Friday Night Cocktails-Vodka Edition

Traditional Vodka Martini

Vodka-3 shots

Vermouth-1 shot

Place in shaker with ice, shake ten seconds, pour into chilled martini glass. Garnish with olives.

Variations:

Dirty: Use traditional recipe, add one ounce olive brine.

Dry: Pour vermouth in martini glass, swirl and discard. Chill vodka in ice shaker and pour into same glass.

Super Dry-Set the bottle of vermouth next to your chilled martini glass. Chill the vodka and add to glass. (If you are lacking vermouth, a picture from the internet will work as well.)

Vodka Collins

Vodka-4 shots

Sour mix-1 shot

White Soda-4 shots

Place vodka and sour mix in shaker, shake for ten seconds. Pour into Collins glass. Top with white soda. Add orange slice and maraschino cherry for garnish.

Black Russian

Vodka-2 shots

Kahlua-2 shots

Fill an Old Fashioned glass three quarters with ice. Pour vodka first, then kahlua. Stir with a spoon.

Variations:

White Russian-Use Black Russian recipe, add one shot milk or cream. Stir.

Blonde Russian-Use Black Russian recipe, add 2 shots Irish Crème Liqueur. Stir.

Irish Black Russian- Use Black Russian recipe in a Collins glass, add 3 shots cola, 3 shots Guinness Stout. Stir. 

Back to Basics: Vodka Part 2

Vodka is an extremely popular alcohol, but it is also extremely versatile. Listed below are some fun facts about this Eastern European classic.

·         Vodka is extremely hard to freeze, so you can always have cold shots by keeping a bottle in the freezer.

·         A teaspoon of vodka mixed with a teaspoon of sugar added to freshly cut flowers will keep flowers lively longer.

·         Vodka can be used to clean cuts.

·         Moderate use of vodka can have many benefits on the human metabolism. It keeps cholesterol and arteries healthy, its excellent remedy against cold sore and fever, prevents stroke, heart attack, and Alzheimer's,

·         Vodka can be stored for only 12 months.

·         One ounce of vodka contains 65 calories.

·         Originally, vodka in Russia was used as a base for medicines.

·        Purified vodka is lighter than water.

·         Vodka in the United States must be 40% or more alcohol to qualify for the name.

·         The first recorded exports of Russian vodka were to Sweden in 1505.

·         A bit of vodka in a crème sauce can pull the flavor of the spices out and prevent the water and fat from separating.

·         When making pie crusts, add cold vodka in place of water for a flakier crust.

·         If you can only afford cheap vodka, but you have an activated carbon based water filter, just run it through a few time to make the flavor better!

Back to Basics: Vodka Part 1

Where is comes from: Poland in the Middle Ages, Russia in the late 14^th century, and Sweden form the 15^th century. It was often used as a base for medicines.

What it’s made of: Fermented Grain or Potatoes

Where the name comes from: The Slavic word “voda” which means water.

What are the types:  

·        Clear: Typically Vodka comes in a clear variety. It is made from a 95% ethanol mixture and then diluted and filtered down to a lower and more manageable alcohol content, usually around 40%, though Poland still produces one that is 96% ethanol, and Everclear, an American brand, is sold at the 95% level.

·        Flavored: Unflavored vodka has a harsh alcohol flavor that can be cut by adding flavoring. Original flavors included fruits, ginger, and cinnamon. Modern flavors include chocolate cake, bacon, and chili.

Make your own Flavored Vodka

Vanilla Vodka:

·        Clear Vodka-250 ml

·        Vanilla Beans (split)-2-3

Place vodka and vanilla beans in sealable container (ex. Glass jar). Let sit in cool, dark area for 1-5 weeks, depending on flavor preference. Once done, strain vodka through sieve or cheesecloth. Great with cola, in martinis, or straight!

Jalapeño Vodka

·        Clear Vodka-250 ml

·        Jalapeño Pepper-2

Split the pepper in two and remove the seeds. Cut into thin slices and add to jar. Add vodka. Seal and let sit in cool, dark area for 2-3 days. Strain vodka through sieve or cheesecloth. Best in Bloody Marys or in Spicy Martini.

