Cocktails from The Spir.it

I don't know if any of you subscribe to Snooth, or their sister publication The Spir.it, but if you like to drink, you should.  I do, but I almost never ever ever have time to actually read them so they pile up in my inbox (I currently have over 1700 emails from various mailing lists that I have not yet filed away or dealt with).  Then, every once in a while, when you've been in Mexico for an eternity, and your boyfriend is still asleep but you are dreadfully awake, you can find the time and space needed to deal with some of those things.  Here I bring you some of the more fun cocktails The Spirit has sent over (I think these cosmo thingies or something similar might be showing up at Halloween. . . maybe a layered shot as well. . . )

Edible Cosmopolitans
1 cup Cranberry juice
1 cup Vodka
1/4 cup Lime juice
1 Tsp Simple syrup
1/4 cup Cointreau
2 1/2 packages of Knox Gelatine 

In a medium saucepan, combine cranberry and lime juice, and simple syrup (add additional syrup to taste). Stir in gelatin. Place over low heat, stirring rapidly, until gelatin fully dissolves. Stir in Cointreau and vodka. Remove from heat. Pour mixture into a parchment-lined pan or individual cups (depending on the desire depth of the completed edible cocktail). Chill overnight. To serve, cut into small cubes. Garnish with coarse sugar or lime zest.

Tip: You can turn just about any single spirit or cocktail recipe into a shot by combining one package of Knox gelatine (7 grams) to every 8 oz of liquid spirit or mixture.

Green Tea Infused Vodka
Combine 1 teaspoon organic green tea leaves or 1 tea bag of organic green tea with 1 cup organic vodka and let steep for two hours. Strain or remove the tea bag; the vodka will keep in an airtight container in a cool place or the fridge for up to 6 months.

Pear Tea Martini
2 oz Green tea-infused organic vodka
2 oz Pear cider
1 slice Pear, unpeeled
Combine the infused vodka and cider in an ice-cube filled cocktail shaker. Shake vigorously, then strain the mixture into a chilled martini glass. Gently drop in the pear slice.

Earl Grey Infused Rum
Combine 1 tea bag Earl Grey tea and 8 oz of rum and let steep for 1 hour. Remove the tea bag, then pour the mixture into an airtight container. The infused rum can be stored in a cool place or refrigerated for up to 6 months.

Earl Grey Boxcar
1 1/2 oz Earl Grey infused Rum
1/2 oz Punt e Mes Italian vermouth
1/2 oz fresh organic pineapple juice
1/2 oz freshly squeezed organic lemon juice
1/2 oz freshly squeezed organic lime juice
1/4 oz apricot brandy
Dash of Angostura bitters
1 thin slice of organic lemon
Pour the infused rum, vermouth, fruit juices, brandy, and bitters into an ice cube-filled cocktail shaker. Shake vigorously, then strain the mixture into a martini glass and garnish with the lemon slice.

Green Tea Simple Syrup

1/2 cup Jasmine green tea

1/2 cup Organic sugar 

Brew the Jasmine green tea. In a small saucepan, combine the tea with the sugar, bring to a boil over high heat, then reduce to a simmer until sugar is fully dissolved. Let cool to room temperature, then store in an airtight container.

I know some folks that'll probably be getting this for Christmas this year. . . 

Coffee Liqueur (aka homemade Kahlua)
4 cups Water
4 cups Sugar
1/2 cup Instant coffee
1 quart vodka
1 vanilla bean, sliced in half.
Place water and sugar in a medium saucepan over high heat, boil until dissolved. Stir in instant coffee. Remove from heat. Add vodka and vanilla bean. Pour into individual bottles and leave in a dark place (a closet works nicely) for three weeks.   

Cucumber Gimlet
Adapted from Epicurious
2 large cucumbers
1/2 cup gin
4 teaspoons lime juice
1 tablespoon simple syrup
Lime wedges, for garnish
Peel and cut cucumbers, place in a food processor or blender and puree until smooth. Mix 1 cup cucumber juice, lime juice, and simple sugar in a shaker filed 3/4 with cracked ice. Shake vigorously, double strain into chilled cocktail glasses.

Basil Gimlet
2 oz gin
4 pieces fresh basil
2/3 oz fresh lime juice
Cracked ice
In a mixing glass, muddle basil in lime juice. Add ice and gin. Shake vigorously, strain into chilled cocktail glasses.

