Archive for the ‘mixology’ Category

This is my version of a holiday drink I was introduced to by my mother-in-law from the Upper Peninsula of Michigan.

This classic is loaded with sugar. But then…so is everything else around the holidays!

Whiskey slush

9 cups water
2 cups sugar
4 “Constant Comment” tea bags
12 oz. frozen OJ concentrate
12 oz. frozen lemonade concentrate
2 cups whiskey (I use Crown Royal)
7-Up or Sprite

Boil the water and sugar, making sure the sugar dissolves. Turn off the heat and steep the tea bags in the liquid for 10 minutes. Discard the tea bags.

Add the OJ, lemonade and whiskey. Mix well, then pour it all into a freezeable container with a lid. Freeze.

To serve: Scoop the slush out of the container (it doesn’t freeze solid) and mix in a tall glass with 7-Up.

Let’s face it: there’s no such thing as healthy eggnog. This recipe is delicious but is also a heart attack in a glass. I post it every year because my friends just love it.

My buddy, Rick Sammarco, a wicked talented bartender, credits his father, Al, for this eggnog. The original recipe calls for a lot more of everything. I’ve cut it down to a “more reasonable” size.

A word about salmonella: If you’re concerned about it, you need to decide what works for you. Some recipes tell you to make your eggnog weeks in advance to “sterilize” the drink with all the booze you’ve added to it. I’m not sure that really works. As for me, I use raw eggs in my Caesar salad dressing and in other recipes, so I’m willing to risk it here.

If you’re lucky, some stores–(though very few of them, and none near me)–sell pasteurized eggs. They say the taste is a bit funky, but that it does remove the salmonella.

 

eggnog

 

1.5 quarts vanilla ice cream (I use Breyer’s)
1 pint half & half
15 whole eggs (raw)
½ teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
At least 3/8 cup of each:
spiced rum (I use Captain Morgan)
whiskey (I use Crown Royal)
brandy (I use E&J)

 

Let the ice cream soften 1 day in the fridge. Mix the ice cream, eggs, vanilla, half-and-half in a blender.

Add the spices and liquor. Blend until it’s frothy.

Taste, and add more cinnamon and nutmeg if you like.

After it’s fully blended, let it sit in the fridge, covered, for at least 12-24 hours for the flavors to blend. Even longer is better.

 

 

This is a story about something that is near and dear to my heart…and liver.

I’ve been making Krupnikas for over 40 years. (And no, I won’t be posting my secret recipe here.) It’s a honey-based liqueur that is popular in eastern Europe, especially in countries like Lithuania, where my parents were born. Though most of the Krupnikas that I’ve tasted is similar, no two recipes are exactly alike…and that’s where the arguments begin!

I have many friends that make Krupnikas. Some use a leaner approach (like me)…others go for the everything-in-one-basket approach. I’m not sure that more is necessarily better. Some friends claim that it isn’t real Krupnikas if you don’t use black pepper. But I’ve been to many pubs and restaurants in Lithuania and have never been served Krupnikas with black pepper in it. Other recipes include ginger, turmeric, and saffron. I don’t include any of these ingredients in my recipe.

krupnikas

If you Google “Krupnikas,” you’ll find many different recipes…some pretty good, some incredibly awful…(but none as good as mine!) I use grain alcohol…there’s no distilling involved. There were times in the last 40 years when grain alcohol was not readily available to me, and my Krupnikas production came to a screeching halt for a while. But these days, I find it easily. (Here in New England, it’s sold in Rhode Island and Massachusetts.) Desperate times without grain alcohol forced me to try vodka instead, but I never liked the final result.

There’s a version of Krupnikas that dates back to the early 1900’s in the coal region of northeastern and east central Pennsylvania, where Lithuanian immigrants created their own version, using moonshine as a base. They named it “Boilo,” and many people make this recipe every year during the Christmas holidays even today. But it’s more like a cousin of Krupnikas, if there can be such a thing.

Traditional Krupnikas uses a variety of unusual spices, none of which have their origins in Lithuania, so it’s interesting to hear how these exotic ingredients made their way via various trade routes to eastern Europe.

The story goes that Krupnikas was created by Benedictine monks in the 1500’s, and that it became popular in both Lithuania and Poland for celebrations like birthdays, weddings, and holidays. But when the Soviets shut down all Krupnikas production, the recipes went “underground,” passed down from generation to generation through closely guarded family recipes. That’s why everyone thinks their family recipe is the best!

One pot for honey, one pot for the various spices I use…to be combined later.

