Thirsty Thursday: Winter Citrus Shandy

I want to shout: "I'm back bitches!!" at just the hint that I can drink cocktails again, but alas, drinking hard liquor while breastfeeding is sort of frowned upon. So I'm easing my way back into the adult beverage business with a light and lovely beer cocktail usually reserved for summer sipping - the Shandy.

Shandies are a mixture of beer, lager or pale ale, and lemonade or ginger ale. The low-alcohol, high flavor drink has been enjoyed for hundred of years. Usually shandies are enjoyed in hot weather when you need something light & refreshing, but I've always wondered why summer time gets all the lemonade love. Winter is prime citrus time. And who couldn't use a glass of sunshine when there are 6 more weeks of winter left?!  I've started juicing all the citrus and mixing it with a little maple syrup and water for a wintry lemonade that is a perfect 3 pm pick-me-up. Add a little lager and you've got a darling little drink.

Shandies are also great for breastfeeding mamas because they are low alcohol. There are anecdotal reports that beer drinking (in moderation) can help support milk supply. In fact, our lactation consultant prescribed non-alcoholic beer when I was struggling to breastfeed Ella, because brewers yeast is good for milk production (as seen in these cookies)! But honestly, I just don't enjoy drinking a O'Douls the way I enjoy a cocktail. There is a certain ritual missing. And while I'd recommend waiting until your breastfeeding routine is well established before imbibing, I do think an occasional adult beverage is beneficial, because mama needs to relax a little.

Making your own lemonade is the key to this Shandy. I like a mix of 50% lemon juice and 50% other citrus. Cara cara and blood oranges give the juice a sweet pink hue, while clementines will lend a sweeter sip. Grapefruit juice is ridiculously delicious in a shandy made with a not quite pale ale.

Maple Winter Citrus-ade
makes 1 quart or 8 servings

1 cup fresh citrus juice - I used 4 lemons, 2 cara cara & 2 blood oranges (or about 8 lemons)
2 1/2 cups water
1/2 cup maple syrup

Combine the citrus juice, water, and syrup in a pitcher. Stir to combine, chill until ready to serve.

Winter Citrus Shandy
makes 2 drinks

Ice
1 cup Maple Winter Citrus-ade
12 ounces chilled Lager or IPA

Fill two rocks glasses with ice and divide the Citrus-ade between the glasses. Top with beer and stir gently to combine.

More Shandy Facts & History from NPR
More on Breastfeeding & Alcohol

Thirsty Thursday | Vanilla Lemon-Limeade

This week's installment of 'lets pretend this drink is a cocktail" looks a lot like lemonade. It also looks a lot like the only non-water or coffee thing I want to drink right now. Vanilla Lemon-Limeade is a dressed up version of that ubiquitous summer sipper.

I had a crazy crazy pregnancy for lemonade and there wasn't even time to let sugar dissolve. Luckily I had some vanilla simple syrup on hand (I use it for iced coffee, because I'm fancy…) so I threw that into some lemon juice and water. My crazy pregnant mind was blown.

Turns out lemon and lime (and citrus in general) is pretty awesome for pregnant ladies. Besides being loaded with vitamin C, citrus may help with nausea and aid digestion for mamas-to-be. Sometimes I wish the same were true for Champagne.  Still this Vanilla Lemon-Limeade feels like a fancy cocktail in my hand while I'm drinking it.

Both the vanilla and lime juice cut the acidity of the lemon juice - making this ade taste softer and sweeter than traditional lemonade. You can use all lemon juice, if thats what you're craving!

Vanilla Lemon Limeade 
Makes 1 1/2 quarts

1 cup Vanilla Simple Syrup, recipe follows
1/2 cup freshly squeezed lemon juice
1/2 cup freshly squeezed lime juice
1 quart water
pinch of salt
Ice, lemon and lime slices to garnish

Combine syrup, citrus juices, water and salt and chill for at least an hour before serving.

Vanilla Bean Simple Syrup 
Makes 3 cups

2 cups sugar
1 1/2 cups water
1 vanilla bean, split and scraped

Combine the sugar, water and vanilla bean in a small saucepan over medium heat and bring to a simmer, stirring occasionally. Cool completely before using.

THIRSTY THURSDAY | Pineapple Coconut Lassi

Let's pretend this Pineapple Coconut Lassi is a breakfast cocktail, okay? Because the world just needs more breakfast cocktails. Plus its kind of like a Pina Colada in smoothie form.

As I said early this week - we've been drinking our summer away in smoothies around here (especially since I can't drink any cocktails right now) and lassis are one of the yummiest, not too sweet smoothies we all need to be drinking more of. 