Ginger Gimlet
Adapted from Ming Tsai
3 oz vodka
2 oz fresh lime juice
2 oz ginger syrup
Cracked ice
In a shaker half-filled with ice, combine all ingredients. Shake vigorously, strain into chilled cocktail glasses. To make your own ginger syrup, combine two parts raw sugar and one part water. Grate a piece of fresh ginger into the mix (to taste), and boil for 2 minutes. Lower heat and simmer for 3 minutes, then cool. Reserve the fresh ginger, it can be grated directly into the drink, or sliced as a garnish. 

The Sake’d Saint
4 star fruit slices
2 lemon wheels
Ice cubes
3 oz Junmai or extra dry sake
3 oz St-Germain Elderflower Liqueur
1/2 ounce apricot brandy
1. Add 2 star fruit slices and the lemon wheels to a cocktail shaker. Using a muddler or a wooden tiger, muddle well.
2. Fill the cocktail shaker halfway full with ice cubes. Add the sake, St-Germain, and apricot brandy. Shake extra well.
3. Strain equally into 2 cocktail glasses. Garnish each with a star fruit slice and serve.


The Gong
Ice cubes
5 oz sake
3 oz pomegranate liqueur
Chilled ginger ale
2 orange slices for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the sake and pomegranate liqueur. Shake well (as if you feared being gonged).
2. Fill two highball or comparable glasses with ice cubes. Strain the sake-pomegranate mixture over the ice into the glasses (carefully, again as if you feared gonging).
3. Top off each glass with ginger ale, filling the glass almost to the top. Stir briefly with a thin mallet or long spoon. Garnish each with an orange slice and serve.

The B52

1/2 oz Coffee liqueur
1/2 oz Irish cream
1/2 oz Grand Marnier

In a shot glass, layer the coffee liqueur, Irish cream, and Grand Marnier in that order.

Check out The Spir.it's alcohol by density chart for more layering fun! 

I sense a little Mexican (tequila) twist on sangria for my homecoming from Mexico party could be in order:

1800 Tequila Sunrise Sangria

1 Orange
1 Lime
1 full bottle of Prosecco
1 cup Tequila
2 cups Ginger ale
1/2 pint Raspberries

Slice half the oranges and limes into circles, then slice in half to form half moons. Squeeze the other halves of both fruits into a large pitcher filled with ice. Add the Prosecco, ginger ale, and tequila. Stir, adding whole raspberries and remaining orange and lemon pieces. 

Mmmmmexico

Now that I have you salivating over corn fungus, let's talk edibles.  Yet another overpriced cooking school (everyone scoffed at me when they heard I spent $600 pesos; but I have yet to find a single school that isn't in that same price point) was kind enough to post some nummy recipes for us!  Yay, thanks Culinary Adventures!

Mango Mousse (Mousse de Mango)
6 servings
  • 2 ripe mangoes
  • 1/4 cup powdered sugar
  • 1/2 envelope gelatin*
  • 2 tablespoons hot water*
  • 2 tablespoons cold water*
  • 1 1/2 teaspoons Mexican lime juice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1+1/2 cups whipped cream
1. Place the mangoes and powdered sugar in a food processor and puree.
2. In a large bowl, place the gelatin with the cold and hot water, lemon juice, nutmeg and cinnamon. Stir and then let sit for 5 minutes.
3. Add the mango puree to the gelatin mixture. Let sit for 20 minutes.
4. Beat one cup of the whipping cream to soft peaks and gently fold into the mangoes.
5. As this point you can either spoon the mousse into individual dishes or place the entire amount into a spring-form pan for slicing later.
6. Let the mousse chill in the refrigerator at least 4 hours. Top with fresh whipped cream.
*You can omit the gelatin and water, producing a softer consistency-more like a pudding.

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Poblano Chiles stuffed with Scrambled Eggs & Bacon
(Chiles Rellenos con Huevos Revueltos y Tocino)
4 servings
  • 4 large fresh poblano chiles
  • 4 slices bacon, chopped
  • 1 tomato, diced
  • 1/2 onion, diced
  • 8 eggs
  • 1/4 cup cream
  • 1 cup manchego cheese, grated
  • 1 cup tomato puree
1. Roast and clean the poblano chiles.
2. Place the bacon in a large frying pan and cook until crisp. Remove from the pan and drain all the grease, except 1 tablespoon.
3. Sauté the onion in the bacon grease for a few minutes, add the tomatoes and continue cooking for another 2-3 minutes.
4. Crack the eggs into a medium bowl and stir in the cream. Add salt to taste.
5. Add the eggs to the frying pan and finish cooking. Stir the bacon in.
6. Stuff each chile with the egg mixture. Place 1/4 cup of grated cheese on top and broil until the cheese is melted. (If you do not have a broiler, you can melt the cheese in an oven.)
7. Heat the tomato puree. Spoon 1/4 cup of the puree on each plate and place the chile on top.
Plan Ahead:
1-3 days in advance: Make tomato puree
1 day in advance: Roast poblano chiles

