Showing posts with label ginger ale. Show all posts
Showing posts with label ginger ale. Show all posts

Tuesday, June 13, 2017

"Air Conditioning in a Glass"--My Lazy Virgin Gin Lime Rickey by Cleo Coyle


The heat is on here in New York City with temps in the 90s and high humidity. But my husband and I have a remedy. To borrow a phrase from Washington, DC, bartender Derek Brown, Chief Spirits Advisor to the National Archives, this baby is...

 "Air conditioning in a glass!"



Our Virgin Gin Lime Rickey is a sweet-tart marvel. This recipe is close to the classic version with a few shortcuts to make it especially easy...because on hazy days, we're lazy, even when it comes to making drinks! You can adjust the ingredients to you taste, and we'll even show you a non-virgin version that's just as good. Either way, we hope you find this summer drink as refreshing as we do. 
Now let's start pouring! ~ Cleo




Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
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*A Note from Cleo...

The gin in this virgin version of a lime rickey is ginger ale, and the shortcut we use is "Simply Limeade." Look for this tartly refreshing beverage in your grocery store's refrigerated section. If your local store doesn't carry it, you can make your own by stirring sugar syrup into fresh lime juice (sweeten to your own taste). 



Cleo's Lazy Virgin 
Gin Lime Rickey

Ingredients:

1 fresh lime
Ice
Simply Limeade (*or see my note above)
Ginger ale (regular or diet)

Directions: Cut the lime in half. Slice off a "lime wheel" (see photo below) and set it aside. Pour ice into a chilled glass (tall or short, your choice). Fill one third of the glass with chilled limeade. Pour in cold, freshly opened ginger ale, stopping short of the top. Squeeze the juice from half of the lime over the ginger ale. For a more tart drink, use the juice from the remaining half, as well. Stir gently, float the lime wheel on top, and drink with refreshing summer joy! 




Cleo's Lazy Gin
Lime Rickey

Ingredients:

1 fresh lime
Ice
Gin
Simply Limeade (*or see my note above)
Ginger ale (regular or diet)

Directions: Cut the lime in half. Slice off a "lime wheel" (see photo above) and set it aside. Add ice to a chilled glass. Pour in the gin--I like a splash, my husband goes for a full shot, your choice. By pouring the gin in first, you're giving it a nice chill before you build the drink. Now add the chilled limeade until the halfway mark. Top with cold, freshly opened ginger ale, stopping short of the rim. Squeeze the juice from half of the lime over the ginger ale. For a more tart drink, use the juice from the remaining half, as well. Stir gently, float the lime wheel on top, and drink with spirited summer joy! 


🍸🍷🍹




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Drink (and read) with joy! 

~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries 


Alice and Marc in Central Park. 
Together we write as Cleo Coyle. 

Learn more about us here.
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Wednesday, July 13, 2011

Hot Where You Are? Try Some Homemade Ginger Ale--by Cricket McRae

Hi everyone! It’s Riley/Elizabeth here. I know a lot of y’all are dealing with a heat wave right now---and I’ve got a special treat. My friend Cricket McRae has a new release—and a recipe for homemade ginger ale. Welcome, Cricket!

McRae_Cricket picHomemade Ginger Ale

It's great to be back at Mystery Lover's Kitchen! Thanks for having me.

I don't know about you, but I've heard at least a dozen horror stories over the years from people who made some kind of home brew -- beer, ginger ale, root beer -- and the bottles blew up! In the attic, the basement, the barn, and in one case in the bedroom closet (ick!). Most of these stories are from a time when making your own libations was a regular practice. Fermentation creates carbonation, and, especially in the heat, that pressure can literally break glass bottles.

My fifth Home Crafting Mystery, Wined and Died, features mead making as the colonial home craft behind the murder and mayhem in small town Cadyville. There's plenty of information about different kinds of mead, or honey wine, and naturally I had to include one of those horror stories about root beer bottles going off like bullets. However, Petunia Hanover also teaches her great-granddaughter, Erin, how to make ginger ale.

This can be a tricky endeavor as the idea is to harness yeasts which occur naturally in the air to ferment your ginger culture. Certain areas naturally have more yeasts than others (like the distinctive San Francisco sourdough) as do some kitchens. But don’t be intimidated, as it’s a simple process and doesn’t take many ingredients or special equipment. Always make sure your jars, bottles and utensils are perfectly clean to start with. Read the whole recipe through before you begin so you can see what you’ll need to have on hand.

First you have to make the culture, which is what Tootie teaches Erin how to do. Simply add a teaspoon of either powdered ginger or chopped ginger root to a teaspoon of sugar and one and a half cups of filtered or spring water. Mix together in a wide-mouthed canning jar and cover with a single layer of cheesecloth. You want it to have plenty of access to the air. Let it sit on the kitchen counter for twenty-four hours or so.

Then for the next week add another teaspoon of sugar and one of ginger each day and mix thoroughly. If you start with chopped ginger root, don’t switch to powder and vice versa. You are feeding your ginger ale culture during this week. After a few days it should start to form little bubbles. That means it’s fermenting!

On the last day, strain the mixture though a piece of muslin or an old, clean dish towel. Discard the solids (or save them to start another batch) and put the liquid in a bowl or pan that can accommodate seven or more quarts of liquid. Mix in 5 quarts of filtered or spring water, 3 cups of sugar and the juice of two or three lemons. Stir until the sugar dissolves.

gingerbeer2Then get out your funnel and the plastic water or soda bottles you’ve saved and carefully washed with hot soapy water, rinsed thoroughly and allowed to dry. Any size works -- just make sure you have enough to hold up to 7 quarts of liquid. Using plastic rather than glass helps avoid the whole exploding bottle problem. Be sure to wash the caps as well.

Fill the bottles, leaving a few inches at the top for the gases to expand as your ginger beer continues to ferment. Twist on the caps. Let the bottles sit at room temperature for two days, checking them often. When you see bubbles forming, put the bottles in the fridge immediately. Your ginger beer is ready to drink! Some bottles may ferment faster than others, especially if you use different sizes. Be careful not to allow any to ferment too long or the pressure inside will spray the contents out when you open it. It also helps to keep your brew cold.

If any alcohol forms during the fermentation it is negligible and very diluted, so this drink is suitable for children and adults alike.

Wined and Died_1In honor of the recent release of Wined and Died, you can enter to win a FREE Author Website ($900 value!) from the creative folks at Bizango Websites for Writers until July 29, 2011. For more details and information on how to enter, please visit my blog at www.hearthcricket.com. For more information about me or the Home Crafting Mystery Series, check out www.cricketmcrae.com.