Rosemary Lemonade Snowballs

Rosemary Snowballs

Rosemary Lemonade Snowballs made with fresh fallen snow. From back to front: Rosemary Limonade, Rosemary Citrus & Vanilla Rosemary Lemonade Snowballs.

Some of the simplest virgin drinks are lemonades. Creating simple syrups from citrus and herbs, and pouring a tall iced glass full of sweet and tangy refreshment is the classic summer drink. So what to do when it’s blustering on a winter day? Well when they give you lemons, make lemonade. And when they give you mounds of snow, make lemonade snowballs!

The three recipes are my favourites from a summer of research in preparation for this blog, each using rosemary as the herbal note in the drink along with either lemon or lime. Each is a intriguing drink as a lemonade, bright tart and delicious, but not too sweet. Cold numbs the taste buds somewhat, so syrups used for snow cones and slushes often have to be slightly more concentrated.  I thought it would be fun to see how these lemonade syrups stood up to the snowball test.

Each of these syrups I poured over about 1 1/2 cups packed snow to make a 3 inch snowball.

Rosemary Limonade

The Kitchen has a wonderful recipe for syrup that is based on limes. I’ve always found limes sweeter than lemons and the tartness of this drink provides quite a punch (as described in the original recipe which you can find here.)
The original recipe calls for 1 part syrup to 2 part water or soda water, however for my purposes I poured 2 oz syrup over snowball (yep real fresh clean snow, but you can make this with 1 1/2 cups shaved ice if you don’t have the benefit of freezing cold snowy winters).
Rosemary Lime Syrup
  • 1 cup lime juice (6 limes)
  • 3/4 cups sugar
  • Peel of 2 limes
  • 2 (4 inch) sprigs rosemary

Mix juice and sugar, heat on medium until sugar dissolved. Add rest, lower to med-low and simmer 1 minute. Remove from heat, let cool overnight then strain and store.

My Thoughts: 

The original recipe is very strong and tart. The drink, as the recipe states, has a serious kick which is great for a thirst quencher and for those who like a more sour taste. We tested the drink as directed against the snow ball version, and the snow ball version is less sweet tasting but equally as sour. I tried cutting the syrup half and half with simple syrup for the snowball, which made the result still tart but pleasant and less likely to result in a “pucker power” face.

Rosemary Citrus Lemonade

The Kitchen also came up with this recipe using the both oranges and lemons, and  blending these with rosemary and honey for a wonderful flavour. The result is a wow factor to the drink that according to the the people at The Kitchen compares in flavour to Orangina.

The lemonade recipe calls for 2-3 tbsp syrup poured over ice and filled with water or soda water. When making this up I found that regular stirring was required to keep the syrup from sinking to the bottom of the glass. You can find the original recipe for this Rosmeary Citrus Lemonade here. The authors of The Kitchen mention that this syrup would make a fine granita, which would be a frozen version of the syrup, possibly straight up. So in keeping with the idea of this experiment I poured 2 oz syrup over snowball.

Rosemary Citrus Syrup
  • 2 lemons zest & juice
  • 2 oranges zest & juice
  • 4 4-inch sprigs rosemary
  • 3/4 cups sugar
  • 1/4 cups honey

Bring to a Boil 1 min, remove from heat and cool 10 min. Strain and store.

My Thoughts:

This recipe as a drink  when diluted with water as instructed (1 part syrup to roughly 2 parts water) is very pleasant and the orange juice and additional sweetness the honey provides makes this the sweetest of these three drinks. We found the rosemary quite strong in this blend and if rosemary is not your preferred flavour you may want to reduce the amount in half.

As a snowball, the orange added more colour to the snow than the other two drinks, giving visual appeal, and the snow mixed in to the syrup reduced the sweetness of the drink but not the other flavour profiles.

Vanilla Rosemary Lemonade

This last recipe was found at MyRecipes.com and is little different in its creation and execution. The syrup for this recipe, unlike the others, doesn’t incorporate the citrus into the mix. Instead the lemon juice is added in equal portion to the syrup as a fresh squeezed component and mixed in glass. You can find the recipe for the original drink here.

Because the original drink doesn’t incorporate the lemon I adjusted the concept slightly to make it work for the snow ball.

Vanilla Rosemary Syrup
  • 1 1/2 cups sugar
  • 1 vanilla bean
  • 3 fresh rosemary sprigs
  • 3 cups water
  • fresh squeezed lemon juice (need 3 cups total)

Simmer all but the lemon juice until sugar is dissolved, remove from heat and let cool 30 minutes. Strain. Mix 1 oz fresh squeezed lemon juice with 1 oz syrup in a cocktail shaker. Shake and pour over snowball.

