Lime, Cinnamon, Cranberry Simple Syrup

With Thanksgiving just around the corner, if you are still looking for something unique and fun to add to the celebration, my Cinnamon, Cranberry Simple Syrup is just what you are looking for.  This 15 minute preparation is a fun and easy recipe that is sure to add a little Thanksgiving flavor to all of your favorite cocktails. 

Lime, Cinnamon, Cranberry Simple Syrup
Time to Prepare: 15 min
Time to Cool: 30 min

Ingredients:
1 c. water
1 c. white sugar
2 c. washed cranberries
2 sticks cinnamon
zest of one lime (try to minimize the white pith just under the outer peel as this part of the peel can impart overwhelming bitterness)

Stir all ingredients together over medium heat and simmer for 11 minutes. Remove from heat and let stand to cool. When cool, strain out solids and store syrup in refrigerator for up to one month. 

(The remaining sweetened cranberries should not be discarded as they can be used to garnish a delicious cocktail recipe or be a good addition to the Thanksgiving dinner table as a sweet cranberry relish. Remove the cinnamon sticks and lime zest before serving.)

Cranberry Spice Margarita

•  2 oz favorite Tequila blanca
•  juice of 1 juicy lime
•  (splash) 1/2 oz Limeade or Margarita Mix (splash)
•  (splash)1/2 oz OJ
•  3/4-1 oz cranberry cinnamon syrup

Garnish is a mixture equal parts coarse salt, white sugar and cinnamon to rim the serving glass.
Build over ice, shake, rim glass with garnish. Pour shaken Cranberry Spice Margarita into glass rimmed with white sugar, ground cinnamon, and coarse salt, garnish with a lime wedge and serve.

Cranberry Spice Cosmo

•  3 oz Absolute citcron vodka
•  (splash) 1/4oz lime juice
•  3/4 oz Cranberry Spice Simple Syrup

Glass garnish is a mixture equal parts white sugar and cinnamon to rim the serving glass.
Build in a shaker, serve in chilled martini glass garnished with sugar and cinnamon and a lime wedge.

Cinacran and Bourbon

•  2 oz Favorite Bourbon
•  3/4 oz Cranberry Spice Simple Syrup

Build over ice, shake, serve in a bucket glass.
Garnish with lime.

Here are a few more ways that this cranberry cinnamon syrup can be used.
Mocktails/Non-Alcoholic Drinks

•  CinaCran Lime/Lemonade
•  CinaCran and 7
•  CinaCran and Soda

Cocktails

•  Spiced Cranberry Lemon Drop
•  Spiced Cranberry Hot Whiskey
•  Absolute Citron, soda - spiced CinaCran Syrup
•  CinaCran Bay Breeze/Sea Breeze

GIN DROP

Curious to try something new when you go out or looking to impress your friends when you stay in? Unsure where to start? Don't want to go over the top, but you do want something unique, try out this earthy and refreshing cocktail. It marries the traditional pairing of fresh lime and a delicious Gin, with a hint of some sweetness.  You can ask your bartender to make this if he has time, but he surely won't have heard of it yet. 

Gin Drop

Build in a shaker full of Ice

• 3oz Gin ( Tanquery, Hendrick's,  Bombay Saphire)
• Juice of half of a juicy lime
• 1/2 oz of watermelon pucker ( more if you like)
• Shake and serve as one martini or as two to three shots.

For Home Bartenders, this is an awesome recipe to add to your bag of tricks because most good home bars will already have everything for this recipe except the Watermelon Pucker, which is both cheap and readily available in most liquor stores in full bottles or in tiny airplane bottles for the non-comital type. It is nice NOT to have to buy a bunch of new ingredients just to try a new drink, and it also nice to acquire a new cocktail for your bar at home for less than the cost of one at the pub.

Chili Recipe

Big Time Chili

I love to get back in the kitchen and food is the best when you have people to share it with.  This recipe is great for Monday Night Football if you've invited your friends over and promised to feed them, but don't have much money to spend.  This recipe doesn't cost much money or take much effort, especially if you like to cook.  Get your crock pot out because this is a Quick Prep, Slow Cook Recipe.