A lassi is traditionally made with yogurt and mango, seasoned with a little salt and served on the side of spicy grilled meats. This Pineapple Coconut version uses coconut milk in place of the yogurt and pineapple instead of the mango, which makes it pleasantly sweeter than a traditional lassi. 

You can use fresh, canned, or frozen pineapple for this Pineapple Coconut Lassi. I can't verify that this would be 100% delicious with a little bit of dark rum in there, too (but my husband swears it is…).

Coconut Pineapple Lassi
makes 2 servings

2 cups chopped pineapple
2 cups coconut milk
1/2 cup ice
1/4 cup pineapple juice
pinch of kosher salt
1/4 teaspoon ground nutmeg, plus more for garnishing
toasted coconut flakes, optional for garnishing

What's your favorite summer smoothie?

Rhubarb Strawberry Margarita

How come there aren't more jam cocktails? Mixing jam and booze is possibly the best more underrated idea ever. May I present you the easiest spring margarita of all time - the Rhubarb Strawberry Margarita.  

The cool thing about this recipe is you could switch out almost any jam for the Quick Rhubarb Strawberry Jam and have a killer cocktail. Just strawberry jam? Strawberry Margarita! Peach jelly? Peach Margarita!

Rhubarb Strawberry Margarita 

yield 4 cocktails 

salt

crushed ice

1 cup Quick Rhubarb Strawberry Jam 

1/2 cup fresh lime juice

1/3 cup cointreau

1 cup tequila

Rim 4 rocks glasses with either an extra strawberry or lime wedge and dip in a bit of salt. Fill the glasses with crushed ice and set aside. 

Stir together the jam, lime juice, cointreau, and tequila in a large pitcher breaking up the jam as much as possible. Add the ice, stir and pour into prepared glasses. 

Thirsty Thursday | Bourbon Manhattan

I'm having one of those weeks incredibly 'off' weeks. 

It all started this past Saturday when while waiting for a friend at lunch - Ella spilled an entire cup of coffee on my pants and the floor. I was soaked through - front to back - in a teal pair of pants. It wasn't cute. After lunch we went to the park where Ella proceeded to give herself a bloody fat lip in a classic 'I saw that coming' fall. Sunday I went to the grocery store and ended up with a buggy full of groceries and not the one thing I went in for. I backed over Ella's tricycle on Monday morning. Tuesday started off with a leaky cup of milk that resulted in a change of sheets, a spot cleaning of the couch cushion and a collective second shower/bath for Ella and I. I'm sort of afraid of the rest of this week. 

Long story short - I need a cocktail. 

I had my first sip of a classic Manhattan last Friday night (before this week turned on me); and in an attempt to turn this week around I'm working on my own Freaky Friday switch back by learning to make this drink at home.  A classic Manhattan is made with whiskey or rye whiskey but I prefer bourbon (plus we always have a bottle of bourbon in our bar). Traditionally this classic cocktail is served 'neat' but feel free to serve it on the rocks if you prefer.

Bourbon Manhattan 

makes 1 cocktail

ice 

2 ounces Bourbon 

1 ounce sweet vermouth 

1-2 drops orange bitters 

Fill a cocktail shaker with ice. Add the whiskey, vermouth and bitters and stir to combine. Strain the drink into a chilled glass. Add one or two maraschino cherries and enjoy!

So clearly Thirsty Thursday needs a new title as I'm now posting Monday, Wednesday, & Friday instead of Tuesday & Thursday - look for this column to change names (but remain awesome) later this month! 

Thirsty Thursday | Blood Orange Salty Dog

A grapefruit and a blood orange walk into a bar and order a gin. That's not a joke - its just a really good story. Citrus and gin are a match made in heaven. 

Look - I realize that you're probably reading this in the morning, at work, and I'm sorry you can't enjoy this Blood Orange Salty Dog yet. Think of it this way - I'm giving you something to look forward to, so you're welcome. 

A Salty Dog cocktail is typically made with grapefruit juice and either vodka or gin. Given a choice between the two - always choose gin. Salty Dogs are served a lot during the summer because they're light and refreshing; But why not take advantage of all the lovely winter citrus now and fantasize about spring. 

My friend Lesley introduced me to a product called Real Salt which is kind of the ideal salt for this Salty Dog. The minerals in Real Salt play really well with the botanicals in the gin and the bitterness of the citrus to add a surprising sweetness. Any fine sea salt will work for rimming the glasses for this Blood Orange Salty Dog. 

Blood Orange Salty Dog 

makes 2 drinks 

sea salt 

ice  

4 ounces gin 

3 ounces grapefruit juice

3 ounces blood orange juice 

Pour the salt onto a small plate. Moisten the rim of two old fashioned glasses - I like to use any left over citrus rind for this. Dip the moisten rims into the salt to coat the rim. Set the glasses aside. 

