Bloody Mary Shrimp Cocktail

8 Comments December 30, 2021 terrie gura

If you are a child of the ‘70s, as I am, you have seen your fair share of shrimp cocktails. It is a classic, but I am waking it up with a fun flavor twist in the cocktail sauce. You’ll find the flavors familiar—from a brunch standard, the bloody Mary—and it’s bringing a zesty jolt of flavor to the chilled freshness of sweet juicy shrimp, which never goes out of style.

If you’re entertaining for New Year’s, this is an easy way to elevate a classic and please any palate. Begin with your favorite ketchup and dress it up with the ingredients you’d enjoy in a bloody Mary; think crunchy pickles, zippy horseradish, herbaceous celery seed, a shake or two of hot sauce or Worcestershire (or both) and, yes, a shot of vodka.

We like our flavors hot at our house, so I used a “hotter” variety of Texas Pete hot sauce, plus spicy Wickles brand pickles and “extra hot” horseradish. But if you prefer milder flavors, adjust accordingly. You could swap any flavors to suit your fancy. Pretty much anything that would work in a bloody Mary will work here. Same with your garnish.

For the shrimp, do what’s best or easy for you, whether purchasing already cooked, steaming them or perhaps trying the roasting method I’ll demonstrate below. Whichever method you choose, be sure the shrimp have plenty of time to chill. Serve them in individual cocktail glasses for an impressive presentation and garnish as you would a bloody Mary!

Ingredients (serves 6)

18 jumbo shrimp* (see notes)

6 Tbsp. ketchup

2 Tbsp. finely minced onion or shallot

2 Tbsp. finely minced sweet, spicy or dill pickle

1 Tbsp. prepared horseradish

2 tsp. Worcestershire sauce

1 tsp. cayenne hot sauce, such as Texas Pete or Tabasco

1/2 tsp. celery seed

Splash or two of pickle juice

1 shot good quality vodka

*Notes

Take time to notice where your shrimp has been sourced, as some farming methods are bad for the environment and the seafood processing standards in some parts of the world are rife with human rights violations. Whenever possible, choose domestic (U.S. produced) shrimp that is either wild caught or sustainably farmed. Clean, peel and devein the shrimp, but keep the tails on for best presentation.

I used 16-20 count shrimp, which means there are 16-20 per pound. If you are serving the cocktail as an appetizer, three shrimp per person is a good starting point.

As a side note, it occurs to me that this zesty cocktail sauce would also be terrific with raw or steamed oysters.

Instructions

Combine your sauce ingredients in a bowl and add a shot of vodka.
Give it a good stir, and adjust the flavors to taste.
I love to see the chunks of onion and pickle, but if you prefer a smoother sauce, you can pulse the ingredients in a food processor.
Chill your cocktail glasses by adding ice or ice water to them.
When shrimp are chilled, empty ice from the serving glasses and spoon the cocktail sauce into the glasses.
Arrange the chilled shrimp along the edge of the glass. When using jumbo shrimp, 3 is good for an appetizer serving.
OK, I splurged and went for four! Garnish as you would a bloody mary. I used a lemon wedge and a pimento-stuffed olive. But, as with a bloody Mary, anything goes!

Cook the shrimp, using your preferred method. Chill it thoroughly in the refrigerator before serving.

Stir all sauce ingredients together in a bowl and chill until ready to serve. For presentation, spoon about 2 tablespoons of sauce into a shallow cocktail glass and hang the chilled shrimp on the edge of the glass. Garnish with a wedge of fresh lemon and a cocktail olive, onion, pepperoncini, etc.

Bloody Mary Shrimp CocktailPrint it!

Easy Roasted Shrimp

The roasting method may seem fussy, but it is actually easier than boiling or steaming, because it doesn’t move so quickly. It’s so frustrating to accidentally overcook something as delicate and expensive as shrimp.

Peel and de-vein shrimp, then toss or spray with olive oil and season lightly with old bay or just salt and pepper.

Preheat the oven to 400° F, with oven rack in center position. Peel and de-vein shrimp and arrange them on a parchment-lined baking sheet. Give them a quick spray of olive oil (or toss them lightly in olive oil) and sprinkle both sides lightly with Old Bay seasoning or (more simply) salt and pepper.

Roast for 7 minutes, until shrimp are just opaque. Immediately transfer shrimp to a bowl and chill them down quickly in the freezer for several minutes or plunge the bowl into a larger bowl filled with ice. The goal is to bring down the temperature quickly so that the shrimp don’t overcook to become tough.

Hot Artichoke-Cheddar Dip

10 Comments December 11, 2021 terrie gura

When you make a recipe so many times, you no longer need to review the ingredients list or even bother measuring, and that is the case for me with this hot artichoke cheddar dip, which I made umpteen dozen times during my stint as a prep cook for a catering company called A Pinch of Thyme.

The holiday season was wild in the “Pinch” kitchen, as many of our regular, affluent clients planned and hosted extravagant parties and, naturally, they did not prepare the food themselves. My friend, Tammy, was the events manager for Pinch, and she often shared colorful stories about some of the luxurious homes where our food was delivered (like the one with copper pipes running hot water underneath the marble floors to keep everyone’s tootsies warm), and I often wondered if those hosts supposed the food came from an equally posh kitchen and was prepared by consummate culinary professionals donning crisp, white chef coats and hats.

If they only knew.

My day job at the radio station usually had me out the door by noon, which gave me plenty of time to change into my most worn-out jeans and a WKZL T-shirt before tackling the party menus at the kitchen. The rock music would be blaring, Chef Rodney would be barking orders to everyone, the dishwasher would start running full-steam ahead and, somehow, we’d get it all done in time for the serving crew to load the truck and shuttle our delicacies to the client. The menu for such a shindig might have included a whole roasted beef tenderloin and buttered red bliss potatoes, some exquisite pastry dessert that I probably can’t even pronounce, bacon-wrapped dates stuffed with bleu cheese and, more often than not, this artichoke cheddar dip. Because, simple though it was, everyone loved it.

Warm and bubbly from the oven, this artichoke cheddar dip is delicious served with pita chips or crostini!

