Category Archives: Cocktails
I adore our friend Maggie, and one of the things I adore is that she always seems to find new and exciting foodie items. Recently she reached out to us and was wondering if we would be interested in playing with some Morris Kitchen Syrups. I had been dying to try out their syrups in our cocktail creations, and could not wait to try the Preserved Meyer Lemon Syrup.
The package arrived, just as I had imagined it; wholesome and beautiful. I have a thing for simple, clean, and interesting packaging, and Morris Kitchen drew me in. Sometimes you can tell by the cover, how wonderful it will be. I slowly opened the cap, waiting for the perfume to grab me; it didn’t disppoint. Immediately, I could smell the Meyer lemons with a hint of the sea. Then I poured a small drop onto my finger tip, and slowly swirled it into my mouth, letting every last drop linger for a couple seconds. It was perfect; sweet, salty and tart.
That first drop had me, and rum, gin, vodka, tequila; all sorts of cocktail combinations started to whirl through my mind, but the one that kept coming back was Mezcal. The thought was so intense that I could almost taste it, even before making it; smokey, sultry and salty. Like the end of the day, laying in the sand on an exotic beach.
Eat Boutique sells Morris Kitchen syrups in their amazing cocktail gift box – a wonderful gift, but you will want one for yourself! As well you can head over to Morris Kitchen to find out how to purchase their syrups; they have three flavors, Ginger, Apple Cider and Preserved Meyer Lemon. They are also great to cook with.
** reminder: if you love to keep updated on fun cocktail venues as well as recipes, we partnered with Liquor.com and you can sign up for their newsletter on Chez Us – off to your right, you will see the widget. Their newsletter is full of full cocktail related news.
I have been trying to write a post for the past couple days. One that would reflect on 2011 and wrap it up tightly; something special to share with each of you. The words are on the tip of my tongue, but I cannot seem to get them on paper so to speak. I think I need to continue reflexing these last few hours; absorb the rest of the minutes and then breath.
In the meantime, I am going to share the last post of 2011 with you all. Something slightly sweet, and slightly tangy. Festive and bubbly. Worth making and toasting a new year with the ones you love.
We spent most of this month drinking bottles of champagne. Oh MY, does that make it sound as if we have a problem? We were playing around (i.e.. developing recipes) with assorted alcohol and champagne for a champagne cocktail series that Maggie is hosting this week and decided to make a few extras to share with you. All the champagne cocktails were favorites but this one we really took a liking too.
 
Aperol – are you familiar with it? If not, here is a little history on a favorite around our house. Aperol is an Italian aperitif that was created in 1919 by the Barbieri brothers in Padova, Italy. It is known for it’s signature orange color and bittersweet taste. I love how the tang lingers on the back of my tongue. The recipe for Aperol has not changed since the early days; it is still made with a select list of ingredients including sweet and bitter oranges and other herbs and roots. As well it is still a secret recipe! I love that, in the early days, it was being marketed as a liqueur for folks interested in keeping lean and fit thanks to the low alcohol content. Today it is a classic aperitif that is enjoyed by many, including us.
We usually enjoy Aperol on ice with a wedge or twist of orange, while cooking dinner or on a hot summer day. This time we decided to play around with using it in cocktails. The champagne added a nice sweetness to the bittersweet taste, and the bubbles were just plain fun. It kind of reminded us of a bubbly Negroni. I am pretty sure this will be served as a pre-dinner drink at many of our upcoming cocktail parties!
Be always at war with your vices, at peace with your neighbors, and let each new year find you a better man. ~Benjamin Franklin
We wish each of you a safe New Years Eve and a New Year filled with Joy!
Denise & Lenny
Recipe: Aperol Champagne Cocktail
- 1 oz aperol
- champagne
- lime swirl, for garnish
In a champagne glass add the aperol. Top off with champagne. Garnish with a lime swirl. Serve. Drink.
A couple months ago, the first pears started to arrive in our market. I immediately brought some home with intentions of not only enjoying them but too also make a bottle, or in this case, a Mason jar, of Eau de Vie. If you are not familiar with Eau de Vie, you should become. It is a gentle liqueur that is made from fermented fruit and alcohol; otherwise, known as a fruit brandy. This recipe is very simple to make. You only need ripe pears and some vodka, as well as a little time. Definitely recommend you taking of advantage of pear season, and whip up a batch of two of this liqueur to enjoy next year.
