Sour Apple Sparkler

This week’s Five Ingredient Friday is for all of you who are looking for a delightful new cocktail. This Sour Apple Sparkler cocktail has pucker power, it has bubbles, and it has the irresistible sour apple in cocktail form. If you love Sour Apple Jolly Rancher candies? You’ll love this adult beverage.  

A few weeks ago the Blount County girls took an expedition to a graveyard. Sounds weird, right? It was, in fact, fascinating. Each year a local college hosts a cemetery tour at historic Fort Hill Cemetery in Cleveland, Tennessee.  The students research cemetery “residents,” then while dressed in period costume they portray the character they have researched, regaling visitors with the life story of the cemetery “resident” they are representing.

This year’s theme was people who were Unionists, and who attempted after the Civil War to obtain reparations for property seized by the Union during the conflict; some of the characters were successfully and some were not, but they explained the circumstances surrounding their claims and why they were awarded reparations, or not.

It was an eye-opening peek into the history of the time, in an area of Tennessee where there were splits in sentiment for and against the Civil War, even among family members. In many cases, the players were husband and wife who had been interred side-by-side. It was extremely interesting the way infant mortality of the time was noted, “We had nine children, five of whom survived to adulthood.” It was always said in a proud way, that so many had survived. All of the players did an outstanding job, remained in character the entire time and were delightfully funny as well as informative.

The day was organized by my friend, Terry. She is a consummate hostess and planner, and is the person who frequently spearheads the adventures of our group. The day began at her house where she hosted us for a delicious lunch prior to heading off to the cemetery.

As is our wont, she started us out with a cocktail. It was a version of this particular cocktail, which I have modified somewhat from what she served. I just loved it, because I love sour apple and I love champagne.

The cocktail itself is only four ingredients. If you count the garnish of the green apple slices, that brings it to five. Those ingredients are:

• Sour Apple Pucker Schnapps
• Rose’s Lime Juice
• Apple Cider
• Champagne
• Green Apple Slices

If you’re at the T.G.I.F. stage this week, then this cocktail has your name written all over it! I hope you’ll try it. As always, when consuming beverages containing alcohol, please drink responsibly!

P~

Sour Apple Sparkler

 

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Sour apple schnapps mixes with a bit more sour from Rose’s lime juice, apple cider and champagne for an adult beverage with real pucker power.This recipe makes a small pitcher.

Author: The Saucy Southerner

Recipe type: Cocktail

Ingredients

• 1 cup Sour Apple Pucker Schnapps (I used DeKuyper)
• ¼ cup Rose’s Lime Juice
• 2 cups Apple Cider
• 1 750 ml bottle Champagne
• Green Apple slices (for garnish)

Instructions

1. In a pitcher, add the Sour Apple Pucker Schnapps, the Rose’s Lime juice and the Apple Cider.
2. Stir to combine.
3. Add ice to your favourite glass, pour the Sour Apple mixture over the ice, about ⅓ full (or more depending on your love of pucker).
4. Add champagne to top the glass.
5. Garnish with green apples slices, if desired.

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3.2.2124

Endless Summer Cocktail

Ocean breezes, lounging by the pool, bright sunshine, blue skies, puffy white clouds and long, lazy days of summer are coming to a close. “Nobody on the road; Nobody on the beach; I feel it in the air; The summer’s out of reach.” But summer will never be out of reach with this Endless Summer Cocktail recipe on hand to help you call up summer, anytime. 

Whether you’re a harried parent who is celebrating the end of summer and restless children finally headed back to school, or someone who’s desperately clinging to the last vestiges of the carefree summer life, this cocktail is for you. And let’s face it, even if, for whatever reason, we’re yearning for cooler weather, or a change of foods, or shorter days and cozy times lounging by the fireplace instead of the pool, everyone gets to the point that they need an infusion of summer.

I had something else entirely planned for today’s Five Ingredient Friday post, but yesterday I stepped out on our upstairs porch before sunrise. The air held that crisp, cool feeling that is the portent of Fall.  Later, I was contemplating the front porch winterization…packing away the porch swing cushions and pillows, removing the flowerpots and citronella burners…and I was a little bit sad. You see, I’m not quite ready to see my pretty pink Impatiens be replaced with mums. I’m not quite ready for my Wee Kitchen Garden to be dormant. I’m not quite ready for summer to end. I’m not quite ready.

