The Cheesecake Addiction

My Life in Food

Archive for the tag “cocktails”

Weekly Cocktail: Mulled Wine

And we’re off into another week of snow, cold, and all around grossness.

I know. I know. The snow is beautiful and today it isn’t THAT cold out.

But COME THE F*** ON! Again? Seriously? I would KILL for a garage spot and truck with 4 wheel drive right now.

Mother Nature, we beg of you, “Let the sunshine in, dammit!” Just for the love of you, PLEASE let us creep above 25 degrees.

I’m sitting here, not really sure which of the many meals I made this week to tell you about. I do know that I’m sitting here with a winter weight on my chest, tension seizing my body, and I’m trying not to cry over something as trivial as snow.

I promised myself to work on my blog at least three times a week this year so that it can start to grow and perhaps someday be my source of income, but in this winter I find myself paralyzed, over and underwhelmed, and unmotivated. (SIDE BAR: Does anyone out there in the WordPress community want to help me figure out that whole monetizing thing?)

Excuse the pity party just this once–please and thank you. And now I bring you the only thing suitable for this weather: MULLED WINE.

Start with a nice, but cheap red--preferably a merlot. My go-to: Purple Moon.

Start with a nice, but cheap red–preferably a merlot. My go-to: Purple Moon.

Measure out 2 cups

Measure out 2 cups

And 4 oz of brandy

And 2 oz of brandy

In a small saucepan, put 2 cinnamon sticks and 2 TBS of granulated sugar.

In a small saucepan, put 2 cinnamon sticks and 2 TBS of granulated sugar.

Add peppercorns and whole cloves.

Add peppercorns and whole cloves.

And some orange peel and blade mace (blade mace gives you a nutmeg flavor).

And some orange peel and blade mace (blade mace gives you a nutmeg flavor).

Pour in wine and brandy. Bring to a simmer, and then turn off the heat and steep for ten minutes.

Pour in wine and brandy. Bring to a simmer, and then turn off the heat and steep for ten minutes.

Using a coffee filter, strain the wine.

Using a coffee filter, strain the wine.

See?

See?

Tada! Serves 2 !

Tada! Serves 2 !

Stay warm, kids.

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Weekly Cocktail: Sazerac

Ah, my friends. Let me introduce you to the glory that is The Sazerac.

A beautiful, smooth cocktail with New Orleans roots.

The Recipe:

  • 2 ounces rye whiskey
  • 1/2 tsp or so of superfine sugar (pulse granulated sugar in a grinder if you don’t have superfine on hand)
  • 3-4 dashes of Peychaud’s Cocktail Bitters
  • 1-2 dashes Fee Brother’s Old Fashion Aromatic Bitters
  • splash of absinthe
  • Twist of lemon (or in this case, grapefruit…we were out!)2014-01-17 19.34.20

TIP: Chill your glass in the freezer for at least half an hour before using.

TIP: Use another glass to build your cocktail.

Add a splash of absinthe to your glass and turn your glass so the absinthe coats it. Discard the remaining absinthe, or if you are like us, and poor, just put it back in the bottle.

Splash of absinthe.

Splash of absinthe.

2014-01-17 19.35.21

Absinthe Glass Twirl

In the other glass, add the sugar and bitters and muddle together to form a paste.

Sugar, Bitters

Sugar, Bitters

Sugar, Bitters into paste

Sugar, Bitters into paste

Add the two ounces of whiskey, and muddle until the sugar completely dissolves.

2 oz of whiskey into the glass!

2 oz of whiskey into the glass!

Muddle!

Muddle!

Pour the cocktail into your absinthe coated, chilled glass.

Pour!

Pour!

Add your twist of citrus.

Peel...

Peel…

Rub the zest along the rim of the glass!

Rub the zest along the rim of the glass!

 

And sip.

Heaven.

Heaven.

And imagine yourself chillaxin in the French Quarter.

Groovy.

A Dreamy Sazerac and a Farm Burger

On Sunday night, after the opera, CDR met me and my grandmother for dinner. We went to The Peasantry, a PHENOMENAL, inspiring restaurant in Lincoln Park, specializing in “elevated street food.”

It was a snowy, bitter night so I  was craving a warm and toasty cocktail. My grandmother and I ordered a Hot Toddy and for those of you who don’t know, it’s like alcoholic tea. This was an amazing cocktail, for sure, but not quite as glorious as what CDR had.

IMG_1300Yep. The Sazerac. Find a classic recipe here, but rest assured I’ll be blogging about our own Sazeracs later this week.

But anyway, this was the smoothest drink I’ve ever had. There’s no burn (because of the sugar), and the anise notes are delightfully whimsical (the anise comes from the absinth). An absolutely incredible cocktail and will surely be made over and over in our house.

Look how handsome!

Look how handsome!

Now, for dinner, I popped my Farm Burger cherry. The ever-popular burger topped with a fried egg. I had always been so afraid to try it–and I’m not really sure why, but there was something about this place that just let me know that it would all be ok, and that I NEEDED to try it.

Well…I’ll be dreaming about that burger FOR THE REST OF MY LIFE. Yeah, it was that good. Cooked to a perfect medium-well, with cheddar and bibb lettuce, and then…and then the egg…

Oh…My…GOD...

Oh…My…GOD…

Knock, knock, knockin on heaven’s door…

It was THAT good. I even had to compliment the chef. For dessert we had AMAZING apple fritters and pecan pie. I don’t even…I can’t even…

Truly, an inspiring dining experience. So inspiring that I have created a new Weekly Cocktail page–check it out weekly and see whatdrinks CDR and I are mixing up. We’re kicking it off with the Moscow Mule.

 

happy holidays!

This is totally going to happen this week at Chez-Morrell/Dunn-Rankin!

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