Chili, like a Bloody Mary, is an open canvas.  I will share my favorite home chili recipe, and then a list of ingredients that were found in some other notable chili recipes.  There is also a multitude of ways to serve chili.

1.5 lbs beef ( you choice fat content, don't go above 90/10.  Fat is flavor here.)

1 c. onion diced

4 cloves garlic minced

1 can black beans

1 can garbanzo beans

1 can kidney beans

1 can Rotel's tomatoes and chilis

1 sm or 1/2 can of corn

1 sm can of whole green chilis

1 can of refried beans

1 amber/dark beer

1 pkg of Carrol Shelby's Original Texas Brand Chili kit

Start by browning the beef. At the last minute add your onions and garlic.  Carefully drain off half of the liquid in the pan, add what remains, meat and juice to the crock-pot.  Empty contents of Carrol Shelby's Texas chili kit (empty all packets) and add the kidney, black and garbanzo beans as well as the Rotels tomatoes, the chilis and the corn. In addition, add one amber or brown beer.  Start the crock-pot and cook on low for 2 hours.  Check, stir and add refried beans to chili and cook for 2 hours more.  This has got to be one of the easiest and most delicious recipes around.

Serving Ideas:

-hot dogs, fries, nachos, chili cheese Tater Tots, chili Mac, etc

Toppings:  shredded cheddar, jack or jalepeno jack cheese, sour cream, salsa,  diced white or sweet onion, and diced tomato.  Fritos or torilla chips are also great.

Hot Sauces:  many of us have our favorites, but for me, I have 3 go to's
       - Cholula, Tapatio, and Sriracha

This chili is amazing, but there are so many more ingredients that you can add, here is a list for some ideas.

Additions:

-bacon

-green pepper

-red pepper

-jalepenos

-brown sugar

-whorstesire

-bbq sauce

-chalula

LIQUIDS: chicken stock, vegi stock, water, canned tomato paste or tomato sauce.

SPICES: cayenne, paprika, black pepper,,chili powder, crushed red pepper, cumin, oregano, etc.

If you are preparing this recipe just for yourself or a small group, pre-portioned leftovers freeze up nicely and reheat for well for future dinners or snacks.

This recipe should be both easy and delicious, as well as an affordable option when having guests for a party or just stretching your food dollar throughout the winter.  Some people like to leave the meat out, some people like to leave the beans out.  Try it however you like, but enjoy cooking and you will enjoy what you make all that much more.  

Bloody Mary for Breakfast!

As far as I am concerned, one of the marks of a good bartender is their ability to make a great bloody mary.  As a great bartender, I make a great bloody and jump at the chance to make my own when I am drinking them.

This morning I woke up and wanted to have a bloody and wanted it my way.  I headed over to Max Gill and Grill to indulge in their do it yourself Bloody Mary Bar.  I arrived late so the Bloody Bar was a little worked( no photo ), but there was still essential elements present from all the spices, and over 15 hot sauces to fresh fruit and great garnishes.  For me a bloody is booze, lots of flavor, lots of juice, but not lots of tomato juice. It all starts with a pint glass rimmed with lime juice and salt and filled with ice, the recipe follows but make it your way, if you get the chance.  Or stop by Max Gill and Grill weekends for $5 Bloody Mar Bar.  Awesome.  For those of you that are more a mimosa than bloody, come along for the fun with all you can drink mimosas for $10.

Conk's Bloody

Build this Bloody in a lime salted pint glass full of ice

healthy pour of vodka

juice of half of a lime

juice of 1/4 lemon

1/2oz olive juice

1T. bloody mary concentrate

2 oz tomato juice

garnished with pickled green bean or cucumber as well as an olive and a lime.

Celery and lemon are traditional garnishes, but for me, minimum I want an olive and a lime.  If we are going to throw down and get fancy lets talk about grilled asparagus, pickle spears, pepperoncini, a long foodpick with assorted cheeses, shrimp, or my favorite, pickled green beans.

For the home bartender, a bloody is your canvas, have your friends over for a weekend game, use your favorite ingredients and you are sure to impress .

