LEARNING ABOUT DRINKS WAS A BIT OF A CHALLENGE FOR ME. MY PERSONAL JOURNEY INTO the world of cooking started very late, and aside from drinking copious amounts of coffee, tea, beer, and wine, I was not discerning or knowledgeable about mixed drinks or hard alcohol. Growing up, I don’t ever remember seeing my parents drink. The closest substance to alcohol in my house was champagne on New Year’s Eve, which I thought was disgusting.
So, it was no surprise that when I set out for college and started experimenting with poisons, I realized that coffee was the elixir of life, and drinking alcohol was fun and chilled me out. Only after a few years of drinking coffee every day did I started appreciating the better/stronger kinds and acquire a taste for certain beans and roasts (thank you, Seattle).
With alcohol, it was even longer before I started noticing the differences between wines, besides the color. Or realized that IPA was not pronounced “eepa.” It simply takes time and hundreds of bottles of wine to recognize the good inexpensive white from the just cheap kind. I think that aha moment came when I decided to buy my favorite Bordeaux in cases rather than by the bottle. And then I got a wine rack, which was a step toward full adulthood.
Still, mixed drinks riddled me. Sometimes I ordered a drink at one bar and loved it, and then ordered that same drink at a different bar and hated it. Eventually I realized that the quality of the alcohol used to mix the drink makes all the difference. Not that you have to buy really expensive drinks, but if you don’t want a hangover the next day, you better ask the bartender for the better version of that drink and pay the few extra bucks.
Then, at some point during my travels, I had a chance to taste a really good, aged whiskey, and concluded that a 20-year-old reserve is my drink of choice. Fortunately for my liver and general health, I could not afford a lot of it, so on principle I stopped drinking the cheap stuff and saved up for a bottle of something really good.
It goes without saying that I have discovered a difference in lifestyle between quantity and quality. As I started collecting for my home bar, I began to learn about other alcohols and the ways of mixing. It doesn’t take many bottles to create a diverse drink list. My ever-rotating collection consists of only 10 bottles that I frequently restock and a few secret bottles that I lock up with my jewelry. The basic bottles are: a good bourbon, some quality whiskey, tequila, dry gin, brandy, a white and a dark rum, dry vermouth, orange bitters, and Cointreau.
These can be combined in so many wonderful ways that the party never gets boring. There are a few very nice benefits to drinking at home with or without friends instead of out at bars—no need for transportation, larger quantities of alcohol for way less money, and no disgusting bathrooms to avoid. Once you learn how much a good bottle of alcohol costs in comparison to how much you’re paying for a drink using crap ingredients at a bar, you’ll be shocked, and you’ll probably need to change your drinking habits.
However, as with everything else in life, use moderation. Or else buy the most expensive alcohol you can, so you’ll appreciate it. And for a way to mediate that hangover, try some healthy juices. I had reservations about the juicing craze until I bought a blender that could chew through an avocado pit. Since then I have been experimenting with fresh vegetables and fruits, and feeling better for it. Just about everything in the produce section can be made liquid and tastes great.
I’m still working on the ultimate drink recipe. How fun would it be to get your fiber and alcohol all at once? Not there yet, but here are some notable drinks, from morning coffee and a breakfast smoothie to the late night old-fashioned. Remember to get quality ingredients for whatever you are brewing/stirring, and don’t be afraid to mix it up.
Before I get to the juicy and boozy recipes, I think it is worth mentioning my two constant drink companions: tea and coffee. They wake me up, keep me going, and then put me to sleep. What more can one want from a beverage?
Intro to Tea: For millennia (the earliest tea records in China date to the 10th century BC), we humans have been adding various leaves to hot water and drinking it. I was introduced to tea brewing in the same way as most American kids, via the small bag at the end of a string. It’s a good way to start, especially now, with the giant aisle of options at groceries and pharmacies alike. However, once you go loose leaf, it’s hard to go back.
Tea brewing can be as simple or as complicated as you wish—from choosing a flavor that sounds interesting to the stunningly beautiful Japanese tea ceremonies. The best advice is to learn what types of tea you like via tea bags, then visit a tea shop and try the loose leaf version. Often, these shops will allow you to smell, touch, and taste the tea before you buy it, and are a great source of knowledge.
• A teapot with a fine mesh, a French press, or any other device that would allow you to slow brew: The larger the pot, the longer the water stays warm, so for small pots, consider ceramic options or invest in a tea cozy.
