Release of My New Book: Hola Tequila!

I have very exciting news that I would like to pass along... last year I spent some time writing a book and it is now available. The title is !Hola Tequila!, and as the name implies it is all about our favorite Mexican distilled spirit.

Photo Courtesy: Sellers Publishing, Inc.

• 90 tequila cocktail and shooter recipes (new concoctions and common favorites with a twist)
• Setting up a tequila-centered bar
• Tequila styles, production, and history explained
• Photographs by my husband, Shannon Graham

What I tried to do in this book is to take the approach that I often do on this website: encourage the curious drinker to explore, get out of their routine, and find for themselves what they enjoy, not necessarily what everyone else thinks they should drink.

I do hope that you enjoy this new read and that it inspires you to get creative with tequila.

• Learn more about !Hola Tequila! in my Bio

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Cooking with Tea

If you’re trying to increase your tea consumption, you can do more than just drink tea – you can also cook with tea! There are some basic ways to use tea as a food ingredient. Beyond that, the possibilities are endless…

How to Add Tea to Food
Generally speaking, when using tea as a food ingredient, you want to select teas that would also pair well with the final product. To help you find the best teas for the food you're making, here's a list of (very general) tea flavor profiles by tea type. Once you've selected a tea for your food, you are ready to use it as an ingredient. These are the most common ways to add tea to recipes:

• Replace water with tea
• Infuse milk or other liquid ingredients with tea
• Melt solid ingredients (such as chocolate or butter), infuse them with tea and then use them in solid or liquid form
• Add powdered tea (such as matcha green tea or tea ground in a spice grinder) as a garnish, spice, rub or partial replacement for flour (about 1 teaspoon powdered tea in each cup of flour should suffice)
• Smoke meats or meat substitutes with tealeaves
• Marinate meats or meat substitutes with brewed tea
• Add a pinch of tealeaves to water for steaming foods such as fish, rice and vegetables

There are other, more complex techniques, such as candying tealeaves to use as a garnish or boiling tea into a concentrate and then adding it to dishes.

Traditional Recipes
These techniques are used to cook with tea in recipes from around the world. Here are a few examples of traditional tea-infused food recipes:

• Japanese ochazuke ("tea soup") uses green tea as a form of “broth.”
• Chinese smoked duck uses Lapsang Souchong or other teas to impart a smoky flavor to the duck. Here’s a similar recipe for tea-smoked chicken. I’ve had a related (and incredibly delicious!) dish of tea-smoked mushrooms in Darjeeling, India.
• Barm Brack (an Irish favorite) uses black tea in lieu of other baking liquids.

Recipe Ideas
Beyond these traditional foods, there are many ways to use tea as a food ingredient. Here are a few ideas you can try at home:

Savory Tea Foods

• Boil eggs and other foods in tea instead of water.
• Infuse teas into broths for soups and stews. Flavorful black teas (like Assams and Ceylons) are better for beef or pork broth, while umami-rich Japanese green teas (like Gyokuro and Sencha) are better for chicken or seafood broth.
• Marinate tofu, seitan, seafood or meat in tea for 30 minutes or more to impart flavor and (in the case of seafood) remove unpleasant odors.
• Use powdered green tea (such as matcha) as a rub for grilled meats. It has been shown to reduce the formation of carcinogens in grilled or charred meats, especially with fatty cuts of red meat (like those used for ground beef).
• Use brewed tea and tealeaves as an ingredient in rice dishes, like this Oolong Fried Rice.
• Stuff whole fish with oolong or green tealeaves before you steam them.
• Whisk matcha into sauces and dressings, like this matcha salad dressing.
• After brewing a quality Chinese green tea (such as Dragonwell), retain the leaves and saute them with vegetables and/or meats.

Sweet Tea Foods

• Infuse tea into a ganache for tea chocolate truffles. The most common tea truffles are Earl Grey, but other teas can taste amazing, too!
• As you warm milk to make hot chocolate, steep some tea in it. Strain the tealeaves (or remove the teabag) and continue to make hot chocolate as you normally would.
• Poach fruit in black or oolong tea with sugar or honey. Add spices as desired.
• Use tea or tea-infused milk/cream to make tea sorbets and tea ice creams.
• Infuse tealeaves into simple syrup for an easy shot of tea flavor in sweets and cocktails.
• Chill out with icy tea granitas or a tea smoothie.
• Make regular sweets recipes into matcha recipes with the addition of matcha powder as a spice. From matcha coconut macaroons to matcha truffles, there are lots of ways you can use matcha in sweet foods.

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Jim Beam Devil's Cut Bourbon Review

Devil's Cut, the newest bourbon from Jim Beam, offers a rich, full-flavored bourbon experience for those seeking a new way to enjoy bourbon. By using a proprietary process, Devil's Cut injects water in just emptied bourbon barrels, which extracts more of the bourbon and oak notes found in the barrel. This water is then used to cut the extra-aged Jim Beam bourbon down to proof. The result is a rich, deeply flavored bourbon that both enthusiasts and newcomers to bourbon will both enjoy.

Nose

On the nose, Devil's Cut offers a rich tapestry of oak, cinnamon, nutmeg and spice, intermingled with vanilla pound cake and soft, warm caramel. There are no surprises with Devil's Cut's bouquet, it shows you exactly what flavors to expect on the palate and then it delivers.

Body and Palate

Devil's Cut has a nice mouthfeel, not too thin, nor too full bodied, which makes it excellent for mixing. At 90 proof, this bourbon won't disappear in cocktails either. On the palate, the dominant oak notes contribute flavors of cinnamon, allspice, nutmeg and wood. Vanilla and caramel undertones play an important role in harmonizing with the spice notes to create a spicy but balanced bourbon.

Finish

On the finish, Devil's Cut continues to offer its devilishly spicy treats. Spice cake, cinnamon sugar and apple pie notes linger before gently easing off of the palate, leaving a pleasantly woody final note.

Overall, Devil's Cut is a great value at a suggested MSRP of $23.99 for a 750ml bottle and an excellent extension to the Jim Beam lineup. Those who enjoy Jim Beam or spicy bourbons would be well advised to pick up a bottle of Devil's Cut.

