Tag archive for drink

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The deluge started this afternoon, settling itself in for the weekend like an unwanted house guest. Can you tell that I am pretty much over the rain this season? In my mind there is only one cure for such unsavoury situations like the arrive of the pineapple express. Gin.

Gin has long been a favourite of mine, but not because I often have unwanted house guests. I love its botanical flavours, its simplicity and at the same time its complexity. It was much to my delight when I learned that 2 and a half blocks for my house, a small batch distillery had opened up. Joy of joys, gin was one item on their fresh sheet. So after work one day I meandered on down to their store front to check out the situation.

Long Table Distillery is Vancouver’s first small batch distillery. Charles, one of the owners showed us around, introduced us to their products and shared some of the exciting things we have to look forward to from Long Table. Then Charles pulled out a 10 gallon bucket of foraged juniper berries. Long Table’s London Dry style gin lets their hand-picked, west coast juniper berries be the star, with just a lovely hint of lemon. All and all the gin is a real star. One that is equally exceptional, whether enjoyed shaken over ice or in a cocktail. Did I mention their distillery is just one block off my daily running route. I think I need to adjust my route!

 

Lemongrass, Gin & Soda

2 oz gin
1 oz lemongrass syrup (recipe below)
Dash of fresh lime juice
Soda water

Fill a highball glass half full of ice, pour in gin, lemongrass syrup and the juice of one wedge of lime. Stir and top with soda water. Garnish with a lime. I found experimenting with different types of citrus can give you really lovely results. You could switch out the lime for a little blood orange and lemon or perhaps even a meyer lemon.

Lemongrass Syrup

1 cup water
1 cup sugar
2 stalks lemongrass (core only) grated or sliced

In a small sauce pan bring to a light boil water, sugar and lemongrass. Stir to dissolve the sugar. Gently boil for 10 to 15 minutes, then set aside to cool. Using a sieve or cheese cloth strain the lemongrass from the syrup, pour into a jar and store in the fridge until you are ready to use it.

Today marks the start of 3 weeks of cycling around here. Yup, the Tour De France got underway this morning. While I am not dedicated enough to get up early to watch the stages I certainly am game to spend my evenings cheering on Ryder Hesjedal. What better companion for the evening that a refreshing drink. Enter the Maillot Jaune. What is more fitting than a yellow drink when following the yellow jersey?

you’ll need:
1 part Saint Germain
1 part freshly squeezed grapefruit juice
3 parts sparkling wine
2 part club soda
a splash of saffron simple syrup

First let’s make the saffron simple syrup. In a heavy bottomed sauce pan add 2 parts water and 1 part sugar and bring to a boil. Using a mortal and pestle grind a pinch of saffron into a fine powder. Spoon about a tablespoon of the syrup into the mortal and dissolve the ground saffron then return all of the liquid into the sauce pan. Boil for a few minutes to make a nice syrupy sauce. Remove from heat and allow to fully cool.

put it all together:

• Fill a tumbler about half full of ice.
• Add equal parts freshly squeezed grapefruit juice and Saint Germain.
• Top with 3 parts sparkling wine and 2 parts soda.
• Add a dash of saffron syrup to colour and lightly sweeten the cocktail.
• Serve topped with a few strands of saffron and lemon to garnish.

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Sunday morning coffee is one of my only rituals. It has morphed over time, but it is still one of the best things about waking up on Sunday morning. I still love a good coffee out at my favourite cafe but honestly, not much bets Sunday morning coffee in bed.

Coffee has been a part of my life for sometime. When I was in high school my first official job was working at a coffee shop. Then while I was in arts school I worked at a local coffee roaster. And at some point along the way, I may or may not have even been considered one of the top two baristas in the city. But, I can’t confirm that. Needless to say coffee and I go way back.

I have always been a firm believer that coffee is best enjoyed in a cafe with good company. Cafe’s have better equipment, fresher coffee and they do the dishes for you! I’m not the rush in, get my fix and rush out kind of girl. There is ritual and tradition around coffee that I totally buy into. Coffee isn’t what I need to wake me up and get going, it is in fact very much the opposite. Having a coffee affords you time to relax, reflect, catch up with friends and enjoy yourself.

This is how things shake down on sunday morning. I always make lattes, they are the most forgiving drink to make when you aren’t fancy enough to have your own plumbed in espresso machine. I do the best I can with what I have to work with.

Coffee Rules to Live By

• Always use fresh beans. I like to support the local coffee roasters.
• Use small cups. I will never ever ever make a coffee larger than 8 oz. I don’t care if that is what you want, it isn’t going to happen on my watch.
• Use proper glass wear. You will not be drinking coffee out of some old mug at my house. Espresso, cappuccinos, and lattes are always served in the appropriate cup. They just taste better that way. Be honest, was the best espresso you have ever had served in a paper cup? I rest my case.
• And finally, no sugar. Unless I’m making a fancy drink, like a lavender latte. But again, only if it is the way the drink is intended to be enjoyed.

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My preparation method is fairly strict, precession and timing are key. Once you start making your drink there is no messing around, just get it done. No one wants to drink espresso that has been sitting around for 5 minutes while you watched the new Wes Anderson Trailer. (by the way you really really should do AFTER you have made your coffee and are happily back in bed.)

Pre-prep

Before you start making drinks you need to prepare your station. The espresso machine should be clean and hot, the milk pitch and thermometer ready, clean cups set out and finally you should have decided what type of drink you are going to make. Oh, it is also good to have a clean towel handy, just in case there is a disaster.

Get cracking

First off, the portafilter should be very very hot and your milk should be cold.

• Fill up the grinder’s hooper with enough beans to make your coffee. Left overs will not produce much crema if you leave them exposed to air, so try not to over fill the hooper.
• Fill the milk pitcher with enough milk for one drink. Steaming milk for two drinks is not allowed in my house.
• Run a little hot water through the portafilter to make sure that it is clean and hot. Dry the portafilter with the clean towel, fill with freshly ground coffee. I grind right into my portafilter. Pack, level and tamp. Then get that baby back into the grouphead and start pouring your espresso. And no you can’t take a break yet, speed is of the essence at this point!
• Now for the milk. Milk should be silky smooth, like a satin sheet, not frothy and foamy with big air bubbles. You are looking for micro bubbles here. Inject steam into the milk until it reaches 140 degrees, if you go any hotter you will start to burn the sugars in the milk and thus loose the milks natural sweetness.
• Once the milk is hot give it a couple of swirls to work out any bubbles and pour!

(my pouring skill have gotten a little weak over the years!)

Now for the good part, grab your coffee, your ipad and head back to bed. If you have been smart, you will have made your coffee in a double walled glass cup and you have just shy of a hour’s worth of hot coffee in your hand. So make the most of it.