Ellison

Last night Piper slept for seven and a half hours! It was so long that we woke up worried. Hopefully we can continue this trend.

Today we left Elli at home to run a few errands. We wanted her to get some time in the house alone. When we returned, Teresa weighed Piper who is now about ten pounds, which is the thirty-sixth percentile.

The Ellison is delicious. I didn't have hothouse cucumbers or Hendrick's gin (both of which the recipe calls for) so I used regular cucumber and Tanqueray. The cucumber and mint make it very summery but the simple syrup gives it some body and the Angostura some depth. I will definitely be making this again.

Ellison

• 3/4 ounce lime juice
• 3 thing slices of hothouse cucumber
• 5 mint leaves
• 1/2 ounce simple syrup
• 1 1/2 ounces of gin
• 2 dashes Angostura bitters

Muddle lime juice, cucumber, mint, and simple syrup; add gin and Angostura; shake; strain into cocktail glass; garnish with cucumber.

Credit: Blue Owl, New York

Bacon Old Fashioned

Today, while I was out of the house I made it to the Montgomery County Thrift Shop where I found two martini glasses, which will probably make an appearance soon.

Elli made it home from the Social Security Office. She thought the Metro was the easiest part of the trip. The hardest part was the wait, which was more than two hours. After she returned we watched Pitch Perfect 2. Then I made myself a drink.

Of course, to make the drink I need fat washed bourbon. While PDT uses bacon from Benton Farms (which is the most well-known high-end bacon that one finds at places like Husk in Charleston, South Carolina) I just used bacon from Whole Foods. I mixed 250 ml of Old Forester with 1/3 cup of bacon fat. I allowed that mixture to sit for about 24 hours before straining off the bacon fat.

If you like bacon and bourbon you will like this drink. Fortunately, my mix of 250 ml of bourbon with 1/3 cup of fat turned out to be a good ratio. The drink definitely has a nice smoky, bacon-y finish but it isn't overpowering. The mere 1/4 ounce of maple syrup rounds out the drink but does not make it maple-y.

Bacon Old Fashioned

• 2 ounces bacon bourbon
• 1/4 ounce maple syrup
• 2 dashes Angostura bitters

h/t: PDT, New York, New York

Madison Avenue Cocktail

On Tuesday, we went downtown and took Elli to Bobby's Burger Palace. Elli had the Crunch Burger -- a cheese burger topped with potato chips . . . very American. Elli also tried sweet potatoes for the first time. She wasn't a huge fan. I actually agree with her. Regular fries are superior.

Yesterday, was a pretty slow day. I ran to Walmart and Shana's house to print a form for Elli to take to the Social Security office. I feel bad that we're not leaving the house much but the heat indices have been over 100 degrees

After being inside all day I needed a drink. The Madison Avenue Cocktail is good but not great. It could definitely use more mint.

After dinner we talked Elli through taking the Metro to the Social Security Office. She seemed extremely nervous about taking the Metro. We both felt bad. But after discussing the trip, we agreed that the sooner Elli got out on her own the better.

This morning, Elli left for the Metro and turned left out of our house when she should have turned right. We sat in the living room nervously hoping she would realize her mistake. We didn't want to call or text her because it might undermine her confidence. Our patience was rewarded when she came walking back down the block about thirty seconds later.

Madison Avenue Cocktail

• 1 1/2 ounces light rum
• 3/4 ounce Cointreau
• 1/2 ounce lime juice
• 2 dashes orange bitters
• 3 sprigs mint

Shake ingredients; strain into a rocks glass.

Peach Whiskey Smash (Sweet Sadie and Coconut Shrub)

On Friday evening Teresa and I picked up Elli from the mall in Bethesda or Rockville. It was weird but good. We came home, showed Elli our place, relaxed for a bit, and ordered pizza. Elli wanted Hawaiian Pizza.

Saturday, my parents came into town before heading to Rehoboth, Delaware. They took us all to Republic where I drank a Sweet Sadie (Los Altos Blanco Tequila, Aperol, Sweet & Savory syrup, lime juice, rosemary) and a Coconut Shrub. Republic always has shrubs, which always have vinegar and are quite tart. The best I can do at explaining a shrub is that it is kind of like a Pickleback in that the vinegar is quite assertive, but its a cocktail.

