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bubbly coffee

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 the rest of this entry »

bitter sipper

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!

bitter sipper

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!

 

salty dog

January 23rd, 2014

This is one of those cocktails that I’m totally bummed I didn’t try earlier. It’s so simple—grapefruit juice, gin, and salt for the rim—and so totally delicious!

I’d never been a huge grapefruit fan, my memories of it being simply bitter and sour, but lately that’s changed. Now I enjoy the way that bitter flavor perks up my tastebuds. A friend mentioned this drink a while ago and as soon as I began craving grapefruit, I figured it was high time to give it a try. I mean, I’m a sucker for a salted rim (hello margaritas!), so that didn’t hurt my interest in whipping one up. It was love at first sip—juicy, refreshing, and totally delightful. It’s the perfect drink to mix things up at brunch or simply as a evening drink. Go ahead and give it a chance, I think you’re going to love it as much as I do.

Salty Dog

makes 1 cocktail
4 ounces fresh-squeezed grapefruit juice (almost 2 grapefruits)
2 ounces gin1 Tbsp salt, for the rim
1. Place the salt on a rimmed plate. Gently rub the rim of a collins glass on the grapefruit (it can already be squeezed, you’re just looking for a little liquid to help the salt stick), then dip the rim in the salt. Set glass aside.2. In a cocktail shaker filled with ice, combine the grapefruit juice and gin. Shake vigorously for 10 seconds.

3. Fill your salt-rimmed glass with ice, then strain the cocktail into the glass. Enjoy!

ginger, rum + whiskey old fashioned

November 19th, 2010

It’s a very special happy hour today… I’m checking off a major task (and by far the best) from my 30/30 list. We’re going to Paris! Yippee! Since I didn’t have to work today I whipped up perhaps one of my favorite (and strongest) cocktails. I’m no whiskey connoisseur but it is my favorite spirit and I especially love an old fashioned. There’s just something so delightful about taking a sip of it and inhaling the scent of the orange peel. This is a little twist on it, adding rum and ginger syrup to mix it up a bit.

I have a post or two stored up so you won’t even know I’m gone. I hope you have a fantastic Thanksgiving! Cheers!

ginger rum + rye old fashioned
makes 1 cocktail

1 oz dark rum
1 oz whiskey
1/2 oz ginger syrup*
2 drops angostura bitters
1 orange peel

1
Fill a rocks glass with ice and set aside.
2
In a mixing glass, combine rum, whiskey, ginger syrup, bitters and ice. Give it a good stir until it’s nice and cold.
3
Strain into the rocks glass and garnish with the orange peel.

*To make ginger syrup, simply combine equal portions of sugar, water and sliced ginger. Simmer for at least 1/2 hour, until sugar dissolves and mixture becomes slightly thickened. Strain our ginger. Should keep up to 2 weeks in the fridge.

brandy gump

October 1st, 2010

It’s that time again. It’s been a rainy week and it looks like the weekend is bringing more of the same, with perhaps a peek of sunshine on Saturday. Sometimes I don’t mind rainy weekends because it forces me to chill out. I’m thinking some good movies, a few snacks and this tasty cocktail and I’ll be good until Monday.

Cheers! To a weekend of doing a whole lot of nothing.

brandy gump
makes 1 cocktail
adapted from chow

1 1/2 ounces brandy
1 ounce fresh lemon juice
1/4 ounce agave or honey
1/2 teaspoon grenadine
a cherry for garnish

1
Combine all ingredients in a cocktail shaker along with a few cubes of ice. Shake vigorously and stain into a dainty glass.
2
Garnish with a cherry and sit back and relax.

cheerio

September 24th, 2010

Woohoo! It’s Friday again! This week’s happy hour is inspired by one I found in my favorite vintage cocktail book. I took a little liberty with it, switching out curaçao for cointreau. I’ll admit, I got them confused at first, but once I realized my mistake, I thought the little citrusy flavor of cointreau would work well. And it did.

Cheers! To the first real weekend of fall, my favorite season.

cheerio
makes one cocktail

1 oz whiskey
3/4 oz cointreau
dash of maraschino liquer

1
Stir all three ingredients along with two ice cubes in a metal cocktail shaker.
2
Strain into a chilled cocktail glass.

pink devil

September 10th, 2010

Is it just me, or do the short weeks always turn out to seem like the longest? Whew! I’m glad this one’s over! This week I searched through one of my vintage cocktail books and did a little tinkering with one of the recipes to come up with what I like to call the pink devil. It’s strong and it’s pink. And it’s pretty delicious.

Cheers! To a stress-free weekend.

pink devil
makes 1 cocktail

1 oz gin
1/2 oz maraschino liqueur
1/2 oz lime juice
1/4 oz grenadine

1
Combine gin, maraschino liqueur and lime juice in a shaker over ice. Shake vigorously for 10 seconds.
2
Pour grenadine into the bottom a highball glass.
3
Strain cocktail into glass and enjoy.

lychee martini

June 11th, 2010

Woooohoooo! It’s that time again. Time to sit back and relax and enjoy ourselves a tasty little beverage. I am so ready for the weekend, in particular I can’t wait to cross a few things off my 30/30 list. I’m thinking a trip to the doughnut plant might be in my future, but we’ll see.

In the meantime this little number, the lychee martini, is the perfect way to start the weekend. Strong and slightly sweet, they’re easier than easy to make and whew, they pack a punch.

Cheers! Have a great weekend!

lychee martini

makes 1 cocktail
2 oz vodka
2 oz lychee juice (from a can of lychees)
1 lychee to garnish
1. Combine vodka, lychee juice and a few ice cubes in a cocktail shaker and shake for 10 seconds.

2. Pour into highball glass (I despise martini glasses so I don’t use them, but use whatever you’d like) and garnish with a lychee.

3. Take a sip and instantly relax.