This is unconventional cherry bounce--unconventional because it's "slapstick" in the kitchen, something hurried--sweetly delicious even though it's not the "grandest-tastin" conventional method as the Moonshiners on Discovery have concocted. But it will be good in a matter of weeks!... and so good to bake with. I'm doing a shortcut on this. It's not cherry season; it's … [Read more...]
Fireball Sour Apple
Fireball Sour Apple, exclusively Skirt in the Kitchen I'm not doing this in a bartender kind of way. Instead of measuring ounces in a jigger, I'm using a measuring cup--like I do when I'm baking a fabulous cake. … [Read more...]
Sweet Condensed Frozen Coffee
It's strong black coffee, frozen, the leftover dark brew from the coffee maker one or two days prior. When put in a cocktail shaker for the deep-freeze, it's ideal for a day of heat. Simply pour/drizzle thick sweetened condensed milk over the very top of the rich brown. As the coffee ice melts, little by little, you can drink it swirled with the cream. There's no need for … [Read more...]
Making Your Own Vanilla Extract
~ adapted from Southern Living ~ I like this idea, doing things homemade instead of buying it each and every time. It's just a rewarding, satisfying thing to do once in a while. [Make vanilla sugar, placing 2 whole scraped vanilla beans in a jar of sugar, allowing to set 1 week before first use. But gently shake once a day before opening for the first use.] … [Read more...]
Warhol Crush
Warhol Crush ~ adapted from Marie Claire ~ An ideal holiday drink-- Muddle 12 sprigs rosemary, 6 fresh raspberries, and 3/4 ounces simple syrup (equal parts water and granulated sugar (dissolved and cooled)). Fill halfway with crushed ice. Pour over with 1 1/2 ounces Martini & Rosso Vermouth and 2 ounces cranberry juice. Give it 8 - 10 shakes, … [Read more...]