Good Food Every Day

Blackberry-Mint Julep
Servings: 4

Ingredients

½ cup packed fresh mint leaves
1 pint blackberries
6 tablespoons sugar
½ cup bourbon
4 cups small ice cubes
4 sprigs mint, for garnishing

Directions

Roughly chop mint leaves.

Puree the mint, blackberries, and sugar in a blender. Press through a fine sieve into a bowl; discard seeds.

Rinse blender, then return puree to blender, and add bourbon and small ice cubes; blend until smooth. Divide mixture among 4 glasses. Garnish each with a mint sprig.

LEMON GINGER TEA
YIELD: 4 PREP TIME: 5 COOK TIME: 25 TOTAL TIME: 30

INGREDIENTS:
4 cups boiling water
2-inch piece ginger root, thinly sliced
1 lemon, sliced

DIRECTIONS:
Remove boiling water from heat. Add sliced ginger and lemon to hot water.
Allow to steep for about 20 minutes. Strain. Serve warm or cold. Add honey if desired.

Note - Excellent for stomach discomfort

Vodka Pistachio Martini
Serves 1

Ingredients

1 ½ ounces vanilla vodka
½ ounce pistachio syrup
¼ ounce crème de banana
½ teaspoon crème de menthe
2 ounces half-and-half
Optional: Crushed pistachios

Directions

Add all of the ingredients to a cocktail shaker filled two-thirds full with ice
Add the cocktail shaker top and shake vigorously until the outside of the shaker feels icy
Using a strainer, pour the liquid into a martini glass
If desired, top the pistachio martini with a pinch of crushed pistachios

Enjoy as-is, or take things over the top by adding a scoop of pistachio gelato or ice cream to transform your beverage into a pistachio martini float.

Chill your martini glass in the freezer beforehand for an extra refreshing sip.

Iced Whiskey Coffees with Whiskey Syrup and Whipped Cream
Yield: recipes makes 1, is easily multiplied total time: 35 minutes

Ingredients:

Crushed ice
8 ounces cold-brewed coffee
2 tablespoons whiskey syrup
1 tablespoon whiskey
3 tablespoons cream
Coconut whipped cream for topping
Sprinkle of cinnamon

Whiskey syrup
1 cup brown sugar
1/2 cup whiskey
1/4 cup water
1 teaspoon vanilla extract

Coconut whipped cream
1 (14-ounce) can COLD full-fat coconut milk
2 tablespoons powdered sugar

Directions:

Fill the glass with ice. Pour in the coffee, syrup and whiskey, stirring well to mix. Stir in the cream, top with the whipped cream and sprinkle with cinnamon. This is my favorite proportion for the coffee, but you can easily change it up!

Whiskey syrup
Combine the sugar, whiskey and water in a saucepan over medium-low heat. Whisk constantly until the sugar dissolves and the mixture begins to bubble. Cook for 1 to 2 minutes, then remove from the heat and let cool completely. Stir in the vanilla extract and use!

Coconut whipped cream
Take the can of coconut milk out of the fridge. Open the cans and discard the liquid (save it for a smoothie!), then scoop the firm coconut meat into the bowl of your electric mixer. Beat on medium-high speed until completely whipped and thick. Beat in the sugar. Set the bowl in the fridge until ready to use.

Lemon Meringue Pie Cocktail
Yield: 4 dessert cocktails Prep: 30 minutes Chill time (Optional): 1 hour Cook: 10 minutes Total Time: 1 hour 40 minutes

Ingredients:

1 cup lemon curd store-bought or homemade lemon curd
180 mL vodka 6 fl oz
120 mL limencello 4 fl oz
60 mL freshly squeezed lemon juice 2 fl oz
Ice optional
simple syrup optional
Swiss meringue topping (for 4 cocktails)
2 egg whites 60 mL
100 g white sugar ½ cup
¼ tsp cream of tartar
1 pinch sea salt
Garnishes
4 lemon oatmeal lace cookies or any kind of plain wafer / or biscoff cookie

Instructions:

