Brandied Fig & Banana Milkshakes

I was skyping with one of my best gals, Manda, the other day when she told me about the most delicious milkshake she had at a local restaurant. She said - "it had figs and bananas in it and you must make it." I immediately thought BRANDY which her shake didn't have but we both agreed that yes, a liquored-up version might just be the best thing ever.

It should come as no surprise that I was right. I sucked down that first sip of shake and decided that brandy makes everything better. It reminded me a bit of a Brandy Alexander but was sweet with banana and slightly crunchy with the pureed tiny fig seeds. I love the hint of cinnamon which seems to marry the two fruits together and complements the strong vanilla flavor.

The recipe itself is a guideline. I think shakes are something that require a little tinkering based on personal preference. If you want your shake to be extra-thick so that the straw stands immobile in the middle then either add more ice cream or less milk. The brandy was perfect for my tastes but might be a touch strong for other people so don't add the full amount at first. Taste and decide.

As M and I sat slurping down our milkshakes BEFORE dinner (so naughty), I thought that they would make for a fun, unexpected end to a dinner party. The brandied figs would also make a splendid topping for a vanilla sundae along with some chopped nuts and chocolate sauce.

For 2 shakes:

• 1/3 cup dried figs, stemmed
• 1/2 cup brandy
• 1 cinnamon stick
• 3 scoops vanilla ice cream
• 3/4 cup milk
• 1 banana, cut into large chunks and frozen
• Pinch of ground cinnamon for garnish

In a small saucepan over high heat, combine the figs, brandy and cinnamon stick. Bring to a boil and simmer for 2 minutes. Remove from the heat, cover, and allow to steep for 30 minutes. Discard the cinnamon stick and put the brandy and figs in the refrigerator until cold.

In a blender, combine the figs with the brandy, ice cream, milk, and banana. Blend until smooth. Pour into two glasses and sprinkle with the cinnamon.

Tea-Infused Spirits

I thought it only fitting to follow up my last post in which I declared that I was never drinking again with a fun-with-alcohol post today. I've moved on (quickly).

It's nice to have all my foodie friends out on the town eating and drinking so that they can alert me to any inventive goodness that is out there in the world. Guestblogger Alita did just that when she told me that she was at a local Minneapolis restaurant were she had a tea-infused cocktail--Earl Grey Vodka and Lemonade to be exact, and I loved the idea straight away.

These infusions couldn't be easier to make. The alcohol doesn't need to be heated to extract the tea and only requires a couple of hours to infuse. They can be made ahead of time and stored in the fridge for quite a while so would make an interesting and easy special cocktail for a friendly gathering.

Along with making the Earl Grey Vodka, I also combined hibiscus tea with tequila. The vivid red color is absolutely gorgeous. Look for an herbal tea such as Red Zinger or any berry flavor -- the main ingredient should be hibiscus which is what you want. Don't use cheap booze here. The flavors of the alcohol need to be smooth and crisp so the tea can shine through.

For Hibiscus Tequila:

• 1 cup silver tequila
• 2 hibiscus tea bags (red zinger, berry, etc)

For Earl Grey Vodka:

• 1 cup vodka
• 2 earl grey tea bags

Pour the alcohol into a sealable container. Add the teabags, cover, and set aside for a couple hours, giving it a gentle shake from time to time. Remove the teabags and store the alcohol, covered in the refrigerator until ready to use.

Arnie Palmer Vodka Cocktail:
In a cocktail shaker combine 1 ounce earl grey vodka, the juice of 1 large lemon, 2 teaspoons (or more to taste) sugar, and a couple large ice cubes. Shake vigorously for 20 seconds or so and then pour into a highball glass filled with ice. Top with soda water, stir, and garnish with a lemon slice.

The easy version of the cocktail above requires a shot of the earl grey vodka along with good, store bought lemonade. Done!

