elixir

Tomorrow, Jan.17, is National Hot Buttered Rum day. To celebrate, I'm heading over to my friend H. Joseph Ehrmann's bar, Elixir, in San Francisco's Mission district. They're having a little party, and hot buttered rums are the highlight. If you don't live in SF, no worries: H has shared his recipe with us, so you can make it in the comforts of your cozy kitchen! While some variations call for a batter, this recipe is less traditional. It combines hot water with butter, whole cloves, and cinnamon sticks. The final concoction is extra-rich in spice with a creamy texture and soothing taste. According to H, it's best enjoyed "in a chilled room, around 40 degrees Fahrenheit."

Sounds like it would be the perfect cocktail after a day of skiing or traveling, so to get the recipe, read more

Elixir, the bar where LibertySugar and I are hosting our town-hall style election-night bash, is offering guests a selection of drinking specials for the party. With fabulous names like "Bye Bye Miss American Rye," the menu will feature only American brands like Bluecoat gin, Square One vodka, and Sam Adams brew. I plan on ordering the "Red, White, and Night" a potent, sangria-like concoction made with vodka, red wine, and lemonade. To serve up this slinger at your own election-night soirée, get the recipe and read more

The other day I was at the farmers market when I noticed a sad sign saying, "last day for blueberries." I immediately purchased a pint with the intention of using them in a delectable drink. While the original recipe, from H. Joseph Ehrmann of San Francisco's Elixir, calls for kumquats, I couldn't find them, so I substituted fresh peaches.

The final concoction is refreshing, tangy, and light. The ginger liqueur stabilizes the natural bite of the gin resulting in a cocktail that is balanced and easy to drink. It would be great paired with food, but it's also lovely when sipped solo. To say cheers to the weekend with this recipe, read more