In a large jug or blender jug, place the lemon curd, vodka, limoncello, and lemon juice.
1 cup lemon curd, 180 mL vodka, 120 mL limencello, 60 mL freshly squeezed lemon juice
Blend until combined with a blender or stick blender.
Taste and add more simple syrup or lemon juice to get the desired tangy / sweetness flavor balance.
simple syrup
If using immediately, add a generous amount of ice and stir to chill the cocktail.
Ice
Immediately strain the drink into 4 cocktail glasses.
Alternatively, you can cover the mixture and place it in the fridge to chill, so you can serve it later.
Swiss meringue topping
Follow my step by step recipe to make swiss meringue for more detailed tips. Since this is only for 2 egg whites, it'll be easier to make the meringue with a hand mixer. For 4 or more egg whites, use a stand mixer. It can be made with a whisk too, but this will take a while. Use a large balloon whisk to make the process easier by hand.
Make the swiss meringue just before you’re ready to serve the cocktail.
In a small pot, place some water (about 2 – 3 inches) and bring it to a simmer over medium heat.
In a clean metal bowl, place the egg whites, cream of tartar, salt, and sugar. Whisk together to mix all the ingredients.
2 egg whites, 100 g white sugar, ¼ tsp cream of tartar, 1 pinch sea salt
Place the bowl over the simmering pot of water and whisk the egg white and sugar mixture continuously until the mixture registers between 170 – 175°F with an instant read thermometer. The time will depend on the heat and the bowl size, but it usually takes me about 10 minutes for 2 egg whites.
Once the correct temperature is reached, remove the bowl from the heat and whisk with an electric hand whisk on high speed until the meringue forms stiff peaks.
Use immediately.
Assembly
Divide the chilled lemon meringue martini between 4 glasses.
Top it with a generous dollop of the swiss meringue and use a kitchen torch to caramelize the surface.
Garnish with a lemon oat lace cookie, or alternatively serve with a wafer or biscoff cookie.
4 lemon oatmeal lace cookies

Fireside Cranberry Cider Margarita
Prep Time 15 minutes Total Time 15 minutes Servings: 1 drink

Ingredients
US Customary

2 ounces (1/4 cup) mezcal or silver tequila
1/2 ounce (2 tablespoons) orange liquor
2 ounces (1/4 cup) apple cider
2 ounces (1/4 cup) no-sugar cranberry juice
1 tablespoon orange juice
1 tablespoon lime juice
1/4 cup ginger beer
Apples, cinnamon/ and or rosemary, for serving

GINGERED RIM
1 tablespoon coarse sugar
1 tablespoon brown sugar
1/4 cup candied ginger pieces, finely chopped
1/2 teaspoon ground cinnamon

Metric
2 ounces (1/4 cup) mezcal or silver tequila
1/2 ounce (2 tablespoons) orange liquor
2 ounces (1/4 cup) apple cider
2 ounces (1/4 cup) no-sugar cranberry juice
1 tablespoon orange juice
1 tablespoon lime juice
59 g ginger beer
Apples, cinnamon/ and or rosemary, for serving

GINGERED RIM
1 tablespoon coarse sugar
1 tablespoon brown sugar
35 g candied ginger pieces, finely chopped
0.5 teaspoon ground cinnamon

Instructions

1. If desired, rim your glass. On a small plate, mix the coarse sugar, granulated sugar, ginger and cinnamon. Run a lime/orange wedge around the rim of the glass and coat in sugar mix.
2. Fill the glass with ice.
3. Combine the mezcal/tequila, apple cider, cranberry juice, and orange liquor in a cocktail shaker. Shake to combine, then fill with ice and shake 1 minute. Pour into your prepared glass. Top with ginger beer.
3. Garnish with apple slices, cinnamon sticks, and rosemary. If desired light the cinnamon stick (or use star anise) on fire for a smoky effect.
4. To Make a Mocktail: omit the tequila and use 1/4 cup apple cider with 1/4 to 1 teaspoon apple cider vinegar.