Disclosure: Review samples were provided by the manufacturer. For more information, please see our Ethics Policy.

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Oy! Taxes... There's a Drink for That

Tax season... the dreaded or anticipated time of the year when Americans exchange money with the IRS. Well, if you are in need of a strong drink to make it through the next few weeks or would like to toast the appearance of this year's check, I have a few drinks that are more than fitting for either occasion.

Lucky Deduction

• Income Tax Cocktail - This is the classic drink, made up many years ago by someone with a taste for a citrus version of a Perfect Martini and a propensity to name the drink for this lovely time of year. As one review indicates, this will not be a favorite drink for everyone, but I encourage you to give it a try nonetheless.
• Lucky Deduction - A new drink this year, this one leans to a classic mix of brandy and port that appears every now and then. Again, a touch of orange juice is used as an accent and makes this a nice sipper while your shuffling receipts.
• Procrastinator Shot - If you tend to get a little nervous around tax time, worried about making the deadline or how you will manage payments this quick little drink may be in order. It is a simple and very smooth mix of Frangelico and Wild Turkey American Honey and can also be served on the rocks for a smooth sip.

Also, check out About.com Tax Time for tips...

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Springtime Iced Tea Recipes

It's not quite time to bring out the big guns (like, say Watermelon Iced Tea), but it is getting hot enough to enjoy an iced tea every now and then. Here are a few of my favorite iced tea recipes for the warmth of springtime:

• Apple Iced Tea Recipes -- Ideal for spring or fall, when apples are readily available, but local berries and peaches aren't ripe yet.
• Coconut Water Iced Tea is a refreshing drink that can be made with packaged coconut water.
• Banana Chai Smoothie Recipe and Date Tea Smoothie Recipe -- Not technically iced tea recipes, but great ways to start a spring morning.
• Tomato Iced Tea Recipe -- Smoked Lapsang Souchong black tea and tomato juice give this recipe a heavier flavor and texture that are best for spring and fall.
• Citrus Iced Tea Recipes use lemons, limes, oranges and other citrus fruit for a naturally tart-sweet flavor.
• Ginger Iced Tea Recipes -- This mix of iced tea recipes and iced herbal infusion recipes shares on thing in common -- a dose of fiery ginger root.
• Jasmine Iced Tea Recipes offer a soft, floral flavor that's ideal for celebrating spring. If you like these, you'll probably also enjoy my Rose Iced Tea Recipe.

Photo (c) Lindsey Goodwin
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Lucky Libations: The Massey Cocktail

Happy St. Patrick's Day! I want to finish up a week of lucky libations with a very special drink from Portland bartender Jacob Grier and the cocktail is The Massey Cocktail.

Now, some may think that gin and Irish whiskey would not mix well together, but one taste of the Massey will change anyone's mind. The intrigue of this drink does not stop there, however, you will be delighting your taste buds further when sweet vermouth, Green Chartreuse, and Campari enter into the mix. Given all of that, this is the St. Patrick's Day cocktail with a whole lot of style and is ideal for those who wish to don the green in a more sophisticated way or as an appropriate aperitif to pair with a traditional Irish dinner.

Get The Massey Cocktail recipe and browse more St. Patrick's Day cocktails...

Slainte!

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Jason Walsh's Fresh Cocktails

One of the things that I enjoy most about this gig is exploring the drinks sent to me by readers, both pros and enthusiasts. Today I am happy to share two innovative drinks from Mixologist Jason Walsh.

The Root to Longevity

The first of the two is The Root to Longevity. Its star ingredient is the beet, a rarity in the cocktail world, but a worthy addition to the bar. I've had few beet drinks and this is by far my favorite to date. I think the reason is the way that Walsh has handled it; pureeing it, then pairing it with gin and mint. Once you have a puree the drink is very easy to mix up, so I encourage you to get beyond any preconceptions that this may be a tough drink to make. In fact, it is the culinary influence here that is refreshing because it is not one of those drinks that requires exotic ingredients or $500 worth of equipment... beets and a blender or food processor is all that it takes.

Walsh's other cocktail is called the Sen-Cha Flip. This one is (once again) a simple mix of fresh ingredients and Plymouth Gin. In this case, we are mixing up a flip, meaning egg is involved and if you have an issue with that, I suggest passing on this. However, if you are one of us who enjoys a great flip every now and then, this is an impressive variation. As the name alludes, this drink is made with the Japanese green tea known as Sencha and when this is sweetened, chilled, and paired with Plymouth the result is a frothy sipper with an herbal blend of flavors that wakes up all the senses.

Though these two drinks are decidedly different from one another, I can see Walsh's style in both, as well as the influence of the many bars he has worked at in his 12+ years of bartending. His credentials include many fine New York City establishments including Butai (Japanese), Salinas (Mediterranean), and Le Madri and Lacondo di Bacco (both Italian). This fresh approach to drinks and the intriguing flavor pairings are nothing short of refreshing and it will be interesting to follow him as more of his concoctions are revealed and that will happen soon, as Walsh is working on the launch of a new website at CocktailLogic.com (I'll be sure to remind everyone about the website when it goes live).

Thank you, Jason, for sharing these cocktails with us.

If anyone else has drinks they would like to share, I'm always up for a taste. Simply email me your recipe.

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"Z" Cocktail Recipes

Mar 20 2012

Index Cocktail Recipes A to Z:
A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Z

• Z Street Slammer
• Z-28 (shooter)
• Zambeer
• Zambodian (shooter)
• Zanzibar
• Zaza
• Zen Latte
• Zen Milk Bath
• Zesty Irishman
• Zimaretto
• Zipper (shooter)
• Zipperhead
• Zombie
• Zombie Punch
• Zorbatini

This collection of cocktail recipes is an ongoing project and is updated regularly.

Browse drink recipes by base spirit:
Brandy...Gin...Rum...Tequila...Vodka...Whiskey
Or Non-spirited Mocktails

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Flowering Teas

Flowering tea is a popular type of tea that enjoyed more for its appearance than its flavor. It can be a good addition to your yoga or meditation practice, an alcohol-free dinner party or even a non-traditional afternoon tea. Learn more about the flavor, appearance, history, making and brewing of flowering tea with this new guide to flowering tea.

