Rhubourbon Smash

Rhubourbon Smash Rhubarb, strawberry, sugar, lemon, rhubarb bitters, and lots of bourbon.

Rhubourbon Smash
Rhubarb, strawberry, sugar, lemon, rhubarb bitters, and lots of bourbon.

Rhubourbon Smash

2 oz. high proof bourbon

3 dashes rhubarb bitters

3 oz. rhubarb smash*

1 oz. fresh-squeezed lemon juice

To a pint glass add rhubarb smash (including fruit pulp) and bitters. Smash with a muddler or the back of a spoon to further break up the fruit. Add remaining ingredients, plenty of cracked ice, then stir, stir, stir with a bar spoon for about a minute. Strain into a rocks glass filled with cracked ice. Serve with a straw and strawberry garnish, if so desired.

Rhubarb-strawberry smash. Basically, macerated fruit.

Rhubarb-strawberry smash. Basically, macerated fruit.

*Rhubarb smash: combine 2/3 c. rough chopped rhubarb, 1/3 c. chopped strawberries, and 1 cup sugar in a large non-reactive bowl or quart jar. Rest in the warmest part of your fridge (or in the cellar) for at least 24 hours and up to 2 days, until fruit has released all its juices. Stir to re-incorporate sugar and evenly distribute fruit before using. Smash syrup will keep refrigerated up to 3 weeks.

The story behind the drink….

Growing up, my sibs and I spent summers with our maternal grandparents in rural Indiana, and my Gram had rhubarb plants spotted along her drive like landscaping features from the Little Shop of Horrors. They were massive plants, or maybe just remain that way in my childhood memory. Mostly they were shudderifically scary because they were inevitably full of spiders, and harvesting stalks from them was an arachnophobic kid’s freakin’ nightmare. After much squealing and squawking about the spiders, I’d chop off the toxic leaves, and blast the stems with a garden hose before I brought ‘em inside. They were transformed into preserves, pickles, and my everliving favorite: pie. Gram made the best pie crust (using chilled shortening and oleo) and there’s nothing I liked better than helping her make the criss-cross lattice weave delicately topping a strawberry-rhubarb pie.

Nothing says "Spring" quite like peonies and rhubarb-strawberry cocktails.

Nothing says “Spring” quite like peonies and rhubarb-strawberry cocktails.

One of the first perennials I planted in our Utah garden when we moved here 10 years ago were two rhubarb plants. Only one of ‘em survived the first winter, but it supplies a shit-load of stalks for our family starting in April and going all summer long. Right now I’m in the midst of putting up all things rhubarb, usually with it’s sweet-tart Gemini sister strawberry right along side. I’m brewing up a huge batch of rhubarb-strawberry shrub, and last night skimmed some of the fruit and sugar mash prior to adding the shrub vinegar blend to make a zippy bourbon concoction. It’d be in the ‘smash’ category of cocktails (think along the lines of a julep, but adding fruit to the muddle), which is a half-assed way of saying you smash whatever you like and add booze. Excellent.

For more on how to make seasonal fruit cocktail shrubs, check out my previous post, here.

Charred 3 Pepper Ketchup

Charred 3 Pepper Ketchup

Charred 3 Pepper Ketchup

This week’s H.O.A.G.Y (Help Out a Guy/Gal, Yeah?) is a recipe request from my boys’ ski coach, Ben, who I don’t know well enough to bestow a liquor nickname, yet. Gimme time.

As some of y’all know from previous posts, both of my boys downhill ski race for the Brighton Ski Team, and race parents spend an inordinate amount of time during the season freezing our asses off huddled under tents in blustery conditions clutching travel mugs of whiskey-spiked coffee. Our team’s parents are also known on the circuit for some pretty spectacular tailgating spreads. My job? Usually I pitch in with Bloody Marys and the condiment bar [which in text messages often gets misspelled ‘condom,’ much to the hilarity of my girlfriends. ‘Cause we’re still 12 maturity-wise]. Last year I canned up three different kinds of mustard and a couple varieties of ketchup, along with the usual assortment of kickass pickles like okra, carrot, dilly beans, mushrooms, peppers, etc. for Bloody Mary garnishes galore.

