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Make the Maple Manhattan: The Perfect Bourbon Winter Cocktail!

yumtv — Thu, 21 Jan 2010 11:00:06 -0800

Jason, owner of 320 Main Restaurant, shows us how to make his signature Maple Manhattan- the perfect cocktail combination of sweet maple syrup and fiery bourbon that'll warm you up on a cold winter day. Jason tops off his libation with a beautiful Marasca cherry!

Happy Hour: The Big Cherry

YumSugar — Fri, 08 Jan 2010 16:00:51 -0800

Though I made cherry bounce as one of this year's edible gifts, I was sure to save a bottle for myself. Delicious on its own, this old-school cordial is also great mixed into classic cocktails.

After sipping a superb cherry bounce old-fashioned, I decided to create a cherry version of the Manhattan, which, in the spirit of the Big Apple, I dubbed the Big Cherry.

It has the same ingredients as the old-fashioned, but in different proportions. For a special touch, try using brandied cherries instead of the usual maraschino. To get the recipe, read more.

The Big Cherry
Original Recipe

Ingredients

3/4 oz. cherry bounce
2 oz. bourbon
2-3 Angostura bitters
Ice

Directions

Combine first three ingredients in a cocktail shaker. Add ice.
Give the cocktail shaker two or three vigorous shakes.
Strain into martini glass and garnish with cherry.

Makes 1 cocktail.

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Happy Hour: Cherry Bounce Old-Fashioned

YumSugar — Mon, 28 Dec 2009 14:30:13 -0800

Recently, I made homemade cherry bounce as one of my edible gifts this year. The liqueur is lovely as an after-dinner cordial, but I also couldn't wait to experiment with other uses for it. PartySugar discovered that cherry bounce tastes great simply mixed with some tonic water or seltzer; it takes on a refreshing, spiked cherry cola quality. But beyond adding sweetness to simple spritzers, cherry cordial also adds a soft, fruity twist to the most classic of cocktails, the old-fashioned. Make the most of cherry bounce when you read more.

Happy Hour: Kentucky Christmas

YumSugar — Wed, 23 Dec 2009 16:00:11 -0800

With the baking and gift-giving hysteria that surrounds a holiday like Christmas each year, one would think there'd be more drinks dedicated to Dec. 25. I've always been surprised that only few classic yuletide tipples, beyond the requisite eggnog, mulled cider, and spiked hot chocolate, exist.

Hopefully, the Kentucky Christmas is a forerunner of a holiday trend to come in the following years. Made with fresh cranberries, organic cranberry juice, and bourbon, this festive, jewel-toned cocktail tastes crisp, oh-so-slightly tart, and not overly sweet. Celebrate Christmas cocktail hour in style when you read on.

Brined, Bourbon-Glazed, Spice-Rubbed Turkey Is Deliciously Juicy

partysugar — Thu, 19 Nov 2009 09:00:39 -0800

Last year, after reading countless turkey recipes, I finally decided on one from a somewhat unexpected source: Every Day With Rachael Ray. I didn't follow the method exactly - the magazine's recipe grills a turkey breast and I roasted a whole turkey - but I used the brine, spice rub, and glaze recommended. The resulting turkey, with a fiery brown color and slightly charred skin, was fabulously moist and super flavorful. The meat was so succulent it almost didn't need gravy. To check out the recipe, read more.

Bourbon-Glazed Spiced Rubbed Turkey
Modified From Every Day With Rachael Ray

Ingredients

4 cups apricot nectar
4 cups apple juice, plus more for basting
2-1/5 cups dark brown sugar
1/2 cup granulated sugar
1/2 cup salt
6 cloves garlic, smashed and peeled
3 teaspoons Worcestershire sauce
3 teaspoons freshly ground pepper
2 fresh or dried bay leaves
1 turkey (ours was 18 pounds)
1 cup bourbon
1 cup honey
1 cup apple cider vinegar
4 tablespoons paprika
4 tablespoons yellow mustard
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 stick of butter, at room temperature

