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

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.


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


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!



Run for the Roses 2.0

For so many reasons, the arrival of September feels bittersweet this year. This weekend marks the U.S. observance of Labor Day, and although some are whooping “hooray” for a three-day weekend, my heart is heavy for others who are in deep despair for not having employment or for the serious health risks some people face daily as essential workers.

School is back in session, but in a way that is inconvenient at best and terrifying at worst. And while some parents are relieved for a return to normalcy in their schedules, others are stretched beyond reasonable limits—juggling remote learning alongside their own adult life responsibilities.

The pandemic has nudged all of us toward more creative avenues to community and friendship, and this blog has been a saving grace for me in that regard. Thank you for inspiring me and indulging me, as I share the adventures of my hopelessly cluttered kitchen. And though I know the impending change of season will ultimately force us back inside, stripping us of the already-limited social experience of meeting friends for patio dinners and happy hours, I find myself comforted by the promise of long-simmering soups and oven-roasted meats and casseroles. You will be hearing plenty from me in the months to come.

Oddly, summer is ending the same as it began for horse-racing fans. The Kentucky Derby, rescheduled from the first Saturday in May, will be held today—without live spectators. At least this time, there will be horses! The pomp will begin at 2:30 pm ET at Churchill Downs, and by post time at 6:50, you can bet I will have one of these two cocktails in my hand.

I knew back in May, when I posted about The Greatest Two Minutes in Sports, that I would revisit the occasion with a second round of drinks and snacks. Then, I highlighted foods that sang of spring—bright, fresh flavors of citrus and mint. And, of course, I took creative license with a couple of twists on the traditional Derby dish, the Kentucky Hot Brown. If you are new to my blog (welcome!) and missed those treats, you can find links to all of them on the Kentucky Derby Preview Party page.

For this 2.0 event, I have dialed it back to present a simpler offering—two Derby-inspired cocktails and my own twist on southern classic cheese straws that I’m calling Kentucky Bourbon Pecan & Cheese Biscuits. They are buttery and crisp, with two kinds of cheese and flecks of fresh rosemary, crowned with a bourbon-bathed toasted pecan. Despite the flavor complexities and my over-the-top description, these were easy to make from simple ingredients and just a few special touches.

My Smoky Rosemary Old Fashioned is understated, served over a giant ice cube, and in place of the mint that accents a julep, this sophisticated cocktail is highlighted with rosemary and a slight peppery smokiness, delivered by a simple syrup. The combination of flavors smells and tastes like autumn.

The gin drink, on the other hand, is a fancy-schmancy, decidedly “girly” libation—made with Hendrick’s Midsummer Solstice and glammed up with rose syrup and a rose sugar rim, the same way a Kentucky Derby lady would be decked out in a fancy hat and pink lipstick. The Midsummer Solstice carries forth the usual essence of cucumber and rose, as classic Hendrick’s is distilled with both. But other botanicals are clearly in full bloom in this small batch version, and the deep pink color is drawn from the leaves of rose’s cousin, the hibiscus. During my (ahem) research and development, also known as “knocking back a bunch of gin drinks,” I tried many things to elicit the true rose color I desired. A quick infusion with a hibiscus tea bag not only delivered on the color, but also contributes a bright, slightly tart note that is truly special. I’m excited to share this with you!

Now, before I give you the recipes and a play-by-play on making these drinks, I want to let you know that I am sometimes astounded by the information I find during my culinary research. I had already laid out my plan for these drinks when I sat down to name them, and it was only at the time of writing this post that I learned something so cool, I have to share it with you.

When we think of a julep, we automatically get a mental image of mint sprigs spilling out the top of a frosty silver mug—because julep implies “mint,” right? But today I learned the origin of the word “julep, and it is derived from a Persian word that means (wait for it)—“rosewater.” As my darling husband often reminds me, there are no coincidences. 🙂

Enjoy!


