Kumquat Mint Mojito – Raise a Glass to Kickstarter

Photo by Elizabeth Poisson

For close to a year now, I’ve been promising E a celebratory cocktail – to celebrate spring, to celebrate going sailing, and mostly to celebrate the completion of Sugar & Salt:  The Orange Book.  A year has almost passed since the idea’s first inception.  However, the reasons to create something special became current again with the launch of the Kickstarter campaign.  It seems that a salutatory cocktail is in order.  Lucky us!  Check out our Kickstarter progress and updates.

Kumquat Mint Mojito
15 mint leaves (plus extra for garnish)
7 kumquats, quartered (plus extra for garnish)
1 1/2 ounce fresh lime juice
1 ounce simple syrup
3 ounces Mount Gay rum
ice cubes for shaking and serving
2 ounces club soda

Muddle mint leaves and kumquats in a cocktail shaker. Add lime juice, simple syrup, and rum. Add ice cubes and shake until well-chilled, about 10 seconds.  Add club soda to a ball jar filled with ice. Strain the shaker mix into the ball.  Garnish with a mint leaf and a kumquat slice.

Makes 1 cocktail

Cook, Sip, and Sail Away on Penobscot Bay – a Maine Gourmet Feast

Join us on the Schooner J. & E. Riggin for a unique Maine Gourmet Feast! Come savor the best of Maine’s local foodways on this 4-day foodie adventure!

Maine Gourmet Cruise

Meals will feature the best of the best: oysters from Pemaquid Oyster Company, produce from acclaimed Hope’s Edge Farm, award-winning cheese from Appleton Creamery and Hahn’s End. Every night will feature a different specialty cocktail demo (be sure to bring your own vodka, gin, and whiskey!). Come join us and celebrate the outstanding local food MidCoast Maine is famed for and celebrate the release of the newest cookbook Sugar & Salt Book Two – The Orange Book.

This delectable foodie cruise will take place on our Maine Windjammer, the Schooner J. & E. Riggin from August 1st – 4th (2016)  at only $650 per person.

Annie
Cooking (and sipping) away on Penobscot Bay

New Cookbook!

Announcing Sugar and Salt: Book Two -The Orange Book!  This collection of recipes from my galley and home kitchen will arrive at our door step (or barn step) soon!  Here’s a look at the process….

Photo by Rocky Coast Photography
Over the past several months we’ve been getting serious about producing a cookbook, so we made a lot of food.
Photo by Rocky Coast Photography
Some of it was chocolate! And delicious.
Photo by Rocky Coast Photography
Some of it was healthy. And delicious!
Photo by Rocky Coast Photography
When we couldn’t hold all of the pieces in our head any longer, we posted it all over the office walls.
Photo by Rocky Coast Photography
We got to knit. And made a Ball jar cozy (several actually) using Mim Bird‘s pattern.
Photo by Rocky Coast Photography
Occasionally, we made cocktails. They were well timed.
Then Elizabeth made them look pretty in photos.
Then Elizabeth made them look pretty in photos.
Photo by Rocky Coast Photography
And then we drank them.
Photo by Rocky Coast Photography
Some of us had lemonade instead. And also, one of us got confused.
Photo by Rocky Coast Photography
Then we made Brussels sprouts that were so good we almost didn’t get the photo (because we ate them all while standing at the stove).
Photo by Rocky Coast Photography
A lot of words got written and someone had to take a doggie break.
Photo by Rocky Coast Photography
And then there was more food.

Annie
Now that was fun!

Click Sugar and Salt to order.

Fresh Sea Breeze Cocktail with Homemade Cranberry Syrup

It’s a cranberry time of year when the brilliant burgundy globes garnish plates and glasses galore.  This cocktail was inspired by a delicious cranberry syrup made with leftover cranberries from Thanksgiving.

And then the box of citrus came from Florida filled with juicy, plump grapefruits, and well, Capt. “needed” a cocktail after a long day down at the boat and… Now we all have a wonderful recipe to share with friends.

Fresh Sea Breeze cocktail Photo by Rocky Coast Photography

Fresh Sea Breeze
1 1/2 ounces Cold River Vodka
3 ounces fresh grapefruit juice
1 1/2 ounces cranberry syrup (see recipe below)
ice for serving
3 cranberries in syrup as garnish
ice for serving
1 candied grapefruit peel as garnish

Add ice to an old-fashioned glass. Pour vodka and grapefruit juice over the ice and stir. Add the cranberry syrup and let it fall to the bottom of the glass. Garnish with cranberries and lime wheel.

Makes 1 cocktail

Cranberry Syrup
2 cups fresh cranberries
2 cups sugar
3 cups water

Bring all ingredients to a boil in a medium saucepan over medium heat. Reduce heat and simmer until the cranberries all “pop” and release their juices. Cool and store in a covered jar in the refrigerator for up to one month.

