Margarita Cocktail

Simple recipe for a refreshing cocktail from scratch.

3 T (45 ml) tequila
1 T (15 ml) triple sec
2 T (30 ml) lime juice

Moisten the rim of a rocks glass with lime juice, and dip in coarse salt. Fill with ice. Add ingredients and stir well. Serves 1.

Lemonade by Ratio

One way to describe a recipe is to list, not amounts by measure, but rather, amounts by ratio to each other. This makes it easy to make a small or large batch. Lemonade depends on the balance of its ingredients and so is well suited to this approach. A 'part' may be a small volume such as an ounce or a cup or even a gallon! It's also possible to prepare lemonade not by volume measure but by weight.

1 part lemon juice
2 parts simple syrup
4 parts cold water
2 parts ice

Mix well in a glass, in a pitcher or in large serving container. For example, to make a single serving in a large glass:

2 oz lemon juice
4 oz simple syrup
8 oz cold water
4 oz ice

Gravimetric Lemonade

Developed May, 2014. This recipe uses a 11-fold dilution for a bright pucker and distinct lemon flavor. No need to dirty measuring cups and spoons if your kitchen is equipped with a fast digital platform scale. Simply weigh the ingredients as you add them. Use the gram setting to keep it simple. For example, to figure out what half of 1-3/4 ounce is, is tough, but half of 50 grams is easy.

40 g lemon juice
25 to 50 g sugar, depending on taste
400 g water

Weigh the water, lemon juice, and 25 grams of sugar into a suitable container set (tared) to zero and stir to dissolve. Taste for sweetness and add sugar as needed. Serve over ice in a tall glass. Serves 1 or 2.

Hint: Use a Tea Ball to Hold Seasonings

Often recipes for soups, braises, sauces, mulled wine, and the like call for potent herbs and spices to be added during cooking, and for their removal before serving. This might include such seasonings as peppercorns, cloves, allspice berries, bay leaves, citrus peel, ginger, etc. A simple way to remove these after cooking is to place them in a tea ball such as the one pictured below. These are available from many sellers online for a modest sum.

Tea Ball (7 cm diameter)

Easy Mojito for One

Developed July, 2016. This tall, refreshing cocktail was first mixed in Cuba, where it remains popular. In the original recipe, raw white rum, cane syrup, and yerba buena (apple mint) were used. This recipe is an easy-to-make update using familiar ingredients.

4 to 6 fresh spearmint or yerba buena leaves
1-1/2  oz rum, white or dark
1/2 oz bottled or fresh key lime juice
1-1/2 oz simple syrup
club soda

Place mint and rum together in bottom of tall glass. With a wooden muddler, bruise but don’t tear the mint leaves . Add the lime juice, syrup, and fill with ice. Top with club soda, and stir. Garnish with mint leaves or a lime twist.

Raspberry Hot Cocoa

This version of a winter-time favorite relies on pantry ingredients and was inspired by the blizzard of 2016. It combines two complementary flavors, chocolate and raspberry, in a hot beverage.

3 T raspberry syrup (available at Mediterranean markets)
1 T Dutch-process cocoa (Hershey's™ is good)
1/2 t tapioca or corn starch
pinch salt
1 T hot water
7 oz hot milk

Mix syrup, cocoa, starch, and salt in a microwavable mug. Stir in hot water. Microwave on high until just boils, and set aside. Heat the milk in the microwave or stovetop to steaming, and stir into the cocoa mixture. Serves one.

Hint: Shock the Grounds to Make Better Coffee

Chemex Brewer (Public Domain)

Recorded December 9, 2015. About 50 years ago, DrDaddy and MrsDaddy brewed their morning coffee using a Chemex brewer. This brewer joins a filter holder and a flask into a single piece of Pyrex, with a collar of maple lashed at the neck with a genuine rawhide lace. Both 'green' and cool. Took paper filters, like in the lab. The recipe that was advocated for this manual drip system was to first 'shock' the dry grounds with very hot water and then, after a delay, continue to add hot water to the funnel as the brew passed through the bed of coffee grounds. The method produced a very good product, especially using whole beans purchased at the newly-opened roaster, across the street from the Pike Place Market. We were among the very first customers at Starbucks and we had our own blend. The method is easy to apply using an automatic drip coffeemaker and a microwave.

