Rhubarb Thyme French Gin Fizz

"Se Repeter" A Rhubarb and Champagne Cocktail on Repeat.

I am not a food blogger, but I have put this cocktail through rigorous testing.  I like it so much that I even measure the ingredients every time!  If you know me at all, this is a big deal, I RARELY measure anything and believe recipes are simply a jumping off point.  But with this one, I want consistency.

We happened upon this drink by chance, and it's gone through a few improvements to land on the final recipe, which has been on repeat this last month.  I've made this for my husband, friends, neighbors, alas we tried to concoct it on vacation, but there was no Rhubarb in Laguna Beach. Like I am buying $5/lb rhubarb because I can't find a ditch to clip it from, putting out pleas to my in-laws and dad who live in the glorious PNW country to keep their eyes peeled.  Please brake for Rhubarb.  Eating and drinking seasonal makes me so happy, but it's also fleeting.  Maybe that's why it's so darn good because it doesn't last very long?  So don't wait on this one, start prepping for Friday night folks.  You can definitely find Rhubarb at specialty grocery stores in the PNW or in the ditches.

I can't decide if I am just totally smitten with how lovely it looks in my vintage champagne coupe glasses garnished with a sweet sprig of thyme, or it's refreshing spring taste with that delightful layer of foamy goodness on top that I am in love with more.  Or perhaps it's that it must be shared because the recipe only really works in pairs.

Se Repeter.  Get it?  It's Repeat in French (according to google.)  I don't know how to say it but I know how to drink it.

Either way we have been getting creative with eating a lot of extra egg yolks - throwing the extras in waffles or french toast batter.  Don't waste those golden yolks!

These are wonderful for an occasion.  Truly.

Notes on the recipe:  Now you can definitely make a rhubarb simple syrup, the reason I prefer macerating is I think the flavor of the rhubarb - or any fruit in general, stays more fresh and bright and true.  Why cook it when you don't have to?

Also I think this cocktail would work with many other seasonal fruits, this way it can be a year round affair.  That's my plan.

This is a slightly tart refreshing drink, you can always adjust the amount of rhubarb syrup and lemon to make it less tart and more sweet or the other way around.  Don't omit the Thyme if possible, it adds a lovely hint of herbaciousness (that should definitely be a word it it's not.).  The finishing touch.  The egg white is what creates that lovely foamy layer on top.


Macerated Rhubarb.
Ratio of small-medium 1 stalk of Rhubarb thinly sliced to 1/2cup sugar (if it's a large stalk use 1 cup sugar).  Place in food processor and blend, store in airtight container and let it set overnight, refrigerate.  Strain prior to use, squeezing the rhubarb pulp to get every last drop of juice out.  We have made this drink without straining, my husband prefers this method, I prefer it strained.  Each to their own.

Cocktail (makes two technically)
2 oz Dry Gin
1.5 Rhubarb Syrup
1/2 oz fresh squeezed lemon juice
1 egg white.
Ice.

Champagne
2 sprigs of Thyme

Mix first 4 ingredients in shaker (mason jar also works) shake vigorously for 10 secs.  Add ice.  Shake for 30 secs.

Strain into a a very cute cocktail glass, top with champagne.  Gently pat thyme sprigs between the palms of your hands or with the back of a knife to release the oils and fragrance, but keep their pretty shape.  Float on top of drink.

Enjoy!

Thank you for reading.
Kirsty

Rosemary Maple Bourbon Sour

well it was SUPPOSED to be posted "tomorrow" two days ago, stay with me - then we had two snow days.  So there you go.  Life.  And perhaps even more of a reason to put these on your cocktails to be made tomorrow list.

They are sort of a year round go-to...the maple screams fall.  The bourbon warms you in winter, and the bright fresh sour lemon gives you spring fever into summer refreshment.  It's all perfectly balanced for any time.

This recipe came from one of our favorite cocktail recipe books, Shake, you can find it in our shop Queen Anne Frame & Gift.  If you live in Seattle that is what you should do, come visit us.

Recipe makes 1 serving.  We just multiple for however many are sipping, and make in one big batch.

1 1/2 oz Bourbon

3/4 oz Fresh Lemon Juice (please use fresh)

1/3 oz Maple Syrup

1 small sprig rosemary, more for garnish if you wish.

Ice

Smack the rosemary between palm of your hands.  Mix rosemary and all the above ingredients in a shaker with ice (you can simply use a mason jar).  Shake vigorously for at least 15 seconds, pour into lowball glasses with more ice.  Garnish with Rosemary.

Enjoy!

cheers to back to school tomorrow.

Thank you for reading

Kirsty

photos by Kristen

Concocting A Cocktail While Camping. My Foraged Cocktail

So.  In a week, I will have camped 3 times this summer.  What???  It's been a major theme for Team Pap these warm weather months.  My boys ADORE it.  My husband seems to like it too, especially if fishing and dreaming of the land we will own one day with my darling cabin on it are part of the deal.

