The Weekend Cocktail: Make a pitcher of Ginger Infused Vodka and Lemongrass Tea

BY GWEN KENNEALLY

What a hint of a really hot summer we had earlier this week! I am thinking cool, refreshing and I can’t seem to get ginger infused vodka off my mind. You can order it online at Marketview Liquor.

I love casual outdoor entertaining so I am a big fan of the ease of sangria and other pitcher cocktails! This lemongrass ice tea is a perfect fit with ginger infused vodka. (Without the vodka it is a delicious tea on its own.) This recipe serves 10 so I often double or triple the amount of tea and just add vodka as needed and sip on the leftovers the next day!

The lemongrass stocks make a lovely and unique garnish. Just cut off the end and then about 4 inches above that where it starts to turn white. The stock will split up into paper-thin pieces use half in the tea and the other half for garnish. Once it is prepared it is very low maintenance so you can be free to enjoy your guests!

Ginger Infused Vodka and Lemongrass Green Tea

8 cups water

1 stalk lemongrass (half reserved for garnish)

10 thin slices of fresh ginger

7 bags green tea (white tea also works nicely)

2 cups ginger infused vodka

In a two quart saucepan place water, lemongrass and ginger. Bring to a rolling boil and remove from heat. Add teabags and let steep for 20 minutes. Remove teabags, lemongrass and ginger and let cool completely or overnight in the refrigerator. When ready to serve fill a large pitcher with ice and the vodka. Add the tea and mix well. Serve in glasses garnished with a lemon grass stalk.

The Weekend Cocktail: Two recipes to toast the World Cup final teams

BY GWEN KENNEALLY

This past month has been a very fun and historical time for sports enthusiasts. FIFA World Cup has been awesome! I have experienced great games and great conversations. I have met some wonderful people and learned so much about soccer and their passion for the sport. We got to see many amazing plays, lots of upsets and truly great football! In the finals this weekend is Spain vs. Netherlands. Both are desperate to make history by winning the World Cup. Here are some traditional cocktails from both sides inspired by these two magnificent teams.

Royal Spanish Football Federation Cocktail

Spanish Cava

1 cup Vodka

Orange juice

Simple Syrup (1 cup sugar- ½ cup water mix on low heat until sugar dissolves)

Take equal amounts of champagne and orange juice in a jug. Add about 1 cup of vodka (according to how strong you want it) and half the amount of sugar syrup and stir. Serve in champagne glasses. Both champagne and orange juice should be cold, because no ice is to be added to this cocktail.

Royal Dutch Football Federation Cocktail

3 ounces Sonnema vodka HERB

3 ounces St. Germain all-natural elderflower liqueur

1-ounce agave nectar

3 ounces green tea

1-cup fresh lemon juice

Flamed lemon peel for garnish

Build the ingredients in two Collins glasses filled with ice. Stir well. Garnish with a flamed lemon peel.

The Weekend Cocktail: Making a Lemon Champagne Anniversary Cocktail

BY GWEN KENNEALLY

Editors Note:  Gwen quite surprised me by writing this incredibly thoughtful column today.  I thank Gwen for her overwhelming words and her dedication writing two “delicious” columns a week, as well as to all the contributing writers who have helped me move MyDailyFind.com forward this first year. And thank you MDF subscribers for reading daily!

A few years back,  I started writing recipes only when people asked for them. I would create a recipe, share some culinary thoughts (and I have many) and created a journal. Subsequently, I met Judith Proffer, then publisher of the Sun Community Newspapers, who asked if I could take these thoughts and recipes and use them for a weekly column — and  Back To The Kitchen was born.

Of course,  at the time, I was far too naive to realize what a rare opportunity it was that someone who had never even been a staff writer could possibly get a weekly column.  As ‘green’ as I was I never knew it because I just felt the love and support of Judy and my amazing editor at the Sun, Karen Young, who kept making sense of my words when I didn’t. Judy and Karen both taught me about the writing world and took my voice to make my words sound better and more powerful.

When Karen shared her vision for a new online magazine I was thrilled to once again bring my foodie tales to life! What a joy and privilege it is to once again work with her and be a part of such a wonderful online publication with incredible editorial content. That was one year and 260 issues ago! So today I celebrate Karen Young, mydailyfind.com, and most of all, you the readers, with a Lemon Champagne Anniversary cocktail! Happy Anniversary!

Lemon Champagne Anniversary Cocktail

1/2-cup sugar cubes

2 lemons, peeled and juiced

1-cup strawberry flavored brandy or fraises des bois liqueur

2 bottles chilled Champagne

Rub the sugar cubes against the lemon peels until the cubes are yellow. In a blender or food processor fitted with the steel blade, blend the yellowed sugar with the lemon juice.

In a large pitcher set in ice, combine the mixture with the strawberry-flavored brandy or fraises des bois liqueur. Pour in the Champagne and divide the mixture among 8 Champagne glasses, chilled garnished with a strawberry! Or mix in a pretty glass pitcher with floating strawberries and lemon slices and pour into glasses as needed!