Ski racing tailgating at Park City this season. This was a particularly lovely bluebird day; perfect for vodka spritzers.

Ski racing tailgating at Park City this season. This was a particularly lovely bluebird day; perfect for vodka spritzers.

Of all this delightful shit, the crowd favorite is hands-down my charred three pepper ketchup [bell pepper, jalapeño pepper, and cracked black pepper], which I’ve very loosely adapted over the years from a recipe I found in a home preserving guide. It’s that perfect combo of spicy-sweet-salty that’s more than a little addictive. We smear it liberally on buffalo burgers, dunk sweet potato fries, and it’s guilty indulgence epitomized alongside crispy potato chips. This recipe makes a lot [like, 10-12 cups], so if you are only looking to put it in jars and refrigerate it for a couple of weeks before it turns, I’d cut the quantities by half or a quarter. If you’ll be canning to make it shelf stable using the boiling-water method, keep to the usual rules of health and safety, please. Because botulism.

My son (in the middle) with his racing coaches at Snowbasin this year.

My son (in the middle) with his racing coaches at Snowbasin this year. I know. They’re all ridiculously adorable.

Charred 3 Pepper Ketchup

4 lbs. tomatoes

6 lbs. red bell peppers [about 24]

10-16 red jalapeño peppers

2 large yellow onions, chopped

3  1/2  c. apple cider vinegar

1 c. molasses

2 lbs. dark brown sugar

1 tsp. ground allspice

1 tsp. ground cinnamon

1 tsp. ground cloves

1 tsp. smoked paprika

1 Tbsp. (or more to taste) fresh cracked black pepper

To prep the tomatoes: Prepare an ice water bath in a large bowl or clean sink. Bring a large pot of water to boil. Dunk the tomatoes in the water until the skins begin to split; remove from the boiling water into the ice bath until just cool enough to touch. Remove the tomatoes to a colander to drain. Peel, core, and crush the tomatoes and keep them in a large clean bowl. No need to be too tidy, all this shit’s going to all get thrown through the blender anyway.

Peppers on the grill getting all charred up.

Peppers on the grill getting all charred up.

To prep the bell and jalapeno peppers: Set gas or charcoal grill to med-high heat. Char peppers on all sides until skins are just starting to blacken and split. Remove to a very large non-reactive bowl or pot; cover steaming peppers with plastic wrap and set aside for about an hour (or until cooled enough to handle). I wear gloves for this next part—ever gotten jalapeño juice into your fingers and then rubbed it in your eyes or other, ahem, sensitive places?—peel off pepper skins, and remove stems and seeds.

To a very large stockpot, add all ingredients and bring to a boil. Reduce to simmer for about 10-15 minutes, or until the onions are softening and translucent. Remove from the heat and purée with a stick blender [or if using a blender or food processor, do so in small batches so you don’t get hot goo all over yourself and your kitchen]. Return purée to the heat and simmer over low heat until thickened; about 2 hours. Remove from heat.

For preservation and storage:

Refrigerator: Store in clean bowls or jars. Cool, cover, and use within 3 weeks.

Canning: Use the boiling water method. Ladle into clean, hot jars [4 or 8 oz. jars], leaving ¼ inch headspace. Release trapped air. Wipe the rims clean; center new lids on the jars and screw on jar bands until hand tight. Process for 15 minutes [that’s for sea level; add additional time for your elevation. For SLC process for 21 minutes total time]. Turn off heat, remove canner lid, and let jars rest in the canner for an additional 5 minutes. Remove jars and set aside at room temp for 24 hours. Check seals, then store in a cool, dark place for up to one year.

