whiskey

the jam-hattan

A few weeks ago I mentioned that my dearest husband Russell had conned me into doing the Whole30 diet with him.

the "jam-hattan" | Brooklyn Homemaker

Thank god that’s over!

the "jam-hattan" | Brooklyn Homemaker

If you’re not familiar with it, the Whole30 is sort of like a cross between the Paleo diet and Atkins. It’s super protein heavy, focusing on calories from fat rather than grains or sugar. Alcohol is also strictly forbidden.

While we did feel a bit “better” after it was all over, we didn’t really have that OHMYGODI’VENEVERFELTSOAMAZINGINMYWHOLELIFE feeling that the internets promised us. It didn’t really seem all that bad at first, but a week in it felt like cruel and unusual punishment, and by the end it just felt like too much of a sacrifice and waaaaay too much work for the payoff. I also didn’t feel like it really was all that “healthy”, because while it does encourage you to eat a lot of fresh produce, it also encourages overconsumption of fat and protein and salt at the expense of the grains and carbs and sugar.

The biggest takeaway that I really hope to stick with is to read ingredient lists for everything I buy, and to avoid sugar in savory foods where it doesn’t seem to belong. Once you start paying attention, you’ll realize there is added sugar in basically every packaged food on the market, and a lot of it really is easy to avoid if you know what to look for.

When it comes to avoiding grains and sugar all the time though…
Nah…
You and I both know that shit just ain’t gonna happen.

the "jam-hattan" | Brooklyn Homemaker

Same goes for booze.

I wouldn’t really consider myself a heavy drinker, in fact I usually go weeks without drinking and don’t even think about it. I do enjoy a good stiff cocktail or tasty glass (or bottle) of wine from time to time though, and to be honest, it’s when I try to deny myself alcohol that I tend to crave it most.

Believe you me, after this crazy diet I fully needed and deserved a good strong drink.

the "jam-hattan" | Brooklyn Homemaker

Lucky for me, Drizly just invited me to join their Top Shelf Blogger Program.

I mentioned back in November that Drizly is basically just like seamless.com or delivery.com, but instead of burgers or sushi, Drizly delivers booze! I mean, how freakin’ amazing is that? We’re officially living in the future y’all!

Once I’d hatched a little plan for my first cocktail as a top shelf blogger, I had to get started with recipe testing. I was out of rye though, and nearly out of vermouth, so I went online, searched Drizly for what I needed, and had the bottles delivered to my front door in under an hour!

Magic!

the "jam-hattan" | Brooklyn Homemaker

The classic Manhattan has always been one my favorite cocktails, and I especially love when I reach the bottom of the glass and get to eat those dark jammy little Luxardo maraschino cherries. It dawned on me one day that if one of my favorite things about a Manhattan is the jammy cherries, what was to stop me from just making a cocktail with cherry jam?

When making a drink with jam, it’s important to shake it rather than stirring like you would a classic Manhattan. The jam needs to be shaken in to fully dissolve into the alcohol, and once shaken it needs to be strained into the glass to hold back any chunks of fruit that didn’t incorporate.

The jam does make the cocktail a bit sweeter than it would traditionally be, almost more like an Old Fashioned, so I think it’s important to use rye whiskey rather than bourbon. Bourbon is sweet and mild on it’s own, while rye has a bold, dry, almost spicy quality that holds it’s own against the sugary jam.

the "jam-hattan" | Brooklyn Homemaker

To add just a little something extra, I thought that a touch of rose water could compliment the sweet fruitiness of the cherry. Rose water is seriously strong stuff though, and a little goes a looooong way. It took me quite a while to work out exactly the right amount that would come through without overpowering the whole drink. We had to do a whole lot of recipe testing to get the ratios just right, but luckily this drink is seriously tasty and Russell was a willing guinea pig.

In the end I realized that it’s almost best if you can only smell the rose when you put the glass up to your lips, but don’t really taste it much in the drink. The difference between a 1/4 teaspoon and a 1/2 teaspoon can mean the difference between a interesting cocktail with an elegant floral undertone, and taking a swig from an old perfume bottle you found in your grandma’s bathroom.

