The Boulevardier Cocktail

In times of duress I don't often say something like "I need a drink!". A piece of chocolate is often my go-to antidote to either dealing with stress or coping with disappointment. But watching March Madness basketball this weekend, specifically the Illinois vs Loyola game, I actually uttered those words. The classic, iconic Boulevardier Cocktail was supposed to the post-game celebratory drink. Instead it became the post-game recovering from shock and wallowing in defeat cocktail. For those of you have a fondness for Bourbon Whiskey, you know it has a way of putting a disappointment into perspective. So in spite of watching my Alma Mater lose, the Boulevardier Cocktail was a winner.

First invented and served during Prohibition at Harry's Bar in NYC, The Boulevardier is Bourbon's answer to the gin made Negroni. The original recipe was made with equal parts Bourbon Whiskey, Campari, and Sweet Vermouth, but over the years the ratios has been nuanced. In addition to increasing the amount Bourbon, the more traditional orange peel garnish is often replaced with a lemon twist, with a maraschino cherry or with the more decadent Luxardo cherries.

However, unlike the Paper Plane, my other favorite Bourbon based cocktail, The Boulevardier is a stirred not shaken cocktail. Unlike a shaken drink where water is often one of the added 'secret' ingredients, a stirred cocktail is the more gentler, perfect way to keep your cocktail Bourbon forward. 

Instead of the more common Martini and Rossi Sweet Vermouth, this cocktail was made with Antica Formula, the exquisite Italian Sweet Vermouth. Considered to be a standard in any highly respectable bar. In addition, to being the perfect ingredient for a refined cocktail, it has just the right amount of richness, vanilla notes, and spice to hold up to the Campari. Either an orange peel or Luxardo Cherries perfectly compliments the flavor profile of this sweet vermouth. And if you ask me, a cocktail made with Italian made Campari and Antica Formula Vermouth calls for a luxe Italian maraschino cherry as the garnish.

Serving The Boulevardier Cocktail in a coupe glass rather than a lowball glass isn't just a more elegant presentation. It encourages sipping. In other words, you don't want to rush the experience of savoring this classic cocktail.

Serve The Boulevadier with a bowl of Marcona Almonds or your favorite cocktail nuts. 

Soon we will again be able to host gatherings with family and/or friends. Which means it's time to up your Bourbon cocktail game. Boulevardier Cocktails or Paper Planes are both perfect beverages to welcome the return of a new, better normal. And speaking of game, the Boulevardier is a perfect cocktail whether your team advances in or loses during March Madness. Becausee Bourbon based cocktails make everything a little bit better. And given the choice between a piece of chocolate of a Boulevardier I think I would choose the latter.

Recipe

The Boulevardier Cocktail

Makes 1 cocktail

Ingredients

2 ounces Bourbon Whiskey (I have a fondness for Russell's Reserve.)

1 ounce Campari

1 ounce Sweet Vermouth (highly recommend the Italian Antica Formula Vermouth)

Ice Cubes

Luxardo Cherries or an Orange Twist

Optional: Marcona Almonds or your favorite mixed nuts

Directions

1. Pour the Bourbon, Campari, and Sweet Vermouth into a cocktail shaker.

2. Add a generous handful of ice cubes. Stir until the liquids are blended and chilled (no more than 30 seconds).

3. Strain into a coupe glass.

4. Garnish with either Luxardo Cherries or an Orange peel.

5. Sip and savor. And as always, drink responsibly.

Notes: (1) The original Boulevardier Cocktail was made with 1.5 ounces of Bourbon whiskey, 1.5 ounces Campari, and 1.5 ounces of Sweet Vermouth. Alternately it can be made with 3 parts Bourbon whisky, 2 parts, Campari, and 1part Sweet Vermouth. You can decide which version of The Boulevardier Cocktail is your favorite.

