For The Weekenders: Luck of The Irish, Espresso Brunches, Egg Cream Easters…

There’s a couple of holidays coming up.

Let’s figure out how to enjoy them.

For The Weekenders: Luck of The Irish, Espresso Brunches, Egg Cream Easters…

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Photo by Jon Tyson on Unsplash

There are several points in a person’s life where they’ve just gotta have the right things, at the right times, for the right moments.

It’s something about hitting the timing perfectly that makes a moment or an event just perfect – noteworthy.

So when I think about how St. Patrick’s Day is coming up, I think about the last time I had a memorable one…

…and then quickly like to forget about that exact moment (largely because the last memorable one involved moonshine…and being knocked sideways by said moonshine).

Following up from last week’s For The Weekenders, here’s 3 drink recipes that’ll have you ready for any occasion.

It’s time to bring out your inner Irishman.

The crazy one.

You know – the one that gets and/or arrives drunk at a late relative’s funeral/wake, snatches the pack of gummy bears from a child who’s been given them just to keep quiet, and starts swearing at Uncle Carl because “he always was a menacing, cheap, greedy bastard”.

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…yeah, that guy.

But if you’re gonna do it, be classy as fuck while doing so.

They say you are what you eat.

I say you are what you drink, too.

In this case, a Nutty Irishman.

The Nutty Irishman

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This is great for those moments during St. Patty’s Day where you need a little pick me up but still want to maintain a buzz – without the worry of a heart attack from an energy drink like, oh I don’t know, Red Bull…

(When mixed with alcohol it doesn’t give you wings.)

(Just cardiac arrest.)

You’ll need:

  • 5 oz. Coffee (freshly brewed, nice and hot)
    • Opt for French roast – you’ll want something robust and dark, and French works well here.
  • 1 oz. Bailey’s Irish Cream
  • .5 oz. Frangelico (yep, like last time) Hazelnut Liqueur
  • .5 oz. Jameson Irish Whiskey
  • Fresh Whipped Cream (Just a dollop)

While all these ingredients are just wonderful, there’s an art to their assembly. So first things first…

You’ll want to grab a heated mug, and pour your hot coffee into it.

Now add your Irish cream, hazelnut liqueur, and Irish whiskey.

Take your freshly whipped cream and top everything off, then sit back and enjoy each sip.

While this will probably become a favorite of yours even outside the context of St. Patrick’s Day, having one too many of these, no matter how much coffee is in them, will probably leave you hungover if you don’t balance things out with a good bit of water.

So the day after, while I doubt you’ll be making breakfast, it’d be smart to have a hefty, healthy brunch.

The best way to cure a hangover is naturally to replenish your energy.

Give yourself strength.

Nurse yourself slowly off the alcohol consumed the night prior with a mid-brunch martini.

You know, can’t just go cold turkey and all that.

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So alongside the French toast, poached eggs, and beef sausages, I strongly recommend some wake-up juice.

And by wake-up juice I mean an Espresso Martini.

Espresso Martini

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First there’s coffee, then there’s espresso.

You want something concentrated like espresso, which’ll slap you from seeing double back to seeing single, and hopefully get the ringing out of your ears and pupils back to working normally, where you’re not squinting if a lightning bug flies around your face as if someone’s trying to blind you.

You’ll need:

  • 2 oz. Stoli Vanil Vodka
  • 1 oz. Espresso (freshly brewed)
  • .75 oz Simple Syrup
  • 1 Sprig of mint (torn)

This is meant to be a pick me up so putting everything together is pretty simple here.

Grab a cocktail shaker with some ice in it, and pour everything into it, tossing in the sprig of mint as well.

Shake everything up well for about 15-20 seconds, then strain it all into a chilled martini glass.

Done.

See how simple that was? Less than two steps and you’re brain’s back to not feeling like it’s the proverbial nail under a hammer.

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If you don’t know how to make simple syrup (you sad human being, you), it’s really…

Simple.

Here’s how to do it. Grab:

  • 2 Cups Water
  • 2 Cups Granulated Sugar

If it wasn’t too much of a strain to prepare these ingredients, put both of them into a medium saucepan.

Put the saucepan over medium heat until the water gets just below boiling.

Make sure you stir this well – it’s important the sugar is completely dissolved.

Once that’s done, take the pan off the heat and let it cool until it’s room temperature.

Take your newly made simple syrup and use it for making your Espresso Martini, then seal the rest in a clean mason jar.

It’ll last you for just under a month if you keep it in the fridge, in the event you have anymore drinking mishaps and need a recovery fix.

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Don’t judge me.

After you’re done partying like a drunk Irishman (or if you’re already Irish…just partying like a drunk, I guess), you’ll need to eventually straighten your shit up.

You know, because Jesus day is right around the corner.

And by Jesus day, I mean Easter.

Which is ironically on the 1st of April, according to Google.

Also which somehow, has me imagining Jesus being like…

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We’re cool, right?

