Tag Archive for drinks

Meyer Lemon Bourbon Sour and Oh My God, I’m Writing a Book

I’ve been driving around for the last few days with a 10-kilogram bag of sugar in my backseat.

Not even in the trunk — there isn’t enough room between all the flats of diet coke.

Lately, I’ve found myself in a position where I’m going through lots of sugar. Maybe not quite enough to justify purchasing a bag the weight of a small child, but it is a lot more cost effective this way.

It’s not that I suddenly have insatiable cravings for sweet stuff (I will almost always take savoury options over sweet ones when it comes to snacking, despite my love of baking), it’s that recipe testing comes with a lot of trial and error. And that means going through ingredients pretty quickly.

See, I’ve been keeping a small secret. At first because details had to be ironed out. And then because I just wasn’t even sure I believed it myself and finally because I didn’t really know how to even start that conversation.

But here it is: I’m writing a book. A cookbook.

Signed with Veuve Clicquot Rose

(I celebrated signing by drinking some Veuve Clicquot Rose. Sometimes a girl just has to splurge on herself.)

This time next year, people — friends, family, strangers — will be able to walk into a bookstore, or go online, and purchase something with my name on it, with my recipes inside, with my photos illustrating those cocktails, cookies, salads, main dishes and more.

The book contains all recipes that use lemons, limes and grapefruits and it’s called (and I do love this part) Pucker.

When I started this blog five years ago, it was a little side project, a hobby, something to counteract the gloom of covering crime and calamity in the city. These were the years at the height of the gang war and city police were handling upwards of 30 homicides a year. Those days when I worked night shifts, those weekends when I wasn’t listening to the police scanner, I was baking and cooking, photographing and writing, all for the pleasure of it.

Now I get to do all that as my job. And that led to me writing a book as a result.

Life is amazing sometimes.

Let’s have a drink to celebrate, shall we?

How about with a Meyer Lemon Bourbon Sour.

Meyer lemons are slightly sweeter, more fragrant versions of their regular cousins, which are more typical for sour drinks. They work just as well, as long as there is compensation on the simple syrup end of the equation. A sweeter citrus means less sugar is needed.

Meyer Lemon Bourbon Sour

I’ve gone old school with this sour, using egg white in the recipe to create a smooth and frothy cocktail. Those who don’t want to take chances by consuming raw egg can just leave it out. I make it both ways and both are equally good. (Though, admittedly, not using the egg white shaves off at least a minute. You know, if that drink needs to be made quickly. However, if you do use the egg white, may I suggest hanging on to the yolk and making some lemon curd?)

When I first started drinking sours, I made them with whiskey. (Good lord, this blog has come a long way since then. Yikes!) Over the last year, I’ve come to realize that I’m really much more of a bourbon girl. In particular, Buffalo Trace. So, that’s what I use in my cocktails, like this Old Fashioned. But, of course, use what you like, whether bourbon or whiskey.

And  yes, this will probably be in the book.

Meyer Lemon Bourbon Sour I

Meyer Lemon Bourbon Sour

  • 1 1/2 ounces bourbon or whiskey
  • 1 ounce Meyer lemon juice
  • 1/2 ounce simple syrup
  • 1 egg white

In a cocktail shaker filled with ice, combine all the ingredients. Shake well. Strain into a glass and enjoy.

Bourbon Old-Fashioned

Things have been roller coaster-ish in the last couple of weeks. Some pretty good highs, some devastating lows.

And, while I’m not one to advocate drinking away your sorrows, suffice to say that there were a couple of nights when I got home from work and really felt like I could use a cocktail.

Bourbon Old-Fashioned I

Lately, I’ve been loving the classic Bourbon Old-Fashioned. I had a couple at National back in December, raising a few eyebrows among the group I was with.

“That smells like my dad’s liquor cabinet,” said one friend after taking a sniff.

She may have a point, but I really love this cocktail. So, since then, I’ve kept ordering them. Like at Charcut a couple of weeks ago.

Later, out of curiousity, I looked up the recipe and saw how easy they are to make.

So when the cocktail urge struck, I bought a bag of ice, made some simple syrup and stirred myself a drink.

Bourbon Old-Fashioned III

Bourbon Old-Fashioned

Typically, the recipe calls for straight orange, but I happened to have a couple of blood oranges lying around, so I used slices of that. Of course, use what you have on hand. Although I usually have Maker’s Mark, I recently bought a bottle of Buffalo Trace, which I’m enjoying a lot.

  • 1 sugar cube
  • 3 dashes Angostura bitters
  • 1 orange slice
  • splash of soda water
  • ice cubes
  • 2 1/2 fl. oz. bourbon

In a double old-fashioned glass (or, in my case, whatever glass I have lying around that is clean), combine the sugar cube, bitters, orange slice and soda water and muddle together. Add a handful of ice cubes, then the bourbon. Stir well.

Makes 1 drink.

 

Sidecar

I love a good retro cocktail.

Sidecar III

Though, truth be told, some times I like just about any kind of cocktail. At Milk Tiger Lounge — where, let me tell you, they make a mean cocktail — I’m particularly prone to ordering the Champs-Élysées. Or, uh, several.

Ahem.

And sometimes I’ll order a Sidecar.

Sidecar IV

But, where the Champs-Élysées is made with ingredients I’m unlikely to ever have in my liquor cabinet — yellow chartreuse is a good example — those in the Sidecar are pretty standard: Cointreau, Cognac and lemon juice.

The thing I don’t usually have is, strangely, ice. My freezer sucks all the moisture out of it and leaves tiny, misshapen cubes with a disgusting aftertaste. So, I rarely make shaken cocktails at home, since it seems a bit silly to buy a giant bag of ice for a drink or two and then have it take up valuable space in my freezer. But I had friends over for dinner last weekend and I knew that gin and tonics would be in order and that would mean ice. And that meant some leftover ice. And that meant it was cocktail time.

Enter the Sidecar.

It’s tart, yet sweet, citrusy and smooth.

And it goes down dangerously easy. Please consider yourself warned.

Sidecar I

Sidecar II

Sidecar

  • 3/4 ounce Cointreau
  • 1 1/4 ounces Cognac
  • 3/4 ounce lemon juice
  • sugar and additional lemon juice for sugaring the rim

Rub the rim of the glass with lemon juice and then dip in sugar.

In a cocktail shaker filled with ice, add the Cointreau, Cognac and lemon juice. Shake well and strain into prepared glass.