With the jam to whiskey to rose water ratio just right, this drink is a freakin’ masterpiece. I’ve gone ahead and gilded the lily y’all, and I think we’re all going to be better for it. I mean, maybe it’s the hooch talking, but this is seriously one of the best cocktails I’ve ever made for you guys. Strong and serious like a good Manhattan should be, but with a hint of sweet delicate elegance from the floral fruitiness of cherry and rose. Masculine and feminine. Yin and Yang. Tracy and Hepburn.

Now that I’m a Drizly top shelf blogger, you can expect at least a handful of equally “intoxicating” (har har) recipes from me every year. To help you take full advantage of everything Drizly has to offer, I even have a nifty promo code that you can use on your first visit to their site! If you follow this link to refer a friend, you’ll both receive $5 off your first orders with the promo code: bkhoochmaker

Bottoms up y’all!

the "jam-hattan" | Brooklyn Homemaker

The Jam-hattan

  • Servings: makes 1 cocktail
  • Print
2 oz good rye whiskey (I used Bulleit)
1 oz sweet vermouth (I used Carpano Antica)
1 tablespoon cherry jam *see note
1/4 teaspoon rose water **see note
2 to 3 dashes aromatic bitters
garnish with 1 or 2 Luxardo maraschino cherries, if desired

Combine the whiskey, vermouth, jam, rose water, and bitters in a cocktail shaker with plenty of ice.
Shake shake shake until the shaker is ice cold and frosty on the outside, a good minute or so. Strain over ice into a rocks glass, and garnish with a skewer of Luxardo maraschino cherries.

Bottoms up!

Notes:
*Different jams have different sugar to fruit ratios, so your drink may come out sweeter than mine if you use a jam with more sugar than the “Bonne Maman” Cherry Preserves that I used. If your jam is very sweet, you may want to use a little less.
**Some rose waters are more powerfully flavored than others, so if yours doesn’t come through enough you can add a drop more, one drop at a time, until you’re happy with it. Just be careful! Rose water is STRONG stuff and can easily overpower your drink.

apple cider boulevardier

Do you guys need a drink?

Cuz I need a drink.

apple cider boulevardier | Brooklyn Homemaker

This week, and really this entire election cycle, has been a complete emotional whirlwind and I think we’re probably all ready for a nice stiff cocktail right about now.

And boy oh boy have I got a cocktail for you today.

apple cider boulevardier | Brooklyn Homemaker

A few months ago I discovered the “Boulevardier”, and I fell head over heels in love. (Don’t tell Russell).
If you’ve not heard of a Boulevardier, it’s basically just like a Negroni, but with whiskey instead of gin.

If it sounds like I’m speaking a foreign tongue and you have no idea what I’m saying, a Negroni is a classic cocktail, which first appeared in print in 1919, consisting of gin, campari, and sweet vermouth. They’re strong, herbaceous, floral, and rather bitter in a really refreshing way. The bitterness of Campari can be a bit of an acquired taste, but if you are a fan of apéritifs or digestifs you’d probably really enjoy it. Orson Welles said of the Negroni, “The bitters are excellent for your liver, the gin is bad for you. They balance each other.”
Smart man. It’s all about balance.

The thing is, I personally find the combination of gin and Campari a bit overpowering, so when I first tasted a Boulevardier, which substitutes bourbon for the gin, I was ecstatic and have been a huge fan ever since. It’s a strong cocktail, but the bitterness encourages sipping rather than chugging, which is never a bad thing!

apple cider boulevardier | Brooklyn Homemaker

We recently hosted the official opening part for Maxwell’s, and when I was planning the cocktail menu I decided to share my new love for the Boulevardier with all of our friends and neighbors. Like I said though, this is a pretty strong cocktail, and while we wanted everyone to have a nice time, we weren’t really trying to get all our friends wasted in the shop! Also, knowing that Campari can sometimes be an acquired taste, I was looking for a way to sweeten it up a little and mellow out the bitterness to make the cocktail appeal to a larger audience.

