Hibiscus Punch

With it's beautifully deep red colour, this punch is refreshingly tart and sweet with a cranberry like flavour. 

Hibiscus Punch (Agua Fresca de Jamaica)

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makes 6 to 12 servings

12 cups (3 quarts) water

1 1/2 cups caster sugar

1 1/2 cups dried Hibiscus flowers

the freshly squeezed juice of 1 lime

In a large stock pot, bring to a boil, over high heat, the water and caster sugar. Remove from heat and add the dried Hibiscus flowers. Let steep for 15 to 20 minutes.

Strain through a fine mesh sieve into a large, non reactive bowl or pitcher. Add the lime juice and let cool. Refrigerate until ready to drink. Serve over ice and garnish with a lime wedge, if you wish. 

Notes: Hibiscus will stain so do not use plasticware. Be sure to use glass or stainless steel. Try adding fresh ginger and or cinnamon sticks while steeping. Replace the fresh lime juice with freshly squeezed orange juice for a different flavour.    

Have a great Halloween and Day of the Dead (Dia de Muertos)  everyone! - JD 

The Brazilian

What can one say about a cocktail that is called the Brazilian; other than this coppery amber cocktail has a unique taste that is refreshing and may be enjoyed at anytime.  

The Brazilian

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2 oz sherry

1 1/2 oz vermouth

2 dashes of Absinthe

1 dash Angostura Bitters

ice

Place all ingredients, including ice, into a cocktail shaker and shake. Strain into a well chilled cocktail glass. Garnish with a lemon peel.  

Enjoy! - JD 

Parisian Martini

The weekend is almost here and with that there is a return of the warm summer weather. This cocktail is smooth, with a bit of a bite. A lovely weekend tipple to compliment any mood. 

Parisian Cocktail

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3 ounces of gin

1 ounce of dry vermouth

1/2 ounce Creme de Cassis

Shake with cracked ice and strain into a chilled martini glass.

Bottoms up! 

Enjoy the weather and have a great weekend everyone! - JD 

Kirsch Rickey

This is a lovely change of pace for a cocktail, the Kirsch Rickey. I have heard of a Gin Rickey however not necessarily a Kirsch Rickey. Still this cocktail will definitely have you dreaming of summer with it's fragrant tones and a fizz of sweet nectar; which would be most refreshing on a hot summer day... or night. If you prefer something a bit more dry you can exclude the simple syrup if you like and a touch more if needed. Although the recipe did not call for 2 maraschino cherries I decided to add them to each glass anyway. 

Kirsch Rickey
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1/2 ounce of freshly squeezed lime juice
2 ounces of Kirsch
1/4 to 1/2 ounce simple syrup, optional
ice cubes 
chilled club soda

1. Add the lime juice, kirsch and simple syrup (if using) to a highball glass or any comparably sized glass. Stir.

2. Add 2 to 3 large ice cubes or a few smaller ice cubes to the glass. Top it off with club soda. Stir again. Serve with a stirrer or straw.

Notes: You can use freshly squeezed lemon juice instead of lime for an equally refreshing cocktail.  

Keeping things simple and dreaming of summer. - JD 

The Coffee Lover's Handbook

Sounds more like a manual than a guide however if you love coffee than this would be a great book to have. Even if you are not a coffee lover or a coffee drinker there are a few recipes in this book to get one curious and loads of information to help you choose "the perfect cup of coffee." A hot cup of java provides a temperary perk to ones morning or afternoon however when temperatures rise reaching for an iced coffee brings instant refreshment. 

From it's humble utilitarian beginnings in Uganda to it's mainstream perfect roast, in-house coffeehouses, the coffee bean has played an important role throughout history. The first documented evidence of cultivating the coffee bean was by the Arabians in about 575 A.D. After time coffee became a cure for just about what ailed you and that it was first sold in European drugstores in 1615. By 1650 coffeehouses were open across Europe in such places as Venice, Paris, and London. The English coffeehouses were not as glamorous as the Turkish and French coffeehouses. Often being seen as a seditious place that catered to the literary. It is said that Alexander Pope, a famous poet and satirist, inhaled the steam from coffee to be relieved from his constant headaches. 
By the 1700's coffeehouses became a regular meeting place. It was not until the middle of the 18th century that coffeehouses were introduced to North America however by the middle of the 18th century the U.S. and England had nearly transformed all of their coffeehouses into taverns. High coffee taxes and the popularity of tea saw the diminish of the coffeehouse and it was not until the 1950's that the infamous coffeehouses made a comeback. As for today's coffeehouses they are as popular as ever still being a place to meet, relax, and enjoy a cup of coffee.   

I wanted to share a few recipes from the book in hopes that it will inspire, and refresh you. 