Sugar House Slingshot

Sugar House Slingshot: silver rum, charred lemon, honey-thyme syrup, cardamom bitters, and salt.

Sugar House Slingshot: silver rum, charred lemon, honey-thyme syrup, cardamom bitters, and salt.

Sugar House Slingshot

2 oz. silver rum

1 oz. honey-thyme syrup*

1 oz. charred lemon juice**

2 dashes cardamom bitters

Place all ingredients in a cocktail shaker filled with ice. Shake like crazy. Rub the rim of a highball glass with charred lemon, and dip half the rim into coarse salt (I used Utah-sourced RealSalt). Fill glass with fresh ice, strain drink into glass over ice. Pop a little club soda floater on top, if desired. Garnish with thyme and a slice of charred lemon.

The story behind the drink:

This week I was thrilled to hear that my friends over at Sugar House Distilling got the go-ahead for sales of their latest release, a molasses distilled silver rum. Rum gets me all excited for spring imbibing: tiki drinks, mojitos, anything umbrella embellished and slurped through a straw. Slings are usually short cocktails made with liquor, citrus, sugar, and water, so this is a riff on that theme but using a honey-thyme syrup, instead of sugar.

ImageThis freaky unseasonably warm weather lately means we’ve uncovered the grill for the season—no doubt we should anticipate snow any day as a result of this arrogance—and I always throw on a few extra halved lemons when I’ve got some free space on the grates. The juice of these charred lemons makes a spectacular smoky sour mix, and in this case kicks some serious ass paired with the sweet-spicy notes of cardamom bitters. I’ve been playing around with making homemade cardamom bitters, but until I tweak that to satisfaction, you can find several varieties (like Fee Brothers) at specialty stores.

*To make honey-thyme syrup: in Mason jar mix ½ cup honey with ¼ cup water just off the boil; stir until honey is dissolved. Drop in a generous sprig of fresh thyme. Cool to room temp, remove thyme. This syrup will keep in the refrigerator for a couple of weeks.

**Charred lemon juice: Halve a bunch of lemons. Sprinkle with a tiny bit of sugar over each cut surface. Grill, cut side down, over high heat for about 5 minutes, or until lemons are smoking and well charred. Remove from heat and rest at room temperature for an hour or two. Keep several lemons aside for use as garnishes, and juice the remaining charred lemons, straining out seeds and excess pulp. Juice will keep in the refrigerator for a couple of weeks.

The MacHattan

Here’s an Irish-American twist on that New York classic, the Manhattan, made in the drier style of a Perfect Manhattan. A Manhattan crossed with a Tipperary Cocktail, y’all. Yum! 

The MacHattan

The MacHattan

The MacHattan Cocktail

To a bar glass with ice chunks add:

1 dash orange bitters

1 dash Angostura bitters

1/2 oz. Chartreuse

1/2 oz. sweet vermouth

2 oz. Irish whiskey

Stir, stir, stir with ice using a bar spoon for about 50 revolutions. Strain into a coupe glass, and garnish with a lime zest.

The story behind the drink…

Over the weekend, our family celebrated our 21st annual St. Patrick’s Day Bash. What started out over 20 years ago as a bunch of wild land firefighters and field biologists drinking whiskey in our cabin smack dab  in the middle western Washington’s nowhere has morphed a lot over the years. In the early iterations, guests were free to bring their dogs along for the festivities, as long as they didn’t drink all the Guinness. When we lived in Boston while my hubster was in graduate school, we had crazy late ragers with all kinds of guests; one year we suspect there was an actual leprechaun in attendance. Okay, maybe we stereotyped, however, if you’re a redheaded 5’0″ man with a neck tattoo of a feckin’ shamrock that covers an area from ear to collar, you’re just asking for it. We had one disastrous year of dog/baby overlap, then had to Ix-nay the canines. Y’all won’t be surprised to hear that later the toddlers and primary school aged kiddos proved to be even more shitty guests than the dogs.

