Valcohol Nog

I have to be honest with you - I didn't try egg nog for the first time until this winter. What changed? I made it at home with careful attention to bacteria safety as well as fat and sugar content. The result was incredibly worth the hours of research and I'm incredibly excited to share the recipe with you all.

Let's talk eggs (bonus points if you say that word with a Wisconsin accent). When it comes to incorporating them in cocktails, people either love them, are still unsure of their flavor or avoid them like the plague. I have to admit that I was once part of the last group. It took a large amount of curiosity for me to finally give egg whites a try and I will never go back. They add such a wonderful texture and contribute a smooth, creamy flavor without adding excess fat or dairy. Plus, egg whites are a great source of protein, beneficial to jump-starting your metabolism before eating a meal.

Though the risk of salmonella is low, I've preferred to play it safe by using pasteurized egg whites. I typically buy them in cartons, making sure it's not an egg substitute and there are no suspicious additives. As an extra safety measure, I only use them raw for about a week after opening, and then incorporate the remainder into baked goods. 

Unfortunately, egg yolks do not come in cartons (that I'm aware of) and pasteurized whole eggs can be very hard to find (I may or may not have checked 5 different grocery stores). Adapting to this constraint, I chose to cook the egg nog, age it for a few days with KOVAL Oat Whiskey and then shake the aged mix with a pasteurized egg white before serving. You could also use bourbon but the oat whiskey is really ideal for this application - it's rich, creamy and incredibly smooth.

I kept my recipe dairy-free with a mixture of Califia Farms almond/coconut creamer and almond milk that I simmered with orange peel, cinnamon, cloves and dark maple syrup. I also added vanilla extract and fresh grated nutmeg during the aging process. The result is blissfully decadent in taste yet not in content and simply perfect for the holiday season. I also highly recommend it as an excellent DIY gift!

Valcohol Nog

Step 1:

  • 1 cup almond milk
  • 1 cup almond/coconut creamer
  • 2 cinnamon sticks
  • 1 tsp cloves
  • 2 strips orange peel
  • 0.5 cup dark maple syrup
  • 3 fresh egg yolks

Heat all ingredients other than egg yolks on low/medium heat in a small saucepan. Stir occasionally and warm for about 15 minutes or until milk mixture just reaches a boil, then set aside. In a large bowl, beat egg yolks with an electric mixer. Add warm spiced milk mixture to egg yolks very slowly, while continuing to beat with the electric mixer. Once the egg yolks and spiced milk are combined, transfer the liquid back to the small saucepan and heat for about 3 more minutes or until the mixture reaches 160 degrees Fahrenheit. Make sure to stir continuously during this process. Remove from heat, strain out the spices and orange peel and allow to cool.

Step 2:

  • 1 cup oat whiskey
  • 0.5 tsp vanilla
  • 0.5 tsp fresh grated nutmeg

Once egg yolk and spiced milk mixture has cooled, transfer to a large glass jar or bottle and add vanilla, whiskey and nutmeg. Give the jar/bottle a good shake and put it in the fridge for 1-2 days for the flavors to mix and intensify (I would recommend consuming within 7 days).

Step 3:

  • 1 egg white
  • 1 cinnamon stick
  • 1 orange twist

When you're ready to serve, add 4 ounces of the aged egg nog mixture and 1 egg white to a shaker. Dry shake for about 10 seconds to form a nice foam, popping the shaker occasionally if pressure builds up. Add ice and shake until chilled. Strain into a stemmed glass and garnish with a cinnamon stick and orange twist. Enjoy while opening a pile of presents around the nondenominational holiday tree.

Thanks to Belen Aquino for the stunning cocktail photography and to Gather Vintage Tablescapes for the lovely glasses and tray.

 

 

Winter Spice Sangria

No matter your comfort level with mixology, cocktails aren't made in a vacuum. Rather, cocktails are the embodiment of our performance as a host to our friends and loved ones. It's crucial to be a good listener and to adapt to the preferences of your audience because their satisfaction is your ultimate reward. The key is creating an experience rather than simply a beverage. You know how sandwiches always taste better when someone else makes them for you? Cocktails follow the same principle.

One of my biggest goals has been to develop recipes that align with the tastes and preferences of my family. They're open to new things if I make them, but I know that they love red wine and tend to stay away from harder spirits. Therefore, I've looked for ways to ease the alcohol content of some of my favorite recipes and created new recipes built upon lower ABV ingredients.

This sangria recipe is family tested and both mother and father approved!

To me, a well-made sangria is dressed with fruit flavors that complement rather than mask the underlying wine. In other words, it should taste like a wine cocktail rather than fruit soda. For this time of the year, I chose to add fresh squeezed Meyer lemon and orange juice as well as bottled apple cider and tart cranberry juice. I recommend using fresh squeezed juices whenever possible or checking the sugar content on the bottles you purchase so you're not surprised by the sweetness of the final product.

In order to give this sangria a holiday feel, I added flavors reminiscent of mulling spices. The quickest way to do this is grabbing a bottle of Chicago-based Jo Snow's Christmas in a Cup syrup (think brown sugar, cinnamon, cloves, molasses and orange). A little bit of this delicious, small batch and all-natural syrup goes a long way and it's equally wonderful in cup of coffee. If you prefer to make you own, I'd recommend using brown sugar or dark maple syrup along with cinnamon sticks, cloves and several strips of orange peel. 

Winter Spice Sangria

  • 1 bottle red wine (I recommend a Cab)
  • Juice of 1 orange
  • Juice of 1 Meyer lemon
  • 6 oz Jo Snow Christmas in a Cup
  • 0.5 cup VSOP brandy
  • 0.5 cup tart cranberry juice
  • 0.5 cup apple cider
  • Club soda, to top
  • Citrus slices, for garnish

Mix all ingredients other than soda and citrus slices in a large pitcher, bottle or jar (at least 1.5 liters). For both flavor and ease, I strongly recommend making the sangria in advance and storing in the fridge for 1-2 days. When you're ready to serve, simply pour into a punch bowl, top with desired amount of club soda and garnish with fresh slices of orange and lemon. Enjoy with family.

Thanks to Belen Aquino for the stunning cocktail photography and to Gather Vintage Tablescapes for the lovely punch bowl and cups.

Fireside Pact

This time of the year, while a whirlwind of giving and celebration, is also an important time to look inward and consider your own fulfillment. My mixology craft has brought me so much satisfaction through the ability to grow creatively, the positive feedback loop with my followers, and the relationships I've been able to build with like-minded brands nationwide. The excitement of sharing something delectable and beautiful can truly cure me of any worry.