Photo (c) Lindsey Goodwin
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Cook Tapioca Pearls

The secret to perfect bubble tea is in the pearls. It's also the hardest part of making the drink.

Difficulty: Average

Time Required: 2 hrs

Here's How:

1. Boil 8 parts water for every 1 part of pearls to be cooked.
2. Add the pearls to the boiling water, making sure that they are all evenly floating on the surface.
3. Do not cover the pot. Let simmer for 40 minutes. The pearls should be gently moving, but not rolling all around.
4. Remove the pot from heat, cover and let sit for another 30 minutes.
5. When the pearls are at just the right softness for your taste, drain them and rinse under cold water. The pearls should be cool to the touch.
6. Add them to your favorite bubble tea drink.

Tips:

1. These are instructions for the pearls that are sold in a semi-moist state, not the dry ones.

More Coffee / Tea How To's

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How to Make Kombucha

If you're considering making your own kombucha, take a look at the photo above and ask yourself a question: "Can I handle this?"

Kombucha is made with a SCOBY (symbiotic colony of bacteria and yeast) that looks like swamp mold and feels like a Halloween gag. If that sounds disgusting to you, you might be better off buying your own kombucha. (Be sure to check out my recommendations in kombucha tea reviews.) But if that sounds acceptable or even fun to you, then get ready to get slimy -- here's your complete guide to homemade kombucha.

Have you made your own kombucha at home before? Share your tips and experiences with other readers in the comments below!

Photo (c) Lindsey Goodwin
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The 2012 San Antonio Cocktail Conference

By all accounts, the 2012 San Antonio Cocktail Conference was a success. Bartenders, cocktail enthusiasts, and industry professionals all attended and enjoyed the three-day event, which ended up raising $57,000 for the charity HeartGift in its inaugural year.

The event will continue in the future, with 2013 dates set for January 24-27. In the meantime, here are some of the highlights of the conference including what you can look forward to around San Antonio while attending the event.

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Booze News: March 7, 2012

This week we have news of a few exciting new spirits, an oddball twist on a classic, and a handful of exciting opportunities to get check out.

New Spirits...

• Bushmills Irish Honey - Looking at the products that have come out recently, I believe we have a trend and it is whiskey and honey. This new release from Bushmills is a fine example of this flavor combination. It sounds like it may be a limited edition release, so you will want to check it out soon.
• New from Drambuie - My friends down under can soon enjoy two new expressions of Drambuie. Slated to release this month in Australia, Drambuie 15 and Royal Legacy of 1745 are sure to make a divine (though notably spendy) Rusty Nail when paired with an equally fine Scotch.
• Caliche Rum - There is a lot of buzz on the Hollywood scene about this new Puerto Rican rum. Though I often do not find much value in celebrity opinions, this may be a great Solera to check out according to this Cocktail Enthusiast review.
• Little Black Dress Vodka - Light-weight (65 proof) and low(er) calorie, this one is meant to be drunk by women. It is one of the newest products from Brown-Forman and is an additive to the female-specific lineup of spirits that we have seen lately. What I like most about this one is that the line begins with creative flavors instead of starting out with the typical vodka flavors. Little Black Dress includes: unflavored vodka, pineapple-honey, blueberry-pomegranate, and black cherry-vanilla.

White Russian with a Twist - The White Russian is an iconic cocktail and one would think that there would not be many variations to be had with the vodka-Kahlua-cream/milk mix. However, someone somewhere has decided that it can be done and it involves infusing your milk with cereal. I do love the sweetened leftover milk that adorns my cereal bowls, but can say I don't know quite what to think about this. I guess it is something that needs to be tried.

Beam Will Not Can Cooley Whiskies - Finally, some sanity in this whole messy canned whiskey business.? Though the liquor company may be canning Scotch in India, it will not be canning the Irish whiskies from its newest acquisition, the Cooley distillery.

Jack Daniel's Drinking School - Not what you might think, this school is meant to promote designated driving. Always a smart decision, the Tennessee whiskey is partnering with Zac Brown Band (surely you have seen the commercials) to establish a DD mindset and in this instance it is specifically for the band's concert goers. The registered DD's get swag at the shows for being a good samaritan. Definitely, check this one out.

Hornitos Mariachi Mash Up - Have you ever wanted to appear in a Twisted Sister video? Admit it, who hasn't. This is your chance to win the experience of a lifetime and rock out with one of the iconic bands of the (real) MTV era (when they actually played music on Music Television, crazy concept, huh?). For those too young to remember, this did happen at one time and "We're Not Gonna Take It" (YouTube video for a bit of nostalgia) was one of the most memorable videos (I apologize for the tangent, but it needs to be said).

Templeton Rye Documentary to Hit Chicago - Lastly, very important news about one of my favorite whiskies. Filmmaker Kristian Day produced a documentary on the history of the Prohibition-era Templeton Rye Whiskey and it has been playing throughout the brand's home state of Iowa for a couple of months now. Later this month the film will be shown in Chicago. Put this film (and whiskey) on your must do list, I promise that you will not regret it.

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Use Coffee Grounds in the G...

There are a number of ways to use up those old coffee grounds, right outside your door.

Difficulty: Easy

Time Required: n/a

Here's How:

1. Great for compost. Coffee grounds add great texture and acidity to your compost. Tea bags work well too.
2. Fertilizer. If you don't have a compost bin or pile, you can just add some grounds directly to the soil around your flowers for some extra fertilizer.
3. Control some bugs. Supposedly, ants hate coffee. So spread your old grounds around where you have ant problems.

Tips:

1. If you don't brew enough coffee for a good supply of grounds, ask at your local coffee shop. Many will be happy to save some for you.

More Coffee / Tea How To's

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Coffee iPhone Apps

Coffee is one of those things that inspires people. It can be seen in art, it has been lauded in literature and on the stage... and now it is even a popular subject matter for iPhone apps.

Love coffee? Have an iPhone? This guide to coffee iPhone apps will give you a taste of what's available.

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About.com Real Recipes App Launched!

