Cocktails for Trick or Treating!

Tomorrow is Halloween at the Launchpad.  This year, LBA will venture out on his own (for the second year).  SoBA will still be supervised whilst trick or treating - I think it's Mrs. BA's turn to walk and for me to sit home and pass out candy.  I think that I I will mix up a batch of these and me and the neighbors can sit and wait for the little children to come looking for candy.  And any enterprising adults can put in a request for one too! Recipe from boulderlocavore.

The Grave Digger Cocktail
The Grave Digger cocktail is perfect not only for Halloween but as a celebration of fall. Flavors of apple and ginger make this a great seasonal sipper.
Servings 1 cocktail
Author Toni Dash


Ingredients

• 2 ounces Hard Cider
• 1 ounce Whiskey (I used Bourbon - I will too, BA)
• Ginger ale, to fill
• Crushed ice

Instructions
In a 12-16 ounce tumbler or high ball glass, combine the hard cider and whiskey. Fill the glass with crushed ice. Fill with ginger ale.

Farewell to the Brave Astronaut's Parents

The Brave Astronaut is away today, my siblings and I have traveled to Bermuda to carry out our parent's final wishes - that is to scatter their ashes across the waters of Bermuda.  My mother died in 2006 and my father just this past April.

We will attend to our parents today and then spend a fair bit of time drinking.  My father left us with the means to have a weekend toasting their memories.  I don't know about my siblings - but I will be drinking these - it's the official drink of Bermuda.

The Dark and Stormy

Ingredients

• 2 ounces Gosling's or Myers's dark rum
• 5 ounces ginger beer
• Lime wedge

Preparation
Pour the rum over ice in highball and fill with ginger beer. Squeeze in the lime wedge.

It's August - Let's Get Drunk!

The Brave Astronaut Clan is sans a summer vacation this year - although we are getting away for a few days to visit the Brave Astronaut's sister in North Carolina, where the boys will spend the week, though Mrs. BA and I will only be there for about 36 hours.

We will have to try and fit in the drinking into that period of time (via BuzzFeed).  This is my favorite of the five from the link.

Raspberry Mojito Punch
Serving: 1

INGREDIENTS

• 1/2 lime, cut into wedges
• 5-6 raspberries (a nice handful of 'em)
• 1 spoonful of sugar
• 10-12 mint leaves (a good bunch)
• 2 ounces white rum
• Club soda

PREPARATION

1. Throw the lime wedges, raspberries, mint, and sugar into a glass.
2. Using a muddler or wooden spoon, press down on the ingredients to mush them all together and get all of the juice out of the lime wedges.
3. Add ice and pour in rum (you can just eyeball the amount, if you don't have something handy to measure) and then top the glass off with club soda.
4. If you want it a little more or less sweet, you can always add slightly more or slightly less sugar. It's also delicious with less rum, or no rum at all. Play around with the recipe and find the right ratio for you and your friends.

Blackberry Whiskey Lemonade

Yes Please. Recipe from Life as a Strawberry via BuzzFeed.

Blackberry Whiskey Lemonade
PREP TIME 30 mins
TOTAL TIME 30 mins
YIELD: Serves 4-5

INGREDIENTS
For the Blackberry Simple Syrup:

• 12 oz. fresh blackberries
• ½ cup sugar

For the Blackberry Whiskey Lemonade:

• 7.5 oz. whiskey
• 7.5 oz. lemon juice
• 1 large rosemary sprig
• 6 oz. blackberry simple syrup

INSTRUCTIONS

For the Blackberry Simple Syrup:

1. Put the blackberries and sugar in a small saucepan over medium heat.
2. Cook for 20-30 minutes, stirring occasionally, until blackberries have softened and you have a thick syrup.
3. Strain syrup through a mesh sieve to separate any seeds or lumps from the syrup. You can discard the leftover pulp, although I like to freeze it in ice cube trays and pop a cube or two in smoothies.
4. Let syrup cool on the counter for 20 minutes or so before you make the drinks.

For the Blackberry Whiskey Lemonade:

1. Combine all ingredients in a large shaker and add a handful or two of ice cubes. Depending on the size of your shaker, you may have to shake the drinks in two batches.
2. Shake to combine and chill drinks.
3. Pour over ice into glasses and serve.

NOTES
Lighten the drinks up a bit (and stretch them to serve more people!) by topping each drink off with a splash of tonic water or sparkling wine.

Fresh, in-season blackberries are generally so juicy that you don't really need water as an added liquid for this simple syrup - you just have to give them enough time to do their thing and release all their juices! If you'd like to speed the cooking process or if your berries are on the drier side, add ½ cup water to the syrup and cook normally.

Use basil instead of rosemary for a fun twist!

For a stronger herb flavor, add a sprig or two of rosemary to the syrup while it cooks.

You can substitute other liquors for the whiskey in this recipe if you like - personally, though, I love the depth of flavor that whiskey or bourbon bring to this cocktail!

