DDD #37 – Muddled Strawberry & Cracked Pepper Gin & Tonic

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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My Youtube vide for this recipe is here- just click the image to watch.


INGREDIENTS

1.5 oz gin

4 oz tonic

Cracked pepper

Fresh strawberries

DIRECTIONS

Muddle the strawberries in a glass & grind fresh pepper on them.  Fill the glass with ice & add gind & tonic.

Consume!

 

 

 

DDD Ep. #2 – Last Word Cocktail & St. Patrick’s Day

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Click the image below to watch the video recipe.

Reposting this recipe because I have a video to accompany it – and I hope you find it funny.  Please – subscribe to my channel on Youtube. Www.VideoVegan.com.

https://www.facebook.com/CapitalBarandGrill

http://capitalhotel.com/CBG/

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Or – as served at the Capital Bar & Grill in Little Rock.

Photos © Christine Elise McCarthy 2012

This is one powerful drink!  The first sip makes you think it of Robitussin & you won’t think you can drink it.  The second sip will win you over & you will realize the trouble you have just gotten yourself into.  Consider yourself warned!

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THE LAST WORD – A Prohibition Era Cocktail

Yield: 1 Drink

Ingredients:

Shake with ice in a cocktail shaker, strain & serve!

Lime Gin Fizz Cocktail

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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It has been so friggin’ hot here in LA that a sparkly, bubbly citrus cocktail sounds delicious – as early as lunch.  Gin is a great hot weather liquor as it goes with citrus so well.   This is easy & uses ingredients that are not exotic & goes down like candy.  I used a lemon sugar rim intended for Lemon Drop cocktails but it worked very well.

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Lime Gin Fizz

1 cocktail

INGREDIENTS

1/2 ounce fresh lime juice

1/2 ounce simple syrup (I used bottled but recipes for it are HERE)

2 ounces gin

2 ounces seltzer water or club soda

Some sort of sugar for the rim (optional)

Lime wedges for garnish

DIRECTIONS

Wet the glass & dip the rim in sugar.  Shake the lime juice, simple syrup & gin with ice for a good 30 seconds to a minute or more.  Fill the glass with ice & pour the chilled gin mix on top.  Add the seltzer & garnish with lime wedge.

Chug it & make another!

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And don’t forget about my book!  www.BathingBook.com.  The REVIEWS ON AMAZON are awesome!

 

The top video there is trailer for my novel.  The second is me reading from it a while back – at Vroman’s.

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vromans back

 

Pink Grapefruit Margarita

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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OK, kiddies!  Cinco de Mayo is right around the corner!  I am going to start posting some stuff you might want to consider if you are throwing a party.  This one is eye-catching so I thought I’d start here.

Pretty basic stuff.  You can either use fresh squeezed pink grapefruit juice (preferred) or bottled Ruby Red (easier).  Fresh is way better but sometimes it just isn’t practical.  This can be served blended or over rocks (as I did it) and with either a salt or a sugar rim.  I went sugar.  A sprig of fresh mint would look pretty, too.  I forgot that part.

Pink Grapefruit Margarita

If you are putting salt or sugar on your rim, put the salt/sugar on a plate, wet the rim with a wedge of lime, dredge the rim through the stuff & set aside to dry as you make your cocktail.

INGREDIENTS

2.5 ounces white tequila

1 ounce triple sec

5-6 ounces pink grapefruit juice

Juice of 1/2 lime

Salt & lime for garnish

Salt or Sugar to rim your glass

DIRECTIONS

Shake up the tequila, triple sec, grapefruit juice & lime juice over ice in a shaker or blend it up in a blender with a cup of ice.   Pour into your glass, add a pinch of salt to the cocktail & garnish with lime slices.

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La Sirena Azul in Inglewood, California

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Another airport run – another opportunity to sample some of Inglewood’s finest.  This place is ON Century, about 5 minutes (3 miles?) away from LAX.   It is a perfect stop if you want to send folks off to their destinations full of awesome Mexican food.

As of today, with 19 reviews, this place only got three reviews that were not 5 stars.  That is pretty amazing – especially considering the TINY size of this place, absolute lack of curb appeal and its lowbrow interior (lack of) decor…and the fact that people are always more likely to take the time to talk shit about someplace – rather than saying something nice.

YELP REVIEWS

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There are 7 tables in there & a TV playing Spanish Judge Judy court shows.  Surprisingly, they have a small selection of beer – critical for my boyfriend’s satisfaction.  Chips & salsa were delivered promptly.

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We ordered way more food than we needed – mainly because I wanted to try so many things.  I ordered the shrimp ceviche tostada, the cold shrimp cocktail (yes, they offered it warm, too) and fish tacos.  Miles ordered their Diablo spicy Shrimp.  The salsa was decent – not award winning & the chips were standard, too, but the ceviche tostada was beautiful & super fresh & tasty and served with wedges of avocado.

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The shrimp cocktail was served in a huge goblet in a very thin broth with shrimp & giant chunks of avocado.  It wasn’t very pretty – sorta like an uncared-for fish tank – but it was delicious, too!