Subtle hints of smoke and rosemary blend with Four Roses small batch bourbon to send summer off in style.

Smoky Rosemary Old Fashioned

2 oz. Four Roses Small Batch bourbon

0.5 oz. rosemary-smoked pepper syrup (see below)

2 drops orange bitters

Orange peel for garnish (optional)

Combine bourbon, syrup and bitters in a cocktail mixing glass. Add ice and stir vigorously for 20 seconds, then strain over a large ice cube in a double rocks glass. Garnish with orange peel twist, if desired.

Rosemary-Smoked Pepper Syrup

Combine 1/2 cup filtered water and 1/2 cup cane sugar in a saucepan, and place over medium heat just long enough to dissolve the sugar and come to a very slight boil. Turn off heat. Add a small handful of fresh rosemary leaves (rinsed clean) and 1 teaspoon of cracked oak-smoked peppercorns. These are made by McCormick spice company, and available in the spice section of well-stocked supermarkets. Allow the mixture to steep until completely cooled. Pour syrup through a fine mesh strainer into a jar and refrigerate for up to one month.

The rose sugar rim ignites your senses the moment you raise the glass for a sip!

Midsummer Run for the Roses

2 oz. Hendrick’s Midsummer Solstice gin (or classic Hendrick’s)

0.5 oz. rose simple syrup* (see notes)

1 fresh lime, cut into quarters

Rose petal sugar* (for rim garnish; see notes)

1 hibiscus tea bag*

20 minutes ahead, sprinkle rose sugar onto a small plate or paper towel. Rub a wedge of lime around the rim of a cocktail glass, and then gently roll the outer edge of the rim in the sugar until the glass is coated all the way around. Place the glass in the refrigerator to chill.

Combine gin and hibiscus tea bag in cocktail shaker and rest for two minutes—only long enough for the hibiscus to stain the gin with its lovely hue. To see the difference, move the slider on the images here:

Remove the tea bag. Add the rose syrup and the juice of the lime wedge. Remove tea bag, add ice and shake vigorously for 20 seconds, until outside of shaker is frosty. Strain into the rose sugar-rimmed glass.

*Notes

Flowers, flowers and more flowers!

I found the rose syrup, which has a delicate and sweet flavor, in the cocktail mixers section at Total Wine and have seen similar products online. The rose petal sugar is available from the Spice & Tea Exchange, either online or at one of their retail locations. The hibiscus tea is made from only dried hibiscus leaves, and it provides the deepest pink color I could have hoped for, plus a tangy tropical note that sent this lovely cocktail straight over the top.


Basil Gin Gimlet

As summer winds down, I am finding myself eager to put behind me the near-disaster that was “Garden 2020.” I described in mid-May my reluctant optimism in planting anything, given the history I’ve had with the neighborhood deer (bless their hearts). Then, in early July, a glimmer of hope when I discovered all those lovely squash blooms. Little did I know (and I didn’t even bother to report to you) that it would be my final harvest of the season, as only days after the post about the ricotta stuffed squash blossoms, I was shocked back to reality with the total decimation of my raised bed plot. The deer ate everything—the blossoms, the growing fruit, the leaves, and even the tops of the hot pepper plants.

CAUTION: Graphic images ahead may be disturbing to some readers.

All of it, gone. Except, of course, the basil. Lord have mercy, do I have basil.

All that pruning was worth it for this amazing basil harvest.

The saying goes that if life gives you lemons, you should make lemonade. In keeping with such age-old wisdom, I shall make basil cocktails! I’m still on my kick of inventing infused simple syrups for martinis, Manhattans and other libations. Might as well make the best of this excessive herbal situation—and as luck would have it, these petite little drinks are flat-out yummy.

It’s cold and refreshing, and tastes like summer!

I had opportunity to share them this week with my friend, Tina, who lives at the top of our neighborhood and is just about the biggest arts and crafts fanatic I’ve met (it takes one to know one). She had casually mentioned recently that she had entered several projects in a local art competition, which perked up my ears, big time. Kind of the way our dog, Nilla, perks up when we mention “cookies.”

