Breakfast Recipes: Hangover Cures for New Year’s Day

I don’t know about you, but the last thing I want to do on New Year’s Day is get up with a hangover and cook breakfast.  Here are three make-the-night-before breakfast recipes to get you up and functioning on January 1st.

Happy New Year from all of us at Drinkhacker — and don’t forget the Advil!

Mom’s Hair of the Dog Strata
1 lb bacon, chopped and cooked
8 oz breakfast sausage, cooked and sliced thin
1 bunch green onion, sliced fine
1 cup broccoli florets cut small
1/2 pound cubed bread.  1 day-old baguette usually does it.
10 eggs
1 1/2 cups heavy cream
1 1/4 cups whole milk
8 oz cheddar cheese
2 oz shredded pepper jack
1 tbsp butter
salt, pepper, Tabasco and nutmeg to taste

Butter a 9×9 high sided baking pan.  Mix all ingredients together except the Asiago.  Put in baking ban, cover and chill overnight refrigerated.

The following morning take strata out of the fridge, sprinkle Asiago on top while oven is preheating. Once oven has reached temperature, bake strata uncovered for about 30-45 minutes, or perhaps a little longer, depending on your oven. Once it is puffy and brown, remove from oven, let cool for 5 minutes and eat.

Drink pairings: Mimosa or Beermosa, Lambic Sangria

Breakfast Stromboli
This can be made the night before and then wrapped tightly and refrigerated overnight.  You would just need to do the egg wash in the morning right before baking.

1 large pizza dough 22 oz (I use Michael Lomonaco’s recipe)
12 eggs + 1 egg
1 lb Mozzarella
1 lb Italian Sausage cooked and sliced thin
4 oz prosciutto
1/2 cup Alfredo Sauce
2 tbsp heavy cream or full fat milk
1/4 cup Parmesan or asiago, grated

Mix the heavy cream or milk and the 12 eggs and scramble. Cook until just set but not hard or runny. Set aside to cool. Roll pizza dough to 12” by 18” rectangle with the base on a cookie tray or parchment sheet. Brush the dough lightly with Alfredo sauce, leaving an inch of clean space on all four sides. 

Cover the dough with prosciutto in a single layer. Sprinkle half the mozzarella on top.  Add the cooked eggs, making sure they are cool first.  Add the remaining mozzarella and the sausage. 

Roll the Stromboli and pinch ends and bottom closed.  Egg wash entire Stromboli and sprinkle Parmesan or Asiago on top.

Bake at 475F for about 10-2o minutes depending on oven. Stromboli should be golden brown and the dough should sound hollow when you knock on it.

Drink pairings: Espresso with a splash of anisette, Madras, Any German Pilsner

Short Ribs for Breakfast
Special equipment required: Slow cooker — put on no later than 10 pm
3 lb bone-in short ribs or 2 lb boneless
1 cup seasoned flour
two 12 oz stouts or porters of your choice
1 onion sliced
1 bay leaf
2 pieces celery rough chopped
2 medium carrot peeled and rough chopped
1 dry ancho or cascabel pepper (These are dried and will reconstitute in your crock pot)
1 tsp coriander
1 tsp cinnamon
1/2 tsp nutmeg
1 spring thyme
8 oz brewed coffee
16 oz beef stock
eggs (optional)
salt and pepper to taste
1 can pop-open biscuits
8 oz cheddar cheese

Roll the short ribs in flour and sear until brown in a heavy skillet.  Add all the vegetables to the bottom of the crock pot.  Place the short ribs on top of the vegetables.  Add all the spices and herbs.  Add the stout and the beef stock and coffee. Turn on low and cook overnight.

In the morning, bake the biscuits.  While they are baking, remove the short ribs shred the meat, saving the liquid.  Strain the liquid, reserving the liquid and disposing of the vegetables.

When the biscuits are done, dunk them quickly in the cooking broth, fill with cheddar and the shredded short ribs, and enjoy.  Add a fried egg if you want to.

