So, kittens…It’s Cocktail Week!
It only seemed right to kick True Summer off with some appropriately themed reindeer games, right? And this will give you enough time to get your game-face on before the 4th of July so you can really wow people with your mixing skills!
Your bartenders for the week are…
- Kirsten of Comfortably Domestic
- Jeanne of Inside Nana Bread’s Head
- Megan of Wanna Be A Country Cleaver
- Allison of Decadent Philistines
- Mads of Petite Pancake
- Katie of Hill Country Cook
- Madeline of Munchin in the Mitten
- Lauren of Grier Mountain
- Carrie of Bakeaholic Mama
I think we can all agree that insofar as mixed drinks are concerned, moderation is NOT the key. And these ladies agree!
What we’ve got going so far… Megan’s Raging Aztec Frappe, Allison’s Peach Pie Prosecco “Palmer” and Carrie’s Raspberry Thyme Tom Collins. And today my lovely partner-in-crime on the 45th Parallel, Kirsten is mixing up Traverse City Cherry Mojitos. So GET GOING!
But not until you hear me out.
Unbeknownst to y’all after coming home from the cabin a few weekends ago and discovering The World’s Oldest Bottle of Amaretto in the cabinet, I decided that I needed some of my own down in the cities. There is really no explanation for this because outside of the summer before my senior year in college, I’m really not an amaretto drinker.
It only seemed right that I would put it to work for Cocktail Week.
Because you all know how it goes: If you don’t drink this giant bottle of liquor now, it will stay with you for the next 10 years. Peskier than the last 5 pounds. More time consuming than wiping down your baseboards. Harder to shake than that tick you picked up walking through the grass.
You get what I’m trying to say. Use it or lose it.
What drives me absolutely bats about mixing cocktails is that I don’t like how many ingredients they can involve. And as I was researching amaretto-based cocktails, there were many that fell into that vein. This is a first world problem, I know.
Since there are many ways to skin a cat, I decided to try a different tack and make an Amaretto Sour, but instead of store-bought mix, I channeled Martha Stewart (seriously, it’s her recipe) and actioned it myself.
More selflessly (always the giver I know), I figured that even if you didn’t like amaretto, this might make an appearance in your next margarita…or something.
Ingredients You Will Need (via Martha):
- 1/3 cup superfine sugar
- 1/3 cup fresh lemon juice (from 3 lemons)
- 1/3 cup fresh lime juice (from 6 limes)
- 3 tablespoons fresh orange juice
Step uno: Source fruits.
Probably don’t do something quite as ridiculous as this, but inspiration struck and y’all see my brown counter tops quite enough already.
Step dos: Ream/juice all the things.
Now is the time to implement a handy trick I learned watching the Food Network and put a strainer over the bowl you’re attempting to catch the juice in. Because you don’t want pulp (well, you might if you’re on a weird alcoholic-fiber kick) and you don’t want seeds. It’s also not the worst idea in the world to channel your inner Rachael Ray (yes, seriously, I went there) and implement some sort of garbage bowl-set-up. You’re going to have A LOT of rinds.
Step tres: Add sugar.
It’s exactly the same as those days when you used to run that racket otherwise known as a Lemonade Stand. Martha recommends superfine, but I didn’t have that handy and had no interest in purchasing it with the sole intention of dissolving it this one time. So we went with the regular and my sour was none the worse for the wear.
Step Quatro: Decant. And chill.
Since this mix obviously wasn’t going to fill an entire pitcher, I just grabbed a beer mug. See? They’re useful for more things than just serving up another Nuun post-run. Cover the top with foil and pop it in the fridge to cool down.
Step Cinco: Stage.
If you haven’t dragged out the hard stuff and your glasses yet (old Bonne Maman Jars are optional), now would be the time. And don’t forget the vanity- citrus.
I Googled a number of different Amaretto Sour recipes and they varied in their ratios from 1 oz amaretto – 3 oz sour to 1.5 oz amaretto-a splash of sour. Obviously these are not the same thing. So depending on how strong of a drink you would like and how much you like the citrus-y flavor of sour, mix to your heart’s content. Yes, I know that’s vague. But since both of these things (the amaretto and the sour) are extremely forgiving, it would be pretty much impossible to screw up.
You may wish to garnish. You may not. I personally passed because I didn’t have a stash of maraschino cherries conveniently hidden in the back corner of my fridge. This is a valuable lesson for Next Time.
Step Seis: Cheers!
It’s a good thing!
What is your favorite cocktail?
Most Importantly: Head on over to Megan’s blog to enter her giveaway for a real, live KitchenAid blender! This week is kind of a big deal.