Showing posts with label cocktails. Show all posts
Showing posts with label cocktails. Show all posts

Sunday, August 27, 2017

Time for Shrubbing with Julianne Holmes -- #bookgiveaway

LESLIE BUDEWITZ: Mystery World is a funny place. You meet the nicest people and then discover how wonderfully, delightfully devious they are! Case in point: Julianne Holmes, aka J.A. (Julie) Hennrikus, one of my favorite people in mystery-dom. When I realized she'd never been our guest, I nabbed her, and am delighted that she's joining us today, celebrating the release of Chime and Punishment, the third Clockshop Mystery, earlier this month. Appropriately, we're celebrating with a cocktail. (Or is that a clocktail?) 
Leave a comment below for a chance to win a copy of Chime and Punishment!

Making a Shrub with Julianne Holmes a.k.a. J. A. Hennrikus

In the third book of my clock shop series, Time and Punishment, Pat Reed is experimenting with making shrubs. Anyone who is familiar with the series will know that Pat works at the Cog & Sprocket, Ruth Clagan’s clock shop in Orchard Massachusetts. His wife, Nancy, is on the board of selectmen in this book. His daughter Moira is still running her café, The Sleeping Latte. The book takes place in June, prime shrub season in my opinion.
What, you may ask, is a shrub? I was first introduced to these a couple of years ago by a friend who had over picked blueberries one summer and was experimenting with ways to use them. A shrub is an old-fashioned drink, berry infused vinegar with sugar that is mixed into seltzer water, or added to a cocktail. From what I understand, shrubs go back to colonial times when people were trying to preserve fruit without refrigeration. The tartness of the vinegar, and the sweetness of the berries and sugar make it a very refreshing and interesting drink. Nowadays, drinking vinegars are all the rage, and so I've been experimenting with them more and more. In this post I'll show you a couple of ways of making shrubs. There are many. I'm using blueberries, but they could be made with all different types of fruits.

Cold Process Shrubs: 
In a blender, put a cup of berries, 1/2 cup of water, 1/2 cup of raw cider vinegar, 1/3 cup of a cup of honey (or sugar), and some fresh ginger. You could also add lemon juice for extra zing. Blend them all up. Strain it through cheesecloth or through a ricer.  Refrigerate for a couple of days and then uses syrup with soda water, or in a cocktail.
I've also read recipes that have sugar and fruit mashed up and left on the countertop in a bowl for a few days to marinate. Vinegar is then added, and after a few more daysthe fruit is strained and ready to use.

Hot Process Shrubs
There are a couple of ways to make hot infused shrubs as well.
One way is to make a simple syrup, put berries in with the simple syrup, and let it let them pop and boil down a bit. Add the vinegar, strain, and refrigerate.
The recipe I'm using in this post has simple syrup made with vinegar instead of water. It is more potent, and more tasty. Boil the cider and sugar into a syrup (a cup of each), add the berries (2 cups) and boil them down. Strain, or rice, and refrigerate. The shrub will be ready to use in 2 to 4 days.

You can also infuse your shrubs with herbs like rosemary. Play with your vinegar/sugar ratio. Shrubs are a very refreshing way of adding pop to your summer drinks.

Leave a comment below for a chance to win a copy of Chime and Punishment! Got a favorite cocktail? A clock story? Mr. Kitten will choose the winner Tues morning, Aug 29.

Julianne Holmes writes the Clock Shop Mysteries for Berkley Prime Crime. The first in the series, the Agatha nominated Just Killing Time, debuted in October 2015. Clock and Dagger was released in August 2016, and Chime and Punishment came out this August. As J.A. Hennrikus, her Theater Cop series will debut in the fall of 2017 with A Christmas Peril. She has short stories in three Level Best anthologies, Thin Ice, Dead Calm and Blood Moon. She is on the board of Sisters in Crime, and is a member of MWA and Sisters in Crime New England. She blogs with the Wicked Cozy Authors and Killer Characters. T:@JHAuthors I: @jahenn

Chime and Punishment: The clock is ticking on Ruth Clagan’s latest project—the rehab of the town’s clocktower. Years ago a fire destroyed the tower and Ruth inherited the dream of hearing those bells again, along with her shop, the Cog and Sprocket, from her grandfather. She’s determined to make them both work, despite wrenches that are being thrown into the works by her least favorite person, town manager Kim Gray.
A crowd of residents and visitors are excited to see the progress of the tower at a fundraiser for the final stage of the project. When Kim is found crushed under the tower’s bell the list of suspects is so long it could be read around the clock, and includes some of Ruth’s nearest and dearest.
Times awastin’ as Ruth tries to solve another murder in her beloved Orchard while keeping the gears clicking on her dream project.

