Single or Taken -- Valentine's Day is a Good Day for Wine

Valentine's Day is one of those holidays that people love when they're involved and hate when they're not. One of my favorite anti-Valentine's day events I've heard about is Atlanta's "Bitter Ball" -- entertaining to say the least.

borrowed from http://bit.ly/frjrTa

But regardless if you're celebrating Valentine's Day with your love, roommate, friend, or mom - it's a great excuse to enjoy some good wine.  Wines can quickly get expensive and for anyone on a budget, that can be a big deterrent from enjoying a nice glass of vino.

Lately I've been on a hunt for fantastic wines under $15, but my mom found a great article in Country Living about some of the best red wines under $10!  To find anything under $10 is practically a miracle these days, so finding good (emphasis on good) wines under $10 is equally miraculous.

Here are their recommendations:

1. Alto Almanzora Este, 2006 ($8.99)
 With flavors of blueberry, plum, fruitcake, and chocolate, this Spanish six-grape blend is delish at $8.99. (garnetwine.com)

2. Alamos, 2008 ($9.99)
I love Malbec wines and they're quite the popular choice of red right now.  This is an Argentinian Malbec with a hint of sweet spice, making it a fabulous companion for a well-cooked steak, especially at such a reasonable price. (wine.com)

3. Sagelands, 2005 ($9.89)
This Washington Cabernet Sauvignon is said to get better with time, so store some extras of this for a great party wine. (drinkthegrapes.com)

4. Penfolds Koonunga Hill, 2007 ($7.97)
This is a new favorite of my parents.  This remarkably well-priced Australian mix of Shiraz and Cabernet Sauvignon is incredibly drinkable, but goes exceptionally well with roasted root vegetables and lamb. (crownwineandspirits.com)

5. Vinos Pinol Ludovicus, 2007 ($8.99)
This was the favorite choice of the author of the article.  It's a combo of four Spanish wines and was described as an, "eye-opener."  It tastes expensive, making it a great inexpensive gifting wine that doesn't need to taste like a gifting wine. (bassins.com)

6. Borsao Campo de Borja, 2008 ($7.99)
This is one of my favorite reds and I was so excited to see that it's appreciated by others too!  This is another Spanish wine, a mix of Grenache and Tempranillo, and its dark fruity flavor is great with everything from a rich chicken to cheese and crackers to a hearty steak. (thewinecountry.com)

7.  Domaine Andre Brunel, 2005 ($7.00)
This French Grenache is enjoyable in its simplest form by the glass, but it's also great for an elegant dinner. (winespecialist.com)

8. Nine North Ten Mile, 2006 ($9.99)
This is a four-grape California red is often recommended as wonderful accompaniment to duck. (ultimatewineshop.com)

9. Redtree, 2008 ($6.99)
Wine bloggers are crazy for this light-bodied California Pinot Noir, with flavors of clove and summer berries. (klwines.com)

(all photographs are from Country Living)

Happy Valentine's Day... and bottoms up!

Guess what I'm drinking tonight...

So we're having a little festive PAR-TAY tonight for Miss A and Miss L and guess what the signature drink is...

WOO WOOs!

"My Mom Knows Best" Soup: A Happy Accident Soup for a Sick Little Girl

Why is it that when you're sick your mom is the only one who can make you feel better??

And even if you know exactly what you have to do to feel better, somehow you need to hear it from your mom??  

This is my ode to my mom... so, "Thanks Mom!"

What's worse than missing a rendezvous with some of your best friends Britti, Ali, Lexie, & Mel because you're sick?!  Losing your appetite because you're sick!

I've been in bed for most of the day, but did venture out to the lovely Harris Teeter to pick up some fixing for dinner.  I haven't had the stomach to eat all day because of my sore throat, but I couldn't take it anymore.  So since moms always know best, I called my mom to figure out what I could eat without feeling even more miserable.  And guess what?  She knew exactly what was best... some homemade soup! 

So I grabbed some leftovers: chicken broth, frozen corn, frozen andouille sausage, and egg noodles -- then add a few extras I bought: mushrooms, bean sprouts, onions, and scallions and VOILA!!  A yummy, edible soup that I could actually eat!

MY MOM KNOWS BEST SOUP:

Egg noodles in chicken broth with sausage, onions, mushrooms, edamame, corn, bean sprouts, 

and scallions

This was a "thrown together" soup, but it turned out EXCELLENT!!  It had a great spice to it and wasn't overly salty.  

