Tag Archives: recipe

Orange Cocktail Bitters

While this may seem a little obsessive, making your own bitters, when a simple trip to the store is far quicker. I like going the extra bit to make it from scratch.  That and I can say I know how to do it and isn’t learning to make something new part of the fun and the challenge?  Have fun everyone!

Before you start there are a few things that are needed:

3 glass jars that can hold up to 2 cups of liquid with sealable lids, a dehydrator or oven with baking sheets, oh and a little patience.  This takes about 4 weeks to make.

Homemade Orange Bitters

4-5 oranges, pealed

1 cup Everclear

1 teaspoon gentian root, available online

1 teaspoon quassia bark, available online

1 1/2 cups good bourbon, I used Knob Creek

1/2 teaspoon caraway seeds

1/2 teaspoon whole cloves

4 star anise pods

Zest the oranges using a vegetable peeler and place peel in a dehydrator, set the machine to 200 degrees and allow to dry for up to 3 hours. This can also be done in a oven with a convection setting. Check the peels periodically to avoid burning.

Cool the zest and place in a jar with 1/2 of the Everclear. This is the orange flavoring.

Combine the caraway seeds, cloves, star anise in another jar with the remaining 1/2 cup of Everclear. This is the spice for your mix.

Mix the gentian root and quassia bark in a jar with the bourbon. This is the bitter part of the  mix.

Over the next 2 weeks give each to the sealed jars a bit of a swirl and shake each day. You’re just make sure that all the orange is submerged as much as possible and nothing in any of the bottles is drying out.

After your two weeks has elapsed stain out each jar and reserve the orange peel. It’s now time for everything to hangout together with the orange peel for an additional 2 weeks.

Stain the mixture once again and store in a sealed bottle. 🍸

Elderflower Simple Syrup

Making a simple syrup is just that, simple, and they can be flavored with just about anything.  This one serves as the base for two fun cocktails that I think you’ll enjoy.

Elderflower Simple Syrup

3 pounds granulated sugar, yes pounds

3 liters water

4 lemons, slices

4 oranges, slices

2 ounces dried elderflowers

Combine water and sugar and bring to a gentle boil and boil for 15 minutes. (Congratulations you’ve just made simple syrup! See how easy that was you’ll never need to buy it at the store agin!)

Place elderflowers, orange slices and lemon slices in a bowl large enough to accommodate everything and still fix in the refrigerator.

Allow the simple syrup to cool slightly and pour over the citrus and dried flowers, this will now steep overnight in the refrigerator.

The next morning strain the mixture through cheese cloth a couple of times and por into  sterile bottles and refrigerate.

Now…what shall we make with our simple syrup?

Elderflower Margarita

Elderflower Margarita 

2 ounces good Tequila

2 ounces Elderflower Simple Syrup

1 ounce fresh lemon juice

1 ounce fresh lime juice

Combine with a half cup ice and shake well in a cocktail shaker.

 

Elderflower Martini

Elderflower Martini

3 ounces Citroen vodka

1 ounces Elderflower Simple Syrup

1 1/2 ounces lemon juice

4 drops orange bitters, homemade of course

Fill a shaker with ice and add vodka, simple syrup, lemon juice and shake well.  Pour into a pretty glass and float 4 drops of orange bitters on top.

 

Blueberry Scones with Lemon Glaze

 

Blueberry Scones with Lemon Glaze

Adapted from recipe by Kinfolk

2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, cut into small pieces, cold
1 cup frozen blueberries
2 large eggs
1/3 cup heavy cream, plus 1 tablespoon for brushing
1 teaspoon vanilla paste

Lemon glaze
2/3 cup Powdered sugar
1 tablespoon Lemon juice
2 teaspoons cream

Preheat oven to 400°.

Sift flour, sugar, baking powder and salt into a large bowl. With your hands combine flour and butter pinching the mixture to resemble small peas or use a pastry blender to cut together.

Stir in blueberries.

Whisk eggs vanilla and cream together.

Combine the wet and dry ingredients together.

On a floured surface shape the dough into a 14″ square. Cut the square into 4 equal pieces, then cut each square diagonally into triangles. You will now have 8 triangles of dough.

Place the scones on a parchment lined baking sheet. Brush the top of the scones with cream.

Bake for 15-20 minutes until golden. Cool and then drizzle with the lemon graze.

Tea and Scones

Cleanup Crew