From Beehive Distilling's Instagram feed. Love y'all! Everyone's a little Irish at our fest.

From Beehive Distilling’s Instagram feed. Love y’all! Everyone’s a little Irish at our fest.

This year we made it a ‘no kids’ party. Sure, there were fewer guests in attendance overall, but my stress factor was practically cut in half not having to entertain the little bastards. And feedback from our guests was all about the keeping it this way for a while, at least until the kids are old enough to be designated drivers. I didn’t have the space or time to mix MacHattan cocktails for the masses, but our friends cleared out three cases of Guinness, and 7 bottles of Irish whiskey [and no, we don’t serve green beer. We’re grown-ups, and that shit’s disgusting]. Guests knowing about our “only Irish beverages provided” rule brought their own bottles of wine, whiskey, and beer beyond number. We even had our local friends from Beehive Distilling stop by and they nudged a bottle of gin onto the bar. It magically disappeared rather quickly! Y’all are sneaky like that. Here’s my favorite Irish toast to you:

That those who love us love us well. And those that don’t, may God turn their ankles so we may know them by their limping!

Plum Loco

This week’s H.O.A.G.Y. (Help Out a Gal/Guy, Yeah?) comes from my new best girlfriend who has several 30+ year old fruit trees in the backyard of her Avenues home in our Salty City. Plums, pears, apples, and other fruity goodness for days, people. The boys and I went over a few days ago and harvested buckets full of her late-season plums, and she’s still swimmin’ in ’em.  I’m sending her some of my Plum Ginger Pink Peppercorn syrup–which is dead easy to make with even the squishiest of fruit you’ve got on hand– in thanks for sharing her bounty, and hope she’ll make this fab tequila cocktail with it, or perhaps an equally delish Plum Lucky (with gin) or Plum Crazy (with bourbon). It’s ALL good.

Plum Loco A tequila, plum & ginger glass of YUM

Plum Loco
A tequila, plum & ginger glass of YUM

 Plum Loco

1.5 oz (okay, more like 2) oz. tequila blanco

0.5 oz. Cointreau or triple sec

2 oz. Plum Ginger pink peppercorn syrup

splash of club soda

generous pinch of smoked sea salt

Fill a tall Collins glass with ice. To a bar glass filled with ice, add the tequila, Cointreau, and plum syrup. Stir with a bar spoon for a minute. Strain into the Collins glass. Add a splash of club soda floater. As with many sweet drinks, a good pinch of salt does wonders right on top; use plain kosher salt, or some wacky smoked sea salt you’ve been saving up. Get yourself a straw to slurp down all of that sweet, sweet goodness.

 

 

Hachi Hive

The Hachi Hive

The Hachi Hive

This week’s H.O.A.G.Y (Help Out a Gal/Guy, Yeah?) is a request by many friends for the “Hachi Hive” cocktail developed at Salt Lake City’s award-winning Takashi restaurant by manager Rich Romney and barman Jonny Bonner.  We were slurping ’em down during a recent photo shoot and interview I did about Utah’s Jack Rabbit Gin [made by SLC-based Beehive Distilling] for cityhomeCOLLECTIVE, and it was also featured at the distiller’s launch party this spring. It’s decidedly refreshing and delicious, y’all, and one of my new favorite drinks during this heat wave. The only downside is that Takashi’s bar uses fresh yuzu* juice in the cocktail, which can be difficult to source. I found yuzu juice at my favorite local Asian foods market, but it was $17.99 a bottle. Not a typo, friends. Holy Liquid Gold, Batman! A great substitution is plain old fresh lemon juice. It also calls for using a honey-sage syrup, which is dead easy to make at home–recipe, below– and I love it in other white booze-based cocktails.

It’s sweet, tart, and lively drink, and perfect for summer sippin’.  Distiller Chris Barlow said of this betty of a beverage, “it haunted my dreams.” Agreed, Chris. It’s some sublime shit.