Sunday morning I went golfing. It was 100 degrees. It was also great to be outside. After coming home and showering, I took Elli to Walmart. She was impressed.

Today, we went grocery shopping and then to Elli to Cava. I think she liked it alright. After watching Pitch Perfect I decided to put the peaches we bought to use to make a Peach Whiskey Smash. If I make this drink again, I'd probably back off the water and I'd probably try to get Canadian whiskey. That being said, of all the booze I am currently trying to get Teresa to allow me to buy, Canadian whiskey is not that high on the list.

Peach Whiskey Smash

• 1/2 a peach, cut into quarters
• 1/4 of a lemon, cut in half
• 1 ounce of water
• 1/2 ounce of simple syrup
• 2 ounces of bourbon (because I don't have Canadian whiskey)

Muddle peaches, lemon, water, and simple syrup; add bourbon; shake; pour into rock glass over ice; garnish with a slice of peach and a lemon twist.

Tiki-Ti Five-O

Yesterday we took Piper in to my office to meet my coworkers (and so I could take care of a few administrative issues). Everyone agreed that Piper is adorable.

This morning I cleaned the basement in preparation for Elisabeth's arrival and weeded our lawn as we waited for Macy's to deliver our new couch. I know it is crazy to get a new couch when one has a baby who will ruin it. However, our old couch was structurally unsound. After delivery of our couch, we dropped off a few things at Goodwill before coming home and making Five-O syrup (see below).

So . . . onto the important part: this drink is great. In a sense, the drink is a far more interesting daiquiri. It makes an aged rum, a spiced rum with the Five-O syrup; then turns that rum into a daiquiri with citrus with lime and orange juice and the sweetness from the syrup; then adds some additional alcohol and spice with the ginger liqueur. The end result is a really good cocktail. It is sweet and sour and spiced. I highly recommend it.

Tiki-Ti Five-O

• 2 ounces dark rum
• 1 ounce Five-O syrup (1 cup water, 1 cup honey, 1 tablespoon Chinese Five Spice Powder)
• 1 ounce lime juice
• 1/2 ounce orange juice
• 1/4 ounce ginger liqueur

Shake ingredients; serve on the rocks; garnish with candied ginger and a sprinkle of Chinese Five Spice Powder.

http://imbibemagazine.com/Tiki-Ti-Five-0-Recipe/

Angler's Cocktail

Today we went to IKEA to get a few things before Elisabeth arrives on Friday. Of course, IKEA did not have the one thing we really needed so I'll be heading out there again in the next few days.

Around 6:00 p.m., I made an Angler's Cocktail. No, the 1/2 teaspoon of orange bitters is not a typo. The Angler's Cocktail is kind of like a Martini. This should go without saying, but if you don't like gin, you will not like this drink. Nonetheless, the Angler's Cocktail is a good alternative to a Martini.

Angler's Cocktail

• 2 ounces gin
• 1/2 teaspoon orange bitters
• 1/4 teaspoon grenadine
• 3 dashes Angostura Bitters

Stir ingredients over ice; serve in chilled cocktail glass.

Basil Gimlet

Saturday afternoon Teresa and I left Piper with my parents and went to our friends' house for a shrimp and crawfish boil. It was hot and humid which is just how I like it and which contributed to it feeling like New Orleans. There is nothing better than drinking outside with friends.

Yesterday my parents spent the day with Shana, Jamal, Jordan, and Sarah. Teresa and I tried to use the day to recuperate from Piper's party and the boil.

In the evening I was definitely ready for a cocktail but didn't want to make anything too involved. A Basil Gimlet seemed perfect. Of course, a gin gimlet is just gin, lime juice, and simple syrup, that is, a gin daiquiri. The addition of muddled basil makes the drink even more summery and adds some interest to a drink I already really enjoy.

