Making lemony lemonade

Simple Lovely featured the blog Make Grow Gather last week, and I've developed a little crush. I read her post about Meyer lemon simple syrup, and when I saw organic Meyer lemons at the market, I knew what I needed to do. I needed to make a cocktail.

Lemony Lemonade* (makes one drink)

1.5 oz Meyer lemon simple syrup
1.5 oz gin
4 oz tonic water
2 ice cubes

Put all of the ingredients in a glass and give them a stir. If it's warm enough to open the door for some fresh air, do that.

*This drink is named after the first craft blog I ever read. The one that inspired me to get off my butt and start a blog, but which no longer exists. I'll make you one without gin next time you're in Victoria, Zoe!

Making piña coladas from scratch

Summer cocktails! We have quite a repertoire in our house, and we now we have a new addition: the piña colada. This is a very simple drink, which makes me wonder why a person needs help from the myriad piña colada mixes out there.

Michael enjoys his with cinnamon -- that's how they were served when we went to the Baja a few years ago -- so that's what I've suggested here. I think you'll like the whole shebang.

Piña colada (makes four drinks)

8 oz white rum
19 oz can of pineapple, including juice
6 oz coconut cream*
2 cups of ice
cinnamon

Blend the first four ingredients in a blender. Pour into four glasses. Sprinkle cinnamon on top of each.

*We found this beside the coconut milk in our grocery store.

Making punch

You heard about our time-line project, and now you get to hear about the punch that we served at our reception. It was so popular I thought I should share the recipe here. Besides, it's fun to record some of these little wedding projects for future reflection.

We always knew that we would serve wine (made by my dad) and beer (made by Phillips Beer), but we also wanted a signature cocktail. The process of finding an easy-to-make, crowd-pleasing drink became a little frustrating, and we almost bailed, but then Jen emphasized the importance of having a hard liquor option for those that don't drink wine and beer. I'm glad she said something, because it forced me to admit that, like Jen, Michael and I are those people; we always opt for a good cocktail. I'm also glad because the punch was one of the most popular treats at the wedding, and it made for some entertaining dance moves.

Then there's the fact that Jen's penchant for hard liquor identified her as the perfect candidate for cocktail-making duties, which she took on with enthusiasm (check out the apron!). It was Jen's idea to simplify the task by making a bowl of punch. Thanks for your help, friend!

After our enthusiasm for a cocktail was renewed, I contacted Chris Johns, a friend with some serious food and drink knowledge, for some ideas. One of his suggestions, red Dubonnet served with a high quality sparkling lemonaid over ice, was especially appealing. Dubonnet is sweet aromatic French red or white wine used chiefly as an aperitif. We did some research, and we found out that the late Queen Mom preferred her Dubonnet like this: 30% gin and 70% Dubonnet served with a slice of lemon under the ice.

I was always leaning towards a gin drink anyway, so this is what I wanted to hear. We experimented with a few different combos, and this is what we came up with:

Michael and Erin's Punch Drunk Love (makes one drink)

Gin 1 oz (30 ml)
Dubonnet 1/2 oz (15 ml)
Tonic 5 oz (150 ml)
Lime juice 1/3 oz (10 ml)
Ice
Lime to garnish

Let me know if you have other Dubonnet suggestions; we still have some in the liquor cabinet.

Making hot toddies

If you're as cold as I am, you should do yourself a favour and make yourself a hot toddy. These instructions also apply if you're sick or if you don't want to get sick. Basically, everyone should drink a hot toddy right now.

I've tried a few hot toddy recipes that vary widely (sort of like sangria recipes), but in the end my mom knows how to make them best, and now you know too!

Combine the following ingredients in your favorite mug and drink up:
- juice from half a lemon
- a heaping teaspoon of honey
- a shot of brandy
- hot water

If your interested, Wikipedia tells me that hot toddies may have originated in the 18th century to make the taste of scotch more palatable to women. And how!