Our weekend was filled with beautiful weather, which made for very enjoyable walks with Melody, Art Fair here in town (we bought a gift for a friend here, and I thought these ceramics were fun), and I rather enjoyed making good use of this estate-sale-find tea tin by filling it with these lovely roses. And Sava’s is serving a new cocktail called “The Sky is On Fire” – not only was it beautiful to look at, it smelled amazing and was delicious to taste too (macallan scotch, cocchi americano, champagne, angostura bitters, cayenne oil, basil). Did I mention how much I love basil?!? I’m convinced these trees in our neighborhood (Royal Purple Smoke Bush) must’ve inspired Dr. Seuss at some point – they’re fluffy looking and pink/purple…I think they’re pretty great.
Behold the new holiday drink: THE RUMMY TUM TUM. We had a whole bunch of rum we inherited from bygone parties and we are not really rum drinkers so Ryan decided he wanted to use some of it. Hot buttered rum didn’t sound appealing to him and he had the idea of only using ingredients we had on hand, or “McGyver-ing,” to make the drink. With what was in our fridge and pantry he came up with this nifty little cocktail for your holiday needs.
Pictured above is the beautiful Mrs. Reedy enjoying a rummy tum tum and looking festive and fabulous as usual!
- 1 egg white
- 1/2 cup cider
- 1 tbsp dark rum
- 1 tbsp light rum
- 1 tbsp 151 (rum)
- 1 1/2 tbsp rye whiskey
- the juice of 3-4 slices from a mandarin orange
- a dash of cinnamon
- a little fresh grated nutmeg
- a dash of ginger
- twist of orange peel and cinnamon stick for garnish, and maybe another little bit of nutmeg
In a shaker add all of the ingredients (except the garnish of course). Shake well without any ice. Add a few cubes of ice and shake again. Pour into a glass. Garnish and enjoy.
Thanks to the mix masters at Bar at Braun Court for the suggestion of adding citrus and dry shaking the ingredients before adding ice and shaking again.
2012: Week 20
Sloe Gin Fizz in the sun
The day started early with a train ride to Hertfordshire so that Ryan could present a paper at the Design History Society Conference. Short of a parched mouth and lots of fidgeting, his paper presentation went well. Afterwards we went to the Hatfield House with Leslie Atzmon (Ryan’s colleague and panel coordinator). The Hatfield House is Queen Elizabeth I’s childhood home.
It was quite a beautiful day which made the gardens extremely enjoyable. No photos were allowed inside; but, the house, labeled “quaint” in a guidebook of ours, was quite the site to see with some amazing woodwork throughout the home. The gardens were also extremely pleasant to walk through. There was also a small, tiny display of historical toy soldiers on the site.
Afterwards we returned to London, grabbed a quick bite at a Mark’s and Spencer’s and headed to the hotel for a break. Dinner was more tapas and this time we had some delicious veggie paella at La Tasca (a spanish food chain we ate at in 2007).
The evening finished with delicious drinks (martinis, bourbon, and scotch) at the hotel bar/lounge.
Our good friend Stephanie is a very good cook & just so happens to make the best Bloody Mary I’ve ever tasted. She was nice enough to share her recipe with me & I have enjoyed making this myself. You’ll notice there are no specific amounts listed below for the pepper, celery salt, or cayenne & that’s the beautiful thing about a good spicy Bloody Mary – you can decide for yourself what’s right for you or what you can do to make this even better; but remember, you can always add more so it’s best to add a little & taste it first! Here’s her recipe (with our addition of cayenne pepper):
8 oz tomato juice or spicy tomato juice cocktail
2 oz vodka (we like Tito’s Vodka)
1 tsp horseradish
3 dashes Tabasco sauce (or hot sauce of your choice)
3 dashes Worcestershire sauce
Squeeze of lime juice
Cracked black pepper
Mix all these ingredients together, pour into a glass, garnish with a cucumber spear, celery stick, & jalapeno stuffed green olives. It just isn’t the same without the garnish, so don’t skimp on the garnish! Enjoy!