Category: lime

A simple simple syrup & vodka cocktail, please.

A refreshing spring & summer cocktail with lime simple syrup, vodka and seltzer.

As of last night, Mad Men is over. Forever. Adieu, Don Draper/Dick Whittman. Goodbye, Peggy Olson. Adios, Joan Harris. And Roger Sterling! Oh, how I’ll miss Roger & his antics. Now that this show is over, who are we to look to for suave yet incredibly sexist reminders of days gone by? Who else on TV will remind us not only how far we’ve come socially, but also remind us on a weekly basis that men (…and women) today dress like slobs? Who else will have us yearning for cocktails – and cigarettes- constantly?

I don’t know. All I do know is that I happen to love the idea of the “cocktail.” Especially this time of year. Open windows, sunshine, and a nice cool cocktail.

A simple simple syrup & vodka cocktail, with lemon and lime.

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Vanilla cake with a twist of lime.

Vanilla cake with a twist of lime.

So I get married, Jay goes to Europe, and I get the urge to make a cake.

I never, ever make cakes. Mainly because I’m impatient, an you have to wait for cakes to cool before you take them out of the pans, then cool enough to frost them, etc. It’s a pain in the ass. I am not a cake person. Cupcakes, yes! Those are fun. And they cool fast. But cakes? No. Especially layer cakes. OH MY GOD HOW ANNOYING ARE LAYER CAKES?!

So I cheated with this one, and made it one layer. And added lime zest. And candied limes.

Zesting limes!

I had a lot of limes.

About three/four weeks before the wedding I got sick. Really sick. Bronchitis and sore-throat-like-swallowing-knives-sick. I was sick for well over a week, and my stubborn ass wouldn’t go to the doctor. Then, four days before the wedding, Jay got sick.  FOUR DAYS. He (thankfully) went and got super antibiotics and by the day of he felt fine. Then, the day of the wedding, my dad was sick. Two days after, my mother got sick. What the what? I’m telling you- people are dropping like flies around here. Stupid early spring sickness.

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Retro-style Indian “lime pickles.”

Retro-style Indian lime pickle recipe from a McCall's cookbook supplement from the 60's/70's.

Retro-style? Salad oil? Lime pickles? What the hell is this?” That’s probably what you’re thinking reading this recipe. And I don’t blame you, really. But you should get the backstory before you think I’m totally insane.

Because lime pickles are totally a thing, and this is indeed a vintage- or “retro”- recipe.

A few months ago on a really rainy, chilly, gross Friday night, Jay & I stopped in to one of my favorite thrift stores. There wasn’t much to get. I was a little disappointed. Until he found a stack of 1960’s/1970’s McCall’s magazine cookbook supplements! SCORE!

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Easy to make citrus “finishing” salt.

Well, if you’re anything like me, you’ve probably been seeing this all over the place: citrus salt!

I think every blog out there has made it. Or some version of it. Or at least raved about it. Which is partially why I’ve avoided it for so long. I hate jumping on bandwagons, even if they’re damn good bandwagons. Like the cupcake craze. I love me some cupcakes, so what can I say.

But we’re coming into the season of cook outs, and fishing, and bright summery food. It was a rainy day, and I was sitting on the couch daydreaming. And I thought lemon salt would be amazing with grilled fish. Or wait, what about grapefruit salt rimming a glass? Or lime salt with chips & guac? And so then I deigned to make some citrus salt despite it’s popularity.

I had an orange I had to use first, so that’s what you’re seeing today.

Citrus salt how-to, plus ideas on using it.

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Saying goodbye to summer with tomato jam.

Wow. Hey there, end of summer.

You snuck up on me, as you usually do. But this time I feel like I really haven’t been expecting you at all. By this time in years’ past I have already thought about you once or twice, usually around my birthday. I have perhaps even dwelled upon you, sadly, as I acknowledge the days already getting a smidgen shorter, & the cicadas song plays the finale. But this year? You got me good. Suddenly, it’s the unofficial end of summer: Labor Day.

A delicious tomato jam; try it with goat cheese on toasted bread for a different spin on bruschetta!