• Boiling water: Ok, this is easily achievable in many ways. I like to use an electric kettle—I splurged one Christmas and got a high-end one that I think runs on plutonium, because it can boil water in less than 2 minutes. Totally worth it. If you want to take it to the next level, remember that green tea should be brewed with water below the boiling point.
• Trimmings: Depends on your taste and cultural background. Things like sugar, milk, lemon, honey, agave … you name it.
• Cups for all occasions, from a favorite “I’m cold and need to warm my hands with a big ceramic mug I got at a garage sale” to the perfectly matched set of porcelain cups for a spring tea party.
• The tea: I started my collection by buying loose leaf teas from different parts of the world. It’s amazing to taste the difference between an Indian-grown Assam and a Chinese oolong. Once I had acquired a few varieties of black, green, and herbal teas, I started to mix them experimentally. And the amazing part is that you can rarely go wrong. The taste can vary from a bitter green to a sweet and fruity hibiscus (which is actually a flower), so mix and match to suit your mood.
1 Place 1 teaspoon (no pun intended) of black aged tea such as Yunnan, and 2 teaspoons of something lighter like an Amba Ceylon in a teapot. Add 3 cups of boiling water, cover, and let it steep for 5 minutes.
2 Pour into a cup and add a thin slice of lemon (no squeezing, just throw it in there) and 1 tablespoon sugar. (Watch the tea change color when you add the lemon—the acidity of the lemon reacts with the tannins in the tea; it also cuts down the bitterness.)
3 Enjoy!
There is so much commercially available coffee these days, it’s hard to decide on one’s favorite. Start with different origins and go on to fresh roasts—almost all good grocery stores either carry locally roasted coffee or roast the beans themselves.
I’m partial to anything marked “fair trade.” The wonderful beans that come to us from the farmers from all over the world have a chance to improve someone’s life one cup at a time. Sign me up!
Similar to tea, the method of brewing coffee can be as complex as you wish to make it. Starting with Turkish coffee (boil ground coffee in a small pot with water and serve unfiltered in a cup) and working your way through countless methods of drip, percolating, and up to an espresso machine, everyone should find their favorite niche.
I’m somewhere in the middle of the brew spectrum, with a stove-top espresso pot. It’s an Italian contraption that my designer husband loves for its historical contribution to the world of industrial design. I love it because it makes two super-strong cups of thick coffee with good crema on top. Crema is the gold foam on top of the espresso that appears if the pressure/temperature is just right.
The main factor in quality coffee, just like with many other foods, is the freshness of the ingredients (well, in this case, one ingredient)—mainly, how long ago the beans have been ground. If there is one improvement you can make to the taste of a coffee, it is to grind it right before you use it. This supposes you like to make your coffee fresh and not substitute the instant/capsules/whatever method.
There is nothing wrong with instant coffee (if there’s nothing else available it’s the perfect fix). However, for home use I strongly recommend taking the extra five minutes and going through the strenuous labor of making that perfect cup from scratch.
Coffee does so much—it’s nice to appreciate it.
A cup of really strong espresso coffee with just a splash of boiling water to dilute it gently. Usually I like to add half and half and a drop of vanilla, especially if my coffee beans are a dark roast.
SERVES: 1
INGREDIENTS
½ cup heavy cream (120 ml)
1 tbsp confectioners’ sugar (15 grams)
2 shots hot, fresh espresso (90ml)
1 tsp brown sugar (4 grams)
1 shot Irish whiskey (50ml)
dark chocolate
DIRECTIONS
1 Using a hand mixer, whip the heavy cream and confectioners’ sugar for 4 to 5 minutes until fluffy.
2 Make 2 strong espresso shots.
3 In a glass, add the brown sugar, Irish whiskey, and espresso. Stir. Top with fresh whipped cream.
4 Sprinkle with grated dark chocolate.
NOTE This is pretty much an espresso con panna with good booze added. As such, it serves two functions: It gets you up and going as it makes you happy and relaxed. It’s essential for winter vacations and cold days on the couch with a book.
