Tag: Cocktail

Halfway to Derby: A Tea-Infused Bourbon Cocktail by Z

 

 

Halfway to Derby
Inspired by the mint julep, this stirred cocktail is a perfect drink for a cold winter evening in the Bluegrass, as we begin the annual downhill slide toward the first Saturday in May.

Makes One Cocktail
Recipe by Z
 
4 oz. Mint Lemongrass Tea-Infused Bourbon (see below)
.5 oz Simple Syrup
3 dashes peach bitters
1 lemon twist
Rinse a chilled coupe glass with peach bitters and dump.  Stir the infused bourbon and simple syrup over ice, then strain into coupe.  Squeeze the lemon twist over the drink and garnish.

 

Mint Lemograss Green Tea-Infused Bourbon

recipe adapted from the Death & Co Cocktail Book

Individual serving:
In a container, combine a heaping ½ tablespoon of loose mint lemongrass tea and 4 oz. bourbon and stir well.  Let stand at room temperature for 1 hour and 45 minutes, stirring occasionally.  Strain through a cheesecloth-lined sieve.

 

 

Proof on Main’s Bardstown Bellini: Your New Favorite Derby Drink

 

It is impossible to walk into 21c Museum Hotel and not be inspired.  I have the distinct privilege of calling this my workplace and on my very best days I am treated to the carefully curated delicacies turned out by Levon Wallace and the team at Proof on Main.  Levon’s deft hands craft beautifully creative dishes utilizing the very best the Bluegrass has to offer.  This artful and local approach extends to the bar where you will find over 75 bourbons, house-made tonic that you will want to take home by the jug-full, and a seasonal cocktail list that is as playful as it is sophisticated and delicious.  I am a sucker for any drink involving sparkling wine, so the Bardstown Bellini immediately caught my eye when it made it’s debut during National Bourbon Heritage Month this past September.  Bourbon + Peach + Prosecco.  What more could you want?  Bourbon and peaches are a natural combination and we all know the Italians got it right when they combined peach purée and Prosecco for the classic Bellini years ago (find my recipe here).  On the surface it all seemed obvious and straightforward; however my first sip of this drink drew curiosity.  What was that essence rounding out the flavors, deepening the intensity and soothing my taste buds all at once?  Small black flecks danced across the top of the glass, seeds of a vanilla bean brought to the surface by the effervesce of the Prosecco.  Vanilla.  Who would have thought?  It is the vanilla that actually makes this drink.  It brings the peaches to life, excites the Prosecco and allows the bourbon to shine in all of it’s Kentucky glory.  This cocktail is the perfect alternative to a Mint Julep, taking the edge off and leaving no bite.  The Bardstown Billini will impress bourbon aficionados while turning those bourbon-shy individuals into instant fans of our native spirit.  Your Derby Day drink menu is complete.  Send the thank you card to Proof on Main.  Or better yet, hand-deliver it.  I hear their spring cocktail menu is fantastic…

This drink kicks off with the peach purée.  There isn’t much better than a fresh peach however when they are not in season the frozen variety will work just fine.  Defrost one bag of frozen peaches (12-16 ounces) and purée them in a blender until smooth.

Strain the peaches through a sieve, pressing down with the back of a spoon to extract all of the peach juice, while leaving any unwanted solids behind.  We are going to heat this purée on the stove, so I strain the peaches directly into a small pot.   Run your knife down the center of a vanilla bean, allowing the seeds to begin to escape from the pod.  I opened my vanilla pod up a fair amount but did not scrape all of the seeds out.  I wanted the vanilla to be a flavor enhancer and did not want it to take over the entire drink.  The vanilla bean will release plenty of flavor as it warms in the peach purée and several little flecks of vanilla will find their way into the mix.  This is really when it comes down to flavor preference, however, so feel free to scrape the seeds out of the pod and add them directly to the peach purée.

The peaches are tart and we need to coax the sweetness out of them.  We also want to thin out the purée.  Add one cup of water and one tbs of sugar to the peaches.  I fall on the savory side of the sweet spectrum, but taste as you go and add additional sugar if you feel the flavor is still too tart.  Every bag of peaches is going to be a bit different so taste and continue to season to your liking.

Turn the heat to high and stir until combined.  Once the mixture comes to a boil remove from the heat and set aside to cool to room temperature.

