Archive for Boozy

Rhubarb Syrup (and a cocktail recipe!)

Sweet, sweet spring. 

For me, the first sign of spring is rhubarb popping up at the Farmer’s Markets. I tend to overdose on it for a while, putting it in everything until I get sick (?) of it. 

I sometimes go back to old favourites. But I also like to try something new. 

This year, I made a Rhubarb Syrup. It’s simple to make, but I had misgivings when I started out. The rhubarb I had was quite green. It was ripe, it just had a lot of green colour in it, and not much pink. I wanted a syrup that was that delicate shade of pink, and I was afraid it wouldn’t work with the green rhubarb. 

A pink drink made with rhubarb syrup

But some kind of a weird miracle happened and the syrup turned out to be the most perfect and gorgeous shade. 

Rhubarb tends to be on the tart side, so you need to temper it with a bit of sugar, but the key is to create a balance. You don’t want to lose all the tartness of the rhubarb, you just want to take the edge off. You don’t want it to be too sweet. 

Basically, this experiment turned out pretty darn perfect. 

Once you’ve made the syrup, you have lots of ways to use it. 

Add a tablespoon or a bit more to the bottom of a glass, then add a handful of ice and top it off with sparking water or club soda. It’s refreshing, pink, and just a hint tart. 

Of course, if you want a more grownup version, you can add a shot of vodka or gin. 

You could also spoon this over vanilla ice cream (rhubarb and vanilla play very nicely together), or a panna cotta. You could even put it on pancakes or waffles! 

Rhubarb Syrup

Ingredients

  • 2 cups chopped rhubarb
  • 2 cups water
  • 1 cup sugar

Method: 

Rhubarb season is almost over. But if you have too much, here are some ideas to help you use it up. I also chop it and freeze it on a parchment-lined cookie sheet, and once it’s frozen, I store it in a zip top bag in the freezer so that I have rhubarb all year long. 

 

 

 

 

Canadian Christmas Cocktail

Yup, the Christmas posts have begun. 

Does this make me behind the times? It is, after all, nearly the middle of December. 

My tree’s not up, and I’ve only baked one batch of Christmas cookies so far. It’s possible I’m behind, but I’m honestly not that bothered by it. 

Canadian Christmas Cocktail.

Truth is, there are too many other things going on right now. Christmas is going to have to take care of itself. I’m buried in marking, I’m writing press releases like there’s no tomorrow, and scheduling social content for 5 different channels. It’s nutty, kids. 

But that’s okay. All of this frenetic energy is going to come to crashing stop when I get on a plane at the end of the week to go somewhere where it’s not raining 24/7. Where it’s warm and sunny. 

The problem is, to get to that point, so that I don’t have to worry or work while I’m away, is an immense amount of work. 

It’s all gonna be worth it, though! 

So let’s have a cocktail, shall we? 

I recently started working with Maple Water. Now, you might be wondering (as I was), what the heck is maple water??? Well, my friends, it just might be the most Canadian thing, um… ever. 

Basically, when they tap the maple trees in the spring, they are collecting the sap inside the trees. That is maple water. Once they have enough of it, they boil it down and make it in the syrup you know and love on your pancakes. It takes 40 litres of maple water to make one litre of syrup. 

But in the meantime, some smarty-pants discovered that this stuff tastes good, and when they had it analyzed, it turns out it contains electrolytes, amino acids, and ABA, a plant hormone that may help to balance blood sugar levels. Basically, if you have been a fan of coconut water, you’re going to love this stuff. If you have not been a fan of coconut water (ie, me), you’re going to love this stuff. 

So what can you do with it? It’s great for making coffee (c’mon, now, coffee and maple??!), you can put it in your smoothie, I’ve been using it to make overnight oats. And… cocktails! 

For me, this stuff pretty neatly takes the place of a simple syrup. It’s not a sweet, and it has a touch of acidity. I’ve been liking experimenting with it a lot. 

Canadian Christmas Cocktail

Ingredients

  • 1.5 oz vodka
  • 1 oz maple water (I’m using Pure Maple Water)
  • .5 oz pomegranate juice
  • splash of grenadine
  • twist of orange

Cheers! 

 

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