Earlier this month, I had the very special experience of getting a private tour and tasting at KOVAL, one of my favorite local distilleries. Learning about the brand gave me such a profound appreciation of KOVAL's innovation, attention to ingredient quality, and inspired brand design. I enjoyed every spirit and liqueur I sampled, but was especially impressed with the barreled gin and barreled peach brandy. Not only were both bottles absolutely stunning, but the spirits themselves were unique, well-balanced and begging to be mixed into a delicious beverage.

I figured the barrel-aged flavors of the gin and peach brandy would pair well but wanted to make sure both spirits were highlighted in the resulting concoction. Honey and Meyer lemon came to mind as the perfect complements. A honey simple syrup contributed smooth, buttery sweetness while fresh squeezed Meyer lemon and lemon twist garnish brought a touch of tartness and enhanced the cocktail's botanical profile. I also added a dash of ginger bitters to enhance the spirits' spice without diluting the drink's strength.

The result is a definite crowd pleaser for gin and whiskey drinkers alike with its sweet, lightly spiced body, balanced tartness and pleasant herbal finish.

MBA_5099.jpg

The Fireside Pact

  • 1 oz KOVAL barreled gin
  • 1 oz KOVAL barreled peach brandy
  • 0.5 oz honey syrup*
  • 4 drops ginger bitters
  • Juice of 1/2 Meyer lemon

Add all ingredients to a mixing glass over ice and stir until chilled. Strain into a coupe glass, garnish with a lemon twist and enjoy over a spirited chat by a roaring fire.

*To make honey syrup, heat a half cup of honey and a half cup of water in a small pot at low heat. Stir frequently until honey dissolves to avoid boiling. Allow to cool and store excess in the fridge for up to 3 weeks.

Thanks to Belen Aquino for the stunning cocktail photography and to Gather Vintage Tablescapes for the lovely crystal coupes.

 

An Esteemed Guest

All of us cocktail adventurers tend to have spirits we favor and those that make us slightly uncomfortable. Even as I broaden my horizons, I find that I have to consciously challenge myself to stray outside my comfort zone. Is the extra effort worth it if you can already make good drinks with ingredients you know?

YES

As with all other aspects of life, challenge leads to growth and feelings of accomplishment. Of course, the strongest feeling of accomplishment comes when you can create a recipe you enjoy, but this is easier than you may think. The next time you’re at a nice cocktail bar, order a drink with a new, intimidating liquor and pay attention to the complementary ingredients and balance of flavor. This is typically how I start mapping out the possibilities with a new spirit or mixer for home mixology.

The last cocktail of my Thanksgiving series features two new ingredients to my arsenal – Drambuie (a liqueur dating back to early 20th century Scotland, consisting of Scotch whiskey, heather honey, herbs and spices) and a Single Malt Scotch Whiskey. I’m not a big Scotch drinker and I tend to stray from smoky flavors. However, I found Drambuie to be an excellent cold weather liqueur with its sweet, spiced profile, and this $17 Trader Joe’s find was a noncommittal opportunity to try a smooth, young Scotch option for mixing. 

I wanted this cocktail to channel everything I love about pumpkin pie – sweet pumpkin puree, creamy texture and fall spice galore. I found that it’s quite easy to use canned or homemade pumpkin puree in cocktails if you shake all the ingredients together vigorously for an even mix. If you want to avoid the pumpkin sediment, you can always use a finer mesh strainer when pouring the cocktail. 

Egg white and lemon helped me achieve the creamy texture and perfect froth. A lemon twist also made for lovely garnish for the final presentation. If you’re like me and can’t get enough of fall spice, you can top the drink with some cinnamon sugar, pumpkin spice blend or freshly grated nutmeg. The result melts in your mouth with delightful sweetness and makes a wonderful substitute or pairing for the dessert course.

An Esteemed Guest

  • 1.5 oz Single Malt Scotch Whiskey
  • 0.5 oz Drambuie
  • 1 oz pumpkin puree
  • 1 egg white
  • Juice of 1/2 lemon

Dry shake all ingredients (without ice) for 10-15 seconds, popping the cap occasionally to release the pressure from the egg white. Add ice and shake until chilled. Strain into a stemmed crystal glass and garnish with a touch of fall spice and a lemon twist. Enjoy while toasting to a Thanksgiving gathering to remember!

Thanks to Belen Aquino for the stunning cocktail photography and to Gather Vintage Tablescapes for the lovely crystal stemware and other table adornments.

A Garden Feast

I imagined my second Thanksgiving cocktail recipe as the perfect complement to the main meal - slightly savory, unimposing and complimentary in flavor. I knew I wanted to work with a common fall vegetable, and carrots came to mind as a healthy and ubiquitous option. Surprised to hear me casually suggesting vegetable cocktails? I completely understand - I was initially suspicious as well. While I'm not keen on Bloody Marys and dirty martinis, I have thoroughly enjoyed well-executed cocktails featuring carrots, beets and even poblano peppers. It's all about using those unexpected flavors alongside more common ingredients to create drinkable, yet unique concoctions.

In my industry research (meaning drinking many cocktails), I've found that carrot is almost always mixed with ginger.  The flavor pairing works in both food dishes and cocktails alike and is a perfectly safe mixing option. However, I didn't want to do safe (because taking risks is undeniably more fun, even if it is sometimes at the expense of your cocktail tester/husband). I considered rosemary but thought that might make the drink far too savory. Instead, I needed something light, fresh and gently herbal: sage.

I brought the carrot and sage flavors together with some apple cider for sweetness (and bonus fall vibes) and lemon for a balanced tartness. To finish off the recipe, I chose to feature Koval white rye as the spirit. I had previously sampled white rye in a nitro cold brew cocktail at one of my favorite local restaurants (Beatrix) and was blown away by how smooth, sweet and pleasantly spiced it was. All un-aged whiskeys I had tried to date had left me feeling disappointed and overwhelmed with the booze forwardness but this one quickly became a staple in my creations.

This cocktail is truly a garden feast - earthy, refreshing and virtually guiltless! 

A Garden Feast

  • 2 oz white rye whiskey
  • 1 oz carrot juice (if you get a store-bought variety, make sure it doesn't have much, if any, added sugar)
  • 1 oz apple cider
  • 1 oz sage syrup*
  • Juice of 1/2 lemon
  • Several sage leaves, for garnish

Shake all ingredients other than fresh sage with ice until chilled, then strain into rocks glass. For a greater sensory experience (and lovely presentation), use mini clothespins to attach several fresh sage leaves to the rim of the glass. To make this drink in bulk, adjust the measurements for your guest count and stir ingredients in a pitcher with ice to chill. Divide between glasses, using a spoon to hold back the ice. Enjoy while strategically selecting a next to your favorite Thanksgiving dish. 

