Brazilian Lemonade

It’s not summer yet, but you’ll be glad to have this in your arsenal when those long hot days finally roll around. The Minion and I discovered this amazing beverage while we were tooling around Salt Lake City and ended up having dinner at a Brazilian grill. The funniest part about it is that it contains no lemons whatsoever. But that is what it’s called.

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The traditional method follows the rule of threes: 3 limes, 3 cups water, 3 tablespoons sweetened condensed milk, and 3 tablespoons sugar, but you can play with it as much as you like to come up with something that suits. I like it with a hint of mint added, myself.

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Take your 3 limes, washed and scrubbed, and slice off the stem and leaf bits at the top and bottom, then quarter them. If you have a really good blender, traditionalists will chuck the limes in whole, but my blender is not that great, so I quarter them. I found wedges were better than cutting rings, as the rings tended to get stuck around the blade at the bottom.

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Fill your blender with 3 cups water and chuck those limes in.

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Next, add in 3 tablespoons sweetened condensed milk and 3 tablespoons granulated sugar. I thought at first I could leave out the sugar but it’s necessary. The milk is just not sweet enough. Feel free to use any sugar substitute you like, of course.

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Now this looks way less appetizing, I’m sure. If you want to add some mint, tip in some fresh leaves at this point.

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Blend for about thirty seconds, until you have this frothy goodness.

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Strain out all the solids and compost those. Your compost bin will smell amazing.

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What you’re left with is a pale green milky liquid and a bit of froth.

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Serve over a glassful of ice and enjoy how refreshing it is.

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Want a dairy-free version? Not a problem. Tip a can of coconut milk into the blender and top it up with water to equal three cups. You will need to double the sugar to six tablespoons to compensate. The result is a slightly creamier version, and I can’t decide which I like more.

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In terms of longevity, this beverage is meant to be served immediately (possibly with some white rum mixed in), but I couldn’t drink both batches by myself that quickly so I tossed them in the fridge. The one of the left is the one I made with coconut milk, and you can see that over time it separates quite a bit. That said, a quick stir and it’s back to emulsified goodness, with no alteration in flavour.

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SideBar: Mint Julep, Modified

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This year, Ottawa marked one of the hottest summers on record. I’m sure that wherever you are, the super el Niño occurring this year really messed with your summer. Here in Ottawa, summer is very reluctant to let go, and the temperatures here in September are only now just starting to cool down to what they should be.

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As it still feels like summer, why not enjoy a summer beverage on this lovely Friday? Yes, it’s yet another bourbon drink, but bourbon is such a very adaptable alcohol – there’s so much you can do with it (and Trav drinks a heckuva lot of it). This is a twist on the traditional mint julep, which is made with bourbon and mint and sugar – that’s it.

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Trav and I decided to take advantage of the massive amounts of lemon balm taking over my garden (so I can make more lemon balm tea) and do a wee varietal (lemon balm is also mint, after all). We also used honey syrup instead of regular sugar syrup (which is 1 cup honey dissolved in 1 cup hot water).

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Grab yourself a glass of some sort. I didn’t have any silver julep cups on hand because I’m not that fancy, so this is just a tumbler that used to be filled with weird Italian effervescents for digestion. Shove about 8 or 9 lemon balm leaves into the bottom of the glass.

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Tip in 3/4 oz honey syrup, and using a muddler (or a spurtle, because I’m not fancy enough to own a muddler), proceed to squish the crap out of your honeyed leaves.

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Squish, squish, squish.

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Now pour in some decent booze, about 2oz bourbon to be exact. I like this Evan Williams kind for this drink because it’s a little fruity.

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Top with some ice cubes. Or one giant one. The ice will hold the leaves down so you don’t sip them up accidentally.

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Sip it whilst calmly admiring your bumper crop of lemon balm.

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SideBar: Earl Grey Gin Cocktail

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This is very much my new favourite cocktail for summer, and I’m really not a gin kind of person. Here is a very slight variation on a recipe from Sugar and Charm and I hope you find it as delightful as I do. I already had a batch of Earl Grey tea sitting in my fridge so it just seemed like a logical choice. Just remember that if you’re planning to drink these late at night you might want to go with decaffeinated tea bags.