The Weekend Cocktail: How to mix a Honeybee Cocktail

BY GWEN KENNEALLY

Our poor gardens are seeing fewer bees. While the sting of an angry bee may not be pleasant,if you leave them alone they do awesome bee things in your yard like pollinate! The bee population is dwindling down from nasty pesticides to the loss of habitats, but there is something you can do! To bring ladybugs (they eat pesky aphids!) butterflies, birds and bees into your garden plant some flowers and shrubs they like! Some more unique pollinators are the banana bat, the red-bellied lemur and on the ground the blue tailed day gecko lizard! June 21- 27 is National Pollinator Week so for a complete list of eco-regional planting guides visit their website http://www.pollinator.org/ And as you are enjoying your freshly planted garden with the birds and bees sip on a cocktail inspired by our honey making busy bee friends!

Honey Bee Cocktail

4 ounces Jamaican Dark rum

1-ounce honey

2 ounce lemon juice

Pour the rum, honey and lemon juice into a cocktail shaker half-filled with ice cubes. Shake well, strain into a cocktail glass, and serve.

The Weekend Cocktail: Mixing Martinis with Goji Berries

BY GWEN KENNEALLY

When friends tell me about a new super food my only question is—  does it taste good? I will try most anything once, but I must admit I have tasted some not so good “amazing, will keep you thin and looking younger” foods over the years that made me gag! A big glass of Goji berry juice is quite the exception. I got my first Goji berry covered in yogurt a few years back and thought I went to heaven.

Discovered in the Himalayas, it is thought to have existed at least since the time of Shen Nong, the first great Chinese herbalist who lived around 2,800 BC. The Goji berry is considered to be one of the world’s most nutrient rich fruits. Goji berries have enjoyed a privileged place in oriental culture, having been used in traditional Asian medicine for thousands of years. A bowl of fresh Goji berries is part of the daily life of the Tibetan monks. The legend says that Goji berries have been used in Tibetan and Chinese Medicines for centuries. It used to be that you could find the juice and berries only at specialty shops, but now you can find them at most major chains. So play and celebrate and get your Goji on!

The Gojipolitain

1 ounce Cointreau orange liqueur

2 ounces vodka

Juice and zest of 1lime

4 ounces Goji berry juice

3 dry Goji berries, for garnish

Pour all ingredients in mixing glass half filled with ice, shake and strain into two chilled martini glasses. Garnish with dried Goji berries.

The Weekend Cocktail: A recipe to toast Memorial Day and Summer

BY GWEN KENNEALLY

In this day and age we often forget the historical meaning of Memorial Day. Memorial Day history is about honoring those who have died in service to our nation. It is about remembering the courage and strength about those who gave their lives. It is also the first official day of summer so I celebrate and honor all who have served our country and died in service to any nation, as well as the start of summer.

Memorial Day Summer Cocktail

Juice of a lime, freshly squeezed

2 kiwi fruit, diced with some larger chunks for garnish

1/2 teaspoon finely minced ginger

Slightly crushed small piece of ginger

6 Tablespoons simple sugar syrup

3 cups Ginger Ale

Ice

Kiwi and lime rind for garnish

Rub lip of two chilled tumblers with ginger, drop into cup. Add ice. In a separate mixing container, add sugar syrup, minced ginger, diced kiwi, and lime juice; mix well. Pour ginger ale into chilled tumbler, and pour juice mix over soda, making sure to swirl minced ginger and kiwi back into suspension first. Garnish with kiwi and lime rind. Enjoy!

The Weekend Cocktail: Make a Berry Blush Martini

BY GWEN KENNEALLY

What a wonderful week this has been in Southern California! Rain and chilly for a few days and now an amazing crisp and clean gorgeous weekend! Spring has definitely sprung and I for one am felling flirty, girly and fabulous so move over fellows it is time for ladies night out!

Well…. some of you guys might like this refreshing and not to sweet cocktail so you may want to sip it with your sweetie. The raspberries are so beautiful and abundant which makes it a perfect spring fling drink! You can omit the alcohol and still have a fun and festive beverage! So grab your favorite gal pals and have some girly time sipping a Berry Blush Martini!

BERRY BLUSH MARTINI

4 ounces Berry Vodka

2 ounces Raspberry Syrup

3 ounces Sweet and Sour

3 raspberries

Raspberries for garnish

Fill shaker with ice and all of the above ingredients. Shake vigorously. Strain ice and pour mixture into two martini glasses. Garnish with raspberries

The Weekend Cocktail: A recipe in honor of an old furry friend

BY GWEN KENNEALLY

Last week my sweet 18-year-old puppy, Vera Beatrice, passed away in my arms. She was born in January 1992 and my vet rescued her. He called us and said that he had our 5-year-old dog Puccini’s little sister and that she needed a family. I fell in love with her instantaneously and brought home a wild, crazy puppy. She was a constant ball of energy and chewed a few of my favorite shoes, dug a hole in my Shabby Chic sofa and pinched a few chicken breasts off a Caesar Salad. She calmed a bit with age, but when I discovered that I was pregnant with my now 14-year-old daughter I was a little concerned about my ability to handle a 4-year-old puppy full of energy and a new baby. She could sense my apprehension and as my maternal instincts kicked in, so did Vera’s.

