January 22, 2021
I realize that the “holidays” in some ways are behind us, at least what people think of when one says “holidays,” in Western culture, that is, meaning the winter holidays, though really there are holidays year round, round the world (thankfully)! Which means drinking a drink called “Holiday Tea Time” anytime at all is perfectly dandy, and especially, me thinks, in January, because this particular drink doesn’t have any booze in it, and though I don’t partake in the now-ritual called “dry January,” I know lots of fine folks who do, and they deserve to have good drinks during that timeframe, and here we are then, with this peppermint-y, rosemary-y, bubbly delight. The peppermint travels this holiday road through the addition of peppermint tea, chilled here, and the rosemary through rosemary simple syrup, which I’m fairly fond of, I have to admit!
Holiday Tea Time
Ice cubes
2 ounces peppermint tea, chilled
3/4 rosemary simple syrup (see Note, below)
1/4 ounce freshly squeezed lemon juice
Ice cubes
4 ounces club soda
Rosemary sprig, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the tea, syrup, and juice. Shake well.
2. Fill a highball or comparable glass three-quarters full with ice cubes. Strain the mix from Step 1 through a fine strainer into the glass over the ice. Top with the club soda.
3. Stir to combine. Garnish with the rosemary sprig.
A Note: To make the rosemary simple syrup, add three-quarters cup fresh rosemary to a saucepan. Muddle a little bit with a muddler or wooden spoon. Add 1-1/2 cups sugar and 1 cup water to the saucepan and raise the heat to medium-high. Stirring regularly, let the mixture come to a low boil, and keep it there until the sugar is dissolved. Simmer for ten minutes, remove the heat, and let cool completely. Strain out the rosemary, and pour into a container with a good lid. Store in the fridge for up to two weeks.
Tags: club soda, cocktail, Cocktail Recipes, Dry January, Friday Night Cocktail, Holiday Tea Time, honey simple syrup, lavander simple syrup, non-alcoholic cocktail, peppermint tea, rosemary simple syrup, teetotaler, What I’m Drinking, zero degree libation
Posted in: Cocktail Recipes, non-alcoholic drink, Recipes, What I'm Drinking
December 11, 2020
Bit chilly out dontcha know? Wind coming in quick and cool from the north, nipping at your nose, toes, and panty-hose? Perhaps a flake or two of snow wisping on the currents of air here and there (but not yet everywhere)? Fluffy orange mittens mittening on your hands? You know, winter (for those in the hemisphere where it is winter) is here, so, not so surprising if you’re thinking of thicker socks and watching the mercury mingle lower, and wondering – how might I warm up? If I can be a bold as an impertinent icicle, can I suggest the Rumoddy? Which (shhhh, don’t tell) is, to speak the cold truth, a rum toddy with maybe a wrinkle or two (like a warm shirt that has been in the closet a long time). And Rumoddy is such a warming sounding name, yummy. And this is yummy! With dark rum, lime, and rosemary simple syrup I had nearby, and which you could make if you want (and why wouldn’t you, rosemary being such a swell winter herb), but if not, you could go with regular simple (rosemary simple recipe below btw), and then hot water to take that chilly mentioned way back in sentence one far, far away – for a few moments, at least.
Rumoddy
2 ounces dark rum
1/2 ounce freshly-squeezed lime juice
3/4 ounces rosemary simple syrup (recipe in Note)
5 ounces hot water
Lime twist, for garnish
1. Add the rum, lime, and syrup to a cocktail shaker (no ice!). Shake well.
2. Strain through a fine strainer into a pre-warmed (just by running it up warm water) sturdy mug.
3. Top with the hot water. Stir to combine. Garnish with a lime twist.
A Note: To make rosemary simple syrup, add three-quarters cup fresh rosemary to a saucepan. Muddle a little bit with a muddler or wooden spoon. Add 1-1/2 cups sugar and 1 cup water to the saucepan and raise the heat to medium-high. Stirring regularly, let the mixture come to a low boil, and keep it there until the sugar is dissolved. Simmer for ten minutes, remove the heat, and let cool completely. Strain out the rosemary, and pour into a container with a good lid. Store in the fridge for up to two weeks.