So rather than wallow in an end-of-summer funk, I decided to come up with a cocktail that would celebrate the flavours of summer in such a way that it would call it back to me.  A cocktail that was sunny, vibrant, fruity, citrus-y; a cocktail that would put the summer sunshine back into my mind…an Endless Summer Cocktail…that’s just what I needed!

Because it just happened to be five ingredients…well, that made it the perfect thing for today’s post! The five ingredients are:

• Peach Schnapps
• Pineapple juice
• Orange juice
• Lime juice
• Orange liqueur (like Cointreau or Triple Sec)

So, celebrate summer…an Endless Summer…anytime with this delightfully refreshing cocktail. But remember…please drink responsibly!

P~

Endless Summer Cocktail (Five Ingredient Friday)

 

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Ocean breezes, lounging by the pool, bright sunshine, blue skies, puffy white clouds and long, lazy days of summer are coming to a close. “Nobody on the road; Nobody on the beach; I feel it in the air; The summer’s out of reach.” But summer will never be out of reach, with this Endless Summer Cocktail recipe on hand to help you call up summer anytime.

Author: The Saucy Southerner

Recipe type: Cocktail

Serves: 2

Ingredients

• 2 ounces Peach Schnapps
• 2 ounces Pineapple juice
• 2 ounces Orange juice (I used fresh squeezed, but any kind would work.)
• 1 ounce orange liqueur (such as Cointreau, Grand Marnier, Triple Sec)
• Healthy squeeze of fresh lime juice

Instructions

1. Place all the ingredients into a cocktail shaker with some ice.
2. Shake vigorously and pour into a glass of your choice.

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3.2.2124

Mango Sangria

This is the third in a series of Mango recipes for you! I am determined that you mangover your food and drink! I am a real fan of Sangria, so this was a natural for me to come up with in recipe form. Mango with a hint of other juice flavours that highlight the mango, a 750 ml bottle of wine and you’re there too! Sippin’ the summery sunshine on the porch swing is the best way to pass the time when it’s hot.  

For years and years now I have made Sangria as my go-to summery drink. I adore wine; for the most part, I drink only hearty reds. But, when you live in The South, and the summers are so darned hot and muggy, a red wine can be too much. So, my solution was to make Sangria that was fruity and refreshing and most importantly…cold!

While I make White Sangria for The Blount County Girls (they aren’t fans of red wine), it’s not what is normally in my refrigerator on hot summer days. But, for this recipe, I just thought a white wine would be the ticket. Not only does it highlight the beautiful flavour and colour of the mango, it just feels summery.

Most Sangria is fortified by the addition of brandy; I have used some in this recipe. As many of you know, I am allergic to vanilla. It’s not a horrible allergy, like my ginger allergy, but I tend to shy away from it. As a result, I use other flavoured liqueurs in my baking; so I have a plethora of them on hand.  For this Mango Sangria, I have used two different ones in addition to the brandy: Chambord (which is a raspberry liqueur) and Peach Schnapps. Both of those add a lot to this recipe, but you can consider them optional ingredients.

The juices I used in the Mango Sangria are orange, lemon, and cran/raspberry (I would have preferred straight raspberry, but it’s hard to find and I didn’t have any berries to make my own). I added a little bit of simple syrup (that I made with Organic sugar), but honey would be wonderful! I wish I had thought of it as I was making this….next time I’ll use it instead.

A lot of the time, seltzer (or Sprite or 7-Up) is added to Sangria for a sparkling effect. I feel no need to dilute a lovely wine punch this way and will often add some champagne for the sparkle. *wink* I didn’t do that this time. But if you want it, add what you’d like.

If you are craving some summer sunshine in a glass, you really need to try this recipe!

P~

Once again, thanks to The National Mango Board for the gorgeous mangoes that served as inspiration! And here is the link, again, to the video that will show you how to handle a mango, if you aren’t already familiar.

Mango Sangria

 

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Mango with a hint of other juice flavours that highlight the mango, a 750 ml bottle of wine and you are on your way to sippin’ the summery sunshine on the porch swing.