Sunday, December 13, 2015

Cooking Up a Sinfully Delicious Crime Story

Mystery Lovers Kitchen is delighted to welcome Thalia Filbert, author of the delightful, funny, risque new book, Beat Slay Love. Thalia is actually more than one person, but we'll let the talented group of writers explain how this all came about.

A few years ago, our blog group, Views from the Muse, ( floated the idea of collaborating on a group novel. We’d already done a crime story collection, Dead of Winter, so we knew we could work together, but this went far beyond that. Conversations floated around on e-mail--what would we write about, who would be the killer and the protagonists--until we had a firm plot idea: we would write about a serial killer who was knocking off famous TV chefs. We came up with a working title: Beat, Slay, Love. And then the fun began.

One of the most fascinating things about being a writer is how we become so immersed in the story-telling process that we can’t wait to get back to the book we’re writing—just the way we are with the books we’re reading. Well, with BSL, we combined the great pleasures of both reading and writing. The book would make the rounds, each author would contribute a section, and then it would come back to the author who’d started the whole thing, revealing new adventures, new crimes, new plot twists, and new food lore.

Love cooking shows? A snarky send up of the internet obsession with self? A dark, sexy mystery? That’s what happened when the five of us wrote together. A hundred years of writing experience. Close to a hundred books among us. And the pure pleasure of just having fun. From a barbeque festival in Texas to a lobster cook-off in coastal Maine, from a hot restaurant outside LA specializing in color-themed menus to a fancy hunting lodge in Montana and a Valentine themed dinner, the angry—yet invisible—killer gets revenge on chefs who have treated her badly and thwarted her career.

And who is tracking her down? As unlikely a pair of sleuths as have ever graced the pages of a crime novel—Jason Bainbridge, a plump, untidy food blogger whose site, Forked Tongue, is becoming the talk of the town, and Kimberly Douglas, an icy, no-nonsense FBI agent who doesn’t even realize that a serial killer is involved until Jason points it out.

To celebrate publication, we compiled some recipes in Thalia Filbert’s Killer Cocktail Party. A few of her recipes appear below.

In her travels Thalia has dipped south of the border for a few libations. 

The Senorita

1-2 oz tequila (Lunazul recommended)

Fresh lime

Grapefruit soda, such as Izze or San Pelligrino
Citrus soda (optional)

Fill a large glass with ice. Pour 1 to 2 ounces of tequila over the ice, followed by the juice of half a fresh lime. Top off with grapefruit soda and a slice of lime. Enjoy. If the drink is too strong for you as is, you can dilute it by adding a few ounces of a citrus soda such as Wink. Garnish with a lime wedge.

Thalia says: One of these will do you. 

Thalia’s Berry Drop

2 oz huckleberry vodka

2 oz sweet and sour mix (DIY? 1 cup fresh squeezed lemon juice, 1 cup of fresh squeezed lime juice and 1 cup simple syrup. Store extra in the fridge.)

1 oz orange liqueur such as Triple Sec

Splash of Huckleberry syrup

Lemon wedge

Ginger sugar for rimming

Shake all but huckleberry syrup in a cocktail shaker with ice. Rim martini glass with lemon then dip in ginger sugar. Strain liquid into glass then add huckleberry syrup down the side so it sinks to the bottom. 

Green Olive and Basil Tapenade

8 oz green olives stuffed with anchovies (or plain olives and a squirt of anchovy paste)

2 garlic gloves, crushed

Half a handful of fresh basil, torn
2 slices stale bread, wetted and squeezed dry

2 - 3 oz extra virgin olive oil

1-2 tsp white wine vinegar (optional)

Salted crackers, toast, or lettuce leaves to serve

Put olives, garlic, basil and bread into a food processor and whizz for 30 seconds. With machine running drizzle in as much olive oil as needed for a pleasant texture. Add vinegar to taste, whizz again, and serve with crackers, toasts, or lettuce leaves.