Bourbon time!  Fill a cocktail shaker with ice and add the following: two shots bourbon, two shots cooled peach purée, one shot orange juice and six dashes mango or peach bitters.  Regular bitters will work here as well but I recommend investing in a variety of flavored bitters.  They are very fun to play with and add great depth to cocktails!

 

Shake vigorously until well blended.  Pour into a champagne flute, top with Prosecco and enjoy.  Cheers and happy Derby!

Makes Two Drinks

  • one bag frozen peaches, defrosted (12-16 ounces)
  • one vanilla bean
  • one tbs sugar
  • one cup water
  • two shots bourbon
  • one shot orange juice
  • six dashes peach or mango bitters
  • Prosecco
Defrost one bag of frozen peaches (12-16 ounces) and purée them in a blender until smooth.
Strain the peaches through a sieve, pressing down with the back of a spoon to extract all of the peach juice, while leaving any unwanted solids behind.  We are going to heat this purée on the stove, so I strain the peaches directly into a small pot.   Run your knife down the center of a vanilla bean, allowing the seeds to begin to escape from the pod.  I opened my vanilla pod up a fair amount but did not scrape all of the seeds out.  I wanted the vanilla to be a flavor enhancer and did not want it to take over the entire drink.  The vanilla bean will release plenty of flavor as it warms in the peach purée and several little flecks of vanilla will find their way into the mix.  This is really when it comes down to flavor preference, however, so feel free to scrape the seeds out of the pod and add them directly to the peach purée.

The peaches are tart and we need to coax the sweetness out of them.  We also want to thin out the purée.  Add one cup of water and one tbs of sugar to the peaches.  I fall on the savory side of the sweet spectrum, but taste as you go and add additional sugar if you feel the flavor is still too tart.  Every bag of peaches is going to be a bit different so taste and continue to season to your liking.

Turn the heat to high and stir until combined.  Once the mixture comes to a boil remove from the heat and set aside to cool to room temperature.
Fill a cocktail shaker with ice and add the following: two shots bourbon, two shots cooled peach purée, one shot orange juice and six dashes mango or peach bitters.
Shake vigorously until well blended.  Pour into a champagne flute, top with Prosecco and enjoy.  Cheers and happy Derby!

The Savoy Cocktail Book & the Million Dollar Cocktail

 

Z came across The Savoy Cocktail Book while perusing the various titles both old and new in Omnivore Books on Food, a culinary-themed bookshop we discovered during our recent trip to San Francisco.  Originally published in London in 1930, The Savoy Cocktail Book is a compilation of classic recipes which have been celebrated with flourish at the American Bar, located in London’s Savoy Hotel, since it’s opening in the late 1800’s.  More recent editions include a section devoted to modern mixes while keeping the classic chapters in tact.  Z’s nose has been buried in this book since we returned to Louisville, soaking up recipes detailed and divided into chapters bespeaking of the time such as “Sours,” “Toddies,” “Flips,” “Egg Noggs,” “Slings” and “Shrubs.”  Quippy musings are offered up throughout, including this statement regarding the recipe for the Blues Cocktail: ‘This cocktail removes the Blues if you have them and gives you the Blue Devils if you don’t.’

 

We’ve been sampling recipes over the past several weeks and found the Million Dollar Cocktail to be an instant favorite.  Pineapple juice, grenadine, Vermouth, Gin and the white of one egg are poured into a glass, given a rigorous shake and then strained into a martini or coupe glass.  The result is a cocktail with incredible balance of flavor, hints of tart sweetness coming through from the pineapple, the vermouth and grenadine smoothing over the edges of the gin.  But what really sets this drink apart is the use of the egg white as a binder.  It creates a fantastic viscosity, the drink becoming creamy yet not heavy.  We sipped, and then made a second batch.  This cocktail was a keeper.  An instant classic.  Just like The Savoy Cocktail Book has been for nearly 100 years.

Now if the thought of using a raw egg white causes you to squirm, do not worry.  There is nothing ‘egg-y’ about this drink and, as long as you use a fresh egg (find them at your local farmer’s market or at Rainbow Blossom) you will be in great shape.  Place two glasses in the freezer to chill while you mix the drink – I recommend a martini or coupe glass but an old fashioned glass will do as well.
Fill a cocktail shaker with ice and add three ounces (two shots) of gin, one and one half ounces of Italian Vermouth* (one shot), one tbs pineapple juice, one tsp grenadine and one egg white.  Shake vigorously and strain into the chilled glasses.  Share with friends.  Cheers!

