Category Archives: cocktails

Cocktail Perfected: Moonlight Cocktail

hasegawa happy hourI’m not sure when it happened, but I have a huge aversion to the color purple lately. I used to like it. Then one day I realized that I have no purple clothes, I never choose purple pens or stationery and all of my purple washi tapes (there are only three rolls) are almost completely untouched. (I mostly use them for grandma mail…because I think she likes purple.) When we were shopping for flowers for the balcony last weekend, I steered clear of the purples and went for the reds, the pinks, the yellows and oranges.

One exception to the purple aversion: cocktails. I’ve been using my violet liqueur pretty often lately for cocktail-making…apparently I love a purple cocktail. On Friday night, I made Aviations for a little “craft club” night with some friends. On Saturday, I made the cousin of the Aviation–the Moonlight. Like the Aviation, it’s very purple, but also very delicious. It has the same basic ingredients as the Aviation, but it replaces the maraschino liqueur with triple sec.

The Moonlight Cocktail

1.5 oz gin (We used North Shore No. 6, a favorite around here.)

.75 oz Cointreau (or another triple sec)

.5 oz créme de violette

.5 oz lemon juice (freshly squeezed, always)

Add all ingredients to a cocktail shaker filled with ice. Shake until chilled. Pour into a coupe or a cocktail glass. Enjoy on a spring Saturday night while planning your garden.vintage cocktail glasses

 

 

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Scenes From Hasegawa Happy Hours-April Edition

Hasegawa Happy HourCatching up on April’s Hasegawa Happy Hours:

In April, we experimented with Matcha Martinis, using Naoto’s matcha powder from Japan. They were a fun experiment, but I think we’ll save the matcha powder for tea from now on. We used this recipe (the “classic” with gin) and while it was good, it wasn’t good enough to make it into the book of great cocktails. Hasegawa Happy HourIn more successful experimentation, we made the Casino and really liked it. Gin, lemon, Luxardo and bitters make a fresh combination that was perfect for watching Law & Order together!

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Scenes from Hasegawa Happy Hours-March Edition

cocktail, hasegawa happy hourBefore April comes to an end, I figured I should do my March Hasegawa Happy Hour update. Sorry for the third cocktail related post in a row…I promise more variety for the rest of the week! cocktail, hasegawa happy hourIn March, we had two happy hours in Forest Park and two happy hours in Tokyo. And because our schedules were a mess before vacation, both “home” Hasegawa Happy Hours happened at local restaurants, Amelia’s and Fat Duck. cocktail, hasegawa happy hourIn Japan, every night was Hasegawa Happy Hour–well, every night that I was actually awake for dinner anyway. I’ve already shared some cocktails at Bunbougu Cafe and our tapas night in Tokyo, so I thought I would share a couple of interesting cocktails I had at a couple of izakayas in our hotel neighborhood. The first one, shown above, is a grapefruit sour. A sour is a cocktail offered at izakayas that consists of shochu (Japanese vodka), soda and fruit juice. Sours are my izakaya drink of choice. This particular izakaya offers really freshly squeezed citrus in their sours–as in you squeeze the fruit at the table and add the juice to the shochu and soda. cocktail, hasegawa happy hourcocktail, hasegawa happy hourIt was delicious! cocktail, hasegawa happy hourAnother sour I enjoyed (at a different izakaya in the neighborhood) was a kiwi sour with freshly muddled kiwi floating around the drink. It was good–in spite of the fact that I was constantly thinking about kiwi seeds in my teeth! (Naoto was nice enough to warn me.)

So those were the Hasegawa Happy Hour adventures in March. It feels like so long ago…I’ll be back next week with an April recap, all while dreaming of warmer temperatures so we can take the HHH show on the balcony!

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Cocktail Perfected: Pining for the Queen

pining for the queen cocktail, kimberlyah.com, north shore distillery ginAs I mentioned yesterday, we were given an opportunity to create our own cocktails at the North Shore Distillery cocktail class. It wasn’t hard to choose which spirit would be the base of our cocktail–gin. Then we all kind of just started adding what sounded fun to work with. I wanted to experiment with the Earl Grey simple syrup and then we decided lemon and rosemary would be fun to add to the mix. What we ended up creating, if I may say so myself, is a pretty tasty spring cocktail. Brett came up with the name…genius, no?

