DIY Bottled Cocktails

Bottled Cocktails by Wendy Rose Gould

Bottled Cocktails by Wendy Rose Gould

Lots of bars have jumped on the trend of serving housemade cocktails that they’ve bottled. You can do this at home. (I haven’t, but it’s on my to-do list!)

Tales of the Cocktail has a great photo tutorial about how to bottle a cocktail (with recipes, of course). If you try it before I do, let me know how it goes!

DIY Grenadine

grenadine2Grenadine ain’t just for Shirley Temples. When made right, it can add more than sweetness and color to a drink. (Try a Jack Rose cocktail!) I like to add pomegranate molasses and rosewater to give the grenadine some depth and complexity. You can leave them out, but you’ll have a flatter, more one-dimensional syrup. (So, like, don’t leave them out, OK?)

Grenadine

2 cups pomegranate juice
1 1/2 cups sugar
4 tablespoons pomegranate molasses
2 teaspoons rose water

Cook pomegranate juice on medium heat for 5 minutes. Stir in sugar and cook about 5 more minutes, until it forms a syrup. Add pomegranate molasses, cook and stir for 2 more minutes

After the syrup cools, pour into glass container and rosewater. Refrigerate for up to one month, adding vodka to preserve if desired.

The recipe I created and posted here was first published on Serious Eats in my DIY vs. Buy column.

DIY Advocaat

20121230-231729-diyvsbuy-advocaatIf you want to inject a little Dutch hospitality into your Christmas, try Advocaat! Though it’s often called Dutch eggnog, this treat is a creamy brandy custard with a pudding-like texture.

Advocaat
(makes about 4 servings)

10 egg yolks
1/2 teaspoon salt
1 1/3 cups sugar
2 teaspoons vanilla extract
cinnamon to taste (about 1/8 teaspoon)
2/3 cup vodka
1 cup brandy

Put an inch of water in a medium sauce pan and bring to a simmer over high heat, then reduce to low heat. Meanwhile, whisk the egg yolks with the salt, sugar, and cinnamon in a bowl until the sugar dissolves, about 4 minutes. Whisking and pour in the liquor.

Place the bowl over the simmering water and whisk as it cooks. When the mixture is thick enough to form a coat on the back of a spoon, it’s done cooking. (about 8 minutes or least 130°F). Take the bowl off the heat and whisk in vanilla. Transfer into a glass container and refrigerate for a minimum of 6 hours before serving.

The recipe I created and posted here was first published on Serious Eats in my DIY vs. Buy column.

DIY Sugar Cubes

diysugarcubesSugar cubes are simply that–cubes made out of sugar. They’re not hard to make, and if you DIY then you can make your cubes in fun shapes, flavors and colors.

For example, you could make rich cubes with demerara or turbinado sugar or grind up some vanilla beans for a flavored cube. Make cubes with absinthe or bitters for use in Champagne cocktails. A few drops of food coloring, and you have a party right there.

To make the sugar cubes (or hearts or stars or …), I used one teaspoon candy molds. But you could also use ice cube molds or spread the mixture 1/4 inch thick into a small cake pan and make quarter-inch squares.

DIY Sugar Cubes

1/4 cup sugar
1/2 teaspoon water Continue reading