Texas Dolly

People tell me all the time that they know exactly how I'm feeling by just looking at me; that my emotions are all over my face. It's so true. As much as I try to play it cool, my face gives it away every time.

These are my tells.

This is why I am bad at poker.

I really wish I was good at poker, though. I think I'd be excellent at it, save for all the tells. Kind of like how I think I'd be excellent at being a concert pianist save for that one small detail of not knowing how to play the piano.

I've been thinking about having friends over for a poker night (especially the ladies), and while I'm no good at poker, I'm exceptionally talented at drinking. And so the Texas Dolly was born, as it would be a good drink to serve during the game. "Texas Dolly" is the nickname of Doyle Brunson, a behemoth in the poker world. Not only is the name apropos, it sounds like something my girlfriends would want to drink (plus, if I get my friends stinking drunk, I might have a better shot at winning!).

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Texas Dolly
Serve One

3 ounces grapefruit juice
2 ounces whiskey (I used Buffalo Trace... use what you like)
1 ounce simple syrup
Ice
Club soda
Candied grapefruit peel and grapefruit slices (optional)
Sugar (optional)

1. If choosing to sugar the rim of the glass, dip the rim of the glass into water, then roll in sugar. Set aside.

2. Shake grapefruit juice, whiskey, and simple syrup in a Boston shaker with ice for 10 seconds. Strain into the prepared glass. Top with club soda and garnish with candied grapefuit peel and grapefruit slices.

Elderberry Cordial

I'm over at From Scratch Club today talking about finding elderberry trees on my property (awesome surprise!) and how to forage for your own elderberries. I also offered up two recipes: One for making an elderberry cordial, and another on an awesome champagne cocktail using your homemade cordial (picture above). Definitely check out the post, if you can!

Cocktail Tumblers

I couldn't leave you with all those cocktail recipes without something pretty to drink them from! Behold... cocktail tumblers (more encompassing than "cocktail glasses!").

1. Recycled Glass Tumblers, Set of 6, $45 // 2. Recycled Glass Pint Glass, $13 // 3. Vintage Cocktail Glasses, Set of 4, $30 // 4. Artisan Blown Carafe and Glasses, $86.99 // 5. Stacking Recycled Glass Tumblers, Set of 6, $39 // 6. Artisan Blown Glasses, Set of 6, $52.99

1. Recycled Glass Tumblers, Set of 2, $34 // 2. Recycled Glass Milk Glasses, Set of 4, $49 // 3. Eco-Friendly Fireside Wine Tumblers, Set of 4, $78 // 4. Sustainable and Recycled Seagrass Glass, $8 // 5. Short Recycled Glass Tumblers, Set of 2, $28 // 6. Tall Recycled Glass Tumblers, Set of 2, $30 // 

Other options: Take a trip to a local thrift store or second-hand shop and see what you can find! Buying previously-loved items keeps them out of landfills, reduces our carbon footprint, and helps foster a sustainable lifestyle. Or save your wine bottles, cut with a glass cuter to desired height, and sand the rough edges for homemade glass tumblers.

And, of course, a few more cocktail and drink recipes to fill those tumblers!

Herbal Digestive // Sweet Savannah Sipper // Positano Peach // Watermelon Julep // Rosie Collins // Spicy Margarita // Hot Toddy // Tea Toddy // Hot Gin Toddy // Hot Run Toddy // Ginger Toddy // Grape Expectations // Teapot Dick // Late Night Oil // The Chapman // Mulled Cider // Easy Peasy Lemon Squeezey Refresher // Strawberry Pucker // Red, White, and Blue Rickey // Melon Daquiri

The above tumblers fit at least one of the Sustainable Living credos: Either it is made from organic, all-natural, and/or sustainable materials; is an American company; is made in America; is made my individual artisans or craftspeople; or donates regularly through a charitable giving program.

Melon Daquiri

I'm over at From Scratch Club today talking about the Melon Daquiri (bonus - DIY melon rind drinking cups!!). Check it out if you have a chance, and be sure to check out From Scratch Club over the next two weeks for drink inspiration.

