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March, 2012 | Manolo's Food Blog
Archive - March, 2012

Cooking with Celebrities: Benedict Cumberbatch

Benedict Cumberbatch

Benedict Cumberbatch

This is a bit of a twofer: you get Eggs Parsi with Benedict Cumberbatch, you also get Alan Rickman by proxy.

Two Word Reviews: San Miguel Gin

San Miguel Gin

San Miguel Gin

NEVER AGAIN!

Drinks with Friends

Blue Bee Bar

Blue Bee Bar


It’s always nice to hear from an old friend, and we’re sure you remember our old friend Matt Stache, he of the dangerous implements and dashing decapitations (of Champagne bottles). He chatted with us on Twitter last night about the Gimlet recipe and passed along a handy tip for making an easier-to-mix and incidentally better-for-you bar sugar.


@ Sounds like a delicious gimlet. I’ve got a secret trick for making honey more soluble in cocktails and less “mouthy” #Chemistry
@mattstacheband
Matt Stache


@ heat 1 cup of water. dissolve 1.5 cups cane sugar + 0.5 cups honey. Use half as much as normal bar syrup (since it’s 2x sweet)
@mattstacheband
Matt Stache


@ The addition of sugar and water to the honey bar syrup makes it dissolve more readily in cocktails w/out solidifying #science!
@mattstacheband
Matt Stache


@ Absolutely! Also, try adding 2 vanilla beans to a bottle of vodka for 2wks. Pour off 1/2 cup then add 1/2 cup “honey syrup”
@mattstacheband
Matt Stache


@ That is, remove 1/2 cup from the bottle and add 1/2 cup syrup to the bottle. Haha. Not 1:1 vodka and syrup.
@mattstacheband
Matt Stache


@ Exactly. Less is more. Mixing the resultant liqueur 1:1 w/ coconut water yields an amazing beverage. Dangerously tasty.
@mattstacheband
Matt Stache

Cheers!

Lego Ice Cubes!

Lego Ice Cubes

Lego Ice Cubes

Sumer is icumen in indeed, and it will be much more enjoyable once I have these geek chic Lego-Inspired Ice Bricks Tray. Wintery drinks are anything but whimsical, while summer is just the time for something light, pretty, and a little bit more ridiculous than anything you’d allow yourself to enjoy during the dark months. Think of summer drinks as the Britney Spears to your usual Cure cocktail.

[GOD I’M OLD]

Here’s a simple, pretty, easy drink that I have never known anyone to turn down: the Gimlet. It’s still a classic, and will still empower you to look down your nose at all the vodka tonic drinkers; vodka tonic is just another way of saying “I like to get drunk, but I don’t like to drink.” If you like the taste of tonic water (and we do, God knows, love the taste of tonic water) then drink tonic water and shut up about it. Save sixty calories a pop, minimum.

Where was I? Right, Gimlet. You can do these with Rose’s Lime Cordial and we won’t make you sit in the corner, but they’re better with fresh limes. Fresh limes that must be juiced for every drink have a way of telling you when you’ve had enough, too, which is a quality to be prized.

2 oz gin, preferably Plymouth or Bulldog. Something balanced or slightly on the vegetal side. Tanqueray would work. Beefeater would work. Bombay and Hendrick’s are too floral#

1/2 oz fresh lime juice*

1/4 oz simple syrup. You won’t be able to use sugar for this, even if you shake it*

#can be replaced with vodka. It’s vodka, it doesn’t matter what kind as long as it isn’t flavoured and isn’t so bad it takes the roof of your mouth off. Iceberg is what I use for blended drinks. If you use rum, this is a Daiquiri. Put the blender DOWN!

*can be replaced with 1/2 to 1/3 oz Rose’s

Put them all in a shaker filled with ice and shake it. Strain into cocktail glass. If you’re sitting in direct sunlight, it is permissible to leave the ice cubes in, and even top with soda. Garnishing a drink this colour is overkill, but if you must, you can add lime. I like a thin wheel floating on the surface.

Do not use the 4 oz or “stick it in a freezer overnight” recipes from Wikipedia. They are abominations. If you need a drink with 4 oz of alcohol in it, you need a defibrilator. Either it’ll get warm before you finish it or you will fall off your barstool, and then we will laugh at you.