No matter how elaborate (or not) you intend your holiday get-togethers to be this year, I promise this dip will bring rave reviews. From memory, I scaled down the recipe to make it at home and, over time, I have modified it to reduce the ratio of mayonnaise in favor of smooth cream cheese; I think it endures better, especially when guests will be mingling for a while. The cream cheese keeps this dip silky, the cheddar gives a little sharpness and the artichoke hearts are satisfying and tart with their lemony zing.

If you want to go overboard, as we usually did in the Pinch kitchen, you might serve the dip in a silver chafing dish with handmade toasted herbed pita chips, which we typically made in quantity to fill up a hotel laundry cart. We would cut pita breads into wedges, split them to expose the shaggy insides, brush them with melted butter and then toss them with dried oregano, basil and garlic powder before baking them to perfect crispness. It was delicious, for sure, but at our house this year, we simply baked the dip in a pie plate, opened a bag of Stacy’s multigrain pita chips and had ourselves a party!

Ingredients

8 oz. brick of cream cheese (full fat or Neufchatel)

1/3 cup mayonnaise

1/4 cup sour cream or plain Greek yogurt

A few shakes hot sauce, such as Tabasco or Texas Pete

2 cloves fresh garlic, finely minced

8 oz. brick cheddar cheese (medium or sharp), freshly shredded* (see notes)

Freshly ground black pepper

1 cup marinated artichoke hearts, finely chopped*

1/2 tsp. dried oregano

A pinch of dried thyme (of course)

1/4 cup parm-romano blend*

*Notes

I know that it’s tempting to use pre-shredded cheese from a bag, but don’t. The stuff is coated with a powdery substance that keeps it from clumping, which may be great for the purpose of packaging, but not great for cooking because it does not melt well. Break out the box grater and shred the cheese yourself. You’ll be glad you did!

I use artichoke hearts that are marinated in spices and oil, and I usually scoop them out of the jar with a slotted spoon without draining them. The herbs and oil add a pleasant layer of flavor. If you use artichoke hearts packed in water, drain them thoroughly and also drizzle them with a bit of olive oil before mixing into the dip. If they are plain, consider increasing the dried herbs slightly.

I use oil-marinated artichoke hearts. There is no need to rinse or drain them, and the herbs add flavor.

We make our own parm-romano blend, which is easy to do and super convenient, because we love the piquant flavor in so many dishes. If you don’t care to do this (or if you just don’t have the time), substitute a good quality grated parmesan from the supermarket.

Before we get into the making of this recipe, I have a confession (as you’ll see in the photos). To satisfy our shopping list on the day I made the dip, my husband had to visit four grocery stores. I decided not to wait for the new package of cream cheese, and I dipped into our fresh batch of spreadable scallion cream cheese, which we make regularly as a bagel schmear. The spread has a bit of sour cream in it, plus chopped scallions and a touch of dill. I scooped out a heaping cup of it for this recipe and it worked great. Improvisation has led me to some of my favorite flavor discoveries, and I’ve learned to not be strictly bound to a recipe.

Instructions

Combine the cream cheese, mayo, sour cream and garlic and mix until evenly blended.
A few shakes of hot sauce, such as Texas Pete, will lend a slight kick to the dip. Don’t go overboard.
Most of the shredded cheddar gets blended into the base, but save about 1/2 cup for the top.
Freshly ground black pepper makes such a difference. Give it about 15 twists, or 1/4 teaspoon if you don’t have a mill.
Chop the artichoke hearts up into little pieces, so they distribute evenly through the dip.
A little dried oregano blends nicely with the artichoke.
And, in honor of the recipe’s origin, a pinch of thyme.
Sprinkle on parm-romano blend for a nice sharp initial taste.
Finally, scatter the remaining shredded cheddar on top. It will look great when it emerges from the oven.
A deep dish pie plate is perfect for this. I used one of my new Fiesta pieces, which I’ve since learned is the bottom piece of a tortilla warmer. I never saw the lids at the Fiesta tent sale. Maybe next year! 😉
Warm and bubbly from the oven, this artichoke cheddar dip is delicious served with pita chips or crostini!

Using an electric mixer, blend the cream cheese, mayonnaise and sour cream together. Add garlic and hot sauce and mix until smooth. Give it a taste and adjust hot sauce to your liking. Add about 2/3 of the shredded cheddar and mix again. Season with about 15 twists of freshly ground black pepper. Blend in the chopped artichoke hearts until evenly distributed. Add oregano and, in keeping with the original recipe, a pinch of thyme.

Pile the mixture into a deep pie plate or 8 x 8 glass baking dish. Sprinkle on the parm-romano blend. Top with remaining shredded cheddar.

Bake at 375° F for about 25 minutes, until dip is heated through and cheese is bubbly. Serve warm with pita chips, sturdy crackers or crostini.

Hot Artichoke Cheddar DipPrint it!

Smoked Maple Cranhattan (a holiday signature cocktail)

12 Comments December 1, 2021 terrie gura

Holiday preparation is fun for me—all the excitement, decorating and special trimmings gives me an exuberant sense of energy. But the extra fussing can also pile on unwanted stress, and having a “signature” cocktail for the holidays relieves some of the pressure when guests will be joining the fun.

Sure, it’s nice to be able to offer up an open bar, and ours is fully stocked with everything our friends and neighbors might ask for (and a few things they probably wouldn’t—I’m looking at you, absinthe). Imagine what that would look like if I related it to other aspects of our entertaining though; say, the decorations or the table settings. Our guests don’t choose those; we decide based on the occasion. Too many drink options can overwhelm a guest and leave them standing there contemplating, when they’d probably rather just enjoy a well-thought-out adult beverage, and I’d rather be back in the kitchen putting the finishing touches on dinner.

Naturally, a few people may request their own favorite (a beer or glass of white wine, perhaps), but most of our friends enjoy the unique tipple that we put together for them, and I do my best to keep the flavors within the season. Not too strong, not too sweet, always with a special ingredient twist.

This year, I agonized over my signature cocktail, not because I fell short of ideas (as if that would ever happen in my crazy brain), but because my best experiments this year felt too similar to the signature drink last year, the Pom-Pom-Hattan. At first glance, this drink may seem almost the same, given that cranberry has a similar tartness to pomegranate and both drinks are made with bourbon. But friends, this is no ordinary bourbon, and it was pleading with me to become part of my signature drink.

Drop what you’re doing and go get a bottle of THIS.

