In thinking about Christmas, I always think of snow, but if this year's weather is any indicator we won't be having any! But, in the spirit of the holiday, I thought I would try out a White Hot Chocolate for a change of pace. Beautifully white and with just a hint of crushed candy cane on the top, this cup is festive and beautiful. It was also very quick to make, with only heating the water being the prep time.
This would be a great drink for a Christmas party as it was really easy to make and with the addition of a little adult cheer, your guests will be sipping away at a nice warm beverage to chase away a snow night's chill!
White Hot Chocolate
Place into a coffee mug 2 tablespoons white chocolate chips or shaved white chocolate. Add a dash of vanilla extract, and fill the mug halfway with hot water. Stir until the chocolate is dissolved. Fill the rest of the mug with milk or half and half, along with a boozy treat if you like that sort of thing. (We used candyRead More
The Moscow Mule is a popular classic cocktail that is a simple, refreshing and very delicious cocktail that both of us have fallen in love with. It is an all purpose cocktail, pairing with lots of foods and is one of the cocktails we make year round. A nice combination of vodka, lime and ginger beer, the Moscow Mule is solid foundation to build from. With simple modifications using seasonal ingredients, it is easy to create festive new cocktails. Two such ingredients, cranberry and pomegranate, make perfect holiday additions to the classic Moscow Mule. We love entertaining and we always love sharing the cheer with our friends, so with the holiday parties we will be enjoying over the next few weeks we decided that a holiday cocktail or two would be in order.
The Pomegranate Mule
1.5 oz Pomegranate vodka
.5 lime juice
3 oz POM pomegranate juice
6 oz ginger beer (We like Crabbie's Ginger Beer)
Fill a mug or a rocks glass with crushed ice. Add in theRead More
The Pineapple Express Punch is named after the yearly weather phenomenon that tends to occur around the holidays out on the west coast with storms coming across the Pacific from Hawaii bringing the rainy season and cool weather. This year, the Pineapple Express has wrecked havoc on California with heavy rain and nearly hurricane force winds, so in the spirit of the classic folks who ride out the hurricanes and make a punch using the storm's namesake, pineapple. This is a sweet boozy cocktail that has a nice tropical fruit note that helps give a warmth to the cocktail that chases away the clouds while packing a big punch. I used a barrel aged rum from a local distiller, Cut Spike Distillery, as I like the richer character of the aged rum but you could easily use a white rum if you wanted a bit more mellow drink.
The Pineapple Express
2 oz rumRead More
1.5 oz cherry brandy
3 dashes bitters
.5 oz lemon juice
.5 oz lime juice
3 oz pineapple juice
Around our house, we are big fans of cocktails so the anniversary of the repeal of Prohibition on December 5, 1933 is a day to celebrate. With Repeal Day falling on a Friday this year, we decided to have ourselves a nice celebration with a couple of classic Prohibition era cocktails.
The White Lady
The first one we started out with is a classic gin cocktail called the White Lady. Perfected in Harry's New York Bar in Paris (of Hemingway fame) this drink combines gin and Cointreau and fresh lemon juice with an egg white to give it a creamy herbal flavor with a tart lemon finish.
The Old Fashioned
Our second drink is the classic Old Fashioned, which is reputed to be one of (if not the) original cocktail. With the resurgence in bourbon and whiskey's popularity, this drink has jumped from being your Grandpa's drink of choice to a hip new drink that every cocktail bar has to have on its menu. Simple and delightfully boozy, this classic give you a nice warmth from theRead More
December 4, 2014 Recipes
This recipe is a perfect holiday treat using this classic holiday berry to make a great snack or a sparkly garnish for a cocktail. The contrast between the tart cranberries and sugary coating makes this snack pop in your mouth. The overpowering tartness of the cranberries are tempered by a soak in hot sugar syrup giving the berries a balanced sweet and tangy flavor.
2 cups granulated sugar
2 cups water
2 cups fresh cranberries
2/3 cup superfine sugar
If you can't find superfine sugar, make your own by processing granulated sugar in a food processor for a minute.
Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when you add them.) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight.
