I just got back from a guest bartending event at a local restaurant and it got me thinking, what is it about the happy hour that truly is so happy? At this event all tips that were raised from 4:00-6:30 went to a great organization in town and people were coming out of the woodwork to attend. Seriously, there were tons of people out sharing a lovely cocktail to support charity. Now while I strongly believe in the non-profit and went to support it, it did not take a lot of arm twisting to get me there and I cant help but feel that it didn’t take a lot of arm twisting to get the masses there either. Honestly, we love a good happy hour! So tonight I wanted to share with you three drinks that just plain make me smile….Whiskey Ginger, Bloody Mary, and a good Mimosa.
Whiskey Ginger:Now you can make this with store-bought ginger beer and whisky but why not make your own. Take a large ginger root, peel it and coarsely chop it. Add it to a saucepan with about a half cup of raw sugar and a cup of water. Bring to a boil and reduce until a thick syrup. Adjust the ratios of ginger, sugar and water to your tastes, some like it spicier and some like it sweeter…do what you gotta do. Once the syrup has cooled add about 1/4 cup (once again more or less to your taste), 1 ounce of whiskey and sparkling water. Garnish with mint. Drink and Smile.
Bloody Mary:Love these!! I love V8 for tomato juice but use whatever vegetable juice is your favorite for a base. Mix 1 t of Worcestershire sauce, 1/2 t of Cholula hot sauce (tabasco works but Cholula is much better), salt, pepper and an ounce of vodka. There are so many variations to this great drink. Muddle kalamata olives or cilantro in the bottom. Add celery salt instead of salt or siracha instead of Cholula. Wasabi or roasted garlic are surprising good add in’s but you have to be careful not to overpower the other ingredients. The picture above as a celery salt foam. Add 1 T celery salt with 1 T soy lecithin and 1 1/4 c water. Blend with a hand mixer until foamy. Scoop and top your bloody mary. It will be as pretty as it is delicious.
Mimosa:Now I am purist on this drink but this weekend I got a little sassy with it. My hubby brought home cape gooseberries from a food show and I had now idea what to do with them! They are about the size of a raspberry and have the inside similar to a blueberry but a little softer. The flavor is definitely citrus but more on the line of kumquat. It has the rind after taste that is a little off-putting. Seriously no idea what to do with them.
I juiced them and added fresh squeezed orange juice to get about 13 ounces of liquid. Then I mixed it with about 1 T of Sodium Alginate and let it sit for 5 minutes. In a separate bowl I mixed 1 T of calcium lactate with 1 cup of water. Using a dropper, I dropped little dots of the citrus mixture in the calcium lactate mixture. It created little “caviar”. Then I rinsed the citrus “caviar” in water and added to a champagne flute, topped with sparkling wine for an amazing mimosa! (I know I was really excited too!)