Maryland's Preakness Stakes

The track conditions are listed as "fast" and the count-down is on for the 136th running of the Preakness Stakes.

In honor of Maryland's most famous horse race, here is the delicious recipe for a Black Eyed Susan, the official drink of the Preakness. Cheers!

Black Eyed Susan
The Official Drink of The Preakness from The Maryland Jockey Club
Serves 2

1 ounce Vodka

1 ounce Mt. Gay Rum

½ ounce Cointreau or Triple Sec

6 ounces Orange Juice

3 Ounces Pineapple Juice

Mix ingredients together and serve over crushed ice in a tall glass.
Garnish with a wedge of pineapple, and orange slice, or a cherry.

You'll Love This Drink !

Island Girl

1 cup cranberry juice

1 cup vodka

1/2 cup ginger ale

1/4 cup fresh lime juice

Stir together in a large pitcher and pour into ice filled glasses.

4 servings

Giddy-Up

The Kentucky Derby might have the Mint Julep, but Maryland's Preakness race has the delicious Black Eyed Susan. This drink is so good that I make them by the pitcher for quick pouring while entertaining. Be sure to serve in a tall glass with lots of ice and the garnish is really the finishing touch. Don't even think about using any old rum -- it must be Mt. Gay Rum. I'm pretty sure it illegal to make a Black Eyed Susan with any other kind. It is ok however to substitute Triple Sec for the Cointreau though, considering the state of the economy and all.




The Recipe:
1 oz Vodka
1 oz Mount Gay Rum
1/2 oz Cointreau
6 oz Orange Juice
3 oz Pineapple Juice
Combine ingredients, stir, and pour over crushed ice. Garnish with a pineapple, orange slice, and cherry brochette. Enjoy!

How Much?

You're having a party and you're making your shopping list.  You have everything for the menu figured out and now it's on to the bar.  You don't want to over buy and you certainly don't want to under buy - how do you figure out how much wine, beer, and liquor to buy?

The Evite Drink Calculator. 

A note of caution - don't use this calculator for your wedding or other large parties.  Ask your caterer or bartender for advice.

Pop the Bubbly

Since tonight is a very champagne-y holiday you should brush up on your champagne serving.

Chill to 40 or 45 degrees. 

The first step is to make sure the champagne is chilled correctly. According to Napolitano, the best serving temperature is about 40 to 45 degrees Fahrenheit.

Use an ice bucket. 

If you need to chill a bottle quickly, get a bucket, fill it with ice and water, and stick the bottle inside for about fifteen minutes. Never put a bottle of champagne in the freezer to get it cold, as it could explode. 

Turn the bottle, not the cork. 

Here's the trick to opening up a bottle of champagne: turn the bottle while holding the cork, rather than vice versa. Never use a corkscrew or cork pull like you would with an ordinary bottle of wine. The carbonation of the champagne creates pressure in the bottle that could send the cork flying across the room -- or into your eye.

Save the bubbles for the glass. 

Remove the cork carefully; you want to hear a soft, muffled pop. The softer the pop, the more carbon dioxide you preserve. And since the carbon dioxide bubbles are what make champagne special, you don't want to waste them by spraying foam all over the place locker room style. 

Serve in a tall flute. 

Serve champagne in a tall flute or tulip shaped glass. Pour only about an ounce into a glass and then wait for the rise of the bubbles to subside. Pour again, filling the glass about two-thirds full. Return the bottle to the ice bucket until you serve again. 

text from fineliving.com

Holiday Cocktail

Frosty the Caramel Apple Pie

1-1/2 oz. vodka or tequila 

1 oz. Hiram Walker Butterscotch Schnapps 

1-1/2 oz. apple cider 

1 tsp. fresh lemon juice 

Apple slice for garnish 

Crushed graham crackers

Preparation:

First, rim the lip of a chilled cocktail glass with your crushed graham crackers. 

Pour all the liquid ingredients into a cocktail shaker filled with ice. 

Shake well. 

Strain into your chilled cocktail glass. 

Garnish with an apple slice.

Note: Serve over ice in a large wine goblet.

recipe and image from fineliving.com

Holiday Drinking

A twist on the traditional.

Mulled Pom-Apple Cider

Ingredients

4 cups pomegranate juice

3 cups cider

6 dried pears

6 dried apples

2 to 3 strips orange zest

5 cardamom pods

1 cinnamon stick

5 allspice berries

1 star anise

Brandy, rum, vodka or port

Directions

Put the pomegranate juice and cider in a large non-reactive pot along with the dried fruits, orange zest, and spices. Warm gently over low heat, stirring occasionally, until fragrant, about 30 minutes. Take care not to let the mixture boil. Serve in clear mugs or glasses with spices and dried fruit, and add a splash of your favorite liquor.

image and recipe from foodnetwork.com

Holiday Drinking

It's time for festive beverages!