My own Krupnikas making story started with my uncle, who would make large batches of the stuff in his tiny Richmond Hill, Queens, NY, kitchen. Because I am the godfather of my cousin, his son, I received a bottle as a gift from my uncle every Christmas. By New Year’s, that bottle would be gone. It wasn’t long before I got very tired of waiting 51 weeks for another bottle and I asked my uncle if he would share his recipe with me. He never did that exactly, but he did let me sit in on a brewing session and take notes in a cramped corner of his kitchen.

I took my notes home from my uncle’s house and tried to decipher what I wrote. Since there was no such thing as the internet back then (what we call “the dark ages,” kids), I drove all over New York City in search of some of the more exotic spices used in making my uncle’s Krupnikas recipe. I became a regular at several Asian and Indian stores, where, at first, they looked at this tall, geeky white dude somewhat suspiciously as I brought my spices to the counter for purchase.

Over the decades, through trial and error, I changed my uncle’s original recipe to the one that I proudly call my own today. You can’t buy it in a store, but if you have tons of money and want to go into business with me, I’m sure we can work something out! Or become my best friend and you’ll get a bottle at the end of every year…and then you’ll be the one waiting 51 weeks for another!

krup glasses

Versions of Krupnikas are available in liquor stores: Old Krupnik is a Polish liqueur, and the German brand Barenjager is another. And many whiskies, like Dewar’s and Jack Daniels, now have honey-flavored spirits as well.

Though quite different from my own recipe, there are two authentic Lithuanian-style Krupnikas liqueurs made in the United States by acquaintances of mine.

Based out of Durham, North Carolina, the Brothers Vilgalys Spirits Company (www.brothersvilgalys.com) has a pepperier version that uses local North Carolina wildflower honey. President of the company, Rim Vilgalys, the son of my good childhood friend from New York, has done what I never got around to do: make this fabulous elixir available to the public. You’ll find it at ABC stores throughout the state of North Carolina.

bvsco-krupnikas

The second brand, made by a childhood friend, is made and sold in the New York area and goes by the name of KAS Krupnikas. (www.kasspirits.com)

kas_krupnikas_new

Both are pretty darn good. But are they as good as mine? I think you already know my answer to that question!

Sveiks! (Cheers!)

With the ever-increasing popularity of bourbon, a new article comes out every few months explaining what rules need to be followed in order to have a whiskey classified as “bourbon.” But there are also differences in whiskies. I try to explain all of it as best I can in this blog. 
There seems to be a lot of confusion about the spelling of whiskey and/or whisky, but the use of the letter “e” (or the lack thereof) is not random. Here’s the best explanation I’ve found…
whiskeywhisky
The spelling whisky (plural whiskies) is generally used for those distilled in Scotland , Wales , Canada , and Japan. Whiskey (with an e; plural whiskeys) is used for the spirits distilled in Ireland and in the United States. The BATF (Bureau of Alcohol, Tobacco and Firearms) in 1968 specified “whisky” as the official U.S. spelling, but allowed labeling as “whiskey” in deference to tradition.  Most U.S. producers still use the “whiskey” spelling, though as you can see, Maker’s Mark chooses not to.
International law reserves the term “Scotch whisky” to those whiskies produced in Scotland. Scottish law specifies that the whisky must be aged for a minimum of three years, in oak casks. Whiskies produced in other countries in the Scotch style must use another name. Similar conventions exist for “Irish whiskey,” “Canadian whisky,” and “Bourbon whiskey.” In North America, as well as in Continental Europe, the abbreviated term “Scotch” is usually used for “Scotch Whisky.” In England, Scotland, and Wales, the term “whisky” almost always refers to “Scotch Whisky”, and the term “Scotch” is rarely used by itself.
So what is bourbon?
Bourbon is a type of whiskey.
According to federal law, bourbon must be at least 51% corn, distilled at less than 160 proof, and aged for at least two years in new, charred oak barrels. (There are some other requirements, but those are the main ones.) Bourbon also must be made within the United States. In other words, a foreign product that meets all the other requirements still cannot be sold in the U.S. as bourbon.
Contrary to popular belief, there has never been a legal requirement that bourbon be made in Kentucky, which is why most Kentucky producers call their product “Kentucky Bourbon.” 
Still confused? My advice is to sit back with your favorite glass of whisky, whiskey or bourbon…and just enjoy. Cheers!

It takes a few weeks for this limoncello recipe to be ready, but, hey…we’ve got nothing but time!

 

It starts with beautiful lemons…

 

Many years ago, my wife and I visited the Amalfi coast, and we spent several nights on the beautiful island of Capri. On our last night, we dined at the historic Grand Hotel Quisisana, and our meal ended with a glass of the most delicious limoncello I ever had.