The writers:

Gary Phillips writes hardboiled tales of flawed characters and their pursuit of hollow dreams. In addition to being part of the Beat, Slay, Love crew, he is co-editor of Occupied Earth, an anthology of life and resistance under the boot heels of the alien Mahk-Ra.

Katy Munger has written fifteen crime fiction novels, including series in the cozy, private eye, and modern noir genres. She was a co-founder of Tart Noir.

Lise McClendon writes mystery and suspense, celebrating 20 years in print last year. Her series include an art dealer in Jackson Hole, a private eye in Kansas City, and a lawyer with five sisters in France. She also writes thrillers as Rory Tate (PLAN X) and co-owns Thalia Press with Katy Munger.

Taffy Cannon has written a mainstream novel, thirteen mysteries, an Academy Award-nominated short film, and The Baby Boomer's Guide to SibCare.

Kate Flora writes two series—strong, amateur, female PI in her Thea Kozak series and cops in her Joe Burgess police procedurals. She’s published more than fifteen crime stories. She’s been a publisher at Level Best Books and teaches writing at Grub Street in Boston. 

Charlaine Harris calls the book: "An incredibly sly mystery. Everything you’d want when you bite into a dish: suspense, spice, and a new take on an old classic."

Read an excerpt here

Leave a comment and you could be the happy owner of your own copy of BSL.

Sunday, October 18, 2015

Two #Cocktail #Recipes! Double Book #giveaway @SusanMacNeal @HankPRyan

LUCY BURDETTE: When I realized that two of my fabulously-talented writer pals from Jungle Red Writers have books coming out in the next ten days, I decided you'd like to hear from both of them. And what could be better for celebrating new books than specialty cocktails? Hank writes nail-biting suspense featuring reporter Jane Ryland, and Detective Jake Brogan. And Susan writes a meticulously-researched historical mystery series featuring spy Maggie Hope. So please welcome Hank Ryan and Susan MacNeal to our kitchen!

First up, Hank Phillippi Ryan with THE AGATHA COCKTAIL:

HANK PHILLIPPI RYAN: This drink was concocted from the inside out! I had heard about something called pink grapefruit liqueur-- we found one called Giffard Creme de Pamplemousse Rose.

And that sounded delicious! But what, I wondered, should  we create from that? Pink grapefruit liqueur sounded like it should go with vodka, and fresh lime… Right? So my husband and I experimented – – someone has to do the hard work – – and came up with the pink grapefruit martini.

And then of course it needed a name. So what is fabulous, unique, and highly desirable? We called it the Agatha.

The Agatha

Four parts vodka
One part pink grapefruit liqueur - Giffard Creme de Pamplemousse Rose
One part fresh lime juice

Shake shake shake with lots of ice in a cocktail shaker.
Pour into a chilled martini glass… Use a clear one, because this drink is gorgeously pink.
Squeeze a segment of fresh lime to each drink, and drop the lime into it.

This is so delicious, Jonathan and I even battle over who gets to have the shaker full of ice. (We share.)
You may want to experiment – – lucky you – – to see how you prefer the sweetness of the liqueur with the tartness of the lime.

Sadly, I have no picture of this but imagine a very pale pale pink cosmopolitan.

As for what Jane Ryland drinks, my protagonist is a red wine girl. And this is her favorite wine. Surprisingly, it is one of mine too. 

And here's a little about the book, WHAT YOU SEE, on bookshelves this Tuesday!
Why would a father abduct his own child? A wedding is planned in Jane Ryland's family, but there's a calamity instead. Nine-year-old Gracie—supposed to be the flower girl—has been taken by her stepdad. Where are they? Is the girl in danger? Reporter Jane Ryland learns there's a limit to the bonds of family—and learns to her peril what happens when loved ones are pushed too far.