MAKES: 10–20 GLASSES
INGREDIENTS
2 large quinces
1 cup sugar (200 grams)
½ cup honey (125 ml)
boiling water
DIRECTIONS
1 Wash the quinces, then peel and remove the cores and seeds.
2 Using a grater, shred the quinces.
3 In a large bowl, combine the shredded quince and the sugar and let it sit for 2 hours at room temperature.
4 Pour into a saucepan and bring to a boil. Add the honey, stir, and simmer for 30 minutes.
5 Wait until the mixture has cooled, then refrigerate. Use for up to 1 week.
6 To enjoy a quince tea, place 1 to 2 tablespoons of this quince syrup (including the quince pulp) in a cup and add boiling water. Let it steep for 3 to 5 minutes, then enjoy.
NOTE I learned about the existence of quince tea in Korea. It was a bit of surprise when one of my cousins handed me what looked like a mug of hot water and I found it tasted sweet and fruity. When I returned home, this concentrate was almost impossible to find, but the quince fruit was available.
SERVES: 1 (PER RECIPE)
SMOOTHIE #1
INGREDIENTS
1 cup almond milk (240 ml)
1 banana
½ cup frozen berries (100 grams)
1 tsp peanut butter (3.5 grams)
1 apple, cored
4 dates, pitted
3 cups spinach (720 grams)
SMOOTHIE #2
INGREDIENTS
1 cup orange juice (240 ml) or 2 oranges
½ cucumber
1 Ambrosia apple, cored
3 cups spinach (720 grams)
SMOOTHIE #3
INGREDIENTS
½ to ¾ cup water
2 cups chopped kale
1 banana
1 apple, cored
1 pear
3 candied pineapple slices
DIRECTIONS
1 Wash the fresh fruit and vegetables as needed.
2 In a blender, combine the ingredients and purée.
3 Add water (if you would like a thinner drink) and/or ice as desired.
NOTE The key to a successful juice starts with properly stacking your ingredients in the blender. The liquids and fruit (such as apples or oranges) should be on the bottom, followed by soft or leafy fruits and vegetables (bananas, spinach), and then anything else. Top it off with the ice. This will assure quick blending and a smooth drink.
SERVES: 1
INGREDIENTS
a handful fresh mint
2½ tsp brown sugar (500 grams)
½ lime
1½ shots white rum (75ml)
3–4 ice cubes
carbonated or sparkling water (like San Pellegrino)
DIRECTIONS
1 In a tall glass, muddle (crush with a blunt object) the mint, brown sugar, and juice from ½ a lime.
2 Measure and add the white rum and 3 to 4 ice cubes.
3 Add a few uncrushed mint leaves and lime slices, for visual flavor.
4 Slowly fill the rest of the glass with the carbonated or sparkling water, pouring it on the ice so it doesn’t muddy the drink.
5 Enjoy!
NOTE Since the mojito is an essential summer drink, I sometimes run out of the prescribed ingredients and have to resort to improvising. I have substituted tonic for the carbonated water or used basil instead of mint. Both of these combinations taste great as long as you keep the rum/lime/sugar ratio intact.
SERVES: 1
INGREDIENTS
½ lime
1 tsp sugar (4 grams)
1 tsp brown sugar (4 grams)
⅓ cup frozen blueberries
(70 grams)
1 shot tequila (Reposado or Anejo) (50 ml)
½ shot Cointreau (25 ml)
3–4 ice cubes
carbonated or sparkling water (like San Pellegrino)
fresh mint
DIRECTIONS
1 Rub the rim of a glass with some lime juice and dip it into a plate of sugar.
2 Add the brown sugar and frozen blueberries to the glass and muddle.
3 Add your tequila of choice and the Cointreau and stir.
4 Add a few cubes of ice and top off the glass with carbonated or sparkling water.
5 Garnish with a lime slice and fresh mint.
NOTE This recipe works great as a hand-mixed or blended drink. For a blended version, you don’t need to add ice since the blueberries are frozen. I use 1½ cups of frozen berries per drink. Keep the other ingredients the same, and only add carbonated water if the drink is too thick to pour.
MAKES: 1 LARGE PITCHER
INGREDIENTS
1¾ cups sugar (350 grams)
1 cup hot water (240 ml)
4–5 lemons
8 cups cold water (1.4 L)
ice cubes
fresh mint (optional)
DIRECTIONS
1 To make a simple syrup, combine the sugar with the water and bring to a boil in a saucepan over high heat.
2 Lower to a simmer and stir until the sugar has dissolved, then remove from the heat and let it cool completely.
3 Squeeze the lemons to make 1½ cups of juice.
4 Combine the simple syrup, lemon juice, and cold water.
5 Add ice as desired and a few lemon slices and fresh mint (optional).
NOTE When life gives you limes instead of lemons, this drink recipe works just as well. To kick it up a notch, slowly pour a shot of dark rum on the top. It will layer beautifully, making a very attractive drink—just don’t sell it on the front lawn for 50 cents a glass. It’s worth at least $3.
