31.5.11
27.5.11
Happy Friday.
Packing, packing and more packing... can't wait to move to the new place and get some new projects underway. In the meantime, in-between all the madness, managed to create a few new pieces of jewelry... excited to be making things again after quite sometime... and absolutely can't wait to re-open the Etsy store and start selling again...alas! everything is put on hold right now until everything is well settled in.
On a different note... you know its a good sign when there is a glass of extra cold Gin and Tonic at hand along with some homemade Scottish Shortbread accompanied by the sounds of popping bubble wraps!
On a different note... you know its a good sign when there is a glass of extra cold Gin and Tonic at hand along with some homemade Scottish Shortbread accompanied by the sounds of popping bubble wraps!
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| Image by: Richa |
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| Image by: Richa |
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| Image by: richa HAPPY FRIDAY! |
26.5.11
What's in a Martini?
A century ago the first martini was shaken (not stirred) at a hotel in New York. Jackie Hunter tours the bars, uptown and down, to see how it slips down now ...
From INTELLIGENT LIFE Magazine, Spring 2011
There’s nothing like the first sip of your second martini, a fellow fan once told me. Why? “Because you already know what you’re in for.”
19.5.11
The Plantation.
It has been a crazy week of hopelessly looking at new flats and after searching from one side of the island to the other, I think it is safe to say that there is finally a glimmer of hope...and I can only imagine planting in front of the TV with a nice chilled drink and a refreshing salad.
Granted, its a Wednesday, but hey... I'm allowed to reward myself for climbing up and down endless stairs and all the hard work!
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| Image by: richa |
I ended up making a Vermicelli salad - Thai style with lots of chili, lime and sweet basil and the only drink I could think of having with is the Plantation which I read about in American drink's blog. But as usual added a little twist to it...
What You Will Need:
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| Image by: richa |
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| Image by: richa |
Muddle the basil and lime together with a muddler. Add the Gin, Cointreau, grapefruit juice and the ginger infused sugar syrup and shake with ice for 15-20 seconds. Strain into a chilled glass and if desired, top with some sparkling water. Garnish with sweet basil and a slice of grapefruit.
I was pleasantly surprised that this recipe wasn't another Rum concoction, given its name... if you are a Gin fan, this is a must try... and if you are not, after you try this, you will surely be converted!
18.5.11
The Constante Daiquiri.
The bar , La Florida later El Floridita was opened in 1819. It was called La Piña de Plata "The Silver Pineapple". Located next to one of the old city gates of the former “Villa San Cristóbal de La Habana”, so to speak, the “complete” description of Havana. In the early days of The Silver Pineapple, it used to mainly attract dandies, musicians, artists, military, patrons, etc. The first U.S. military invasion was this bar and the starting point for American alcohol connoisseurs. After 1902, when Cuba became a republic, the bar got the name LA FLORIDA to EL FLORIDITA.
Constante – the inventor of frozen daiquiri, were born in Catalonia, Spain. He came to Cuba in 1924, and joined the Floridita bar in 1928 along with two other waiters. Constante later took large loans and bought off the Floridita bar from the two partners and became the sole owner. The name Ernest Hemingway goes synonymously with Cuba and it isn't a surprise that Hemingway dedicated his favorite bartender in his novel "Islands in the South" to Constante - a character named "Constant".
He was the undisputed "King of Cocktails". At his death in 1952, wrote Ernest Hemingway: "The master of all barmen is dead. He invented Floridita ... "
Image: Original-Daiquiri-recipe from Mr. Cox to Facundo Bacardi - BACARDI ARCHIVES MIAMI
“Origin is disclosed of Daiquiri Cocktail
One Group of American Engineers Named Drink at Santiago Bar
During prohibition Havana was the mecca for Americans
One day, a group of American engineers who had come into town from the Daiquiri mines were imbibing their favorite drink in this restful spot. It was one of those wonderful rum concoctions made from Ron Bacardi. A jovial fellow by the name of COX spoke up. „Caballeros Y amigos, we have been enjoying this delicious mixture for some time, but strange to admit the drink has no name. Don‘t you think it is about time something was done to extricate us from this sad predicament“ It was unanimously agreed that the drink should be named without further procrastination. There was silence for several minutes as each man became immersed in deep though. Suddenly Cox‘s voice was heard again. „I have it, men! Let‘s call it the Daiquiri“ And so it was christened. Originally it was a tall drink, the glass being packed with cracked ice and a teaspoonful of granulated sugar poured over the ice. The juice of one or two limes was then squeezed in and two or three ounces of Bacardi added. The glass was frosted by stirring a long handled spoon for serveral minutes..."
Daiquiri
Cuban light Rum 60 ml
Fresh Lime juice 25 ml
Granulated sugar 1.5
Bar-spoon
Add sugar and lime juice.stir to mix and taste. Add ice and a large portion of Rum.Shake and double strain on a chilled coupette glass.
Garnish- Float a thinly sliced lime wheel.
note: the amount of ingredients should be in descending order, so u taste more rum, followed by lime which is binded and softened with a hint of sweetener and the dilution that comes from shaking with ice)Hemingway Daiquiri
Light Rum 2 oz
Fresh lime juice 0.25 oz
Fresh grapefruit juice 0.5 oz
Sugar 1 tsp
Luxardo Maraschino liqueur 1 tsp
Shake and strain on a chilled coupette glass. (But Hemingway liked his with no sugar and blended version)
Source: Club de Cantineros
10.5.11
Monday Mojito Madness.
Seeing all the sudden obsession with Mason jars, we figured Mojitos are the perfect drinks to serve in them...besides with public holiday here in Hong Kong tomorrow, we surely wouldn't object to a tall order to kick start our day off...
What You Will Need:
What You Will Need:
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| Image by: richa |
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| Image by: richa |
Put the Lime wedges, Herba Buena and the Sugar in a Mason jar/ glass, and muddle the ingredients with a muddler or any wooden spoon. Add the Rum and Sparkling water and top it off with lots of ice. Slowly stir until you think the sugar has dissolved... sit back and sip away.
6.5.11
Cinco de Mayo with Michelada.
Granted, Hong Kong doesn't celebrate Cinco de Mayo like the other parts of the world, but we figured why not celebrate like the Mexicans do.... we kicked off your evening by sipping on some amazing Michelada, which was the perfect drink to sip on a hot and humid night like todays.
What You Will Need:
What You Will Need:
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| Image by: richa |
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| Image by: richa |
Toss on a Sombrero, and salsa your way through the night. FELIZ CINCO DE MAYO!
4.5.11
3.5.11
The Exploding Drink.
You've seen the YouTube clips demonstrating the riotous effect of dropping Mentos into Diet Coke. Why not turn the fizzy fun into an epic party prank of your own? Here's our recipe for a little cocktail we call the Manhattan Project.
Note: This trick did not work as originally described in the June 2009 issue of Wired magazine. We've since amended it with a few extra steps. Big thanks to Sabrina Crawford, Catherine Dibenedetto, and Dylan Tweney for their efforts on this How To. [MORE]
Source: Wired
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