Strawberries + Mezcal + Jar + 2 weeks = Strawberry Infused Mezcal

Strawberries + Mezcal + Jar + 2 weeks = Strawberry Infused Mezcal


PHOTO
Jun 23
9:29 am
6 notes
Cherry season is May through August - which is now! Go get ya some! And when you’re thinking of all the wonderful things you can do with them, don’t forget you can get them drunk. Spiced brandied cherries will dress up any cocktail or dessert and are sweet to give as a gift. And they’re unbelievably easy to make. Pitting them is the hardest part but there are many tricks out there.
Here is the recipe I used from local foods.about.com: 






1 1/2 lb. cherries
3/4 cup sugar
3/4 cup water
2 Tbsp. lemon juice
4 cardamom pods
2 whole cloves
2 whole allspice
1 cinnamon stick
1 cup brandy
1-quart jar with lid
Directions:
Pit the cherries and set them aside.
In a medium saucepan bring sugar water, lemon juice, and spices to a boil. Reduce heat to maintain a simmer and cook until the mixture is slightly reduced and thickened, about 10 minutes.
Turn off the heat. Stir in the brandy and the pitted cherries.
Use a slotted spoon to transfer the cherries to a 1-quart jar. Pour enough of the cooking liquid over the cherries to cover them completely. Twist on lid.
Process in boiling water for 10 minutes, let cool, and store in a cool, dark place (such as a cupboard) for at least 6 weeks before using. Once opened, keep chilled. Alternatively, you can forgo the hot-water processing and store in the refrigerator.

Cherry season is May through August - which is now! Go get ya some! And when you’re thinking of all the wonderful things you can do with them, don’t forget you can get them drunk. Spiced brandied cherries will dress up any cocktail or dessert and are sweet to give as a gift. And they’re unbelievably easy to make. Pitting them is the hardest part but there are many tricks out there.

Here is the recipe I used from local foods.about.com: 

  • 1 1/2 lb. cherries
  • 3/4 cup sugar
  • 3/4 cup water
  • 2 Tbsp. lemon juice
  • 4 cardamom pods
  • 2 whole cloves
  • 2 whole allspice
  • 1 cinnamon stick
  • 1 cup brandy
  • 1-quart jar with lid

Directions:

  1. Pit the cherries and set them aside.
  2. In a medium saucepan bring sugar water, lemon juice, and spices to a boil. Reduce heat to maintain a simmer and cook until the mixture is slightly reduced and thickened, about 10 minutes.
  3. Turn off the heat. Stir in the brandy and the pitted cherries.
  4. Use a slotted spoon to transfer the cherries to a 1-quart jar. Pour enough of the cooking liquid over the cherries to cover them completely. Twist on lid.
  5. Process in boiling water for 10 minutes, let cool, and store in a cool, dark place (such as a cupboard) for at least 6 weeks before using. Once opened, keep chilled. Alternatively, you can forgo the hot-water processing and store in the refrigerator.

PHOTO
Jun 18
6:26 pm
5 notes
Unfortunately for me Lush Husband is abstaining from alcohol for Lent (and soda, what a bummer). I’ve really missed my drinking buddy BUT he has been infusing some fantastic creations in preparation for his reunion with booze. This includes a jalapeño tequila, sour cherry mezcal, and a Blackberry Mezcal. The smokiness of the mezcal is going to pair nicely with the sweet and tarty berry. You know what family is going to be drunk after church this Easter? This one!

Unfortunately for me Lush Husband is abstaining from alcohol for Lent (and soda, what a bummer). I’ve really missed my drinking buddy BUT he has been infusing some fantastic creations in preparation for his reunion with booze. This includes a jalapeño tequila, sour cherry mezcal, and a Blackberry Mezcal. The smokiness of the mezcal is going to pair nicely with the sweet and tarty berry. You know what family is going to be drunk after church this Easter? This one!


PHOTO
Mar 27
9:00 am
13 notes
Below is my submission to Pama Liqueur’s Home Bartender contest. It is a sort of combination of a mojito and sangria, with a pomegranate twist.
Pama PunchFirst, rim a stemless wine glass with pomegranate sugar (available at liquor stores).MUDDLE:+ 2 Lime wedges+ 1 Lemon wedge+ 3 sprigs mint+ 1/4 oz Simple Syrup+ 1/2 oz pomegranate seeds ADD:+ 1 1/2 oz Pama Liqueur+ 1/2 cup wineGARNISH:With a sprig of mint and additional lemon and lemon circles. 

