Bourbon + Bubbles

Here we go with the Bourbon again.  What can I say?  Only this time it is better because I’m adding champagne to the mix.  Bourbon and champagne?  Oh man.  Yes please. Went to this new Whiskey bar in Ballard with my CrossFit ladies, and ordered something similar to this.  I’ve since recreated it, so that I can enjoy it without paying $9.  Per drink. And you can bet I consumed more than one of these puppies.  I love everything with bubbles, and I hope you enjoy this drink too!  Oh, and I wasn’t drinking alone.  I promise. Husband just wouldn’t give his up for a photo.  PS, aren’t my champagne flutes beautiful? Love my aunt Michaela for sending those to me!

INGREDIENTS:
  • Juice of 1 orange
  • 3 shots of bourbon
  • 1 cup or so of champagne (enough to top off your glass….)
METHOD:
1.  Combine juice of 1 orange and 3 shots of bourbon in cocktail shaker with ice.  Make sure you don’t add champagne to the shaker, or the step two won’t be pretty… Not that I’m speaking from experience or anything…
2.  Shake.
3.  Pour evenly into two glasses, and top off with champagne.  Wasn’t that easy?
*Use organic ingredients whenever possible.

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Cherry Whiskey Sour

Confession.  I dislocated my rib at CrossFit last week.  Lifting heavy weights.  Lame.  Doc said could have happened doing anything, so no.  I am not quitting CrossFit.  No way.  I love it, and although it has literally hurt to breathe for the last 5 days, I’m DYING to hit the
gym again.  Next time, I’m gonna push even heavier weight overhead.  Strong IS the new skinny, right?  Anywhoooo…. in an effort to help around the house and allow me to “rest” (as if that’s possible as a stay-at-home mama of 2), my husband has been cooking at bit.  You guys.  The man’s got some tricks up his sleeve.  Today he took last nights salmon and put it in an omelette with some goat cheese.  SERIOUSLY?  Salmon and goat cheese omelette?? Be still my heart…. well, more like my aching ribs.  More on that omelette later.  I scarfed it down so damn fast I have no picture to document its glory.  Nor do I know how he made it.  But I’ll ask him, and I’ll share it with you soon.  In the meantime, I’m dreaming of drinking this again.  Too bad cherries aren’t in season…. BUT, until next June when we start seeing those amazing Washington cherries again, I’ll be drinking this without the cherries.  Trust me.  This Whiskey Sour is amazing!  Thanks to Evan’s husband Justin for creating this drink!

INGREDIENTS:
  • Juice of 1 lemon
  • 2 shots of bourbon / whiskey (I like Pendleton, Evan + Justin favor the Wild Turkey)
  • 2 tablespoons of 100% pure maple syrup
  • 5 fresh cherries
METHOD:
1.  In a cocktail shaker filled with ice, mix lemon, bourbon, and syrup.
2.  Shake.  Pour.  Drink.  Repeat.
3.  If you can get your hands on some cherries, smash em up and add to the cocktail shaker.  Pour.  Drink.  Repeat.

 

*Use organic ingredients whenever possible.

Whiskey + Maple Ice Cream

Oh holy crap.  If you like whiskey, this is the best ice cream you’ll ever taste.  No, seriously.  It’s that good.  Thanks to my friend Trixie for the inspiration.  And to my husband for developing my love of whiskey.

INGREDIENTS:
  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 5 egg yolks
  • 3/4 cup pure maple syrup
  • 1/8 cup whiskey (I used Maker’s Mark)
METHOD:
1.  Pour cream into a large bowl and set a strainer on top of it.  Set aside.
2.  Combine milk and syrup in a saucepan and warm over medium heat for 2 minutes.
3.  SLOWLY pour warm milk mixture into separate bowl containing egg yolks, stirring constantly.  Continue until all the milk mixture is added to the eggs.  This is called tempering your eggs.
4.  Scrape egg/milk mixture back into saucepan and cook over medium heat until custard begins to form, again stirring constantly.  It’s fairly obvious to tell when the mixture is thick enough…. the back of your spatula will be coated with the mixture when it’s ready.  Don’t over cook this, or you’ll end up scrambling your eggs.
5.  Pour egg/milk mixture through the strainer and into the cream.  The strainer should catch any egg that cooked…. I usually end up with a tablespoon or so of egg in my strainer.
6.  Add the whiskey.  I started with 1/8 cup, but I will admit I added more after tasting.  Just another splash.  We like our whiskey.
7.  Stir, cover, and chill the mixture in the refrigerator for at least 4 hours.  Then, make the ice cream according to your machines’ instruction.
8.  I added candied bacon as a topping.  To candy the bacon, cut a few strips of cooked, organic, pastured bacon and throw them in a skillet with some brown sugar.  I almost never use brown sugar, but decided to splurge today.  Cook over medium-high heat until the brown sugar melts and coats the bacon.  Transfer immediately to parchment paper to cool.  Once cool, crumble and spoon onto ice cream.

 

*Use organic ingredients whenever possible.