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Posts Tagged ‘bourbon’

by Caitlin Saniga

Boozy Asian plum and cherry crisp

The fruit in my crisp ended up being a bit on the tart side. (Don’t worry, I added more sugar in this recipe to correct the problem.) My solution was to drizzle a spiral of honey on the plate before serving up the crisp. It was so pretty and definitely did the trick!

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by Caitlin Saniga

Perky old fashioned

Coffee syrup, I’ve come to find since moving to Rhode Island, is a glorious elixir of goodness — one that New England has managed to keep secret from me until now. The most basic and beloved way to use coffee syrup (a simple syrup made from fresh-brewed coffee) is to add it to milk to make “coffee milk,” which is similar to chocolate milk. Add it to an old fashioned, and you’ve got a perky new twist on an old favorite. Here’s the brand I used for these cocktails.

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by Sarah Steimer

The Nor'easter

Sure, I’m not in the Northeast, but that hasn’t made this Midwest winter any easier to handle without a drink. I was a little worried that both the ginger beer and the syrup would over-sweeten this cocktail, but it actually struck a perfect balance with the booze and lime.

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by Caitlin Saniga

Everyone's all about the salted caramel, but bring this salted, boozy butterscotch fudge to the cookie exchange this year and people will rave. It's a nice flavor combination surprise that makes a lot of sense. I suppose the nuts are optional here, but the bourbon is definitely not.

Everyone’s all about the salted caramel, but bring this salted, boozy butterscotch fudge to the cookie exchange this year and people will rave. It’s a nice flavor combination surprise that makes a lot of sense. I suppose the nuts are optional here, but the bourbon is definitely not.

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by Caitlin Saniga

Chlementhymes with bourbon

The less ripe the clementines are, the better. The simple syrup in this recipe adds lots of sweetness fast, so tart clementines do a nice job of balancing things.

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by Caitlin Saniga

Sweet and salty bourbon-maple pistachios

Pistachios are my favorite kind of nuts. I’ve only ever had the roasted/salted version, so it was fun to experiment with flavors this time around. Coarse salt and turbinado sugar added crunch.

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by Sarah Steimer

I enjoyed my grapefruit sour with a handful of spicy peanuts --- a little salute to the south.

I paired my grapefruit sour with a handful of spicy peanuts — so Southern. By the way, my drink may look darker than yours. The honey I used is a very dark buckwheat honey.

  • juice from 1 grapefruit, strained
  • 4 ounces bourbon
  • 1/2 cup honey
  • 1/2 cup water
  • ice

In a small sauce pan, combine the honey and water and whisk over medium-low heat until the honey has dissolved. Bring the mixture to a boil and remove from heat to cool.

Combine the bourbon and grapefruit juice and shake with ice. NOTE: If you do not have a cocktail shaker, just stir the mixture around with the ice in a bowl on shake up in a jar with a lid. Add the honey simple syrup to taste.

Strain the drink into a glass over additional ice and serve.

Makes about 2-3 servings.

Recipe adapted from: Marcus Samuelsson

*We’re taking advantage of the winter citrus season (and healthy New Year’s resolutions) during the month of January. Look for six drink recipes focused on lemons, limes, grapefruits, oranges and more. Find all the Fresh-squeezed recipes here.

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