Persimmon Margarita

persimmonmargaritaAround the corner from Savvy Housekeeping HQ, there were a bunch of free persimmons from a neighbor’s tree. When life gave us persimmons, we made persimmon margaritas! They’re tasty and a lot of fun (and in our case practically free).

We used Hachiya persimmons, which have to be totally soft and mushy to taste good at all. Fuyu persimmons are more common at the store and would also work great. Persimmon puree could also be used in cakes, breads and other cocktails. Get to it, persimmon style!

Persimmon Margarita Continue reading

Punch Recipe for the Holidays: Horse & Carriage


Horse & Carriage from Saveur

What punch should you make for your holiday party? Here is my official endorsement: Horse & Carriage! I made this last week and it was a hit. Gin, elderflower and champagne are an obvious (to me) combination, but what really made this punch stand out was the chamomile tea. It added complexity and sophistication to what otherwise could have been a bit of a one-note concoction. I wish I had made a double batch! (It went fast.)

I modified the recipe a bit from Saveur’s to include more sparkling wine. I think this is a big improvement on the flavor, with the added benefit of making a larger amount of punch. It didn’t taste very balanced the original way, in my humble opinion.

Horse & Carriage (modified)
4 tablespoons citrus sugar (recipe below)
6 ounces fresh lemon juice
6 ounces gin
3 ounces St. Germain elderflower liqueur
3 ounces triple sec
10 ounces cold chamomile tea
8 oz. sparkling wine
Lemon and orange wheels, pomegranate seeds for garnish and ice block (instructions below) Continue reading

Gingerbread Toddy

gingerbreadtoddyIt’s raining and fall coziness is in full effect. So Savvy Housekeeping and I made the perfect seasonal twist on the Hot Toddy—the Gingerbread Toddy. Made with a delicious gingerbread syrup, this warming cocktail tastes like real gingerbread. The syrup would also be good in other drinks like a Gingerbread Latte.

Gingerbread Toddy
2 ounces bourbon
1 ounce gingerbread syrup* (recipe below)
1/3-1/2 cup hot water
A squeeze of lemon

Combine bourbon and syrup in a mug. Fill to the top with hot water. Add a few drops of lemon juice and stir.

*Gingerbread Syrup:
1 cup dark brown sugar
1 cup water
1 tablespoon molasses
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon allspice

Combine all the syrup ingredients in a pan. Heat to boiling on a stovetop while whisking until all the powdery substances dissolve. Boil for 2-3 minutes so that the syrup thickens slightly.

Photo by Savvy Housekeeping

Fancy Free

fancyfreeThis little-known classic cocktail is basically a gussied-up Old Fashioned. While the addition of maraschino liqueur makes it a little sweeter than an Old Fashioned, it also gives the drink a funky kick and subtle bitter almond flavor.

Some people like to strain the drink and serve it up (without ice). I don’t. Controversy! Or, you know, personal preference.

Fancy Free

2 ounces bourbon
1/2 ounce maraschino liqueur
1 dash orange bitters
1 dash Angostura bitters
orange twist for garnish

Put several ice cubes (or one large ice cube) in an Old Fashioned glass. Add other ingredients and stir, then garnish with an orange twist.

If you want to learn how to make up your own cocktails based on the classics, buy the DIY Cocktails book. If you are a Kindle Unlimited member, you can read the Kindle version for free.

Photo by Jackson Stakeman