Bourbon Chocolate Balls

I am a new convert to the brown liquor, specifically the sweet bourbon.  In honor of Memorial Day and the opening weekend of the pool - here is something that would be able to be consumed on the pool grounds.  There's alcohol in them, but no one would know, amirite? (via BuzzFeed)

Chocolate Bourbon Balls
Makes 30 balls

INGREDIENTS

• 12 graham crackers, crushed
• 1 cup brown sugar
• ½ cup butter, melted
• 5 tablespoons bourbon whiskey
• ¾ cup chocolate chips
• 1 cup melting chocolate
• ¾ cup walnuts, crushed
• 1 teaspoon vanilla extract

PREPARATION

1. In a small bowl or glass jar, add the mixed nuts and bourbon. Cover with lid or plastic wrap and let sit overnight.
2. Combine the butter, sugar, and vanilla until sugar is dissolved. Add in the crushed graham crackers, vanilla, chocolate chips, walnuts, and remaining bourbon.
3. Freeze for 10-15 minutes or until firm enough to roll.
4. Form mixture into small balls, and refrigerate.
5. Coat the balls in melted chocolate and top with walnuts.
6. Chill for 1 hour.
7. Enjoy!

The Hot Toddy

Evidently January 11 is National Hot Toddy Day.  And now that I'm a fan of the sweet brown liquor, I might have to start having these.  I'll keep the colds away and feel all warm inside at the same time.

If you're out and about in DC, you can find hot toddies in several spots around town.  See this article from DCist for more information. If you're interested in having them in your own home, try this recipe.

The Hot Toddy
Yield Makes 1 drink
Active Time 5 min
Total Time 10 min

Ingredients

• 1 oz (2 tablespoons) bourbon
• 1 tablespoon mild honey
• 2 teaspoons fresh lemon juice
• 1/4 cup boiling-hot water

Preparation
Put bourbon, honey, and lemon juice in a 6-ounce mug. Top off with hot water and stir until honey is dissolved.

Election Day Drinking

If you didn't start drinking during this election season, you weren't paying attention.  Here's 4 recipes to get you through tomorrow night.  But be sure to finish the night with champagne when we elect the 45th President of the United States!  Recipes from Liquor.com.  Is it wrong that I like the Donald one the best?  But I'm sure to take in a Hillary or two.

The Donald
Tall and golden like a gilded casino tower, this choice is anything but subtle.

• 2 oz vodka 
• .5 oz Goldschläger gold-leaf cinnamon schnapps 
• Orange juice 
• Garnish: Orange wheel and cotton candy 

Pour the vodka and Goldschläger into an ice-filled Collins glass, and top with the orange juice. Garnish with an orange wheel and big puff of cotton candy.

The Mike Pence 
With a strong tea (party) base and a deep red color, it’s the (side)kick you need to start your night.

• 1 bag hibiscus tea (such as Celestial Seasonings Red Zinger) 
• 2 oz bourbon Club soda 
• Garnish: Cherries 

Prepare the tea according to package instructions and let cool. Pour the prepared tea and bourbon into an ice-filled Collins glass, top with a splash of club soda, and garnish with cherries.

The Hillary 
A riff on the classic Democrat cocktail, this option’s a little stiffer than the one you might ordinarily choose.

• 2.5 oz gin 
• 1.5 oz freshly squeezed lemon juice 
• .5 oz peach liqueur 
• 5 oz honey syrup* 
• Soda water 
• Garnish: Lemon wheel 

Pour all of the ingredients except the soda water into an ice-filled Collins glass, stir, and top with the soda water. Garnish with a lemon wheel.
* Honey syrup: Heat equal parts honey and water in a small saucepan, and stir until the honey is completely dissolved. Cool and store refrigerated for up to 1 week.

The Tim Kaine 
Even though it may not be the most exciting cocktail, pretty much everyone loves this super sweet “dad drink.”

• 1 oz Silver Fox Virginia rum 
• Cola 
• Garnish: Apple fan 

Pour the rum into an ice-filled Collins glass, and top with cola. Garnish with an apple fan, and serve with a big smile.

Happy Independence Day! Toast to the Founders!

Today is the 240th birthday for the United States.  It is also the 87th birthday of The Brave Astronaut's Father - so if you see him, be sure to wish him a happy day.  The Clan will be in NY soon to wish him well along with my siblings. There is likely to be card playing, which comes with greasy cheese pizza and drinking.

So here's a few Sangria recipes to keep us lubricated during the visit.  Hey Brave Astronaut Sister get those ingredients.  The Brave Astronaut Brother should plan to stop at the NH State Liquor Store!

If anyone is interested, I would like the first and the last over the other two.

Strawberry Lemonade Sangria
Servings: 6-8
Ingredients

• 2 lbs strawberries, sliced 
• 1 lemon, sliced 
• 1 bottle white wine 
• 1 cup white rum 
• 4 cups lemonade 
• 2 cups champagne 
• Lemon slices for garnish

Preparation: In a large pitcher, combine the strawberries, lemon, wine, rum, and lemonade. Stir until mixed. Chill for at least 4 hours. Add the champagne, then serve with a lemon slice on each glass!