*the original recipe calls for Italian Vermouth, which is sweeter than French Vermouth, generally.  We’ve tested both varieties for this recipe and find them equally enjoyable.

 

 

 

Christmas Eve Egg Nog

Egg nog on Christmas Eve was as sure a thing as Santa Claus on Christmas morning.  As a child, few things were more challenging to the spirit than the excruciatingly long hours of the night before Christmas.  The concept of having to wait even the slightest moment longer for Santa’s arrival was beyond comprehension.  One had to dig deep down to find the strength and patience required to make it through the endless night.  The only thing that made this infinite evening bearable was the knowledge that Roger, our close, broad-smiled family friend, would soon arrive.  Roger’s tradition was to deliver gifts to his friends and family on Christmas Eve.  He and his dog Sport would pile into the car with toys and trinkets, bags of spiced nuts, and, most importantly, his homemade egg nog.  Roger and Sport would pull up to the curb at our house and Willie, Allison and I would race to the door, ecstatic and nearly shaking with anticipation, knowing he would have a gift for us, always smartly chosen, a token to entertain us until we would finally, finally, fall into a slumber.  As I’ve grown up, the simple visit from Roger has drawn far more meaning, a meaning that can only come from a better understanding of life and what really counts.  I’m also old enough to have the egg nog now – a perk that cannot be overstated!  Roger’s recipe is one that was handed down to him by the Van Meter family of Lexington.  It is old and simple, the trappings of many a classic recipe.  Eggs, cream, sugar and bourbon and frothed and folded, resulting in a thick and luscious cocktail most suitable for enjoying by the fire and a lit Christmas tree.  Choosing to pay Roger’s friendship forward, my family has since shared the tradition of Christmas Eve egg nog deliveries.  I can’t think of a better way to show love and thanks this Christmas than with this homemade treat.  Merry Christmas foodie-friends!

Begin by separating four eggs, reserving both the whites and the yolks.

In a large bowl, combine the egg yolks with three quarters of a cup of sugar.  Beat until fully combined, light, creamy and smooth.

Slowly add one cup of good bourbon to the eggs and sugar, beating until mixed thoroughly.

In a separate bowl, beat one pint (two cups) of whipping cream until light and airy, the cream forming stiff peaks.  Gently fold the whipped cream into the egg, sugar and bourbon, being careful not to deflate the cream.  Once the whipped cream is fully combined, beat the four egg whites in a clean bowl until they are also light and airy, forming stiff peaks.  Carefully fold the eggs whites into the egg nog, combining thoroughly but taking care not to over-mix.

Allow to chill in the refrigerator over-night, the ingredients blending and settling into one another.  The following day you will find that the liquids have settled to the bottom and the cream and egg whites are thick on the top.  Gently refold the mixture and serve, garnishing with freshly grated nutmeg overtop.  Merry Christmas!

Van Meter Family Egg Nog

  • four eggs, the whites and yolks separated
  • three quarters of a cup of sugar
  • one cup good bourbon
  • one pint (two cups) of whipping cream
  • freshly grated nutmeg for garnish
In a large bowl, combine the egg yolks with three quarters of a cup of sugar.  Beat until fully combined, light, creamy and smooth.
Slowly add one cup of good bourbon to the eggs and sugar, beating until mixed thoroughly.
In a separate bowl, beat one pint (two cups) of whipping cream until light and airy, the cream forming stiff peaks.  Gently fold the whipped cream into the egg, sugar and bourbon, being careful not to deflate the cream.
Once the whipped cream is fully combined, beat the egg whites in a separate bowl until they are also light and airy, forming stiff peaks.  Carefully fold the egg whites into the egg nog, combining thoroughly but taking care not to over-mix.
Allow to chill in the refrigerator over-night, the ingredients blending and settling into one another.  The following day you will find that the liquids have settled to the bottom and the cream and egg whites are thick on the top.  Gently refold the mixture and serve, garnishing with freshly grated nutmeg overtop.  Merry Christmas!

