October 16th, 2014
After an intense heatwave, it finally feels like fall in San Francisco and I LOVE it! Sweaters are being worn, the oven is being used, and a trip to the pumpkin patch is in the works. Just as I eagerly hoarded berries in May (which, by the way are still at markets here), I’ve been scooping up pears, apples, and apple cider in utter excitement at the markets.
Turns out—surprise, surprise—I may have went overboard and found myself with a handful of super-ripe pears. When I know I need to use fruit fast, my mind always goes to cocktails. It means they’re tender and extra juicy—perfect for muddling. I used one of my favorite fall flavor combos—rosemary and cinnamon—with a muddled pear, a little lemon, and bourbon. Holy delicious, it hit the spot! The ingredients add a little of everything—herbal, spice, sweet, sour—without any of them feeling overwhelming. It tastes like fall and I couldn’t be any happier. Cheers!
makes one cocktail
|1/2 ripe pear, cut into chunks1/4 ounce lemon juice
1/2 ounce rosemary and cinnamon syrup (recipe below)
1 1/2 ounce bourbon
cinnamon sugar, optional
slice of pear and rosemary sprig, for garnish
|1. Pour a little cinnamon sugar on a rimmed plate. Run a lemon slice along the rim of your cocktail glass, then dip in the cinnamon sugar. Set aside.2. Muddle the pear, lemon juice, and syrup in a cocktail shaker until the pear is no longer chunky.
3. Add the bourbon and a handful of ice, then shake for about 10 seconds.
4. Pour into your prepared glass through a small cocktail sieve to remove the pear solids (you may need to use a spoon to press the juice through the sieve). Garnish with a slice of pear and a rosemary sprig. Enjoy!
Rosemary and Cinnamon Syrup
makes about 1 cup
This syrup also tastes great in apple cider.
|1 cup sugar
1 cup water
1 cinnamon stick
1 rosemary sprig
In a small saucepan, combine the sugar and water. Add the cinnamon stick and rosemary and simmer for about 10 minutes. Remove from heat and let cool. Store in the refrigerator for up to two weeks.
October 3rd, 2014
Somehow, October decided it was ready to arrive this week, even though I’m still not sure how August snuck past. ‘Tis life these days, but I might as well embrace the calendar and thus the changing seasons. Although, living in San Francisco, that can be a bit tough since July tends to be one of the cooler months of the year and now, in October, when most of the country is pulling out their sweaters, we’re opening every window and desperately de-layering. It could be worse, I know. Luckily, I found a drink that is equally as delicious cold as it is warm, so no matter where you live, you can enjoy this ginger apple cider at the perfect temperature.
Inspired by a beverage I had at Outerlands this week, mulled apple cider is paired with a squeeze of lemon, bourbon, SNAP!, and topped off with ginger ale. It’s just as comforting as it is refreshing… and it’s an easy sip—before you know it, it’ll be gone and it’ll be December. Ahhh. Luckily, you can make it again and again.
Ginger Apple Cider
makes 1 cocktail | can be served warm (in a mug) or cold (in a Collins glass)
1 ounce bourbon
1 ounce SNAP!* (gingersnap liqueur)
4 ounces cider
1/2 ounce fresh lemon juice
ginger ale, like Bruce Cost
cinnamon sugar, for rim
lady apple, for garnish, optional
*if you don’t have SNAP!, simply add an additional ounce of bourbon
|1. Pour a teaspoon of cinnamon sugar on a rimmed plate. Rub a sliced lemon along the rim of your glass and then dip into the cinnamon sugar.
2. Combine the bourbon, SNAP!, cider, and lemon juice in the glass or mug, and stir.
3. Top with ginger ale and garnish with an apple slice. Enjoy!
September 26th, 2014
Not long ago, we took an adventure to the Outer Sunset here in San Francisco. We took a walk from one of our favorite little shops, General Store, to Andytown, a little coffee shop tucked away in a neighborhood a few blocks away. A woman walked out with a coffee topped with a billow of whipped cream and I knew exactly what I was getting. I asked what it was and she told me something that sounded like gibberish. Turns out it’s called the Snowy Plover (which it turns out is the name of a sweet little bird) and yes, it is as delicious as it looks.