I have exciting news to pass along: About.com has a recipe app!

It is true, we have moved into the portable medium and now you can download the free app Real Recipes and have access to over 25,000 recipes right there on your iPad or iPhone. I have yet to check it out for myself (being iGadget deficient, and all), but have been hearing good things from readers and my colleagues. The app is free, requires no registration, and includes tools for organizing and sharing recipes. For those of us on 'the other' phone OS, word is it the app is coming soon. Also, I would love to hear your thoughts on the app.

Download the app...

One point with this release that I'd like to make is if you follow me here for the drinks, but have not checked out food recipes on About.com, you are missing out on some fabulous food finds. The chefs on the network here have amazing recipes that never cease to amaze me and the range of cuisine is astounding. In fact, over the weekend I whipped up 3 recipes from our network and all were winners. So, from my recent food finds, here are some pairings...

• Chocolate Chocolate Chip Muffins - Go with a vanilla, semi-sweet drink like this Natural Vanilla Martini (regrettably finding a replacement for Navan) for these super-indulgent goodies.
• Blueberry Muffins - Not your average blueberry muffin, this recipe won me over because of the cinnamon and nutmeg (and sugar topping) and it is lovely with an ice-cold Jalisco High Tea.
• Easy Lemon Chicken - Delicious and simple, this is an ideal meal when you don't have much time and it goes oh-so-well with a great Martini (or almost any other cocktail).

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Whiskies of the Year, US

I constantly get asked which whiskies I like best. Naming the best whiskies in any category is subjective at best, and every year it becomes harder to choose as overall quality improves in the whiskey industry. Still, some whiskies just rise to the top and deserve recognition. In some categories, there are great quality whiskies at a number of price points, and when that has occurred, I've named two whiskies in that category. These are all fantastic whiskies and any of these whiskies would make a great gift for the whiskey enthusiast in your life.

• Bourbon of the Year

  Under $50 Bulleit bourbon. Bulleit has the highest percentage of rye (17) of any bourbon on the market, giving it a great spicy flavor. This bourbon is a great value for being under $30 a bottle.

  Over $50 Parker's Heritage Collection Golden Anniversary Edition Featuring samples of bourbon from each of Parker Beam's 5 decades of distilling, this is the ultimate expression of bourbon. Not only is this the best bourbon that I've tasted this year, it's the best bourbon that I've ever had. It doesn't come cheap, but the best things in life never do.

• Rye Whiskey of the Year

  Under $50 Mckenzie rye. This newcomer from upstate New York features a nose of fresh baked biscuits and wonderful maple and brown sugar flavors on the palate. One of the best American craft whiskies ever produced, if you enjoy rye whiskey, don't miss out on Mackenzie rye.

  Over $50 Rittenhouse 25 year rye. The oldest offering of Rittenhouse ever released, this is a rye for contemplating on a cold winter night. Amazingly complex, the typical bite of the rye is tempered with age and complex notes of tobacco, walnuts and old leather come through. The perfect rye whiskey for a good cigar.

• Wheat Whiskey of the Year

  Dry Fly Washington wheat whiskey. Not easy to find, but Dry Fly's wheat whiskey is worth the search. 100Washington state wheat makes for a complex and interesting whiskey with notes of fresh baked orange scones, cinnamon and Juicy Fruit gum.

• Corn Whiskey of the Year

  Glen Thunder Corn whiskey. Corn whiskies aren't the most subtle of whiskies, but this offering by Finger Lakes distilling just nosed out Balcones Baby Blue as my favorite corn whiskey of the year. Crisp and smooth, I generally prefer to mix corn whiskies, but both Glen Thunder and Balcones have a wonderful cornbread-like quality that makes them easy to drink on their own.

• American Craft Whiskey of the Year
  House Spirits Whiskey. 100malted barley, just the right amount of oak and a master distillers perfect touch resulted in the best small batch craft whiskey on the market.

• American Single Malt whisky

  McCarthy's Oregon Single Malt whisky. 3 years old, peaty and exceptionally smooth, this is a great example of single malt whisky anywhere in the world.

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Twice Spice Daisy

The Twice Spice Daisy is a delightful cocktail filled with flavor, but certainly not the typical flavors of a drink. The beauty of this drink is that it pairs Tanteo Jalapeno Tequila with its semi-mild spice and Domaine de Canton ginger liqueur. Add a touch of sour and a bit of sweet and the result is quite fascinating, well balanced and a nice change of pace from the ordinary.

Ingredients:

• 2 oz Tanteo Jalapeno Tequila
• 1 oz Domaine de Canton Ginger Liqueur
• 3/4 oz fresh lemon juice
• dash of simple syrup

Preparation:

1. Pour the ingredients into a cocktail shaker with ice.
2. Shake well.
3. Strain into a chilled cocktail glass.

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Flossy Aussie

The Flossy Aussie is a lovely, fresh fruit mocktail from Natalie Bovis-Nelsen's book, Preggatinis? (published by The Globe Pequot Press) which combines kiwi and kumquats. It's a delightful, lime green drink that is stunning on a brunch table and a very cute drink for baby showers. If you're wondering about the name, its by the one and only Nicole Kidman and is one that Bovis-Nelsen calls a "CelebriBaby Preggatini."

Ingredients:

• 3 kumquats, halved with peel on
• 1/4 kiwi, diced with skin on
• 1/2 oz lime juice
• 1/2 oz simple syrup
• 3 oz Glow Mama kiwi drink*, or kiwi juice
• 2 oz bitter lemon soda
• skewer of kiwi and kumquats

Preparation:

1. Muddle kumquats, diced kiwi, lime juice and simple syrup in the bottom of a mixing glass.
2. Add kiwi drink and shake with ice.
3. Strain into a martini glass, and top with bitter lemon soda.
4. Garnish with a fruit skewer on the rim of the glass.

*"Available online and in select maternity stores and natural food stores."

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Coffee Roasting

Are you afraid to try roasting your own coffee beans because it sounds like rocket science to you? All that smoke, and having to listen for the mysterious cracking noises. That's just too much for you!!

Ok, forget everything negative you've heard about roasting your own beans. It's not that hard or complicated at all. By roasting at home, you can get the ultimate control over your coffee brewing. Just think of all the experimenting you can do.

