Thirsty Thursday – Blackberry Ginger Ale

I’ll have a What I’m Loving post next week. I just finished Hollow City, Ransom Riggs’ sequel to Miss Peregrine’s Home for Peculiar Children, late Tuesday night and the story was still too fresh for me to write about! Until then take a look at what I found at my Target today.

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Blackberry Ginger Ale. Doesn’t that sound scrumptious? It sounds yummy all on it’s own really, but the first thing I thought of when I saw it was, “I bet that’d be a really great mixer.” And wouldn’t you know I was right? No fancy recipe at all this week – I just put some whiskey in a glass and put the purpley ginger ale on top. It is really very good this way. It would be equally delightful with any manner of liquor, such as rum or vodka. Speaking of vodka I did find a recipe while doing research online that would be very good with this – it’s called a Blood Orange Collins. It specifically calls for Stolichnaya Cranberi vodka but I bet it would work with any vodka really, since you’re getting a berry note from this ginger ale. Somebody try it and report back to me how good it is!

Short post today – I’ll be back tomorrow with spring outfits, and Saturday with another DIY skincare item! Until then, have a lovely day.

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Thirsty Thursday – Baileys Honey Bee

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I don’t know if you’ve noticed but I love a good cocktail name. I mean how cute is Honey Bee? Good thing it’s also delicious!

Another thing you may have noticed by now is I like a good simple cocktail. I hate it when I find something that looks really interesting and tasty, and then I click on the recipe to find that it has ten ingredients and involves chopping and muddling and pouring in such a way that the layers don’t mix. Don’t get me wrong, there is definitely an artistry to such drinks and if you’d like to make me one while I sit and watch and drink, then please be my guest. I’ll even cook you dinner. But if I’m making my own drink, I want it to be clean and simple.

This cocktail involves three ingredients, and you don’t even have to have a shaker. I found it on Baileys’ website; the measurements there are in metric and I think I’ve ably translated it to ‘Murican measurements. Be warned, it is very boozy – so go easy, honey.

Baileys Honey Bee
  • 2 1/2 oz. Baileys
  • 1 oz. whiskey (I used 2 Gingers)
  • 1 tbsp honey
  • ice (optional)

If using a shaker: Fill shaker with ice. Add in the Baileys, whiskey, and honey. Shake, then strain into a glass. I did not have ice (cocktail fail), so I put my little mini bottle of Baileys into the freezer for several minutes until it was nice and cold. Then I measured out the whiskey and honey into a measuring shot glass and stirred well until mixed. I poured that into the glass, then added in the cold Baileys and stirred again.

I really liked this drink; it was sweet but not cloyingly so, strong but didn’t make me wince every time I took a sip. The nights are still cold here, even though spring is right around the corner – so do yourself a favor and dream of summer with this Honey Bee!

Thirsty Thursday – Lady Shirley

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Why yes I did pick this cocktail because of the name. Why do you ask? I mean come on. It’s the closest I would ever come to being a Lady. And since it’s a pretty red color I had to put in my Horde glass, it’s only right.

This is basically a grown up Shirley Temple, with the naughty stuff added back in. You get a little sweetness from the grenadine, a little tart from the lemon, and warm yummy goodness from the whiskey. It is delightful, and you should really try it tonight.

Lady Shirley

  • 1 1/2 oz. whiskey (I used 2 Gingers)
  • 1 oz. grenadine (try making your own! Great recipe here)
  • 1 1/2 oz. lemon juice
  • Soda water
  • Ice
  • Lemon peel for garnish (optional)

Mix the whiskey, grenadine, lemon juice, and ice in a shaker. Shake until well combined, then pour into a glass. Top with soda water and garnish with a lemon peel if you’d like.

I didn’t end up having soda water – the one bottle I found had lost it’s bubbles – so I actually topped mine off with a little bit of Sierra Mist Cranberry that we still had left over from Christmas season. It was delicious, and since I didn’t add too much, didn’t add a lot of extra sweetness. Although if you find this too tart for your liking, consider using something like Sprite to cut the lemon a little!

