Tipsy Tuesday: Hot Spiced Rum Cider


Hi All!

I hope you’re all getting into the fall spirit! I have been soaking in the cool evenings and colourful changing leaves- I forgot how much I love fall.

One of those fall experiences that I have been definitely been taking advantage of is apple picking. And the last time I was out apple picking I picked up some apple cider- for some hot spiced rum cider! mmm

This is absolutely one of the most seasonal, most delicious and most downright simple drinks you can possibly make 🙂 and I love it.

To make this spiced cider all you need is some delicious apple cider, some chai or otherwise spiced tea (can be herbal), cinnamon sticks (which you can use to steep or just to garnish), and of course some rum!

For about 3 drinks I took 4 cups of cider and put it in a saucepan over the stove on medium-high heat. Then I took 2 tea bags and let them steep in the cider (you could also put in a cinnamon stick for extra cinnamon flavour). Heat the cider up until it’s steaming and hot, but not boiling. Stir it around a bit infusing the spices! I did this for about 10 minutes.

Measure you’re chosen amount of rum into your favourite mug- this amount will vary depending on how cold it is, how many exams you have coming up, or how many relatives are visiting your house. For hanging out with friends I opted for about 1 1/2 ounces.

Then ladle your hot spiced cider over your rum, and into your favourite glass, possibly with a cinnamon stick to make it look festive!

So simple, so tasty, so fall appropriate!

Definitely one of my favourite things right now!

How are you enjoying the fall season? Do you have any favourite drinks to warm up with?

Hope you’re having a very Tipsy Tuesday!

xo erin

Tipsy Tuesday: Lavender Infused Gin


Hi All,

Today I have another guest post for Tipsy Tuesday! This one is from my friend Cael, and he made some lavender infused gin! – What is it with everyone around me infusing alcohol?- I need to drink with my friends more!

This recipe has to be one of the easiest I’ve ever tried. All you need are a few common kitchen bits and bobs, your favourite bottle of gin (or vodka!) and some dried lavender. 
If you have access to locally grown herbs and flowers – then that is the way to go! There is truly nothing more relaxing than wandering through a lavender farm in full bloom on a sunny afternoon. 
If not, there are several venues online that cater specifically to the needs of do-it-yourself’ers everywhere, a couple of favourites are:  Atelier Emma Rose @ Etsy  and Weir’s Lane Lavender & Apiary (Toronto- it’s local!)

Ingredients:
* 200ml Gin (I used Bombay Sapphire)
* 1.5 – 2 tbsp Culinary-Grade dried lavender
Tools:
* 250ml Mason Jar (sealable)
* Small Funnel
* Straining agent – Fine mesh sieve, cheesecloth, coffee filter, etc
The beauty of lavender infused gin is that there is very little work to be done, which suits me just fine considering this is a brand new venture. (Then again – it’s alcohol! How could anything ever go wrong with that?) The most difficult part, by far, would be having to wait. The smell alone is enough to test your resolve!

Now to start off, measure out some of that gorgeous lavender and place it inside your Mason jar. Follow that up with your gin, and seal tightly.
Make sure to place your jar in a cool, dark place for 24 hours, shaking lightly every so often. After a couple of hours, your infusion with begin to take on a slightly yellow colouring – This will continue to intensify as the steeping progresses.

FYI:
 If you’re looking for more of a purple colour for your new gin, go ahead and pop a few blueberries in there as well. The dried lavender releases its flavour much quicker than the blueberries, so you’ll retain the integrity of your floral product while extracting a light violet tinge from the fruit. 
You’re almost finished! All that’s left to do now is to strain the liquid two or three times, in order to remove any unwanted grit and lavender buds, and bottle!
A word on storage – If your chosen brand of alcohol came in a plastic bottle, it would be best to purchase a glass container for your new libation, or simply return the strained final product to a clean Mason jar. Alcohol is very efficient when it comes to drawing unwanted chemicals from plastic and, aside from those chemicals being gross and bad for your health, it may compromise the taste of your drink! We can’t have that!

​You’re finished!
Serve chilled with tonic, or get creative with a cocktail! Whichever you choose, this is sure to be the perfect addition to the late summer weather.

Thanks so much for the post Cael- you’ll need to make me a Gin Fizz when I see you next!! mmm
Hope you’re all having a very tipsy Tuesday!!
xo erin 

Tipsy Tuesday: Crabapple Liqueur


Hi All!

Today I have a guest post from my sister- who made some Crabapple Liqueur!!

