The Flame Cocktail

If you're lucky enough to work for a governmental institution or one that follows the government calendar (like so many in my neck of the woods) than you probably have tomorrow off. If you don't have the day off, maybe a cocktail will help you make it one more day. I made this cocktail almost every night last week because it is so fresh and zingy. It has a hot pepper simple syrup which adds a really nice warmth to the back of your throat. I do not like spicy foods, but this drink balances the spicy very well and makes it something fun and novel.

In planning my Thanksgiving meal this year, I keep going back to zesty, bright flavors to play a contrast to all the heavy, sweet and starchy dishes that must always be at the table. I think this drink would work really well along side say a Caramlized Onion and Bacon Dip while waiting for the cook to finish up cooking or in place of dessert for people who can't think of having anything else sweet and stodgy.

The Flame Cocktail
Inspired by a cocktail at Harth Restaurant
This cocktail does have some odd ingredients, but simple syrup is a cinch to make and I wouldn't get too caught up in the vodka flavor- just pick a vodka flavor that sounds good to you. I can attest to orient apple but I bet orange would be good too!

• 3 oz Orient Apple vodka (try plain apple or orange vodka)
• 1 oz Cranberry Juice
• .75 oz Lime Juice
• 1 oz Hot Pepper Simple Syrup (link to a recipe I have not tried)
• Splash of Pineapple Juice
• Frozen cranberries (for garnish)

Combine all ingredients in a shaker filled with ice. Shake until the shaker is almost too cold to handle. Strain into a chilled martini glass and garnish with frozen cranberries. 

Apple Picking and Apple Cider

I had so much fun peach picking this summer that I was determined to go apple picking this fall. I just didn't know when that would be. And then a free day materialized out of a nowhere and so Kris and I packed up our stuff and this time headed North to Maryland's Larriland Farm for some time in the country. 

Although the first half of the drive was a little "urban" the last half winds you through gorgeous fields and overarching trees. 

The farm is on a huge track of land and seeing that it was a Tuesday, we pretty much had the place to ourselves.  

It might seem obvious to say this- but you can only pick what is ripe and so that means you are only allowed in certain orchards and fields. 

For us that meant we could choose from beets, chard, pumpkins and a couple varieties of apple: Stayman, Ida Red and Braebrun.

Kris will want me to tell you that when we first made it into a Staymen apple orchard I was almost convinced that we were supposed to gather the apples from the ground since it seemed that there were none of the trees and most of the ones on the ground looked fine.

But once we got far enough down the row, we found plenty of trees still full of apples. 

We weren't as tempted to eat the fruit right off the branch like we had for the peaches.

It's probably because these apples are kinda dirty and need a good scrubbing, in the sink or on your pant leg, before you take a bite 

The next orchard over was taller and if we're being honest, more exciting. Ladders! 

I made Kris move a ladder to a tree with unreachable apples so I could go up and rescue them. 

I think Kris definitely dressed the part. Way to go, Fashionista! 

 Next was the pumpkin patch

 I was hoping for some white pumpkins but they only grow the orange variety- I'm not really complaining though because they had a great selection. The patch was a little surreal and almost felt like a set. 

 On our way back from the fields. Little ghosts on the island. 

 They had all sorts of varieties of gourds at the barn and I treated myself to a Cinderella Pumpkin (among a few others....). I justified my rather large haul by reminding myself that these are all edible. We'll have to see what I come up with in November to eat them all! 

In the meantime, here is a little recipe I've been using on a regular basis to turn apple cider into a drink worthy of desert status.

Creamy Double Apple Cider

For 1

• 1-2 cups apple cider
• a few glugs of maple syrup
• 1/4-1/2 tsp vanilla extract
• a few glugs of Laird's Applejack Brandy
• Whipped cream
• Pumpkin pie spice

Warm the apple cider in a thick mug in the microwave. Once the cider is warm enough, add the maple syrup, vanilla extract and brandy. Taste and adjust according to your preference. Top the whole thing with a thick swirl of whipped cream and a dash of pumpkin pie spice. 

Cinco de Mayo

Someone told me that this holiday was actually invented by Corona and that it's not really observed in Mexico. I'm sure I could use the "internet" and "look it up" but I don't really care because any "Mexican" holiday gives me an excuse to eat nachos, drink margaritas and watch a western. So we kicked off this year's festivities at my local (and perhaps only) Mexican restaurant: Crazy Homies- which I really thought was a joke. I mean, could a restaurant in the States EVER get away with that name?

Since Crazy Homies is literally within shouting distance of my flat, the boy and I go quite often. Well- we try. When my mom and her friend were in town we managed to snag a table at 6pm. When we tried to go with some buddies a couple weeks ago at about 8, we were told to maybe come back in about 1 HOUR and 45 MINUTES- Come on! he would barely put our name on the waiting list. The problem with this joint is that the people who work there can't handle pressure and just don't care to please the customer. One review for the place said that you shouldn't take it personally if you're ignored- you just need to claw your way in and grab your waiter when you need them.