Paper Plane Cocktail

For only the second time in the past eleven months we had two of our friends over for dinner on Valentine's Day. To say I was excited for a 'party of four' gathering would be an understatement. The anticipation of actually making and sharing a meal with friends was akin to awaiting the arrival of a favorite childhood holiday. For five glorious hours, the reality of the world we currently live in, was temporarily suspended as life actually felt normal. Next to spending a week in Colorado this past September, I don't think my spirit ever felt happier. Who would have ever imagined a simple dinner with friends could bring the same kind of joy felt while spending time in one's 'happy' place. If I have learned anything in the past year, it has been appreciating the seemingly simple things. Sharing a meal, going on a hike, being able to run, and/or enjoying an outdoor coffee with friends are the kinds of things I once took for granted. Now they are nothing less than treasured occasions. If only there could be more of them.

Ever since our dinner plans were confirmed, I had been planning everything from the table setting, to the flowers (orchids and tulips), to the menu, to the favors (it was Valentine's Day after all), to the wine (an insane bottle of 2015 Austin Hope Paso Robles), to the 'house' cocktail. The meticulous attention to detail for this Valentine's Day dinner would rival a NASA space mission, overseeing a $200 million dollar budget, or embarking on a multi-million dollar public building project. Let's just suffice to say this pandemic has, for better or worse, changed me. A year ago I would have never even thought to make a 'signature' cocktail when having friends for dinner. Now, I could't imagine not having one. Who knows when we will be able to have our next dinner party. But one thing is for certain. The 'signature house' cocktail is definitely going to be a Paper Plane. It seriously might be one of the best cocktails to have ever been created. Says the girl who in recent years has become a Bourbon lover with enough knowledge to make her dangerous.

As far as cocktails go, the Paper Plane is a relative new one. First served in the Chicago bar "The Violet Hour", known for its' artisanal cocktail, it was created in either the summer of 2007 or sometime in 2008 by New York bartender Sam Ross. With a name inspired by the song "Paper Planes" by M.I.A., the Paper Plane is considered to be a slight riff on the pre-Prohibition cocktail "The Last Word" (made with equal parts cocktail made with gin, lime, maraschino liqueur and Chartreuse). The first rendition of this bright orange cocktail was made with equal parts freshly squeezed lemon juice (the citrus element), bourbon (the spirit), Amaro Nonino (the herbal element) and Campari. But the bitterness of the Campari was almost immediately replaced with the slightly sweeter Aperol. The result is a classic cocktail having a perfect balance of bitter, sour, sweet, and herbal notes. 

If have never heard of the Paper Plane cocktail before, it's possible you have not heard of the Italian liqueur Amaro Nonino either. Made from a base of grappa, Amaro Nonino includes notes of botanicals, alpine herbs, and orange peel. Flavorwise is has notes of sweet and burnt orange, cinnamon, and a hint of burnt caramel. When blended with equal parts of freshly squeezed lemon juice, bourbon, and Aperol, it is a cocktail that goes down really, really, really easy.

When making a Bourbon cocktail, save your top-shelf, sipping bourbons. Bourbons like Blanton's, Pappy Van Winkle, or Basil Hayden are best enjoyed when served neat or maybe over ice. For the Paper Plane you want to use a slightly higher proof, good quality bourbon. One with a 43-46% ABV range will add the kind of heft to this cocktail to give it the perfect amount of body. I used the 10 year old Russell's Reserve Bourbon Whiskey, a small batch bourbon distilled by Wild Turkey, to bring some caramel, spicy, slightly sweet flavor to the Paper Plane.    

Serve the Paper Plane ice cold. Add equal parts of freshly squeezed lemon juice, bourbon, amaro nonino, and aperol to a shaker. Add 10-12 ice cubes and shake energetically for just 15-20 seconds. You definitely don't want to over shake this cocktail or allow the ice to melt. Once shaken, immediately strain and pour into a coupe glass. The stemmed, shallow, broad-bowl coupe glasses are best for serving cocktails served without ice. Which makes it the best, most perfect, sexiest choice for Paper Planes. 

The originally created cocktail didn't have a garnish (unless you consider a homemade paper plane one). But adding a peel of orange ties all of the ingredients together in both a flavorful and symbolic kind of way. 

If you are looking for a delicious, refreshing Bourbon based cocktail having incredible flavor complexity, this Paper Plane is for you. If you are new to the Bourbon cocktail world or an Old-Fashioned aficionado, the Paper Plane may be the cocktail destined to open your world up to a whole new cocktail drinking experience. This quite possibly might replace the Pisco Sour and Mint Mojito as the house cocktail here. No, let's make that a definitely. Because this the Paper Plane is nothing short of cocktail perfection.