The rosemary and the Earl Grey flavors are very subtle, but the hints of flavor complement the gin and lemon perfectly. I have a feeling this is going to be the year of the herbal cocktail around here so I’ve decided to devote a portion of our garden plot to cocktail-making ingredients like basil, lavender, rosemary and thyme. Now, it just needs to warm up so we can get started!

Pining for the Queen

2 oz gin (We used North Shore Distiller’s Gin No. 6.)

1 sprig fresh rosemary

1/2 oz freshly squeezed lemon

1/2 oz Earl Grey simple syrup (recipe below)

In a cocktail shaker, lightly muddle the sprig of rosemary with the simple syrup…very lightly, as in barely bruise the leaves. Add gin, lemon, tea syrup and ice. Shake and strain into a cocktail glass and garnish with lemon zest.

Enjoy outdoors on a spring afternoon…or while watching the Stanley Cup Playoffs.

Earl Grey Simple Syrup

1 cup water

1 cup sugar

2-3 Earl Grey tea bags (or loose tea equivalent)

Boil water and steep tea according to recommendation. (I used 2 tea bags and steeped for 6 minutes.)

Add in sugar and simmer until dissolved. Store in a glass container in the refrigerator for up to one month.

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Shaking Cocktails at the North Shore Distillery

cocktail class at North Shore DistilleryEarlier this month, we headed back up to North Shore Distillery for a cocktail class. North Shore recently started offering cocktail classes in their tasting room. The classes teach basics of cocktail making through four seasonal cocktails, three are pre-determined and one is self-created. cocktail class at North Shore DistilleryWe had three people in our party (Brett, Naoto and me) and each cocktail is shared, so no one was drinking four entire cocktails. Naoto was our designated driver, only sampling a sip of each cocktail. There was also a snack spread with meats and cheeses, chips, salsa and cupcakes…perfect cocktail bites. There were more than twenty other people in the class, but it felt cozy and comfortable because the North Shore team created a really fun and laid back atmosphere. cocktail class at North Shore Distillerycocktail class at North Shore DistilleryBrett, Naoto and I split up the cocktail-making duties, squeezing, muddling, measuring and pouring our ways through the cocktail list. We made a Gin Smash (North Shore Gin No. 11, lemon, simple syrup and mint), a Moscow Mule (North Shore Vodka, lime and delicious Fever Tree ginger beer) and an Eden’s Prayer (North Shore Tahitian Vanilla Vodka, pomegranate, orange liqueur, and lime). Each one was light and perfect for spring. I now need a channel knife (shown by Brett above) so I can create lovely long spiral garnishes for my cocktails at home. cocktail class at North Shore DistilleryAnd, I don’t have a lemon squeezer (shown above) at home (we have a reamer style juicer) so it was fun to use one and experiment with a new tool. cocktail class at North Shore DistilleryFor our last cocktail, Brett, Naoto and I came up with the perfect combination of gin, citrus, herbal and sweet. I will share the recipe tomorrow.

(Because right now, I’m getting ready to watch the Blackhawks game and I’m going to need to make a cocktail!)

