Banana Hammock

 In the continuing tradition of pairing an amazing cocktail with an even more amazing human, today’s cocktail is the Banana Hammock, and the human is Hailey.

In addition to being a generally awesome human, Hailey is the perfect balance of the opposite of me in so many ways…and also someone who seems to be able to get me to agree to do things I generally wouldn’t do—which is interesting, because I am usually up for just about anything. Please ask her about the shirt I agreed to wear before I knew what it would say (and how relieved I was when she didn’t have time to make it).

The backstory on the cocktail is a fun one. Hailey created an itinerary for an epic day of bourbon drinks with delightful people. First stop was Local Flavors in Spokane. If you haven’t been there, you should make plans to go immediately. If you have been there, you know why I said to go there. This cocktail is based on one we had at Hogwash Whiskey Den (also amazing, and you should add it to your places to go in the near future) during that trip. Several of us ordered it…and were really happy we did. And, while I will tell you the effort to make it is worth it, even if you live in Palouse (which I do), you can likely drive to Spokane, try the drink, and make it back in less time than it takes you to make the cocktail…it is worth it. But I won’t judge you if you don’t make it. I totally get it if you just want to go to Hogwash to try it.

First, you have to make Nilla Wafer-infused bourbon. If you follow this blog, you know I generally measure with my heart. I estimate you put as much bourbon as you want to infuse (I usually use Woodford Reserve, but I have used others to equal delight) and add Nilla Wafers until it fills about 25% of the jar you are using. For me, that means most of a box of Nilla Wafers (sans a few I snack on while prepping the bourbon). Look online and it will recommend you infuse 2-3 days. If that makes you happy, awesome. I usually go four days, because Nilla Wafers are awesome, and more time with bourbon seems like a good thing. Shake it up a couple times a day if you remember (I often forget). Hogwash uses a sous vide method, and I might try that sometime, but I haven’t

Not gonna lie, straining the bourbon is the biggest pain and time-consuming part of making this cocktail. After a few trials, I recommend a big jar with a funnel, lined with a coffee filter. Use a metal sieve/strainer above to catch most of the Nilla Waters. I find I need to strain an additional time (or two) through a coffee filter to get the clear bourbon I want. If a few chunks of Nilla Wafer don’t bother you, fantastic! You can avoid extra straining. The cocktail tastes just as good. But the extra bits bother me, so the extra strain is worth it.

Hogwash uses a burnt sugar syrup. I tried that. I don’t think I did it right (despite checking a few online recipes), so I use a vanilla bean-infused brown sugar syrup. I will give you an estimated recipe…but measure with your heart. I promise, it will turn out perfect.

Are the specific liquors I am recommending worth it? I would say yes but feel free to substitute at will. Because I loved the cocktail so much, I first tried to make it with things in my (generously appointed) liquor cabinet. I had 99 Bananas liqueur and pecan whiskey. It was pretty good with those…but it was better with what I am recommending. But I won’t judge you—use whatever you love or have on hand. And shout out to Hailey, she brought the banana and walnut liqueurs back from Spokane for me, because it turns out you can’t find them in Whitman or Latah Counties.

Speaking of Hailey. You never know what color her hair will be…one of many reasons she is braver than I am. She always looks amazing, but never the same. While I am the (overly) extroverted one, she has a better sense of humor. While I am usually the one who asks if she wants to hang out, the gathering will be better if she is there. And, when you need her, she will be there. Even when it isn’t convenient. We don’t remember how or when we met (but we have a few theories), but I know my life is better because she is in it.

Banana Hammock

1.5 oz Nilla Wafer-infused Bourbon

.5 Tempus Fuget Crème de Banana

.5 oz Koloa Dark Rum

.5 oz Vanilla Bean-infused Brown Sugar Syrup

Bar Spoon Nocino Walnut Liqueur

2 Dashes Angostura Bitters

2 Dashes Walnut Bitters

Bruleed Banana Slice for garnish

Stir all ingredients together (with some ice if that makes you happier and you want to drink your cocktail right away). Strain into a glass with a large clear ice cube (or regular ice if you think clear ice is just a bit too much). Garnish with a bruleed banana slice.