Makes about 24 servings. If you are making smaller servings squeeze lemons as you use the syrup and store the remaining syrup without mixing the lemon in. The syrup should last about 1 month in the fridge.

My Thoughts:

This drink is very tart both in the liquid and snowball form. This is probably due to the fresh lemon used with the vanilla rosemary syrup. I found that adding a bit of simple syrup to the drink made a big difference, and would recommend the following formula for the snow if you like things a little sweeter: 1/2 oz lemon juice, 1/2 oz simple syrup, 1 oz vanilla rosemary syrup.

Our Verdict:

For the sake of my tests I wanted clean fresh snow and had to live with what we mostly get: Powder. Great for skiing in, terrible for making snowballs out of. Warming the snow helped, so I left it in a bowl for a day (outside but near the house & covered) and by the next afternoon the snow was perfect for packing. It took about three cups of powder snow to make what would normally amount to one “packed snowball” which required hand packing without mitts (no fluff please!). After freezing my poor fingers, I realized one could pack the snow into a rounded bottomed glass and then simply tip the snowball out into the serving cup… much better, but not quite the same realness.

Pouring the syrups over the snow, once it was packed, did not fully saturate the snowball and the result was something that needed to be eaten with a spoon like granita. Stirring the snow up, and giving it a few seconds, allowed the flavour to blend into the snow more uniformly and after a minute or two the drink became, well, more drinkable. Kind of like a daiquiri.

But what about the taste? Well…

The Rosemary Limonade was the most powerful flavour of the three: the rosemary, sweetness and lime all blend for a tart and slightly sweet mix that is lovely, but more a slow sipper. The Rosemary Citrus Lemonade was the mildest and sweetest, easy to consume in large quantities with no “pucker power” (but possibly some mild brain freeze!). The Vanilla Rosemary Lemonade was the most sour, probably due to the high concentration of fresh lemon juice and low concentration of sugar in this recipe. The vanilla was lost though, masked by the stronger rosemary and lemon flavours, and I am not sure what the addition of that ingredient brings to the drink. (Guess that means further testing… next summer!)

So does super cooling the drink make a difference? According to an article in The Guardian the answer is yes. In fact, just as we found, the colder the beverage the sweetness will be less noticeable and the sourness of the drink will be more apparent. This explains why the limeade (which used the least amount of sugar and the strongest juice – 1 cup lime juice) was too strong at full strength, and the rosemary lemonade (where the syrup was diluted with lemon juice) did not taste very sweet, and lost some of it’s more interesting flavours to the cold.

These drinks could use something special for presentation.

These drinks could use something … fancy looking, to add a visual interest.

For presentation, these could use something… maybe a swirl of zest on a cocktail stick, a beautiful spoon for stirring, or a citrus wheel. I am hoping that Santa will bring some interesting accessories this year, cause there is not much in the way of local options, and shipping costs are a bit more than this girl can swallow.

General Review of idea below!

Kid-o-metre 4/5 The concept was super fun too much rosemary was not according to my kids.
Taste: 5/5 I made these over and over while we had fresh snow until I ran out of syrup… sometimes we blended syrups for more interesting flavours. Definitely a winter treat!
Simplicity: 4/5  not too hard to put together – snowball making skills may be required 🙂
Ingredient finding: 2/5 snow in abundance, rosemary not so much… And in warmer climates… I bet it’s the opposite!

 

Tastes like Christmas

Cinnamon and orange -

Cinnamon and orange – the recipe calls for cream or Sprite. Above I chose Sprite.

I have always enjoyed Christmas. Our Christmas Tree dominates our living room, the smell of cinnamon candles drifts through the air and holiday music starts playing as early as December 1st.

My decorations both around the home and on the tree have been collected since I was about two, including hand made Christmas decorations my mom lovingly collected from me each year and kept safe. These gems originally hung on my parent’s family tree, along with by siblings creations and the decorations we received from friends and family each year. Now that I have my own family, I received all these treasures and they hang along side those my kids have brought home or received on our family tree. And because I am crafty, there are some new decorations that we have made as a family, hanging amongst the rest.

One of my favourite family crafts at Christmas is to make pomanders. The smell of cloves, cinnamon and orange permeate the air for weeks after and the smell will continually remind me of the festive season, along with pine needles and turkey.

