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by BS

Cocktail O’Clock: Brothers’ Quarrel

With the Super Bowl just around the corner, this drink, which comes from the W Austin, is a good pleaser. It’s manly enough for a football party (Bourbon-based) but sweet enough to please those of us who are manly enough to admit we’re in it for the taste. It also pays homage to this year’s brother vs. brother Super Bowl coaches plotl ine by mixing St. Germaine and Canton, two liquors made by two different brothers. According the legend:

The maker of Chambord liquor had two sons. He gave each of his sons a sum of money and said “I want you to take this money and go out and make a liquer better than mine. The catch is that I want you to make a liquer better than each other’s.” With the money in hand and passion in their hearts, each son created a great spirit, one making St. Germaine and the other Canton. Much like the whiskeys also found in this cocktail, an American Bourbon and an English scotch, the brother’s quarreled over which is better.

Who’s right? We have no idea, but this drink sure is a strong one!

Brothers’ Quarrel

1.5 oz Buffalo Trace Bourbon
.5 oz st. germain
.5 oz canton ginger
.25 oz pineapple

Shake all, pour over rocks in rocks glass. Then Spritz with Laphroaig and garnish with burnt lemon.

Find more party drink ideas in Endless Cocktails.

(Photo courtesy W Austin)

by BS

Drinking the Season: 7 Holiday Cocktail Recipes

Whether you celebrate Christmas, Hanukkah or Kwanzaa, you know what ES has up our virtual sleeves for you…a holiday cocktail! Or seven!

OK, fine, we don’t actually have a Kwanzaa cocktail (Sandra Lee…where aaaaare you on this one?) but from peppermint to gingerbread, there’s something on this holiday cocktail list everyone can get behind.

1. Seven Layer Cookie

3/4 oz. Godiva® Liqueur
3/4 oz. Coconut rum
1/2 oz. Butterscotch Schnapps
1/2 oz. Partida Anejo Tequila
1/4 oz. Frangelico
1/2 oz. Bailey’s Irish Cream®
1/2 oz. Amaretto

Garnish rim of a martini glass with crushed cookie crumbs. Shake all ingredients in a shaker with ice and strain into martini glass.

2. Wine Me Up Santa

From: W Retreat & Spa, Vieques Island

1 750ml bottle red table wine
2 cinnamon sticks
1 teaspoon whole cloves
¾ teaspoon whole pink peppercorns
2oz honey
2oz vodka
1oz triple sec
.5oz soy lecithin
Cinnamon powder

Warm all ingredients except soy lecithin in a saucepan at a low heat for 20 minutes, stirring occasionally. Do not allow the temperature to exceed 140°F / 60°C (If mixture starts to boil, lower the heat.) Seal and chill. Take ¼ of your mixture and use an electric hand blender to mix in soy lecithin to create an airy topping. Pour in liquid mixture to fill half of a glass mug or teacup, top with mulled wine, air, and lightly dust the top with cinnamon.

3. Chocolate Peppermint Cookie

3/4 oz. Partida Blanco Tequila
1 oz. Peppermint Schnapps
3/4 oz. Godiva® Liqueur
1-1/2 oz. Cream

Rim martini glass with chocolate syrup and crushed candy canes. Shake ingredients in a shaker with ice and strain into martini glass.

by Miss K

My One-Item Christmas Gift Guide

Christmas is coming, which means that it’s time for many of my favorite blogs, especially the food ones, to give me their annual list of suggestions for the foodies in my life (see here and here, for example). Now, I enjoy reading what other people like as much as the next guy, but the problem with lists like these, for me, is twofold. Uno, the things are often super-specific. I can already tell you that my mom will not like tea that tastes like pine trees, or even sounds like it might taste like pine trees. Two, the gifts on these lists tend to offend my delicately frugal sensibilities ($24 for 12 oz. of olive oil? Seriously? In my dreams.)

And so, ESers, I bring you the only food gift you need this holiday season: the classic cast iron skillet. Here are five reasons why it makes the perfect gift:

1. Everyone needs one, whether they know it or not, and if they already have one, they probably need it in another size. (Come on, so cute!)

