tag:blogger.com,1999:blog-19385487743204126012024-03-05T10:04:45.427-06:00Stir Your Spirits~~~~~A mishmash of humor and history through the cocktail glass.Kelsey Crenshawhttp://www.blogger.com/profile/17609453242570432796noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-1938548774320412601.post-11432487236463823432010-11-15T20:36:00.000-06:002010-11-15T20:36:35.805-06:00The Little Savannah<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_DdqXuxf-NPq3E2HtiTSHMIAzWmBhNzRTtgWJ6liuDnls02-W8JO936CAHSCX4LOmLE8yXaOo0lU77H0LC3Q0_d97CPpIdbTkFFdi6k78ULF7kfxgkRNykbZ6IqGYQZ1BH6NI6MNx_dI9/s1600/GetAttachment.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_DdqXuxf-NPq3E2HtiTSHMIAzWmBhNzRTtgWJ6liuDnls02-W8JO936CAHSCX4LOmLE8yXaOo0lU77H0LC3Q0_d97CPpIdbTkFFdi6k78ULF7kfxgkRNykbZ6IqGYQZ1BH6NI6MNx_dI9/s1600/GetAttachment.jpg" /></a></div>I experienced drinks from one of the best bars in Birmingham AL. <br />
<br />
<a href="http://www.littlesavannah.com/">The Little Savannah</a><br />
3811 Clairmont Ave.<br />
Forrest Park<br />
<br />
Steeva, a true mixologist, handcrafts each cocktail. They have many tinctures, and infusions using local flavors like peach, persimmon, blackberry, etc. to mingle with spirits ranging from tequila on. I can't tell you the last time I was in a bar in the south that had Pimms. They have it and feature it on their "Libations menu" . Its a classy menu with creative names for cocktails Like the Tallulah Bankhead and Zelda Sayre, named after creative southern gals. I tried both of these and here's how they were built.<br />
<br />
Tallulah Bankhead<br />
Cantaloupe Vodka, Honey-black pepper syrup, and sake<br />
<br />
Zelda Sayre<br />
Boodles Gin, Lillet Blanc, Herb de province tincture, and Fresh Lemon juice<br />
<br />
Delicious, flavourful, surprising cocktails served in classic antique glasses. I was equally impressed by the creative southern art and decor that made me instantly feel like I was in a home, not a restaurant/ bar. The man of the house, Cliff, was happy and proud to talk about the cocktails and share some knowledge with me. I hope nothing but the best for the Little Savannah! I hope to eat some dinner next time and try more of Steeva's gems! I will be back soon!Kelsey Crenshawhttp://www.blogger.com/profile/17609453242570432796noreply@blogger.com1tag:blogger.com,1999:blog-1938548774320412601.post-1805399423507595472010-10-28T13:46:00.001-05:002010-10-28T13:49:08.096-05:00Watch out I'm mobile!Had awesome lunch at Taste of Thailand off Lorna Rd. In Hoover, I do reccomend their Houston Roll and this beer! I'm full fat and sassy! Foam clings to glass nicely and for a lager, I reccomend this beer.Kelsey Crenshawhttp://www.blogger.com/profile/17609453242570432796noreply@blogger.com0tag:blogger.com,1999:blog-1938548774320412601.post-79394979478961489412010-09-12T21:55:00.000-05:002010-09-12T21:55:12.298-05:00Tuaca SidekickI know how some people feel about their sidecars. I've read rants about traditional brandy based sidecars and I have to admit I prefer <a href="http://www.tuaca.com/age.aspx?ReturnUrl=%2fDefault.aspx">Tuaca</a> sidecars. Here is a great take on that drink.<br />
<br />
Tuaca Sidekick<br />
<br />
1 1/4 oz. Maker's Mark Bourbon<br />
1/2 oz. Tuaca Liqueur<br />
1/2 oz fresh lime juice<br />
1/2 oz fresh lemon juice <br />
2 oz fresh orange juice<br />
3 sugar cubes<br />
<br />
Serving glass : orange juice and sugar rimmed glass <br />
(large martini, margarita style glass, or just a pint will do)<br />
In a pint glass, muddle cubes and juice, add ice, liquor and shake till well mixed and icy. Strain into glass with or without ice. <br />
<br />
I hope you find this, Andrew Stevens.<br />
<br />
I also found a <a href="http://www.bwcitypaper.com/Articles-i-2010-08-19-237301.113121_Table_Talk.html">great article on local cocktails and watering holes in the local 'zine, Black and White. </a>Kelsey Crenshawhttp://www.blogger.com/profile/17609453242570432796noreply@blogger.com3tag:blogger.com,1999:blog-1938548774320412601.post-11563298994898212462010-07-21T17:16:00.000-05:002010-07-21T17:16:17.616-05:00Yo quiero una Michelada por favor!I've had a hankering for some of these. A customer at the pub I worked at used to talk about these all the time. However he couldn't remember the name. This is for you Tony:<br />
<br />
<br />
<a href="http://tmagazine.blogs.nytimes.com/2010/07/19/case-study-its-michelada-time/">The Michelada</a><br />
<br />
I may be able to find one here locally with the abundance of mexican restaurants.<br />
Sounds great in the heat of July and August! I would add a sprig of cilantro. I also think <a href="http://www.lizanosite.com/">Lizano Salsa</a> from Costa Rico may be a participant in my recipe. I'm working on this one. I'll post the recipe I like best. Hasta Manana!Kelsey Crenshawhttp://www.blogger.com/profile/17609453242570432796noreply@blogger.com0tag:blogger.com,1999:blog-1938548774320412601.post-58736281868045610502010-07-09T12:08:00.001-05:002010-07-09T12:11:59.930-05:00Have A Bloody Cocktail AlreadyFor major brand partnerships, this seems to have a lot of taste, good pricing, and good marketing. It is a great kit for a resort in room (diy) bar kit. Great packaging and portability. Well done Mr. Spade.<br /><br /><br /><a href="http://www.therenaissancelife.com/absolutandspade/?sms_ss=blogger">Have A Bloody Cocktail Already</a>Kelsey Crenshawhttp://www.blogger.com/profile/17609453242570432796noreply@blogger.com0tag:blogger.com,1999:blog-1938548774320412601.post-58385013165349465842010-06-29T14:31:00.004-05:002010-06-29T14:43:19.080-05:00Does anyone know where an Alabama Slammer came from?The history buff in me can't stop wondering about this cocktail.<br /><br />the Alabama Slammer<br /><br />Ingredients:<br />1/2 oz vodka<br />1/2 oz Southern Comfort<br />1/2 oz amaretto<br />1/2 oz sloe gin<br />2 oz orange juice<br /><br />Preparation:<br />Build the liquors into a highball glass filled with ice. Fill with orange juice.