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Cake day: June 29th, 2023

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  • I tried to infuse some mezcal with a single jalapeno from my garden. I diced the pepper up, popped it into the bottle, and left it in over night based on a cursory internet search. It is completely undrinkable. Insanely spicy and I’m Cajun and can handle spicy things pretty well.

    Needless to say my entry for this month’s challenge is a bust. What did I do wrong? Why is it so much spicier than the jalapenos normally are? I know the jalapenos from my garden aren’t very consistent in their level of heat, but this infusion was liquid fire.









  • I wish I took pictures of the other cocktails that I made this weekend. We had six people over and we all did some sort of Cocktail science and wrote down the recipes that we liked. I will eventually workshop them into actual drinks that can appeal to more than just the one person that made it.

    One of their favorite drinks was a bourbon milk punch that used my chai spiced simple syrup. Everyone was calling it “just milk” because a milk punch looks like you have put ice in a glass of milk and nothing else. The taste is spectacular though.





  • Let’s see how mobile formatting works…

    I have 2 that I tested this weekend and 1 I am going to make today.

    Berry Tea fizz

    Found on Murray’s cheeses

    This was a big hit! The vinegar added a depth to the flavor that was similar to a cocktail. Most people skipped the soda and drank it as a punch instead. Next time I will add another spoon of the vinegar to give it a little more kick.

    • 1 cup sugar
    • 6 tea bags of your favorite berry-flavored tea
    • 1 cup diluted Murray’s Pink Grapefruit Vinegar, recipe in directions
    • 1/2 cup fresh lime juice
    • 1 orange, chopped
    • 1 cup fresh raspberries
    • 3 cups cold lime or orange club soda, or seltzer

    Directions

    1. Combine the sugar and 3 cups water in medium saucepan set over high heat.

    2. Bring to a boil and cook until the sugar is dissolved. Add the tea bags and steep for 5 minutes. Remove the bags, return the mixture to the heat and cook until reduced by half. Transfer the mixture to a container with a lid, and refrigerate until cold, at least 1 hour.

    3. Dilute the grapefruit vinegar by mixing 3 tablespoons in 1 cup of water.

    4.Combine the cooled berry tea syrup, diluted grapefruit vinegar, and lime juice in a pitcher. Add the limes, oranges and raspberries, and then cover and refrigerate for at least 1 hour to allow flavors to meld.

    5.Fill tall glasses with ice and add about 1/2 cup of the mixture to each. Then fill to the top with the cold club soda and serve.

    Yuzu Jasmine Spritz

    Found on Murray’s cheeses

    This was less a mocktail and more just a good drink. It went over well, but it didn’t have the complex flavor on the berry tea fizz. I will be using the jam on my toast though as it is delicious.

    • 1/4 cup Kuze Fuku & Sons Yuzu Fruit Spread
    • 1 Tbsp. honey
    • 3 bags jasmine tea
    • 250 ml. tonic water
    • Candied citrus peel (optional)

    Directions

    1. Heat 16 ounces of water on the stove or in the microwave until just under a boil (about 170 F). Place the tea bags in a heatproof bowl or pot, and pour the hot water over them; steep for 5 minutes, then remove the bags. Add the honey to the tea, and stir until dissolved. Chill uncovered in the fridge until cold, at least 3 hours.

    2. Add the tea and yuzu spread to a blender; blend for 1 minute. There should still be small visible yuzu pieces.

    3. Split evenly into four coupe glasses; top each with a generous splash of tonic and a piece of candied citrus peel for garnish (if using).

    Ginger Turmeric Tonic

    Haven’t made it yet, but here is the recipe. Once again, from Murray’s cheeses.