Did you say cookies??

“Oh? What kind of art?” I asked.

Turns out, Tina has quite a number of art techniques in her repertoire, including mixed media composition and acrylic pour painting (which absolutely mesmerizes me), and jewelry design. And then she quipped that she believes she is more creative while enjoying an adult beverage. What a coincidence—me too! Naturally, I made a motion for a neighborly get-together, during which we might accomplish both. Tina seconded the motion, and it turned out to be quite an afternoon. She provided the craft supplies (and expert guidance) to make these sweet snowflake earrings.

“We’re going to make these,” she said casually. Say WHAT?

And I provided the craft cocktail supplies to make these basil gin gimlets. If you also have a late harvest of basil coming out your ears, I hope you’ll give them a try.

Gin comes in several different types, and I’ve made this cocktail with a few brands, my favorite being Hendrick’s from Scotland, which is distilled with cucumber and rose—so botanically speaking, it’s a friendly playmate for the basil from my garden.


To make the cocktail, you’ll first need to create the simple syrup from equal parts filtered water and cane sugar, plus a good handful of cleaned fresh basil leaves. Do this at least a few hours in advance, to allow time for chilling the syrup.

Chill your cocktail glasses, either by filling with ice or placing in the freezer.

Measure the gin and basil syrup, add a squeeze of lime and shake it with ice. Some cocktail purists would argue that you should only stir a cocktail in a mixing glass, and that shaking serves to bruise the gin. I say phooey—shake the shake out of it, because I prefer my cocktails to be icy and refreshing. Choose as you wish, as long as you give it plenty of time to mingle with the ice to be cold and refreshing.

Strain the cocktail into your chilled glasses and savor the sweet flavor of late summer, with or without a jewelry party.


Ingredients & Instructions

Makes 2 cocktails

3 oz. Hendrick’s (or gin of your choice)

1 oz. basil simple syrup (details below)

Juice of 1/2 fresh lime


Combine ingredients in a cocktail shaker. Add ice and shake 20 seconds until the outside of the shaker is frosty. Strain into small, chilled cocktail glasses.


Basil Simple Syrup

In a small saucepan, combine equal parts filtered water and cane sugar (I used 1/2 cup each). Heat over medium only until sugar is dissolved and syrup begins to bubble at the edges. Add in a handful of fresh basil leaves (rinse, shake off excess water, and trim thick stems first). Stir and simmer 1 minute, then turn off heat and allow mixture to cool completely. Use a slotted spoon to remove the basil leaves, and transfer to a jar. Syrup will keep in the fridge for up to a month.

Dear followers, as of this morning, I have discovered that my remaining basil (all those bushy leaves) is completely covered in black spots. For the love of summer, I’m so over it. 🙂


Kentucky Derby Sips

Kentucky Love Child

Like a cross between a Moscow mule and a mojito, but made with real Kentucky bourbon.

1.5 oz. Kentucky bourbon
0.5 oz mint simple syrup (recipe below)
Juice of half a lime
Reed’s extra spicy ginger beer

Combine bourbon, syrup and lime in a cocktail shaker. Add ice and shake like crazy for 20 seconds. Strain into a “mule” mug half filled with crushed ice. Top with ginger beer and garnish with fresh lime.

Sassy Comeback

A Southern spin on NYC’s “witty comeback”—and doesn’t it sound like a champion?

1.5 oz. Bulleit rye (bourbon works, too)
0.5 oz. Aperol (see notes)
0.75 oz. lemon ginger simple syrup (recipe below)
Seltzer or sparkling water (optional)

Combine rye, Aperol and syrup in a cocktail shaker. Add ice cubes and shake vigorously for 20 seconds. Strain into a chilled “Nick and Nora” glass (or small champagne glass). Enjoy as is, or top with seltzer. Garnish with a twist of thinly stripped lemon peel.