I asked the waiter if it was possible to get the recipe of the limoncello, and he made a big deal about the recipe being a “secret.” Though disappointed, I understood, and I left Capri thinking that I would never taste it again.

 

Sure, you can buy limoncello from Capri in a bottle, but what fun is that?

 

Two weeks later, back at home, I was reading the latest issue of Conde Nast Traveler, and there in black and white, was the Quisisana limoncello recipe! WTF?

After making many batches of this limoncello, I started experimenting with other citrus, and the most successful by far was with grapefruit. Now I make a batch of each: lemon and grapefruit. It’s important to use 100-proof vodka in this recipe. Most vodka is 80-proof, so you’ll need to go to a liquor store with a better selection to find it. Absolut makes a good one, as does Stoli.

Four ingredients, easy to make. The toughest part is waiting for it to mellow a bit.

 

4 lbs. of lemons, but you only use the zest!

 

4 lbs. lemons, zest only
2 750-ml bottles 100 proof vodka
5 1/2 cups sugar
6 cups filtered water

Just the zest!

 

Peel the zest off all the lemons, trying not to get any of the white pith that could make the limoncello bitter. (There will always be some…that’s OK.) Place all the zest in the bottom of a one-gallon glass jar with a lid.

Pour the vodka on top of the lemon zest pieces, seal the jar, and keep it at room temperature for a week, swirling the jar around gently once a day.

 

Vodka and zest.

 

On the sixth day, combine the sugar and water in a pot over medium-high heat, and stir until all the sugar completely dissolves. Remove it from the heat, cover it, and let it thoroughly cool to room temperature (overnight is best.)

On day seven, strain the lemon zest, pouring the infused vodka into a clean glass jar. Discard the lemon zest.

Pour the sugar/water mixture into the vodka and mix it well.

At this point, you can pour the finished product into bottles. I like to let it mellow for about a month before drinking. (It’s worth the wait…although nobody says you can’t take a few “cheating sips” every now and then!)

I keep my limoncello refrigerated.

Years ago, I gave my self an important research project: Create your own version of the perfect espresso martini.

It took painstaking research, which required drinking many espresso martinis in many a bar on my travels.

My favorite version came from a bartender working at Knave, the lobby bar at the at Parker New York, the former Le Parker Meridien Hotel in Manhattan. It featured Coole Swan, an Irish cream liqueur I had never heard of before. The bartender was nice enough to write down the recipe for me, but I guess I had a little too much to drink…because I lost it! So it was up to me to use those brain cells I didn’t fry and come up with my own combination.

A lot of mixing late into the night, and I came up with what I consider to be my perfect espresso martini. As the marines say: “There are many like it, but this one is mine.”

 

Alz Espresso martini

My espresso martini

 

 

3 oz. good quality vodka, like Belvedere
3 oz. freshly brewed espresso
1.5 oz. Kahlua
1.5 oz. Coole Swan

 

Chill your martini glasses. Pour all the ingredients into a large shaker with ice. Shake vigorously. Strain into chilled glasses.

This recipe makes 2 martinis. Let me tell ya…this tasted as good the first time as it did several martinis later! I’ve found that using a high-end vodka really does make a difference in the quality and taste of the martini…as does freshly brewing your espresso just before assembling the drink.

I love watermelon margaritas, especially when they’re made with the sweetness of fresh watermelons.

 

All you need.

 

Many recipes add a lot of sugar: sugar on the rim of the glass as well as sugar in the margarita itself. I think that a ripe watermelon and the Cointreau add enough sweetness, so I leave any extra sugar out of my recipe.

 

4 cups cubed, seeded watermelon
4 oz. (or more!) tequila (I like Patron silver)
3 tablespoons fresh squeezed lime juice
1 oz. orange liqueur (I like Cointreau)

 

 

Combine the watermelon, tequila, lime juice, and orange liqueur in a blender. Process until it’s smooth. Pour it into margarita glasses filled with ice. Garnish with a lime wedge.

 

Watermelon margarita, aerial view. (No drone required.)

 

 

I love tequila. I love Pimm’s. And I love Dark & Stormies. I’m a lush. This cocktail has an interesting nod to all three.

tequila cup

 

 

3 oz. Patron silver tequila
1.5 oz Pimm’s No. 1
good squeeze of fresh lime juice
Chilled ginger beer
Ice cubes
Fresh mint
Cucumber slices (optional)

Combine the tequila, Pimm’s and lime juice in a highball glass filled with ice.
Place slices of cucumber in the glass, if desired.
Top it with your favorite ginger beer and stir gently.
Garnish with a mint sprig.

