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Have I been slacking or what? January 15, 2008

Posted by frufrupops in Drinks, Meetings, recipes.
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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!

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A Buffet of Beverages November 15, 2007

Posted by frufrupops in Drinks, Meetings, recipes.
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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.

Mini-Meet September 18, 2007

Posted by frufrupops in Drinks, Meetings, recipes, Women's History.
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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.
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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.
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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!