Recycled ginger

In keeping with the theme of having an absolute slew of visitors here in the Hostess City, my mom is in town!! Which means I’m a little bit distracted, trying to convince her of the wonders of my newly adopted home. So I’m cheating a little bit today and recycling one of my favorite Friday cocktails here. I promise to be back on Monday with some brand new, completely delicious fair. But for now, enjoy an oldie-but-goodie.

I have to say, one of the joys of writing this blog is discovering random and fascinating facts about the things I’m writing about.

Take, for instance, ginger. In doing a very minimal amount of research on this delicious root, I’ve learned that ginger is a “rhizome” of the plant Zingiber officinale. What’s a rhizome, you ask?! Well, I learned that too! A rhizome is, apparently, a “horizontal, underground plant stem capable of producing the shoot and root systems of a new plant.” And did you know that ginger is also part of the same plant family as turmeric and cardamom? Awesome. I really do love compiling sort of useless bits of information about random things, if only so I can pull them out at social gatherings and mildly impress people.

But I digress. As you’ve probably guessed by now, today’s cocktail does, in fact, contain ginger. Or more accurately, ginger beer. And man, is it tasty.

I call it The LIC, in honor of my former place of residence, since I sort of took a traditional Manhattan and turned it on its head and gave it a spicy ginger kick in the behind. Perhaps I’m blaspheming one of our most beloved traditional cocktails, but honestly, I don’t really care. It’s interesting and delicious, and honestly, isn’t that what matters in the end?

The LIC

*1 part bourbon (I’ve been loving Bulleit in cocktails lately)
*1/2 part sweet vermouth
*1/2 part St. Germain
*A few dashes of aromatic bitters
*A few dashes of rose water
*Splash of lemon juice
*1 part ginger beer

Shake everything except the ginger beer together, pour into a nice, cool highball glass and then top it all off with that bubbly ginger beverage. Just the thing for that end-of-the-week celebration cocktail.

Warming up

It’s actually a little chilly and fairly overcast today here in the Hostess City – a rarity these days to be sure – so I’m going where the weather takes me.

This particular cocktail – I call it “Long Winter” – is guaranteed to warm your soul a little in these fading days of winter. It’s packed with not one but two ginger-flavored delicacies and topped off with some plum bitters, all of which are meant to leave you with a toasty feeling inside. And yes, I’m aware that I’m obsessed with ginger beer. It’s okay guys. It’s delicious, so don’t worry about me. Here how to make this toasty treat.

Long Winter

*2 parts Snap (you guys really need to check this stuff out – completely delicious)
*1 part Pimm’s No. 1
*1 part apple juice (whatever you do, use the fancy stuff)
*2 parts ginger beer
*Dash of plum bitters (don’t go overboard!)

Shake all of that tasty, toasty stuff up together – except for the ginger beer of course – and then top it off with the ginger beer. I really dig this one.

Also, in the spirit of keeping promises, I’m finally ready to post my glorious rice ball recipes!! It finally happened guys – I fried something in a pot on my stove, and I didn’t even give myself a 3rd-degree burn! For those of you who know me well, this is a serious accomplishment. I’m quite the clumsy fellow. And it’s a good thing too – the missus won’t let me buy a fry-daddy. Which, I suppose, is really for the best.

Here’s a little sneak peek of what’s in store:

I’m so proud of these little guys!

I’ll be back next week with rice balls in tow. And a better name for them than “rice balls” – I still experience a combination of snickering and feeling uncomfortable every time I say that phrase.

Have great weekends, y’all!!

In honor of Vern

My friend Kate just lost her dear friend and life partner, Vern – this is him in some very fetching sunglasses.

Kate asked me to make a drink in honor of her feline companion, and I’m more than happy to oblige. I never actually met the fellow, but he was practically a Facebook institution and certainly deserves a proper eulogy. And what better way to honor the guy than with a cocktail! I’m sure Vern would approve.

The Vern

*2 parts Pimm’s No. 1
*1 part St. Germain
*2 parts ginger beer
*1/2 part fresh squeezed lemon juice

It’s tart and tasty, just like Vern. Actually, it’s one of my favorite drinks I’ve made in a while, so I think it’s a perfect way to send Vern off. Kate – come visit us here in Savannah. I promise to make you a bunch of these.

Until next week folks. And for those of you in the Northeast, stay warm! Or just come move down here. We’ve got plenty of room.

Winter lovin’ (happened so fast)

I’m not generally one to gloat, boast or brag, so allow me just this one…it’s 74 degrees here right now, I’m sitting on my front porch writing this, and I f-ing LOVE IT! This past Sunday we had a little backyard, chili & cornbread get together – where we burned two Christmas trees and shenanigans ensued – and I had shorts and a t-shirt on! Having lived in New York for a damn long time, I can safely say that living in a warm climate is just superior and no one can tell me otherwise. Basically, this is just a disclaimer to all of you that if I’m ever thinking of moving somewhere like Minneapolis, remind me that I once wrote these words and that I should vehemently reconsider.

But I digress. Let’s get back to the important things like making delicious cocktails. This one is in honor of the sunshine – it’s light, refreshing and pretty damn tasty. So let’s get to it.

Gulf of Mexico

*2 parts tequila blanco
*1 part Aperol
*2 parts cranberry juice (make it fancy!)
*1 part ginger beer
*1 part seltzer
*1/2 part Jack Rudy Tonic (I honestly can’t get enough of this stuff)
*A few dashes of orange bitters

Mix it all together in your favorite glass, give it a stir, and enjoy. Even if it’s 27 degrees where you are, it’s okay! This cocktail will make you feel like you’re in the tropics.

Okay, I’ll stop being a warm-weather asshole now. Whether you have snow on the ground or sun in the sky, as long as you like my drinks, I love all of you! Until next time.

Zingiber officinale

I have to say, one of the joys of writing this blog is discovering random and fascinating facts about the things I’m writing about.

Take, for instance, ginger. In doing a very minimal amount of research on this delicious root, I’ve learned that ginger is a “rhizome” of the plant Zingiber officinale. What’s a rhizome, you ask?! Well, I learned that too! A rhizome is, apparently, a “horizontal, underground plant stem capable of producing the shoot and root systems of a new plant.” And did you know that ginger is also part of the same plant family as turmeric and cardamom? Awesome. I really do love compiling sort of useless bits of information about random things, if only so I can pull them out at social gatherings and mildly impress people.

But I digress. As you’ve probably guessed by now, today’s cocktail does, in fact, contain ginger. Or more accurately, ginger beer. And man, is it tasty.

I call it The LIC, in honor of my former place of residence, since I sort of took a traditional Manhattan and turned it on its head and gave it a spicy ginger kick in the behind. Perhaps I’m blaspheming one of our most beloved traditional cocktails, but honestly, I don’t really care. It’s interesting and delicious, and honestly, isn’t that what matters in the end?

The LIC

*1 part bourbon (I’ve been loving Bulleit in cocktails lately)
*1/2 part sweet vermouth
*1/2 part St. Germain
*A few dashes of aromatic bitters
*A few dashes of rose water
*Splash of lemon juice
*1 part ginger beer

Shake everything except the ginger beer together, pour into a nice, cool highball glass and then top it all off with that bubbly ginger beverage. Just the thing for that end-of-the-week celebration cocktail.