There are many tools you can use to roast your coffee beans, including appliances you may already have in your kitchen. Aside from actual coffee roasters, you can use an air popcorn popper, a wok, a skillet, or even just the oven. I already have details on using a popcorn popper, but watch for future articles with instructions using other methods.

Though each method has its own unique traits, the general process for roasting beans is always the same. Once you get to know the goings-on of roasting, you will be able to modify your methods to suit you better.

The Basic Roasting Process

• You'll need to get your beans heated up to between 460F and 530F
• Do your roasting in small batches, to keep things manageable.
• Your green beans will first turn yellow, then start to brown.
• The moisture within the beans will begin to steam off.
• The steam will soon take on a familiar coffee aroma.
• First Crack - a loud crack can be heard as the remaining moisture bursts from the bean. At this point, the sugars are starting to caramelize and you can consider your coffee roasted. Of course, this is only the lightest roast. You can keep roasting until the you reach the darkness you prefer. Your beans will darken quickly, so you will have to keep an eye on them.
• The sugars caramelize further, and the oils of the coffee bean are released, creating a more flavourful roast. Only your own taste preference can determine how dark you want to go. Trial and error will help. You may want to save a few beans from a roast you like, so you can compare the colour.
• Yes, there will be some smoke as you roast. Be prepared to get a fan going or open a window.
• Second Crack - another loud crack will be heard. Your coffee is quite dark at this point. Most people reach their desired 'doneness' before the second crack takes place.
• If your roast much beyond the second crack, all of the sugars will have burned off and your beans will produced a harsh and bitter cup of coffee.
• The length of time it takes to reach the various stages really depends on what method you are using. It may take anywhere from 10-20 minutes for a dark roast. Keeping note of the time may help when trying to replicate your results, but you should ultimately trust your eyes and nose when watching for 'doneness'.
• One more point: your beans will continue to roast under their own heat once you remove them from your roaster. Keep this in mind when you are watching them brown. You should stop the roasting a wee bit before they reach the desired darkness level. Cooling them quickly by tossing the beans in a colander or even spritzing with a little water will help keep the prolonged roasting to a minimum.

There you have it. It's really quite simple. Coffee roasting is not an exact science, so be prepared to try and try again until you master the perfect roast.

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Growing Tea at Home

I'm not talking about herbal teas either, but real tea: Camellia sinensis. You don't need a large garden to grow your own tea, a planter on a balcony would work just fine.

The tea shrub is hardy to Zone 8 (The country is broken up into 'zones' with similar temperature and weather patterns. Zone 8 is mid-west to southern USA). If you don't live in these areas, don't fret. You could try growing Camellia sinensis in a greenhouse, or in a pot that you can bring indoors during cold winters.

The Camellia sinensis plant is a small shrub about 1-2 meters in height, though it will grow taller if you don't prune it. In the fall, your tea shrub will flower with small white blossoms that have a delightful scent. These plants are often grown as ornamentals. For planting, Camellia sinensis likes well-drained and sandy soil that is on the acidic side. If you are going to grow your tea in a container, add some sphagnum moss to the potting mix. You'll need some patience, too. Your plant should be around 3 years old before you start harvesting leaves.

You might be able to get seeds at your local nursary, or try online at Seedrack.com.

Growing tea is only half the battle. Once your tea plant is growing well, you'll need to harvest and process your tea leaves. From your plant, you can make black, green or oolong tea.

Green Tea

• Pluck the very youngest leaves and leaf buds.
• Blot the leaves dry, and let dry in the shade for a few hours.
• Steam the leaves (like you would vegetables) on your stove for about a minute.
• For a different flavour, try roasting them in a skillet for 2 minutes instead of steaming.
• Spread the leaves on a baking sheet and dry in the oven at 250F for 20 minutes.
• Store the dried tea leaves in an air-tight container

Oolong Tea

• Pluck the very youngest leaves and leaf buds.
• Spread them out on a towel under the sun and let them wilt for about 45 minutes.
• Bring your leaves inside and let them sit at room temperature for a few hours.
• Make sure to stir the leaves up every hour.
• The edges of the leaves will start to turn red as they begin to dry.
• Spread the leaves on a baking sheet and dry in the oven at 250F for 20 minutes.
• Store the dried tea leaves in an air-tight container.

Black Tea

• Pluck the very youngest leaves and leaf buds.
• Roll the leaves between your hands, and crush them until the leaves start to darken and turn red.
• Spread them out on a tray, and leave them in a cool location for 2-3 days.
• Dry them in the oven at 250F for about 20 minutes.
• Store in an air-tight container.

Once you get the hang of it, try experimenting with different drying times to get different tastes. Mix your teas with jasmine or hibiscus flowers for a lovely summer tea right from your garden.

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As Night Falls

This is a fantastic recipe that I must thank John Mitzewich, About.com Guide to American Food, for passing along to me. As he says, "(As Night Falls was) served exclusively at the Chateau de Grey Goose. Created during the Food & Wine Classic in Aspen. This cocktail was inspired by a traditional Italian aperitif, and features a spicy citrus tang."

It is a delicious and unique cocktail with a lot going on. The spices play off the orange and grapefruit in a manner that is quite surprising. Do make sure and muddle the peppercorns well before proceeding with the preparation and double strain to ensure that all are out.

Ingredients:

• 2 parts Grey Goose L'Orange Vodka
• 1 part white grapefruit juice
• 2 coriander leaves
• 7 red peppercorns
• 1 1/2 tsp white sugar
• small piece of ginger
• whole star anise to garnish
• orange zest for garnish

Preparation:

1. Muddle the peppercorns in a cocktail shaker.
2. Add thinly sliced ginger and muddle again.
3. Add the other ingredients and ice.
4. Shake vigorously.
5. Double strain into a chilled coupette glass.
6. Garnish with an orange zest and piece of star anise.

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Red & Yellow

The Red & Yellow is one of three great original cocktails submitted by reader Todd Mumford. Todd claims no expertise in mixology but created these drinks at home and wanted to share them with everyone, but I think he has a great, refreshing mixed drink here. Check out his other creations: Dancing Belly and Baja Gold.

