Category Archives: cocktails

Halloween Cocktails: The Poisoned Apple (5 Ways)

Halloween Cocktails - Five Poisoned Apple RecipesThrill your guests and scare up the spirits with… well, spirits. Halloween Cocktails are some of my favorites – if only for the crazy names. I’ve scoured the webs {inter, not spider} to bring you terrifyingly tasty adult libations for your celebrations. I give you The Poisoned Apple… 5 ways.

If you’re not reading Cork Fork  & Passport, you need be – the cocktails alone are worth it! Julie takes her cocktails seriously. No apple cider to cloud up this concoction that includes… wait for it… orange infused rum!

Poisoned Apple Cocktail from Cork, Fork & Passport. (photo credit: Julie Cohn)
Poisoned Apple Cocktail from Cork, Fork & Passport. (photo credit: Julie Cohn)

Want a tangy twist and some serious pucker in your poison? Try The Little Epicurean’s version with a cranberry and pucker schnapps kick.

(photo credit: little epicurean)
(photo credit: little epicurean)

Little Epicurean’s Recipe

The apples must be McIntosh. The sugar is sanding… not table. She may be as uppity as an evil queen, but leave it to Martha to be creative enough to use the actual apple as her bar ware. 

Martha’s Recipe

Bread. Booze. Bacon. Um… we thought this was a cocktail roundup? Oh it tis, my friends. I just got a little distracted by the name of that blog, sounds like someone I need know. Plus, there may be Poison Apple Jello Shots served in syringes at their Halloween party.

And finally, my version the Poisoned Apple inTOXICating concoction -pictured above-  can be found over at (cool) Progeny… if you dare… bwahahahahaaa.

Happy Halloween!

{note to self, maybe don’t sample all at once while also writing about them}

Save

Save

Craft Cocktails: BTB Speakeasy

Craft cocktails are the hottest thing in entertaining these days. Beyond the handcrafted bitters touted by beguiling bearded hipsters lays a storied tradition of revival.  In the heart of Old Town Leonardtown, Maryland a nod to some of that history can be found behind an unassuming bookshelf in a charming little coffee shop – welcome to BTB Speakeasy.

BTB SpeakeasyThis quaint little cocktail stop lets you step back in time to an era when the Volstead Act had Americans crafting cocktails in bathtubs and whispering passwords through sound dampening doors.  As you slip past the bookshelf in the bright at cheery coffee shop (grab a one of their cookies to go – so good) the tones, seemingly even the time changes. The room is dark, the tables and chairs a hodgepodge, the bar lit with flickering candlelight.  The feel is decidedly clandestine. 

Bustling behind the bar are some gifted Mixologists – no bathtub gin here. Top shelf spirits come together with handcrafted syrups, bitters and unique techniques developed by co-founder and cocktail genius Brad Brown. Sitting next to a fresco of Al Capone himself, Penny, Brad’s wife and BTB co-owner, regaled me with stories of cocktail history and the inspiration that transformed a coffee shop into an homage nightlife under the eighteenth amendment. 

On a trip to New York Penny found her way into a speakeasy. Impressed by the immersive, fun, cloak-and-dagger feel of it she walked away inspired to bring that to life in Leonardtown. Helped along the way by Brad’s years in the bar/restaurant business and the artistic talents of a close friend who painted period murals for the walls, the duo brought a bygone era back to life. 

The space inside the speakeasy is snug with just a handful of tables that must be reserved in advance. Call ahead to reserve one and get the password of the day. Whisper that to the staff at the coffee shop counter or pickup the old fashion phone on the wall to connect directly to the back. You won’t get in without this information – after all you could be the Fuzz!

Dotted with antique shops, a wonderfully dusty used book and record store, vintage car museum, craft chocolate factory and historical landmarks, the Old Town section Leonardtown, Maryland feels as though it is frozen in time as well.  A stop at BTB Speakeasy (and Coffee Shop) is a great way to cap off a visit to Old Town. 

 

Ever been to a Speakeasy? Tucked behind a false bookcase in a quaint little coffee shop in Leonardtown Maryland is a hoppin’ joint where Capone graces the walls and they make the best smoked Old Fashioned since the days of bathtub gin.

