Mango Crush for Easter!

The weather is finally getting warmer in Saratoga Springs! The daffodils are blooming, and brewers are putting out their summer offerings. We’ve been developing Easter cocktails all week, and now are getting down to business on some new Spring beer.

As the weather is warmer I wanted to go with a type of sour beer, but without the minerality of a gose; there is plenty of salt in ham, so i wanted something to help balance out that flavor. The Southern Tier Brewing Company has come out with MANGE CRUSH SESSION SOUR ALE.

It is made with mango purée and milk sugar. It is a 4.0 beer. It’s not as sour as other beers in this category. The sweetness from the milk sugar tones down the sourness. If I was going to rate the sourness on a 1 to 5 scale, I would give it a 1.

When poured it has a beautiful spring-yellow hue, with a white foamy head. There is minimal lace in the glass once the head dissipates. You can smell the mango, but also a hint of lemon. It is not bitter at all, and will compliment well typical Easter side dishes.

I enjoyed the light, fruity character of this beer, with that subtle sour twist. Try it as you celebrate Spring!

Amp Up Your Easter Brunch Cocktails

We’re inspired by the first buds of Spring in our upstate New York gardens. We have to enjoy it with gusto, because Spring lasts about two weeks max up here. Easter is one holiday we like to spend as a family catching up after a winter of hibernation. Excited by the idea of seeing our tribe, and feeling the warm weather, we’ve amped up for a new spin on cocktails for Easter brunch. All of these drinks feature our latest cocktail obsession: carrot juice!

The color of carrot juice drew our initial attention. Such a bright orange hue offers an eye catching cocktail. And truthfully, we could pull off a few winter pounds, so the health punch offered by a beta carotene hit has a draw. And finally, its darn tasty! Carrot juice offers a hearty flavor, making it a welcome companion to a variety of spirits.

We’ve put a spin on three of our faves. Substitute orange with carrot juice for a play on mimosas, that we call Bougie Bunnies. Swap tomato for carrot juice and make a spicy Bunny Maria, as a play on Bloody Marys. And saving the best for last, a Bunny Colada will become one of your favorite Spring and Summer Cocktails.

BOUGIE BUNNYS (Carrot Juice Mimosas)

This is the easiest drink you can imagine, which makes a tasty and dynamic twist on a brunch classic. Two ingredients is all you need: Carrot Juice and Prosecco.

Fill a champagne flute glass with 1/3 Carrot Juice, and top off with a sweet Prosecco. Boom! Done.

I usually advocate for a dry sparkling wine (like Cava) for mimosas because of the sweetness of orange juice. But carrot juice is far less sweet than orange so I suggest using a Prosecco that is sweet, as every Prosecco varies in sugar content. If you like super sweet, consider using a Spumante instead.

You’re shooting for 1 part carrot juice to 2 parts Prosecco.. Be sure both parts of this drink are cold, as in a few steps short of freezing. If you pour these ahead of time you might need to stir them briefly. The carrot juice is weighty, and I’ve noticed they settle if left unattended, though I doubt you’ll want to leave them because they are so delicious.

BUNNY MARIAS (Carrot Juice Spicy Bloody Marys)

Bloody Marys are my go-to brunch drink, and the spicer the better. We’ve created a spicy (to taste, of course) twist on tradition by using carrot instead of tomato juice, and using Mexican hot sauce instead of traditional Tabasco. We also rim the glass with Tajin, the magical Mexican spice blend that makes any savory flavor you could possibly imagine taste better, instead of traditional celery salt. Tajin is available nationally, so seek it out. You’ll be glad you did.

per serving:
8 oz carrot juice
4 oz vodka
Juice of 1/4 lemon
3 splashes of Worcestershire sauce
1 T. jalapeño hot sauce (we prefer Cholula, but Tobasco makes a fine version) to taste, obviously
1 t. horseradish (optional, if you’re not a fan)

Mix all ingredients in a glass, or multiply the recipe as needed and mix in a pitcher. A few stirs will do it. Taste, and add any element you’d like more of. Serve over a glass filled with ice.

garnish:
Tajin
1/4 of a lemon
Any assortment of olive, pickle or pickled pepper you can fit on a toothpick

Sprinkle some tajin onto a small plate. Rub the lemon parts around the rim of the glass and dip the glass into the spice. It’s that easy. If you can’t find Tajin substitute paprika or chili powder (or both) mixed with a little salt.