Fill a cocktail shaker with ice. Combine the gin, fruit juice, and a pinch of salt in the shaker and shake vigorously. Fill the rimmed glasses with ice and strain the cocktail mixture into the glasses. Enjoy. 

Thursday Thursday | Darling Clementine

Welp. So much for my aspirations to eat clean. You see, I borrowed a juicer and after each concoction was tasted my mind would start churning. I'd say "You know what would be delicious in this apple celery juice? Gin." or "This carrot juice would taste even better with vodka!" Old habits die hard. 

I did come off a week of juicing with a few new cocktail tricks up my sleeve. The simplest - Darling Clementine - is just some fresh squeezed clementine juice, a little simple syrup, and some vodka. Fresh squeezed juice and booze are here to make us feel like there is balance in the world. Still this the perfect little cocktail for this weird time after Christmas when we are all just really waiting for spring. 

There is an old-fashioned drive-in in the little town where I grew up and they're famous for their orange creamsicle shakes. Okay, they might actually be famous for their burgers, but I only remember the shake. Orange creamsicle is just one of those wonderfully nostalgic flavors. Darling Clementine just let that flavor grow up with us (a little).

Darling Clementine 
makes 1 drink 

4 ounces fresh squeezed clementine juice 
2 ounces vodka 
1 ounce vanilla simple syrup, recipe follows 
1 ounce heavy cream 
soda water 

Combine the clementine juice, vodka, simple syrup over ice in a collins glass. Add the heavy cream and stir gently to combine. Top with a little soda water and enjoy. 

Vanilla Simple Syrup
makes 8 ounces 

Combine 1 cup of sugar with 1 cup of water in a small sauce pan over medium heat. Bring to a simmer and add half a split vanilla bean and 1 teaspoon vanilla extract. Cool completely then store in an airtight container in the fridge. 

Thirsty Thursday | Cranberry Shrub

Drinks are always over looked on Thanksgiving. Sure someone always brings wine and maybe there's a few beers in the fridge; But what about those adults who don;t want to imbibe? They get stuck drinking water or too-sweet-to-stand-up-to-turkey-cider. Let's change that this year, this year let's shrub, Cranberry Shrub.  

Thirsty Thursday | Maple Old Fashioned

Most folks make a big fuss about turning 30, but the coming year will be one of the most challenging to date for yours truly. Yup, I turned 29 last week. 

Thirsty Thursday | Chai Spiced Apple Cider

Surely I'm breaking some food blogger code by saying this, but I'm just not that into all the "Pumpkin Spice" stuff that pops up in the fall. Mostly because "Pumpkin Spice" isn't an actual flavor. I get it - its much easier to call your product "Pumpkin Spice" than it is to say "Cinnamon, Clove, and Nutmeg Spiced" or even "Fall Spice". Wait, I take that back - "Fall Spice" is easier and more descriptive. 

Thirsty Thursday | Ginger Watermelon Punch

Punch is quite under-rated. Much like the cake-to-cookie relationship - Punch is often passed over for the sexier sangria or a strong cocktail. I get it - punch is a little less sophisticated but dang, punch is fun! 

Thirsty Thursday | Cucumber Collins

The Collins is such a classic cocktail it even has a namesake  glass. And I'd be so bold to call the Collins the official drink to wrap up summer - especially this cucumber riff on it. 

Thirsty Thursday | Dirty Shirley

Oh, Shirley! You classy lady, you've been with me since I was a little girl. A Shirley Temple is the first drink I ever ordered at a bar. Really! My dad worked in restaurants throughout my early childhood and I remember bellying up to the bar, (before the restaurants were open), ordering this drink, and feeling like a real pro. 

Thirsty Thursday | Easy Horchata

My office recently moved into a different neighborhood and just down the street is a tiny taco place. We've been going for lunch at least once a week since unpacking. The tacos are delicious, but the real star is their house horchata - it made me fall in love with the drink all over again. 

Horchata is a traditional sweet Mexican beverage made from ground rice and flavored with cinnamon. Variations abound widely - some have lime, most are made with milk, but others are made with water. Traditional Spanish recipes are made with chafu nut (don't worry I hadn't heard of it either). 

I was on a mission to make some horchata myself to share with my family (and you) in time for Cinco de Mayo. I tried two recipes for homemade horchata this week and both failed; One was weak and watery, the other thick and gooey. I resolved to keep working on a recipe and try to bring it to you next year. 