Directions

In a large pot, combine 8 cups water with the apricot nectar, apple juice, 1 cup brown sugar, the granulated sugar, salt, garlic, Worcestershire sauce, pepper and bay leaf. Bring to a simmer and stir, then remove from the heat and let cool.
Place the turkey in the brine. Cover the turkey with foil and refrigerate overnight.
In a container with a tight-fitting lid, combine the bourbon, honey, vinegar and 1 cup brown sugar. Shake vigorously to blend; set aside.
Preheat the oven to 450°F.
In a bowl, combine the remaining 1/2 cup brown sugar with the paprika, mustard, chili powder, garlic powder, onion powder and butter to form a paste.
Dry the turkey with a paper towel and rub the paste all over the turkey.
Roast the turkey for about 45 minutes, until slightly golden brown. Reduce the heat to 350°F and continue roasting, brushing with some of the bourbon glaze every 20 minutes, for about 1 hour, 15 minutes longer. An instant-read thermometer inserted in the thigh should register 160 degrees F. Remove the turkey from the oven, brush with the remaining glaze, loosely tent and let rest 15 minutes before slicing.

Serves 8-10.

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Yummy Links: From Stephanie's Book to Elaine's Salad

partysugar — Fri, 12 Jun 2009 06:50:19 -0700

Top Chef winner Stephanie Izard has landed a book deal. - Eat Me Daily
A recap of what the Internet food world is saying about Top Chef Masters. - Eater
Francis Mallmann, famed Argentine grill master, shares his tips for grilling. - Serious Eats
Jim Beam has released a new flavor: cherry bourbon. - The Epi-Log
Catch up with the newly promoted Leah Cohen from Top Chef 5. - The Feedbag
Make a big garden salad inspired by the one Elaine orders on almost every episode of Seinfeld. - Chow

Source

Noteworthy Nibbles - May 26-June 2, 2009

YumSugar — Tue, 26 May 2009 14:30:35 -0700

If you didn't get your fill of celebrations and libations over Memorial Day weekend, there's plenty more going on, from craft beer tastings to Champagne parties. What will you be attending this week? Feel free to share any other events you're looking forward to below!

The Woodlands, TX: Wine & Food Week - May 26-31
Houston, TX: Tour de Champagne - May 28
Augusta, NJ: Crawfish Fest - May 29-31
Vashon Island, WA: Slow Food Seattle Spring With Seabreeze Farm - May 30
Washington DC: Savor Craft Beer - May 30
Miami, FL: Slow Food Miami Picnic & Pie Contest - May 30
Toms River, NJ: New Jersey State Chili & Salsa Cookoff - May 30
Franklin, AL: Franklin Food & Spirits Festival - May 30-31

To see the rest, read more.

Richmond, VA: Beer, Bourbon, & BBQ Festival - May 30
York, PA: Taste of Pennsylvania - May 30-31
San Francisco, CA: Top Chef Dinner at Scala's Bistro - May 31
Santa Barbara, CA: Taste of Santa Barbara - May 31
Temecula, CA: Field to the Fork - May 31
Cape Cod, MA: Cape Cod Life Food & Wine Festival - May 31-June 6
Palm Springs, CA: Palm Springs Restaurant Week - May 31-June 9
New Orleans, LA: The Global Cocktail Bar Phenomenon - June 1
New York, NY: Wine & Spirits Magazine's Top of the List - June 2

Source

Happy Hour: Revolver

YumSugar — Wed, 06 May 2009 16:15:06 -0700

On paper - specifically, the menu at San Francisco speakeasy Bourbon and Branch - the combination of bourbon, orange bitters, and coffee liqueur sounds a bit strange. But one sip and it all makes sense. I suggest you broaden your understanding and do the same. If you're partial to bourbon, as I have been lately, or spiked coffee drinks, or orange-flavored dark chocolate desserts, then you'll love the Revolver. It somehow hints at all three concepts while tasting absolutely novel. To get the recipe, read more.

The bar uses Bulleit Bourbon, but I had Maker's Mark on hand, and it works just fine.