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Grab yourself a pot of chilled Earl Grey tea (mine was vanilla Earl Grey which I think simply added to the goodness), some gin, some honey, some lavender (fresh sprigs are better but this was what I had), and a lemon.

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In a cocktail shaker (or the ol’ Captain-America-glass-and-sundae-spoon), plop some ice, a teaspoon of dried lavender, 3/4 oz fresh lemon juice, 3/4 oz honey, and 1 1/2 oz gin.

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Tip in 6 oz chilled Earl Grey tea and shake it up (or give it a good stirring).

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Strain into a tumbler over ice and garnish with another sprig of lavender. I left the dried ones in, which meant I required a straw so as not to sip them up.

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SideBar: White North

by Trav

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The Pie’s favourite cocktail is a White Russian—cream, coffee liqueur, and vodka—so I decided that on his birthday this year, I would ply him with some variations on the original recipe. The Dirty Russian, which uses chocolate milk instead of cream, was really gross, because we picked up a thin, low-sugar chocolate milk that tasted of chalk. I also found a recipe for a White Canadian, which is vaguely offensive and also very strange; it substitutes goat’s milk for cream. How is a goat particularly Canadian? They could’ve at least suggested moose milk.

But anyway, we got to wondering—what substitution would actually make for a Canadian variant? In a booze-soaked fit of genius, I realized there was a perfectly Canadian drink that could replace the Russian vodka: Sortilège, a maple whisky.

I enjoy a bit of Sortilège straight, but I’ve been trying to find a good mixing use for it, and this one turned out even better than I’d hoped.

We hemmed and hawed about the name for a while, since the “White Canadian” is 1) terrible and 2) already taken. I believe Ali came up with the “Great White North,” and I suggested we shorten it to “White North” to make it clear it’s a variation on a White Russian.

I played with the ratios a bit, given the different base spirit, and I think this is the most pleasing recipe:

2 oz cream (use either full-on 35% cream, or 18% table cream)
1.5 oz Sortilège maple whisky
1 oz coffee liqueur (e.g. Kahlua or Tia Maria)

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Put some ice cubes in an old fashioned glass or tumbler, and then pour in the Sortilège and coffee liqueur.

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Then, gently and slowly, pour the cream over the mixture. It should float a bit, especially if you’re using the higher-fat cream. If you really want clear layers, try pouring slowly over the back of a spoon.

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Most people tend to mix it all together, though.

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And that’s it. Very simple, and really tasty. Even people who aren’t whisky drinkers will love it.

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Introducing the SideBar! and Bourbon Slush

I am positively chuffed to announce the addition of a bar to the Ali Does It DIY repository. The delightful Trav, a budding home bartender, has caved to my peer pressure kindly volunteered to show us the ropes with a few of the fun and fantastical alcoholic beverages you can mix up these days. Enjoy this one as a last taste of summer on your long weekend! – Ali

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Bourbon Slush Punch

So, food is tasty, and cooking is interesting, but we all know the truth: eating is just a thing we do so we can stay alive long enough get to the good part, which is drinking.

With that healthy, well-balanced guiding principle in mind, I give you the first SideBar offering: a bourbon punch from Smitten Kitchen that’s strong enough to make you dizzy, but delicious enough that you won’t notice until you stand up.

This one’s easy, and it disappears quickly. That’s why we quadrupled the recipe.

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First, you’ll need to make a strong black tea. I’m not a tea drinker, but Ali picked out an Assam tea that worked very well. Let it steep until it cools, and toss the leaves. You’ll need 4 cups of tea.

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Next is lemon juice. Don’t use juice from a bottle, though, you monster. Squeeze 1 1/2 cups of juice from some fresh lemons.

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Finally, you’re going to need 1 cup of granulated sugar, 6 cups of orange juice, and a decent bottle of bourbon. You can juice some oranges, but a good bottled orange juice tends to be much better than bottled lemon (or lime). For the bourbon, we used Wild Turkey 81, and I’d also suggest Four Roses Yellow Label as a similarly cheap option. You can use a pricier bourbon if you want, like Bulleit or Woodford Reserve, but some of that flavour is likely going to be overwhelmed by the citrus.

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Pour all the liquids into a fairly large mixing bowl, including the whole bottle of bourbon. Since you’re going to want a glass or three while you’re making the punch, you should probably buy another bottle just in case.