33 oz (1 L) spring water
6 T ground coffee, drip grind

Measure the water into the carafe. Pour about 6 ounces (ca 1.5 dl) of that into a microwave-safe vessel, such as a plastic measuring cup, and heat to boiling. Transfer the remaining water to the coffeemaker, and after 30 seconds, start the brewing.

Lemonade for One, Pronto

Quick path to a refreshing drink. Freshly-squeezed juice is best, but bottled juice is convenient. Keep simple syrup on hand in the refrigerator for use in summer drinks.

1 oz (30 ml) lemon juice (about half a large lemon)
2 oz (60 ml) simple syrup
8 oz (250 ml) cold tap water 
ice cubes

Fill a large glass half full with ice cubes. To increase the yield of juice, heat the lemon in the microwave oven for about 20 seconds. When cool, cut in half through the equator. Alternatively, roll the lemon back and forth vigorously on a firm surface. Squeeze the juice into the glass, add the syrup, water, and enough additional ice to fill the glass, and stir. Serves one. Easily doubles, or make another for yourself.

Fruit Smoothie

Prepared many times over the years. A Family Favorite. Makes a nourishing and tasty quick breakfast or a wholesome in-between-meals snack.

2 c low-fat vanilla yogurt
1 large very ripe banana cut into large pieces
1/3 lb (150 g) each fresh or fresh-frozen ripe pineapple, cantaloupe, and berries (strawberries, blueberries, cherries, or blackberries)
fruit juice to adjust thickness (apple cider or orange juice)
sugar to taste

Add the yogurt to the jar of a blender. Partly defrost each of the fruits by rinsing briefly under cold running water in a colander. Drain each fruit well and add with the banana pieces to the blender jar. Mix by hand with a spatula with the power off. Cover, blend with pulses at successively faster speeds, using the spatula to ensure thorough mixing. Finish by blending on top speed for 1 minute. The volume will increase as air is incorporated. Blend in fruit juice to adjust thickness for pouring. Taste for sweetness, blending in sugar in small amounts, aiming for a balance between sweet and tart.

Hint: Simple Trick to Make Better Coffee

Developed October, 2013. This change in method applies to drip coffee makers that use a paper filter. Simply use two disposable filters nested together rather than one as is customary. This extra layer of filtration removes more fine particles. This addition noticeably improves the clarity and yields a cleaner tasting brew but does not appreciably increase the brewing time or expense. 
Also see, this other hint for better brewing.

Ingredient: Simple Syrup

Recorded August 30, 2013. Simple syrup is used to add sweetness to cold beverages where solid sugar would be slow to dissolve.

1 c sugar
1 c water

Combine in a small saucepan over low heat. Stir gently until sugar dissolves. Cover, and let cool off heat. When cooled, transfer the syrup to a clean glass container and store covered in the cold. Simple syrup may be used for up to a month. Discard if it is not crystal clear.

Easy Rum Sour

Developed September 26, 2011. In readiness for the rare idyll by the sea with DrDaddy's sweetie. Und Frau und auch liebe.

3 jiggers (4-1/2 oz) margarita mix (Kirkland™ is good)
1 jigger dark rum
1/2 c ice
lime wedge

Add ice, mix, and spirits to a 14 oz glass. Squeeze lime juice into drink and add rind

Agua Fresca de Melon

Adapted from Internet recipes. Summer, 2008. An always-welcome refreshing drink on hot summer days.

5 c (1,135 g) cubed and seeded melon (from about 3 pounds melon; see Note)
1/2 to 3/4 c sugar 

1/3 to 1/2 c lime juice

8 c cold water, divided

In a blender, whirl melon, 1/2 cup sugar, and 1 cup water until very smooth. Pour into a large pitcher (at least 3 quart). Whisk in 1/3 cup lime juice, 7 cups water, and add more sugar and lime juice to taste. Chill until cold. Serve over ice. Makes about 2 1/2 quarts.

