Tiny Bubbles

‘Tis the season for bubbly…  There are few drinks as festive as a glass of champagne.  For decadent occasions, we highly recommend splurging on a bottle of Veuve Clicquot Ponsardin, yellow label.  It will probably run you around $50-$60, which is considerably cheaper than Dom Perignon, and a better buy for the money in our opinion.

While a good champagne is wonderful all by itself, we sometimes like to have fun and get a little creative with the bubbly.  For the following drink ideas, a less expensive bottle will work just fine. 

We are partial to Cava, the Spanish bubbly.  It is closer to the taste and quality of French champagne, but tends to be much less expensive.  A good inexpensive one that we like is Poema Cava, which you can probably pick up for about $12.  In that same price range, Korbel is always a good choice for a California bubbly, as is Freixenet Cordon Negro.  You can choose brut or extra dry.  The extra dry is a bit sweeter than the brut.

Hypnosas

This one involves Hpnotiq liqueur, which is an exquisite blend of premium vodka, fine cognac and natural tropical fruit juices.  It is a lovely shade of blue, comes in a frosted bottle and is quite yummy all by itself as well as great in cocktails.  Look for the “HQ” on the label.

Fill a tall fluted glass about ¾ full of bubbly.  Add a splash of the Hpnotiq, just enough to turn the liquid a nice golden blue. 

Divinely Dangerous

For this one, we use X-Rated Fusion Liqueur, a sensuous blend of ultra premium French vodka and rich blood oranges, mingling with mangos and passion fruit.  This one is the prettiest shade of pink and also comes in a frosted bottle with a large "X." 

Suzi tried this one out on the DIVA's one year, served at brunch along with her famous breakfast casseroles.  We hadn't yet named it, so she asked the girls to help come up with a name.  Of course, they immediately dubbed it a DIVA drink, and so it became Divinely Dangerous.

Fill a tall fluted glass about ¾ full of bubbly.  Add a splash of X-Rated, just enough to turn the liquid a lovely golden pink.  You can also add a strawberry for garnish. 

Raspberry Champagne

This one is particularly elegant and very tasty, using Chambord Liqueur. 

Fill a tall fluted glass about ¾ full of bubbly.  Slowly pour in a splash of Chambord, so that the pretty purple liquid pools slightly in the bottom of the glass, giving the bubbly a layered look.  Drop in one or more fresh raspberries for garnish.

Blooming Bubbly

For this one, you will need to find a jar of Wild Hibiscus Flowers in Syrup.  We get them at a little boutique here in Islamorada, but you can order them on-line.  They are exactly what the name implies…hibiscus flower blooms soaking in sweet syrup, and they are delicious! 

Place one hibiscus flower in bottom of fluted champagne glass.  Add a few drops of the sweet red syrup, then fill the glass with bubbly.  As you watch, the bubbles from the wine will actually cause the flower bud to open up into a full blossom in the bottom of your glass.  When you finish the drink, you can eat the sweet flower.

We were first introduced to candied hibiscus flowers and bubbly one Valentines Day that we spent out on the boat.  It was quite festive and very romantic.

“I would rather be in a boat with a drink on the rocks than in the drink with a boat on the rocks.”

There is a saying here in the Keys, “I would rather be in a boat with a drink on the rocks than in the drink with a boat on the rocks.”  Whether you are on a boat or just in your own living room, “on the rocks” is the simplest way to enjoy

a premium liquor. 

In case you haven’t picked up on it yet, we are partial to rum.  After years of extensive taste testing, we have settled on what we deem to be, in our experience, the best rum in the world.

Funny story about how we came to find this particular rum.  Our brother Ken shares our love of fine rum, and when he visits us in the Keys, we normally consume mass quantities.  On a visit years ago, he picked up a bottle of Anniversario Pampero at one of our local Key Largo liquor stores, and we all agreed that it was, quite possibly, the best we had ever tasted (and it is still our 2^nd favorite.)  Upon returning home, Ken was unable to find it in Tennessee.  A few months later, Suzi’s parents were visiting, and Ken asked if they would pick up a bottle for him.  So, one day, we went to the liquor store where he had originally bought it and they were sold out of it.  Not to be daunted, we went to another store.  They were also sold out.  At the third liquor store to be sold out, we finally asked, jokingly, “Has there been a run on Anniversario rum this week?”  To which the store clerk replied, “Funny you should ask that.  As a matter of fact, there has been.”  It seems that John Travolta was in town (he keeps a place at a resort in north Key Largo) and apparently he always buys everyone on his staff a bottle of Anniversario rum when he’s here.  Apparently, he buys every bottle on the island!

We were very disappointed and feeling bad about letting Ken down, when the store clerk pointed out another bottle of rum that was just a little bit more expensive and said that for his money he thought it was the best rum out there.  On this recommendation, we bought two bottles, one for Ken and one to keep.  And so we were introduced to Ron Zacapa 23 Anos Rum from Guatemala, the best rum in the world.

