BLOODY BRAIN SHOOTER
Channel your inner mad scientist with this Bloody Brain Shooter. Mixing acidic lime juice and Irish cream causes the cream to curdle, creating brain-like strands in the shot.

1 1/4 oz. strawberry vodka such as Stoli
1/8 oz. Rose’s lime juice
3/4 oz. Bailey’s Irish Cream
Splash of grenadine

Chill vodka for better smoothness. Add vodka and lime juice to a shaker, shake and strain into a shot glass. Using a straw, dip some Bailey’s Irish Cream into the shot. Once you submerge the straw into the Bailey’s put your finger on top of the straw to hold the Bailey’s in the straw. Dip the straw tip into the vodka and slowly release your top finger. The Bailey’s will curdle a little bit due to the lime juice and you should be able to make strands of Bailey’s.

Repeat the straw/Bailey’s process to build a “brain” in the shot glass. Add a splash of grenadine to the concoction to add the ‘blood’ to the mix. Down the hatch as a shot.

VIA FOLKINZ VIA FINE LIVING

which planet is always full of fight? mars! caffeine is a martian quality, it will keep you going all night long… just like the influence of mars keeps aries going all life long. this sign is always on the go, and always looking for a, shall we say, challenge? the energizer bunny should really be an energizer ram.

so, long story short, tea is an aries. (unlike coffee, who due to it’s dark color is ruled by saturn, and partly by aries).

this month’s MIXOLOGY MONDAY theme is bourbon… i found this recipe over at COOKS.com and it’s delic!

BOURBON FREEZE

2 black tea bags
1 c boiling water
1 c raw sugar
3 1/2 c. water or ice
6 oz fresh squeezed orange juice
6 oz bourbon

(if you are in a hurry, just substitute a couple trays of ice in place of the water and serve immediately).

thanks to SCOFFLAW DEN for hosting MIXOLOGY MONDAY.

ginger is ruled by aries. and aries does nothing gingerly. they will take unhealthy amounts of uncalculated risks. for they lack that healthy does of fear the rest of us tend to have. i’m jealous! if ever a piece of raw ginger has bitten your tongue, you’ll agree there is nothing gingerly about ginger either.

GINGERLY BUT NOT

5 oz pureed peach*
ginger syrup*
brandy
fresh squeezed lemon juice
seltzer

add peach puree, ginger syrup, brandy to ice filled shaker and toss
once. pour contents into tall glass and top with seltzer. stir and
garnish with a slice of peach.

GINGER SYRUP:
1 cup water
1/2 cup raw sugar
5 tablespoons coarsely chopped fresh ginger
***place water, sugar, and ginger in small saucepan. Simmer for 15
minutes and remove from heat. when cool, place in storage bottle,
adding a splash of vodka and a drop of lemon oil to preserve (if you
have them, if not that’s fine).

PEACH PUREE:
5 fresh peaches
1 lemon
***peel and stone the peaches and place in blender along with the
juice of one lemon. puree until smooth. this mixture can actually be
frozen for later use.

HEADY AFFAIR (BITTER JASMINE MARTEANI)
1 oz gin
1 1/2 oz jasmine tea*
1 oz honey syrup*
1/3 oz fresh lemon juice
3-5 drops agnostura bitters

note: honey syrup tends to separate when mixed in a cocktail, so drink up right away!

*to brew jasmine tea, make an extra strong cup by adding three teabags. if you wish to use immediately, plunge in bowl of ice water after steeping.