Since I was also making one of my favorite cakes for the party, and I was already buying fresh apple cider anyway, I thought I’d see if a splash of cider would help cut the bitterness, sweeten things up, and water things down.
Worked like a charm!
The cider mellows out the intensity of the Campari and makes this a delicious, autumnal, beautiful cocktail that everyone absolutely loved! I also decided to garnish the drink with some very thinly sliced apple rather than the traditional orange peel. So good!

apple cider boulevardier | Brooklyn Homemaker

I know that many people outside of the US are not very familiar with apple cider as we know it here in the northeast, so to explain, it’s basically nothing more than freshly pressed, unfiltered apple juice. If you can’t find fresh apple cider where you live, you could definitely substitute apple juice in a pinch. If you can get fresh cider though, I really think it has a superior flavor that’s a bit less cloying with a more intense apple-y richness.

apple cider boulevardier | Brooklyn Homemaker

Now, if this cocktail sounds good to you, but the idea of peeling yourself off the couch and putting pants on doesn’t, I’d like to offer you another way to put the ingredients for this drink into your hands.
Enter Drizly.com.
Drizly is similar to the food delivery websites that are so popular in larger cities right now, (Russell and I would probably starve to death without Seamless) but instead of food, Drizly delivers alcohol!

You have to be 21 (obvi), and you have to live within one of their delivery windows, but if both those things are true for you, the sky’s the limit! You can have any and all of your favorite hooch delivered right to your front door with the click of a button!
I mean, talk about a dream come true!

You can get the bourbon, Campari, and sweet vermouth you’ll need to make your very own boulevardier, and in some areas, you can even have the cider delivered! (I had to go to the store for that though, what a buzz kill!)

apple cider boulevardier | Brooklyn Homemaker

So, what are you waiting for?
You really have no excuse not to make yourself a fancy ass apple cider Boulevardier. It’s the perfect grown up cocktail for fall, and did I mention that Thanksgiving is only a few weeks away?

This drink is strong but not too strong, sweet but not too sweet, bitter but not too bitter, with a wonderfully warm, herbaceous, bright, and fruity flavor.

It doesn’t get much better than that, unless of course you have all the booze delivered to your front door without changing out of your PJs. Which you can.

apple cider boulevardier | Brooklyn Homemaker

Apple Cider Boulevardier

  • Servings: 1 cocktail
  • Print
1 1/2 oz. bourbon
3/4 oz. Campari
3/4 oz. Sweet Vermouth
1 1/2 oz. fresh apple cider
Ice
Thin apple slices for garnish

Place bourbon, campari, sweet vermouth, and apple cider into a cocktail shaker with plenty of ice. Shake just until well mixed and cold. Strain into a rocks glass, and serve with more ice.

Garnish with a slice or two of fresh, thinly sliced apple.

 

holiday milk punch

I realize how snobby this will probably sound, but I’ve never been a fan of store bought eggnog.

holiday milk punch | Brooklyn Homemaker

I guess it’s because I was spoiled my whole life by my mother’s eggnog. Every year we’d have a big family Christmas party and she’d spend the whole day making cocktail sauce and big bowls of shrimp, layering trays of her famous taco dip, and whipping up two huge punch bowls full of her Christmas eggnogs (one them regular, the other chocolate, both spiked with plenty of hooch).

She used to save a little for us before adding the booze when we were really little, and when we finally reached double digits we were allowed just a tiny cup of the same nog as the adults.

When I was still pretty young I didn’t really like the taste of the adult version, but it was so thick and rich and heavy that even when I was old enough to actually enjoy the alcohol I couldn’t have more than a cup or two before feeling full to the point of bursting.

holiday milk punch | Brooklyn Homemaker

Right after college I decided to host a holiday soiree of my very own, and I thought a big batch of mom’s homemade eggnog would be just the ticket. It was every bit as rich and delicious as I remembered, but it was my first and last time making it. Once was enough for me to decide that it took too much time and effort to make something so heavy that people wanted only one or two cups. Of course, everyone loved it, but they all moved on to something else later in the night, and half of it went to waste.

holiday milk punch | Brooklyn Homemaker

Just before Christmas in the first year that Russell and I lived together I spotted a recipe on Smitten Kitchen that piqued my interest.

