TIP OF THE DAY: Make Any Drink Irish

An Egg Cream with a shot of Bailey’s Irish Cream (photo by Hannah Kaminsky | Bittersweet Blog). An Egg Cream with a shot of Bailey’s (photo by Hannah Kaminsky | Bittersweet Blog).   For St. Patrick’s Day, many celebrants seek to “drink green,” in the form of green-colored cocktails or green-colored beer. Most green beer:…
Continue reading “TIP OF THE DAY: Make Any Drink Irish”

RECIPE: Kiwi Mint Julep

[1] Drink green for spring and St. Patrick’s Day (photo courtesy Pampered Chef). [2] Learn more about kiwifruit from Live Eat Learn. [3] Namesake for the fruit: the kiwi bird (photo courtesy Ecobirdy; here’s more about the bird).   This cocktail from Pampered Chef says “spring” to us, but it can also say “St. Patrick’s…
Continue reading “RECIPE: Kiwi Mint Julep”

RECIPE: Bourbon Slush Frozen Cocktail


Chowhound: The recipe I have used calls for 12 ounces of previously frozen cherries thawed with juices reserved. There should be about 10 tablespoons juice, then add enough water to the juices to equal 1 1/2 cups total. Add 1/2 cup sugar, the cherries, and bring to a boil, simmer for 1 min.
Remove from heat.

Remove the cherries with a skimmer or slotted spoon, and I put the cherries in a heatproof glass bowl or you could put them in a 1 quart jar. Add 1/2 cup brandy or cognac, cover and set aside.

Bring the cherry syup to a boil in a large pan, then continue boiling until it has reduced to 1 cup. Pour the syrup over the cherry/brandy mixture, stir or swirl a bit and after it has cooled refrigerate. The cherries are supposed to keep covered for up to 3 months as is but I have never had them last that long.