Before I get carried away, I’d like to emphasize that this distiller is not paying endorsement fees for my shameless raving (and if they did, I’d probably just spend it on more bottles). This is just between us bourbon lovers, and it’s what friends do—share the news about great things we find. The maple notes in this bourbon are very smooth, excellent for sipping neat, and I’ve done my share so far this season. The smokiness is subtle, but present, and a little tang of cranberry (spiked with some spices) is a perfect accompaniment for a cocktail that celebrates the warmth of the holidays.

The spiced cranberry syrup takes a few minutes to make, but it’s easy.
The smoked maple bourbon and red vermouth definitely give this drink a Manhattan feel.

The ingredients are simple, though one required a bit of advance effort. Rather than use a store-bought cranberry juice (which I didn’t even consider, frankly), I made a simple syrup infused with fresh cranberries, cinnamon for warmth and pink peppercorns for depth. Simple syrup is exactly that—simple. Just equal parts by volume of sugar and water, and for this one, I added the flavor infusers long enough to draw out the color of the cranberry. The rest of the drink is very Manhattan-like; a quality brand of red vermouth and a few shakes of bitters, with a premium cocktail cherry as garnish.

At our house, we enjoyed these on Thanksgiving and again on Saturday night with appetizers before our Ultimate Thanksgiving Leftover Pizza. But just as with last year’s Pom-Pom-Hattan, I have no doubt that this smoky-sweet-tangy cocktail will carry us through all the way to New Year’s.

Ingredients (makes two cocktails)

3 oz. Knob Creek smoked maple bourbon

1.5 oz. red (sweet) vermouth

1.0 oz. spiced cranberry simple syrup

2 dashes ginger bitters

Good quality cocktail cherries, such as Luxardo brand

Instructions

Measure bourbon, vermouth, spiced cranberry syrup and bitters into a mixing glass or shaker. Add one cup of ice and stir well for about 20 seconds. Strain into coupe (or martini) cocktail glasses and garnish each with a cherry.

Repeat as desired.

Spiced Cranberry Simple Syrup

My confession is that my first attempt at the simple syrup was not great. Cranberries contain a lot of pectin, and I let them simmer a bit too long, releasing all that thickener. It did not taste bad, but left an odd, almost sticky residue in my drink (serves me right for multi-tasking). Keep a close watch over it, as I did with the second batch, and it will be delicious!

It doesn’t take long to dissolve the sugar into the water. Give it a few good stirs along the way.
Pink peppercorns have a slight bite to them, and the fruity notes of the pepper put a bit of an edge on the cranberry syrup.
The cranberries take time to soften, and eventually they will burst open, releasing their flavor and pretty color.
Simmer until the syrup has a prominent flavor, then remove from heat and cool before straining.
My first batch of syrup seemed a little pulpy. Cranberries have a ton of pectin in them.
Even after double-straining, my syrup was too thick and pulpy. Lessons learned…
For the second go-round, I had the idea to toss in a stick of cinnamon for even more holiday flavor.
This time, I was careful to remove and strain the berries before they broke down too much. My syrup was perfect.

In a medium saucepan, combine 1 cup sugar and 1 cup water. Heat over medium heat, stirring until sugar is mostly dissolved. Add 1 cup rinsed cranberries, 2 pieces cinnamon stick and 1 rounded teaspoon pink peppercorns. Bring to a slight boil, and then reduce heat to low and allow it to simmer until the cranberries begin to pop and the syrup takes on a pinkish-red color. Remove from heat and let the berries steep for a few minutes before straining into a jar.

Use the cooked cranberries in another recipe if you wish or discard them.

Smoked Maple CranhattanCheers!

Long Live the King! (a bourbon cocktail)

10 Comments November 12, 2021 terrie gura

This is my version of a cocktail my husband and I enjoyed during our recent whirlwind tour through the tri-state area of New Jersey, New York and Connecticut. At the end of the first full day of our road trip, we stopped for a live music show at Hailey’s Harp & Pub in Metuchen, N.J., and the cocktail menu called this drink “Long Live the King!”

We had not intended to order quite so many rounds of drinks that night (we had four apiece over five hours), but it was an easy way to spend the extra time we had, given that we arrived way early for the performance by our musical pals, Glenn and Oria of Blue Americana. These are the friends who ushered us through the chaos of COVID with their weekly “Quarantunes” concerts on Facebook Live, and the honorees of my Tequila & Lime Pie post back in the spring. We thought our 5:30 pm arrival at the pub would be just right, allowing us time to have a drink and a bite to eat before the show. Except for one thing—because it was a rainy, miserable night, what was supposed to be an outdoor 7 pm show was changed to indoors at 8 pm! So we got cozy at a table right in front, and just stayed and enjoyed. The food was delicious, the drinks were great and the company was delightful.

Blue Americana with Glenn and Oria!
We finally met them in person!

Les and I played the role of geeked-out groupies and Glenn and Oria played along—they signed our CDs and even posed with us for a picture. It was such fun meeting them in person after so many months of rocking out with them (virtually) on Friday nights during Quarantunes. And as was true for so many of the adventures we experienced on that end-of-summer vacation, I found something tasty to bring home and enjoy later. With only twelve days left to decide on a Thanksgiving signature cocktail, I’d say this one is a strong contender. It delivers the warmth of bourbon, the freshness of citrus and just a hint of sweetness.

I have not been able to figure out a good reason for the name given to this drink by Hailey’s Harp & Pub. It’s made with Bulleit bourbon, red vermouth, blood orange liqueur, orange bitters and a lemon peel garnish. It’s a smashing combination—almost a perfect meet-in-the-middle between a Manhattan and an Old Fashioned—but also reminiscent of a Boulevardier without the bitterness of Campari. If I had to give it a name myself, I would call it “One Night in Metuchen,” because I will always remember that fun evening whenever I make it.

Most of the ingredients are easy to find, and I’d encourage you to seek out the Solerno blood orange liqueur. Solerno has a brighter, slightly sweeter flavor than other orange liqueurs, and it is a very nice accompaniment to the bourbon and sweet vermouth. If you cannot find Solerno, I would recommend substituting Cointreau rather than Grand Marnier, which has strong cognac undertones. You want the citrus to shine in this drink.

Cheers!

