It Isn't Easy Being Green

Recently, I wanted to mix a green cocktail for St. Patrick's day.  I'm not much of a beer person, not even green beer (except with Buffalo Wings - Bass Ale and wings are delish).

My new 101 Martini's book had several green cocktails, but I didn't have most of the ingredients on hand, and with the in-laws due to arrive any minute for Corned Beef and Cabbage, no time to run out.  I live in the sticks anyway, it would have taken too long.

I decided to bring up the bottle of Pucker Sour Apple schnapps I had in the basement, and try a Green Apple Martini.  Wow, was that Sour!  I don't think I even finished that drink.  My husband was carrying it around for a bit later in the evening, but he didn't finish it either.  My martini book suggests using the juice of Granny Smith apples to make a drink, but don't own a vegetable juicer, and it seems rather frivolous to buy one just to make martini ingredients.

If you like sour, and and semi-apple flavor, here's the recipe:

2 oz Pucker Sour Apple

2 oz Vodka

1 oz Sour Mix

(I used a fresh sour mix if 1/2 lemon juice, and 1/2 simple syrup)

A few days later, still in a "green" mood, I decided to pick up some kiwi juice while at the grocery store.  It had a pretty picture of a sliced kiwi on the front, but I didn't spend a lot of time reading the label, just tossed in the cart and sped along my way. I had a big list, after all, and only an hour to get it done and home.

Turns out, the kiwi juice was a superjuice blended smoothie (read more about it here).  It contained kiwi, apple, grape and pineapple juices (with you so far) but also some veggie juices like broccoli and kale. (insert 'ew' face here).  I decided to go ahead and try it as a mixer anyway - maybe I could claim it was a  healthy martini?

2 oz Green Machine juice

2 oz vodka

1 oz Triple Sec

1 oz simple syrup

squeeze of lime

Thanks to the veggie's in the juice blend, the end result was a bit off-putting.  The shade of green was rather dark, and thick looking, which for my Mango Maritini's is a good thing.  Here, uh, not so much.  "Looks like snot" was my first impression.  "Looks like something from the garbage" was my husband's first impression.  We each took a few sips, and decided it actually tasted pretty good, but it had a strange after-taste that was not something easily describable nor desirable.

Oh well.  Still on the hunt for something green.  I'm thinking next I'll try pureeing kiwi's and see what I can do with that.

Blast from the Past

Over the weekend, one of my friends hosted a Murder Mystery dinner party.  It was great fun. This particular one was a 1930's Hollywood-style who-done-it, requiring us to come in costume and be prepared to accuse.  Each couple was assigned a course to bring, which greatly reduces the stress on the host for these little get-togethers, which I know I'll appreciate when it's my turn.  

This time around my husband and I elected to bring appetizers, and for fun, I researched era-appropriate foods.  I was amazed to find several sites that had this information, including www.foodtimeline.org.  One the most fun to look at was the copies of actual menus from the era, put online by the LA County Library.  Turns out, in the 1930's, they served a lot of things on toast, and stuffed in celery.

At the last gathering of this group, it was suggested that "it sure would be nice to have a before- dinner cocktail with the hor's devours,"  with all eyes on ME.  Not wanting to disappoint,  I also researched what would be popular drinks for the time period. Drambuie was mentioned a lot, but I really don't like the flavor, so I kept searching.  Bourbon or Whiskey were also popular, neither of which I normally imbibe.  I settled upon a Whiskey Sour, figuring the mix would help temper the burns-as-it-goes-down feeling I associate with Whiskey.  The outcome was actually quite good, and guests were looking for seconds of the cocktail before we adjourned to the table.  They were saddened to find that I'd specifically only brought enough for 1 serving per guest so as not to interfere with the wine selections for the next courses.  I'll know better next time :)

Whiskey Sour

1 serving

2 ounces Whiskey/Bourbon (I used Makers Mark)

1 ounce Simple Syrup

3/4 ounce Fresh squeezed Lemon Juice

Maraschino cherries

Measure all liquid ingredients into a shaker filled with ice.  Shake vigorously, and pour into glass. Garnish with a Maraschino Cherry.

There was a lot of discussion during the cocktail hour about which Bourbon was best.  I picked Makers Mark because reviews I'd read said that it's slightly sweet tone paired will with the sour mix.  Several of the guys swore by Jamison's - which I'll have to try next.  Overall, it wasn't too tart, too sweet, nor too burns-as-it-goes-down, and I was quite happy with the outcome.