Monthly Archives: April 2012

Snap to it!

Okay, okay. Cheesy title, I know. Forgive me. But man, this stuff is just SO good…

I realize I’ve already extolled the virtues of Art in the Age, but I had a chance to go to Philly a few weekends ago, where this glorious nectar is produced. I picked up some Snap, and well, I really can’t get enough. Just listen to the ingredients:

Blackstrap Molasses, Clove, Brown Sugar, Cinnamon, Ginger, Nutmeg, Rooibos Tea, Vanilla and Pure Cane Sugar

Come on! How could that not be delicious?! And the best thing is, it’s really not too sweet. Just the right amount.

Anyway, I’m going to make this short and sweet, but I just had to say that if you happen to see this in your local liquor store, for heaven’s sake, grab a bottle. Grab 2! You won’t regret it.

Here’s just one of the many delicious way in which you can enjoy it:

The Shamrock Snap

1 part Snap
1 part Jameson
2 parts Seltzer
Splash of St. Germain
Splash (or maybe a little more) of Orange Juice (this REALLY makes the drink – OJ really compliments the Snap perfectly)
Dash of Orange Bitters

That’s it! Pretty simply, and VERY delicious. Until next time…

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Bubbly Times

I don’t know about you guys, but this looks pretty delicious to me.

I call it the Dark & Bubbly. I know – you may be thinking, “Now wait just a second…a Dark & Stormy already HAS lots of delicious bubbly ginger beer in it.” True, true. But really, doesn’t champagne make everything better? You should probably just ask these fine people:

Reports on this particular beverage were pretty stellar. And if you’re wondering what the purplish objects floating there are…well, I’m a big fan of making fancy ice cubes. These particular ones were made using Tazo Passion tea. They make a drink so damn attractive! And they add a little deliciousness as all that passionfruit goodness melts in. Just a little note – ice cubes made from herbal tea take FOREVER to freeze. So plan ahead.

Finally, before we get to the drink recipe, there was one little secret ingredient that went into this drink that really tossed it over the edge. Here she is in all her glory:

This, my friends, is Cumin & Cinnamon Infused Agave. I have to give credit to The Wayland for inspiring this particular concoction with their cumin-infused agave. I just took it one step further and made it that much more delectable, at least in my apparently-not-too-humble opinion. Anywho, all you need is some blue agave (I used light, not dark), some cumin and some cinnamon, and VOILA. Just needs a good stir. Mmm-mmm. Drizzle that stuff on top of a cocktail and you’re that much closer to heaven.

And now for the cocktail. Since I made it for a group of people, I’m gonna go big on this one and give you measurements for a big pitcher of the stuff, because, well, champagne cocktails are a whole lot more fun when you can let that bubbly go to your head with some great company around.

Dark & Bubbly

*1/2 (375 ml) Bottle of Sparkling White Wine (I used Prosecco and Cava – just don’t use Moscato…too sweet for this one)
*1/3 (250 ml) Rum (I used Brugal – awesome stuff, and not too expensive. Gosling’s is the “go-to” Dark & Stormy rum, but Brugal is smoother and totally delicious)
*36 oz Ginger Beer (I used the fancy stuff – Reed’s. Not exactly cost effective, but if you’re in the mood to splurge, it does make a difference)
*Grated ginger (I put a good amount of this in there, and I used a microplane to grate it so that people weren’t eating pieces of ginger all day long)
*Cumin & Cinnamon Infused Agave (a few dollops ought to do the trick)
*Splash of grapefruit juice (totally optional – I simply love grapefruit juice and put it in everything)

And that’s it! I’m signing off for now, but more to come very soon. I’ve had a lot of scrumptious ideas lately.