Ingredients

It’s not quite an Old Fashioned, not quite a Manhattan, and just shy of a Boulevardier.

1.5 oz. Bulleit bourbon
1.0 oz. red (sweet) vermouth
0.5 oz. Solerno blood orange liqueur
2 quick shakes orange bitters
Lemon peel garnish

Instructions

Combine bourbon, vermouth, blood orange liqueur and bitters in a cocktail mixing glass or shaker. Add about one cup of ice and shake or stir vigorously until the outside of the shaker is frosty. Strain over a large ice cube into a double rocks glass. Express the lemon peel over the top of the glass, swipe it around the rim of the glass and drop it into the drink to garnish.

A cocktail mixing glass is perfect for this drink, but a shaker would be OK too.
Always strain the chilled cocktail over new ice, which keeps the drink extra cold.
To express the lemon peel, simply hold it with the outer peel outside, and give it a squeeze. The natural citrus oils will spray out over the surface of the drink.

If you prefer, you can strain the cocktail into a chilled coupe glass and garnish the same. That’s the beauty of this drink—it can be served on the rocks or up, depending on how fancy you’re feeling.

I used the spent ice from the rocks version of the drink to chill the coupe glass for the “up” version.

Long Live the King!Print it

Oz-mopolitan – a “wicked” fun cocktail for Halloween!

13 Comments October 28, 2021 terrie gura

What if everything we have always assumed about the Wicked Witch of the West turned out to be smear campaign, orchestrated by someone else, whose own reputation was at stake? What if the Wicked Witch was misunderstood, mischaracterized and scapegoated? What if she was driven to be wicked or what if she was never wicked at all?

These are all questions I have pondered, after my husband, Les, and I enjoyed seeing the touring performance of Wicked: The Untold Story of the Witches of Oz. Neither of us had seen or heard much about the story, which began as a book in 1995, and was adapted for the Broadway stage in 2003, ultimately skyrocketing into the $1 billion+ range in ticket sales. There has been talk for more than a decade about a live-action film based on the story, which remains to be finalized, but I have my fingers crossed!

No recordings or photos were allowed during the performance, but the beautiful backdrop was perfect for selfies before the show!

The performance we attended in Greensboro, N.C. was delightful, funny, magical and thought-provoking. The set decoration and costumes were breathtaking, and the music was simply spectacular! I had often heard the tale of Wicked described as a “prequel” to The Wizard of Oz, but we found it to be more departed from that classic, beloved story—perhaps more of a re-telling or an alternate perspective with more context. The tale revolves around the unexpected early connection between Glinda and Elphaba (see?—the wicked witch actually had a name), their rivalry in magic school and in a love triangle, and the final straw that became the wedge to drive them apart. Well, sort of.

There is a flashy scene near the middle of Wicked, when Glinda and Elphaba first discover the glitz and glamour of the Emerald City, and Glinda remarks that it’s “all very Oz-mopolitan!” When Les and I left the theatre, I removed my mask and said, “You know I’m gonna have to make a Wicked cocktail, right?”

I will not present any spoilers, in case you have not seen the play, but I will say that my cocktail is a very slight riff on a classic drink called “The Last Word,” and there’s a reason (other than the color) that I chose this drink. The story of Wicked is itself a riff on a classic, and in that magical tale, it is Elphaba, the perhaps-not-so-wicked witch, who has the last word, and that is what left me with all the questions I pondered at the beginning of this post.

Now, about this green drink. 😉

It’s a shimmery, green, dramatic version of a classic Prohibition-era cocktail. Perfect for Halloween or any other time you are feeling a little “witchy.”

The original drink, The Last Word, was a Prohibition-era classic—made with equal parts gin, green Chartreuse, maraschino liqueur and freshly squeezed lime juice—and it is all at once herbal, sweet, citrus-y and complex. I have not altered the recipe of The Last Word; rather, I have pushed it into “wicked” territory by use of three simple but dramatic special effects.

A rim of sparkly black sugar dresses up the glass and gives it a slight feel of wickedness.

And for those special effects, I have renamed my version “Oz-mopolitan.” Enjoy!

Equal parts of gin, Chartreuse, maraschino liqueur and lime juice make up the classic cocktail called “The Last Word.”
You are also getting a sneak preview of my new kitchen in these images!

Ingredients (makes one cocktail)

3/4 oz. dry gin

3/4 oz. green Chartreuse liqueur* (see notes)

3/4 oz. maraschino liqueur*

3/4 oz. freshly squeezed lime juice

Special effects

Black sugar sprinkles*

Pearl green edible glitter*

Green food coloring

*Notes

Chartreuse is a French liqueur, and there are two varieties of it—yellow and green. The green version (used in this drink) is strong, bold and herbaceous, almost medicinal on its own. For the most part, it is enjoyed as part of a cocktail rather than as a cordial.

Maraschino liqueur is also generally used as a mixer with an anchor spirit, such as vodka or gin. It is not as “cherry flavored” as you might expect, but it does lend a tart cherry accent to a cocktail. Luxardo makes a terrific version of this liqueur.

The black sugar and edible shimmer dust I used for this were very easy to find on Amazon, but you might also check the cake decorating section of a well-stocked craft store, such as Michael’s. Be sure the products you choose are clearly marked as “food grade” or “edible.”

Instructions

Run a slice of lime around the rim of the glass, then ROLL it along the outside edge only. If you “dip” the glass into the sugar, bits will fall into your drink.

Prepare a martini or coupe glass by swiping a slice of lime all the way around the rim. Sprinkle black sugar onto a clean paper towel and roll the outside rim of the glass over the sugar, repeating the roll as needed for full coverage. It’s best to do this several minutes ahead, giving the sugar time to “set up” on the rim of the glass.

Combine the cocktail ingredients in a shaker, add ice and a drop or two of green food coloring. Shake vigorously for about 20 seconds.

Sprinkle a small amount (I used just shy of 1/8 teaspoon) of edible shimmer dust into the bottom of the rimmed glass.

Strain the cocktail into the glass and watch the shimmer dust create a gorgeous, magical swirl!

Oz-mopolitan CocktailSave it!

