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Category Archives: Wasted Wednesday

Wasted Wednesday: Spiced Apple Cider Sangria

I love making special cocktails for events. They bring people together, and it’s always best if they can be made ahead of time so that no one is stuck on bar tending duty. This will be going on our Thanksgiving table this year and I can’t wait to drink it. I’ll make the spiced cider today and then assemble it all tomorrow.

Spiced Apple Cider Sangria (copied from here)

For the Spiced Apple Cider:

  • 2 cups apple cider (the real stuff – opaque in color & found in the refrigerator section)
  • 1/3 cup sugar
  • 2 cinnamon sticks
  • 1/2 teaspoon cloves
  • 1/4-1/2 teaspoon ground allspice
  • 1/2 teaspoon orange zest
  • 2 orange slices (rounds)

For the Spiced Apple Cider Sangria:

  • 1 bottle inexpensive Spanish red wine
  • 2 cups spiced apple cider (recipe above)
  • 1/2 cup orange juice
  • 1/2 cup brandy

directions:

For the Spiced Apple Cider: 
Mix together all ingredients in a medium sized saucepan. Bring to a simmer over medium-high heat and then remove from heat and allow to cool completely. Strain before using.

For the Spiced Apple Cider Sangria:
Mix ingredients together in a large pitcher and garnish with orange wheels and cinnamon sticks. To serve, pour over ice.

Cheers, and happy Thanksgiving!

Wasted Wednesday: Sidecar

Bryan and I have been going through a major bourbon phase since The Best Weekend of our Lives. We’d dabbled in Mint Juleps earlier in the summer, but I tried a Side Car recipe a few weeks ago and it has since become my new cocktail.  What I love about this recipe is that its simple enough to make pretty quickly after a stressful day without being too complex. The end result is strong enough to make you forget all about that crazy b at work.

The Side Car

3/4 oz Triple Sec

3/4 oz Bourbon

1/2 oz sweetened lime juice or Rose’s

Lime garnish

Combine liquids on tumbler, serve over ice with a lime garnish.

Ahhh, a little slice of heaven.

 

Wasted Wednesday: Hot Buttered Rum (Repost)

Since this past weekend marked the official start of Fall, I thought I’d dig this recipe of Rachel’s back out of the archives. The mix makes enough to last a while, so this should get you through most of the season! It’s also great mixed into some hot apple cider (a little splash of rum never hurt cider either). Pour it into your favorite mug (mine, above, from our honeymoon in Scotland) and curl up with a good book. Hello, Fall!

Being Southerners we aren’t really used to long, cold winters and all the things that go with them. I hadn’t heard of a hot buttered rum until last year. If I did hear about it, I thought it was one of those things like “chestnuts roasting on an open fire”, who really does that?! But I saw this recipe last year and had to try it. It was amazing. Totally worth hand washing the mixer and ingredients afterwards.

This recipe makes enough to share with at least one or two nice people on your list, should you feel nice enough to share.

Hot Buttered Rum 1 pound light brown sugar 8 ounces honey 2 sticks salted butter 7 ounce jar marshmallow creme 2 tsp. pumpkin pie spice 1/2 tsp ground nutmeg, I used fresh 1 T. vanilla

In a large bowl using your stand mixer or hand mixer, beat all ingredients until well blended. Pour into a one quart jar and store in the refrigerator until ready to use. Stores for 3 months. To serve, place one or two tablespoonfuls in a mug of boiling water. Add a splash of rum and top with whipped cream. Also good as a virgin drink topped with whipped cream and we like a scoop every now and again in our coffee. This makes great gifts, simply give in smaller jars with a gift tag stating…

This should be stored in your refrigerator up to 3 months. (I actually still have some from last year, but haven’t tested it yet. I’ll let you know if I don’t die.) To serve, place one or two tablespoonfuls in a mug of boiling water. Add a splash of rum and top with whipped cream.

Original source here.

You’re welcome.

Wasted Wednesday: Happy Boozeday!

Since we first got together, Josh has made it very clear to me that if I’m ever in doubt over what to get him for birthday/holiday, I should feel more than welcome to buy him a bottle of whisky. So sweet of him, right?! It’s actually rather perfect. This might come as a shock (hah), but it can be really hard to pick out a present for a guy! Whereas I’m constantly showing Josh little things that I like and think are cute (hello, Kate Spade!), he shows me $400 shoes, or large tv’s. Not exactly money savers. I’ve started keeping a list of ideas that I add to whenever he mentions something easily attainable, but I also buy him booze.

For his birthday this year, I got him a bottle of the Glenlivet 15-year-old French Oak Reserve. It’s one of his favorites, and he finished the last bottle I had bought for him a few months ago. He was so sad that he kept the bottle. Poor guy. This definitely made him super happy, and that’s what a birthday gift should do!

Anyone else regularly give/receive alcohol as a gift? Do you ever feel mildly guilty that you’re turning someone into a lush when you do? Maybe that’s just me.

Wasted Wednesday: San Francisco Brew

Josh and I got back from San Francisco early Monday morning (red eye=purgatory), so I have a great restaurant breakdown in the works. We ate loads of delicious food, spent lots of time with family at our cousin’s wedding, and walked all over the city. In short, it was a fantastic trip!

I always love getting local beers, so when we had our first lunch in the city, we ordered Anchor Steam, a San Francisco classic. We enjoyed it so much that we bought a few bottles when we came home too!

It’s a bit lighter than a lot of the beers we normally drink, but was absolutely perfect with all of the seafood we ate while in town.

Anyone else tried Anchor Steam? Any other favorite local brews out there?

Wasted Wednesday: Q Tonic

While this isn’t technically a post about alcohol, it is about a very important part of one of my favorite drinks: tonic!