Recipe

Paper Plane Cocktail

Makes two 3 ounce cocktails or one perfect 6 ounce cocktail

Ingredients

1 1/2 ounces freshly squeezed lemon juice

1 1/2 ounces Amaro Nonino

1 1/2 ounces Aperol

1 1/2 ounces Bourbon (43-48% ABV) See Notes.

Optional garnish: Orange peel or slice of an orange

Directions

1. Add the equal amounts of lemon juice, Amaro Nonino, Aperol and Bourbon to a cocktail shaker.

2. Add in 10-15 ice cubes. Shake energetically for 15-20 seconds. Immediately strain and pour into a coupe glass.

3. Garnish with an orange peel, orange slice or homemade paper plane.

4. Sit back and savor a cocktail having incredible flavor complexity. 

Notes: (1) I used Russell's Reserve Bourbon Whiskey, (45% ALC/VOL, 90 Proof) as I am a big fan of small batch bourbons. But I would also recommend Breckinridge Bourbon Whiskey (43% ALC/VOL or 86 Proof), one having complex flavors that linger on your tongue. (2) You can find Amaro Nonino at any good quality liqueur store. A little expensive but it's worth every penny. (3) I bought these coupe glasses at Crate & Barrel.

Pisco Sour

Imagine waking up to seeing the cabinet of some of your cherished barware unhinged from the wall and all of its' contents shattered on the floor. A nightmare you momentarily wished was just a really bad dream. Only it wasn't. But the horror doesn't end there. Spending three hours cleaning up all of the glass that had flown in a million different directions was an equally scary part. Had it not been for a friend who raced over to help, we might have spent the entire day cleaning up the extremely hazardous mess. Her presence alone caused me to take a few deep breaths to bring my stress level down to a manageable level. As with most unforeseen disastrous events, my coping strategy is usually saying 'well it could have been worse'. The bottle of red wine knocked over in the crash could have splattered all over and permanently stained the tan linen drapes; it could have crashed while friends or family were over for a gathering; the granite counter in the bar area could have been cracked or chipped; the brand new bottle of Casamigos Reposado Tequila knocked off in the crash could have been shattered (if you drink tequila you know this would be a travesty); or, in addition to everything in the cabinet, everything on top of the bar could have been smashed to smithereens. So yes, taking some solace in realizing it could have been much worse helped me get through and past it all. However, in the days following this nightmare, I had to remind myself more than once they were just things. While trying not to dwell on the fact all of treasured those things had a story attached to them. But there are some happy endings to this story. My extensive collection of (new or barely used) Riedel glassware sitting in the basement or stored in cabinets finally saw the light of day. And my favorite martini glasses (stored in another cabinet thank goodness) would now become my favorite Pisco Sour glasses.

My first taste of a Pisco Sour happened awhile back while we dined with some good friends at Tanta, a Peruvian restaurant in Chicago. The first one went down really easy. The second one even easier. Thankfully I wasn't the one driving home as I am known as a cocktail drinking lightweight as compared to some of my friends. Years later while on a cold weekend walking and exploring the city with friends, we made our way to Cabra, another Peruvian restaurant in Chicago. Neither of them had ever had or even heard of a Pisco Sour before. It didn't take too much convincing to suggest they get warmed up by having their first Pisco Sour. As I hoped, they were smitten with them in the first round. Which meant there wasn't any doubt there was going to be a second round. 

The Pisco Sour, a creamy, foamy, sweet, tart cocktail, is the national classic cocktail of Peru. Alleged to have been created in the 1920s by Victor Morris, an American Bartender and ex-pat, at his bar in Lima, Peru, an early version of a cocktail strikingly similar to the Pisco Sour had actually been conceived one hundred years earlier. However, it has been said a recipe for a Pisco Sour appeared in a 1903 edition of a Peruvian cookbook. Some seventeen years prior to when it ultimately came into popularity. To add to all of Pisco Sour's history, Peru isn't the only country citing origination rights. Chile also claims to have invented the Pisco Sour. But regardless of when or where it was developed or whose signature cocktail it is, this frothy, citrusy, sweet, drink is refreshingly resplendent. 

