September 11, 2006

Jell-O Shots: The Book

Jiggelo Jello Shot RecipesApparently, the Canadians have discovered Jell-O shots. Or, at least, Canadian grownups - we're sure the industrious college students of the Great White North have been slurping them down with the same voracity as kids in the US. The following article from the Toronto Star gives some overall info and drinking (eating?) tips for Jell-O shots, plus talks about an interesting-looking book of gelatin shot recipes called Jiggelo.

The shot comes to mind in September, as college students flock back to school and attempt to put the higher in education. Jell-O shots are portable and spill-proof, and coddle those who are uncomfortable with the taste of alcohol — the equivalent of those fruity, mixed drinks that marketers describe as "entry-level." No wonder they have become synonymous with wild campus parties. Their popularity, however, is slowly expanding to friendly grownup get-togethers, camping excursions and holiday events with colour themes, such as Halloween or St. Patrick's Day.
via Toronto Star

The author made his recipes from a book called Jiggelo: Inventive Gelatin Shots for Creative Imbibers (available at Amazon), which contains over 50 Jell-O shot recipes. Included ingredients are "chocolate, peanut butter, chopped nuts, Tabasco sauce, Twinkies and cooking spray all make appearances, as does practically every kind of hard liquor one can imagine." Sounds like a must-have for any back-to-school package.

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September 1, 2006

Super Simple Margarita Recipe

Simple Margarita RecipeLet's face it, time is running out on being able to enjoy summery drinks like Margaritas here in the Northeast. That's not to say you can't drink a Margarita when it's raining/snowing/frigid out, but it's just not as much fun. It's a summer drink.

In order to maximize your time with Margarita glass in hand before summer runs out, our friend Greg over at Urban Monarch sent over an extremely simple and quick recipe. Now get to blendin' before the sun disappears for 6 months or so!

Here's what you need:
  • 12 oz Frozen Limeade Concentrate (available at any grocery store)

  • 12 oz Sprite or carbonated lemon-lime drink of your choice

  • 12 oz Corona

  • 12 oz Tequila

So, a frozen limeade, a can of sprite, a bottle of corona, and tequila (use the empty limeade can to measure out your tequila). Mix it up, break out the margarita salt, and enjoy before the summer's gone!

A word of caution: don't put it in a blender and think you can use the low "Stir" setting to mix it. You'll lose half the margaritas as it spews out the top and all over your kitchen. Yes, I'm kitchen-challenged - even with blenders.

via Urban Monarch

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August 28, 2006

Gimlet: Gin Plus Lime Juice Equals Awesome

Gin GimletIf you ask us there's no better cocktail ingredient than the lime. It's the building block of everything from the Margarita to the Mojito, and for good reason. If you're looking for something a little simpler, a Gimlet is a great but underappreciated drink these days, which is too bad because it's so simple. It's basically booze plus lime juice, and while the traditional drink is with gin we've made it with everything from rum to tequila.

We've found a good recipe for a Gin Gimlet; it calls for Rose's Lime Juice but we make it with fresh after we took such a drubbing for recommending Rose's for our Soco Limes.

CLASSIC GIMLET

1 1/4 ounces of gin
1 1/4 ounces Rose's lime juice
Lime wedge

Stir the gin and lime juice in a mixing glass with ice. Strain into a chilled cocktail glass. Squeeze the lime wedge into the drink.

via Post-Gazette.com

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Canada Cocktail, Eh?

Canada, Eh?Ever wonder what Canada tastes like? We've always had the sneaking suspicion it would be Pall Mall cigarettes, Molson Golden and back bacon, but apparently that's not the case. Thanks to the mixologist over at Smirnoff, we now know that Canada tastes like rhubarb. Who knew? We've included the Canada Cocktail below - click through to the press release for more drink recipes including Toronto, Calgary and Vancouver.

Canada Cocktail

1 1/2 oz Smirnoff Black Cherry Vodka
1 oz 1:1 Simple Syrup
4 oz Rhubarb Juice

Build all ingredients in a tall glass filled with cubed ice.
Garnish with sliced rhubarb stalk.

Rhubarb Juice
Peel rhubarb and juice in a juicer, or puree in a food processor and press through a sieve. The result will be a green juice high in sediment. It is easiest to prepare a day in advance and let the juice settle in the refrigerator overnight. The next day you will have a beautiful pink juice layered on top. Pour this slowly through a coffee filter or damp paper towels, stop once you reach the green sediment. Keep the juice and discard the sediment. Yield: 5-6lbs equals approximately one litre of the finished product.

via North Shore News [Update: Apparently we forgot to add the link...that's what we get for PUI - posting under the influence. Thanks for keeping us honest Syrrys.]

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August 10, 2006

The Incredible Drinkable Egg White

Eggs!Sorry for the punny title - we haven't had our coffee yet. We were at a cocktail party this weekend and some friends of ours were waxing poetic about some drinks they had while down in Manhattan. They started rattling off the laundry list of ingredients in these extraordinary cocktails and we were nonplussed, until they said a word we'd never heard in relation to cocktails - egg whites. "Hold up," we said..."did you say egg whites?" and we had visions of salmonella poisoning floating through our minds.