Eggnog

Ingredients

3 cups milk

1 large strip orange zest

2 large strips lemon zest

1 vanilla bean, split and vanilla seeds scraped loose

4 large egg yolks

1/2 cup sugar, plus 2 tablespoons

2 egg whites

2/3 cup white rum

2 to 3 tablespoons bourbon, optional

Freshly grated nutmeg

Finely grated orange and/or lemon zest

Directions

Put 2 cups of the milk, both citrus zests, and the vanilla bean and tar in a medium saucepan. Bring to a simmer over medium heat. Meanwhile, whisk the egg yolks and the 1/2 cup sugar in a medium bowl until lightened in color.

Gradually pour the hot milk into the eggs while whisking constantly. Return the egg mixture to the pan and set over medium heat. Stir constantly with a wooden spoon in a figure 8 motion until the custard thickens slightly and coats the back of the spoon, about 2 to 3 minutes. Remove from heat and immediately stir in the remaining cup milk to stop the cooking. Transfer custard to a large bowl; cool to room temperature. (To speed this up, set bowl in another bowl of ice.)

Put about 1 inch of water in a saucepan and bring to a simmer over medium heat. Put the egg whites and remaining 2 tablespoons sugar in a heatproof bowl large enough to rest in the saucepan without touching the water. Set the bowl over the simmering water and beat until the sugar dissolves and the egg whites feel warm to the touch, about 1 minute. Remove from the heat and beat the whites with an electric mixer until they hold a soft peak, about 3 minutes. Fold the egg whites into custard mixture. Add the rum and bourbon, cover, and refrigerate until ready to serve.

Transfer eggnog to a punch bowl or pitcher. Pour into small cups and garnish with freshly grated nutmeg and citrus zest. Enjoy!


image and recipe from foodnetwork.com

You'll Need a Drink

A seasonal cocktail to enjoy with family and friends and some good conversation.

Apple Brandy Cooler

2 ounces brandy

1 ounce light rum

3 ounces apple juice

1/2 ounce lime juice

1 teaspoon dark Jamaican rum

Shake well with ice.  Strain into tall 10-ounce glass.  Float dark rum on surface and garnish with slice of lime.

from colincowie.com

Drinks to keep Cozy

Peach and Apricot Hard Cider

2 cups peach nectar

2 cups apricot nectar

1 (12 ounce) bag frozen peach slices

3 cups water

1 cup bourbon

1/2 cup lemon juice

1 cup brown sugar

1 teaspoon allspice

2-3 cinnamon sticks, plus more for serving

Stir all ingredients together in a 4 quart slow cooker.  Cover and cook on Low setting for 2-3 hours.  Remove cinnamon sticks and switch to Warm setting for serving.

Serve in Irish coffee mugs with a cinnamon stick swizzle.

from the FoodNetwork

Pink! Bubbly! Fabulous!

Pink Champagne is very trendy these days.  The Wall Street Journal did a taste test and rated seven bottles for you to choose from.

Perfect for your bachelorette party or bridal shower, but also perfect for the wedding itself.  It you are using pink accents, then this is the perfect compliment.

Louis Roederer Vintage Rose 2000:  $62.50  rated:  Very Good, Delicious, Best of Tasting

Elegant and romantic, focused and pure, with beautifully integrated, toasty tastes and a fetching bit of creaminess on the finish.

Moet & Chandon Rose Imperial:  $43.00  rated:  Very Good, Best Value

Romantic, deep pink color.  More red-berry tastes than most, but quite dry, with great acidity and just the right amount of fruit and mineral flavors.

Camille Saves (Grand Cru):  $49.99  rated:  Very Good

Marvelous little bubbles and a classy, blush color.  Dry, intense and quite elegant, with all the right tastes.  Beautiful wine.

Gosset Grand Rose NV:  $64.95  rated:  Very Good

Fine wine, with lemony acidity and real charm.  Not as intense as some, but extremely drinkable.

Tattinger Prestige Rose:  $59.95  rated:  Very Good

Great bubbles and a lovely, yeasty nose.  Nicely austere, with brioche, lemon and minerals.  Tastes expensive.

Veuve Clicquot Ponsardin:  $48.00  rated:  Very Good

Dottie called this "rose-petal bubbly" and said it reminded her of a garden party.  It's complex and somewhat shy, comfortable and comforting.  You could drink this all night.

Henriot:  $49.00  rated:  Good/Very Good

Refreshing and clean, with good minerals and focused tastes.  Lighter than some, somewhat shy, but lovely.

*prices vary by store and state

wallstreet journal by dorothy j. gaiter and john brecher feb 2007

Sweet Sipper

We love this idea!  Add a sweet note, your names, or the lyrics to your first dance to your signature drink.

These flags are letterpress from lunalux.com, but your local stationer could make them or you can give them a try.  The perfect little craft to do on the couch in front of your favorite sitcom.

Signature Drink? Make it Pop

We are still seeing signature drinks at wedding and parties because people love them.  They're the perfect way to encourage your guests to try something new and add a pop of color to your cocktails.

Of course the drink should be yummy and the perfect accent to your color story, but don't forget about the container.

The glass you choose is so important.  Check out your local rental companies - they're sure to have something to suit your drink.

Crazy Straws!

Need something to perfectly accent your signature drink?

How about a crazy straw?

ForYourParty.com