Garnishing a Bloody Mary has become limitless in recent years. Last summer I had one served with a garnish twice the height of the glass, which included a fried chicken wing. I didn’t mind, tbh. Tradition suggests at least an olive or two. I’ve always liked the look and aroma of a lemon slice. Cornichons, those tiny pickles, are also traditional. My advice is raid your favorite olive bar for ideas and don’t limit yourself. Skewer all you find onto a tooth or cocktail pick and top each glass.

In the case of these Bunny Marias, a slender carrot still attached to its greens just seemed cool. Peel if you must, but usually these slender beauties have such a delicate peel, you might skip that.

We’ve saved the best for last. I could drink these fluffies all day and all night:

BUNNY COLADAS (Carrot juice Pińa Coladas)

You can certainly make these babies in larger glasses, but they can be rich- not as rich as a traditional piña colada- but they do very well as a mini-cocktail. We had intentions of placing a homemade macaroon on each glass, but we loved the glass rimmed with slightly toasted coconut so much that we’re planning to serve these cookies on the side. These drinks are not as sweet as a traditional colada, so the cookie’s creaminess compliment the drink well.

per serving:
4 parts carrot juice
2 parts coconut vodka (We use Shipwreck because it is 36% alcohol. Malibu is 20%. No judging….)
1 part Cream of Coco - both solids and liquid (NOT coconut milk)
Splash of pineapple juice
Healthy squeeze of lime

Shake all ingredients with a few cubes of ice. Strain into glasses or small pitcher if you’re making a large batch.

These can be on the sweet side depending on how much cream of coco you use. You can definitely reduce the amount of sugar hit by reducing this amount to your preference without losing the coconut flavor.

garnish:
1/2 c sweetened coconut
1/4 c milk, cream or sweetened condensed milk

Toast the coconut on a baking sheet under a broiler until it just starts to toast. Don’t leave the oven during this process, because it can brown so, so quickly. Mound the coconut on a small plate. Pour your milk into another small plate. Dip the glass into the milk, and then into the mounded coconut. Enjoy!

We’re not nutritionists, but we can rationalize these carrot juice substitutions are going to make these drinks healthier…. BUT, without question we know this twist will make these cocktails very tasty, and a dynamic addition to a traditional brunch.

If you try any of these recipes, drop us a line here, on Facebook or Instagram and let us know the results. We love seeing pics, too!

HAPPY EASTER everyone. May your Spring be long, and your hangover be short.

Boozey Blood Oranges

So I read a post the other day that producers of this colorful fruit are exploring a change of name. Apparently the word “blood,” though perfectly descriptive, seems to be too explicit for potential consumers… As a marketer, I get it, but really?

If you haven’t tried one of this succulents, they are slightly less sweet than a navel orange. They’re amazing in cocktails, and if you’ve ever made/tasted/smelled a garlicky cuban mojo marinade, you know there is no better way to perfect grilled chicken, or any other kind of meat.

No question the color is part of the draw. The bright orange rind in contrast to the dark red flesh is super unique. And playing with the citrus flavor that is something like the cross of a sweet navel orange and a key lime makes it the perfect match for nearly any alcohol.

One of our favorite ways to enjoy blood orange is in a simple BLOOD ORANGE MARTIN

BLOOD ORANGE MARTINI

4 oz vodka
2 oz blood orange juice*
1/2 oz triple sec
1/2 oz simple syrup
Slice of blood orange for garnish.