Ron Zacapa On The Rocks

Half fill a high-ball rocks glass with ice

Free pour Ron Zacapa 23 Anos Rum, enough to cover about half of the ice

Gently shake glass

Drink

This rum is far too good for a lime, and friends would never ever under any circumstances let friends mix Zacapa with Coke.  But, if you are ever in Key West with Suzi, don’t be surprised if she splurges for a Zacapa Mojito at El Meson de Pepe’s outside bar on the way to Mallory Square for the sunset celebration.  They make the best mojitos and they have Ron Zacapa on the bar…sometimes you just have to do it.

If you want to spend the money, the Ron Zacapa XO is also a wonderful rum.  It is more than twice the price of the 23 year old, and for our money, we say buy it once to taste it and to get the pretty decanter, then go back to the 23 anos.



As mentioned, Anniversario Pampero is our second favorite rum.  Considering it's only two years old compared to 23 year old Zacapa, it has amazing character.  It also has a nice bite, in contrast to Zacapa's incredible smoothness.  But, sometimes you want the bite! 

Have you met the bar?

Allow us to introduce you to our bar.  Subscribing to the philosophy that life is too short to drink cheap liquor, we stock a pretty top shelf bar.  Cocktails don't always require the finest booze, but don't slum it too much.  Remember, life is too short...

Meet the regular players:

RUM 

Top Shelf:  Ron Zacapa 23 anos.  Anniversario Pampero. 

Mid Shelf:  Bacardi Gold, Captain Morgan's, Malibu Mango, Malibu Coconut, Myers's Dark (Coruba Dark is preferred if you can find it.)

VODKA

Skyy (Scott says "It's the only way to fly...")
Absolute
vs. Grey Goose (This is a running debate around here.  Scott says Goose is just popular and overpriced.  Suzi kinda likes it.)

GIN

Tanqueray No. 10.
Bombay Saphire.

TEQUILA

Top Shelf:   Herradura Anejo

Mid Shelf:  Jose Cuervo Gold

WHISKEY

Crown Royal

BOURBON

Top Shelf:   Knob Creek.  Woodford's Reserve

Mid Shelf:   Maker's Mark

LIQUEURS/MIXERS
Grand Marnier.  Kahlua Especial.  Disaronno Amaretto.   Bailey's Irish Cream.  PAMA Pomegranate Flavored Liqueur.  Limoncello.   Hpnotiq.   Chambord.  Blackberry Brandy. 

Hot Damn Cinnamon Schnapp's.  Dry Vermouth.   Sweet Vermouth. 
Angostura Bitters.  Agave Nectar.   Simple Syrup.

ABSINTHE

Trul Absinthium 1792.  Trul Absinthium Red.  Trul Absinthium
Black.
Le Muse Verte. (Our favorite Czech and French high thujone
Absinthe's, ordered from http://www.absinthe.fm/.)

You will have your own favorites and preferences, so feel free to substitute brands as you see fit.  The only rule is that you use good liquor.

Of course, you will need the proper bar tools and glassware.  A good shaker is a must.  Big Boy highball glasses, chilled soup bowl "up" glasses and frozen beer glasses are necessary.  Daquiri/girly drink glasses are helpful, as well as a wide assortment of toothpicks, stirrers, straws and proper garnishes.  (When we get to Absinthe we'll have to talk...)

The next thing you should know is that math is not too involved.  Scott generally free pours and eyeballs his measurements.  Mixology is as much an art as it is a science.  In our experience, the best cocktails are the ones you have a "feeling" for, rather than a strict, measured recipe.  Method of mixing is just as important (i.e. "shaken, not stirred" or "bruising" the liquor instead of simply mixing it.)  For those needing numerical volumes, this is about as good as it gets:          

1 Shot  = 1 oz
1 Jigger  = 1 1/2 oz
Also:
"Short Shot" = about 1/4-1/3 of a shot
"Splash" = fairly self-explanatory
"Threaten" = literally 1-3 drops
"Parts" = ratio for mixing large quantities

Happy mixing!  Cheers!

Hot Cider & Rum

So, for this one, we are kinda sorta famous.  We have been hosting a Hot Cider & Rum Holiday party nearly every year for the past 18 years or so, and Suzi has been doing it a few more years than that.  In the late 80’s, Suzi lived in a house at a busy intersection only a few blocks from “the” shopping mall in Chattanooga.  The cider party started as an open house on the weekend before Christmas.  She cooked up a big spread of food, mulled a big pot of cider, and an invitation was sent for friends and family to take a break from shopping and stop in for some cider, food and fun.  

But back in those days, with an underage brother and tea-totaling parents, we kept the rum hidden in the cabinet over the stove where the cider was mulling and spread the word to the “cool” folks to help themselves.

As the years passed, everyone in the group reached legal drinking age, and our multiple trips to Jamaica seasoned the parents to rum (side story: after our first trip to Jamaica, Suzi’s folks were visiting and she mixed herself a Coruba dark rum and OJ.  Her mom asked what she was drinking, to which she replied, “Orange juice, Mama.”  Mama said, “That is more than orange juice.”  Suzi: “Well, there is Jamaican rum in it.”  Mama: “Can I have one?”  Suzi recovers from shock and makes Mama a rum and OJ…) until finally the booze didn’t have to hide in the cabinet any longer.

