Nor'Easter Cocktail

The Nor’Easter Cocktail

The Cocktail:

It is cold outside.  As I write this, it is 27 degrees and there is a light dusting of snow on the ground.  Granted, that light dusting of snow will be gone in an hour or two, but you get the point.  What a day like today calls for is bourbon.  Tasty, delicious, warming bourbon.  This cocktail seems to have come out of NYC a few years ago and made its’ way across the country from there.  Bourbon plays along nicely with the sour notes from the lime juice and the sweetness of the maple syrup.  Ginger beer comes in and gives it a nice backbone.

I think you are gonna love it (we sure as hell do)!

Recipe:

2oz Bourbon

.5oz Lime juice, freshly squeezed

.5oz Maple Syrup

Ginger Beer

In a cocktail shaker, combine maple syrup, lime juice, and bourbon with ice.  Shake until frosty.  Pour over ice into your rocks glass.  Top with ginger beer and garnish with a wedge of lime.

Recomendations:

I like to use a good bourbon for this one (that’s pretty much a general rule).  Four Roses Small Batch is a good choice and my usual house bourbon.

Find yourself a good ginger beer as well.  In my experience, Fever Tree and Cock And Bull are pretty good brands.  For the drink above, I recommend Fever Tree as the flavors generally pair better.

Barbacoa Recipe

Read the article here.

Ingredients:

Achiote Packet

Achiote packet

5lb Beef Roast (cheap cut = good)*

2 dried Ancho pepper**

2 dried Pasilla pepper**

4 cloves garlic

1 Blood Orange quartered***

1 lime – halved

1 yellow onion – quartered

2 Turkish Bay leaves

2 tbsp Cumin

1 tbsp Mexican Oregano

1 tbsp black pepper

3 tbsp kosher salt

1 tbsp smoked paprika

2 packets Achiote powder

12oz Beer (Corona, Modelo, Negra Modelo)

32oz Beef Stock (unsalted)

Method:

Cut the roast into 4-5 evenly sized chunks.

Place the beef in the slow cooker.  De-seed the dried peppers and add to the pot.  Add seasonings to the meat and rub to coat. Pour the beer and stock around the beef, and add in your orange and lime.  Tuck a bay leaf on either side of the meat.  Put your lid on, set to low, and come back in 8 hours.  You can halve the time by cooking on the high setting.

Beef in the crock pot, ready start

When the beef is tender and falling apart, shred it with a pair of forks. You can then use the beef as a base for other dishes (tacos, nachos, rice, burritos, etc…). Simmer any remaining juices down and add to a red sauce for use in enchiladas.

Notes:

* – I recommend putting this on a rack and a sheet pan and allowing it to dry in your fridge for a day or two before preparing

**- You can get big bags of dried chilis at your local Mexican store.  I recommend these over grocery stores since the stock is more likely to turn over quickly.

***- if you can find a blood orange, they are fantastic in this dish.  If not, just substitute the orange of your choice.

Since I have two young children who decidedly do not like spicy food (much to my wife and my dismay), this recipe is flavorful but not spicy.  If you are looking for something with a bit more punch, add in some .  You can find them at most grocery stores, and they are a great thing to keep in your pantry.  Add as much or as little as you like for a nice flavor/heat boost.

This recipe is a good one to do in a crock pot or slow cooker.  You could easily do it in a roasting pan with some foil or in a dutch oven with excellent results. I would recommend low and slow, in the 250° range for 8-10 hours with periodic checks to make sure the cooking liquid is adequate.