So when I started thinking about Christmas beverages — and wanted to make something new to contribute — my first thought went to orange and cinnamon. The result was tasted and tested for perfection and described as “tastes like Christmas!” by my daughters.

Liquid Pomander Shooter

Ingredients:
Procedure:

Fill a third shot glass with cinnamon syrup. Carefully layer orange juice concentrate over this to fill next third glass. Repeat with whipping cream  (or sprite) for last third of glass to fill. Serve.

My Thoughts:

This is a simple but powerful drink packs a punch. I originally made this recipe with Sprite, wishing to maintain the purity of the pomander flavours of cinnamon and orange. The result was very sweet and too strong for my children.

By adding a layer of cream, the tartness of the concentrated orange juice blends with the cream when you tip the combo back, leaving a sweet but bright taste once done. My youngest still found he cinnamon too strong though, saying she needed water, or more pointing at the water since it seems the drink left her speechless.

Kid-o-metre 3/5 Strong cinnamon taste not appealing to some younger kids.
Taste: 4/5  Most who tasted this liked it.
Simplicity: 4/5 Once you get the hang of layering, this is easy to do. One simple syrup to make ahead.
Ingredient finding: 5/5 All ingredients available, all year.

Bottoms Up!

Terry’s Chocolate Orange Shooter

Powerful Orange and Chocolate flavours with the smoothness of cream.

Powerful Orange and Chocolate flavours with the smoothness of cream.

Fun chocolate facts: did you know that 16 of the top 20 consuming countries are European? Or that 22% of all chocolate is eaten between 8pm and midnight? Or how about that in winter the more chocolate is eaten than any other season. Yep! So according to the World Atlas of Chocolate if you are sitting here reading this at 9pm on a bleak winter day in Europe your most likely going to be eating chocolate! Hehe.

So with Christmas coming up the idea of working with chocolate just sounds like a good idea. The idea of creating a drink inspired by the Terry’s Chocolate Orange is not a new one, since the chocolate confection was first created in 1931 according to Wikipedia. So, as part of my research the first step is always to see what has been done. Martin came up with a Chocolate Orange Cocktail he says is a hit with women using  Kahlua, Baileys, Grande Marnier and cream, you can find his recipe here. Ian Cameron of the Difford’s Guide tells of a Bitter Chocolate Orange Cocktail using Campri, Dark Chocolate Liqueur, Vodka and orange juice which you can read more about here. And Drinknation has a recipe featuring Creme de Cacao, Grande Marnier and cream which you can check out here.

Two very entertaining kids calling themselves Mocktails4kids even created a non alcoholic version of a chocolate and orange drink featuring orange juice, cream and Fee Brothers Creme de Cacao. You can check out their YouTube video here. I was so impressed with these two kids and decided to try their recipe with my own Cacao Syrup ( Fee Brothers syrup would cost more that I can justify to have it shipped up north) and agree with their dad/producer that doubling the chocolate (or even tripling it) is required to balance the flavours.

What about shooters though? Bar None Drinks suggests a combination of Creme de Cacao and Triple Sec with a touch of cream, and cocktail:uk suggests a combination of Kalhua and Curacao with or without Baileys. But no virgin shooter featuring chocolate and orange flavours. Ok so now there is one!

Terry’s Chocolate Orange Shooter

This shooter features North Canadian Drinking Chocolate I created back in October and a strong orange taste. In order to cream it up, I added a layer of cream as the final layer.

Ingredients:
Procedure:

Pour orange juice concentrate into bottom of shot glass. Spoon (it’s too thick to pour) Drinking Chocolate onto this layer so it floats. Carefully top with whipping cream and serve.

My Thoughts:

This is exactly what I wanted for this drink. Strong chocolate flavour – but true chocolate flavour; and bright orange flavour from the concentrate without the sweetness of a syrup. As someone who absolutely loves orange juice, this is a perfect dessert shooter. The chocolate needs to be room temp though, or you’ll have a problem getting all that wonderful chocolate out of the bottom of the glass.

Kid-o-metre 5/5 kids loved this!
Taste: 5/5 yup yummy!
Simplicity: 2/5 the layering is a bit tricky, and the one layer is more challenging.
Ingredient finding: 5/5 all easy to find locally.

Pineapple Pepper Martini

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Pineapple Pepper Martini is a blend of fresh ingredients and juices.

In one of my very first posts I referred to Luis Sanchez, the Food and Beverage Director of Nic’s Martini Lounge in Beverly Hills, California. He has put up a wonderful video teaching how to make three non alcoholic martinis. After seeing what had been created, all from natural fresh ingredients, fruit juices and syrups, I was inspired to see what creations could be made in a similar way.