I feel like I haven’t made a whole lot of things I wanted to this summer. Having a blog makes you a bit crazy, see. I wanted to make all these awesome things over the summer & then blog about them. I wanted to take some tomato canning classes at The Brooklyn Kitchen. I had big plans for recipes- Miemo’s mama’s eggrolls, paella. Things like that. Things that were new to me (kitchen-wise), things that I never made before. I did make one-pan pasta & homemade butter, though, both of which are things I’d never done. But the other, more complicated things? Nope. I got caught up in the enjoyment of summer… the corn on the cob, the cookouts, the lazy sticky days & humid starry nights roasting marshmallows, drinking frozen alcoholic drinks, the soaking in of the sun, eating fresh fish after a day at the beach, the making of pickles & jams, the cutting of herbs, the inhaling of said herbs (frequently heard around here: “OH MY GOD that fresh basil/cilantro/oregano/rosemary smells AMAZING!”). Then I was tricked by the unseasonably cool weather (not a day over 90 degrees in August) & I was lulled into having the windows open with cool air blowing in. But I still forgot all about the end of summer. Basically, I got distracted living life.

There are worse things.

Stepping away from the internet is a good thing. Anyway… I got distracted & forgot that summer was about to end. Summer is weird that way; it starts to end the minute it begins and before you know it you’re catching up, trying to squeeze in the last bits of it any way you can. Now, suddenly, it’s tomato time.

Fresh grape tomatoes... about to be turned into tomato jam.

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Enter the Tiki Room- a Sourpuss giveaway!

************ COMMENTS CLOSED! GIVEAWAY IS OVER 5/28/13! ************

*** Thanks so much to everyone who entered! I hope to do tons more of these! ***

*** AND THE WINNER IS… ***

tikimugwinner

tikimugwinner2

______________________________________________

When I say that I’ve been excited to post this, I’m not kidding. I really have been. Crazy excited. And I know, it’s not quite warm enough yet to imagine yourself lying on a beach sipping a cocktail, but try. Because today I’m giving away a set of TWO limited edition Sourpuss Clothing Tiki mugs, and giving you a recipe for banana daquiri’s to put in those mugs.

See those mugs? Yep. That’s what one lucky winner will get. TWO OF THOSE MUGS! Namely, the two on the left. Sold separately, they’re $26.00 each. YOU COULD WIN THEM. FOR FREE. If you win, you’ll get one mug each of the first two shown in the photo above (listed from left to right as shown): one May I Be Frank tiki mug & one Aloha Zombie tiki mug.

Sourpuss Clothing LIMITED EDITION Tiki mugs! Enter the giveaway now... ends May 27th 2013.
Sourpuss Clothing LIMITED EDITION Tiki mugs! Enter the giveaway now... ends May 27th 2013.(Shown in my photos are the Headhunter tiki mug & the Tai One On tiki mug; you’ll be entering to win the other two)

Do you have an outdoor Tiki bar in the summer? Do you love Polynesian masks? Are you big into 1950’s & 1960’s Tiki culture? Do you have a wicked sense of humor? Do you love horror movies & zombies as much as the beach & the sun? Is your dream guy a weird conglomeration of Don Draper going to Hawaii with Johnny Cash & ending up with bolts in his neck à la Frankenstein? Well then, my friend, you’ve hit the jackpot today. Because you could possibly win these totally awesome mugs. Even if you aren’t into those things, you could win. But I’d hope that whoever enters actually likes the mugs, and doesn’t just like getting free shit. ‘Cause that’d suck.

See, I happen to have very weird & eclectic tastes. For example, I have a skull/sugar skull obsession (as you probably noticed back during my last Sourpuss giveaway in October). I have skulls on everything from oven mitts to plates. But then I go and buy pretty pastel pink striped tea towels, polka dot cake stands & vintage flowered tea cups. I don’t know, I’ve given up on trying to label myself. I love both vintage horror movie posters and vintage enamelware, both early 1900’s vintage mason jars and retro 1950’s kitchen stuff. It can’t be explained.

But either way, I’m totally in love with these tiki mugs!

Enter the Sourpuss Clothing & Cupcake Rehab tiki mug giveaway! Ends May 27th.

They’re awesome quality, beautifully painted & they hold almost 20 ounces of liquor drink! Specifically… banana daiquiris!