HACHI HIVE 

To a tall bar glass filled with ice add:

2 oz. floral gin [I used Jack Rabbit Gin]

1 oz. Elderflower liqueur [such as St. Germain]

1 oz. honey-sage syrup

1 oz. yuzu [or lemon] juice

Takashi's bar

Takashi’s bar

Stir with a bar spoon until the glass is frosty [about one minute]. Strain into a Collins glass filled with ice and add a spanked sage leaf for garnish.

To make honey-sage syrup:  This is perfect for that barely-filtered crusty honey your neighbor gave you from their hives that may or may not have a stray bee, bits of honeycomb, and a dog hair or two; you’ll be straining it yourself, anyway. At Takashi, they are using honey from their roof-top beehives [“hachi” = “bee” in Japanese] and I’m sure they are much more tidy about their filtering process than my neighborhood honey donors.  To one cup of honey in a pint Mason jar, add one cup boiling water. Stir until honey is dissolved evenly. Add 3-4 fresh clean sage leaves, and let sit at room temperature for a couple of hours to cool off [or overnight]. Strain through a fine mesh into a clean glass jar and refrigerate until ready to use.

*Yuzu is a very sour and seedy citrus fruit developed in Southeast Asia, although you can grow it in the US [see info about California sourcing, here]. It’s about the size of a tangerine, and folks use the pulp, rind, and juice for cooking and cocktails.

Moonshine Layered Jello shots

Moonshine Jello shots.

Moonshine Jello shots.

That’s right y’all: Moonshine Jello shots, layered in patriotic colors and topped with exploding candy. I posted this recipe last July, but have gotten lots of requests for a re-blog and update, so here ya go.

I made the ones photographed here for a July 4th party hosted by Lemon Drop and IPA (a.k.a. Hoss on Hops) last year. They were a freaking HIT. Half I made without alcohol; those were topped with fresh cherries (to make sure the kiddos, pregnant women, recovering alcoholics, and Mormons didn’t get the boozy ones by accident).  Half were made using 80 proof white corn whiskey (moonshine) instead of the frat party favorite Everclear.   I left those unadorned until just before serving, then I scattered about ¼ teaspoon of Pop Rocks (yes! The exploding in your mouth candy!) on each shot. The combination of the whiff of Moonshine with the sweet gumminess of the Jell-O was perfectly balanced by the acoustic and sensory bang of the Pop Rocks. And nobody died from combining Pop Rocks and alcohol, so take that, urban mythologists.

As a basis for this recipe, and for help figuring out how to make the “white” layer, I turned to a Wiki-how tutorial on making Patriots football Jell-o shots.  Of course, you can substitute any colors/flavors you want, and you can always use plain old vodka if you don’t have corn liquor on hand.

This recipe makes about 35 shots, depending upon what kind of containers you use and how full you fill them.

Layered Moonshine Jell-O shots

1 – 3 oz. box blue Jell-O

2 packets plain gelatin

1 can (1 cup) sweetened condensed milk

1 – 3 oz. box red Jell-O

3 cups boiling water (divided use)

2 ½  cups clear relatively flavorless liquor (corn whiskey or vodka)

3-4 packages Cherry or Watermelon (red) Pop Rocks

To assemble your shots:

Place 35 small plastic cups on a large rimmed sheet tray.  Lightly spray all of the cups with flavorless cooking spray to reduce sticking.

Blue layer

Blue layer

For the blue layer:  combine blue Jell-O with 1 cup boiling water; stir until completely dissolved.  Let cool slightly (otherwise your liquor will evaporate from the heat- we don’t want that!!).  Add the liquor, and pour equally into small cups.  Refrigerate for about 2 hours, or until set.

For the white layer:  sprinkle gelatin packets over 1 ½ cups water just off the boil; whisk quickly to dissolve completely.  Keep whisking and add the condensed milk and ½ cup liquor.   After it’s all combined, pour verrrryyy slowly over the blue layer 2/3 the way up the cup.  Refrigerate for about 2 hours, or until set.

