Today I am inspired to create 2 signature cocktails inspired by 2 women who are different, yet the same. My muses are Hadley Hemingway and Zelda Fitzgerald. Hadley and Zelda were contemporaries and acquaintances, but never friends. They had the same stomping grounds: Paris in the 1920s. Both women inspired their famous husbands, but I would not lessen them as women by using the old adage about “behind every good man” because they are every bit inspiring on their own.
Hadley’s cocktail is gin-based. Let’s face it, gin is the spirit that comes to mind for most when thinking about the 1920s and classic cocktails. It’s a spin on Gin & Jam (not Gin & Juice LOL)- simple and sweet like Mrs Hemingway Numero Uno, the schnapps a nod to The Hemingways best times on holiday in Austria, the lime for the less-than-sweet times that Hadley endured.
“We ate well and drank well and cheaply and slept well and warm together and loved each other.” ~ A Moveable Feast
As it happens with most things related to Zelda, her cocktail is a bit more complicated. Inspired by the Mint Julep, The Zelda packs a bourbon-based punch and a shot of Southern sweetness with peach simple syrup and a rim of brown sugar. The perfect cocktail for shimmying out of your stockings for a midnight splash in the city fountain!
“They slipped briskly into an intimacy from which they never recovered.” ~This Side of Paradise
Peach Simple Syrup
- 1 C granulated sugar
- 1 C water
- 2 C frozen peaches
- In a medium saucepan combine water, sugar, and peaches. Over medium heat, bring the mixture to a boil, whisking constantly.
- Reduce heat and simmer until sugar is completely dissolved.
- Remove from heat and cover. Steep peaches in sugar syrup 30 minutes.
- Strain syrup to remove the peach bits and allow to cool thoroughly before use. Refrigerate for at least 2 hours.
For more on Hadley & Zelda, check out:
Z a Novel of Zelda Fitzgerald
The Paris Wife
My Pinterest board; Scott, Zelda, and Company
Shout out to my local purveyors of spirits S.D. Strong Distilling & Dark Horse Distillery
This morning I’m making a little chicken stock using the carcass from a rotisserie chicken we had for dinner last week. You can do this any time you have a full chicken or turkey for a meal. No time to make stock in the day or two after the meal? Just put the carcass in a freezer bag & put it in the freezer until you’re ready to use it. I actually froze mine right in the rotisserie chicken container.
This recipe is kind of a short-cut stock, but it’s easy and cheap & you can use it in any recipe that calls for stock or broth.
Cheaters Chicken Stock
- Chicken (or turkey) carcass- don’t worry about any bits of meat or fat or skin, leave them on they will be strained out later
- 1 pound of carrots, roughly chopped (leave on the tops and skin, they will be strained out too)
- 1/2 a bunch of celery, roughly chopped (again, leave the leaves on)
- 1/2 a large onion, roughly chopped
- Salt and pepper, to taste
- 1 tbsp EVOO
- Hot water to cover
- In a large stockpot or dutch oven heat EVOO over medium high heat.
- Add celery, carrots, and onion & sweat until translucent but not browned.
When I’m making stock, I chop my mirepoix (celery, onion, carrot) very roughly and I leave on skins, stems, and leaves to be removed later.
- Season with salt & pepper, if desired.
- Add your carcass to the pot and cover with water (I like to use hot water heated in my electric kettle).
Store your carcass in the freezer until ready to use.
- Bring stock to a boil, cover and reduce heat to medium-low.
The longer you simmer, the more flavorful your stock will be!
- Simmer, covered 3-6 hours.
- Let stock cool for 1-2 hours, fish out the large bits of bone & veggies with a slotted spoon.
- Strain stock through a cheesecloth and can or freeze until ready to use.
I’m planning on rocking out some Matzoh Ball Soup with mine! Check the recipe here.
** Endnote: I don’t always, but today I added a little dry white wine to the stock just before I added the water for a little depth of flavor. **
Here’s a little video-update on my soon-to-be Black Garlic:
Possibly you can’t tell from the video, but there is a VERY STRONG aroma coming out of that mini-crockpot. I imagine it will get stronger as the weeks go on. I ended up changing my mind about using beer as the liquid & instead used some leftover white wine (GASP!) I had hanging around the house. It doesn’t smell winey, and I’m unsure if the wine will end up effecting the flavor.
In case you missed it, and want to join the fun, here’s the recipe
For more fermenty fun, check out my It’s ALIVE!! Pinterest board
The “Happiness Engineers” (LOL) at WordPress are working on my Facebook problem. So far, so good, but I’m writing this post as a test to see if the steps they gave me to remedy the situation are working…
In other news, this is Day 5 of my black garlic fermenting away in my mini-crockpot. The moisture level is good, and the bottom heads of garlic are starting to get browned. Not black yet, but coming along. Look for a video of this later…