The next phase of her life she became mama bear to all of the children who came into my home. She let the toddlers dress her up in Disney princess costumes and she was the first one there to comfort any childhood bumps and bruises. As she matured she taught me great lessons on the art of growing old gracefully. Up until about six months ago she was still pulling me up Fryman Canyon and then she slowed down. My friend Dave Swan came for a visit and while he hung out with her he got teary eyed and said, “ I just love listening to the sound of old dogs breathing.” I really started listening and from that moment on the sound of her breathing calmed me, gave me great joy, and allowed me to connect with her in a very different way. No longer were we doing activities together, we were just being together.

While I still have a heavy heart,  I can feel the years of unconditional love and  her boundless energy as she is running around with Puccini and all of her dog park buddies in that big dog park in the sky! I am certain that all dogs go to heaven and today I celebrate my little old lady dog with a little old lady cocktail. Enjoy a batch, toast Vera and be sure to give extra hugs to your furry friends!

Vera’s Little Old Lady Cocktail

3 ounces London Dry Gin

1 ounce Crème de Cassis

1 ounce Johnnie Walker® Black Label Scotch Whisky

Dash egg white

Shake the ingredients together in a cocktail shaker 3/4 filled with ice. Strain into two Champagne glasses, garnish with a pretty edible flowers or a cherry and serve!

The Weekend Cocktail: How to make a Mint Julep

BY GWEN KENNEALLY

The Mint Julep is well known as the traditional beverage of the Kentucky Derby, a position it has held since it was first served in 1875. Each year over 100,000 juleps are served at Churchill Downs over the two-day period of the Kentucky Oaks and the Kentucky Derby.

Churchill Downs will be selling custom-made mint juleps at a cost of $1000 each. The mint juleps will be served in gold-plated cups with silver straws, and will be made from Woodford Reserve bourbon, mint imported from Ireland, ice from the Bavarian Alps, and sugar from Australia. The proceeds will be used to support charitable causes dedicated to retired racehorses. A cause near and dear to this animal lovers heart!

Being an Irish girl I will be sipping mint juleps and cheering for Paddy O’Prado and of course checking out all of the fabulous Derby day hats!

The Mint Julep

2 ounces minted simple syrup

4-6 cups crushed ice

4 ounces bourbon

Fresh mint sprig, for garnish (Spearmint is the official mint of the derby)

Start with two highball glasses or two silver Julep cups then add minted simple syrup, then 1 cup crushed ice, bourbon, and splash of water. Fill the glasses to the top with ice and garnish with mint sprigs.

Minted Simple Syrup

1-cup water

1-cup sugar

1 bunch mint

In heavy medium saucepan over medium heat, stir together water and sugar until sugar dissolves. Increase heat slightly, and then simmer 5 minutes, stirring occasionally. Take pan off heat; add mint leaves and steep 15 minutes. Strain, and then refrigerate syrup until cold, about 3 hours.

The Weekend Cocktail: How to Make a Triple Chocolate Kiss

BY GWEN KENNEALLY

What a wonderful birthday week I am having! It is an amazing time to remember all of my great friends, family and how rich, full and beautiful my life is! I am so grateful to everyone who has made my time of celebration so meaningful!

There was a playful debate amongst my friends and colleagues about what cake a chef such as myself would want to celebrate such an occasion. Those who know me best would guess correctly that it would be anything creamy, not too sweet and made with lots of chocolate!

I have had two cakes so far (the week is not over!) The first a Red Velvet Cake from Sweet Lady Jane in West Hollywood and a Tiramisu Cake made by pastry chef Rafe at Café Aldente in Studio City! Both are something you must try, as they are the best in their category.

While I like to celebrate with a nice glass of champagne, I am a firm believer that a girl can’t have too much chocolate. I looked for a chocolate cocktail to complement my special week and found this delicious concoction that I named a Triple Chocolate Kiss. Cream de cacao is old standard liquor. Vincent Van Gogh Vodka Dutch Chocolate is one of the yummiest flavor infused alcohols I have ever tasted! Available at: www.internationalwineshop.com.

The garnish, cholive,  is not really a chocolate covered olive, but merely a chocolate truffle on a very pretty cocktail stick. So the next time that you want to celebrate someone very special I highly recommend this very decadent cocktail dessert!

Triple Chocolate Kiss

1-ounce crème de cacao

3 ounces Vincent Van Gogh Vodka Dutch Chocolate

Image shown may not reflect the same size as the product listed

Vincent Van Gogh Vodka Dutch Chocolate

Garnish with cholive.

Mix vodka and crème de cacao over ice in a shaker. Strain into two martini glasses and garnish with a cholive.

Gwen Kenneally is the owner of Back to the Kitchen, Full Service Catering and Party Planning. Check out her website and blog www.Backtothekitchen.net

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