* to make honey syrup, bring 1 cup water to simmer and remove from heat. add 1/2 cup honey and stir until dissolved. add splash vodka to preserve and store in fridge.

sometimes we need a cup of joe to kick us into high gear, like sometimes we need a kick from aries to get our ass going. you see, aries lives in a permanent state of high gear. they always drive in the fast lane. and they should have a “DANGER: HIGH VOLTAGE” sign stapled to their forehead. to be blunt, ridin’ shotgun with aries is not for the faint of heart. this hot-headed, hard-wired ram girl is one helluva a go-gettin’, fun-lovin’, man-eatin’, shot-slammin’ chick, who’s always on the prowl for a good drink and an even better time. sszzz…

1 oz extra fine sugar (if you don’t have this, granulated sugar will suffice)
1 1/2 oz cachaca
1 oz organic espresso (chilled)

combine lime and sugar into wide-bottomed glass and muddle until sugar is paste-like. fill glass with ice and add cachaca and espresso to mixture. stir and serve. (cocktail by gwen)

LIBERTINE

2 oz freshly juiced pear nectar
2 oz sake
1/2 oz balsamic syrup
2 drops bitters
Garnish: Pear slice

***to make balsamic syrup: Simmer 2 cups sugar, 1 cup water, 1 cup balsamic vinegar for twenty minutes. pour into final storage container, adding approx. 1 oz vodka to aid in preservation.

Stir all ingredients in a mixing glass with ice. Strain into a chilled martini glass. Garnish with pear slice. (Cocktail by Gwen Sutherland Kaiser, Photo by Mary Claire Miraldi)

this recipe for BALSAMIC SYRUP was inspired by the amazing book, THE ART OF THE BAR, by jeff hollinger & rob schwartz. it’s another MUST have.

THE BURN
2 oz pisco
1 oz fresh lemon juice
1 1/2 raw organic sugar
1 oz mineral water
5 basil leaves
3 strawberries
pinch black pepper

muddle strawberries, basil, pepper, lemon and sugar in mixing glass until well macerated. add pisco and water. shake with ice for ten seconds and strain into cocktail glass. garnish with basil leaf, or for the true aries, rim with black pepper.

try matt’s STRAWBERRY BASIL MARTINI

flor picante is spanish for spicy flower, which is just what the nasturtium is. part of the pepper family, it’s flower and leaves actually leave a subtle tingle on your lips. grand in a salad – both for flavor and appearance. and the best part, they are SO easy to grow. throw some seeds in a container garden next spring. they love to crawl, so if you can arrange to have the tendrils cascade down a wall, even better.

i tried making sugar syrup out of the petals last summer. it ended up tasting kinda burned and i believe this is due to it’s energy being full of fire, like it’s arien brethren. and even with six cups of sugar and a gallon of water, you still can’t dampen that flame! the nasturtium does however, make for a refreshingly tasty margerita.

FLOR PICANTE (nasturtium margarita)

2 parts nasturtium infused tequila
1/2 part cointreau
1/2 part simple syrup
1/2 part fresh squeezed lime juice
3 large nasturtium leaves
nasturtium flowers

muddle nasturtium leaves with lime juice and simple syrup until leaves are pulverized. add cointreau and tequila and shake until container feels cold. Strain into chilled glass. Garnish with a nasturtium flower.

*Nasturtium Infused Tequila: Shred approx 20 nasturtium leaves into approx 4 cups tequila in airtight container. Allow to sit for approx one to three weeks in a dark location. Strain through coffee filter into a final storage container.

*Simple Syrup: Place two cups water and one cup sugar in airtight container and shake vigorously. Shake every twenty minutes until sugar is dissolved. Store in fridge.

if you wish, you can also make NASTURTIUM FLAVORED SALT to rim your glass with. Remove approx 15 nasturtium petals from heads. Place 1/2 cup coarse grain kosher salt into food processor with nasturtium petals. Blend until petals have disintegrated and the salt absorbs the pigment from the petals.

(recipe created by gwen sutherland kaiser)

i was lucky enough to recieve a bottle of FRIDA KAHLO tequila from the spirit fairy, and what a treat! it’s smooth with a subtly sweet flavor and would do well in a margarita alone, or infused in the FLOR PICANTE. i can’t wait until i finish the bottle off, because then i get to “repurpose” it and store my simple syrup in something perty. hand blown in mexico, the bottle in itself is a work of art that would make frida proud.
thanks to COFFEE AND VANILLA for hosting WEEKEND HERB BLOGGING

All though Culpeper classified the Redcurrant as a fruit of Venus, Intoxicated Zodiac is taking some astrological creative cocktail license here. The redcurrant is now hereby proclaimed the fall under the dominion of Mars. Red planet… red berry. But c’mon now… It’s not that simple! There’s also the matter of taste, and the redcurrant’s sour-induced wince will have you reaching for the sugar before you can say mercy. However, it must be noted that redcurrants do possess the capacity of tasting sweet. But in my North American climate they never ripen to anything more than pleasantly tart.