TIKI ZOMBIE BANANA DAQUIRI

Ingredients:

  • 6 oz. dark rum (I use Myer’s)
  • 2 tbsp. sugar
  • Juice of 1/2 lime
  • 2 oz. banana liqueur
  • 2 oz. coconut milk
  • 2 very ripe bananas, peeled

Directions:

  1. Put rum, sugar, lime juice, banana liqueur, water, bananas, and plenty of ice into an electric blender, then purée until smooth and thick.
  2. Pour into two tall Tiki mugs, add a pineapple slice, a straw & umbrella, and sit in the sun.

Sourpuss Clothing tiki mug giveaway! Enter now... ends May 27th.

So at this point, you’re wondering what you’ve gotta do to win. Well, it’s pretty easy: there’s only ONE mandatory entry. All the others are purely bonus entries. Here’s what you’ve gotta do:

  • First, and most important, for the one mandatory entry you have to tell me something: if you were to win, what cocktail (or “mocktail”) would you drink out of them? Polynesian or Tiki cocktails would be the most obvious, but any and all ideas are welcome! And virgin cocktails are fine, too. Hell, frozen hot chocolate or Coke is fine. Whatever YOU like… tell me!
  • Secondly (the first optional entry), follow @CupcakeRehab & @SourpussBrand on Twitter. Then come on back here & comment again letting me know (giving me your Twitter name helps, but isn’t mandatory)
  • Third, pin one of these pictures from this entry on Pinterest! Any one you want, as long as you write about the giveaway in the caption. Then come on back here & tell me (again, your Pinterest names will help)
  • Finally (the last optional entry)… tell everyone in your social network about this giveaway! Copy and paste the following into a tweet or post about it on your Facebook page for an extra entry (then come back & let me know, in a separate comment)-

Aloha! I just entered to win a set of TWO limited edition tiki mugs from @SourpussBrand at @CupcakeRehab. You can too: http://cupcakerehab.com/2013/05/enter-the-tiki-room-a-sourpuss-tiki-mug-giveaway

Each comment is an entry, so obviously the more comments you have, the more entries you have, and the more chances of winning you have.

But there’s only one that’s 100% mandatory, so you’re under no obligation to complete the other three. The giveaway ends at 11:59 p.m. EST on May 27th, which is exactly one week from today. At 12:00 a.m. EST on May 28th, the comments will be closed & I’ll choose a winner randomly (thanks to random.org). I’ll e-mail the winner right away, and if I don’t hear back within 24 hours, the prize goes to another randomly chosen person. Anyone & everyone is open to entering!

I’m off to go sit & sip my daiquiri while imagining that summer isn’t too far away… let the commenting begin!

Sourpuss Clothing tiki mugs: The Headhunter & Tai One On.

GOOD LUCK EVERYONE!

And if you’re interested (or maybe if you win), Sourpuss has a ton of awesome Tiki-related stuff. Bottle openersmagnetstoothpick holdervotive candles & candle setsvalancesmini-candlesbeach towels… you can transform your entire house or patio into an island getaway. They even have dresses & heels with a Tiki theme. You can go tiki crazy!

It was a dark & stormy All Hallows Eve….

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Happy Halloween my little zombies! No, it isn’t quite Halloween yet, but it’s close enough. And I thought a cocktail called a “dark ‘n’ stormy” would be a perfect treat for sharing with you on Halloween. Come on. Is there a better named drink than that for Wednesday night? No. Not only for Wednesday night, but tonight– since the ridiculous Hurricane Sandy is barreling her way up here to NY today. And what could be better than a delicious spooky sounding cocktail made with homemade ingredients for a pre-Halloween storm dubbed “Frankenstorm”?

Ugh, I know. It sucks. I really hate hurricanes. Down in NOLA or other hurricane-prone places, people have “hurricane parties“; they’re so used to it. But see, here in New York we don’t get them often. we aren’t used to it at all, and they can be terrifying. And the shitty thing about it is not only do we never get ’em, but when we do… they’re usually a doozy. Especially these “once in a lifetime” ones that combine with Nor’Easters or cold fronts to make a monster of a storm. They’re historic storms that end up not only knocking out power & screwing everyone else’s life up for days if not weeks, but sadly killing people on a grand scale. But what is there to do about it? Nothing. Nothing but sit & wait it out. Mother Nature does what she wants. It’s her world, we all just live in it. Respect your mother, right?