Spicy Watermelon Margaritas

As a child, watermelon was always an ‘outside food.’  Willie, Allison and I would line up on the steps of our back porch, watermelon triangles in hand, our little teeth crunching into the fruit, our faces, fingers and clothes sticky and pink as we let the watermelon take over.  Years later I still cherish the purely-summer practice of eating watermelon by-the-slice but am also excited to find it in different, more sophisticated forms.  Like cubes of watermelon paired with ripe summer tomatoes and salty feta cheese or bite-sized pieces of melon tossed with avocado and served over tuna in my recipe found here.  And in a time when the humidity is high and we are in need of refreshment more than ever, nothing sounds better to me than a watermelon margarita.  Pureed until smooth, the watermelon juice is extracted through a sieve, the essence of this fruit the perfect topper to a classic margarita mix.  Topped with fresh slices of jalapeno and a sprig of cilantro, you have a cocktail that is as equally delicious as it is refreshing, the jalapeno offering just the slightest hint of spice as the oils soak into the drink and the cilantro a refreshing hit of herbal freshness.  Watermelon, cilantro and jalapenos can be found in abundance at the farmer’s markets this month so make sure to pick up some of the local bounty.  I can’t think of a better way to take on the August heat, armed and ready with a spicy watermelon margarita in hand.  Cheers!

Seeing as a watermelon is primarily composed of, well, water, a small slice of melon goes a long way when juiced.  I picked up a small melon and juiced half of it, yielding approximately two and one half cups of juice.  The juicing process is incredibly easy.  Simply remove the flesh from the watermelon rind and chop into cubes.  Remove as many of the black seeds as possible but don’t worry over every last one.  The puree will be run through and sieve, removing any remaining seeds.  Place the cubes of watermelon into a blender along with one half tsp sugar.  Puree until smooth.

Setting a sieve over a large bowl, pour the puree through the mesh strainer, using a spoon to extract as much juice as possible.  Set aside.

It’s time for a drink!  Fill a cocktail shaker with ice and add four shots of white tequila, two shots of freshly squeezed lime juice and one shot agave nectar (generally found next to the honey in most groceries).  Shake well and pour over ice into a glass.

Top the margarita with the watermelon juice – approximately one shot per drink.  Stir to blend and top with fresh slices of jalapeno and a sprig of cilantro.  Toast the height of summer and enjoy.  Cheers!

 

Serves Four

  • one half of a small watermelon, rind removed and cubed
  • one half tsp sugar
  • four shots white tequila (six ounces)
  • two shots freshly squeezed lime juice (three ounces)
  • one shot agave nectar
  • one fresh jalapeno, thinly sliced
  • fresh cilantro for garnish
The juicing process is incredibly easy.  Simply remove the flesh from the watermelon rind and chop into cubes.  Remove as many of the black seeds as possible but don’t worry over every last one.  The puree will be run through and sieve, removing any remaining seeds.  Place the cubes of watermelon into a blender along with one half tsp sugar.  Puree until smooth.
Setting a sieve over a large bowl, pour the puree through the mesh strainer, using a spoon to extract as much juice as possible.  Set aside.
Fill a cocktail shaker with ice and add four shots of white tequila, two shots of freshly squeezed lime juice and one shot agave nectar (generally found next to the honey in most groceries).  Shake well and pour over ice into a glass.
Top the margarita with the watermelon juice – approximately one shot per drink.  Stir to blend and top with fresh slices of jalapeno and a sprig of cilantro.

Pink Paradise

https://www.youtube.com/watch?v=ZXcxEN3qg9k

I could try to make this cocktail overdrawn and complicated.  I could manifest a story of it’s origin, some elaborate tale of how it was conceived.  In truth, the somewhat cheesily named ‘Pink Paradise’ cocktail was a thrown together concoction of what we had on hand both sitting out on our bar and the sole juice in the fridge.  After a final dash of classic bitters and a solid shake on ice, the palest of pretty pinks poured from our cocktail shaker into the glass.  I fell in love with the hue the campari lent to the drink as well as the complexity it brought to my tongue as I took my first sip.  The tang of the pineapple juice is the perfect match for the sharpness of the vodka, the tartness of this fruit counterbalancing the bitterness of the campari, an Italian apertif that has always been a favorite stand-by in our house.  It is the ideal drink for simple sipping and relaxation, by the pool or otherwise.  Our teaser clip is a testament to just how simple this cocktail is to create.  A toast to pink and a toast to paradise – both meet here, in perfect harmony.  Cheers!