<br /><br />This is the most common recipe for this cocktail. Another variation is:<br /><br />1/2 oz amaretto almond liqueur<br />1/2 oz Southern Comfort® peach liqueur<br />1/2 oz sloe gin<br />1 splash orange juice<br />1 splash sweet and sour mix<br /><br />Preparation:<br />Build the liquors into an old fashioned glass glass filled with ice. Fill with orange juice.<br /><br />The only history I can find about this drink is it originated at the University of Alabama. I am very curious to know if there is a story behind this. It seems to be a drink or a shooter that everyone has heard of. If anyone has any info for me on this please do tell! (it seems I'm back at this blog thing again)Kelsey Crenshawhttp://www.blogger.com/profile/17609453242570432796noreply@blogger.com2tag:blogger.com,1999:blog-1938548774320412601.post-30985469300933094822010-01-12T11:37:00.002-06:002010-01-12T11:59:37.423-06:00What is this blog about anyway?Wow! I have not posted a blog since April 30th 2009. Well Happy New Year. Quite frankly I have had my world turned upside down. It has seemed last on my list to post anything about bartending or booze related topics.In the months I have left this alone for a few months, I've noticed I have collected more followers. Thank you to all who have followed. <br /><br />My husband has been battling addiction to pain pills. Don't get me started on reasons not to take pain pills. Please just don't take them! It's been a very trying time for my whole family. He has done well with recovery and day by day things are stronger. I won't get into details but you can imagine as a bartender this has been very taxing on my career mentally. How can I also be someone who enables addicts and get paid well to do so? I've learned alot, cried a lot, and I am a stronger person for it. I love my family and need to be with them more every day. The life of a bartender/ manager has horrible hours, scheduling, and it is not healthy for my family anymore. I still have a passion for what I do and am looking for ways to make the career I've made for myself into something new and delicious. For now I have explored the side of me that loves to train people. I love educating people, the moment when they "get it" is victorious for me as well. Maybe this is my future. For now, maybe I will carry on with this blog. Maybe it will come out of its "cocoon". I would love any encouraging words and from the bottom of my soul thank you to everyone and everything that has helped me through this.Kelsey Crenshawhttp://www.blogger.com/profile/17609453242570432796noreply@blogger.com0tag:blogger.com,1999:blog-1938548774320412601.post-57498660466012887052009-04-30T12:29:00.002-05:002009-04-30T12:30:35.510-05:00Bar CompetitionI have been away from my computer for over a week now and it's good to be back. I truly didn't stay away on purpose, it was my technical assistant hubby needing a computer upgrade. Somehow no matter his diligence he cleaned everything a bit to well. <br /><br />In the mean time I have been gathering information to hopefully have the first full scale bar tending competition in our county of Florida! I have to thank my fellow Speedrail bloggers for their knowledge and patience with my questions. I intend on blogging my first time adventure in the event planning part of this. Sure I can flare tend, but can I plan an event?<br /><br />This started one evening in March, I was tending a wedding. The usual hotel staff, the best DJ company, the wedding planner, the florist, the cake, and the usual drunken new version of the electric slide. I have worked many weddings in 8 years with this DJ and he finally notices me flaring a bit, out of boredom. He walks up to the bar and says" I didn't know you can flare tend, I've always wanted to host a bar competition." So that is my cue.<br /><br />So far we have picked a charity. We have a DJ and equipment. The Melbourne Beach Hilton is cooperating with me and loves the idea. My sales manager, GM, and Catering manager are all on board. The catering Manager's husband is one of our Liquor reps and he's game.<br /><br />I've been trying to create chatter on facebook about this as well. One night I noticed an Orlando based liquor Company was on line and I started another awesome opportunity. I have VoodooTiki Tequila as a sponsor in some way hopefully and within the week I received two full size fabulous bottles of their best tequila to review (more info to bog about).<br /><br />I worked a shift in our lobby lounge for a sick coworker last week. I fell into a conversation about my endeavor with a gentleman. He was inclined to call his daughter who is the VP of a major liquor distributor for our hotel and she agreed to back us! It's amazing how things have fallen into place. <br /><br />Now to get all my ducks in a row and collaborate with all these wonderful people who think this is a great thing. I am so thankful to have some tequila to help my nerves a bit as well. Creating recipes and tasting it should do the trick after all of the planning and legwork really starts. Just this morning I had to reschedule my first in stone meeting due to conflicts. More to come!Kelsey Crenshawhttp://www.blogger.com/profile/17609453242570432796noreply@blogger.com3tag:blogger.com,1999:blog-1938548774320412601.post-18666417568659794722009-04-30T12:28:00.002-05:002009-04-30T12:55:33.523-05:00Voodoo Tiki Anejo Tequila<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiST25j1cgUnTzQPDqfPQ7viFGEP3qfQYqgs3Ai3XAlPNSvZAC4uDJVT6fVESHfhqE2LIgCAusb22IyMgBMDD6UDC2VvQXjreNXzoV3T6DIWmn7wzZsUMxlKM8UJBVVlQ_vgd9Jdj50oPkd/s1600-h/DSCN4418.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiST25j1cgUnTzQPDqfPQ7viFGEP3qfQYqgs3Ai3XAlPNSvZAC4uDJVT6fVESHfhqE2LIgCAusb22IyMgBMDD6UDC2VvQXjreNXzoV3T6DIWmn7wzZsUMxlKM8UJBVVlQ_vgd9Jdj50oPkd/s200/DSCN4418.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5330544376579419922" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_i2e-t_OOpRjXjg5sfLPOvtZPj6RJIZUt9nOrnr-y7VUjujkoC5UMoOL0qcKEx7LB1xADcjWoFCZFHQuQzGyeP5gNtyUYmQKqCjNnKzeZNd8gP4V5sIIDIN9ll94nnoJ9BlU9FptWvBJC/s1600-h/DSCN4412.