Jalapeno Simple Syrup Margarita

Just like with Rosemary Simple Syrup, Jalapeno Simple Syrup can be used in so many ways. My favorite, though, is in a margarita. It's just so, so, so, so... good. I mean, really good. I just love the way the sweet and spicy qualities of the syrup blend with the citrus in the margarita. Kind of like eating an orange and sucking on a Red Hot at the same time (ooh, wait, maybe that doesn't sound so good).

Get out the castanets, baby, it's about to get ca-razy.

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Jalapeno Simple Syrup
Makes One Cup
1 cup water
1 cup sugar
2 jalapeno peppers, sliced thin

In a small saucepan, combine all ingredients and cook, stirring constantly, over medium-high heat until all sugar has dissolved. Reduce heat to medium and allow to simmer to three to four minutes, stirring frequently. Remove from heat and allow to cool for five minutes. The syrup will be slightly greenish-blue. Strain out the pepper slices and store in an airtight container. Jalapeno simple syrup will last in the refrigerator for up to three months (if you add a splash of vodka, it will last upwards of six months).

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Spicy Margaritas
Makes One Cocktail

Kosher salt or white sugar
Lime zest
Ice cubes
2 ounces blanco tequila*
1 1/2 ounces freshly squeezed lime juice
1/2 ounce orange liqueur (like Cointreau or Grand Marnier)
1/2 ounce jalapeno simple syrup

1. On a small plate, combine a pinch of lime zest with either the sugar or salt (or both - your preference). Rub a wedge of lime around the rim of an old-fashioned glass, then dip the rim of the glass at a 45-degree angle into the sugar/salt/lime zest mixture (for and extra spicy kick, you could also rub a little jalapeno pepper on the rim of the glass... if you're one of those people who like the hurts so good kind of pain)

2. Fill a Boston shaker with ice, then add the tequila, lime juice, orange liqueur, and jalapeno simple syrup. Shake until the shaker is frosty on the outside (about 30 seconds)

3. Place three ice cubes in the old-fashioned glass, then strain the margarita into the glass. Garnish with a lime sprig. Enjoy!!

* A good margarita is all in the details. Go for a quality 100% pure blue agave blanco or silver tequila. Patron Silver is good on the higher-end of price. 1800 brand tequila is also a winner at a lower price point.

**To make a pitcher of cocktails, increase the ingredients to 2 cups of tequila, 1 1/4 cup lime juice, 1/2 cup of orange liqueur, and 1/2 cup of jalapeno simple syrup. Stir together with ice in a large pitcher and pour into 8 glasses. 

Rosemary Simple Syrup

I love to cook and bake, but sometimes my favorite things to make are really simple and easy. Things like compound butters and simple syrups. I love that a few really great, delicious ingredients can come together to create a new ingredient that can be used in so many ways. Most people think simple syrups are good only for cocktails, but I like to use them with club soda, or in dressings, frostings/icings, sauces, and other dips. I always have some in the fridge to perk up my cooking endeavors (I've been enjoying a lemon-coriander simple syrup from Braden lately... it's delicious with Bourbon).

I recently made Rosemary Simple Syrup and Jalapeno Simple Syrup for a From Scratch Club food swap. The rosemary variety is the not-so-secret ingredient to one of my favorite cocktails (see below). Get creative with this syrup recipe or use it as a starting point to create your own.

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Rosemary Simple Syrup
Makes 1.5 cups

1 cup water
1 cup sugar
1/2 tablespoon chopped fresh rosemary

In a small saucepan, combine all ingredients and cook, stirring constantly, over medium-high heat until all sugar has dissolved. Reduce heat to medium and allow to simmer to three to four minutes, stirring frequently. Remove from heat and allow to cool for five minutes. The syrup will be slightly green. Strain out rosemary and store in an airtight container. Rosemary simple syrup will last in the refrigerator for up to three months (if you add a splash of vodka, it will last upwards of six months).