Pineapple-Cilantro Mexican Mule

4 Comments June 22, 2021 terrie gura

With summer officially underway (as of Sunday at 11:32 p.m. EDT), I intend to be sufficiently armed with a lineup of refreshing, easy summer cocktails. We are finally getting back into the swing of life—fully vaccinated, planning summer travel, and enjoying the long overdue, in-person company of friends and loved ones. This makes me very happy, because one of the great common denominators for me and my husband, Les, is our delight in entertaining. Last weekend, we were pleased to have one of his fellow Yankees over for dinner, though the reference to Yankee is strictly a geographic one, as both Les and his friend, Dave, are native New Yorkers who happen to love the Mets.

While the guys talked sports in the air-conditioned comfort of our living room, I whipped up a batch of these pineapple-cilantro mules. It is my fruity, south-of-the-border twist on a classic Moscow mule, which uses vodka, lime and ginger beer. I have swapped in silver tequila and muddled some fresh pineapple and cilantro in the bottom of the copper mug. These two ingredients play especially nice together, and Dave, who initially noted that he has not enjoyed tequila since that bad experience in his younger days (you know what I mean because we all have one) joined me for a second round.

This summery, chill cocktail is refreshing and simple to make. We have been enjoying the 1800 Coconut tequila (the same ingredient highlighted in the tequila & lime pie), but any straight silver tequila would be delicious. If you are still cringing over any tequila mishaps from your own youth, swap in a light rum and call it a twist on a mojito—no worries. 😀

Any quality brand of ginger beer will work, but I recently discovered the Q brand of cocktail mixers, and the company’s ginger beer is extra spicy and delicious, thanks to a pinch of cayenne.

I am generally not keen to have bits of anything floating in my drink, but the crushed ice keeps the muddled fruit and cilantro well-contained in the bottom of the mug.

Use fresh pineapple for best results, and if you don’t have copper mugs, go with a short rocks glass. Cheers!

The pineapple and cilantro work very well together, but if cilantro is not a favorite, the drink will be refreshing and delicious without it.

Makes 2 drinks

Ingredients

A couple of chunks of fresh pineapple for each mug bottom

A couple of sprigs of fresh cilantro for each mug bottom

3 oz. 1800 Coconut (or other silver) tequila

Juice of 1/2 lime

1 oz. canned or fresh pineapple juice

1 can or bottle ginger beer

Plenty of crushed ice

Instructions

My wooden cocktail muddler has a textured surface for crushing ingredients in the bottom of a cocktail glass or shaker.
Muddling releases all the flavors of the pineapple and cilantro, and the crushed ice will keep them from floating around in my drink.
Shake the tequila, pineapple juice and lime and strain over the crushed ice. Top with as much ginger beer as your mug has room for!
Garnish with a lime, cilantro, pineapple wedge or whatever else makes you happy! 🙂

Muddle the pineapple and cilantro together in the bottom of the mugs, using a cocktail muddler or the handle of a wooden spoon. Fill the mugs about 2/3 full with crushed ice.

Combine tequila, pineapple juice and freshly squeezed lime in a cocktail shaker. Add about 1 cup of ice cubes and shake about 30 seconds, until the shaker is uncomfortably cold.

Strain the cocktail into the ice-filled mugs. Top with ginger beer. Garnish as desired. Repeat at your own risk.

Pineapple-Cilantro Mexican MulePrint it!

Long Time Coming (a Juneteenth cocktail)

4 Comments June 19, 2021 terrie gura

On Juneteenth, my mind is littered with so many emotions I find it difficult to put my thoughts down. I am thrilled for the modern Black community, for whom Juneteenth has always been woven into the fabric of life. I am embarrassed to realize that the meaning of this occasion escaped me until last year, when the U.S. entered a long-overdue season of racial reckoning after the horrifying death of George Floyd. Most of all, I am disappointed and angry that the significance of Juneteenth was not spelled out in the history books of my small, lily-white upstate N.Y. town. Or anywhere else, for that matter.

Along with so many others in my age group, I grew up learning about the greatness of the men whose tremendous business skills built this great nation, including the forefathers and later the business and industrial magnates—Andrew Carnegie and J.P. Morgan and John D. Rockefeller and Cornelius Vanderbilt—you know, all the rich, white guys. But we did not hear the whole story, and that means we never got the real story. There is so much more to be said and taught about our nation’s history, but a great deal of resistance to teaching it, and I’m flat-out puzzled and pissed off about that.

Juneteenth, in case you have completely avoided all news outlets recently, marks a celebration for the last of the slaves being freed following President Abraham Lincoln’s famous Emancipation Proclamation. The news that slavery had become illegal spread throughout the land, but not exactly like wildfire. It was not until 2½ years later, when federal soldiers rode into Galveston, Texas, to read the edict out loud, that the enslaved African-Americans there even realized they were free. I suspect the delay of this information had a lot to do with the fact that the slaveholders had more to gain by keeping the joyous news on the down low.

Fast forward 156 years, and Juneteenth has at last become a federal holiday, under the pen of President Joe Biden, and it’s been a long time coming. We still have a lot of work to do to recognize full equality and taking the first step feels a little intimidating. Rather than assume what kind of celebration is respectful, I have done some research into the significant themes around Juneteenth, and I am responding with this bright red cocktail, created in honor of those for whom respect has been a long time coming.

It’s lively, refreshing and suited to this occasion.

Red drinks have always played a major role in celebration of Juneteenth, as the color symbolizes both the bloodshed of Black peoples’ ancestors and the courage and resilience that brings them to this point in history. Hibiscus, a deeply-hued flower, is a significant ingredient in red drinks for Juneteenth, as it was one of many favored foods that enslaved Africans brought with them to this land. Hibiscus has a delightfully tart flavor and somewhat astringent effect—not particularly sweet on its own, almost like cranberry, but with hints of floral. I first tasted hibiscus as a tea, and that is a very traditional way to enjoy it on Juneteenth, but I wanted to mix it into a cocktail for one specific reason: this whiskey.

You can visit the Uncle Nearest distillery along the Tennessee Whiskey Trail.

As part of my own “first steps” toward racial equity, I have made a personal commitment to seek out and support Black-owned businesses, and Uncle Nearest is one, founded a few years ago by a Black woman named Fawn Weaver. The story behind this new whiskey brand is rich and complex, just like the spirit in the bottle. There is so much to know about it—more than I can say here in this post—but the kicker of this true story is that Nathan “Nearest” Green, an enslaved man in Lynchburg, Tenn., taught Jack Daniel how to make whiskey. Yes, that Jack Daniel. This startling real story began to circulate a few years ago, and I think you’ll find the story linked here a fascinating read. I was elated this week to find that Uncle Nearest whiskey is already available in our local liquor store.

