Archive for the 'Cocktails' Category

11
Jan
10

January 11 ~ Happy National Hot Toddy Day!

By msbutterton Leave a Comment
Categories: Cocktails
Tags: ,

:)

Most Hot Toddy recipes call for lemon juice, but I prefer freshly squeezed Orange juice instead. I also have a bagful of Candied Orange Peels on hand from the holidays, as well as some Tealosophy Tangerine tea, so tonight’s Hot Toddy is strong, tangy and sweet!

I hope this drink brings you warmth on this chilly January 11th!  Happy Hot Toddy Day everyone!

:)

Orange Honey Hot Toddy

2  ounces Whiskey
1 ounce honey
1 ounce freshly squeezed Orange Juice
3 ounces freshly brewed dark tea

Pour the honey into an Irish Coffee mug or Brandy Snifter.  Brew the tea and fill the glass 1/2 full.  Add the Orange juice and whiskey, stir.  Serve with candied Orange peel or a cinnamon stick.  Cheers!

:)

26
Dec
09

Roasted Pear Bellinis

By msbutterton 2 Comments
Categories: Cocktails and Drinks
Tags: , , ,

Just a quick post today, as we’re still in the Christmas/post-Christmas weeds!

:)

I thought I’d share a Christmas Eve Cocktail tradition of ours ~ it’s good enough to sip through the holidays,

right up to New Years Eve!

:)

:)

Pear Bellinis


2 ripened pears

Good quality honey

Pear Brandy

Star Anise

1-2 bottles dry, well chilled Champagne or Sparkling Wine (like Prosecco)

.

Preheat oven to 375 degrees

Peel ripened pears and cut in half.  Scoop out the seeds and the middle section of the pears.  Place on a cookie sheet and fill the hollowed out sections with honey.  Place a star Anise in the honey.  Cover in a loose aluminum foil tent and place in the oven. Roast for 25 minutes.

Remove the cookie sheet from the oven and allow the pears to cool.  Remove and discard the Star Anise; place the roasted pear in your blender and puree well.  (I usually make the pear puree in advance and freeze it until Christmas Eve, then remove it and allow it to thaw for an hour.)

Place a tablespoon of the puree in a Champagne flute.  Add a teaspoon of  Pear Brandy, then pour in the Champagne.  Cheers!

:)

:)


19
Oct
09

A perfect accompaniment with those Asian Beef Tenderloin Wraps…Ginger Vodka!

By msbutterton Leave a Comment
Categories: Cocktails and Drinks
Tags: , , , , ,

Ginger Vodka I made with Boru Vodka

:)

I first had this drink in a Thai Restaurant in New York, years ago. The mirrored shelves of the restaurant’s bar were lined with bottles of this Ginger Vodka – beautiful to look at, even better to sip.

It’s ginger-y and delicious and perfect when you’re serving an Asian meal. And did I say easy to make?

Ginger Vodka

1 bottle quadruple distilled Vodka
1 chunk of fresh ginger, sliced thinly – you’ll need about 20 slices

Preheat oven to 400 degrees

Slice the ginger and spread them on a cookie sheet.  Place the cookie sheet in the oven and cook for 5 minutes.  This will release the “oil” in the ginger.  Remove immediately and let the ginger cool. Stuff the ginger slices in the Vodka bottle, place in your freezer for at least 3 weeks and enjoy!  Cheers!

:)

:)

Ginger Vodka

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© Sandy Carlson and À la Sandy, 2009. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Sandy Carlson and À la Sandy with appropriate and specific direction to the original content.

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