Tag Archives: lime

Ho ho ho and a bottle of rum

Merry Christmas, dear readers!

rum

I hope your bellies are full, your presents unwrapped, and your naps taken.

Here’s a tasty drink to try this evening, if you happen to have a few ingredients on hand.

Rum hot toddy

For one drink:

  • 1 black tea bag
  • A few slices fresh ginger
  • 1 slice lemon
  • 1 slice lime, or 1/2 key lime
  • 1 shot rum
  • Whole nutmeg to grate on top

Brew your tea, muddling the ginger slices in the bottom of the mug. Leave enough room in your mug for the rum! Squeeze the juice from the lemon and lime into your tea, and add the slices to the mug if you like. Stir in the rum. Grate nutmeg on top, to taste. Enjoy. Repeat.

hot toddy

Merry Christmas and Happy Holidays from The Troika Table.

Tami, Janessa, and Kara

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No quarter

Hello, again. I didn’t mean for my next post to be another cocktail, and I even asked Braeden if he thought you all would mind if I posted two, two! recipes for cocktails in a row. He responded, “They’re people. They’ll like it.”

So, here we are!

Have you heard of ginger beer? If not, allow me to introduce you.

This drink, which Braeden calls No Quarter, showcases ginger beer quiiiiite nicely. It’s Braeden’s take on a Dark ‘n’ Stormy, of which there can be only one. We take some rum, juice of a freshly squeezed lime, a few dashes of bitters, and shake them with ice. Then, simply pour in a glass and top with ginger beer.

It’s. So. Good.

No Quarter

Notes: We highly recommend Mount Gay Rum, or “the rum that invented rum.” We used the Eclipse rum, which is a nice amber and my favorite of the Mount Gay rums.  For bitters we used Peychaud’s, but I suspect Angostura would also be nice (and if you don’t have bitters, by all means make this drink without. But then go buy bitters.) As for the ginger beer, we were only able to conveniently find Goya brand at a nearby supermarket. It’s very good, and a bit spicy – I didn’t love the spicy at first, but quickly grew to find it addicting. There are other brands of ginger beer out there which are a bit more mellow, such as Reed’s. If you do a little research or have a Jamaican or other Caribbean restaurant near you, you can easily find many different kinds of ginger beer. *UPDATE: So we tried Reed’s, and it wasn’t our favorite – too mellow, not quite as kicky as other ginger beers I’ve found in little DC markets. I suggest starting with Goya, then trying other ginger beers you happen to find.

For two drinks:

  • 2 – 3 ounces rum (see notes)
  • juice of one lime
  • 3 drops bitters
  • 12 ounces ginger beer (see notes)
  • ice

Combine rum, lime juice, and bitters with ice in a shaker; shake 10 seconds until chilled. (Or, you could stir together rum, lime juice, and bitters in a glass, then add ice later). Pour into two tall glasses filled with ice; top with ginger beer.

Cheers, to an excellent weekend.

Also,

Kara

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Spring juice

A haiku:

It’s actually spring

blossoms, berries, and herbs, yum

the sun shines hooray

    

Ahem, remember that drink I told you about in the depths of winter? Tonight I made a spring version, and I openly admit that it’s only slightly more like a springtime drink because it uses gin. Doesn’t gin seem like a drink meant for the spring? To me, it signals gin and tonics being sipped on the back stoop after a day of classes, a nice little cap to a stroll outside, the start of the weekend. Or, a de-stresser on a Thursday evening before you make dinner and get tackled by the puppy.

Spring juice 

  • juice of one ruby red grapefruit
  • juice of one lime
  • agave nectar to taste
  • gin – I used Bombay dry –  to taste (start with, say, two shots? Then add more if you’d like)
  • ice
  • water or seltzer water, optional

Method 1: Whisk together juices, agave, and gin in a tall liquid measuring cup. Pour over a tall glass filled with ice, top with water or seltzer water if you’d like.

Or, method 2: Shake juices, agave, gin, and a few ice cubes together in a cocktail shaker for about 10 seconds. Strain over ice into a tall glass, top with water or seltzer water, if using.

For more gin and grapefruit inspirations, check this out.

Kara

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The cure to winter blues II

I don’t know if you all heard the news, but DC now has its own groundhog. That’s right, Punxsutawney, make way for Potomac Phil. Since Phil predicted that there would be six more weeks of winter, I thought everyone could use a little drink.

All this citrus in the stores has made me go a little citrus happy; I’ve made lemon curd, lemon pasta, eaten lots of oranges over the sink, and attempted a few orange daiquiris. But last night’s drink tops them all. It’s a spinoff of a fresh juice I found over at 101 Cookbooks for Lime, Grapefruit, and Ginger Juice – with a few little changes. Instead of using ginger in the juice, I infused vodka with ginger and mixed that in with fresh grapefruit and lime juice, then sweetened it a bit with agave nectar. Yep.

And so, in honor of six more weeks of winter, leaking pipes, and broken hot water heaters, I present to you my winter juice.

Winter Juice
makes one cocktail

Note: The measurements I’ve given for agave and vodka are, as usual, more guidelines than actual rules. Adjust to your own tastes, but also know that the citrus masks any taste of vodka, well, quite nicely.

  • juice of one grapefruit
  • juice of one lime
  • 1 to 2 tablespoons agave nectar
  • 2 to 3 ounces ginger infused vodka (recipe below)
  • seltzer water

Combine grapefruit and lime juice in a tall glass. Add vodka and agave to taste, stir everything around to combine, and top with seltzer water. Throw in a few ice cubes to finish it off, and watch your worries about no hot water and fears of scurvy melt away.

Ginger vodka

  • 1/2 inch piece of fresh ginger, peeled and sliced
  • 4 cups vodka

Place vodka and ginger in an airtight container (such as a quart sized Ball jar), give it a few shakes, and place in a cool, dark place (but not refrigerator) for at least two days, shaking jar every couple of days. I let my vodka infuse for four days, and I’m going to keep the ginger in the jar to keep it infusing. Take ginger out if you don’t want a strong flavor.

Cheers!

Kara


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