If you a Pisco Sour has never been on your radar before, you absolutely have to try this luscious cocktail! But I must warn you. They go down dangerously fast.

So what exactly is Pisco? Pisco is an unaged, clear brandy distilled from either a single variety or blend of extremely ripe, fermented grapes. As a result of a being distilled only once, a Peruvian Pisco will have a proof of 38 to 48 percent ABV. Pisco is a spirit having its' own unique flavor and personality. 

In other words, there are no substitutions for Pisco in a Pisco Sour. And for a truly authentic Pisco Sour you will need some Amargo Chuncho aka the original Peruvian Bitters. Freshly squeezed lime juice, some simple syrup and an egg white round out the other ingredients in this classic libation.

In order to create a frothy Pisco Sour it needs be shaken, not stirred. And preferably shaken by hand rather than in a blender to create a perfectly emulsified drink. Once all of the ingredients are poured into a shaker it is shaken vigorously for about 20 seconds. It gets another hardy 20 second shake after ice is added to the shaker. The cocktail then gets strained into a clear glass and topped with several dashes of the bitters. 

If it isn't already, it's quite possible a Pisco Sour could become one of your favorite cocktail beverages. Think love at first sip. And as always, drink responsibly.

With the bar cabinet nightmare behind me, with my favorite yoga studio reopening this past week, and with starting the weekend with a Pisco Sour (or two), life in the ever evolving normal is prettty good. At least that is what I am telling myself!

Recipe
Pisco Sour
Makes 1 cocktail

Ingredients
3 ounces Pisco (see notes)
1 1/2 ounces freshly squeezed lime juice (from 2 limes)
1 1/2 ounces simple syrup
1 large (or extra large) egg white (approximately 1 to 1 /4 ounces)
3-5 dashes of Amargo Chuncho (or Angostura) bitters
Ice 
Optional: Lime slice garnish on the glass

Directions
1. Combine Pisco, lime juice, simple syrup, and egg white in a cocktail shaker without ice. Cover and seal. Shake vigorously until egg white is foamy (10 seconds).
2. Add ice to the shaker and shake again vigorously until well-chilled (10 seconds).
3. Strain into a cocktail glass.
4. Add 3-5 dashes of the bitters on top of the egg-white foam.
5. Sit back, sip, and savor.

Notes: (1) Recommend the Peruvian Barsol Pisco. (2) Recommend using the Peruvian bitters Amargo for the most authentic Peruvian cocktail. (3) For a fancy finish to the Pisco Sour use a dropper when adding dashes of the Amargo Chuncho bitters to the top of the frothy egg white. Use a toothpick to create a design with the droplets. I couldn't find my dropper when I made these Pisco Sours, thus the rather rustic finish to them. (4) The first Saturday in February is International Pisco Sour Day. But don't want until them to have one.

Classic Margarita

I made two discoveries this past week. The first was a small, beautifully landscaped park located less than five miles from my home. Upon entering the park I was greeted by the intoxicating, heavenly aroma of highly fragrant lilac bushes. If heaven had a scent, it should be either lilac or lavender. Beds of the most glorious tulips, grape hyacinths, and many other spring annuals created a floral mosaic of the landscape. For the hour I meandered on the garden paths, all was right with the world. The second discovery, the one capable of making everything right with the world on a moment's notice, was realizing I did not have a recipe for a Classic Margarita on the blog! Crazy, right? A recipe for the kind of margarita having the ability to make any virtual Happy Hour happier! One not only elevating your margarita making game, but one destined to permanently spoil your margarita loving palate! So all in all, this turned out to be a pretty good week.

We have all had some really good margaritas and maybe more than our fair share of some not very good at all margaritas. If it weren't for the chips and guacamole or the companionship of friends, some of you may only had a margarita in a bar or restaurant. While many of us are longing for the days of returning to the local bar or restaurant experience, we need to fill the void by making margaritas at home. Happy hour doesn't only happen in a restaurant or on a certain night! No! It can happen in the comfort of your home or sitting out in your backyard on any day or days you choose. We may have lost many things in the past two months, but happy hour isn't one of them.

So what's the difference between a good margarita and a great margarita? You know that answer. Yes, it's the ingredients. Great ingredients will give you a great margarita.

