We had many different versions of Mai Tais over the past week so that peaked my curiosity about the origin of the drink. There is much mystery about how this famous tropical drink came about, but many stories start actually at a bar in Oakland, CA called Trader Vic's in 1944. Much lore surrounds how the drink actually got to the Royal Hawaiian Hotel in Honolulu nine years later, but today this is the most famous tropical drink on Maui by far. This is my version of the Royal Hawaiian Hotel recipe, which has more fresh juice than the Trader Vic's drink - fruity, not too sweet and with a bit of a punch.
Mondays: Sacmag.com Eat & Drink Blog
October 31, 2013
Dark N’ Stormy
October 7, 2012
In Hong Kong, we met some Aussies at a bar that introduced us to this Bermudian drink that is a mix of dark rum and ginger beer (not ale). I was actually surprised that we never ran into it before. Popular in New England where Bermudian sailors traveled to, it also became popular in Australia about 30 years ago apparently starting when Bermuda and Australia got together to play rugby. Not a cloud in the sky here in California, but no better time for this drink. P.S. Making your own ginger beer is super easy!
August 14, 2011
August 15-21 is Midtown Cocktail Week in Sacramento with boozy parties and cocktail-making classes all week long. In its honor, I requested this amazing homemade maraschino cherry Old Fashioned recipe from a new friend, the newly minted Jersey Girl, Zoe H. (check out her new blog, Lamb's Quarterly). The cherries are spicy, fresh and retain their snap - a million miles away from those nuclear red, squishy sweet ones from the bar.
May 16, 2010
In celebration of all the May birthdays in my family (that's me, Rodney, Kathy, Meaghan and Patrick) I have a super fun, get-you-tipsy-without-realizing-it, sparkly cocktail. If you've ever made a mojito at home, you've made simple syrup by dissolving sugar in water. For this drink, we dissolve sugar in fresh-squeezed lemon juice and infuse it with fresh rosemary - ooo, yum! After a few hours of cooling (but if you can't wait you can put it in the fridge), you mix up your simple syrup with vodka and a splash of club soda or seltzer to give it a kick and some fizz. You can make this without vodka, but I wouldn't recommend it. Happy Birthday (or un-Birthday as the case may be)!
August 26, 2012
Wow - just back from our trip to Singapore and Hong Kong, and I have easily more than a dozen new recipes to recreate and share on Vegetarianized over the next few months, but this is an obvious first choice. There is quite a bit of mystery that surrounds the recipe for this drink created in the early 20th century at the very fancy Raffles Hotel in Singapore. We went to test for ourselves and their version is now extremely touristy - over the top sweet and unnaturally pink. After some trial and error, my version limits extraneous fruit juices and garnish in favor of what is seen as more classic and reserved. Just as at the Raffles Hotel, serve on or near rattan and with peanuts - shell on the floor.
Rosemary Peach & Tomato Spritzer
August 1, 2010
Not exactly overrun with tomatoes yet, but I had a bunch of Green Zebras - plum-shaped tomatoes with green and yellow stripes - and the local peaches are just heaven-sent at the moment, so I trial and error-ed this white wine spritzer concoction. Rosemary and peach-infused simple syrup mixed with fresh ginger and ginger ale sweeten up those juicy zebras.
November 23, 2008
Gruyere Pumpkin is, in effect, a bread pudding baked right into a sugar pie pumpkin. So easy to assemble, you can sit back and drink some wine with friends as the pumpkin cooks for two hours. Don't forget to save the seeds, and roast them for a yummy snack!
Bourbon Peach Iced Tea Popsicles
July 24, 2011
Needing something to cool and quench without forgoing drink, I jumped on the food fad bandwagon for a 'cocktail popsicle.' With a demure nod to the South, Kentucky bourbon marries fresh peach iced tea scented with mint sprigs.
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