Catdaddy Spiced Moonshine Puts Us in the Catbird Seat. Plus, Rediscovering the Kitty Carlisle Cocktail

The Catbird Seat Cocktail, made with Catdaddy Spiced Moonshine, is a close relative of the Sidecar.

A few years back, we were approached by Piedmont Distillers to come up with a bunch of cocktails featuring their unique brand of moonshine. Dubbed Catdaddy, this 80-proof tipple appealed to our decadent side: it’s sweet and spicy—very southern—and teems with the flavors of vanilla, with whiffs of cinnamon and nutmeg, like frosting on a cake, or better yet, icing on a sticky bun (we did say it was sweet, after all). We had two goals: Our first was to come up with some cocktails to pair with courses for a New Orleans luncheon; our second was to create additional cocktails that would be able to stand on their own.

One such cocktail that fell into the latter category was our Catdaddy version of the famous Sidecar. If you’ve never had a Sidecar, you simply must. It’s a perfect blend of cognac (or brandy), lemon juice, and triple sec, plus a sugared rim for some textural sweetness and a lemon twist for the added citrus oil and aroma. For our version, we swapped out the triple sec for Catdaddy and ditched the lemon twist. And instead of a traditional white-sugar rim, we opted for darker, sexier demerara sugar, like we do in our Sidecar recipe. It adds deeper nuances of sweetness, almost like brown sugar or molasses would.

In naming the new drink, we wished to keep with the vehicular nomenclature of the Sidecar, along with evoking “Catdaddy,” so we racked our brains to find a befitting name—a name that would make you feel a little special while sipping on it, as if you were the main attraction of a parade. Perhaps a parade charging down Bourbon Street, with you waving to all the parade-goers from your enviable position in the high back seat of an old luxury auto. The name Catbird Seat popped into Paul’s head. It’s from a James Thurber story called “The Catbird Seat,” and seemed utterly befitting for several reasons. In said story, one of the characters, Mrs. Barrows, spouts cryptic phrases, such as “Are you in the catbird seat?” at the lead character Mr. Martin, who subsequently learns they are of Southern origin. The phrase, which is synonymous with “sitting pretty,” was then used by P.G. Wodehouse in a novel he wrote called—get ready for it—Cocktail Time. Too perfect.

Whenever we imbibe a Catbird Seat, we feel pretty special, because cognac, no matter what brand you use, seems to elevate a cocktail to a lofty level. (It’s French, after all.) And Catdaddy is pretty darn special too, especially since it’s gone through a makeover: Piedmont Distillers now only uses natural ingredients in the flavoring process, and has changed the name of the product from Catdaddy Carolina Moonshine to Catdaddy Spiced Moonshine, but you can just call it Catdaddy, plain and simple.

Catbird Seat
(created by Cocktail Buzz)

Ingredients
1 1/2 ounces cognac or brandy
1 1/2 ounces Catdaddy Spiced Moonshine
1/2 ounce lemon juice
demerara sugar, for rimming

Method
Shake in ice for 15 seconds. Strain into a chilled cocktail glass or coupe, rimmed (or half-rimmed) with demerara sugar.

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A Kitty Carlisle cocktail.

We tried some of the new version of Catdaddy just the other night at The Way Station, an old-school Steampunk-themed bar in our neighborhood in Brooklyn, where our friend, the sultry burlesque chanteuse Rosie 151 performs with the outstanding Red Hook Ramblers the first Thursday of every month. We were honored by Rosie and proprietor Anders Heidel, who featured our very own Kitty Carlisle cocktail, one of the creations we came up with for that New Orleans luncheon. Ah, the Kitty Carlisle. Named after the New Orleans–born legend, this sweet-and-sour sipper is a blend of equal parts Catdaddy, bourbon, crème de cacao, and lemon juice. Imbibing some took us right back to New Orleans, especially with the strains of dixieland jazz and the naughty serenading of Rosie’s lyrical double entendre whipping the crowd into a frenzy of southern decadence. And if that wasn’t all, free shots of Catdaddy were passed out by one Foxy Vermouth so everyone could get a taste of the new all-natural recipe. Let’s hope they keep it on the menu the next time Rosie performs with the Red Hook Ramblers so you too can get a taste of southern hospitality, burlesque style.