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_i2e-t_OOpRjXjg5sfLPOvtZPj6RJIZUt9nOrnr-y7VUjujkoC5UMoOL0qcKEx7LB1xADcjWoFCZFHQuQzGyeP5gNtyUYmQKqCjNnKzeZNd8gP4V5sIIDIN9ll94nnoJ9BlU9FptWvBJC/s200/DSCN4412.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5330544371844301490" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsFEAb-vCY71pxokFJDS7VsEu54swk_D1Tagb_IICIvBceiBh9dWkX7smgirBH0CJF1biBCltFEsHOt3MbpaW3ZeuJYMlUvVS-G_piSH2NoV1kdJF_hWApnCrF7LQSIwPLa6ikw9MJS_vs/s1600-h/DSCN4409.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsFEAb-vCY71pxokFJDS7VsEu54swk_D1Tagb_IICIvBceiBh9dWkX7smgirBH0CJF1biBCltFEsHOt3MbpaW3ZeuJYMlUvVS-G_piSH2NoV1kdJF_hWApnCrF7LQSIwPLa6ikw9MJS_vs/s200/DSCN4409.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5330544371271611650" /></a><br />I was also sent a bottle of Voodoo Tiki Anejo Tequila for review. If you read my review for the Blanco (Platinum Silver) bottle I have gotten over the mind blowing marketing, " Get Friki" and tequila University at <br /><br />voodootiki.com/<br /><br />and package that is presented with each bottle and am on to what it's really about, the tequila. <br /><br />The bottle had all the bells and whistles as the blanco. The wax and tiki head are a tropical blue color. The tequila has a great anejo golden color. I tasted this the same as before, 2 ounces straight in a fluted glass. I could feel some burn with the platinum silver but with this anejo surprisingly no burn. The finish was distinctly pear-honey-like. Delicious agave to barrel ratio. I am usually a silver tequila person. I have met a new friend in this anejo tequila. <br /><br />I also tried mixing it in the same margarita like recipe, for this drink, I prefer it to the platinum silver. <br /><br />After a week of tasting these two ultra premium tequilas, the anejo bottle is somehow missing more liquid than the platinum silver. It's a good thing these bottles are works of art themselves, mine will be lacking tequila faster than I thought. As I mentioned with the blanco, this is a great product to have on your back bar, the comments from visitors in my house have already made sales for Voodoo Tiki Tequila.Kelsey Crenshawhttp://www.blogger.com/profile/17609453242570432796noreply@blogger.com0tag:blogger.com,1999:blog-1938548774320412601.post-86007996368923609152009-04-30T12:25:00.001-05:002009-04-30T12:27:55.851-05:00Voodoo Tiki Platinum Silver TequilaI was thrilled to receive this bottle of ultra premium blanco tequila. From the first look at<br /> <br />www.VoodooTiki.com <br /><br /><br />I was amazed by the marketing. They have 100 of the wildest Margarita recipes I've seen. It is a site worth looking at just for the creativity poured into it.<br /><br />I was expecting this spirit to be to good to be true based on my visit to their site. That being said, I made some judgements before I even tasted. If you need to know anything about my tequila tasting background and what I like, know these names, Partida Blanco and Jose Cuervo reserva de la familia anejo as some of my best rated tequila. Time to taste!<br /><br />The bottle is hand etched mexican bubble glass with a hand blown glass tiki head inside, wood top cork, hand dipped and sealed with my other favorite, red wax! Again I was scared thinking this is to good to be true. The back of the bottle has a nice description, it's numbered and has a magic word that makes your bottle common, uncommon, rare or a one- of-a-kind collectible. Last time I'm going to mention the detailed marketing has really swayed me. <br /><br />I grabbed my pencil and notebook and bellied up to my bar with a fluted glass with 2 ounces of Voodoo tiki Blanco "neat". I found a smooth almost buttery feel on my tounge. I could taste charred oak and I could taste pear on my breath at the finish. I almost want to say there was no tequila burn, but there was a burn with first my "neat" taste. <br /><br />Next I chilled it and tried again. No burn, nice barrel flavor, and again pear or maybe something more citrus like, Carambola(?) on the end. Its time to get creative and play with limes and poms. Of everything I have done with this tequila this is my favorite way. <br /><br />1 bar spoon honey<br />2 oz. fresh lime juice<br />2 oz Voodoo Tiki Blanco<br /><br />Add all to ice, shake, and slip into a nice salt rimmed glass, splash of Pom juice. <br /><br />No triple sec, just one of the best tequilas, a few friendly juices, salt and honey. My favorite so far. <br /><br />The marketing is backing up a qualified product and I hope you will all try this tequila. It is a new favorite and the bottle is quite a conversation piece for your back bar.Kelsey Crenshawhttp://www.blogger.com/profile/17609453242570432796noreply@blogger.com0tag:blogger.com,1999:blog-1938548774320412601.post-15573422209797042292009-03-25T11:22:00.004-05:002009-03-25T11:34:00.118-05:00Ponderosa Mimosa<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnRAOhDNZkAIHoLjZrIzrKPIFc4CxO5eFWtL2tkyv3_Ey3yjZh0LNTY7NgnhDVkWCv-YLlL_ojrrkeK9OnhoRR_54glvZFz7x7aZGuYXaUKRh0Py7jfTaDX3gWcfDshEfmTdHfkq2VjuwR/s1600-h/DSCN4250.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnRAOhDNZkAIHoLjZrIzrKPIFc4CxO5eFWtL2tkyv3_Ey3yjZh0LNTY7NgnhDVkWCv-YLlL_ojrrkeK9OnhoRR_54glvZFz7x7aZGuYXaUKRh0Py7jfTaDX3gWcfDshEfmTdHfkq2VjuwR/s200/DSCN4250.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5317164221502579074" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhruxZohhtGwKN-496tPRKGlhv50QJVPAlKHzVs2Is5Jw7LeZ0buHmh2jY_WjtrBrfsurJE6LDmTZgQC76TgP4AUorO0jdfRj6ZBYZ-SLRyqgA6qydBYqYR2hSOXx57ZQ9UL3OcBR6hiXv0/s1600-h/DSCN4249.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhruxZohhtGwKN-496tPRKGlhv50QJVPAlKHzVs2Is5Jw7LeZ0buHmh2jY_WjtrBrfsurJE6LDmTZgQC76TgP4AUorO0jdfRj6ZBYZ-SLRyqgA6qydBYqYR2hSOXx57ZQ9UL3OcBR6hiXv0/s200/DSCN4249.