Posted in Drinks Galore

Cocktails #57 Lemon Drop

from the 111 cocktails (you must try) challenge

Read about this challenge and see the list here 

Ingredients: vodka, lemon juice, sugar syrup

Drank on: January 24, 2013

Location: Don’t remember, it is somewhere in Sacramento, California

Notes: late night at a bar, winding down from working a fundraiser

 

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Posted in Drinks Galore

Cocktails #51 Irish Coffee

from the 111 cocktails (you must try) challenge

Read about this challenge and see the list here 

Ingredients: Coffee, Irish whiskey, brown sugar, whipped cream

Drank on: May 22, 2016

Location: Café Bernardo, Sacramento, California

Notes: I’ve had this before and didn’t care much for it. I think I got coffee and whiskey only. I don’t remember whipped cream. This was pretty tasty.

I still prefer my Baileys.

 

Posted in Drinks Galore

Cocktails #48 Hot Toddy

from the 111 cocktails (you must try) challenge

Read about this challenge and see the list here

Ingredients: brandy, honey, lemon, water, tea bag

Drank on: March 6, 2015

Location: Carson Valley Inn, Nevada

Notes: pretty sweet, can see how it’d be great for a cold or sore throat

It actually felt like winter that weekend, with the cooler temps and snow falling. Compared to 70 degree weather in my hometown.

Posted in Bon Appetite, Drinks Galore

Recipe #3 – Charred Corn Salad with Avocados and Orzo Recipe

“Everyday Dining with Wine”

Read about this ongoing cookbook challenge here

Ingredients:
fresh corn, husked
extra virgin olive oil / sherry vinegar/ cilantro / salt / black pepper
shallots
red bell pepper
zucchini
garlic
avocado
orzo pasta

(I had added shrimp)

Wine recommendations:

New World Barrel-Fermented Chardonnay like Canyon Road, St. Francis, Cambria Julia’s Vineyard (California wines), or Casa Lapostolle Cuvee Alexandre (Chile)

I had it with Sterling Chardonnay My Review:
I really liked this one. Charring the corn on a grill adds a different flavor than if you just cooked it. And she has you cook the avocado in oil for a sauce. It’s a keeper and can change it up by adding protein like chicken, shrimp, or meat.

Posted in Drinks Galore

Cocktails #46 Horny Bull & #60 Mai Tai

from the 111 cocktails (you must try) challenge

Read about this challenge and see the list here

I was on vacation and enjoyed both of these drinks so I might as well just put them into one posting.

#46 Horny Bull

Ingredients: Tequila and orange juice

Drank on: June 2016

Location: Talking Stick Resort, Arizona

Notes: none

 

 

#60 Mai Tai

Ingredients: light rum, lime juice, orange curacao, orgeat syrup, dark rum

Drank on: June 2016

Location: Talking Stick Resort, Arizona

Notes: none

Posted in Drinks Galore

Cocktails #44 Highball

from the 111 cocktails (you must try) challenge

Read about this challenge and see the list here

Ingredients: Whiskey and ginger ale

Drank on: March 10, 2014

Location: Louis Basque Corner, Reno, Nevada.

Notes: Tasted like watered down Whiskey. A friend recommended I try it with ginger beer next time.

Had no idea this place was on the Diner, Drive-Ins, and Drives show. (I will have to go back to check it off my DDD list) And I didn’t miss out much on their special Picon Punch, according to friends.

Posted in Drinks Galore, Requires Travel

How cool, an Ice Bar in Vegas

I read about an ice bar experience in a Vegas hotel a few years back. I knew whenever I went, I was going to track it down and go check it out. Last year was my first time in Las Vegas and I can say I had a blast. A number of people in a group I was with was interested in going too. The Mandalay Bay was just down the street from our hotel, so on one of the days there, a few of us went to the Minus 5 bar.

There were a few different packages to getting into the bar. Most of us chose the basic one (this includes a parka, gloves, and 2 drinks). If you want more drinks, you can open a tab. We had to put our purses, shoes, and all electronics (they said it was because of the cold) in a locker. When we were all ready, we walked in. First thing I thought of was that it was small. That actually makes sense because everything was ice, the walls, benches, tables, light fixtures, bar, and drinking glasses.