You may be wondering what you should do with your mason jar full of liberations. Eau e Vie Poire is lovely to enjoy on its own or to use in cocktails as well as in baking. It adds a warm kick to whatever you decide to add it too. As well it would make a lovely gift to share with someone who enjoys unique alcoholic beverages. I keep thinking I should have made a few extra batches to give as gifts this holiday season; there is always next year. In the meantime we wanted to share a holiday cocktail using a little of the Eau de Vie Poire.
The past couple weeks we have been playing around with making new cocktails using bottles of champagne and other assorted alcohols. One of our favorites has been made with the homemade Eau de Vie Poire as well as some good ole Rye. The warm, earthiness of the pears compliments the smokey undertones in the rye. Champagne, well one cannot, have a holiday cocktail without some bubbles. This recipe really is a lovely cocktail!
We also wanted to share some exciting news which is all about spirits. We were recently approached by Liquor.com about our thirst quenching recipes, and we have decided to start a partnership with them. We like their expertise in the field as they work with master mixologists and top spirits experts. You will notice a side bar on our site, where you can take advantage of some unique specials on spirits as well as featured recipes.
Recipe: Eau de Vie Poire Champagne Cocktail
- blood orange bitters
- 1 oz eau de vie poire
- 1 oz rye
- champagne
- pear slices, as garnish
In a champagne glass add a splash of bitters. Swirl around the glass. Pour the remainder into another glass to use for another cocktail. Add the eau de vie poire and rye to the champagne glass; stir. Top off the glass with champagne. Garnish with a pear slice. Serve. Drink.
We cannot think of a better time to give a really special gift, than during the holidays. Maggie, over at Eat Boutique has gorgeous holiday gift boxes, and there is something for everyone on your list. We are huge fans! How about a marshmallow gift box for that sweet niece or nephew. Or a New England gift box for that friend who is homesick for the NE. Going to visit family or friends over the holidays, surprise them by sending ahead a Holiday Mornings gift box.
It has been way too long, since we have featured a give-away. We love giving gifts, and want to give you one of Maggie’s gorgeous gift boxes. The cocktail box we are going to share with one lucky reader is all about making gorgeous cocktails at home.
We love making cocktails at home! The key to a really fantastic drink, is by using great ingredients, such as homemade bitters, syrups, and dusting sugars. Eat Boutique is giving us their Homemade Cocktail Gift Box, to share with one of you. Not only is the packaging gorgeous, but the ingredients are really special. For instance you will get a chance to enjoy Scrappy’s Bitters. Their flavors are exotic …. celery, rootbeer, lavender, chocolate, as well as some traditional flavors. We have yet to try, but have heard amazing things about Scrappy! You will also receive some Lemonbird and Morris Kitchen simple syrups, that will take your cocktail from exotic to warm and spicy. The holidays are meant for a little bling, and cocktail bling is very fun. Didi Davis Food makes special sugars that rim a cocktail glass beautifully.
We cannot wait to share this with one of you! Simply leave a comment on this post answering this dying to know question:
What is your favorite holiday cocktail to make at home? Share the Recipe, and we will feature it during one of our Cocktail Hours!
Hurry though; you need to leave a comment by 11:59 PM (PST) on December 17, 2011. We will announce the winner on the 18th of December, after we read through them all, and pick the one that makes us very thirsty.
The gift box will be shipped directly from Eat Boutique. Due to the nature of this product, this giveaway is only open to residents of the continental USA. Be sure you enter a valid email address, because if your name is drawn and I can’t get a hold of you within 48 hours, I will choose an alternate winner.
Want some Extra Chances of Winning?
In addition to the main comment, leave a separate comment for each bonus entry:
- Follow @chezus and tweet the following: I just entered to win a Homemade Cocktail Gift Box from @eatboutique and @chezus! Enter here:
- Like Chez Us on FaceBook! Come back here and tell us you did (we do check – smiles)
- Like Eat Boutique on FaceBook! Come back here and tell us you did!
Photos were styled and photographed by Maggie Battista and Heidi Murphy. + White Loft Studio.
