Oaxaca Old-Fashioned

We've been traveling a lot these last few months. Each time I tell someone that we're going away again, I get the same response: "Another trip? You're really doing it up this winter." Yes, this was the plan a while ago, to get out of Boston as much as possible. After last winter, it seemed absolutely necessary that we spend some time in a warmer climate during the month of February. And then we were asked by Eric's mom if we'd like to take a trip to Mexico with them. They'd be renting a house in San Miguel de Allende, a city in central Mexico that's full of artists, music and American expats. How could we pass that up?

So, that's where we are. Chances are we're sipping on some tequila. Just a guess. I didn't want to leave you all out, though, so here is something I've been anxious to share with you fine folks for a while. I came across this wonderful agave-based drink a few months ago on The New York Times website and knew it would be my kind of cocktail. It's smooth and a touch smokey (from the mezcal) and pretty wonderful to sip on by a roaring fire. But I do need to bring something up. I realize that I did not serve this on the rocks and, well, to be honest, this was an accident (though I consider it to be happy one). I wasn't paying attention and I got caught up in the glassware I was using and forgot that oh, hey! this is supposed to be served on ice. I found this to be perfect just stirred and strained into a cocktail glass. I'm not sure how you feel, but I like my drinks sans rocks during the winter months. I want a drink that will make me feel all warm and fuzzy on the inside and that's exactly how I felt after just one of these. Of course, if you want the rocks, that'd be just fine and dandy.
 

Oaxaca Old-Fashioned

SourceThe New York Times

Yield 1 cocktail

Ingredients
1.5 ounces reposado tequila
.5 ounces mezcal
1 teaspoon agave nectar
1 dash angostura bitters
Orange peel

Directions

1. Combine liquids in a cocktail shaker with a generous handful of ice. Stir until well chilled. Strain into a rocks glass filled with ice.

2. Hold a lighted match over drink in one hand and orange peel in other hand, with orange side facing flame and about an inch away. Carefully and quickly squeeze orange peel until oils spark. Put out match and drop peel into cocktail.

Grapefruit Negroni

This was the first weekend in over a month where we had nothing planned. Nowhere we needed to be, no one visiting. We could move at our own pace, be as lazy as we'd like. Our Saturday night was just what we needed: some time in, curled up on the couch, a roaring fire going (Maki may have enjoyed this even more than we did). I cooked a big pasta dinner topped with lobster and cherry tomatoes and we binged on TV shows we'd been meaning to catch up on.

As we approach even more holidays, I've been thinking about what makes a good cocktail to serve at a party. For me, the easier it is, the better. Something light and refreshing and, ideally, not intensely boozy (because you know there won't just be one consumed).  We always have the makings of Negronis in the house and I've found there are simple ways to put a twist on things. In addition to gin (I used Prairie Organics Spirits), sweet vermouth, and Aperol, some fresh grapefruit juice and orange bitters really brings the citrus notes to life.

Grapefruit Negroni

Yield Serves 6

Ingredients
3/4 cup ruby red grapefruit juice (from 2-3 grapefruit)
3/4 cup gin
3/4 cup sweet vermouth
3/4 Aperol
5-6 dashes orange bitters

Grapefruit wedges, for garnish

Directions
1. Combine the grapefruit juice, gin, sweet vermouth, Aperol, and bitters in a pitcher filled with ice cubes. Give the mixture a good stir.

2. Pour 4 ounces of negroni into rocks glasses filled with 3-4 ice cubes. Garnish with grapefruit wedges.

Cranberry Ginger Whiskey Smash (and Homemade Ginger Liqueur) {GIVEAWAY}

I wrote the below text shortly before word began to spread about the attacks in Paris. I was about to put my computer away when notifications started popping up on my phone. My first thought: "Please, not again." The next hour was spent compulsively scrolling through feeds, but at a certain point I decided to disconnect. I deleted Facebook and Twitter and kept the news off the TV. Periodically, I'd look at the New York Times for updates, all of them devastating.

That evening, I just wanted to be with Eric. We hadn't seen each other in a few days since I was down in New Jersey visiting my family earlier in the week, and so we curled up on the couch, had dinner and put on some mindless shows. While he did the dishes, I went over to Maki's bed and lay beside her and she gave me a few licks with her tongue. She knew what I needed.

I'm not the DIY type. As a blogger, I feel like I'm in the minority. I've seen the posts featuring cool labels and homemade this and that, stared at them admiringly, Pinned them and thought, "That's so beautiful! I should make those for our next party." But then, when I'm cooking for 20+ people, I quickly forget about all of that and focus on just getting the meal on the table.

If there's anyone who could get me into DIY, it would be Maggie. I've known her for years, not just through her site, Eat Boutique, but on a personal level... she lives a few towns over from us and we try to get together about once a month. Maggie is an inspiration, not just because she's created a wonderful, hugely successful brand, but because she's a lovely person with a beautiful heart. When she first told me about her book, Food Gift Love, I was absolutely ecstatic. I know it was a tremendous amount of work... but the result is pure magic. It's a fabulous resource for recipes to make for family and friends (or, you know, to just treat yo self).

Eric and I have been playing around with homemade liqueurs. We picked up a handle of grain alcohol when we were in New Jersey a few years ago with the mission of making limoncello (at the time, grain alcohol wasn't sold in Massachusetts). The bottle sat in our cabinet for years, untouched. This past summer, I decided to try my hand at some homemade ginger liqueur. If we could, we'd put ginger in every cocktail, so it made sense to make our own. We pulled out our handy dandy sous vide and used that to speed up the process (this allows you to heat the liquid to a temperature where you won't burn off the alcohol).

So, here we are... a recipe for homemade ginger liqueur, a twist on the whiskey smash (perfect for all your holiday parties), AND a giveaway of Food Gift Love.  Could it get any better? I don't think so!

Ok, so here's the deal with the giveaway:

To enter: Leave a comment on this post. It can be anything, but I’d love to hear what you're all doing to celebrate the holidays.

Rules: This giveaway will end on Friday, November 27, 2015 at 12:00 PM EST.  I’ll pick one (1) winner via random.org and that person will be contacted via e-mail.  One (1) entry per person and entrants must have a US mailing address (sorry international friends) and provide a valid email address. Best of luck!

Cranberry-Ginger Whiskey Smash

Yield 1 drink

Ingredients
8-10 fresh cranberries
¾ oz homemade ginger liqueur (see recipe below)
2 oz whiskey (I used bourbon)
1 oz lemon juice

Crushed ice Lemon peel, for garnish

Directions
1. In a cocktail shaker, muddle the cranberries and ginger liqueur. Add the whiskey and lemon juice, cover shaker and give it a couple dry shakes (no ice).

2. Pour drink and muddled cranberries into a rocks glass filled with crushed ice.

For serving: garnish with a lemon peel or with candied ginger and sugared cranberries.

[/print_this]

[print_this]

Homemade Ginger Liqueur

Yield 2 cups

Ingredients
1 cup sugar
1 ½ cups water
3 tablespoons ginger, peeled and thinly sliced
1 teaspoon orange zest
1 cup vodka or Everclear (grain alcohol)

Directions
1. Add the sugar and water to a pot and set over medium heat. Whisk until the sugar has dissolved into the water. Add ginger and orange zest and bring mixture to a boil. Once it reaches a boil, reduce heat and simmer for 20 minutes. After this, let the syrup cool to room temperature.

2. Transfer the liquid and all ginger pieces and orange zest to a large sealable jar with vodka or Everclear. Close tightly with a lid and give the mixture a good shake.

3. After 3 days, strain mixture through a fine mesh sieve to get all ginger and orange peel out.

[/print_this]