Tag

gin

Dilly Bean Dirty Martini

written by Ali

It’s been so long since I’ve posted a cocktail here - I’m delighted to be starting again with my weekly fix me a little drink with a Dilly Bean Martini! I don’t have any good excuse other than a super-packed busy schedule. That said, I was in Seattle a few weeks ago having dinner with a good friend, who ordered a dirty martini. It got me thinking about how much I really love a good dirty martini, too. (Even more so, because I was sipping a drink that tasted a little bit like cough syrup and I had a case of cocktail envy going on).

Combine all this with a sudden desire to start cleaning out the cupboards from all of last season’s canning. The weather is getting warm and summer will be here before we know it. We’re almost to the end of the tomato sauce, but I’m pretty sure there are about a dozen jars of various pickles lurking. So to get a start on it, I opened up a can of dilly beans.

I love dilly beans so much! I’ll eat them by the handful for a snack. I’ll add them to a cheese board and I’ll chop them up in tuna salad. So why have I never used dilly bean brine in a dirty martini? This recipe fully remedies that oversight. A dilly bean dirty martini is a perfect weekend drink. Dilly beans are a lovely garnish for any savory cocktail and the brine is just a perfect compliment to vodka and vermouth.

Plus, I finally got to pull out my dirty martini cutting board for photos! How cute is this?

I’m so looking forward to summer and green bean season - I can’t wait to make more dilly beans (I’m down to just a few jars, as it turns out). I’m also eagerly awaiting a warmish day so that I can sit on the patio and sip one of these beauties.

Yum

Dilly Bean Dirty Martini

Ingredients

2 ounces gin or vodka
1/2 ounce Vermouth
1 ounce dilly bean brine
3 or 4 dilly beans for garnish

Instructions

Combine the gin or vodka, the vermouth, and the dilly bean brine with ice in a cocktail shaker. Shake and strain into a martini glass. Garnish with the dilly beans.
Serves 1. Enjoy!

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March 23, 2018 0 comment

Beverages

Coastal Sunset Martini

written by Ali

This coastal sunset martini combines several of my favorite cocktail ingredients: gin, grapefruit bitters, and Aperol. I realize that I really enjoy bitter as a flavor profile for my cocktails. This makes Aperol the perfect addition to many a drink.

The inspiration for this week’s cocktail is two-fold. Last week, I had to go to Eugene for a meeting. I knew the weather was going to be much warmer inland than it has been here on the coast. What I didn’t realize was that we were going to be driving into the record-breaking heatwave that plagued much of the I-5 corridor all along the PNW last week. It’s quite a shock to the system to go from a temperate 65 degrees to 100 degrees. The worst part was that I just felt lethargic – it was all I could do to drag myself out of the hotel to find dinner. (Ok, ok – I was enthusiastic enough to go shopping at DSW. After all, shoes).

We ended up at the new Pastini in Eugene. Pastini is a fun Oregon chain that we used to go to sometimes in Portland. They serve mostly pasta dishes. They also make some fun cocktails – I couldn’t resist checking out the Vespa, a combination of gin, Aperol, and grapefruit soda. It was a great anecdote to the miserable heat.

I was so happy to be heading west after my meeting was over. The temperature dropped thirty degrees between Eugene and the coast, and I was finally back in my comfort zone. One of the really awful parts about the heat this past week is that it didn’t help the many wildfires that are currently burning in the PNW. I later found out that Eugene’s air quality was really bad – the heat, the air stagnation and all the wildfire smoke contributed to a nasty mess. I always feel a little guilty enjoying the spectacular sunrises and sunsets that occur this time of year, because I know we are getting them because of all the smoke in the air. I was, frankly, surprised to see one of those sunsets this far west this past weekend.

So, between the Vespa cocktail in Eugene and the glowing orange sunset the other night, I couldn’t resist making my own Aperol and grapefruit martini. And because I really like my cocktails with a bitter kick, I used grapefruit bitters to rinse my glass and cut way back on the grapefruit soda so that it wouldn’t be overly sweet. Feel free to adjust the amount of soda to meet your taste.

Yum

Coastal Sunset Martini

Ingredients

3 drops grapefruit bitters
3 ounces gin
1 ounce Aperol
Grapefruit soda to top

Instructions

Swirl the grapefruit bitters in a chilled martini glass. Add the gin and Aperol and stir. Top with grapefruit soda. Makes 1. Enjoy!