*To make syrup, heat 4:1 parts water:sugar in a small saucepan until sugar dissolves. Add sage leaves (1 small container of sage works well for 2 cups of water) and keep on heat for 5 minutes, making sure sage is fully submerged. Strain, allow to cool and store excess in the fridge for up to 3 weeks.

Thanks to Belen Aquino for the stunning cocktail photography and to Gather Vintage Tablescapes for the lovely glasses, dishware and other table adornments.

 

A Grand Entrance

Thanksgiving is almost upon us, meaning it's time to marginally freak out about hosting or contributing to the greatest feast of the year. After years of helping my family with cooking and taking my first shot at hosting both families with my husband, I've learned to seek that perfect balance between dishes that are impressive yet reasonably simple to prepare. This is one of the few occasions you can depend on for meaningful interaction with all your family or friends. You want to spend that time engaging with them and experiencing the meal for yourself, not running around madly until you collapse on the nearest couch.

I'm here to help you achieve just that on the cocktail front with three inventive autumnal beverages. Either prepare all three as you progress through the evening or select your favorite to share with the lucky guests. As always, I'll provide the inspiration and you'll choose your own adventure. 

The first cocktail of the series is inspired by my FAVORITE relish recipe and is the ideal libation for welcoming your guests. A sweet-tart syrup of cranberry, raspberry and orange shapes the main flavor profile while ginger liqueur adds a a hint of spice, lime maintains balance and club soda bubbles keep it festive. I chose to feature vodka in this cocktail for flavor neutrality but you could experiment with bourbon or rye whiskey if you or your guests prefer it to vodka. As an added bonus, this cocktail can be prepared individually or as a punch, just scale up the recipe if needed. 

A Grand Entrance

  • 2 oz vodka
  • 0.5 oz ginger liqueur (I recommend Domaine de Canton)
  • 1.5 oz cranberry raspberry orange syrup*
  • Juice of half a lime
  • Club soda to top
  • 3 cranberries for garnish

To make individual drinks. mix first four ingredients in a shaker with ice, shake until chilled and strain into a stemmed glass. Top with a splash of club soda and garnish with fresh cranberries on a cocktail spear. To make the drink in bulk, scale up the recipe for your desired quantity and add first four ingredients (ideally chilled) to a punch bowl. Top with club soda (no more than 1 oz per drink) right before serving and add some floating cranberries, raspberries and/or orange slices for decoration. Enjoy while welcoming your loved ones to gather around the Thanksgiving table.

*To make syrup, add 6 oz cranberries, 6 oz raspberries, 3 strips of orange peel (try to avoid the white pith as it adds bitterness), 2 cups water and 0.5 cup sugar to a small saucepan. Simmer for approximately 30 minutes, or until berries start to fall apart. Strain through a fine mesh strainer, using a spoon to press out all the liquid. Allow to cool and store excess in the fridge for up to 3 weeks. Note that this recipe makes about 16 oz of syrup (or enough for roughly 10 drinks) so scale it up if you're planning for more.

Thanks to Belen Aquino for the stunning cocktail photography and to Gather Vintage Tablescapes for the lovely glasses, dishware and other table adornments.

 

Chai Fig Sour

I love tea, deeply and truly. That love has been ingrained in me since childhood by my family as tea is a staple in Ukrainian culture. Hosting and tea are practically synonymous (with plenty of snacks and sweets covering the table, of course). Growing up, I explored grassy Japanese greens, floral Chinese oolongs, invigorating British blacks and spicy Indian chais. I've spent countless hours connecting with friends in cozy tea rooms around the world, curling up with a comforting cup to brave the Midwestern winters and cooling off with iced tea on a sunny day.

You get the point - I think tea is kind of a BIG deal.

Of course this means that tea serves a crucial role in my mixology toolbox. Tea can add so much depth and complexity without loading up your drink with sugar or watering it down. Thus far, I've used it to both infuse liquors and mix with in cold brew form - I've never been disappointed with either approach. This particular cocktail incorporates my favorite tea for fall: chai. I stumbled upon a particularly attractive container of black mission figs at the store and chai came to mind as the perfect spiced flavor pairing. 

I chose make the figs into a syrup rather than muddling them to extract the most flavor possible. Muddling is ideal for herbs or fruit that holds a lot of juice but not quite as effective for fleshier fruit like figs. As with any fruit syrup, figs simply need to be boiled with water and sugar until they start to fall apart (roughly 30 minutes). The mixture should then be strained through a fine mesh strainer (a spoon can be used to press the liquid through).

I rounded off the fig and spice flavors with an exciting small batch bourbon I hadn't previously tried and some lemon to keep the drink on the sour side. The outcome was hands down the best whiskey sour I've ever tried - all of the flavors mingled together fabulously and really helped each other shine. One key thing to note is that this is an excellent drink to make in bulk because only the syrup is labor intensive. I would highly recommend scaling it up for your fall entertaining needs!

Chai Fig Sour

  • 2 oz bourbon
  • 2 oz cold brew chai tea (I used Tazo)
  • 1 oz fig syrup (1 quart black mission figs : 2 cups water : 1/2 cup brown sugar)*
  • Juice of 1/2 lemon

Shake all ingredients with ice and strain into a rocks glass over a large ice cube. Alternatively, if making in bulk, stir in a pitcher with ice until chilled, then pour into rocks glasses. Garnish with fresh fig slices and enjoy while wrapped in your favorite fall sweater.

*To create syrup, heat all ingredients to a boil in a small saucepan and simmer for 30 minutes, or until figs start to disintegrate at the touch of a spoon. Strain through a fine mesh strainer and allow to cool. Store excess in the fridge for up to 3 weeks.

Thanks to Belen Aquino for the stunning cocktail photography and to Gather Vintage Tablescapes for the lovely tray, glasses and pitcher.

 

Black Barrel

Fun personal fact (which you may have also gathered from the general health-minded nature of this blog) – I’m not a typical dessert eater. People can be chowing down chocolate, doughnuts or ice cream sundaes right next to me while I feel no temptation. It’s a trait I’m hugely thankful for. One of my favorite treats to follow up dinner is actually a few walnuts. The rich buttery texture and nutty flavor is more than enough to leave me satisfied.
 
You may not share my dessert sentiments, but perhaps you’ll be hooked on this autumnal alcoholic ode to walnuts. 

If you haven't yet tried any Fee Brothers Bitters, I highly recommend picking up a few. I've enjoyed all the flavors I've tried thus far but the black walnut is hands down my favorite. In case you're new to bitters, be sure to use them sparingly. Bitters tend to be extremely concentrated so more than a few drops can offset your cocktail's flavor profile. On the other hand, I love how bitters can add focused complexity without watering a drink down (as well as their cost effectiveness). 