Pineapple Hibiscus Cocktail:
In a cocktail shaker combine 1 ounce hibiscus tequila, 1/2 an ounce Triple Sec, 4 ounces pineapple juice and several large ice cubes. Shake together well. Pour into a chilled martini glass, with a sugar/salt rim and garnish with an orange twist or a pineapple wedge.

Cucumber Lemongrass Soda

Lately there has been an overabundance of merriment amongst me and my friends, including a trip to the State Fair last week in which I ate enough to feed a small army. I spent 8 hours wandering around consuming corn dogs, cheese curds, saltwater taffy, beers, and mini-doughnuts (there's more, but really, that's plenty). I felt awesome when I was eating all of it like I was some sort of bottomless pit, but the next morning I had a pretty major food hangover.

The next day I tried to detox with some green tea and a nice salad which helped. However, due to sodium overload the day before I couldn't quench my thirst. I thought I'd whip up some sort of cleansing tonic for myself and came up with this citrus-laced, sparkling soda.

I've always liked adding cucumber slices to water which Martha told me to do years ago in an old issue of Living. It adds such a pure, fresh note. There were some leftover stalks of lemongrass in the fridge from the dish I made in last post. I steeped the stalks in sugar and water resulting in a fragrant syrup. A touch of lemongrass syrup, sparkling water, crisp slices of cucumber and lemon made for a perfect summer refresher. I felt better straight away.

For one drink:

• 1 tablespoon lemongrass syrup* (more or less to taste)
• Sparkling mineral water
• 3 thin cucumber slices
• 1 thin lemon slice
• 1-2 stalks of fresh lemongrass

Fill a highball glass with ice. Add 1 tablespoon syrup and fill with mineral water. Stir together. Add the slices of cucumber and lemon. Garnish with a lemongrass stalk and serve.

*In a small saucepan stir together 1 cup sugar, 1/2 cup water, and 1/2 cup lemongrass cut into 1-inch lengths. Bring to a boil and strongly simmer for about 3 minutes. turn the heat off, cover and allow to steep for one hour. Pour through a fine meshed sieve into a sealable container and store in the refrigerator for a couple weeks. Makes about 3/4 cup of syrup.

Cantaloupe Agua Fresca

I found myself with 3 cantaloupes on my kitchen counter. I had already eaten one and was not enticed by the idea of eating 3 more plain. Last summer I made this Cantaloupe Ginger Sorbet which was fantastic, but opted for an agua fresca instead.

An agua fresca (fresh water), most commonly found in Mexico, is just fruit blended with water and sugar to make a super refreshing beverage. I used honey instead of sugar and found the peach-colored drink to capture the melon in all its juicy, summery glory. The pinch of salt and acidic lime cuts the honey sweetness in just the right way.

Use more or less honey to taste as it really depends on how sweet the cantaloupes are to begin with. This would be great with a summer brunch or barbecue and comes together in no time flat.

For about 6 servings:

• 7 cups cantaloupe cut into 3-inch pieces
• 3 cups cold water
• 1/4 - 1/3 cup honey, to taste
• Pinch of salt
• The juice of 1 lime
• Lime wedges, for garnish

In a food processor combine the cantaloupe and 1 cup of the water. Process until very smooth, about 1 minute. Pour the cantaloupe puree through a sieve into a bowl, discarding any solids. Stir in the honey, lime juice, and remaining 2 cups of water. Refrigerate for one hour and then serve, over ice, garnished with lime wedges.

The agua fresca will keep for 2 days.

Tropical Punch with Strawberry Citrus Ice Cubes

When I was a kid, my mom would make some special ices cubes that consisted of Hawaiian Punch frozen with a maraschino cherry in the center. I'd fill a glass with a couple and pour 7Up over them and thought it to be the most delicious drink in all the land. Reminiscent of a Shirley Temple cocktail, I loved watching the clear, fizzy pop turn a deeper shade of pink as the cubes melted.

I haven't forgotten about these ice cubes and so created my own summery version to flavor an adult punch. Strawberries, sweetened with simple syrup and flavored with three types of citrus, these ice cubes are so, so good. I love them in lemonade and limeade as well or on their own in some sparkling water.