White layer

White layer

For the red layer:  combine red Jell-O with 1 cup boiling water; stir until completely dissolved.  Let cool slightly.  Add the liquor, and pour gently equally into small cups.  Add fruit to top at this point, if desired.  Refrigerate for about 2 hours, or until set. Don’t add the Pop Rocks yet. 

For the PopRocks Firecracker finale!  As you are serving the Jell-O shots, have guests sprinkle about ¼ tsp. Pop Rocks on their Jell-O shot right before slurping.

 

Everything was a little blurry by this time, including this shot

Everything was a little blurry by this time, including this shot

Sassy Orange Julep

Bourbon-Campari Sassy Orange Julep

Bourbon-Campari Sassy Orange Julep

I’m going to cut straight to the chase on this one–well, as much as I ever do–because it is so good. So refreshing. So few ingredients! Plus, I abso-freaking-LOVE Campari cocktails of any kind, and this is like a classic Boulevardier cocktail, but lighter, fruity-er and served on the rocks. If you still have some of that minted syrup left over from Derby weekend, now, my friend, is the time to use it up or pitch it out because pretty soon you’re going to have that nasty sugar gel bacteria glob baby growing in the middle of your syrup. Nasty.

This is also really good made with plain old simple syrup (equal parts granulated sugar dissolved in very hot water until combined, then cooled) too, but add a bit more mint to your shaker.  No need to muddle the shit out of your mint; you’ll get plenty of flavor by just adding it to the shaker and letting it beat up against all that ice while you shake it like a Polaroid picture.

Now you’ve got that song stuck in your head, too.  You’re welcome. Sh-sh-sh-sh-shake it.

To a cocktail shaker add:

1.5 oz bourbon

0.5 oz Campari

4-5 leaves fresh mint

The juice of ½ fresh orange

1 oz simple syrup (BONUS if you’ve got minted simple syrup)

Enough ice to almost cover your ingredients

Shake it shake it shake it until frothy.

Pour into a pint mason jar or (in this photo) Belgian beer glass.  Pretty!  Add another 1-2 oz. club soda if it’s particularly hot day and you are pacing yourself.

White Wine Sangria with Melon & Mint  

My guys last season. Awwwww

My guys last season. Awwwww

Nothing heralds Spring quite like baseball season in our house. I’ll be the first to admit that I’m a completely shallow fan of the game. I’m not super invested in a particular team, don’t follow stats with regularity, and am an inconsistent televised viewer. But I freaking love the experience of live games. When I worked for the National Park Service based out of Boston [this is pre-kids, y’all], I traveled a shit-ton for my job as a museum consultant, and a couple of my co-workers were also big baseball fans. We’d plan our summer evenings around visiting AAA, double-A, and single-A ballparks for games. We’d get there early, buy a hot dog and some peanuts, and drink draft beers which would invariably get warm long before we’d finish them in the humid dank heat of mid-summer in say, Virginia.

Both my boys play, and my hubster, The Macallan, has been a little league coach for forever. Sure, I love watching my kids’ games, but there’s nothing quite like seeing the pros [or in the case of our town, the Salt Lake Bees, a AAA farm team for the Angels] knock out nine innings. We plan our family road trips around visiting as many MLB ballparks as we can, since we’ve made a goal of hitting every major league stadium for a game before our youngest graduates from high school.

The Colorado Rockies players were super-friendly with the kids and signed a ton of pre-game autographs. Thanks, guys!

The Colorado Rockies players were super-friendly with the kids and signed a ton of pre-game autographs. Thanks, guys!