I chose to pair the black walnut bitters with spiced apple cider as the combination expresses everything I love about fall - apple picking in Southeastern Wisconsin, enjoying a fire in the fireplace and getting cozy with spiced treats. I initially thought of rye to further play up the spice element but then wondered if barrel finished gin could accomplish a similar effect. If you tend to stay away from gin and favor whiskey instead, I suggest you give barrel finished gin a chance. The varieties I've sampled tend to have less of the sharpness of vodka and more of the smooth oak profile of whiskey, but with added herbal complexity. Finn's Gin by Chicago Distilling Company is one of my favorites (plus, it's local).

To round out the cocktail and give it some decadence, I added a touch of lemon and egg white foam. The result is smooth, nutty, lightly sweet and thoughtfully complex.

The Black Barrel

  • 1.5 oz barrel finished gin
  • 1.5 oz spiced apple cider
  • 1/4 large lemon
  • 1 egg white
  • 3 drops black walnut bitters

Dry shake all ingredients (without ice) for 10-15 seconds, popping the cap occasionally to release the pressure from the egg white. Add ice and shake until chilled. Strain into a coupe glass and garnish with a touch of fall spice (star anise, cinnamon or fresh nutmeg). Enjoy while skipping through a sea of multicolored leaves in your favorite fall sweater.

Thanks to Belen Aquino for the stunning cocktail photography and to Gather Vintage Tablescapes for the lovely tray and gold-rimmed coupes.

Old Crow

One of the great things about being a cocktail enthusiast is that all your friends tend to pick up on your passion and share their cocktail discoveries with you. Seeing as how my friends have spread out all around the world, I'm lucky to catch glimpses into the local cocktail scene when I travel.

For our honeymoon this past May, Will and I chose to pay a visit to Zurich, Switzerland, and the surrounding mountain scenery. We settled on this specific stop to reconnect with our good friend Livia who we had the pleasure of meeting in Chicago while she studied abroad. She diligently planned out the top restaurants and cocktail bars to introduce us to, and one of the latter stood out as a huge source of mixology and hosting inspiration.

The Old Crow was everything a classic bar should be: tucked away on a winding cobbled street, full of cozy nooks and dim lighting, walls covered with bottles from around the world and a true gentleman of a bartender making sure you enjoyed the cocktail experience to the fullest. He patiently walked us through the extensive menu, making suggestions based on his preferences and offering helpful insight. This extra degree of service always enhances my cocktail experience by creating a personal connection and an environment of discovery. 

I settled upon the Lumberjack cocktail - featuring Calvados, red wine syrup, maple syrup, lemon and egg white. While I hadn't previously had much experience with aged apple brandy, I loved the dimension it gave to the drink. The strong wine flavor balanced with the creaminess of the egg white and the entire concoction served as the perfect tribute to fall. I knew I had to work these flavors into my own mixology experimentation, and I hope you enjoy the result just in time for the dancing leaves, crisp nights and stunning color arrays.

I made two adjustments for my own take on this cocktail - substituting overproof rye whiskey for apple brandy and incorporating Seasons Soda Maple Demi-Sec for both maple flavor and effervescence (sidenote: this is hands down the most delicious soda I've ever tried and I don't even like soda). Feel free to play with the flavors to your own liking depending on what you prefer - spice, sweetness or a hint of fruit. Customization is what makes mixology so enjoyable! 

The Old Crow

  • 1.5 oz rye whiskey (I used Rittenhouse Rye)
  • 4 oz Seasons Soda Maple Demi-Sec
  • Juice of 0.5 lemon
  • Egg white
  • 1 tbsp red wine syrup*
  • Ground nutmeg, for garnish

Combine all ingredients other than soda and nutmeg in a shaker. Dry shake (without ice) for 10-15 seconds, popping the cap occasionally to release the pressure from the egg white. Add ice and shake until chilled. Strain into a stemmed glass and top with maple soda. Dust with ground nutmeg and enjoy while adventuring into the depths of historically rich locales. 

*To make red wine syrup, heat 2 parts red table wine and 1 part sugar in a small sauce pan, stirring until sugar dissolves. Store in the fridge for 2-3 weeks.

Thanks to Belen Aquino for the stunning cocktail photography and to Gather Vintage Tablescapes for the inspiring glassware.

A Wrinkle in Thyme

Have you ever cooked with or otherwise used thyme? If you enjoy herbal flavors but haven't given this particular one a chance, drop everything you're doing and go to the store. Thyme is a fantastic complement to many different fruits. It's likewise magical in soups and just about anything roasted. Within the realm of cocktails, I tend to use thyme alongside pear and apple flavors. The results never disappoint.

This cocktail, apart from paying homage to the Madeleine L'Engle novel that got me started on science fiction (5 points if you got that reference), combines thyme, pear, gin and bitter lemon with dangerously drinkable ratios. Pear is a tricky fruit to work with raw, so I tend to buy natural pear juices/nectars to make my life easier. If you have a juicer, you can reap the extra health benefits of homemade fresh pear juice (fiber, vitamins and minerals galore). 

I chose to use gin as the spirit as it's always beautifully elevated when paired with fresh herbs and botanicals. If you're curious about which types of gin I tend to favor, I highly recommend trying Koval Dry Gin (local to Chicago) or any variety of St. George gin (CA). St. George is especially great for narrowing down the botanical mix you prefer (spice, floral, or earthy notes).

To add some natural fizz with a twist, I topped the cocktail with Seasons Soda Bitter Lemon Tonic. This soda is local to Chicago and features a blend of maple, orange blossom honey, aromatics and bitters. I loved that it heightened the complexity of the cocktail rather than watering it down. Plus, no refined sugars or preservatives!

If you're feeling extra fancy when you make this one, you can garnish with a lemon peel spiral and a thyme sprig as shown in the photos. I prefer to make my spirals using a channel knife - starting at the top of the lemon, I trail the channel knife in a spiral path, maintaining constant pressure. You may need to physically twist the peel into a spiral after you separate it from the lemon. I also find that lemons with thicker peels lead to better spirals due to the relative rigidity of the skin.

A Wrinkle in Thyme

  • 2 oz gin
  • 1 oz pear juice
  • 1/2 oz thyme syrup*
  • 3 oz bitter lemon soda
  • fresh thyme sprig (garnish)
  • lemon peel (garnish)

Shake first three ingredients with ice until chilled. Strain into rocks glass over a large ice cubic or spherical ice cube. Top with soda and garnish. Enjoy while discussing the implications of time travel with your nerdy friends.

*To make syrup, heat 4:1 parts water:sugar in a small saucepan until sugar dissolves. Add thyme and keep on heat for 5 minutes, making sure thyme is fully submerged. Strain, allow to cool and store excess in the fridge for up to 3 weeks.