INGREDIENTS:

Extra virgin olive oil

1 white onion

2 cloves of garlic, minced

1.5 packages light chicken broth (about 48 oz)

1 package egg noodles

2 links Aidells' Cajun Style Andouille sausage

3/4 cup frozen corn

1 package sliced baby bella mushrooms (about 8 oz)

1 package frozen, shelled edamame (8 oz -- Steamables is a great brand)

1 bunch scallions (chopped into generously-sized pieces)

Bean sprouts (as many as you want; I used about 2 handfuls)

PREPARATION:

Heat the olive oil in a large saucepan on medium heat; add the garlic and chopped onion to the hot oil and cook for 2 minutes.  Add the chicken broth.

In a steamer attachment, place the mushrooms and bean sprouts.

Place the steamer with veggies on top of the pot and cover; bring to a soft boil.

Add the veggies to the broth and bring back to a boil

While waiting for the broth to boil, slice the sausage links in half lengthwise and then in half again (into quarters, lengthwise); slice the sausage and put it in the steamer attachment over the broth coming to boil.  

Slice the scallions and steam the edamame in the microwave according to directions.

As the broth returns to a boil, add the sausage, edamame, corn, and egg noodles.
Cover and cook for 10 minutes on medium heat, stirring occasionally.  

When the broth is boiling again, add the chopped scallions and cover to cook again for another 5 minutes.

Add freshly-ground salt & pepper, parsley, herbs provence, and crushed red pepper.  Stir and remove from the heat.

Leave the cover on the pot for 5 minutes and let the soup sit.

When you're ready to eat, serve in a bowl with a few slices of fresh, raw scallions on top.

After enjoying my yummy soup, I'm going to enjoy a Hot Toddy.. my (new) favorite cold remedy!

HOT TODDY

1 shot whisky, preferably Jameson

1 cup HOT water (boiled as if for tea)
Freshly-squeezed juice from half a lemon

1 tsp honey

Add a cinnamon stick for added yumminess!

PREPARATION:

Boil water in a kettle (or in the microwave... but I prefer the kettle).  Add 1 shot (1 oz) of Jameson to a mug.  Squeeze the juice of 1/2 a lemon into the Jameson.  Pour the boiling water into the mug.  Stir well, add a slice of fresh lemon and a sprinkle of cinnamon (preferably an actual cinnamon stick) and ENJOY!

CHEERS!  Here's to staying in bed, watching a movie, 

and getting better!

Chicken & Basil & Mozz, Oh My! Cheesy Pesto Chicken Rolls for Dinner Tonight!

If I can add anything to a dish to make it better, chances are I'm going to add cheese and fresh basil.  So what could be more appetizing than a dish that already incorporates both as it's main ingredients?!  Pesto is a simple dressing that adds an exclamation point to any meal -- add it to a pasta dish, a salad, or chicken and you've gone from "blah" to "bangin'!"
You can easily use a store-made pesto sauce for this dish to simplify your life.  I will say that fresh pesto is noticeably better, allowing for the fresh basil and olive oil to infuse with the chicken.  If you want to make your own pesto (and I promise it's really easy, especially if you have a food processor), I like to use this recipe.  

This is another one of those dishes that's great at fooling your guests.  It looks like you've slaved away all day in the kitchen, tediously rolling and stuffing and seasoning, but it really only takes 15 minutes!  The cooking time itself is the only time-intensive part (about 50 minutes), but that's when you take the time to enjoy a cocktail with your guests and have an appetizer while the chicken finishes cooking!


Cheesy Pesto Chicken Rolls

Prep Time: 15 minutes; Cook Time: 50 minutes

Ingredients:
4 skinless, boneless chicken breast halves
1 cup prepared basil pesto (as fresh as possible)
4 thick slices of fresh mozzarella cheese


Preparation:
Preheat the oven to 350 degrees.
Clean the chicken breast halves and pound into to about 1/4 inch thick pieces. 
Spread 3 tbsp of the pesto sauce onto each flattened chicken breast.
Place 1 slice of cheese on top of the pesto.
Roll the chicken up tightly (cheese and pesto to the inside) and secure with toothpicks.
Place in a lightly greased baking dish.
Bake uncovered for 45-50 minutes until the chicken is nicely browned and the juices run clear.
Serving Suggestions:
Serve chicken over linguine or alongside some rice and asparagus.  You can also add in or serve with fresh tomatoes!
And most importantly, EAT UP!