 

Vanilla bean-infused Brown Sugar Syrup

1 C. Brown Sugar

1 C. White Sugar

1 C. Water

1 Vanilla bean (split and scraped)

Combine all ingredients. Heat until it comes to a boil. Let sit until it come to room temperature and refrigerate (with vanilla bean). Pro tip: set a timer for about five minutes. I have started it twice and walked off (one time to take the dog for a walk). It boils over and makes a giant mess to clean up. I would estimate it will hold in the fridge for about a month, but I go through it much faster. It is delicious in coffee and just about any cocktail that calls for simple syrup.

 

Happy 21st Birthday, Alaura!

In addition to being ten cocktails behind in posting twelve by the end of December, I am also behind in posting a birthday message to my niece, Alaura. Yesterday was her 21^st birthday. And the first drink she bought was an Amaretto Sour. That inspired me to share my recipe with you. I didn’t get to make the drink for her as she was celebrating in Las Vegas, but I look forward to making one for her next time we are together.

Though it isn’t a good excuse, my sister originally sent out birth announcements listing December 28 as Alaura’s birthday (and while I give her a hard time about it, at least she sent out birth announcements…I never did). 

Alaura is a fantastic human. She is incredibly kind—to people and animals. She would do just about anything for anyone. If you are having a bad day, Alaura is the first to notice and will do anything she can to improve it. She has always been incredibly helpful. Our family gatherings are fantastic, but they can get a bit chaotic. While I have a lot of great stories to share about Alaura, one of my favorites was when I was at Midori’s (Alaura’s sister) high school graduation. My sister and I left to run a few errands. We returned to an immaculate kitchen—and let me tell you, it wasn’t that when we left. Nobody asked Alaura to do it. She just saw that it needed to be done and did it. Pretty rare for someone in high school. I am lucky to have Alaura as my niece!

I think that animals are usually excellent judges of character. Animals love Alaura. Especially dogs. I think she probably got that from Grandpa Craig.

Alaura, I love you, my beautiful niece. I am sorry this is a day late. I hope you had a fantastic 21^st birthday. Miss you! We need to take more photos together!

Amaretto Sour

Ingredients

1 1/2 ounces amaretto liqueur

3/4 ounce  bourbon

1 ounce lemon juice, freshly squeezed

1/4 ounce vanilla brown sugar syrup

1/2 ounce egg white (pasteurized recommended)

Garnish: lemon twist and Luxardo cherries

Directions:

Add amaretto, bourbon, lemon juice, vanilla brown sugar syrup, and egg white to a shaker and dry-shake (no ice) for 15 seconds. Like always, when I say shake, I mean shake it like you mean it. Add ice and shake again until well-chilled. Strain into a rocks glass over fresh ice. Garnish with a lemon twist and cherries.

A few notes:

Raw egg whites can make you sick (because they can contain Salmonella). I have used regular egg white before and have been fine. But, to be safe, I usually use pasteurized egg whites. I think egg whites straight from the egg have a slightly better texture, but the carton of egg whites is a heck of a lot easier to manage…especially if you are making several drinks for friends. The choice is yours.

The egg whites take a few seconds to rise to the top. Don’t worry. If you shake like you mean it, a beautiful crown of frothy egg whites will rise to top your drink.

You can certainly use simple syrup instead of vanilla brown sugar syrup. But I prefer the vanilla brown sugar syrup and always have it on hand because I use it in Old Fashioneds, my coffee, and anything else I can think of. You know I measure with my heart, but here are measurements that will work if you choose to measure: 1 cup water, ¾ sugar, ¼ cup brown sugar. Bring to a boil while stirring. Once the sugar melts (cloudiness becomes clear), turn off the heat. Stir in 3 teaspoons of vanilla. Store in the fridge. Keeps for a couple of weeks.

I also used a clear ice cube. But I will cover that when I share my Old Fashioned recipe.

 

Cheers to a fantastic friend!

I have decided to feature a few of my favorite people in upcoming posts. And for fun, I will add a theme song to some of the posts. So let's get started.