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August 11, 2017 0 comment

Beverages

Pink Grapefruit Martini

written by Ali

A pink grapefruit martini is my contribution to July’s Food ‘n Flix. First off, I’ve been absent from Food ‘n Flix for several months now. The whole move and new job thing really slowed down my ability to keep up within anything that didn’t involve packing, moving, and getting oriented to work. I’ve missed being inspired by food in movies, though, so decided no matter the movie, I needed to jump back into it in July.

Except…sigh…the movie was Dirty Dancing. I vaguely remembered watching Dirty Dancing with my mom when I was in my early teens. I don’t think I got any of what was actually going on. I do recall being mildly annoyed by the plot, even as a pre-teen. I wasn’t impressed by Patrick Swayze and didn’t think much at all of Baby.

Very little in my reaction has changed since 1987. Still don’t think Swayze was all that. Really hate the character of Baby. Not impressed with all the dancing. Granted, I now at least have a clue about what was going on with the blonde, and spent half the movie wondering if Baby had considered birth control. The only thing that plucked a little bit at the nostalgia strings was the music. I did love listening to Hungry Eyes and I’ve Had the Time of My Life, though I have to confess, I did keep waiting for Unchained Melody to play and then realized I’d conflated two lame Patrick Swayze movies into one. Let’s just leave that there.

This is also the kind of movie I would have watched on my own when I was still in a job that required a lot of travel. However, I’m not in that job anymore, so my husband had to watch this one with me. At least I wasn’t suffering alone. I did dutifully take food notes throughout - my list looked like this: pot roast, maybe with Asian inspired flavors; watermelon; salami; pudding; pickles; toasted bagels; grapefruit; manly breakfast; danishes. The more I thought about the juxtaposition between the father eating a real breakfast (eggs? sausage? I couldn’t entirely tell) while the women ate grapefruit, the more I realized that what I really needed while watching this movie was a stiff drink. And frankly, if I’m going to have a grapefruit, it’s probably going to be a component of that stiff drink, and thus, the pink grapefruit martini was born.

I don’t love the movie, but I do love that I was inspired enough to make this drink. I decided that this must be why the mother in the movie was so checked out with what was going on with her daughters: she was busy drinking pink grapefruit martinis all day long.

The thing that makes this pink grapefruit martini special is adding a step at the start and broiling the grapefruit with a thin coat of demerara sugar over the top (you could definitely substitute brown sugar). Once the grapefruit was broiled and all caramelized on top, I let it cool for a bit and then juiced it. The sugar nicely complements the tartness of the grapefruit. A little gin and a little St. Germain and you have a perfect cocktail for getting through any movie from the 80s.

Yum

Pink Grapefruit Martini

Ingredients

1 grapefruit, sprinkled with demerara sugar or brown sugar and broiled for 10 minutes or until caramelized on top.
2 ounces gin
1 ounce St. Germain liqueur

Instructions

Squeeze the broiled grapefruit once it's cool. Combine the juice from the grapefruit with the gin and St. Germain in a cocktail shaker with ice and shake. Strain and serve.
Enjoy!

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July 26, 2017 5 comments

Beverages Farmer's Market

Thyme Cucumber Martini

written by Ali

I have plenty of thyme to wrap up #CookoutWeek2017, so I’m celebrating with a thyme cucumber martini and trying so hard to resist all the possible thyme puns that have been running through my head all week. Yep, I have too much thyme on my hands.

Ok - now that I’ve gotten that out of my system. As I mentioned earlier this week, we’ve been getting herbs each week in our CSA basket. This week, we got a very full bunch of thyme. I decided that, rather than aiming for savory dishes with thyme, I was going for sweet. I’d done a little catch-up on one of my favorite podcasts last week (Martinis and Murder) and one of the martinis from the show included gin and St. Germain liqueur. St. Germain is one of my favorites - it’s a sweet liqueur made from elderflowers. It pairs so well with gin. I decided to mix it up with some cucumber and thyme simple syrup and just a touch of lemon juice.

This thyme cucumber martini is a perfect light cocktail that would go well with grilled salmon or chicken. It’s a great cocktail for sitting out on the patio and reading a book, too. Trust me, I’d know. I love the slight hint of cucumber - it pairs beautifully with both the gin and the St. Germain. The thyme isn’t an overwhelming flavor here - rather, it complements all the other flavors.

Yum

Thyme Cucumber Martini

Ingredients

Thyme Simple Syrup

10 or so thyme stems
1/2 cup sugar
1/2 cup water

Thyme Cucumber Martini

juice from 1/2 lemon
three slices of cucumber
2 ounces gin
1 ounce St. Germain
1/2 ounce thyme simple syrup

Instructions

Thyme simple syrup

Combine the thyme, sugar, and water in a small saucepan. Heat to a low simmer, stirring to dissolve the sugar. Set aside to cool for two to three hours. Strain and refrigerate the simple syrup.