The most appealing part about this dish (besides the gooey cheesy and zippy pesto), is that the best wine to drink with it is also probably my favorite wine!  A Sauvignon Blanc is a crisp, zingy, drinkable white that is usually a light pear- or grassy-green in color, which comes from the green-skinned grape from the Bordeaux region of France.  The grape's name comes from the French words for wild (sauvage) and white (blanc) and originated in South West France.  The grape is now widely cultivated in France, Chile, Australia, New Zealand, South Africa, Brazil, and California.


It is a great summer wine because of its freshness and acidity, but the acidity is also incredibly food-friendly.  A Sauvignon is best paired with chicken, seafood, and some-what spicy dishes.  The wine is filled with citrus and grassy flavors, finished with a crisp, fresh zesty aroma that just begs for you to taste it!  My personal favorite Sauvignon Blanc was introduced to me by my dad... Monkey Bay is a good label, great name, and even better wine.  It's inexpensive (usually between $9.99 - $12.99, depending on where you buy it) and is just irresistible!  I have turned on a lot of my friends to it and have gotten several people as faithful to it as I am.


...Another great Sauvignon blanc is Nobilo, also from New Zealand.  A Sauvignon blanc is usually consumed young because it usually doesn't really gain anything from aging.  The crisp, elegant, and fresh wine is best when chilled slightly and pairs well with fish and many cheese varieties, especially Chèvre (a goat's milk cheese).  A Sauvignon blanc is also one of the few wines that is known to pair well with sushi (another favorite food group of mine).  Besides tasting amazing with sushi, one of the many reasons I love Monkey Bay so much is that it comes in a screw cap!  Sauvignon blanc was one of the first fine wines to be bottled in commercial quantities with a screw cap, especially by New Zealand producers.  So toss that cork screw aside, pour a generous glass of Monkey Bay and serve us some cheesy pesto chicken! 

Monkey Bay in Sippy Cups...
A & K trying not to spill! 

Dinner Tonight: Celebrate Friday with Wine & Cheese

All good Friday night dinners start with a good wine...

For tonight we chose a delicious California White Wine, a combination of Chardonnay, Moscato, and Chenin Blanc... a yummy 2009 from The Fresh Market.  Plus what a fun name!

 And then A and I decided to use some of the biggest tomatoes we've ever seen (again from the Fresh Market), slice some fresh mozzarella on top, and add large leaves of basil on top... YUMMY YUMMY YUMMY!!!

And A drizzled some delicious wonderful aged balsamic vinegar on top.

But we needed some meat with those tomato, basil, mozzarella stacks... Prosciutto it is!

And that delicious golden cheese is one that our friend B discovered with us when she visited, a Sturminster.  a creamy cheese with chives from the UK.

Cut up a fresh French baguette, some Carr's crackers (the cracked pepper flavor is my favorite) and perfetto!!!

We were low on my favorite balsamic Manicardi, a magical vinegar from Florence aged 12 years, so we supplemented with this store brand.  Surprisingly, the Harris Teeter balsamic was fantastic.  It wasn't a Manicardi, but it was great (and if you've never had the Manicardi, you wouldn't know the difference).

And voile, a yummy floor-ready, TV-friendly Friday night dinner!  Cheese and wine will make any meal feel more sophisticated (or romantic, depending on who you're eating with).  The tomato, basil, mozzarella stacks are a staple of my family's menu and are a great appetizer to bring to a party.  They look beautiful, festive, and fancy -- taste even better -- and are so so so easy to make!

Happy Friday!!  I'm doing a Habitat for Humanity build tomorrow with A.  We have to rise and shine extra early on a Saturday... we start building at 8:30am!  I'm sure they'll be some funny stories and pictures to share, so although it's not food-related, I might just have to share!

See, Sniff, Sip... Wine Tasting 101

Some of my favorite wines I had in Florence: Chianti, Brunello di Montalcino, and whites from Abruzzo

Who doesn't love a glass of wine after a long day at the office?  (Ugh that makes me sound like I've been out of college for years!)  Wine is probably my favorite indulgence next to sweets.  Italian wine & food were 2 of the many reasons I chose to study abroad in Florence, Italy (art and the beautiful Italian language rank closely behind).  Okay so the town was beautiful and the language was magical too, but the food and wine were to die for!  I loved my Families of Itlain Renaissane and especially my art history class.  Next to those 2, my favorite class I took abroad (and I use the term "class" lightly) would have to be The Tastes of Italy: Pairing Italian Food and Wine.  Every Thursday evening at 5:00 pm, I would go to class and by 7:30 pm, I'd be walking home on the cobblestone roads smiling a bigger smile than I'd went to class with.  Most of my classmates only liked white wines, so Il Professore Mario and I had plenty of good Chianti to ourselves.  I didn't just take the class to drink good wines every week, although that was an added bonus, but I took the class to learn about the wines of the country.  And through all of that delicious Chianti, I somehow was able to learn the basic skills needed to truly taste and appreciate wine.

