Showing posts with label drinks. Show all posts
Showing posts with label drinks. Show all posts

Sunday, December 8, 2013

a cocktail recipe from V

Honey-Lemon Vodka
  • 2 oz vodka
  • 1/2 oz orange liqueur
  • 1/2 oz honey liqueur
  • juice of 1 Meyer lemon
Pour all ingredients over a shaker 1/2 full of ice. Stir for 20 seconds. Strain into desired serving container.

Saturday, February 19, 2011

back to smoothies

I am a little faddish about my breakfasts. These fads are personal to me, but I often eat the same thing for breakfast for weeks or even months. Certain things (like skinny ties?) come back time after time, while other things (jellies?) are popular for a while and then forgotten. Smoothies are a classic for me. For a long time, we had a mango-blueberry one every day; before that it was a strawberry-carrot smoothie (which I no longer quite remember how to make). Now is the time of the cinnamon pear smoothie, apparently.

Mango-Blueberry Breakfast Smoothie
  • 1 C OJ
  • 1 C mango chunks
  • 1 1/2C frozen blueberries
  • 1/2 block soft silken tofu
  • sweetener, if necessary/desired
serves 2

Cinnamon Pear Breakfast Smoothie
  • 1 1/2 C OJ
  • 1/2 pear, cut into chunks but not peeled
  • 3/4 1/2 C uncooked rolled oats (eta: I measured how much I'm adding, and it's slightly less than I'd guesstimated)
  • 1 frozen banana
  • 2 C spinach
  • 1 tsp cinnamon
serves 1 generously

Monday, July 27, 2009

Yes, We HAVE Been Going Through Quite A Bit of Sugar Around Here, Why Do You Ask?

So, the new carbonator? We love it. I'm also having a great time making syrups. Our most recent two are a basil lemon syrup and a ginger one. Most of the ginger syrup recipes I saw online called for juicing the ginger, which seemed both unnecessary and impossible, since we don't have a juicer. Here's what I did instead (it turned out very gingery, but not too hot):
Ginger Syrup
  • 1 large knob ginger (about 5" long), peeled and somewhat thinly sliced
  • 2 C water
  • 2 C sugar

Mix the ingredients together in a medium saucepan and bring to a boil, stirring until the sugar dissolves. Turn heat to low and simmer 5 minutes. Allow to sit until cool; strain out ginger and put into a jar.
Basil Syrup
adapted from epicurious
  • 1 cups packed fresh basil sprigs (top 4 inches; from a 1/2-pound bunch)
  • 2 cups water
  • 2 cups sugar
  • zest from 2 organic lemons
Bring all ingredients to a boil in a medium saucepan, stirring until sugar is dissolved. Allow to sit until cool; strain out lemon and basil and put into a jar.

Tuesday, July 21, 2009

Homemade Syrups

We just got a home carbonator! I'm very excited - I love drinking lemon/lime fizzy water, but had given up my habit as far too expensive. Plus I felt a lot of greenie guilt about the pile of seltzer bottles in our recycling.

In addition to making simple lemon/lime water, I'm also planning to make a lot of homemade sodas. So far (the carbonator came yesterday) I've made a peach fizz soda using peach syrup I canned last summer; I have some blueberry syrup that I'm also eager to try as a soda flavoring.

(This is in no way an endorsement of the SodaStream folks. Their business model kind of irks me, actually, and I don't love that the only affordable options involve plastic. But they are pretty much it in the (relatively-) cheap-and-easy home carbonator department.)

I'm also looking forward to making some mixed drinks: rhubarb mojitos, anyone? Some of my rhubarb bounty went today to making rhubarb and mint syrups.

They're both basically just flavored simple syrups: equal parts sugar and water, simmered until thick. To flavor the syrup, add the other ingredient(s) and simmer a lot or a little, depending on how strong you want the flavor to be, and how strong the flavor of the other ingredient(s) is/are. The mint could become overwhelming, so I added it at the very end of the simmering and just let the lightly crushed leaves cool in the syrup before removing them. I followed Brooklyn Farmhouse's recipe for their version of rhubarb syrup using brown sugar; that one calls for cooking the rhubarb in the syrup for quite a while.

I'm also thinking about making some lemon balm syrup, since that might be interesting and I certainly have quite a bit of lemon balm...

ETA: I forgot to mention that making the rhubarb syrup also leaves you with quite a bit of what we're calling "rhubarb butter." It is delicious on toast and mixed into yogurt, especially with a little bit of cinnamon stirred in. Also, a crucial detail about the rhubarb syrup recipe - I decided that it looked like way too much rhubarb for that amount of water, so I doubled the water and sugars. Still tasted very rhubarb-y.