Friends, I have been a bad blogger (please note the lack of food-related posts in the past few months). I have been busy with some new, exciting projects as well as good old Remedy Quarterly and quite frankly, I’ve hardly cooked anything in the past month. And the things I have cooked certainly aren’t noteworthy. Boo! That’s life I guess, there’s only one me and unfortunately I’ve had to focus on a other projects lately, but I promise, I’ll be back and I’ll make some magical treats that will make all of us happy. Until then I have a few things to tell you about (which might explain my absence).
First—check out this sweet poster I whipped up! I love happy hour—I like thinking up new concoctions and I like drinking them—which led me to this little revelations… Happy hour is the best hour! You can pick one up in our shop.
Second—I’ll be selling Remedy Quarterly at the BUST craftacular this weekend and I’d love to meet you! I’ll be at booth #52 (which is near the exit) right next to my buds Enormous Champion.
December 10th and 11th, 2011
Saturday: 11 AM – 8 PM; Sunday: 11 AM – 7 PM
82 Mercer St. between Broome and Spring, New York, NY
Third and last— how about that cocktail? I spied it in the New York Times a few weeks ago and put it on my list of easy and delicious cocktails to try. True to form, a quick smash of a few apple slices paired with white rum, simple syrup, lemon juice and a dash of bitters. A dusting of freshly ground cinnamon tops the whole thing off and makes for one lovely and delicious cocktail. It’s definitely a rum-forward kind of drink, but I kind of like that it’s different and unexpected during these chilly days.
Cheers! To a busy weekend, meeting new friends and tasty drinks!
from the New York Times
makes 1 cocktail
2 large apple slices, like Honeycrisp
2 ounces white rum
1/2 ounce lemon juice
1/2 ounce simple syrup*
1 dash bitters, like Fee Brothers Barrel-Aged
Mash an apple slice in the base of a glass with a muddler.
Add ingredients other than the cinnamon; shake and strain into a highball glass filled with crushed ice. Garnish with a whole apple slice dusted with freshly grated cinnamon.
*To make simple syrup, combine 1/2 cup sugar and 1/2 cup water in a small saucepan and cook over medium heat, stirring occasionally, until sugar dissolves. Let cool, then transfer to a very clean jar or bottle. Cover and keep refrigerated until ready to use.