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5317164213421777602" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOy-sR1bR7OY0Anjy9ntISS1yazfAZVsDFU50e4hrR3hr_6klFGLKRI5tMnOnoIwW7sbIBPdWDheEhFNROalw9Mrgkr3Ta26GgeNJ4UKcH5f7CGeBTQ8VvbEv9yLo_UzBb_rIHm_sq5Fwb/s1600-h/DSCN4247.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOy-sR1bR7OY0Anjy9ntISS1yazfAZVsDFU50e4hrR3hr_6klFGLKRI5tMnOnoIwW7sbIBPdWDheEhFNROalw9Mrgkr3Ta26GgeNJ4UKcH5f7CGeBTQ8VvbEv9yLo_UzBb_rIHm_sq5Fwb/s200/DSCN4247.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5317164205874413442" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Ob7RY1a2TZ7O4fZRqCdVxt-YuUzTC5r50kRGCMJSo8tfGu-RqWf4h4Q6fzi6b0-ZPjmt2Nv9q31agS4HnfHY0-KBcC8EYvTxspdYeF04MLgIdhrhmkwUbygljGJ4C6TyeFXGk0n3PGZz/s1600-h/DSCN4246.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Ob7RY1a2TZ7O4fZRqCdVxt-YuUzTC5r50kRGCMJSo8tfGu-RqWf4h4Q6fzi6b0-ZPjmt2Nv9q31agS4HnfHY0-KBcC8EYvTxspdYeF04MLgIdhrhmkwUbygljGJ4C6TyeFXGk0n3PGZz/s200/DSCN4246.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5317164081807898594" /></a><br />The ponderosa lemon is a lemon / citrus hybrid. It is similar to a lemon, the fruit is larger with a thick bumpy peel. The ponderosa lemon averages 2-4 pounds, and has been nicknamed the 5 pound lemon. My Backdoor neighbor has a tree full of these, so full they are falling over my fence. I put the trespassers to good use.<br /><br />Ponderosa Mimosa<br /><br />1 oz. Hendricks Gin<br />3 oz. Fresh Squeezed Ponderosa Lemon Juice<br />2 oz simple syrup<br />2 oz. Champagne<br /><br />Add Ponderosa Lemon Juice, Hendricks Gin, and simple syrup to a mixing glass. Fill with ice. Shake untill frothy. Pour all contents of mixing glass into goblet and add Champagne or sparkling wine. Garnish with the largest lemon wheel on earth, the Ponderosa lemon wheel.Kelsey Crenshawhttp://www.blogger.com/profile/17609453242570432796noreply@blogger.com0tag:blogger.com,1999:blog-1938548774320412601.post-12627865789448974502009-03-11T10:44:00.004-05:002009-03-11T11:33:55.465-05:00Whisk e(?)ySome facts about the brown stuff:<br /><br />1. The "w" word comes from the Celtic word meaning "water of life".<br />2. Water of life is uisgebeatha(sounds like whiskeybaugh) in Irish, "whiskey".<br />3. Water of life is uisgebaugh in Scottish, "whisky".<br />4. Both countries have peat bogs and use peat for fuel, but the Scottish use it in Scotch.<br />5. Whisky is smokey.<br />6. Whiskey is malty.<br />7. They are both mostly blended.<br />8. Both countries mostly agree either liquid should be drunk straight, with water, or with soda.<br />9. If it's made in the USA by an ATF directive it was to be "whisky" as the official U.S. spelling. However, in the USA it is spelled with a "y" if it has Scottish lineage or and "ey" if Irish.<br />9 & 1/2. Pluralsof the words are "whiskies" and "whiskeys"<br />10. Canada, Japan, and Wales also like the "y".<br />11. In many Latin-American countries, "whiskey" is used as a photographer's way to get you to smile, instead of "cheese".<br />12. Both are combined to make the 69th Regiment Punch, a pre- Spanish-American war cocktail. Presumably drunk in mass, by people with backgrounds from both countries, helping our country win a war.<br /><br />69th Regiment Punch<br />from Jerry Thomas' The Bon Vivant's Companion 1862<br /><br />1/2 wine glass Irish Whiskey<br />1/2 wine glass of Scotch Whisky<br />sugar<br />a piece of lemon<br />2 wine glasses of hot water<br /><br />made in an earthen mug<br /><br /><br />Please don't drink anything green next week.Kelsey Crenshawhttp://www.blogger.com/profile/17609453242570432796noreply@blogger.com0tag:blogger.com,1999:blog-1938548774320412601.post-39390594744351556142009-02-24T11:48:00.004-06:002009-02-24T12:09:22.287-06:00Trim the Excess Fat TuesdayI am sick of all the whining about money and the economy and the housing market. I see little use in feeling sorry for myself anymore. Grab yourself by the pants and pick yourself up. It's your life, you are lucky to live in a great country, do something else but whine. Now that I'm through whining....<br /><br />Being fat Tuesday, the day when excess is allowed for 1 last day, it may be hard to do anything in excess because of the previous items mentioned in the above paragraph. That said, here's a drink to sip to keep your mouth and mind happy and your fellow countryman's ears from exploding from all the complaints.<br /><br />Trim the Fat Tuesday<br /><br />2 oz. of your favorite cheap bourbon<br />1 sugar packet that was lifted from your local coffee place<br />1/2 oz of anything lemon<br />3 oz. of any iced tea<br />1 crushed mint taken from the restaurant you ate at last week<br />ice (if you still have an ice maker and electricity)<br /><br />Crush Ice into oblivion (to work out stress and tension). Fill a clean container that you can drink from with ice (if you don't have one just put all ingredients in the bourbon bottle, it's quicker). Now add all ingredients and shake like hell. Drink fast. Feel Better?<br /><br />I feel so stimulated. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMGYnwAPuj6u1PzgvsKdZXItpp5skNMxn61XzJszi5FWeeeyytcUlv_r5rTh0pvdTN4pDuNl-cWZbUJtmYnjJkz6G7uhclrUyh03_oOoSYow6kqVBYkiWGJinkIB_q_f5RUXpNM8NrrVyw/s1600-h/small+k+tounge.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMGYnwAPuj6u1PzgvsKdZXItpp5skNMxn61XzJszi5FWeeeyytcUlv_r5rTh0pvdTN4pDuNl-cWZbUJtmYnjJkz6G7uhclrUyh03_oOoSYow6kqVBYkiWGJinkIB_q_f5RUXpNM8NrrVyw/s200/small+k+tounge.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5306427218882153954" /></a>Kelsey Crenshawhttp://www.blogger.com/profile/17609453242570432796noreply@blogger.com1tag:blogger.com,1999:blog-1938548774320412601.post-77144653211022577072009-01-30T12:34:00.003-06:002009-01-30T12:41:19.581-06:00LonelyI have been bartending with a very limited bar for the past few months and I am feeling lonely for a nice big bar. I miss the wood, the tools, beer taps, the assortment of liquor, beer, and wine. I miss cutting lots of fruit. I miss the feeling of all the things a hamilton beach juicer can do. I miss having running water to wash my hands in. I miss my zester and my microplane. I am longing to be with some new distinct products. I am very jealous of the ones who have all of this. I even miss cleaning the beer taps and mats and cooler floor.