jump to navigation

Garnished from the web January 6, 2009

Posted by frufrupops in Bevvies, Drinks.
Tags: , , ,
add a comment

Yeah yeah. I know it should be “garnered.” But we LUPEC ladies do love our garnish.

Nonetheless, enjoy these gems I’ve stumbled across lately:

Imbibe magazine rates absinthes
Get your green fairy on with one of these fine beverages. It seems price doesn’t always equal quality. But it doesn’t hurt.

CHOW features raw egg cocktails
As we know, the raw egg white in the pink ladies we enjoyed at Pink-A-Rama didn’t kill us. In fact, they added a nice body and a little froth to our cocktails. Perhaps Widow’s Kiss Karen will offer up some Ramos Gin Fizzes for our February / Mardi Gras meet?

Delilah doing research.

Delilah doing research.

September Meet Re-cap October 7, 2008

Posted by lupecphoenix in Drinks, Meetings, Works.
Tags: , , , , , ,
add a comment

Seems that Summer made us sag a bit. But as the triple digits slip away, we’re revving up again. We kicked off the season with a meet at the Ruby Room, where the theme was The Depression. We thought it was fitting, given the current economic climate.

Member new (hey there Jacklyn!) and old gathered to kvetch about hard times, look back at the BIG Depression, and enjoy some Depression era cocktails. They included:

The Manhattan (home of Wall Street)

The Pick-Me-Up (we sure could use one!) and the Clover Leaf (for good luck.)

Manhattan
2.5 oz rye or bourbon (we used Maker’s Mark)
1 oz. sweet vermouth
2 dashes bitters

Pick Me Up (proportions estimated)
1/2 oz. Lemon juice
1 tsp. Sugar
2 oz. Bonded Whiskey
1/2 oz. Absinthe

Shake with ice and strain into a Collins glass over fresh ice and top with soda.

Clover Leaf Cocktail
1 lime
2 tsps grenadine
1 egg white
1 1/2 tsp dry gin

Shake well with cracked ice and strain into 4-ounce cocktail glass. Serve with mint leaf on top.

We also fawned over the award we received from Network of Strength (formerly Y-Me), and started making plans for Pink-A-Rama II.

Have I been slacking or what? January 15, 2008

Posted by frufrupops in Drinks, Meetings, recipes.
Tags: , , , , , , , , , ,
add a comment

I neglected to re-cap the Thanksgiving meet and the Holiday meet! Both were good fun, and we tasted some delicious, and some, um, interesting cocktails (the Snowball comes to mind).

Now that all the hurly-burly holidays have blown by, we’re worn out, and ready for revival. That so happens to be the theme of our January meeting!

Got a holiday hangover? Parties, planning, shopping, and entertaining got you burned out and blasé? A hair of the dog is just what you need to start feeling fancy-free again. Join us for some pick-me-up cocktails and lively conversation at the Ruby Room! It’s just what the doctor ordered.

FYI, the Ruby Room can be a little hard to find if you haven’t been there before. So keep those eyes peeled. They share a parking lot to their north with a Wells Fargo which has a much bigger sign so you can see it easily from a distance. For you Mapquest or GPS users, the address is: 717 S Central Ave, Phoenix, AZ 85073

The drink menu is thus:

The 1930s Bloody Mary

Cover the bottom of the shaker with four large dashes of salt, two dashes of black pepper, two dashes of cayenne pepper and a layer of Worcestershire sauce. Add lemon juice, two ounces each of vodka and tomato juice and some cracked ice. Shake, strain and pour.

(No horseradish, no celery stock, and less tomato juice than the modern version)

The Sazerac

  • 1 teaspoon of simple syrup
  • 3-4 dashes Peychaud’s bitters
  • 2 ounces rye whiskey (Old Overholt is preferred)
  • 1/4 teaspoon Herbsaint (Pernod may be substituted)
  • Strip of lemon peel

Sazerac history and mixing directions here. (Thanks, Chuck!) You may wonder how this drinks fits the theme. But if you read the history, you’ll see that one of the key ingredients — the Peychaud’s Bitters, originally had medicinal purposes.

The Morning Cocktail

  • 3/4 ounce brandy
  • 3/4 ounce dry vermouth
  • 2 dashes orange curaçao
  • 2 dashes maraschino liqueur
  • 2 dashes orange bitters
  • 2 dashes Pernod

Stir with ice. Strain into a cocktail glass. Serve with maraschino cherry and twist lemon peel over the drink.

As for the meeting, we promise not to even mention the H-word! Instead, let’s focus on the future, and how we plan on steering our lives, and LUPEC Phoenix in 2008!

A Buffet of Beverages November 15, 2007

Posted by frufrupops in Drinks, Meetings, recipes.
Tags: , , , , , , , ,
add a comment

Again, the Ruby Room is going that extra mile to help create our classic cocktails for this meeting. We have two classics in the buffet, and one modern beverage that just fit so well with the theme, we had to include it. Here they are!

