set oven to 350 degrees Fahrenheit and bake for 20-25 minutes, keeping an extra careful eye on them starting at the 18 minute mark.  Remove from the oven when they are a deep brown and caramelized and place cookie sheet on wire rack to cool.

Pie Crust:

Process 2/3 of the flour (about 4oz), sugar and salt together in a food processor until combined.  Scatter the cold butter over the top and pulse until the mixture resembles coarse crumbs.  Add remaining flour and mix until evenly distributed, do not over mix. Transfer to a mixing bowl.

Sprinkle the bourbon and cold water over the mixture.  Stir and press the dough together, using a stiff rubber spatula  until the dough sticks together.  If the dough does not come together, stir in the additional bourbon, 1 tablespoon at a time, until it does.

Turn the dough onto a sheet of plastic wrap and flatten into a 4 inch disk.  Wrap the dough tightly in the plastic wrap and refrigerate for at least 1 hour.

Let the chilled dough soften slightly at room temperature.  Roll the dough out on a lightly floured counter to a 12 inch circle, about 1/8 inch thick.  Roll dough loosely around the rolling pin and unroll into a 9 inch pie plate, leaving at least 1 inch overhang.  Ease the dough into the plate by gently lifting the edge of the dough with one hand while pressing into the plate bottom with the other.

Trim the overhang to 1/2 inch beyond the lip of the pie plate. Fold the overhang under itself; the folded edge should be flush with the edge of the pie plate.  Using your thumb and forefinger, flute the edge of the dough.  Cover with plastic wrap and freeze until firm, about 30 minutes, before filling.

Pie Filling:

Toast the pecans for 5-10 minutes in a 350 degree oven, or until fragrant. Allow to cool and coarsely chop.

Adjust the oven rack to the lowest position and pre-heat the oven to 450 degrees.  Heat the syrup, sugar and molasses in a saucepan over medium heat, stirring occasionally, until the sugar dissolves, about 3 minutes.  Remove from heat and let cool for 5 minutes.  Whisk the butter and salt into the syrup mixture until combined.  Whisk in the bourbon and eggs yolks until they are incorporated.

Scattered the pecans and candied bacon evenly in the pie shell.  Carefully pour the filling over the pecans.  Place the pie in the oven and immediately reduce the temperature to 325 degrees.  Bake until the filling is set and the center jiggles slightly when the pie is gently shaken, 45 to 60 minutes.  Transfer the pie to a wire rack and cool for 1 hour, then refrigerate until set (about 3 hours and up to 1 day). Bring pie to room temperature and serve.

Nutella White Russian

So I finally broke down and purchased a jar of Nutella.  And what better way to use it than in a nutty White Russian? (Or in a sandwich with peanut butter, which really does taste like a Snickers bar)  There are some recipes for a Nutella White Russian that don't actually have any of the creamy deliciousness.  Pffft, screw that.  It takes a bit of work to mix the Nutella with the Kahlua but in the end its worth it.

Nutella White Russian

• 2 teaspoons Nutella
• 1 oz Kahlua
• 1 1/2 oz Vodka
• 1 oz creamer
• extra Nutella for garnish

Add Nutella and Kahlua to your cocktail glass and mix well (very well, it might be useful if you have a mini whisk).  Once the Nutella - Kahlua mixture is smooth and creamy add the vodka, creamer and ice and stir to mix and chill. Add another teaspoon or so to a sandwich bag and cut a small hole in the corner, then squeeze Nutella on top of the drink in thin stripes.  Enjoy.

Dr. Jekyll & Mr. "Rye"

Happy Halloween!

Wow, it's been over a month since my last post?!?  What better way to get back into the swing of things than posting a cocktail for one of my favorite holidays, Halloween.  This cocktail has some great fall flavors in it, both apple and ginger.  I have seen similar recipes online that call for normal, boring non-alcoholic cider and ginger beer (Dr. Jekyll). However, after a quick trip up to Frankfurt last weekend, where I got my hands on some more delicious Apfelwein and a random find at the grocery store of an English alcoholic ginger beer why not create a Mr. Hyde version where every ingredient has the potential to get you drunk by itself. Enjoy.