2. It’s perfect for a tight budget. They are a good value to begin with, and I find them often at thrift stores where, after simple re-seasoning, they are at least as good as new.

3. Not only functional, if you hang it on the wall, it makes you look like you know what you are doing in the kitchen. Just be sure to use wall anchors.

4. It offers endless cooking adventures. My new fav: cake baking (see photo above and recipe below).

5. Even for the non-cook, cast iron skillets always come in handy:

Skillet Apple Cake

in Desserts / Holiday / Rants & Raves / Recipe 0 comments

by unsightly

White Chocolate, Ginger & Cranberry Scones

Buttery, sweet, and tart. These scones are a nice way to kick off a cold morning. You can make these ahead and freeze them for up to a month, making it a snap to have a warm breakfast.

You can swap out the trio of add-ins with just about anything in the same amount. Try pecans, chocolate chips, and caramel bits. Or chopped dried apricots, sunflower seeds, and cinnamon chips.

White Chocolate, Ginger & Cranberry Scones

in Desserts / Recipe 0 comments

by J.Alter

Put It In a Jar: White Sangria

I don’t know about the rest of you, but all weekend long I have been reaching, itching, longing for some crisp fall weather. I toiled for a while about what the hell to put in a jar this week. Fruit…again? I wanted comfort food. Something sweet, with chocolate…maybe some peanut butter and malt! Ok. OK. I told myself to get a grip. It’s August. I’ll have months and months of savory food up ahead. So, what did I decide to do instead…?

in Drinks 0 comments

by unsightly

Endless Ice Cream: Lemongrass, Coconut and Ginger

Ahh, lemongrass. One of my favorite flavors. Every once in a while they have stacks of fresh lemongrass stalks at the grocery store. I happily buy several stalks of it and use it in soups, sauces, and stir-frys. I recently read that you can turn supermarket stalks of lemongrass into your very own plant, giving a bounty of lemongrass whenever you want it. After tasting this ice cream I think I’ll have to start growing my own- I anticipate making this happening many, many times.

Note: If you’ve never worked with fresh lemongrass before, here’s a quick run-down of what you’ll need to do: Trim the root end from the bottom and the papery end from the top of the stalk. You should be left with a 2″ to 4″ piece. Remove the outer leaves one at a time until the leaves are no longer brownish or papery. The remainder should be about 1/4″ to 1/2″ thick. Grab a rolling pin, hammer, or anything heavy and sturdy. Beat the crap out of the pieces of lemongrass. This releases the flavorful oils. Finally, cut the bruised pieces into 1/4″ slices. You’re good to go.

Lemongrass, Coconut & Ginger Ice Cream

in Desserts / Endless Ice Cream / Featured / Recipe 1 comments

by snebbu

100 Ways to Use Beer in Food and Drinks #12: Steak

BEEF, it’s what’s for dinner (and beer). Really, you can’t go wrong with beef and beer (unless you’re one of those stuck-up vegetarians…no offense of course). At first I was thinking I’d just soak a nice cut of steak in some stout, maybe crust it with espresso, and call it a day. Then, the genius of my other half suggested shishkabobs.

With the sweltering heat after a day at the beach, it was the perfect time to grill up some raw meat, veggies and shrimp. I don’t believe in segregation, so I’m all for including the shrimpies with the beef. But before I get ahead of myself—onto the beer potion.

We decided on some homemade teriyaki sauce. Teriyaki sauce is one of those things that should be sweet and tangy with just a hint of a bite to it. Turns out, finishing the sauce with a good brew gives it a complementary tang. When used as a glaze or dipping sauce, you can actually taste the beer as an end note of this beefy chef-d’oeuvre.

We used it as a marinade and let the steak bathe in the sauce for a long time before finally grilling it. We also marinated the shrimp in it, which was equally titillating. Brushing some veggies (and pineapple) with the sauce when it hit the grill gave them a little extra sizzling flavor too. Finally, I made corn roasted on the grill, in husks—the only way to truly have corn on the cob. It’s a great recipe for a summer day to impress your friends. You’re welcome.

Beer Infused Teriyaki Sauce

in Recipe / Red Meat 0 comments

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