Category Archives: ADULT BEVERAGE RECIPES

IRISH COFFEE

There are few adult beverages that can warm the cockles of your heart better than a really delicious Irish Coffee. (You may recall that Sweet Molly Malone once wheeled her wheelbarrow through Dublin’s fair city, crying “cockles and mussels, alive, alive oh!” Makes me hope her own “cockles” were occasionally warmed by “a wee bit of the Irish” too?) But, and this is important, so pay careful attention to my next statement; any good coffee drink must start with really good coffee. In just the same way you use decent wine in cooking, good coffee is of equal importance when making a fine coffee beverage. So, keeping that in mind, I have a huge treat for you. We have a good friend who small batch roasts his own coffee beans. And marvel of marvels, he then sells his freshly roasted beans for a reasonable price to those of us lucky enough to know about this marvelous product. Larry’s Coffees are “Specialty coffees”, the term used by the Specialty Coffee Association of America (SCAA) to refer to “gourmet” or “premium” coffee beans. According to the SCAA, in order for beans to be graded as “specialty”, a score of 80 or above is required. (The highest score being 100.) Beans classified as “specialty” are grown in ideal climates, and are distinctive because of their full cup taste and few to no discernible defects. The unique taste is a result of the individual characteristics and composition of the soil in which the beans are grown; the terroir as the French are fond of saying when speaking about wine. Aside from the fact that the beans Larry chooses are from some of the most respected coffee growing areas in the world, his roasted beans are about as fresh as you can get. If you wonder why that matters, roasted coffee beans reach their peak in both flavor and aroma about 48 – 72 hours after roasting (depending on the coffee). This rest period is not actually required but is preferred by true coffee aficionados. This resting time allows coffee beans to fully develop excellent taste and aroma by allowing excess CO2 to dissipate and the bean chemistry to stabilize. (Analogous with letting cooked meat rest before slicing or red wine breathe before drinking.) In the case of Larry’s coffee, the good news is that this rest period often occurs while the beans are being shipped. Because Larry generally roasts beans to order, you usually receive the beans when they are at their peak. How cool is that? For more information about our favourite coffee bean purveyor, please visit Larry’s website www.larryscoffees.com. And if you live in our vicinity and can’t wait the short time it takes to order and receive your own package(s) of beans, stop on over and Mr. C. will make you an espresso drink featuring one of Larry’s offerings. Mr. C. loves to fire up our espresso machine. Your visit would provide him with yet another good reason to enjoy a little cuppa. (Like he really needs a reason, but you know what I mean!)  So for “those who love coffee” or abakundekawa as they say in Rwanda, give both Larry’s coffee beans and this recipe for Irish Coffee a try. You won’t be disappointed with either.

  • 1 c. hot strong coffee
  • 1 tsp. powdered sugar
  • 1 oz. Irish whiskey
  • whipped cream (heavy cream, powdered sugar, and a wee splash of more Irish whiskey)
  • chocolate covered coffee bean, opt.

Combine coffee, powdered sugar, and Irish whiskey in a mug or glass. Dollop with whipped cream and top with a coffee bean.

 

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MARGARITA

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In my opinion, there is nothing better on a hot summer evening than a nice cold Margarita. But I am spoiled. I don’t care for Margarita mixes. I want (and truly feel I deserve) a Margarita that has been lovingly made using only top drawer ingredients. (I love that term – top drawer. The term  is said to have been derived from the British expression “out of the top drawer”, which historically was a way to describe someone’s social status. The drawer part refers to chests with multiple drawers. A person who had valuable possessions was undoubtedly of a higher social status, and would have kept their valuables in the top drawer of a chest for easier access.) Well, Mr. C. and I absolutely don’t fit the original definition, but regardless, we, and of course our friends, definitely deserve “top drawer” ingredients. So if you too feel you are top drawer ingredients worthy, try this amazing recipe. It’s about as simple as any drink recipe could be. And yes, it’s more expensive to make than using a mix, and yes it takes more time to prepare, but really, aren’t all of us worth that little bit of extra cost and effort? I know I am, and I am absolutely positive you are too! Once you have tasted one of these babies (but watch out, they are lethal), you will be hard pressed to go back to using a Margarita mix. (And yes, I know Cuervo Especial Tequila is not made from 100% blue agave. But, in my humble opinion, and that of the resident mixologist, using super premium tequila in a mixed drink would be carrying the whole “top drawer” thing just a little too far. For sipping, tequila made with 100% blue agave is perfect, but in a Margarita, a little too over the top and truly not necessary. Not to mention, a little too dear for our pocketbook.) Salud!

  • 2 parts good quality tequila (like Cuervo Especial)
  • 1 part Cointreau (orange flavored liqueur)
  • 1 part fresh lime juice (don’t even think about using the stuff from a bottle or cute little plastic lime thingy)
  • ice
  • coarse salt (kosher works fine)

Combine tequila, Cointreau, lime juice, and ice in a martini shaker. Shake well and pour the liquid and a few of the ice cubes into prepared glasses. Garnish with a thin wedge of lime. To prepare the glasses, rub the rims with lime and dip into coarse salt. Chill glasses if time allows.

 

 

 

MAKER’S MARK PERFECT MANHATTAN

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I don’t like bourbon, so therefore I don’t drink bourbon. I do however, like to cook with liquor. So one day, not knowing the difference between Knob Creek or Maker’s Mark, I experimented on a new recipe for BBQ sauce. I thought adding some bourbon to the sauce would add that certain “something” to the flavor. As Mr. C. wasn’t around at the time to educate me on the relative merits of the two bourbons that were at my disposal, I used his Knob Creek. Well howdy, the BBQ sauce was amazing. We happened to be having our good friends Jim and Margo over for dinner that evening, and everyone commented favorably on the sauce. I explained in my own humble little way (yah right) that it was my own invention and that I thought the bourbon added just the right touch. Mr. C. got kind of a funny expression on his face, and casually asked me what bourbon and how much of said bourbon had I used? In my naivety I answered him truthfully. (Such a mistake when dealing with a spouse!)  At which point, in his most quiet and tactful manner, he requested that I purchase a less expensive bourbon for my future culinary needs. And Jim, for the first time in the 30 odd years that I had known him was actually speechless. Some guys take their bourbon just way too seriously! (OK, so this all has nothing to do with Manhattans, except that they are Mr. Cs favorite adult beverage and they contain bourbon.)

  • 8-oz. Maker’s Mark (Kentucky straight bourbon)
  • 4-oz. sweet vermouth
  • 7 squirts Angostura Bitters
  • ice
  • 4 small strips lemon peel
  • Maraschino cherries
  • Maraschino juice

Pour bourbon, sweet vermouth, and several ice cubes in a cocktail shaker. Add bitters and shake vigorously. Rub rim of 4 cocktail glasses with lemon peel. Place a lemon strip in each glass along with equal amounts of the bourbon mixture. Discard the ice cubes. Add a Maraschino cherry or two as a beautiful and tasty garnish. If you enjoy a sweeter drink, add about a teaspoon of Maraschino juice to each cocktail.