As always, I look to cooking and flavour pairing for inspiration. Starting with pineapple and a bit of fresh orange muddled in, I took the risk and tossed in a bit of chopped fresh red sweet bell pepper. The result was fresh and interesting, but I wanted just a hint of something stronger. Again to the fridge and to the cookbooks for inspiration. Hoping to stay away from syrups and concentrate on juices and fresh ingredients I decided to try a hint of onion, the green part of a green onion to be precise. The result was exactly what I had hoped for: intriguing, refreshing and all natural.

I asked my family to taste it, which they are generally willing to do. Did everyone like it, of course not, but that was to be expected.

Kid-o-metre 1/5 not really mom.
Taste: 3/5 some like it, some not
Simplicity: 5/5
Ingredient finding: 5/5

Bloody Orange Mocktail

Bloody Orange Mocktail. Before and after "blood" injection.

Bloody Orange Mocktail. Before and after “blood” injection.

Halloween is a combination of the the imaginary and the real, the spooky and the fun, the mystical and the macabre. Tonight we are focusing on the macabre – a take on a recipe from Better Home and Gardens called Bloody Orange Cocktail. The idea s is blend of orange and citrus, with a splash of bubbles and vodka. The blood element is raspberry syrup in a syringe that is injected into the drinks after serving. Wonderfully macabre and yet wonderfully tasty.

You can find the recipe here for the original drink.

When looking for an alternative to the liqueurs found in the original drink, I had to be a bit creative. The original calls for a combination of orange juice and soda water, along with Liquor 43. This Spanish liqueur is citrus and fruit based, but as the name implies it has 43 ingredients. I decided to go with something ginger and citrus based and had just the recipe in mind.

Set with my drink base all created I thought that the rest would be simple, add some sugar to my preexisting raspberry juice and Bob’s your uncle. Not quite that easy. First, I only had frozen raspberries and the raspberry juice I had made from frozen raspberries. The original recipe called for fresh raspberries, juiced. Turns out 2 cups of raspberries makes about 1/2 cup juice according to the Oregon State University. So I needed 1/2 cup of juice.

Second, it turns out that the key to making the raspberry juice is time. Ten minutes to be precise, as the sugar syrup gets stronger due to evaporation and the pectin in the juice begins to work. Once the liquid cools the result was surprising. Jelly! Yep, delicious spread on your toast jelly.

Once that ingredient was perfected, the injected juice keeps it’s integrity in the drink and requires a bit of stirring to dissolve and blend. So that the blood infusion looks more realistic. Here is my new recipe for this great idea of a drink, without the booze, but with plenty of kick.

Bloody Orange Mocktail

The virgin version of this blends the flavours of orange, lime and ginger with a sparkle of soda for brightness.

Ingredients:
  • 10 ml raspberry syrup/jelly (see below)
  • 10 ml syring (no needle)
  • 1 oz orange simple syrup
  • 1 tsp orange juice concentrate
  • 1 oz ginger citrus syrup
  • 4 oz soda water (or ginger ale)
Procedure:

Fill 10 ml syringe with raspberry syrup/jelly and set aside. Mix syrups and orange juice concentrate in a shaker with ice. Pour over ice and top with soda water. Plunge syringe into drink and instruct recipient to inject blood before drinking. Serve and enjoy the reactions.

My Thoughts:

The blend of orange and ginger is delicious. When we had this drink for dinner, my kids found the novelty of the syringes fun and used the syringes to stir occasionally if the jelly started to sink to the bottom of the drink. You can find syringes at novelty stores or at pharmacies.

When I injected my blood, I found that the syrup just shot into the drink and started dissolving, but my glass was shy on ice. The ice and the slowness of the injection helps to keep the integrity of the jelly intact.


 Raspberry Syrup/Jelly

100 grams frozen raspberries
1/3 cup water
1/4 cup sugar

Procedure:

Cook raspberries in water on medium until defrosted and then simmer for 5 minutes more. Remove from heat and press raspberries through wire double strainer over a bowl and collect all juice (should be about 1/2 cup). Return juice to pot and add sugar. Heat to a gentle boil (medium high) and continue to cook 10 minutes. Watch the pot and adjust heat as necessary to keep boiling but not overflowing. After 10 minutes remove from heat and pour into heat resistant container with lid. Allow to cool completely before using.