In fact they had. We were mildly disgusted and intrigued at the same time, and when we were able to get home and check the Infernets we were able to confirm that yes, egg whites have been...well, not a staple cocktail ingredient, but at least a known one...for quite some time. Apparently it gives your drink a light frothiness you can't get from other drinks (it brings the egg white-heavy merengue on a lemon pie to mind). You can make some great recipes, from the Pink Lady to the Ramos Gin Fizz with the help of our good friend the egg, so we gathered some tips from the good folks at the Webtender to help keep you from fowling them up. Ouch...another pun.

ArrowContinue reading: "The Incredible Drinkable Egg White"

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August 9, 2006

Vodka Infusion Recipes from Thrillist

vodka-infusion.jpgWe've been hammering Thrillist pretty hard the past couple weeks, featuring all sorts of stories by them. There are two reasons. One, they cover cool stuff that relates to drinking. Two, we're lazy, and their emails (join up) hit our inbox every day just begging to be covered.

Today's installment of "Thrillist Snob" involves vodka infusion recipes so you can make your own flavored vodkas. We've included their tips on how to do infusions below, plus you should head over to their site for recipes - Pravda's Fig Vodka, Big Pepper Infused Vodka and Triple Citrus Vodka. Mmm-mmm good.

First, choose a neutral tasting vodka -- one that's been distilled more than three times and isn't made from potatoes or sold in unmarked plastic jugs . Pick your additive -- be sure it's organic, as pesticides will taint your vodka. Dump everything into an air-tight glass jar and let it sit at room temperature. Most fruits impart their flavors within a couple days, though more fibrous roots (horseradish, ginger, insert hysterical fibrous root joke here) can take a couple weeks.
via Thrillist

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Coffee Drink Recipes...Now with Booze!

Irish CoffeeWe've always been proponents of adding booze to your coffee, especially when you need that little pick me up in the morning. We've usually stuck with straight Private Eye coffee (a slug of bourbon in your Joe) and avoided drinks we thought were going to be too sweet, too cloying, too frou frou.

But, we've just received our very first single serve coffee maker, a Melitta One:One (thanks Russ) and we're in the mood for experimentating. (Yes, that's a word). Read on for coffee drinks you can make in the privacy of your own home, both old standbys and new ones we haven't tried (yet).

ArrowContinue reading: "Coffee Drink Recipes...Now with Booze!"

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August 7, 2006

Mojito: Embrace Your Inner Cuban

Bacardi MojitoWe're calling it. 2006 is the summer of the Mojito. We can't seem to get away from them. Don't get us wrong - we like any drink that combines rum and lime juice, and when you throw mint in there you can't go wrong.

So, we're finally giving up and getting on the Mojito Boat, and what do we find out? After all, even though it's trendy now, this isn't some drink made up by Madison Avenue fatcats to up advertising revenue. It's a distinguished and delicious cocktail with a rich and long history, and rumor has it the Mojito was Papa Hemingway's favorite libation.

Lo and behold, just as we're celebrating our new embrace of an old drink, we get an email from Thrillist offering Mojito recipes and a chance to win a trip to Miami from Bacardi. What're the odds? Read on to find out more.

ArrowContinue reading: "Mojito: Embrace Your Inner Cuban"

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July 27, 2006

More Summer Drink Recipes

CocktailsWe're taking more of in interest in drink recipes lately as we try to move away from drinking our liquor only straight or on the rocks. We used to think cocktails were for wussies but we're finally starting to come around on them. Turns out, booze doesn't have to make you grimace to be worth drinking. We're getting on the bandwagon...as long as you don't ask us to get on that other wagon.

First, forget traditional drinks such as scotch on the rocks, romantic classics such as the Americana and stuffy drinks based on Dubonnet or Lillet. Even that bastion of the tropical British Empire, the gin and tonic, has fallen from favor, according to masters of the mix.

Instead, this summer's trendy drinks are going lighter and less alcoholic for afternoon gatherings. And in the evening, it's all about endless variations of mojitos, a Cuban drink using rum, cane sugar and mint, and martinis, which aren't your daddy's olive-or-twist anymore.

via Post-Gazette.com; read on for our favorite drinks from the list.

ArrowContinue reading: "More Summer Drink Recipes"

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July 26, 2006

James Bond Martini Recipe

Let's face it...it'd be pretty damn cool to be James Bond. Jumping out of planes, wrestling with sharks, sexing up everyone with a heartbeat from Monaco to Antarctica. If you want to take a step in the direction we've dug up a recipe for a James Bond Martini. We can't guarantee the lifestyle but at least your breath will smell like James Bond's when you're sitting on the couch watching America's Top Model.

The James Bond Martini
From Casino Royale by Ian Fleming

Three ounces of Gordon’s Gin
One ounce vodka
Half a measure of Kina Lillet

Pour ingredients over ice. Shake it to chill and for texture.
Serve in a deep champagne goblet.

via World on a Plate

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