Christmas Spirits of 2013

We (usually) host Christmas dinner. I don't mind. Logistically, its easier for my mother in law, my brother in law and the brother in laws partner to travel out to us than it is for the Infoxicated Man, myself and the three girls to travel in to Sydney for a meal (and the respective faffing around).
Of course, since its the in laws, I require alcohol. It honestly does help to be drunk.
Each year, I search for a new, summer-y cocktail. This year, I found one with watermelon, Cointreau and rose wine (you could also use moscato rosa, a slightly more sparkling wine)
And here it is, and the variation, after the kids scoffed all the watermelon...

• 3 cubes watermelon, frozen
• 20mL (just over half a shot) Cointreau
• rose wine
• champagne flute

1. Place watermelon in the champagne flute
2. pour over the Cointreau
3. top with rose, and serve

Of course, as I said above, the kids ate all the (frozen) watermelon, so I needed to find something else...

And I did.

I have frozen raspberries from Christmas desserts.

They work really well, though they defrost much too quickly

A lazy Saturday...

A few weeks back, I put down some limoncello starter. That is, I bought vodka and a few lemons, peeled the lemons and soaked them in the vodka (seriously, a jar filled with peels and vodka just covering it) for 4 or so weeks. Today, I finished making it, as per my mandarincello recipe. And just in time - I'm almost out of cider ;)

But, while I was at it, I figured I may as well make some creamed rice. My friend, Julia sent me the Donna Hay recipe, which I've since adapted slightly. So, here's my version.

• 1 cup arborio rice
• 4 cups full cream milk
• 1/2 cup raw sugar
• 1 teaspoon vanilla bean paste

1. Place all ingredients in a large saucepan.
2. Bring to boil
3. Reduce to simmer for 20 minutes, stirring occasionally 

Enjoy hot or cold

The Cocktail Bar - Limoncello, mandarincello, and a non alcoholic equivalent

I've been seeing lots of recipes for limoncello around, and I have some going at the moment.

I also have some home made Everclear (don't ask) left over.

So, yesterday, I caught my trolls eating manadrin oranges, so I thought I'd make mandarincello with the skins left over.

It was really easy to make, too. I got the skins, rolled them up, put them in a cleaned and sterilised bourbon bottle, and poured the rest of the everclear over. All the Aussies out there can try this with vodka (or ask a mate with a still for just the pure alcohol, but you didn't hear that from me...)

In around 3 weeks, I should have around 1 Litre of mandarincello to drink, mixed with soda water (club soda) on ice.

And the non alcoholic version?

Freshly squeezed orange juice, mixed with lemonade (Sprite) will taste about the same :)