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Stir in the sugar.

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This is the base for your punch. You could probably shake this with some ice and drink it by itself, but we’re not done yet. Keep this refrigerated until you serve it.

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When it’s time to serve the punch (which was, in our case, immediately), put equal parts ice and punch base in the blender. Half a cup of each should make one serving, and 5 cups of each makes about two litres.

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Blend them together until slushy, then pour the punch into glasses and garnish with a lemon slice, lemon peel, or mint leaves. Mint in particular is always good with bourbon and orange. If the mixture isn’t slushy enough, blend some more ice in. If the flavour isn’t strong enough, add more punch base. We definitely had to do a bit of experimenting to find the exact ratio for small servings. A lot of experimenting.

I’m going to be honest, I don’t remember how many I had.

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My Husband Has a Thing

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… for White Russians (the drink, not our pink-skinned former Soviet comrades).  Our friend Trav mixes up alcoholic beverages as a hobby, and whenever we go to his house the Pie orders the same thing — a white Russian.  I am not a huge fan of mixing alcohol and milk so I crinkle my nose at these things but he’s a huge fan, so the other night I photographed Trav mixing one up so you could sit with me and either enjoy it with the Pie vicariously or (like me) judge him on his beverage choice.

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The mix is easy, but Trav likes to be perfect so he looks it up, every time.

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Start with 2oz vodka (this one is Newfoundland vodka, made from icebergs, and I’m not even kidding).

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Pour in 1oz Kahlua.

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Add some ice.

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Give that a stir.  Trav likes his bar spoon, which also conveniently doubles as a straw so he can test the drinks before he hands them out without getting his germy face all over the glass.

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Then carefully pour 1oz cream (light or heavy, that’s your choice) over the ice.  Ideally it’s supposed to float on top, but that’s hard to do, and personally I like all the swirly whirlies in there.

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While this was going on, I managed, for the first time ever, and with only a small amount of spillage, to properly create a crown float, which is Guinness Stout floated over a cider (in this case, Foundry).  I was right pleased with myself.

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I hope you enjoy your weekend.  We may steer clear of these beverages this time around, but who knows?

Pop Goes the Rhubarb

Welcome Freshly Pressed visitors!

Pop Goes the Rhubarb

We’re rather lucky here in Newfoundland.  We don’t get all of the same holidays as some of the other provinces, but in the summer, we get extra — especially if you live in St. John’s, where the first Wednesday in August is a municipal holiday.  Anyway, this year in particular we have lucked in.  Last Monday was our Discovery Day holiday, celebrating the arrival of Europeans on our rocky coast.  Today is the bank holiday for Canada Day, which was yesterday (or Memorial Day, as it is also known here).  And then next Monday is Orangemen’s Day.  So we get three long weekends and three four-day weeks in a row.  You really can’t beat that.

So why not celebrate this summer bounty with a refreshing beverage?

Pop Goes the Rhubarb

When my mother was here (and we were in Portland) she bought me some fresh rhubarb and was going to process it and make something out of it but she ran out of time.  It was starting to look a little woebegone after she left so I figured I should bite the bullet and git ‘er done. And yes, rhubarb can be woebegone. I swear.

Pop Goes the Rhubarb

This is a simple syrup made from rhubarb that you can add to any fizzy drink for a sweet and tart kick.  And by simple I mean it’s really freaking easy.

Start with some fresh rhubarb.  Wash it and dice it up.  You’ll need about 1 1/2 cups diced rhubarb for this one.

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Grab a small saucepan and toss in 1/2 cup granulated sugar and 1/2 cup water.  I added in a teaspoon of vanilla as well.

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Bring that to a boil, stirring constantly.

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Chuck in the rhubarb and stir to coat before removing from the heat.

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Cover the rhubarb and leave it to steep (like a tea!) for an hour.

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Strain the steeped rhubarb over a cup or bowl.

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I kept the steamed rhubarb for snacking.  Neither the Pie nor Gren were impressed with it, but that just means more for me.

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Add 2 teaspoons lemon juice to the syrup and stir.

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You can keep the syrup in the fridge for about a week, if you cover it.

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Use about an ounce of the syrup in a small glass with ice, and add soda water or gingerale for a fruity fizz.  This makes about six drinks if you use small glasses, about three if you use big ones.

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