Spicy Blackberry Margarita Sour
Prep Time 10 minutes Total Time 10 minutes Servings: 1 drink

Ingredients

US
8 fresh blackberries
1-4 fresh jalapeño slices
1-2 teaspoons honey, or maple syrup, to sweeten
2 ounces silver tequila
1/2 ounce orange liquor
1 tablespoon lime juice
1 egg white (optional)

Metric
8 fresh blackberries
1-4 fresh jalapeño slices
1 teaspoons honey, or maple syrup, to sweeten
56.7 g silver tequila
14.17 g orange liquor
1 tablespoon lime juice
1 egg white (optional)

Instructions

1. Run a lime wedge around the rim of your glass and coat in flaky salt.
2. In a cocktail shaker or glass jar, add the blackberries, jalapeños, lime juice, and honey. Muddle all of the ingredients together, squashing everything to release the juices from the fruit.
3. Add the tequila and orange liquor. Fill with ice and shake until combined. Strain into a glass, then pour back into your cocktail shaker. Add ice and the egg white, if using. Shake vigorously until fizzy on top, about 1 minute. Strain into a glass. Drink and enjoy!

Four Homemade Coffee Syrups and Cold Brew
Yield: serves 2 to 4, depending on your caffeine addiction
Total Time: overnight for coffee, a few minutes for the syrups

Ingredients:

Cold brew coffee
1 cup whole coffee beans
5 cups filtered water
regular ice or coffee ice cubes

vanilla bean syrup
1/2 cup sugar
1/3 cup water
1 vanilla bean, seeds scraped
1/2 teaspoon pure vanilla extract

blackberry syrup
2 cups fresh blackberries
1/3 cup water
1/3 cup sugar

cinnamon brown sugar syrup
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/3 cup water

almond syrup
1/2 cup sugar
1/3 cup water
1 teaspoon pure almond extract

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Reindeer Hot Chocolate
Prep Time 30 minutes Total Time 30 minutes Servings 1 Reindeer Hot Chocolates (make as many as you'd like!)

Ingredients

Cone-Shaped Cellophane Bags
Hot chocolate mix (use your favorite!)
mini chocolate chips
mini marshmallows
Decorations: googly eyes, pipe cleaners, pom-poms (Note 1)
To prepare hot chocolate: add 1 cup hot water (or milk!)

Instructions

ASSEMBLE: Open a cellophane bag and arrange in a cup for easy assembly. Gently add in the hot chocolate mix. Use a paper towel or napkin to wipe down the sides from powder (to keep clean looking layers). Drop in miniature chocolate chips (as many as you'd like) and then miniature marshmallows (as many as you'd like again).

DECORATE: Twist the top and secure a pipe cleaner on top. Fold the pipe cleaner to look like antlers or curl for decoration. Use a hot glue gun to attach pom-pom and eyes on the front of the bag. Gift away or enjoy!

ENJOY: To prepare the hot chocolate, add 1 cup hot water or milk, stir and enjoy!

Recipe Notes

Note 1: Decorating Supplies: We use these Googly eyes, these red pom-poms (grab 1-inch), and these red pipe cleaners. (You could use brown pom-poms for a regular reindeer and use brown pipe cleaners to look more like antlers if desired). Use a hot glue gun & glue sticks to attach the eyes and nose!

Voldemort’s Dark Serum
Prep Time 5 minutes Total Time 5 minutes Servings 1 drink

Ingredients

US Customary –

1/4 cup pomegranate juice
1 1/2 - 2 ounces silver tequila or Mezcal
1/2 ounce Chambord (raspberry liquor)
1 dash orange bitters
juice from 1/2 a lemon
1-2 teaspoons pure maple syrup use more or less to taste
2 fresh sage leaves, plus more for serving
ginger beer, for topping

Metric –

62.25 g pomegranate juice
99.22 g silver tequila or Mezcal
14.17 g Chambord (raspberry liquor)
1 dash orange bitters
juice from 1/2 a lemon
1-2 teaspoons pure maple syrup use more or less to taste
2 fresh sage leaves, plus more for serving
ginger beer, for topping

Instructions

1. Combine the pomegranate juice, tequila, Chambord, orange bitters, lemon juice, maple syrup, and sage in a cocktail shaker. Add ice and shake to combine. Strain into a rocks glass filled with ice. Top with ginger beer.

2. Garnish with fresh sage. If desired light on fire for a smoky effect. BOO!