It seems I’ve been posting tons of drinks & alcohol infusions & such lately; pumpkin spice latte mix, candy corn vodka, now this. But I can’t help it. Once you start with this stuff you can’t stop. And this particular post all started when I made my own ginger ale… or ginger beer, actually.

The original recipe requires only ginger, sugar, water, lemon juice and a fungal-bacteria symbiote[4] known as a ginger beer plant. Fermentation over a few days turns the mixture into ginger beer.

Forms of live culture other than the ginger beer plant can produce a fermented ginger beer. Cultures used include brewers or baker’s yeast, lactic acid bacteria, kefir grains, and tibicos. Brewing ginger beer generates carbon dioxide as in beer. The alcohol content, when produced by the traditional process can be high, up to 11 %,[2] although ginger beer is usually brewed with much less alcohol.

Brewed ginger beer often includes other flavorings, prominently lemon or lime juice. These juices are not merely ornamental, however, as they establish an acidic pH balance for the solution; this helps in both protecting the ginger beer from other cultures, as well as facilitating sugar inversion to increase the availability of the more readily metabolised fructose and glucose. Other, more strictly flavoring-specific, elements have often included: citrus zests; cayenne pepper and other hot spices; and admixtures from other brews such as nettle or dandelion beers.

-Wikipedia

I had wanted to do it for a long time, but I kept putting it off & putting it off. I don’t really know why- maybe because I just kept thinking it would be more complicated than it is? Or maybe ’cause I can be kinda lazy. Whatever. But at any rate, I finally got to a point where I decided I was going to do it. And I did. Complete with a scary little bat flying around…

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I found two awesome recipes here and I figured I’d try them both. The first one I made was the “fermented” version; made with yeast. It was super easy to make and even though it took almost 3 days to get to sip on, it was more than worth it. I used lime juice instead of lemon and it was fine. Of course with that homemade yeasty-ness too. Not too shabby. But the thing I really wanted to do was make a dark ‘n’ stormy cocktail with it for Halloween. And boy, did I ever!

A Dark and Stormy (or Dark ‘n’ Stormy) is an alcoholic highball style cocktail popular in many British Commonwealth countries, such as Bermuda and Australia. It consists of dark rum and ginger beer over ice. It is optionally accompanied by a slice of lime.

While the Dark ‘n’ Stormy is traditionally made with dark or black rum, one variation nicknamed the Light ‘n’ Stormy uses 10 Cane, a light rum, and Blenheim Old #3 Hot ginger ale.[7][8] Another variation on the Dark ‘n’ Stormy, called the Ginger Bush, swaps Rum for Bourbon.[citation needed]

For several years, Gosling’s has been a sponsor of the annual yachting regatta Chester Race Week in Chester, Nova Scotia. The Dark ‘n’ Stormy is the special drink of the night each year, made with ginger beer brewed by local Halifax, NS brewery Propeller Brewery.

Rum mixed with ginger wine is a particularly strong combination, known as a Turbo Dark N’ Stormy, and is a favourite tipple of Pembroke College Boat Club (Oxford).[citation needed]

-Wikipedia

Alright. So the drink really doesn’t have anything to do with Halloween or even this time of year. But the name, people… the name! And while I’m no expert on this drink, I find the homemade ginger beer really made all the difference. And as a matter of fact, I liked the process so much, I made brewed up a vanilla cream soda version the next night. And I’m planning on a root beer version. But you don’t care about all that. You wanna get drunk. I understand.

I actually found that this ginger beer was much better in the cocktail than it was alone.

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DARK ‘N’ STORMY

Ingredients:

  • 1 shot (or 2 ounces) of dark rum (preferably Gosling’s Black Seal, but anything dark will do- I used Myers’s myself)
  • 1 cup homemade ginger beer (recipe below)
  • One quarter of a lime
  • 1 sprig fresh mint

Directions:

  1. In a glass filled with ice, pour rum, then pour ginger beer. Stir.
  2. Squeeze the lime in, and if you like, toss the lime right on in the glass.
  3. Top with mint, candied ginger, or lime if you’re fancy, or you can spear a lime slice on a fancy pick like my Halloween bat.
  4. Drink up.

