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Showing posts from January, 2013

The Julianne

Here's how it works, guys. Your wife has gotten creative, combining a few standard cocktail ingredients in a new way ... and she asks you what would be a good name for her creation. Name it after her. It's hard to go wrong after that. And now you know how our Sunday afternoon worked out. Just fine, thank you. I present my creation, which is not that original but is surely delicious. The Julianne 2 ounces brandy 1 ounce lemon juice 1/2 ounce Cointreau (or other orange liqueur) 1/4 ounce Orgeat Syrup (use simple syrup if you don't have any) Combine all in a cocktail shaker, add ice, and shake. Pour into a cocktail glass.

Cafe Maria Theresia

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This was in Saveur's January/February edition. When the girls were home for Christmas and we were having regular afternoon coffee ... one day I tried this. It truly deserves the praise they gave it. I must admit that I didn't go to the trouble of whipping cream, especially since I already felt that the drink was rather lavish for an afternoon cuppa joe (though I did show you how it should look, although my Thinkstock photo has no zest). Half-and-half smoothed it out nicely anyway, believe me. Cafe Maria Theresia 3 tbsp. orange liqueur (I used Cointreau) 1 tbsp. sugar 8 oz. brewed coffee Whipped cream, for serving Grated orange zest, for garnish Fill a coffee cup with boiling water. Set aside for 3 minutes; pour out water. Pour liqueur and sugar into cup; stir to dissolve sugar. Stir in the coffee. Top with whipped cream, and garnish with zest.