<br /><br />I am sure this will pass. I am even more sure this is why I have not been able to make a post since December 5, 2008. I am feeling like my talent and knowledge is being wasted. I have sacrificed all of this for my kids and I need to find a balance. I am so lonely for a real working functional bar. Just thought I'd let the world know my heart is empty now.Kelsey Crenshawhttp://www.blogger.com/profile/17609453242570432796noreply@blogger.com0tag:blogger.com,1999:blog-1938548774320412601.post-63077462255101037112008-12-03T12:51:00.005-06:002008-12-03T13:11:41.629-06:00The appeal of Repeal Day, December 5th 2008So as everyone who is trying to be someone knows Friday December 5th is the 75th anniversary of Repeal Day. Yes, the day the United States Government took away the almost 14 year ban on alcoholic beverages in the country. What a good reason to celebrate!<br /><br />I am pondering the appeal of it this year. We, as knowledged alcoholic beverage supporters, have taken a greater pride in promoting Repeal Day this year.<br /><br />For more in depth information try these sites to start:<br /><br />http://www.repealday.org/<br />http://inebrio.com/thescotchblog/?p=842#more-842<br />http://www.jeffreymorgenthaler.com/<br />http://www.theliquidmuse.com<br /><br /><br /> Prohibition took us through the great depression and stock market crash. Now when the economy is over the toilet and very hungover from too much partying. I see great similarities in history. I suppose because a good drink is a relatively inexpensive luxury these days for most people, as it would have been during prohibition. Studies show that in times of economic hardship alcohol sales boom. <br /><br />So have a drink. Support the economy and celebrate the fact that this time around it's legal to have a drink in honor of a similar time in history when it was AGAINST THE LAW TO HAVE A COCKTAIL. <br /><br />That is very appealing. I will be tending a Christmas party for the working class on repeal day, very fitting I think. Cheers!Kelsey Crenshawhttp://www.blogger.com/profile/17609453242570432796noreply@blogger.com0tag:blogger.com,1999:blog-1938548774320412601.post-20108179330486128012008-11-18T10:12:00.004-06:002008-11-18T10:29:17.098-06:00I feel so famous!I have had my first recipe published in a magazine!<br /><br />Thank you Chilled magazine at <br /><br />www.chilledmagazine.com<br /> <br />and <br /><br />Sean Soole "the Liquid Revolutionist"<br /><br />I am thrilled. Here's my Tequila recipe:<br /><br />Lemonada para ti<br /><br />1 1/4 oz. Partida Blanco Tequila <br />3/4 oz. Amalfi Coast Limoncello<br />4 Basil Leaves<br />2 lemon wedges<br />2 sugar cubes<br />splash of soda water<br /><br />In a pint glass add Limoncello, lemon wedges, sugar cubes and basil. Muddle gently. Fill with cubed ice and add tequila. Cap and shake until 2 oz of water is added to contents. Pour total contents into a Tall Collins glass and top with soda water. Garnish with a lemon wedge and petite basil leave. Can you hear the breeze? <br /><br /><br />Although I have been bar tending for 11 years now I am just finding my way into the competitive/magazine/blog/online world of spirits. I feel like a small fish in the ocean of talent that is the beverage sea. I am happy to have found a few kind souls that have given me opportunities and kind advice. Thanks again Sean. Lance, Colleen and Jeff I owe kind words to you all. <br /><br />I hope at under $10.00 a year, every eager bartender purchase a subscription to Chilled magazine, they work so hard to bring you amazing information.Kelsey Crenshawhttp://www.blogger.com/profile/17609453242570432796noreply@blogger.com0tag:blogger.com,1999:blog-1938548774320412601.post-78153040067146489732008-11-11T10:36:00.005-06:002008-11-11T10:48:46.292-06:00Shady LadyFound this recipe in a not so likely place, bar tending for dummies recipe book (Thanks again Mr. Foley!). <br /><br />Thought the combo was clever and the name is very Dr. Seuss so, I'll post it and I did take some modern creative license:<br /><br />Shady Lady<br /><br />1 oz. "good" reposado tequila (I used Don Julio)<br />1/2 oz Midori<br />2 oz Ruby red fresh squeezed grapefruit juice<br />2 sugar cubes<br /><br />Muddle cubes in juice. Add ice and liquor, Shake until you arms hurt. Pour in to a tall salt rimmed glass and top with soda water. Very nice!Kelsey Crenshawhttp://www.blogger.com/profile/17609453242570432796noreply@blogger.com1tag:blogger.com,1999:blog-1938548774320412601.post-15020234824319945712008-11-06T12:21:00.004-06:002008-11-06T12:54:40.014-06:00Take a hike.A Walk in the Woods<br /><br />1 oz 44 North Huckleberry Vodka<br />1/2 oz Frangelico<br />3 oz Cranberry Juice<br />1 oz. well steeped Earl Grey Tea Simple syrup <br />Cinnamon Sugar Mix for rim<br /><br />Add ingredients to a pint with ice. Shake a strain in to a Cinnamon sugar rimmed Martini glass. Lemon spring twist garnish.<br /><br />I guess I miss the woods, I'm stuck on an island in paradise on a cloudy day.Kelsey Crenshawhttp://www.blogger.com/profile/17609453242570432796noreply@blogger.com0tag:blogger.com,1999:blog-1938548774320412601.post-17135491932572469952008-10-29T12:20:00.003-05:002008-10-29T12:51:52.206-05:00Halloween CocktailsI love Halloween.<br />That being said I'll make this simple.<br /><br /><strong>SPOOKY HALLOWEEN DRINKS</strong><br /><br />Pumkin Bomb<br /><br />1/2 oz baileys 1 oz butterscotch schnapps in shot glass<br />drop into 2/3 of a pint of Pumpkin ale<br /><br />Caramel Apple Cocktail<br /><br />1 oz apple vodka<br />2 oz apple juice or cider<br /><br />swirl martini shell with caramel desert sauce. <br /><br />Hot apple pie<br /><br />2 oz hot apple cider<br />2 oz Tuaca<br /><br />Fill irish coffe mug or similar with biling water and ingredients and stir until dissolved. Top with whipped heavy cream and nutmeg dusting.