Makes Two

  • two shots vodka (three ounces)
  • one shot cointreau
  • one shot pineapple juice
  • one quarter shot campari
  • one dash bitters
  • sliced lime for garnish
Fill two glasses with ice and set aside.  Combine the vodka, cointreau, pineapple juice, campari and bitters in a cocktail shaker filled with ice.  Shake vigorously.  Divide between the two glasses and garnish with lime.  Enjoy!

Citrus & Cava Cocktail

https://www.youtube.com/watch?v=wMsxhOHGhrw

Guess who was given a video camera for Christmas?!?!  Z and I are very excited to begin incorporating vignettes to foodie-girl.com!  This process does not come without a steep learning curve so we are starting small and toasting our new method of expression with this tasty and refreshing citrus cocktail.  Vodka, cointreau and simple syrup are brought together by a healthy squeeze of fresh lemon juice.  Topped off with a float of cava and you have a cocktail bright with effervescence.  A fantastic way to kick of your next dinner party or to enjoy while dreaming of warmer days to come.  It also pairs well with filming and editing a video for the first time :)… but perhaps I should let my foodie-friends be the judge of that!  Cheers!


Makes One Cocktail

  • one half shot cointreau
  • one and one half shot vodka
  • three quarters shot of freshly squeezed lemon juice
  • one half shot simple syrup (recipe below)
  • cava (or your favorite bubbly)
For the simple syrup, combine one half cup sugar with one quarter cup water.  Warm over medium heat, whisking constantly, until the sugar dissolves completely.  Remove from the heat, pour into a glass and set in the refrigerator to cool.  This will make enough simple syrup for approximately six cocktails.  Any extra syrup will keep refrigerated for several weeks.
Place a martini glass in the freezer to chill for five to ten minutes.  Fill a cocktail shaker will ice and add the cointreau, vodka, lemon juice and simple syrup.  Shake vigorously.  Fill the martini glass two thirds of the way with the vodka and lemon juice mixture.  Top with cava (or your favorite bubbly) and enjoy!

Toasting 2013 with a Champagne Cocktail

Champagne and New Year’s Eve… there are few things more synonymous with one another.  It will come as no surprise to you that I find champagne to be appropriate for any and all occasions.  There is something about a bottle of bubbles overflowing into a fluted glass, the effervescence shooting precariously to the rim, and then dissipating and settling into a happy simmer.  Whether it be champagne (from Champagne, France – the only true champagne), cava (Spain’s take), prosecco (Italy’s answer) or sparking wine (just about everything else), an instant sense of celebration/tribute/romance fills the air.  While a glass of bubbly will stand tall and proud all on it’s own, it can also serve as the base and heart of a fantastically delicious and artful cocktail.  The addition of a cube of sugar, a dash of grapefruit bitters and a splash of campari presents a glass of antique pink beauty, a fervent party taking place at the base as the bitter soaked sugar cube dissolves into the bubbly, campari infused wine.  Variations of the champagne cocktail abound and it is an automatic order for me whenever it makes a cocktail menu appearance.  This version is one of my favorites, the touch of sweetness from the sugar tempered by the bitters.  It is what I will be toasting the end of 2012 with and what I will be drinking as we welcome the beginning of 2013.  I am thrilled to see what the new year has to offer and can’t wait to share some of the new and exciting things I have in mind for this little project called foodie-girl.  So cheers to you, my foodie-friends… thanks for making 2012 so very, very fantastic and here’s to an even more fabulous 2013!

Place on sugar cube in the bottom of a champagne glass.  Add two to three dashes of bitters onto the cube.  I recommend grapefruit bitters but any bitter you have on your bar will work well.

Fill the glass with champagne and watch the sugar cube explode with bubbles!

Add a splash of campari to the top, adding color and depth of flavor.  Share with friends and family to toast the new year or to simply turn any occasion into a special one!

Cheers and happy new year!

