food amongst family and friends

The New York Sour December 12, 2014

Filed under: Drinks — blisteringlydrunk @ 5:56 pm

The New York SourYou will notice a trend here of my mostly posting cocktails lately (or at least meaning to, which is practically posting, right?). It’s a trend I’m embracing. And imbibing. So, I have some Forty Creek Whiskey that I’ve been wanting to drink, but at a bit of a loss on how. I mean, I know how, clearly, but looking for something new. So I googled whiskey drink recipes and landed on this via the bon appétit website. I’m enjoying it now as I post this. Of course.


2 oz rye or bourbon
1 oz fresh squeezed lemon juice
1 oz simple syrup
1/2 oz red wine (Shiraz or Malbec)

Combine rye, lemon juice and syrup in cocktail shaker with ice. Shake until cold – about 30 seconds. Pour into cocktail glass with fresh ice. Add wine by pouring over the back of a spoon to create layer. Cheers! Ren

(I just realized this is our 200th post. One more reason to enjoy this drink.)


Whiskey Sour – better than a steak in a bottle October 23, 2014

Filed under: Drinks — blisteringlydrunk @ 6:03 pm

IMG_0905 I should preface this post with an admission that I am writing it while drinking, so I am not responsible for what I may say here.
This drink (at least this version) has an egg white in it, so in my books it counts as a smoothie and therefore can be consumed at any time during the day. I had it with French Toast (yum, the classic breakfastfordinner that I serve whenever my fella isn’t around for dinner), so it pairs well with most anything.

2 oz bourbon (I used some sweet Elijah Craig that I got in the States for about 1/3 the price we would pay up here)
1 oz simple syrup
3/4 oz lemon
1 t egg white
Dash bitters – optional (I used Bittermans ‘Elemakule Tiki’)
Splash orange juice – optional

Toss ingredients in shaker without ice and shake until emulsified. Add ice and shake until chilled. Pour into some fantastic vessel and garnish with a maraschino cherry. Enjoy! Ren


Bourbon Smash August 7, 2012

Filed under: Drinks,Quick and easy — blisteringlydrunk @ 9:21 pm
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Bash up 3 stems of mint, half a lemon and 1 t agave syrup. Add 1/4 cup bourbon. Pour into glass, add crushed ice to half full, stir, top with crushed ice to fill glass. Drink up!



A Perfect Cup of Coffee October 4, 2011

Filed under: Breakfast,Drinks — blisteringlydrunk @ 10:12 pm

Given that the founding members of this blog all appreciate a great cup of coffee, it only seems fitting to have a post on creating the perfect cup of coffee at home. Of course, this is my preferred method of attaining caffeine euphoria each morning, but I’m sure it is just one of many ways to get there. I like this method because it’s simple and a bit old fashioned. No fancy machinery required….unless you want to, that is.

The Equipment
French press: I prefer a Bodum as they seem to hold up to more wear and tear
Coffee grinder: a conical burr grinder is ideal, but any old grinder will work
Kettle of sorts: anything from a stovetop kettle to a fancy variable temperature kettle will work
A wooden or plastic stirring utensil
A much loved mug!

The Beans
Ideally, your beans will be fair trade, organic and roasted locally so that they’re fresh. If they’re black and oily, that means they’re either over-roasted or old or both. Perfect beans aren’t often cheap, so just go with the best you can do. For a treat, I have yet to find a better roaster than Transcend – thankfully they deliver to Calgary with reasonable shipping rates.

The Process

  1. Heat water to just below boiling (197-200F)
  2. While water is heating, grind beans to a large/coarse grind
  3. Add grounds (~60g  for 1L of water) to french press and top with a pinch of salt to cut any bitterness
  4. Once water boils, remove from heat for 15 seconds, then top up the press with water
  5. Stir and put on lid with press in top position
  6. Let sit 4 minutes, then press!



Saucy Sangria September 6, 2011

Filed under: Drinks,Make Ahead,Vegetarian — blisteringlydrunk @ 9:49 am
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This is my all time favourite summer drink, but I can only justify making it when there are enough people around to drink it, which unfortunately didn’t happen often enough this summer. This is the result of a lot of trial and a few errors, but mostly a combination of my favourite aspects of sangria: fruit, not juice; extra boozy; not too sweet; not watered down. Drink, enjoy, but go slowly or pay for it the next day.

1 medium tart apple (I use Granny smith), sliced

1 lime, slice half and juice the other half

1 lemon, slice half and juice the other half

1 large navel orange, slice half and juice the other half

Optional: some bashed up raspberries or blackberries are nice, as are sliced peaches or mangoes

1 bottle decent Spanish wine (I like garnache or tempranillo, but a decent shiraz will do in a pinch)

1/2 cup Grand Marnier (Orange & Brandy is a cheaper version that gets the job done for this and other cooking projects, just not for drinking. Alternatively, a nice cognac or brandy will work, but you may want another orange in there)

1/3 cup agave syrup or 1/2 cup sugar

1. Put everything in a jug.

2. Stir it.

3. Let sit and marinate in the fridge for 6-8 hours. I usually make it while having my morning coffee and then it’s ready for the cocktail hour (around 4pm in my house).

4. Enjoy! Serve with a splash of sparkling water (or not, depending on your mood. I’m happy to drink it straight up!)



Parisienne Martini June 17, 2011

Filed under: Drinks — blisteringlydrunk @ 1:51 pm
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I’ve realized that I’m not so good at finding, cooking and posting new recipes.  In fact, I love what the other gals post so much on this blog, there just doesn’t seem any other reason to stray outside of it except out of sheer guilt.  However, I am not afraid to try new drinks.  Soooo, I thought I’d post my new favorite. 

The main flavour of this is Creme de Cassis from Cassis Monna  & Filles, a company on l’Île d’Orléans in Quebec that is owned by a friend of mine and her family.  Along with running a beautiful restaurant, they make fantastic liqueurs and I’ve always been at a bit of a loss as to what to do with the bottles I’ve received from her whenever we visit.  Well, besides the obvious of pouring it over, say, ice cream, here’s one option:

 Creme de cassis

The Parisienne


1 1/2 oz Vodka (I prefer Grey Goose; the better the vodka, the better the martini)
3/4 oz Vermouth
1/2 oz Creme de Cassis, or to taste

Add plenty of ice to your shaker, top with alcohol, shake, pour, enjoy!  Can be garnished with a lemon wedge.  Cheers!  Ren