I, well.  There are definitely parts I can get behind, I love exploring the outdoors, cooking over a campfire.  Seeing the wonder in my children as we discover nature and the joy in s'mores for breakfast.  I don't mind not showering, and clearly hair washing is not necessary.  And bonus points if there is driftwood involved. 

I also have discovered foraged cocktails.  Right?  Camping doesn't have to be all dirt and nylon  ...there can be garnishes involved.  There should ALWAYS be garnishes involved.

I found wild blackberries (they grow on the ground and are smaller than the himalayan version we have growing in every alley and ditch in the PNW, and they taste delicious)  on a particular camping trip in July on Whidbey Island.  I also discovered, only too late, that stinging nettle is a companion of these berries.  Even more reason to have another cocktail...and to always pack hydrocortisone.  And to NOT forage in cutoff shorts and flip flops.

Potential names for this cocktail....

"Pass The Hydrocortisone."
"Camping Doesn't Have to be Ugly."
"The Lost Blackberries."
"The Happy Camper."
"Nexttime Wear Pants You Knucklehead."
"No Shower Necessary."

I could go on and on...

So besides a first aid kit, I always bring mason jars, ice, and vodka or gin if I'm planning on concocting a cocktail while camping.

What I did.  And there is no real recipe, just try it.  My hope is that you don't follow this too closely, more so that it inspires your own foraged masterpieces.

In a mason jar...
Gather wild blackberries, about half the jar.
Add Sugar (about 1-2T depending on sweetness of berries).  Add Some Vodka, about 1/2cup.  Shake it up.
Pour over ice.  Add Sparkling Water.
Garnish with a blackberry flower.
Makes about 2 drinks - if you've been stung be nettles, or 4 if you were smart and wore pants while foraging!

I was inspired by this book.  I carry it in my shop, so if you live in Seattle, come visit and by it locally.   I also sell these blankets.  So maybe even worth a plane ticket to the Emerald City, and come visit my shop.

And finally, which name do you vote for??

Happy Camping.
Kirsty

The Vampiro. A Halloween Champagne Cocktail

So yes, are you over my over sharing of our fun crafting afternoon?  That is why I saved the best for last.

If you know or follow me at all.  I love sparkling beverages, mainly my Soda Stream and Champagne.  So whenever I am left to cocktail duty it will most definitely involve one of these two.

For this one I had a bunch of Italian plums that my dad had brought me from his tree.  This is what Jenn and I came up with.

I love the color of this cocktail.  I love the bubbles.  It's slightly sweet but the Aperol gives it the perfect Je Ne Sais Quoi balance.  And the foam at the end with a flower on top.  Yep.

I'm not a food blogger so maybe have a glass of bubbles while you make these cocktails and relax, don't worry about the recipe details.


The Vampiro

Ingredients
Chilled Prosecco or Champagne
Italian Plums, or regular will do or even berries.
Sugar
Aperol
Edible flowers for garnish like Pansies.

So I prefer to macerate my fruit rather than make a simple syrup, I think the flavor stays truer rather than having to cook it out into that fake candy flavor.  Plus why add water to a cocktail unless it's extra ice.  IMO.  But it you are making this quickly just make a 1 cup water: 2 cup sugar simple syrup and add plum puree.  Google it if you need directions.

To Macerate:  Chop up plums, add sugar.  Mix, let sit on your counter for a couple hours then transfer to fridge until ready to use.  Depending on the sweetness of fruit will determine sugar amount.  I did 1 teaspoon sugar per Plum.   Puree.  You can strain but I like the little chunks.  Personal preference.

Also this is why I could never be a food blogger.  None of this is exact it's all personal preference.

To assemble.

Pour Champagne into glass 2/3full.  Do this first - key to the champagne not overflowing.
Add a good splash of aperol
two spoonfuls of plum puree.
Stir - this gives you a lovely foam on top
Garnish with Flower.  Because even Spooky can be Sweet.

Cheers.

Sparkling and Spiked Rosemary Lemonade: Kirsty's cocktails

As the weather heats up and BBQ's are a plenty, it's time to break out the Sparkling Rosemary Lemonade, it's a wonderful addition to any gathering, and it's even better spiked...

And a gathering can be just me, myself and I.

Because when you need to beat the heat, and toast yourself to a day well-lived, or even just lived, this is in my go-to rotation.

This little hostess gift was featured on Glitter Guide, it's a pinterest favorite when the sun comes out.  I wonder how many people have made this over the years, or been given this gift??  Love that thought.

I have updated my recipe a tad because I am super into macerating fruit now.  Gosh that sounds almost inappropriate.  Here me out, by macerating the lemons instead of heating you keep the fresh vibrant lemon taste and lose the lemon drop candy taste that happens with simple syrup, and I don't strain it because we like the pulp.