Below is my submission to Pama Liqueur’s Home Bartender contest. It is a sort of combination of a mojito and sangria, with a pomegranate twist.

Pama Punch
First, rim a stemless wine glass with pomegranate sugar (available at liquor stores).
MUDDLE:
+ 2 Lime wedges
+ 1 Lemon wedge
+ 3 sprigs mint
+ 1/4 oz Simple Syrup
+ 1/2 oz pomegranate seeds 
ADD:
+ 1 1/2 oz Pama Liqueur
+ 1/2 cup wine
GARNISH:
With a sprig of mint and additional lemon and lemon circles. 


PHOTO
Feb 27
9:00 am
16 notes
I’m very much looking forward to the release of this book on November 1. Until then, I am going to take on the small project of making the pear and apple bitter recipes the author so generously shared with Liquor.com. I just placed my order for the more exotic spices at Dandelion Botanical Company, as recommended. It should be ready in a couple weeks! 
Photo credit: Lush Lady

I’m very much looking forward to the release of this book on November 1. Until then, I am going to take on the small project of making the pear and apple bitter recipes the author so generously shared with Liquor.com. I just placed my order for the more exotic spices at Dandelion Botanical Company, as recommended. It should be ready in a couple weeks! 

Photo credit: Lush Lady


PHOTO
Oct 14
10:36 am
24 notes
Pineapple infused vodka on the rocks at Red Door Saloon in Nashville, TN. I get it every time I visit my hometown. 
Photo credit: Lush Lady

Pineapple infused vodka on the rocks at Red Door Saloon in Nashville, TN. I get it every time I visit my hometown. 

Photo credit: Lush Lady


PHOTO
Oct 11
9:05 am
20 notes
I sampled both the red and white sangrias made fresh at Goin’ Coastal in the Virginia Highlands, and they were both spectacular. I would go as far as to say it’s the best sangria I’ve had in Atlanta. I like a sangria that doesn’t taste like a sickly sweet fruit punch - I want to taste that there’s some wine in there! Now I know where to go when I get my craving for this Spanish libation.
Photo credit: Lush Lady

I sampled both the red and white sangrias made fresh at Goin’ Coastal in the Virginia Highlands, and they were both spectacular. I would go as far as to say it’s the best sangria I’ve had in Atlanta. I like a sangria that doesn’t taste like a sickly sweet fruit punch - I want to taste that there’s some wine in there! Now I know where to go when I get my craving for this Spanish libation.

Photo credit: Lush Lady


PHOTO
Aug 16
10:05 am
19 notes
Lush Husband is at it again! This time it’s lemon infused tequila, which *almost* tastes like a margarita. I could, and will, drink it on the rocks easy.
Photo credit: Lush Lady

Lush Husband is at it again! This time it’s lemon infused tequila, which *almost* tastes like a margarita. I could, and will, drink it on the rocks easy.

Photo credit: Lush Lady


PHOTO
Aug 8
9:00 am
10 notes
Yup, you read the label right. Banana bread beer. Also available as a float at Farm Burger in Decatur, GA.
Photo credit: Lush Lady

Yup, you read the label right. Banana bread beer. Also available as a float at Farm Burger in Decatur, GA.

Photo credit: Lush Lady


PHOTO
Aug 7
8:00 pm
13 notes
A pumpkin beer is for fall, as a watermelon beer is to summer! Or that’s what we’ll be saying. This seasonal wheat beer is a unique brew incorporating watermelon flavors. The reviews on this are a mixed bunch because it a little sweet, but for me it was refreshinging-ly different.
Photo credit: Lush Lady

A pumpkin beer is for fall, as a watermelon beer is to summer! Or that’s what we’ll be saying. This seasonal wheat beer is a unique brew incorporating watermelon flavors. The reviews on this are a mixed bunch because it a little sweet, but for me it was refreshinging-ly different.

Photo credit: Lush Lady


PHOTO
Aug 2
9:00 am
5 notes