Tag Archives: lime

Mules! Where they are from you tell me

28 Oct


Awwww yeah bonus post for the love of the Moscow Mule!

Also love for the people who planned the event I got to go to  celebrating the mule. Being in wine class, I usually feel like I can’t waste drinking energy on vodka–BUT! The good people of Smirnoff offered me an uber to and from their “immersive speakeasy” event. 

That is smart. And good for the world at large as the less people taking to the roads tipsy the better. I mean I’d uber anyway but not really wanting to pay for it I might have just skipped the event. The uber was the last straw that got me out the door.

I had just a wee amount of fun. Evidence:


So, why am event? In the words of the brand:

 “2016 marks 75 years of America’s most Googled cocktail – The Moscow Mule.”

Most googled! I guess a lot of people wanna make sure they get it right so lemme break it down here, no web searching needed. 

It is: a shot of vodka, some lime juice and ginger beer. Whatever proportions you feel up to, really. On rocks. 

Now that you have a bev let’s have some history. Again, as told to me by the company:

“In 1941 dark spirits were king and it was extremely rare for anyone to order vodka. John G. Martin, the President of Heublein (now The Smirnoff Co.), was very frustrated that he couldn’t sell his product and expressed his frustration with Jack Morgan (the owner of a popular LA pub), and Morgan’s girlfriend, Ozeline Schmidt. Together, the trio came up with the idea of combining SMIRNOFF No. 21 vodka with Morgan’s ginger beer to create what’s now one of the most loved cocktails in the U.S.”

There ya go! .

It is rather tasty. I drank two at the party and met some people who were up for taking those silly pictures with me you saw. I art directed:

“Serious shot. Now joy! Anger at the mule. C’mon people workit!”

It was fun.

a wee cocktail

23 Dec

Nothing says fun like a girl and her chard frond.  
I made a drink. I finally made a drink I liked Chartreuse in. So that is exciting. And I also made a drink using this scrumdiddlyumptious ginger limeade that the lovely people of Evolution Fresh sent me.
I mean, I like the lime aid on its lonesome too. It is fresh and spicy and I could guzzle it. Or I could add booze. I added booze.
Gin-Gin Lime
2 1/2 oz. Evolution Fresh Ginger Limeade
1 oz. gin
1/4 oz. green Chartreuse
1/8 oz. Fernet Branca
ginger ale (preferably Vernor’s in my household)
Shake up all but the ginger ale. Strain into a glass and top with ginger ale to your taste.

Pomegranates. Limes. Bran. Little Things.

14 Nov

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I don’t know that I have a graceful segue from from my random musings into the recipe today.
Metaphor? Not really.

Simile? This cake is like a golf cart.
No.

How’s about an analogy? Little things are to actors as pretty pink fruit is to a cake. Both bring stupid amounts of joy.

I will settle for that.

Because it is the little things. Case in point: I had an audition on the lot at Fox studios. Which is wicked awesome because it means I was auditioning for something a large amount of people watch.
No offense at all to all the smaller projects I generally work on AT ALL. But I wouldn’t mind whoring my acting capabilities around on network tv too.
Anyway, going on the lot is always a treat, even if auditioning actors are now made to park in a lot across across a major intersection from the studios that is a loooong twisty hike just to the studio gate from which you will blaze a decent sized trail to find the casting director’s office. I needed two maps to find my way from my car to my audition. But I made it. I auditioned. I think it went well.

I left the office and looked around the lot hoping to see a bathroom near me. Stopped a guy cruising around in one of those carts to get directions. He only knew where the men’s room was (right around the corner, naturally) and stopped a woman to ask her if she could direct us to the ladies room and it sounded like it was going to be another hike. So he said “hop in”.

Nothing to make you feel like a real actor like cruising round a studio in one of those carts.

That guy made my day.

This cake, super-sweet, quite pretty thanks to the pomegranate seeds, tasty, and thanks to my adaptations decently healthy, will hopefully bring a little happy happy joy joy to you too. Woot!

Dig it.

