Love your liver.
Love is in the air and more likely than not you’re trying to figure out a little something to impress the object of your affection. With three simple ingredients and the twirl of a spoon you can make yourself a couple glasses of pure sexy: slightly sweet, slightly tart, a little floral, and hard to take your hands off. Plan to make twice as many as you think you’ll need; your night’s about to get interesting.
Equipment Needed: Champagne Flute, Citrus Juicer or Reamer, 2 Storage Containers w/ Lids (16 oz or larger), Strainer, Spoon, Bar Spoon or Swizzle Stick
- 1 oz blood orange juice (blood oranges are about $2.99/lb; 10 average sized oranges yield about 2 cups of juice)
- 1/2 oz St. Germain (about $30/750 ml)
- 3 oz sparkling wine (about $18/750 ml for the decent stuff)
- If you can find blood orange juice already pressed you’re golden. Otherwise, slice your oranges in half and use your juicing implement of choice to get to it. Squeeze the liquid into one of your storage containers until you’ve got enough for your crowd.
- You’re going to want to strain the pulp and skin pieces out; a chewy cocktail is not sexy. To do so, put a strainer over another storage container and pour the juice through it. Using the back of a spoon press down gently on the solids and get the remaining liquid out. Be careful not to press too hard, you’ll just be pushing the pulp back into the mix.
Move the spoon gently over the solids to squeeze out any remainders of the juice.
- Now to the drink itself. Take a champagne flute and pour in some sparkling wine. Add a splash of blood orange juice and top it off with the St. Germain. Stir very gently a couple of times so the flavors meld. Link arms, drink, and repeat.
A drink that’s refreshing and warming all at once.
This simple drink is perfect for the seasonal limbo that is September. Is it summer? Is it fall? Well, it’s still warm enough to need something refreshing but nice to have something with a little backbone should the wind pick up. The sweet tartness of the blood orange soda is a nice precursor to the rich warmth of the rye. Put on a cardigan, roll the sleeves up, and mix one up.
Equipment Needed: Rocks Glass, Spoon, Shot Glass
- 1 shot rye (we used Rittenhouse; about $25/750 ml)
- 8 oz San Pellegrino Aranciata Rossa soda ($4.99/6 pack)
- Add 4 ice cubes to your rocks glass and pour in a shot of rye.
- Top it off with soda and stir.
- Quaff and start hoarding acorns for the winter.
A little jar of sunshine to fight those winter blues.
Our friend, Nette over at Late Night Jam turned us on to the whole infused liquor thing when she started experimenting with vanilla, jasmine tea, etc. to add some more flavor to her potato juice. It being blood orange season and all we decided to give it a whirl and let’s just say that the results were much tastier than anything with a marketing budget.
Equipment Needed: Airtight Jar or Bottle, Chef’s Knife, Cutting Board, Strainer
- 1 750 ml bottle of vodka (this is no time to prove you’re a baller, just get something that’s triple distilled to avoid any funkiness)(about $13/bottle)
- 2 blood oranges ($2.49/lb)
- 2 TBSP honey ($4.39/12 oz)
- Wash the oranges thoroughly and cut off the ends where it’s nothing but skin and pith (the white part). Slice each orange as thinly as possible crosswise. You want to make sure each piece has as much surface area as possible to help speed the infusion process.
Cut the slices slightly thicker than the width of your knife for perfect infusion width.
- Put the orange slices in the bottom of your container (we recommend a large mason jar or a swing top with a rubber seal). Squeeze in about two tablespoons of honey, douse everything with vodka and close the container tightly. Viola! That’s it.
Honey helps break down the fruit and keep things slightly sweet.
- The hardest part of this recipe is waiting, which you should do for 5-7 days to get optimal flavor. After a certain point the orange skins will turn the alcohol bitter, which negates why you did this in the first place so you’ll have to test it (aw shucks). When the vodka has absorbed the right amount of flavor you’ll want to strain out the pieces before serving.
Strain out the fruit, you can snack on the pieces if you want (they're now vodka-infused fruit).
A winter warmer with a brogue.
By now, when the thought of another holiday party sound as appealing as a root canal you’ve probably had it up to here with winter ales, spiked egg nog and hot toddies. No? Yeah, we didn’t think so and that’s why we like you. Warm your cockles with this delicious tea and scotch libation to keep the carols loud and the line for the mistletoe long.
Equipment Needed: Tea Kettle, Chef’s Knife, Cutting Board, Mug or Glass, Spoon
- Water (free)
- 1 earl grey tea bag ($3.29/box of 20)
- 1 generous shot of scotch (around $40/750 ml for the good stuff)
- 1 1/2 TSP blood orange bitters (about $7/4 oz)
- 1 blood orange ($2.99/lb)
- 1 TBSP sugar ($2.39/2 lb box)
- Fill your tea kettle with water and put it over high heat. While the water’s boiling cut the end off your blood orange until you get to the inner flesh. Slice two thin discs off, cut one in half and cut one halfway through for garnish.
- Once the water has boiled add about a cup’s worth to your mug and put the tea bag in. Let it steep (read: soak in) for about 3-5 minutes depending on how pronounced you want the Earl Grey flavor to come through.
- Add in the sugar, bitters and scotch and stir thoroughly. Squeeze in the juice from your halved orange disc and toss in the remains. Put the other disc on the rim of the mug, sip and go build an anatomically correct snowman for the neighbors to enjoy.