Peanut Butter Cup Vodka

·        Clear Vodka-250ml

·        Mini Peanut Butter Cups-1/3^rd cup

Place vodka and peanut butter cups in sealable jar. Let it sit in a cool, dark place for 5-7 days. Strain through sieve or cheesecloth. Great with Bailey’s Irish Cream, vanilla vodka, or by itself.

Friday Night Cocktails: Beer Edition

Known in Germany as Biermischgetränke, beer based mixed drinks are a tasty way to take your favorite brew to the next level. And you may be surprised to find that you’ve probably already had at least one type of Biermischgertränke.

 

Lemon Shandy

A favorite breakfast drink in Germany, the Lemon Shandy has been popularized in America by the Leinenkugel Company’s Summer Shandy.

 

Hefe-Wizen Beer (a Pale Ale would work as well)-6 oz

Lemonade (Preferably carbonated)-6 oz

 

Mix 50/50 and enjoy.

 

Coup de Ville

For a more traditional style mixed drink, try this little drink. It has a very summery flavor and can done as an individual drink or as a punch.

 

Lime Juice-1 shot

Orange Juice-1 shot

Tequila-1 shot

Orange Liqueur-1 shot

Mexican Light Beer (Recommended: Dos Equis)-1 bottle

 

Place first four ingredients in shaker with ice, shake thoroughly. Pour into beer glass, add beer. Mix gently. Add lime wedge and orange wedge to glass. Enjoy!

 

Half and Half

Looking for a little beer on beer action? Try a classic Half and Half (also known as a Black and Tan). This is a favorite in Dr. McAlcohol’s world, as it contains two Irish beers. Be careful, though. This one is a bit trickier than it initially appears.

 

Harp Lager-1 bottle

Guinness Stout-1 bottle

 

Pour Harp Lager in a pint glass until it is half full. Now take a teaspoon and hold it in the glass, face down, just above the Harp. Slowly pour the Guinness onto the spoon, raising the spoon as the glass fills. When done correctly, two separate layers should appear in the glass. If not a fan of Harp, many other light beers, like Blue Moon, Smithwicks, Stella-Artois, or even crème soda. But the Guinness is a must.

Back to Basics: Beer Terms Part 2

In addition to knowing the styles of beer you like, its important to know how to describe beers. While there isn’t exactly a standardization for describing the flavors and textures of beers, there are a few terms that are commonly used.

·         Aggressive: An assertive aroma and/or taste

·         Balanced : The malt and hops are in near even proportions and an equal representation of the malty sweetness and hoppy bitterness

·         Bouquet: The aroma given off by the hops

·         Clean: Leaves little or no aftertaste

·         Color: Light or dark, can be helpful when deciding on unfamiliar beers

·         Complex: It has many complimentary flavors

·         Crisp: Highly carbonated or clean

·         Finish: The lingering flavor after the beer has been swallowed

·         Floral: Full of aromas reminiscent of flowers

·         Fruity: Flavors reminiscent of various fruits

·         Head: The amount of foam on top of a poured beer

·         Heavy: If a beer has a thick consistancy

·         Hoppy: Herbal, earthy, spicy, or citric aromas and flavors of hops

·         Light: Describes the color, or used to describe a thinner consistancy

·         Malty: Grainy, caramel-like; can be sweet or dry

·         Roasty/toasty: Malt (roasted grain) flavors

·         Robust: Rich and full-bodied

·         Skunky: A sulfurous smell that comes when a beer has aged too long

Back to Basics: Beer Terms Part 1

The history of beer is extremely complex and has a history nearly as long as humans. So instead of diving right into that rich world of history, we are going to start with the basics, including the basic types of beer and what their classifications mean.

Most people have a favorite brand that they return to time and time again. But what happens if you go to a bar that doesn't have your favorite brand in house? How do you find something similar? An easy way to start is to learn the classifications and what makes one beer a Pilsner and another an IPA.

