YumSugar

Happy Hour: Sweeney (Hottie) Toddy

partysugar — Fri, 03 Oct 2008 16:00:02 -0700

Now that Fall is here we can start to think about cold-weather cocktails, especially the warming toddy. With its burnt orange color, caramelized sugar rim, and creative name, this modern variation of the classic drink is not your grandmother's nightcap. Made with rum and Canton Ginger Liquor, it's delicious and surprisingly easy to drink. Created especially for my birthday party, by superstar bartender Aaron Smith, of 15 Romolo, the Sweeney (Hottie) Toddy is also a wonderful concoction for a Halloween party. Lighting the glass on fire to caramelize the rim makes for a fabulous party trick! Learn how it's done and read more.

Sweeney (Hottie) Toddy
From Aaron Smith at 15 Romolo

Ingredients

sugar, for caramelizing rim of glass
1/4 ounce fresh squeezed orange juice
1/2 ounce Canton Ginger Liquor
1.5 ounces Pampero Anniversario Rum
1.5 ounces hot water
orange twist, optional for garnish

Directions

To create the sugar rim, lightly wet the rim of a wine glass, and dip in a plate of sugar. Then, using a lighter with a handle or a kitchen torch, light the sugar on fire. Be sure to use a glass that can withhold heat. The sugar will melt and caramelize. Turn the glass while the flames burn to ensure even caramelization. Set the glass aside to cool.
In a cocktail shaker combine the orange juice, Canton, rum, and hot water. Stir to combine.
Strain into prepared glass, garnish with an orange twist, and enjoy immediately while the mixture is still warm.

Makes 1 cocktail.

Print recipe with images | without images

A New Battle Begins Over The Next Iron Chef!

YumSugar — Thu, 30 Jul 2009 11:45:51 -0700

Days before the season finale of The Next Food Network Star - and hot off the heels of another captivating Top Chef Masters round - we've learned more about another foodie reality TV show. After the first successful iteration of The Next Iron Chef in 2007 (alums Michael Symon, Chris Cosentino, and Aaron Sanchez have all become Food Network personalities), the show is returning for a second season on Oct. 4.

This season will purportedly "take the contestants from Los Angeles to Japan to New York to compete in the food fight of their professional lives." Alton Brown hosts once again, with the competitors facing the wrath of three judges: returning panelist and restaurateur Donatella Arpaia, Vogue food writer Jeffrey Steingarten, and sustainable advisor (and Slow Food Nation director) Anya Fernald.

Who will be next to join the likes of Bobby Flay, Cat Cora, Mario Batali, Michael Symon, and Masaharu Morimoto (who just confirmed plans to open his first West Coast restaurant)? I've got my speculations - and I'd love to hear yours below. Find out who the 10 contenders are.

Simple Tip: Juice Citrus The Right Way

partysugar — Mon, 30 Mar 2009 10:23:16 -0700

I had an embarrassing moment the other day when bartender Aaron Smith of 15 Romolo was teaching me how to make The Last Word. Apparently, the reason my citrus juicer is really hard to close has nothing to do with the juicer being faulty and everything to do with me using it incorrectly! All this time, I've been inserting lemons and limes upside down.

To properly use a handheld juicer and extract the most juice, you should always insert the citrus cut side down. As you squeeze the gadget closed, the citrus will turn inside out.

Now that you know the right way to use a juicer, tell me: anyone else make this mistake?

View 9 Photos ›

Our Favorite Cocktails

partysugar — Wed, 17 Dec 2008 16:00:36 -0800

There's nothing quite like the sound of a cocktail shaker in action. As I wait for a bartender to make my drink, the noise of ice clicking against glass fills me with giddy anticipation. Why? Because a perfectly poured drink is one of life's most luxurious pleasures.

To help you truly enjoy happy hour, we regularly feature refreshing, tantalizing, delicious, and original cocktail recipes. Many I make at home, but others are expertly mixed by some of San Francisco's top bartenders, like H. Joseph Ehrmann, Aaron Smith, and Buffalo of the Alembic. To say cheers to cocktails, I've rounded my top 10 cocktail recipes of the year: