Posts filed under 'Libations'
Looking for a lovely cocktail to sip as the summer winds down? Royal Combier is a an orange kissed brandy with delicate hints of cardamom, cinnamon and nutmeg.
A Royal Jubilee (recipe below) uses lemon and mint to accent the classic, French elixir creating a cocktail that is so sippable and so refreshing.
2 oz Royal Combier
4 chunks fresh lemon (1/2 lemon)
6-8 minT leaves
Muddle mint leaves and lemon wedges in mixing glass. Add Royal Combier and ice and shake hard. Strain over ice in a rocks glass and garnish with a fresh mint sprig.
August 25th, 2010
A recent trip to Mexico preceded by Natural Products Expo inspired this post. Coconut water is a natural isotonic. Next to water it is the best way to rehydrate if you are dehydrated which is the main reason why athletes and weekend warriors alike are buying the retail brands Zico and O.N.E.
I’ve tasted most of the retail coconut waters and can safely say that aside from having fresh coconut water right out of the coconut, the two brands mentioned are the best -bar none.
This is because the water is extracted from young coconuts, or rather coconuts that are about 7 months into their maturing process. The meat of the coconut has not yet developed. Zico and O.N.E. are manufactured in their country of origin which is Brazil.
Coconut water takes a little getting used to which is why these brands are adding natural flavor. Believe it or not but coconut waters do vary in flavor, not only from country to country but from tree to tree,
The Mexican coconuts above were very different in taste. The one on the right, known as Naranja because of its orange color, was sweeter than the greener ones on the left.
On Cozumel, I saw many coconut water cocktails. There was one called Mexican Gatorade which was made with rum that claimed you wouldn’t get a hangover from it. Indeed because of its rich potassium content, it does make a great refresher if you over imbibe. I like to make agua frescas using coconut water. With all this hot summer weather, this recipe is worth a try.
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Using fresh is great but then you are left with having to deal with getting the meat out. The coconut pictured above is actually a mature coconut that I used in Shanghai while developing drinks for a client.
The recipes below use O.N.E. brand in the quart size package. I chose watermelon as the Chinese believe watermelon to be very cooling. You can try using strawberries and mangoes. If you use frozen fruit, you can omit the ice.
Depending on the sweetness of the fruit, you might not need any simple syrup. Simple syrup is made easily by boiling 1 cup water with 1 cup of sugar until the sugar dissolves. Allow to cool before using. During the summer I store simple syrup in the refrigerator so that I can make homemade lemonade and agua frescas anytime.
Coconut Agua Fresca
2 cups coconut water
1 cup fresh watermelon or cantelope, no rind
a few cubes of ice
simple syrup, to taste (Kim’s mint syrup would be a great choice)
In a blender place the ice, coconut water and cut up melon. Process until all the ice is broken up.
Add simple syrup, 3 Tbsp. at a time, until you get it to your desired sweetness. Pour into glasses and enjoy!
August 6th, 2010
The balmy days of summer can be made more bearable with an ice cold beer. I recently tried out Harpoon’s UFO (unfiltered offering) Hefeweizen. It was outstanding.
Bavarian-style wheat beers are unfiltered giving them their characteristic cloudy appearance. This hefeweizen was crispy, citrusy and the perfect answer the heatwave that doesn’t want to quit.
There are other varieties in Harpoon’s UFO line-up, I am looking forward to sampling the white version and the raspberry wheat. Indulge me while I channel my inner Homer Simpson: Mmmmm Beer…
Happy Weekend Flavoristas!
July 16th, 2010
It has been a very hot week around these parts and we Mainers are not accustomed to such heat for such a long time. Mealtimes around here have consisted of watermelon, blueberries, cherries and toast. One night I got a little crazy and made some scrambled eggs. Other than popsicles, it is simply too hot to eat.
This wine was suggested by Joe Appel, the new wine writer at the Press Herald. Jean-Francois Merieau Arpents des Vaudons, Touraine Sauvignon Blanc 2009 ($13/btl.) is a light, simple white, perfect with or without food. It was quite delish and very heatwave-friendly. A cool glass of this sauvignon blanc offered a nice reprieve from the heat.
A few housekeeping notes as we head into the weekend. If you have been missing Barr’s posts, fret not. She is traveling internationally for work and has only intermittent internet access. I am shooting to still get three posts out a week, but if I am remiss, please forgive me. We’ll be back to full strength and more posts in no time. 
I am working on a vegetarian version of Slow Cooker Boston Baked Beans for Meatless Monday, many thanks to flavorista Margaret for the timely idea.
May you all enjoy wonderful weekends. Cheers!
July 9th, 2010
When I read this post on food52, I knew that the mint syrup portion of the limeade would be making an appearance at my house over the summer. Might it be possible to make a mojito-like cocktail without muddling? Mint Juleps also quickly came to mind.
I am happy to report yeses on the cocktail front, but wait there’s more! The original mint limeade is ultra-refreshing and not cloyingly sweet. The mint syrup is also a superlative sweetener for classic iced tea.
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For easy mojitos, make the mint limeade recipe as instructed and just add rum. Yum.
For mint juleps without muddling, make the mint syrup (recipe below). Mix together 1 cup of good quality bourbon and 1/4 cup of the mint syrup. Pour over shaved iced and if desired garnish with fresh mint. This makes about 6 drinks. The mixture can be refrigerated for an otherwise fussy cocktail at the ready. We don’t suggest you wait until the Kentucky Derby and do feel free to don a fancy hat.
In addition to tipples, this mint syrup can be drizzled over cut fruit and/or berries for a Four Seasons, fancy pants fruit salad. If I were a better planner, I would have saved a sprig of fresh mint for the photo above. Just the tiniest bit of syrup is needed to accent an otherwise everyday dish of fruit.
Mint Syrup from food52
1 cup sugar
1 cup water
1 cup lightly packed fresh mint leaves, washed with stems removed
Combine sugar, water, and mint in a saucepan over medium-high heat. Bring it to a boil then allow it to simmer for 2 minutes, stirring occasionally.
Remove from heat and allow to cool completely. Strain and discard the leaves.
Many thanks to vvvanessa (aka Vanessa Vichit-Vadakan) for inspiring this flavorista to get her mint on.
July 2nd, 2010
There are many versions of beer and lemonade cocktails. The English have shandies, the Germans have Radlers and the French have Panachés. I am going to have to side with the French on this one.
I learned about this beer cocktail many moons ago at a Summer Fancy Food Show and have been enjoying it every summer since. The French lemonade can be a bit hard to find. When I see it, I stock up. Any type of bottled, effervescent lemonade can be substituted.
What I like about Panaché is that it knocks the alcohol content down a bit and ups the hydration factor - perfect for summer sipping. These beer cocktails are very refreshing and definitely easy to drink.
Panaché Cocktail
Chilled French Lemonade
Chilled Lager Beer
Fill a glass half full with lemonade, top with lemonade beer (thanks for catching the typo Eliza & Kitty). If serving a crowd, prepare the panache in a pitcher. Santé!
June 11th, 2010
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