Just because I’ve got a garden full of fresh veggies, it doesn’t mean I have to gorge on nothing but salads! Sometimes, a refreshing cocktail is just what I need after a long day of yard work. This one fits the bill!

Imagine a vodka mojito, using cucumbers….

 

 

4 fresh cucumbers, peeled and seeded
Small ice cubes
1 cup loosely packed fresh mint leaves
2 teaspoons granulated organic cane sugar
3 tablespoons fresh lime juice
4 oz. vodka (I like Tito’s)
1 oz. orange liqueur (I like Cointreau)

 

Peel and seed the cucumbers. Coarsely chop them and then purée them in a food processor until smooth. Strain them through a fine sieve, pressing the solids to extract as much liquid as possible. Or, if you have one, use a juicer. Set the extracted cucumber juice aside.

To a large glass pitcher, add the mint leaves, sugar and lime juice. Muddle the ingredients so that the mint leaves release their oils. Add 3/4 cup (at least) of the cucumber juice. Add the vodka and Cointreau. Muddle again briefly.

Fill tall drinking glasses with ice cubes. Strain the cocktail into the glasses. Garnish with a cucumber spear or peel…or mint.

Skip the necktie. If your dad’s a food nut, he deserves something better! All of these ideas have been rigorously tested by our panel of experts (OK, just me), and get a big thumbs up. This article was originally published a few years ago, but I’d still be happy to get any of these for Father’s Day!

 

Masterbuilt Electric Digital Smokehouse: I’m a bit of a purist when it comes to grilling. I refuse to use a gas grill because I think there’s no difference between that and my kitchen stove. I use real hardwood charcoal, with real smoke and real flavor. But when it comes to smoking meats, basic smokers require constant maintenance so that the temperatures don’t fluctuate. I’m just too busy for that, especially if I’m cooking something low and slow for about 12 hours. So I have a digital smoker. I plug it in, set the time and temperature, and then periodically add wood chips through a side drawer to smoke the meat. I can literally set it and forget it. I have it cook through the night, so I wake up to a beautifully smoked slab of meat in the morning.

 

Cognac! How can you go wrong with booze for Father’s Day? But if you’re looking for something really special to give Dad (or your favorite blogger), it’s Kelt XO. What makes Kelt XO special is that before bottling, they place the barrels of cognac on board ships that sail the world for months at a time. During this time, the cognac gently rocks back and forth in the barrels, slowly acquiring a smoothness you can’t find in other spirits. Each bottle even comes with a tag that tells you exactly what ports around the world your cognac has been to. Worth the search at high-end liquor stores.

jack daniels

 

Jack Daniels smoking chips: Whether you have a smoker or not, these chips will make anything you cook taste better. Made from the old oak barrels that they use to age Jack Daniels, you get a serious hit of whiskey in every bag…and in your food. Simply toss a handful of chips you’ve soaked in water for about a half hour, and they will infuse the food on your grill with flavor. You can also use them dry, on charcoal or gas grills.

 

Cookbook favorites: “Jamie at Home,” by Jamie Oliver (a great combination gardening/cookbook), “Charcuterie,” by Michael Ruhlman and Brian Polcyn (the best book on how to cure and smoke meats), “Barbecued Ribs, Smoked Butts, and Other Great Feeds,” by Jeanne Voltz (my absolute barbecue Bible!), and “Martin Yan’s Feast: The Best of Yan Can Cook” by Martin Yan (the authority on Asian cooking.)

 

Redi-Check Remote Cooking Thermometer: Even someone who has barbecued all their lives runs the risk of burning or undercooking a roast or a large bird. Opening the grill and jabbing the meat with a thermometer several times causes the juices from the meat to run out, leaving it dry…and every time you open the grill, you lose precious heat. This is the better solution: You stick the needle into the roast or bird and leave it in there the entire time it cooks, so no juices leak out. You plug it into the monitor which then calls you when the meat is ready (from as far as 100 feet away!) You set the time or temperature, and then get to join your guests for the party.

smoking gun

 

Smoking Gun: There are times when you don’t need a full-on smoker. All you want to do is smoke a small piece of fish or a hunk of cheese.  You simply take some of the finely ground wood chip powder (comes with the gun) and place it in the pipe-like bowl. Light it, and the Smoking Gun will blow that smoke through a hose into the Ziploc bag where your piece of fish is waiting for its magical transformation to smoky deliciousness.

 

Mason jar cocktail shaker: A fun new way for Dad to make his martini.

mason jar, baking steel

 

Oh, and by the way…dads don’t care if your gift is late. You can still buy it now and give it to him later!