Come to think of it, we’d love for the Kitty Carlisle to become a new New Orleans cocktail, much like the Sazerac, the Absinthe Suisse, or the Vieux Carré. Make one and let us know what you think.

Kitty Carlisle
(created by Cocktail Buzz)

Ingredients
3/4 ounce Catdaddy Spiced Moonshine
3/4 ounce bourbon
3/4 ounce white crème de cacao
3/4 ounce lemon juice

Method
Shake in ice for 15 seconds. Strain into a chilled cocktail glass or coupe.

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Food Pairing Ideas
If you’d like to pair some grub with either of these cocktails, we recommend pork barbecue or anything with andouille sausage. We make pierogi that combines the spiciness of andouille with the sweetness of prunes (and a little Catdaddy thrown in for good measure). You’ll be booking your tickets for New Orleans after just a few sips and nibbles.

Celebrating the Aloha Spirit with Pisco Sours

Sharing Pisco Sours on a rainy November night in Pāhoa, on Hawai‘i.

We just spent a week on the Big Island of Hawaii, soaking up the local flavors of its largest city, Hilo, with our friends Matthew and Danny. They own a farmhouse (it’s gorgeous and rentable) in the one-road-in-one-road-out town of Pahoa, just south of Hilo, where lava and alterna-hippie-anything-goes attitude flow freely. The region beckons you with extremeness: 99.99 inches of annual rainfall, in-your-face lush tropical foliage and the smells from ripening fruit, black sand beaches from past volcanic activity, and the glow from Kilauea’s hot maw rising like the proverbial Phoenix, reminding us that life is ever-changing and full of new beginnings.


Channeling the Aloha Spirit, courtesy of Paul on the bongos, and Danny cranking up Don Ho.

Matthew and Danny love to cook and mentioning the word cocktail to them brought instant smiles. You see, they were eager to open their pristine bottle of pisco puro they recently brought back with them from another extreme land, Peru. Deciding on what to make was easy. We would indulge in the classic Pisco Sour.

But, first a word about pisco. Simply put, it’s a grape brandy, usually made from a single variety of grapes, that has been aged for a minimum of three months in vessels that cannot alter its chemical properties (glass and stainless steel work very well to accommodate these stipulations). Some other piscos, called acholado (half-breed) are distilled from the must of several varieties of grapes. Still delicious, but different. (We make a Pisco and Tonic using an acholado that is a must-try.)

While Danny and Steve were out looking for a bottle of Angostura bitters in the torrential (we do not use this word lightly) downpour, Matthew and Paul couldn’t wait and cracked open the bottle. The smell was light, almost of sweet hay, and the flavor, exceptionally smooth, tasting of light acidic fruit. Matthew readied the blender and Paul chose the eggs (fresh from our friends’ backyard chickens) allowing them to come to room temperature before the other guys returned with the Grail. A note to our readers: You cannot make a successful Pisco Sour without the addition of bitters (some may disagree, but believe us when we say it adds needed depth). If it means scouring every corner store in your locale, then by all means gas up your car, make sure the stores are open, and go get it!


Matthew and Danny’s farmhouse, in Pāhoa.

Making a Pisco Sour can be a little messy, we’re not going to lie, because of the addition of egg white in the mix. Getting egg whites ultra-frothy can be likened to exercising with a shake-weight. If you don’t have a blender, you’ll definitely improve your triceps. But just follow our simple recipe below, and you’ll eventually get the hang of it (we’re assuming you’re going to fall head over slippahs for the Pisco Sour, with its slightly sweet, slightly tart smoothness flowing over your tongue, so you’ll be getting lot of practice).