An Italian Winery, outside Siena

The three basic steps to wine tasting are as follows: See, Sniff, Sip.  They're not the most elegant of terms, but they're a great alliteration and easy to remember, no matter how many wines you're tasting.  Whether it's white, red, or sparkling, if you can see & sniff & sip, you are fully equipped to properly taste a wine.  Sure, you can chug wine, but you'll miss the subtle flavors and aromas that make it such an enjoyable beverage.


The 5 Things to Pay Attention to When Describing Wine:
Appearance, Aroma, Flavor, Body, and Finish


EXAMINE YOUR WINE

First things first, pour your glass less than half-full and tilt your glass above a white tablecloth or napkin. You want to examine the COLOR of the wine; each wine will have its own unique color and appearance depending on the composition and ingredients.  Some wines may look dull and boring at first glance and others may have a bright, seductive look.  You want to look beyond white, red, or blush.  A red wine might be described as maroon, purple, ruby, garnet, red, brick, or even brownish.  Older red wines often have more orange tinges on the edges of color than a younger red.  A white wine may be clear, pale yellow, straw-like, light green, golden, amber, or brown.  Older white wines are darker than young white wines when compared with different ages of the same variety.


You want to pay attention to the CLARITY, or opacity, of the wine as well.  Can you see right through it or is it murky? Is the wine watery or dark, translucent or opaque, dull or brilliant, cloudy or clear?  Can you see any sediments?  Typically you want the wine to be mostly clear; cloudiness can be a sign that there's a defect in the wine.

Then you want to SWIRL your wine in the glass.  The wine will streak down the side of the glass; you've probably heard  someone describe their wine as having legs and this quality is what they're referring to.  As the legs form, the size and speed of their formation indicate the wine's body and viscosity.  Swirling your wine isn't just for show--swirling oxygenates the wine, allowing it to open up, which simply means that the aromas become more prevalent and the fruit is more apparent on the palate.


SMELL YOUR WINE
One of the most important qualities of wine is the AROMA.  After you swirl your wine in the glass (about 10 seconds), take a quick whiff to get an initial impression.  Then stick your nose right in the glass and inhale deeply through .  Don't be shy, you really want to stick your honker right in the glass.  Pay attention to the smells you pick up; the specific smells may be hard to distinguish or pinpoint at first, but the more wines you smell, the better you'll get at it.  There are tons of adjectives used to describe the smell of wine and don't be afraid to really get creative with your descriptions.  Do you smell oak, berry, flowers, vanilla, or citrus?

Now why smell the wine?  Why not just drink it?  The best part of smelling the wine is the anticipation of the wine on your palate; the bold aroma should start to make your mouth water.  Taste buds don't actually taste per-say, it's more like they feel.  The tongue is an incredibly sophisticated muscle; the tongue is designed to have different areas to taste/feel specific sensations: the front of the tongue registers sweetness, the sides sourness, and the back of the tongue bitterness.  Your taste buds also register salt, but salt is rarely a quality found in wine.  When we taste, the flavors are actually the combination and feeling and smelling the wine.


TASTE YOUR WINE

Tuscan Wine Country, Motalcino

Finally, on to the best part--taste.  This part of the tasting is easy: open your mouth, insert beverage, enjoy.  Drinking the wine is easy, tasting your wine is a little harder.  Each wine has so many facets occurring simultaneously that many wine-o's like to take their time enjoying their wine.  There are 3 stages of taste: the Attack phase, the Evolution phase, and the Finish.


The initial impression is the attack phase - alcohol content, tannins, acidity, and residual sugar are all analyzed by the taste buds in the initial taste.  You typically don't taste one more than the other because a good wine should be well-balanced and the sensations will meld together to offer impressions in intensity and complexity, soft or firm, light or heavy, crisp or creamy, sweet or dry.