So let's start with talking about the tequila. For those of you swore off tequila when you were drinking during your much younger, not legally eligible to yet drink days. I am guessing with a fair degree of certainty your weren't drinking a good tequila. Let alone a sipping tequila. So maybe it's time to discover what a really good tequila tastes like. For those of you whose experience with margaritas comes in the form of frozen ones, well, there is a pretty high likelihood the tequila used to make them isn't a really good one. So maybe the time has come for you to discover what a Classic Margarita tastes like. 

There are many opinions about which is the best tequila to use when making margaritas. Everything from type to maker to personal preference. So I am going to share mine. Normally margaritas are made with a Blanco or Silver tequila. And there are some really great ones out there. But this Classic Margarita is made with a Reposado tequila. A tequila aged in oak barrels. Resulting in creating its' brownish hue and very distinguishable (smooth) taste. Generally considered a high-end, sipping tequila, Reposados aren't often used in a margarita. But this Classic Margarita uses a Reposado Tequila. And just in case you were wondering if all the hype around the Casamigos Reposado Tequila is true. It is. And it's a really, really good one to use when making margaritas (hint, hint).

Now let's talk about everything else that goes into making a really great margarita. Freshly squeezed lime juice, homemade simple syrup (see recipe in the notes), Grand Marnier, and some egg white. Some margarita recipes use Cointreau or Triple Sec. So what's the difference between the two? Grand Marnier is an orange liqueur, classified as a Curacao/triple sec hybrid, made with a mix of Cognac, distilled bitter orange essence and sugar. Cointreau is a style of one of the higher end brands of Triple Sec. If given the choice between the two in a margarita, my preference would be the Grand Marnier for its' more complex, deeper flavor and versatility.

I haven't yet found a bottle fresh lime juice that I love, so I use only fresh lime juice when making cocktails or baking. As the old saying goes 'fresh is always best'.

Last but not least is the egg white. Why use it? No, not because it adds some protein to your drink (but it does), but because it gives your finished margarita a rich, silky, foamy texture. In other words your finished drink is beautiful. I know what some of you are thinking. You are going to skip the egg white. The odds of getting sick from a small amount of the raw egg white doesn't even compare to the odds of getting a virus. So I say, especially to those of you who love eating raw cookie dough, add the egg white. 

To rim or not to rim with salt? That's a typical margarita making and drinking question. The answer is simple. It's always a matter of personal preference. I happen to prefer my margaritas served in a salt rimmed glass. You don't need or you shouldn't buy anything called margarita salt. All you need is some really good sea salt. If, by chance you live or will be traveling to the Southwest or Mexico in the months ahead, look for sea salts coming from the Sea of Cortez. They are the perfect margarita sea salt. Whatever you use for salt, choose a good quality sea salt.

If you don't like rimming your glass with salt, still add a pinch of sea salt to your poured drink. And consider adding a light sprinkle of Tajin, a chili lime, sea salt seasoning. I happen to like my Classic Margarita served in a salt rimmed glass and finished with a pinch of Tajin.

In using these quality ingredients in the amounts listed in the recipe below you will end up with a smooth, complex, rich, sumptuous margarita. Quite possibly it might be the absolute BEST margarita you have ever tasted. You may even want to indulge yourself in having a second one. Remember you are enjoying them in the safety and comfort of your home. 

So now let's talk about how margaritas are made. Usually in either a shaker or a blender. When made in a shaker, ice is usually involved. When made in a blender, ice isn't always involved (unless you are making frozen margaritas). You can make this margarita either way. But don't use any ice if making them in the blender.

So I encourage you to splurge on some really good tequila (like the Casamigos Reposado). Don't get sticker shock when you go to the liquor store. Just think of all of the money you haven't spent going out to Happy Hours or for cocktails with friends. When you do, you won't even blink at the price. Buy yourself some Grand Marnier, if you don't have any. Think of it as an investment as there are so many other things you can make with it. Get some fresh limes and throw away your bottles of margarita mix. Make a fresh batch of this Classic Guacamole and shake up a fabulous Classic Margaritas. 

