club soda

Sippity Sup’s Hangover Remedy (guaranteed to possibly work- maybe)

Green Tea and Orange Juice with Ginger. A Hangover Remedy
By jgreghenry Published November 21, 2011
Prep time: 15
Yield:1 (Servings)

Ingredients:

  • 1.5 c water
  • 1 green tea bag
  • 2 thin slices of fresh ginger
  • 2 oz fresh orange juice
  • 3 oz chilled club soda
  • 1 slice orange, as garnish (optional)

Directions

In a small saucepan, bring the water to a boil. Remove from the heat. Add the tea bag and ginger slices. Cover the pan and let steep about 5 minutes.

Let the mixture come to room temperature then strain the mixture into an ice-filled highball glass. Add the orange juice and club soda. Garnish with the orange slice (optional). Drink slowly. Then go back to bed.

Americano Cocktail: The Cure for the Common Prohibition

10 Oct 2011
Americano Cocktail

I know, I know, I know. It's October. But I have a cocktail I associate with warm weather anyway. The Americano Cocktail is a sophisticated blend of Campari and sweet vermouth made light and sparkly with plenty of club soda. It conjurs up exotic European warm weather locales in my mind.

But you see I spent the weekend in Palm Springs. We drank Americanos because we got to talking about cocktail lore. What else do you talk about at cocktail hour?

So in honor of (yet another) poolside cocktail hour I’ve got another wacky story from the crazy days of the American Prohibition. Now remember, alcohol was pretty much illegal– that was the point of Prohibition– but there were loopholes and people found them.

This story starts with everyday Americans flocking for the first time in massive numbers to Europe for vacation. Prohibition played a role in their travel plans. For some, chasing the elusive cocktail was an important priority of their holiday. American visitors to Italy were introduced to Campari once arrived. Campari is a complex bitter aperitif that had the reputation of having some medicinal value. An elixir if you will.

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Americano Cocktail

Americano cocktail
By jgreghenry Published October 10, 2011
Prep time: 5
Yield:1 (Servings)

Ingredients:

  • 1 oz campari
  • 2 oz sweet vermouth
  • 3 oz club soda
  • 1 lemon or orange twist as garnish

Directions

Stir the Campari and vermouth together in a mixing glass half filled with ice cubes. Strain into an ice filled old-fashioned glass. Top with club soda. Twist the lemon or orange slice over the drink, and drop it in. Serve with a swizzle stick.

Pineapple Pisco Punch

pisco punch
By jgreghenry Published September 2, 2011
Prep time: 180
Yield:1 (Servings)

Ingredients:

  • 2 (750-ml) bottles of pisco capel
  • 2 pineapples
  • 4 limes, zested
  • 32 oz simple syrup, chilled
  • 2 white grapefruit
  • 32 oz fresh lemon juice
  • 2 l club soda
  • 0 mint for garnish, optional
  • 0 fresh hibiscus blossoms for garnish, optional

Directions

Make the pineapple Pisco: Cut pineapple into 1/2-inch chunks, and put into a large covered jar. Add the Pisco. Cover, shake to agitate, and refrigerate for 3 days.

Make the lime syrup: Add the lime zest to 16 ounces of cold simple syrup. Cover, shake to agitate, and refrigerate for 24 hours. Strain away zest and store in refrigerator.

Make the grapefruit syrup: Add the grapefruit zest to remaining 16 ounces of cold simple syrup. Cover, shake to agitate, and refrigerate for 24 hours. Strain away zest and store in refrigerator.

Make the punch: In large bowl, combine pineapple infused Pisco and all of the pineapple chunks, lime syrup, grapefruit syrup, and lemon juice. Refrigerate for at least 3 hours. Pour in the club soda and add a large ice block into bowl just before serving. Garnish with mint and fresh hibiscus, optional.

Source: Adapted by The Chocolate of Meats from New York Magazine

Peach Collins Made with Peach-Flavored Vodka and Fresh Peaches

28 Jul 2011
Peach Collins Made with Peach-Flavored Vodka and Fresh Peaches

Peaches, I buy them whenever I see them. All summer long. It makes no matter how many bushels I already own, or how many fruit flies I have to chase around the kitchen. I always think I need just a few more peaches.

I eat peaches out of hand, over the sink– the juice running everywhere. I know you know that image, you've done it yourself. But I also like to use peaches in both sweet and savory recipes– from tarts to BBQ sauce to cocktails.

Yep, cocktails. In fact I just made a peach of a cocktail that I felt I needed to share. It's a summery riff on the classic Tom Collins. It's easy to make, it's pretty in the glass. It's a little sweet and a little sour. It's a light little sparkler, but still plenty potent enough to work its summer magic.

It starts with fresh peaches, muddled Caiprhina style. In fact if I had made this with light rum or cachaca, we'd be calling this a riff on a Caprihina. But I didn't use either of those liquors. I used vodka, so it seems more like a Collins to me.

I know I often say that I am not really a vodka drinker. But the one thing vodka does really well in my opinion is take on flavors. Vodka is a great choice for infusing with just about anything. It's easy to do and you'll have a mighty tasty flavored liquor for your effort. So you could infuse your own vodka with peaches for this cocktail recipe if you wanted. But both Absolut and Stoli make peach-flavored vodka that tastes great. And that's the route I went.

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