One of my goals for this year is to figure out how to add some coding and widgets and gidgets and whatever to this blog so that people can Pin recipes directly to their Pinterest boards and e-mail certain entries to their friends, etc. Unfortunately I seem to have magically forgotten everything I learned when I built my first few websites--I blame vodka induced amnesia (and lack of recent practice!). Or...in the theme of today's entry, did someone Obliviate me?
What's the perfect drink for staring at HTML coding until your eyes cross? ALCOHOL! But more specifically, whiskey, since that's what I like to drink these days. And because I am on a ginger kick as of late (that started with the ginger infused broth of whiffy wonder in my Thai Chicken Noodle Soup) and also because I am a HUGE geek, I present to you...
You've seen this kind of thing from me before.
My thought process: "Hmmm...whiskey....firewhiskey...and ginger, like THE quintessential gingers...but if it's going to be like firewhiskey it should also have a tiny bit of a spicy kick to it...but still sweet...and of course, it should also be HOT. Because, obviously."
Just a head's up, this recipe does require a wee bit of advance planning as you should let the whiskey infuse with the ginger for a night or two. The longer you let it go the more ginger flavour you'll get, but I wouldn't let it infuse past two nights.
The Weasley
this recipe makes two drinks; I split it up so that each would have a different whiskey
What You Need
Whiskey, about 1/2 cup per drink, brand of your choice: for one drink I used Jack's Tennessee Honey since I figured the sweetness would be offset with the ginger and lemon and spice, and I was right. I used Maker's Mark in the second drink and that was also lovely. Obviously, you don't have to do two different brands; just pick one and go with it!
1 medium piece of fresh ginger, about 4-5" (Fresh ginger packs quite a punch, so if you're not familiar with it, take a little lick/taste of the raw peeled ginger so you can get a feel for it and then decide how much you want.)
1 lemon
4 dashes ground ginger, so 2 per drink
2 pinches (and I seriously do mean a PINCH) red cayenne pepper, so 1 per drink (optional, really, since ginger can be pretty spicy, though it's a different kind of spice)
Smidge of honey, optional, to taste (if you're not using Jack's Tennessee Honey)
Club soda or tonic water, optional, to top off (I don't enjoy whiskey neat)
What You Do
1. So, here we go! First, carefully peel your fresh ginger root with a vegetable peeler or by using a spoon to scrape off the skin. Ugly thing, isn't it? But spicy and fresh and sharp and lovely. Dice it up into small pieces (you can see one floating in my drink, above) and make sure to trim off some of the rough, stringy outer edges. Toss it into your whiskey of choice, about 1 cup or so in a Mason jar, and let it infuse for 1 or 2 nights.
I assure you, that waiting time only happened because a) I got too busy to mess around with cocktails and b) I found a bottle of wine I forgot I had in the meantime.
2. So two days have passed and you're back; or, alternatively, a few hours have passed and you're impatient. Whatever. Strain out the whiskey or just fish the ginger pieces out and pour into two glasses. Slice the lemon into quarters and squeeze one quarter into each drink. Add two dashes of ground ginger to each drink, plus the pinch of cayenne pepper if you're brave, and the honey if you want. The nice thing about this recipe is that you can mess around with the proportions to basically whateverthehell you want depending on what you like--sweet, sour, spicy, whatever. This is your party.
3. Microwave for about a minute each until piping hot and smelling utterly boozy and wonderful. Top off with club soda, if desired, garnish with the leftover lemon and maybe a piece of ginger if you want, (I thoroughly enjoyed chewing on a couple of the pieces of ginger whilst drinking) and let the honey-whiskey-spicy-lemony-gingery goodness warm you from the inside out.
Warm you from the pain of losing Fred.
*sob*
Cheers, mates.
What's the perfect drink for staring at HTML coding until your eyes cross? ALCOHOL! But more specifically, whiskey, since that's what I like to drink these days. And because I am on a ginger kick as of late (that started with the ginger infused broth of whiffy wonder in my Thai Chicken Noodle Soup) and also because I am a HUGE geek, I present to you...
THE WEASLEY.
In my mind, of the 'Fred & George' variety.
You've seen this kind of thing from me before.
My thought process: "Hmmm...whiskey....firewhiskey...and ginger, like THE quintessential gingers...but if it's going to be like firewhiskey it should also have a tiny bit of a spicy kick to it...but still sweet...and of course, it should also be HOT. Because, obviously."
Just a head's up, this recipe does require a wee bit of advance planning as you should let the whiskey infuse with the ginger for a night or two. The longer you let it go the more ginger flavour you'll get, but I wouldn't let it infuse past two nights.
The Weasley
this recipe makes two drinks; I split it up so that each would have a different whiskey
What You Need
Whiskey, about 1/2 cup per drink, brand of your choice: for one drink I used Jack's Tennessee Honey since I figured the sweetness would be offset with the ginger and lemon and spice, and I was right. I used Maker's Mark in the second drink and that was also lovely. Obviously, you don't have to do two different brands; just pick one and go with it!
1 medium piece of fresh ginger, about 4-5" (Fresh ginger packs quite a punch, so if you're not familiar with it, take a little lick/taste of the raw peeled ginger so you can get a feel for it and then decide how much you want.)
1 lemon
4 dashes ground ginger, so 2 per drink
2 pinches (and I seriously do mean a PINCH) red cayenne pepper, so 1 per drink (optional, really, since ginger can be pretty spicy, though it's a different kind of spice)
Smidge of honey, optional, to taste (if you're not using Jack's Tennessee Honey)
Club soda or tonic water, optional, to top off (I don't enjoy whiskey neat)
What You Do
1. So, here we go! First, carefully peel your fresh ginger root with a vegetable peeler or by using a spoon to scrape off the skin. Ugly thing, isn't it? But spicy and fresh and sharp and lovely. Dice it up into small pieces (you can see one floating in my drink, above) and make sure to trim off some of the rough, stringy outer edges. Toss it into your whiskey of choice, about 1 cup or so in a Mason jar, and let it infuse for 1 or 2 nights.
I assure you, that waiting time only happened because a) I got too busy to mess around with cocktails and b) I found a bottle of wine I forgot I had in the meantime.
2. So two days have passed and you're back; or, alternatively, a few hours have passed and you're impatient. Whatever. Strain out the whiskey or just fish the ginger pieces out and pour into two glasses. Slice the lemon into quarters and squeeze one quarter into each drink. Add two dashes of ground ginger to each drink, plus the pinch of cayenne pepper if you're brave, and the honey if you want. The nice thing about this recipe is that you can mess around with the proportions to basically whateverthehell you want depending on what you like--sweet, sour, spicy, whatever. This is your party.
3. Microwave for about a minute each until piping hot and smelling utterly boozy and wonderful. Top off with club soda, if desired, garnish with the leftover lemon and maybe a piece of ginger if you want, (I thoroughly enjoyed chewing on a couple of the pieces of ginger whilst drinking) and let the honey-whiskey-spicy-lemony-gingery goodness warm you from the inside out.
Warm you from the pain of losing Fred.
*sob*
Cheers, mates.