Revolver Cocktail
From Bourbon and Branch

Ingredients

2 ounces bourbon (recommended: Bulleit)
1/2 ounce Tia Maria coffee liqueur
2 to 3 dashes orange bitters (recommended: Fee Brothers)
Orange peel for garnish

Directions

Combine all ingredients except orange peel in a mixing glass with ice and stir.
Strain into a chilled cocktail glass and add orange peel.

Makes 1 drink.

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Noteworthy Nibbles - May 5-12, 2009

YumSugar — Tue, 05 May 2009 14:00:11 -0700

Many of you are gearing up for Mother's Day, but if you've got some time to spare, there are plenty of enjoyable events worth checking out. There are two national events to note: You can celebrate American Craft Beer Week (find out what is happening in your neck of the woods) and on Saturday, help fight hunger at the Stamp Out Hunger Food Drive.

Here at Yum, we're all over the specials going on during Sexy Dishes Week and the new cocktails being showcased at SF Cocktail Week. Where will you be?

Humboldt, TN: West Tennessee Strawberry Festival - May 3-9
Bay Area, CA: Sexy Dishes Week - May 4-8
Atlanta, GA: Taste of the Nation Atlanta - May 6
Manchester, NH: Taste of the Nation Manchester - May 6
Hartford, CT: Taste of the Nation Hartford - May 7
Las Vegas, NV: Vegas Uncork'd - May 7-10
New Orleans, LA: World Cocktail Week in the Big Easy - May 8

To see the rest, read more.

Charlotte, NC: Beer, Bourbon & BBQ Festival - May 9
Brooklyn, NY: James Beard Dumpling & Noodle Tour - May 9
Anhalt, TX: Cajun Music & Gumbo Cook-Off - May 9
Santa Monica, CA: Los Angeles BBQ Festival - May 9-10
San Francisco, CA: San Francisco Cocktail Week - May 11-18

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Happy Hour: Lemon Mint Julep

partysugar — Fri, 01 May 2009 16:00:42 -0700

Sometime last week, I came to the realization that I've never had a mint julep. I decided immediately to mix up a round of cocktails. To be authentic, I wanted to serve the icy drink in silver mint julep glasses. However, finding the glasses is not easy. I searched ShopStyle. I called Williams-Sonoma, and Sur la Table. I texted my bartender buddies. To no avail. I couldn't find mint julep glasses anywhere!

Since the vessel does not affect the flavor of the drink, I made it anyway. I'm relieved I did because this classic cocktail is fantastic. With its crushed ice, fragrant mint leaves, zesty lemon syrup, and potent Bourbon, it's surprisingly refreshing and fun to drink. I highly recommend you make one to celebrate the Kentucky Derby.

If your heart is set on serving the concoction in the traditional glass, Stephen Liles, bartender at San Francisco's Boulevard restaurant, told me he got his from a local florist. To look at the recipe, read more.

Lemon Mint Julep
From Martha Stewart

Ingredients

17 lemons
3 1/2 cups sugar
32 sprigs mint
Crushed ice
3 cups Kentucky bourbon

Directions

Squeeze 16 of the lemons, reserving the rinds and juice.
In a large saucepan, combine 3 cups of the sugar and 3 cups water, stirring until dissolved. Add the lemon rinds*, and cook over medium heat until the liquid becomes syrupy, about 15 minutes. Remove from heat, and let stand until room temperature.
Remove, and discard lemon rinds. Stir in the lemon juice, about 4 cups.
Spread remaining 1/2 cup sugar on a small plate. Cut the remaining lemon into quarters.
Rub the wedges along the rims of 16 mint-julep cups or tall glasses, and invert the glasses in the sugar to create a sugared rim.
Crush a few mint leaves into the bottom of each glass with a muddler or the back of a wooden spoon.
Fill each glass with ice, and pour 1/2 cup of lemon syrup in each glass. Top off with about 1 1/2 ounces of bourbon per glass. Garnish each glass with a fresh sprig of mint.

Makes 16.

*Be sure to remove the stickers from the fruit before adding to the syrup.

I made 1/4 of the recipe. I used the juice from four lemons and combined 3/4 cup each of sugar and water to make the syrup.

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