A photo posted by Lara DiPaola ✈ (@dipaolamomma) on

BTB Speakeasy’s Smoked Maple Bourbon Old Fashioned
  • 1 Sugar Cube
  • 1 1/2 ounces Top Shelf Bourbon
  • 2-3 dashes Angostura Bitters
  • water
  • Slice of orange and cherry to garnish
  • Maple Wood Plank

Brad’s twist on this classic cocktail is the smoking of that maple wood plank. You can find these at most big box or stores like Lowes. Light the wood and blow it out. Turn your highball glass over on top of it to capture the smoke. Put the sugar in a cocktail shaker, add bitters and bourbon. Muddle until the sugar is crushed. Top with water to your liking and shake. Turn your smoke-filled highball glass over and quickly add ice, pouring the cocktail over the ice. Garnish with cheery and orange. The flavor is incredible!

note: pay special attention to the “House Rules” at BTB Speakeasy. Also, if you wear a fedora you’ll get half off your first cocktail.

Homemade Limoncello Recipe

For years pals {of both the real and interwebs varieties} have been asking me to share my homemade limoncello recipe. It’s not that my Limoncello is so fancy, or that the recipe is a tightly guarded secret. The fact is I’m mostly just lazy. 

Homemade Limoncello RecipeI’ve finally transferred the info from the tattered piece of paper I stuff in my copy of Marcella Hazan’s Essentials of Classic Italian Cooking, to the Slightly Tipsy Facebook page… and now HERE. There are any number of limoncello recipes out there. I’ve tweaked mine a few times over the years, but it’s always remained really simple.

We make two large batches a year. One to stock our bar with {for the year, don’t judge} and one for gifting. Other than cash, not much else beats handcrafted hooch in the gift department. Enjoy!

Homemade Limoncello Recipe

8-10 Lemons {I prefer Meyer for flavor & color}
5 Cups Filtered Water
3 1/2 Cups Superfine Sugar {or pulse regular sugar in a food processor}
1 Quart of Vodka {or any clear grain alcohol}

Remove zest from lemons. Be SURE not to get too much of the icky {totally a technical term} white pith in there. Place in an airtight container. Pour vodka in. Seal and store in a dry, dark place for 6 days. On the 7th day, combine water and sugar. Bring to a low boil until sugar is dissolved. BOOM! You’ve got simple syrup. Add that to your lemon peel and vodka concoction. Place back in your storage spot for 2-4 more days.

Remove lemon peels. Strain that sunshiny hooch through a fine sieve. With a funnel, fill smaller {prettier} bottles with your awesome Limoncello.

Once you’ve mastered this homemade limoncello recipe {or even before you have} come stop by the Slightly Tipsy website. It’s a fun place where I get to hang out with some of my favorite people and fellow cocktail  aficionados. 

Summer in a Ski Town – The Resort at Squaw Creek, Lake Tahoe

Gorgeous views from the lobby of TheResort at Squaw CreekIt may seem odd to think about visiting a destination best known for world-class skiing when the only snow you’re likely to find is in a cone.  As it turns out some ski towns have nearly as much to offer in the summer. The Resort at Squaw Creek, Lake Tahoe makes for a great base camp to test that theory. 

The Resort at Squaw Creek, Lake Tahoe

All about the lake – Nestled in the Sierra Nevada mountains, Lake Tahoe itself is the largest Alpine lake in North America. Boating, kayaking, and stand-up paddle boarding are just a few of the ways to enjoy this stunning natural wonder with water so clear in some spots that you can see to a depth of around 70 feet.  At times it reminded me of the waters off the east coast of Jamaica.

(photo credit: Squaw Valley Lodge / CC BY-SA 2.0)
(photo credit: Squaw Valley Lodge / CC BY-SA 2.0)

What is there to actually do at a ski resort in summer?

The simple answer? Lots!

Hike through stunning mountainsides dotted with waterfalls, hidden lakes, and a rainbow of beautiful wild flowers. 

Waterfall on the Shirley Canyon Hiking Trail - Lake TahoeTake an aerial tram ride up 2,000 vertical feet to High Camp where a pool, museum, outdoor activities, bar and cafe await with stunning views from an elevation of 8,200 feet. 

Go horseback riding on trails that cross streams and wind up into the mountains giving breath-taking views of protected forest ranges. Who knows, you might even run into a local or two. We met up with a Black Tail deer who could have cared less that we were there, she was so busy munching.