Mixed Berry Sangria

Servings: 6-8
Ingredients

• 1 cup blackberries 
• 1 cup strawberries, sliced 
• 1 cup blueberries 
• 1 bottle red wine 
• 1 cup brandy 
• 3 cups apple juice 
• 2 cups lemon-lime soda 
• Strawberries for garnish 

Preparation: In a large pitcher, combine the blackberries, strawberries, blueberries, red wine, brandy, and apple juice. Stir until mixed. Chill for at least 4 hours. Add the lemon-lime soda, then serve with a strawberry on each glass!

Mango Pineapple Sangria
Servings: 6-8
Ingredients

• 2 cups pineapple, diced 
• 3 mangos, diced 
• 1 bottle red wine 
• 1 cup brandy 
• 3 cups pineapple juice 
• 2 cups orange soda 
• Pineapple wedges for garnish 

Preparation: In a large pitcher, combine the pineapples, mangoes, wine, brandy, and pineapple juice. Stir until mixed. Chill for at least 4 hours. Add the soda, then serve with a pineapple wedge on each glass!

Raspberry Peach Sangria 
Servings: 6-8
Ingredients:

• 3 white peaches, sliced 
• 2 cups raspberries 
• 1 bottle rosé 
• 1 cup white rum 
• 4 cups peach nectar 
• 1 cup champagne 
• Peach slices for garnish 

Preparation: In a large pitcher, combine the peaches, raspberries, rosé, rum, and peach nectar. Stir until mixed. Chill for at least 4 hours. Add the champagne, then serve with a peach slice on each glass!

Is it 5:00 yet?

Thursday is Cinco de Mayo (I was reminded of this from the post from where this recipe comes).  Cheverly Day is May 21, where there will be kick-ass fireworks.  The pool opens in less than a month marking the unofficial start of summer.

Therefore, it's time to drink! From Creative Culinary via the above linked post from Liquor.com

The Firecracker - Watermelon, Lime and Cucumber Cocktail
Serves 2

Ingredients 

• 4 oz Prairie Cucumber Vodka 
• 4 (1-inch) cubes of seedless watermelon 
• 2 limes, diced 
• 2 oz simple syrup (boil 1/4 cup water and sugar just until sugar dissolves. Add 1/4 cup ice to cool - refrigerate leftovers) 

To Garnish:

• Lime Rim (equal amounts salt and sugar combined with some fresh grated lime) 
• 2 Watermelon Slices 
• 2 cucumber slices 
• 2 small mint sprigs 

Instructions
Combine vodka, watermelon and lime in a cocktail shaker. Muddle all ingredients well. Add simple syrup, fill with ice, cover and shake until ice cold.

Rim the glasses with a cut lime and dip in the lime rim mixture.

Fill the glasses with ice and pour the ingredients from the shaker into the glasses.

Garnish with a watermelon slice, a cucumber slice and a mint sprig.

Notes

• No Cucumber Vodka? No problem. Simply add a couple of slices to cucumber to the watermelon and lime and muddle them together; use regular vodka of your choosing. Enjoy!

The Leap Year Cocktail

Who knew?  There is actually a cocktail that was allegedly invented on February 29, 1928.  It calls for gin - so it may not be for me - but by all means, have at it (via Slate)

The Leap Year Cocktail 
Yield: 1 serving
Time: A couple to 3 minutes

• 2 ounces gin
• ½ ounce Grand Marnier
• Scant ½ ounce sweet vermouth 
• Generous ½ ounce lemon juice 
• Lemon twist for garnish 

Shake the gin, Grand Marnier, vermouth, and lemon juice with ice and strain into a chilled cocktail glass. Garnish with the lemon twist.

The New England Express

The other day, a colleague of mine posted that it was officially fall for her now that she had made her first batch of New England Express cocktails.  I might need to move into the cubicle next to her.  Then again, I know the guy who works in the cubicle who works next to her.

Recipe from Bon Appetit

The New England Express
Servings: 8

Ingredients 

• Thyme Syrup 
• ⅓ cup sugar 
• 8 sprigs thyme 
• Assembly 
• 2 cups apple cider 
• 1½ cups dark rum 
• ¾ cup fresh lime juice 
• 1 teaspoon Angostura bitters 
• Club soda 
• 8 sprigs thyme 
• 8 lime slices 

Preparation
Thyme syrup: Bring sugar and ⅓ cup water to a boil in a small saucepan, stirring to dissolve sugar. Remove from heat, add thyme sprigs, and cover. Let stand 10 minutes, then strain into a small jar. Let cool.

Do Ahead: Syrup can be made 1 month ahead. Cover and chill.

Assembly: Mix thyme syrup, cider, rum, lime juice, and bitters in a pitcher. Divide among rocks glasses filled with ice; top off with club soda. Garnish with thyme sprigs and lime slices.

