Soooo. Just in case you didn’t get my hint yesterday, I’m shouting it from the rooftops today. Use your homemade coffee liqueur to make white Russians.
Click on through for both the basic cocktail and our indulgent Thursday afternoon treat. Because Thursdays are practically weekends.
Today we’re sharing a super simple (and relatively quick) DIY coffee liqueur. For reference, Kahlua is a coffee liqueur. Our recipe is *like* Kahlua, but with the added benefit that you get to completely customize your formula, from the coffee flavor to the sweetness level.
Feeling a bit thirsty? We have just the thing to take the edge off of your Thursday afternoon Sunday brunch. The Espresso Martini.
Admittedly, I had never heard of this delicious concoction until watching the latest season of Great British Bakeoff. When the lovely Kate mentioned this drink, I was all ears.
Back in May we went on camping road trip. If you’re interested, here’s info about our visit to Canyonlands, our visit to the Grand Tetons, and camping on BLM land. Back in July I told you about our big camp kitchen snafu during the road trip. The one where we forgot the stove!
In that post, I described how we adjusted our menus so that we were still able to camp and eat well. Without easily accessible hot water, priority #1 was figuring out coffee. We made Nescaffe Frappes. And I may have said that “knowing this recipe is up there with knowing how to escape a grizzly bear attack or how to cut off your arm in an avalanche. Life or death.”
You probably read that and freaked. Then you started stressing about how you’ll get caught in an avalanche because you couldn’t cut the grizzly off of your arm. And the bear only attacked because you were SLOW-AS-F on your hike because of the POUNDing caffeine headache because SOMEONE forgot the camp stove. F*ck.
I’m sitting here with just a drop left of my morning cuppa joe, and I’m so excited to announce that coffee is our fall 2018 Ingredient of the Season. We are coffee lovers. We love the ritual of a morning cup of coffee, especially when someone else starts the brew and we wake up to the aroma wafting into our bedrooms. We love the flavor of coffee, and we’re always excited to try new beans, brewing methods, and (of course) ice creams ;-). But above all, we love that it’s a drink shared by many cultures, often bringing people together to over communal moment of rest and conversation.
Making coffee our Ingredient of the Season encourages us to learn more about the biology, cultural importance, and many uses of this bean, and we’re excited to share those experiences. Throughout the season we’ll talk about a variety of brewing methods. But beyond drinking, I’m also excited to use coffee in my crafting, cooking, baking, and liqueur making!
If you’re not there yet, it’s time to add some ice and alcohol to those drinks, it’s BMT – Bloody Mary Time. Every Saturday at the beach starts the same way, Bloody Marys for everyone and some sweet juice drink for our brother who refuses to treat his tastebuds to the best brunch cocktail. Forget about him.
Today we’re (re)sharing our Bloody Mary basics because even if you’re not a fan, if you have any hope of charming the in-laws or being revered by your friends, this is pretty much all you got. Start simple by following the general guidelines in this post and then go big by infusing your own alcohol and crafting some Rosemary Vodka & Herb Bloody Marys at your next get together. Continue reading
There’s nothing I love more than the smell of lilacs in spring. Their fragrance is intoxicating.
Holy cow, I wish they would last longer in a vase. I’ve tried all sorts of tricks, but I have to admit that I think their fleeting season is partly to blame for my lilac love.
Today we’re pairing lilacs with lemons in this simple simply delicious cocktail. But I bet you’re wondering where potatoes come in? Vodka, my friend. Vodka.
We’re popping in today with a quick candy cane flavored vodka. How quick? You’ll be spiking your hot chocolate tonight. Happy Tuesday!
Ginger is our ingredient of the season, you can find more ginger recipes here and more drink recipes here.
We’re popping in with a homemade ginger liqueur recipe and using it in a ginger mule cocktail. Just getting ready for the weekend.
This liqueur has a quick turn-around. No long steeping period like our hazelnut liqueur or limoncello (oh hey, old blog!). Instead, it’s much similar in wait to something like our rosemary vodka.
First the good news : Ginger is still our ingredient of the season! We chose it as the featured ingredient this past fall, but felt that we didn’t spend nearly enough time experimenting with this gem. So, we’re holding onto it as the first two-season ingredient.
Now, the bad news : I’m making a recipe today with an ingredient that has been discontinued. The news broke in early 2017, but as you can see, it’s hit me hard, and I just can’t quit SNAP… or the other Art in the Age Cocktails. (ROOT? My love. Will I ever find a forgotten bottle of you on the liquor store shelves? I can only hope and dream.)