My mother, thoroughlly enjoying the mexican atmosphere

But the food is really great- super fresh and pretty authentic, despite some olives and radishes sneaking onto my "burros".... There's a great range of tequillas to choose from and the cocktails are a double- which almost excuses the £6.95 for a Classic Margarita.

On the first thursday of every month, DJ Wheelie Bag guests spots with his "original shopping trolley sound system" playing some R&B, Willie Nelson, Julia Lee, Rockabilly and what Kris called "old Ska".

Since Kris and I can't always afford our Margarita craving, we had to find our own recipe and this is pretty damn close:

The Classic Margarita

• 1 Cup Tequilla
  
• 1/2 Cup Fresh Lime Juice


• 1/3 Cup Triple Sec (such as Curacao)


• Rimming Salt


• 1 Lime cut into wedges

Mix the first three ingredient in a shaker with some ice. Shake vigorously. Use the lime wedge to moisten the lip of the glass. Dip the glass into a plate of rimming salt. Pour the drink into the glass and serve with the lime wedge.

A Quick (Musical) Interlude

I just had to jump in during this rant on Amsterdam and post about my night at Ronnie Scott's where I saw a Tribute to Oscar Peterson. I'd been before and absolutely loved it, but they somehow managed to surpass themselves this time.

My mom is visiting from China and her best buddy from High School flew in as well so when at 6pm, with only the early birds at some surrounding tables, the boyfriend and I were escorted to a long skinny bar overlooking the actual bar- I was a bit miffed. We were really far from the stage and I don't know how they expected us to actually converse during our pre-show dinner while sitting in that stupid line-up. Prepared for the worse, I grabbed my stuff and went over to confront- no, kindly approach, the head hostess- but I was intercepted by the waiter first

"Is anything wrong?" he asked. "Well, yes actually" I said with a big sigh.

The significant other hates it when I go up to argue or complain, but I insist that it's a necessary evil and I know that I'm always very polite and I do try to be as nice as possible. Empathy is the way with these situations, people! I used to be a hostess in a fancy DC restaurant, so I know how easy it is to hate an unreasonable client in a nano-second. So I carefully laid out my cards: Mother visiting from China, girlfriend from Michigan, hadn't seen each other in aaages, LOVE to chat and gossip, although never during the actual show, would be absolutely crushed to have to sit in a line-up, is there anything that can POSSIBLY be done? maybe? please? *puppy-dog-eyes-to-mean-I-am-a-reasonable-and-understanding-customer, I swear!*

And you know what? They took us to an actual table for four, right up front next to the stage entrance and the massive grand piano. I coulnd't have been happier.

When I had been last time I'd treated myself to a week's salary worth of cocktails so I hadn't actually tried the food and Ronnie Scott's, for some reason, seamed like the kind of place where the food would sound great and taste.... meh? So I ordered the duck with trepidation. I've had two really bad experiences with duck recently, but I just love it so much that I'm willing to put my physical well being on the line. And I was SO not disapointed. Holy crap was it good! Duck has long been my favorite dish. Last meal before the electric chair? Duck a L'orange without a doubt, but the Confit of Duck with Sweet Potato Mash was killer (har, har). The skin was crispy and sweet while the leg meat just fell right off the bone. Kris got it too and we've vowed to do our best to recreate this too-good-to-be-true dish.

I also need to figure out that ratios for their delish cocktails. I was treated to a Jelly Roll Julep (which has nothing to do with jam), a Caffe Coco and Ronnie's Sting which might have been my favorite. And direct from their website we have:

Caffè Coco
Shaken and strained into a chilled cocktail glass, chocolate dusting. Havana Club añejo blanco rum, Koko Kanu coconut rum, Kahlúa coffee liqueur, Coco Lopez, cream. Recently created by master drinksmith Tim Halilaj. A sweet and silky digestif.

Ronnie's Sting
Shaken and strained, lemon twist. Hennessy Fine de Cognac, mint leaves, lemon juice, sugar. Created in memory of Ronnie Scott. Based on the late 1800’s cognac cocktail. Our Sting carries fresh mint and lemon juice.

The Jelly Roll Julep must be a secret as it's not on the website...But here's a recreation for you- just imagine a large lemon peel sticking out of the back-

Ronnie Scott's did post the description of the Fitzgerald which I had last time and is pretty divine:

The Fitzgerald
Stacked, coated and charged. A flourish of orange to finish. Laborie calvados, crème de peche, absinthe-laden white sugar cube, Moët & Chandon champagne. A fruity version of the classic cocktail, created for Ella Circa 1950. Respect!

And the music wasn't bed either- Two pianos battled it out trying to immitate Oscar Peterson's quick handywork. "Hymn for Freedom", a tune written by Oscar was a real delight. They brought out 2 ADDITIONAL pianist for a rendition of "Cottontail" which was pretty freaking awesome. A new kid on the block (and I do mean "kid"- he's younger than me for God's sakes!) was brought out as one of the 4 pianists and he was absolutely stunning. Kit Downs was just as good as anyone else up there and even showed them up a couple times just taking over the entire piano for himself. All in all- a fabulous show. One that'll make go hunt down some Oscar Peterson tunes and keep a eye out for Kitt Downs.