<br /><br />Zombie ( aka a Kelsey after a 17 hour shift)<br /><br />1/2 oz Pineapple rum<br />1/2 oz lemon juice<br />1/2 oz lime juice<br />2 oz pineapple juice<br />1/2 oz 151 rum<br />1/2 oz cherry vodka<br />1/2 oz mango rum<br />2 oz oj<br />1/2 oz gold rum<br />2 sugar cubes<br /><br />shake and serve over ice in a pint glass. Myerss rum float.<br /><br />Bone Crusher<br /><br />1/2 oz rum<br />1/2 oz gin<br />1/2 oz triple sec<br />2 oz sour mix<br />top with 1 oz cranberry juice<br />and 1 oz champagne<br /><br />Crushed ice in a pint glass shake and top with Cran and champagne.<br /><br /><br />Witches Brew<br /><br />3/4 oz Midori<br />3/4 oz chambord<br />34 oz Captain Morgan's<br />1 1/2 oz Pinapple Juice<br />1/2 oz Cranberry Juice<br /><br />Pint with ice build in glass.<br /><br />Screaming Banana Banshee<br /><br />3/4 oz vodka<br />3/4 oz banana liqueur<br />3/4 oz white creme de cacoa<br />2 scoops Vanilla ice cream<br />1/2 ripe banana<br />1/2 scoop crushed ice<br /><br />Blend and pour into tall glass.<br /><br /><br />Don't forget Liqueur Strega, learn the histiry behind it go to <br /><br />http://www.strega.it/eng/storia.html<br /> <br />and <br /><br />http://www.sicilianculture.com/folklore/streghe.htm<br /><br />Good Samhain.<br /><br />Have a great Halloween.Kelsey Crenshawhttp://www.blogger.com/profile/17609453242570432796noreply@blogger.com0tag:blogger.com,1999:blog-1938548774320412601.post-17614602960291996072008-10-06T12:17:00.006-05:002008-10-06T12:35:31.638-05:00I have been very busy with family in town. I have been sick. I have been training to be a Girl Scout Leader. I have been volunteering in my kids classes at school. I have been working a little here and there.<br /><br />I have collected some things to blog about, when I have time to take the pictures.<br /><br /> I am very interested in this new Skull Vodka from Mr. Akroyd, I'm a sucker for the package!<br /><br /> I promise to write as soon as I get the pictures taken and my company leaves and I get my halloween decorations up (I have more of these than I do x-mas). I will be back soon......until then learn some history. I'll post the other volumes as time permits.<br /><br /><object width="464" height="388" classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000"><param name="movie" value="http://www2.funnyordie.com/public/flash/fodplayer.swf" /><param name="flashvars" value="key=68f23e244b" /><param name="allowfullscreen" value="true" /><embed width="464" height="388" flashvars="key=68f23e244b" allowfullscreen="true" quality="high" src="http://www2.funnyordie.com/public/flash/fodplayer.swf" type="application/x-shockwave-flash"></embed></object><div style="text-align:center;width: 464px;">See more <a href="http://www.funnyordie.com/michael_cera">Michael Cera</a> videos at Funny or Die</div>Kelsey Crenshawhttp://www.blogger.com/profile/17609453242570432796noreply@blogger.com0tag:blogger.com,1999:blog-1938548774320412601.post-21902096443734769202008-09-16T08:46:00.002-05:002008-09-16T09:00:25.250-05:00Meyers's 5 for 5I helped a friend out and worked a dreadfully slow Sunday evening shift for her. Although I only saw 7 people in 7 hours I did come up with this concoction:<br /><br /><br />Meyers's 5 for 5<br /><br />1 hefty pinch chinese 5 spice powder<br />1 oz. coco lopez<br />1 oz. lime juice<br />3 freshly torn up basil leaves<br />2 oz. Meyers's dark rum<br />heavy splash of pineapple juice<br /><br />Muddle basil, chinese 5 spice powder, coco lopez, and lime juice gently. Fill with ice add rum. Cap and shake until frothy. Pour contents into pint glass and top with heavy splash of pineapple juice.Kelsey Crenshawhttp://www.blogger.com/profile/17609453242570432796noreply@blogger.com1tag:blogger.com,1999:blog-1938548774320412601.post-16755298806723552692008-09-06T10:09:00.003-05:002008-09-06T10:33:29.017-05:00Truly America's EmpireI found this so astounding I had to list it for all to admire. At <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Jimbeam</span>.com<br />You can find a treasure trove of history. I <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">highly</span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">suggest,</span> especially if you <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">bar tend,</span> checking out this site thoroughly. Here's the basic facts:<br /><br /><strong>The Beam Dynasty</strong><br /><br />7 Generations<br /><br />30 People <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">descending</span> from Jacob Beam<br /><br />66 named products throughout history<br /><br />Here's the list that is <strong>"Touched by Beam"</strong><br /><br />Old <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">Jake</span> beam<br />Old Tub<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_6">Pebbleford</span><br />Jefferson Club<br />Jim Beam<br />Bonded Beam<br />Beam's Choice<br />Booker's<br />Knob Creek<br />Basil Hayden's<br />Baker's<br />Beam Rye<br />Old <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Bardstown</span><br />Carl's Choice<br />Heaven Hill<br />Evan Williams<br />Henry <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Mckenna</span><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_9">JW</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Dant</span><br />Cabin Still<br />Ezra Brooks<br />J.T.S. Brown<br />Elijah Craig<br />F.M. Head<br />Head & Beam<br />Old Trump<br />J.T. <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Pottinger</span> and Co.