• Mixology Monday XCIII Cocktail: The Beautiful Corpse

    corpse3Time for another Mixology Monday! And it’s a good thing too, as the monthly online cocktail party always gives us an excuse to play with booze (not that we need an excuse). This month’s theme is “blue” from Andrea of the excellent Ginhound blog. Here is the breakdown:

    mxmologoJanuary needs a bit of color – or perhaps the month after all the holiday mania makes you feel…blue? Either way this month’s Mixology Monday is a chance to live those emotions out. You can dazzle us with a brilliant blue drink or you can share that blue feeling with a melancholic drink.

    Blue has been predicted as a new cocktail trend several times in recent years… But any mixer of blue drinks is faced with a bit of a dilemma as there is nothing “natural” about E133 – the most common of blue food colors: Do I really want to mix chemicals into my prefect mixture of fresh juices and good booze? Feel free to interpret blue as freely as you wish – if natural is the way you want to go blueberries, violets, cornflower or red cabbage could be good ingredients to work with.

    corpseWell, we played around with developing a more blue-feeling drink, but then that bottle of blue Curaçao gathering dust on the top shelf just kept calling. And since we only make Blue Hawaiis in summer, it was time to break the stuff out. But one thing we did decide to do is make a truly blue drink, as so often drinks with blue Curacao end up more green than blue.

    corpse1corpse2We looked for pale drinks to work from and found the Corpse Reviver #2, one of our favorite classics. Not only is it very tasty, but all the ingredients (gin, lemon, Cointreau, Lillet, Absinthe) run from clear to pale straw in color- and would keep us “true blue”. So we subbed the blue Curaçao for the Cointreau and then triple-strained the lemon juice to remove all pulp (for a clearer drink). And we got a very clear, blue drink (and yes, we may have played with photo effects a little..;-). We also added a lemon wheel for extra color and contrast, we like the look.

    corpse4So how did it taste? Great, as always. Oh, and the name? As they say, “live fast, die young and leave a beautiful corpse……”

    The Beautiful Corpse:


    • 3/4 oz. gin
    • 3/4 oz. blue Curaçao
    • 3/4 oz. Lillet Blanc
    • 3/4 oz. lemon juice
    • 1 dash Absinthe
    • Lemon wheel, for garnish


    1. Add all the liquid ingredients to a cocktail shaker with ice. Shake until well chilled and triple-strain into a chilled coupé or flute. Garnish with the lemon wheel. Serve.
  • Chocolate Granola

    gran8Happy New Year! Amazing how time flies. We are still cooking and mixing our drinks, and have some new favorites- so time to get back to blogging. And why not start with something so good we have to give it away to spare our waistlines…chocolate granola. Yes, that’s right. Chocolate. Granola. Both great on their own, but even better when combined. Pure awesomeness.

    grangran1And even better if you use Mast Brothers chocolate. The recipe comes from the Mast Brothers Family Cookbook, and it is an instant classic here at the farm. If you are unfamiliar with Mast Brothers, they are chocolatiers from Brooklyn (Williamsburg, just to make them super-cool). Now, being from California, and usually liking to buy local, you may not expect that we favor chocolate from Brooklyn. But good is good, and Mast Brothers rocks. The flavor and consistency of their chocolate truly stands out. We were lucky enough to visit their shop last fall and it was a delight. Hard to get us to leave.

    gran2gran3But we did return to California with a good stockpile of chocolate and just had to make this recipe. Not only is chocolate granola easy to make, but it works both for breakfast and dessert (and also makes for a tasty pre-surf snack). And if you don’t have Mast Brothers chocolate, and good quality dark chocolate will do.

    gran4gran5gran6gran7Otherwise, you are making basic granola with nuts, oats and honey and then adding cocoa, cacao nibs, chocolate, dried cranberries and butter. Pretty hard to go wrong here. But what may surprise you is just how well the bitter edge of the cacao nibs and the tart dried cranberries work with the granola and chocolate. You end up with a surprisingly complex dish with layers of flavors and textures. So good it is hard to stop eating it…in fact, we didn’t…;-) Continue reading