Archive for the 'Drinks' Category

A de-seeded sparkling pomegranate cocktail for mythology lovers and the generally lazy

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This cocktail is dedicated to everyone else in the world who finds de-seeding pomegranates tiresome and unfulfilling. Even with the “hit-with-a-ladle-into-my-hand-over-a-bowl” trick up my sleeve, 9/10 pomegranates are more enjoyable left in Greek mythology.

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This was super refreshing and sparkly, but with a nice autumnal complexity, perfect for this seasonal transition. The only real prep work is the pomegranate reduction, which is simple enough, and the whole thing batches nicely. If you want to make it for a crowd, grab a pitcher.

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Sparkling Pomegranate Cocktail

Adapted from Serious Eats

1 cup 100% pomegranate juice (reduced comes to about 6 tablespoons or 3 ounces)

4 ounces sweet vermouth

2 ounces fresh juice from 2 to 4 limes

16 ounces sparkling wine, Prosecco, Cava or Champagne

4 orange twists, for garnish

In a small saucepan, bring pomegranate juice to a boil over high heat, then reduce to a simmer and cook until reduced to 3 ounces (6 tablespoons), 10 to 15 minutes. Let cool. Store in an airtight container up to 1 month. In a pitcher, add the pomegranate reduction, vermouth and lime juice. Top with sparkling wine and gently stir to combine. To serve, divide between 4 glasses filled with ice. Express orange oil from twists over each drink, then add twists to each glass to garnish.

Pipe Dream #337: To Run a Sustainable Farm? – Cold-Brew Cacao


In a series of drinks experiments lasting the better part of two Saturdays, I have come to the conclusions that I really, truly, never need buy anything except Oreos and Skippy. I can make everything else myself.

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Not that I want to. The patience and investment it takes to extreme home cook or run a self-sustainable farm is not a life goal. Girl has other priorities.


And also, nothing compares to eating food someone else made for you.  I’m like, “I’m not too tired to enjoy this.” I take great delight in paying people to take all the individual ingredients out of the fridge and assemble a decent salad or sandwich. Or in letting someone else buy a wood-fired pizza oven so that the crust is just so. Or in paying someone else to get sticky and sweaty and peeved trying not to overcook the meat.


BUT WHEN I DO RUN MY OWN SUSTAINABLE FARM CHOOSE TO MAKE THINGS FROM SCRATCH, it’s usually pretty cool to me. Not worth it every day, but somedays. Saturdays.

Here are my drinks experiments:

  • Cold-brew cacao
  • Cold-brew cacao + coffee
  • Cacao-infused milk
  • Cacao-infused coconut milk
  • Date-sweetened chocolate almond milk

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You know about the almond milk already, but the brewed cacao was the actual cool thing. It is like coffee, except slightly less caffeine and more CHOCOLATE. Because cacao beans make chocolate, did you know that? And don’t ask me how to pronounce “cacao,” because you will embarrass me. Actually, you won’t, but please still don’t ask me.

I drank it like I would have done cold-brew, with a little milk or cream. I mixed it into cocktails. I drank it straight. I also brewed the cacao with coffee to make a chocolate-coffee cold-brew hybrid. It is summer chocolate dreams over ice.

You’re welcome.


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Cold-Brew Cacao

Adapted from Jenni Avins

6 ounces (170 grams, or about 1 1/2 cups) of roasted cacao nibs

½ gallon of cold water

Grind your nibs using a spice grinder or a mortar and pestle to a texture that’s fine but not powdery. I used a super cheap coffee bean grinder and pulsed it until it looked approximately like Frech press ground coffee.

Line the pitcher with a nut-milk bag and dump the cacao grounds inside. Fill the bag-lined pitcher with cold water, and stir to make sure to get all the grounds wet. Cinch the bag, cover the pitcher, and leave it at room temperature for about 16 hours. If your home is very hot, put it in the refrigerator, but add a few hours to your brew time. Remove the nut-milk bag and squeeze all the liquid into your pitcher. Store in the refrigerator.

Stir before serving, as cacao particles will settle toward the bottom. Enjoy over ice, straight or with your favorite kind of milk.

Fun Optionals:

  1. Replace 3 ounces of the cacao with coarse-ground coffee for a cold-brew coffee/mocha thing.
  2. Bold brew any kind of milk in the fridge with cacao for a sophisticated chocolate milk. I tried coconut milk, whole milk and almond milk.
  3. Use the cacao in cOcKtAiLs like this cacao Manhattan.

The Cacao Manhattan

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This cocktail requires brewed cacao, about which I will post next week. I’m trying to give you a reason to keep coming back to this site and get my site traffic up so.

Haha jk. But seriously, brewed cacao recipe coming soon, and it is a WINNER. Imagine sophisticated Yoohoo + whiskeyyy. I’ve never actually had Yoohoo, keeping it real.

Oddly, this drink tasted good, but it smelled SO GOOD. I used a lemon peel because I had to, but go for an orange peel when you make this.


The Cacao Manhattan

Adapted from Jenni Avins

2 parts cold-brew cacao (recipe coming soon!)
2 parts Old Overholt rye whiskey
1 part sweet vermouth
1 dash angostura bitters

Combine the cacao, whiskey and vermouth in a cocktail shaker with ice. Shake and pour into a rocks glass. Add a dash of bitters and garnish with an orange twist.

Possible bestselling memoir title: I Drink All the Milks – Chocolate Almond Milk + Malted Coconut Coffee Ice Cubes

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Let me tell you about my relationship with milk. I know this is why you are here. To learn about these extremely interesting aspects of my life that should totally be shared on the Internet and get millions of shares. Perhaps I should write a memoir.