Thyme Cucumber Martini

Combine all ingredients in a cocktail shaker over ice. Shake and strain. Enjoy!
Serves 1

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June 30, 2017 3 comments

Beverages

One Glass Gin Sangria

written by Ali

So I have to admit that I made this cocktail weeks ago and am just now getting around to blogging about it. This is important to know, because one component that I used is highly seasonally dependent. Fortunately, that one component is not absolutely necessary to enjoy this one glass gin sangria.

Let me back up for a minute. As you may know, if you follow me either here or on Instagram, we moved to coastal Southern Oregon about six weeks ago. One of the things I noticed during my first few weeks was that the evergreen trees were sprouting new growth. Many years of following various foraging oriented blogs has made me savvy enough to know that spruce, pine, and fir tree tips (the brand new growth in the spring) are edible. Trees + tips + desire to forage = a lunch break wandering around where I work, quietly slipping fir tree tips into my jacket. Mind you, this was my professional suit jacket, but who’s counting. Fortunately, I was able to get them transferred into a bag when I went back to my desk. From there, it was a logical step to toss the fir tips into some gin and let it steep for a few days.

From there, I stumbled onto this cocktail. I started out making a Spanish G&T with the fir tip infused gin. But then I still had the various bits from the Spanish G&T in my glass and tossed in a little fruity rose, plus some strawberries, and a mandarin orange. And then I tossed in a shot of the fir-tip gin. One glass gin sangria was born in that moment.

I’m pretty sure you could infuse the gin with other aromatics and get a similar result. I’ll definitely be trying this again with some lime basil a bit later in the season. I might even try out some of my ginger mint and infuse it with gin. In the meantime, I’ll just leave you with these pretty photos of infusing fir tips, plus my one glass gin sangria.

This was after the fir tips had infused for a few days -wish I’d gotten a photo when they were freshly harvested - they are so pretty!

Yum

One Glass Gin Sangria

Ingredients

1 ounce gin (infused with herbs of your choice, or fir tips, or just plain)
2 sliced strawberries
1 sectioned mandarin orange
3 - 4 juniper berries (optional)
Fruit forward rose or white wine to top

Instructions

Combine all ingredients in a glass and enjoy!

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June 16, 2017 0 comment

Beverages

Lilac Infused Spanish Gin and Tonic

written by Ali

This lilac infused Spanish gin and tonic is the first cocktail I’ve created in our new home. One of my favorite things about living in a place that’s a little bit more remote and has lots of gorgeous natural resources is the ability to do some backyard or neighborhood foraging. Ok – I confess, I have a pair of clippers in my car and just might have wandered around the place where I work to trim off a few fir sprouts to infuse recently. I waited until everyone was mostly gone for the day. It’s usually much easier when what I’m looking to forage is in my own backyard, like the lilacs I used for this lilac infused Spanish gin and tonic. We are really, really lucky that we have a beautifully landscaped yard at the house we are renting. The rhododendrons are absolutely going crazy and they are so colorful. We also have lilacs blooming.

Lilacs are an edible flower. I’ve seen them all decked out in sugar for cakes, but have also read they can be used to infuse spirits, like gin or vodka. I’ve got lilacs, so I didn’t want to waste this brief window of opportunity to try it out, so cut a couple of sprigs and infused away. I was pleasantly surprised by the end result. The gin becomes very floral, but not overwhelmingly so. In fact, I thought it gained a hint of vanilla flavor, which was lovely.

I kept this drink very simple: infused gin, a few strips of Meyer lemon peel, and about six juniper berries, all topped off with ice and tonic water. It was a perfect quick cocktail for a hectic week. This is also super easy to make, as the lilacs only need to infuse overnight (anything longer and I think they’d become too strong).

Yum

Lilac Infused Spanish Gin and Tonic

Ingredients

1/3 cup lilac flowers, gently washed and separated
6 ounces gin
6 juniper berries
several strips of peel from a Meyer lemon
Tonic water

Instructions

Combine the gin and lilac blossoms in a jar and cover. Refrigerate over night. Strain the gin before using.
Combine 2 ounces of the lilac infused gin, the juniper berries, and the Meyer lemon peel in a cocktail glass. Add ice and top with tonic water. Enjoy!

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Sometimes, I get help. Daisy kept trying to drag off my lilac spray.

