The sour; mother of many cocktails, simple to mix and easy to drink. This cocktail is a true crowd pleaser and my take on it is one of Kathy’s favourites. A basic sour is no more than three ingredients: spirit, sour and sweet but many variations exist like the New York sour with a few bar spoons of red wine floating on top or the more well known Amaretto sour, sidecar, margarita and daiquiri. I’m a huge fan of bourbon, usually with several on hand. So, for me the quintessential sour is a bourbon sour but feel free to use your favourite whiskey, rye or heaven forbid that bottle of 18 year scotch in the coveted section of your bar.

Simple to mix and easy to drink.

The sour is a shaken drink and many like to include an egg white in the mix to add a velvety texture to the drink. I throw in two other ingredients to my bourbon sour, maraschino liqueur as well as a few dashes of cherry bitters, both of which can be easily omitted as can the egg white. Behold the Bourbon Cherry Sour. When using egg whites in cocktails it is important to first dry shake the drink (omitting the ice) in order to emulsify the egg. Emulsions happen much faster when ingredients are at a warmer temperature. Some bartenders will even add the spring from a hawthorn strainer to expedite the process. 

Here is what you will need: Bourbon, Luxardo maraschino liqueur, a lemon or freshly squeezed lemon juice, simple syrup, cherry bitters, a maraschino cherry, a cocktail shaker, a jigger or other bar measurer. Grab what you need and let’s get going. Cheers.

The post DRINK | The Bourbon Cherry Sour appeared first on eathalifax.

Ok here we go I am finally giving in and writing a guest post for Eathalifax. As the resident beverage director, most things drink related in our home are my responsibility. Not a bad tradeoff considering Kathy is a much better cook than I, and that I am OBSESSED with all things coffee (my kitchen counter can attest to this). But this post isn’t at all about coffee, it’s about a new obsession Cocktails! And what better place to start than with a staple here at the home bar, The Negroni.

It’s generally agreed upon that the negroni came to be some time around 1920 in Florence Italy, when count Cammillo Negroni walked into Café Casoni and ordered an Americano with gin instead of soda from the bartender Fosco Scarselli. It is a simple yet delicious classic, consisting of equal parts gin, campari and sweet vermouth. Many variations exist; namely the Boulevardier, which utilizes bourbon instead of gin and the negroni Sbagliato with prosecco replacing gin. One can also swap vodka for gin, cynar or aperol for campari, you get the point if you are lacking an ingredient you can sub in something you may even prefer. So be creative and enjoy, Cheers.

The post DRINK | The Negroni appeared first on eathalifax.

When I woke up today, I certainly didn’t expect to see a text from my friend and blogging partner in crime, Kelly, saying that we had won silver and bronze for Best Local Food Blog in this year’s Coast Best of Food awards. I was thoroughly honoured just to be among the nominees but to win second place? I honestly didn’t see that coming.

It has been almost three years since I started this adventure and everyday it somehow becomes more exciting. There’s the event invites, the product offers, the cookbook reviews, the new blogging friendships. I even did a little food consulting. But, more importantly, there’s you. You who come for recipes, to find out where to have dinner or to simply follow along on this delicious journey. You are the reason my passion continues to grow. If I can get but one of you excited about cooking or eating at a local restaurant or exploring our incredible Nova Scotia bounty, then all those hours writing and editing and photographing means something. It means it’s all worth it.

So, to you I say thank you. Thank you for taking the time to vote and for your continued support on this wild ride called eathalifax. These past few months, especially with the Food Bloggers of Canada conference and the establishment of Halifax Food Bloggers, have been nothing short of amazing. Now with the confirmed support of my community, the fire is burning even brighter. So, it is with great excitement, I announce that I’m working on redesigning a whole new eathalifax. Expect a slick new look and exciting new content. But don’t worry, there will still be recipes (hopefully a load of new recipes) plus reviews of all the best spots in town. 

I’d say this calls for a toast don’t you?

When I’m looking to celebrate, our DIY bar is the first place to start. Lately, we’ve become rather obsessed with cocktails. Not the sugar laden ones of our university days, but the real deal. My palate that once would have cringed at the thought of a drink with a mere 1 ounce of juice now welcomes the freshness that comes with fresh squeezed citrus and good quality alcohol. In fact, I’ve learned so much about cocktails that imbibing will certainly be part of that new content I mentioned.  Excited yet?

lemongrass + mint daiquiri

2013-07-26 08:17:22

Write a review

Save Recipe

Print

Ingredients

1. 2 ounces white rum
2. 1 ounce fresh squeezed lime juice
3. 1 ounce lemongrass syrup
4. handful of mint
5. ice

lemongrass syrup

1. 1/2 cup water
2. 1/2 cup sugar
3. 1 stalk lemongrass, chopped

Instructions

1. First, make the lemongrass syrup by combing the sugar and water in a pot. Bring to a boil, stirring to dissolve the sugar. Remove from heat and add the lemongrass. The longer you let it steep, the more the flavour will develop. Strain and allow to cool before use. Store in the refrigerator up to a few days.
2. Now when it comes to the cocktail, there's a specific process to follow. Don't just jam all those ingredients in your shaker! First, add the alcohol. Then the lime juice and the syrup. Take that handful of mint and give it a slap between your hands. Just trust me on this one. Now, add it to the shaker (Apparently this is where I went wrong. I should have stirred the cocktail to avoid those lil bits of mint. The ways of the cocktail are vast.) Now fill the shaker with ice. Thank god for that ice maker, eh. Now attach whatever cover you have and shake away until the metal is thoroughly chilled and starting to frost up. To finish, double strain, yes double, into your glass. Garnish with some mint.

eathalifax http://eathalifax.ca/

The post DRINK | this calls for a toast + lemongrass mint daiquiri appeared first on eathalifax.