Olivewood Kitchen

Mint Julep

        

        The summer season is upon us. And I know I always say this, but summertime = cocktail time! It’s time to relax, breathe in the sweet night air, watch the fireflies and the sun set against the hills.  It's time to tend the garden and find  some ingredients for our lovely cocktails. And I am happy to report that my garden is finally growing! Mostly growing unassisted, but growing nonetheless. I have many perennials that come up on their own and I am always thankful when they do. I appreciate anything that can self-manage.

         Mint is one of those plants that can grow with little to no help. It is always one of the first ones to push their eager leaves through the wet spring soil. And if you have ever planted mint, I am sure you know that mint likes to spread itself. It sends its runners (roots) through the ground causing the mint pop up in random places. I welcome this aggressive behavior because I have some spare spots in the garden to fill. The mint also has had a predator for many years: the four lined bug. It's a battle to eradicate the bug, so I let the mint have its way in the spring and early summer, because by late summer, when the mint gets leggy and less full by its nature, I tend to stop spraying my soap spray and the bugs end up doing a lot of damage. So mint-go forth! Spread your runners as far as they can run.

         Now that we have established I have a lot of mint (and mostly only mint), what cocktail can be made? A mint julep of course! Oh, mint julep, how I love thee… your simplicity, your minty loveliness.

         When I first made a mint julep, I thought something was missing. “That’s it?” I thought to myself. Followed by: “That’s essentially straight bourbon”… “They drink these during the day?”… “Maybe I should move to the south”. But all kidding aside, the drink only has five elements. 1) The Cup, 2) Bourbon, 3) Mint, 4) Ice and 5) Sugar. It doesn’t get any easier or fresher tasting. So grab a glass and mix up this classic for a sultry summer night. You won’t be disappointed. Enjoy.

A note on the cup:

The most traditional way to serve a mint julep is in a silver mint julep cup. Unless you have a set in your family, you will have to put up a small fortune to buy some. I looked in vain for some vintage silver cups and I did find some, but they were just too expensive. There are some nice pewter cups, but they were pricey too. And then I thought about the stainless steel cups we already have and figured those would work out just as well and they did! They look like a modern take on the classic mint julep cup. I bought mine on amazon- but you may find them being offered in other places.

 

MINT JULEP

makes 1 cocktail

2 oz bourbon

½ - 1 teaspoon sugar

sprigs of mint

crushed ice

 

Muddle mint and sugar on the bottom of a glass.

You want to crush the mint, but try not to break the mint.

Add bourbon and then crushed ice. (You can use regular ice, but crushed ice is the traditional way to serve a Mint Julep. If you can’t buy any, just put some ice in a ziplock bag and whack it with a rolling pin. In a minute you will have some crushed ice.)

Stir.

Add some mint as a garnish.

Enjoy under the cool shade of a tree.

Cranberry Rosemary Cocktail

         Is 2016 almost over? Thank god, we only have a few more hours and then we can put this year in our rearview and drive on. So let’s drink up!

         Need an easy cocktail recipe for your party tonight? Did you make too much cranberry sauce over the holidays and don’t know what to do with it? This recipe is for you.

         Every year I always make too much cranberry sauce. I try to use all of it, but given that I haven’t thought too much about varying applications, I always end up with some leftover. After thanksgiving the idea came to me to make a cocktail using cranberry sauce. Now, to be specific, this sauce should be homemade and not jelly from a can. (Homemade cranberry sauce is easy! If you haven’t made it, this is what you do: Take one bag of fresh cranberries and rinse them. Pick over the cranberries and take out any bad ones or twigs. Boil one cup of water and one cup of sugar. Once the sugar dissolves add the cleaned cranberries and simmer until the cranberries burst. Cool before serving. Easy!)

         The cocktail is tart, not too sweet and pretty. Well, handsome would be a better word. It looks like a holiday in a glass. The rosemary adds a wintry and earthy element. Perfect for the start of a new year. Have a happy and healthy new year everyone! Enjoy!

                                             Cranberry Rosemary Cocktail

                                                          Makes one cocktail

2 Tbs  homemade cranberry sauce

2 oz     vodka

seltzer

ice

sprig of rosemary

 

 

Add cranberry sauce to a high ball.

Add vodka and then ice.

Top with seltzer, stir and add rosemary sprig.

Enjoy.

Irish Poet

     It is the end of May and yes, it is the start of summer. Cocktail time!