Do Ahead: Thyme syrup, cider, rum, lime juice, and bitters can be mixed 4 hours ahead. Cover and chill.

It's Labor Day - Have a Drink!

I know there's dark rum in the house - it came back from vacation after being acquired at the NH State Liquor Store.  Now if I can still get some cherries.  From Epicurious.

The Cherry Bomb
Yield: 1 cocktail
Active Time: 5 minutes
Total Time: 5 minutes

Ingredients 

• 4 fresh sweet cherries, halved, pitted 
• 1/4 of a lemon 
• 1/4 of a lime 
• 5–6 fresh mint leaves 
• 1/2 ounce simple syrup 
• 1 dash Angostura bitters 
• 2 ounces dark rum 
• Mint sprigs (for garnish) 

Preparation
Using a muddler or the handle of a wooden spoon, muddle cherries, lemon and lime wedges, mint leaves, simple syrup, and bitters in a mixing glass or cocktail shaker. Add rum and stir to combine.

Rum Drink(s)

I should drink more rum.  Spotted a while back on BuzzFeed, click here for the list.  I think number 8 (below) may be my favorite. Via Supergolden Bakes

Pink Mojito
Serves 1 

• 6 mint leaves plus extra sprigs to decorate 
• 1/2 lime, cut into wedges 
• 2 tsp sugar (simple) syrup (I used Monin) 
• 3 raspberries 
• 1 oz white rum 
• 1 tbsp cherry brandy (or Chambord) 
• tonic water to top up (or use soda water) 

Method

1. Muddle the mint leaves, raspberries and sugar syrup in a highball glass – try to extract as much juice and flavor as possible. 
2. Add plenty of ice – crushed preferably. Pour the rum and cherry brandy over the ice and stir well. 
3. Top up with tonic water, decorate with a mint sprig and serve.

Cider Cocktail: The Young Buck

I spent the end part of last week communing with my archival friends at the Fall 2014 MARAC meeting in Baltimore.  There may have been some drinking.  Now that it's fall, there should be some warming cocktails on the menu.  Here's a list from BuzzFeed, and my favorite of that list below - though the Cranberry Apple Cider Cocktail was a very, very close second.

Cider Cocktail: Young Buck
About This Recipe Yield: 1
Active time: 10 minutes
Total time: 10 minutes
Special equipment: pilsner glass

Ingredients
For the Hibiscus Simple Syrup:

• 1/4 cup sugar 
• 1/4 cup water 
• 1/4 ounce dried hibiscus flowers 

For the Cocktail:

• ice 
• 3 ounces ginger beer 
• 6 ounces semi-dry sparkling cider 
• 1 tablespoon hibiscus simple syrup
• dried hibiscus flower for garnish 

Procedures

1. To make the hibiscus simple syrup, combine the sugar, water, and hibiscus flowers in a small pan. Turn heat to medium and stir until sugar is fully dissolved and mixture has reduced slightly, five to seven minutes. Remove from heat, strain to remove hibiscus, and let cool. (Can be bottled and refrigerated up to 3 weeks.) 
2. To make the cocktail, fill a pilsner glass with ice. Add ginger beer to the glass. Slowly pour cider on top of ginger beer. There should be a nice separation between the ginger beer and the cider. Drizzle the hibiscus simple syrup on top of the cider. Garnish with a dried hibiscus flower and serve immediately.

Watermelon Margaritas

Last week was the Annual Meeting of the Society of American Archivists.  And there may have been some drinking.  This week, LBA and SoBA and at Camp BA's Sister and Camp Nana, respectively.  There may be more drinking.  Perhaps one of these lovely summer coolers.  From Sugar and Charm

Refreshing Watermelon Margarita

• 3 ounces fresh watermelon juice 
• Juice of 1.5 limes 
• 1 ounce fresh-squeezed orange juice 
• 2 ounces tequila 
• 1 teaspoon sugar or agave 

Add all of the ingredients into a shaker with ice and shake for 20 seconds. Strain over a glass with ice.

Shuffle Up and Deal!

Tomorrow night the Brave Astronaut will be tending bar at LBA and SoBA's school fundraiser, Casino Night!  This is the fourth year I have been making drinks for parents, and this year the event has a Mardi Gras theme and one of the drinks that will be served up will be lots of Hurricanes.

So based on where you live, what should you be drinking (from BuzzFeed - where you can get all the recipes for the drinks below as well)?