Combine ingredients in a shaker with some ice. Shake until cold. Strain into martini glasses. If citrus pulp makes you squeamish you might want to double strain.

*Blood oranges tend to be full of juice. Its easy enough to juice a few by hand. For the batch I made for this post, it took 2 oranges to make 2 oz.. However, I’ve seen fresh-squeezed blood orange juice in a variety of grocery stores, and usually in the produce section.

For those of you who love beer, blood orange can be a fantastic partner to a cold brew, like JACK ABBY’S BLOOD ORANGE WHEAT RADLER.

Blood oranges have made their way to many grocery stores up here in the Northeast. In some fruit-forward beers you have to take their word the beer is truly fruit-infused. Not with this one. As I poured it out of the can there were bits of blood orange in the peach-colored nectar. The beer poured a healthy, white foamy head.

It’s a mild tasting beer like most wheats are. You get some of the bitterness of a blood orange, and a bit of the orange’s flavor. It drinks easily, and doesn’t leave you feeling too heavy. It’s an unassuming beer that is a great way to end a long day.

Celebrate blood orange season by enjoying this unique fruit in your favorite sip or guzzle!

SUPER SIPPERS LIII

The Super Bowl is always a big event in our house. Its pretty much the makings for a perfect party, and we love the fun of harassing friends and family who take it too seriously. Its a great time to indulge in all the food we’ve been avoiding (or at least tried to…) during the month of the January. And to whoever created the ridiculous concept “Dryjanuary”, please have a drink this Sunday. Maybe two…

The Bowl is the perfect time to pair team against team, and city against city. In that spirit we have a few ideas for your Super Bowl Sips and Guzzles.

GO GOLD! GO BLUE!

We’ve created Margaritas in RAMS’ GOLD (Pineapple), and PATS’ BLUE (Pomegranate/Blueberry). Margaritas are such a versatile pairing for any food. Literally. And they’re not too foofie for the testosterone junkies, just enough mixology for the foodies, and you can limit the calories by controlling the sweetener.

We often make Margaritas in our house in both frozen and ‘rocks’ form. If you choose to make these on Sunday, chances are you’ll be making a bunch of them. A ‘rocks’ version can be mixed before people arrive, making for a little less prep at drink time. I wouldn’t hesitate making these a couple hours before serving, as long as you can keep it all cold. We always list recipes in parts so you can multiply them to feed your team.

PINEAPPLE MARGARITAS in RAMS’ GOLD
per serving:
3 parts pineapple juice
1 part silver tequila
1/2 part Triple Sec (or Agave syrup)
Juice of one Lime
Salt-frosted glasses*
Mix all of the ingredients in a pitcher. BOOM! Done!
Serve with ice in individually salt-frosted glasses*, with some fresh fruit for garnish.

POMEGRANATE/BLUEBERRY MARGARITAS in PATRIOT’S BLUE
per serving:
3 parts pomegranate/blueberry juice (we use Pom Wonderful, available nationally)
1 part silver tequila
1/2 part Triple Sec (or Agave Syrup)
Juice of one lime
Salt-frosted glasses*
Same plan as above- mix all the ingredients in a pitcher and you’re good to go.
Serve with ice in individually salt-frosted glasses*. Adding some fresh fruit looks great, and offers a nice aroma.

*SALT-FROSTED GLASSES*
Margarita served in the traditional glasses are great, but they’re awful to balance while you’re walking around a party. You can salt the rim of any glass by rubbing a quarter piece of any citrus around the rim, then dipping the glass into a pile of kosher salt.

BEER VS BEER!
This Super Bowl is a coast vs coast rivalry. Where does this rivalry exist in the beer world… IPAs! This week I have my own Super Bowl of IPAs…SAM ADAM’S NEW ENGLAND IPA vs. LAGUNITAS WEST COAST IPA.