If you really want to taste with feeling, sip a little of the wine and just let it sit on your tongue for a few seconds, move the wine around your mouth and let it coat every part of your mouth before swallowing.  If you let it sit in your mouth and truly taste it, you'll notice that the wine changes taste in each part of your mouth.  The Evolution Phase, also called the mid-palate, is the wine's actual taste on the palate.  This is where you try to distinguish the specific flavors or the wine.  If it's a red wine, you first might note fruit tastes: berry, plum, prune, fig; or maybe a spice: pepper, clove, cinnamon; or maybe an earthy, woody flavor like oak, cedar, or even a detectable smokiness.  A Shiraz might present berries up front, then to a spicy, almost cracked pepper flavor on the back of the tongue.  The Evolution Phase of a white wine may present you with tastes of apple, pear, tropical or citrus fruits, or it may be more floral, honey, butter, herbs, or even a tinge of earthiness.  A Pinot Grigio may present melon at the front of your palate and change to a citrus as it hits the center of your mouth.

The third phase, or the Finish, is how long the wine flavor impression lasts after it is swallowed.  This is where the wine culminates and the aftertaste is vital.  Texture is often used to describe the Finish and will also vary from wine to wine.  This is where people often describe the body of the wine.  Red wines might be full-bodied and pack a serious punch from the highest tannin (and often alcohol) amount of all the wines like a Bordeaux from France, a Cabernet from California, or an Italian Super Tuscan.  Another red wine might be light-bodied and go down smoothly, like a Beaujolais Nouveau, a young red from France.  Tannins are responsible for the feeling of "body" to the wine.  There are also medium-bodied reds that will have more tannins than a light-bodied wine, but it won't have nearly the same high-power taste like a Merlot, Shiraz, or delicious Chianti from Tuscany.  

Some of my wine classmates (Il Professore Mario is
3rd from the left)

I found it helpful when Mario, my professor in Florence, described the body of the wine in terms of consistencies of other liquids we consume.  For instance, a light-bodied wine might feel like water in how long it lasts on the palate, a medium-bodied might feel similar in weight to milk), and full-bodied might have a consistency like creme as it remains on your palate.  Then ask yourself if the taste persists or if it was short-lived?  What was your last flavor impression - fruit, butter, oak, smoke?  Can you taste the remnant of the wine on the back of your mouth and you want another sip, or was the wine too bitter at the end?


The success in wine tasting is taking your time.  Take the time to appreciate the wine and you'll begin to distinguish and understand the subtleties of wine.  If you're really into wines, understanding them, and trying new ones, it's helpful to keep a little journal or record of your tastings.  If you like the wine, write down the wine's name, producer, and vintage year so you have it for future reference.  Keep track, learn to taste the subtleties and try not to drink your wine without tasting and appreciating it.  It's a great excuse to sit down and unwind after a long day or a nice Friday night in with A, a cheese plate, and a movie.


Happy Sipping!

I Need a Cocktail After This Week... Drinks to Ensure a Fun Weekend

          I've been having creative difficulties (and technical) with blogspot all of yesterday and today.  I started looking at other blog platforms, but they were all confusing.  So the product of almost 2 full days of blog work... nothing.  I had a great 101 lined up for Thursday and it has now gone to join his loved ones in cyberspace.  But thankfully it's Friday, which means the end of the week and the beginning of the weekend!  

         So after a week that has been as frustrating and unproductive and just makes you want to scream at the top of your lungs while pulling your hair out (I was considering this, but I decided it probably wasn't a good idea to do in Cubicle-Land on the 5th floor).  But instead of being self-destructive and disturbing everyone else around me, I decided some delicious cocktails were in high demand for Friday night (or afternoon... depending on your concept of what a bad week is).

Friends + Cocktails + Fun = Weekend!

And maybe if you're lucky enough, Tom Cruise will be your bar tender
(the old, cool Tom i.e. Top Gun or Cocktail, not the Katie Era Tom)

A new fave...

1. THE FLIRTINI

This martini has the most amazing zing to it with a surprise of bubbly on top.  I don't have martinis that often, but when I do it better be good.  This one passed the test.  Some bars will serve a Pink Flirtini (usually it looks like the one pictured).  Achieve the flirty pink color by adding a splash of cranberry juice.  Regardless of color, it's delicious... but probably a good idea to make the boys their own drink.

THE FLIRTINI

GLASS: MARTINI GLASS

1 1/2 OZ GREY GOOSE L'ORANGE VODKA

1 OZ PINEAPPLE JUICE

--ONCE POURED, FINISH WITH CHAMPAGNE

SERVE WITH LEMONS OR LIMES AS GARNISH

A cocktail manly enough for any man... even Jack Bauer

2. SHADY GAFF

The cool part about this "cocktail" is that it doesn't look like one.  It's a hybrid between a great pint of beer and a cocktail, allowing your girlie drink to meet his manly drink half-way.  This dates all the way back to the 19th century (must be good).  It's light, spicy, and still refreshing.