Horseback riding at Alpine Meadows - Lake TahoeOr, you could just hang out by the pool. The Resort at Squaw Creek has large recreation pool, plunge pool, 120-foot water slide, a children’s pool and 3 outdoor all-season whirlpools.

Worked up an appetite? The food scene at Lake Tahoe holds its own with the well-developed tastes of Foodies visiting from the San Francisco bay area. The Resort at Squaw Creek boasts three eateries open year-round, as well as two open seasonally.

Stop in for breakfast at Cascades and indulge in a buffet that features great artisanial eats like local honey, cheeses, and pastries. Don’t miss the build-your-own Bloody Mary Bar. 

Build-Your-Own Bloody Mary BarHave Sweet Potatoes Deli box you up a lunch for your outdoor adventures. Their quinoa and tomato salad is sublime.

Signature cocktails share center stage with gorgeous views, and innovated, gourmet dishes at Six Peaks Grille. Fine dining by the fire? I’m in.

Crispy Duck with Blueberry Confit - Six Peaks Grille at The Resort at Squaw Creek, Lake TahoeThe Spa, aaah! In my mind no hotel property should be allowed to call itself a resort if they don’t have a great spa. Squaw Creek earns their “resort” cred with a spa that Condé Nast Traveler named among the Top Five Resort Spas. 

It may not be the biggest, but it melds perfectly into the “nature vibe” of the area making the experience immersive, and unique. I thoroughly enjoyed their Coconut/Honey Sugar Scrub treatment, and highly recommend asking if Norma-Jean has any openings when you book any treatment at the spa.

How are the rooms? It just so happened that during my visit The Resort at Squaw Creek was celebrating it’s 25th anniversary by getting some work done. Rooms are in the process of being updated with modern amenities, like: marble tiled bathrooms with separate soaking tubs and separate showers, and chic resort decor. The rooms are actually more like micro-apartments with a kitchen stocked with utensils, appliances and tableware, making them great for families.

I will say that the refrigerator in my room was odd. The shelves were so narrow that you couldn’t fit a full-sized wine or soft drink bottle in without laying it flat.  

The Resort at Squaw Creek - Renovated RoomThe renovations are being done in two stages, the first complete already with the rest expected to be finished by the time ski season arrives. I’d suggest calling the property to book your room so you can request one that has been updated.

Tips

If you’re flying in from the East Coast, consider departing from New York if you can. JetBlue has recently opened up a non-stop route from JFK to Reno.

The Resort at Squaw Creek is about an hour drive from the Reno airport. Don’t bother renting a car, there is shuttle service from the resort to just about anywhere you want to go. Instead, make a reservation with Sierra-Tahoe Car Service.  Not only will you get a reliable ride in a full-sized SUV with room for your family and gear, you’ll also be able to take in the sites on the scenic drive up to the resort.

The holidays are a great time to stay at the resort. In fact, there are some great sales coming up just for that time of year.  They won’t be advertizing these prices so be sure you’re in the know by signing up for info

Sunset on Lake Tahoe

 

As you know, sometimes I get the opportunity to visit places as a hosted guest of the destination. I was hosted on this trip. That said, I received no compensation and was not required to write a review of any sort. Everything you just read is 100% my honest opinion, because you deserve nothing less!  

 

Simple Steps for a Spooky Halloween Feast

Simple, Spooky, Halloween Feast It’s the most wonderful time of the year. Pumpkins for roasting, blood cocktails for toasting and headstones aglow in the yard. You can keep your jingle bells and turkey dinners, give me banshees and the undead any day. Halloween is my thing. The Samhain celebration in our house always starts with a ghoulish feast – no goulash involved. Hosting a ghostly get-together can be scary simple. Here are a few of my go-to tips for creating a Spooky Halloween Feast .   

Tip #1: Hit the Dollar Stores

I love to peruse those pop-up Halloween shops and warehouses, but I rarely buy there. For the most part they’re just totally over priced. Many of the things you’ll find there can be reproduced with thrifty finds from the Dollar Store or even a thrift shop. Save your money for the big scares.

Tip #2: Raid the Good China

That silver service Gran left ya – the one that’s been gathering tarnish (or patina, if you’re fancy) will lend a great vintage-creepy vibe to your tablescape. Using mismatch serving dishes, old candle holders and turning a glass bowl upside down to replace a cloche are free and up the freaky factor. Mix and match some of the cool paper goods you can find at Target with your fancy chargers or good china. These are all easy and CHEAP tricks for creating that scary-chic setting.