After many years of cider parties in Chattanooga, we first introduced our friends in the Keys to our Cider & Rum back in 1998.  Since we do travel back to Tennessee for the holidays some years, the party has evolved into our “Annual If We’re Not Traveling Hot Cider & Rum Party.”  Over the past few years, it has also evolved into a musicians jam, or hootenanny as Suzi calls it.  We are fortunate to call many of the Keys finest musicians friends and when a bunch of them are gathered together in our backyard, all jacked up on cider, you never know what might happen.  Chances are good you’ll hear Scott singing “Merry Christmas From The Family” and Suzi singing “B Double E Double R U N” and if we are all very lucky maybe even Dave Feder singing one of his political songs (something about shooting huskies from a helicopter…?)

The recipe for the cider itself has also evolved over the years.  Scott has indeed perfected the mix and the mulling process into a fine art.  When we first decided to post on this particular drink, his initial reaction was that he was not going to divulge the cider recipe.  But, he did finally change his mind and agree to share. 

This recipe is for one large pot full of cider.  When we host the cider parties, we normally use 6-8 gallons of cider and adjust the other ingredients accordingly.

Hot Cider & Rum

One gallon Apple Cider

One quart jug Apple Juice

One cup Cranberry Juice

One Orange

Whole Cloves

½ t. Cinnamon

Dash Nutmeg

¼ cup Golden Raisins

¼ cup Dried Cranberries or “Craisins”

* Captain Morgan’s Spiced Rum

Whole Cinnamon Sticks

*For a bit more complicated recipe, Scott sometimes makes a “Holiday Cider Blend” of rums, which changes from time to time, but is basically: Captain Morgan’s, Bacardi Gold, touch of good dark rum, touch of Hot Damn Cinnamon Schnapp’s.  You can make your own blend, but plain ole’ Captain works pretty well in a pinch.

Pour all liquids (except rum) into a large pot.  Cut orange into wheels.  Stick 5 whole cloves in each wheel.  Float orange slices on top of cider mixture.  Lightly sprinkle spices over the oranges.  Add raisins and cranberries.  Mull on low heat for at least one hour.  When the raisins turn back into grapes, it's ready to drink!

Fill a mug with hot cider mixture; add 1-2 shots rum mixture, according to taste and preference, garnish with a whole cinnamon stick.

GJ Royale

A couple of summers ago, when we got our first redneck pool, we were hosting redneck pool parties nearly every Saturday or Sunday afternoon.  It usually ended up being a bunch of girls floating in the pool and Scott tending bar... he didn’t seem to mind. 

He came up with this one as a twist on the Grapefruit Juicy-Fruit.  It is refreshing and tasty like the original, but using bubbly instead of vodka makes it more festive and kinda girly.  It was a big hit with the girls and quickly became the official redneck pool party cocktail.

You don’t have to use an expensive champagne for this drink.  We are actually partial to Cava, Spanish bubbly... Poema Extra Dry is one of our faves.  But, Korbel Extra Dry is always good too.

While GJ Royale’s are best when served to bikini clad women in a pool, they can also be enjoyed while laying in a hammock.

GJ Royale

Champagne/Bubbly

Short Shot Amaretto

Pink Grapefruit Juice

Fill a wine glass with ice.  Half fill glass with bubbly, add Amaretto. 

Finish filling glass with grapefruit juice. Stir well.  Garnish with a peeled grapefruit wedge, if desired.

Grapefruit Juicy-Fruit

Scott came up with this drink years ago.  It is a twist on a Greyhound.  The nutty, sweet flavor of Amaretto combined with the tartness of grapefruit juice is a magical mixture.  It is amazingly refreshing and the perfect accompaniment to a day at the beach.

The first time we went to Haulover Beach in Miami, we drove down from Chattanooga and stayed at a little hotel on the beach.  We had planned to drink Grapefruit Juicy-Fruits on the beach.  We even brought our electric juicer and fresh grapefruits.  We started the day off by squeezing up some juice, making a batch of drinks and heading down to the beach.  There were multiple trips back to the hotel for more squeezing and drink making.  When we ran out of fresh fruit, we bought canned juice from the hotel.  We got trashed.  If you are not familiar with Haulover Beach, it is a nude beach.  The next morning we had aching heads and burnt buns, but what a fun day.

Grapefruit Juicy-Fruit

1 Jigger Skyy Vodka

1 Short Shot Amaretto

Fresh squeezed pink grapefruit juice

Fill highball glass with ice.  Pour in liquors and fill with grapefruit juice.  Stir well. 
Best when enjoyed on a beach.

The name is, of course, from the Jimmy Buffett song.  We take a little license with the lyrics...

"Grapefruit,

No bathing suit,

Chew a little juicy-fruit

Wash away the night

Yeah, you chew a little juicy-fruit

It's good for your soul"