REDCURRANT RIESLING

2 handfuls of redcurrants
1 oz sugar (hopefully organic)
2 drops bitters
Chilled Riesling

Into goblet add redcurrants, sugar and bitters. Muddle and top with Riesling. (Recipe created by Gwen Sutherland Kaiser)

Rhubarb is a fruity vegetable. Seems no one can agree as to which class of produce it belongs! All though it’s stalk is commonly used in the way many other fruits are used–for pies and sauces–it actually is a veggie. One thing is certain though, and that is that it belongs to the red planet of Mars. This is due of course to its scarlet red hue, and its awfully sharp taste. Try eating one of these raw… its pure vegan torture : ) However, once you boil it down to a jam or sauce, and blend in some “save the day sugar”, it’s DELIC… But since we are talking about Aries here, watch the sugar intake and mix on the side of less. The feisty ram is high on life and doesn’t need a sugar crutch to keep her going. Unless she’s in the wee hours of late night partying, when Aries will probably be the only one still standing and could quite use the external boost! Of rhubarb, Nicholas Culpepar advises “grinding the root into a powder and mixing it with red wine to cure blood clots.” Who needs a doctor when you have medieval medicine?!

INGREDIENTS:
- 2 oz gin
- 3 oz simple syrup
- 1/2 oz fresh lemon juice
- 2-3 tbs rhubarb jam*
- bitter lemon
- 1 stalk rhubarb

DIRECTIONS:
Mix gin, simple syrup, lemon juice and jam in shaker without ice. Shake for ten seconds and pour all of the mixture into ice filled glass. Leave enough room for a nice topping of Bitter Lemon. Stir with a stalk of rhubarb for garnish and enjoy.
(recipe created by gwen sutherland kaiser)

the ONLY place i’ve found that makes a TRUE RHUBARB JAM is MOUNTAIN FRUIT in CA. (1-800-401-9588) or purchase online. You will have some difficulty finding rhubarb jam alone. The world feels compelled to add strawberries, rose, ginger, or god knows what to it! You can use any variation of rhubarb jam and still have a delicious cocktail. I happen to love the taste of unadulterated rhubarb. if you feel adventurous, try making your own rhubarb jam using the recipe below from PlanTea.com:

RHUBARB JAM
- 2 pounds chopped, raw rhubarb
- 8 3-inch strips lemon peel, about 1/4-inch wide (no white pulp, just yellow peel)
- 1/2 cup water
- 2-1/2 cups sugar
Combine rhubarb, lemon peel and water in a heavy, non-aluminum 4-quart saucepan. Bring to a boil, reduce heat to a simmer, cover and cook gently for 30 minutes. Stir often. Turn up the heat and begin adding sugar 1/2 cup at a time, waiting for the liquid to return to the boil before adding more. continue cooking over a high heat, stirring constantly. If the jam begins to splatter, turn the heat down slightly. Cook and stir until the jam thickens and reduces to about 3 cups (about 20 minutes).

Remove from heat and fill hot, sterilized 1/2-pint jars to within 1/8-inch of the top. Wipe rims clean, attach new lids and screw caps on tightly. Invert jars to the count of “5″ or process in a boiling water bath for 10 minutes. Makes 3 cups. (Note: Make only single batches. Don’t try to double or triple the amount).

(Recipe created by Gwen Sutherland Kaiser)

ALSO TRY: RHUBARB CRUMBLE
(SOY WHIPPED CREAM FOR VEGANS MAKING ABOVE RECIPE )