We all got a drink and hung out around a table for a little bit. A photographer came in and we took a couple of photos. Then an alcove in the back corner was open, so we sat down and chatted. One of the guys was from Indiana and took off his parka for a bit, he said the temp was about average at home. Not so for the rest of us, being all from Northern California (oh, and one from Oregon).One of the guys started stacking our cups and another guy decided to knock his into the tower. This made them crash and break. The photographer was back making the rounds and saw this occur. She gave the guy the “look” he shook his head and pointed to others, which made us all point to each other and she caught that moment on camera. It completely summed up the experience. I couldn’t have had a more fun group in there for this memory.I don’t remember what we all talked about, but we laughed so much and I guessed looked like we were having so much fun, that other people came over and joined us for a little bit. We finally decided to leave to get ready for dinner. Chipped in for the photo package and marked this off the list.

Have you been to an ice bar? thoughts? Would you go more then once?

 

Posted in Drinks Galore

Cocktails #35 French 75

from the 111 cocktails (you must try) challenge

Read about this challenge and see the list here

Ingredients: lemon juice, gin, Cointreau, Champagne

Drank on: February 14, 2014

Location: Paris Las Vegas Hotel & Casino, Nevada

Notes: (I figured since I was there, I might as well get something frenchy from the list) The bartender knew about the drink but didn’t know how to make it.  He had to look it up.   I think he left out the lemon.  Overall it’s a drink I wouldn’t mind getting again.

Posted in Drinks Galore

Cocktails #31 Dirty Bird

from the 111 cocktails (you must try) challenge

Read about this challenge and see the list here 

Ingredients: vodka, coffee liqueur, cream

(also known as: White Russian)

Drank on: October 29, 2014

Location: Kupros in Sacramento, California

Notes: I asked the bartender if he knew to how to make a Dirty Bird. He said no, so I showed him the ingredients on the list. He then said he could do that. He made the drink and then came back and mentioned it’s the same ingredients of a White Russian. I looked, and sure enough it pretty much is, only difference is that a White Russian specifically mentions using Kahlua instead of just any kind of coffee liqueur.

Oh, well, got them both checked off the list now. I’ve surprised myself in liking Black Russian drinks a lot more then White.

 

Posted in Bon Appetite, Drinks Galore

Recipe #2 – Angel Hair Pasta with Smoked Salmon and Edamame “Pesto”

“Everyday Dining with Wine”

Read about this ongoing cookbook challenge here

Ingredients:
angel hair pasta
smoked salmon
frozen edamame
lime
cilantro leaves / basil leaves / garlic cloves / ground white pepper / sea salt
olive oil / toasted sesame oil

Wine recommendations: 

Italian Vermentino – Sella & Mosca Vermentino or Sparkling Wine – Nino Franco Prosecco (Italy), Iron Horse Russian Cuvee Sparkling Wine (California)My Review: 

I had tried to make it a faster recipe by using a package of smoked salmon and it turned out not very good. Didn’t care much for the “pesto” sauce of it either.

Posted in Bon Appetite, Drinks Galore

Recipe #1 – Plantain Crusted Chicken

“Everyday Dining with Wine”

Read about this ongoing cookbook challenge here

Ingredients:
Plantain chips or unsweetened banana chips
dry mustard / dried thyme / allspice / ground cloves / kosher salt / ground black pepper
egg
hot sauce
all-purpose flour
boneless, skinless chicken breasts
vegetable oil
lime

Wine recommendations: California Central Coast Chardonnay
Lockwood, Morgan, Estancia, Bryon, Calera, Au Bon Climat

Picked up a chardonnay from Edna Valley

My Review:
The crust part got a bit overcooked and the chicken almost wasn’t cooked all the way through. I was able to finish cooking the chicken but worried that the crust wouldn’t taste good. Not a absolute favorite but it was a different tasty way to eat chicken.