Thanks to Belen Aquino for the stunning cocktail photography and to Gather Vintage Tablescapes for the inspiring glassware.

Kyoto Chiller

As I'm sure you've realized by now, one of the guiding principles of my approach to mixology is to provide recipes that are fresh, natural, and lower in sugar content. While cocktails can't be considered definitively healthy, I make sure my recipes aren't definitively unhealthy (in other words, you can enjoy a few and still feel good the next day).

I'm constantly on the look for new ingredients that live up to my standards in terms of content and nutrition. My latest find, launched in Chicago's own Green City Market and serving as the inspiration for my next series of posts, is Seasons Soda. All three of their creative flavors are free of refined sweeteners, colors, preservatives, and artificial flavors. Plus, the sugar content is wonderfully reasonable - just 14 grams per bottle. 

The Honeymint Demi-Sec flavor begged to be paired with cold-brewed green tea for a magically refreshing libation. Because let's be honest, you can never go wrong with the combination of tea, honey and mint. All types of green tea are high on my list but the Japanese Sencha is specially delicious due to its deep and grassy flavor. The strength of flavor ensured that it didn't get lost among the other ingredients of this cocktail.

I chose to stay with the Japanese theme and keep the alcohol content light by using sake (a huge thanks to our Binny's helper who recommended this particular variety). Finally, I added a touch of lemon to balance out the soda's light sweetness. The result was lightly effervescent, energizing and perfect for a hot summer day. 

The Kyoto Chiller

  • 2 oz sake
  • 2 oz cold-brewed green tea*
  • 2 oz Honeymint Demi-Sec soda
  • 1/4 lemon
  • fresh mint sprig

Shake all ingredients other than the fresh mint in a shaker with ice until chilled. Strain into a tall, cylindrical glass over crushed ice and garnish the mint sprig. Enjoy while reading up on Japanese history and culture on your next lazy weekend.

* To make cold-brewed green tea, follow a ratio of roughly 1 tea bag to 8 oz room temperature water. Allow to steep for 30-40 minutes. Cold-brewed tea can also be stored in the fridge for future use.

Thanks to Belen Aquino for the stunning cocktail photography and to Gather Vintage Tablescapes for the inspiring glassware.

Strawberry Season

I have a confession.

I don't like tequila. While it has grown on me tremendously since college, you won't find me sipping any on the rocks or volunteering to consume it in shot form. Maybe being Eastern European gives me a poor tequila tolerance to offset my excellent vodka tolerance?

That being said, a lot of other people find tequila enjoyable so I can't leave it out of my cocktail repertoire. It's good to stick with the ingredients you know you love but challenging yourself to move beyond your comfort zone can have surprisingly good consequences. This cocktail is one of those good consequences.

In the past, I've started with a traditional margarita recipe and tried adding egg whites. Why? I thought the foam created by egg whites could smooth out some of the bite of the tequila flavor and bring it down to a level I could find agreeable. The egg whites accomplished exactly what I was hoping for and so much more. 

I particularly enjoy this margarita variation when paired with another fruit flavor. Since strawberries are currently wonderfully ripe and abundant, they served as my fruit of choice. As an extra step, I spent a few hours infusing my tequila with a few bags of wild strawberry tea (steps: put tea bags into tequila -> taste until desired flavor is achieved -> take tea bags out of tequila). The bottle I had on hand was a cheap one but excellent for mixing, especially when given some extra flavor with an infusion. You can snag it for under $10 at Trader Joe's!

One final word of advice - having tested multiple ways of preparing strawberry cocktails, I highly recommend either boiling them to create a syrup or blending them if you prefer to have the fresh fruit. You simply can't get as much goodness out of them if you muddle and then strain. 

Strawberry Season

  • 1.5 oz strawberry tea infused tequila
  • 2-3 blended strawberries
  • 0.5 oz orange liqueur (I swear by this one)
  • 1 small lime
  • 1 egg white

Cut a slice out of the center of the lime and set aside for garnish. Juice the rest of the lime into a shaker and add all other ingredients. Shake without ice for 10-15 seconds, making sure to periodically release the pressure from the top of the shaker (pressure will build as the egg white starts to foam). Add ice and shake until chilled, then strain into a stemmed glass and garnish with a lime wheel. Enjoy outdoors with good company.

Photography by Belen Aquino, glassware by Gather Vintage Tablescapes

Sunshine State of Mind

One of the reasons that I so love mixology is that it's an ever-changing science experiment. New inspiration is constantly popping up in terms of ingredients, tools and methods. While I try to keep this blog beginner-friendly, I also want to encourage you to have some of your own science experiment fun alongside me (and to hopefully learn from where I've struggled).

This cocktail features several techniques I've been curious to try out - roasting and dehydrating. The bad news is that both require some degree of planning ahead. But trust me, it's so worth it if you want to take your flavor profile and garnish game to the next level. Plus, no complex tools are necessary - a simple oven does the trick.

Let's start with roasting.

Roasting your citrus (oranges, in this case) with some sprinkled sugar brings out the juicy sweetness and achieves a nice, slightly caramelized flavor. After a bit of research, I chose to follow the instructions that I found here and was very satisfied with the end results:

  1. Preheat your oven to 350 degrees
  2. Slice oranges in half and top with a pinch of brown sugar
  3. Bake on a parchment-paper lined sheet for 30 minutes
  4. Finish the process by broiling for 5 minutes (the goal is to get the oranges slightly browned but make sure to check on them frequently so they don't burn)

If the summer heat has you avoiding the oven at all costs, try grilling the oranges instead. You'll get a more smoky flavor using the grill and will need to adjust cooking time accordingly. 

Dehydrating is a completely optional bonus step if you're feeling adventurous.

If you've never before seen dehydrated citrus garnish at a cocktail bar, think of a typical citrus wheel with a more papery, translucent texture and shrunken size. The cool thing about this type of garnish is you can make it in bulk and have it on hand for a long time (drying something out is a basic means of preservation). If you don't have the time to devote to this extra step, a thin slice of fresh orange will also make a beautiful martini topper.

Citrus dehydration steps are as follows:

  1. Slice citrus into 1/4" thick slices
  2. Place citrus slices onto a cooling rack on top of a baking sheet
  3. Bake at 170 degrees for 6 hours (turning rack every 2 hours)

I didn't have the luxury of time so I baked my orange slices at 200 degrees for 4 hours. While they weren't completely dried out, they were most of the way there and achieved the look I was going for. 

To craft the Sunshine State of Mind martini, I juiced the roasted oranges, and added vermouth, gin, orange bitters and homemade honey syrup. The result was delightfully sweet with a refreshing orange freshness and a nice depth given by the gin. 