Makes 4 cups

Annie
Cranberry merriment

Cocktails – In Good Company

On a sunny day in March (they are happening more and more frequently), Elizabeth and I left the office for a cocktail adventure.  Sometimes work is so HARD!  As we entered the back door of In Good Company, one of my favorite restaurants in Rockland; well… in Maine; well… anywhere, we were greeted by Melody Wolfertz, owner and chef, and an unusual sound found in restaurants – quiet.

As she led us to the patina-ed walnut bar, she started right in, filling the quiet with the sounds of a restaurant – the click of ice falling into bar glasses, the dull chime of spirit bottles bumping up next to each other as they are pulled from shelves and amidst it all, the chatter of engaged creativity on my favorite subjects – food and cocktails.  We spent a good deal of time talking about flavor profiles, the wonderful freshness and ingenuity that has literally and figuratively infused the cocktail world over the past decade, and what she thinks about when she’s making a well-balanced cocktail.

The full recipe and article will be out in the May issue of Maine Spirits, but in the meantime, here’s a look at our fun afternoon together.

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A captivating array of bitters by the Fee Brothers and our local Sweet Grass Winery.
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Sharing The In Good Company, a Negroni and several botanicals.
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Talking, learning, sipping, and having fun!
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The In Good Company, a rif on a cosmo, made with rhubarb syrup and blueberry bitters.
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Ice ball made on site for those who like their spirits cold and only slightly watered.
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The bar at In Good Company in Rockland, Maine. You should go!

Annie
Sometimes a girls gotta work REEAL hard

The Baggywrinkle Cocktail – A Little Bourbon, A Little Pear Nectar…

This Easter, it being chilly and complete with a tiny dusting of snow, we set the menu accordingly and served lamb and several hearty accompaniments such as homemade baguette, rosemary roasted red and purple potatoes and roasted asparagus. As has become the new norm, I offered all comers to our Easter dinner a cocktail. This time, I had on hand fresh grapefruit juice, pear nectar and mango syrup. At first, people were sort of quizzical about a cocktail made with pear nectar, but by the end of the afternoon, as one person followed another, everyone, to a person, choose the pear nectar. Even my friend, who loves red wine, put the wine down for a while to sip on her own pear nectar cocktail.

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This cocktail is technically a shrub, a cocktail made with vinegar-ed syrup, due to the white balsamic. With Jack Rudy Cocktail Co. aromatic bitters, a Cranberry and Pear White Balsamic Vinegar from Fiore and home made pear nectar I created what we called The Baggywrinkle – a cocktail with a wonderful balance of sweet and spirit, sour and bitter.

For those who are not boat people, baggywrinkles are handmade chafe gear that look a little bit like furry logs. They are affixed to the topping lifts (You might not know what this is either, but it’s the wire that holds up the boom. If you don’t know what a boom is, might as well skip to the cocktail instead.) and prevent sharp bits of wire from creating a hole in the sails. This shrub is about the same manila or natural color as most baggywrinkles and because of the pear nectar, is actually has a little textural feel to it that could perhaps be described as, well, furry, if you wanted to stretch it, which I do because I’ve been wanting to call a cocktail The Baggywrinkle for some time now.

The Baggywrinkle

The Baggywrinkle
1 1/2 ounces Jim Beam Bourbon
3 ounces pear nectar
1/2 teaspoon Fiore Cranberry and Pear White Balsamic Vinegar
1/2 a dropper of Jack Rudy Cocktail Co. aromatic bitters
ice for shaking and for the glass
slice of pear

Chill an Old-Fashioned glass with ice cubes. Combine the bourbon, pear nectar, vinegar, and bitters in a cocktail shaker filled with ice. Strain into the chilled Old-Fashioned glass, garnish with pear slice and serve.

Makes 1 cocktail

Annie
Cocktails for Easter!

Cocktails Anyone? – Let the Testing Begin

Those of you who know me well, may find this next announcement a little incongruous…  I’ve begun to write two columns on cocktails for the State of Maine’s publication, Maine Spirits.  While at first blush, my low alcohol consumption may seem a bit odd for the writer of such a pursuit.  On the other hand, cocktail creation is just another form of gastronomy and it’s in that vein that I approach this new project.

Last night the journey began.  I started with a trusted source, Jamie Oliver, and made an Elderflower Tom Collins (watch the video).  I must say, it was a good start.  This morning, I then went out to restock our liquor cabinet and am now ready to roll.  First on the list is a Blood Orange Margarita.  I’ll letcha know how it goes. IMG_8875

Annie
Cocktail recipes coming to a blog near you!