<br />Pride of Nelson<br />Old Trump<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_12">Richwood</span><br />Very Old Barton<br />Kentucky<br />Early Times<br />Clear Springs<br />Tom Moore<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_13">Dan'l</span> Boone<br />Queen of Nelson<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_14">Mattingly</span> & Moore<br />Old Baker<br />Antique<br />Old Pirate<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_15">Monsamim</span> Sour Mash<br />Mammoth Cave<br />Old Fitzgerald<br />Sam Clay<br />Old Happy Hollow<br />Kentucky Dew<br />Cherokee Spring<br />Yellowstone<br />Four Roses<br />Lucky Star<br />Old Nectar<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_16">Woodford</span><br />Old Lewis Hunter<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_17">Kessler</span><br />Benchmark Four Roses<br />Eagle Rare<br />Sir Thomas<br />Old Oscar Pepper<br />Old <span class="blsp-spelling-error" id="SPELLING_ERROR_18">Kennebac</span><br />Jim Perkins<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_19">Michter's</span><br />Honey Dew<br />Paul Jones<br />Kentucky Triumph<br />Old Stomping Ground<br />T.W. <span class="blsp-spelling-error" id="SPELLING_ERROR_20">Samuels</span><br /><br />HOLY SMOKES that's a lot of corn!<br /><br />Visit the site:<br /><br /><a href="http://www.jimbeam.com/">www.jimbeam.com</a><br /><br />to be amazed.Kelsey Crenshawhttp://www.blogger.com/profile/17609453242570432796noreply@blogger.com3tag:blogger.com,1999:blog-1938548774320412601.post-8793316115685490332008-09-03T07:44:00.013-05:002008-09-03T15:42:50.771-05:00Syrup of Hibiscus and other uses<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj651LMRwJC23MtxLsdVtNRgsOEqV63F86IupBfogWt0alA5OR_XPLNl5zmU5qfXIxgPIW3kGXrTRWJtlmqsjjel6jqZHZ5AorxSrjRbFsTHBuGdotwF_swnsp0yKFtM9r_ig4uV-c-RgH9/s1600-h/DSCN3264.JPG"><img id="BLOGGER_PHOTO_ID_5241799557686598578" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj651LMRwJC23MtxLsdVtNRgsOEqV63F86IupBfogWt0alA5OR_XPLNl5zmU5qfXIxgPIW3kGXrTRWJtlmqsjjel6jqZHZ5AorxSrjRbFsTHBuGdotwF_swnsp0yKFtM9r_ig4uV-c-RgH9/s320/DSCN3264.JPG" border="0" /></a><br />I've used packaged syrup and jam product in drinks before. I've had some success with it but not quite what I am looking for.<br /><br />I have also had Hibiscus (also known as Chinese Rose, Rose of Sharon, Roselle to name a few) plants of 4 different types in my yards at one time or another in my life. I found a recipe or two online I thought I'd share and I'll post more of my results when I have time. We currently have our eyes turned towards the tropics as 3 different storms are brewing.<br /><br />Red Hibiscus is high in vitamin C and said to relieve cold and cough.<br />In Haiti they steep 3 fresh flowers in hot water for 5 minutes for a tea. Filipinos place 10 dried blossoms in 2 cups of water and boil down to 1 cup for a cold remedy. Cubans steep 3 green leaves for 5 minutes to calm the nerves.<br /><br />In Africa, they are cooked as a side-dish eaten with ground peanuts. They may be used for stews, sauces, pie filling or jellies and may be almost like cranberry sauce in taste. It is not necessary to add pectin to make a firm jelly. The calyces have pectin and, in Pakistan, have been used as a source of pectin for the fruit-preserving industry. In the West Indies they drink a lemonade-like beverage made from the calyces. In Egypt, the same drink is enjoyed cold in the summer, hot in winter. In Jamaica, a traditional Christmas drink is made with calyces and a little grated ginger and sugar to taste, pouring boiling water over it and letting it stand overnight. Then served with ice and often rum. A similar spiced drink has long been made in West Tropical Africa.<br /><br />The young leaves and tender stems are eaten raw in salads or cooked as greens or with other vegetables, meat, or fish. They are also added to curries. The seeds have been ground to a meal for food in Africa and have also been roasted as a substitute for coffee. Nutritionists have found calyces to be high in calcium, niacin, riboflavin and iron.<br /><br />After some research it seems that all hibiscus are eadible. I have also found this warning:<br /><br />"Due to the diuretic action of this herb the following drug interactions are possible: increased risk of toxicity with anti-inflammatory analgesics; if hypokalemia occurs possible antagonism with antiarrhythmics and potentiation of muscle relaxants; antagonizes antidiabetic (hypoglycemic) drugs; may potentiate and/or interfere with antihypertensives; may potentiate lithium therapy; when taken with corticosteroids there is a risk for hypokalemia; may potentiate other diuretics and increase the risk of hypokalemia. Due to the antihypertensive (hypotensive) action of this herb the following interactions are possible: when taken with anesthetics an increased hypotensive effect; potentiation of antihypertensives; when taken with diuretics difficulty with diuresis and hypertension may result; antagonism of sympathomimetics".<br /><br />Source :<br /><br /><a href="http://www.scs.leeds.ac.uk/cgi-bin/pfaf/arr_html?Hibiscus+diversifolius">http://www.scs.leeds.ac.uk/cgi-bin/pfaf/arr_html?Hibiscus+diversifolius</a><br /><br />You do what is best for you. My children, myself, and our dog have all eaten the petals right off the bush in our back yard and we personally have had no problems. I think they taste very mild almost of a citrusy, minty, subdued, onion. You can use the leaves or flowers (calyx). There are many varieties with single double and triple petalled blooms.<br /><br />Please make sure you know what you are using for sure is a hibiscus.<br /><br />You can purchase dried hibiscus petals from health food stores as well. As with any fruit or vegetable, wash it well before use, then making an incision around the tough base of the calyx remove seed capsule or stamen. Hibiscus generally open in the morning and close at night. The blooms only last 24 hours. I suggest getting blooms in the morning and refrigerating them before they open. They will open when you bring them out of the fridge. Flowers can be added to salads for color. Flowers can be frozen whole into containers of water and floated in a punch bowl. (I'm thinking Hibiscus ice cubes.)