I’ve paired the Uncle Nearest 1856 premium whiskey with a couple of other ingredients that seemed right to me—hibiscus simple syrup, spicy ginger beer and a few drops of aromatic bitters, courtesy of Hella Cocktail Co., another Black-owned business. Finally, a subtle accent of vanilla, a flavor that seems so utterly common today, yet most of us would never have known it without the discovery and effort of an enslaved 12-year-old boy named Edmond Albius. I only learned about him last year when I went searching for the most popular flavors in America.

A cocktail will not fix the problems of racial inequity, but every little bit of awareness leads me into the light, and this is my small way of paying that forward. The drink is somewhat bittersweet—much like the story that inspires it—but refreshing and invigorating, nuanced with spice and freshness. It tastes exactly how I feel, now that I am finally beginning to understand the real story.

I’ve paired the Uncle Nearest whiskey with hibiscus syrup and ginger beer, plus aromatic bitters and a touch of fresh lime.

Ingredients

1.5 oz. Uncle Nearest 1856

0.5 oz. hibiscus-vanilla simple syrup* (see notes)

2 or 3 drops Hella aromatic bitters

Quick squeeze of fresh lime

About 2 oz. spicy ginger beer*

Lime wheel to garnish

*Notes

A simple syrup is made with water and sugar, and in our house, that means fair trade-certified sugar because I learned the real, true story about slave labor in the sugar industry several years ago. Profit-driven exploitation of human beings must stop, and as consumers, we have the power influence companies to do the right thing. Is it more expensive? The answer depends on who you ask.

Here’s how I made the hibiscus-vanilla simple syrup:

Turbinado sugar has a warm, rich, molasses-y flavor. The hibiscus tea adds tartness and deep red color, and the vanilla lends a familiar spice note.

If spicy is not your thing, any ginger beer or ginger ale will lend a nice little zip to this cocktail. I chose the Q brand “hibiscus ginger beer,” obviously for the hibiscus twist but also because it also includes spices that are celebrated in African-American cuisine. I stumbled onto this ginger beer by accident, and it turned out to be perfect in this drink.

Instructions

Combine Uncle Nearest 1856, simple syrup and bitters in a cocktail mixing glass. Add 1 cup of ice and stir until the outside of the glass becomes frosty. Strain over new ice in a double rocks glass. Squeeze in lime juice and top with ginger beer. Garnish with a lime wheel.

Finding and supporting Black-owned brands is a good start. 🙂
The hibiscus-vanilla syrup adds traditional Juneteenth color and flavors to the whiskey.
I am loving the brilliant red color of this cocktail!
The hibiscus ginger beer continues the “red drink” tradition, but a regular ginger beer would also be delicious.

Long Time Coming Juneteenth CocktailCelebrate!

You may be wondering if I’m a paid endorser for the brands and products I spotlight on Comfort du Jour, and the answer is “no.” I do not receive money or merchandise for my recommendations, and what that means for you is that you can count on me to give an honest opinion. If something changes, I will update my disclosures. Either way, you can still count on me to be honest in my recommendations, as I will only stand behind services and products I believe in. Fair enough? 😀
Terrie

Thai Basil Julep

7 Comments April 28, 2021 terrie gura

The 147^th running of the Kentucky Derby is mere days away, and after the big deal I made about it last year, I had to issue at least a couple of recipes to keep the momentum of this spring occasion. I’m starting this year with the most obvious offering, a cocktail.

I had hoped that the Derby might be an inaugural outing for my husband, Les, and me—an event that could finally find us in the personal company of friends, without masks or restrictions. Alas, I am only halfway vaccinated, with my second COVID jab scheduled for tomorrow (fingers crossed!), so there won’t be time before Saturday for antibodies to take hold just yet. Nevertheless, we will celebrate, probably with a batch of the Kentucky Hot Brown Dip I created last year, or perhaps the Hearts of Palm Citrus Ceviche, maybe finishing with my Southern Belle Lemon Bars, and most certainly, with a cocktail and a fancy hat.

If you missed the special drinks I whizzed up last year, either for the “preview party,” because the Derby was postponed by COVID, or the actual run for the roses, which happened in September, you’ll want to circle back to check out those fun libations.

Run for the Roses 2.0

by terrie gura September 5, 2020

Kentucky Derby Sips

by terrie gura May 2, 2020

Bourbon is a staple on Derby day, being born in Kentucky and all, and in my quest to make good use of all the fresh herbs I am constantly plucking from our countertop Aerogarden, I have come up with a global spin on the drink that is signature to Kentucky Derby—the mint julep. Though I do have some variety of mint (spearmint, maybe?) growing at a very slow pace, I am literally overwhelmed with another herb, Thai basil, and I thought, “why not?” Thai basil is part of the mint family, so it seemed like it might work. It’s decidedly not the same flavor as the Genovese basil that would be on your caprese salad or in your pesto. It is used widely in Thai and Vietnamese food, with subtle notes of basil, of course, but there is a distinct difference that took some time for my taste buds to identify. It’s anise, the same general flavor of fennel or licorice, which is not unlike Peychaud’s bitters, a classic item for any serious cocktail cart. I knew that the Thai basil flavor would work with the bourbon, and to play up the Asian spin, I added the slightest splash of lemongrass-mint white balsamic vinegar, which I picked up in a specialty shop. Strange, you say, to add vinegar? White balsamic is no more tart than a squeeze of citrus (it’s actually sweeter), and the lemongrass is a refreshing complement to the drink.

Turns out, this was a very good call! Paired with the sweetness of the bourbon, this anise-scented herb is a winner. Rather than muddle the Thai basil in the cocktail glass (oh, I can’t stand little bits of things floating in my drink), I have infused a simple syrup with a fat handful of Thai basil, so it is technically a “smash,” rather than a julep. Either way, a half-ounce of this fragrant, slightly exotic syrup flavors a shot of bourbon quite nicely. Mix it up in a cocktail shaker with a splash of the lemongrass-mint white balsamic, strain it over crushed ice, and you are ready for the race. Garnish it with a fresh lemon twist, if you’d like, plus a sprig of the Thai basil, and enjoy!