Sunshine State of Mind

  • 2 oz gin
  • 1/2 oz sweet vermouth
  • 1/2 roasted orange
  • 1/2 oz honey syrup*
  • Dash of orange bitters

Fill shaker with a handful of ice, then add juice from the roasted orange. Top with the remaining ingredients and shake vigorously until shaker is frosted (this is a boozy one so the colder, the better). Strain into a martini glass and garnish with a dehydrated orange wheel or a thin orange slice. Enjoy while soaking up the sun on your next beach getaway.

*To make honey syrup, heat 1/2 cup honey and 1 cup water over medium heat until honey dissolves. Make sure to stir frequently and turn down the heat if the mixture starts to boil. Syrup can be made in advance and stored in the fridge for a few weeks.

Photography and glassware by Belen Aquino.

 

Boardwalk Bay

After taking some time to travel the world for our belated honeymoon, I’m back to share some exciting summer entertaining cocktails with you. Conveniently, you’ll have these recipes just in time to create an unforgettable 4th of July party!

For us, summer is all about spending time outdoors with friends and enjoying the fresh flavors and availability of seasonal fruit and herbs. It helps to have a rooftop garden with over 10 different herbs just a few steps away! If you enjoy herbal flavors in your cocktails, growing herbs is a much more cost-effective way to satisfy your palette.

Don’t have a green thumb? In my experience, mint is the heartiest and easiest to maintain! It's a great first step to creating your own self-replenishing herb garden.

My first recipe in the summer entertaining series incorporates an herb that’s as beautiful as it is fragrant – lavender. I’ve found lavender to be a great cocktail addition in syrup form and wanted to test out pairing it with a fresh summer fruit as a next step. Peaches came to mind as I thought the natural syrupy sweetness would be nicely offset with some herbal freshness.

I’ve learned through multiple iterations of this cocktail that the flavor profile is heavily driven by the ripeness of the peaches. Less ripe peaches will yield a more herbal result while more ripe peaches will create a fruit-forward cocktail. You can try to pick ones out based on smell and firmness but it’s hard to be sure until you bite in (which can be an awkward testing approach at the grocery store).

I started this cocktail by creating a peach, lavender and brown sugar syrup. While simple syrup recipes typically call for a 1:1 ratio of liquid to sugar, this syrup gets most of its sweetness from the peaches. The touch of brown sugar just rounds it off with a nice, caramel flavor. This recipe is a spin on a whiskey sour but the syrup is also fantastic with sparkling wine or vodka. I suggest making it in bulk and keeping it on hand for future concoctions.

I wanted something tart, yet refreshing and easy to make in bulk. Cold brewed tea is always a great mixer for that purpose as you typically have everything you need to make it on hand and it tames otherwise boozy cocktails without watering down the flavor profile.

The resulting mix of peach, lavender, tea, bourbon and lemon is a wonderfully peachy, slightly herbal, refreshing whiskey sour.

 The Boardwalk Bay

  • 2 oz bourbon
  • 2 oz peach lavender syrup*
  • 2 oz cold brewed black tea**
  • 1/2 oz fresh lemon juice
  • lavender sprig (if available)

If making 1-4 drinks, mix all ingredients in a shaker, shake with ice and strain into a rocks glass over a large ice cube. If making in bulk, adjust recipe for the desired number of servings and mix in a large pitcher. Serve over ice while frolicking under glorious summer sunset.

* To create peach lavender syrup, cut up 8 small peaches and place in a medium pot with 1/3 cup of brown sugar and 3 cups water. Bring to a boil and stir occasionally. It will take about half an hour for the peaches to start to break apart when you press on them with a spoon. At that point, add a heaping tablespoon of dried lavender and boil for about 5 more minutes. Strain the syrup by pouring through a fine mesh strainer and pressing down on the peach mash with a large mixing spoon to extract all of the liquid. You can bottle up what you don't use and store in the fridge for around 2 weeks.

** To make cold brewed black tea, follow a ratio of roughly 1 tea bag to 8 oz room temperature water. Allow to steep for 30-40 minutes. Cold brewed tea can also be stored in the fridge for future use.

A huge shoutout to Belen Aquino for the stunning cocktail photography and to Gather Vintage Tablescapes for the inspiring glassware.

Shanghai Tea

The sun is out and I’m basking in the blissful freedom of being done with an actuarial exam! The hope is that this will be my last (after over 8 years of taking exams) but there may be another sitting in my future depending on how this one went. Regardless, no studying means more time for developing new cocktails and sharing my adventures with you!

I’ve been so excited to share this latest development. After travelling to China, I fell in love with milk tea and often find myself having cravings for it. We explored 4 different cities on our trip (Beijing, Nanjing, Hangzhou and Shanghai) and sought out milk tea in each one. Major noms. Authentic milk tea can be difficult to find in the US without making the trek out to Chinatown. If you’ve never had it, I really can’t recommend it enough. Imagine a cold, refreshing black tea-based latte with honey sweetness. You can usually get it in bubble tea form with tapioca pearls but it’s fantastic without them as well.

Since the trip, I’ve been testing out creating the perfect milk tea at home. I’ve found that it’s tricky to get the black tea strong enough to maintain flavor when being mixed with milk but not bitter from over-brewing. Then I had a very exciting moment of clarity – what if I used tea-infused liquor and made milk tea in cocktail form?

Best. Choice. Ever.

Tea-infused liquor is a lot less daunting than it sounds. Alcohol tends to pull flavor out of anything you add to it – fresh fruit, herbs or in this case, tea. All you need to do is add a few tea bags to a bottle and let it sit for about 20-40 minutes, monitoring the color of the liquor throughout the process (and having a few tastes along the way). When the liquor is infused to your liking, simply remove the tea bags and you’re done! You may need to use more or less time depending on the tea (black and green tea could cause bitterness if kept in too long whereas herbal tea is safe to leave in for longer).

You also don’t need to use a bottle from your fancy stash if you’re doing an infusion as most of the taste profile will be covered by the tea. The $10 bottle of London Dry Gin I picked up at Trader Joe’s did the trick without breaking the bank. I chose to use Earl Grey tea over regular black tea as I prefer the floral flavor of bergamot. As a side note, Earl Grey-infused tea is one of the most amazing cocktail ingredients I’ve worked with to date.

I chose almond milk over regular milk because I prefer the lightness and slight nutty flavor. Also, dairy-free is the way to be when you're dealing with spring allergies. For the honey component, I recommend making a simple syrup to make the honey easier to mix in. All you need to do is heat 1:1 ratios of honey and water in a small saucepan on medium heat, stirring until the honey dissolves. The syrup can conveniently be stored in the fridge for future cocktail endeavors.