According to Wikipedia:
Plymouth gin

On the front of the bottle is the ship, “The Mayflower”, this is because when the Pilgrim Fathers set out for their journey to the new world, bad sea conditions and damage forced them to put into Plymouth harbour for shelter and essential repairs. Local tradition has it that some of them stayed in the Franciscan monastery which later became the distillery.

I ordered some orange bitters for the occasion. I only hope it gets here in time!

    Mayflower Martini
    (1896)

  • 2 jiggers Plymouth Gin
  • 2 jiggers Dry vermouth
  • dash Fee Bros orange bitters
  • Lemon twist

What’s Thanksgiving without the cranberry sauce? The Cape Codder features cranberries heavily. Plus, Cape Cod isn’t all that far from Plymouth Rock.

    Cape Codder

  • Ice (enough to fill a highball glass)
  • 1 ounce vodka
  • 2 ounces cranberry juice
  • 1 lime wedge (for garnish)

And finally, our new guy. It’s all here: turkey, apples, cranberries, spices – basically it’s Autumn in a glass!

    Thanksgiving Cocktail

  • 1 1/2 oz Wild Turkey bourbon whiskey
  • 1/2 oz Applejack brandy
  • 1 tsp Rose’s lime juice
  • 4 oz cranberry juice
  • 1/4 cup sugar
  • 1 1/2 teaspoons ground allspice and nutmeg

Serve in a martini glass with a spice-sugared rim (mix 1/4 cup sugar with 1 1/2 teaspoons ground allspice and nutmeg). Garnish with orange peel.

A Pinkie Drinkie October 23, 2007

Posted by frufrupops in Bevvies, Drinks, Works.
Tags: , , , , , , , , , , ,
add a comment

In anticipation of tomorrow night’s Pink-A-Rama event, I decided to try my hand at making one of the vintage drinks we are offering – the Pink Lady.

To many, what comes to mind when hearing that name is a rich, sweet, milkshake-like concoction. That is the version that was popular in the 60s and 70s. But if you look back to the 30s, you’ll find that the Pink Lady was once a sophisticated, dry, and somewhat tart cocktail.

This is the version we will be offering at Pink-A-Rama:

  • 1 1/2 oz. gin
  • 1/2 oz . applejack
  • juice from 1/2 a lemon
  • 1/2 an egg white
  • 1-4 dashes of grenadine

Combine ingredients in a shaker with ice. Shake briskly, and strain into a chilled cocktail glass. Garnish with a cherry.

Sorry to say, I don’t stock applejack in my bar. But I did have Cointreau. I subbed that in, and made a Boxcar, which was darn tasty!

boxcar cocktail

Here are the other two vintage cocktails that we’ll be offering:

The Real Cosmopolitan:

  • 1 1/2 oz gin
  • 2 dashes Cointreau
  • Juice of one lemon
  • 1 tsp. raspberry syrup

Shake ingredients with ice and strain into a chilled cocktail glass.

And finally, for the designated drivers we love so much, a true Shirley Temple:

  • 4 oz. ginger ale
  • 2/3 oz. grenadine
  • 2 oz. orange juice

Pour ginger ale and orange juice over ice. Add grenadine. Garnish with lemon slice and a cherry.

Now I am so thirsty! See you tomorrow night at the Ruby Room!

Are you ready for Pink-A-Rama? October 5, 2007

Posted by frufrupops in Drinks, Works.
Tags: , , , , ,
add a comment

We’re hosting our first big-deal event, and it’s all about pink!

Three special edition vintage drinks, made as they were back in the day, will be deftly created by the wonderful Ruby Room mixologists. Those drinks are the Pink Lady, the Cosmopolitan, and as our designated driver special – the Shirley Temple. A dollar from each vintage drink will be donated to the Y-ME National Breast Cancer Organization.

Starting at 10:00pm, a DJ will be playing some fun lounge and retro tunes to keep up the mood. Rummage through your closet and don those pink tees, hot pants, feather boas, or whatever else you can find.

In addition, amp.az will be featuring this event on their site, and will be out there with a video camera to capture our inaugural event. Pretty cool huh?

Time to mark those calendars and tell your friends to save the date! Make it a girls night out, a romantic evening, or just a brief swing-by to check out the festivities!

breast cancer fundraiser

What: Pink-a-Rama!
Who: LUPEC Phoenix (That’s us!)
Where: Ruby Room, 717 S. Central Ave. , Phoenix , AZ 85004
When: Wednesday, October 24th starting at 7pm

Mini-Meet September 18, 2007

Posted by frufrupops in Drinks, Meetings, recipes, Women's History.
add a comment

Sunday’s meeting turned out to be a mini-meet. Considering I was tuckered out, and it was dreary and rainy outside, that was A-OK with me.

The theme was women in sports, the drink selection was:

Blood & Sand (for beach volleyball players)
1 tbsp. Orange Juice
1/2 oz. Scotch
1/2 oz. Cherry Brandy
1/2 oz. Sweet Vermouth
Shake with ice and strain into a cocktail glass.