Ingredients

2 oz. bourbon (I used Elijah Craig Small Batch)

0.5 oz. (1 Tbsp.) Thai basil simple syrup (recipe below)

1 bar spoon (about 1/2 tsp.) lemongrass-mint white balsamic vinegar*

Lemon twist and fresh Thai basil leaves to garnish

Any smooth bourbon is good here, plus the simple syrup, lemongrass-mint white balsamic and garnishes.

*Notes

The lemongrass-mint white balsamic is a specialty ingredient I purchased at a boutique olive oil and balsamic vinegar shop. These stores have popped up everywhere in recent years, and I love being creative with their products. I cannot name a brand because the shops are franchised with various names. But if the shop owner confirms their supplier is “Veronica Foods,” then it is the right stuff! If you can’t find it, leave it out and go for the twist of lemon. Perhaps substitute with a couple drops of bitters. It’s Derby time, so bourbon is the star anyway. 🙂

Instructions

Combine bourbon, syrup and white balsamic in a cocktail mixing glass or shaker. Add about a cup of ice and stir or shake until outside of the container is uncomfortably cold, about 20 seconds.

Strain over crushed ice into a cocktail or julep glass. Garnish with lemon twist or a fresh sprig of Thai basil.

With or without a fancy hat or a horse race, this is a refreshing spring cocktail!

Thai basil simple syrup

1/2 cup filtered water

1/2 cup organic cane sugar

1 handful Thai basil leaves, cleaned and trimmed of heavy stems

The leaves have a warm, aromatic quality that is different from Italian basil varieties. Allow them to steep in the simple syrup until it is cooled, then strain out the leaves and store in the refrigerator.

Combine water and sugar in a small saucepan and bring to slight boil. Remove from heat, stir in Thai basil leaves and steep until cool. Strain out the leaves. Transfer the syrup to an airtight jar, and store it in the refrigerator for up to one month.

This drink is so refreshing, and it is making good use of all my Thai basil. Cheers from my backyard!

Smoked Maple Old Fashioned

10 Comments April 16, 2021 terrie gura

Two weeks from today, I’ll be recovering after my second dose of the Pfizer-BioNTech vaccine for COVID-19, and I feel like celebrating, though I am a bit apprehensive about how my immune system will take it. Mind you, I am not skeptical about the vaccine, which would be an entirely different conversation. I trust the science and I am astonished at how quickly the research teams collaborated to produce an effective safeguard against this dreadful disease. I was in line for my first dose as soon as I became eligible.

And they gave me a nice, sparkly band-aid!

My unease is related to something else, namely the unpleasant symptoms I expect I may have as result of my body demonstrating its immune response. My first dose was uneventful, save for an achy arm for two days, but there have been many anecdotal reports by some second-dose recipients of nausea, fever, chills, migraines and other not-so-fun experiences. And that has me on high alert, which is also a pretty accurate way to describe my immune system.

In 2003, I learned that I have an autoimmune disorder, vitiligo, which some consider to be a dermatological issue, but research shows it is most likely related to a dysfunction of the immune system, possibly triggered by an extended overload of the stress hormone known as cortisol. In short, my immune system is always looking for a fight, and sometimes it attacks on my own healthy cells, specifically my skin.

I am also extremely sensitive to common household chemicals, cosmetics, fragrance and even sunshine. As these disorders go, I feel extremely lucky—I could have been hit with lupus or rheumatoid arthritis, both of which are serious and more complicated to manage—but I am preparing myself for a bumpy ride after my second dose of “the Fauci ouchie.” Still, the jab and any side effects I feel from it will be far better than what my body would have done with COVID, so I am optimistic, grateful and ready.

It almost seems too good to be true to realize that by the time Memorial Day rolls in, antibodies will be standing guard and we can finally breathe easier and spend face-to-face quality time with friends. I want to hug everyone at once, but the past year of social distancing and general wariness of being close to “others not in my own household” is also creating apprehension. I sure hope I can remember how to relax and be myself when we get there.

Until we do, my fully vaccinated husband, Les, and I will spend Friday night as we have for the past 13 months—at home, alone but together, with homemade pizza and cocktails. The pandemic forced all of us to get more creative with our down time, and as the weeks in lockdown progressed, we have made some epic advances in our game for both of our culinary Friday night rituals. It has been a while since I posted any of our homemade pizzas, but rest assured, we have been making them. Here’s a quick gallery of images to catch you up (and make you hungry), or you can find a recipe for tonight on the Pizza Party page.

The cocktail part of our Friday night has varied widely over the past year, and you can hit the Happy Hour page to see a few of them. As of late, my go-to has been a dry gin martini and Les usually locks in on bourbon, a spirit he barely even knew before he met me (you’re welcome, babe). Of all the cocktail variations we have tried, we always seem to come home to this smoked maple old fashioned. It is classic in that is relies on smooth bourbon and bitters, but slightly unconventional in its substitution of smoked maple syrup for the standard muddled sugar cube. Our usual garnish is a simple Luxardo cherry, which, in my opinion, should win an award for “best cherry ever created.” But we sometimes go all-in with an orange peel twist, too, and I like the fragrance that lends to the edge of the glass with each sip we savor.

Friday night is one of the main things that helped us get through COVID lockdown, and this is what it tastes like at our house. Cheers!

Ingredients (see notes for additional info)

1.5 oz. bourbon

0.5 oz. (1 Tbsp.) smoked maple syrup

0.25 oz. (1 ½ tsp.) amaretto almond liqueur

3 drops orange bitters

Large cocktail ice cube

Luxardo cherry and freshly stripped orange peel (optional) for garnish

Notes

We are currently pouring Elijah Craig Small Batch bourbon at our house. It is smooth and easy, and works really well in most of our mixed cocktails, but not as pricey as some of the top-shelf brands.

My first taste of smoked maple syrup was in a gourmet shop in Blowing Rock, N.C., and I was pretty excited recently to find it on Amazon. If you like the idea of maple but not the smoke, then by all means, use regular maple syrup, preferably dark—but do not offend your cocktail with any cheap crap from the grocery store. It may be fine to enjoy your old fashioned on the porch of a “log cabin,” but the high fructose junk that sweetens that fake syrup has no place in your glass (or anywhere). Splurge a little; I promise you won’t regret it.

