Is That Olive Oil In Your Cocktail?

Is That Olive Oil In Your Cocktail?

Oil and water may not mix, but alcohol and oil sure do! Olive oil, in particular, enhances the flavor and adds a surprising mouth feel to your drinks. There are several ways you can add oil to your cocktails. To infuse your alcohol, add your oil to the base spirit, let sit several hours before freezing. The oil will solidify and the hardened layer of fat can then be easily strained away, leaving a pleasing, palate-coating sensation to your sip. If you prefer not to infuse or fat wash your spirit, you can add oil to a dropper bottle and add a few drops to the surface of your cocktail. Dark infused oils add drama to your drink, although these work best with drinks without ice, served straight up in a martini glass. To intensify the experience, you can also put a few drops of oil into the shaker itself. This will impart a fuller, richer texture to the drink, although it wont be quite as visually striking as using the dropper. Blood Orange Olive Oil Infused Gin a Rafflecopter giveaway Makes 2 cups 2 cups dry gin 1 Tbsp. @olivealchemy blood orange infused olive oil In a large jar with a tight-fitting top, combine the gin with the olive oil. Let it sit at room temperature for 4 hours, allowing the oil to infuse. Place the jar in the freezer and chill for 24 hours. The oil will solidify making it simple to strain the out the alcohol. Blood Orange Olive Oil Martini 2 1/2 oz blood orange olive oil infused gin 1/2 oz dry vermouth 1/4 oz...
Join the Zen and Tonic book release tour and Enter the Pimp my bar cart giveaway. Over $500 in cocktail swag!

Join the Zen and Tonic book release tour and Enter the Pimp my bar cart giveaway. Over $500 in cocktail swag!

Win a signed copy of Zen and Tonic and $500 in cocktail swag! To celebrate my newly released cocktail book Zen and Tonic I’ve gotten together with awesome vendors to offer one lucky reader a fantastic price package valued at $500. Following is a list of the cocktail swag we are given away. all you need to do is click the link below: a Rafflecopter giveaway The Lineup Meet my wonderful tour hosts. I extend my deepest gratitude to these talented people whose websites and blogs continue to inspire me in the realm of food, drink and health. I will be updating this page daily, and as their posts pop up, I will link them here so you can follow along.  I’ll also be posting links daily on facebook, twitter and Instagram. SheKnows.com – recipe feature and interview, April 5, 2016   Stir & Strain – review and giveaway, April 5, 2016 Love and Victory – interview and recipe feature, April 6, 2016  www.craftandcocktails.co www.sarahjenks.com  www.bitbyafox.com www.womenandwiskies.com www.hollyandflora.com April 15, 2016 www.cassandco.com www.thetraveldiet.com www.juiceguru.com www.mmagazinemilwaukee.com http://www.gastronomista.com http://www.cassandraericsson.com Giveaway As a thank you to all the fans, supporters and friends, and participating retails for helping me say thank you for making Zen and Tonic Blog Tour a Possibility. Below is a list of the cocktail swag we are giving away. It is over $500 worth of gifts and party favors. Signed Copy of Zen and Tonic Love & Victory personalized decanter $60 The Barbarian bar tool $44.98 The Healthy Bartender “Zen & Tonic” tank $36.99 and “mind body spririt(s) baseball jersey $36.99 The Spice Lab mixology salt set $54.95 The Glass Dharma straw set...
The Fundamentals of Ice

