Eggnog-2009

I am traveling once again, but when I arrive back home I’ll be making my aged eggnog in preparation for the holidays. I hope you enjoy this recipe as much as I do. -MR Plan ahead! Not long after I began this blog in 2006, I wrote about and made aged eggnog upon reading about it at CHOW. Two years later Donna photographed it. A year after that, we finished the batch. It was a little funky and that was part of its deliciousness. I’m writing about it now so that you can, if you plan ahead, make it this weekend or next, for this holiday season, and the next, and, if you have the discipline, for December 2016. It needs at least 30 days for the aged flavor and for the alcohol to take care of Read On »

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Pimm's-Cup

When I first posted this, a year ago in May, I was dreaming of warm weather. Now it’s the end of August, summer winding down, so wanted to re-post this most excellent warm summer evening cocktail, during the season in which it should be enjoyed. —M.R.   It’s 45 goddam degrees as I write this—morning but it’s only supposed to go up 6 more degrees by midday, and I am so tired of this cold gloomy weather I’ve decided to offer one of the great warm-weather libations, the Pimm’s Cup. It was downright hot last week, and the lilacs and dogwood are in bloom, so I make today’s Friday cocktail a harbinger of the warm weather to come. And for those of you who live where’s it’s already hot. My first encounter with Pimm’s Cup Read On »

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Mint-Julip-2

The first shoots of mint have sprung through the soil as if sensing the approach of the Kentucky Derby. The sun is out here in Cleveland, the birds are chirping, and the Browns made sensible draft choices.  All of which call for a mint julep this weekend. In my first post on this drink several springs ago, I served a somewhat unconventional julep and was roundly taken to task for it (no crushed ice? in a glass?). Deservedly. So herewith an almost traditional version, which is simply mint leaves, muddled with sugar, and bourbon, served over crushed ice in a silver cup. My only variation is for serving multiple juleps. A great strategy if you’ve invited people for Derby Day. Some may find the verdant hue unnerving but it’s worth it for the clean mint flavor Read On »

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Moscow-Mule-Copper

  Monday cocktail hour! Because I’m already looking forward to Friday. And I bought this proper and cool copper mug during a visit to the most excellent Cocktail Kingdom showroom in Manhattan. The first FCH Moscow Mule described its origins (it was a Smirnoff device to drive sales!). Also my recipe was imperfect. After countless Dark and Stormys in Key West, I recognized that the amount of lime juice is important to contrast the sweetness of the ginger beer. Below are the proportions I like best.   Moscow Mule 2 ounces vodka 1/2 ounce lime juice 4 ounces ginger beer (or to taste) wedge of lime for garnish Fill a copper mug with ice. Add vodka, lime juice, and ginger beer. Garnish with lime.   Other links you may like: Other cocktails featuring vodka: Key Read On »

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Derby cocktail. Photo by Donna Turner Ruhlman.

I’m on my annual foray to my beloved mom’s in West Palm Beach and enjoying blue sky, blue water, and lazy days, so here this repost from 10/4/13 of an overlooked but most excellent cocktail.—M.R. When I opened to the Cleveland Plain Dealer‘s wonderful and expanded food section, I was delighted to find a handful of bartenders offering cocktails. The Derby, offered by Lindsey Hawes, who mixes drinks at The Willeyville in the Cleveland Flats, caught my eye (here she is making another fave of mine, The Dark & Stormy). The Derby  caught my eye for its straightforwardness and lack of frou. I immediately thought of the Brown Derby, a restaurant chain that flourished here in the 1970s, where I first encountered what was called a salad bar, back in the pre-sneeze guard days (God, how Read On »

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