1. Alabama - The Alabama Slammer (Amaretto, Southern Comfort, Sloe Gin, and orange juice) Why?: Legend has it that the drink originated in the state in the 1970s and is known as the signature drink of the University of Alabama Crimson Tide.
2. Alaska - The Smoked Salmon Bloody Mary (Smoked Salmon Vodka, V-8 Juice, tabasco, Worcestershire sauce, sugar, salt, and pepper) Why?: Alaska Distillery has recently produced a vodka made with a secret recipe of smoked salmon caught in the Gulf of Alaska.
3. Arizona - The High and Dry (Mandarin Vodka, Triple Sec) Why?: During the prohibition era, Phoenix featured a “secret bar” behind a bookshelf in the Arizona Biltmore, where “every self-respecting gentleman” had access to a decent highball.
4. Arkansas - The Arkansas Razorback (Rum, vodka, amaretto almond liqueur, Kahlua coffee liqueur) Why?: This popular cocktail shares its name with the University of Arkansas Razorbacks. You can even buy cocktail glasses embellished with the Razorback mascot! 
5. California - The Mai Tai (Light rum, dark rum, lime juice, orange curacao, orgeat syrup) Why?: This fruity beverage is said to have been created by Victor “Trader Vic” Buergon at his Polynesian-style restaurant in Oakland, Calif.
6. Colorado - The Snowball (Vodka, Fresca, and lime juice) Why?: The interesting combo of vodka and lemonade is also popular in the U.K., but this combo of Colorado Premium Vodka and Fresca makes this drink uniquely Coloradan.
7. Connecticut - The Limonata (Vodka, sparkling lemonade, blood-orange juice) Why?: Available exclusively at Ballo at the Mohegan Sun in Monteville, Conn., this drink features a sphere of frozen blood orange that adds sweet flavor to the cocktail as it melts.
8. Delaware - Blueberry Vodka Tonic (Vodka, blueberries, and lots of time) Why?: Unlike typical vodka tonics, Delaware’s blueberry version features a vodka infused with fresh blueberries for over a month.
9. Florida - The Rum Runner (Captain Morgan, blackberry liqueur, creme de bananes, and orange juice) Why?: Rum Runners are said to have been invented in the 1950s at the Holiday Isle Tiki Bar in Islamorada, Fla.
10. Georgia - The Scarlet O’Hara (Southern Comfort, cranberry juice, and a lime wheel) Why?: There are several varieties to “The Scarlet O’Hara”, but in Georgia, they typically feature Southern Comfort.
11. Hawaii - The Blue Hawaiian (Light rum, vodka, Blue Curacao, pineapple juice, and sweet & sour mix) Why?: This tropical cocktail was invented by Harry Yee, a legendary bartender at the Hilton Hawaiian Village in Waikiki.
12. Idaho - Spring Whiskey Sling (Blended whiskey, lemon juice, sugar, and water) Why?: The Red Feather Lounge in Idaho features a famed Spring Whiskey Sling that was featured in the “Best of List” in The New York Times.
13. Illinois - The Chicago Fizz (Dark rum, ruby port, lemon juice, sugar, club soda, and egg whites) Why?: While New Orleans is credited with the origination of the fizz, the Chicago variation’s claim to fame was its popularity at the Waldorf-Astoria bar in New York during the pre-prohibition era.
14. Indiana - The Refined Janet Guthrie (Sweet Tea Vodka, Refined Mixers margarita mix) Why?: In honor of the Indy 500, this beverage was created to commemorate the first woman that qualified and drove in the race.
15. Iowa - The Iowa Sunrise (Bacardi white rum, vodka, lemonade, sprite, orange juice, and grenadine) Why?: While similar to many cocktails in composition, the Iowa version is said to represent the beautiful sunrise over Iowa in winter mornings.
16. Kansas - The Pendergast (Buffalo Trace Bourbon, sweet vermouth, Benedictine, and Angostura bitters) Why?: This cocktail is named for Thomas Pendergast, a Kansas City politician famed for his populist touch and connections with the Mafia during the Prohibition. 
17. Kentucky - The Mint Julep (Bourbon, sugar, and water) Why?: The origins of the drink are murky, but the mint julep was introduced by US Senator Henry Clay during the 18th century.
18. Louisiana - The Sazerac (Rye whiskey, Peychaud’s bitters, sugar, and absinthe) Why?: In June 2008, the Louisiana Legislature proclaimed the Sazerac as New Orleans’ official cocktail.
19. Maine - Dust to Dust (Cold River Vodka, Domaine de Canton ginger liqueur, Aperol, and ginger syrup) Why?: The bar Grace, located in Portland, Maine, is famous for this unique ginger cocktail.
20. Maryland - The Black-Eyed Susan (42 Below Vodka, Early Times Kentucky Whiskey, sweet & sour mix, and orange juice) Why?: The cocktail, named after Maryland’s state flower, is the official drink of the Preakness Stakes. 
21. Massachusetts - The Cape Codder (Vodka and cranberry juice) Why?: The drink was conceived by the Ocean Spray cranberry growers under the name “Red Devil,” which was later changed to “The Cape Codder” in the 1960s.
22. Michigan - The Golden Cadillac (Creme de cacao (white), Vodka, Galliano, blueberries, water, sugar, and lemon juice) Why?: While the cocktail was created in California, it’s famed name (Cadillac, of the Motor City origin) and taste has made it a popular beverage in many bars in Michigan.
23. Minnesota - The Bootleg (Bootleg mix, gin, vodka/light rum, and club soda) Why?: Bootleg cocktails are made specifically from Bootleg Mix, which can only be purchased from the Woodhill Country Club in Wayzata, Minn.
24. Mississippi - Mississippi Punch (Dark rum, bourbon, brandy/cognac, fresh lemon juice, and sugar) Why?: This cocktail recipe was first printed in Jerry Thomas’ The Bon Vivant’s Companion, attributing its location in Mississippi.
25. Missouri - The Missouri Mule (Bourbon, Applejack, lemon juice, Campari, and Cointreau) Why?: The cocktail was created for President Harry S. Truman, with its name representing his home state of Missouri and the donkey mascot of the Democratic Party.
26. Montana - The Montana Tornado (Jack Daniel’s Tennessee whiskey, gin, tequila, and 7 Up) Why?: Unlike other tornadoes, the Montana Tornado features 7 Up instead of the commonly used Coca-Cola. The drink is also served in a mason jar instead of the typical cocktail glass.
27. Nebraska - The Kool-Aid Caddy (Orange vodka and Kool-Aid) Why?: Kool-Aid was invented in Hastings, Neb, by Edwin Perkins. Naturally, the state boasts a beverage in his honor.