Meanwhile, Detective Jake Brogan's got a doozy of a case. At Boston's historic Faneuil Hall, a man is stabbed to death in front of a crowd of tourists snapping photos of the murder on their cell phones. Solving the case should be easy, but the pictures and surveillance video lead to a dark conspiracy of extortion and stolen lives. WHAT YOU SEE puts Jane and Jake face to face with deception, intrigue, and—if they make the wrong decisions—disaster.

Note from Lucy: now for Susan's recipe! The fun thing about this is that she has scenes in the White House in the new book in which President Roosevelt is actually making his cocktails!

SUSAN ELIA MACNEAL: First Lady Eleanor Roosevelt wasn't a huge fan of her husband's cocktails, which he mixed each night at "Children's Hour" — but every once in a while he could tempt her with an Old Fashioned, especially with lots of fruit.

Here I've created an especially fruity recipe, light on alcohol, that Mrs. Roosevelt may have found pleasing. Cheers!


2 sugar cubes
4 dashes Angostura bitters
1 slice lime
1 slice lemon
1 slice orange
1 maraschino cherry
1/2 teaspoon grenadine
2 ounces bourbon or rye whiskey
Club soda

In a cocktail glass, place the sugar cubes and sprinkle with bitters. Add citrus slices, cherry, and grenadine. Muddle the citrus. Add bourbon. Fill glass with ice cubes and top with club soda. Stir to combine. 


About MRS. ROOSEVELT'S CONFIDANTE, on sale October 27: It’s December ’41, just days after the devastating attack on Pearl Harbor. England’s intrepid, code-breaking spy Maggie Hope is accompanying Winston Churchill across the pond to The White House where Churchill and President Roosevelt are in the midst of history-making discussions involving how best to join forces to defeat the Axis powers and win the war. When one of the First Lady’s aides is mysteriously murdered and Eleanor Roosevelt herself is implicated in the crime, Maggie finds herself embroiled in a scandalous conspiracy that could jeopardize America’s participation in the war—and ultimately, the world’s fate.


SUSAN ELIA MACNEAL is the Barry Award–winning and Edgar, Dilys, and Macavity Award–nominated author of the Maggie Hope mysteries, including Mr. Churchill’s Secretary, Princess Elizabeth’s Spy, His Majesty’s Hope, and The Prime Minister’s Secret Agent. She lives in Park Slope, Brooklyn, with her husband and child.

HANK PHILLIPPI RYAN is the on-air investigative reporter for Boston's NBC affiliate. She's won 33 EMMYs, 13 Edward R. Murrow awards and dozens of other honors for her groundbreaking journalism. A bestselling author of eight mystery novels, Ryan has won multiple prestigious awards for her crime fiction: five Agathas, the Anthony, Daphne, Macavity, and for THE OTHER WOMAN, the coveted Mary Higgins Clark Award. 
Hank will be giving away THE OTHER WOMAN  or THE WRONG GIRL or TRUTH BE TOLD--reader's choice! And Susan will be giving away a copy of MRS. ROOSEVELT'S CONFIDANTE. Leave a comment with your email to be entered in the contest.

Tuesday, July 7, 2015

Cocktails with the Murphy Girls #cocktails #bookgiveaway

by Leslie Budewitz

Raise a glass with me to celebrate the launch today of BUTTER OFF DEAD, the third Food Lovers' Village Mystery!

Summertime and the living is easy...

Well, it’s summer, glorious summer where I live, but it’s February in Jewel Bay, Montana, and Erin and her pals are excited about the new Food Lovers’ Film Festival they’ve created to warm up the chilly midwinter. It’s a celebration meant for the locals, but hey, no one in Jewel Bay ever minds if a few tourists show up as well.

But you can’t serve food and drink that you haven’t thoroughly tested, right? Certainly Fresca and Erin never would. (I confess, over the years, I’ve gotten less concerned about that and my guests may be guinea pigs now and again.) So Erin, her sister Chiara, and Fresca test some cocktails one evening in Fresca’s living room, with surprising results.

The recipes in my Montana mysteries often feature huckleberries, a tart, wild berry much like a blueberry. Other mountain states, east and west, claim them, but of course, out here we tend to think that the real thing grows only in Montana. As Erin likes to say, “If it’s made in Montana, it must be good.” (Frozen berries can be mail-ordered for the mountain-challenged.)