Author: The Saucy Southerner

Recipe type: Cocktail

Ingredients

• 1 750 ml bottle white wine (I used a bottle of Pinot Grigio)
• 1½ cups mango, puréed
• 1 cup fresh orange juice
• ¼ cup fresh lemon juice
• ¼ cup raspberry juice (I used a cran/raspberry)
• ¼ cup brandy
• ¼ cup Peach Schnapps (optional)
• ¼ cup Chambord (raspberry liqueur – optional)
• 2 tablespoons simple syrup* (or honey)

Instructions

1. Add all the ingredients in a large pitcher.
2. Stir to combine.
3. Chill well before serving.
4. Garnish with fresh mint sprigs, if desired.

Notes

*Simple syrup is just equal parts water and sugar, heated just enough to completely melt the sugar.

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3.2.2045

Limoncello Lemonade

Nothin’ could be finer than to cool off from the sweltering heat, swingin’ on a porch seat, sippin’ lemonade.  Except, maybe, if that lemonade had a little twist.  And I’m not talkin’ a twist of lemon zest, either.  Limoncello Lemonade, it makes the angels sing (at least to my ears).

I’m re-publishing this post because it is the perfect cure for the overnight transition we have had from a cooler than normal spring to blisteringly hot summer. The facts that it is only five ingredients, homemade lemonade, and a cocktail on a Friday make it all the more perfect!

As anyone who knows me will attest, I love a cocktail.  Not too much of a good thing, mind you.  Just a simple little elixir, for medicinal purposes…don’t ya’ know. Lemonade is so great to have when it gets hot out, so I had to come up with a cocktail version…well, just because.  I decided to use a lemon flavored liqueur; I bought some Limoncino, which…can anyone clear up the difference between Limoncello and Limoncino?  Is there one?

Anyway, here’s what I came up with, your five ingredients:

• Water
• Sugar
• Fresh Lemon Juice
• Mandarin Orange Vodka
• Limoncello (lemon flavoured liqueur)

I have a pitcher of this beverage waitin’ in the refrigerator right now.  When is cocktail hour?

Oh, and try it!  You’ll like it!

P~

5.0 from 2 reviews

Limoncello Lemonade

 

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Limoncello (Limoncino) Lemonade…this one with a twist…is a delightful, refreshing beverage for the adults. Fresh lemon juice and a simple syrup mixed with two flavored alcohols.

Author: The Saucy Southerner

Recipe type: Cocktail

Ingredients

• 2 cups water
• 1½ cups sugar
• 2 cups fresh lemon juice
• 4 ounces Mandarin Orange vodka (You may use just regular flavored vodka, but I love the element that the mandarin orange flavor adds.)
• 4 ounces Limoncello (Limoncino), which is a lemon flavored liqueur.

Instructions

1. In a sauce pan, add the water and the sugar.
2. Heat the ingredients until the sugar fully dissolves.
3. Remove from heat and chill.
4. Once chilled, pour into a pitcher along with some fresh lemon slices, add the lemon juice, vodka and the lemon liqueur.
5. Add ice.
6. Stir.
7. Serve with a twist of lemon.

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3.2.1753

The assembled ingredients…minus the sugar and water. I love using this squeezer…even though I have an electric juicer. I don’t know…it makes it seem more old-fashioned.

“Pitcher” Perfect Margaritas

Pitcher perfect…nudge, nudge…get it? Pitcher…picture…uh hmm. This really simple recipe for a Pitcher Perfect Strawberry Margarita is just in time for your Cinco de Mayo celebrations (or for any ol’ time); it will serve a crowd, or keep in the refrigerator for some sippin’ on the porch with your sweetie. AND it’s five ingredients. 

I’ve told you all about the Nashville Girls before, but never how we met. Peggy, Robin and I were all in the same provisional class of Junior League in Nashville. Peg and I were alphabetically assigned to sit next to each other (we didn’t know Robin yet – it was a large group of women), but Peg and I would have just the best time giggling and making fun of the whole rigmarole. I’ll have to tell you the story of the time we were responsible for refreshments…it’s a doozy. It was during our “class” that I coined the term “Little League” for the organization…just because…well, they needed to not take themselves quite so seriously; plus, the meetings tended to drone on and on.

Anyway, when we finished with our provisional year, we had to select a placement. That is where you volunteer to help in some organization in the community. Peggy, Robin and I all chose C.A.S.A. (Court Appointed Special Advocate), which is similar to a guardian ad litem program, where volunteers are court-appointed advocates for abused or neglected children in order to provide children with a safe and healthy environment in permanent homes.