Ginger Lime Syrup

2 cups water
1 cup chopped ginger
juice and zest of one lime
1/2 cup sugar

Procedure:

Place water, juice, zest and ginger into pot and bring to a simmer. Cook 5 minutes then add sugar and heat until sugar is dissolved completely  (medium heat). Remove from heat and store for two days in fridge to allow flavours to blend. Strain syrup and store until needed.


While this drink features the macabre, there is nothing truly scary about the taste. My youngest gave this a full 5/5 and asked for seconds while my eldest decided she loved the jelly so much she simple injected a second syringe directly into her mouth.

I have seen this drink done with raspberry puree called Vampire Cocktail (drink also features orange and amaratto) on Self Proclaimed Foodie (recipe here) and Bloody Shirley Temple (using grenadine and sprite) for an all ages drink at Your Southern Peach (recipe here).

Darkness Falls

Drinks made with Black Liquorice Syrup. From left to right:

Drinks made with Black Licorice Syrup. From left to right: Ghost Shooter, Spicy Night Cocktail, Tiger Ice Cream Shooter and Black Lagoon Mocktail

Today’s focus, for the second halloween blog, is black drinks.

When researching spooky drinks, I came across some beautiful layered drinks both shots and martinis featuring black vodka. The idea of layering a black beverage appealed to me, and I had just the ingredients in my kitchen! So in honour of me mum, who is a huge licorice fan, I created a black licorice flavoured syrup and started my experiments on what could be done with this new ingredient.

Black Licorice Syrup

The goal here is to make a concentrated syrup that will work even when diluted by half without loosing it’s flavour in the recipe. With all syrups, the best test is to mix 1:1 with water. If the resulting taste is perfect than the original syrup will work well in drink mixes.

Ingredients:
  • 2 cups water
  • 2 cups white sugar
  • 4 oz aniseed (or 1 tbsp aniseed extract)
  • Black food colouring (I used Duff Goldman brand)
Procedure:

Blend aniseed (or extract) with water and bring to a boil. Simmer 10 minutes then remove from heat if using seeds and allow to steep 30 minutes. Strain and add sugar. Cook until sugar dissolves completely, then add food colouring drop by drop until the desired darkness is reached (about 10-15 drops). Because this food colouring looks purple when not strong enough, be sure to check syrup for darkness – you want BLACK. Taste syrup, it should be sweet and licorice flavoured. If still bitter add more sugar, if too weak and you have aniseed extract on hand ad a few drops until desired concentration is reached.

Ok that’s the foundation. Now for the fun!

Tiger Ice Cream Shooters

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First up, something fun to play with densities. Since Black Licorice syrup is definitely NOT black vodka, one cannot expect it to float on just about everything.

Black vodka is coloured with black Catechu and has no flavour other than that of the vodka – or so they say. Black vodka is also 80 proof, so wowee zowee it’s definitely NOT virgin! But does float nicely.

Sambuca, is another anise (or licorice) flavoured adult only beverage – and while not black is only 42% alcohol and in the liqueur category. Good! Nice to know, and somewhat relevant if searching for recipe ideas online.

Since my syrup is denser than any alcoholic original, I can’t expect it to float and have to find other ingredients that will float on it instead. Turns out that orange juice, both concentrated and in it’s normal diluted version both float nicely on syrups with a 1:1 sugar to water concentration. OK! Here goes the testing.

My first kick at the can was to layer concentrated OJ over the syrup and see how that faired. Too strong, too sweet. My hubby says also too orange tasting. Next try: three layers, same two on the bottom, but an added layer of cream (since it’s supposed to be like ice-cream eh!).Still not perfect. The cream hits the pallet too fast and is gone before the liquorice gets to your tongue.

So I tried mixing the cream and orange first then layering it on top. Better. Closer. Now to perfect it. According to my daughter, Tiger ice-cream is more orange than licorice. So, 1/3 licorice to 2/3 orange should do it. What was the verdict. Pretty Good!

Ingredients:
  • 1/2 oz black licorice syrup
  • 1/2 oz orange juice concentrate
  • 1/2 oz whipping cream
Procedure:

Pour syrup into bottom of shot glass. Mix juice and cream in cocktail shaker and dry shake (shake with no ice). Layer onto the syrup in the shot and serve.

My Thoughts:

I thought to drop a 2 oz ball of vanilla ice-cream into the mix, increasing the glass size to compensate. While it looks pretty, the drink becomes impossible to drink in a gulp and, since this is a layered drink, that is required to blend the flavours of the two layers. So, ice cream is not an option, regardless of cool (pun intended) factor of the ice-cream!