The punch itself is super simple to make and can be varied to suit your own tastes. I can see swapping out rum for the vodka and replacing the tropical passionfruit juice with a number of other juices. Keep it in the refrigerator until guests arrive and then stir in the prosecco.

For the Ice Cubes:

• 1 pound strawberries, stemmed and halved
• zest and juice of 1 lemon
• zest and juice of 1 lime
• zest and juice of 1 orange
• 1 cup simple syrup

For the ice cubes, combine the strawberries, lemon, lime and orange zests and juices in the bowl of a food processor. Add the simple syrup and process for 1 minute until very smooth, scraping down the sides of the bowl once or twice and processing again. Divide amongst 2 ice cube trays and freeze until ready to use.

For the Punch:

• 1 cup citrus flavored vodka
• 1/3 cup triple sec
• 1 litre passionfruit juice
• juice of 1 lime
• 1 bottle prosecco

In a large pitcher stir together the vodka, triple sec, juice and lime juice. Refrigerate until ready to serve. Before serving, slowly pour in the prosecco, stir and serve over the strawberry ice cubes. Garnish with a lime slice.

Summer Sangria

Last night I was at Guestblogger Alita's house for a gathering amongst girlfriends and it was one of those perfect nights where we ate, drank, laughed hysterically and really enjoyed one another's company. Alita had a supremely delicious spread laid out when we arrived including: roasted red pepper and white bean dip, a cheese plate with my favorite mango stilton, fresh tomato crostinis, tortellinis with lemon creme fraiche dip, olives and the best sangria ever.

For nearly a decade, Alita and I have been making this sangria which originates from our good friend John. He served it at a birthday party for me many years ago and revealed that its goodness masks the fact that cheap red wine is the main ingredient. "Cheap" sort of insults this fantastic recipe so let's just say instead that the wine used is economically mindful.

Feel free to halve this recipe, or double it for an extra-large party, being careful of the fact that it goes down quick and the boozy fruit can sneak up on you in a major way. This sangria is easy, fruity, thirst-quenching and an essential summer party drink.

To serve a crowd:

• 1/2 gallon cheap red zinfandel
• 1/2 cup brandy
• 1/4 cup triple sec
• 1/2 quart orange juice
• 1/2 cup lemon juice
• 1/4 cup sugar
• 1/2 quart club soda
• 1 orange, thinly sliced
• 1 lime, thinly sliced
• 1 lemon, thinly sliced
• 1 pint strawberries, stemmed and sliced
• 10-12 ice cubes

Thoroughly chill all ingredients (preferably overnight). Combine wine, brandy & triple sec in a large punch bowl. In a separate bowl, stir the orange and lemon juice with the sugar until it's dissolved, then add the wine mixture and stir. Add the fruit and place in the refrigerator until ready to serve. Just prior to serving add the ice cubes and soda. Stir and serve immediately.

Strawberry Daiquiris

A couple weeks ago I was having the sort of day where daytime drinking was required. It being nearly noon, I thought something fruity was in order so that I could tell myself that the soothing alcohol spirits were healthfully enhanced by quite a few vitamin-packed strawberries. It's like a smoothie!!! - I said to myself.

I looked in my liquor cabinet, dutifully ignoring the almost-full bottle of Crème de Menthe that taunts me with its decided lack of uses and which I feel I will have for the rest of my life. I bought it because a Martha Stewart recipe required a tablespoon of it and ever since then, it has stared at me, green and dusty. Perhaps one day I will attack it and a Crème de Menthe something or other will show up here. Or, maybe one or all of you can just tell me what to do with it and I will listen.

I digress. I grabbed the bottle of Bacardi only to discover there was hardly any left and so picked up its cousin Malibu thinking it wouldn't matter if I did a little unorthodox mixing. I had a couple limes, a bag of frozen strawberries, and dumped it all in the blender. On first sip, I realized that my freestyle mixology had turned into magic because these daiquiris were good. Like, really good.

