 This is a really down and dirty post you because I have plans. One of my favorite fall-back cocktails when I want something tasty but also quick and easy is a Gin and Jam. Three ingredients you most likely have in your kitchen (doesn’t everyone have half a dozen bottles of gin at any given time… No? Just me?). This is usually made with raspberry preserves but I like to mix it up with other flavors. My mother-in-love made this amazing Rosemary Marsala jam and it totally adds another dimension of flavor to this classic. I highly recommend getting your hands on something similar and giving it a try.  Rosemary Marsala Gin & Jam 2 oz. Gin 1 oz. Lemon juice 2 tsp. Rosemary Marsala jam (you can add a 1/2 oz. of simple syrup, but only if you're a coward or you like really sweet cocktails) Combine the gin, lemon and one teaspoon of jam in a shaker with ice, shake to dilute. Pour into a glass filed with crushed ice and stir in second teaspoon of jam. Cheers!
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 I am so ready for fall, but it is still pretty warm here in Northern California. What I desperately want is a cocktail that tastes like fall, but also helps me stop sweating through my seasonally appropriate outfit in the 80 degree heat (note: not seasonally appropriate). Thus was born this sangria recipe, out of the necessity to use up a very cheap bottle of red wine, and a slight over-reaction to the terrible sangria I ordered at dinner the other night (mostly orange juice and warm, yuck). This sangria is on the tart and bitter side, and the gin lets you know that there is alcohol in it. I fully recommend messing with the proportions to your liking.  Fall Sangria 1 bottle of cheap red wine 2 cups of cranberry juice 1/4 cup Gin 1/4 cup Campari Top with sparkling water Garnish with apple slices Combine all ingredients except the sparkling water in a pitcher, pour into glasses and top with sparkling water. Best if chilled for several hours prior to drinking. Just checking to see if anyone actually reads this, if you did let me know whether you are pro or con the Pumpkin Spice latte in the comments.
Cheers!  I’m back! I took a couple of weeks off from the blog and it was great. I often find that my brain needs a little break for things to process, especially with creative stuff, what I’m really trying to say is that this cocktail is fantastic. This was inspired by the @homebarawards monthly challenge for September which is to use a single malt whisky in a cocktail. Well, mission accepted. At this point I have a pretty extensive collection of alcohol and my husband has a pretty extensive collection of whisky/whiskey/scotch/bourbon, so I was determined to use stuff that I already had in my bar. I also wanted to use some of the ginger syrup that I had left over from the Aviary cocktail I made in August. From there the idea of a bitter/sweet/spicy coffee cocktail was born.  Whisky for Breakfast |