What to Drink with Thanksgiving Dinner

It’s almost that time again… time for a day filled with tradition, thanks-giving and copious amounts of eating!  But while everyone is discussing what to cook for Thanksgiving dinner, what we drink with this very special meal can often be overlooked.  If your Thanksgiving is anything like mine, it involves a day of togetherness – cooking coupled with lounging during the day, sitting down to a labor of love in the evening.  Since I was given the book ‘What to Drink with What You Eat‘ by Andrew Dornenburg and Karen Page, I have become increasingly interested in pairing wine & food.  This curiosity has led me to try a variety of new wines – varietals from which I would have otherwise shied away.  Thanksgiving day can be complex, early gatherings lasting late into the night.  I’ve compiled my suggestions for what to drink on Thanksgiving below – a variety of choices that are sure to please everyone in your family, no matter how finicky their taste.


Day drinking
~Grab a Growler~
Z loves to run across the street to fill up our Against the Grain growler with one of their ever-changing, hand-crafted brews.  Constantly experimenting, Against the Grain‘s creations span the beer-spectrum and they will be able to guide you to the perfect offering to pair with both your football and your turkey.  BBC – the Bluegrass Brewing Company – is another great option, offering seasonal beers and growlers in which to take them home.  While they don’t offer growlers, you will have no trouble at all finding something to share at The Louisville Beer Store, a fantastic spot in Louisville’s NuLu neighborhood.  Finally, when we’re in Lexington, there is no better place to celebrate the beers of the world than at The Beer Trappe.  They too will be happy to help you select your ideal Thanksgiving beer, in bottle or growler form.

~Bubbly – all day, any day~
In my mind, there is never a bad time for a glass of sparkling wine.  Be it champagne, prosecco, cava or California-made, there is an instant sense of celebration in every effervescent sip.  One of my favorite ways to serve cava or prosecco is with a variety of juices and pureed fruit, allowing guests to create their own cocktail.  Use my bellini recipe as inspiration and go from there – I’d love to hear what you come up with!  I highly recommend holding back one bottle to toast with before dinner, sans fruit garnish.  One of my special-occassion go-to’s is Schramsberg.  Their blanc de blancs offering can be found for under $40.  If you are lucky enough to find their brut rose make sure to grab a bottle – outstanding!  Want to know more about Champagne?  Check out my recent post ‘Champagne: Five Things to Know.’

~Happy Beaujolais Nouveau Day~
Just like Thanksgiving, it only comes one time of year – Beaujolais Nouveau Day!  Beaujolais Nouveau wine, from the Beaujolais region of France, is celebrated as the first release of the year, after the harvest in the vineyards is complete and it is time to commence with the holiday season.  By French law, Beaujolais Nouveau is released on the third Thursday of November and not one minute sooner.  It is an extremely young, fruity and light red wine, and meant to be so.  A celebratory drink, Beaujolais Nouveau is not intended for aging but to be enjoyed at this moment – the 2013 bottle, that is.  And it happens to compliment Thanksgiving flavors beautifully.  Bright and fun on the palate, it doesn’t overwhelm and offers refreshment during an otherwise heavy meal.  Make sure to serve slightly chilled and allow it to take you from day to night.  Oh and the best part?  It sells for under $13!

Turkey-Time
As it always is with family, everyone has their preferences and tastes can vary greatly.  I recommend offering both a red and a white wine, setting each place-setting with two glasses.  Encourage your guests to sample a little of each wine with the food.  This is my favorite way to pick out distinct flavors in a wine as it’s character always stands out when countered with another glass.  Of course, any leftover bubbly, beer or Beaujolais Nouveau are welcome to the party.  For those wines that, I believe, bring out the best in Thanksgiving dinner, I recommend the following:


~Chardonnay~
But only if it has seen minimal oak contact.  Chardonnay with oak treatment is luxurious and rich, often described as buttery.  Delightful with the right food, it could stand to be overpowering and uncomplimentary to the turkey and endless variety of sides that come with this annual meal.  Un-oaked chardonnay is softer, lighter on the palate but still slightly tart with green apple notes.  Check out my previous posts on Chardonnay – All Things Chardonnay and A Lesson in White Burgundy – for more tips.  As for what to buy, I recommend Au Bon Climat Chardonnay.  At around $20/bottle it would make a lovely addition to any Thanksgiving dinner.