As for the Vodka, we all have our favorites.  For me, Stolichnya and Absolute are my go tos but Three Olives Tomato Flavored Vodka makes a cool choice as well.  If you have a great Bloody Mary vodka infusion at hand, jump at the opportunity.  If you are unfamiliar, look for Infusions as a future topic.  Pour, mix, enjoy.

COCKTAILS anyone?

I have been spending a lot of my time working behind one of the most popular bars in downtown Ventura, CA and I would like to share a classic cocktail that most bartenders don't make often, and often don't make properly.

As a hard working bartender I get frustrated when I experience bad service at a bar or worse, a cocky yet unknowledgeable bartender.  I don't claim to know all about mixing myself, but I appreciate learning and am alway open to a healthy discussions about bar-tending and our love affair with alcohol.  That is why I chose to look into the history of the Manhattan and learn how to make it properly and share that here.

Robert Hess is a mixology specialist and loves the tradition and history of bar-tending.  In this video from The Cocktail Spirit on The Small Screen Network, Robert Hess discusses the nuances of a great Manhattan and how easy and simple it is to make the most traditional drinker happy.



Here is a perfectly recipe for the Classic Manhattan Cocktail.
Recipe

•       2oz American whiskey (rye or bourbon)
•       3/4  oz sweet vermouth
•       1 dash Angostura bitters

Stir with ice, strain into a cocktail glass. Garnish with a cherry.

The Classic Manhattan recipes call for  Rye Whiskey, or Bourbon. It can be tough to find a bar that has a rye or offers a selection of Rye Whiskey so I find that Basil Hayden is both a great bourbon selection as well as one that is readily available in most good bars .  Enjoy this recipe for a proper Manhattan made at home or come see me at my bar.

Quick Links and Quick Snacks

Here are a few links to keep you entertained.
Check out these sites for a little entertainment, inspiration, or knowledge.

Toxel- a great site with interesting inventions and inspiring perspectives.
Chromasia- a cool photosite with a daily image.
The Big Picture- cool site of current affairs photo essays from around the globe.  Enjoy the world class imagery.


Jermey Jones is one the top big mountain snowboarders and an amazing wealth  of knowledge and info.
Cole Barash is one of the best upcoming snowboard photographers.


If you have a big day planned for NFL football Sunday, here is a quick, easy, and delicious recipe that can bring new flavors to an old favorite with ease.

My suggestion for your quick easy snack is a hands off baked buffalo wing.  I like this recipe because of the cool variation on a traditional favorite as well as the overall ease in the preparation.  This recipe is cool because you build the marinade the night before and allow them to soak up all the flavor as you enjoy a night on the town and the subsequent late morning lounging around.

Enjoy your day of rest with this recipe and a Sunday full of NFL football.

GINGER LIME BUFFALO WINGS

2 lbs chicken wings

for marinade
1 serrano or Thai chili (with seeds)
1/4 C loosely packed cilantro leaves and stems
3 cloves garlic
1″ knob of ginger
juice of 1 lime
2 Tbs soy sauce
2 Tbs honey
1 Tbs oyster sauce

for dusting
1/2 C flour

for serving
Thai sweet chili sauce

Put all the marinade ingredients in a food processor and and blitz until pureed. Put in a gallon sized Ziploc bag.

Wash the chicken wings and dry thoroughly with paper towels. Add to them to the marinade and seal the bag, trying to get as much air out as you can. Marinate for at least 24 hours.

If you are baking them, move the oven rack to the middle position and pre-heat to 400 degrees F. If you are deep frying, heat a cast iron pot with 1.5″ of oil to 365 degrees F.

Remove the chicken from the marinade and dry the chicken as best you can using paper towels. This is important to achieve a thin crisp skin. Put the flour in a bowl and lightly dust each piece of chicken, tapping off any extra flour.

baking method- Place on a wire rack over a baking sheet making sure to leave space between each piece. Spray the chicken with non-stick cooking spray, or brush lightly with oil. Bake for 20-30 minutes or until the chicken is cooked and the skin is golden brown.