Basil Gimlet

• 5 basil leaves
• 2 ounces gin
• 1 ounce lime juice
• 1/2 ounce simple syrup

Muddle basil leaves; add gin, lime juice, and simple syrup; shake with ice; serve in a cocktail glass.

Hibiscus Tea Sangria

Yesterday morning Grandmummy hosted some of our friends at Shana's house to meet Piper. Lots of people got to hold Piper, who spent almost the entire party sleeping like an angel.

We had bagels, lox, fruit, and cookies. We also had what I call Hibiscus Tea Sangria but what Bobby Flay calls "Hibiscus Tea Punch." I am calling it sangria because, to my mind, that is what it is. The sangria was great for a morning event in July, light and summery. I'd happily make it again.

Hibiscus Tea Sangria

• 2 1/4 cups of hibiscus tea (made with three tea bags)
• 2 bottles of Sauvignon Blanc
• 2 cups ruby red grapefruit juice
• 1 1/2 cups of pisco
• 1/2 cup of simple syrup
• 1 small mango
• 1 cup blackberries

http://www.cookingchanneltv.com/recipes/bobby-flay/hibiscus-tea-punch.html

French 75

Just a quick note on the blog: I believe I have set it up so that if you submit your e-mail address in the box at the top left of the blog you should receive an e-mail when I publish a new post.

Today we hung out with Grandmummy, Mom, and Dad until they headed up to Baltimore to see my sister Paula, cousin Hannah, and Hannah's special friend Ian. Then we ran a couple errands, and I prepared the ingredients for the Hibiscus Tea Sangria I will be making tomorrow.

During today's tummy time Piper rolled from her tummy to her back. I'm guessing it was a one time fluke, but it was still cool.

In other important news, Teresa wanted to drink something bubbly. Having opened the bottle, it seemed silly not to make a cocktail with sparkling wine. I've seen a French 75 built the same way as the one below but with gin rather than brandy. I've made the gin version and thought it was delicious, maybe even better than the version with brandy.

French 75

• 1 1/2 ounces brandy
• 3/4 ounce simple syrup
• 1/2 ounce lemon juice
• 1 ounce Champagne

Mix brandy, simple syrup, and lemon juice; shake; pour into cocktail glass; top with Champagne.

Fitzgerald

Thursday morning Teresa left Piper with me and Dad. We went to Stachowski's, a small butcher shop in Georgetown that also makes great pastrami sandwiches. The sandwich (no need for two sandwiches, we couldn't even finish one) was delicious. However, about half way through my part of the sandwich Piper needed a change. As you might imagine, the small butcher shop didn't have any place to change Piper. I had to change Piper in the back seat of the car. Changing Piper in the backseat wouldn't have been a big deal except that it was extremely hot and humid. Piper was very happy to return to the air conditioning and I was very happy to return to my sandwich.

After lunch we went to the liquor store to get some sauvignon blanc and pisco for sangria I am making tomorrow (stay tuned).

Once we got home, I made two Fitzgeralds to help me and Dad cool off. They might've been a little sweet for my taste. I could either cut back on the simple syrup, or serve on crushed ice if I make them again on such a hot day.

In other news, if someone else takes the picture, I can feed Piper and enjoy a cocktail simultaneously.

Fitzgerald

• 1 1/2 ounces of gin
• 1 ounce simple syrup
• 3/4 ounce of lemon juice
• 2 dash Angostura bitters

Shake; serve in a cocktail glass

Honolulu

Yesterday we took Piper in for her one month checkup. She is healthy and weighs seven pounds and ten ounces. After the doctor we went for burgers before coming back home for the rest of the day. It was really nice to be outside and Piper was cooperative sleeping the entire time.

While making dinner I decided to make the Honolulu. Honestly, I didn't enjoy it very much. It is probably my least favorite cocktail I've made. I didn't think the gin went well with the pineapple juice.

Honolulu

• 2 ounces gin
• 1/2 ounce pineapple juice
• 1/2 ounce orange juice
• 1/4 ounce lemon juice
• 1/4 ounce grenadine
• 1 dash Angostura

Shake; serve in sugared rim cocktail glass.