~Pinot Noir~
If you ask me, pinot noir plays nice with just about everyone.  Vibrant and full, it remains slender on the palate and generally offers cherry notes while remaining dry.  It will stand up to a rich potato gratin, while still complimenting the cranberry sauce.  Pinot noir will allow the turkey to shine (it is the turkey’s day, after all) and will offer refreshment after a hearty bite of stuffing.  Personally, I enjoy Au Bon Climat Pinot Noir, available in Louisville at Westport Whiskey and Wine.

~Gewurztraminer~
Disclaimer: this is one of those new wines I mentioned at the beginning of this post.  Gewurztraminer and I, we’ve only recently met.  But I can already tell it will be a beautiful friendship.  In my reading, it was noted as pairing exceptionally well with spicy foods.  It also has a beautiful bouquet, presenting itself as soon as you pop the cork.  Floral with herbal notes, I really enjoyed the bottle of The Furst Gewurztraminer Z and I recently shared over dinner.  Ask your local wine merchant for their recommendation.  This grape is powerful and crosses many angles of the flavor-spectrum, making it a great partner to Thanksgiving dinner, when countless dishes are displayed, moving from sweet (sweet potatos) to rich (gravy).  It will counter certain food, exposing more flavor, while complimenting other dishes, letting them shine.  Go out on a limb with gewurztraminer and keep an open mind.  It’s good for you!

I would also like to take this opportunity to say that I am thankful to YOU – my foodie-friends.  Foodie-Girl is now two-years old and I could not be more grateful for all of the love and support you have shown me.  On this Thanksgiving I raise my glass to YOU – Cheers!

St. Simons Island and the Cottage with the Red Roof

Have you ever heard a ‘Mary Caroline’ story?  Chances are, if you’ve met me in person, then the answer is yes.  And I bet you are chuckling now, recalling these funny tales of a supremely kind, innocent girl from Spartanburg, South Carolina.  Mary Caroline and I met the first week of school during our freshman year at Centre College.  Her peppy southern accent was filled with warmth and sincerity and she charmed us all immediately with her infectious smile and tales of her childhood.  “Y’all, when I was little I thought my middle name was Caroline and my first name was Mary Caroline – so I thought my name was Mary Caroline Caroline Rhodes until the 8th grade!”  We were instant friends.  Fast-forward twelve years later and I am slowly tipping the rockers of my chair back, swaying with the ocean breeze and listening to the century old wooden boards creak beneath my toes as I lightly push myself to and fro.  At long last I have made it to St. Simons Island, and am able to call Mary Caroline’s beloved family cottage home.  When I met Mary Caroline it didn’t take long to learn of her top five favorite things in the world: her family, her dog Lucinda, South Carolina, her ‘sippy cup’ (there’s a hundred great Mary Caroline stories inspired by the sippy) and the cottage on St. Simons.  “It’s the one with the red roof!” she would proclaim to anyone who would listen, as we explored the island over a quick but somehow relaxing two days in this mini-paradise.  When we asked Mary Caroline where she wanted to go for her Bachelorette weekend we were all secretly hoping and not at all surprised when St. Simons was selected.  I had been looking forward to this escape for months and for the opportunity to visit St. Simons for years.  Despite years of hearing of this home, however, I could never have anticipated the life the cottage with the red roof would exude.  As if the wood that made up the floor and ceiling were alive, you felt the history and the love emanating from the walls, spiked with a touch of sadness that comes from a life well lived.  This simply made the memories singing from the cottage that much more real.  Over a hundred years, countless lives walked over these wooden boards, all coming to St. Simons for comfort that only the ocean can provide.  As I sat on the porch it was made clear to me that there were more than six of us on this get away.  The cottage was our friend as well and we would spend this weekend pilled under her red roof, filling her soul with love, laughter and happiness that only the closest of friends can share.

Built in 1898, the cottage with the red roof has been in Mary Caroline’s family since 1915.  The walls are draped with family photos, a short documentary of sorts, chronicalling the history of the home.  I looked deep into the eyes of the many smiling faces and was always delighted when I felt Mary Caroline looking back at me, both as a child and in the image of her mother.  They share the same smile and quality of giving instant comfort to those around them.  Family legends aren’t the only stories born of this place though.  Dubbed Sea Crest Cottage, it served as a boarding house in the 1930’s, whose most infamous guest was Margaret Mitchell, author of Gone With The Wind.  Apparently, she didn’t take any chances and, in the not-at-all dangerous town of St. Simons, gave the housekeeper quite a fright when a shotgun was discovered under her pillow.  Ms. Mitchell slept with it nestled below her head.  You know – just in case.  I had the honor of sleeping in this very room for the weekend but lived on the edge and did so without any firearms.