Drink pairings: Bloody Mary, Firebreather (coffee and stout in equal parts, plus 1 oz Fireball)

Recipes: Christmas and Holiday Cocktails, 2016

It’s been quite a long year for most folks. With the end of 2016 barrelling down on us, hopefully the world will finally allow the reprieve for which most of us have patiently waited and along with it, a moment’s peace. Let us all take a few moments this season to count our good fortunes, and maybe sip a cocktail or two along the way. Happy Holidays from all of us here at Drinkhacker.

The Gingerbread Man
2 oz. vanilla vodka
1/2 oz. gingerbread syrup
2 oz. half and half
dash of nutmeg
dash of cinnamon
dash of ground ginger
rim of crushed gingersnap cookies, brown sugar and molasses

Combine gingerbread syrup, half and half, vanilla vodka with a dash of nutmeg, cinnamon, and ground ginger. Rim the glass with crushed gingersnap cookies, brown sugar and molasses.

Cold Turkey
1 oz. Charbay Blood Orange vodka
1 oz. Maurin Red Vermouth
1/2 oz. cranberry Douglas Fir syrup
1 oz cranberry juice
1 oz orange juice
4 oz chai tea

Assemble all ingredients together and steam with espresso wand until hot.

NOTE: Should you find yourself without cranberry Douglas Fir syrup, you can make this without and it will be just fine. Less earthy, but fine.

Pomegranate Punch
1 orange, thinly sliced crosswise
1/2 cup pomegranate seeds
1 apple, diced
2 cups Sauvignon Blanc, chilled
2 cups pomegranate juice, chilled
1/4 cup apple balsamic vinegar (or white Balsamic vinegar)
4 bottles Strongbow Cherry Blossom Cider, chilled

Combine wine, pomegranate juice and Strongbow in a large pitcher or punch bowl. Add fruit and vinegar and stir to combine. Ladle the punch and fruit into smaller ice filled glasses.

Holiday Ornament (not meant for the tree!)
1 1/2 oz. Baileys Original
1 oz. vodka
1-2 oz. heavy cream
2 dashes peppermint extract
honey for ornament rim
crushed candy canes for rim
mini candy cane for garnish

Combine Baileys, vodka, heavy cream and peppermint extract into a cocktail shaker with ice. Shake Well. Line the rim of clear ornament with honey and dip into crushed candy cane pieces. Funnel contents from shaker into ornament. Garnish with mini candy cane.

NOTE: You totally can do this in a glass. It’s fine.

Salt & Char Yule Nog
(Yields 12 glasses)
6 eggs, separated
1 cup milk
1 cup cream
1/2 cup brown sugar
2 teaspoons white sugar
2 teaspoons vanilla extract
pinch cinnamon
pinch kosher salt
6 oz. cognac
1 oz. jagertee
orange and nutmeg to garnish

Mix egg yolks and brown sugar. Slowly add in milk and cream. Add vanilla, salt, white sugar, cinnamon, cognac and jagertee. Whip egg whites then fold into liquid mixture. Serve in chilled glass. Top with orange zest and nutmeg.

Review: Crown Royal Vanilla Canadian Whisky

crown-royal-vanilla_bag-box

Crown Royal continues to experiment with flavored whiskies, its latest expression being a natural whisky fit: Vanilla. The product is described as “a blend of hand-selected Crown Royal whiskies infused with the rich flavor of Madagascar Bourbon Vanilla.”

If you like vanilla and you like Canadian whisky, well, you’ll love Crown Royal Vanilla, which is a “best of both worlds” experience. Mind you, it’s nothing you’ll be writing postcards about, but rather a vanilla-heavy experience that borders on marshmallow-sweet (and -flavored) at times. The heavy sugariness of the experience isn’t a deal-breaker, and given the intention of this whisky to be used as a mixer, not a sipper, it’ll fit right in with cola or another simple combo. (See below for more cocktail ideas.) Light mixed berry notes add a touch of complexity on the back end, along with some simple milk chocolate character and just the lightest hint of woody barrel char — but by and large this is a showcase for sweet vanilla syrup from start to finish. That’s not a bad thing, I suppose. All told, this is nothing that will blow your mind, but there’s nothing not to like here, either.