    I bought this rose syrup last year thinking it would be nice in cocktails and seltzer. I love rose anything, but I was nervous the syrup would be too flowery. Luckily it wasn’t and is delicious. It is light and delicate, perfect for drinks of any kind. The company that makes it is called Royal Rose Syrups. They are located in Brunswick, Maine. You can find more of their syrups on their website here: www.royalrosesyrups.com. I believe they used to be out of Brooklyn and that’s why they have a Brooklyn phone number.

     On the bottle of rose syrup is a recipe for a cocktail called an Irish Poet. (What a great name right?) And let me tell you, it’s a wonderful drink. It’s refreshing, delicious and not too sweet. Since the base of the drink is iced tea, it is perfect for summer. I also appreciate that there are few ingredients: Iced black tea, lemon juice, the rose syrup and whiskey. You can easily make up a pitcher before your guests come over for your barbeque.

         Summer here we come! Enjoy-

 

Irish Poet

serves one

 

2 oz whiskey (Irish whiskey if you have it)

¾ oz Royal Rose Rose syrup

½ oz lemon juice, fresh

cold black tea

 

I used earl grey for this recipe, but use whatever black tea you like.

You can either add the whiskey, syrup and lemon juice to a shaker and then strain into a highball glass with ice and top with the tea

OR

Add whiskey, syrup, lemon juice to a highball and stir. Add ice and top with tea. Stir again.

Either way it’s delicious. Enjoy!

Hot Toddy

 

         I think it is safe to say that hot toddy weather has finally come to the East. Snowmageddon has come and left a snowy winter land in her wake. (Or slush filled nightmare depending on where you are.) In either case we all deserve a hot toddy to come home to. Do you have a cold? The beginnings of a cold? This beverage is perfect for that. Are you just cold? Then you need to drink one of these.

         Hot toddies couldn’t be easier to make. The basis of this drink is hot water, liquor and some sweetness. Though I have seen recipes that don’t even add sugar. (Rough!) This toddy is an amalgam of previous ones that I have had. I took the elements that I liked the best and kept them. All you need is boiling water, lemon, whole cloves, honey and whiskey.  I think whiskey works well, but brandy or bourbon could also be used.

         So snuggle down by the fire with a good book and enjoy.

 

                                                                     Hot Toddy

                                                                     serves one

2 oz whiskey

1 lemon slice

4-6 cloves, whole

honey, spoonful

boiling water

 

Put some water on to boil.

Push the cloves through the lemon slice

Add the lemon slice to the mug and add a spoonful of honey.

Add the whiskey.

Top off with boiling water and stir.

(if you have more than one toddy, keep the previous lemon slice in the mug and add another.)

Enjoy

Summertime Cocktails: Strawberry Cucumber Collins

 

          As the sun comes through the emerging leaves and I smell the lilacs blooming, winter seems like a bad, cold memory. This time of year in the northeast is truly magical. Overnight leaves push their way onto the branches, the grass thickens and greens and flowers bloom everywhere. Of course I can barely see it through my allergy fog, but that’s just part of the magic! But really, anyone that hasn’t inhaled the aroma of lily of the valley or lilacs is just missing out. After a particularly harsh winter the smell of these blossoms isn’t just intoxicating, it’s a miraculous.         
         The best part of spring and summer for me is being outside, drinking a cool drink, playing some lawn games and nibbling on something delicious.  Can there be anything better than a cocktail on sultry summer evening?
         This cocktail is refreshing, light, and only slightly sweet. Make a large batch because everyone will like it.  Who can say no to: gently sweet strawberries, cool cucumbers, and floral thyme?
         With or without alcohol it is perfect for a hot summer day or a warm spring evening. Strawberries are coming into season so it is a perfect time to make this drink. Don’t be daunted by the ingredient list. If you are making it for a large crowd, just multiply the recipe to make a big batch in a pitcher. It all comes together very fast.  Keep in mind that the simple syrup recipe makes about a cup. (8oz)  And leave the alcohol out for a refreshing spritzer. Enjoy-

 

 
                                              Strawberry Cucumber Collins
                                                                    makes four cocktails

 

8oz gin
4oz thyme simple syrup
4oz strawberry cucumber juice
1 lemon, juiced
mint
seltzer
ice

Make the simple syrup first so it can cool down. You can make it the day before and it will keep for a week in the fridge.
 
Thyme Simple Syrup
1 cup water
1 cup sugar
4 sprigs fresh thyme
 
Bring water and sugar to a simmer and  dissolve all sugar.
Once sugar is dissolved, turn off heat and add thyme. Let cool.  Remove thyme once the mixture has cooled.
 