Leave a comment below for a chance to win a signed copy of BUTTER OFF DEAD, out July 7. OH MY GOSH -- that's TODAY!!!  

And it's also release day for Lucy Burdette's FATAL RESERVATIONS! Food critic Hayley Snow sets aside her knife and fork when her dear friend Lorenzo the tarot card reader is accused of murdering his flaming-fork-juggling nemesis. If Lorenzo could read his own cards, he might draw The Hanged Man. He can only hope that Hayley draws Justice as she tries to clear him of murder.

Huckleberry Martinis


Commercial huckleberry-flavored vodkas are available, but Erin prefers to make her own. This drink is similar to a Cosmopolitan.

To make the huckleberry vodka:

3 ounces vodka
3 ounces huckleberries, fresh or frozen

Pour vodka over berries in a mason jar or mortar; mash the berries with a fork or a pestle and let sit at least one hour. (The berries can be steeped up to a week.) Strain before using. Makes 3 ounces huckleberry vodka.

To make the drink: 

3 ounces huckleberry vodka
2 ounces triple sec
1 ounce lime juice
1 cup ice cubes

Combine ingredients in a cocktail shaker. Shake until the outside of the shaker is frosty or your hands are cold. Strain into two chilled martini glasses.

If you prefer a sweeter drink, add ½ teaspoon simple syrup to each drink.

Serves 2

Huckleberry Margaritas

Serve on the rocks or blended, with salt or without.

To make the huckleberry tequila:

3 ounces tequila
3 ounces huckleberries, fresh or frozen

Pour tequila over berries in a mason jar or mortar; mash the berries with a fork or a pestle and let sit at least one hour. (The berries can be steeped up to a week.) Strain before using. Makes 3 ounces huckleberry tequila.

To make the drink: 

3 ounces huckleberry tequila
2 ounces triple sec
1 ounce lime juice
1 cup ice cubes for on the rocks, two ice cubes for blended
lime wedges

On the rocks: Combine ingredients, except lime wedge, in a cocktail shaker. Shake until the outside of the shaker is frosty or your hands are cold. Strain into two glasses. Serve with a lime wedge.

Blended: Add first three ingredients to blender with two ice cubes. Pulse and pour into glasses. Serve with a lime wedge.

If you prefer a sweeter drink, add ½ teaspoon simple syrup to each drink. For salted rims, shake salt onto a saucer. Run a lime wedge around the rim of each glass and dip the glass into the salt.

Serves 2

Leave a comment below for a chance to win a signed copy of BUTTER OFF DEAD, third in the Food Lovers’ Village Mysteries, out July 7.  (Open till noon, Thursday, July 9; please include your email address.)

From the cover:

As the national bestselling Food Lovers’ Village mysteries continue, the merchants of Jewel Bay, Montana try to heat up chilly winter business with a new film festival. But their plans are sent reeling when a dangerous killer dims the lights on a local mover and shaker …

In an attempt to woo tourists to Jewel Bay and cheer up the townies, Erin Murphy, manager of the specialty local foods market known as the Merc, is organizing the First Annual Food Lovers’ Film Festival, popping with classic foodie flicks and local twists on favorite movie treats. But when her partner in planning, painter Christine Vandeberg, is found dead only days before the curtain rises, Erin suspects someone is attempting to stop the films from rolling.

To make matters worse, Nick—Erin’s brother and Christine’s beau—has top billing on the suspect list. Convinced her brother is innocent and determined that the show must go on, Erin must find who’s really to blame before Nick gets arrested or the festival gets shut down. And as the anniversary of Erin’s father’s death in a still-unsolved hit-and-run approaches, her own beau isn’t so keen on her leading role.

But the closer Erin gets to shining a spotlight on the killer, the more likely it becomes that she’ll be the next person cut from the program…

Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries—and the first author to win Agatha Awards for both fiction and nonfiction. She lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat Ruff, a cover model and avid bird-watcher. 

Connect with her on her website, on Facebook, or on Twitter.

Tuesday, December 2, 2014

How to Make an Easy Layered Eggnog Latte Cocktail plus Read Our Culinary Crime Files!