<br /><br /><br /><p>Hibiscus Syrup (Microwave Method)<br /></p><ul><li>Petals of 10 large hibiscus flowers chopped slightly</li><li>1/4 cup of fresh lemon or lime juice</li><li>1 cup of boiling water</li><li>1 cup of sugar (maybe I'll try some honey)</li></ul>Cover petals with lemon or lime juice in a deep bowl. Microwave for 2 minutes on high. Place the sugar and water in a saucepan, stirring continuously, heat until boiling and sugar is all dissolved. Add the petals that have been cooked with the juice to the sugar mixture. Stir well. Cook until reduced by 1/3 - about an hour. Strain or double strain to remove petals until syrup is free of debris. The syrup keeps for a year, unopened.<br /><br /><br />Hibiscus Syrup<br /><br /><ul><li>5 cups sugar</li><li>4 cups water</li><li>4 cups calyces, chopped</li></ul>Heat the sugar and water in a large saucepan until the sugar is completely dissolved. Add the calyces and bring to the boil. Lower the heat and simmer gently until the volume of liquid is reduced by a third. Remove from the heat and strain. Bottle the syrup while still hot into clean bottles and seal. The strained calyces can be eaten. This syrup will keep for at least a year. Once opened, it will keep for months if refrigerated.<br /><br />Hibiscus Tea<br /><br /><br /><ul><li>6 cups water</li><li>4 oz. dried hibiscus flowers</li><li>1/2 cup fresh lime juice</li><li>sugar or honey to taste</li></ul>Bring water to a boil. Remove from heat. Add hibiscus blossoms and allow to steep, covered. When cool, add sugar or honey to taste, and lime juice. Drink hot or chill.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg40uHgMMezGeso6d00aJzd6xqR2sSuntxKx_gp1VUuYoqMTRNfiriKom3BJCNgPmIIpFgkqhaD_x02jC_WOgMSxBkds3MOIe7fmX8lupdMmjrnOCNmn1s0FKXDxAgtP-g7fJZO0zdargxD/s1600-h/DSCN3268.JPG"><img id="BLOGGER_PHOTO_ID_5241796321801452370" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg40uHgMMezGeso6d00aJzd6xqR2sSuntxKx_gp1VUuYoqMTRNfiriKom3BJCNgPmIIpFgkqhaD_x02jC_WOgMSxBkds3MOIe7fmX8lupdMmjrnOCNmn1s0FKXDxAgtP-g7fJZO0zdargxD/s320/DSCN3268.JPG" border="0" /></a><br />I am working on this. I think it may be a great new liquor in fusion as well. I will update as soon as I get results I like and as my crop allows.<br /><br /><br /><br />All of my info is from these sites.<br /><br /><a href="http://www.hibiscus.org/index.php">http://www.hibiscus.org/index.php</a><br /><br /><a href="http://newcrop.hort.purdue.edu/newcrop/morton/roselle.html">http://newcrop.hort.purdue.edu/newcrop/morton/roselle.html</a><br /><br />If you are interested, they have a lot more information check them out.Kelsey Crenshawhttp://www.blogger.com/profile/17609453242570432796noreply@blogger.com1tag:blogger.com,1999:blog-1938548774320412601.post-15774336146559525912008-08-30T10:33:00.005-05:002008-08-30T10:53:51.179-05:00Ring for another Round<div align="left"><img id="BLOGGER_PHOTO_ID_5240338455897267074" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj4MaU18Kt0UGKGi0Lxut_4p9XZN0UHum9ix-ylrXVpoRZ6mscjZsWyyO9RAuY10S0jeNItdHIejvYLAxSq44KnnwumDihIQ-YWVvnSV93016e7OrkUMFXn9-I0npYhf7y-wgojivKyG3T/s200/DSCN3803.JPG" border="0" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpdWzOuh1SYKPd8_kO4FS1lxfxYCwp0XGL92k2FP5fsa1LFERh1VtdTf1h5rWG_68BYGWH0sVNdzQqjS8hfpdPJDD4JmS8fSk7plLdtjw7FtdqvUhshLMFImiP4QwiUVPictI7H6kWtVc4/s1600-h/DSCN3800.JPG"><img id="BLOGGER_PHOTO_ID_5240338448159271938" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 133px; CURSOR: hand; HEIGHT: 200px; TEXT-ALIGN: center" height="200" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpdWzOuh1SYKPd8_kO4FS1lxfxYCwp0XGL92k2FP5fsa1LFERh1VtdTf1h5rWG_68BYGWH0sVNdzQqjS8hfpdPJDD4JmS8fSk7plLdtjw7FtdqvUhshLMFImiP4QwiUVPictI7H6kWtVc4/s200/DSCN3800.JPG" width="149" border="0" /></a> My mom gave me this for a 32nd birthday present. She found it at Dot's junk shop in Centre, AL. She mentioned there was a box full of these for sale. They are all in their original boxes. Wow what a crazy piece of history. I looked on e-bay and one was for sale for 8 dollars that had been apparently sold in Lake Tahoe, it had some Lake tahoe stickers added to it. I think it's nifty. My daughter thinks it's musical. I'm not going to even dare use the bottle opener, I'll probably break it into splinters... I think the box is great, Mom thinks these came from Oriental Trading Company a few years back, as it was made in Taiwan, Republic of China, the sticker says. <img id="BLOGGER_PHOTO_ID_5240338465938219058" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg517WxIi6S6HFJiidkjUxo57Z9Y_8An6UZfPrtYjEH-6HhcDIhFvBD-_6VOq7IyKCVjByWbMleneU-uQ7Lemj-IQdpfeA6Jpi0Kt-KGgc2AdvHIvGyCquvbuo5Rn-CDgP2KTsb_ucBX_zO/s200/DSCN3822.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5240338458677779986" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBdecFHGoAXr2jUq9cc7CnaEJy12w0BciFtOIjjtRHRJNQs5Cp3E9O6Xj2aIZatTJW4KkaS-grf9INCCys38D_yaduWF1jR5XeOBPd40Ty9shj289LXs9OYJ0zWpy4VMtHLQux68iiwtI4/s200/DSCN3816.JPG" border="0" /></div>Kelsey Crenshawhttp://www.blogger.com/profile/17609453242570432796noreply@blogger.com0tag:blogger.com,1999:blog-1938548774320412601.post-7204765144558594152008-08-29T08:33:00.002-05:002008-08-29T08:35:27.820-05:00Island PrayerIsland Prayer (blessing to calm a storm)<br />1 part Domaine de Canton Ginger Liqueur<br />2 parts Appleton Jamaican Rum<br />2 teaspoons Orange Blossom Honey<br />Juice of 1/4 of a Lime<br />splash of Pineapple juice<br /><br />Add all ingredients to a pint glass full of ice. Cap and shake until well chilled. Strain into a chilled Martini glass. Garnish with an orange ribbon twist and thin half moon lime slice, floating.<br /><br />I've created this drink for the many island and coastal communities that have been affected by tropical weather. Living on a barrier island off the east coast of Florida, I have had the fortune of survival through these storms. I intended for it to be a fresh, pure, and simple recipe to make quickly. May the powers that be have mercy. As I create, Jamaica and beyond are in weather's path.Kelsey Crenshawhttp://www.blogger.com/profile/17609453242570432796noreply@blogger.com0