Duma Key Lime

Duma Key Lime - Hero

What is the definition of a pun? See, because Stephen King’s Duma Key is actually about a Florida Key. So I’m not sure combining it with “key lime” actually counts as a joke. Eh, whatever. This was my favorite one, and will be making an appearance tonight at the Halloween party.

Duma Key Lime - Ingredients

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Strawberry Basil Margarita

Strawberry Basil Margarita - Hero

One of my new year’s resolutions this year was to have more dinner parties. And so, I have been working on that! To that end, here is a drink we served, taken from a cocktail book I received as a Christmas present.

Since I’m actually writing this article day of, it’s a little easier to find news. Mexico, the home of the margarita, is having some issues with the US. What’s new? Particularly because of the changing opinions (and laws?) on immigration, we’re seeing relations get a little bit frosty. If that’s a word you can use for two countries that border on a desert. Anyways, a meeting earlier today between Mexican officials and our new Secretary of State showed some animosity, but nothing that can’t be handled. Hopefully.

Strawberry Basil Margarita - Ingredients

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The Deep Blue Sea – Shark Week

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It’s Shark Week, the only time people care about the Discovery Channel! And so, to a drink.

I tried something a little bit different this time, taking a pre-existing drink more specifically and modifying it. And I think it worked out well! The original recipe is the “Fred Collins Fizz,” from the New Guide for the Hotel, Bar, Restaurant, Butler, & Chef (that’s a mouthful) by Bacchus & Cordon Bleu, 1885. Instructions are copied verbatim, except for the last two. Adjustments were made by the replacement of orange with blue curaçao, as well as the addition of grenadine. To bring the blood into the blue ocean water.

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The Deep Blue Sea

  • 2 ounces bourbon
  • 1/2 ounce simple syrup
  • juice of 1 fresh lemon
  • 1 teaspoon blue curaçao
  • 6 ounces fizzy lemonade
  • a dash of grenadine
  1. Mix the bourbon, simple syrup, and lemon juice in an iced cocktail shaker and shake.
  2. Strain into a large bar glass that is half filled with shaved (or finely crushed) ice.
  3. Add the curaçao
  4. Pour the lemonade into a collins glass, and pour the contents of the bar glass into it.
  5. Dribble a little bit of grenadine into the top of the glass, and watch with satisfaction as it settles to the bottom
  6. Enjoy, while deciding that you won’t go into the ocean for at least another year. Maybe July of 2016 you’ll give it another shot.

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Tasting Notes:

BN: This was really good. Normally I say that because I’m proud of myself but this was awesome. It wasn’t super alcoholic, and the tartness of the fresh lemon worked incredibly well with the hint of grenadine. I tried it without the grenadine and it wasn’t quite the same. Well done, bartenders of 1885. Only disappointment was that it ended up green and red instead of blue and red, and kind of looked like it should taste like watermelon.

PiC: YUM. So tart and so tasty. *dives face into glass for more*

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The Sagetini – Thanksgiving

Sagetini Happy Turkey Day! In honor of the day — and the best part of the meal, stuffing — I have made a drink based on sage, which is the primary spice in stuffing. And is delicious.

Interesting note in the preparation of this drink: I wanted it to be like a martini and even though it’s not, it’s still very small. You might want to double it to make it more of a normal size, but keep in mind that then there’s a lot of alcohol. Not the worst thing after a day of eating, but still. Why are martinis usually the same price as other cocktails? They’re so alcoholic, so you’d think they’d cost more. I’m confused. Anyways, on to the drink.

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The Sagetini

  • 2 oz gin
  • a bunch of fresh sage (I used all but one of the leaves in the picture above, and that one I used as a garnish. so 10-15 leaves?)
  • .5 oz simple syrup
  • 7-8 dashes orange bitters (to taste, and if you don’t have bitters you can substitute triple sec)

Muddle the sage in the bottom of a mixing glass. Muddle it real good! Pour in the remaining ingredients, stir, and strain into a chilled martini glass. You can double strain if you want to get rid of all the herb bits but I kind of like them. Garnish by floating a sage leaf on top of the drink. Sagetini 2 Tasting Notes

BN: I really liked this. I was worried a little about how simple it was, but the orange and sage worked really well with the gin, and it had the right amount of sweetness to counteract the fact that I don’t like gin. I loved the way it looked, with such an interesting shade of green and the floating leaf (though it does slowly sink which is a little awkward) and would be interested to see how a full-sized version would hold up. Not that I meant for this to be a mini size, but that’s how it turned out. I would make this again!

PiC: I appreciate that this is probably a good drink, even if I don’t like it – too alcoholic for me. Still, I can tell it has the right amount of sweetness to temper the gin-ness, and the sage is a nice flavor. In summary, it’s probably perfect for your more boozy relatives (read: most of mine) pre-turkey dinner. Sagetini 3

The Bent Apple – iPhone Bendgate

Courtesy of Unbox Therapy

Apple’s new iPhone has had a few problems lately. From blocked cell phone service to erased user data, it hasn’t had the easiest of rollouts. But the picture above (from a video by Unbox Therapy) shows what, to my mind, is the weirdest flaw — they bend, and they’re not one of those fancy curved phones that are supposed to…

So, in honor of this problem (and the reason I’m glad I’m on the Xs series and not the main one), I give you The Bent Apple. It’s a little weird, something that would be typical (spiked cider) but changed in a way you wouldn’t expect. And, of course, it’s an apple. See what I did there?

Bent Apple Ingredients

The Bent Apple

  • 4.5 oz cider (if you can get fresh, unpasteurized cider, do that, because it’s awesome, and if you leave it for too long it gets fizzy and alcoholic all on its own. Yum.)
  • 1.5 oz rum
  • 1/4 tsp cumin
  • 3/4 tsp ginger simple syrup (Yup, it’s back again. Not 100% sure you need this, though.)
  • apple (for garnish)

Mix it all up in a Boston shaker, strain and pour into a fancy looking glass. Garnish with an apple slice. Pro tip: I cut a little notch into the apple so it would easily stay on the edge of the glass.

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Tasting Notes:

BN: I liked this. While it smelled intriguingly like cumin, its taste wasn’t as strong, but other tasters disagree so I could just be immune (cumin is my favorite so I use it in everything). It had enough weirdness to be unique and tasty, and all the base ingredients (particularly the cider) were great on their own but melded together well. We learn that whether or not your phone is flexible, a Bent Apple is not necessarily a bad thing.

PiC: I thought the drink was very tasty – I was prepared to really taste the alcohol and you really can’t with this one, it’s like cumin apple cider. That sounds weird, but it was actually good and not too sweet even with the syrup (though more ginger flavor might  have been nice). I bet it would be good hot!

Bent Apple Final