The training was pretty extensive, rightfully so; Peggy and I decided that in order to get through the long series of classes we would reward ourselves after each training session by having refreshments at a local Mexican restaurant called Rio Bravo. After a few weeks, Robin decided that Peg  and I were “The Fun Girls” and wanted to come along.  That was the start of our friendship…Connie came along later, being a neighbor of Peg.

So…at Rio Bravo we’d have a beer, or a margarita…or pitchers of margaritas. Ever since then, I can’t think of pitchers full of margaritas without thinkin’ of my Nashville Girls and how much fun we had.

Margaritas are a fun cocktail…and Cinco de Mayo is a great time to bust out a pitcher full. Get ready for Sunday and pick up the ingredients.

Salud!

P~

p.s.: As always, when consuming alcoholic beverages, please drink responsibly.

“Pitcher” Perfect Strawberry Margaritas – Cinco de Mayo and {Five Ingredient Friday}

 

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Summery and delightfully refreshing, this simple Strawberry Margarita recipe makes a pitcher full of fun.

Author: The Saucy Southerner

Recipe type: Cocktail

Ingredients

• 8 cups (64 ounces) Limeade
• 1 pound fresh strawberries, puréed (reserve some for garnish, if desired)
• 2 cups tequila (I used Patron Silver, but any kind will do)
• ¼ cup triple sec (or any orange flavored liqueur)
• Juice of one lime
• Margarita or Kosher salt for rimming the glasses (optional)

Instructions

1. Place all the ingredients in a large pitcher, stir to combine.
2. Chill well.
3. Serve cold, or over ice, or frozen by blending with ice.

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3.2.1753

Pomegranate Sangria

It’s that time of year when many people get the winter doldrums; it used to be that such feelings were attributed to mood. Now, I guess, there’s a real disorder associated with those doldrums: Seasonal Affective Disorder. I’m not poo-pooing it at all; I know some people who are profoundly affected in the winter by the shorter days and lack of sunlight. But, I have a cure!  

I’m sure that the medical community wouldn’t really call this a cure, but hey, wine IS cheaper than therapy. *wink*

We’ve had a lot of rain lately; then, we had a winter ice storm that was pretty incredible, so it’s been kind of gloomy around here. I love those gloomy days; they are perfect for curling up with a good book, for having some bread rising in the kitchen, for throwing on a huge pot of steamy soup. But! When that first bit of sunshine comes after a period of dismal, dreary, days, I start thinking about spring and summer and warmth…. and pitchers of Sangria!

Surprise, surprise.

So, I’ve told you how incredible and wonderful my friends are; how they know me so, so very well? This is a tray that my friend, Pat, gave me for Christmas:

Exactly…

And since the sun is shining today, and since I’m puttering in the kitchen I’m sure you have a hard time believing that, and since I had an idea for a new Sangria…well, I’ve called the girlfriends to come over. There will be no whining. But there will be wine!

Y’all try this recipe sometime, when you feel like a taste of sunshine to brighten up your day.

P~

p.s.: Oh, yes. Please drink responsibly.

Pomegranate Sangria

 

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Pomegranate Sangria…a taste of summer in a glass…

Author: The Saucy Southerner

Recipe type: Cocktail

Ingredients

• 7 cups red wine (I’m not proud, I use box wine to make Sangria)
• 1½ cups orange juice (I use fresh squeezed, but you don’t have to do so.)
• 1 cup Pomegranate juice
• 1 cup Brandy
• 1 cup Sparkling Apple Cider (I do use hard cider)

Instructions

1. Mix all the ingredients in a large pitcher.
2. Add slices of fresh citrus, I use lemon, lime and orange.
3. Serve chilled.

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3.2.2089

Egg Nog

The Saucy household loves Eggnog. It is just one of those holiday beverages that must make an appearance at some point. And I’m not talking about that stuff they sell in the stores, I’m talkin’ about the real McCoy. Eggnog. Made with Eggs. Not cooked. But, for anyone who is squeamish about that idea, I’ve included methods for both Classic and Cooked Eggnog. 

We always, always have Eggnog at Christmas. I gave up store-bought Eggnog in the 80′s and started making it from scratch every year. For a while, Mr. Saucy’s sister would make it and bring it when she came to visit for Christmas.