Most beers can be broken down into 2 larger categories: Lagers and Ales. After that, they are broken down even further by style.

Lagers

Lagers ferment at a colder temperature than ales and tend to be aged longer. Flavor-wise, these tend to be crisper and cleaner on the palate. Lagers should be served colder, ideally a few degrees above freezing. Some types of lagers include:

American Pilsner—A lighter beer and generally served cold, pilsners tend to be the least offensive of the beers. Their flavors are lighter, tend to lack hoppiness, and overall are easier to drink. They also have a lower alcohol content, around 3.5-5%.  Example: Miller Genuine Draft

Bock—A dark, malty lager that originated in Germany. It tends to be less hoppy, though that can depend on the style of bock, i.e., maibock, dopplebock. They tend to have a maltier flavor and are a bit heavier than a pilsner. Alcohol contents vary from 6.3-12% Example: Sam Adams Winter Lager

Stout—Is a member of the porter family, and is a heavier lager that often has a roasted flavor. It’s consistency is thick and filling. Alcohol content is usually between 7-8%. Example: Guinness

Ales

Ales are the older form of brewing, and are fermented at warmer temperatures than lagers. These tend to be more robust beers with fruity or nutty flavors. Ales are served at warmer temperatures, generally 50 degrees Fahrenheit. Some types of ales include:

Amber—Amber Ales are an American variety of ales. They tend to be a bit sweeter than your typical ale, and are served at cooler temperatures than average. The alcohol content is around 5%. Example: Alaskan Amber

Brown—Brown Ales are a nuttier type of beer and are very easily paired with food. They tend to be heavier ales. As with most ales, they are served warmer, though many prefer them cold because they pair so well with spicy foods. The alcohol content is around 5%. Example: Newcastle Brown Ale

IPA—Stands for India Pale Ale, IPAs are fairly common and tend to be hoppy-in flavor, meaning that IPAs are not for those with a sweet tooth. They tend to start smooth and have a bitter aftertaste. Example: Sierra Nevada Torpedo

Friday Night Cocktails-Rum Edition

Dr. McAlcohol always enjoys a great drink, especially on the weekends. Here are a few favorites, following this week’s rum theme.

Classic Daiquiri

When most people think of a daiquiri, they think of a frozen daiquiri. In actuality, a Classic Daiquiri is a 3 ingredient cocktail developed by an American in Cuba.

White Rum-2 shots

Lime Juice-1 shot

Simple Syrup-1/2 shot

Pour ingredients into a shaker with ice, shake about 10 seconds, and strain into a chilled martini glass.

Note: For a frozen daiquiri, double the ingredients and pour them into a blender with ice cubes. Pulse 2-3 minutes or until smooth. For a sweeter cocktail, add fresh strawberries.

Classic Mai Tai

A Mai Tai can seem like an overwhelming cocktail, but it is a quintessential rum drink. And because it requires so many different types of alcohol that the average home bar may not have, Dr. McAlcohol recommends finding the specialized single serve bottles.

Spiced rum-½ shot
White rum-½ shot
Creme de almond- ½ shot
Triple sec-½ shot
Orange juice-3 shots
Pineapple juice-3 shots
Lime juice-Splash

Pour ingredients into shaker with ice, shake about 10 seconds, and strain into chilled wine glass.

Wassail

Wassail is a classic winter drink that makes a great hot punch for a holiday party. It also gives you a chance to sing “Here We Go a Wassailing”.

Apple Cider (not juice)-1 Gallon

Cranberry Juice-1/2 Gallon

Oranges-1 sliced

Cinnamon sticks-6

Allspice-1 tbsp

Cloves-1 tbsp

Spiced Rum-3 cups

Add all ingredients except rum to a slow cooker.  Cook on low for 3 hours. Add rum. Cook 1 hour. Serve in mugs.

Note: Wrapping allspice and cloves in cheesecloth before adding will prevent straining later.