Monthly Archives: July 2012

Pimms Jelly (Jello!) Sundaes

The following post is not my own creation, however it has certainly sparked some interesting recipe ideas in my boyfriend.

I felt the need to re-blog it¬†because it looks delicious, is a pretty unique dessert style drink and a great option for Summer! ūüôā

Just so all my readers understand, in England ‘Jelly’ is what Americans call ‘Jello’, and what Americans refer to as ‘Jelly’ (like in a peanut butter & jelly sandwich) is what the British would call ‘Jam’.

The title of this post is ‘Jelly Sundaes’, however the original writer Hayley is in fact referring to the British sense of the word…I do hope that helps avoid any confusion!

                             British                     American

Jelly          =          Jello

Jam           =          Jelly

 

You will notice a number of British words like ‘a bit’ and ‘dollop’ in this post, which is one of the reasons I like it so much. Living in Los Angeles as a Brit can make me miss the little things sometimes. Check out the blog this post is taken from by clicking here.

Enjoy!

Pimms Jelly Sundaes

POSTED ON 23/07/2012 BY 

 

I realise that the past few recipes I’ve uploaded have been alcohol based. This is not because my diet consists of booze, honest! After making my Mailbu and pineapple jellies, my Pimms infused mind conjured up a creation in my head, and the Pimms Jelly Sundae was born!

These are refreshing, delicious, fat-free summer desserts, perfect for barbecues. They’re so different, and taste as gorgeous as they look. They’re also easy, and take minutes to make, so are great for dinner parties too. Have I said enough?! Okay, one more perk is the fact that it involves Pimms for crying out loud!

Serves 5

Ingredients

  • 1 pack of lemon jelly
  • 3/4 pt of lemonade
  • Pimms
  • 5 large strawberries, or 10 small ones
  • 10 grapes
  • a handful of blueberries
  • 1 orange
  • Mint

Make up your lemon jelly by using 1/4 pt of boiling water, and 3/4 pt of lemonade.

Image

While the jelly is cooling, wash and prepare your fruit, and divide it between individual glasses.

Now it’s time for the main event…All hail Pimms!

Add a one cap and a drop more of Pimms to the fruit…

then add your fizzy jelly.

Now your jelly, Pimms, and fruit need to be acquainted with each other, so use the sprigs of mint to give it a stir, then leave the mint in the jelly for about 30 ‚Äď 60 seconds.

Now they’re ready for the fridge. If your fridge is rubbish like my mum’s, you’ll need these to set for a good seven or eight hours, if it’s fierce like my one at uni was, five hours should do it.

Ta-Dah! Summer in a glass.

Garnish with mint, and serve.

If you fancy making this a bit naughty, serve with a dollop of creamy vanilla ice cream.

Now that’s more like it.

A  perfect dessert to give to your in-laws/boss/anyone you want to like you, because once they’ve tasted this, they’ll be wanting to see you a lot more!

Feel free to use different fruit, but not kiwi, papaya or fresh pineapple (tinned is fine), as the water molecules in these fruits prevent the jelly from setting, and will result in wasting Pimms.

Summer is finally here, Britain (for now)!

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Drink of the Week

Ramos Gin Fizz (AKA New Orleans Fizz)

  • 2 oz Old Tom Gin
  • 1/2 tbl spoon fine sugar
  • 3/4 oz Lemon juice
  • 2 drops Orange Blossom Water

Shake in a mixing glass half full with ice, then add:

  • 1 oz Whipping/Heavy Cream
  • 1 Egg White

Shake continuously for a long time then strain in to a Fizz glass (no ice) and top with Club soda (or Soda from a siphon)

Garnish: Orange Slice (optional)

This will be my last post before flying to New Orleans on Wednesday for my second year of Tales of the Cocktail. ¬†I will attempt to “Blog as I go” at Tales this year, however back-to-back seminars, tastings and multiple parties will make “writing time” difficult to come by, but oh how i’ll try. ¬†It seems appropriate to put up another NOLA classic to mark the start of TOTC tomorrow, and this stands out as one of my all time favorites. As some of you may recall I wrote about a punch my boyfriend made a while back that was based off the above recipe. (see here)

Henry C. Ramos is said to have invented the Ramos gin fizz in 1888 at his bar, the Imperial Cabinet Saloon on Gravier Street, New Orleans. Although, there is some suggestion that the drink already existed under the name New Orleans Fizz. ¬†One thing I know for sure is that this is one of the city’s most famous cocktails. It is still a popular choice during trips to French Quarter although it is said that during the carnival of 1915, 32 staff were on at once at Imperial Cabinet Saloon, just to shake drinks in order to keep up with the high demand. It had a long mixing time (12 minutes) which made it a very time consuming cocktail to produce. ¬†A Fizz is a genre of drink, named because recipes had bartenders ‘charge’ the drinks with soda from a soda siphon, although nowadays using a bottle of club soda to top it off is¬†sufficient.

The above¬†recipe is a bit of a mix. ¬†I took the main ingredients from the recipe written in¬†‘Modern American Drinks- How to mix and serve all kinds of cups and drinks’¬†by¬†George J. Kappeler,¬†copyright 1895, however egg white and orange blossom water were added in much later recipes.

