Cheers to that!

You should all know by now that I’m the queen of fun cocktails. Whether they be classics reinvented or something I’ve whipped up out of boredom, I’m always one to experiment with my liquor. Given that my roommate is part Peruvian part Chilean, you should’ve expected this recipe to come sooner or later..
For those of you who have never had the chance to experience Pisco Sours, I highly suggest you do. ASAP. All the ingredients should be found at your local liquor/grocery store, you will just have to dig a bit.

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Some history on the drink for you courtesy of our friends at wiki:

The cocktail originated in Lima, Peru, and was invented by Victor Vaughn Morris, an American bartender, in the early 1920s. Morris left the United States in 1903 to work in Cerro de Pasco, a city in central Peru. In 1916, he opened Morris’ Bar in Lima, and his saloon quickly became a popular spot for the Peruvian upper class and English-speaking foreigners. The Pisco Sour underwent several changes until Mario Bruiget, a Peruvian bartender working at Morris’ Bar, created the modern Peruvian recipe of the cocktail in the latter part of the 1920s by adding Angostura bitters and egg whites to the mix.
In Chile, historian Oreste Plath attributed the invention of the drink to Elliot Stubb, an English steward of a ship named Sunshine, who allegedly mixed Key lime juice, syrup, and ice cubes to create the cocktail in a bar, in 1872, in the port city of Iquique, which at that time was part of Peru. The original source cited by Plath attributed the invention of the whiskey sour to Stubb, not the Pisco Sour. The oldest known mentions of the Pisco Sour are from a 1921 magazine attributing Morris as the inventor and a 1924 advertisement for Morris’ Bar published in a newspaper from the port of Valparaíso, Chile.
Chile and Peru both claim the Pisco Sour as their national drink, and each asserts exclusive ownership of both pisco and the cocktail. Peru celebrates a yearly public holiday in honor of the cocktail during the first Saturday of February. The two kinds of pisco and the two variations in the style of preparing the Pisco Sour are distinct in both production and taste. Thus the Pisco Sour has become a significant and oft-debated topic of Latin American popular culture.

And most importantly, the recipe…

In a blender, mix:
1 egg white
3/4 c sugar
1 c pisco liquor
7-8 large ice cubes

Once blended, add in 1/2 c freshly squeezed lime juice, and blend once more.
(note: the traditional way is to use key limes, however regular ones work just as fine)

Pour in to glasses and add a sprinkle of cinnamon on top.

each batch makes about 5 servings.

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They look good, right?
If you’ve never had them before don’t let the raw egg white freak you out! You don’t taste it, I promise 🙂

Enjoy!

xo SA

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Courtesy of the Red, White, Blue, and CHOCOLATE PIE!

So of course, one fabulous part of any holiday is the yummy things that are eaten when people gather. Something that should be dually noted here is that every member of my family is born on a holiday. Yes, every member. Really. Thus, on this wonderful 4th of July, we also are celebrating a family birthday, complete with birthday-esque desserts! My little sister found this AMAZING recipe a few months back, and was shocking nice enough to save a piece for me when I was visiting. To say its a winner is an understatement. When I found out she was making it again for the holiday, well…lets just say all my coworkers and friends now know about this amazing peanut butter pie. It’s yummy and filling, but also chilled, so it really can be used any time of the year and its appropriate. And lets be honest, you can’t go wrong with peanut butter and chocolate in any capacity.

It looks a little something like this, and because I’m not a horribly selfish person, I shall provide you with a similar recipe based off of what my sissy has told me she used.

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Crust:
25 Oreos
4 Tbs butter, melted.

Filling:
1 Cup creamy peanut butter (Jif is what I like)
1 8 Oz package of cream cheese
1 1/4 Cups powdered sugar
1 8 oz serving of Cool Whip, thawed. (you can use other brand but why)
Shaved chocolate or Chopped peanut butter cups for garnish!

Crush the Oreos until they are fine crumbs.
Pour the melted butter over the top and stir with a fork to combine.
Press mixture into a pie pan, then bake in a heated oven for 5 to 7 minutes until firm.
Remove and cool.

Filling:
Beat the peanut butter with the cream cheese until smooth.
Add powdered sugar and stir until combined and creamy.
Add Thawed Cool Whip and beat until blended and smooth.
Pour filling into cooled pie crust, add shaved chocolate and or chopped peanut butter cups for garnish and chill for a few hours.

And then die of happiness.

You know what I also love about the 4th of July?

Tequila-soaked watermelon.’Murica!

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And before I sign off for the fabulousness that is our Independence Day and the fantastic festivities that shall ensue because of it, I would like to wish an especially Happy 4th to my lovely co-auth who is celebrating her first 4th of July as a full-fledged passport-carrying American! Wooohoo!

Happy Independence Day, all 🙂

xo SA

Oh hot damn, this is my jam-tini

I read about this intriguing recipe incorporating jam into cocktails today, and naturally, had to try it for myself. Jam/jelly/preserves are one of those things that I undoubtedly have lying around somewhere in the back of my fridge for one of those once-every-3-months moments that I’m dying for a PB&J, so may as well put it to use. And for a fruity drink? Of course!

I rounded up what I had for ingredients in the house that sound like they could mix well (and I swear, it came out AMAZING!)

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As a Massachusetts gal, I feel like it’s a staple to have beach plum jam in the house. Aside from it just tasting better then grape/strawberry,etc, it is used more for baked goods rather than your childhood lunchtime fav. This unlikely suspect provided a unique (and somewhat more adult, I suppose) spin to my jam-tini adventures. For those of you who have yet to discover this magical delight, you should really try it for a fun change. It’s native fruit to Cape Cod, and tastes somewhere between a plum and a cranberry, however I haven’t really ever seen it used for many things besides jam (learn more here).

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First, I simmered a heaping teaspoon of the jam with about a teaspoon of agave. The agave boils pretty quickly, but as soon as the jam turns into a liquid and combines with the syrup, you should be good to go.

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Second, I juiced my lime. I ended up using one lime per martini to ensure an extra zing. (As a side note, can I mention how great of an idea hand juicers are? I never used one until my roommate got one, and now I am placing it on my list of kitchen necessities.)

I then mixed the lime juice with the agave/beach plum mixture and poured over ice. Then came a shot of elderflower liqueur followed by a shot of coconut rum.

Shake, pour in a pretty glass, and voila!

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As you can see from the photo, the jam/agave ended up forming little droplets almost in the bottom of the glass . It’s a bit hard to swish and mix, however the flavor still combines nicely and almost gives you a (classy, but) jello-shot like texture on the bottom.

Overall, I have decided that jam (or in this case beach plum jelly) is a unique but awesome alternative cocktail mixer if you’re looking to be a bit fancy and impress without having to really go beyond the contents of your kitchen. I generally like most fruity drinks, but this is definitely on top of my list of new favorites!

Have you used jam/jelly before in mixed drinks? Successful or bad experience?

xo SA