My favorite blog site right now for foodies and beverages is Foodista. It makes me feel like a “chef” after getting my daily feed on food recipes. But Foodista is not just about food, they also have some interesting recipes for bar drinks that I haven’t tried before. Let me share some of the three recipes for drinks that you can easily make at home.
1. Limoncello – recipe from Sheri Wetherell at
- 15 lemons
- 2 (750 ml) bottles minimum
- 80 proof alcohol (good quality vodka or grappa)
- 4 cups sugar
- 5 cups water
Note: If you use Everclear or some more pure alcohol, dilute it to about 40%, the strength of vodka. Below that, it will not properly extract all the oils from the rinds.
Wash the lemons with hot water to remove wax; pat dry. Zest the lemons with a zester or vegetable peeler so there is no white pith on the peel. You want to take great care while zesting to make sure you are only getting the outer part of the rind. The pith is too bitter and will spoil your limoncello!
Put the peels in a large 1 gallon plus glass jar and add one bottle of alcohol and seal tightly. Leave the jar to steep in a cool, dark place until the peels lose their color, at least 2 weeks.
After the initial 2 week resting period, combine the sugar and water in a large saucepan and cook until thickened and clear. Let the syrup cool. Add the syrup and the additional bottle of alcohol to the limoncello mixture from Step 2.Allow to rest for another 10 to 40 days.
Strain out the lemon peels through a coffee filter or cheesecloth and pour the limoncello into another container. Press down to remove all the alcohol and oils that you can from the peels before tossing them. Stir the liquid with a clean plastic or wooden spoon. Put the liqueur in clean bottles (I prefer swing top bottles), seal tightly and leave the finished bottles for at least 1 week before using. Store your limoncello in the freezer to enjoy icy cold – it won’t freeze.
2. Quarante-Quarte also known as the 44 Cordial also from
- 1 Navel Orange
- 44 Coffee Beans
- 1 liter of White Rhum
- 44 teaspoons of sugar
Take a Navel orange and deeply pierce it with a paring knife 44 times.
Stuff 44 coffee beans into the slits.
Place the orange in a large widemouthed jar (that has a tight seal) and add one liter of white rum.
Add 44 teaspoons of sugar, seal and
store in a cool dark place for – you got it – 44 days.
After 44 days, open the bottle and invite me over for some brandy tasting! 🙂
3. Suffering Bastard– inspired by Trader Vic’s in Palo Alto, here is the recipe from that will make Mai Thai seem like amateur stuff.
- 2 ounces dark rum
- 1 ounce silver rum
- 3 ounces Trader Vic’s Mai Tai Mix (or any Mai Tai Mix for us in the Phils)
- 1/2 ounce lime juice
- Cucumber slice for garnish
- 1 sprig of mint for garnish
Put ice in a shaker and add the rums, Mai Tai Mix, lime juice, then shake.
Without straining pour liquid into chilled double old-fashioned glasses.
Slice the ends off of a cucumber, preferrably English, then cut lengthwise into quarters.
Scrape the seeds out and score the pulp side in a criss-cross pattern.
Garnish each glass with a quarter slice of cucumber (half if it’s a small cuke) and a sprig of mint. ============================
See the cool Foodista widgets? You can add that to your blog too! Just follow this link here, and it will show you how to embed it on your page 🙂 And remember, don’t drink and drive!