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Kelsey’s not going to comment on this one

I wanted to make something with the Cherry Heering (mostly because I just really like saying “Cherry Heering” because of the way it makes me want to say “Cherry Herring” which makes me think of swedish fish, which, really, taste-wise, is not far off) and I found recipes for Singapore Slings and variations of, from which I concocted my own devious cocktail.

And when I say “devious”, I obviously mean “grossly sweet and girly”. I didn’t mean for it to be so. But I guess you can’t have Cherry Heering, Benedictine and St. Germain together without getting something, you know, sweet.

So here it is. A drink we may never try again. It’s not bad, really, just wussy.

1 1/2 oz Junipero gin

1/2 oz Cherry Heering

1/4 oz Benedictine

1/4 oz St. Germain

1/4 oz lime juice

dash(es) Angostura bitters

Shake gently with ice, strain into glass and top with soda water.

Saint Revivers

When I first tasted St. Germain I wasn’t confident that we’d be able to mix it well. Too floral. Too tropical. Too different. But, very, very delicious; Emily’s been sneaking it neat. However, I read that it should work well in place of Cointreau. In comes the Corpse Reviver Variation #2, a fabulous drink featuring my many of my favorite spirits: Gin, Cointreau, Lillet Blanc, and Pastis… Especially the Pastis.

Saint Reviver #1

  • 3/4 oz Junipero Gin
  • 3/4 oz Saint Germain
  • 3/4 oz Lillet Blanc
  • 3/4 oz lemon juice
  • splash of Herbsaint

The first attempt was promising and exotic, the blend of flavors and smells coming together as something familiar but unnamed, lychee or star fruit, but not well balanced. The St. Germain featured prominently but the lemon juice was overpowering and muted every thing else. My second pass with the St. Geramin was a Leo Special Cocktail with the cointreau swapped out for our feature again. Even better but I had to come back to the Saint Reviver.

Saint Reviver #2

  • 1 oz Junipero Gin
  • 1 oz Saint Germain
  • 1/2 oz Lillet Blanc
  • 1/2 oz Herbsaint
  • 1/2 oz lime juice

I’m at a loss for words. It’s wonderful. Hard to believe that only a few months ago that if you said Gin, I’d think Tonic. Cheers!

the left hand knows not…

Ok, the left hand knows damn well. The right hand may be making Jalapeno and Serrano Hot Sauce #2, but the left hand is drinking a Queen of the Ocean.


We (I) selected this cocktail because

  1. It contains Lillet Blanc which I just discovered the other day in the Hoop-La! and am completely in love with now; and
  2. Egg whites!

Unfortunately, and this is no fault of the lovely drink itself, Kelsey and I have become aware of our proclivity towards drinks with citrus. Which this drink has none of.

However! It is a lovely drink. I’m halfway through (I should perhaps mention that the egg whites have become downright icky looking. This did not happen in the Pisco Sour I made last weekend. Or the Edith Day. I don’t know why.) and…well, I’m sort of pining for a margarita, and that’s never a good sign.

edited to add:

So, we totally decided to go ahead and make margaritas. And there’s no shame in that.



  • 1 shot Kelt Tour du Monde
  • 1 shot Lillet Blanc
  • 1 shot Grand Marnier
  • 1 shot lemon juice

Shake with ice and serve up with a lemon twist. This is a slight variation on Oh Gosh!’s hoop-la. It’s a delicious cocktail although it wasn’t until I hit it with a dash of Angostura bitters that it came together for my taste. Next time, I’ll hold back on the lemon so to keep it in balance.

Edith Day

  • 1 part Junipero gin
  • 1 part grapefruit juice
  • 1 t simple simple syrup, to taste
  • 1 egg white

Shake vigorously in a shaker with a few ice cubes until the pain is too much to take. Serve in a cocktail glass or champagne flute. This is a plain, simple drink; I guess there is nothing wrong with that. We only tried it since we’d run out of lemon and limes but wanted a citrusy cocktail.