28. Nevada - The Nevada Cocktail (Light rum, grapefruit juice, lime juice, and sugar) Why?: In honor of Nevada Day, which falls on the last Friday of October, many drink this cocktail to celebrate.
29. New Hampshire - The Gin-Esaisquoi (Lillet blanc, Velvet Falermum, egg whites, and orange bitters) Why?: This drink was originated at the White Mountain Cider Company in Glen, NH by bartender Jeff Grdinich for his friend Kevin Ginestet, who, ironically, is allergic to eggs and does not drink alcohol.
30. New Jersey - The Applejack (Applejack brandy, lemon juice, and grenadine) Why?: During the colonial period in New Jersey, the Applejack was used as currency to pay road construction crews. New Jersey also boasts the oldest licensed distillery, Laird & Company, which continues to produce applejack.
31. New Mexico - La Paloma (Tequila and grapefruit soda) Why?: This cocktail was first recognized in Evan Harrison’s Popular Cocktails of the Rio Grande. Known as “The Dove” in Spanish, it’s origins are claimed to be somewhere along the Rio Grande. 
32. New York - The Moscow Mule (Vodka, lime juice, ginger beer) Why?: The cocktail is said to have been invented in 1941 by John G. Martin of G.F. Heublein Brothers, Inc., an East Coast spirit producer and Jack Morgan, President of Cock ‘n’ Bull Products.
33. North Carolina - Dirty Beetz (Vodka, beet juice, lime juice, and orange juice) Why?: The Fiction Kitchen, a local Raleigh haunt, features this cocktail. Created by Christopher Tamplin, the use of beets creates a vibrantly colored cocktail when garnished with a lime and orange peel.
34. North Dakota - The Howlin’ Wolf (White Creme de Menthe, blue curacao, vodka, and Sprite) Why?: It’s no surprise that this drink is named after North Dakota’s state animal, the coyote (AKA prairie wolf).
35. Ohio - The Black Gold (Captain Morgans, Jose Cuervo Gold Tequila, Sierra Mist, and Grenadine) Why?: The Kentucky Derby, the Preakness, and the Belmont Stakes have specialty cocktails, naturally the folks in Thistledown wanted to create a drink to represent the Ohio Derby. The Black Gold is named after the only horse to win both the Kentucky Derby and the Ohio Derby.
36. Oklahoma - The Farmer’s Daughter (Vodka, fresh strawberries, basil leaves, and simple sugar) Why?: Lobby Bar, located in Oklahoma City, specializes in maintaining the tried-and-true nature of cocktails while adding an individual twist, crafting each individually with added, natural ingredients. Each of their Farmer’s Daughter cocktails is made with fresh fruit. 
37. Oregon - Flaming Ring of Fire (High proof rum, whiskey, and tabasco sauce) Why?: Named after Oregon’s location in “the Pacific Ring of Fire”, this shot turns up the heat with added Tabasco sauce.
38. Pennsylvania - The Bronx (Gin, Sweet red vermouth, dry vermouth, and orange juice) Why?: Strangely, this cocktail was created by Joseph S. Sormani in Philadelphia, a retired Bronx restaurateur. 
39. Rhode Island - Rhode Island Red (Partida Blanco tequila, chambord, lemon juice, agave nectar, orange bitters, and ginger beer) Why?: While hailing from California, this drink was created to salute the 350th anniversary of Rhode Island’s reception of a Colonial Charter. 
40. South Carolina - The Hemingway Mojito (Bacardi, sunset-red Italian Campari, muddled mint & grapefruit, soda water, and grapefruit juice) Why?: Amen Street’s, located in Charleston, mixologists created a cocktail to match the colorful like of Ernest Hemingway. The drink boasts beautiful colors to reflect Hemingway’s love for Key West’s sunsets.
41. South Dakota - The President (Light rum, grenadine, and orange juice) Why?: Over 2 million people visit South Dakota annually to visit this befitting cocktail’s dedication, the Presidents of Mount Rushmore.
42. Tennessee - Lynchburg Lemonade (Jack Daniel’s whiskey, Triple sec, sweet & sour, and Sprite) Why?: This famous cocktail got its name from the Jack Daniel’s Distillery in Lynchburg, Tennessee. Alabama restaurateur Tony Mason brought JD to court, alleging that the distillery stole his recipe, but a judge declined his request for $13 million in damages.
43. Texas - The Mexican Martini (Tequila, Cointreau orange liqueur, sweet & sour mix, lime juice, orange juice, and Sprite) Why?: This cocktail variation of a margarita is served straight up in a cocktail glass and can be served extra spicy. This drink was created and continues to be incredibly popular in Austin, TX.
44. Utah - The Mountain Derby (Woodford Reserve, grapefruit juice, honey, and lemon juice) Why?: This interesting cocktail was created by Dave Wallace and beat out other cocktails in a competition held in Park City, UT. As a result, his concoction is now featured on drink menus at bars and restaurants all over the city for six months.
45. Vermont - The Old Vermont (Gin, maple syrup, lemon juice, orange juice, and bitters) Why?: For a true version of an Old Vermont, a bartender needs to use Barr Hill Gin from Vermont.
46. Virginia - The Copper Barley (Campari, sweet vermouth, and soda water) Why?: The Copper Barley is a cocktail that uses malt exclusively from the Virginia Highland Malt distillery.
47. Washington - The Washington Apple (Vodka, Sour Apple Schnapps, and apple juice) Why?: This can be served as a martini, a shooter, or on the rocks, but its main ingredient is Washington apples from, well, Washington.
48. West Virginia - The Persephone (Bourbon, whiskey, triple sec, lemon juice, and egg whites) Why?: This holiday inspired, champagne-based cocktail was featured in the West Virginia Gazette by its style team.
49. Wisconsin - The Tom and Jerry (Rum/brandy/whiskey, egg whites, vanilla extract, sugar, nutmeg, and powdered milk) Why?: This Christmastime cocktail was originally created by journalist Pierce Egan in the 1820s, but continues to be most popular in Wisconsin. 
50. Wyoming - The Boiler Maker (Light draft beer and whiskey) Why?: Similar to Old Faithful in Wyoming, The Boiler Maker is a geyser of sorts. To consume this cocktail, you first have to drop the shot of whiskey into the beer, then down the entire thing in one gulp.
51. Bonus: Washington D.C. - The Rickey (Gin, lime juice, and carbonated water) Why?: While the drink was created in the 1880’s, the drink maintains its popularity as one of the most popular gin cocktails in the area and even has a virgin version called the “lime rickey”.