Ingredients:

• 2 oz Bacardi light rum
• 1/2 oz grenadine
• 1/4 oz sweetened lime juice
• 7-Up
• lemon wedge for garnish

Preparation:

1. Pour the rum, grenadine and lime juice into an old-fashioned glass with ice.
2. Top with 7-Up to taste.
3. Garnish with the lemon wedge.

View the original article here

Tea Vodka & Tea Infused Spirits

Tea-infused spirits are making their way into the cocktail scene. Use this listing of products and recipes for spirits infused with tea (or with tisanes) to create your own tea cocktails.

Black Tea Spirits

• Black Tea Vodka (Recipe)
• Firefly Sweet Tea (Outside Link): Available in Original, Raspberry, Lemon, Mint and Peach
• Jeremiah Weed Sweet Tea (Outside Link): Vodka and Bourbon flavored with tea, also available in Peach and "Half & Half" (half lemonade, half sweet tea spirits)
• Masala Chai Vodka (Recipe)
• Qi Black Tea Liqueur (Outside Link)
• Seagram's Sweet Tea Vodka (outside link)
• Tiffin Tea Liqueur (Outside Link)
• Voyant Chai Cream Liqueur (Review)

Green Tea Spirits

• Charbay Green Tea Vodka (Outside Link)
• Green Tea Vodka (Recipe)
• Suntory Zen Green Tea Liqueur (Outside Link)

Tisane-Infused Spirits

• J. Witty Chamomile Spirits (Outside Link)
• Chamomile Vodka (Recipe)
• Rooibos/Honeybush Vodka (Recipe)

Other Tea-Infused Spirits

• Qi White Tea Liqueur (Outside Link)
• Oolong-Infused Vodka (Recipe)

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St. Patrick's Day Cocktails

Celebrating St. Patrick's Day is a great tradition and an excellent excuse to party in the middle of March. Even those without a drop of Irish blood can be Irish for a day!

Really, forget the green beer. If you want to drink beer like the Irish a pint of Guinness will do. If beer isn't in your sites, you might try one these cocktails and shooters (page 3) as a toast to the Irish. Many of the drinks are green thanks to liqueurs like creme de menthe, Chartreuse, or Midori while others feature the best spirits of Ireland, and that is Irish whiskey for the most part.

Erin Go Braugh!

Find more green cocktails...

Emerald Isle

Go green. Hold the vermouth and add some creme de menthe in your Martini on St. Patrick's Day. You'll have the Irish spirit in no time.

Everybody's Irish

Everybody is Irish, at least on St. Patty's Day. This delicious whiskey cocktail blends smooth Irish whiskey with the minty flavor of creme de menthe liqueur and the herbs of Chartreuse. The recipe does call for an olive for the garnish, but if you're not hip to this idea and how it accents the creme de menthe, use a fresh sprig of mint instead.

Green Dublin Apple Cocktail

Photo Credit: c Colleen Graham licensed to About.com

If you are looking for an "Appletini" with a little more luck 'o the Irish this is it. This sour martini begins with Michael Collins, one of the great Irish whiskies, and white cranberry juice and, for that pucker and green glow, a sour apple schnapps comes into the mix. Bright green, sweet, and sour, this is simple a fun cocktail.

Irish Ale

You can think of the Irish Ale as a the Irish edition of the Moscow Mule. The spiciness of the ginger beer works nicely with the Irish whiskey and makes an interesting and easy St. Patrick's Day highball.

Irish Blond

The Irish Blond is a sophisticated cocktail similar to the Irish Martini, but with a sweeter side. In it Dale DeGroff, King of the Cocktail, has combined Michael Collins Irish Whiskey with curacao and sherry and the result is phenomenal. This is a must have every St. Patrick's Day.

Irish Buck

If you enjoy a Gin Buck or any drinks in the buck family you will probably enjoy the Irish version. The concept of Irish whiskey, lime juice, and ginger ale is very simple and one of the best ways to open up the taste of Ireland's spirit.

Irish Canadian

The Irish Canadian is almost exactly what it sounds like, but that's not Irish whiskey in there. Instead, this short, neat cocktail is a mix of Canadian whiskey and the distinctive Irish Mist liqueur. The lucky drinker will be treated to a very smooth and enjoyable Irish cocktail.

Irish Cactus

Love St. Patrick's Day but you still want a touch of tequila? The Irish Cactus is here to help for a little taste of shamrock meets cactus. The mix of tequila and Irish cream liqueur is nice and smooth and this lowball on the rocks that is great as an after dinner sipper.

Irish Coffee

Photo Courtesy of: c www.CocktailTimes.com

Nothing says Ireland than a piping hot glass of Irish Coffee. This traditional sipper, complete with its signature crown of whipped cream, is perfect for casual St. Patrick's Day parties or as a after dinner of Irish Stew or Shepherd's Pie

.

Irish Eyes

Irish whiskey is the base spirit for this creamy lowball that is similar to the vodka based White Russian. The creme de menthe adds just a hint of mint and gives the finished drink it's light green color. Now that you've got the cocktail, here's the song When Irish Eyes Are Smiling

.

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Bacchus Espresso Martini

There are many attempts at an Espresso Martini out there (see a few below), but it was one that I had after dinner at the Bacchus Restaurant in St. Croix, Virgin Islands that was the best by far. I think it was the combination of Cruzan's Vanilla Rum and strong, fresh brewed coffee that set this one apart as spectacular. When you're making this, be sure to allow your coffee to chill while also making sure it is fresh - if the coffee's hot the ice in the shaker will melt almost instantly.

Ingredients:

• 2 oz Cruzan Vanilla Rum
• 1 3/4 oz Kahlua coffee liqueur
• 1 1/2 oz strong coffee, chilled

Preparation:

1. Pour the ingredients into a cocktail shaker filled with ice.
2. Shake well.
3. Strain into a well-chilled cocktail glass.

