Friday, September 18, 2009

Half Way to St. Paddy's Day!!!

Yesterday was Half Way to St. Paddy's Day and I celebrated with a little jig in my heart and some Jameson in my glass. Specifically Jameson and Gosling's Stormy Ginger Beer! So delicious! Ginger Beer was originally produced in the 1700s, brought to North America by the British colonists where it was brewed locally in homes and taverns. After the American civil war, it was produced commercially and transported to new markets, mostly in western New York state, where breweries cropped up along the Erie Canal. In the US, production was abruptly halted by Prohibition. (Damn it!) Ginger beer also has many medicinal uses and is a common stomach settler (ginger root is an effective treatment for nausea and motion sickness).

Obviously Gosling's point of the ginger beer was to create an easier way to make a quick Dark 'n Stormy and they bill it as "the only ginger beer made strictly to make Dark 'n Stormy cocktails" (the official drink of Bermuda). It is sweet and spicy and perfect! You can always make a tradtional Dark 'n Stormy but I prefer Jameson!

Dark 'n Stormy
  • 2 ounces of Gosling's Black Seal Rum
  • 1/2 can of Gosling's Stormy Ginger Beer (or to taste)

Jameson & Ginger

  • 2 ounces of Jameson Irish Whiskey
  • 1/2 can of Gosling's Stormy Ginger Beer

Thursday, September 10, 2009

Autumn Punch

I love Fall. I just adore the romantic feel of creeping cooler weather and that exciting harvest time. Pumpkins, apples, cinnamon, falling leaves, and did I mention cooler weather? I already have Halloween and Thanksgiving on the brain! So at your next Fall social gathering, try this Autumn Punch.

Autumn Punch
  • One 750ml bottle dry red wine
  • Two 750ml botlles dry white wine
  • 3 ounces of sweet vermouth
  • 3 ounces of dry vermouth
  • 8 ounces of applejack
  • 8 ounces citrus vodka
  • 8 ounces of cranberry juice
  • 2 ounces of simple syrup or superfine sugar
  • 1 block of ice
  • 1 orange, sliced
  • 1 lemon, sliced
Combine the liquid ingredients in a punch bowl and stir well. Cover and refrigerate for at least 4 hours. When ready to serve, place the ice in the bowl. Float the orange and lemon slices on top of the punch.