It's November - Thanksgiving Recipe Month

It looks like the Brave Astronaut Clan will be spending Turkey Day with Mrs. BA's family this year.  We won't be on the hook for much this year - except to show up and eat - which we can do.

All this month on Recipe Monday, I will be posting some yummy Thanksgiving recipes that I have come across recently.  Hopefully they'll show up on the table.

First up, who wouldn't love a bacon themed cocktail? From the LA Times via BuzzFeed.

Candied Bacon Martini
Total time: 35 minutes
Servings: 4

Note: The candied bacon recipe is adapted from "The Gift of Southern Cooking: Recipes and Revelations From Two Great American Cooks" by Edna Lewis and Scott Peacock.

Candied bacon 

• 8 slices smoked bacon 
• 1/4 cup plus 2 tablespoons light brown sugar 

Heat the oven to 400 degrees. Line a rimmed baking sheet with foil, shiny side up. Dredge the bacon on both sides in the brown sugar and arrange the slices so they do not touch on the sheet. Bake until the bacon is richly caramelized, 15 to 25 minutes. Use a pair of tongs to transfer the bacon strips to a cooling rack and allow the excess fat to drain. Serve warm as candy or cool until hardened for the martinis.

Candied bacon martinis 

• 6 ounces premium vodka 
• 4 ounces Applejack brandy 
• 2 ounces amaretto liqueur 
• 2 ounces maple syrup, preferably grade "B" 
• 4 thin slices tart apple, such as Granny Smith 
• 2 slices candied bacon, halved crosswise

Chill 4 martini glasses. In a large cocktail shaker, combine the vodka, brandy, amaretto and maple syrup with ice. Shake until combined and chilled. Strain the cocktail into the 4 chilled glasses and garnish each with an apple slice and half a slice of candied bacon. Serve immediately.

Each of 4 servings: 284 calories; 1 gram protein; 21 grams carbohydrates; 0 fiber; 1 gram fat; 0 saturated fat; 3 mg. cholesterol; 78 mg. sodium.

Sangria!

I would drink sangria more. There's nothing quite like a good sangria.  And of course, these recipes, from the Smitten Kitchen, sound outstanding.