Actual recipe from ‘Modern American Drinks’ 1895

I personally love the fluffiness of drinks with egg white so I feel I have to put a recipe that includes those ingredients.  The drink itself is creamy, sour and sweet. With the addition of orange blossom water it tastes almost like an orange cream soda. Very tasty.

I will definitely be ordering one when in NOLA, and i’ll let everyone know how it tastes! Be sure to follow my twitter @TheFussyOne1 and Instagram @TheFussyOne for live feeds throughout the trip.

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Did you have to go to college for this?

I hate to do this to all my lovely bartender and “Mixologist” friends but this video is pure genius! Check it out and have a good laugh. ūüėÄ

La Descarga (where it was filmed) is one of my all time favorite bars too, so not sure what that says about me! haha… In all seriousness, keep up the good work guys. Some of us love going to Mixology bars and life wouldn’t be the same without you.

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Drink of the Week

Vieux Carré

  • 1 oz Rye Whisk(e)y
  • 1oz Cognac
  • 1oz Sweet Vermouth
  • 1/2 tsp Benedictine
  • 1 dash Peychaud‚Äôs Bitters
  • 1 dash Angostura Bitters

Garnish: Lemon Twist (although I prefer a cherry!)

Stir ingredients in ice for 2 minutes, then strain in to an ice filled Old Fashioned glass.

As the majority of the Worlds’ cocktail community prepares to head to the sticky humidity of Louisiana next week, I thought I should put up a good old New Orleans classic. ¬†I like this drink because it’s very strong and aromatic but still really smooth when made properly.

New Orleans¬†was founded in 1718 by¬†Jean-Baptiste Le Moyne de Bienville,¬†and the city itself was originally centered around the French Quarter, or the¬†Vieux Carr√©¬†(which means “Old Square” in French). ¬†The drink is named after this famous region, which is a hot spot for tourists and the location of almost all the action at¬†TOTC-Tales of the Cocktail.

The drink was invented in the early 1930’s by Walter Bergeron, although it wasn’t seen in writing until the book ‘Famous New Orleans Drinks and How to Mix ‘Em’ was printed in 1937. ¬†It is said to have been created¬†at the famous Carousel Bar inside the Hotel Monteleone.

The Carousel Bar was one of my favorite bars in NOLA, because of its very unique ‘moving’ feature. ¬†The bar seating is on an actual carousel that very slowly rotates around the central bar (one turn takes¬†approx.¬†15mins), at first it’s a little strange to see the room spinning around you but to be honest it really just adds to the overall feeling of disorientation one usually feels on a trip to New Orleans!

If you enjoy a nice stiff drink I highly recommend giving this classic a try, and for those of you going to Tales of the Cocktail next week I suggest ordering a Vieux Carré at the bar where it was first created. Enjoy!

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Drink of the Week

French 75

  • 1 1/2oz Gin
  • 3/4 oz Lemon Juice
  • 3/4 oz Simple Syrup
  • Fill with Champagne

Garnish: Lemon Twist

Today I found myself celebrating Bastille Day at Bagatelle in Hollywood. ¬†Bastille Day¬†is the name given in English-speaking countries to ‘French¬†National Day’ which is celebrated on the 14th of July each year.

In France, it is formally called La Fête Nationale and commemorates the storming of Bastille Fortress-prison on 14 July 1789.  The act of storming Bastille was seen as the uprising of the modern nation during the French Revolution and has been celebrated every year in France on the Anniversary of the event, since 1790.

They had created quite a party at Bagatelle.  Girls were dancing on table tops, French flags where flying everywhere and champagne was flowing heavily!

Zach gets in to character!

Zach Patterson¬†(Head barman)¬†had made an interesting version of the French 75 for the party and used ‘Lavender¬†honey’ instead of simple syrup, which added an interesting floral note to the drink.

Both recipes (Zachs and the original above) are very similar in taste. ¬†They’re both refreshing, bubbly, sweet and slightly citric drinks. Great options for Summer and a nice alternative to plain champagne for celebrations.

If you feel like getting in on some French action yourself this evening, have a go making the above recipe at home or head in to Bar Chloe in Santa Monica where they’ll be making them all night (for those who know to ask!)

Oui, Oui… ont une bonne soir√©e!

¬†(Yes, Yes… Have a good evening!)

Happy Bastille Day!

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An ABSOLUTely great event

As many of you will have noticed, I haven’t had a chance to write my blog in a while. I’ve been working, drinking, traveling,¬†eating, drinking, at industry events and yes, more drinking! I finally have a little time to report back on my experiences before I head to New Orleans for Tales of the Cocktail in 2 weeks. ¬†There will be new posts going up shortly so be sure to check in again soon.

In “Fussy One News” I would like to let you know that another piece of my writing has been published in this months issue (July 2012) of The Tasting Panel Magazine.

This is the second time i’ve been fortunate enough to have my words in print (See May issue) and I was thrilled at the chance to cover the ‘Absolut Stuga’ event that was held in Hollywood last month.