Sparkly Britches Lemonade

Because not everyone loves bourbon (yet).

1.5 oz. Hendrick’s gin
1 oz. cucumber simple syrup (recipe below)
Juice of half a lemon
Seltzer or sparkling water (optional)

Combine gin, syrup and lemon juice in a cocktail shaker. Add ice cubes and shake vigorously for 20 seconds, then strain into a chilled champagne flute. Enjoy as is, or make it really sparkle with a splash of seltzer.


What is Aperol?

It’s an Italian-made liqueur, considered to be an aperitif (fancy speak for “pre-dinner drink”), and it has a citrusy, herbal, slightly bitter flavor and a shockingly bright orange color. If you’ve ever tasted Campari (another Italian liqueur), it’s kind of similar, but less bitter and less potent. On the nose, Aperol is kind of a cross between grapefruit, rhubarb and orange lifesavers. In a cocktail, it brings a world of complexity, and is especially refreshing in the warm weather months.


What is a Nick and Nora glass?


It’s a smallish cocktail glass, sort of a cross between a champagne flute and a coupe martini glass. I found these little 4 ounce beauties online, and created the Sassy Comeback specifically for the glass! As I mentioned the glasses to various friends, it seemed nobody knew what they were, so I did a little research to find out why the glass is so named. I like this explanation best:

“It’s named for the boozy, quick-talking couple in Dashiel Hamett’s 1934 novel The Thin Man. They’re the couple we all want to be, always dressed for a night out, always with a quip at the ready, and always—always—with a drink in hand. Their namesake glass appropriately honors their art deco–era swag.”

Bon Appetit

The novel eventually became a series of films, starring William Powell and Myrna Loy, which remained popular well into the 1940s. In this clip, you’ll see the same dainty glasses used for their martinis. At the end of the scene, “Nora” embodies the sassy comeback. She’s my kinda gal!


The Simple Syrups

Simple syrups are very easy to make. A regular simple syrup is equal parts sugar and water, simmered until sugar is dissolved, then cooled and chilled. Each of the syrups below has a flavor infusion, and they offer a unique “somethin’ special” to the above mentioned cocktails. Have fun!

Mint Syrup

Simmer 1 cup sugar and 1 cup filtered water, stirring frequently, until sugar is dissolved and mixture is warm enough to steam. Remove from heat and add a 1 oz. package of fresh organic mint leaves (wash them first and trim the heavy stems), and allow the mint to steep in the syrup until completely cool. Strain out the mint (discard it) and pour the syrup into a covered jar. It will keep in the fridge for a couple of weeks.

Cucumber Syrup

Simmer 1 cup sugar and 1 cup filtered water, stirring frequently, until sugar is dissolved and mixture is warm enough to steam. Peel 4 Persian cucumbers, and cut them into slices. Remove syrup from the heat, add the cucumber pieces and steep until the mixture is cooled. Discard the cucumber pieces and strain syrup through a mesh strainer to remove any bits or seeds. Pour syrup into a covered jar. It will keep in the fridge for a couple of weeks.

Lemon-Ginger Syrup

Bring 1 cup water to a light boil, then turn off heat. Steep 4 lemon ginger* herbal tea bags in the hot water for about 2 minutes, then remove and squeeze the tea bags (discard them). Add 1 cup sugar to the hot tea blend, and stir until dissolved (return to heat a few minutes, if necessary). Cool completely, then pour into a covered jar. It will keep in the fridge a couple of weeks.

*For this syrup, I used Bigelow brand Lemon Ginger herbal tea. The label lists these ingredients; lemongrass, lemon peel, cinnamon, lemon verbena, rose hips, ginger and licorice root. This is a fantastic way to get a lot of complex flavor into a syrup, and these flavors play very nicely with the rye and Aperol in my Sassy Comeback!

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