Habenero Hot Sauce #1

  • 1 head of garlic
  • 2 medium carrots
  • 1 large white onion
  • 10-20 ripe habanero chilies
  • 1 cup apple cider vinegar
  • 2 t turbinado sugar
  • 1 t sea salt

Follow the procedure for Jalepeno and Serrano Hot Sauce #1

Jalepeno and Serrano Hot Sauce #1

  • 1 head garlic, cloves seperated, unpeeled
  • 1 medium white onion
  • 1 medium carrot
  • 12 ripe red jalepeno chilies
  • 12 ripe red serrano chilies
  • 1 habanero chili
  • 2 dried anaheim chilies
  • 2 red gypsy peppers
  • 2 cups apple cider vinegar
  • 1 thumb of fresh oregan
  • 2 t turbinado sugar
  • 1 t sea salt

Toast the garlic in a skillet while it’s still in its paper skin until dark brown spots form and the cloves are soft. Meanwhile, stem the chillies and rough chop them and all of the other ingredients and put in a sauce pan. Cook for 15-20 minutes until the carrots are tender. Blend, adjust seasoning and liquid as needed to obtain the desired consistency. Ladle into small clean, sterilized, jars (I’ve found 4 oz canning jars) or other suitable containers and process for 15-20 minutes.

The 15-20 minute processing time is probably considerably more than is needed but the extra time probably isn’t going to hurt anything. I added the gypsy and Anaheim peepers because they wanted to be used but they could certainly be left out. Store in a cool dark place for several months to allow all of the flavors to mingle. Enjoy!

The Bijou

  • 1 oz gin
  • 2/3 oz dry vermouth
  • 1/3 oz green Chartreuse
  • Splash of Campari
  • lemon twist

Stir with ice and serve up. We tried this the other night since on a whim and were frankly disappointed; the Junipero Gin just didn’t blend well with the other ingredients. Perhaps a mellower, milder gin would have been a better choice? We got this off of South Gin’s site. Anyone know if it is imported into the US?

More Apple Fruit Leather

The Apple-Cranberry fruit leather was so popular in Amelia’s lunch basket that we decided to make more before all the apples have been forgotten for another season. Today, it was Apple-Plum and Apple-Rhubarb. Following the same general idea, we peeled, cored and rough chopped apples added to a large pot and cooked briefly with about equal parts plums finely chopped with a sitck mixer. Once boiled, dumped into a sheet pan lined with parchment and put into the oven to dry.

We peeled, chopped and cooked the rhubarb with about half a cup of sugar before adding the apples to it. Same story, after the mixture came to a boil it was spread out and put in th oven to dry.  I’m curious to see how this one turns out.  I just saw the rhubarb at the market and decided to give it a shot.

apple cranberry fruit leather

We have three apple trees in our yard: a venerable Gravenstein, a Pink Pearl that we brought back home from a trip to Mendocino last fall and an unknown dwarf that might be another Gravenstein variety. The trees bury us; it’s a challenge to use them up before they rot. This year we’ve already dried plenty and have made plenty of apple sauce so I thought we’d try something different. Enter, Amelia’s lunch box.

  • Enough apples, peeled, cored and chopped, to make ~6qts.
  • Several large handfuls of dried cranberries.

Throw it all in a pot with some lemon juice over a medium heat and cook until the apples have started to get tender. While some recipes call for making sauce and then using it, that seems like more work than needed; I used a stick blender to chop it all into small bits and then dumped it out into a half sheet pan lined with plastic wrap. The mixture almost came to the top of the pan. Put it in an oven on ‘warm’ and check in once in a while. It took mine near 36 hours to fully dry out. We flipped it over once to help it dry more evenly

When it was all finished we cut it into 1″ x 4″ strips and wrapped them up in wax paper tied with a bit of string ready for a snack.

Apple Fruit Leather