Old Bag on a Plane
Bevy of the Month &
Libations from around the world
750mL cinnamon whiskey
1 bottle Pinot Grigio
64 oz apple cider
1-liter seltzer water
Chop apples and pears
Place them in a bowl and soak for at least an hour
Combine liquids in a pouring jug, add fruit
Not a Pumpkin Spice Latte, but perhaps even more Autumnal. Enjoy!
PUMPKIN SPICE WHITE RUSSIAN
Recipe borrowed from
FOR THE DRINK
2 shots good quality vodka
2 shots pumpkin spice creamer
1 shot coffee liqueur
FOR THE RIM
1 tsp pumpkin spice
1 tsp sugar
2 tbls crushed graham crackers
I live outside the US and could not find pumpkin creamer. I used single cream and added cinnamon and nutmeg. Mix the drink ingredients and pour over ice. Wet the rim of your glass and dip in crumb mixture. Garnish with whipped cream and spice.
I also attempted a cheat and used Starbucks pumpkin spice latte instead of cream. Worked just as good as was a bit more pumpkin spicey.
Mix up the Russian's, find a fireplace to cozy next to, and enjoy the cold winter nights!
Recipe borrowed from BBC Good Food
THE HOT TODDY
Feeling ill. Got the flu? Still want to party? Well then give a Hot Toddy a try. Known also as an Irish Whisky this drink will warm any heart cockle and conquer any common cold.
3 tsp honey
1 cinnamon stick, snapped in half
1 lemon, half juiced and half sliced
Whisk the whisky and honey together and split between 2 heatproof glasses. Add half of the cinnamon stick to each, then top up with 200ml boiling water.
Add a splash of lemon juice to each, then taste and add more to your preference. Finish each with a slice of lemon, studded with a clove, and serve immediately.
You can't have summer in Spain without a glistening pitcher of sangria at every meal. Traditionally, sangria is made with red wine but during my last trip to Marbella, I discovered white wine sangria. It is not as flavourful as red, but lighter and easier to drink. It makes for a good alternative: one-night red, next-night white. Cheers!
WHITE WINE SANGRIA
25 ounces/750mL white wine (1 bottle)
2/3 cup white sugar.
3 oranges, wedged or 1 cup orange juice)
1 lemon, wedged
1 lime, wedged
2 ounces brandy, if preferred
2 cups/1/2 liter club soda
A fruity prosecco bellini had in the garden as the summer sun sets behind Victorian rooftops. This is summer in Britain.
8 oz rhubarb
1/2 cup sugar
1/2 cup water
In a blender or food processor, purée raspberries, rhubarb, sugar, and water until smooth. With a rubber spatula, push the mixture through a fine-mesh sieve set over a bowl.
To serve, pour 1 to 2 tablespoons of puree into champagne flute and top with prosecco.
An Odd Choice for August
In 1943, Jim Sheridan was the chef at the Foynes Port restaurant, near the Foynes Airbase in Limerick.
One evening, a flight was returned to the airport due to inclement weather. Sheridan served this concoction to keep the passengers, warm and happy.
His original recipe is:
creme- rich as an Irish brogue
Coffee-strong as a friendly hand
Sugar- sweet as the tongue of a rogue
Whisky-smooth as the with of the land
For accuracy, try this one.
4 ounces strong coffee
1 1/2 ounce strong Irish whiskey
2 teaspoons brown sugar
1-ounce heavy cream
preheat a glass with hot water. empty, add brown sugar. as soon as the sugar has melted, add the coffee. stir. add whiskey and stir. after it stills, carefully pour the freshly whipped creme over the back of a spoon. Enjoy!