Seeing as Easter’s become pretty commercialized these days though, and rather than doing the right thing and just guilt tripping people into remembering what dicks they are on a day-to-day basis, the stores are littered with Cadbury creme eggs and chocolate bunnies the size of your 4 year-old toddler (child?).

So if you’re not a heartless uncle or aunt who deliberately proposes Easter is spent somewhere snowy only to paint all the eggs white and hide them in said snow, for the little ones never to find…you’ll probably want something to get you through this bastardized version of the original holiday.

Something along the lines of an egg cream.

Chocolate Egg Cream

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If you’re from Brooklyn, you’ll be familiar with these.

You’ll also know that despite the name, there’s no actual egg or cream for that matter, in these.

It’s a sweet beverage, with a nice mellow buzz that follows.

Perfect for Easter festivities, innocent enough to look like it belongs in a soda shop, and mature enough where you have to stress to your nephew or niece that no, this is a *special* drink that uncle’s/auntie’s drinking which was prescribed by your…doctor, for…medicinal purposes…and isn’t safe for little ones.

“Prescription only K Timmy thx bye.”

….here’s what you’ll need:

  • 2 oz. Stoli Vanil Vodka
  • 2 oz. Chocolate Syrup
  • 1 oz. Khalúa
  • 1/2 Cup Whole Milk
  • Club Soda

When no one’s around in the kitchen, you’ll mix everything except the club soda in a cocktail shaker.

Shake everything up for about 15-20 seconds, then pour into a tall, chilled glass.

Here’s the part that takes a little skill – you’re gonna slowly add club soda to your glass – and stir the mixture ever so gently as you pour.

If you want that nice, frothy texture that usually comes with egg creams, you’ll need to use a soda gun instead, so in this case an old-school spritzer bottle is your best bet.

Otherwise, if you’re just pouring your club soda straight from a bottle, make sure you stir it gently, but also well enough to create a froth top by the time you’re finished making it.

Quality drinks take patience…no matter how impatient your relatives might be with you this Easter holiday.

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There’s always something for every occasion.

Stay cool.

– Rego

Improve Your Lifestyle. Improve Yourself. This is Life. This is Rego’s Life.™

For The Weekenders: Luck of The Irish, Espresso Brunches, Egg Cream Easters… is a post from and appeared first on Rego’s Life

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For The Weekenders: First Snow, Spiked Hot Chocolate, and My Hot Toddy…

Winter’s got me having the feels for all things comfy, cozy, and sprinkled liberally with liquor.

Yeah.

Anyway…let’s get started.

For The Weekenders: First Snow, Spiked Hot Chocolate, and My Hot Toddy…

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Photo by holdosi on Pixabay

With the first snow comes cold, and with cold comes…feeling cold.

Naturally, the rational thing to do is warm up – with something or someone.

Like hot chocolate.

Or a hot body.

Or both.

I like both.

Both are fun.

I’m feeling pretty low key this week…thought I’d switch things up.

Get a little more personal.

And at the end of this post let you delve into the life of yours truly.

Creature comforts, personal relationships and all that.

So here’s some winter cocktail ideas with some fun back stories to warm you up during this cold spell.

First Snow

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The first snow is always a little, magical. It comes in quiet, when you’re not looking, and then surprises you when you decide to actually observe your surroundings.

The best part is when you catch it untouched – no tire tracks, no footprints, just one pure sheet of flawless wonder.

It’s a moment you can only catch once, and that you try to hold onto for as long as possible in your memory.

Well there’s good news.

There’s a way to make that memory stretch.

With this cocktail, named after (you guessed it) The First Snow.

Break out your best mixology skills here and saunter over to your mini-bar for a quick lesson on how to be more suave during the winter.

Or you know…just look impressive when you’re at your favourite lounge bar with that special someone and want to look like you really know your stuff, as you school the bartender on how to do his job.

You’ll need:

  • Superfine Bar Sugar (for rimming the glass)
  • 1.25 oz. Rye Whiskey
  • 1.25 oz. Winter Syrup
  • .5 oz. Cranberry Juice
  • 1 Cinnamon Stick (for garnish)

First things first…

You’ll have to rim a martini glass with the sugar, then set it aside.

Now grab your whiskey, Winter Syrup, and Cranberry Juice, and pour it all into a cocktail shaker that has ice in it.

Shake all those ingredients well, for around 15-20 seconds…then strain it all into that same sugar-rimmed martini glass you set aside.

Take that cinnamon stick I talked about earlier and place it as a garnish.

Enjoy.

“But Rego, I don’t know how to make Winter Syrup”.

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That’s like, drinks 101.

Alright well, stay cool…you can make your own that’ll last you for about a month – and give you an excuse to make more of this winter favorite so…you’re welcome.

So for the Winter Syrup, you’ll need:

  • 2 Cups Granulated Sugar
  • 2 Cups Water
  • 2 Whole Cinnamon Sticks
  • 1/2 tsp Ground Nutmeg
  • 1/4 tsp Ground Allspice
  • 1/8 tsp White Peppercorns
  • 1/8 tsp Cloves

Once you’re done foraging for these necessary provisions, grab a medium saucepan.