Have you ever become friends with someone the instant you meet them? That is exactly what happened when I met Shelly Spangler. I was setting set up for a PreGame (an epic Coug fan experience before away football games) a few years ago. When Shelly walked down the hall, I was cursing at a roll of logos that was not cooperating with me as I tried to tape it to the wall. Almost before we introduced ourselves, Shelly helped me be the boss of the unwieldy mess. Fast forward a few hours, and the two of us made eye contact from across the room when we were singing "Don’t Stop Believin’” way too loud with equally matched amounts of joy. And neither one of us understood why we were the only ones singing. We knew we were meant to be friends.

And it only got better from there.

Shelly is an amazing WSU Alumni Association volunteer, but she is an even better person. She is incredibly intelligent. I am jealous of her quick wit and incredible sense of humor. She is always willing to help. She is so caring. I think (if it is possible) she loves the Cougs more than I do.

I could go on and on (and would love to do so), but I think the best thing I can say is that my life is better with Shelly in it. The world is better with Shelly in it.

I asked Shelly to come over for drinks (food may have been involved, but honestly, I don’t remember) after she spoke at December Commencement last year. She told me her favorite cocktail was a Vieux Carré. I had never heard of it—a perfect excuse for a bit of research and experimentation. Shelly said my version was delicious. We tried a few…you know, for the sake of research. I think Kevin’s (Shelly’s husband) version might be better. Shelly says it chases away her stress when he makes them for her. Maybe we could peer pressure him into sharing his recipe and add it to this post.

We were too busy having fun that night, so this post has no drink photos—instead, a photo of me, Shelly, and Kevin at a WSU Foundation Gala. I lovingly refer to it as adult prom. I have tons of fun whenever I am with Shelly, but adult prom was the best!

Shelly, you know I love you and feel so lucky to call you a friend. Thanks for connecting at just the right times, always making me laugh, and being a fantastic person that makes everyone around you better!

The Song...of course, Don't Stop Believin'

 

Vieux Carré
1 oz. rye whiskey
1 oz. cognac
1 oz. sweet vermouth
1 tsp. Bénédictine
2 dashes Angostura bitters
2 dashes Peychaud's bitters

Garnish: lemon twist

Combine all ingredients in a mixing glass and fill with ice. Stir until well chilled. Strain into an ice-filled rocks glass and garnish with a lemon twist.

 

Tim's Farewell Celebration -- Smoked Manhattan

Tools 

Coupe glass (or any glass of your choice) 

Oversized mixing vessel 

Cocktail spoon 

Cocktail strainer 

Protected surface (like a foil-lined baking sheet) 

Propane torch or stick lighter 

Wood chips or pellet (cherry is recommended)

 Ingredients 

• 2.5 oz bourbon or rye whiskey 

• 1 oz sweet vermouth 

• 1 dash Angostura bitters

• 1 dash orange bitters 

• cocktail cherry, for garnish (recommended brand: Luxardo) 

• ice 

Directions 

Using a propane torch, light wood chip until it just starts to burn. Place glass over the wood chip. Glass will fill with smoke. Leave glass while you mix cocktail. Fill oversized glass with ice and add all ingredients except the cherry. Stir well. Strain cocktail into a coupe glass and garnish with cherry. Enjoy! 

Bourbon Cream—A little magic in a glass

My friend Mike introduced me to bourbon (a story for another day) and bourbon cream. I am not a fan of Irish Cream, so I didn’t think bourbon cream would be magically delicious. I was wrong.

 

I love to drop gifts off to friends and family around Christmas. They usually have alcohol (see gummy vodka bears from a few years ago). After a few years, it can be a bit challenging to come up with new ideas. So, I decided to make my own bourbon cream.

Be warned: this stuff may be addicting. I gave a bottle to a friend, and then I got a text asking for the formula for my meth. There was some indication if he ended up in rehab, I would get a bill.   

As I said, this stuff is magically delicious, and I certainly wasn’t the first person to make my own. I tried a few recipes. One called for evaporated milk and simple syrup. It was pretty good. I usually put mine in coffee, so I landed on the version with sweetened condensed milk since it was a bit sweeter. Most recipes call to use a blender to mix the ingredients. Do that if it brings you joy. It just seemed to make more dishes for me. I stirred with a spoon, and that seemed to work.