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My fish tacos were tasty & HUGE and filled with fish & corn & lima beans & green beans and peas.  They were served with rice & an iceberg salad – with even more avocado.

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Miles’ dish was served with salad & rice, too, and was genuinely spicy & really flavorful.  Both Miles & I have a pretty high tolerance for heat but Miles commented a few times on how hot the shrimp were and even asked for a glass of water (unheard of!).  I only ate one shrimp & would just say – they are definitely hot but not blow-your-mouth-out hot.  Certainly, however, too hot for a sensitive mouth.

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When we arrived at 12:30pm, we were the only ones there.  It began to fill up pretty quickly, however, and all the food I saw being delivered to other tables looked amazing & substantial (as to quantity).  Miles & I could easily have split an entree & been fine.  As it was, I went home with half his food & a fish taco.

The bill with two beers & a diet Coke (and the two appetizers – ceviche tostada $2 & shrimp cocktail $7) & two entrees (each about $10) came to $42.  That might seem high but remember – two beers & WAY too much food.  You could get in & out of here for far less.  And – whether you order light or go nuts – I absolutely recommend this joint with complete enthusiasm.  We all go to the airport – so you have no excuse!

Hangover Cure #4 – Spicy Bloody Mary

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All Photos © Christine Elise McCarthy 2012

Is there something satirical or, you know, wrong about posting a hangover cure that involves alcohol in an Amy Winehouse pint glass?  I’m too hung over to figure that out.  I would like to say this, though, to you amateurs out there:  yes – I understand that it seems counter intuitive to drink more of the demon that got you feeling so bad as the cure for feeling so bad but you gotta trust.  Maybe beer isn’t your thing.  Maybe Bloody Marys disgust you.  Then try a Bellini or something.  I don’t care.  But hair of the dog is the shortest way to recovery.  Well – maybe recovery is the wrong word to use because drinking in the morning is a slippery slope – I acknowledge that – and it might lead to a need for recovery of an entirely more permanent & far less pleasant variety – sobriety.   So – let’s just say – alcohol can mend what alcohol threw asunder – much like Ritalin (a form of speed) can cure hyperactivity.   Just try not to get into a pattern with it.  After all – a professional drinker understands pacing & training & developing tolerance.  You can’t just go out once a month & do Jager shots & expect to hang with the big boys.  Just like a good chef cleans as she goes, a good drinker knows their limits and never – I mean never – gets sloppy.  But – hangovers get the best of us, sometimes.  And I am here to hook you up.

OK – so – I am not a tomato juice person.  It is thick & gross & always seems warm.  Blech.  And – I would like to point out – never did I sample a glass of tomato juice & respond by saying, “You know what’s wrong with this juice?  It doesn’t taste fishy enough.”  What could be worse than a thick, warm mouthful of tomato juice slugging its way down your throat like a kidnapper’s gag?  A thick, warm mouthful of CLAM-infused tomato juice, that’s what.

Or, at least, that’s what you’d think.  While I have found that vodka & numerous spicy additions are the only things that can salvage a glass of tomato juice and render it even remotely tempting – I need to confess that Clamato (to make a Caesar – http://cocktails.about.com/od/vodkadrinkrecipes/r/bloody_caesar.htm) makes a superior Bloody Mary – far better than just that random, plain, canned gagger stuff.  Better yet, though, are the many pre-mixed spicy blends out there.  I cannot make a decent Bloody Mary from plain tomato juice.  I just cannot.  I need to start with a decent Bloody Mary mix – like Mr. & Mrs. T’s – http://www.webstaurantstore.com/mr-mrs-t-32-oz-bold-spicy-bloody-mary-mix-12-cs/115BMARYRS.html.   Starting with one of these mixes – and not one of the really thick ones – I add the following:

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LOTS of ice

Vodka – no need for an expensive one – since so much crap is gonna be added

Horseradish

Sriracha – http://everydayfoodblog.marthastewart.com/2011/01/reader-sriracha-ideas.html

Hot sauce – I like Crystal – http://www.thekitchn.com/better-than-tabasco-louisianas-151272

Olives – the standard Spanish olives with pimento

Celery – with the leafy top

Dill pickles – for rim garnish (if you have’m.  They are not critical)

Lime juice (fresh only!)

Pepper

I am pretty heavy handed with the horseradish & the lime.  You can mix these ingredients in any ratio you prefer.  Master chef tip?   If you go heavy with the vodka on the first one – the second one tastes AMAZING!

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Negroni Cocktail – River Cafe, Brooklyn

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Photo © Christine Elise McCarthy 2012

Or – as experienced at The River Cafe in Brooklyn – http://www.rivercafe.com/

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Photo © Christine Elise McCarthy 2012

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Photo © Christine Elise McCarthy 2012

PRINT THIS RECIPE

Ingredients:

Preparation:

  1. Pour the ingredients into an old-fashioned glass with ice cubes.
  2. Stir well.
  3. Garnish with the orange slice.