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Chicken Poblano (Pollo a la Poblana)
6 servings
  • 4 poblano chiles
  • 1 tablespoon vegetable oil
  • 1 white onion, sliced thin
  • 3 cloves garlic
  • 1/2 teaspoon oregano
  • 3/4 teaspoon thyme
  • 1 cup cream
  • 1/3 cup cilantro, chopped
  • salt, to taste
  • 1 tablespoon olive oil
  • 6 boneless chicken breasts
  1. Roast and clean the poblano chiles. Roughly chop and place in a blender.
2. Heat the oil in a frying pan. When hot, add the onion, garlic, oregano and thyme and sauté for 5 minutes.
3. Add the cream, cilantro and salt. Cook for another 5 minutes.
4. Pour the mixture into the blender with the poblano chiles and puree until smooth. Set aside.
5. Heat the olive oil in a large frying pan. Add the chicken breasts and cook until both sides are lightly browned.
6. Pour the poblano sauce on top on the chicken breasts when serving.
Plan Ahead:
1-3 days in advance: Make the poblano sauce.

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Mexican Beef Tips (Puntas a la Mexicana)
4 servings
  • 1 1/4 pounds marinated skirt steak
  • 1 tablespoon vegetable oil
  • 1 large white onion, sliced
  • 3 roma tomatoes, cored & sliced lengthwise from the center
  • 3 serrano chiles, sliced lengthwise into thin strips
  • 1 tablespoon chopped cilantro
salt and black pepper to taste

1. Slice the skirt steak, across the grain, into 1" strips.
2. Place the oil in a large frying pan over medium-high heat. When it starts to sizzle, add the steak and brown on all sides.
3. Add the onion, tomato, and chiles. Cover, stirring occasionally until the meat is cooked, 4-5 minutes. Sprinkle with cilantro, salt, and pepper.

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Green Rice (Arroz Verde)
4 servings
• 2 poblano chiles
  • 1/2 cup cilantro
  • 1 3/4 cups chicken broth
  • 1 tablespoon oil
  • 1 cup white rice
  • 1 white onion, chopped
  • 4 cloves garlic, chopped
1. Roast the poblano chiles. (see page ...)
2. Place the chiles into a food processor, adding the cilantro and chicken broth. Puree.
3. In a 2-quart saucepan, heat the oil. Add the rice and onion and cook for about 10 minutes.
4. Stir in the garlic and cook a minute longer.
5. Add the poblano chile liquid to the rice, stir, cover and let cook for about 20 minutes or until done.

Plan Ahead:
1 day in advance: Make chicken broth and roast poblano chiles

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Pork Loin w/ Mango-Chipotle Salsa
(Lomo con Salsa de Mango y Chile Chipotle)
6 servings
  • 2 pounds pork tenderloin
  • 1 tablespoon olive oil
  • salt
  • black pepper
  • 2 cups mango, chopped (approx. 2-3)
  • 1 chile chipotle, seeded and minced (see page...)
  •  1/4 cup green onions, chopped
  • 2 teaspoons fresh Mexican lime juice
  • 1/8 cup cilantro, chopped
1. Preheat the oven to 350 degrees.
2. Heat the olive oil in a frying pan over medium-high heat. Salt and pepper the tenderloin and sear until browned on all sides. Transfer to a baking sheet.
3. Place the tenderloin in the oven for about 10-15 minutes or until done. (which for pork means 140 degrees.)
4. While the pork tenderloin is in the oven, place all the salsa ingredients into a large bowl and mix well.
5. Slice the tenderloin and top with the Mango Salsa.

Fruit-Chipotle Salsa:
Substitute 1 cup chopped pineapple for a cup on the mango.