Shanghai Tea

Place all ingredients, along with ice, in a shaker and shake vigorously until chilled and slightly foamy. Strain into a coupe glass and garnish with a sweet Chinese treat. Enjoy while giving in to the urge to plan another international vacation.

Rooftop Swizzle

Up until a few months ago, I hadn't ventured into the realm of tiki cocktails. This was unfortunate because I tend to really enjoy all of the contributing components: fresh fruit, herbs, aromatic bitters and rum. My interests were first peaked by a delicious cocktail at the local CH Distillery - the Sexy Tiki Goddess. The mix of tropical fruit, ginger, almond and mint flavors was refreshingly sweet and beautifully presented. I had never previously considered pairing those ingredients but was inspired to give it a try with my own spin. As a sidenote, I'm so thankful to the vibrant cocktail scene of Chicago for endless new ideas regarding both flavor and presentation. 

The final push I needed was from Mixology Monday - a monthly online cocktail party where bloggers submit recipes for a given theme. The April theme was (conveniently) swizzles.

So apart from being a really fun word to say out loud, what is a swizzle?

This category of cocktail hails from the Caribbean, is often served over crushed ice, and gets its name from the stirring device that is used to blend the cocktail ingredients with the ice (the swizzle stick). They tend to be extremely refreshing, slightly sweet and wonderfully bright. Given that this weekend brought beautiful weather and abundant sunshine to Chicago, it seemed like the perfect opportunity to craft and enjoy a swizzle on the rooftop (hence my creative name). 

I started with one of the more well known swizzle recipes - the Queens Park Swizzle - consisting of muddled mint, lime, sugar, rum and bitters. I happened to have some small batch barrel aged rum from Old Sugar Distillery in Madison, WI so I chose to work with that rather than the traditionally used white rum. To complement the heavy oaked flavors of the rum, I made a simple syrup using brown sugar (with a 1:4 sugar:water ratio). I was also lucky to find some perfectly fresh pineapple at the grocery store so I added that to the mix by blending it with the rum.

The result was basically summer in a glass.

I expect to do a lot more experimentation with variations of this recipe in the future (you should too)! It's a bit of work if you don't have a crushed ice machine on hand and need to pound the ice with a hammer in a ziplock bag (classy) but trust me, it is so so worth it. If you appreciate cocktail aesthetics, you'll also love the beautiful ombre color that results from topping the swizzle with Angostura bitters.

The Rooftop Swizzle

  • 2 oz barrel aged rum
  • 1/2 lime
  • 1 oz  brown sugar simple syrup*
  • 8-10 dashes of Angostura bitters
  • Handful of diced, ripe pineapple (set aside 1 piece for garnish)
  • Handful of mint (set aside one sprig for garnish)
  • Crushed ice

Add juice of 1/2 lime, brown sugar simple syrup and mint to a tall, narrow glass (such as a collins glass). Muddle mint leaves into the liquid until the mixture is aromatic. Blend pineapple chunks with rum and add to the glass. Top 1/2 of the way to the top of the glass with crushed ice. Now for the swizzling! Use a barspoon or, if you happen to have it, a swizzle stick to carefully stir the mixture until blended and chilled. Basically, you want to put your stirring device in the glass and rotate it with one or two hands (as you need to keep the glass steady). Once the liquid is chilled and well mixed with the ice, cover with more crushed ice up to the top of the glass. Top with 8-10 dashes of Angostura bitters and garnish with a a chunk of fresh pineapple, a sprig of mint and a (preferably colorful) straw. Enjoy on a rooftop while basking in the summer sun. 

*To make brown sugar simple syrup, heat 1 cup water with 1/4 cup brown sugar in a small pot, stirring until the sugar dissolves. Allow to cool and store any excess in the fridge for up to 3-4 weeks.

~A special thanks to Mixology Mondays and CocktailVirgin for hosting this month's online cocktail party!~

 

 

 

 

White Ukrainian

As you might have guessed, this drink happens to be a play on the infamous "White Russian." My version is (creatively) dubbed the "White Ukrainian" due to being thought up by a white Ukrainian (me). However, the only tie to Eastern Europe, as with the original recipe, is the vodka. 

In theory, the original White Russian seems like a decadent and extremely satisfying cocktail - boozy, rich, roasty-toasty and sweet. My main qualms with it were:

  1. It was simply too rich to drink on regular occasions,
  2. Mixing it with citrus-based drinks over the course of the evening would give me quite the stomach ache, and
  3. I felt like the vodka was overpowering for my liking.

Basically, I wanted a lighter, more well-balanced and dairy-free alternative that I could enjoy sans guilt. With those goals in mind, I tested out almond milk instead of cream and played with the ratios of coffee liqueur and vodka. I also experimented with craft coffee liqueurs as alternative to Kahlua. Some of my favorites include Crater Lake Hazelnut Espresso Vodka and St. George NOLA Coffee Liqueur (for the record, I absolutely love anything made by St. George and recommend you give their gin and other products a try). If you're local to Chicago, West Loop-based CH Distillery has also recently partnered with Dark Matter Coffee to make their own take on coffee liqueur (which is next on my boozy shopping list).

My favorite feature of this cocktail is the creamy coffee flavor, and craft coffee liqueurs tend to outperform their mass-produced counterparts. Think more coffee and less syrupy sweetness. To keep the coffee flavor highlighted, I used less vodka for the same amount of liqueur recommended in a traditional White Russian recipe. I also used more almond milk than the recommended amount of cream, as almond milk has a lot less fat and therefore thinner flavor. If you're a fan of other nut milks (coconut, cashew), feel free to experiment!

The last ingredient is optional but really makes the White Ukrainian shine: espresso. I first tried a White Russian with espresso on a weekend adventure to New Orleans and couldn't get enough. It's the perfect solution to the extreme indecisiveness and lack of motivation your get upon finishing dinner on a weekend. If you need to pump yourself up for going out while also satisfying your craving for dessert, trust me, this will do it.

What if you don't have a fancy expensive espresso machine? That's completely fine. My super versatile espresso tool, the Aeropress, cost me around $30. I've been using it for over four years now and still love the simplicity, efficiency and flavor it offers. Alternatively, you could sub in a strong cold brew coffee for a similar effect.

The White Ukrainian

  • 1 oz vodka
  • 1 oz coffee liqueur
  • 1 shot espresso (optional)
  • 4 oz sweetened almond milk

Pour all ingredients in a shaker with ice and shake vigorously until cocktail is chilled and a light foam has formed. Strain into a rocks glass over a large ice cube. Garnish with cocoa nibs, cinnamon sugar or the awesome blend of sugar/chocolate/coffee beans from Trader Joe's (pictured in the ingredient shot above). Enjoy along following a steaming bowl of borscht while decked out in your best blue and yellow attire (5 points if you get the blue and yellow reference -> points are redeemable for Valcohol).