I’ve never been a huge fan of milk as a beverage on it’s own. I don’t even usually eat cookies with milk, and reserve it only for cereal instead. There was bourbon in this milk punch recipe though so I was willing to give it a shot.

It’s so much lighter, and so much simpler to make, that I honestly didn’t expect it to hold a candle to homemade eggnog. To my surprise though, I absolutely loved it! It’s doesn’t really taste like eggnog; it’s not nearly as rich and custardy and, well, eggy; but it does have a sort of similar flavor profile. A bit of milk, a bit of cream, a bit of sugar, a bit of vanilla, and a bit of nutmeg; all topped off with enough booze to make it taste exceedingly festive.

holiday milk punch | Brooklyn Homemaker

I was in love.

I may actually even like this better than eggnog. I mean, I still think homemade eggnog is the bee’s knees, but this is just as festive and you don’t want a nap after one glass!

I wouldn’t exactly call milk punch healthy, but I would say that it’s a heck of a lot healthier than eggnog. Much less fat and a bit less cream, and no raw eggs to worry about. You’d never know it though. This stuff is TASTY!

holiday milk punch | Brooklyn Homemaker

Recipes for versions of milk punch (very different versions from this one) actually date back to colonial times. Benjamin Franklin even had his own recipe that’s been making the rounds on the internet lately.

These days recipes similar to this one are very popular in the South, especially in New Orleans where it’s often served with breakfast or brunch. There’s even a scene in the film “The Help” where a milk punch is being prepared before a meeting of the ladies bridge club.

holiday milk punch | Brooklyn Homemaker

The first time I tried milk punch I made it with bourbon, following Smitten Kitchen’s recipe to a T.

Just before I decided to share it here with all of you though, I saw an an article about a taste test for the best hooch to use for eggnog. After tasting some nog spiked with various spirits, straight or in combination, they found that a mix of rum and brandy had the best, most quintessentially “holiday” flavor.

While I absolutely love bourbon 365 days a year, I decided that I could let rum and brandy have their turn for this holiday recipe. I’m so glad that I did, because it somehow made my milk punch taste even more similar to a homemade eggnog. Even if you’d still prefer bourbon though, this recipe is nice and strong, as any holiday cocktail should be.

If you have time, I’d recommend freezing your milk punch for a few hours until it gets slushy. It has a thicker, almost milkshake like texture this way, and it means you can make it ahead of your guests and take it out whenever they arrive. You can even make it a day ahead and keep it in the freezer, but you’ll need to stir it up and let it sit out for a bit if it freezes through.
The second best method would be to shake it in a cocktail shaker with lots of ice until it gets super cold and frothy. For an even easier presentation, you could simply serve it in a punch bowl with plenty of ice, or even a frozen milk ice ring. Either way, just finish it with a sprinkle of fresh nutmeg and you’re in holiday heaven!

holiday milk punch | Brooklyn Homemaker

Holiday Milk Punch

  • Servings: 6 to 10, depending on size
  • Print
adapted from Smitten Kitchen

4 cups whole milk
1 cup heavy cream *see note
1 cup good dark rum (not spiced rum)
1/2 cup brandy (or cognac) **see note
1 cup powdered sugar
1 tablespoon vanilla extract
Freshly grated nutmeg, for garnish.

In a pitcher, whisk together milk, heavy cream, rum, brandy, sugar and vanilla.
This can be served a few ways. You can serve very well chilled in an icy punch bowl, or shaken with ice until frothy and frigid. My favorite way though, is to freeze it until slushy. This will take 3 to 4 hours, but you can leave it in there up to a day. Stir before serving it in chilled glasses, finished with a few gratings of fresh nutmeg.

notes:

*For a thinner, healthier version use more milk and less cream. For a thicker, richer version use more cream and less milk, equalling 5 cups total.