When the drinks were blended and poured into some cute vintage rooster glasses (Matthew and Danny are the proud owners of two loud cocks), we raised a toast to friendship, took our first sips, and licked the barm from our lips and mustaches. Ahh, so satisfying. A few sips later, as we were enshrouded by the white noise of rain pelting the fertile earth, we raised our glasses again and spoke of new beginnings.


Pisco Sour
(adapted by Cocktail Buzz)

Serves 2

Ingredients
5 ounces pisco (try a puro)
1 1/2 ounces lime juice (you can use lemon juice as well, or a combination of both)
1 ounce rich simple syrup*
egg white from 1 large egg
8 ice cubes
Amargo Chuncho (traditional) or Angostura (widely available) bitters

* In a sauce pan over low heat, dissolve 1 cup sugar (preferably demerara or turbinado) in 1 cup water, stirring occasionally until all crystals have dissolved. Let cool and transfer to a clean, airtight container. May be kept in refrigerator for up to a month.

Method
In a Boston shaker (do not use a shaker with a removable strainer, as it will allow gas to build up and force the top to separate from the main vessel) add the pisco, juice, simple syrup, and egg white and shake vigorously for about a minute until the mixture gets slightly frothy. Then fill with ice and shake again vigorously for another minute. Strain into glasses. Add bitters drop by drop (four makes for a tasty pisco sour).

Alternatively, for a frothier drink, add the egg white to a blender and mix until foamy. Then add ice, and crush until it breaks up well. Then add the pisco, juice, and syrup and blend until smooth (or as smooth as you can get it—not all blenders are made equally). You will have a lot of froth. Pour into glasses and add bitters drop by drop. Drag a toothpick through the drops to create pretty patterns.


Come to think of it, the garden salads that Danny is famous for went well with the Pisco Sours. The addition of avocado added creaminess.

Our Favorite Holiday Things

The holidays flew by this year. One day seemed to bleed into the next, and before we knew it, we were celebrating the Epiphany with a Hot Toddy of Hudson Single Barrel whiskey, pretending to not notice that our white Christmas tree needed to be taken down and stored away until Yuletide 2010. But even though the days whizzed pass us like an Acela train to Boston, we managed to hold onto the memories of our favorite things, moments, and comestibles. Let us take you on a fast ride through Christmas in Connecticut with Paul’s family, then back to Brooklyn to celebrate Paul’s birthday, and then a quiet New Years Eve, which everyone seemed to have this year in New York City.

1. Spice Cookies
Paul works with Sarah, and Sarah’s mom gave her a recipe for spice cookies that are so easy and, more important, delicious. Out of all the cookies and small confections we made this season, these were the first to fly off the plate. A slight crispy exterior cloaks a chewy center filled with cinnamon, clove, and ginger. Perfection.

Spice Cookies
(from a 1971 collection of recipes from parents and alumnae of the National Cathedral School for Girls)

In a bowl mix together the following:
3/4 cup unsalted butter, room temperature
1 cup sugar
1/4 cup molasses

In a separate bowl, sift together the following:
2 cups flour
2 tsp baking soda
1/4 tsp. salt
1 tsp. cinnamon
3/4 tsp. ground cloves
3/4 tsp. ginger

Add flour mixture to wet mixture and mix until fully incorporated. Using a teaspoon, drop dollops onto a parchment-lined cookie sheet at least an inch apart. Bake for 8–10 minutes at 375° F (8 minutes was perfect for our oven). Remove from oven while still puffy (you don’t want to overbake these cookies) and let cool for a few minutes. Remove from cookie sheet and place on cooling rack. Sprinkle with powdered sugar.