Brandy (Chastain) Cocktail

50ml Cognac
10ml Cointreau
2 dashs of Angostura bitters

Stir ingredients with ice and strain into a frozen Martini glass,
Garnish with an orange zest.

(Althea) Gibson

2 1/2 ounces gin
1/2 ounce dry vermouth

Stir with ice. Strain into a cocktail glass. Garnish with a cocktail
onion.

Golf Cocktail

2 – 3 oz. Gin
3/4 oz. Dry Vermouth
2 dash Bitters

Combine in a mixing glass or shaker. Stir with ice and strain into
chilled cocktail glass.


Gatorade
(not classic, but ties in so well with the theme)

1/2oz. Vodka
1/2oz. Southern Comfort
1/2oz. Midori
1/2oz. Amaretto
1oz. Sweet&Sour
1oz. 7up–add after shaking above ingredients!!!

Build drink over ice in a highball glass. Shake glass-then add 7up.
Garnish with a lemon and cherry.

The bar didn’t have some of the ingredients. So, of those, we only managed to tackle (so to speak) the Gatorade and the Golf / Gibson. Shirley Temple tried the Gatorade. The verdict was:

Bartender: a multivitamin
Shirley Temple: a Pixie Stick
Delilah: the white part of those rocket-shaped lollipops

Golf / GibsonI tried the Golf / Gibson. I say it that way, because it was really a blend of the two. It was basically the Golf, with cocktail onions.

I think our dear bartender accidentally combined the two recipes. The result was a bitter (thanks to the bitters) AND sour (thanks to the pickled onions) beverage. In other words, icky.

Other than that, we dined on some of Amsterdam’s fine appetizers and chit chatted a bit about our upcoming event. (More on that later!)

Cheers!
~Delilah

The drinks report for 08.12.07 August 13, 2007

Posted by frufrupops in Drinks, Meetings, recipes.
add a comment

All in all, I think we had a really productive meeting, and finally pulled the trigger on a bunch of issues. Awesome! To boot, we got to try some yummy beverages.

The plan was, though we were meeting at Amsterdam, to have drinks that honor the women of the Hotel San Carlos. Two for Leone Jensen, who threw herself from the roof, and in modern times, is sometimes seen as a white mist haunting the halls:

White Lady
1/3 gin
1/3 Cointreau
1/3 lemon juice

Virgin’s Downfall
Blend of Whiskey, Vodka, Grenadine and Fruit Juice.
(that’s the best recipe I could find!)

Unfortunately, the bar did not have lemon juice on hand, and since our second recipe was so vague, we skipped it too.

The third recipe is named for the lovely Jean Harlow, who was a guest at the San Carlos:

  • 2 oz light rum
  • 2 oz sweet vermouth
  • lemon peel for garnish

We did manage to get one of those — despite the bartender’s warning.

Personally, I thought it was rather good. Sweet, but not too sweet.

Vodka Gimlet got her namesake. It was tart and sassy, just like her!

1 oz lime juice
1 1/2 oz vodka
1 tsp powdered sugar

Finally, I noticed they had Chartreuse (both green and yellow) on the shelf. I pored over Shirley Temple’s cocktail book until I found a recipe that used it, and settled on the Bijou:

3/4 oz Plymouth Gin
3/4 oz Chartreuse (green)
3/4 oz sweet Italian Vermouth
2 dashes orange bitters

Very different, and surprisingly good! You could definitely taste the herbal element of the chartreuse. It was likened to everything from Tension Tamer tea to a Ricola. I would totally order it again.

Simply Divine August 9, 2007

Posted by frufrupops in Drinks, non-alcoholic, recipes.
add a comment

Lately, I’ve been all about (not-so) simple syrups. I find them to be an diverse tool for both mixology and cooking. Plus, they are easy to make, and infinite in flavor possibilities.

It all started when I bought a couple of plastic squeeze bottles, for about 99 cents a piece. They sat in the cabinet for a couple of months, until I came across this article. That jived perfectly well with the fact that I had bought a bottle of POM Wonderful.

I split the bottle, used both methods, and combined the results. The finished product: pomegranatey awesomeness!

Then, a friend in California was kind enough to send me a bag of kaffir lime leaves. My mind was overwhelmed with the possibilities. Should I infuse vodka with it, or make a syrup? Should I use it alone, or combine it with ginger? Lemongrass? Chilis? Star anise?

Since I was too broke for (more) vodka, I settled on making a syrup, and since it was readily available, I decided to combine it with ginger. This is the recipe I used:

kaffir lime and gingerKaffir-Ginger Simple Syrup
Makes about 1 1/4 cups

1 cup water
1 cup granulated sugar
3/4 cup fresh ginger root, unpeeled, smashed and cut into quarter-size slices
8 kaffir lime leaves, sliced

In a small saucepan, bring the water, sugar, ginger and lime leaves to a gentle simmer. Cook for 5 minutes. Remove from the heat; set aside to cool. Cover and refrigerate overnight to allow the flavors to infuse the syrup. Strain the syrup, discarding the solids.

Both are excellent mixed with some diet tonic, and served on the rocks!