Tag Archives: alcohol

Not-Your-College-Jello-Shot

Blog_Grapefruit

I’m obsessed with the newest thing in the cocktail industry – homemade “jello shots” !!!!  Yes, similar to those ones you had in college, but not disgusting!  While on vacation, I took the opportunity to whip up a bunch of different versions, including these grapefruit margarita ones – give them a whirl – I can’t wait to hear what you think!

Ingredients:
1 1/3 cup grapefruit soda (I used Izzy’s sparkling juice)
2 tablespoons lime juice
1 tsp sugar
2 envelopes Knox gelatin
2/3 cup tequila
Fresh grapefruit segments for garnish, if desired

Instructions:

Pour soda, lime juice and sugar into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over very low heat until gelatin is dissolved, stirring constantly, about 5 minutes.

Mixture may be foamy initially, but this will disapate. Remove from heat.

Stir in the tequila. Pour mixture into loaf pan.

Place in refrigerator to set (several hours or overnight).

To serve, cut into desired shapes.  Garnish each jelly shot with a small grapefruit segment, if desired.  CHEERS!

Makes 18 to 24 grapefruit margarita shots!

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Watermelon & Cucumber Tonic

A reinterpretation of the familiar gin and tonic, this cocktail includes fresh watermelon and cucumber juices for a refreshing taste. Hendrick’s, my favorite gin, which is a small-batch Scottish gin that’s infused with the flavor of cucumber and rose petals, is ideal for this recipe!

Watermelon & Cucumber Tonics
makes 8

6 cups cubed seeded watermelon, divided
1/4 cup mint leaves, divided
1/4 cup fresh lemon juice, divided
1 English cucumber, peeled, sliced, and divided
2 1/2 cups tonic water, chilled
1 1/4 cups gin

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A Light Refreshment

With the heat of summer upon us, there’s not much better than cool, refreshing cocktail to bring the work day to a close.  I’ve been a fan for a while, but still, every time I bring my lips to the glass for the first sip of this delightful beverage, I am, once again, hooked.  Give it a try – I dare you – and 5:00 might just begin to come earlier…

cucumber-and-hendricks

Simply pour a little Hendrick’s in a glass with ice and sliced cucumbers and enjoy!  Add a little tonic if you prefer and to make it even more delightful, a splash of St. Germain.

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In Print: Clips from Food Sections

24guidebasil_6505. – The Chicago Tribune Cool off with Homemade Ice Cream “The only thing homemade ice cream requires is advance planning because freezing is required for the machine’s canister (overnight), chilling is required for the base (a couple of hours), and then the finished ice cream requires a stint in the freezer too (a few hours).”

4. – The Boston Globe Seeking the Best Fried Chicken “Think Southern-fried chicken, and chances are the next words that come to mind are “secret herbs and spices.’’ To me, that’s Southern-fried baloney. Prolonged immersion in very hot grease is not a method that coaxes out bouquet; the only elements likely to survive are garlic and cayenne. But spicing aside, the sine qua non of good fried chicken certainly is the crust, the best being a simply seasoned flour- or cornmeal-based coating delicately but thoroughly welded to the skin in a crisp, delicious synthesis.”

3. – The LA Times Train Chefs Keep Quality on Track “Shaun Murphy was facing a chef’s worst nightmare: a dining room full of guests and nothing to feed them. And running around the corner to the market was absolutely out of the question. Murphy was cooking aboard a train that was stuck between Los Angeles and Chicago. A highly regarded chef, Murphy was in the galley of a private rail car that was delayed for 12 hours after a train up ahead went off the track in Iowa. The passengers had been scheduled to arrive at their destination well before dinner, but Murphy wasn’t about to let them go hungry.”

2. – The NY Times Refreshing by Definition “BASIL Unless you sell your own line of pesto, there’s only so much basil you can use. So why not drink it? A distant cousin of MINT, basil can be put to some of the same uses in cocktails, but with predictably different results. MUDDLE it or just toss it in the shaker and let the ICE do the work (but use a strainer). Basil plays well with fruit, even pineapple.”

