February 13th, 2015
You guys, Valentine’s Day is right around the corner… like tomorrow. Aaron and I have gotten to the point where we no longer even try to get reservations somewhere because it’s bound to be a crowded mess. Instead we’ll have a nice evening in, and then go out another night to celebrate. A slight tangent here, did I ever mention that we started dating on Valentine’s day, like a million years ago? I may or may not have thrown a singles dinner on Valentine’s Day just so I could get him over to my place. Luckily he basically never left, and here we are 12 Valentine’s Days later, sipping these amazing cocktails.
A riff on a negroni (which is one of the simplest cocktails ever), I simply added an ounce of blood orange juice (yay for citrus season!) to the classic drink and called it awesome. Well, actually I called it a bloody valentine because it just seemed right, but call it whatever you want. It’s at least delicious and perfect to make for you and your favorite person (or you could just make two for yourself, I won’t judge).
Cheers! To Valentine’s Day, Galentine’s Day, or just a day for a good drink.
Bloody Valentine aka Blood Orange Negroni
makes two cocktails
|2 ounces blood orange juice, fresh squeezed
2 ounces campari
2 ounces sweet vermouth
2 ounces gin
2 slices blood orange, for garnish, optional
|1. Cut two round slices of a blood orange and set aside.
2. In a mixing glass or cup filled with ice, combine the blood orange juice, campari, vermouth, and gin. Stir gently for around 10 seconds, then strain into a cocktail glass. Garnish with the orange slice and enjoy!
November 14th, 2014
Fall in San Francisco means pomegranates have made their way to the local farmers’ markets. Before I moved here, I’d never touched a pomegranate, let alone purchased one at the farmers’ market. I’d heard stories of friends trying to open them—ruining clothes, countertops, etc—so there’s no wonder why I was late to warm up to them. But I decided to take on the challenge and, to my relief, it was easy peasy. I used this tutorial and five minutes later I had a jam jar full of ruby red pomegranate seeds, which of course beckoned me to make something… specifically something of the cocktail variety. I figured since I’d need to muddle the pomegranate seeds anyways, I might as well add an herb. One thing led to another and before I knew it, I’d created a mouthwatering pomegranate mojito.
This cocktail doesn’t rub the cold weather in your face with lots of warm spices like many this time of year, instead it’s bright and juicy, sweet (but not toothache-sweet) and boozy. The pomegranate, lime and mint work brilliantly together while the rum and seltzer support and help round out the fruit-forward flavors. It’s just another reminder why I love this city and it’s produce. You can bet I picked up another pomegranate this week.
makes one cocktail
I muddled fresh pomegranate seeds, but I totally understand if this seems like too much work. Pomegranate juice can be swapped out, but just a heads up, some variety’s may not have the beautiful ruby red hue that fresh pomegranate juice provides.
|1 Tablespoon pomegranate seeds or 1 ounce pomegranate juice1 sprig of fresh mint, plus more for garnish
1 ounce simple syrup
1/2 ounce fresh lime juice
1 1/2 ounce dark rum
1-2 ounces seltzer or club soda
|1. In the bottom of a cocktail shaker, bruise the mint leaves and pomegranate seeds.2. Add the simple syrup, lime juice, rum and ice, then shake for about 10 seconds. Strain into a collins (or tall, skinny) glass filled with ice. Garnish with more mint and enjoy!
November 13th, 2014
Ahhh, it’s finally here! Issue 16 has arrived and I’m so, so proud of it. I’ve been creating Remedy Quarterly for five years now (!!) and I still get all giddy and nervous when a new issue arrives, thankfully. This issue is full of so much goodness—the stories are heartfelt and inspiring. Some made me laugh out loud, one made me cry. And of course, all the recipes are delicious.
If you haven’t ordered an issue yet, head on over to the shop and pick up a copy today. I’m offering 15% off to all my readers (use the code REMEDY16 at checkout) through Sunday, November 16 at midnight PST.
Chase the seasons with Anna Gelb and the roving culinary adventure Outstanding in the Field, plus enjoy the crew’s recipe for Heirloom Tomato and Shishito Pepper Panzanella. Celia Catalino recalls her introduction to parenthood, her panic, and her revelation that change can be a good thing, especially when her Brie-Crusted Mushroom and Challah Bread Pudding is involved. Some things never change, like the feeling of being home. Bowen Close takes us to the heartland and shares her recipe for Maple, Pear, and Brandy Hot Toddy. That’s just a taste of the stories, recipes, tips & tidbits inside.
October 21st, 2014
Today I got a very special package in the mail… proofs for Issue 16: Change! This has always been a fairly terrifying/totally exciting part of my job… it’s the first time I get to see the magazine in full color, in the correct size, and the last chance to make any changes. Today I pulled the proofs out of the envelope and was totally giddy. The stories, the illustrations, the photography—this issue is full of so many gems, I just can’t wait to share it with you!
Issue 16: Change is due to arrive the first week of November and is available for pre-order now in our shop. Of course, you could subscribe too.
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.
Read more »
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.