70 proof.

B / $26 / crownroyal.com

Below please find some recipes that Crown Royal suggests, in partnership with Hella Company and Cocktail Courier (which will deliver all the ingredients you need to make both of these in one kit). They’re both quite pungent, so feel free to work with the proportions liberally.

Crown Vanilla and Hella Cola
1.5 oz. Crown Royal Vanilla
1 oz. Hella Cola cocktail syrup
3.5 oz. club soda
whole vanilla bean*

Mix in a highball glass filled with ice. Use vanilla bean as a stirrer and leave bean in glass as if a straw. Garnish with an unsqueezed lime wedge if desired.

* yes, they mean a pod, not a whole bean

Vanilla Old Fashioned
1.5 oz. Crown Royal Vanilla
0.5 oz Woods Boiled Cider
3 dashes Hella Orange Bitters

In a double rocks glass add all ingredients, then add ice to above the level of liquid. Stir for 10 seconds. Garnish with thick orange peel if desired.

Recipes: Thanksgiving Cocktails 2016

Once again, the Thanksgiving holiday is upon us. However, this year seems a bit more unusual for those of us accustomed to having our team serve as the butt end of football jokes: the Detroit Lions are sitting atop the NFC North in first place. Here are a few recipes we’ll be putting to good use while explaining to our 92 year old grandmother why everyone is so angry at Alexander Hamilton these days.

Also, be on the lookout for our annual Holiday Gift Guide arriving in short order. (Tomorrow, actually!) Check back to get the lowdown on our giftable selections on a wide range of libations!

appleshoneyApples & Honey
1 ¼ parts Drambuie
2 parts kosher pressed apple cider
¾ part lime juice
1 sm pinch kosher salt
1 dash Angostura bitters
1 part kosher sparkling white wine (for dryer cocktail, 2 parts sparkling wine)
Garnish with thinly sliced apples and mint

Combine liquid ingredients and salt minus wine into a cocktail shaker with ice. Shake and strain over ice. Top with Sparkling wine and garnish with thin apple slices and mint.

Spiced Autumn Mimosa
¾ oz Ciroc Mango
¾ oz champagne
¾ oz fresh orange juice
1 cinnamon stick

Garnish with grated cinnamon, orange wedge and pomegranate seeds.

star-of-autumnStar of Autumn
1 ½ parts Facundo Neo rum
1 part Laird’s Applejack
¼ part maple syrup
¼ part lemon juice
apple wheel (green or Granny Smith) for garnish

Shake all ingredients with plenty of ice. Strain into a coupe glass. Garnish with a thin apple wedge or curled apple peel.

punchHippocras Punch
4 parts white wine
2 parts Hendrick’s Gin
1 part chamomile tea
½ pineapple chopped
1 ¼ cups sugar
3 cloves
2 cinnamon sticks
4 orange peels
1 teaspoon ground white pepper

Combine all of the ingredients in a small pot and simmer gently for 20 minutes, stirring occasionally. Pour into a teapot and serve hot in teacups. Garnish with pineapple, cinnamon stick and orange peel.

chicagoLast Harvest
Created by Ben Schiller, The Sixth (Chicago)

2 oz. Campari
2 oz. apple brandy
1/2 oz. Cinzano 1757 Vermouth
1 oz. Wild Turkey bourbon
1/2 oz. walnut liqueur
4 dashes of aromatic bitters

Build all ingredients in a mixing glass and stir with ice for 15 seconds, then funnel into cocktail bottle. Drop in a small apple slice for garnish. Serves two.

Recipe: Never Die

the-winning-cocktail-never-die

The Tahona Society Cocktail Competition recently completed its sixth annual installment in Guadalajara, Mexico, with challengers tasked with crafting a unique libation using Olmeca Altos Tequila.

We got a peek at the winning cocktail, Never Die, crafted by Kelsey Ramage of London’s Dandelyan. (Fortunately Olmeca Altos whipped up some mole orgeat for us in advance, but full instructions on the creation of the drink follow.) Warning: It’s extremely spicy!