Dr. Jekyll & Mr. "Rye"

• 1.5 oz. Rye Whiskey (Templeton Rye: 40% ABV)
• 3 oz. alcoholic Apple Cider (Blauer Bock Apfelwein: 5.5% ABV)
• 3 - 4 oz. alcoholic Ginger Beer (Stone's Ginger Joe: 4.0% ABV)

Fill both a cocktail shaker and glass with ice.  Add whiskey and cider to the shaker and stir for ~20 seconds.  Strain into ice filled glass.  Top with ginger beer and gently stir to combine. And that's it.

* Originally I was thinking of adding something to sweeten the drink a bit, but I enjoy the tanginess of this fall cocktail.  However, if you like things on the sweeter side try adding a teaspoon or two of honey or maple syrup to the shaker with the whiskey and cider and stir until dissolved.

Blackberry Gimlet

There is no more kidding ourselves, summer is over, fall is upon us.  But while I was walking home from the train station today the fruit stand had  blackberries on sale (granted they were from Guatemala, but hell they're still fresh berries).  So I decided to give summer one last shout out and make a Blackberry Gimlet.  I don't typically stock Rose's Lime Juice, so I mixed lime juice and powdered sugar as a substitute.  This also has the added benefit of allowing everyone to customize the drink to their personal tastes.  If you like it sweet add more sugar, if you like sour then more lime juice is for you.  So, here is a final toast to summer.

Blackberry Gimlet

• 2 oz. Gin
• 1.5 oz Lime Juice
• 2 teaspoons Powdered Sugar
• 5 - 8 fresh Blackberries

Muddle together the blackberries, sugar and lime juice in a cocktail shaker to dissolve the sugar.  Add ice and then pour gin over everything.  Shake well for 15 seconds and fine strain into a chilled martini glass.  Garnish with a fresh blackberry.

The Clover Club Cocktail

Hey Yo,

This week's cocktail is not new, in fact it dates back to a men's club by the same name in Philadelphia from the 1880's thru 1920's.  It is however the 1st cocktail I have ever made using a raw egg white.  The egg white does not add any flavor but rather makes the drink creamy and gives it nice thick head of foam on top. I must say this drink is very tasty, with a good mixture of booziness and sweetness.  It does resemble a popular upset-stomach medicine, but don't let that stop you from enjoying this pre-Prohibition cocktail.  Also it is funny imagining a room filled with mustached men sitting around surrounded by many leather-bound books in a room smelling of deep mahogany while enjoying such a pretty pink and foamy beverage.

The Clover Club

• 2 oz. Gin
• .75 - 1 oz. Lime Juice
• 2 teaspoons Lemon-Vanilla Glaze* or .5 oz. Simple Syrup
• 1 barspoon Raspberry Preserves
• 1 Egg White

Dry-shake ingredients to emulsify the egg white and create the desired foaminess, vigorously shake all ingredients in cocktail shaker without ice for 5-7 seconds.  Add ice and shake again, this time 12-15 seconds, to dilute and chill the drink.

Strain into chilled glass.

Enjoy!

* I used a Lemon-Vanilla Glaze that was left over from a batch of Lemon-Poppy Seed Muffins Kim made over the weekend.  Below is a recipe for the glaze.  This will obviously make more than 2 teaspoons worth of glaze, so store in an air-tight container for future drinks or even your own batch of Muffins.

Lemon-Vanilla Glaze

• 1/2 Cup Powdered Sugar
• 1/2 oz. Lemon Juice
• 1/8 teaspoon Vanilla Paste

Stir all ingredients together until well mixed and smooth.

"Big Apple" Pie Manhattan

On the 11th anniversary of 9/11, here is a version of the old standby, the Manhattan.  Enjoy this fall inspired Big Apple Pie Manhattan in remembrance of the victims and heroes.