Kid-o-metre 3/5 one of two kids likes this in my family
Taste: 3/5 Half of us like licorice, the other half not so much.
Simplicity: 4/5 One syrup, and the easiest thing to layer ever!
Ingredient finding: 3/5 Having aniseed in town is great, having aniseed extract in my cupboard was even better, made it easier. Black food colouring though needs to be picked up out of town.

Ghost Shooters

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This next shooter is another attempt to layer – but I wanted to try a different blend of flavours than the common orange and licorice. So I checked out what pairs with licorice or anise and came up with the idea of chocolate. Well, I happened to have some white chocolate cream left, so why not! The result is a layer of white chocolaty goodness floating like a ghost over the black drink. Add some whipped cream and some chocolate ships for eyes…Yup, spooky!

Ingredients:
  • 1  oz Black Licorice Syrup
  • 1/2 White Chocolate Cream
  • whipping cream – whipped
  • 2 chocolate chips
Procedure: 

Pour syrup into bottom of shot glass, carefully layer the chocolate cream over the syrup and let settle for a minute. Top generously with whipped cream, add two chocolate chips and serve.

My Thoughts:

They now sell chocolate covered licorice, so this combo wasn’t much of a stretch. Does it work in a shooter? Yup. Sweet and creamy dessert type shooter. However don’t tryp to do this with no hands as some whipped cream topped shooters dictate. You’ll choke on the chocolate chips, and the chocolate cream is too thick to tip upside down, but mostly you’ll choke. Trust me. I tried it.

Kid-o-metre 3/5 not a hit – even with chocolate
Taste: 3/5 an aquired taste.
Simplicity: 3/5 two recipes, not hard though. Minimal ingredients required.
Ingredient finding: 3/5

Black Lagoon Mocktail

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This next recipe is an adaptation of Matha Stewarts Black Lagoon Cocktail. She had the great idea of making licorice flavoured ice cubes and then floating them in a blend of rosemary lemon vodka and seltzer. I had a similar syrup that I chose to use – stronger citrus flavour and brilliant in the drink. If I made the drink with club soda – hold the vodka – and followed the rest of the recipe I should in theory be able to create an all ages version.

Ingredients:
  • 2 oz rosemary citrus syrup (recipe below)
  • 2 tsp fresh lemon juice
  • 4 oz club soda
  • Licorice Ice Cubes
  • Black liquorice for garnish (didn’t have this at the time for the pic!)
Procedure:

Combine syrup, juice and club soda in a 8 oz old fashioned glass filled with Black Licorice Ice Cubes. Stir to blend flavours. Cut the ends off a black licorice stick to make a staw and serve immediately.

My Thoughts:

According to the original recipe as the drink melts the colour goes from clear to black. I have not had a chance to find this out yet, primarily because I failed to read the original directions – oops! I make the ice cubes out of the licorice syrup, strong sugar syrup it turns out, and the ice cubes turned into super sweet licorice toffee! So not to be undone, I scooped it out of the ice cube tray, plopped it in the bottom of the drink and continued as directed. The syrup added a super sweet flavour to the drink, slowly dissolving in the soda. The result was pretty terrific.

Check out the real way to make licorice ice cubes here if you want the original look.

You’ll also note that there is no licorice straw in my drinks. Seems there is no licorice in town this week… sigh.

Kid-o-metre 3/5 not a hit – with kids
Taste: 5/5 liquorice and rosemary, who knew!
Simplicity: 3/5 two recipes, not hard though (Colette, follow the directions gal!).
Ingredient finding: 3/5 Rosemary and food colouring from out of town


Rosemary Citrus Syrups

This syrup comes from a recipe for Rosemary Citrus Spritzer – all virgin from The Kitchn. I am continually finding great uses for this syrup!

Ingredients:

2 lemons – zest and juice
2 oranges – zest and juice
4 (4 inch) sprigs rosemary
3/4 cup sugar
1/4 honey

Boil all ingredients one minute, remove and cool 10 minutes to steep. Strain and store in airtight container until use. Lasts about 1 month.


Spicy Night Cocktail

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I love licorice flavour and was looking for flavours that complement the flavour of aniseed other than orange. Cinnamon and cloves came up and I just had to try it out.

This drink is made with syrups and soda water, to keep the beverage as clear as possible, the licorice and cinnamon syrup do infuse upward making the drink muddy, grey and mysterious.