Put your sugar, water, cinnamon sticks, allspice, nutmeg, cloves, and peppercorns in there.

Now heat everything over a medium heat until you’ve got your water just below boiling, making sure you stir everything well in order to make sure the sugar dissolves completely (this is important, dammit).

Take your saucepan off the heat, and let your syrup cool until it’s room temperature.

Grab a mason jar (it’s really important that it’s a mason jar), pour the syrup in there, seal it, and (gently) toss it in the fridge.

You’ve gotta have some patience here.

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Let it sit in your fridge for a week, then strain out the peppercorns, cloves, and cinnamon sticks.

Take another mason jar (a clean one), pour the syrup in it, seal it, and pop it back in the fridge.

Or, you know, use it, for the above cocktail recipe.

Spiked Hot Chocolate

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Photo by Edda Klepp on Pixabay

Hot chocolate is good.

Liqueur is better.

Hot chocolate spiked with liqueur is great.

When it gets cold, I drink a lot of hot beverages.

A lot.

I’m a fan of coffee and hot chocolate – not really a tea drinker (partly because I suck at making tea – except for spice tea I do a pretty bang up job of making that)…but hot chocolate is one of my all time favourites.

Considering most franchise coffee shops can’t make a good cup of espresso to save their lives (there are few, and they are legends), it’s what I opt for when I’m being asked to sit at a coffee shop and socialise with other people I’ve known for a while…or new ones.

But generally, it’s not socially acceptable to slip the barista some alcohol and ask him to spike your drink.

Nor is it acceptable to spike your own drink, apparently – otherwise that mother with her child wouldn’t be giving me the stink eye whenever I whip out a flask.

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When you’re at home though, everything’s fair game.

Wanna act like you’re the only one in line? Go for it.

Spike your hot chocolate? Be my guest.

Walk around naked? Go wild.

You get the idea.

Here’s how to do it (the spiking – not the nudity) properly.

You’ll need:

  • A decent hot chocolate.
    • 8 oz. of it.
  • 1 oz. Frangelico Hazelnut Liqueur
  • 1/2 oz. Nux Alpina Walnut Liqueur
  • A Dollop of Freshly Whipped Cream (do it right – none of this pre-whipped business)
  • Mint Leaves (fresh, for garnish)

Make your hot chocolate – whichever one is your favourite, but just make sure it’s quality.

Add in your hazelnut and walnut liqueur and stir everything together well – use your bar spoon for this.

Top it off with that freshly whipped cream you slaved over making, and garnish with some mint leaves (let’s say, about a sprig).

Done.

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There’s a reason for using walnut and hazelnut liqueurs…they add depth to the cocoa base.

This is perfect for when you’re sitting by the fire with your hot toddy – aka that special someone.

Speaking of – I promised you a story with a little insight into me, didn’t I?

Alright…well, let me tell you a bit about my hot toddy (pun intended).

We have a bit of a love-hate relationship…but it’s mostly love.

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Mostly.

Rewind 7 years ago.

I was in Seoul visiting a friend when we decided to go out one night and hit up this really great lounge bar (and I cannot seem to remember the name of it – it was in Korean, don’t blame me).

We were walking up to the bar and there she was.

Beautiful.

Sexy.

Hot.

So hot in fact I could swear I heard the song “Hot Tottie” ft. Jay-Z by Usher playing in the background.

Just what the doctor ordered, in fact.

Especially after recently having gone through a breakup and having a hectic rebound streak.

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It’s a gift.

I knew right then she was the one.

So I straightened up my posture, walked up to the bar, looked right at her before looking the bar tender dead in the eye and said as calmly and smoothly as possible…

“I’ll have one of those.”

And then proceeded to watch him make me the best Hot Toddy I’d ever had in my life.

….what?

You thought this was a romance story about me and someone I love?

Well no…but it’s about some thing I love…

And that’s pretty much the same thing…right?

No?

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Fine.

For the more grateful out there – here’s the recipe for that amazing Hot Toddy I discovered so many moons ago.

My Hot Toddy

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Photo by Dinah Pena on Flickr

You don’t need to have a cold or a sore throat to have this – you just need to have a desire to heal whatever ails you.

For starters, you’ll need:

  • 1.5 oz. Bourbon
  • .5 oz. Lemon Juice (Freshly Squeezed)
  • Boiling Water
  • 1 tsp Clover Honey
  • 3 Whole Cloves
  • 1 Cinnamon Stick
  • 1 Lemon Wedge (for garnish)

You’ll need (obviously) a heated hot toddy glass.

Combine the bourbon, lemon juice, clover honey, cloves, and cinnamon stick in said glass.

Fill the rest of the glass with boiling water, then stir until all the honey is dissolved.

Top it off with a lemon wedge for garnish.

Baby, it’s cold outside.

Stay cool warm.

– Rego

Improve Your Lifestyle. Improve Yourself. This is Life. This is Rego’s Life.™

For The Weekenders: First Snow, Spiked Hot Chocolate, and My Hot Toddy… is a post from and appeared first on Rego’s Life