Then, there was the year that she was driving down from Kentucky with a huge container of Eggnog in the front seat of her car. And she stopped abruptly. And the huge container of Eggnog fell off of the front seat of her car. And the lid popped open. And sticky, gooey, boozy Eggnog poured out all over the passenger-side floor of her car. Yeah. I haven’t heard the end of that one. *big grin*

Now, here’s where I’m going to go all legalese on you:

For women who are pregnant or nursing, or people with compromised immune systems, or people who are germ freaks (*wink*) caution is generally suggested in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, I recommend you use only fresh, properly refrigerated, clean eggs with intact shells, and avoid contact between the yolks or whites and the eggshell. For recipes that call for eggs that are raw or under-cooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.

Phew. Now, I am not your mama. I cannot force you to use raw eggs, or consume raw eggs; if you choose to do so, you do so at your own risk. Lord, I hate what we’ve come to with stuff like this. *smile*

Of course, my versions contain booze, but you can make yours without it and I refuse to do another disclaimer about alcohol consumption, people. Or you can make two batches and have one for the kids and one for the grown-ups. Just make it.

P~

Classic Eggnog

 

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The holidays are always made more special with homemade Eggnog. This version contains raw egg. Please make some, but also please read the disclaimer about the use of raw eggs.

Author: The Saucy Southerner

Recipe type: Beverage

Ingredients

• 12 eggs, separated
• 1 cup sugar
• 1½ cup bourbon
• ½ cup brandy
• 4 cups half and half
• 3 cups heavy cream
• 1¼ teaspoons freshly ground nutmeg

Instructions

1. In the bowl of your mixer, beat egg yolks and sugar on low-speed until blended.
2. Turn mixer to high and beat until thick and pale colored about 10 minutes.
3. Add bourbon and brandy in a thin drizzle, while continuing to beat at high-speed. Cover and refrigerate at least 20 minutes.
4. Separately, whip egg whites and whisk to firm peaks.
5. Pour chilled egg yolk mixture into a large punch bowl; add heavy cream, half and half, and nutmeg, gently fold in egg whites and cream until just blended.
6. Sprinkle with a bit more nutmeg and serve.
7. Makes 1 gallon plus 2-4 cups

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3.2.2089

Cooked Eggnog

 

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The holidays are always made more special with homemade Eggnog. Make some. This version is cooked.

Author: The Saucy Southerner

Recipe type: Beverage

Ingredients

• 12 eggs, separated
• 1 cup sugar
• 1½ cup bourbon
• ½ cup brandy
• 4 cups half and half
• 3 cups heavy cream
• 1¼ teaspoons freshly ground nutmeg
• (IF YOU AREN’T GOING TO USE THE EGG WHITES:
• Option 1: Two additional cups of heavy cream and 2 tablespoons sugar.
• OR
• Option 2: Two cups of vanilla ice cream.)

Instructions

1. In the bowl of your mixer, beat egg yolks and sugar on low-speed until blended.
2. Turn mixer to high and beat until thick and pale colored about 10 minutes.
3. Set aside.
4. In a medium saucepan, over high heat, combine the half and half, heavy cream and nutmeg and bring just to a boil, stirring occasionally.
5. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. (Tempering is to slowly drizzle the hot liquid into the eggs, while stirring..you don’t want to do it too quickly, or the eggs will scramble.)
6. Then return everything to the pot and cook until the mixture reaches 160 degrees F.
7. Remove from the heat, stir in the bourbon, pour into a mixing bowl, and refrigerate to chill.
8. In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 2 tablespoons of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.
9. (Alternately:
10. Option 1: If you don’t wish to use egg whites, just whisk together the optional heavy cream and sugar until stiff peaks form, and add to the chilled mixture in the same way.
11. Option 2: Stir in the vanilla ice cream.)

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3.2.2089

Sparkling Wassail

Wassail with Red Wine

Here we come a-wassailing

Among the leaves so green;
Here we come a-wand’ring
So fair to be seen.

Wassail is typically a hot mulled cider punch which is served at the holidays; the traditional wassail was most likely a mulled beer or mead (honey wine), also served hot. Of course, I will stand established practice on its head with this one because I am serving this wassail cold. With champagne. 

