Thirsty Thursday: Drink Pink for Breast Cancer Awareness Month

 
The month of October affords us an opportunity to focus increased attention on the challenge of breast cancer and finding a cure.  So, in honor of all those who are battling this insidious illness now, those who have survived and those who lost their battle, and finally, those who will be diagnosed in the future, we’re devoting this Thirsty Thursday to drinking pink. 

• Rosé wine – Don’t feel like you have to drink white zinfandel (not that there’s anything wrong with that) to drink pink.  Today’s rosé wines are not the saccharinely  sweet versions of years past.   For great dry and fruity taste, usually at inexpensive prices, try a Spanish rose (rosado) made from the Grenache grape.  

Barb also swears by La Ferme Julien, a rose from Rhone Valley Vineyards available at Trader Joes for a very modest price.

• Pink Tickle – I first had this tasty cocktail at Table Three, a restaurant in West St. Louis County.  Just mix 2/3 champagne with 1/3 X-Rated Fusion Liquor and you’ve got a fabulously pink and tasty concoction!  
• Pink Squirrel – Flash back to our parents’ cocktail generation!  The pink squirrel is a frozen cocktail made of equal parts of Crème de Noyaux, Crème de Cacao, and half and half.  Blend with ice and serve.  Yum!
• Cosmopolitan – While not technically true pink, we think this one is close enough and it tastes good.

Thirsty Thursday: Fall is Here, Bring on the Pumpkin Beer!

courtesy of Zach Fowle

 

For most of us, October brings a cool breeze, leaves changing, and thoughts of Oktoberfest gatherings and Halloween. For me? Pumpkin Beer.

I started drinking pumpkin beer back in September in my attempt to feel "fallish" as it's rather challenging to feel that way here in Phoenix when it's still 103 degrees. 

Back when I was in St. Louis last month I tried Schlafly Pumpkin Ale.

According to their website, "pounds of pumpkin form a malty foundation that supports the fall flavors of cinnamon, nutmeg and clove." It was a pretty tasty brew and I was sad to have to leave four of the six bottles in Sharon's refrigerator when I left. 

I came back to Phoenix and bought a six-pack of Uinta Punk'n. Tasty and refreshing, but VERY light on pumpkin flavor. 

Next up...headed to Four Peaks Brewery later this week to get some of their infamous Pumpkin Porter. 

For more suggestions on pumpkin beers from around the country, visit Chow Bella's Guide to Pumpkin Beer 2012.

Thirsty Thursday: Light and Refreshing

It may be getting colder and "fall-like" where you are, but here in the Southwest, its still going to be triple-digits this weekend. So, I was thrilled to see Rachael Ray's hubby John, whip up a "cucumber mule" cocktail that is light and refreshing. We're excited to hear he has a new book coming out in November called "My Year in Cocktails" (yes, we'll be faithfully working our way through it....). Here's a link to how to make the drink, and the recipe is below. Cheers!

Cucumber Mule
Ingredients

• 1 1/2 ounces cucumber-infused vodka
• 1/2 ounce ginger syrup
• 2 lime wedges
• A few slices of cucumber
• Seltzer water, to taste 
• Fill a rocks glass 3/4 of the way with ice. Over ice, pour vodka, ginger syrup, lime wedges and cucumber. Stir with a large spoon. Fill the glass the rest of the way up with seltzer. 

Thirsty Thursday: Girl’s Night Out

Sometimes, there is absolutely nothing better than girlfriends getting together for a few cocktails and some great food. Last night, your fearless blog authors joined up with two old friends (okay, they are not old, they are younger than us, but we’ve been friends for a looong time) at a great St. Louis restaurant called Salt for drinks and dinner. The night evolved into constant chatter, laughter and some side-splitting conversation.

We arrived first. Sharon wanted the Salt Smash, a lovely bourbon, mint and peach syrup combo. Barb wanted something a bit more traditional – and the bartender happily made a house 1862 Manhattan using Buffalo Trace bourbon, orange curacao and bitters. Jen joined in with the aquavit-laced, slightly sour drink called “Momentary Lapse of Judgment.”  Then Sylvia arrived. She desperately wanted vodka but there wasn’t a signature cocktail on the menu that contained that particular spirit. We asked our awesome, patient waiter Katie that she request the bartender to concoct a personalized vodka drink for our friend. Sylvia listed that she wanted a fruity, summery, flirty, sparkly and fun cocktail. Moments later, the drink arrived…the cosmo-based but still unique concoction hit all of Sylvia’s requests. We love it when a bartender can use his/her creativity to make a patron happy!  

Cheers to friendship, cool cocktails, and a fun time! 

Great Summer Salad: Cantaloupe Carpaccio from The Chew

As part of our food fest in Phoenix, we made a recipe Barb spotted on The Chew.  We didn’t change a thing.  It’s absolutely perfect!  Yum!


Mario Batali’s Melon Carpaccio
1 Cantaloupe or Honeydew Melon (thinly sliced)
1/4 pound Spicy Salami (julienned)
1/4 cup Parmigiano Reggiano (shaved with a vegetable peeler)
2 tablespoons Extra Virgin Olive Oil
2 cups Arugula
2 Limes 

Thinly slice the melon and arrange on serving plate. (We used a cheese slicer to make the thin cantaloupe slices.) Sprinkle the salami & cheese over the melon.  Artfully arrange the arugula on top.  Finish with lime juice, olive oil and freshly cracked pepper.  (You’ll note in our photo that we placed the cheese on the top instead). 

Thirsty Thursday: Cocktail Chemistry

Last night, we found ourselves in the back alleys of Scottsdale, seeking a local speakeasy, Citizen R+D to immerse ourselves in a fun, new trend in cocktails.  In true speakeasy fashion, we called the phone number listed on a clipboard hanging by a nail and then awaited our burly gatekeeper, Tony, to enter the intimate, swanky club.


This particular night, mixologists Kris and Tara, prepared for us three drinks we selected from an extensive list of 27 options -- this particular night's rotation of choices.  First up, was the Shell Shock, which tasted fabulously similar to the Pusser's Painkillers we wrote about last week.  This version was a concoction of rum, vanilla ice cream, pineapple juice, the coconut milk from the fresh coconut our drink was served in, all topped with a sprinkle of nutmeg. 

Next up, the Black Blazer.  Prepared table-side, this flaming combination of Jameson Irish whiskey, Blackmaker root beer liqueur, Stroh black strap molasses high-proof rum, maple syrup, topped with whipped cream and toasted orange peel, packed quite a wallop.  And, yes, before you exclaim that we ordered another drink, please note that there were three of us in attendance.

Our third, and final selection, was the La Flama Blanca, another table-side flaming creation (we like fire), this time with Patron XO Cafe, Stroh black strap molasses high proof rum, espresso, grated Mexican chocolate, and whipped cream on the top.  Similar in some respects to the Black Blazer, but it evoked a completely different flavor profile. 

Among the other concoctions we spotted in the club, were paint can punch (literally served in a paint can), and dry ice charged drinks that brought to mind a witch's brew.

Speakeasies are a hot new trend, with establishments like this popping up in cities across the country.  These aren't the old-fashioned speakeasies where you could get yourself a tumbler full of moonshine.  Back in the day, bartenders were forced to try to find innovative ways to hide the awful taste of the hooch.  Today, these modern speakeasies are the dens of creative mixologists who are taking old-fashioned drinks and reinventing them with unique ingredients and a flair for the dramatic.  While clearly not illegal in modern times, their hidden locations, nondescript entrances,  and limited capacity, make you feel like you just might be doing something illicit.