Pina Coladas

Happy National Pina Colada Day!

I celebrated my National Pina Colada Day by playing 9 holes of golf and making a pitcher of Pina Coladas to share with Shell and Aurora, who brought me and Teresa pizza and conversation.

Pina Colada

• 8 ounces cream of coconut
• 8 ounces pinapple juice
• 8 ounces light rum
• 4 12 ounce cup of ice

Combine ingredients; blend (longer than you think you need to).

Pineapple Julep

Saturday morning Piper and I dropped Teresa in Georgetown for a pedicure. While Teresa got a pedicure Piper and I went home where I changed a bunch of diapers. We then went back to pick Teresa up before coming home and starting season two of The Americans.

I have fresh pineapple and the mint I planted earlier this summer. Those fresh ingredients, combined with the warm weather led me to the Pineapple Julep. I didn't exactly follow the recipe for two reasons. First, I cut my pineapple into chunks so I no longer had wedges. Second, two sprigs of mint just didn't seem like enough. I used about 8 chunks of pineapple (I know that is not a helpful measurement but I'd guess each chunk was about 1 1/2 inches by 1/2 an inch) and 6 mint leaves plus an additional mint leaf for garnish.

A Mint Juelp is one of my favorite drinks. I love how easy they are to make and to drink. This variation was surprisingly good. Pineapple is my favorite fruit because it is simultaneously sweet and sour, which works really well in the drink. The pineapple also highlighted the vanilla flavor that exists in bourbon and other tropical fruits. Because we often have fresh pineapple in the house, I will definitely make the Pineapple Julep again.

Pineapple Julep

• 8 chunks of pineapple
• 6 mint leaves
• 1 ounce simple syrup
• 2 ounces bourbon

Muddle the chunks of pineapple and mint leaves; and simple syrup and bourbon; shake; serve over crushed ice.

White Lady

Today was a good day. After feeding Piper her second breakfast and showering, we drove to the Hill so try Bayou Bakery. Teresa loves and misses New Orleans almost as much as I do and she needed a fix. Piper slept on the drive down, through lunch, and almost all the way home.

I had a shrimp roll, gumbo and an Abita Amber. T had jambalaya, beignets, and an Abita Strawberry. The food was good. It wasn't anything to write home about but it scratched the NOLA itch. After lunch we fed Piper and took turns napping. Then I cleaned and vacuumed while T fed and rocked Piper to sleep.

After all that cleaning I needed a drink. I've made a White Lady before but I only had Tanqueray for the gin. I love Tanqueray for its assertive flavor, which is really ideal for a gin and tonic -- a drink which I really enjoy for its simplicity and drink frequently in the summer. However, Tanqueray is not good for a White Lady, it overpowers the entire drink and makes it taste like a terrible martini. This time I made my White Lady with Beef Eater. Don't worry, I haven't given up on Tanqueray, I still have it for gin and tonics.

We're both worried that so much sleeping during the day is going to lead to a long night. If we have a long night, I might just make myself another drink.

White Lady

• 1 1/2 ounces gin
• 1 ounce Cointreau
• 1 ounce lemon juice

Shake hard, strain into a cocktail glass, garnish with a twist.

Kentucky Colonel

Today was a long day. Last night I was up at 2:30 a.m. and 5:30 a.m. to change, feed, rock, and change Piper. That girl knows how to fill a diaper.

Once we were up for good, and after we both showered, I ran to get diapers and wipes because Piper goes through them so fast and, although we ordered more online, we received an e-mail saying the diapers and wipes would not be delivered today as scheduled. But you guessed it, the diapers and wipes were delivered (and served as a cocktail table) as scheduled.

At about 4:00 p.m., after a handful of episodes of The Americans, I got the urge to make a cocktail. I wanted to use the newest addition to my bar: Benedictine. Rather than discuss Benedictine's history (it allegedly dates back to the 1500s) what you really need to know about Benedictine is that it is a herbaceous liqueur that adds a lot of depth and also some nice velvety mouth feel. It's hard to say Benedictine is like any other liqueur but it's herbaceous like Chartreuse.