Deciding I needed to pass this magic onto you I recreated these cocktails, measuring this time, and have concluded that the Malibu might just be the secret underlying ingredient that brings it all together. Perfect for summer days (and nights), this frosty concoction is a winner.

For 4 cocktails (but really, 2 generous ones):

• 1 pound frozen strawberries
• 3 ounces Bacardi white rum
• 2 ounces Malibu rum
• 3 tablespoons sugar
• The juice of 1 lime
• 1 cup lime flavored sparkling water
• Lime slices for garnish

Put half the strawberries in the blender along with both rums, sugar, lime juice and water. Blend until smooth. Add the rest of the strawberries and blend again. Divide among 4 glasses, garnish with a lime slice and serve immediately.

Ginger Honey Lemon Tonic

The Chef and I had a major case of the sniffles recently. I spent days laid up on the couch, a pile of kleenex, cough drops, and NyQuil grossly surrounding me. I'm sure like most people I crave specific, uniquely comforting things to eat when I'm sick--in my case, Mrs. Grass's soup, grape popsicles and strawberry shakes from McDonald's (I can't explain it).

Luckily for me, The Chef recovered first and kindly waited on me and my snots. He made this soothing tonic one night and I am convinced it sped me on to a quicker recovery. Honey and lemon are one of those classic flavor combinations, sweet and tart, and the added zing of ginger keeps it interesting. I've already been daydreaming of making a sparkling, chilled version of this in the warmer months.

For 2-3 servings:

• 2-inch piece of fresh ginger
• 1 lemon, cut into quarters
• Honey, to taste
• 3 cups water

Peel and slice the ginger into thin strips. Mash it with the side of a knife to release the juices. Pack the ginger into a tea ball.

In a saucepan, add the water and the tea ball. Bring to a boil and simmer for 10 minutes.

Pour the hot ginger water into a glass, squeeze the wedge of lemon into it and stir in 1-2 teaspoons of honey. Taste and add more honey and lemon if desired.

The ginger water can be stored in the refrigerator until ready to reheat and use.

Adult Eggnog

'Tis the season for boozy holiday drinks! When I was growing up, I loved eggnog. My idea of sweet, thick, yellow eggnog was a bit shattered when one of my neighbors started giving my mom a bottle of her own homemade variety. I had a small sip and gasped at the burning alcohol taste. Blech! I couldn't understand why anyone would ruin one of my favorite holiday treats.

Tastes change of course and several years ago I started making my own "adult" eggnog based on a Rick Rodgers recipe and actually scaled back on the amount of booze that he uses. Depending on your preference you can increase or decrease the amount of alcohol but beware, this is a dangerous concoction. Luckily, it's rich enough from the cream and eggs that it keeps one from overdoing it. Sometimes.

The quality of alcohol is very important here. The nog will taste harsh if the cheap stuff is used. I go with Bacardi Special Dark Rum, Knob Creek Bourbon or a good Irish whiskey, and whatever decent type of brandy I have on hand.

For about 2 quarts:

• 6 pasteurized eggs
• 1 cup sugar
• 1 quart heavy cream
• 2 cups half & half
• 1 teaspoon vanilla extract
• 3/4 cup brandy
• 3/4 cup dark rum
• 1/3 cup bourbon
• 1/2 teaspoon ground nutmeg

In the bowl of a mixer, combine the eggs and sugar. Beat on high for a couple minutes until thick and creamy. With the mixer on low, add the heavy cream, half & half, vanilla, brandy, rum, bourbon, and nutmeg.

Pour the egg nog into a large pitcher and chill overnight. It will keep, refrigerated, for 2 days. Garnish with a sprinkling of additional nutmeg, if desired.

Cider Whiskey Cocktail

Happy Halloween!