I first tried this liqueur at the farm (Mom’s friend’s farm
where she keeps her garden) not sure what to expect, but it turned out to be a
sweet-tart treat! I couldn’t believe it was 20% alcohol, so be careful. This
can be drank in a shot glass or mixed with club soda to lighten it up.
So, I had to make it myself – here’s how it went:
Crabapple Liqueur 
5 lbs
crab apples (quartered)
3 cups Vodka
4 cups sugar
1 large jar
Our crab apples were picked at a park downtown, so they were
all free! They can actually be eaten on their own too.

mmm!
First, I cut up the apples and stuffed them into the jar.
After the apples fill the jar, pour the sugar over top. It
tends to get stuck so you have to shake it around to get it to settle. I tried
pouring the vodka in with it to get the sugar to dissolve.
To get these ingredients in, I had to be creative with the
top of a water bottle to funnel everything in. Only one overflow incident, so
you have to be patient with the sugar!

Once all the ingredients are in, put the lid on and lay it
on a towel. The jar will remain here for the next 16 days. Turn the jar one
quarter turn everyday, so there will be 4 full rotations by the end of the 16
days. Don’t worry if the sugar is not dissolved right away, it will slowly
dissolve over the first week. 
The liquid will turn a pink colour.

At the end of the 16 days, strain the mix to get all the
juices out of the apples. It should make roughly two 1L bottles of sweet-tart
crab apple liqueur!

mmmmm! – such a treat!
Thanks so much to my sister Kristie for guest posting! If you don’t already know my sister – she is the amazing artist who did my banner above, and she has a wonderful blog where she posts about her art!
Hope you’re all having a very tipsy Tuesday!
xo erin

Tipsy Tuesday: Rhubarb Ginger Gin Fizz!


Hi All!

Two posts in one day- check me out! Today I’m going to share this lovely and seasonal drink recipe that I just came up with, that I so originally called Rhubarb Ginger Gin Fizz!

The first step to making this drink is gathering and stewing your rhubarb. This is my rhubarb patch!

My friend Claire was over this weekend and I had her helping pick!

Stewing the rhubarb is really simple- just chop it up, there is no specific length here, but you want them roughly the same, and remember rhubarb is stringy- so if you don’t want super long strings make sure to cut it shorter!

Then throw it into a pot with a bit of water (about an inch of water in the pot) with some sugar- how much sugar you add will depend on your taste, but I would say about 2 cups for every 8 cups of rhubarb if you like it sweet, and less if you don’t! For the drink recipe I did a batch with no sugar so I could just have the sour rhubarb flavor.

Then put it on the heat and let it bubble away until it’s all soft and stewed. This will take 20 min- 30 min depending on how much rhubarb you have.

Now on to the drink which is wonderfully simple!

4 tbsp unsweetened juice from stewed rhubarb
3 tbsp Gin (or vodka or rum, maybe tequila)
approx. 1/2 can of Ginger Ale
ice

Fill glass about 1/2 with ice

Add Gin

Add rhubarb juice

Fill with Ginger Ale

Garnish appropriately with a baby rhubarb stir stick and lemon twist, while amazing yourself at just how pretty your homemade recipe turned out.

Take this to a relaxing place and put your feet up to enjoy! (add a straw if you’re like me and want to drink it through a straw) This is SO GOOD!

Maybe if you are very nice, make one for your sister.

Hope that you are all having a wonderfully Tipsy Tuesday! I know I am!

xo erin

Tipsy Tuesday: 19th Birthday Shenanigans!


Hi All,

First off- I just want to say sorry for being so MIA -only a Supper Sunday post last week?! *hangs head in shame*. But to make it up to you, I will be posting every day this week! and since I have already missed yesterday.., I will be putting up two posts today! But enough with my lackadaisical posting schedule- and on to the post topic today!

For this Tipsy Tuesday, what better topic than a 19th birthday bash- which is most definitely a tipsy event! Last Friday I hosted a surprise birthday for one of my friend’s 19th which included:

A little bit of this:

A little bit of this:

 (as per usual the bats were dressed for the occasion with party hats & cupcakes)

And a whole lot of this:

Which lead to this….

Overall there was a ton of fun to be had- which ended, of course in trip to the club for some dancing! 🙂
As a little side note- this is probably one of the most delicious cakes I have ever made. 
 (I do believe that my icing cursive is better than my on-paper cursive..)

The cake itself is Black Magic Cake, found on Allrecipes- which I can highly recommend!

Then the filling is a chocolate ganache that was simply 12 oz of dark chocolate melted with 1 cup of whipping cream.

But the ultimate best part is the cream cheese frosting (a signature of all my birthday cakes growing up), which is simply 8oz of cream cheese, 1/2 cup of butter, juice of 1/2 a lemon and icing sugar to taste (about 2-3 cups) all whipped together! MMM- and really good for colouring and decorating! I promise this frosting is good for all cakes- not just carrot cake! And it was definitely a huge hit at the party!

Hope you are also having a wonderfully Tipsy Tuesday! 

xo erin

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