May 26, 2017 0 comment

Beverages

Thai Basil Gimlet

written by Ali

The last recipe this week for #Recipe Makeover is a Thai Basil Gimlet.We all know that I love to have a little cocktail on the weekend. I’m well aware that I’ve posted some really tasty, really beautiful, but really calorie intensive cocktails here on Fix Me a Little Lunch. This week, however, I’m offering up a cocktail that is cool and refreshing, but doesn’t break the calorie bank. The gimlet is very much a classic cocktail - my favorite literary reference for this cocktail is from Raymond Chandler’s The Long Goodbye: “a real gimlet is half gin and half Rose’s lime juice and nothing else.”

The Thai Basil Gimlet is the perfect drink for a warm summer’s night. I combined a bit of Thai basil infused gin with lime juice and a Thai basil simple syrup. If this causes a bit too much pucker for your taste buds, feel free to adjust for sweetness. Personally, I like a sour drink to be sour.

The only bit of pre-planning this drink takes is a day or two to infuse the gin with the Thai basil. I recommend that the Thai basil infuse no longer than this or the gin will be thoroughly overpowered. Thai basil can come out swinging with flavor. The gin will turn a lovely pale gold color with the infusion, making this a positively sunny looking drink.

Yum

Thai Basil Gimlet

Ingredients

To infuse your gin

8 ounces gin
4 Thai Basil leaves, washed and gently crushed

4 ounces Thai Basil infused gin

Juice from two limes
¼ cup water
1 tablespoon sugar

Instructions

To infuse the gin, combine gin and Thai Basil leaves. Refrigerate for a day or two.
To make the cocktail, make a simple syrup with the water and sugar. Set aside to cool. Combine the gin, lime juice, and simple syrup in a cocktail shaker with ice. Shake and distribute between two cocktail glasses. Serve with a few Thai basil leaves and a couple of slices of lime. Enjoy!

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April 28, 2017 0 comment

Beverages

Sweet Vermouth Martini

written by Ali

The last few weeks have been all about cleaning out the cupboards, which led me to make this sweet vermouth martini. You might ask – how does cleaning out a cupboard lead to a drink? Or maybe you don’t ask, because you already know. In addition to the sheer stress of moving, I’ve doing my best to use up what I have so I don’t have to move it. In this case, I had a nearly empty bottle of gin and a mostly empty bottle of sweet vermouth. Thus, a sweet vermouth martini.

I did a bit of research and this drink is actually a classic – not just a cocktail born out of desperation to clear out a couple of bottles and reduce my overall moving load. The addition of just a hint of bitters rounds out the flavors on this one. I experimented with both orange bitters and grapefruit bitters. And then I experimented with my own homemade blood orange bitters. Before I say which is the tastiest in this sweet vermouth martini, I have to digress and say that yes, I will be carefully bubble wrapping both the blood orange bitters and the blood-orange cello and the limoncello that I made back during the snowpocalypse in December. I consider these precious cargo. I’ll also be doing the same with the remaining blood orange marmalade and the several jars of pickles from two years ago that I need to eat before cucumber season starts up again. I would ditch most of our furniture before I would give up my pickles. My favorite bitters in this, by the way, are the grapefruit bitters. I’m not sure how I ever lived without grapefruit bitters - they are awesome!

My husband, who has been listening to me running around like the Muppets’ Beaker for the last three weeks, probably deserves one or two of these sweet vermouth martinis. I’ll share, but only once we are moved and I have a new bottle of gin in the cupboard. We are definitely going into the time period of moving where, if it runs out, forget it – we are not replacing it (with a few exceptions, like dog food or cat food – the important stuff).

Cheers to you my lovely readers. I hope you are all enjoying a peaceful day of not moving.

Yum

Sweet Vermouth Martini

Ingredients

2 ounces gin
1 ounce sweet vermouth
2 or 3 drops grapefruit or orange bitters

Instructions

Chill your martini glass for 15 -20 minutes in the freezer. Swirl the bitters in the chilled glass. Combine the gin and sweet vermouth with ice in a shaker; shake and then strain into the prepared martini glass and enjoy!

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April 21, 2017 0 comment

Beverages

Creating the Perfect Spanish Gin and Tonic

written by Ali

Can we all do a collective sigh of relief that it’s Friday and there’s time for creating the perfect Spanish Gin and Tonic? My week started off with snow. That’s right – snow, again, in Oregon, in March. I usually spend one or two days each month around the Oregon capital in Salem, and I’ve been waiting and waiting for the daffodils around the capital mall to open. I’d been so hopeful that they’d be blooming already, but no – they look as discouraged by the weather as I’ve been. Instead, I had to tromp through the slush and snow to get to the office I work at when I’m in Salem, getting my feet wet and my shoes muddy. Not to mention, it was also snowing in Portland as I was getting ready to leave on Monday morning. Giant flakes of snow kept attacking me and the dog when I went out with her before I left. Not fun.