1. – The Washington Post Where There’s Smoke, There’s Flavor “Although smoking cigarettes has nearly become anathema in modern society, smoking foods is more in vogue than ever. Smoke, it seems, is like a fifth flavor (or sixth, if you allow for umami), with the ability to transform, contrast with and accentuate the food that has been exposed to it, whether that is salmon, pork, fruit, chili peppers or tea. In gastronomy, smoke is the door to another room, a lively, hazy space that is at once promising and almost limitless, yet also dark and dangerous.”

photo from The NY Times

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The District Domestic goes to Vegas!

My husband and I spent last weekend eating our way around Vegas while visiting friends and I have so much to share!  A good vacation always takes off with a plethora of plane reading (aka restaurant research) and touches down with friends who live in the city as a guide – both of which were A+ for this trip.

It all started Friday afternoon with lunch at the much written about Burger Bar in Mandalay Bay. We ordered the Veggie Burger (I know, but I had to try it!), Kobe Beef Burger and the Black Jack Burger.  The tastiest bite was a toss up between their skinny fries and the zucchini fries. Even my non-veggie eating husband thought the zucchini fries were incredible.

Friday dinner was at Brand Steakhouse in the Monte Carlo.  We had too much to eat to list it all, but let me just tell you – it included every bit of edible indulgence you can imagine.  Favorite bite was the lobster mashed potatoes.  Favorite drink, their classic martini (seen below).

martini-with-blue-cheese-stuffed-olives

Saturday breakfast was at Bouchon Bakery in The Venetian.  Have I told you how much I love really good doughnuts? (Want to make your own?  Here’s my how to.)

bouchon-bakery-doughnuts

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In Print: Clips from Food Sections

03note_span6005. – The Baltimore Sun Starbucks to Explore Value Menu Options for Menu “Starbucks has yet to offer many details about what Chief Executive Howard Schultz described to investors last week as “several breakfast pairings” at “attractive” prices. More details are expected as early as later this week.  But analysts wonder if the plan will be enough to keep value-seeking customers from abandoning the mermaid for the clown.”

4. – The Chicago Tribune Fish on Ice “For those willing to brave the cold, ice fishing yields some of the year’s best-tasting fish dinners. There are two reasons people ice fish: one, to catch and eat gorgeous freshwater fish that are at peak flavor due to the cold temperatures of the water they’re drawn from, and two, to socialize. Linda Eno thinks I have that backward.”

3. – The LA Times The Refrigerator Personality Test “I figured it was probably time to clean out my refrigerator when, digging around for a jar of jam, I found a roll of film. A roll of film! Remember those? How long it had been there, I don’t know. I not only have a digital camera, I’m on my second one. Clearly, it was time for either a major cleaning or an archaeological expedition.”

2. – The NY Times Restaurants Stop Playing Hard to Get “Battered hard already by the recession and petrified of what’s to come, restaurants are talking sweet and reaching out in ways they didn’t six or even three months ago. They’re cutting special deals, adding little perks, relaxing demands and making an extra effort to be accessible.”

1. – The Washington Post Stirrings of a Better Martini “He also has been using the newly available Old Tom and has resurrected the Martinez. Yet while Brown has nailed the historical accuracy, he also insists that the martini is not a historical document. ‘It’s intellectually interesting,” he says. “But on a certain level, who cares? Does it or does it not make a good cocktail?’ ”

photo from The NY Times

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Repeal Day Ball in DC!

endofpro

On December 5th, The DC Craft Bartenders’ Guild is inviting Washington area residents to party like it’s 1933. The group, made up of DC’s top mixologists, is hosting Washington’s only Repeal Day party, taking place at The City Tavern Club from 8 P.M. to midnight. Priced at $90 per person with proceeds benefiting the Club’s Preservation Fund and the Museum of the American Cocktail, this fund raising event honors the 75th anniversary of the date when the 18th Amendment – which established Prohibition in the United States – was repealed.

Guests will be treated to true classic cocktails, recreated by the best in the business, including locals Owen Thompson (Bourbon), Gina Chersevani (EatBar) and Derek Brown (The Gibson). Special guests will include Tony Abou-Ganim (Host of Fine Living Network’s “Raising the Bar”), Jeffrey Morgenthaler (RepealDay.org founder) and other top bartenders from throughout the United States. Hors d’oeuvres will be provided throughout the night by the City Tavern Club and a 1930s jazz band will set the mood and provide the tunes for dancing.  Join us for some old fashioned fun!

To purchase tickets, visit www.dccraftbartendersguild.com

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