Pomegranate and Lime Cake adapted from Bon Appetit

1/2 cup flour
1/4 cup wheat bran
3/4 tsp. baking powder
1/4 tsp. salt
1/2 cup sugar
1/4 cup applesauce
1 egg
1/4 c. + 2 Tbsp. pomegranate juice
2 tsp. grated lime zest, divided
1/4 c. Greek yogurt
3/4 cup powdered sugar
1/2 tsp. vanilla extract
1/3 c. pomegranate seeds
Heat oven to 350. Line an 8×8 pan with nonstick foil and spray with nonstick spray.
Sift flour, baking powder and salt together. Whisk in bran.
Whisk sugar and applesauce together. Whisk in 1/4 cup juice and one tsp. lime peel. Beat in flour mix. Stir in yogurt. Spread it in the pan. Bake until done. Use your senses. Allow to cool 15 minutes.
Sift powdered sugar, then whisk in juice, vanilla and 1/2 tsp. line peel.
Poke holes in cake with a fork an inch apart. Pour on the glaze and spread. Once cool, sprinkle with pomegranate seeds and lime peel. Purty!

Cosmania Day Six

23 Jun

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Ok, the week has finished and I have learned what makes a Cosmopolitan work.

Yet my work is nevah evah done.

I found that the citron vodka is so very worth it. Pay the price, if an excellant Cosmo is what you desire. A bit more than half fresh lime juice to vodka works. Vodka and Cointreau in a 3:2 ratio. Provided you are using cranberry juice cocktail use equal parts of that and lime juice. And garnish with lime, not lemon.

But I was not satisfied. In my quest to perfect the Cosmo and give it the winning edge, I wanted to give it some brawn. Some might. The Cosmo has brains, but they are stifled by the insistance of society that Cosmos be relegated to woman.

So I added in a factor with a bit of machismo: Campari.

It is bitter. The stuff of Negronis. Now, it is also the stuff of not-just-a-drink-for-females.

The Mo-ellen.

I’d call it Moen but people would expect a hot and cold dial.

As a bonus I am throwing in a variation created by the lovely Alice.

Make it and love it. Know that you are no longer sipping a girl drink, you are drinking a universal elixir.

Oh yes.

The Mo-ellen(created by Ellen Clifford, for a little mo’ ellen in your life)
1/2 oz. Campari
1/2 oz. Cointreau
1 1/2 oz. citron vodka
1 oz. lime
1 1/2 oz. cranberry juice cocktail(your results will be even less sweet if you use regular juice)
Lime slice to garnish.
Shake up. Strain. Garnish. Sip.

For an Mo-Alicell top off with champagne. You lose a bit of macho but gain a bit of class.

I have huge melons, and I’m bitter.

7 Sep


Actually it’s more like I had one huge melon and some Angostura bitters. My own melons are extra petite and I like em’ just that way.

I discovered the love of bitters last summer via the classic champagne cocktail. I’ll do a post about that later. In the meantime, I was excited to see a non-alcoholic, in fact not a beverage at all, recipe using angostura bitters.
I dearly love old, housewive-y cookbooks and as such own a reprint of the Better Homes and Gardens Cookbook from 1953.
This little do came from the Appetizers section in a list of Melon-Ball Cocktails. Twas delightful. Subtle. Amazing what little embelishments can do to a simple melon.

Love this recipe. Love this book. Though it is hard to entirely trust when it calls for. For instance, say, a package of pudding mix. I am betting the ones they sell these days are completely different in size and make-up than the ones in the 50’s.
This recipe did not call for pudding, but it did call for preserved ginger. The only type of preserved ginger I am aware of at my local supermarket is the dried and sugared type, and the pickled type. I went with the latter since it is prettier. And rinsed it to taper down on the pickle-y taste.
This recipe did not list amounts. Here is what I concocted:
Old-school Housewife Melon
1 cup of cubed cantaloupe
1 slice of pickled ginger, rinsed and chopped
1 dash of angostura bitters
1 teaspoon freshly squeezed lime juice, mixed with a pinch of sugar
Mix it, eat it.
This was so simple and pretty much unbelievably tasty. In the future I will add even more ginger. Actually, I also just tried wrapping a melon wedge in a piece of the ginger. It was like a vegan version of those melon-prociutto things people seem to love. Yup, yup. Seems like these super-simple recipes are always the winners.