Not a great Friday, but I'll give you "good"

As much as I would like to complain about the fact that my car has seen more repair work this week than Joan Rivers, I can't.  It's freakin' Good Friday!  So it's gotta be... well, good, right?  In actuality, I get off  work early, the weather is stupendous, and my husband gave me his car to use for errands today while my poor little crossover is getting a rear brake job.  Did I mention I took it in for a dead battery?  Them's the brakes, I guess!  (I know.  I hate myself for that one, too.). 

The craziness of today has made me realize how great the beauty of Easter season and the beginning of springtime is.  Even the crappy inconveniences of life don't seem quite so bad when there's the promise of mild weather, being outdoors, and drinks on the patio.  So don't stress about what to cook for Easter lunch or if you can't find all the hidden eggs (believe me, you'll smell them eventually!).  Just enjoy the quiet moments and reflect on the reason for this joyous time.

Happy Easter from The Dinks!

Cocktail of the week: Moscow Mule

Mr. D. fussed at me regarding my inaugural cocktail of the week, claiming that I had never had a sidecar.  Not true, but admittedly it has been a while since I had one.  But this week's subject is currently occupying my number one position for favorite cocktail.

The Moscow Mule is a "buck" cocktail, which is any cocktail made with ginger ale or ginger beer.  (Fun fact:  it's also known as a "vodka buck").  Although invented in the 1940's, it became wildly popular in the 1950's when vodka (from Russia) was all the rage in America.  Hence, the name Moscow Mule.  As you have probably guess, it's ingredients are vodka, ginger beer, and lime. 

Here's a basic Moscow Mule recipe:

2 oz.  vodka
1 oz.  fresh lime juice (seriously, it must be fresh - No Roses' lime juice!)
4 oz.  ginger beer (available at most grocery stores)

Pour the vodka and lime juice over ice in either a copper mug or tall Collins glass.  Add ginger beer and stir.  (You can scale up or down the ginger to suit your taste.)

As you may have noted in the instructions above, the Moscow Mule also has another important component which is often overlooked - it is traditionally served in a copper mug.  There doesn't seem to be a consensus as to why it is traditionally served that way, other than it does keep a drink very cold.  Here are some links to where to find those:


Like the shape of this one:
http://www.amazon.com/Old-Dutch-International-Moscow-16-Ounce/dp/B000UCJJH8/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1364503716&sr=1-1&keywords=moscow+mule+copper+mug

Here's an old-fashioned looking one:

http://www.buttecoppercompany.com/product.sc;jsessionid=4B7BFF9DE89349CF8C187E339A6BACEA.qscstrfrnt04?productId=313&categoryId=10

You can personalize this one:
http://www.markandgraham.com/products/copper-mug/

They are a bit pricey, but don't fret. The cocktail tastes just a good in an old-fashioned Collins glass.
The Moscow Mule is a simple, but complex-tasting cocktail that is perfect for any season due to its spicy ginger notes.  Cheers!

Sorry again for the hiatus.  Just enjoying my down time.  To sum up, had a quiet and mellow Christmas (yea!), started training for a 5K, and went on a week-long cruise to the Caribbean!  And saw Jimmy Buffett in concert, so that's one bucket list item to check off.   I'm not becoming a parrothead, but he was awesome.

But I realize I have forgotten to mention the most important event that has happened in the last few months....we bought a vacation condo in Oxford.  So no more renting hotels or homes for ball games!  Now my schedule this spring is dominated by college baseball (Go Rebs!).  Normally, I'm mildly entertained by baseball, and I played softball for five years in my youth, so I enjoy the nuances of the game.  However, Mr. D upped the ante with season tickets - club seating!  With lockers for your hooch!  Baseball... while drinking (insert adult beverage of choice)....that's a "hell to the yes"!  Drinking and sports...it's like cookies and milk - they belong together.  And did I mention the free buffett that always has hot dogs with chili.  Good thing, I'm training for a 5K, that's all I'm sayin'. 

Cocktail of the week: Sidecar

In an effort to motivate myself to return to the blogging world, I have decided to start a weekly post highlighting (what else?) . . . booze!  So thus begins my Cocktail of the Week post.  My only criteria is that they are classic and simple.  I hate buying liquor that just sits on the shelf for years after you make two drinks with it on a crazy party weekend -  hello I'm looking at you banana liqueur!  So let's break out of that vodka tonic rut and shake up some fun!

As I am a complete unabashed lover of all things old-fashioned (movies, decor, music), what better cocktail to start with than the Sidecar, a drink that allegedly originated during World War I.  According to that impeccable source, Wikipedia, the drink appeared sometime at the end of WWI in either London or Paris.  The first mention of the drink in publications was in 1922.  http://en.wikipedia.org/wiki/Sidecar_(cocktail). 

The cocktail is amazingly simple and has one of my favorite flavor profiles for an adult beverage in that it's citrusy.  Here's a great version from one of my favorite dinks, Ina Garten, the Barefoot Contessa herself.

Ingredients (this makes 4 drinks so adjust accordingly...or not!):


For frosting the glasses (optional):  Freshly squeezed lemon juice & sugar
1 cup Cognac or good brandy

1/2 cup Triple Sec or Cointreau

1/4 cup freshly squeezed lemon juice

Maraschino cherries or lemon peel, to garnish

Directions:  If you want to frost the glasses, dip the rim or 4 martini glasses in a shallow plate of lemon juice and then in the sugar. Allow to dry for 15 minutes.

Combine the Cognac, Triple Sec, and lemon juice in a pitcher. Pour some into a cocktail shaker with ice, shake well and strain into the glasses. Garnish with a cherry or lemon peel.

Tips:  Chill the glasses beforehand and note that this is cocktail best drank in moderation.  It packs a punch!

P.S.:  I realize that some folks would consider brandy or cognac something that might not be drank very often but it's at least great to cook with as well.  Try it with french onion soup or beef bourguignon.