Drain cranberries in a colander over a bowl, reservingRead More
As it is Thanksgiving tomorrow, and we will be feeding a bunch of people at our house, we had to make sure we didn't run out of turkey so we go a very large bird. Rather than getting up at the crack of dawn (it is a holiday and we should at least get to sleep till 7am!) to get the bird ready to go, we decided to look for a quicker way to cook our giant turkey. We came across a funny sounding technique called Spatchcocking!
If you have absolutely no idea what I am talking about, here is the technical definition of Spatchcock: A spatchcock, otherwise known as "spattlecock", is poultry or game that has been prepared for roasting or grilling by removing the backbone, and sometimes the sternum of the bird and flattening it out before cooking. The preparation of a bird in such a manner for cooking may also be known as butterflying the bird. The term "spatchcock" is used when the backbone is removed, whether or not the sternum is removed. Removing the sternum allows the bird to beRead More
While attending the recent Grand Opening of Spirit World I purchased a bottle of St. Germain, a French elderflower liqueur that I have always had mixed in cocktails as a complementary spirit to add a bit of sweetness to a cocktail. I hadn't run across any cocktails that used St. Germain as the base spirit, so I started checking out various St. Germain based cocktails and while doing some research I came across an interesting sounding cocktail on Saveur.com called the Lumière. This cocktail was developed in Brooklyn, New York as a movie inspired cocktail at the Nitehawk Cinema, a dinner and drinks movie theater by their director of beverages Jen Marshall. Using gin, St. Germain and green chartreuse, this cocktail has a complex layered flavor profile that is sweet and herbal with a nice warming mouth feel.
1.5 oz GinRead More
1 oz St. Germain
.75 oz Green Chartreuse
.75 oz fresh lime juice
A dash of bitters (orange if you have it, but Angostura
This is going to be a quick little impression and not a full review as we want to have a chance to have a longer visit than our impromptu one we had on a recent evening. We had attended a meeting and had a little time before we had to be back to get the kids so we decided to head out and grab a drink. Mrs. Nom mentioned that we should give Grane Whiskey Dispensary and Craft Cocktail a try as we were in the midtown area.
Grane is a fairly recent addition to the popular Midtown Crossing development and is the brainchild of the folks that brought us the great wine tasting store Brix where you can use the automated wine dispensing machines to sample various wines as you go. Grane Whiskey takes the automated wine dispensing technology found at Brix to create a whiskey tasting bar where you can try 20-25 different whiskeys using the machines with out waiting for a bartender. There is also a traditional bar with an amazing selections of whiskeys arrayed on shelves behind the bar.Read More
With our kids having a slumber party at the grandparents, Mrs. Nom and I had a chance to go out for a nice breakfast with just the two of us. In west Omaha, there are the usual chain places you can head to for breakfast, but not a whole lot of locally owned restaurants that are open for breakfast. There are the usual chain places, doughnut shops and fast food places, but no real options for a great breakfast until Nick Bartholomew and Chef Tim Maides opened up Over Easy and brought their unique brand of breakfast place to the West O.
About year ago, Over Easy opened up bringing a locally owned place that offered locally sourced food and creative chef driven gourmet dishes that served breakfast and lunch exclusively. We have eaten there a number of times over the last year and it has become one of our go-to places when we get a chance to have breakfast out (which sadly is quite few and far between). It is one of those spots that works for a quick bite or a nice sit down withRead More
This past weekend I attended the grand opening of Spirit World's new location in Aksarben Village. Being a craft cocktail enthusiast / amateur mixologist, one of my favorite places to wander in and browse is Spirit World. Spirit World has long been the source for specialty liquors, wines, microbrews and other specialty items, but as their selection grew the original space at 76th and Pacific started to feel cramped and cluttered. When the Wohlners Grocery space became available in the growing Aksarben Village, Spirit World saw the opportunity to grow and revitalize their business in a new space, adding a private party room, a whiskey and wine tasting bar and a new outdoor seating area.
The new location is far more open and airy, the big windows and high ceilings giving a wide open and welcoming feeling to the space. nice wooden shelves filled with a wide selection of wines organized by region and type. The aisles are much wider than the old building, which helped me feelRead More