Cocktail Friday: Absinthe "la Fee Verte"

Absinthe, once banned in many countries, has gained in popularity in recent years. It is an anise flavored spirit that was once favored by artists and writers in late 19th and early 20th century France due to its ability to heighten the senses. Absinthe was banned in the U.S. in 1912 because it was believed to lead to alcoholism and insanity! It is now available in the U.S. However, the Absinthe of today is not at all like what was consumed by the likes of Edgar Allen Poe, Pablo Picasso and Vincent Van Gogh. This is because, even though they contain wormwood, today's Absinthes contain very small traces of thujone. Thrujone is the chemical compound thought to have produced the hallucinations and clarity of mind of pre-ban Absinthe. Enough with the history and science lesson!

How to serve it:

Traditionally, Absinthe is served by pouring iced cold water over a sugar cube that is placed on a slotted spoon. Use one part spirit to three parts water. The sugar cube cuts down on the bitterness and the water produces an effect known as louching, where the substance turns an opaque green.

Sugar Cube on Slotted Spoon

Slowly pour ice cold water.

The Absinthe Louche

You can find many cocktail recipes that include the use of Absinthe but we prefer to enjoy it the traditional way. Santé !

The Great Pumpkin Harvest



Early in the summer Cindy and Goldie decided to plant "a few pumpkins" so Ryan tilled a spot and they went to work. As the summer went along the vines grew and eventually took up most of the back yard. On a 70 degree, late September, day the Fall Pumpkin Harvest commenced!

There were all shapes, sizes and many colors to be found!

It took a lot of team work to find them all and as usual we were very helpful!

What is a Fall Harvest without a dark, rich pumpkin ale? Our choice Fall Hornin' by Anderson Valley.

Check back next year when we, meaning Cindy, Goldie and Ryan, take urban gardening to a whole new level by planting a variety of melons among the pumpkins. Under our supervision of course!

Start Fall Off With a Peartini

Pears are in season right now and while they are juicy and delicious all by themselves they also make a tasty cocktail. When making this cocktail you are going to want to start off with ripe pears otherwise your cocktail won’t have much flavor. Pears are a unique fruit that ripen best off the tree. Pears shipped and sold in grocery stores are often fully mature but not ripe. To tell if a pear is ripe, press on the neck of the fruit — if it gives slightly, it is ripe. To ripen pears, store at room temperature until slightly soft, then store in refrigerator for up to 3 days. Now that you have ripe pears you need only a few more ingredients for this delicious cocktail- lemons and pear vodka. 

We decided to use Absolut pear vodka in our recipe but if you would like to use regular vodka you can do that as well. It will definitely make the drink less sweet. 

Pear Martini (Makes 2)

1 large ripe pear (peeled, cored and sliced)

1/2 cup cold water

2 Tablespoons fresh squeezed lemon juice

2 Tsp. Simple Syrup 

3 oz Absolut Pear Vodka or similar

Add all ingredients (besides vodka) into a food processor or blender and whirl until smooth. Pour into a cocktail shaker and add vodka and shake. Serve in a martini glass. If you don't like the pear pulp you can strain your drink before serving.

This only serves two. We recommend doubling recipe from the start because you will want more than one!

Poppy dressed for the occasion.

Cocktail Friday: Banana Daiquiris

While fall is just around the corner the temperatures will still feel like summer for the next few days. That means that you have to fit in this last summer inspired cocktail while the temperatures are in the 80's. If you love piña coladas then you will love this banana twist or if you are just trying to think of what to do with your constantly browning bananas!

You have to plan ahead on these a bit and freeze sliced ripe bananas ahead of time. We definitely recommend the frozen bananas because they make a smoother creamier drink. If you were in a pinch though you could use regular bananas and add some extra ice. 

Banana Daiquiris (serves 4)

2-3 sliced frozen bananas

3/4 cup light coconut milk 

4 Tbsp. fresh squeezed orange juice

8 oz coconut rum

*If you are using fresh and not frozen bananas cut the down to one banana and use about 2/3 cup ice

Mix everything together in a blender until smooth and serve in chilled glass.

Top with shredded coconut. 

To make coconut rim: Coat rim of glass with orange juice and roll in the coconut shreds.

Enjoy these last few moments of summer and this delicious Banana daiquiri. 

Gone Girl.... What a crazy and we aren't talking about Jamie!

The next time you think your spouse might be a little crazy.... just read Gone Girl! We won't ruin anything for you but it was pretty much as good as all the reviews said. It was so good that everyone finished it on time for this month's meeting. 

Jamie, as always, is a welcoming hostess. She is always ready with a cocktail and dinner! What more can you ask for.

While Ella couldn't be with us this month (if you missed the news she moved) she was the reason for this month's pick so THANK YOU ELLA!

This was also Poppy's first book club and she was a real trooper.

We do have to admit that the best part of the night was not the great company, the lively book discussion or the menu (which were all great)  but when Skylar got stuck up in Jamie's tree house. This awesome tree house build by her handy father is just too cool. It is a long way up there though!

Thanks for having us over Jamie!

Reconstructing Amelia Book Club

Ella's  selection for her last book club was Reconstructing Amelia by Kimberly McCreight and it was a doozie! The novel was filled with suspense and readers didn’t want to put it down.

Ella was not only preparing for a big move but had also undergone foot surgery so the other members helped prepare the food and drinks.

The book takes place in New York and often times the cocktail that comes to mind (thanks to Sex and the City) is a classic Comso. The food was homemade calzones, salad, breadsticks and for dessert- a berry cobbler.   

It is always sad when one of our book club members leaves us. We really miss having Ella in our group. We welcome her back anytime she can make it! Virginia isn't really that far is it...

Katie is missing but not by choice!

Right before Poppy was born.

A Perfect Summer Cocktail: Frozen Coconut Mojito

Nothing is better on a summer evening than a refreshing cocktail and these Coconut Mojitos are just the ticket. They are made with fresh lime juice, mint simple syrup, coconut milk, coconut rum, and if you desire coconut water drained right from the coconut -here is a good link that teaches you how to get the juice from a coconut(or you could easily use coconut water from the store).

The key to a great cocktail is to use good quality alcohol and the freshest ingredients available. If you don't your cocktail is really going to suffer.

To start this cocktail you are going to need to make a mint simple syrup. Start with fresh mint, sugar and water. 

Mint Simple Syrup

1/2 Cup Sugar

1/2 Cup Water

1/4 Cup Mint Leaves 

Combine all ingredients in a saucepan over medium heat. Stir constantly until the sugar dissolves. Turn down heat and continue stirring for 1-2 minutes. Remove from heat and let cool down, pour into a dish and refrigerate for 20-30 mins. 

Once your mint simply syrup has chilled you can begin making the rest of your drink. As I mentioned before- start with good quality alcohol. In this case coconut rum! This brand was recommend at the liquor store and it got good reviews online. 

Coconut Mojitos (Makes 4)

1 Cup Coconut Rum

1/2 Cup Coconut Milk

1/4-1/2 Cup Mint Simple Syrup 
( We don't like it super sweet so we used less syrup)

1/4 Cup Coconut Water

3/4 Cup Fresh Lime Juice (about 3 limes)

1/4 Cup Fresh Mint, torn into pieces

1 to 1 1/2 Cups Ice

Place all ingredients in a blender and pulse into well mixed. Serve in pretty glass garnished with mint sprig and lime wedge. Cheers!