I really enjoyed this cocktail – it’s fun and pretty. Try one yourself tonight!

Thirsty Thursday – Hot Rum Cow

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Or Hot Rum Almond, as the case may be. The older I get, the more dairy really messes with my system – so almond milk it is! If you are like me, and need a dairy alternative, make sure you get the unsweetened unflavored variety of whichever alternative you prefer.

I went searching last week for a good warm rum drink that wasn’t a hot buttered rum or a Tom and Jerry. Don’t get me wrong, those classics have their place, but they’re not really my favorite – the flavors aren’t very sweet or creamy, which means most of the time all I taste is rum. I came across this recipe, which was not only simple – the only thing I had to buy was the almond milk, and if I could handle cow milk I wouldn’t even have had to buy that – but sounded warm and cozy and delicious! It doesn’t have to be overly sweet if you don’t want it to be, since you add as much or as little sugar as you want, but the milk really helps balance out the booze.

If you don’t have bitters, get thee to a liquor store and buy a bottle. You never use more than a few drops in any one drink recipe, so the bottle will last you forever. It adds an herbal quality to drinks, setting them apart from the overly processed and sugary “cocktails” that some bars serve!

Hot Rum Cow

  • 8 oz. milk (or milk alternative)
  • 1 1/2 oz. dark rum – not only does The Kraken have a kick ass bottle, it’s really good rum too, try it!
  • 1 drop bitters
  • 1 drop vanilla extract (the bottle did not lend itself to drops so I put in more than one drop – but I don’t think it affected the taste)
  • Cane syrup or brown sugar to taste (I used about one teaspoon full, the amount you see in the photo)
  • Cinnamon and/or nutmeg as a garnish (optional)

Heat the milk in a saucepan on low or in the microwave, taking care not to scorch it. Combine the rum, bitters, vanilla, in a mug. Pour in the hot milk, then stir in your preferred amount of syrup or sugar. Top with cinnamon or nutmeg if you’d like!

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It’s not going to be spring anytime soon folks, so we’ve got a few more cold nights ahead of us. Do yourself a favor and try this cocktail – it’ll warm you inside and out!

Thirsty Thursday – Whiskey Sour

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From scratch. Seriously. Put down that nasty bottle of Mrs. T’s sour mix you bought at the grocery store.

That stuff has so much sugar, and so many preservatives and whatever other fake stuff they need to put into it to make it shelf stable – and why put up with that when making it from scratch is so easy? All you need is whiskey, lemon juice, water and sugar, and a maraschino cherry. Yup.

First off – do you know the difference between whiskey and whisky? The only real difference is the country it’s distilled in. All whiskey (or whisky) is distilled from a mash of fermented grains – those made in America and Ireland prefer “whiskey” and those in Canada, Scotland, and Japan prefer the spelling “whisky”. And now you are smarter than you were 10 seconds ago. Isn’t that a nice feeling?

Maybe, but not as nice of a feeling as you’ll get once you’ve tried your homemade whiskey sour. So let’s do this!

Whiskey Sour

  • 1 1/2 oz. whiskey – doesn’t matter the brand, but for heaven’s sake pick a good one. The flavor will not be covered up, so you want one you can tolerate straight. I like this 2 Gingers Irish Whiskey, but Knob Creek is really good too.
  • 1 1/2 oz. lemon juice (fresh squeezed is always better but I won’t look down upon you if you want to use the bottled stuff – just make sure it’s 100% lemon juice)
  • 3/4 oz. simple syrup (recipe to follow)
  • Maraschino cherry for garnish

For the simple syrup: All you need is one part water to two parts sugar. So for instance, 1 cup water and 2 cups sugar, or however much you’d like to make. Bring the water to a boil, then dissolve the sugar into the boiling water, stirring constantly. As soon as all the sugar is dissolved, take it off the heat  – continuing to boil it after that point will make it too thick. Allow to cool completely, then transfer to a bottle or other airtight container.

Mix the whiskey, lemon juice, and simple syrup in a shaker with plenty of ice cubes; shake well. Strain into a glass and garnish with the cherry. Bottoms up!