Holiday Cheer(s)

While visiting my inlaws in Lawrence, Kansas, I was questioned about what I had been up to since we last visited. When they heard about the blog, they were interested to know how I came up with ideas for cocktails. Since I am often inspired by ingredients on hand, they asked if I could make a cocktail with leftovers from Thanksgiving dinner. And the Old Fashioned Cranberry Manhattan was born:

2 1/2 oz of Rye (I used Old Overholt)

Generous spoonful of Cranberry sauce preferably with some orange rind in it

Dash of Angostura Bitters

Dash of Lemon Juice

Shake 15 times with 3 ice cubes and pour into a low ball glass (or in this case a wine glass) ice and all.

Later I added the toasted marshmellows from the sweet potato casserole and a left over apple slice as a garnish. The Rye gives it a seasonal (harvest) taste but the cranberry and lemon juice are the overwhelming flavors. Just for kicks I added a dash of Frangelico to see if I could get a nutty flavor in there too, but it ended up rounding out the tartness of the cranberry too much and taking away some of the drink's depth.

Asian Cocktails

Here is a list of original cocktail ideas I gave a neighbor of ours in hopes of inspiring some cocktails for a new Asian restaurant in our neighborhood. I did not include exact amounts of anything, just ideas I had. Let me know what you think...

Thai-phoon Mary – Tomato based cocktail with Cumin tincture, Thai chili paste, scallions, and cilantro (called coriander). It should also include celery salt (rim?), and fresh basil. Base could be Sake,Vodka, Rice Wine, or even Gin.

General Tsao – Pineapple, lemon, with a cherry for sure, sweet vermouth (Antiqua formula), and a brown base… bourbon? Rye? ...with peanuts in the glass.

Nan Ling Sling – a Singapore sling with pomegranate molasses, fresh guava (no Cointreau/orange or grenadine), and Nocello or other nut liquor… hazelnut?

Bitter Balinese – something with cucumber, anise basil or kaffir lime leaf, lemon grass, and maybe crushed, toasted sesame seeds around the rim. Gin base with Canton (or other ginger liquor), lemon juice, and Peychauds bitters.

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