It's not often (never) that I have gotten a request to create a drink or recipe but last week a good friend of mine, troubled by the current state of economic affairs said to me, "you should do a cocktail blogpost this weekend, I drink whiskey." So, in honor of my stressed-out friend, I present you with the Cider Whiskey Cocktail.

Generally speaking, I'm not much of a whiskey drinker. My Irish heritage commands I drink it though so occasionally I'll have an Old Fashioned and, come to think of it, it is an essential component in my famous (in my mind anyway) Holiday Egg Nog.

I wasn't at all sure what sort of cocktail I would come up with but today I found myself making my twice-yearly shopping trip to Trader Joe's to stock up on my favorite items. I have always been fond of their Spiced Apple Cider and instantly wondered how whiskey would be combined with it. I headed home, mixed it up, and drank in the smooth whiskey overtones with apple cider undertones. This is not a sweet drink, and the spices in the cider are subtle. I found it to be both sophisticated and seasonal. Now, I want to try a heated version with a cinnamon stick garnish.

For one drink:

• 2 ounces Irish Whiskey
• 3 ounces Spiced Apple Cider
• 2 drops Peychaud's Bitters
• 2 thin slices apple, for garnish

Fill a low-ball glass with crushed ice. In a cocktail shaker combine the whiskey, cider and bitters. Give it a few good shakes and pour over the ice. Garnish with the apple slices and drink this soothing concoction.

Chai Tea Concentrate

Nothing irks me more lately than forking over $4 at the coffee shop for a Chai Tea Latte that requires the minuscule effort of pouring refrigerated chai concentrate into a cup and topping it with frothy milk. Seeing that I'm the fool that pays the $4 on a regular basis, I decided to revolt!

Luckily, making my own concentrate turned out to be an easy and even desirable task because boiling and steeping the tea perfumed my whole house with its warm spiciness. There is a lot of room for improvisation with this and I can see playing up certain notes depending on personal preference. Same goes for the sweetener - just remember that this recipe is for a concentrate so the flavors need to be strong.

I really love star anise and I discovered a cost-saving tip regarding this pretty spice. If you go to the grocery store and buy star anise you will pay a ridiculous amount. However, if you have access to an Asian grocer, they sell star anise on the cheap albeit in large quantities. It will force you to think up new ways to use it which isn't necessarily a bad thing. The same goes for cinnamon sticks...head to a Mexican grocer and stock up for far less than you would pay elsewhere.

If a frother doesn't exist in your kitchen, this problem can be easily remedied by heading to IKEA and throwing down a mere two bucks for this. Frothy milk really does complete the homemade Chai Tea Latte experience.

For about 3 cups of concentrate:

• 3½ cups water
• ½ cup agave nectar or honey
• 1 teaspoon vanilla extract
• 2 star anise
• ¼ teaspoon anise seeds
• 8 green cardamom pods, lightly crushed
• 8 whole cloves
• 2 cinnamon sticks
• 1 2-inch piece fresh ginger, sliced (there's no need to peel it)
• 1 teaspoon peppercorns
• 4 bags Darjeeling tea

Combine all the ingredients except the tea in a medium saucepan. Bring to a boil and allow to strongly simmer for 10 minutes. Turn off the heat, cover the pan and allow to steep for 20 minutes. Add the teabags, cover the pan again, and steep for 20 minutes more.

Strain the concentrate into a sealable container and store in the refrigerator for about a week.

To make a latte:

Stir together 1 cup milk to ½ cup concentrate (more or less to taste) and heat in a saucepan or in the microwave. Use a frother to whip up the milk and serve.

St. Germain Champagne Cocktail

I was introduced to St. Germain liqueur recently and it was love at first sip. St. Germain is a french liqueur made from elderflowers harvested in the Alps during a brief harvesting season. I was familiar with the elderflower flavor because of the concentrate IKEA sells which makes refreshing sodas when mixed with sparkling water. If you haven't tried the IKEA elderflower concentrate, I highly recommend you get some immediately. Then, go and procure a bottle of St. Germain to round out your new elderflower existence.