Here's a quick-and-easy lesson in making a beautiful eggnog latte cocktail for the holiday season, perfect for helping us celebrate our brand new mystery releases!  

Don't miss the fun of reviewing our Culinary Crime Files following my recipe. And may your holidays be bright!

~ Cleo

Cleo Coyle's Chilly, Creamy,
Layered Eggnog Latte Cocktail


Chilled Eggnog
Chilled Kahlua (or make your own coffee liqueur)*
Cold Whipped Cream
Ground Nutmeg
Cinnamon Stick

*Get my recipe to make your own Kahlua in Billionaire Blend.


(1) Start with a pretty, clear glass for presentation. A stemless snifter, stemless wine glass, or clear tumbler will work nicely.

(2) Pour in a few fingers of Kahlua (or your favorite coffee liqueur), enough to give you a thick visual layer.

(3) Tilt the glass and position the spout of the eggnog carton against the rim, as shown. (If using homemade eggnog, place it in a container with a spout, such as a glass measuring cup.)

(4) Pour in the eggnog very slowly, as shown. Use the side of the glass to slow the pour even more and prevent it from mixing with the Kahlua.

(5) Because eggnog is made with cream, it's lighter in density than the Kahlua, which is why it will float. Continue pouring until you have a nice, visible layer. 

How thick a layer of eggnog is up to your own taste. I like my eggnog layer to resemble the head on a dark beer--or the crema on a freshly pulled espresso.

(6) Finish with a festive shot of whipped cream, a sprinkling of ground nutmeg, and a cinnamon stick.

Get 3 More Layered Drink Recipes...

For more layered drink recipes and
additional tips and tricks on layering 
drinks (including 2 how-to videos), 

Mystery Lovers' Kitchen's

New Release



SUBJECT: Krista Davis

GUILTY OF: Giving up the Ghost 

IN BRIEF: This is the spirited sequel to the New York Times bestseller, Murder, She Barked, which kicked off Krista's terrific new Paws and Claws Mystery series...

The Story: Wagtail, Virginia, the top pet-friendly getaway in the United States, is gearing up for a howling good Halloween—until a spooky murder shakes the town to its core...

Holly Miller doesn’t believe in spirits, but the Sugar Maple Inn is filled with guests who do. The TV series in development, Apparition Apprehenders, has descended on Wagtail’s annual Halloween festivities to investigate supernatural local legends, and Holly has her hands full showing the ghost hunters a scary-fun time. 

But the frights turn real when Holly’s Jack Russell, Trixie, and kitten, Twinkletoes, find a young woman drowned in the Wagtail Springs Hotel’s bathhouse—the spot of the town’s most infamous haunting. The crime scene is eerily similar to the creepy legend, convincing Holly that the death wasn’t just accidental. Now she’ll have to race to catcha flesh-and-blood killer—before someone else in town gives up the ghost. Delicious recipes for owners and pets included!

ALL UNITS, APB: Krista is also guilty of writing the New York Times bestselling Domestic Diva Mysteries

Need More Data
for your investigation?
Visit Krista's website


SUBJECT: Lucy Burdette

GUILTY OF: Turning up the Heat 

IN BRIEF: The fifth delightful book in Lucy's wonderful Key West Food Critic Mysteries, the only snow in Key West this Christmas is Hayley Snow, food critic for Key Zest magazine, who is not getting time off for the holiday…...or time off from murder!

The Story: It may be Christmastime, but thoughts of peace on earth, good will toward men, don’t seem to extend to the restaurant biz. Hayley has been assigned to interview Edel Waugh, chef/owner of Key West’s hottest new restaurant. But off the record, Edel reveals someone’s sabotaging her kitchen and asks Hayley to investigate.

Things heat up fast when the restaurant is set on fire—and a body is discovered in the charred wreckage. Is someone out to destroy the chef’s business—or actually kill her? Amid holiday festivities like the lighted boat parade and visiting relatives who stir up mixed emotions, Hayley needs to smoke out an arsonist and a killer who may turn up the heat on her next…. Includes recipes!

ALL UNITS, APB: Lucy Burdette is an alias for author and clinical psychologist Roberta Isleib, who also writes the Advice Column Mysteries.