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Rosie Collins
Makes one cocktail
Originally posted October 13, 2011 on From Scratch Club

2 ounces dry Gin
1 ounce fresh lemon juice
1/2 ounce rosemary simple syrup
Ice
Club soda
Spring of rosemary (for garnish)

Fill a Collins glass three-quarters of the way full with quality ice. Add gin (I am partial to Brokers, though you could try a local option, too), lemon, and simple syrup. Stir to combine. Top with club soda and garnish with a spring of rosemary. Enjoy!

Watermelon Julep

I just contributed a new cocktail recipe for From Scratch Club, if you'd like to check it out. It's called a Watermelon Julep, and it's exactly as it sounds and more delicious than imagined! I hope you'll check it out and make one soon.

You can read my other From Scratch Club posts here, or follow my From The Blogs Pinterest board to stay abreast of the latest posts!

SWILLED: Peach Cocktails

Today's peach-fix comes in the form of a summery libation (or two). Peaches are surprisingly versatile when it comes to cocktails and work well with several types of alcohol and mixers. I'm over at From Scratch Club today talking about two peach cocktails (and a mocktail substitute), the Positano Peach and the Sweet Savannah Sipper. Make them tonight to help kick-off your Thirsty Thursday and prepare for the weekend!

PS - Eric really liked the non-alcoholic version of the Sweet Savannah Sipper, and here's proof (he just learned "Cheers!" too, so he likes to clink glasses with Dave :-)

Herbal Digestif

I made this herbal digestif for the food swap I recently attended. This is a simple recipe with spectacular results - perfect to keep on hand for last minute host gifts and to offer guests at impromptu drop-ins. Herbal digestifs are great aides for digestion (especially after a large meal) or to help alleviate other ailments (simply match the herbs used to the desired treatment). This version is also great for cocktails (see the recipes below). Any herbs or whole spices can be made into a digestif or infusion, so use your imagination and my below selections and a guideline. You can find similar glass bottles at kitchen supply stores.

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Herbal Digestif

Clear, neutral alcohol, such as a decent quality Vodka or Everclear (I used Fleischmanns)

Selection of fresh herbs, approximately 6-7 sprigs of herbs for each quart (32oz) of alcohol (I used tarragon, rosemary, common thyme and lemon thyme)

1. Thoroughly wash selected herbs. Place in clean, dry container (such as a mason jar or glass bottle with stopper) and set aside.

2. In a saucepan, warm enough alcohol to fill bottle over medium-high heat. Bring to just under boiling. Remove from heat and pour into jar or container (use a funnel if needed).

3. Secure the top or lid of container and store in a cool, dry place for at least a week. Shake container each day for the first week to help release oils from herbs.

4. After one week, the digestif is ready to use (it will be a lovely shade of chartreuse). Filter with cheesecloth and discard herbs, if desired. Will keep indefinitely in a cool, dry location. Drink approximately one ounce each evening or after large meals for digestive aide, or serve in a cocktail. Enjoy!

Bloody Mary Mary Quite Contrary

Serves One

2 oz. herbal digestif

6 oz. tomato juice

4 drops Tabasco sauce

1/2 tsp. horseradish

1 tbsp. lemon juice

1/2 tsp. Worcestershire sauce

Celery salt and pepper, to taste

Combine all ingredients and shake with ice. Strain into a highball glass with ice, Garnish with a celery stalk.

Herb's Harvest

Serves Two

2 oz. herbal digestif

5 oz. pear puree

5 oz. lemon juice

1 oz. cranberry juice

1/2 oz. almond syrup

Combine all ingredients and shake with ice. Strain into an old-fashioned glass with ice. Garnish with a sprig of rosemary.

Garden Select Vodka Tonic

Serves One

1 tbsp. lemon juice

2 oz. herbal digestif

5 oz. tonic

Stir ingredients together in a highball glass with ice. Garnish with a rosemary sprig and a lemon slice.

Garden Ale

Serves One

2 oz. herbal digestif

1/2 oz. dry vermouth

1/2 oz. sweet vermouth

Ginger Ale

In a collins glass, combine herbal digestif and vermouth. Add ice and top with ginger ale. Garnish with an olive.