SOY NUT COFFEE CAKE

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Batter:

2 cups brown sugar

6 room temperature eggs

1 teaspoon vanilla

1/2 teaspoon salt, preferably sea salt

1/2 cup soy or vegetable oil

1/2 cup butter, melted and cooled

2 1/2 cups flour

1/2 cup soy flour

3 teaspoons tartrate baking powder

1/2 cup milk

Filling and topping:

1 cup brown sugar

1/2 cup chopped nuts

1 teaspoon cinnamon

1/3 cup what germ

Preheat oven to 325ºF. Beat sugar and eggs until thick and light. Beat in vanilla and salt. Fold in oil and butter. Sift remaining dry ingredients and fold into batter alternately with the milk. 

Combine filling ingredients in a small bowl Pour half the cake batter into an oiled 10" tube pan; sprinkle with 3/4 of nut mixture. Add remaining batter and nut mixture. Bake about 75 minutes at 325ºF. Serve slightly warm.

COFFEE ICE CREAM 

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(makes 1 gallon)

Ingredients:

4 eggs

2 1/2 cups granulated sugar

7 cups milk

3 cups whipping cream

1 1/2 teaspoons vanilla

1 1/2 tablespoons instant coffee powder

1/2 teaspoon salt

Add coffee powder to vanilla and stir until dissolved. Beat eggs until light. Add sugar slowly, beating until thick. Add remaining ingredients; mix well. Freeze in 5 quart ice cream freezer. 

MORNING PUNCH COFFEE BREAKFAST

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( makes 5, 1 cup servings )

Ingredients:

1 1/2 cups cold coffee, fresh or instant

3 eggs

2 cups cold milk

1 cup plain yogurt or vanilla ice cream

3 tablespoons honey

1 tablespoon chocolate, if desired

1 tablespoon brewer's yeast, if desired

1 teaspoon grated orange or lemon peel

dash of cinnamon, cloves or ginger to taste

Put all the ingredients in the blender and mix at full speed until frothy. Serve immediately in tall, culled glasses. If you don't have a blender, use and egg beater to mix in a big bowl or shake in a covered container. Makes a great nutritious quickie breakfast. 


Hope everyone is having a great week. It has been a hot and very busy one for myself and it looks like the weekend will be too. Enjoy! -JD 

Making Liqueurs at Home

Summer keeps making an appearance and this quirky cookbook will soothe those summer afternoons and nights with a refreshing and tantalizing liqueur. What could be more gratifying then to serve a homemade liqueur under a summer sunset. Although not all the liqueur recipes in this book are summery. With an estimated 78 recipes there is one for every season and even a few that are quite unique. Like the Green Tomato liqueur or the Artichoke, the Caraway, as in caraway seed, Juniper, Rose, Cantaloupe, and the Green Grape. The possibilities seem endless. 

The author states that he has complied the recipes from his travels to other countries, and contributions are also from family and friends. There is a very brief introduction which talks about liqueurs and how liqueurs are made. This book also suggests that it is inexpensive, fun, and easy to make your own liqueur. On that note, I will share a few recipes from the book to inspire you in possibly making your own liqueur.

RHUBARB LIQUEUR
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1 cup ground rhubarb stalk
1/2 orange, sliced peeled only
6 artichoke leaves
1 cup sugar
1 cup vodka
4 1/2 cups semi dry white wine

Put the rhubarb, orange peel and artichoke leaves with the vodka in a tightly sealed jar for 5 days. Then dissolve the sugar in the wine and add to the contents of the jar. Mix well and let stand for another 5 days. Strain through a colander and cloth into a glass jar and seal tightly. Set aside in a cool, dark place to mature quietly for 2 more months.

The recipe states that "this is an unusual liqueur with a slight tart after taste that is surprising and pleasant. And that it is best served as an aperitif." 


COCONUT LIQUEUR
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2 cups fresh coconut meat
4 coriander leaves
4 juniper berries
2 1/2 cups brandy
1 cup vodka

Cut the coconut into small pieces and add to rest of ingredients in a glass jar. Seal tightly and leave for 3 weeks in a cool, dark place. Gently shake from time to time. Then strain through a paper filter in to a glass jar and seal tightly. Return to the cool, dark place and leave for 3 months.

The recipe states "this is a dry liqueur having a rich bouquet which is touched with the sweet fragrance of the coconut. It is best served after dinner. "


CHERRY LIQUEUR
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2 lbs. sweet cherries
1/2 lemon - sliced, peel only
3 1/2 cups sugar
4 cups dry white vermouth

Pull the stems of half the cherries and cut of the other stems near the fruit. Place all the ingredients in a tightly sealed jar and leave for 1 month, shaking occasionally. Then strain through paper filter into a glass jar and sell tightly. Set in a cool, dark place for 6 months. 