What Marcel Proust said many years ago is still holds true today. "The real voyage of discovery consists not in seeking new landscapes, but in having new eyes." So I encourage you to make this Classic Margarita. You might discover you actually love margaritas, that a Happy Hour, virtual or with whomever you live with, can still be lots of fun, and last but not least, you might actually acquire a fondness for tequila. Anything is possible. Now more than ever. You just need to be open to possibility.

Recipe
Classic Margarita
Makes just one. But unless you are drinking alone, double this recipe. Better yet, make a pitcher.

Ingredients
1 1/2 ounces Reposado Tequila (see Notes)
1/2 ounce Grand Marnier
1/2 ounce simple syrup
1 ounce freshly squeezed lime juice
1 teaspoon egg white
Finishing sprinkle of Tajin
A pinch of Sea Salt for topping the margarita or more for finishing the rim
Optional: Slice of lime

Directions
1. In large shaker filled with ice, add in the tequila, Grand Marnier, simple syrup, lime juice, and, if using, the egg white. 
2. Shake vigorously for 15-20 seconds. (Note: Alternately, if making more than one margarita, make in a blender but don't add ice to the blender.)
3. Pour in ice filled OR sea salt and ice filled glasses. Add a pinch of sea salt and very light sprinkle of Tajin. Garnish with a lime slice. Sip and enjoy!

Notes: (1) Casamigos Reposado Tequila was used to make these Classic Margaritas. Use your favorite Reposado or use a Blanco, but whatever you use, make sure it's a really good tequila. I like the Casamigos Repasado Tequila. (2) To make a simple syrup, add equal parts of water and sugar into a saucepan. Bring to a boil until the sugar melts. Remove from the stovetop and let cool completely. Store your simple syrup in a jar in the refrigerator. It lasts for weeks. I usually make a batch using 1/2 cup of water and 1/2 cup of granulated sugar. (3) You can make a pitcher of these Classic Margaritas, however, make it right before you are ready to serve. Do not refrigerate and do not add any ice cubes to your pitcher. Use a blender without filling with ice cubes instead of a shaker if making a large batch. (4) Tajin is a seasoning usually found in the ethnic section of the grocery store. 

Lilacs in bloom, Lilicia Park, Lombard, IL (May 2020)

Bailey's Whipped Dalgona Coffee

If you have not yet succumbed to the allure of a Whipped Dalgona Coffee, why are you dragging your feet? What if I told you it has been described as 'ethereally light, voluptuous, and seductive' beverage, would that grab your attention? If, for some reason you have been slow to leave the starting line, maybe, just maybe the Bailey's Dalgona Coffee version will be what gets you moving. If there was ever a coffee drink movement you wanted or rather I should say need to be part of, this would be the one. For purposes of full disclosure, there are a handful of people out there who aren't big fans of this 'new' craze.  But rather than be influenced by some of the naysayers out there, I think it would be best for you to form your own opinion after you have one. With or without the addition of alcohol. My prediction is you will be thrilled to be part of the mainstream of individuals smitten with whipped Dalgona coffee.

If you do a search for Dalgona Coffee recipes, you are going to find a plethora of them. Most are made with a 1-1 ratio of instant coffee, sugar, and boiling water. But there are a myriad of differences between them. Instead of instant coffee, some recipes use instant espresso or a combination of instant espresso and instant coffee. Most use granulated sugar, but other sweeteners (e.g., honey) are also recommended. Some recipes use different ingredient ratios, with the amount sugar being the ingredient most altered. Instead of whole milk, some recipes call for the use of other 'milk' options (e.g., oat milk, almond milk, etc.). The only thing all of the recipes have in common is the use of boiling water. 

Having made this beverage quite a few times over the past couple of weeks, I have created what I truly believe makes the most billowy, creamiest, most insanely delicious frothy coffee. 

Whipping the instant espresso, instant coffee, granulated sugar, and boiling water together using a hand mixer is akin to conducting some weird science experiment. What starts out as a liquidy mixture, quickly transforms into a dense, thick, luscious, whipped one. Having the consistency of a thick, freshly whipped cream, the dalgona comes together in about 2-3 minutes.  

For those of you love drinking Bailey's and Coffee or Bailey's and Cream, you are going to be over the moon drinking this Bailey's Whipped Dalgona Coffee. Literally and figuratively! If you have been feeling a bit sluggish lately, well, your energy level will dramatically change! Think rocket fuel. 