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Shrimp in Pumpkin Seed Sauce (Camarones en Pipián Verde)
6 servings
  •  1 cup pumpkin seeds
  • 1/4 cup sesame seeds
  • 1/2 pound tomatillos, husked and rinsed
  • 1 serrano chile
  • 1/2 white onion, sliced
  • 2 cloves garlic, peeled
  • 2 lettuce leaves
  • 1/4 cup cilantro
  • 2 cups chicken broth
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper
  •  1 pound shrimp, cleaned and deveined
1. Preheat the broiler.
2. Toast the pumpkin seeds in a frying pan over high heat or under the broiler, stirring frequently so they don't burn. (Avoid browning them excessively, to maintain the sauce's trademark green color.) Seperate 1/4 cup for the garnish. Toast the sesame seeds in the same manner.
3. Place the tomatillos, chile, onion and garlic on a tray under the broiler until soft. About 5 minutes on each side.
4. Place all the ingredients, except for the shrimp, in a blender. Puree until smooth.
5. Pour the sauce into a stock pot over high heat and bring to a boil. Lower to medium heat and let simmer for about 10 minutes.
6. While the pipian is simmering, bring a large pot of water to a boil. Add the shrimp and cook for about 5 minutes or until done. Drain.
7. Mix the shrimp into the pipian.
8. Garnish with the remaining 1/4 cup of toasted pumpkin seeds.

Plan Ahead:
In advance: toast the pumpkin and sesame seeds.
Pipian also holds well in the refrigerator, so it can be made a few days in advance.
Pipian freezes well, so make a double batch and save the other half for a quick meal when there's no time to cook.

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Chocolate Kahlua Cake (Pastel de Chocolate con Kahlúa)
1 cake, 12-15 slices
  • 2 cups flour
  • 2 cups sugar
  • 3/4 cup cocoa
  • 1 1/2 teaspoons baking soda
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla
  • 1 cup boiling water
Filling:
  • 1/3 cup sugar
  • 1/3 cup flour
  • pinch of salt
  • 1 cup milk
  • 1 egg
  • 1/2 + 1/2 cup Kahlua
1. Preheat the oven to 350 degrees F.
2. Grease three-9 inch round cake pans with shortening, line with wax paper and then grease again.
3. Place all of the ingredients, except the boiling water, into a large bowl. Beat for 2 minutes on medium speed.
4. Add the boiling water and continue beating for another minute.
5. Divide the batter evenly among the 3 cake pans. Bake for 20 minutes or until done.
6. While the cake is in the oven, make the Kahlua filling. Boil 2 cups of water over high heat in the bottom part of a double boiler. Place all the ingredients (with only 1/2 cup of Kahlua) in a large bowl over the double boiler. Stir the mixture continuously until it thickens, about 10 minutes. Remove from the heat and let cool.
7. Un-mold the cakes and lay out on 3 separate plates. Pour the remaining 1/2 cup of Kahlua on top of all three. Let cool for 2-3 hours. When ready to frost, place the first layer on a serving plate, spread with 1/2 of the Kahlua filling. Top with the second layer and spread with the remaining filling. Top with the third layer and frost with chocolate butter cream frosting.

CHOCOLATE BUTTER CREAM FROSTING (for one cake):
Beat 1/2 cup softened butter (one stick) in a mixer, add 3 cups powdered sugar, 1/4 cup milk, 1/8 cup cocoa, and 1 teaspoon vanilla. Beat until fluffy.

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Raspberry Chipotle Brownies
(Brownies con Frambuesa y Chile Chipotle)
12 servings
  •  3/4 cup butter
  • 3/4 cup cocoa
  • 4 eggs
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 1 teaspoon vanilla
  • 1 cup flour
  • 2 chipotle chiles in adobo, minced without seeds
  • 1 tablespoon adobo sauce
  • 1/2 cup raspberry jam
1. Preheat the oven to 350 degrees F.
2. Grease a 9x13 pan with shortening, line with wax paper, and then grease again.
3. Boil 2 cups of water over high heat in the bottom part of a double boiler. Place the butter and cocoa in the top part. Stir until well blended. Remove from heat and let cool.
4. Place the eggs, salt, sugar, and vanilla in a large bowl. Beat for 1 minute. Add the chocolate mixture, chipotle chiles, and adobo sauce. Beat for another minute.
Stir in the flour. Pour the batter into the prepared pan.
5. Spread the raspberry jam on top and swirl with a knife into the brownie mixture.
6. Bake for 25 minutes or until the center is done. Invert the brownies and remove the wax paper. Let cool. Cut into 12 pieces.