I had been planning to attend the Stuga event long before I was asked to cover it for the magazine, so I was even more excited to be there when I had the task of interviewing bartenders and industry professionals (most of whom are now my very good friends!) ūüôā

I have been to several Absolut events in the past so knew it would be a fun occasion, because if anyone knows how to throw a good party, it’s definitely Absolut. ¬†This event was certainly great fun and entertaining, however it differed from previous years because there was a far more prominent focus on education regarding the product and it’s development this time.

Experts from Sweden, London and New York had been flown in to teach us about the process, distillation and marketing behind the iconic brand. It actually made for a very informative and interesting evening, and completely different to what I had expected.

Time for some product tasting

I have to admit, I was somewhat surprised to learn so many facts about the brand that actually impressed me. As most of my readers know, Vodka is not my go-to alcohol of choice, mainly due to the fact I find it to have no real flavor profile. ¬†However, I was throughly intrigued by the history and ‘one source’ philosophy that Absolut adheres to.

Did you know that the winter wheat, the purist water, the distilling, bottling and packaging for Absolut all takes place in one very tiny region in Sweden?! It literally all comes from ‘one source’…near the city of √Öhus in¬†Sk√•ne County, Sweden.

A small community of local Swedish farmers, millers and workers are the team behind one of the biggest Vodka brands in the World, which I think is really quite remarkable.

Toby  Cecchini makes his Cosmo

I have a new found respect for the company as a whole especially when I heard first hand that some of the farmers have worked with the brand for over 25 years.

I admit, I always assumed Absolut was just another big brand that was only popular because it was pushed by clever advertising, however the Stuga event (named after Swedish cottages) was designed to shed new light on their product, which it certainly did for me.

I also hadn’t appreciated that the flavored versions of their product use no false or added flavorings.

They steep 100% real fruit in the vodka making it a far more subtle flavor but not fake tasting like many of it’s flavored vodka competitors.

The Absolut tasted great in the cocktails that were on offer throughout the evening, I particularly enjoyed ‘Our Man in Zanilla’ which was sweet, floral and very refreshing.

Our Man in Zanilla- ABSOLUT Vodka, Manzanilla Sherry, Elderflower Liqueur, Grapefruit Zest

The event was spread over 2 days at Paramount Studios. Day One was for industry only and Day Two (yes, I did both!) was open to the public.  We ate unusual foods prepared by Animal restaurant, learnt a thing or two about the brand, drank punch, had t-shirts printed, told stories and danced the night away to the DJ.  A great experience that everyone I spoke to thoroughly enjoyed.

Check out the article I wrote for the magazine by clicking here and seeing the online version of the July issue.  My piece starts on page 67 and is a 3 page photo essay about the Absolut event.

Marcos and Vincenzo hug it out!

You can also subscribe for the printed version of the magazine from their website, which I highly recommend for those with a serious interest in the alcohol industry.

Please note the photos in this blog are my personal photos from the event, however the ones used in The Tasting Panel article were taken by Erica Bartel.

*   *    *

Again, big thanks to the Editors of Tasting Panel (in particular,¬†Rachel Burkons) for giving this little British blogger another chance to have their work published…I hope to work for you again soon.

A continued thanks to all my Fussy Readers too, I still can’t believe how many of you there are and I appreciate the support.

KEEP FOLLOWING, DRINKING AND TRYING NEW THINGS!

The Fussy One ūüôā

 

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Drink of the Week

The American Dream

  • 1 oz PAMA Pomegranate Liqueur
  • 1 oz black cherry rum
  • 1/2 oz fresh sour
  • 1 1/2 oz POM Pomegranate cherry juice
Garnish: White fondant stars & blueberries on a stick
 

Cut mini stars out of white fondant then gently wet the back of each star with water and press on to the inside of a cocktail glass. Let sit for 5 minutes so they stick firmly to the glass. Shake ingredients in ice and strain.

This recipe was created by award winning Mixologist Bridget Albert¬†and was the signature cocktail for¬†President Obama‚Äôs Inauguration. Bridget Albert is¬†an advocate for seasonal, fresh recipes with bold flavor and is also the co-author of the book ‚ÄúMarket Fresh Mixology‚ÄĚ. She has had numerous honorable mentions in U.S.B.G, won several classic cocktail competitions and¬†has tended bar at many notable places including The Bellagio in Las Vegas.

Not only does the drink look and taste delicious but is also a fitting choice for this weeks 4th of July celebrations. In fact, I believe that making this cocktail is a much better way of showing your patriotism this week, than say… spray painting your cat??!!

Either way this drink is not only fun and great to look at, but the pomegranate and cherry work really nicely together. ¬†The fondant stars (although a little¬†gimmicky) actually add a nice extra sweetness to the drink. ¬†It is a great choice if you’re feeling patriotic and will be a¬†guaranteed¬†hit at any BBQ you throw this week!

I should mention to my UK followers that despite being British I am always more than happy to celebrate this holiday now that I live in America. ¬†Mainly because there are great parties and stunning firework displays everywhere but also because ‘Red, White and Blue’ are the colors of the Union Jack too so I don’t feel like a traitor wearing these colors on Wednesday ūüôā

HAPPY 4TH OF JULY!!!

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