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Tag Archives: moonshine

 

 

Twilight Lounge – December 31, 2011 / January 1, 2012

Oh boy…another New Year’s Eve party at the Twilight Lounge is in the books, and it was …. fun!

Ok, so I’ll get to the Burning Santa in a bit.  In the past I’ve always had a signature cocktail that I mix up for the party.  This year I didn’t and we instead made it BYOB.  So I cleared out room in the fridge, had the Lounge all spiffed up and the playlist ready to go on the quadrophonic (with the concert hall effect setting on the Yamaha – try it at home, you’ll dig it the most). 

As usual, my music started in the mellower, lounge and jazzy side with selections from Vince Guarldi, Sade, Tom Jones, Air and Nouvelle Vague giving way to Amy Winehouse, the Rolling Stones, Social Distortion and then finally, as the party got cranked up (and our guests liquored up) dance music with heavy doses of 70’s disco (anyone for It’s Raining Men and the Bee Gees) along with Motown and R&B (Gap Band anyone?).

 

                                                Calm Before the Storm

Things stayed pretty mellow until midnight.  Of course (and against my will), we turned on ABC at 5 til midnight to watch that stupid ball drop on tape delay.  A champagne toast and plenty of kissing and hugging ensued.  That always seems to get the New Year’s Eve party into gear.  The dance music and booze kicked in.  The shots we were doing probably helped as well.  The first was a moonshine shot (imported from North Carolina) with moonshine marinated cherry in the bottom.  Poor Andy thought the cherry was going to be nice and sweet and offset the moonshine – little did he know!  The second speciality shot of the night was Cuervo silver with a very hot (and homemade) pickled jalapeno ring in the bottom.  That baby was fiery!

After downing a few of these specials it was time for Burning Santa.  A New Year’s Eve tradition at the Twilight Lounge (see picture above) we burn a little more of Santa each year!  Don’t ask me why – we just do it!  From there the fez came out (you know its a party when the fez comes out!) and it was game on.

Happy New Year – enjoy peace, prosperity and cocktails!

Day 292, Cocktails 289 & 290

The Dinner Party Download has been a favorite podcast of mine for a while now.  The unique blend of cocktails, current events and food put you in perfect position, as the hosts Rico Gagliano and Brendan Francis Newnam remind you weekly, to win this week’s dinner party.  I enjoy the interviews that they do as well as the history and cocktail segment.  In this segment you get a tidbit from history and then, a cocktail to commemorate the event.  Last week’s event was the accidental loss of an H-bomb by the US Air Force during an exercise off the coast of Georgia.  The bomb is still out there somewhere, at the bottom of the Atlantic and is now known as the Tybee bomb.  And thus, this cocktail was born!

  Tybee Bomb

  • 2 oz Plymouth gin
  • 1 egg white
  • 1 oz lemon juice
  • 1/2 oz Luxardo Maraschino liqueur
  • 1/8 oz grenadine
  • 1 maraschino cherry, soaked in moonshine for 2 days

Combine all the ingredients, except the cherry, in a shaker with ice and shake, shake, shake to chill and combine.  Strain into a cocktail glass and drop the marinated cherry into the bottom for garnish.

Wow, what a great cocktail (and yes, I do have moonshine, so I was able to marinate the cherry in it – I think Pisco or cherry brandy would also work if you don’t have ‘shine laying about the bar).  Silky smooth thanks to the egg white with hints of cherry and just a bit of bite from the moonshine soaked cherry.  This was my first foray into egg white cocktails at home and it was delicious!  Thanks Rico and Brendan!

I would have made another on Friday while Gwen and I were waiting to go out for dinner, but we were limited on our egg availability.  So I went in a completely different direction for my second effort of the night.  I put 2 oz of Maker’s Mark bourbon in my shaker with ice and 2 orange slices and a drop of my English Toffee flavoring.  I shook hard and long and then strained it into a rocks glass with a bourbon ball and an orange slice for a garnish.  It was enjoyable, but not quite right.  I got the hint of toffee flavor that I wanted, but it was pretty strong with bourbon.  I think either Cointreau or triple sec would help this out, and maybe a dash of bitters.  I’ll have to play around with this one some more and let you know what I come up with.

Cheers!