If your Christmas morning coffee needs a little something, here is what I recommend:

2 cups bourbon

1 can sweetened condensed milk (14 oz.)

1 cup cream

2 tablespoons chocolate (let’s be honest, measure with your heart and squirt some in)

1 teaspoon instant espresso (my heart wanted a heaping spoonful)

1 teaspoon almond extract

1 teaspoon vanilla extract

 

I made it by the pitcher full since I was giving it away. Get those measuring cups and spoons out if it brings you joy, but I promise it will work if you measure with your heart.

Sharing with a friend isn’t necessary, but it might bring you and your friend some joy. You should use it within two weeks, but I would be amazed if it lasts that long. And keep it in the refrigerator. 

Cheers to the best BFF

I have had the same best friend since I was four. And I have always had the BEST best friend. I snuck my first drink with her (what were our parents thinking?!). I started this blog with her (but I was always a bit more excited about it). I have had a lot of firsts with her, and there will be many more.

There are a million great things about her, but I am trying to keep this post to a reasonable length, so I will just focus on a few. She is always there when I need her. Always. I am not sure how many people have someone in their life that they know they can count on unconditionally. I think it makes me one of the luckiest people. She knows when to be on my side (even if I don’t deserve it), and she knows when to tell me to buck up and get on with life. She seems to have a sixth sense to know just when I need her most.

But alas, this is a blog about drinks, and besides just wanting to tell the world how awesome my BFF is, there is a reason for this post.

Did you know wine advent calendars were a thing? If you ask me, they are just the thing 2020 needs. And my BFF sent me one. It brings me more joy than it probably should, but why not add joy when possible? And I can tell people I drank a bottle of wine by myself, and it will actually be true.

If you have a BFF as great as I do, maybe you should get her a wine advent calendar. Maybe you should get one for yourself. Maybe you should share a glass of wine with your BFF as frequently as you can.

Dawnette, thanks for being the most amazing BFF a person can have. I am not sure I deserve you, but I am so thankful for you. We were pretty smart to choose each other. We must have been really smart four-year-olds.

If You Were Lucky and Life Gave you Lemons Quarantini

After almost seven years, the drinks blog is back. Why? Because I am stuck in my house, and it seemed like great entertainment.

Something you should know about my recipes: measurements are always approximate. I love to mix drinks, but I don’t like to do dishes. For the sake of a reliable recipe, I do try to measure for you. But if I make a drink for you, you can be sure I will do what my daughter calls, “measuring with my heart.”

Why do I tell you about this non-measurement? Because for this drink, you should measure with your heart, search your cabinet for something delicious, and be creative. Limiting the number of trips to the store is recommended, so here is a recipe with maximum flexibility.

Quarantini

• 4 ounces vodka
• 4 ounces Lemoncello
• 8 ounces lemonade

Makes two drinks (share if you’d like, or store the second one in the freezer for a bit until you are ready for it). You shouldn’t be having people over to your house right now, so a batch of two should be sufficient.

Put everything in a shaker with ice and shake until all your frustrations of not being able to gather with your friends are gone. I recommend serving in a sugar-rimmed martini glass (it’s not like you can go to a bar for a drink, so now is the time to use the good glasses), but I won’t judge you if you use a coffee cup.

Quarantine variations: if you have time on your hands and want to make lemonade, go wild (and maybe drop some off at my house, that sounds delicious). Don’t have Lemoncello? Add lemon juice and some simple syrup. Already went through your vodka supply, and you feel guilty going back to the liquor store (again)? Vanilla vodka, whipped vodka, or even rum will work. Will the drink taste different? Yes. Will it help you get through quarantine? Absolutely.

What drink is getting you through quarantine? I would love the recipe

Cheers!

Ok, if you made it this far, I feel compelled to tell you I was either much worse at proofreading seven years ago, or had a few cocktails before I wrote past blog posts—either is possible. The recipes are solid, but the typos are numerous.