A Sweet Treat for your Holiday Party or Bar

I have never delved into the cooking side of booze, though I pride myself at being pretty good in “la cocina” (Kitchen).  But this recipe I cannot resist posting because it is simple, quick, and well DAMN tasty.  It’s a great little snack to serve at any upcoming festivity.

Bourbon Chile Pecans

1 Tablespoon vegetable oil

2 cups pecan halves

1/2 cup sugar

1 teaspoon Table salt ( yes, table salt.  Don’t be a hater!)

1 teaspoon New Mexico red chile powder or cayenne

1/4 teaspoon ground cinnamon

1 tablespoon Bourbon

Here’s what you do:  Heat the oil in a 10″ (or so) skillet.  Add the pecans and fold with heat-resistant spatula to coat, and toast for about 3-5 minutes.  Add the sugar and fold again coating all the pecans.  Let the sugar carmalize (liquify that is) then CAREFULLY add the bourbon and stir.  The pecans will take on a shiny luster.  Turn off the heat. and then pour pecans into an oversized metal or Pyrex mixing bowl.  Add salt, pepper and cinnamon and toss or stir until all the seasoning “gone”.  Let cool to room temp. Store Airtight at room temp for up to a month or freeze for 3 months.

These are great little munchies to put on your bar or have around at your next party. 

They’ll even impress your Mother-In-Law!!!

Happy Holidays!

Manhattan In Autumn

About this time last year, I devised a drink I called Manhattan in Autumn.  This cocktail is a variation on the traditional Manhattan with added autumn flavors.  I got a little publicity on this little tipple (thank you Chilled Magazine), and as its ‘Birthday” approaches I wanted to share the recipe.

Manhattan In Autumn

2 1/2 oz Knob Creek Bourbon

3/4 oz Nolly Pratt Sweet Vermouth

Candied Orange Peel

Stir with Ice and serve up into a Autumn Tincture coated cocktail glass.

Autumn Tincture:  in a small (4-5 oz) jar, combine 3 cinnamon sticks, 1 T nutmeg, 3/4 T Cloves and  seven drops of pure Vanilla.  Fill Jar with Booker’s Bourbon.  Shake jar once a day for minimum of 2 weeks.  Strain through coffee filter or cheese cloth into an atomizer or mist bottle.

Candied Orange Peel: With a vegetable peeler, remove the peel from and orange, then with a sharp knife slice the peels into 1/2 inch wide strips.  Place strips into a saucepan and cover with water.  Bring to a boil  then reduce heat and simmer for 20 minutes or until peels become translucent.  Remove from heat and strain.  Cover again with 2 cups of water.  Bring to a boil then add 1 cup of sugar.  Once sugar is dissolved, lower the heat and simmer until liquid reduces by half (20-30 minutes).  Carefully strain off syrup and reserve.  Place warm orange peels into a bowl and toss with 1/4 cup (give or take) of sugar and completely coat the outside.  Place peels on a sheet pan to cool until hardened (3-4 hours).  Store in an airtight container.  These will keep for 6 weeks!!

Oh yeah, the orange syrup can be used in place of Curacao or simple syrup.  Possibilities are endless.

¡Salud!

Falling into Autumn

I love this time of year.  If you have ever been through the high deserts of Santa Fe, you know why.  The air is cool and crisp, the air smells of pinon fires, the sunsets are the most vibrant of the year.

Autumn also brings a host of flavorful cocktails into mind as we pass from the warm days into the cool nights.  One of the first that pop into my rotation is Hot Buttered Rum.

Recently I did a post on how to make your own Spiced Rum, which lends well to afternoon cocktails, but as the nighttime comes, it is time for a drink to warm the soul.  Here is a simple recipe to make a Hot Buttered Rum Batter.

BUTTER BATTER

1 pound brown sugar

1/2 pound unsalted butter

1 T Ground Cinnamon

1 T Ground Nutmeg

1 T Ground Clove

1 T ground Allspice

1 T Pure Vanilla (I use Mexican vanilla)

1 t ground anise seed

Warm butter to room temperature.  Combine all ingredients in mixer with paddle attachment or with a hand mixer.  If using a hand mixer, do not over beat!  Store in the chill chest for 3 weeks or freeze indefinitely.

To make Hot Buttered Rum

2 teaspoons of batter

1 1/2 oz amber or dark rum (or homemade spiced rum!)

8 oz hot water.

Place batter, rum and 2 oz of water in your favorite mug.  Stir to melt batter.  add the rest of the water, and stir again.

I also like about  1/2 oz of heavy cream added to mine which lends to a wonderfully smooth texture.  Better yet, add about 4 oz of GOOD Vanilla Ice Cream ( room temp again) the batter.  Yum!!

Not  a rum fan?   Ouch, Baby, very Ouch!

 OK do the same with scotch, brandy or bourbon.  Any of the dark liquors that tickle your fancy will make a great drink.

This recipe is also easily adapted for large groups.  Simply multiply the number of drinks by the ingredients, and you can make a large batch for your upcoming party.  Place the ingredients in a saucepan, heat, then  serve it out of a crock pot.  That simple!!

Hope you enjoy!

The Santa Fe Bar Store is now OPEN!!

It can be hard to find the right gear to outfit your bar  Well look no further! I am happy to annouce the launch of: The Santa Fe Bar Store.

This is the perfect place to get everything from bar books to glassware to a new backyard Tiki Bar!  Whether you are a home enthusiast, a nightclub operator or craft mixologist everthing you need  to stock your bar is right here.  Take a look!