SHADY GAFF

GLASS: PINT GLASS

FILL A PINT GLASS A LITTLE MORE THAN HALFWAY WITH A GOOD AMERICAN PALE ALE, WELL CHILLED

TOP OFF SLOWLY WITH GINGER BEER

...THE SPICIER THE BETTER

Still have some ginger beer left over from the Shady Gaff?

3. DARK & STORMY

This is a great drink to be enjoyed on those hot, sticky days we've all had this summer, but it's got enough umph to it to make it a great drink in the fall too.  The key to this drink is nailing the precise ratio between the spice of the ginger beer and the richness of the rum.  You may want to play around with proportions depending on what brands you're using.  This drink came to us from Bermuda, but they would never put lime in their D&S, but I would recommend it especially the first time you have this drink.  The ginger beer's spice can be a little surprising if you've never had it before. (And by the way, in America it's always served with lime juice... are we weak sauce?!)  This is a favorite summer drink of my family in Rhode Island and several rounds are usually poured and mysteriously missing only a short time later.  I included this recipe because my mom and my aunts LOVE and enjoy sipping on D&Ss... I don't think you'll be sipping this one!  But be careful, they catch up on you fast!

          

DARK & STORMY

GLASS: COLLINS GLASS

3 OZ DARK RUM

3 OZ GINGER BEER 

1/2 OZ LIME JUICE

--COMBINE THE RUM, GINGER BEER, AND THE LIME JUICE IN A TALL GLASS FILLED WITH ICE; STIR

**I should mention that the 2 preferred labels to include in this drink are GOSLING'S BLACK SEAL RUM (it's from Bermuda and is of course the brand of choice if you can find it); any good dark rum will do if it's called for.  Another wonderful import from Bermuda, BARRITT'S GINGER BEER.  Again, this is the preferred brand, but any ginger beer will do (just make sure not to get ginger ale!!!!)

A tried and trusted party pleaser... 

(If you're looking to jump-start the party)

4. KAMIKAZE SHOT

It's easy and uses common cocktail ingredients so you won't have to be searching all over the store.  There are a GAGILLIAN variations that one bar or another will do to a Kamikaze to make it their own, but when in doubt -- go with the original baby!

KAMIKAZE SHOT

GLASS: SHOT GLASS

1 1/4 OZ VODKA (SMIRNOFF SUGGESTED)

1/4 OZ TRIPLE SEC

1/4 OZ LIME JUICE

-- COMBINE THE VODKA, TRIPLE SEC, AND LIME JUICE.  SHAKE WELL AND STRAIN INTO A SHOT GLASS.

And if you still have some party left in you... 

an oldie but goodie:

5. LONG ISLAND ICE TEA

This is a drink that will kick your butt if you're not careful.  It is delicious and another great summer-into-early-fall drink, so watch out.  The recipe I've always "followed" (not really), uses all name-brand, quality liquors; this is not a necessity, just a recommendation.  Do what you can, but remember in any recipe, food or cocktail, bad ingredients = bad results.  Recipes for a LIIT always have very precise measurements of 1/2 oz this and 1 1/2 oz that; the best way to make this is just do a splash of each, taste it: if it's good, you're done... if it's bad, make some adjustments.

LONG ISLAND ICE TEA

GLASS: COLLINS OR 

.25 OZ TANQUERAY LONDON DRY GIN 

.25 OZ SMIRNOFF VODKA

.25 CAPTAIN MORGAN SILVER SPICED RUM

.25 CUERVO ESPECIAL GOLD

.25 OZ TRIPLE SEC

3 OZ ICE TEA

3 OZ SPRITE (OR SOME EQUIVALENT)

LEMON WEDGE

--ADD GIN, VODKA, RUM, TEQUILA, AND TRIPLE SEC, INTO AN ICE-FILLED COLLINS GLASS; STIR.  TOP WITH A SPLASH OF ICE TEA AND SPRITE.  GARNISH WITH LEMON WEDGE (OPTIONAL)

Grab a cocktail and party hardy or sit back and relax; whichever you choose, toast your friends and be happy to be together...no matter how crazy you are!

CHEERS!

A & K... (old hair, old kitchen, old lives)

(and a glass of white wine does just fine too; 2 are even better)

Don't Blame Me If You Wake Up with a Headache (3 Perfect Cocktails for an End-of-Summer Friday)

        How come the week after Labor Day weekend, which is a 4-day week mind you, always feels so long?  Growing up, school always started on the Wednesday after Labor Day, so it was always a dreaded week.  Now that I am working and pretending to be a grown up, I thought it would be an easier week--WRONG.