I added St. Germain to a glass of champagne and garnished it with a strip of orange rind. For a simple cocktail, the taste is quite sophisticated and unusual. There are all sorts of cocktail ideas on the St. Germain website and I look forward to trying them all while imagining some French guy picking elderflower blossoms in the cool mountain air.

For 1 cocktail:

• 1/2 ounce St. Germain
• Champagne or Sparkling Wine
• Orange Rind for garnish

Add the St. Germain to a champagne glass, pour the champagne over it, garnish with the orange rind. Simple, chic, very French.

Ginger & Mary Ann Cocktails

After lazing about on a picnic blanket at the lake with one of these devilishly delicious cocktails in my hand, I convinced Guestblogger Eric M to share the recipe with all of us. A special note to those out there not certain they like the "dark" liquors: I am more of a vodka/rum/gin kind of a gal but trust me, this bourbon infused drink is not to be missed. --A Crafty Lass

Just sit right back and you’ll hear a tale: a tale of a delicious drink.

This tale didn’t start on a desert isle, but rather in the backyard of a friend’s house at a summer party 6 or 7 years ago. My friend, Ben, served delicious cocktails that were perfect for the hot weather: refreshing and light. They were the kind of drink that disappeared from your glass before you knew it. I blamed evaporation as I kept asking for refills.

What appeals to me personally about this drink is that it combines two of my favorite flavors (and I’ll thank everyone to refrain from the obvious joke--I’m more of a Professor fan): ginger and lime. The tartness of the lime is offset by the brightness of the ginger and the sweetness of the ginger ale. It’s great for a (small) party because you can prepare the mix in advance making bartending at the event easy (I emphasize “small” because you have to juice quite a few limes for this drink, so I wouldn’t want to make it for a huge crowd unless you have Popeye forearms).

My version is a variation on Ben’s recipe that substitutes fresh ginger and a less-sweet simple syrup to make for a crisp summer cocktail. I’ve also reduced the amount of alcohol so that you can have two or three of them and still keep up with the witty repartee of your friends.

To send eight people on a 3-hour tour:

• 3 cups Ginger Simple Syrup (recipe below)
• 2 cups Bourbon
• 2.5 cups Lime Juice (about 9 or 10 limes)
• 1 quart Ginger Ale
• Lime slices for garnish

Combine the first three ingredients and refrigerate. To serve, fill a lowball glass with ice. Pour equal parts mix and ginger ale into the glass and stir. Garnish with a slice of lime. This should be enough for 8 people to have 2 to 3 drinks each.

Ginger Simple Syrup

• 3 cups Water
• 1 cup Sugar
• 1.5 cups sliced ginger

Combine ingredients in saucepan and bring to a boil, stirring to make sure all the sugar dissolves. Turn off heat and cover, allowing mixture to steep for 45 minutes. Strain through cheesecloth and let cool before using. I set the bowl of strained syrup inside a larger bowl that was filled with ice to speed the process.

Cherry Lime Cocktails

Now that I have officially drank my way through my Rhubarb Slush supply, I needed to move on to the next boozy, fruity, seasonal cocktail. This time, bing cherries are the featured player. I love a cherry on a good day, so soaking them in black cherry vodka and lime juice heightens their summery deliciousness.

I know that black cherry vodka seems like an obscure thing to have, and regular old vodka can certainly be substituted, but the subtle cherry and vanilla notes add a cohesive dimension to this drink. This cocktail is great to have on hand for guests as the cherries can be soaking away for hours before friends arrive.

For 6-8 cocktails:

• 1 cup simple syrup*
• 1½ pounds ripe but firm bing cherries
• 4 limes
• ¼ cup red wine syrup, grenadine or additional simple syrup
• 1 cup Effen Black Cherry Vodka
• Lime flavored sparkling water

There was a sad period of my life when I didn't have the super efficient OXO Cherry/Olive Pitter. If you don't have one, step away from this recipe and go remedy your situation before continuing.

