Browsing Tag

drink

Eat/Drank

Bourbon Peach Tea (A Big Batch Cocktail)

August 22, 2016

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If you were able to join us at our Sip n Shop event at Brightside Boutique (THANK YOU! We had a blast!), we hope you got to try the Bourbon Peach Tea we made with peaches from the Fell’s Point Farmer’s Market. Super easy, full of delicious summer peaches, and a real crowd pleaser—definitely the thing to bring to that end-of- summer BBQ. The sweet peach nectar masks the bourbon well, so watch out! If you didn’t get the chance to try it, we’re sharing the recipe for you to make at home. We think you’ll love it!

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Bourbon Peach Punch

  • 8 peaches. Aim for half ripe peaches and half firmer peaches (more on this later).  We used a mix of yellow and white peaches, but you can also use yellow or white nectarines or any combination of the four, depending on your preference.
  • 6 cups unsweetened black iced tea.
  • 4 cups lemonade. 
  • 2 cups  bourbon-of-choice. We recommend
    Jim Beam or above, in terms of quality.
  • 1 cup light brown sugar.
  • 1 cup water.
  • Ice.

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Cut peaches into slices, and separate based on ripeness. Pour 1 cup bourbon into a container with slices from 3.5 firm peaches and set aside.

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Pour 1 cup water, 1 cup brown sugar, and remaining firm peach slices into a saucepan and heat on low for 30 minutes. Add slices from 4 ripe peaches to a blender and mix with 1 cup lemonade. Blend until liquified. Pour mixture over sieve into a large punch container (ours was 2 gallons, with a spout for easy access) and strain peach purée.

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Mix in brown sugar simple syrup, iced tea, remaining lemonade, remaining bourbon. Chill. Add ice and bourbon-soaked peaches to the mixture right before serving.

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Tag your pictures with #30thandweldon so we can share them on our Instagram. Enjoy!

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Eat/Drank

The 901 Mule

October 4, 2015

It is officially officially fall—every day we are seeing more and more circle scarves, wool socks, and beanies on everyone. For many, fall means putting away tequila but we disagree— we want to drink tequila all year ’round! We received a bottle of Sauza 901 tequila (we’re telling ourselves founder Justin Timberlake sent it directly. Danielle thinks he kissed the bottle before he sent it). We wanted to be true to the season and create a cocktail that included our favorite flavors of fall: cranberry, apple, and cinnamon. Would these taste good with tequila? Can you really drink tequila without limes? We were determined to find out. And we are glad we did!

Sauza 901 Mule

We are happy to bring you The 901 Mule, a refreshing and fall-friendly mule. The tartness of the cranberry takes the place of your traditional lime and the Spiced Apple Ginger Brew adds the fizziness that you’d expect from a mule. Don’t put away your copper cups or tequila just because it is getting colder.

The 901 Mule

Sauza 901 Mule - Ingredients

2 oz Sauza 901 Tequila
1.5 oz Just Cranberry Juiceor other cranberry juice. NOT Ocean Spray or other cranberry cocktail. We’re talking that real bitter shit. Your local supermarket should have it. Trader Joe’s has some too
5 oz Reed’s Spiced Apple Ginger Brew 
1 cinnamon stick.
Apple slices,
for garnish.
.5 oz simple syrup, optional & to taste.

Pour Sauza 901 Tequila and cranberry juice over ice in a mixer. Add cinnamon stick. Shake. Pour from shaker into a copper mule cup over ice and add Reed’s Spiced Apple Ginger Brew. Garnish with cinnamon stick and apple slices. Add simple syrup to taste if need be. Wrap yourself in a giant circle scarf and enjoy on a crisp fall day.

Drink 3

This drink is sure to give you tunnel vision and help you take back the night: don’t worry, getting drunk off this is totally Justified. So put on your suit and tie and let this drink rock your body. Whether you just got paid or not, you’ll want to drink this away (and THIS we promise you).

Sauza Standalone

For your enjoyment pleasure, we’ve created a playlist inspired by/featuring Sauza 901 founder himself. Enjoy!

Drink 2

Eat/Drank

Stupid Easy Tequila Cocktail

July 11, 2015

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I believe the old saying goes “One tequila, two tequila, 3 tequila, floor….” or something optimistic and inspiring like that. I for one, have never been afraid of the tequila monster. In fact, we’re basically besties. I love the stuff. Particularly good silver tequila. I think it was a random Wednesday or something similar and Shae and I found ourselves at a bar in Fells Point. Both unable to decide what to drink and knowing full well we had to work the next day, shots of Patron were what we landed on. Because we are very good at #adult. It was a great evening! Moral of the story: it’s always a good time for tequila.

In the depths of July’s fiery, humid wrath, I require three things of my cocktails. 1. Be cold & refreshing. 2. Include fruit. 3. Be stupid easy to make because shit man it’s too hot to be working hard. Thankfully, this stupid easy tequila cocktail hits the mark on all three. I think that’s what it’s name will be actually – Stupid Easy Tequila Cocktail. insert inappropriate joke about effects of tequila here.

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You need very few items.

  1. Tequila. Get some decent stuff. I’m convinced Montezuma is the reason most people shy away from it. 1800 is great and not too expense for us poor people.
  2. La Croix Pamplemousse (i.e. grapefruit) Sparkling water
  3. Lime
  4. Other fruits (drinker’s choice) – I used raspberries today because <3 <3 <3
  5. Ice (ice, baby.)

Put it all in a cup.

