theredshaker

Just A Taste

Jul 072010

So you’re feeling adventurous and trying out a new martini recipe with friends. It’s one you haven’t tried before and though you’re feeling brave, you really don’t want to pour anything horrifying into their glasses. Or you’re making an old recipe that needs a bit of adjustment- a little sweeter for the ladies perhaps. Either way, the best way to get your flavor right is to take a quick taste yourself before serving to guests. Now you can simply pour out a bit into a clean shot glass, but why not have some fun with an old bartender’s trick? Take a drinking straw, put the bottom third or so into the liquid. Now place your finger over the top to create a seal and lift up, put the end in your mouth and let go! A quick taste without losing much volume in your shaker. Now you can tell if it needs a bit more of this or that.

Simple, quick and makes you look like a pro at the bar. Cheers!

Zesty fun

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Jun 302010

If you read the post talking about our friend Simon’s birthday party, you might have caught the part about Shaker One coming up with the brilliant idea for making “tape worms” from citrus zest. A citrus zester is a handy tool to have around.

A rather odd looking gadget, it does a wonderful job of removing just the colored portion of the citrus rind and excluding the pith, which can add bitterness to the recipe, rather then the flavorful part of the rind. You can also create decorative patterns on the fruit skin and then use the slices or wedges as garnish.

Zest is used not only in giving a light essence of lemon, lime, orange or grapefruit to a martini (or other cocktail) but it is also used in many desserts, sauces, cookies and salads.

This Oxo Good Grips Lemon Zester is a good one to add to your collection of gadgets. Shaker One picked her’s up at Surfas, but the Oxo one is great, too. Citrus “confetti streamers” in different colors would be a great garnish for dessert, fruit salads, even fish dishes. It takes a bit of practice to get the really long threads, and of course the larger the fruit the longer the strands you can achieve. A fun garnish can really make a drink or dish feel special. Now get to zesting!

Summer Fun-Not (Just) For Kids!

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Jun 252010

As the weather warms up and we head into summer, The Shakers look for refreshing ways to beat the heat. While perusing one of my go-to websites, Apartment Therapy/The Kitchen, I’ve come across a fun new way to enjoy your cocktails: in popsicle form! Part cocktail, part frozen treat, I’d be tempted to dub them ‘Cock-sicles’, but I think that would make this an entirely different kind of website. Pop-tails?

My first venture in this medium is this recipe-Campari Citrus Pops. Now Shaker Two has an aversion to all things Campari that would make a vampire look like a garlic lover, so I shall go this one alone. *Shaker One, takes one for the team~!* (Thanks, Shaker One.. I owe ya.)

I opted for the recipe using the ruby red grapefruit juice, as I thought it would be a really nice compliment to the ‘bite’ of the Campari. I mixed it up and decided to sample two freezing options: popsicle form and granita! I used a popsicle mold set I’d gotten at Target and have never used. It came with mix and directions for making winter/holiday peppermint popsicles (we shall try those later, don’t worry).

But back to my citrus fun. First up: Campari Ruby Grapefruit Granita

Campari Ruby Grapefruit Granita

My goodness. This is a lovely and refreshing treat. I think it would make an amazing end to a summer evening BBQ or dinner on the patio. I can imagine so many more boozy granita possibilities………..we shall be revisiting this concept all summer, I promise you that.

Next is the Campari Citrus Pop

Campari Ruby Red Grapefruit Pop

A bit softer than a regular pop, due to the addition of some booze (so eat them quickly!)……..I dipped the bottom of the mold into warm water for a few moments to help the pops release. These are just plain fun. I really like the ruby grapefruit/Campari combo…….delicious!

Because there really isn’t much alcohol in these, they would be perfect for a light treat without too much kick. I can’t wait to try more recipes!

Oh, and a friend sent me a link to this product, which makes me think of one thing: Cocktail Snow Cones!!! Must get one for The Balcony Bar. (uhmmm yeah!! ~Shaker Two)

Shaker One’s verdict: Delicious on both counts. Bring on Summer!!

Tini Tip~

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Jun 232010

When using a traditional stainless steel shaker you may sometimes find that the top gets stuck on the base. You can get the martini out through the strainer top, but you’ll want to make another round soon and it’s your only shaker! Before you panic, simply place the entire shaker in your freezer for a few minutes. Then set it out on the counter. The colder temp will cause the metal to contract a bit, allowing you to remove the top with ease. I’ve even had it pop off of it’s own accord.

Now you can make your next round.

Shake Shake Shake-Pour Pour Pour- Shake Shake Shake

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Jun 212010

Recently a dear friend and faithful reader sent out a Saucy SOS (see above), a Mixology Mayday, a Desperate Call for Cocktail Assistance.