HOMEMADE FERMENTED GINGER BEER (adapted a teensy bit from monikakotus.com)

Ingredients:

  • 1 cup sugar
  • 1 1/2-2 tablespoons freshly grated ginger root
  • juice of one lime
  • 1/4 teaspoon baker’s yeast
  • cold fresh spring or filtered water (yeast does not like chlorine, so make sure you don’t use fresh tap water unless you let it sit overnight first)

Directions:

  1. Through a funnel add sugar and yeast to a 2-liter plastic bottle. Mix grated ginger root and lime juice and then transfer it to a bottle, add water to fill it half way and shake well to mix all ingredients.
  2. Add more water, leaving about an inch head space, screw the cap on and shake again. You can also mix all the ingredients in a jar and then transfer to a plastic bottle.
  3. Leave in a warm place for about two days and then transfer to refrigerator, to stop fermentation process. Refrigerate overnight.
  4. Pour it through a strainer and enjoy!
My fancy French glass bottle was so tall it never fully made it into any of the shots! GRR…

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Okay, now, technically the only rum you should use in a dark ‘n’ stormy is Gosling’s. They apparently patented it. But I don’t really see why you can’t, in the privacy of your own home, use whatever dark or spiced rum you have: Kraken, Sailor Jerry, Captain Morgan, Myers’s, Bacardi, etc. And also, technically, you can use ginger ale instead of ginger beer in a dark ‘n’ stormy. Nobody’s going to kill you. However traditionally, ginger beer is what’s used. So if you’re not going to make your own, then at least buy one. There are a huge variety of brands, from Goya, Reeds, Barritt’s & Regatta to those fancy small batch micro-brewed ones you can get at a natural market or beer distributor. And if you do make your own, and you find it too yeasty or too earthy for your taste, try using Champagne yeast instead of supermarket baker’s yeast in the next batch. I thought it was amazing, myself, but of course everyone has a different idea of what kind of ginger ale they like. Tweak it the way you want it. More sugar, less sugar, more ginger, lemon juice instead of lime juice, different yeast, etc.

Also just a small note of massive importance: you cannot use a sugar substitute. Yeast needs sugar to work it’s magic, so you could try lessening the amount of real sugar, and subbing Stevia or something for the rest… but you absolutely MUST use real sugar in some amount in order to get the yeast going. Also, because of this, there’s a minute amount of alcohol in the finished product. Nowhere near enough to matter, really, unless you’re restricted by health or religious factors. It probably amounts to the same percentage in chewing gum or something.

And now for something (not so) completely different…

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The second one was a syrup that you mix with sparkling water or club soda to make an “instant” ginger ale. It’s sweeter, doesn’t have that ‘yeasty’ flavor of the other one and it’s very, very easy. Way easier than the fermented stuff, and that stuff is crazy easy in and of itself. Basically: one cup thinly sliced fresh ginger + one cup sugar + two cups water = ginger syrup. Put it all in a medium saucepan, bring to a light boil then lower the heat & simmer for ten minutes. It makes about 2 cups (mine filled a 16-ounce/pint jar almost to the top). Pop it in a jar or bottle, put it in the fridge and use it as you see fit. The website I got it from says one part syrup + three parts club soda (or sparkling water) makes a great instant (and fresh) ginger ale. Delicious. You can have it alone, but if you like you can just squeeze a little fresh lime juice and/and crush some mint in it and you’re on your way. DIY or Die! It’s a crisp, drier version of store-bought ginger ale. Probably cheaper too. Just keep the syrup in the fridge.

It definitely has a more “user friendly” taste than the fermented ginger beer. If you want to ease into making your own sodas, this would be the one to start with.

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It’s not as dark as a store-bought ginger ale, but if you like more gingery flavor & add more syrup, it’ll get darker. And yes, you could use the ginger syrup/club soda mix in a Dark ‘n’ Stormy, too. And as an added plus, my mother informs me the ginger syrup is excellent in tea as well. Another plus? Ginger is soothing for stomach problems, and the fresher the better, so this syrup can act as a tummy soother if you’re nauseous or have other ailments of that sort. Which you just might on November 1st, after all that Halloween candy is eaten.

Keep your fingers crossed for me, guys. This storm is supposed to be a wicked one. Everyone else in Sandy’s path, be careful. And if you’re not in her path, be careful out there on Halloween. You never know who… or what… you’ll encounter. Even if it is dark, but not stormy. Bwahahahaha…

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