It’s no wonder I’ve been increasingly leaning toward drinking white wine and making fruity, happy, summer cocktails. I figure if I spend enough time pretending it’s summer, it will get here faster, right? Yeah – so far, no luck. I guess in the meantime, I will stay inside where it’s warm and dry, curl up on the couch and snuggle with Daisy (our dog). I’ll also make up a Spanish G&T or two.

The great thing about creating a perfect Spanish Gin and Tonic (as compared to a regular gin and tonic), is that you can use all sorts of pretty aromatics in it. I like the variety rather than having to dig around in the fridge each time to see if I have a stray lime hanging around. For this particular G&T, I used a combination of satsuma mandarin orange peel, cardamom seed pods, juniper seed pods, and whole peppercorns. I also through in a dash of grapefruit bitters, which are my new most favorite item in my liquor cabinet. You can mix up the aromatics: fresh herbs are wonderful in a Spanish G&T – I love throwing in fresh rosemary, but lemon thyme works well, too, as would regular thyme, various types of mint, and so on. You can also use citrus peel or citrus segments. I’ve used blood orange ice cubes before, as well. Really, this is the most versatile cocktail in my repertoire of cocktails.

So, make one of these up with what you have on hand and enjoy the warm weather (if you are living in a state where there is warm weather right now) or enjoy watching it rain or snow.

Yum

Creating the Perfect Spanish Gin and Tonic

Ingredients

2 ounces gin
tonic water
2 drops grapefruit bitters
Various aromatics

Instructions

Combine the gin, grapefruit, and aromatics in a glass. Top with tonic water. Enjoy!

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March 10, 2017 2 comments

Beverages

Blood Orange Martini

written by Ali

This Friday’s Happy Hour post continues my obsession with blood oranges in the form of a blood orange martini. Would you believe that I’m really almost at the end of doing all my blood orange recipes after I got the box of oranges from my friend in Arizona? I have blood oranges preserved in various ways. I have blood orange bitters infusing through next week. And I have a bag of frozen blood orange juice, which I’ve been using as ice cubes for cocktails, including for this blood orange martini.

I have a tendency to go way overboard with produce. I’ve had years where I’ve ended up going to a u-pick farm and coming home with thirty pounds of cucumbers or sixty pounds of tomatoes. My first year of u-pick, I picked just about every fruit that was available, and we had frozen berries and jams and pickles to last us nearly two years. I’ve been a bit more moderate this last year. I canned thirty pounds of tomatoes into spaghetti sauce. I didn’t bother with pickles, because we still have some. The good thing about being moderate is that by the time the blood oranges came into my life, I wasn’t overly exhausted from preserving all summer long.

One of the best things I did with the oranges was to make blood orangecello. I used the same basic technique I used for my limoncello. I used a veggie peeler to peel five blood oranges. When you do this, use just the outer peel, not the pith. I steeped the peels in vodka for four days in a quart jar (peels + enough vodka to fill the jar). I made a simple syrup of 3 1/2 cups water and 2 1/2 cups sugar. I strained out the peels from the vodka, combined it with the simple syrup and let that sit overnight. The infused vodka and simple syrup go in jars and get refrigerated and that’s that. The blood orangecello did not have an especially red hue to it - it looks like the limoncello. The taste, however, is akin to a good triple sec. It’s really lovely and especially lovely in this blood orange martini.

If you don’t have the time to make the blood orangecello, triple sec or cointreau will also work in this recipe.

The cubes there in the front are frozen blood orange juice. I used these when I made the blood orange martini, defrosting about four to get the juice. I also used these to chill the martini a bit more after I’d made it. The juice melts and doesn’t water down the cocktail.

Yum

Blood Orange Martini

Ingredients

2 ounces gin
1 ounce blood orangecello or triple sec or cointreau
juice from one blood orange

Instructions

Combine all ingredients in a cocktail shaker with ice or with blood orange ice cubes. Shake. Strain into a cocktail glass and enjoy! Serves 1

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January 27, 2017 0 comment

Newer Posts

Older Posts

...and a little cocktail, too

gin

Dilly Bean Dirty Martini

Coastal Sunset Martini

Pink Grapefruit Martini

Thyme Cucumber Martini

One Glass Gin Sangria

Lilac Infused Spanish Gin and Tonic

Thai Basil Gimlet

Sweet Vermouth Martini

Creating the Perfect Spanish Gin and Tonic

Blood Orange Martini

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