I love whipped Dalgona coffee! Either with or without the addition of Bailey's Irish Cream. So much so that I am probably guilty of hoarding more than my fair share of instant espresso and instant coffee. 

Already I am dreaming of the day when I can have friends over for cocktails and/or dinner. The Bailey's Whipped Dalgona Coffee is destined to be the new after dinner drink. And, if by odd some chance, any of my friends had yet to jump on the whipped Dalgona coffee bandwagon during this never ending quarantine, this drink will finally get them into the mainstream. And who knows, it might even be the coffee drink responsible for converting the 'I take my coffee black' into 'I'll have a Dalgona' affiaonados. 

Recipe
Bailey's Whipped Dalgona Coffee
Serves 4

Ingredients
3 Tablespoons granulated sugar
2 Tablespoons instant espresso
1 Tablespoon instant coffee
3 Tablespoons boiling water
8 ounces Bailey's Irish Cream, divided between four old-fashioned glasses
12 ounces whole milk, divided between four old-fashioned glasses
Lots of ice cubes
Optional: Dusting of Cocoa powder

Directions
1. In a medium sized bowl, mix together the granulated sugar, instant espresso, and instant coffee.
2. Pour in boiling water.
3. Using a handheld mixer, beat until the mixture is light, fluffy, and holds firm peaks (like a whipped cream).
4. In an old fashioned glass, drop in a large handful of ice cubes.
5. Pour 2 ounces of Bailey's Irish Cream into each glass.
6. Then pour 3 ounces of ice cold whole milk into each glass.
7. Divide the whipped Dalgona Coffee mixture between the four glasses. Optional: Lightly dust with cocoa powder.
8. Serve, savor and swoon. Seriously, this is extraordinarily delicious! 
Note: This beverage is best enjoyed if you stir the Bailey's Whipped Dalgona Coffee so all of the ingredients become blended and all of the flavors are balanced out.

Notes: (1) If only serving 2, cut the recipe in half. (2) I prefer the flavors of the instant espresso and instant coffee. My favorite the Espresso Instant Coffee from Medaglia D'Oro. (3) If you don't want the alcohol version, use larger wine glasses (with or without stems), fill them 3/4 with whole milk, then generously top with the whipped dalgona coffee mixture. This recipe makes the perfect amount for two! And oh, serve them with a straw! (4) If you don't have Bailey's Irish Cream, make this with some Kahlua!

My Little Compton Farmhouse, April 2012

Bourbon Apple Pie Cocktail

This past weekend six women, first brought together by running, traveled to Galena, IL and Dubuque, IA for their third annual girls' getaway. Our two-state adventure (well technically one considering we all live in Illinois, but two sounds better) gave us the opportunity to spend some quality time together and add to the stories we often repeat amongst ourselves. Galena is a picturesque river town with breathtaking rolling hill landscapes, a historic downtown, and a 19th century architectural feast for the eyes. As a popular tourist destination, it also happens to have some great restaurants, an abundance of shops, a beautiful running trail along the river, and a resurrected distillery. We did our best to sample almost everything Galena had to offer, including, running in the annual fall 8k and having our Tarot cards read. On our short side trip to Dubuque we had lunch in a brewery in the warehouse district, took the hundred year old cable cars up a steep hill to get an expansive view of the Mississippi River,  stopped in an antique store, and bought a few trinkets (the mood rings from the Irish Store, ones alleged to be popular with the much younger set, were this year's group souvenirs). Not even the late Saturday afternoon rain affected my inability to find a 'wanted but definitely didn't need' Galena sweatshirt as well as not having enough time for a second round of drinks at the distillery spoiled anything about this adventure. We all packed more clothes than we ended up wearing, but left with some great memories and just enough to make us dangerous information on the making of whiskey, vodka, and bourbon. 

Whether or not you believe the bourbon shortage in this country is real, I can tell you the number of bourbon aficionados increased over the weekend.  Now that I am one of them, I am obsessed. Not just with drinking (or rather sipping) bourbon, but with going on a few more distillery tours (is there trip to Kentucky in my future?), and getting my hands on some of those highly rated bourbons having long waiting lists. 