Need More Data 
for your investigation?
Visit Lucy's website 

SUBJECT: Cleo Coyle
GUILTY OF: Brewing Up Murder
From the New York Times bestselling author of Billionaire Blend comes an enchanting new entry in the "satisfyingly rich" Coffeehouse Mystery series.

The Story: Fairy tale fever has descended on New York City. Broadway fans are flocking to Red Riding Hood: The Musical; museums are exhibiting art inspired by the Brothers Grimm; and Clare Cosi and her merry band of baristas give their coffee truck a "Jack and the Beanstalk" makeover for a Central Park festival. Clare's coffee hunter ex-husband contributes a bag of African beans with alleged magical properties. His octogenarian mother entertains customers with readings of the grinds, but Clare remains skeptical--until she receives a vision that helps her find a young model's body in the park's woods.

The police dismiss "sleeping beauty" as the victim of a drug overdose. Then Clare uncovers evidence that points to a list of suspects--from a New York Giant to quite a few wicked witches--and a cold case murder that reaches back to the Cold War. Now Clare is really in the woods with a dangerous predator on her heels and an investigation that leads from a secret Prince Charming Club right back to her own NYPD detective boyfriend. If she doesn't solve this mystery, those magic beans predict an unhappy ending. Includes wicked good recipes!

ALL UNITS, APB: Cleo's partner in crime-writing is her husband, Marc Cerasini. Together they are guilty of writing a second popular series called The Haunted Bookshop Mysteries. 

Need More Data 
for your investigation?
Visit Cleo's website 

*  *  *  * 


Tuesday, April 16, 2013

How to Make a Hazelnut Orgasm (drink!) with tips for layering shooters by Cleo Coyle

Coffee and crime, my favorite subjects, are the subjects of today’s post (well, sort of). The coffee involved is coffee liqueur. As for the crime, it involves shooters.

No guns, no bullets, no big bang...but today’s shooters do involve a crime, at least according to serious drinkers. 

You see, a shooter drink implies one should SHOOT the thing back in one giant gulp. The problem? I’m a cheap drunk. When I shoot drinks, I end up under the table. Consequently, I SIP my shooters, so don't be ashamed if you do, too.

Honestly, I grew up watching most adult members of my family sip from their shot glasses. In my father’s Italian-American household, the alcohol was usually anisette, Sambuca, or Amaretto, and the drinks enjoyed with coffee or espresso. I continue the custom in my own house, but I’ve expanded the menulately with drinks inspired by my writing in the Coffeehouse Mysteries. 

And so I give you a few of my favorite digestifs. Whether you shoot them or stir them and sip them, I sincerely hope you will… 
Drink with joy,
~ Cleo

To download the following drink recipes in a free PDF format that you can print, save, or share, click here.

Cleo Coyle,
sipper of shooters,
is author of The
Coffeehouse Mysteries
These sweet, delicious digestifs bring an elegant and relaxing end to a meal, especially with coffee or espresso. The instructions and tips below will help you pour the drink in layers for a pretty presentation. 

TIP: The reason drinks can be layered is Science 101. Certain drinks are heavier in density than others, and a bartender can float the lighter drinks on top of the heavier ones. 

My first layered drink recipe is one I created with Marc, my husband (and partner in crime writing), for our next Coffeehouse Mystery: Billionaire Blend. The drink is, of course, based on the traditional Orgasm shooter.

Hazelnut is a popular flavor in coffeehouse culture, and we’ve married it to coffee liqueur with a splash of hazelnut milk for amazing results. If you can’t find hazelnut milk, almond milk is a good substitute. 

TIP: Because nut milks are thin and light, they make
fantastic and flavorful toppings to layered shots.

TIP: For the home bartender, a measured shot glass
helps with accuracy. If you're not sure where to purchase,
click here to see one of many you can buy online.

Cleo Coyle's
Hazelnut Orgasm

(Layered Shooter)

Makes 1 serving

TIP: Use a tall shot glass to really show off your layers.

Ingredients: Coffee Liqueur (such as Kahlua); Frangelico (hazelnut liqueur); Hazelnut Milk; Whipped Cream; stick of cinnamon or Mexican canela

Method: Fill 1/3rd of your shot glass with Kahlua (1/2 ounce). 