Also, I believe -- though I am not positive -- that Benedictine, like Chartreuse, is one of very few spirits that actually ages in the bottle. That is, if you buy a 25 year-old bottle of scotch, and drink it 5 years later, it isn't a 30 year-old bottle of scotch. The scotch doesn't develop while it is in a glass bottle. Rather, the scotch was aged for 25 years in a barrel, where it interacted with the wood and evaporated. (Note that wine is different. Wine can age in a bottle because oxygen can penetrate a cork). But if you buy a bottle of Benedictine and let it sit in your liquor cabinet, it will taste different (better?) than when you opened it.

After a few sips of my Kentucky Colonel I'd recommend the drink to someone who enjoys a Sazerac. The rye, bitters, and sugar in a Sazerac are similar to the spicy, herbaceous, sweetness of Benedictine. I really enjoyed the drink and will definitely put it into my rotation.

It was good that I got to enjoy my Kentucky Colonel around 4:00 because as I was finishing it Piper began a cycle of crying and pooping.

Kentucky Colonel

• 2 ounces bourbon
• 1 ounce Benedictine

Shake; serve over crushed ice.

Flamingo

I decided to make a Flamingo because we have fresh pineapple and we just started watching The Americans which has a plot line about Cuba, which made me think about rum.

I didn't particularly enjoy the Flamingo which was at once a little two sweet and a little too alcohol forward. Rum is not my favorite spirit. I know that rum is making a comeback, and I really enjoy it in Hurricanes, which I made a few days ago. However, I prefer whiskey and gin. Maybe I need to get better rum? Nonetheless, I will continue to make rum cocktails.

Flamingo

• 1 1/2 ounces light rum
• 1 1/2 ounce pineapple juice
• 1/4 ounce lime juice
• 1/4 ounce Grenadine

Hurricanes

On the Independence Day we packed up Piper and went to my older sister's house. My sister frequently makes a mixed grill with steak, shrimp, sausages, chicken, and veggies, which she serves with a chimichurri and crusty bread. This year, she decided to mix it up and grilled bronzino and lamb chops along with a bunch of vegetables and a caprese salad.

Unfortunately, I did not know that my sister changed the menu so my decision to make Hurricanes didn't exactly match the Mediterranean-inspired food. I thought that on a July day a punch would be a good option and that a rum punch would be especially good because rum is my brother-in-law's favorite spirit.

Piper cooperated and entire time. She ate. She slept. She didn't fuss at all.

The recipe I use for Hurricanes is from Emril via www.foodnetwork.com. If you miss New Orleans, while not as good as being at the piano bar at Pat O's, these Hurricanes will scratch that itch (and probably reduce the hangover because they're far less sugary).

Hurricanes

• 12 ounces dark rum
• 12 ounces light rum
• 10 ounces orange juice
• 10 ounces lime juice
• 10 ounces Grenadine

Embassy

Last night we started watching The Great British Baking Show, which multiple friends recommended to us. While we're only two episodes in, I think it is great. It is everything American reality TV (with just a few exceptions) isn't: understated and actually based on skills. I like that the contestants are all genuinely flattered when they receive compliment and that they take criticism to heart.

Of course, I needed a cocktail to accompany the show and so I made an Embassy. An Embassy is essentially just booze and lime juice but it came out very smooth. One ingredient that is essential to that smoothness is Cointreau, which is a brand of orange liqueur that adds some sweetness. Grand Marnier is another well known brand of orange liqueur but while Cointreau is light and bright, Grand Marnier is heavy and deep. Cointreau and Grand Marnier can be substituted for one another but they will change the the drink slightly. I only have Cointreau, which I think is more versatile. Although I would love a bar big enough to have multiple orange liqueurs, I doubt I ever will. I can't imagine going to the liquor store and buying a second orange liqueur when there are so many other options.

Embassy

• 3/4 ounce brandy
• 3/4 ounce light rum
• 3/4 ounce Cointreau
• 1/2 ounce lime juice
• 1 dash of Angostura bitters