WE love when we can combine a business trip with a little pleasure, and recently we got a chance to rush off to Vancouver for a little business mixed with Joy time. Unfortunately, when we travel the window for socializing is pretty small, and we only got to spend a little time with Joy and her beau Jens. We were really excited to spend some time with Joy and to finally meet the famous Jens. We were not disappointed. Cute, funny, social, very admirable and can get his drink on! All wonderful traits don’t you think.
After dinner, Jens introduced us to a proper Irish pub where he further introduced us to a drink made with beer and Ribena. Ribena? This was new to us, and we were really intrigued. Jens continued to educate us on this new-to-us and mysterious beverage. Come to find out Ribena is a non-carbonated, fruit based juice, that originates in the UK. Most commonly it is made with blackcurrants and is sold as a concentrate; very syrupy. A bonus is that is it high in vitamin C! Jens proceeded to share with us how it was delicious in beer, as well as other cocktails. After that conversation, I could not want to get my hands on some of this magically Ribena. The next day, I ventured out to find it. I searched high and low, and finally I found it in at all places … the drug store. I could not wait to get home and pour the deep black syrup over some chilly ice cubes.
We had a week of rather balmy weather in the city, which was the perfect excuse to get our cocktail on. In honor of Joy and Jens, we made these cocktails using the Ribena and their poison of choice, vodka. You may think this sounds like a vodka tonic but with the added black currant and heavy splash of lime, it takes a tonic to another place. Not overly sweet but rather refreshing. It was hard to stop after just one.
Recipe: Joy and Jens
- 2 oz. vodka
- 1 oz. ribena
- tonic
- ice
- limes
Put some ice cubes into a cocktail glass. Layer the ingredients to make the presentation WOW. Gently pour the Ribena over the ice, then the vodka and finally slowly pour the tonic on top. Use a gentle hand and pour slowly to create the layers. Squeeze half of a lime over the top. Garnish with a lime slice. Serve. Drink.
Apricots have finally shown their smiley red cheeks at our neighborhood market, and we have been enjoying often. I am really hoping they still around for a bit as I have some great ideas that I want to try out. Just one of them happened to be this cocktail, The Helen.
We named this cocktail after my grandmother Helen, as it was her small but humble apricot tree that made me fall in love over and over every summer. My sister and I use to run around the back yard, making up stories and playing for hours. I remember spring time days, when the blossoms would gently scent the back yard. A quick run under the tree would stop my tiny feet in their tracks, so I could inhale the perfumed air. I loved that smell, and to this day, it grabs me whenever it may be floating by. I anxiously use to wait until that first “perfectly” orange apricot arrived, just waiting for me to pluck it off the branch and stuff it into my tiny mouth, nibbling away, rolling the pit between my teeth; savoring every last fiber. They were so perfect, still warm from the sun kissing it’s flesh, still slightly firm from barely just turning orange and sweet like nectar.
My grandmother never made cocktails out of the apricots nor did she feed us Rye; there there was an occasional shot of brandy or apricot schnapps to cure what ailed us. Instead she made delicious jam out of the bounty of apricots, which to this day, I still miss. It was so fresh that I would sneak it by the spoonful. I am sure if she was still here with us, we could talk her into joining us for a Helen, and that she would enjoy every sweet sip just as I enjoyed that first bite every summer.
Do you have a favorite cocktail using Apricots?
Recipe: Helen
* serves two
- 2 apricots, cut in half and pitted
- 4 ounces rye
- 2 tablespoons simple syrup
- 1/4 lemon juiced
- 1 tablespoon thyme
- crushed ice
- apricot for garnish
- triple sec
In a blender add the apricots and 2 ounces of the rye. Blend until smooth. Set a sieve over a bowl and strain the apricot mixture; just to remove some of the pulp from the puree. Put the thyme into a shaker and gently muddle just to slightly bruise the herb; then add a handful of ice, the apricot puree, 2 ounces of rye, lemon juice and the simple syrup. Give a couple generous shakes, the outside of the shaker will begin to ice a bit. Stain into 2 cocktail glasses add a floater of triple sec and garnish with a slice of apricot. Serve. Drink.
Okay, you are probably thinking, rum and coke, that is not very imaginative. How about when it is made with homemade cherry rum? So, I have you back with me; right!