And what was the emergency? Well, he was in the throes of despair after trying unsuccessfully to mix himself a cosmo at home for the first time. In all honesty I’ve not made nor ordered/drank a cosmo in several years. For me they hearken back to the late 90’s (when Shaker One was just twelve*wink wink*). I remember when they were my drink of choice at stylish uptown bars. Well, me and every other 20-something gal trying to be cool. Now, as with shoulder pads, I think enough time has passed that we can revisit this retro classic cocktail (wow, the 90’s are now retro?). It is, after all, a tasty beverage and should not be besmirched by its association with a certain fashion harpy film that shall not be named.

“John”- we’ll call him that for the purposes of this post- “John’s” problem: limited home mixology experience meets unlimited online recipe options with conflicting ingredient ratios. It has happened to the best of us at one time or another. As Shaker Two and I have learned, out of many failures a great success can be born. And we’ve mixed many abysmal beverages since starting the blog-sometimes wondering if the “recipe” authors bothered to sample their creations. Early followers of the blog will recall many “salvage-tinis”. I assembled the cast of characters.

I hunted a few trusted recipe sources and hit upon the following to start with:

The Esquire Cosmo

Hello 1997. I’ve just come out of the Wayback Machine! Very light in color and flavor. Perhaps a bit sweet-which for many cosmo drinkers would be a selling point. For me- 2 1/2 olives. Your mileage may vary.

The Self Avowed “Perfect” Cosmo

First of all, a cosmo does not contain fresh mint. Even as a garnish. Cleverness for cleverness’ sake is not cool. Mint at your own risk.

Pretty~ and it matches my kitchen! As for the taste? A thousand times better. The fresh lime juice makes a huge difference for me. And the quantities here seem more balanced. The Howard Hughes in me loved the precision of the recipe (whatever you do, don’t add the ingredients in the wrong order!!! Something terrible will happen I’m sure!!). I garnished with lemon zest strings just for fun. Go ahead and use a lime wedge or slice. Still not sold on the inclusion of mint here. This is really nice- maybe 3 1/2 olives! I’d do this again.

I’m a firm believer in coloring outside the lines, so don’t be afraid to adjust the lime/triple sec/cranberry quantities to get your desired level of sweet or tart. I prefer the use of fresh lime juice over Rose’s, but that’s just me.

You could make a summer project out of discovering the perfect cosmo recipe for yourself…..so many options to choose from. Small note: I used regular vodka, but the inclusion of a quality citrus vodka would be nice (The Balcony Bar just happened to be out at the moment). And some people prefer cointreau to triple sec. Pick your orange liquor of choice, I won’t judge. Quick addendum- I just dashed a bit of Fee Bros. Bitters into the “Perfect” Cosmo and now I’m in love . 4 olives w/ bitters~!

Ok “John”- get out your shaker and give it a try! Bonne Chance!

Birth Of A `Tini

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Jun 182010

{scene one-views of a farmer’s market. Fresh produce in vivid colors piled high}

Shaker One gazes lustfully at the fruit on display.

{scene two–The Balcony Bar}

Shaker One: “Look what I got today! ”

Shaker Two: “‘OMG- cherries!”

Shaker One: “These must be a martini.”

<insert frenetic montage of mixing,cutting, pouring, muddling, etc…….>

Cherries Jubilee Martini

~roasted cherries muddled with vanilla and regular vodka and shaken with whipped heavy cream~

Cherry Jubilee martini

Shakers One and Two: “mmmm creamy, but needs more cherry flavor!”

3 olives, but with potential for improvement.

<insert 2nd mixology montage>

Cherry Pie Martini

~roasted cherries muddled with cinnamon infused vodka, regular vodka and a splash of lemon~

Cherry Pie martini

Shaker Two: “This needs cherry liquor”

Shaker One: “It really does. Looks like there will be a trip to the Candy Store in the near future”

Shaker Two: “The cherry martini concept has potential, it just needs work…….”‘

Shaker One: ” I’m gonna start a cherry vodka infusion, too.”

2 3/4 olives with potential.

Narrator: Stay tuned for further adventures in delicious cherry-ness.

Fade to drunk.

Don't Lose Your Fizz!

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Jun 162010

Shakers One and Two, though obviously big martini fans, both very much enjoy a glass of something bubbly. Champagne, cava, prosecco……..on their own or with a bit of something added (a splash of St. Germain for example) are all wonderful treats- especially in the summertime.

When there’s a crowd around (and by “crowd” I mean the two Shakers) there’s no trouble finishing up a bottle of the sparkly stuff. But what if you are on your own and not excessively thirsty? Should you forgo the fizz?