Recipe of the Week

Scallop Ceviche

One of my all time favorite appetizers or snacks has to be a deliciously chilled Scallop Ceviche.  There are many varying recipes available, but as far as I am concerned, it is simply Pico de Gallo with lime cured scallop.  You can substitute any white, firm fish or seafood such as ahi, albacore, or shrimp,  though the mild yet distinctive flavor and texture of the scallop makes it a perfect choice.  Here is one interesting recipe that calls attention to itself for the addition of Tequila and red peppers, both fitting additions.  I have also seen avocado added as well.  The best part of learning how to prepare old favorites at home is that you can cater to your own tastes and get creative with your favorite ingredients and dishes.

-Any time you are preparing or eating raw fish or seafood, know the risks and consult a physician if needed.

Prep Time: 5 Hours (by far mostly inactive)
Cooking Time:  none
Yield:  2-3 Servings
Ingredients:
-1 Lb Small Scallops
-Juice of 6-7 Limes, or enough to cover scallops
-1 Red Bell Pepper, chopped
-1 Small Red Onion, chopped
-Jalapeño Pepper, to taste (I used ¼ of one, seeded and diced)
-Small Handful of Fresh Cilantro, chopped
-1 Tbsp Olive Oil
-½ Tsp Sea Salt
-Ground Black Pepper, to taste
-2 Tbsp Tequila

In a medium bowl, combine scallops and lime juice.  Cover and refrigerate for 4 hours or overnight.  When finished, drain off most of the lime juice (you’ll instinctively know how much to leave in the bowl, but only a little) and stir in bell pepper, onion, and cilantro.  In a small bowl, combine olive oil, sea salt, black pepper and tequila.  Pour over scallop mixture, mix well, and refrigerate for at least another hour.  Serve.

Now that I have my ceviche curing, What should I drink with this dish?

With ceviche, I usually like to enjoy my favorite mexican beer (usually a combination of which is closest and coldest.)  If you are having some good friends over for a nice dinner party or want to arrive to the pot luck with perfectly paired beverage and beer is not your thing, try a citrusy Sauvignon Blanc. If you need a suggestion, Niner Wine Estates  Sauvignon Blanc offered for $17 could go really well with a light and refreshing dish like Scallop Ceviche.


*Please let me know what you want to see on upcoming posts, leave suggestions in the comments*

Scallop Ceviche

One of my all time favorite appetizers or snacks has to be a deliciously chilled Scallop Ceviche.  There are many varying recipes available, but as far as I am concerned, it is simply Pico de Gallo with lime cured scallop.  You can substitute any white firm fish or seafood such as ahi, albacore, or shrimp,  yet the mild yet distinctive flavor and texture of the scallop makes it a perfect choice.  Here is one interesting recipe that calls for Tequila and red peppers, both fitting additions, though I have also seen avocado added as well.  The best part is that you can cater to your own tastes when you start to learn how to prepare old favorites at home.

-Any time you are preparing or eating raw fish or seafood, know the risks and consult a physician if needed.

Prep Time: 5 Hours (by far mostly inactive)
Cooking Time:  none
Yield:  2-3 Servings
Ingredients:
-1 Lb Small Scallops
-Juice of 6-7 Limes, or enough to cover scallops
-1 Red Bell Pepper, chopped
-1 Small Red Onion, chopped
-Jalapeño Pepper, to taste (I used ¼ of one, seeded and diced)
-Small Handful of Fresh Cilantro, chopped
-1 Tbsp Olive Oil
-½ Tsp Sea Salt
-Ground Black Pepper, to taste
-2 Tbsp Tequila

In a medium bowl, combine scallops and lime juice.  Cover and refrigerate for 4 hours or overnight.  When finished, drain off most of the lime juice (you’ll instinctively know how much to leave in the bowl, but only a little) and stir in bell pepper, onion, and cilantro.  In a small bowl, combine olive oil, sea salt, black pepper and tequila.  Pour over scallop mixture, mix well, and refrigerate for at least another hour.  Serve.


Now that I have my ceviche curing, What should I drink with this dish?


With ceviche, I usually like to enjoy my favorite mexican beer (usually a combination of which is closest and coldest.)  If you are having some good friends over for a nice dinner party or want to arrive to the pot luck with perfectly paired beverage and beer is not your thing, try a citrusy Sauvignon Blanc. If you need a suggestion, Niner Wine Estates  Sauvignon Blanc offered for $17 could go really well with a light and refreshing dish like Scallop Ceviche.