Note: Very ripe cantaloupe, honeydew, and watermelon all make delicious aguas frescas.

The Creamsicle (An alcoholic mixed drink)

Recorded October 10, 2005. Perfect light cocktail, bothin the summer and during the fall holidays. About 10% ABV (alcohol by volume) as mixed.

1 jigger orange liqueur
1 jigger light cream or half&half
2 jiggers orange juice

Combine and stir in a 12-ounce whiskey sour glass, filled with ice.

(Not So) Simple Syrup

Recorded July 6, 2010

1/2 c water
1/2 c sugar
2 t lemon zest, finely grated

Combine sugar and water in microwavable container. Heat until steaming but not boiling. Add zest, and stir to dissolve the sugar. Cover, and let cool. Store refrigerated.
Use for Fresh Lemonade (see recipe), or mixed drinks.

Rum and Tonic

[Prepared July 1, 2010]

2 jiggers dark rum, divided
lime wedge
1/2 jigger maraschino cherry juice
10 ice cubes
maraschino cherry whole with stem
tonic water with lime flavor

Squeeze lime into a 16-oz glass, add 1-1/2 jigger rum, the cherry juice, the ice, and stir. Top up with tonic, stir, and layer 1/2 jigger of rum on top. 
Garnish with a cherry and a lime slice.

Fresh Lemonade

[Recorded June 28, 2010]

1/2 t lemon zest
1 oz freshly-squeezed lemon juice
2 oz simple syrup
water as needed
10 ice cubes

Place zest and syrup (sugar to water, 1:1) in a 16 oz glass. Let mull for a minute while crushing with a teaspoon. Add lemon juice, ice, and sufficient water to top up the glass. Stir vigorously to chill. 
Serves one.

Best Damn Iced Tea, Bar None

The key is to keep the temperature below 200ºF. This minimizes tannin extraction, keeping the tea crystal clear when it chills and with negligible astringency. Recorded 19 May 2005. Have made many gallons every summer for decades. This lightly-sweetened beverage contains about 1.0 gram of carbohydrate per fluid ounce.

4 Luzianne family-size tea bags
1 regular size mint tea bag (Bigelow Mint Medley is fine)

1 gallon covered pitcher, two-thirds full of water
2/3 c granulated sugar

Tie the bags together for ease of handling. Place in a 1 quart saucepan. Add cold water to the top. Heat over medium-low until it simmers. Never let the tea boil! Simmer uncovered for 30 minutes. Top up the water, cover tightly and set aside to steep and cool. In the meantime, dissolve the sugar in the pitcher and chill. Stir the tea extract into the pitcher gently to avoid foaming, squeezing the bags dry with the back of a spoon. Add water to bring to a gallon. Cover and chill. Variation: Substitute Red Zinger, Raspberry Zinger, other fruit and herb teas for the mint.

Orangeade by the Quart Quickly

Recorded March 18, 2006. March! Already warm! Less acidic than straight juice but thirst quenching.

12 oz cold water

4 oz ice

2 T sugar

2 c prepared orange juice (Simply Orange™ is hard to beat)

To a one-quart plastic bottle, add the water and the sugar, shake until dissolved, add ice, and shake until it's melted. Bring to the 4-cup mark with orange juice, and mix gently by inversion (to reduce loss of vitamin C by oxidation). Chill. Serves 2 to 3.

Brandy Alexander

Recorded December 18, 2009. Made according to the recipe of Merry's mother. First experienced circa 1961 in their living room in Pleasant Ridge, MI, as an annual yuletide wassail.

150 ml (about 5-1/3 oz) each:
cheap but decent domestic brandy (e.g., E&J™, Christian Brothers™)
creme de Cocoa (cheap is fine)
half and half (fresh and sweet)

Gently mix the liquids together in a one-pint bottle and chill before serving or shake with ice to dilute alcohol content and reduce the sweetness. Yields 4 4-ounce servings. Caution: These are not chocolate milk!