The real living room of the cottage is the porch.  Right on the beach, you are just steps away from the stone boulders that keep the ocean at bay during high tide.  We began our Saturday sipping coffee and tea on this very porch, reviewing the countless funny moments from the night prior.  Upon our return to the house Friday evening, I insisted that we swim in the ocean.  Growing up, when we would make our yearly exodus to Nags Head, NC, we always had to put our feet in the water, no matter what time we puttered into town.  I had yet to feel the sand in my toes, taste the salt water in my mouth, to feel that slight pull from the waves as they lapped back out to sea.  We raced over the small bridge and I ran straight into the ocean.  The tide was far out and we had an expanse of sand all to ourselves.  The water was placid and warm.  I immediately felt the tension and stress I had been holding for the past several weeks begin to break apart in my chest.  This was exactly what I needed.

All sufficiently caffienated on this Saturday morning, we set up shop on the small private beach just a few feet from the cottage’s porch.  Later, when the ocean retreated and stopped crashing into the rocks, splashes of the sea falling onto the other side, we made our way back to the main expanse of sand and waded into the water.  With Mary Caroline as our guide, we learned how to hunt for sandollars.  Noting that this was going to take a small dose of courage, we all bravely dug our big toes into the ground, pushing beneath the sand under the cloudy water, completely unsure of what we would rustle up or what would find us first.  Fishing about I suddenly felt a slight nudge from a thin, rounded edge.  My breath caught but I didn’t stop and slowly managed to tip this buried treasure upward, reaching beneath the water to grasp my prize.  I retrieved a fuzzy, flat and perfectly round disc, the faint etchings of a star splayed across its face.  We talked and collected over a dozen sandollars, finding the hunt oddly addicting.  Years before Mary Caroline and her cousins set about achieving the goal of collecting 100 sandollars in one day. We weren’t close to breaking this record but we proudly took our treasures back to Louisville, small memories of that day in the St. Simon sun.

Back at the house, it was time for the quintessential beach drink, margaritas.  My friends Lindsay and John have, in my opinion, perfected this process and it couldn’t be simpler.  Equal parts tequila and triple sec, Lindsay takes a whole lime and sqeezes every last bit of juice out of the flesh.  Leaving the flattened fruit in the glass, she adds sweetened lime juice (approximately one tbs for every shot of tequila) and mixes over ice.  It is strong and wonderfully balanced, not at all sugary like you will find from the pre-mixes that kill your drink with sweetness. A splash of orange juice will do the trick if you find this margarita too abrasive in any way. For me, it is absolutely perfect.

There were plenty of moments outside of the cottage, exploring the shops and drinking haunts of St. Simons.  But it was the memories I’ve noted here, the hours of sipping tea, coffee, wine and cocktails on the porch and looking at the ocean, that really brought home to me why Mary Caroline feels so passionate about this place.  You can look around from the beach and see the development that has crept up the shore, slowly and defiantly, since the cottage stood alone many years ago.  It can be hard to look past the newly-built condominiums to the left, the taller-than-the-palmtrees homes to the right.  But when you are seated on the porch, the weathered wood beneath your feet, the ruby red roof stretching out over your head, you look upon the same the view that Mary Caroline’s family found so priceless nearly 100 years ago.  And in that moment, nothing has changed and nothing else matters.  I listened to the sound of my girlfriends and was so completely grateful to be surrounded by their laughter.  We made sure to leave the cottage with the red roof fuller than it had been when we arrived, restocking it with love and faith derived from friendships that will last a lifetime, just like those that came before us.

 

The Jennings Margarita
Makes Two

  • two ounces tequila
  • two ounces triple sec
  • two limes
  • two tbs sweetened lime juice
  • optional: splash of orange juice
  • optional: salt for the rim
Pour the tequila and triple sec over ice.  Squeeze the juice from both limes overtop, leaving the rinds in the glass.  Add two tbs sweetened lime juice and mix.  Serve over ice with a splash of orange juice and a salt on the rim of the glass, if preferred.