Tags: cocktail, Cocktail Recipes, dark rum, Friday Night Cocktail, hot drink, hot water, lime juice, rosemary simple syrup, Rum, rum toddy, Rumoddy, What I’m Drinking, winter cocktail
Posted in: Cocktail Recipes, Recipes, Rum, What I'm Drinking
March 22, 2019
As spring continues shaking off winter, and the world continues its slow movements, various plants are springing up and blooming and peeking through the cold and snow (if you still have snow) and such. One of which – which really, toughs it out pretty well throughout the earth’s whirls – for me is rosemary. I have, as do lots up here, lots of rosemary. And while it’s fragrant and a nice herb to have around, sometimes, you have to think outside the box to decide what to do with it all. So: rosemary simple syrup! Or making a giant rosemary robot. I tend to go for the former, but if you go for the latter, okay! So, rosemary simple, which goes perfectly with rum and herbal-sipper Becherovka from the Czech Republic. So, if you have a little rosemary happening, now you know what to do with it.
Atomula (with the recipe from Ginger Bliss and the Violet Fizz)
Ice cubes
1-1/2 ounces dark rum
1 ounce Becherovka
1/2 ounce rosemary simple syrup (see A Note below)
Rosemary sprig, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the rum, Becherovka, and rosemary simple syrup. Shake well.
2. Strain the mixture into a cocktail glass. Garnish with the rosemary sprig.
A Note: To make rosemary simple syrup add 1 cup fresh rosemary leaves, 2½ cups water, and 3 cups sugar to a medium-size saucepan. Stirring occasionally, slowly bring the mixture to a simmer over medium-low to medium heat. Then lower the heat a bit, keeping the mixture at a simmer for 5 minutes. Turn off the heat, and let the syrup completely cool in the pan. Strain through cheesecloth or a very fine strainer, and then store in an airtight container in the refrigerator.
Tags: Becherovka, cocktail, Cocktail Recipes, dark rum, Friday Night Cocktail, Rosemary, rosemary simple syrup, simple syrup, The Atomula, What I’m Drinking
Posted in: Cocktail Recipes, Ginger Bliss and the Violet Fizz, Recipes, What I'm Drinking
August 9, 2013
When the alien robots from Plant X land in my backyard, brother, I’m gonna be ready with a shaker of Atomulas for all and sundry. Cause this, scientific one, is the ideal drink in those robot-alien-yetis kind of situations. Don’t trust me? Fine. But when that day comes, don’t say I didn’t warn you right here and now.
Atomula (with the recipe from Ginger Bliss and the Violet Fizz)
Ice cubes
1-1/2 ounces dark rum
1 ounce Becherovka
1/2 ounce rosemary simple syrup (see A Note below)
Rosemary sprig, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the rum, Becherovka, and rosemary simple syrup. Shake well.
2. Strain the mixture into a cocktail glass. Garnish with the rosemary sprig.
A Note: To make rosemary simple syrup add 1 cup fresh rosemary leaves, 2-1/2 cups water, and 3 cups sugar to a medium-size saucepan. Stirring occasionally, slowly bring the mixture to a simmer over medium-low to medium heat. Then lower the heat a bit, keeping the mixture at a simmer for 5 minutes. Turn off the heat, and let the syrup completely cool in the pan. Strain through cheesecloth or a very fine strainer, and then store in an airtight container in the refrigerator.
Tags: Atomula, Becherovka, cocktail recipe, Cocktail Recipes, dark rum, Friday Night Cocktail, Ginger Bliss and the Violet Fizz, rosemary simple syrup, What I'm Drinking
Posted in: Cocktail Recipes, Ginger Bliss and the Violet Fizz, Liqueurs, Rum, What I'm Drinking