** You can use more brandy and less rum if desired, or all brandy, all rum, or even all bourbon. I think 1 1/2 cups of alcohol total offers the best flavor, but you can do less if you don’t like as much hair on your chest.

bourbon ginger pumpkin pie

There’s just something about pumpkin pie.

bourbon ginger pumpkin pie | Brooklyn Homemaker

When I was a kid I was completely obsessed with pumpkin pie and had a really hard time understanding why we only ate it at Thanksgiving and not, say, every single day of the year.

My grandmother would always make her pies a day ahead and stash them in her sewing room, usually one of the coolest rooms in the house, to rest until after dinner on turkey day. She always covered them with an oversized square of waxed paper, and when no one was looking I’d sneak into the sewing room, close the door behind me, and lift the paper up and just stare at those pies.

bourbon ginger pumpkin pie | Brooklyn Homemaker

I knew I couldn’t eat them until after dinner, but that didn’t stop me from just standing there taking in their earthy, homey aroma. I was tempted but I never touched them. I just wanted to look.

Of course, once dinner was over wild horses couldn’t have kept me from tearing into those rich, earthy, custardy pies.

bourbon ginger pumpkin pie | Brooklyn Homemaker

When I was trying to decide what to serve for my fakesgiving dinner, the pumpkin pie was the menu item I had the most trouble with.

I think that my love for pumpkin pie was clouding my judgement. I wanted to do something sort of elevated and innovative, but I just couldn’t make up my mind. I took to pinterest to soak up some inspiration, and quickly realized that anyone who has ever posted a recipe on the internet has their own way of making pumpkin pie, and that any and every type of dessert ever invented and has had pumpkin and spice added to it at some point.

Just try typing the words “pumpkin dessert” into the search bar on pinterest. I dare you. Pumpkin bread, pumpkin bars, pumpkin tarts, pumpkin cheesecake, pumpkin custards, pumpkin flans, pumpkin trifles, pumpkin mousse, pumpkin cookies, pumpkin ice cream served inside a hollowed out pumpkin…

bourbon ginger pumpkin pie | Brooklyn Homemaker

My head spinning, I moved on from pinterest and decided to check some of my favorite food blogs and websites for ideas. Eventually I stumbled across an entire opinion thread on serving these fancy pants pumpkin desserts for Thanksgiving.

Someone had written to say that he was invited by some foodie friends to a Thanksgiving potluck and he was in charge of the pumpkin pie. He wanted to impress his friends and take pumpkin pie to the next level, and was asking for some help with ideas and inspiration.  (sound familiar?)
The answers he got back were a total surprise to me, but the more I think about it, the more sense it makes.

Everyone was basically saying either:
A) just make a damn pumpkin pie because that’s all people really want to eat anyway.
or
B) go ahead and make your fancy pants “elevated” pumpkin dessert, but you should make a damn pumpkin pie too and bring both, because that’s all people really want to eat anyway.

bourbon ginger pumpkin pie | Brooklyn Homemaker

So, I tossed all the recipes for pumpkin tarts and custards and trifles out the window, and started thinking about why I was so enamored with Grandma’s pumpkin pie in the first place. It was all about the buttery crust, the earthy sweet pumpkin, the warm spices, and the rich creamy custard. Why complicate things?

Of course I did want to do something just a little special with my pie this year, but was looking for a subtle twist on the classics rather than trying to reinvent the wheel. Just a touch of (totally optional) bourbon and some grated fresh ginger was all I needed to take things to the next level.

bourbon ginger pumpkin pie | Brooklyn Homemaker

I also thought it would be fun to make some more work for myself by roasting my own sugar pumpkins instead of using canned. To save some time and a few dishes I tried mashing the pumpkin flesh rather than completely pureeing it in the food processor. You guys. Don’t do this. Just puree your pumpkin. (Or use canned)

When I started mixing in the rest of the ingredients, I realized that my pumpkin was kind of lumpy and had some strands of fiber in it.  Not wanting to end up with a funky lumpy pie filling, I decided to toss the entire bowl into the food processor to smooth it out. What I didn’t realize was that doing this would also whip the cream in my filling and make it sort of frothy. While the texture of the filling wasn’t changed, it did make the top of the pie look sort of funky and pitted. Not a big deal really, just a little funny looking.