Tip #3: A Dish by Any Other Name

 Castelvetrano Olives are a salty Sicilian treat found on many a fancy charcuterie plate. Put them in a brass bowl perched atop a pair of claw hands and their nearly-neon hue makes them instant, “Eye of Newt.” Mashed potatoes and meatloaf, peeled grapes, jelly donuts with dripping raspberry jam, sun-dried tomatoes and cheese baked in puff pastry, pomegranate punch with a splash of lime grenadine, all sound simply delish. Yes? Call them Roasted Brains, Stuffed Intestines, Nosferatu Choux  and Blood Bath Bubbly, and you have devilishly deviant deliciousness.  

Tip #4: Raid the Craft and Supply Stores

Pass by the Halloween displays at the craft store, or only shop them if you have that 40% off coupon, but still go. There are some great finds in the floral, fabric, and jewelery-supply sections. Feathers and Spanish Moss, tulle in All Hallows Eve hues, and baubles like vintage-style keys, cameo charms and crystals of all colors lend a chill to the air of your tablescape. Cheap skulls of all shapes, sizes, and colors carry the theme throughout too.

spooky tablescape on the cheapOn-line science and industrial supply stores are a veritable wonderland of macabre just waiting to happen. Beakers, flasks, and test tubes… OH MY! A Boston Round bottle with a handwritten, “poison label” does great double duty as a prop in Dr. Jekyll’s laboratory. I picked up a 12 pack of test tubes for less than five bucks.  Fill them with dipping sauces. and give them grotesque labels and you’ve got a party. 

Here are a couple of simple recipes to take your spine-chillingly Spooky Halloween Feast over the top.

meatloaf brains a tasty halloween meat treat

Ingredients:
1 pound ground beef
1/2 pound ground pork
1 egg
1/2 cup bread crumbs
1 tbsp garlic powder
1 tbsp Trader Joe’s Season-All
2 tbsp onion (minced)
Your Favorite Mashed Potatoes
1/2 cup tomato puree
2 pastry bags

Prep Time:

Cook Time:
Serves: 6

Directions:
Mix meats with garlic, season-all, onion, egg and bread crumbs. Form into 12 balls about the size of your palm. Roll on a parchment covered surface to get an oblong shape. Press two together firmly, six sets in total. Place on a lined baking sheet in a 450 degree oven for 20-25 minutes until cooked through. In the mean time prepare mashed potatoes. Be sure they are not too loose.

Allow potatoes to cool until cool enough to handle. Fill a pastry bag with potatoes. Pipe onto meatloaf “brains” in a zigzag pattern. Fill second pastry bag with tomato puree. Pipe onto potato layer inside of the grooves, nooks and crannies. 

Note: Barbecue sauce and steak sauce make tasty substitutions for tomato puree. 

Puff Pastry Cheese and Sundried Tomato - Tasty Intestines

Ingredients:
1 package frozen puff pastry sheets (thawed, but kept chilled)
2 cups shredded Italian cheese blend
1 package cream cheese (room temperature)
1 tbsp dried Italian herbs
1 tsp garlic powder
1/2 tsp cracked black pepper
3-4 sun-dried tomatoes packed in oil (oil drained and patted off)
Egg wash (1 egg beaten with a tablespoon of water)
 

Prep Time: 15

Cook Time: 15
Serves: 6-8

Directions:
In a medium mixing bowl combine cheeses, herbs and seasonings. Dice tomatoes and add to cheese mixture. Set aside.

Roll out sheet of puff pastry on a loured surface till it is a rough circle approximately 10 inches in diameter. It does not need to be a perfect circle, in fact the less perfect the better.
Spread cheese and tomato mixture 1/2 inch in from one side of the pastry dough. Fold over the edge of the dough until it covers most of the cheese mixture. Working from right to left, roll the dough over itself forming a cigar shaped roll. Coil onto a lined baking sheet in roughly the shape of an intestine (yeah, I know it sounds nasty but it tastes good.) Brush the top with egg wash. Bake in a 375 degree oven for 15 minutes, or until golden brown and bubbly. Serve with a sharp knife for hacking into… YUCKY YUMMY!