My culinary focus is on finding cross-cultural uses for individual ingredients, and making ordinary food positively sing by coming at it from another angle. One part voodoo, one part sauce.
SInce it's alcohol-based, I'd guess that the peppermint extract keeps near-indefinitely. I've made liqueurs with infused herbs that are still delicious a year later. And since this one is vodka-based, it's perfectly refreshing to drink on its own with a little soda.
Haha, thanks! The mug was actually the inspiration. I went to Goodwill to find a cool mug to photograph (I knew I was making a coffee cocktail), but when I saw this one with a tiny Made in Switzerland sticker, I knew I needed to add kirsch to my cocktail.
Oh, they don't make it there, so I didn't think to elaborate. But that's a fantastic idea for another post. Thanks for the comment, Hassouni!
I forgot to mention that the copper still is called an alembic still.
Thanks for the shout-out, Maggie! xoxo
Voodoo & Sauce
Twitter: voodoolily
URL: http://voodooandsauce.com/
Twitters about: Zealously overcompensating for white trash roots. And kicking things up the proverbial notch.
Heather Arndt Anderson hasn't written a post yet.
Ah, the Alps: that idyllic countryside, full of birdsong and blooming edelweiss and the sound of music. The mere mention of the Alps evokes images of hot chocolate and flaxen-haired milkmaids, but why? Perhaps instead it should make us think of this delightful brunch drink, a drunken coffee enhanced with a little kirsch and Frangelico. More
More substantial than a mimosa, but not as stick-to-your ribs as a bloody mary; this fresh carrot, orange, and vodka cocktail is just the thing to sip before heading out for a little hike through a sunny meadow full of clover-munching bunny rabbits. More
I wanted to just call it a Piña Flaca, but was afraid people wouldn't know what to expect. Thank you for expounding on the differences!