Seriously. Those are your instructions. I told you it was stupid easy. It’s refreshing, delicious, and very likely to get you drunk. So basically, ideal. Sip a couple of these on your porch while you watch the sun go down and I guarantee you’ll have a good evening. and / or end up dancing on your coffee table being a “woo girl.” Either way, win.

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Eat/Drank

How To: Cold Brew Coffee

April 26, 2015

The coffee addiction ’round these parts is very very real. For Julie and I, anyway. Shae has achieved some higher level of enlightenment and has lifted herself from the grips of the habit, though I’m not quite sure swapping for tea counts 100%. Still, power to ya gurl. For the rest of us, the warmer months beg for the deliciousyness (yes, I made it up) of iced coffee. But if you’ve ever tried to take that hot brew from the pot and pour it over ice, you know the watery mess it becomes. I have the answer.

My roommate Tom-tom actually taught me the ways of the cold brew. He just bought some fancy cold brew thingy that seems pretty cool, but trust- it’s not necessary. All you need is a large pitcher type container and a strainer.

Here’s your big lengthy list of ingredientses:

– Coffee
– Strainer
– Pitcher
– Water

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The ratio of coffee to water is the only thing you have to worry about – I usually do 1 1/3 cups of coffee to 4 cups of water, i.e. 1/3 of coffee per cup of water. I use the cheap stuff for this because you use so much, but Tom’s a coffee snob so he likes to use better grounds.

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Here’s where it gets really tricky – add the water to the coffee grounds and mix.

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Then let it hang. For realsies, that’s it. Anywhere from 8-12 hours, but more is fine too.

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When you finish your Netflix binge of a whole season of The Office – season 4 obvi – you’ll have this coffee sludge stuff.

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Now you must separate the coffee grounds from the black liquid gold. I use a strainer lined with paper towels or cheese cloth. Julie has a big french press, so she just does the whole process in that.

 

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That’s it! Keep it in a sealed container in the fridge for up to a week.

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It is important to note that this is a coffee concentrate. When you mix up your beverage (in a nifty mason jar with a lid and straw – thanks Tar-jay/ Julie!) pour the coffee over ice, then dilute with water. How much you dilute it is up to you – I also add sweetener and creamer, and even sometimes a flavored syrup – so I don’t use too much water.

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Enjoy!

Eat/Drank

…And Here’s a Cocktail that Doesn’t Feature Bourbon OR Ginger: The St. Collins

April 2, 2015

I am happy to say that spring is officially on its way. Although I am not confident enough to say that we won’t experience snow or temperatures below 40º this April, the weather over the past few days has given me serious hope and I am finally in the mood for spring. I’m ready to go out my denim jacket and am almost ready to break out the Birkenstocks (I’m not quite as brave as Danielle is). I’ve also had a recent craving for one of my favorite warm-weather liquors: gin. Gin is a go-to for me come spring and I just love the diversity this spirit has to offer—each distilleries’ gin features unique flavors and trying new gins is exciting and much less subtle than trying new Bourbons, for example. All gin is made with juniper berries but the other flavors in it vary greatly depending on who is doing the distilling—flavors in gin can range from botanicals to citrus to nuts to lemongrass to cardamom to…well, you get it. Gin also has a rich history and played a big part in the prohibition era. It is a spirit I thoroughly enjoy but rarely experiment with.

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Gin & tonic is one of my favorite drinks and a Tom Collins the favorite of my boyfriend Devlin. Typically when making a drink with gin for us, I’ll gravitate towards one of those two—gin is tricky to experiment with and I tend to err on the side of caution with the spirit and just stick to what I know. I really do love gin and am trying to find new ways to incorporate it into new drinks. Last night, I finally decided to experiment. I used gin & tonic and the Tom Collins as inspiration and decided to add St. Germain (as I am always looking for ways to experiment with this unique liqueur). The result was better than I’d expected it to be: the elderflower flavor in the St. Germain played wonderfully with the cucumber flavor from the Hendrick’s gin and the lemon mixed well and seemed to elevate the drink further. Here, I’ve outlined my process so you too can experiment with gin.

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St. Collins (yields one drink)

2 oz. Hendrick’s Gin. I typically will share the brand of a specific liquor I’ve used in a recipe but still encourage you use your favorite but in this case I strongly recommend (if not insist) you use Hendrick’s. The wonderful thing about gin is that each brand is distilled differently and often features different flavors. Hendrick’s is distilled with cucumber and rose petal, flavors that lend themselves perfectly to the elderflower in St. Germain and lemon in this drink. I just don’t know if another gin will have the same effect.
1 oz. St. Germain. The classic French liqueur is flavored with elderflower and adds an aromatic sweetness to many drinks. I was first introduced to the liqueur mixed with champagne and I absolutely love the unique flavor it lends to a cocktail.
4 oz. tonic. I prefer Fever Tree but will always settle for Schweppes.
1/2 lemon. Squeezed.
4 ice cubes.

Add ice cubes to a Collins glass (please excuse my use of a wine glass here—I am in the middle of a move and all we have in the new apartment are these and a few red Solo cups). Squeeze lemon on top of ice. Pour Hendrick’s Gin, St. Germain, tonic over ice. Stir and serve.

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I am so happy with how this turned out and I think I will start experimenting with gin more and more. Let me know if you try this drink, and if you experiment with other gins (or citrus–I thought of using blood orange as well, and think it could taste very good) I would love to hear about it! As always, share photos of your favorite spring time cocktails with us on instagram and tag #30thandweldon.