 

Rye Blossom

I admit it, when it comes to whiskey, I tend to gravitate to bourbon. The sweet smoothness just blends so well in just about anything I can think to whip up. Every now and then, however, smoothness isn't the goal at hand. Rather, I'm looking for a cocktail with depth, spice and complexity. Rye whiskey is the natural choice in this case. I got inspired to try out a particular bottle when a waiter at The Aviary suggested I seek out Rittenhouse Bottled-in-Bond Rye.

Seeing as how I trust the opinion of anyone working at The Aviary, I hurried over to Binny's to seek out said rye and a few other new ingredients for inspired experimentation. Surprisingly, the bottle was under $30 for 100 proof strength and a delectably described flavor profile. Some quick research helped me to understand that the concept of Bottled-in-Bond dates back to an effort to regulate the quality production of whiskey in the late 1800s.

Bottled-in-Bond whiskeys must be:

  • created in one distillation season,
  • made by one distiller and at one distillery,
  • aged for a minimum of four years under government supervision, and
  • bottled at 100 proof.

While small craft whiskeys have been taking over the market, Bottled-in-Bond options are dependably sourced, quality alternatives with a punch. Rittenhouse Rye is considered one of the best of this winning category and I'm so glad to have it in my arsenal. 

This cocktail was my second Rittenhouse Rye adventure. How, you ask, did the idea materialize? Will was in the mood for cherry flavor and a boozy composition, and a vibrant rye seemed like the perfect complement. I have quite a few jars of cherries hanging out in my fridge for cocktail purposes, but Morello cherries are one of my favorites. I love the tart, authentic cherry flavor that I can get from both the syrup and the cherry, and this version from TJs is both affordable and not overly sweet. As a finishing touch, I added a bit of lemon juice to highlight the tartness of the cherry and Quince and Apple Rhubarb Hops for a bit of lingering, almost pie-like sweetness.

Lastly, if you're like me and enjoy getting fancy with your garnishes, investing in these cocktail spears is the best idea for winning presentation

Rye Blossom

  • 2 oz rye whiskey
  • 1 oz Morello cherry syrup
  • 1 tbsp lemon juice
  • 1 tbsp rhubarb hops
  • 3 Morello cherries

Shake the first four ingredients with ice until shaker is frosted. Strain into a coupe glass. For an extra special touch, garnish by threading 3 Morello cherries on a cocktail spear and setting on the rim of the glass. Enjoy while celebrating National Cocktail Day and the coming of spring.

Cliffs of Moher

With all of the gimmicky artificial green beverages popping up around this time of year, I took on the challenge of finding an all-natural and flavorful alternative to bring on the St. Patrick's Day cheer. Confession: none of the ingredients in this drink have much to do with Ireland. However, the color is PERFECT and the flavor is tart, fruity and packs a punch. Hence the name, reminiscent of the beautifully vibrant Irish coastline.

I found kiwi/green apple juice (the extremely Eastern European carton shown below) for the cocktail base. I'm in love with juices from that part of the world because (a) I'm from there and (b) they tend to only consist of natural colors and flavors without being too costly. If you don't have a Polish or other Eastern European grocery store nearby, consider making your own puree from fresh kiwi and green apples and mixing in some sugar and water to make the consistency similar to juice.

I stuck with vodka for the liquor because I wanted a more neutral spirit that would get lost in the vibrant bouquet of flavors featured by this cocktail. You really don't need anything fancy, just something to play nicely with the other ingredients (in other words, stay away from the plastic handles). To round out the flavor and keep the drink from getting too sweet, I incorporated a bit of lemon juice and green apple shrub. Shrub is essentially drinking vinegar infused with herbs or fruit. It may sound strange, but I've found that I keep returning to it for added depth in my drinks. If you've ever tried a stronger kombucha, the flavor profile of shrub is quite similar. The cool thing is that you can even make your own! I'll report back once I give homemade shrub a try and have some tips to share. (Don't worry if you're not a fan of vinegar - the amount in this cocktail is so small that it's almost imperceptible).

The Cliffs of Moher

  • 2 oz vodka
  • 2.5 oz kiwi green apple juice
  • 1 tbsp green apple shrub
  • 1 tbsp lemon juice

Place all ingredients in a shaker with ice. Shake vigorously until a light foam has formed and the shaker is chilled, then strain into a coupe glass. Enjoy while dreaming of letting your Border Collie run free with the sheep of the Irish coast. 

Dublin to Kentucky

With St. Patrick's Day right around the corner, it's time to let you in on one of my favorite cocktail discoveries - dairy-free Irish Cream. Have you ever tried an Irish Car Bomb? The concept is to drop a shot of Irish Cream into a pint of Guinness and chug it down before the dairy in the Irish Cream curdles. The roasty flavors of Guinness blend beautifully with the creaminess of Irish Cream, but you can't pause to savor the taste without your drink turning into sour milk.

Also, you get drunk really quickly (which may or may not be your end goal).

My husband, being of Irish descent and particularly fond of the Guinness/Irish Cream blend, asked me to see if I could find a way to turn the flavor combination into a cocktail that can be slowly enjoyed rather than consumed at lightning speed. The search began with a focus on homemade, dairy-free Irish Cream that wouldn't react to the acidity of the Guinness. After much research and multiple tests, I'm happy to say I've found the perfect recipe! It’s absolutely delicious, natural and decadent (yet healthier than bottled Irish Cream).

I chose to do half coconut cream and half almond milk for the base to lighten it up and make the coconut flavor less dominant (you’ll just get a hint of coconut with this recipe). The Grade B maple syrup adds delectable caramel sweetness while espresso establishes the roasted depth with the added benefit of caffeine. Bourbon mixes in smoothly, leaving less bite than other types of whiskey.  

Dublin to Kentucky

  • 14 oz can coconut cream
  • 14 oz almond milk (use the empty coconut cream can to measure)
  • ½ cup espresso or strong brewed coffee (4 tbsp ground coffee to ½ cup water)
  • ¾ cup Kentucky Bourbon
  • ¼ cup Grade B maple syrup
  • 1 tbsp unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/2 can of chilled Guinness

Allow espresso/coffee to cool, then mix with other ingredients (not including the Guinness) in a blender until texture is consistent and frothy. Transfer Irish Cream mixture to a glass container that is easy to pour from. Whatever you don't use that day can be refrigerated for a few weeks (though you'll most likely consume it before then). Pour Guinness into your glass of choice and top with 2 oz of Irish Cream (stir if you like - the texture will appear slightly "grainy" due to the different physical properties of coconut cream and Guinness). Enjoy with friends while sharing tales of yore from the Emerald Isle. Sláinte!