Wassailing was a practice of drinking and singing and toasting to the apple trees to ensure a good harvest the following year. In many places, such festivals were held on Twelfth Night, when a piece of toasted bread, which was soaked in the wassail, was hung in the apple trees to scare away evil spirits and encourage the apple trees to prosper for the next harvest.

In more modern times, wassail was consumed and songs were sung at social gatherings to “toast,” or send good luck to the hosts. It is this practice that made me think of using champagne in the recipe, since toasting with champagne is one of my very favorite things. *wink*

In addition to the cider, there is pineapple and orange juice, as well as a bit of honey to replicate the mead flavor. All of the juices are added to a large pan with cinnamon stick, whole allspice, cloves and orange peel, and brought to a boil. After that mixture cools, brandy is added and the mixture which is then chilled and held ready to combine with the champagne.

Wassail is the quintessential holiday party drink, and this version is no different. The recipe makes about three quarts of the base beverage, which is then added to champagne, so it will serve a crowd. If you’re not a fan of champagne, this base also works really well with a red or white still wine (not sparkling). I have served it with champagne, red and white wine, and any way I’ve had it, it is just delicious.

Bring an extra sparkle to your holiday parties by preparing this wassail.

Love and joy come to you,
And to you your wassail too;
And God bless you and send you a Happy New Year
And God send you a Happy New Year.

P~

Sparkling Wassail

5.0 from 1 reviews

Sparkling Wassail

 

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Wassail is the quintessential holiday party drink, and this version is no different. The recipe makes about three quarts of the base beverage, which is then added to champagne, so it will serve a crowd. If you’re not a fan of champagne, this base also works really well with a red or white still wine (not sparkling). I have served it with champagne, red and white wine, and any way I’ve had it, it is just delicious.

Author: The Saucy Southerner

Recipe type: Cocktail

Ingredients

• ½ gallon apple cider
• 3 cups pineapple juice
• 1 cup orange juice (plus the peel of one orange)
• ⅓ cup clove honey
• 4 cinnamon sticks
• 1 tbsp whole cloves
• 1 tbsp allspice berries
• 3 cups brandy
• champagne (or still red or white wine)

Instructions

1. In a large sauce pan, combine apple cider, pineapple juice, orange juice, the peel of one orange, honey, cinnamon sticks, whole cloves, and allspice berries (I put the cloves and allspice berries in a tea ball).
2. Let simmer for about one hour, stirring occasionally.
3. Allow to cool.
4. Remove the cinnamon sticks, cloves, allspice berries and orange peel.
5. Add the brandy.
6. Pour into a pitcher and refrigerate.
7. When serving, pour 3 ounces of the wassail mixture into a glass and add 2 ounces of the champagne or wine of your choice.

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3.2.2089

Cloves and allspice berries…

The cloves and allspice berries are in a tea ball…you can wrap them in cheese cloth, or just strain the juices.

Pomegranatini

In the heat of the summer a refreshingly fruity, yet tart, cocktail can be ready in seconds to cool you off. Prepare to chill on the porch with four simple ingredients. Get shakin’! 

Get shakin’?  …Cocktail shaker?  …errhmmmm.

In any event, this cocktail is a delight. And, it’s filled with things that are actually good for you! Pomegranate juice is purported to lower serum cholesterol, prevent arteries from clogging and is said to have antioxidant properties. Lemon juice, high in vitamin C, will ward off scurvy. With that in mind, this really could be considered for medicinal purposes. *wink*

The first time I made this drink, I handed a glass to Mr. Saucy to try. Not being a martini drinker, I guess he wasn’t familiar with the “you must sip them” rule. His first comment was, “Girlfriend (yes, we’re married, but he still calls me girlfriend), this is a mighty small glass!” Then, he took a huge glug. Then he sputtered and coughed. There’s nothin’ girly about this cocktail. He soon got the hang of it, though. I knew he’d pull through in the end. *smile*

It makes for a lovely way to wind down the day with a sip-sized frosty glass of goodness.

P~

Pomegranatini

 

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In the heat of the summer a refreshingly fruity, yet tart, cocktail can be ready in seconds to cool you off. Prepare to chill on the porch with four simple ingredients. Get shakin’!