Addition of amaretto is optional, but we love the slightly sweet, nutty nuances it gives to this cocktail. We use Disaronno brand.

Orange bitters is a classic cocktail ingredient, and if you are building a home bar, this is one item to include from the start. Contrary to the name, bitters do not make your drink bitter; they add layers and complexity, and it’s usually what brings a drink together in the glass. A bottle of orange bitters will run you about $10, and it will last a good long time because you only need a few drops per drink.

Speaking of splurge, Luxardo cherries. They are $20 a jar. But trust me, you want them.

Instructions

The cocktail mixing glass was one of the best investments I’ve made in my mixology experiments. A shaker works fine, too.

Combine the bourbon, amaretto and smoked maple syrup in a cocktail mixing glass or shaker. Add drops of bitters and stir to blend. Add about one cup of ice and stir briskly (or shake, if using a shaker) until the outside of the container becomes frosty, which will be about 20 seconds.

Strain the cocktail into a double rocks glass, over a big, fat ice cube.

Drop in the cherry. If desired, squeeze the orange peel to express the natural oils, and rub the outside of the peel along the rim of the glass before dropping it into the drink.

Enjoy. Repeat as desired.

Smoked Maple Old-Fashioned Print It!

Chocolate-Covered Cherry Old Fashioned

5 Comments February 12, 2021 terrie gura

The whole world seemed to be holding its breath this time last year, as health officials everywhere began sounding major alarms about the potential dangers of COVID-19. If I had known that Valentine’s Day would be one of the last opportunities for life as we knew it—well, I might have made an exception for my usual “let’s stay at home and celebrate” attitude.

Or maybe not. I’ve never quite appreciated the way the food service industry has dealt with Valentine’s Day—raising prices while simultaneously reducing menu options doesn’t seem terribly romantic, just opportunistic. I put this couple’s night out in the same category as New Year’s Eve. Why in the world would a restaurant place restrictions on a “special” occasion, as if they are not capable of handling a full house with their regular menu? It shouldn’t be much different from a typical busy Saturday night. I don’t get it.

Happily though, I love the anticipation of preparing a special dinner at home, and for Valentine’s Day, I pull out all the stops to make decadent dishes for the love of my life. ❤

I have mentioned previously that my husband, Les, is completely crazy over anything that combines chocolate and cherry, as with the triple chocolate-cherry brownie bowls I shared from his birthday last summer, and the entire Valentine’s meal I made for us last year, only a few weeks before I started Comfort du Jour. It was “all about the cherries” for that occasion, and I prepared duck breast with a cherry-pinot noir sauce (it’s what I was making in the “about me” photo in the section at the right, plus chocolate crepes filled with mascarpone and topped with cherry-chocolate sauce, and we began the evening with this candy-inspired cocktail—the Chocolate-Covered Cherry Old Fashioned. Les and I had made fast friends with the classic Old Fashioned, and I knew the cherry and chocolate would give it a perfect twist.

My Valentine’s favorite flavor combination, in a romantic cocktail!

During the holidays this year, we were introduced by his daughter to the most incredible chocolate covered cherries of all time, sold by Trader Joe’s. These sweet little nuggets pack a lot of decadence into one bite, including a rich dark chocolate jacket and a silky, boozy liqueur floating around a candied cherry. It is not unusual for us to choose these little gems for satisfying our post-dinner sweet tooth. We will be bummed when the box is empty, as we will have to wait until next holiday season to get more of them.

This riff on a classic rocks drink replicates the decadent experience of that limited-edition treat, combining the sweetness of cherry and the romance of Valentine’s chocolate with the spirit of bourbon. At our house, we love the accent of almond with cherry and chocolate, so there’s a little splash of amaretto in the cocktail as well. Whether you’re staying home to celebrate Valentine’s Day with a loved one, or simply to enjoy the pleasure of your own company (as you absolutely should), I hope you’ll enjoy this special sweetheart of a cocktail.

Ingredients

Makes one cocktail; simply double ingredients if making for two.

Find the chocolate bitters and cherries in a gourmet shop or online. The Luxardo cherries are, in my opinion, well worth the typical $20.

1.5 oz. bourbon (Elijah Craig Small Batch is on my bar right now)

0.5 oz. (1 Tbsp.) Godiva dark chocolate liqueur

0.5 oz. cherry juice (I used Trader Joe’s, but any brand is fine)

0.25 oz. (1 1/2 tsp.) amaretto

1 bar spoon (about 1/2 tsp.) syrup from Luxardo cocktail cherries* (see notes)

3 drops chocolate bitters*

To garnish:

Cocoa powder (for rimming the glass)

Premium cocktail cherry (such as Luxardo)

*Notes

For the love of cocktails, please put away the artificial maraschino cherries! The Luxardo cherries mentioned here are the Ferrari of all cocktail garnishes, produced in Italy using real Marasca cherries that are macerated in Luxardo maraschino liqueur and packed in the resulting syrup. They are pricey, but completely worth it, and a jar will last a long time. Find these in gourmet shops, the cocktail mixers section of a high-end supermarket or online.

My chocolate bitters are produced by Woodford Reserve (the bourbon maker) and they add depth, not bitterness, to a cocktail. Find them in the cocktail mixers section, perhaps at Total Wine or online.

Instructions

Prepare a double rocks cocktail glass by wetting the rim with a small amount of chocolate liqueur, holding the glass upside-down so that the liqueur doesn’t run down the sides. Then roll only the outside edge of the cocktail glass into a bit of the cocoa powder. This keeps the cocoa outside the drink, giving you an extra hint of chocolate on every sip. Do this a bit ahead of time so that the cocoa rim has time to dry and set up on the glass.

Use your fingertip to wet the very edge of the glass with the chocolate liqueur.

At cocktail time, combine bourbon, chocolate liqueur, amaretto, cherry juice, syrup and bitters in a cocktail mixing glass. Add a cup of ice and stir about 20 seconds to chill down the cocktail mixture. Strain into the cocoa-rimmed glass over a giant ice cube. Garnish with a good cocktail cherry (or take it home by skewering an actual cordial cherry).