        I feel like I've spent the past 3+ months sweating in the sticky weather that haunted the area all summer; and I wasn't the only miserable one--it was the hottest summer on record in our area!  Living in the South it gets pretty steamy during the summer and I knew that, but this was just plain awful.  Who want to spend their summer weekends sitting inside under the fan and air conditioner just to survive at a comfortable temperature?  According to the local newspaper, we had 67 days of highs of more than 90 degrees during June, July, and August (another record)!  67 DAYS?!  67 days!  That's just plain crazy talk!  It was nearly impossible to run outside or enjoy any outdoor activity, for that matter, when the average summer temperature .

        Now that the first days of fall are beginning to creep up on us (even though it probably won't feel like fall until Thanksgiving), I have begun to marvel at how I survived some of the hotter weekends.  Since options were limited, there was one particular "outdoor activity" that A and I did perfectly -- sipping superb summer cocktails by the pool.

        
        So in honor of it being Friday (hallelujah!), I wanted to share some of my favorite summer cocktails I happily enjoyed!

        There are appropriate cocktail glasses for specific drinks.  Most drinks can be served in any glass, but some (like the one below) specify a glass for a reason.  Here's a quick guide to drink glasses (you'll be a pro bartender in no time!):

        I have to begin the summer cocktail list with my mom's favorite summer indulgence (and naturally, like mother like daughter, they're my favorite too)!

MOJITOS

        A Mojito is a traditional Cuban highball drink.  The highball refers to the type of glass the cocktail is served in: a tall, narrow glass designed to help preserve the bubbles and fizz in drinks served with soda and ice.  Now don't be ridiculous - just because you don't have a highball glass doesn't mean you should sacrifice the minty deliciousness of your Mojito.  A pint glass or a rocks glass will do just fine, especially if you're like me and have a hard time sipping slowly when the cocktail tastes so good; it will be gone before the drink has time to fizzle out!

Traditional Mojito

        A traditional Mojito is wonderful in its simplicity, only using 5 ingredients: white rum, sugar (often sugar cane juice), lime, sparkling water, and mint.  I like to use extra lime and extra mint in mine to make it a refreshing summer drink.  Mojitos are so delicious because of the perfected combination of sweetness, refreshing citrus, and mint flavors to complement the kick of the rum.  Good Mojitos do require a little extra time because you really need to muddle the mint leaves at bottom of a shaker.  To "muddle" is simply to crush the ingredients at the bottom using a rounded wooden stick, allowing the flavors and juices to release and become more apparent.  

Muddling the lime and mint

Although the traditional Mojito is probably my favorite, the one I enjoyed most often (responsibly, of course) this summer was a:

STRAWBERRY-LEMON MOJITO

Ingredients:

For 4 drinks (or 2 extra aggressive drinks, depending on how you pour)

8 lemon wedges

4 strawberries, plus 2 halved strawberries to garnish 

24 fresh mint leaves, plus 4 optional mint sprigs for garnish 

8 ounces gold or aged rum (get a decent rum, don't jip yourself)

3 oz fresh lemon juice (be generous if you enjoy citrus drinks)

2 oz prepared sugarcane syrup or agave nectar (I liked the agave better)

Strawberry-Lemon Mojito in a Highball Glass

Preparation:

• In a cocktail shaker, muddle the lemon wedges with the whole strawberries and mint leaves.
• Add the rum and ice, lemon juice, and sugarcane syrup; SHAKE WELL
• Us the shaker's strainer to strain into highball glasses filled with crushed ice
• Garnish with the strawberry halves and the mint sprigs for a beautiful, party-worthy cocktail!

FROZEN LEMONADE WITH COCONUT RUM

        This is a cocktail I made for a summer dinner party and it was a HUGE (and delicious) success.  Cooking Light has yet to fail me, and the FROZEN LEMONADE WITH COCONUT RUM was no different.  It's perfect for a hot day because it's basically  a Slushie for grown ups!  For a party, I would recommend doing the recipe (which makes ~1 serving) x8 and put it in a big pitcher so your guests can refill as they please.  It can really be served in any glass, but an old fashioned glass is easy and probably best.  To really enjoy the little pleasures of summer, I put 2 decorative party-appropriate cups out next to the pitcher and fill 1 with summer-themed party stirrers and 1 with drink umbrellas.  I suggest small beach ball stirrers (wholesale; only $1.59 for 1-11 or for a bigger party $1.30 for 12-35 at(http://www.centurynovelty.com/detail_431_093-182.html)

or these fabulous palm tree stirrers (only $3.69 for 12 at: http://www.birthdaydirect.com/palm-tree-drink-stirrers-12-p-15267.html