Author: The Saucy Southerner

Ingredients

• 2 ounces vodka
• 2 ounces Cointreau (or other orange liqueur)
• 3 ounces pomegranate juice
• 1 ounce fresh lemon juice
• lemon twists for garnish
• sugar rim (optional)

Instructions

1. Pour the vodka, Cointreau, pomegranate juice, and lemon juice into a cocktail shaker.
2. Add ice.
3. Cover, and shake until the outside of the shaker has frosted.
4. Strain into a chilled martini glass.
5. Add lemon twist and serve.

Notes

If you rim your glass with sugar, first rub a lemon slice around the rim, dip the rim into the sugar, then pour in the mixed cocktail.

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3.2.2089

Classic Mint Julep

There’s nothing like the first Saturday in May for a Kentuckian to stir the traditions and the heartstrings.  Conjecture might equate that sentimentality to the consumption of the favorite beverage of the day, the Mint Julep.  But it runs deeper than a drink, it’s Derby Day…the Run for the Roses, and Kentucky voices, raised in song, reminisce about their Old Kentucky Home prior the The Race.  

The Saucy household is among those raising a sterling silver Julep cup, frosty and full, belting out the words of that traditional tune, tears streaming down sentimental faces, awaiting The Run for the Roses. We may live in Tennessee, but I married a Kentucky boy, blue as the grass that grows there; Derby Day is his day…and the Mint Julep is always at hand.

Now, a simpler drink may be hard to find, but there are rules for a traditional Mint Julep. Many, many rules.

First, a sterling silver Julep cup is traditional. This may be one of the only “rules” that can be broken, since many people don’t own them.  If you don’t, a chilled glass highball is acceptable.  But never, ever, ever let a Kentuckian see you serve a Mint Julep in a plastic cup.  Just sayin’.  The Julep cups or highball must be pre-chilled.

Secondly, you must use crushed ice. Not cubes. Crushed. Now, I don’t have an ice crushing device on my freezer, so I just put some ice in a plastic bag and smash the livin’ daylights out of it with a meat mallet. It works fine. AND, the crushed ice must be mounded up in the Julep cup like a snow cone. This abundance of ice allows the concoction to be poured over it without excessive melting (the pre-chilled cups help with this too).

Third, Kentucky Bourbon whiskey is the only whiskey for a Julep.  This is not negotiable. Our preference is Maker’s Mark…mostly because I just adore the wax seal on the bottle. But that’s just me, any Kentucky Bourbon will work just fine.

Fourth, a simple syrup, infused with mint (spearmint, not peppermint) is a must have. There’s some debate on this issue…some say the mint should only be smelled, not tasted, but my sources say it  shall be in the syrup. And so it is.

Fifth, mint leaves have to be used as a garnish.

And Sixth, a straw, cut to one inch above the edge of the Julep cup (in order to get your face close to the aroma of the mint) is essential. The  tip of the straw should be dipped in the simple syrup and then coated in powdered sugar.

Got all that? Simple, right?  Well, it really is…and by all that is Kentucky, that’s how I do it every year on the first Saturday in May.

Tomorrow is the big day and I can’t wait. I hope you’ll join us in a toast to one of the finest traditions in Kentucky.

P~

Classic Mint Julep

 

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The traditional cocktail served on Derby Day, the first Saturday in May, the Mint Julep is a cup full of emotion and sentiment…as well as a refreshing spring/summer drink.

Author: The Saucy Southerner

Ingredients

• FOR THE SIMPLE SYRUP:
• 2 cups water
• 2 cups white sugar
• 2 big sprigs of mint
• FOR THE COCKTAIL:
• Crushed ice
• 6 cups Kentucky Bourbon whiskey
• sprigs of mint and straw for garnish

Instructions

1. FOR THE SIMPLE SYRUP:
2. Combine water, sugar and mint leaves in a small saucepan.
3. Bring to a boil over high heat until the sugar is completely dissolved.
4. Remove mint sprigs.
5. Allow syrup to cool, approximately 1 hour.
6. If making ahead, store in an airtight container in the refrigerator.
7. FOR THE COCKTAIL ASSEMBLY:
8. In a large crystal (or glass) pitcher, combine the simple syrup and Kentucky Bourbon.
9. Take chilled Julep cups and fill to an overflowing mound with crushed ice.
10. Pour the Bourbon mixture into the cup, filling about ¾ to the top.
11. Garnish with mint sprig and straw.
12. Serve immediately.

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