Who names these things? A Down Under Snowball.

Connie teases me incessantly over my cookbook collection.  He goes on a (friendly) rant whenever the subject comes up (often at his own volition).  It doesn't take much to set him off, usually a half a cup of coffee and the mouth starts moving. Due to a faulty brain clutch, his mouth engages without any input from his brain and on and on and on.

Over time, I have added some drink mixing books to my collection and told him they were his.  I thought it was a rather inspired approach.  He now has his own (admittedly miniscule) section on the cookbookshelves where his drink books are.  I can at least point to the bookshelves and say, "They're not ALL mine!".

Tonight we were debating whether to go out (sometimes even I don't feel like cooking), or to stay in and be good.  More frugal at least.  We did eventually decide to stay in and Connie busted out The Bartender's Companion second edition from Robert Plotkin, Chief Contributing Editor.  I went upstairs to change and when I came back Connie had made a command decision and had the ingredients on the bar for a Down Under Snowball.

I have never been to Australia, but it certainly isn't a place I associate with snow.  Rum, peach scnapps, grenadine, they don't evoke the continent for me either.  Who names these things?  Regardless, I bring you the Down Under Snowball.  It tastes like a Creamsicle.  Sweet, but not cloying.  Mellow and relaxing.  Again, one of those drinks where you can sit down and chat and still have plenty of energy to engage in more fun pursuits. ;-)  I did a happy dance when I tried it.

Down Under Snowball (for two)

2 oz light rum (we use Bacardi's)
2 oz peach schnapps (we use DeKuyper)
2 oz grenadine (we use Rose's)
8 oz orange juice

Mix all of the ingredients in a blender with the amount of ice you choose.  We don't make it slushy, we prefer to drink, rather than chew, our drinks.  Pour into a margarita glass.  Don't forget to toast your love, and enjoy.

(Not So) Red Blossom

Well, Sunday means cocktails!  Looking through Shaken by Jane Lawson, Connie found a drink for which we had all of the ingredients, and even more fun, used the raspberries we are growing in our garden.  Normally, we munch a handful of them as we're doing our evening walk through the yard.  All of the sudden, we've got enough to do something else with.  Not quite enough for anything big like a pie, but plenty for a drink.
 
That's where the Not-So comes in.  We grow Fall Gold raspberries which are golden, or as Connie says, orange (he thinks there are only eight colors in the world and they came in the Crayola box he had as a kid).  Anyway, he made this drink and as most things from Shaken, it was delicious.

Red Blossom


Ingredients:

Ice cubes
3 oz gin (we used Tanqueray)
1 oz peach liquer (we used DeKuyer peach schnapps)
6 tablespoons raspberries
1 oz lemon juice (fresh squeezed, if you please)
1 oz sugar syrup (we use 2:1)
8 blueberries



Directions:

In a cocktail shaker, combine all of the ingredients except for the blueberries and shake, shake shake!  Strain the mixture into a chilled martini glass.  Garnish with the blueberries.  Toast the one you love and enjoy!


Serves two.