2. Mashed Sweet Potatoes and Parsnips
We made our beloved Thanksgiving mash of sweet potatoes and parsnips for the gang in Connecticut for our Wigilia, or Christmas Eve celebration for Poles. Even though we don’t follow the fish-only rules of Wigilia anymore (we had fruit-and-spice-drenched pork tenderloin), we did bring a lot of veggies to the table. And for those in Paul’s family who were afraid of parsnips, they were quickly won over by the fluffy mild sweetness of the deliciousness before them.

Mashed Sweet Potatoes and Parsnips
(created by Cocktail Buzz)
(Ranges suggest using your judgment; this is not an exact science)
6 sweet potatoes, peeled and cut into chunks
2–3 parsnips, peeled and cut into chunks
1–2 T light or dark brown sugar
2–4 T unsalted butter, softened
1/4 cup heavy cream
ground cinnamon or cassia, to taste
ground nutmeg, to taste
salt and ground white pepper, to taste

Add sweet potatoes and parsnips to a pot of boiling water. Cook until very tender. Drain add add back to the pot. Add the brown sugar, butter, and cream. Mash everything together until desired smoothness or chunkiness, depending on how you look at it. Incorporate seasonings, to taste.


Dad and Paul fight for kitchen domination; Amanda making a butternut squash and blue cheese salad; Steve and Paul love cookies, especially the Pistachio–Orange Crescents from Gourmet December 2008.

3. Celebrity
Celebrity is the perfect party game, and after a full night of eating and drinking, it’s a perfect antidote to falling asleep while the company is still over. A bunch of us played on Christmas Eve and we’re sure the neighbors must have been curious as to why everyone was shouting “Beyoncé,” “Lady Gaga,” and “Tiger Woods.” Here’s how you play: (1) divide your group into teams; (2) hand out the same number of slips of paper to each player (when we played with 2 teams of five each, we handed out 6 slips of paper to each player); (3) have each player write down the names of famous people, either living or deceased, real or fictional; (4) fold the slip of paper in half (only one fold) and toss them all into a big bowl.

Now you’re ready to get crazy. Here’s how you play: (1) choose a player on the first team to go first (someone from another team becomes the timekeeper and someone else becomes the scorekeeper); (2) when the timekeeper shouts “Go!” Round One begins, and the first player picks a slip of paper from the bowl and describes the person written down to his or her teammates ( you cannot use any part of the name or any word written down on the piece of paper or you have to throw the slip back into the mix and pick a new slip; you also can never pass if no one on your team cannot guess . . . that’s just tough luck); (3) when someone from the first player’s team correctly guesses the name of the celebrity (it must be exactly as written), he or she chooses another slip of paper; (4) play continues in this manner until the timekeeper calls “Time” after one minute; (5) you then count up the number of slips of paper the players guessed correctly, put the slips of paper aside for the moment, then pass the bowl to the next team; (6) The next team starts play in the same fashion.

After all the slips of paper have been guessed, (1) the timekeeper stops the clock and figures out how many seconds are left over from the round’s minute; (2) all the slips of paper are added back to the bowl, and (3) the team that ended the last round continues with the remaining number of seconds for Round Two: One Word. In this round, you can only use one word to describe the name on the slip of paper. Let’s hope you were paying attention in Round One to all the names that were guessed, because this will make Round Two much easier. Try to be as specific as you can when choosing your one word. It can be triggered from something someone said in the first round, or, like the old TV game Password, use a definitive word that will make your team guess correctly. You can repeat the word as often as you want, use an accent, dialect, falsetto, hell, you can even sing the word over and over to the tune of a jingle that might trigger a correct response. Just do your best and try not to look like a deer caught in the headlights.

Then when all the slips of paper have been guessed again, you move on to Round Three: Charades. That’s right, Round Three is all about acting out. You play the same way you did in Rounds One and Two, except you can use no words or utterances. Anything else is allowable. When all the slips are used up, the game is over. The scorekeeper announces the winner. Now it’s time for bed.