TIP: Place a chilled spoon face down into the glass at an angle. The tip of the spoon should lightly touch the opposite side of the glass. This spoon will diffuse the pouring of the next liquid, reducing the impact and impeding mixing. 

Slowly pour the Frangelico (1/2 ounce) over the top of the chilled spoon. Wait for the Frangelico to settle. Using the same method, slowly pour the Hazelnut Milk (1/2 ounce) over the spoon and into the glass. Wait for the layers to settle, add a spot of whipped cream at the top, and serve with a stick of cinnamon or Mexican canela for the drinker’s option to stir and sip (rather than shoot).

*Variation: Almond Orgasm - replace the hazelnut milk with almond milk and the Frangelico with Amaretto.

To watch my short, little how-to video, 
click the white arrow in the image below...



As mentioned, you can serve the drink with a cinnamon stick or even a chocolate-covered cinnamon stick. 

To download an easy "how-to" recipe for
chocolate-covered cinnamon sticks, click here.

* * * * *

Orgasm Shooter (layered)

Makes 1 serving

Here is the traditional drink recipe on which we based our Hazelnut Orgasm. This shooter can be mixed up in a cocktail shaker with ice and strained into the shot glass, or poured in layers right into your glass. Marc and I prefer those pretty layers, which is why we serve the drink in a tall shot glass with a stick of cinnamon or Mexican canela on the side for stirring. Thus, this drink can be "shot" in one gulp or stirred and slowly sipped. 

Ingredients: Coffee liqueur (such as Kahlua); Amaretto; Irish cream (such as Baileys)

Method: Fill one-third of your shot glass with Kahlua (1/2 ounce). Place a chilled spoon down into the glass at an angle. The tip of the spoon should lightly touch the opposite side of the glass. Slowly pour the Amaretto (1/2 ounce) over the top of the chilled spoon, allowing it to trickle into the drink. Wait for the Amaretto to settle. Using the same method, slowly pour the Irish Cream (1/2 ounce) over the spoon and into the drink. (Top it off if you like with extra Irish cream.) Wait for the layers to settle and serve.

*Variation – Add vodka to the top, in equal measure, and you’ve got a Screaming Orgasm.

TIP: The spoon method, which we use, is only one way to slow the pour in a layered drink. To see a bartender's "thumb method," watch this video on YouTube by clicking here.

* * * *

Cleo Coyle’s
Cloudy Dream

This is another beautiful layered "sipping shooter" we created for our next Coffeehouse Mystery: Billionaire Blend

(An "M&M" shooter uses Kahlua and Amaretto, but not whipped cream or this layering method. As far as we know, our "Cloudy Dream" is a new invention.)

Ingredients: Coffee Liqueur (such as Kahlua); Whipped Cream (from an aerosol canister or pastry bag); Amaretto; Stick of cinnamon or canela

Method: Fill one-third of a tall shot glass with Kahlua (1/2 ounce). Add whipped cream to the shot glass using an aerosol canister. Do not fill to the top. You must leave some space because the next addition will float the whipped cream higher. (If using homemade whipped cream, use a pastry bag.) Slowly pour 1/2 ounce Amaretto over the top of the whipped cream. Wait for the Amaretto to settle and serve. The drinker can sip the layers of alcohol through the cream or use a stick of cinnamon or canela to stir up the ingredients before drinking.

*Variation: Cloudy Dream (Hazelnut) – substitute Frangelico for the Amaretto and you have the hazelnut version. 

Click the arrow in the window
below to see my little video
on how to pour a Cloudy Dream, and...



Drink with joy!
~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Visit my online coffeehouse here.

The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
12 titles includes the added bonus of recipes. 
To learn more, click here. 

The Ghost and
Mrs. McClure

Book #1 of 

The Haunted Bookshop
, which Cleo writes
under the name
Alice Kimberly

To learn more, click here



If you missed Sunday's Guest Post here at 
Mystery Lovers' Kitchen, be sure to check it out.

Pattie Tierney turned her passion for mystery
into the business of creating wearable literary art,
To read the post and enter the contest
to win gift credit it Pattie's online jewelry store,
click here
and good luck, everyone! 

~ Cleo