Sloe Gin Fizz

I have a dirty addiction - the BBC's historical re-enactments. I've watched historians recreate farms from every era, I'll stalk Dr. Lucy Worsley in anything she does, there's even a show which has Edwardian cooking tips. There goes your afternoon, you're welcome!

While watching the Victorian Farm series, I watched Ruth put together a few bottles of Sloe Gin, traditionally made with blackthorn drupes. She placed it in the pantry for the upcoming Christmas season. If there's two things I like it's foraging and booze!

Unfortunately, here in the western U.S. there is a lack of hedgerows with wild plums in them. Fortunately there is a decorative plum in my front yard! It's got rich purple leaves and bark, and makes small red plums. Not quite the same, but a decent stand in.

I put my small harvest in a jar, covered it in good local gin, and a shake of sugar. Traditional recipes call for a lot of sugar, and I prefer my cocktails less sticky. Plus, watching my weight or something..

The photo above was taken Oct. 1st, this is the end of December, nearly three months! A rich red color and fantastic fruity aroma has occured. It looks really good against that backdrop of fresh fallen snow don't it?

Now, for a Sloe Gin Fizz. A good cocktail must have at least three ingredients - mine has the infused gin, sparkling water, and lime. A Fizz is traditionally done with a whipped egg white, but I am lazy  I wanted to experience the full flavors of the gin.




Full measure of both, on top of ice, squeeze of lime, stir with a knitting needle.

Go outside into the snowy afternoon and enjoy the drink and the sparkling of the sun on the flakes.

Some research shows that sugar is an important ingredient for the chemistry of the whole mess, so I added a bit more and stuck it back in the pantry to infuse more. While it is totally awesome and delicious right now, I was hoping for a fruitier flavor. (I used good Gin, so it's hard to lose, really.) I'll crack it again in January and see how it's doing! Until then, I'll just have to drink mead...

Finds - Mead

I've been on a brewing kick. Each time I walk around and see fruits or herbs I think "ooooh, that would be good fermented!" In honor of one of the worlds oldest drinks, here's some fine uses of honey and yeast.

Like a lovely cross-stitch pattern from LadyBeta. Simplicity and deliciousness, the mainstays of the warriors of old!

And in the oldest traditions we can fill the horn and pass it around. From a simple cows horn, to exotic species, and horns crusted in silver and gold - what better way to honor the drink of the gods? Decorated horn from FableWorkshop with Celtic knots.

Now any fashionable Viking knows about the importance of beard conditioning... right? An oil from BathSabbath in perfect scent for Odin's followers. We're used to having our face smell like mead anyway.




If you are not so lucky as to posses a large beard (I'm not, can't get the damn thing to grow at all!) perhaps you can fill your house with the faint sweet scent of drunken revelry. A Mead candle from WitchCityWicks can add ambiance on a whole 'nother level! Light to see your bottles by.



To satisfy a non-alcoholic  sweet tooth perhaps some mead flavored lollies? TheGroovyBaker whips up batches for gatherings that need something for the kiddies... or those days when you can't carry the flask with you.

Now I know well enough to never leave the inn without a flask of elvish wine, or a bottle of mead! Any D20 user should beware getting caught without a little spare booze to finish that dungeon, here is "backup mead" from LokisLuckyCharms. Perhaps not as good as a backup flask, but perhaps one should carry both?


Traditional Celtic healing taught that there were three important healing elements. Water, Honey and Labor. I say let the yeast do the work and give them honey and water to work with. It heals me right up... What's your favorite tipple? Have you ever tried brewing?

Rhodomel

 I'm still learning about brewing, and it's the most fun I've ever had experimenting. Unlike cooking and baking, where a ruined experiment may be burnt beyond recognition or too salty to eat; The worst thing that has come of a bad mead had been that it was too weak. Oh no, I guess I'll have to drink it all to get rid of it ...

I started a Rhodomel last week. That's rose petals in mead. Roses and honey, awesome!

I started with gathering rose petals and drying them for about a week. Then I gathered a bunch of fresh ones as well.