Never Die
50 ml Altos Plata
15 ml pink pine nut/mole orgeat
1 dash Angostura Bitters
4 dashes piquin chili tincture

For mole orgeat:
100g pink pine nuts
6 allspice berries
2g cinnamon
6g cacao nibs

Stir all ingredients until chilled. Rim coupette with “soil” made from toasted leftover pine nuts, mulato chili and salt.

Mole orgeat method: Toast all ingredients in a pan until the pine nuts are toasted lightly. Add 500ml of water and flash blend. Transfer mixture back into a pan and keep over low heat until flavours in cinnamon and cacao come through. Strain through cheesecloth. Add sugar at 1:1 ratio. Retain spent nut/spice mixture for rim.

Rim method: Dry out nut/spice mixture left over from mole orgeat by toasting in a pan over low heat with some mulato chili. Once dry add salt to taste and blend into a finer texture.

Recipes: Halloween Cocktails, 2016

Halloween is upon us, and with it a weekend’s worth of costumed and themed parties. As always, we’d like to present for your consideration a pretty substantial list of cocktail recipes and ideas that will enhance any get-together you may be planning.

bloodhandThe Blood in Hand (Blood and Sand)
1 part Tullamore D.E.W. Irish Whiskey
1 part cherry liqueur
1 part sweet vermouth
1 part orange juice, freshly squeezed

Add all the ingredients to a shaker and fill with ice. Shake, and strain into a rocks glass.

Bat Magic

1.5 parts Bacardi Black
0.5 part fresh lime juice
0.5 part simple syrup
top with dark beer
2 dashes orange bitters

Combine Bacardi Black, lime juice, simple syrup and bitters in a shaker filled with ice, shake, strain into an ice filled pint glass, then fill with dark beer. Garnish with an orange slice.

pumpkin-spice-and-everything-nicePumpkin Spice and Everything Nice
1 oz Baileys Pumpkin Spice
1 oz Captain Morgan Spiced Rum
1 1/2 scoop vanilla ice cream
cola to top
sprig of mint for garnish

Combine Baileys Pumpkin Spice, Captain Morgan and vanilla ice cream in a highball glass. Top with cola and stir. Garnish with mint sprig.

witchesbrewWitches’ Brew
2 oz. dark rum
1 oz. fresh lime juice
3/4 oz. ginger liqueur
Sweet Cuveìe Cava

Please use caution and carefully light one end of a cinnamon stick and let it smoke. Place smoldering stick in glass with a plate covering the bottom to prevent overheating. In a cocktail shaker, combine ice and ingredients. Pour over glass with cinnamon stick and top off with Sweet Cuveìe Cava.

Bewitching Berry
2 parts Sauza Signature Blue Silver Tequila
1/2 part peach juice
1/2 part blackberry puree
1/2 part lemon juice
1 part simple syrup
peach slice and blackberry for garnish

Add ingredients to an ice-filled shaker. Shake and strain over ice into a coupe glass. Garnish by skewering a fresh blackberry and a slice of peach with a knot stick.

milagroMilagro Ofrenda
2 parts Milagro Reposado
1 part fresh mandarin juice
1/2 part fresh lemon juice
1/4 part orange blossom honey syrup
1/2 part egg white

Put all ingredients into a Boston shaker, add ice and shake until cold. Double strain into a chilled cocktail glass/coupe. Garnish with edible marigold.

Fall Cocktail: Jardesca Fall Harvest Spritz

pear-and-basil

It’s getting downright cool in parts, so it’s time to break out some seasonally-appropriate ingredients.

Check out this offering from Jardesca aperitiva. (Note, you can also use white wine in this recipe if you want a more restrained experience.)

Jardesca Fall Harvest Spritz
3 oz. Jardesca eau de vie
3 slices ripe pair
bruised basil leaf

Add ingredients to a stemless wine glass, over ice. Stir once and top with a splash of soda water or sparkling wine.

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