Ingredients:
Procedure:

Pour cinnamon and licorice syrup into bottom of flute glass. Mix orange simple syrup, sour mix and soda water in cocktail shaker with a bit of ice to chill it and stir well. Strain, and pour carefully, layering if possible, over the darker syrup base. Top with some clear soda water to keep the top as light as possible. Serve.

My Thoughts:

I wish this was more distinctive in look from the Black Lagoon, when the drinks are both blending light into dark. Next time I make this I will consider ice as a barrier from the two elements mixing. I made this as an afterthought, feeling like I needed one more offering for this blog. I have not tested it on my family yet and me mom is not here to tell me the drink is terrific. (I stand alone in my household, with no licorice loving companions, what ever will I do?)

If you have been enjoying this, I would love to hear from you! A shout out to those in the UK who have been following and in the USA – Hi Y’all! Did you know that in the UK Licorice is spelled Liquorice? Yup! Just a small fact you may —or may not— care about.

 

Spoon!

Drinks inspired by the mighty tick. From right to left: Big Blue Moon, Mighty Blue and Blue on Ice.

Drinks inspired by the mighty tick. From right to left: Big Blue Moon, Mighty Blue and Blue on Ice.

“[The Tick is has an eating utensil in his hand. He is trying to come up with a battle cry that will strike terror into the hearts of evil-doers]

Tick: [shouts] Spoon!”

Yesterday a much awaited item to add to my arsenal of drink making tools arrived in the mail – a genuine bar spoon complete with twisted handle and metal disc on the end. With spoon in hand, I spent the next half hour waiting to yell “Spoon!” to my Tick loving hubby, who was in meetings… oh so many meetings.

So with the thoughts of blue drinks coursing through my mind, I set upon a mission to make a new drink inspired by the Tick – something big, blue and powerful.

Here is my Ode to the Tick.

The Mighty Blue

“Like a great blue salmon of Justice, the mighty Tick courses upstream to the very spawning ground of evil.” – The Tick 

This first drink is inspired by spiritdrinks.com recipe for Angostura Stinger. The recipe is a blend of mint, chocolate, orange, cream and bitters. Creating similar ingredients sans-booze was not difficult but took a few steps.

Ingredients:
  • 1/2 oz mint simple syrup
  • 1 oz White Chocolate Cream (recipe below)
  • 2 oz blue curaçao syrup (recipe below)
  • 2 oz half and half cream
My Thoughts:

The taste of the white chocolate and cream mix well with the flavours to create a sweet powerful flavour that is best sipped. I omitted the bitters as the home version of the curaçao tends to have that component. Great for a dessert beverage.

Kid-o-metre 4/5 Sweet!
Taste: 4/5  nice blend when you keep the mint syrup light in the mix.
Simplicity: 3/5  Three recipes to make, but nothing hard to do.
Ingredient finding: 5/5 Local Local Local.


 White Chocolate Cream
Ingredients:

6 oz white chocolate chips
1 cup whipping cream

Heat whipping cream in saucepan on medium high. When heated add chocolate chips and stir until melted. Remove from heat and pour into container to cool. Keep in fridge until use.

Blue Curaçao Syrup
Ingredients:

2 cups cold water
2 cups white sugar
1 tbps orange extract
peel of two mandarine oranges – chopped
10 drops blue food colouring

Mix water and sugar on medium high in a sauce pan until sugar is dissolved completely. Add extract and orange peels and continue to heat for 5 minutes. Remove from heat and allow to cool. Give the ingredients a chance to infuse for half hour then tint mixture with food colouring to desired degree. Strain out peels and store in air tight container in fridge until needed.


The Big Blue Moon

“I am mighty. I have a glow you cannot see. I have a heart as big as the moon. As warm as bathwater. We are superheroes, men, we don’t have time to be charming. The boots of evil were made for walkin’. We’re watching the big picture, friend. We know the score. We are a public service, not glamour boys. Not captains of industry. Keep your vulgar moneys. We are a justice sandwich. No toppings necessary. Living rooms of America, do you catch my drift? Do you dig?.” – The Tick 

Seems there are a ton of ideas for blue drinks out there, both using the blue tinted citrus flavoured curaçao, or Sourz Tropical Blue or for virgin drinks the use of blue Kool-Aid or Hawaiian Punch. Since neither family friendly blue liquid was available locally, I decided to make my own curaçao syrup, add a dash or two of food colouring and work with something more “adult inspired.”

The original Blue Moon includes vanilla, cream, curaçao and orange juice but I wanted something fizzy and the rating on the recipe was not inspiring. The Blue Duck blends curaçao, vanilla and raspberry together in a martini flavour, this had potential to update with a fizzy twist. And I could use my new “Spoon!” to not only measure some ingredients but also to try a stirred drink.