4. Birthday Cake × 2
Steve outdid himself this year by making two exquisite birthday cakes. The Devil’s Food Cake with Brown Sugar Buttercream was a sight to behold on Mom’s birthday: smooth and creamy, with a hint of burnt-sugar layers of buttercream swathing rich dark layers of velvety chocolate cake. With all the guests at Christmas Eve, there was little cake left over for the morning. But what a cake! Thank you, Gourmet, for the recipe.

The second birthday cake, for Paul, a Peppermint Meringue Cake with Chocolate Buttercream, graced the cover of December’s Bon Appétit, and for good reason. It’s gorgeous. Paul loves peppermint and chocolate (Steve made a multilayered extravaganza for Paul’s birthday last year). This year’s cake resembled a yule log, and was tiered with meringue, peppermint syrup, rich chocolate cake, and ganachy buttercream. Topped with fresh raspberries and chocolate–mint wafers, the jury quickly delivered a verdict of guilty with the intent to induce decadence. With a glass of milk to accompany it, this cake rocked our worlds.

5. Manhattans, 4 Ways
Paul, his dad, brother Michael, and Steve took Mom out for her birthday (Mom’s birthday is Christmas, but we cheated and took her out a few days later) to a fantastic, mostly steak restaurant in West Hartford called Fleming’s. The food and service were exceptional, but what was really remarkable were the generous Manhattans poured by the man behind the stick. Each of us ordered a Manhattan using a different whiskey, and, of course, we all went around sipping each other’s drinks and taking mental notes. Don’t ever think that all Manhattans are created equally. Even with a 2 to 1 ratio of whiskey to sweet vermouth and two dashes of Angostura bitters, each one of our Manhattans tasted distinct. Next time you throw a little Manhattan cocktail party, make sure to buy an array of ryes and bourbons, and have your guests choose their poison. Demand they share a sip or two so that way everyone can get in on the fun. You may discover a new whiskey that will make you love this perfect cocktail.


Mom was radiant on Christmas Eve after opening her birthday presents—“Indulgence” seemed to sum up the whole day, and every bite was worth it; Michael and Amanda exchange gifts.

6. Clementines
These darling little oranges grace us with their sweet juice and aroma during early winter, so run down to your local market and pick up a little bag or crate of them. We’ve been using them all the time in cocktails and also just to sip or eat. They’re seedless and easy to peel, but, because they can be small, they yield about a half ounce of juice per Clementine, if you’re lucky. Prepare to be juicing them for a while if you want to make an entire pitcher. That said, we recommend turning on some music that makes your hips shake while you’re standing at the kitchen counter, fruit in hand.

As promised over a month ago, we came up with a cocktail using cranberry sauce–infused Midnight Moon moonshine as its base. Adding some freshly squeezed Clementine juice, plus some bourbon and St. Elizabeth Allspice Dram (think cloves) to the candy-red hooch makes for a seasonally spicy, almost punch-like quaff, we decided to call it Pomander Punch, after those clove-festooned oranges Queen Elizabeth used to walk around with and put to her nose when she made her famous countryside tours meeting the ablutions-challenged people of her land.

Pomander Punch
(created by Cocktail Buzz)
1 1/2 oz. cranberry sauce–infused Junior Johnson’s Midnight Moon Carolina Moonshine*
1 oz. bourbon (we used Bulleit)
1/2 oz. Clementine juice
1/4 oz. St. Elizabeth Allspice Dram

Shake in ice for 15 seconds. Strain into chilled glasses. Garnish with a half-moon slice of clementine or a whole pericarp of star anise. Serves 1.

If making a bowl of punch, increase the amount of Clementine juice to 3/4 oz. and then multiply all the ingredients by eight. Refrigerate until chilled. Pour into a bowl with a big chunk of ice in its center. Garnish with Clementine orange wheels and star anise pericarps. Ladle into punch cups or glasses.

