Category Archives: fruits

the ginger apple swizzle | a low-sugar, sherry cocktail

Crisp apples, roasted nuts, spicy ginger, herbaceous rosemary.

Those are some of my favorite flavors of the fall and winter seasons, and they all magically meld together just perfectly, somehow. I have definitely been on a kick with creating all-cocktails-apple lately, and this particular recipe incorporates all of these components in bubbly, festive fashion.

In an effort to cut back on my sugar intake, I’ve been playing around with low-sugar or sugar-free cocktails, focusing on the natural vibrancy of fruits and herbs. The catalyst for this quest occurred earlier this month when Steve and I baked and devoured a batch of oatmeal cookies in one sitting. I kept rationalizing that they were healthy-ish. That they could be dinner. One cookie led to 15 cookies.

Then there was the night that very same week that we baked and ate an entire pumpkin pie.

After dinner.

That was the tipping point.

That pumpkin pie was truly delicious, and I reveled in the decadence of eating the whole thing. Of course, Steve contributed his fair share of slices, too. I’m laughing about it now, but I also knew at that point that I had to slow it down with the sweets. When I craft cocktails, some kind of sweetening agent is almost inevitable, and I normally use a simple syrup to bring sweetness to the drink. Sweetness is necessary to bring balance to a cocktail, especially when there is a strong acidic or bitter note.

And a balanced drink is a good drink.

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persimmon gingersnap flips | a california state of mind

I guess you could say that I finally caught my breath. Just a breath. And it’s totally worth celebrating. It’s taken me nearly two months. Last Friday, I sneaked away for a couple of days and escaped to sunny Newport Beach with my friend, Kelly Pfeiffer. She was there to shoot some recipe videos. I was there to get out of my head and let my thoughts wander.

Kelly finished her shots, thanks to the talented hand of Haley Davis of Brewing Happiness. She truly works magic with the lens, and she’s just plain awesome to be around. We all laughed together at our antics between frames, we devoured every one of Kelly’s creations {a perk of on-site recipe shoots!}, and I took the opportunity to pair and share some wine with them.

The proverbial monkey is at least taking a break off of my back, and I feel somewhat recharged.

I brought a copy of Elizabeth Gilbert’s book, Big Magic, along with me. It’s an intimate glimpse into Elizabeth’s journey through creativity, and through anecdotal stories, Elizabeth shares her tips on lively creatively beyond fear. I’d read it before, but I knew it needed a revisit, since I’d felt so drained and lethargic with respect to anything creative. I seem to flip through its pages whenever I’m on a trip, especially a trip that I’ve declared as a catalyst for change.

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meyer lemon bourbon fizzes | a change of scenery

April has been quite the month for us, to put it lightly. Since our move out to the western slope of Colorado to the tiny town of Paonia a few weeks back, I’ve traded my dress suits for Carhartt overalls, I haven’t given wearing makeup a second thought, I go to bed before 11:00 on most evenings, and I’m learning how to drive a tractor.

Crazy, right?

Our nightly conversations involve discussions on pruning styles, vineyard trellising ideas, irrigation challenges, soil amendments, the right tractor attachment for weeding, and the next step for renovating our 1950s farmhouse. It’s definitely a fixer-upper, but it has charming potential. Some people might say it’s dated and basic, while I say it’s “rustic chic” and just begging for a breath of fresh air!

It’s hard to think that March 9th was my last night as a sommelier and manager at Shanahan’s back in the city. I know I have alluded to change over the past few months here on the blog, but I hadn’t gone into much detail. Now that I am finished with my job, it’s a little easier to do. For those of you who don’t know, Steve and I took a daring leap of faith and decided to follow our dreams of owning and operating a vineyard and eventual winery.

We had always thought we’d wind up in either California or Oregon, and we had always thought it was about ten years down the road. Well, when the timing is right, and the place is a perfect fit, you sometimes have to take the risk, close your eyes, jump out, and make the dream happen.

