From Winnie the Pooh, to The Cure, to cocktails - a good mom is supportive, no matter what you’re into. Thanks for the birthday bottles, Mom!
Octane Coffee in Grant Park serves up better cocktails than most bars.
Peruvian Pine cocktail : Grapefruit bitters, Pisco, Zirbenz Pine, Cocchi Americano
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
- 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.
Easter’s almost here - time for some carrot infused vodka! I had this bunny themed drink at Sauced, Atlanta. It’s gotta be good for ya, right?
Killer Rabbit : carrot infused vodka, gingered cocchi americano apertif, north georgia apple syrup
Hey Atlantans! I give you a local spin on the Long Island Iced Tea, the Top Shelf Peachtree Tea : Patron Silver, Bombay Sapphire, Absolut, Peach Schnapps, Sour and Coke. This alcoholic beauty is served up at Strip Steak and Sushi in Atlantic Station. Two of these (or maybe only one if you’re not a lush) and you’ll be ready to go shoppin’!
Aviator cocktail (recipe borrowed from Food Network)
+ 2 oz gin (Caprock Organic gin is recommended)
+ 1 oz maraschino liqueur
+ 1 1/2 tsp lemon juice
+ Garnish with lemon twist
Prepared by mixologist Julie Goedekke.
A French 75, as per The Art of Bar by the mixologists of Absinthe, San Francisco:
+ 1/2 oz Simple Syrup
+ 1/2 oz fresh lemon juice
+ 1 1/2 oz gin (I used Hendricks)
+ cherries or lemon twist for garnish
Directions: Fill a collins glass with ice, add the gin, lemon and simple syrup and stir. Top with champagne.
After making jelly shots and featuring drunken cupcakes, I felt it was time visit a classic. I scoured my cabinets and found the ingredients for…
+ 1 tsp sugar
+ 1 oz fresh lemon juice
+ 3 oz Brandy
+ 1/2 oz Triple Sec
Directions: Muddle the sugar and fresh lemon juice in a stirring glass. Fill the stirring glass with ice. Add the brandy and triple sec. Shake and strain. Garnish with lemon and/or cherry.
This is not your normal chocolate cupcake. This chocolate cupcake is drunk on Grand Marnier and buzzed on coffee.
Let me break it down for you by layer:
+ Chocolate cupcake : infused with Patron XO cafe liqueur
+ Filling : chocolate Grand Marnier pudding
+ Frosting : chocolate and Grand Marnier ganache
+ Topped with a chocolate covered coffee bean
This is the amazing work of my friend Kate, and I hope to be sharing more of her work with you soon!
Photo credit: Kate Hurgeton