Wanted: Gold

Still on a gold kick, despite the trend, supposedly, veering towards silver again. I am, and will remain, in very strong denial.

+Cocktail Kingdom Japanese Style Jigger
+Le Labo Santal 33 Eau de Parfum
+Tatcha GOLD Camellia Nourishing Lip Balm
+CB2 Gold Pig Bookends
+Jennie Kwon Long Moon Studs
+Cocktail Kingdom Hoffman Barspoon
+Tom Ford Lip Color 'Pink Dust'
+Cocktail Kingdom Asanoha Mixing Glass

Moscow Mules

I love glassware, so a drink that literally specifies a copper mug is right up my alley. The only decision to make is whether to go classic or a bit more modern. . .

Which would you prefer for your Moscow Mule?

Cocktail Kingdom v. Crate & Barrel

Whisky Peach and Plum Galette

I googled peach and plum galette and this beauty popped up from Crepes of Wrath. The warm whisky brown sugar soaked fruit adds a lovely depth to the galette. I took a few shortcuts using a Trader Joe's pie crust and soy milk for the egg wash. . . It's a great way to use the stone fruit while it's in season.

Whisky Peach and Plum Galette
(adapted from Crepes of Wrath)

Ingredients:

Trader Joe's Pie Crust

Filling

2 Peaches

4 Plums
1 teaspoon Fresh Lemon Juice
1/4 cup Water

2 tablespoons Brown Sugar

2 tablespoons Maker's Mark Bourbon

1/2 teaspoon Pure Vanilla Extract

1/4 teaspoon Cinnamon

1 tablespoon Butter
Egg wash or Soy Milk for crust

Raw Sugar, for sprinkling 

Vanilla Ice Cream

Directions:

1. I just picked up a package of Trader Joe's Pie Crust, it's very buttery
2. Preheat oven to 375 degrees F. Slice the peach and plum uniformly, and toss with the lemon juice. In a small pot, bring the water and brown sugar to a boil, then reduce to a simmer and stir until the sugar is dissolved. Stir in the whisky, vanilla, butter, and cinnamon until melted together, then remove from heat. Pour this mixture over the peaches and plums, then let them soak in the warm sauce for at least 5 minutes.
3. Unroll and lightly shape your defrosted pie crust. Place the fruit mixture in the center of the crust; then fold the sides in. Whisk together an egg wash (or just use soy milk), brush the crust, and sprinkle with sugar. 
4. Place the galette on a lined baking sheet, and bake for 20-25 minutes, until the sides of the galette are golden and firm. Allow to cool on the sheet for a few minutes before serving with a few generous scoops of vanilla ice cream.

How to Build Your Bar

Building your bar is definitely an investment, it's good to start small and see what you favor in your cocktails. It's also important for the budget to keep a perspective and not buy everything that catches your eye.

I started with my favorite spirit, Maker's Mark bourbon. Building up the bar with vodka, rum, and tequila. Then adding the more expensive Hendrick's gin and a unique Kraken spiced rum. After preparing for Wimbledon and browsing Pinterest boards I picked up Pimm's No. 1 and Aperol, both great for fun, refreshing drinks.

Next, it's nice to round out the bar with bitters, the most common being Angostura bitters. This addition will allow you to create more complex flavor profiles.

Last, you will need to stock your bar with mixers: tonic, club soda, ginger ale, ginger beer, and some citrus for fresh juice. Ingredients essential for quick two to three ingredient drinks like gin & tonics, whiskey gingers, lemon drops, or whiskey sours.

Do you have any suggestions for building your bar? Some people are even starting to add liquors to their wedding and housewarming registries! Because your bar is so specifically geared to your tastes and aesthetics, it can be really fun to create your own unique collection.

Punches Make a Comeback

You may have heard of Boozeday Tuesday by now and I thought it might be fun to showcase a few tidbits about the imbibements of which some of us indulge.

According to the Los Angeles Times, punch is making a comeback with it's communal atmosphere and potent combinations. Perfect for parties, punch is a low-maintenance entertaining drink. It is thought that the original punch, imbibed by British sailors in India contained five ingredients (one weak theory of the etymology of punch, is that it derives from panch, or "five" in Hindustani). The five key elements still include citrus, sugar, spirits, water, and spice. However, anything served in a punch bowl is considered punch, so the non-alcoholic variety need not be offended.

One punch gaining popularity is Pisco Punch. Pisco is a Peruvian brandy that traditionally pairs well with the sweetness of pineapple and of course the sourness of citrus. Are you ready to break out the punch bowl?

Peruvian Pisco Punch
via The Kitchen
Serves 10 to 12

1 bottle of Peruvian Pisco, 750 ml
1/2 small pineapple, peeled, cored and chopped into bite size pieces (about 2- 3 cups)
10 ounces (about 1 1/4 cup) simple syrup
1 cup freshly squeezed lemon juice, strained
1 small lime sliced into wheels, for garnish
1/2 lemon sliced into wheels, for garnish
Ice

In a punch bowl, combine all of the ingredients. Stir to combine, add a large chunk of ice, and serve.


(Image of Stawberry Pisco Punch via Honestly Yum)