A couple of weeks ago, we took a break from the mayhem of shoulder season [in our house, it’s the overlap of the kids still ski racing, and the beginning of little league baseball #FML – hence, taking a month off from blog-writing. Sorry!], and went to a couple of preseason games in Arizona during “Cactus League” Spring training. One of the nicer surprises of the visit was checking out the Rockies/Diamondbacks practice facility Salt River Fields at Talking Stick on the Salt River Pima-Maricopa Indian Community. Those folks know how to run a badass ballpark: gracious and helpful staff, parking was efficient and easy, the practice fields gorgeous, and the Rockies players were genuinely fan-friendly and signed tons of autographs for the kids pregame. There were even complementary sunscreen dispensers located around the ballpark, with free-flow SPF 30. Nice.

32 oz. white sangria at Salt River Fields [at Talking Stick, near Scottsdale, Arizona]

32 oz. white sangria at Salt River Fields [at Talking Stick, near Scottsdale, Arizona]

As you’d imagine, I base a lot of my positive stadium experience on the adult beverage and food selection, and Salt River Fields did not disappoint. Lots of great microbrews on tap, terrific selection of ballpark standard fare as well as local nosh [fantastic street tacos and margaritas the size of your head!], and my favorite: 32 oz. sangrias. Choose red or white, mixed up with as my barely-dressed barmaid described, “wine, brandy, Sprite, and fruit juice.” Not what I’d use, but it’s an efficient and delicious vehicle for dispensing alcoholic refreshment. So, while my guys discretely ogled the halter-clad and short-short sporting drinks slingers, I appreciated the players warming up pre-game, and sipped [okay, guzzled] my humongous sangria. I find these athletes vigor, flexibility, and dedication to fitness as showcase exceptionally well in baseball pants inspiring. Very. Inspiring.

Rockies pre-game warm up. Their athleticism is inspiring. Very. Inspiring.

Rockies pre-game warm up. Their athleticism is inspiring. Very. Inspiring.

Mmmm, baseball. A little something for everyone.*

Here’s my version of white wine sangria, which is more flavor-packed than “authentic.” Mix it up on a scorching day for instant refreshment. Halter tops and tight pants optional.

White Wine Sangria with Melon & Mint  [makes about 6 cups]

1 750-ml bottle dry white wine

½  cup Melon liqueur [like Midori] OR orange liqueur [such as Cointreau]

2 Tbs. [or more, to taste] agave nectar

1 cup honeydew melon, cubed into ½” pieces

1 lemon, sliced

1 cup seedless green grapes, halved

1 10 oz. bottle club soda, chilled

6 stems fresh mint

 

White Wine Sangria with Melon  Mint

White Wine Sangria with Melon & Mint

To a large pitcher, add all ingredients. Stir gently to combine. Fill six tumblers or large wine glasses with ice, and pour sangria over ice. Smack the mint sprigs between your palms [as if clapping], to release fragrance and place a sprig of mint in each glass. Split the fruit equally between the glasses as a garnish and for yummy boozing snacking.

* Yes, I realize this is shallow and objectifying the undeniable talent that it takes to mix drinks or play major-league baseball. But this blog is about mixing drinks and enjoying all that life has to offer, not about changing the rules of society. Everybody’s got their thing.

Bloody Marys 2 Ways: Sriracha Basil Lime & Smoky Cajun Bacon

Thanks to Brighton Ski Team for this great photo of the racers at last year's Grand Targhee race.

Thanks to Brighton Ski Team for this great photo of the racers at last year’s Grand Targhee race.

Last Spring, I wrote about our [mis]adventures at Grand Targhee with my boys’ downhill race team, the Brighton Competition Team, and shared a recipe for a traditional spicy Bloody Mary.The madness has continued yet again this season, with both kids competing in alpine race events all over the place. Usually on different mountains on the same day. #FML. The Macallan has finally embraced Google calendar and we’ve synched up our lives to get the boys where they need to go.