* In an airtight container, add 1/3 cup homemade cranberry sauce (follow directions on package of cranberries) for every 2 cups moonshine (you can substitute vodka if moonshine is not available). Let infuse for at least five days and up to two weeks (the longer you wait, the better), shaking the container at least once a day. Strain into another airtight container and label.

7. The Hangover
Shamelessly hilarious and dirty, The Hangover is the perfect movie antidote to all the serious shit in the world. You will laugh so hard you may just pee or do a spit take. Bradley Cooper, Ed Helms, and Zach Galifianakis make the perfect unholy trio. These guys are the new Three Stooges. Do not watch this movie with someone who does not like watching grown men running around naked, are offended by drunken disregard for nondrinkers, or have no sense of humor. We warned you.

A group of hungry Christmas Eve revelers break out the glug and grub.

8. Anthos
We had read about and seen on television wunder-chef Michael Psilakis countless times, but had never eaten at one of his restaurants. Psilakis takes traditional Greek dishes and adds his own personal sense of taste and identity. He is self-taught and, let us tell you, when it comes to flavor, who cares about the pedigree of the cook. It was Paul’s birthday the day we returned from our Connecticut jubilations, and he’d been pining to go to Anthos, Psilakis’s posh Midtown joint, for quite a while. (Paul is a big fan of all Mediterranean fare.) We started our meal with, what else, a cocktail–the Anthos Cocktail, to be exact—and it was a balanced blend of Metaxa (a brandy–wine blend), Grand Marnier, honey, lemon, and champagne, a lovely introduction to the flavors to come. So when the waiter presented the menu, we had a difficult time narrowing our selection down to the standard appetizer/entree two-stop visit. So we opted for the seven-course dinner (which actually added up to be ten by the time we were finished—chefs who see that you’ve cleaned your plates love adding extra nibblies, especially desserts, to the roster). After we told the waiter of our plan to pig out (he had already brought us a meze trio of classic Greek dishes (like keftedes), hors d’oeuvre style, the chef of the evening popped his head out of the kitchen to see who ordered the seven-courser on a gelid Monday evening at 8:30PM. We guess he liked what he saw (and used powers of mental telepathy) because he made for us everything on the menu we wanted to try. Our favorites were the smoked octopus, small but surprisingly meaty arms, laced with baby fennel, lemon confit, and marinated mushrooms; rabbit manti, succulent ravioli flavored with vlahotiri cheese and dill, bathed in a mild rabbit consommé; and juicy, rare slices of lamb saddle accompanied with brussels sprouts, white beans, lamb pastrami, potato, and egg. We were full after eating the lamb, but then were treated to three dessert courses whipped up by the amazing pastry chef, one including tiny bites of butternut squash confections done four ways, and a flossy raspberry cotton candy puff sprinkled with tart blackberry powder. The sour cherry–seed ice cream was unfathomably sumptuous, akin to the way maraschino liquor dances on your palate in a cocktail. The bonus Ouzo left us giddy, full, and smiling. We urge you to give Anthos a try, and, if you can, get the seven-courser. Try to go on an off-night. That way you can feel like we felt: relaxed, not rushed, and taken care of.

9. Seelbach Cocktail
The Seelbach is a marriage made in heaven for those imbibers who like to tipple champagne and bourbon. Two types of bitters add lots of great spicy flavors, like clove and anise. We decided to whip some of these up at our friend Tony’s place when Tony invited us to a home-cooked dinner of old-fashioned pot roast. Here’s one of our favorite ways to make a Seelbach. You can adjust ratios as you see fit.

Seelbach Cocktail
(adapted by Cocktail Buzz)
1 oz. bourbon
1/2 oz. orange liqueur
7 dashes Angostura bitters
7 dashes Peychaud’s bitters

Stir in mixing glass half-filled with ice for 30 seconds and strain into flute.

