Barbeyaki

Untapped Grilling and Other Addictions

Archive for the tag “cocktails”

Ice…..maybe the most important part of your life!!!

Why Lie?

I like to drink. And I prefer cocktails over beer and wine. I know, thats not a good habit but I do make great effort to keep this vice under control. Over the last 10 years there has been a major paradigm shift from wine back to the great ole days of cocktails. No longer is the sommelier revered and worshipped. It’s the Mixologist that is causing all the “stir“.

But there is one huge secret weapon in the perfect cocktail :

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Ice!

As most of you know I grew up in the deep south. I was appalled when I attending a symposium that featured famed mixologist Alba Huerta from Houston Texas and found out that The South had created very few Cocktails over it’s long and thirsty history.

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Alba In Action

Well I’ll be. All that Bourbon and Rye that we consumed while being masterfully educated at Ole Miss. Is that truly possible?

Well there is good reason for this perplexing thought. Ice. You see, back in the days of The Civil War, the Yankees were starving us Rebels out of everything…….even ice! No ice, the meat goes bad. No ice, the milk spoils. No Ice, No Cocktails! The only folks that had ice were those lucky folks in New Orleans cause they had a port. And the only folks that could afford the ice (not the Bourbon) were aristocracy(big word for rich folks).

And that’s where this lovely signature Southern concoction came from:

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The Mint Julep

2 oz. bonded rye whiskey (Heugel and Huerta use Rittenhouse)
2 barspoons turbinado syrup (2:1, sugar to water)
2 dashes Angostura bitters
10-12 mint leaves

Tools: muddler, barspoon
Glass: Julep cup
Garnish: mint sprigs, powdered sugar, straw

 

In the base of a Julep cup, muddle the mint leaves with the rye, syrup and bitters. Fill the julep cup three-quarters of the way with crushed ice. Stir until cold. Fill with more crushed ice, forming a mound. Garnish with two pressed mint sprigs, dusted with powdered sugar. Place a straw in the cup right next to the mint to emphasize the aromatics.

Alba Huerta and Bobby Heugel, Julep, Houston

 So the next time you start sipping on that 6:00 PM cocktail, remember just how lucky and blessed you really are to have Ice at your beckoning call. And there is nothing better than having pulled pork and Barbeyaki stuck in your teeth when you are enjoying your libation.

“An intelligent man is sometimes forced to be drunk to spend time with his fools.” -Ernest Hemingway”

Thanks to Alba Huerta and Bobby Huegal for these great pictures and their great drink in’ holes, “Anvil”, “The Pastry War”, and “Julep”

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Holiday Libations (Cocktails……Yeah!!)

Ho! Ho! Ho!

Holiday Cheer to All

Holiday Cheer to All

Oh that  After-Christmas-Party- Morning !

I am sure most of us have had a couple of these over the course of our many,many Christmases. They come for one of many reasons:

1. I hate my job…and boss…and co-worker…….and my life.

2. Isn’t she or he cute looking tonight!!! I’ve got to loosen up a bit to snatch this one.

3. Ugh! The family is coming over in two days. Got to numb my anxiety.

4. These nuts are making me thirsty!

5. Nobody likes me!! Waaaaaaa!

So let’s figure out a way to not end up like this and actually stay positive, somewhat sober, and stay safe this year. Let’s have our own

Holiday Libation Cocktail Party

this year at our own place, and make it special with some very special Cocktails.

Real Eggnog

Real Eggnog

One of my favorites.

Traditional Eggnog recipe

This makes a little over two quarts.

6 eggs

    • 1 cup of sugar
    • 3/4 cup brandy
    • 1/3 cup dark rum(or bourbon)
    • 1/2 teaspoon of vanilla extract
    • 1/4 teaspoon of ground nutmeg
    • 2 cups of whipping cream
    • 2 cups milk

    Refrigerate all the liquids and get them very cold before you make the drink. Beat the eggs at medium speed until they’re very frothy. Gradually add the sugar, vanilla and nutmeg as you continue beating. Now turn the mixer off and stir in the whipping cream, milk, brandy and rum. Chill it until you’re ready to serve. It’s best to keep it chilled at all times. Garnish each individual serving with the nutmeg sprinkled on top and a cinnamon stick.

    1/2 teaspoon of vanilla extract

  • 1/4 teaspoon of ground nutmeg
  • 2 cups of whipping cream
  • 2 cups milk

Refrigerate all the liquids and get them very cold before you make the drink. Beat the eggs at medium speed until they’re very frothy. Gradually add the sugar, vanilla and nutmeg as you continue beating. Now turn the mixer off and stir in the whipping cream, milk, brandy and rum. Chill it until you’re ready to serve. It’s best to keep it chilled at all times. Garnish each individual serving with the nutmeg sprinkled on top and a cinnamon stick.

Hotty Toddy

Hotty Toddy

My favorite while a student at my SEC University….Go Rebels!

  1. 1 1/2 cups water
  2. 2 tablespoons plus 2 teaspoons honey
  3. 1/2 cup fresh lemon juice
  4. 2 cups apple brandy, preferably Calvados
  5. Eight 3-inch cinnamon sticks
  6. In small saucepan, bring the water to a boil. Remove from the heat and stir in the honey until dissolved. Stir in the lemon juice and apple brandy. Set a cinnamon stick in each of 8 mugs or heatproof glasses, pour in the hot liquid and serve.
Santa Sleigh Sipper

Santa’s Sleigh Sipper

You have to have three or four of these. It is a very smooth way transition from Holiday madness to Holiday Cheer.

Ingredients

  • White sugar crystals, preferably coarse
  • 2 cups store-bought eggnog, chilled
  • 1/2 cup brandy
  • 1/2 cup amaretto liqueur
  • 1 teaspoon ground nutmeg
  • 2 scoops vanilla ice cream
  • cinnamon sticks

Directions

Dampen the rims of 4 martini glasses and then line the rims with sugar crystals.

Combine eggnog, brandy, amaretto, nutmeg, and ice cream in a blender; process until smooth. Pour mixture into martini glasses and garnish each glass with a whole cinnamon stick.

For All of You Wine Drinkers

For All of You Wine Drinkers

  1. Seeds from 1 pomegranate
  2. Two 750-milliliter bottles cava or other sparkling dry white wine, chilled
  3. 1/4 cup pomegranate juice
  1. Fill 12 flutes with cava. Add 1 teaspoon of the pomegranate juice to each flute, garnish with pomegranate seeds and serve.
Silent Night

Silent Night

And last but not least……The Silent Night….and I mean it!

Ingredients

  • 4 cups orange juice
  • 2 cups pineapple juice
  • 2 shots sweetened coconut milk
  • 2 shots pineapple rum
  • 2 shots coconut rum
  • 2 shots passion fruit rum
  • 1 shot cranberry juice
  • Ice

Directions

Combine all ingredients into a pitcher filled with ice and stir. Serve in martini glasses.

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And if all else fails…..pop open a can of Bud Light to the tune of “Rudolph the Red Nose Reindeer”!

Be Safe and Stay Sober!

If you don’t watch it, you’ll get so liquored up you will throw yourself to the ground and miss!

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