Late last night I had an epiphany - you can totally buy rice milk. This is a total cheat, inauthentic, and probably about as blasphemous as a bunch of American's using a Mexican holiday as an excuse to eat too many tacos and drink too much tequila. Just saying. 

So you might call this cheater's horchata, but I promise it is delicious and will help wash down all that salsa this weekend. 

Easy Horchata 
Makes 8 (8 ounce) drinks  

2 quarts rice or almond milk 
1 teaspoon ground cinnamon, plus more for garnishing
1 vanilla bean, split and scraped 
1/2 cup dark brown sugar (optional, omit if using sweetened milk) 
pinch of salt 
lots of ice
8 ounce dark rum, optional 

Combine the rice milk, ground cinnamon, vanilla bean, and brown sugar, and salt in a large pitcher. Refrigerate for at least an hour but ideally overnight. Serve over lots of ice with an additional sprinkle of cinnamon. 

Add an ounce of dark rum to each serving for adults. 

Thirsty Thursday: Clementine Hot Toddy

Winter is this|close to being over and wouldn't you know it, last week I had my first sick session of the year. Snotty nose, sore throat, congestion, headache - the whole damn shebang. But you know, I took the whole thing in stride, by creating a cocktail that I will now promote as a cure all as to excuse my day drinking. 

{Thirsty Thursday} Happy Happy Hour

Have you seen the wonderful dates that Ashley at Not Without Salt makes with her husband? I love this idea. Sometimes I get bummed because between the hubs and I both working full time, plus our own passion projects, and trying to see friends and family we don't often get one-on-one time. It is a blessing to have a full life! And I know I often take for granted being married to someone who works so hard. 

{Thirsty Thursday}: Strawberry Shrub

Why, yes, I am talking about drinking a shrub, and, no, I don't mean a plant. I mean the sweet, vinegary concoction that can be made with whatever berries are in your fridge that pairs decidedly well with soda water. Oh, and gin. 

{Thirsty Thursday}: Sweet Tea and Bourbon Slushie

Dear Summer: 

  It is so nice to see you so early this year! I just love sweating before 9 am and not being able to go outside between 10 am and 3 pm. No really, my husband getting a sunburn before its even actually June, is just, well its incredible. 

{Thirsty Thursday} Bocce Ball

Do you have a go to drink? There's been some discussion about what to order when you don't trust whoever is making your drink. Mine changes seasonally - the fall and winter are for drinking cold beer and spring and summer are best sipped in cocktails. 

Thirsty Thursday | Meyer Lemon Mojito

Spring has come and gone in the South. No, really, we seemed to have bypassed winter and spring entirely and gone straight from fall to full on summer. Highs in the eighties, massive pollen, and thunder storms all before Easter.

This doesn't mean we should neglect the lovely edibles that brighten winter into spring: asparagus, ramps, strawberries, and sunny citrus. Oranges, clementines, lemons, and kumquats are all enjoying the would-be-spring at my house.

I first discovered Meyer lemons while baking at Colombia City Bakery, my first internship in culinary school. We whipped the juice into curd for filling danishes and tiny tarts. A Meyer lemon, supposedly a hybrid of a Eureka lemon and a mandarin, has a sweeter, more mellow juice than a lemon. Their thin fragrant skin has a slight orange tint and is lovely for zesting and saving for syrups or salad dressings. These little gems of the citrus family have a short season and are worth the extra money if you can get your hand on them.

I bought a few over the weekend in hopes of turning them into curd, but the days got away from me. Last night, we put a few to use in one of our favorite spring cocktail: the mojito. A lovely muddle of mint, sugar and citrus mixed with rum and a little seltzer, these Meyer lemon Mojitos are sweeter than their lime counterparts.

Meyer Lemon Mojito 

makes 1 lovely beverage

3 fresh mint leaves
1 Meyer lemon, juiced 

1 ounce muscovado simple syrup (see below)

1 1/2 ounces dark rum 

ice

soda water 

Put the mint leaves in a old fashioned glass and gently muddle (a muddle works well, but a mortar or even a wooden spoon will too) - you want to bruise the mint and release some of its oils, but not smash to smithereens. As soon as the kitchen smells like mint, stop. Add a handful of ice, the Meyer lemon juice, simple syrup and rum and stir to combine. Top with soda water and enjoy.

Muscovado Simple Syrup: Combine 2/3 cup muscovado sugar with 2/3 cup water and bring to a simmer, stir until the sugar is dissolved. Cool before using. Dark brown sugar can easily be substituted.

For More Fun with Meyer Lemons, check out:

Meyer Lemon Donut Holes at Matchbook Kitchen 

Meyer Lemon Vodka, Oh, makes me want want to make Meyer Limoncello!

Meyer Lemon Aioli {with Green Bean Fries!}