Four Quarters, just like the big game-

1st Quarter: Color.
They both pour with impressive heads and leave beautiful lace on the glass. Lagunitas is a warm copper color, whereas Sams has the expected golden haze of a NEIPA. They are both pretty impressive, but Sam scores a field goal in this color quarter.

2nd Quarter: Aromas.
Lagunitas has a piney smell. Sams offers a citrusy mango aroma. I’d say its an amazing half. Both teams scored a touchdown. This makes our score 10 to 7 in favor of Sam.

3rd Quarter: Taste.
Lagunitas has a grapefruit bitterness of hops with the pine undertones that make an IPA great. The citrus notes of Sams eventually gets lost the more you drink it. I’m missing the grassy notes you expect of a well-balanced NEIPA. I give a touchdown to Lagunitas. Our score is 10 to 14 with Lagunitas taking the lead.

4th Quarter: Finish.
Lagunitas brings caramel. Sams gives you a light piney finish. This not what I have come to expect from an NEIPA. I’ll give a field goal to Lagunitas.

Final Score: 10 to 17, with Lagunitas taking the win, but these are both great beers. Have your own taste test on Sunday. Don’t stick to my choices. Both of these are available nationally, but see what you can find locally. Pick two craft beers that represent these styles, or regions. Make a game of it, and let people score them. Offer a prize- a six-pack of the winning beer?

Or keep score yourself- buy equal amounts of two beers and see which type is left on the field. Let us know by posting a comment on this blog post!

SUPER SIZED SIPPER!
Make enough for your whole team.

We’re fairly sure everyone remembers JUNGLE JUICE from college (not high school, Mom. nope. no way. not me...). The recipe for my peeps was any booze we could get our hands on mixed with Hawaiian Punch and a seemingly infinite variety of fruit juice and fresh fruit. I even remember one party of the waterpolo team where we bought a new giant, plastic garbage bin and filled it entirely.

Now as a much more sophisticated adult…. I’ve figured out that the basic difference between the Jungle Juice of my youth and Sangria of my adulthood, is pretty much a red solo cup. Maybe wine. Maybe a few decades. But the concept is the same. Get some wine- red or white. Add your favorite fruit-flavored vodka and fruit juice. Dump in a bunch of fresh fruit, and you’ve got a reasonably priced way to make a delicious and personalized party drink for a lot of people.

We’re going to offer a recipe, but please know we blend Sangria ‘to taste’ every time and with every season. Following this form, I can’t really think of way you could mess it up. The only issue to think about is how much sweetness you’d like in the final sip. You balance sweetness by choosing either a drier or sweeter wine, and balancing that with fruit juice. If you choose a dry red, balance it with sweeter fruit juice, for example. Taste as you go, and make Sangria/Jungle Juice your own.

BASIC RECIPE:
1 bottle wine- red or white
2 cups fruit-flavored vodka
3 cups fruit juice, three different flavors
Lots of fruit- two kinds of citrus, apples, pears, berries, and pineapple are our faves
MIX! And keep it cold, or serve with ice.

SAMPLE RECIPE: This is the recipe we used for the batch pictured above.
1 bottle (750 ml) Merlot
2 cups cranberry vodka
1 cup cranberry juice
1 cup pomegranate juice
1 cup white grape juice
Blood oranges, gala apples, limes, cara cara oranges, frozen raspberries

Remember- you can’t mess this up if you choose flavors you love!

Enjoy these ideas for a great Super Bowl LIII party. We’d love to hear what works for you. You can leave us messages on this post, or our social media on Face Book and Instagram.

RANSACK THE UNIVERSE

COLLECTIVE ART’S RANSACK THE UNIVERSE, HEMISPHERE IPA

This is an American IPA made in Canada. Cool, eh? It pours a satisfying raw yellow, with a clean haze.

Notes of citrus and pine tickle your nose with a frothy white head. These flavors are the first to hit your palate, followed by mango. There is a beautiful lace on the glass. It finishes with grassy notes on the back of the tongue.

Get this one for your Super Bowl party! This would be a great match with pizza and wings.