Slope-side selfie

Slope-side selfie

Over President’s Day weekend—one of the busiest weekends at every ski resort, just sayin’ in case you are already making vacation plans for next year—my older son Tim Collins raced slalom and giant slalom at Snowbird. One of my favorite traditions of ski racing, and hell, any outdoor sporting event, is the tailgate party. In the past year, our home mountain team has paired up with Summit Ski Team of Park City and put on a seriously festive tailgating party, that is [dare I say it] the envy of other race teams. Well, at least we have the best bar and loudest cowbells.

Summit Ski Team's fantastic "GrillSki" [patent pending, I'm sure].

Summit Ski Team’s fantastic “GrillSki” [patent pending, I’m sure].

Think of moving everything from your truck ONTO the mountain at whatever resort you are visiting: tents, chairs, tables, grills, coolers, bars. You name it. A parent on the Summit team has even become the envy of pretty much every race dad in the Intermountain Division by mounting a grill on SKIS = the GrillSki. Yes, you can slide your grill to the tailgate spot. Ingenious. It’s up there with the ‘shot ski’ as best re-appropriation of old gear.

On Monday, our family’s contributions to the party were a couple of different kinds of Bloody Mary mix and an XL bottle of vodka. Each of these recipes makes about 1 quart, so increase quantities as needed.  A plastic gallon jug, for instance, is perfect for pouring mixers for a crowd. If we’ve got the space and muscle, I like bringing pint Mason jars to serve the drinks; just put ice and all of your ingredients into the individual jars and they become both the shaker and the glass. Keep all the lids on hand to seal up the jars for mess-free clean up and transport.

Bloody Mary Bar

Bloody Mary Bar

Sriracha-Lime-Thai Basil Bloody Mary Mix

As one race dad said, “This isn’t a cocktail. This is the best freakin’ breakfast I ever had in a glass.” Aw, y’all say the sweetest things.

3 ½ cups [about 28 oz. +/-] tomato juice or original V8 juice

¼ cup Sriracha hot sauce

½ cup packed [about 2 large heads] Thai basil leaves

4 scallions

Juice of 3 fresh limes

Sriracha Bloody Mary with Lime, Thai Basil, and Scallions

Sriracha Bloody Mary with Lime, Thai Basil, and Scallions

To a small food processor [or large-mouthed quart jar so you can use a stick blender] add all ingredients EXCEPT for the tomato juice. Blend thoroughly, until basil and onions are minced but not a gooey slushy mess. Add herb mix to the quart jar along with tomato juice, replace lid, and shake to combine. Add some crushed black pepper and sea salt to taste. Mix up with a ratio of 2 parts Bloody Mary mix to one part vodka. Serve over ice. Garnish with a sprig of Thai basil and a slivered scallion.

Cajun Smoky Bacon Bloody Mary Mix

You can either make your own bacon salt—cook down 3-4 strips of smoked bacon until crispy, drain on paper towels and cool, then add to a food processor with a pinch of smoked paprika and ¼ cup kosher salt and buzz until all minced together—or use a commercially available blend. If you have time, infuse your vodka by adding all those leftover bacon drippings to 2 cups vodka, chill for a couple of days, and then strain through a double layer of cheesecloth before use.

3 ½ cups [about 28 oz. +/-] tomato juice or original V8 juice

¼ cup Crystal [or other Louisiana-type] hot sauce

1 Tbs. smoked paprika

1 Tbs. bacon salt [plus additional for dipping the rim of the cup]

2 tsp. liquid smoke

Juice of 1 large fresh lemon

Cajun Smoky Bacon Bloody Mary. Great slope-side or during your next ski tuning session.

Cajun Smoky Bacon Bloody Mary. Great slope-side or during your next ski tuning session.

Combine all ingredients in a quart Mason jar and shake like crazy. If desired, rub the rim of the cup/glass with a lemon wedge and dip in additional bacon salt. Mix up with a ratio of 2 parts Bloody Mary mix to one part vodka. Serve over ice, and garnish with pickled okra, a strip of bacon, olives, or whatever you’ve got on hand.

Thanks BST for this photo of my racer!

Thanks BST for this photo of my racer!