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Tea Strainers

I'll bet there are some people out there who stick to tea bags simply because they don't want to deal with the icky foliage that builds up in their cups or pots when brewing with loose leaf tea. There are several different gadgets around that can help you keep your tea under control.
See some straining tools > >

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Enjoy a Leap Year on Leap Day

Every four years we get to enjoy an extra day in the calendar, and just like so many other obscure events there's a cocktail for that.

This is not a new creation, however, but a drink that has seen as many as 20 leap days in its time, if not more. The drink is the aptly named Leap Year and if you are a fan of classic Martinis, you will thoroughly enjoy it. It made the scene sometime during the golden age of the cocktail (circa 1930) and is as timeless as many of its counterparts. The mix is one of gin, sweet vermouth, Grand Marnier, and lemon juice, making it a sweeter, fruitier Martini that may just suit the tastes of those who want a break from drier variations.

Enjoy the Leap Year and have a wonderful Leap Day!

Leap Year cocktail recipe...

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Cocktail Garnish Videos

For the most part, garnishing drinks is an art unto itself. We have all seen elaborate drink adornments and there are times when they are too garish. You look at the drink wondering where to start and how exactly to get to the liquid underneath all the flourish. The art in garnishing is in its ability to compliment the drink and the best are simple, yet elegantly constructed.

This week we launched 2 new videos about garnishing, one on winter and the other on summer drink embellishments.

Garnish for Tequila Sunrise

Photo Courtesy: c Shannon Graham

The winter video (5 Winter Cocktail Garnishes) is ideal for this time of year and includes 5 ways to add a little flair to drinks. The whipped cream suggestions can be used on any of your hot cocktails, especially coffee and hot chocolate drinks. Another option with this topping is to flavor the cream in the way that Kyle Branche explains in Whip That Groove. The rosemary and cranberry skewer in the video can be used year round, and I love the pomegranate and lime boat is a very cute idea as well. On that one, I would also consider making more of a boat with the wheel by wrapping it tighter? as we did with the orange in the Tequila Sunrise photo.

I realize the other video is about 'summer' drink garnishes, but these are the most universal because many of us drink stereotypical 'summer' cocktails year-round. Honestly, the ideas in this video are nothing fancy or give you that great A-HA! moment of clarity. They are instead simple and very easy to do and proof that anyone with an extra minute can beautify a drink. Garnished drinks seem to have that touch that make the drinker feel just a little bit more special, so why not?

Beyond that, when was the last time you garnished with a cucumber? This can easily be added to a number of drinks. I think specifically of gin cocktails, particularly anything made with Hendrick's Gin or any of the newer, lighter American gins.? Think Gin & Tonic, Bring It Home, or Chartreuse Martini. I have also become fond of cucumber in tequila cocktails as well. It is an oft forgotten fruit and that is a shame.

More Garnish Videos...

• Cocktail Garnishes - Includes wheels, twists, citrus, cherries, etc. This is a good primer for basic cuts.
• How to Create a Lemon Spiral - This video shows one technique for creating the elusive lemon spiral. This is a garnish that requires practice and the sacrifice of a few lemons, but you can always use them for juice.

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Coffee Chocolate Truffles Recipe

Coffee Chocolate Truffles can be coated in chopped pecans and cocoa powder (as pictured) or with other compatible foods, such as shredded coconut, chopped walnuts or confectioners sugar.

Marko Goodwin

There's no instant coffee or pre-brewed coffee in this coffee chocolate truffles recipe. It's all about the full flavor of the pure grounds! Substitute different coatings for a variety of flavors in each batch. It makes a great holiday gift, coffee pairing or dinner party dessert.

Prep Time: 45?minutes

Cook Time: 4?hours

Total Time: 4?hours, 45?minutes

Yield: Makes about 20 to 25 truffles.

Ingredients:

• 3/4 cup heavy whipping cream
• 8 ounces good quality, chopped semi-sweet chocolate
• 2 tablespoons finely ground coffee beans (I used Sumatran, but you can select based on your personal preferences)
• 2 tablespoons unsalted butter
• 2 tablespoons Kahlua (or homemade coffee liqueur)
• 1.5 cups finely chopped pecans, walnuts or other nuts, or 1/2 cup unsweetened dark cocoa powder or confectioners sugar

Preparation:

1. In a double broiler, bring the cream to a simmer.
2. Slowly add the chopped chocolate a few pieces at a time, whisking constantly until the mixture is thick and smooth.
3. Whisk in the coffee.
4. Whisk in the butter until it is fully melted.
5. Slowly whisk in the Kahlua. Add it very slowly if it is chilled. (This will prevent it from hardening the chocolate and harming the final product's texture.)
6. Remove the mixture from heat and pour it into a shallow baking dish.
7. Place the baking dish in the fridge overnight or in the freezer until the chocolate has hardened (roughly a few hours).
8. Once the chocolate has hardened, spread the chopped nuts or other toppings across a large, flat surface (such as a cutting board).
9. Remove the chocolate from the fridge/freezer.
10. Scoop a bite-sized piece of chocolate from the baking dish, roll it into a ball with your hands and roll it in the toppings. Set it aside on parchment paper or a baking sheet.
11. Repeat until you have used all of the chocolate.
12. Cover and refrigerate the truffles until they are firm.

Serve cold or at room temperature. When stored in a sealed container, the truffles keep about two weeks in the fridge or two months in the freezer... assuming you can keep yourself from eating them all first!

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Booze News: February 29, 2012

First off, a warning: there are many interesting bits of news this week so this may get lengthy, but it is worth it. Let's get to it.

Cocktail Competition at San Antonio Cocktail Conference
Photo Courtesy: c Shannon Graham

Recap of the 2012 San Antonio Cocktail Conference - A month out and the highlights of the week in San Antonio linger with me and this is a full accounting of what happened at this year's event and I'm sure we can look forward to much of this next January.

Whiskies of the World Expo - Mark the date to be in San Francisco on March 31 for this annual event. If the next event is any indication, you may want to get tickets soon.

WhiskyFest Chicago Sold Out - If you were hoping to hit the Midwest edition of WhiskyFest this year, you are sadly out of luck. However, tickets are available for the New York and San Francisco events, both of which are in October. For more events, keep up to date with the Cocktail Calendar (I attempt to include most everything, though there are no guarantees).