        And lastly, and the most fun party drink accessory, the drink umbrella (although Mac would probably argue that the swords for olives and cherries is cooler).  I suggest these Hawaiian-themed umbrellas, and at a price of $3.98 for 144, you better invite a lot of people!  This website has all sorts of themed party tchotchkys: (http://4funparties.makesparties.com/Catalog.aspx?intDisplayableCategoryID=3281&intDisplayableProductID=68504&gclid=CKCNpY6G_aMCFVNY2godbFDnGg)  

        And if you're the type that likes things to serve more than 1 purpose, these are perfect for you: UMBRELLA STRAWS!  ($4.95 for 12 at http://www.amazon.com/OTC-12-Hibiscus-Parasol-Straws/dp/B001024Z30)

Who doesn't love an umbrella in their drink?!

FROZEN LEMONADE WITH MALIBU

in an Old Fashioned Glass

**You need a blender for this one guys and gals**

Ingredients:

Makes about 1 serving 

         (I did 1 big batch for the party, so I did x4 in 2 separate batches--x8 total)

1 1/2 cups ice cubes (preferably crushed)

3 tbsp frozen lemonade concentrate (I like the Minute Maid Light in the freezer aisle)

2 tbsp Malibu* coconut rum

Lime wedge (optional, for garnish)

*Normally I reserve Malibu for "girlie" drinks, but in this it is the PERFECT coconut rum (get the original flavor) for this drink, and both the boys and girls liked it!*

*I also recommend using extra rum to your taste, because the lemonade concentrate can be a little overpowering for some people*

Preparation:

(easy breezy, just like the Malibu)

• Put the ice, lemonade concentrate, and Malibu in a blender
• Blend until slushy
• Garnish with a lime wedge (add a drink umbrella or party stirrer too!)

        The Mojito has always been an oldy, but a goody.  The Frozen Lemonade with Malibu is a newbie and a definite recipe to repeat as necessary!  Finally, I want to share a drink that I haven't made yet, but am going to try it this weekend!

WOO WOO

        I have to admit two things: 1) that the name alone made me want to try this tempting drink and 2) I found the recipe in Marie Claire (insert Heidi Klum's glorious accent here and add Nina Garcia at the end), which made it seem all the more glamorous!  The color of the WOO WOO is tantalizing and just begging for you to enjoy it; it's a beautiful pink/red that's a little lighter, pinker, and prettier than cranberry red.  Making a "cocktail of the night" is a great excuse to have people over or throw a full-blown party.  This is another great drink to spruce up with some fun party accessories/garnishes.  It's traditionally served in an old fashioned glass and I bet it would look great with a fun drink stirrer. 

        I've ALWAYS wanted an excuse to do this, so I'm going to recommend it and hopefully I concede soon.  If you want a party pleaser, you can PERSONALIZE your own M&M's!  You could do coordinating colors with the drinks: white/light green for Mojito, green/yellow for the Frozen Lemonade, or pink/red for the Woo Woo!  I designed them for the WOO WOO in red/pink with "Happy Summer" on one and "WOO WOO" printed on the other.  Get as creative with the colors as you do with the personalization, but remember to order ahead of time so they'll make the party. 

(http://www.mymms.com/customprint/)

WOO WOO

Ingredients:

• 2 oz vodka (again, don't skimp on the liquor - get a good one)
• 1/2 oz peach schnapps (makes any drink better)
• Cranberry juice, lime wedge (also good with orange or lemon), and ice

Preparation:

Makes 1 serving.

• Fill 1/2 of cocktail shaker with ice.
• Squeeze in lime (can substitute an orange or lemon anywhere you see lime).
• Add vodka and peach schnapps; Shake well!
• Strain into glass 1/2 filled with ice.
• Add the squeezed lime wedge on top.
• Top off with a splash of cranberry juice

Woo Woo with Lemon and a Sassy Pink Straw

        With a cocktail called "WOO WOO," I can just imagine liking the sound so much that I'd be saying it all night long and just grinning.  Fun name, Fun color, and hopefully Fun drink.  I'll let you know how I feel about it once I've tried it.  In the meantime, try the other two at the end of a hot summer day.  It has to be 5 o'clock somewhere, right? 

WOO WOO, don't let me down!