As much as I would love to share with you all of the things I learned about the making of bourbon including my new found knowledge on the differences between bourbon, whiskey/whisky, and scotch, you might enjoy reading "Simple Guide to Types of Whisk(e)y: Bourbon, Scotch, and Rye" from Todd and Diane, food and travel bloggers. There is enough information in this post to make you more than a little dangerous, but enough to let you hold your own when conversing with other bourbon lovers. 

The recipe for this Bourbon Apple Pie Cocktail was inspired by one we sampled at the Blaum Brothers Distilling Company in Galena, Illinois. It's the perfect fall cocktail for anyone who loves bourbon, for anyone who may still be acquiring a taste for bourbon, for anyone who loves a cocktail that can warm you up on a chilly evening (or afternoon), and for anyone who loves apple pie. Made with apple cider, apple juice, a touch of sugar, a cinnamon stick, vanilla, and bourbon, it's a cocktail you can make ahead and keep chilled in the refrigerator. Having ready to serve cocktails when you want to indulge expected or unexpected guests is the sign of a really good host/hostess.

The recipe below serves four, but you can (and probably should) double, triple, or quadruple it as it works well as a big batch recipe. Because it's best served very chilled, you should plan on making it a day or two before you plan on serving it. After one or two sips of this Bourbon Apple Pie Cocktail, you will definitely begin to feel the warmth of the bourbon. 

You don't really need to garnish the Bourbon Apple Pie Cocktail with a slice of apple (I used Honey . Crisp) or a cinnamon stick, but it makes for a pretty presentation. I would be remiss if I didn't tell you this is definitely one of those cocktails where a second round is very likely to happen. Make certain you have made a big enough batch as well as have a few snacks available to keep your friends bourbon happy. Important Note: In the notes below you will find the ingredient amounts for making a large batch. Use these ingredient amounts when calculating how to double for an even larger batch.

Not overly sweet and lightly spiced, this Bourbon Apple Pie Cocktail could become your new house drink for weekend entertaining, Thanksgiving, and/or day drinking with friends. Cheers! 

Recipe
Bourbon Apple Pie Cocktail
Makes 4 cocktails

Ingredients (see notes below for the large batch recipe)
8 ounces apple cider
8 ounces apple juice (should be 100% juice)
1/4 cup granulated or caster sugar
1 teaspoon vanilla
1 cinnamon stick
4 ounces good bourbon, bourbon whiskey, or moonshine
Ice
Beer Nuts, Cashews, or your favorite roasted nut mix

Optional: Apple slices and cinnamon sticks for garnish

Directions
1. In a medium sized pan, add in the apple cider, apple juice, sugar, vanilla, and cinnamon stick. Bring to a boil, stirring occasionally to dissolve the sugar.
2. Remove from heat and allow to cool to barely warm to the touch. Pour in the bourbon. Stir.
3. Transfer mixture, including the cinnamon stick, to a pitcher or jar. Cover and refrigerate until chilled (at least 4 hours or overnight). Note: Mixture will be good for up to one week if kept in a sealed container in the refrigerator.
4. Add ice cubes to cocktail glasses. Pour in the Bourbon Apple Pie Cocktail. Garnish with a fresh cinnamon stick and apple slice, if using. 
5. Sit back, sip, and savor. 

Notes: (1) You may want to make a double batch if serving 4. One of these is not enough. (2) Use a good quality apple cider (I used a Honey Crisp Apple Cider) and good quality apple juice. (3) I used Blaum Brothers Bourbon Whiskey. But use whatever Bourbon you love. (4) Definitely serve these cocktails with some nibbles like Beer Nuts, Cashews, or Roasted Nuts. (5) Large batch recipe: 1/2 gallon (32 ounces) apple cider; 1/2 gallon (32 ounces); 1 cup (200 g) granulated or caster sugar; 2-3 cinnamon sticks; 1 1/2 teaspoons vanilla; 16-18 ounces bourbon or bourbon whiskey.

Bourbon Barrels, Blaum Brothers Distillery, Galena, IL (October 2019)

Early morning in Galena (October 2019)

Home of Ulysses S. Grant, Galena, IL (October 2019)

Mississippi River (October 2019)