Two Sangrias
The first recipe is a classic, not very sweet sangria with a moderate yield and a minimum of odd ingredients. It’s the little black dress/white oxford of sangrias. Susan Spungen recommends trying it with white wine instead of red in the summer, and adding peaches or berries too. The second is the one we fell in love with at a small restaurant in our neighborhood. It’s much less sweet (it has barely a pinch of sugar in it, though you can add more), and tastes mostly of wine, with a little pep from fizz, and it makes a whole lot. Rose is added to lighten the mixture. The chef, Rafael Mateo, recommends you let it “knit” together overnight, and only adding the fruit to each glass to serve. 

Classic Sangria
From Susan Spungen’s What’s a Hostess To Do?

• 1 bottle dry red wine 
• 1 tablespoon sugar 
• 1/4 cup brandy 
• 1/4 cup Triple sec or another orange liqueur 
• 1/4 cup freshly squeezed orange juice 
• Sliced peaches, apples, oranges or berries, tossed with a squeeze of lemon juice 
• Sparkling water, if desired 

Mix the wine, sugar, brandy, liqueur and orange juice in a large pitcher. Add fruit and let sit in the fridge until needed. Add some sparkling water (if using) right before serving. A slotted spoon will help guests hold back the fruit while pouring their glasses, and spoon some on top if desired.

Pata Negra’s Sangria
Adapted from the restaurant, via The New York Times 

• 2 bottles dry Spanish red wine (they recommend garnacha) 
• 1 bottle dry Spanish rosé (they recommend this to lighten the body of the sangria) 
• 1 ounce orange liqueur (such as Triple Sec or Torres) 
• 2 ounces brandy, preferably Spanish, such as Romate 
• 1 tablespoon sugar, or more to taste 
• 2 apples, cored and diced, for garnish (I used one red and one green, for color) 
• 2 oranges, cut into wedges, for garnish 
• 12 ounces (1 can) orange soda (they recommend less sweet brands such as San Pellegrino aranciata) 

In a large vessel, combine wines, liqueur, brandy and sugar. Mix fruit and set aside. Right before serving, pour in soda. Fill glasses with ice, and pour sangria over. Garnish with fruit.

It's Casino Night!

Astronaut, Brave Astronaut.  That's me.  Tonight I will be bartending at LBA's school fundraising event, Casino Night.  This year's theme is "Casino Royale," a James Bond themed event.

In addition to beer, wine, and other mixed drinks - I will be serving martinis and three other themed drinks.  Special thanks to Restaurant Gal for the ideas!  RG - you are the best.  Dear readers, if you aren't reading her blog - you should be.

The "Skyfall"

• vodka
• triple sec
• blue curacao
• garnish with a mini marshmallow

The "Thunderball"

• rum
• pineapple juice
• orange juice
• cranberry juice
• splash of grenadine

Bond Gal Punch

• vodka
• sour mix 
• 7-up or club soda
• splash of grenadine

It Was a Dark and Stormy Kind of Night

I'm off tomorrow to the Annual Meeting of the Society of American Archivists in San Diego, CA.  I'm sure there will be drinking.  Here's two of my favorite recipes for what I might drink this week.

Dark and Stormy
(from Rachel Ray)
Ingredients

• Ice 
• 1/4 lime 
• 2 ounces dark rum (recommended: Goslings Black Seal Bermuda Black Rum) 
• 10 ounces of ginger beer (recommended: Milligan's Island Tropical Mango Ginger Beer) 
• Lime wedge, for garnish, optional

Directions 
Fill a 12-ounce glass with ice. Squeeze the lime wedge over the ice in the glass. Drop the wedge into the glass. Pour the rum into the glass. Add the ginger beer. Stir lightly and garnish with another lime wedge, if desired.

* Restaurant Recipe This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.

Philadelphia Fish House Punch
This was the featured cocktail at Jose Andres's America Eats Tavern and was also present at the exhibition opening for "What's Cooking Uncle Sam."  I may have been overserved on that evening.  From the Washington Post Food Section.

The recipe can be scaled up as needed to fill a punch bowl.
1 serving

Ingredients:

• Ice
• 1 ounce Smith & Cross Traditional Jamaica rum 
• 1/2 ounce peach brandy 
• 1/4 ounce maraschino liqueur (not the liquid from maraschino cherries) 
• 1/2 ounce brewed, cooled green tea 
• 1/4 ounce freshly squeezed lemon juice 
• 1/4 ounce simple syrup (see NOTE) 
• Lemon wheel, for garnish 
• Mint sprig, for garnish

Directions: Fill a cocktail shaker halfway with ice. Add the rum, peach brandy, maraschino liqueur, green tea, lemon juice and simple syrup. Shake vigorously, then strain into a punch cup filled with ice (if desired).

Garnish with the lemon wheel and sprig of mint.

NOTE: To make simple syrup, combine 1/2 cup of sugar and 1/2 cup of water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a slow rolling boil, then reduce the heat to medium-low and cook for 5 minutes. Transfer to a heatproof container and let cool to room temperature. Cool completely before using or storing in a glass jar in the refrigerator, where it will keep for up to 4 weeks.