This recipe states that " it is an excellent drink to end a meal."

Hope everyone is having a good week. - JD  

Drinks of All Kinds

The World Cup is underway and nothing makes a footy supporter happier, than there team winning, than a poured pint. For those who do not raise the celebratory pint glass and enjoy sipping a fancier drink than this book has plenty of drinks for every season and occasion. Although none with a clear World Cup inspiration. However, with such names as World's Fair, Eye-Opener, Morning Glory, Flash of Lightning, Lemon Squash, Corpse Reviver, Flip Flap, Dog's Nose and Pick-Me-Up. One can certainly feel the inspirational glory of the World Cup with a twist. Even a drink as simple as Homemade Ice Tea can be made into a beverage worth celebrating. Add some gin, slices of fruit and pour over ice. Very refreshing. 

By the look of this book, spine cracked and tattered and the front and back covers slightly worn. Who knows if the World Cup was going when this book was published. On second thought I bet it was since it was founded in 1930. Prior to that there were some International competitions, the first in 1872 between England and Scotland. Which ended in a 0-0 draw. 

Whether you are watching the World Cup, Cricket, Football/Soccer or Baseball. Relaxing in the garden. I will share a few drink recipes from the book with you. And let the sipping begin! 

Morning Glory

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Dissolve in a little water in a large tumbler the white of one fresh egg, the juice of half a lemon, a tablespoon of icing sugar (or casters sugar), twelve drops of lime-juice, and thirty drops of absinthe. Nearly fill the glass with shaved ice, add a wineglass of Scotch whisky, shake well, strain into another large tumbler, fill up balance with seltzer or Vichy water, and serve. 

Eye-Opener

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Put into a small tumbler half a wineglass of hollands gin, twelve drops of Angostura bitters, and thirty drops of gum syrup (simple syrup); add shaved ice, shake, and strain.

Flash of Lightning

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Put into a small tumbler one-third of a wineglass of raspberry syrup, one-third of a wineglass of curaçoa, one -third of a wineglass of brandy, and three drops of Angostura bitters; add shaved ice, shake, and strain. 

Enjoy the World Cup and your weekend!  - JW 

Victoria Gin

Victoria Gin is Canada's first premium gin. It's smooth with hints of evergreen, citrus, floral and spice. Although I found the citrus to be the most noteworthy undertone to my palette. It's gluten free and possibly might be Canada's cousin to Sipsmiths or Hendricks. The bottle is no fuss featuring a younger Queen Victoria and has it's own batch number. To find out more about Victoria Gin click on this word *Victoria*. - JW  

Sipsmith Gin Distillery Tour

When I was in London I took in a gin distillery tour at Sipsmith. Instead of giving you all the details on the tour. I have decided to share my photos with a few comments thrown in here and there. I do highly recommend this tour. It was fun, informative and sampling the spirits were a bonus! 

Looks can be deceiving! There is a gin distillery behind those blue doors. Step over the threshold and see the only copper distillery in London in over 200 years! Lucky number 27.  

Who needs curtains when empty bottles will do! How many times a month do they do a tour? 

This spirit bottle is empty but beautiful nonetheless. They usually rest the ageing spirits.  

Besides Fairfax, whom is one of the founders, greeting us was a lovely gin and tonic! I don't know how many people were there that night, it was a packed warehouse, warm and the gin and tonic was refreshing.  

Part One: Prudence won't you come out and play! Preferably to make gin and vodka. The name Carl is etched on the centre circle due to it's producer, Christian Carl.   

When you look through the port hole on the side this is what you see. Loads of bubbly action. 

Part Two: The birth of Prudence. It's dated the 14th of March 2009.   

Part Three of Prudence. The Fractional Distillation Column. When making vodka, it's ingredients, barley and water pass through the five plates. However when making gin it bypasses the five plates. Making the gin more botanical.  

All together now. Prudence and Fairfax. A bit blurry but Fairfax was passionate, informative, eloquent and had a very good sense of humour. 

Sipsmiths Summer Cup which is absolutely divine! Their Winter Warmer was as well. Since they are not a bonded warehouse you can't buy directly from them. I bought a bottle from duty-free at Heathrow Airport on my way back to Canada. Sipsmith isn't available across Canada, although Fairfax informed us that the province of Ontario will soon be carrying it... next year I believe. Lucky them! You can find out more about Sipsmith by visiting *here*  and by taking a tour. Happy sipping. cheers. - JW   

Jubilation!

This weekend marks Queen Elizabeth's 60 years of reign. What better way to celebrate than champagne and Pimm's. Mix together, 2 ccl of Pimm's and top up with champagne and you get the Pimm's Royal Cup. Very refreshing on a summer day and a lovely way to ring in her Majesty's Diamond Jubilee. God Save The Queen! - JW