The Fundamentals of Ice

Ice serves two purposes in cocktail making: First, to chill the cocktail while shaking or stirring, while also diluting the drink ever so slightly to drinking perfection. Second, to keep the finished cocktail chilled while you enjoy it. The type of ice you use when shaking and serving also dramatically affects your drink. Ice cubes are used when you want to keep your drink cold without diluting it. Fresh 1- to 2-inch cubes work best: the larger the cube, the slower the melting process. Crushed ice is used in stronger cocktails that are meant to be diluted. To make your own, simply fill a shaker one-third of the way with ice and muddle until broken up. Or use an ice bag to crush. Ice sphere: You can now purchase ice molds to make large ice spheres, which allow the flavor of your drink to open up without getting watered down too quickly. Filling the ice mold with an edible blossom can create a fragrant and attractive garnish. Molds: Using fun shaped molds can create interest in itself. I like to use leftover freshly squeezed juices and freeze them to add to my water, sodas, and spirits. Punch wreaths: If you have a Bundt cake pan, you can fill it up with distilled water, citrus wheels, and an assortment of berries and freeze it. Place it in the center of a punch bowl to cool and add flavor as the ice melts. Flavored ice cubes are like jewelry for your drink—eye-catching and loaded with personality. They’re also functional: As the cubes melt, they add hints of flavor, turning even a plain...
The 101 on Garnishes

The 101 on Garnishes

Besides adding a decorative touch to your drink, garnishes should also provide integral, complementary flavors and aromas. A strategically placed citrus peel on a side of a drink that a guest can rub and squeeze will release just a touch of aroma to stimulate the senses. Edible flowers, fruit, berries, and leaves can also be used wedged between ice cubes and the glass to create overall sensory impact. I use rose petals in a similar fashion in the Blushing Rose Sangria in my book Zen and Tonic. Citrus twist Cut the ends off your citrus fruit and make an incision lengthwise, halfway through the fruit. Using your thumb, separate the rind from the flesh of your citrus fruit until you have removed the entire peel. Roll up the whole peel and cut into pieces to make curly twists. Fans You can make attractive fans using pears, apples, and strawberries. Simply pick a fruit with a firm flesh. Slice your fruit very thinly, leaving a tail at the bottom. Spread out the slices in a fan shape. Make sure to soak your fruit in lemon juice to prevent browning. Salt or sugar rims Sugars and salts can be flavored with crushed flowers, herbs, and spices. Get creative! I also love to use an assortment of pink Himalayan and black Hawaiian salts and brown and flavored sugars. You’ll find that the smaller the crystals, the easier to coat the rim. For salt or savory rims, cut a slot into a wedge of lime and gently rub around the rim of a glass before coating. For a sweet rim, do the same...
Superfruit Sangria

Superfruit Sangria

Sangria, the sweet and savory Spanish punch made with wine and sweetened seasonal fruits, is always the hit of the party. And it couldn’t be simpler to make. Here’s how to infuse this favorite party pleaser with an assortment of super berries, for a fun and healthy new flavor combination. 1 bottle red wine 1 cup blackberries 1 cup raspberries 1/4 cup dried goji berries 1 cup pomegranate juice 1/2 cup lemon juice 1 lemon, cut into wheels 1 lime, cut into wheels 1 orange, cut into wheels Sparkling water, organic lemon soda, kombucha, or sparkling wine, for serving Combine all the ingredients, except for the sparkling water, in a large pitcher and refrigerate overnight. Add the sparkling water before serving. Make sure to distribute the fruit evenly in the cups for extra delicious servings of superfruits. Superfood Spotlight This sangria is rich in the polyphenol resveratrol, the heart-healthy and antiaging antioxidant. A few simple twists are all you need to bring your sangria to fresh new heights. The type of wine you choose will determine the flavor you’ll create, so here are a few guidelines: Pinot noir, with notes of cherry, pairs beautifully with bright herbs, such as basil, and lighter red fruits, such as cherries, raspberries, and cranberries. Cabernet, bold and muscular, works well with peppercorns, blackberries, and cinnamon. Shiraz, smoky and peppery, wonderfully suits blueberries, vanilla, star anise, and cloves. Sauvignon blanc, light and grassy, doesn’t overpower kiwis, limes, and honeydew. Riesling, sweet and crisp, is a good match for ginger, peach, and mangoes. Prosecco, crisp and sparkling, complements citrus, tangerine, blood orange, and...