I filled up  the secondary fermentation jar with dried and fresh petals all the way to the top. I even had a few petals left over, my mother has a very large summer rose I was gathering from. The recipe suggested 12 cups (which is about how much water was used in the first fermentation) but it's hard to judge volume with a fluffy item. How packed are we talking?

 After sitting overnight, the mead had turned a nice reddish color. Unfortunately the bubbles tend to lift the petals and force an overflow. It took several days in the sink to get things under control. It's now slowed down and maturing slowly. The balloon on top is my "air lock", it captures gas and can be vented while not allowing bacteria in the air to enter the drink.

 As for the rest of the petals? An herbal syrup of course! You can make a syrup of just about anything, on this day it was roses and elderberries. With a light fluffy plant fill the jar, with a dense plant just a few tablespoons on the bottom. You can use any culinary or medicinal plant for syrups.

 Add sugar to fill the jar 1/4 -1/3 full. You can use honey with strong flavored herbs like mint or sage, but sugar is better for delicate flavors. Boil water and place the jars on a towel or mat (expanding and contracting glass can crack when dragging across a counter top.) Fill with water and cap.

 Let the herbs infuse overnight. Afterwards you can keep them sealed in the fridge for months, heck even opened they will keep for weeks. You can use these to flavor teas and drinks. I like to mix one part syrup, one part good local vodka, one part sparkling water and a squeeze of lime. This is surprisingly good with savory herbs like thyme, rosemary, and sage!

I made the rose syrup into pink lemonade. Lemon juice, syrup, water and ice. A perfect relaxation elixir for a hot summer's day. Bring on the sun, I've got a shady porch and a lounge chair!

What's your favorite way to cool off in the heat?

Drinking with Style!

 Project of the day today, was to take my plain flask, and make it awesome. Why? Besides the fact I would hate to have a mix-up at an out-door boozing event... Drinking is even more fun with cool drinking vessels.

 Start with a random leather scrap (yes, I do just have these sitting around, it's a messy craft room.)

Cut to size, there's a flap for the bottom and a top flap which will be cut to fit over the cap.

 I punched all the sewing holes with an awl. I can never stand to let things be unadorned so I also punched holes in a leaf pattern to add beads.

 The beads went on with a two needle technique - one needle strings the beads straight, the other tacks down the cord. It was tough to find a needle that fit the heavy cord and went thru the beads!

 I had an old belt closure to use for a carry clip, so I sewed one piece of it on the back...

 Then stitched up the bottom and side.

 I cut a hole and sewed the flap over the top, securing the whole case on the flask. My fingers were getting sore at this point, and I was using a pair of pliers to pull the needle thru.

 The other end of a scrapped fashion belt became the belt loop piece. simple enough design, but this belt is thick! It was tricky, but a short seam.

Here we are, a nifty side flask! I can easily pull it off for drinking and refilling. It;s going to be perfect for camping and hiking this summer. Are you getting ready for outdoors time with your crafts?

Eggnog is the Best Nog

We all have favorite seasonal treats, phefferneusse or pumpkin cookies, latkes, and many people wait impatiently for eggnog. But the store bought stuff barely whets my appetite, I like to splurge on some homemade nog, the boozy kind of course!

It's a simple mix, egg, cream, booze (I like scotch, but there is something to be said for rum, whiskey and brandy.)something to sweeten and a little bit of nutmeg.

Separate the egg, multiple batches can be made but they need to be drank soon after completing them, I drop the yolk directly into the drink glass because I dislike washing dishes. Beat the egg white until white and frothy. (If you're feeling strong whip it up to stiff peaks...)
Add a shot of cream and a shot of booze (generous shots are best!) plus some sweetener and a dash of nutmeg. Mix it up thoroughly.

Add your exquisitely whipped (slightly frothy in my case, I'm lazy and want to get to the drinking! ) egg whites to the yolk, stir in a good bit and sprinkle some more nutmeg. Kick up your feet and don't count calories. If it's a little thick (or you slipped with the booze) add some milk until it's as smooth as you like.
What's your favorite winter beverage?