Top with:
4 oz. champagne or prosecco
Garnish with:
extra long orange twist


10. New Cookbooks
Steve got two inspired and inspiring cookbooks from his mom this Christmas, both by the gorgeous TV healthful-cooking guru Ellie Krieger: The Food You Crave and So Easy. Steve immediately zeroed in on two recipes and made them posthaste. The Cherry Vanilla Oatmeal shined as did the mildly sweetened-with-honey Mango Lassi we sipped just the other day. Steve promises Pumpkin Pie Muffins next.

His mom also got Paul a few cookbooks for Xmas/Birthday and he’s had fun pouring through the pages of Forking Fantastic by two ladies in Queens who throw supper club–style dinners for guests once a week. The book is an often hilarious (and dirty) account of their no-thrills philosophy (guests set the table), plus a host of menus to keep diners happy. Another book he has been drooling to while perusing is Mario Batali’s Molto Italiano. Steve took Paul out to Babbo for one of his birthdays and they’ve been in love with Batali’s cuisine and smattering of restaurants ever since.

11. Jamie Oliver’s Flavour Shaker
The Naked Chef has made making salad dressing a joy. Steve always makes the salad dressing, and sometimes it would take him quite a bit of time, he being a meticulous mincer. But with Jamie’s new Flavour Shaker (it’s shaped like a Russian matryoshka doll), all you do is add your ingredients, seal the shaker, and a polymer ball breaks everything about as you give it a good jostle. Steve took Jamie’s salad dressing recipe and riffed a little. Here are the tangy results:

Creamy Garlic Salad Dressing
(adapted by Steve Schul from Jamie Oliver)
1/2 tsp. black peppercorns
1/2 tsp. rock salt
1 clove garlic, peeled
2 T white balsamic vinegar
1 T sour cream
5 T canola oil

Put the peppercorns, salt, and garlic in the bottom half of the Flavour Shaker. Drop the ball in and screw the top on tightly. Shake for 20 seconds, then hold upright and unscrew the top. Add the rest of the ingredients, screw the top back on and shake again for 10 seconds. Your creamy garlic dressing is now ready. If you don’t have the Flavour Shaker you can use a mortar and pestle to grind the garlic with the salt and peppercorns. Mix in the vinegar and sour cream and whisk in the oil in a steady stream. This dressing is best fresh but will keep for several days if chilled. Bring to room temperature and shake before using.

12. Stretching Meals
We must take a moment and talk about the economy. Geez. How much longer can we stay in this slump? Enough said. So with that in mind, we decided to s t r e t c h our meals this holiday season by making big pots of stews (like the lentil and hot sausage stew in the photo) and soups, and large cuts of roasts and such. Not only are you going to save a butt-load of money, you will be forced to be creative and come up with variations on a theme. One night we cooked a boneless leg of lamb marinated in red wine, then encrusted with some cardamom, cumin, and coriander seeds, accompanyed by some roasted Cape Cod turnips. The next night we made some lamb sandwiches on crusty sourdough. But the next time we have lamb (Steve ground the rest and froze it), we’ll be making some lovely lamb-filled ravioli in broth. Can’t wait.

13. Spice Jars and Racks
While cooking and baking during the holidays, we grew beyond weary of searching for herbs and spices in our cupboards, so we decided to do something about it: We rented a Zipcar and zipped on down to Ikea in Red Hook. Our goal: spice jars for all our herbs, rubs, seeds, and blends, and racks that would fit above our cupboard in a neat long line. We found some picture rail that fit with the rounded (and inexpensive) spice jars, and, after standing in Ikea with our iPhone calculators, did the math, and came home with a bunch. We also bought little tag-sale stickers from the local stationers, stuck those to the lids, and came up with Periodic Table-style abbreviations to help us identify the contents of each jar. What geeks. We hope you like the results. We certainly do.

Reflections from the lids give these spice jars an angelic feel.