Pit the cherries and pull them in half as you go along, placing them in a medium-sized bowl. Zest one of the limes into the bowl over the cherries, and then juice all 4 limes into the same bowl. Add the simple syrup, red wine syrup, and the vodka. Stir together and taste. Feel free to add more simple or red wine syrup if so desired. Place in the refrigerator for at least 2 hours to allow the flavors to meld.

Fill a highball glass halfway with the cherry mixture, add some ice, and top with the sparkling water. Give it a good but careful stir and garnish with a couple fresh mint sprigs and a spoon, for the cherries.

* For about 2 cups of simple syrup, stir together one cup sugar and one cup water in a saucepan. Let boil until the sugar is dissolved and then chill until very cold. The syrup will keep, covered in the fridge for at least a month.

Adapted from a recipe from Martha Stewart Living.

Rhubarb Slush

I outright demanded that Guestblogger Alita get this recipe from her mom because I have been hearing about the infamous slushes for years now. I will be making this immediately and look forward to (maybe) sharing these with my pals. Thanks to Alita (and her mom) for this very seasonal post. --A Crafty Lass

I enjoy the subtle tartness of rhubarb in all forms: straight from the garden sprinkled with a little sugar, baked into delicious upside down cakes, muffins & sweet breads, warm cobblers, and of course fruity jams & jellies - the list could go on & on!

This particular treat allows us to enjoy rhubarb throughout the summer months in a frosty, alcoholic form! You will enjoy sipping these long after the plants are done producing the gorgeous red stalks we see during the fleeting weeks of late spring and early summer.

This drink was a favorite of my mom & her Iron Range girlfriends long before I could enjoy the alcoholic deliciousness of it. The recipe makes almost a gallon container full of slush – more than enough to share on many hot summer nights!

For one gallon of slush:

• 8 cups chopped rhubarb
• 2 quarts water
• 3 cups sugar
• 1/2 cup lemon juice

Boil in a large saucepan for 15 to 20 minutes until soft. Strain out the pulp and reserve the liquid in a large bowl.

To the warm rhubarb liquid, add:

• 1 small package strawberry Jello
• 2 cups vodka

Pour the mixture into an ice cream pail or other large freezable plastic container and stir well.
Place in the fridge overnight and stir it whenever you think of it. The next morning, place in the freezer. Allow to “freeze” for a day or so.

To serve, fill a glass 1/2 full of slush add 7-UP, club soda or ginger ale.

Agua de Horchata

Guestblogger Manda: I’m not a Mexican but I try to be one from time to time. Sometimes I think people like me best because of it. Thanks to Erin for letting me showcase one of the beverages from the Morales house. Mexican - Irish, kinda different but kinda the same…

I do my best to try to keep my newly immigrated husband happy by making food he grew up with. I also like to impress his family with my gringa methods and positive outcomes. One of my favorite mexi-treats is Agua de Horchata. Each time I have traveled to Mexico, I have survived the trip on this yummy beverage as I think much of the food his family serves me is too oily. I instead opt for the jug of delicious cinnamon rice milk. Some people think it tastes like a candle, I think it tastes refreshing. Agua de Horchata is best served very cold over ice in a tall glass.

Here’s how you make it:

Soak 2 cups of white rice and a cinnamon stick in water to cover over night. The next day, drain off the water, bust out the blender and blend the rice and cinnamon stick on high for a long time. You will need to add a little water as it blends to keep the mixture smooth and creamy. Once you can smell the motor burning and are tired of listening to the grind, pour the rice/cinnamon mixture through a sieve into a gallon pitcher. Add cold water to fill the pitcher, 1 1/2 cups of sugar and vanilla to taste. Stir thoroughly.

You must drink up the Agua within a day or so because left over Agua de Horchata is smelly and not good. Impress your friends with this traditional Mexican drink, but make sure to stir it up before pouring it into their ice-filled glass. The mixture tends to settle, leaving all the love at the bottom.