 

Strawberry and Cucumber Juice
6 strawberries, cut in half
1/3 English cucumber, chopped
¼ cup water
 
Add all ingredients to a blender and blend until smooth.
Pour mixture through a fine mesh sieve with a bowl or mixing cup underneath.
Stir mixture to help it pass through the sieve.

To make cocktails:

Bring out 4 high ball glasses.
Put a two mint leaves in each glass, muddle.
Add gin, simple syrup, lemon juice and strawberry juice to a pitcher.
Stir ingredients together.
Divide the mixture between the glasses and add ice.
Top with seltzer.
Garnish with a cucumber and strawberry slice if desired.

 

Recipe for one cocktail below:

2oz gin
1oz thyme simple syrup
1oz strawberry cucumber juice
1/4 lemon, juiced
mint
seltzer
ice

 

Lemongrass Vodka

                                         


         Need a quick hostess gift for a holiday party? This one takes about 30 seconds and will be well appreciated. You need vodka, lemongrass and a glass bottle. (But you don’t even need the glass bottle)
         I have done this several times and you can use a full size vodka bottle or one of those cute half bottles if you wanted to make a stocking stuffer. (Grey Goose makes one.)
         The instructions are: Pour vodka into a glass bottle, cut 1 stalk of lemongrass in half, (you can use 2 stalks if  you have a large bottle), put lemongrass in bottle. Drink after two weeks. 
         To jazz up the gift, you can make a cute tag saying “drink me in two weeks”, since we all know you made this right before you gave it away. Don’t worry! It’s our secret and your recipient will love it. Enjoy.
      
                                          


                                                     Lemongrass Vodka
 
1-2 stalks lemongrass, split in half
premium vodka
glass bottle (if desired)
 
 
Either put lemongrass directly into vodka bottle or decant vodka into a glass bottle with a stopper. (Insert the lemongrass.)
Let vodka sit for two weeks before drinking.
Serve cold or over ice.

Spring Cocktails: Forsythia in May

          I start to get a bit antsy this time of year due to being locked away from sunlight for 6 months. I want to run away to a tropical island and bathe myself in sun, surf, and delicious cocktails. Summer just can’t seem to come fast enough, especially after the winter we had. The minute the temperature got over 50 degrees I started to think about dining outside, lounging by the pool, and warm weather drinks. (Especially the drinks.)
         This cocktail celebrates the season by being light and refreshing. Since I can’t remember the last time we had forsythia bloom in May, I thought I would name this cocktail in its honor. If you still have some forsythia blooming, you can add it to your glass for decoration. (The flowers are edible!)
         The drink is citrusy and it would be perfect for  brunch. (Serve it for your Mother’s Day brunch!) If you are making enough for a party, mix it in a pitcher and store in the fridge to keep cold. I bought this inexpensive glass pitcher from crate&barrel and I use it anytime I make sangria or margaritas. Essentially, anytime I make a drink with a lovely colour. This cocktail is so pretty, you might as well show it off.  If you are keeping it out on table for people to serve themselves, freeze some grapefruit juice in an ice cube tray and add it to the pitcher to keep cocktail cold. This way you won’t have water diluting the drink and the juice cubes look nicer than just plain old ice.  
         The cocktail involves just wine and juice, so if you want to step it up and get freshly squeezed grapefruit juice, it would be divine! Enjoy!
  
 
                                                      Forsythia in May
 
 
white wine, cold
grapefruit juice, cold
pomegranate juice, cold
forsythia blossoms for decorating (optional)
 
1 part wine
1 part grapefruit juice
½ part pomegranate juice
 
 

Ingredient notes:
 I make this with a sauvignon blanc because that’s the white wine I like, but you can make it with chardonnay as well. 
I use the brand Simply Grapefruit Juice, because I think it’s the closest to fresh squeezed juice, but if you can get fresh squeezed or make it yourself,  that would be best.
Make sure all your ingredients are cold if you are serving it right away. But, you can mix it ahead of time and keep cold in fridge. 
Freeze grapefruit juice in ice cube trays if you want to keep the drink cold outside the fridge. 

The recipe is simple and can be made in small or large amounts.
1 part white wine, 1 part grapefruit juice, 1/2 part pomegranate juice.
So, if you had a large wine glass a serving could be: 4oz wine, 4oz grapefruit juice and 2oz pomegranate juice.

If you wanted to make this with a bottle of wine the conversion would be this:
1 bottle wine
25 ounces grapefruit juice
12.5 ounces pomegranate juice