MAKES: 1 LARGE PITCHER
INGREDIENTS
5–8 strawberries
1 apple
1 orange
2 limes
¼ cup sugar (55 grams)
1 cup brandy (240 ml)
¼ cup orange liqueur (60 ml)
1 bottle red or white wine
carbonated or tonic water
DIRECTIONS
1 Roughly chop or slice the fruit.
2 Add the sugar, brandy, orange liqueur, fruit, and bottle of wine to a pitcher.
3 Stir and cover with plastic wrap. Refrigerate overnight.
4 Serve straight or diluted with carbonated or tonic water.
NOTE If you are for some reason not able to finish this drink right away, it will last in the fridge for an extra day. The longer it sits, the better it will be. To make this a traditional Spanish drink, use Grenache or another medium-bodied red wine.
SERVES: 1
INGREDIENTS
3 fresh lychees
a handful of ice
1 shot dry gin (50 ml)
½ shot dry vermouth (25 ml)
a splash of orange bitters
DIRECTIONS
1 Cut the tops off the lychees and remove the skin. Slice one side of the lychee and remove the pit. (Try to keep the lychee as whole as possible).
2 Squeeze one of the lychees into a martini shaker and add a handful of ice, the gin, and the vermouth.
3 Shake well for 30 seconds to make it cold.
4 Add a splash of orange bitters to the martini glass, then strain the liquids into the glass.
5 Spear the remaining two lychees on a toothpick, put them in the drink, and serve.
NOTE As you can tell by the recipe above, I go for the 007 method and shake the drink with ice. This makes it really cold really quickly. Also as long as the “-tini” part (gin and vermouth) remains constant, you can experiment with different fruits or an olive on a toothpick. And if you can’t find fresh lychees, you can always use the canned version.
SERVES: 1
INGREDIENTS
¼ orange
½ tbsp brown sugar
a few drops of orange bitters
1 shot bourbon (50 ml)
a few ice cubes
DIRECTIONS
1 Remove a strip of peel from the orange for the garnish and quarter the orange.
2 Put the brown sugar in a glass.
3 Drip the orange bitters on the sugar until it is saturated.
4 Add the quartered orange on top of the sugar and muddle the pulp parts only (not the peel) until the sugar is dissolved.
5 Add ½ shot bourbon and stir.
6 Add a few ice cubes and stir.
7 Pour another ½ shot bourbon and stir.
8 Rub the rim of the glass with the orange side of the peel, add it to the glass as a garnish, and serve cold.
NOTE The really awesome part about this recipe is that its complex taste can change with the type of bourbon you use. Some of my friends think I’m crazy because I use a 15-year-old oak-aged whiskey, but I can assure you that once you try this with a quality booze as a base, you will have a hard time going back to the cheap stuff. This is one of the drinks that really calls for quality, not quantity.
SERVES: 1
INGREDIENTS
1 egg yolk
1½ tbsp sugar (22 grams)
½ cup milk (120 ml)
¼ cup heavy cream (60 ml)
¼ tsp nutmeg (1 gram)
1 shot bourbon (44 ml)
½ tsp Cointreau (3 ml)
shaved orange peel
DIRECTIONS
1 Separate an egg and place the yolk in a small cup, putting the white aside for a different use. Add the sugar to the cup and whisk until smooth and well-combined.
2 Add the milk, cream, and nutmeg. Mix well.
3 Add the bourbon and Cointreau and stir.
4 Shave a sliver of an orange peel, fold over the edge of a glass, and rub the orange side of the peel on the rim (to add a citrusy smell to the drink).
5 Pour the eggnog into the glass and sprinkle with some nutmeg to finish.
6 Serve immediately.
NOTE This drink relies heavily on the freshness of the egg. The store-bought versions are pasteurized, but this recipe uses raw eggs, so buy the freshest eggs, preferably free-range eggs from grain-fed chickens. (Happy hens lay better eggs.) Oh, and drink this quickly; don’t let it sit around. Cheers!