And that’s just what we did.

We asked two of our closest friends and fellow wine industry professionals to join us on this crazy adventure, and we have all been pruning just over 20 acres of grapevines over the past few weeks, in addition to acclimating to “roommate life” in a small farmhouse. Optimally, we would’ve started on the daunting task of clipping back the vines in March, but Steve and I were still finishing up our jobs there at the restaurant. I’ll share more about the move, our new place, and our plans for the future in another post. For now, I’ll share this simple cocktail I’ve been making with the remaining Meyer lemons that keep trickling into my kitchen.

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the tropicante | margarita of the year

Between packing up our old house and making small moves out to our new spot on the western slope of Colorado, Steve and I have barely had time to fix dinner, let alone relax and enjoy it together. Last night was different, however. Steve fired up the grill, despite the falling snow outside, and served up some Coho salmon, alongside a few handfuls of blanched spring peas and sautéed green onions.

I garnished every, last bite of salmon with fresh avocado, since we’ve had a lot of it on hand this past week. It has made appearances on sourdough avocado toast, layered between salsa and corn chips, piled on by the spoonful, and even muddled up in a few cocktails. Have you ever tried adding avocado to a drink? If you have enjoyed any egg whites-based cocktails, then you understand the delicious role that texture plays and the sometimes surprising ingredients that make it happen. Adding avocado does the very same thing an egg white does – it adds a rich, silky mouthfeel and integrates a variety of flavors together.

I find it perfectly timed that I get to share an avocado-based cocktail with you that’s in the running for Patrón’s 2017 “Margarita of the Year.” It’s one of seven artisanal, creative spins on the versatile, classic cocktail, crafted by top-notch bartenders around the world. One of those bartenders in the running is Denver’s own Alex Kady of 12 @ Madison and Star Bar. His Tropicante Margarita is a whipped combination of reposado tequila, mango liqueur, citrus, and avocado. It’s also the perfect brunch cocktail to complement your go-to avo toast. I might have done just that. On a Wednesday.

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mint cucumber + smoky jalapeño margaritas | celebrating kristy gardner’s book, “cooking with cocktails”

Apparently, it is National Margarita Day today, a celebration of all-things-tequila, salt-laced, and citrus-y. I’m also celebrating the book release of one of my favorite food bloggers and friends, Kristy Gardner, of She Eats. Her new book, Cooking with Cocktails, is dedicated to the both the cocktail-imbibing cook and the food-loving beverage connoisseur. Its beautiful pages are filled with 100 boozy recipes, each crafted with wine, beer, or spirits. I’d can safely say that she wrote this book with me in mind.

I have been patiently awaiting the publication of Kristy’s book ever since I helped her test a few recipes for it this past spring. When she asked me to be a part of her virtual book release tour, I didn’t hesitate for a minute. Since the date of my post along the tour fortuitously fell upon National Margarita Day, I knew that I had to share Kristy’s recipe for “Mint Cucumber + Smoky Jalapeño Margaritas” with you.

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dsc_3937For those of you new to Kristy Gardner, I’ll give an introduction. She is a writer, photographer, and self-professed “bourbonator” from Vancouver, British Columbia. Bourbon is her jam. She also does a little acting and owns a branding agency called, Peppercorn Creative. The two of us bonded over the subject of cocktails {our first love} from the start about four years ago, and we regularly send each other lengthy emails and care packages filled with culinary treats {our second love, essentially}.

I trust Kristy’s drink-making skills implicitly. In fact, the very first recipe of Kristy’s that I tried was her version of Bourbon-Soaked Cherries. Since then, I’ve made iterations of my own and put them atop ice cream, stuffed them inside galettes and hand pies, and eaten them straight out of the jar. This particular recipe that I’m sharing with you is the perfect combination of flavors. As much as I love a simple lime-centric margarita, this smoky, savory, and slightly vegetal version might be my new favorite.

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