Fiber not Fly Wings.

So its a preference really.

No judging.

Here's how you macerate.  Oh man.
1.  The ratio is about 1lb lemons to 1/2sugar.
2.  Zest 1 lemon, and using a citrus reamer juice about 4 (I like the hand reamer because you can get all the yummy pulp too.)
3.  Mix zest and juice with 1/2cup sugar and a couple sprigs rosemary, leave them whole so you can pull them out when done.
4.  Let sit on counter for at least 30 mins, stirring occasionally.  Eventually all the sugar will dissolve,  it's ready.
5.  Use or store in fridge, up to a few days.

Use this in place of your simple syrup.  You can adjust based on your sugar preferences.

1 part Vodka
1 part Macerated Lemons or Simple Syrup (more or less depending on sweet tooth)
2 parts Sparkling Water or Club soda.
Garnish with Lemon Wedge and a big ol twig of Rosemary!  Trust me.   Or at least a sprig.

Disclaimer:  A slight source of frustration for my darling sister-in-law, I am not a recipe follower, I am a winger.  So just do this and see.  Hey it's always a work in progress and requires lots of taste-testing.  That's a good thing.

Please comment what you think and changes you made.

Cheers!
Kirsty

Currently a Rhubarb favorite. Kirsty's cocktails

It's rhubarb season.

I love rhubarb, tart and jewel red, this giant stalk grows unassumingly in many ditches throughout the northwest.

I love it pickled in a salad with creamy goat cheese.  

Macerated with sugar and zest creating a perfect spring French 75.

In my favorite ice cream flavor.

and I love it in my drink.

Sort of recipe:

In a mason jar, muddle one shot of vodka (I like Dry Fly) with a wedge of lime, a couple mint leaves and a cucumber slice.

Pour in a tall glass, fill with ice.

Fill to the top with Rhubarb Dry Sparkling soda.

Garnish with lime wedge and if you want to be fancy - candied rhubarb (or a thin stalk of rhubarb dipped in sugar.)

cheers,

Kirsty

My favorite cocktail dressed up for the holidays: Blood Orange Grapefruit French 75s.

Bookmark this one for next weekend.  Or tomorrow.  No judging.  Let's get festive.

French 75's are my favorite cocktail.  The bubbles, the slight tart, slight sweet.  The gin.  I like it because it's refreshing and not overly sweet, but still pleases the masses.  And it's classic.

The addition of a rosey hued citrus makes this drink as beautiful to look at as it is delicious to drink, with the popularity of grapefruit right and the rich color of blood oranges, which are about to be in season, we couldn't resist the mixture.

Adding the zest, as well as the bitters, gives this drink a wonderful depth, a sophistication beyond our beloved Mimosa.  Plus the zest is where the wonderful oils are hidden.  a.k.a. good for you.

Blood Orange Grapefruit French 75 Recipe

1 blood orange
1 ruby red grapefruit
3/4 cup gin
1 teaspoon to 1 tablespoon sugar
1/4 tsp angostura bitters
1 bottle chilled champagne or prosecco... any favorite sparkling wine.

Zest the blood orange, careful not to zest the white pith.  Cut and peel the remaining white pith from the orange, so you just have the fruit.  Chop.  Add chunks and juice to a bowl.  Repeat with 1/2 of the grapefruit, reserving the other half of the fruit for garnish, slicing into wedges.  You could also use the blood orange for the garnish.  Just do your thing.

Add sugar, gin and bitters to the bowl of fruit/zest/juice.  Depending on the tartness of the citrus and your sweet tooth, add more or less of the sugar, between 1 teaspoon to 1 tablespoon is a good guide.

Let sit for a couple of hours, stir occasionally.  Sugar should be dissolved.  Strain and chill.

Fill 6 six glasses with champagne, add just about 2 tablespoons gin mixture to each.  Just eyeball it.  Garnish with grapefruit slice.

Variations.  (Because this is just what my mind does, a blessing and a curse)
*Use all orange or grapefruit for this cocktail.  I love the color that these citrus fruit create.
*Make a citrus sugar to line the rim of the glasses...maybe even send your guests home with a small jar as a party favor.
*Use a sparkling Rose for even better color.
*Non-Alcoholic version - I think Rhubarb Dry Soda would be perfection, or of course sparkling cider or sparkling water, and omit the gin.

Make it your own...a signature holiday cocktail.

Some of the other details:

glassware - Anthropologie

cakestand - Williams-Sonoma.  similar

polka dot plates - Rosanna.  no longer avail.

garnish dish - Anthropologie

candle - Voluspa Citrus Cuttings, Queen Anne Dispatch or Nordstrom

my pjs - PJ Salvage, Queen Anne Dispatch or Nordstrom

Jenn's pjs - PJ Salvage, Queen Anne Dispatch

my ring - Gorjana

Jenn's ring - Baublebar

Cheers!

Kirsty

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