Ingredients:

Serving Size: Two 9 oz drinks

Procedure:

Measure vanilla, lemon juice, blue curaçao syrup and blue raspberry mix into a martini glass. Stir to blend and pour into two 10 oz old-fashioned or highball glasses. Add Ice and top with club soda (about half can per glass). Stir again to mix and serve.

My Thoughts: 

This is a very tart drink. The pure vanilla can become overpowering, so care has to be taken to make sure the other flavours are in correct proportion. If you prefer something sweeter, use Sprite.

I first tried this without the raspberry mix, forgetting I had an additional blue ingredient in my pantry. Without the added ingredient the beverage was too sour and the vanilla dominated the blend. Adding that one extra ingredient changed the mix to something worthy of writing about. Why the name Big Blue moon when the drink is far from the original? Well the tick doesn’t talk at all about ducks!

Kid-o-metre 3/5 with the addition of blue raspberry, this drink was acceptable but not guzzled down when served with dinner.
Taste: 4/5  Tart and good when thirsty, would be good with salty tortillas and dip.
Simplicity: 5/5  one recipe, simple to make, rest is all bottled ready to use from the local store.
Ingredient finding: 5/5 Small town possible.

Blue on Ice

“Let your journey into hugeness teach us all a lesson. Absolute power is a sticky wicket. And, Arthur, chum, you were the stickiest. Don’t you get it, good friend? Some of the best things come in small packages.” – The Tick 

This one is directly inspired by the layered drink called the Toronto Maple Leafs. I was looking for a layered shooter, using the colour blue, but also using my wonderful new spoon. In the end I also got to use my long spoon to pull the iced cream from the bottom of my blender (another reason they  make the shaft so long – just for that purpose!)

Ingredients:
  • 1 oz blue curaçao syrup (see above)
  • 1 oz Irish Cream Syrup (recipe below)
  • 1 oz whipping cream
  • 3 ice cubes or 1/4 cup ice

Serving Size: Two shots

Procedure:

Divide blue curaçao syrup between two shot glasses. Carefully layer Irish Cream Syrup over the blue syrup. Toss the cream and ice into a blender or magic bullet and use the ice chop setting if you have one to crush the ice into slush. Spoon over each drink and serve.

My Thoughts:

I originally tried this with the two ingredients from the original recipe. Because of the lack of the alcoholic bite, the final drink was too sweet and needed something new to cut the flavours. So I decided to try layering cream on the top. Even with whipping cream the density of the two top ingredients was too close and after four attempts I realized I had to be creative to get that final ingredient layering on the top. Inspired by the Maple Leafs who spend all their time on the ice, I decided to throw caution to the wind and toss the cream into a blender with a little ice, creating an iced cream that happily sat on top of the drink looking like a pile of ice shavings from the Zamboni.

I left these two drinks sitting for my kids to try, by the time they got home from school the iced cream had melted into a froth, leaving white moustaches on both girls after they tipped the drink into their mouths. I am guessing there would be a small brain freeze with the original, not a problem for such as the tick, who has such a small brain to start with I am sure it would never be affected!

“Destiny’s powerful hand has made the bed of my future and it’s up to me to lie in it. I am destined to be a superhero, to right wrongs and pound two-fisted justice into the hearts of evil-doers everywhere. You don’t fight destiny, no sir! And you don’t eat crackers in the bed of your future or you get all…scratchy. Hey, I’m narrating here!” 
– The Tick 

Kid-o-metre 5/5 Whether it’s melted or iced, this drink is pure yum!
Taste: 5/5  Gotta be good if it’s inspired by hockey right?
Simplicity: 3/5 This one takes skill baby!
Ingredient finding: 5/5 Even up north, these things are easy to find… especially the ice!


Irish Cream Syrup

This is the recipe from Allrecipes.com for DIY Original Irish Cream. I just omitted the whiskey!

Ingredients:

1 cup whipping cream
1 can sweetened condensed milk
1 tsp instant coffee granules
1 tsp pure vanilla
1 tsp chocolate syrup (Hershey’s or similar)
1 tsp pure almond extract

Add all but cram to blender, blend well then add cream and blend again. Pour into container and store in fridge. Lasts about 1 month refrigerated.


Well there you have it, that was fun! Not too scientific this time, in keeping with the theme…

“Oh, science… boring… interest… fading…” – the Tick

Bye for now!