New Spirits:

• Ballantine's Glenburgie Editions - Four new expressions of this great blended Scotch are set to release soon. The first is a 17YO Signature Distillery. Once again, it looks as if these will only be available in global travel markets.
• Glenmorangie Artein - Another anticipated Scotch release, the third in the brand's Private Edition series, is out.? This 15YO expression is 'extra matured in 'Super Tuscan' wine cask.' Availability is the U.S. though supplies are limited.
• Barenjager & Bourbon - This will not be released until April, but it is exciting news for fans of the honey liqueur because this newbie is a blend of Barenjager with Kentucky bourbon.
• Hemp Seed Vodka - It seems that those folks at the Alaska Distillery who brought us salmon-flavored vodka have beat Flavor Flav to the hemp vodka market. They have to have the most interesting R&D meetings in the industry.
• Monkey Shoulder Whisky - This manually mixed Scotch sounds amazing and though it is not new to the U.K., it was recently launched in the U.S. It also happens to come in one of the sweetest bottles I've seen in some time.
• Whisper Creek Tennessee Sipping Cream - Since the Tennessee law changed in 2009 the state's liquor industry is seeing a new crop of distillers and SPEAKeasy Spirits LLC is one of the latest with plans to release this liqueur shortly after starting production.

World's Oldest Liquor Collection Now Worth Millions of Euros - Bay van der Bunt of the Netherlands has a liquor collection most of us could only dream of and he's in the market to sell.

Why Vodkatinis are Actually a Good Thing - Sometimes my searches take me to the most unlikely of places and this week it took me to - of all places - Man Cave Daily for one of the more entertaining anti-sugartini articles I've read in awhile.

Oskar Blues to Can Whiskey - Another whiskey in a can is hoping to hit the market. In this case Colorado brewer Oskar Blues is branching out, hoping to form Lyons Soul Distilling LLC and produce an agave spirit and whiskey blend, then can it. The good news out of this is the can development already includes a resealable option.

Kentucky Precinct Decides Alcohol Sales with Coin Flip - After the Graham Precinct of Davies County the vote that would determine if alcohol sales would be allowed came up as a tie they decided the next best thing would be to flip a coin. The tail-sided result was a no vote so Graham will remain dry.

Negronis Exult in the Beauty of the Bitter - It is true that American tastes are not developed for the bitter and it's often a challenge to get drinkers to accept the flavor. It can be done, however, and this story does an excellent job of showing how mixers like Campari are being showcased by bartenders fighting the great bitter battle. If for nothing else, read the article for the Mezcal Amores recipe: mezcal, infused Campari, Punt e Mes vermouth, and orange bitters.

Home-smoked Vodka: An Experiment - Over at Word of Mouth on the Guardian, John Wright tackles an experiment in DIY smoky vodka.

Whisky Age Statements a Fallacy: Distiller - I do agree with Anthony Wills of the Kilchoman Distillery in the thought that there are some very fine 'young' whiskies and some rather poor 'old' whiskies. The important part of enjoying whiskey is that you enjoy the taste despite what the label may say.

Drunk Monkeys - I have to leave you with a video that went viral this week for no other reason than because it is fun. The BBC's? Weird Nature program documented monkeys on St. Kitts in the Caribbean stealing beach-goer drinks and becoming as inebriated as the college kid down the street. Also, there are a surprising number of teetotaling monkeys. Here's the clip on YouTube. It's fascinating and though a study of monkey drinking habits, I also caught the amazing number of humans who seem oblivious to the thievery.

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How to Taste Tea

Like savoring a great meal, tasting tea can be a highly enjoyable activity -- one that goes far beyond simply drinking tea or eating food. If you're new to tasting tea, you can learn all the basics from this tea tasting guide, learn tasting lingo with this tasting glossary, find your new favorite teas with this guide to tea flavor profiles and learn to taste and brew tea with this free tea e-course.

Do you have a memorable tea tasting experience? Share it with other readers in the comments below!

Photo (c) Marko Goodwin
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Canadian Cocktail

Canadian whiskey combines with the orange flavor of curacao, lemon juice and a hint of Angostura bitters for a Canadian Cocktail. This drink can either be shaken with cracked ice and strained or blended into a smoothie. Either way, it's a wonderful twist of flavor, but I do recommend using orange curacao (or triple sec) as the blue variety makes a mucky looking, semi-unappetizing cocktail. Skip the lemon juice and you have a Marlene Dietrich Cocktail

Ingredients:

• 1/2 oz curacao
• 1/2 oz lemon juice
• 1 1/2 oz Canadian whiskey
• 1 tsp sugar syrup (optional)
• a dash of Angostura bitters

Preparation:

1. Pour the curacao, lemon juice, Canadian whiskey, sugar syrup and Angostura bitters into a cocktail shaker with cracked ice.
2. Shake well.
3. Strain into an old-fashioned glass.

Option: Pour the ingredients into a blender with 3/4 cup of ice and blend well.

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Kappa Colada

There are not many summer cocktails that call for brandy, so when you find one it is something to take notice of. The Kappa Colada is simply a Frozen Pina Colada that uses brandy instead of rum. It's a wonderful treat and great excuse to use a dark liquor even when it is 100 degrees outside.

Prep Time: 5?minutes

Total Time: 5?minutes

Yield: 1 Drink

Ingredients:

• 2 oz brandy
• 2 Tbsp cream of coconut
• 1/2 cup fresh or canned pineapple
• 1 Tbsp vanilla ice cream
• 1/2 cup of ice
• pineapple chunk or maraschino cherry for garnish

Preparation:

1. Pour the ingredients into a blender.
2. Blend until smooth.
3. Pour into a collins glass.
4. Garnish with a chunk of pineapple or maraschino cherry.

If the mix is too thick add more fruit or juice; too thin, add more ice or ice cream.

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Coffee Ordering Terms

Quad. Skinny. Wet. Whip. There are a lot of jargon-y terms thrown around in coffeehouses.

Do you know your coffeehouse terms? Check your knowledge against these coffee ordering terms.

Have a term to add to the glossary? Suggest it in the comments below.

Photo (c) Lindsey Goodwin
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