When I was a kid, I was super grossed out by milk in all its forms. Eventually, I came around to drinking milk and loved it, but I still took issue with soy milk, almond milk, all the milks. They do not taste the same as regular cow milk. But then I figured out that maybe they don’t have to taste the same, like the difference between instant coffee and cold press–they are just different foods altogether that serve different purposes and needs. So now I’ve come around to those, too, and I drink all the milks. My plan is to graduate to drinking straight whipping cream.


I figured out that it is so easy to make almond milk that I decided to make fancy ice cubes to go with it. It’s like a chocolate coconut coffee malt, practically.

A couple notes: don’t worry about the milk separating in the fridge. Just shake it up a lot, it’s fine. Also, add more dates. Just like, two more. I liked it, but my roommate said it wasn’t sweet enough.



Chocolate Almond Milk + Malted Coconut Coffee Ice Cubes

Adapted from Half Baked Harvest

1 1/2 cups raw almonds + 4 cups water for soaking

4 cups water

4-6 dates

1/3 cup unsweetened cacao powder (may also use unsweetened cocoa powder)

1 vanilla bean, seeds removed (or 1 tablespoon vanilla)

pinch of salt

Chocolate Almond Milk

Add the almonds to a 4-cup glass measuring cup or bowl and cover with around 4 cups water. Allow the almonds to sit overnight or at least 1 hour. Drain the almonds and rinse well under cold water. Add the rinsed almonds to a high powdered blender or food processor. Add 4 cups of water and the dates. Puree until the almonds are very finely ground, about 2 minutes.

Line a bowl or glass pitcher with a double layer of cheese cloth, a nut milk bag or a thin cloth kitchen towel. Slowly pour the almond milk mixture into the cloth. Gently squeeze the bottom of the cloth to release the milk. This with take about 3-5 minutes to get all the milk out.

Rinse out the blender and pour the milk back in. Add the cacao powder, vanilla bean seeds and a pinch of salt. Blend on high until smooth and creamy, about 1 minute.

Pour into a glass jar to store in the fridge for up to 1 week. Shake well before drinking and serve with the malted coconut coffee ice cubes.

Malted Coconut Coffee Ice Cubes

  • 1 cup coconut milk
  • 3 tablespoons malted milk powder
  • 1 vanilla bean, seeds removed (or 1 tablespoon vanilla)
  • 1 cup strong black coffee

In a blender, combine the coconut milk, malt powder and vanilla bean seeds. Blend until smooth. Pour the mixture among 15-18 ice cube molds, leaving at least half the mold for coffee. Pour the coffee over the coconut milk. Freeze for 4 hours or overnight. Serve with the chocolate almond milk.

Blood Orange Bourbon with Cayenne Cinnamon Salt


I repeat. Blood Orange Bourbon with Cayenne Cinnamon Salt.


Inspiration here. Salt credit to ma petite sœur.


p.s. My writing skills have only improved with time, no? Ah, pipe dreams.



Favorite Shots: The Rye Humor


One intention of throwing a recent party: Make friends.

Secret other intention of throwing a recent party: Have an excuse to use some new low ball tumblers (which are my legit favorite for sew many reasons) and make up a drink for them.

Excuse me for a second while I freak out about these glasses and this drink by using trendy non-sentences:

This drink is everything. I can’t even. No. Stop.


Thank you.

So, to business. This drink is essentially an Old Fashioned (whiskey/brandy, orange, sugar, bitters), except that I subbed in maple and grapefruit flavors to make it everything I love (rye, grapefruit, maple simple syrup, better bitters). I called it ‘Rye Humor’ because you know how I feel about wordplay.

The bitters were from Bittercube. Jamaican #2, which has tasting notes of grapefruit and hibiscus, so I thought it might complement the grapefruit twist. It did. The maple syrup might seem odd, but I promise it works. To make it, just combine two parts maple syrup to one part water, bring to a tiny simmer on the stove, then let cool.


I also made SPHERE cubes. Ice cube pro trick that my roommate told me about: apparently, if you boil water before freezing it, it will freeze clear. Good to know. Everyone, please come back at midnight after I have boiled and frozen new ice cubes. They must be clear.


Hi. P.S. I also made brown butter whiskey toasted walnut frosted blondies to pair with this which were the best blondies I’ve ever made, and I’m not going to blog them sry.


Hi hi hi.

Everything, ever,


Pipe Dream #293: To Trash It Up – Malibu Bay Breeze with Hot Salt

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My sister turned 21, so instead of a cake on this relatively special birthday, I made her a drink.

She had requested either Kinky (I reached for it at the liquor store, but my hand snapped back reflexively when it got close to the bottle) or Malibu, a liquor which I figure is trashed up enough that I didn’t need to mess with it too much. So I picked up some ‘natural’ high-qual pineapple coconut juice (a nod to her health-conscious self) and rimmed the glasses with coarse spicy salt (a nod to her love of P.F. Chang’s Spicy Chicken).

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Make no mistake, my sister is not trashy. She is a a beautiful jewel-gem-caretaker who occasionally expresses her style with ultra-heels and Malibu.

And also, the drink was pretty good. Especially the hot salt part. It might have been boring without that. Also, please notice that wooden spoon that doubles as a drum stick.


Malibu Bay Breeze with Hot Salt

An LH Original

Makes a couple large pitchers-ful

32 ounces Knudsen Natural Pineapple Coconut Juice (or other pineapple coconut juice)

16 ounces Malibu Rum

Coarse, spicy salt

Pour Malibu and juice into pitchers over ice. Stir to combine. Dip tops of glasses into rum, then spicy salt. Pour and serve. Optional: light a sparkler.

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