"Big Apple" Pie Manhattan

• 2 oz. Bourbon
• 1 1/2 oz. Apfelwein or Alcoholic Apple Cider
• 1 tsp. Honey
• Dash Bitters
• Dusting of Pumpkin Pie Spice

Add honey, apple cider and bitters in an Old Fashion glass.  Stir until the honey dissolves. Add ice and top with bourbon, stir for about 15 seconds to properly chill.  Dust the top with the pumpkin pie spice.

Never Forget.

Bier Cocktails

Living in Munich, beer is a part of everyday life.    

• You can drink it in public.  
• A half-litter glass is considered the small size.  
• They serve it in the cafeteria at work.
• It is even cheaper than bottled water or pop.

So after reading about a "new" trend in the States called Beer Cocktails, which use beer as the base for a cocktail but don't necessarily include hard liquor. New is in quotes because my college roommate from New Mexico told me about Red Beer 10 years ago.  Also because Bier Cocktails are already very popular here in Germany.  There is the Radler (which translates to Cyclists for all you bicycle riders out there) which is half Weissbier (wheat beer) and half lemonade or lemon-lime pop.  Also the Diesel which is half Helles (pale lager) and half cola. Below is my own recipe which of course includes hard liquor and one the I am sure my German friends would quickly turn their noses up at.  It is inspired by the very tasty Rosemary Gin and Tonic (which if you haven't tried yet make it immediately or rather right after you make the following drink).

Also, I am have difficulty naming this beverage so any input is appreciated.  So leave a comment!

Rosemary's Baby (Tentative)

• 1 shot Gin
• Fresh Rosemary
• 0.5L Weissbier (Wheat Beer, preferably unfiltered)
• Lime wedge

Muddle the fresh rosemary with the gin in the bottom of your beer glass of choice.  Top off with the Weissbier pouring slowly, being careful of the head formation. If using unfiltered don't forget to swirl the last bit in the bottle to get all the flavor out. Gently stir, just enough to mix.  Squeeze a lime wedge over the top and enjoy.

Jaffa Cake Old Fashion

Sup all.

During a weekend trip to the UK for the British (way to go Ernie) I had my 1st Jaffa Cake.  For those of you not familiar, it is a delicious biscuit (or cookie for all of you in the US or for tax purposes is it actually a little cake? - http://en.wikipedia.org/wiki/Jaffa_Cakes) with a sponge "cake" bottom and jelly orange top all covered in chocolate.  Back at home, with chocolate-covered orange peels in the cupboard, I had the idea for this variation of the classic Old Fashion cocktail.  I didn't expect much chocolate flavor from simply muddling a chocolate covered orange peel, but it really does add enough without overwhelming the drink.

The Old Fashion is a great cocktail that I won't get into right now, because I am positive there will be several more posts about them. I would like to address the bitters.  Bitters are a great way to personalize and experiment with this cocktail by changing the quantity or type.  I always feel traditional recipes don't call for enough bitters, usually 2-3 dashes. For me more is better but be careful it is easy to over do it.

Jaffa Cake Old Fashion

• 2 Chocolate covered orange peels (1 for garnish)
• 1 sugar cube (or 2 teaspoons sugar)
• Orange bitters to taste
• 2.5 oz Bourbon

Place one chocolate covered orange peel and sugar in the bottom of an old fashion or rocks glass.  Add orange bitters and muddle until sugar dissolves.  If needed add a splash of water to help dissolve the sugar.  Add ice, I like 1 large ice cube (or sphere) but any ice works (except crushed it would melt too quickly).  Pour bourbon over ice and stir a few times.  You do not want to mix it completely but rather create layers, so that that 1st sip kicks you in the mouth with bourbon but allows it to mellow and sweeten as the ice melts and the booze to sugar ratio decreases  Place the remaining chocolate covered orange peel for garnish. (I haven't quite figured out how to keep it from sinking out of sight, yet.)  And enjoy, ending with a nice buzz and sweet finish for "dessert" including the bourbon soaked chocolate orange peel.  Delicious.

Now take a look around your bar and kitchen and start experimenting!

Prost.