When I was in my teens, my friends and I would walk to the Krazy Kone after school, where we would drink sugary vanilla cokes and eat salty fries that were dipped in special sauce, while we waited for that “cute guy” we were hoping to grab a glimpse of. These cute guys were in high school, and we were only in 8th grade; they were definitely our first crushes. I am not sure what I enjoyed more, the creamy vanilla cokes or when that “cute guy” smiled my way. Either way, that was the first time I was really introduced to flavored cokes. We are not soda drinkers at home, but, when I do occasionally grab for a sugary drink it is usually a black cherry soda. Slightly nostalgic of my
Remember the eight pounds of cherries, well, I had to do something with them besides stuffing them into our mouths and baking desserts. I have been playing with vodka and different citrus for a couple of years, so I figured why not do something with cherries. The thought of cherry vodka just was not that exciting, so I dug through the booze stash and grabbed a bottle of rum. The process is simple and only takes a week. Wash the cherries, pit them (now I am thinking I will try it with pits next time), toss them into a large jar and pour in the rum. Put the jar into a cool and dark cupboard and forget about it; except to flip it over every couple days. In a week, you have cherry rum.
Now the cola part. I tried three brands of cola, two natural unnamed brands and the standard Coke. The unnamed brands while they were good on their own, just did not work with rum and lime. They were too flat, not enough fizz. Eventhough, I wanted to keep the sugar low on this recipe, it wasn’t working for me, so I grabbed a good ole, sugary Coke. This worked, just enough sugar to cut through the rum and plenty of fizz to keep the drink refreshing, and interesting. Where does the vanilla come it? Just a dab of vanilla paste is swirled in the glass of rum, right before splashing with coke.
Recipe: Cherry Rum
- fresh cherries, enough to fill a quart sized mason jar
- bottle of your favorite rum
Wash and dry the cherries. Pit the cherries. Fill the mason jar with the pitted cherries, pour the rum into the jar to cover the cherries; give a couple good shakes and then put the jar into a dark but cool cupboard. Every other day, give the jar a good shake and then put it back on the shelve. After a week strain the cherries from the rum. Enjoy with your favorite rum drink or make our cherry vanilla rum coke.
Recipe: Cherry Vanilla Rum and Coke
*makes one drink
- 2 ounces of cherry rum
- 1/2 can coke
- lime
- vanilla bean paste
- ice cubes
In a small cocktail glass put a couple ice cubes; add the rum and stir just a drop of vanilla bean paste into the rum. I use the tip of a knife to get the amount of paste I want to use. Pour the coke over the rum and ice, squeeze half a lime into the glass and give a quick stir. I use the squeezed lime and rub it around the rim of the glass. Garish with a piece of lime.
If you like this recipe, check these out:
YEAH! We are trying to get on a regular schedule to start posting cocktails for happy hour every Friday. We missed a couple weeks due to a fun little road trip we took. Don’t fear; we cocktail-ed while away!
Summer in San Francisco has settled in, which means foggy days or as we like to call it “June Gloom”. We both associate summer with sunshine, and miss it terribly once it shows it’s ugly face here in the city. After all, isn’t summer meant to be half dressed, drenched in glistening sweat beads, sitting on the back porch or a stoup, sipping a cool cocktail. Instead, we are usually bundled up in pea coats and cable knit sweaters, drinking hot-toddys!
Our first summer together in SF – 4th of July (we were so young)
We have had enough of it, and will be bringing back a little sunshine to the back porch this week with “sunshine”. Sunshine is made with limoncello, St. Germain and a little tonic. We are fans of St. Germain, it is slightly floral, and little sugary sweet; great in a cocktail such as this or even on it’s own, when you want a little pick-me-up. An amazing compliment to a tart limoncello. The tonic, just adds some fun bubbles! Sunshine is really sweet, as in gushy cute sweet; like slowly sipping summertime!
Happy Friday!
Recipe: Sunshine
*makes one cocktail – use slim glasses, such as the ones made by Roost
- 2 ounces limoncello
- tonic, we like fever tree (Denise) or schweppes (Lenny)
- st. germain
- ice
- lemon peels
Fill a glass with a couple ice cubes; our slim glasses fit 4 small ice cubes. Pour in 2 ounces of limoncello, fill the glass with tonic, leaving about 1/2″ from the top; pour a st. germain floater on top. Garnish with a lemon swirl. Serve. Drink.
If you like this recipe made you thirsty, check these out:
Limoncello Champagne Cocktail
Limoncello Gin Cocktail with Grilled Thyme
Campari Limoncello Spritzer
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