14. Hot Toddies
Hot Toddies are to us in the winter what highballs are to us in the summer. We love them, and on a bone-chilling night in Brooklyn, you will see one of us firing up the kettle on the stove in prepartion for this warm and smooth drink. It’s so simple, and you can change the ratios as you see fit. Some people like them sweeter, others more diluted. We believe each spirit dictates how much sugar and water need to accompany it. Mostly, we make ours with some type of whiskey, but any dark spirit will do. One revelation was using Cruzan Black Strap Rum. This rum looks like and tastes of molasses.

Black Strap Toddy
(created by Cocktail Buzz)
1 1/2 oz. Cruzan Black Strap rum
1/2 tsp. sugar (use demerara sugar for more richness)
3 oz. just-boiled water

In a heat-proof glass, or mug, add the sugar. Add a little water to dissolve it. Then add the rum, followed by the water. Blow on it before you sip. You can add a Clementine twist, if you so desire.

15. Tree-Trimming
Now that it’s time to take down the white Christmas tree and the once proudly preening poinsettia swathed in red tree lights, we take a moment to reflect on the Tannenbaum party we shared with Matt and Monica, their kids Francis and Cole, and our dear friend Curt. After Sipping frothy Ramos Gin Fizzes (another favorite of the season) and watching the glee-inducing Wizard of Oz with the kids enraptured, we all knew that this festive occasion was a precursor to more holiday joy to come.


photos by Steve Schul, Cocktail Buzz; final photo courtesy of Monica Thurnauer

New Cocktail Buzz Video: The Sidecar { paired with stuffed mushrooms }

Now that spring is here and the mercury is rising steadily, we are starting to crave spirits other than whiskey (thank you bourbon and rye for getting us through the dreary winter months). But we’re not quite ready to sip gin and tonics on a regular basis. That’s where the Sidecar enters the picture. Made with cognac (or brandy, depending on the provenance), the Sidecar is the perfect bridge cocktail to get you through the crazily erratic vernal weather. So whether you’re looking through the window pane that’s getting sloshed by spring showers, or standing on your terrace admiring the piercing colors of the sunset, sipping a Sidecar will remind you there’s balance in the world. The Sidecar, invented in either London or Paris after World War I, is really a perfect cocktail: a little sweet, a little sour, and enough alcohol to make you feel good without having to worry about divulging secrets or asking pecuniary questions of your guests, like how much has your IRA dipped during this economic downturn. And speaking of economic downturns, the Sidecar will not drain your savings: just three ingredients—cognac, orange liqueur, and lemon juice (four, if you include the sugar rim). Any cognac will do, but we prefer Hennessy for its smoothness (it mixes well) or Asbach brandy (it has a deeper, richer flavor). As for the orange liqueur, we recommend the bright, orangy sweetness of Combier. It boasts a light viscosity (and high proof), perfect so the drink won’t get syrupy or too sweet. And when added to the cognac with some fresh lemon juice, the redolence of the mixture always brings an instant smile to our faces. We think there’s sense-memory involved: our minds are flooded with pictures of childhood when our parents threw cocktail parties in their rec rooms.

There were plenty of hors d’oeuvres at those seventies soirees, and the ones which stood out in both taste and ease were the stuffed mushrooms Paul’s mom made. Piping hot, bite-sized, and full of earthy flavor, these little amuse-bouches were always the first to be devoured. There are only a few steps involved in making stuffed mushrooms, but the most important thing to remember is: Buy small mushrooms. You don’t want the guests at your cocktail party negotiating how to bite into this tasty beauty because it’s too big. You want them to be ble to just pop them in their mouths. And our stuffed mushrooms pair perfectly with the Sidecar. We’ve added some rosé wine and saffron to the stuffing to bring out the earthiness of the mushrooms, which acts as a perfect foil to the citrus flavors in the Sidecar. Just make sure you have several batches ready depending on how many friends you’ve invited over.

In the meantime, why not watch our new video presenting the classic Sidecar. You can print out the recipes from this link as well. So enjoy the last half of spring, and introduce your guests to a dynamic duo. Bottoms up!