Absolutely not! Simply get yourself one of these champagne bottle stoppers. With one of these little gadgets you can keep an opened bottle of bubbly in your fridge for a few days without losing the effervescence that makes it special. Then just pull it out whenever you want a glass of celebration.

The plastic stopper is adequate, but Shaker One prefers the stainless steel model. Either way, don’t let mere moderate thirst levels keep you from opening up a bottle of bubbly. Certainly you can find something to celebrate?

Champagne Stoppers

A Double Celebration!

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Jun 132010

After far too long away from the Balcony Bar, Shakers One and Two got together to celebrate (somewhat belatedly) two very important events: Shaker Two’s Birthday and the one year anniversary of The Red Shaker Blog! Awww, they grow up so fast don’t they? It seems like just yesterday we were picking out a name…….

Back to the shaking shenanigans. We were joined by two lovely guests to help us try out a few new martinis. On the menu, some old favorite treats from the first year of the blog:

Gougeres, shrimp cocktails, stuffed mushrooms and vichyssoise! (YAY!! some of my favorite niblets from the Shaker One kitchen!! ~Shaker Two)

Stuffed Mushrooms

Gougeres, shrimp, vodka

vichyssoise

We began the evening with a champagne toast. If you’re looking for a lovely bubbly, this is the one to try. Marc Hebrart Brut!

Our first ‘tini of the evening was The Pineapple Basil Martini

Pineapple basil martini

“Refreshing” “The basil made the pineapple taste more mild” “An interesting touch”

Shaker One and our two guests enjoyed this a bit more than Shaker Two (who is not the biggest basil fan out there)

3 3/4 to 4 olives from S1 and guests, 3 1/2 from S2.

Next up: Rosemary Ruby Cocktail

Rosemary Ruby Red Cocktail

I know, I know- it’s from Rachael Ray. Cast aspersions at will. I can guarantee you neither Shaker One nor Shaker Two has ever been considered perky.

The consensus here was enjoyable, but a bit too sweet. It needs to have more grapefruit flavor, perhaps a splash of lime juice to brighten it up and definitely dial way back on the simple syrup. Pleasant, but as one taster put it “it smells better than it tastes”.

As written 3 olives…..needs improvement.

We moved on to a take on The Rosemary Lemonade Cocktail– martini style. I found this recipe in the comments section here

Rosemary Lemonade Cocktail

A refreshing cocktail, but needs more lemon. We all agreed it would be fantastic over ice as a summer sipper. Shaker One says this could be the beginning of a beautiful friendship with iced tea for an herbal Arnold Palmer.

As written 3 olives, over ice 3 1/2 +

We ended the evening with a special birthday cake made by Shaker One. (soooooo awesome and soooo tasty!! I hated to cut into it!!)

Martini cake!!!

All in all a lovely evening and a wonderful double celebration. Thanks to Jenna and Lyndsey for helping us taste, rate and mark our first year of martini madness. Here’s to another year of searching out the best things you can put in a martini glass.

Let There Be Tinis!!

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Jun 082010

Please join me in wishing Shaker II a very happy birthday!! Without her this blog would not be as witty, silly or beautifully photographed as it is. In fact, it would be drawn on cocktail napkins. In lipstick. Which would make it really difficult for the rest of you to follow along on our many adventures.

So raise your favorite martini and let’s give a toast to Shaker II-happy birthday! And many, many more martinis !

Special birthday 'tini

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May 232010

The Shakers just came back from a surprise birthday for a friend of ours, Simon (aka the Simonster) In honor of him notching another year on his belt, Shaker One created a lovely custom ‘tini for our friend.

The Simonstertini is a delicious concoction of grapefruit juice, lemongrass syrup, St. Germain and a few other ingredients that blended into a delightful drink. As a nod to Simon’s insane metabolism, we added in some “tape worms” made of long strands of grapefruit zest. Anyone who knows Simon knows his slender frame hides a rather freakish ability to down vast quantities of calorically dense food without normal human repercussions. In other words, we secretly hate him. 😉

The party was a fun affair and loaded with a number of Simon’s favorite take-out items, including Taco Bell, Popeye’s fried chicken, KyoChon, and pizza. Simon brought some amazing carnitas nachos he had made (he thought he was coming to dinner with a couple friends.) The decor was ocean themed in honor of Simon and Jenni’s impending trip to the Bahamas. There were shots of Crown Royal downed and a truly entertaining game of Celebrity played – the three round version for even more silliness, natch.

Special thanks to Jenni for planning the get-together, George for hosting, Kara for the Celebrity suggestion and the rest of the group for a fun evening.

Happy birthday, Simon!!!

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