Over the past few years, I’ve tried to find healthier, more natural versions of a lot of our favorite ingredients. Tonic was a tricky one. I found one store that carried a brand with cane sugar (as opposed to high fructose corn syrup), but it wasn’t a store that we normally went to, and was extremely out of the way, so we fell back to normal tonic.

A few weeks ago, I was reading a blog post on a great recipe blog, and they mentioned that they had fallen in love with a new tonic, called Q tonic. They said that while it wasn’t the cheapest, it was worth it, so when I saw a bottle at Whole Foods, I grabbed it.

Thus, a new addiction was born.

This stuff is so good that we were honestly surprised. I mean, it’s tonic. Nothing too exciting, right? Wrong. This tonic is refreshing and crisp. We mixed it with gin, we mixed it with vodka, we mixed it with juice (we didn’t get drunk, I promise), and it was all delicious. The fact that it’s sweetened with agave and has far fewer calories than normal was just the icing on the cake (the salt on the margarita?).

If you can find a bottle, treat yourself.

Anyone else have a favorite splurge?

Wasted Wednesday: Bourbon and Peach

***Whoops-a-daisy! It has recently come to my attention that it is not Wednesday! Obviously I am in need of bourbon this morning. Carry on….***

This is not a recipe. I repeat this is not a recipe.

Part of the Lolling About lifestyle involves winging it sometimes. A few weeks ago I made brandied peaches and ended up with a lot of leftover peach syrup. I know, it’s a real hardship. I’ve been thinking about all the wonderful things I could put it in or on. One of the ideas I couldn’t wait to try was mixed with bourbon.

I’ve sort of been on this bourbon kick lately after I first sampled a mint julep. Southern girls just love their strong drinks. So the other night while the guys were making mint juleps I mixed a couple of tablespoons of peach syrup with a good helping of bourbon. I topped it off with crushed ice and stirred.

Gracious, it was delicious. Refreshing, light yet strong. Yummm….

What have you mixed with bourbon lately?

 

Wasted Wednesday: Innis and Gunn

Summer time, especially in the South, is the ideal time for lolling. With temps in the low 100’s this week, I’m trying to use my body and my brain as little as possible. It’s not pretty.

While we do still drinks plenty of cocktails, the ease of beer in the summer can’t be beat. There’s nothing like coming home (in a car with no AC), changing into comfy clothes, and grabbing a cold beer out of the fridge.

We drink plenty of Corona with lime, but our new favorite splurge is Innis and Gunn.

Innis and Gunn is a Scottish beer, and there are several types based on what type of barrels they age them in. Whiskey, rum, beer casks and more are all used and all delicious. My favorite is the oak barrel aged original. It has a sweet and creamy flavor that I absolutely adore.

While these might not be the cheapest beers, or even the easiest to find, they are, quite possibly, the most delicious I’ve found.

Cheers!

 

Wasted Wednesday: Peachy Keen

Posted on

I really love peaches. A lot. I also love fruity cocktails. Not the neon pink “strawberry” margarita type (though they are tasty too), but cocktails made with gorgeous real fruit. Last summer I discovered an awesome peach slush, so when we bought a big bag of peaches at the farmer’s market last weekend, that’s what I first thought of.

I’ve lately developed a fondness for strong bourbon drinks however, so I decided to find a drink that, while showcasing the peaches, was full of bourbon. Oh, did I find it.

Peachy Keen (copied from here)

Ingredients
  • 3 parts (1.5 ounces)  bourbon
  • 2 parts (1 ounces) peach-honey liqueur
  • 1 part (.5 ounces) lemon juice
  • 2 peach slices, frozen (optional)
Instructions
  1. Pour all ingredients into a cocktail shaker with ice and shake for about 15 seconds. Strain into a chilled glass. If using, place two frozen peach slices in the glass.

Number of servings: 1

 

Peach-Honey Liqueur

From DIY Cocktails

Ingredients
  • 2 parts (1/2 cup) water
  • 2 parts (1/2 cup) honey
  • 2 parts (1/2 cup) peeled and chopped peaches
  • 3 parts (3/4 cup) vodka
Instructions
  1. Boil the water, honey, and peaches for about three minutes in a covered saucepan. Let it cool, strain out the solids, and refrigerate the liquid.
  2. Combine the vodka and the cooled peach mixture.
  3. Store in a bottle as you would other liqueur. Refrigeration isn’t necessary.

Yield: 1 cup

 

Wasted Wednesday: Lemon Mint Juleps

Posted on

Ah, mint juleps. Probably the quintessential Southern cocktail. Envision rocking chairs on front porches and sweltering heat. Obviously you need something to cool you down and refresh you, and the mint julep is up to the task.

Add some lemon to that? Shoot, you’ve struck gold.

One of the most dangerous things about this drink is that once you’ve made the syrup, it’s way too easy to mix one up.

That, or the 3 shots of bourbon that each drink contains. No judgement. We love Four Roses Bourbon, for what it’s worth.

Lemon Mint Juleps (original here)

For the lemon mint syrup

  • 2 c sugar
  • 2 c water
  • zest of 1 lemon
  • ½ c lemon juice
  • 1 ½ c mint leaves

Combine water, sugar, and lemon zest in a small saucepan over medium high heat. Heat until boiling, stirring to dissolve sugar. Once the sugar is fully dissolved, remove from heat and add mint leaves. Let steep for 10 minutes. The strain into a bottle. Once the syrup has cooled completely, add the lemon juice and refrigerate.

For the cocktail

  • Ice
  • 6-8 mint leaves
  • 2 oz syrup
  • 3 oz bourbon (or 2 if you’re a wuss)

Muddle mint and and ice in a shaker. Add the syrup and bourbon and shake well. Pour into a tall glass over ice. Add a few mint leaves as garnish.

Drink. Enjoy. Repeat.

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