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September 25th, 2014
It’s been a good week in Remedy Quarterly land. I’ve been busy testing recipes and designing Issue 16—it’s gearing up to be a fantastic issue. I wanted to extend the happiness by having a little sale—our biggest ever—20% off all single issues in our shop. It’s a great time to stock up on back issues or check it out for the first time. Have a great day!
The sale runs through Sunday, September 28 at 10 p.m. PST.
September 23rd, 2014
There’s a fairly long list of foods I wouldn’t eat growing up. Ok, I should say very long list, but luckily I got over most of my pickiness when I reached my 20′s (I’m a late bloomer when it comes to food). Liking fish however, took me over 30 years to really enjoy.
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September 19th, 2014
Ok, I know it’s September—mid-September at that—but I just had to share this drink with you because it’s that good. There are still peaches to be found at markets in California, so maybe there will still be a few where you are too. We’ve been picking up the juiciest, sweetest peaches and after eating half of one, I had the brilliant idea to use the other half in a cocktail, and thus, summer’s last hurrah was born.
Peaches and bourbon are meant to be enjoyed together—if you haven’t ever done so, I suggest you immediately find yourself both and get ready for some goodness. Since I realize it is actually past summer, I wanted to give a nod to fall by adding a little maple syrup in the cocktail. A little lemon and seltzer add some zing to it and upon first sip, you might just be transported to the glory of high summer (birds chirping, angels singing, flowers blooming, the whole shebang). The best part is that if you save the slice of peach until you finish your cocktail, you’ll have a juicy, boozy peach slice as a treat. That’s a pretty good last hurrah if you ask me.
Summer’s last hurrah
makes one cocktail
|4 peach slices1/2 ounce lemon juice
1/4 ounce maple syrup
1 1/2 ounces bourbon
1-2 ounces seltzer
|1. In the bottom of a cocktail shaker, muddle 3 peach slices and the lemon juice until the slices are totally mashed.2. Fill the shaker with ice and add the maple syrup and bourbon. Shake for 10 seconds.
3. Strain (to remove the mashed peach) the cocktail into a small juice glass filled with ice. Garnish with the last peach slice and enjoy! Cheers!
September 5th, 2014
This is one of those recipes that I just want to shout from the rooftops. I’ve been twirling this idea around in my head for quite some time and I finally got around to making a fresh bloody mary for the fine folks recipe.com (did I mention I’ve been developing tasty sips for them lately?!). Sweet baby J guys, it’s good. It’s fresh, it’s light, but it’s no featherweight. It has a hint of spice and goes down smooth, like maybe too smooth. If you find yourself with a boat load of tomatoes, go ahead and do yourself a favor and whip up a batch of these.
Find the recipe right here.
August 29th, 2014
It all started with a negroni*, that sweet and bitter dance of a cocktail that will leave your tastebuds wondering what just happened. A combination of Campari, Gin, and vermouth, the first time I had one, I couldn’t drink it all—it was just too bitter—but something about it made me order it again. And slowly, like beer and coffee, I gained a taste for that signature bitter flavor known as Campari.
Since then, I’ve been trying new bitters when we’re out, and adding to my home collection whenever I get the chance. Last weekend I finally picked up a bottle of Aperol, made by the same company as Campari. It’s like Campari light if you ask me—still bitter but with a sweet side that shines bright. Of course I started dreaming up combinations right away… I came up with this little number, the Bitter Sipper.
It’s a pretty simple cocktail: a splash of Aperol, a splash of grapefruit juice (because I crave the bitter!), topped off with spicy ginger ale. It’s bitter, it’s bright, it ends with a little spice—it’ll keep you coming back for more. Man I love it. I hope you do to. Cheers!
*How do I not have a negroni on this site? I’m going to remedy that stat!
makes one cocktail
|1 1/2 ounce Aperol
1 1/2 ounce grapefruit juice
ginger beer, preferably something spicy like Bruce Cost or Cock n’ Bull
|1. In a tall collins-style glass filled with ice, add your aperol, then grapefruit juice, and top off with the ginger beer. Add a slice of grapefruit to the rim of the glass, along with a straw, and start sipping. Cheers!