A few days later I read online that in a blind taste test, most people preferred the taste and texture of pies made with canned pumpkin puree over homemade. Ugh. Whatever.

bourbon ginger pumpkin pie | Brooklyn Homemaker

Whether you decide to roast your own pumpkins or reach for the can, this pumpkin pie is everything you could ever want in a Thanksgiving pie. Rich, thick, creamy, custardy, earthy, & warmly spiced. A little slice of heaven with a buttery flaky crust.

Because I don’t usually keep evaporated milk in the house, the filling is made completely from scratch, using only eggs and cream and milk instead of evaporated or condensed milk for the base of the custard. A splash of  bourbon adds a touch of warmth and depth without necessarily making it taste “boozey”, and using grated fresh ginger adds an edge of zingy heat that you wouldn’t otherwise get. When sliced and served a few of our friends noticed the hint of bourbon, others the touch of ginger, and others still didn’t notice anything until I told them. Neither of these flavors is overpowering, nor do they really change or alter the flavor profile of the classic pie everyone is craving on Thanksgiving day. If you’re looking for a classic pumpkin pie with a subtle something extra, this is the recipe for you.

bourbon ginger pumpkin pie | Brooklyn Homemaker

Bourbon Ginger Pumpkin Pie

Adapted from Sally’s Baking Addiction

1 single pie crust * see note
2 cups (or 15oz can) pumpkin puree
3 large eggs
1 and 1/4 cups packed dark brown sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 teaspoons finely grated fresh ginger
1/4 teaspoon ground or freshly grated nutmeg
1 cup heavy cream
1/4 cup milk
3 tablespoons bourbon whiskey (or rum would work too)
1 tablespoon vanilla extract

Preheat oven to 425F.
Roll out pie crust and gently transfer to a 9.5″ or deep dish pie dish (** see note). Trim and crimp the edges and freeze the crust for at least 15 or 20 minutes. Fit the crust with a large square of parchment paper and fill the dish with pie weights, dried beans, or even pennies. Bake the crust at 425 for about 15 minutes or until the crust is set and the edges are beginning to brown. This is called blind baking the pie shell. For more info, the Kitchn has a great tutorial.

If you have any leftover dough from trimming and want to get fancy, you can use a cookie cutter or pastry stamp to create fall leaves for decoration. This is totally unnecessary but kind of fancy and fun. Cut the leaves out and bake on a parchment lined sheet pan in the same oven as the pie crust for about 10 minutes. You want them cooked through and nicely browned, but not burned. They won’t really brown any further once you add them to the pie filling.

Let the leaves and the pie shell cool and turn the oven down to 375F.

For the filling:
Whisk or stir the pumpkin, eggs, and brown sugar together until combined. Add all remaining ingredients and whisk vigorously until everything is well combined.

Pour filling into the pre-baked shell. Bake until the center is almost set, about 55-60 minutes or so. It’s okay if a small part of the very center is still wobbly, it’ll continue to cook and set as it cools. After about 25 or 30 minutes of baking, Add the pre-baked fall leaves if desired.

Cool completely before serving. Cover leftovers tightly and store in the refrigerator for up to 3 days.

Notes:
*You can use any recipe you like, or even a store bought crust, but I think all butter crusts have the best flavor. I used my favorite crust recipe, but it makes two single crusts so you can freeze one, make another pie, or use the other for your maple walnut pie.

**If you don’t have a 9.5″ or deep dish pan, you’ll likely have a bit too much filling. Do not overfill or it may run and drip. Any extra can be baked separately in ramekins if necessary.