Red Currant Vodka

As your brother-in-laddy, I am happy to write up a recent drink concoction for your blog...

When I was studying in northern England, I noticed the residents there seemed obsessed with black and red currants… the tiny pearl-sized berries were everywhere. Sugar dusted scones studded with currants lined the bakery shelves, currant jams and fresh currants lined the store shelves and current juices, hot teas, and sodas quenched the thirst of the residents. I followed their lead and it became a favorite soon enough. One particular favorite of mine was Ribena, a black currant non-carbonated soft drink. This fall my CSA crop-share offered us fresh red currants and once it brought back those memories, I started thinking of ways to use them up. I had made liqueurs and flavored gins in the past and thought a red currant vodka infusion would work well.

This isn’t really a recipe as much as a how-to guide for a simple combination of alcohol and fruit. I used about a pint of fresh red currants and good quality vodka. First, I picked through the currants to get rid of any loose stems left behind by the harvesters haste in picking, also removing some overripe fruit or smashed berries. Personally, I didn’t choose to remove all the stems, or smash/prick each berry with a pin to release the juice. I think this is unnecessary since you aren’t eating the fruit afterwards (it has given up all its goodness to the liquid anyways) and those currants are awfully small. I then washed them in a small colander. Using a funnel or curled piece of paper, I poured them into a decorative vessel with a stopper (I get them at antique fairs, Pier 1 or the dollar store) then topped the fruit with the vodka. The brand of vodka isn’t important to the fruit – you should use what you drink normally although the super-premiums would be wasted (in my opinion).

I got a nice flavor with a ratio of 1 pint of berries to 4 cups of vodka. Seal/cork the bottle and store in a dark space for at least 4 weeks (better for 8-12 weeks or longer as it just improves with time). I try to peek at it once a week and give it a toss upside down to mix up the liquor.

The end result is currant-flavored vodka with almost zero sweetness, ideal for mixing into cocktails all night long. Try a Currant Vodka Sour, C&T (currant and tonic) or a Current Vodka Martini served in a sugar rimmed glass. Beautiful and delicious!

Note: This was made with red currants but black currants, pomegranate seeds, or other small fruits would work as well.

A Classic Mai Tai with Homemade Grenadine

During the frigid, dark days of January, when the snow crunches underfoot and the sun is only momentarily seen, it is important to take refuge in the warmth of a good cocktail…and if it's tropical in nature, then the rejuvenating effects will be felt tenfold. I think it safe to say that a classic Mai Tai fits the bill nicely. The lime, copious spirits and subtle sweetness make for a refreshing and dangerous concoction. The Chef found that the marriage of sipping Mai Tai's and Herb Alpert typed into Pandora Radio quite the match. Fair warning, one cocktail will feel like three, so if you decide to indulge in two, say good night.

For one large cocktail:

-2 ounces dark rum
-2 ounces light rum
-1 ounce triple sec
-The juice squeezed from half a lime
-2 drops almond extract or, if you have Orgeat Syrup use a teaspoon or so of that
-3 teaspoons grenadine* or to taste

Shake well in a cocktail shaker filled with a few ice cubes. Pour over a hurricane glass filled with ice and garnish with a lime slice, a maraschino cherry and an umbrella.

*They don’t call me A Crafty Lass for nothing, so of course, I encourage you to make your own homemade grenadine because it’s easy, delicious, and doesn’t have any evil high fructose corn syrup in it like almost all brands do these days. Real grenadine is made from pomegranate juice. Luckily for us modern folks, a little product called POM exists that makes it a lot easier to have the juice right at our fingertips.

In a saucepan, combine one cup of sugar and one cup of pure pomegranate juice (such as POM). Bring it to a boil, stirring constantly until the sugar dissolves. Simmer until it is reduced by half, stirring occasionally. This makes about a cup of grenadine that should be stored in the fridge in a covered jar or bottle and will keep for a month or so. Take it out periodically, make yourself a Shirley Temple, a Cherry Coke, or a Tequila sunrise.