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Birthday at bunbougu cafe

bunbougu cafeWhen we planned our trip to Japan, I knew exactly where I wanted to spend my birthday…bunbougu cafe. Last year, I fell in love with the cafe that mixes stationery, coffee, letter writing, cocktails and tasty food all in one comfortable and eclectic location. bunbougu cafeWe’d never been to bunbougu at night, so both Naoto and I were excited to try out their one-of-a-kind cocktails. bunbougu cafeAt the risk of this turning into a Hasegawa Happy Hour post, let me tell you about these cocktails!! First there were the Adult Ramune and the Lychee Squash. Ramune is a Japanese soft drink that has a lemon-lime flavor, but really doesn’t taste its American counterpart…it has its own distinct taste that is tangier than the American drink. The Adult Ramune was made with blue curaçao and soda and it was my favorite. Who doesn’t love a blue cocktail? The Lychee Squash was lychee liquor, soda and grapefruit juice. It was so refreshing! (This might explain why it’s called a “squash” if you’re curious.) Neither of these cocktails packed a serious punch, but they were fun and tasty. bunbougu cafeFor our appetizer, we ordered edamame that was sautéed with pine nuts and soy sauce. The edamame, presented beautifully on Japanese paper, was oh so delicious…I can’t even explain how much I loved it. We want to try to recreate it at home. bunbougu cafeFor the next cocktail round, I got the Adult Ramune and Naoto got a Tea Mojito–a mojito that came with a shot of “tea espresso” to pour on top. bunbougu cafeI didn’t manage to take a picture of our dinners. Naoto had a miso coated pork chop and I had roasted chicken with herbs and apples. You’ll have to take my word for it. bunbougu cafeNaoto had a third cocktail. It was called “Sketchbook in the Tropics” and the only thing you need to know about it is that it came with a pencil stirrer!! (They sell the stirrers at bunbougu, too!) bunbougu cafeFor dessert, I had Matcha Tiramisu…I’m a big fan of real tiramisu, but dare I say the matcha version is better??? bunbougu cafeUnder the tiny paper box was a bowl of kuromame, sweet black soybeans typically eaten on New Years for good health. Naoto enjoyed those immensely while I ate up the tiramisu. bunbougu cafeI did a little birthday shopping at bunbougu, but I will share those treats later.

Thanks, Naoto, for taking me to the perfect place! bunbougu cafe

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Hasegawa Happy Hour Mail

constellation cardA couple of weeks ago, I got this beautiful letter from Xenia of Saturday Morning Vintage. Even if it had just been a quick note, I would have been over the moon. What a creative envelope!

vintage bar tenderBut when I opened the envelope, a few pieces fell out of the card. You can see them above. They are vintage liquor labels and slips from a bartender’s order pad. Aren’t they amazing? In her note, Xenia mentioned seeing my Hasegawa Happy Hour posts and pictures on Instagram, so she thought I might enjoy these vintage bits. They made me super happy and inspired me to get started on a mini-book of our happy hour adventures for 2014. I’m picturing a tiny something with paper bits, photographs and some recipes (both cocktails and snacks). Hmmm…maybe a complete one for us and a well-edited one can be made into a zine…

Thank you, Xenia, for the mail and the inspiration!

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Cocktail Perfected: The Colony

colony cocktailAfter I tried the Colony at Tradition in San Francisco, I was eager to make one at home. I am a sucker for a gin cocktail. One that includes maraschino liqueur? Even better.

In a moment of desperation, I tried this with bottled grapefruit juice. We had it in the fridge and no real grapefruits and I was excited to try the cocktail…bottled juice (no matter the quality) is never a replacement for the real stuff, freshly squeezed straight from the fruit. One big grapefruit yielded enough juice for five cocktails…perfect for a little party.

Colony Cocktail

1 1/2 oz gin (I used Aviation.)

3/4 oz freshly squeezed grapefruit juice

2 teaspoons maraschino liqueur (I used Luxardo.)

Add everything to a cocktail shaker filled with ice. Shake well and strain into a cocktail glass or a coupe. Garnish with a grapefruit twist (or not…Naoto cleaned up the fruit mess too quickly!)

Enjoy with friends while watching the Oscars on a cold and snowy night. Think of the Colony as a little shot of Vitamin C for the long, long winter.

Scenes From Hasegawa Happy Hours-February Edition

north shore citrus vodkaI feel like I slacked off a little bit on Hasegawa Happy Hours in February and I need to raise the bar back up to January standards. The big excuse: Naoto was dry for the month of February, so I didn’t feel a lot of motivation. But Hasegawa Happy Hours are supposed to be more about companionship and trying new homemade snacks and appetizers (along with the cocktails!), soI guess there is no excuse. 

The first week, Naoto was starting to get sick, so I made him lemon tea and I made myself a Winter Solstice. (I’m sharing the recipe below because the North Shore Distillery changes up their cocktails with the seasons and I’m afraid it won’t be around if you are interested in making it. All credit goes to North Shore for this one!)

Winter Solstice 

1 1/2 oz Sol Chamomile Citrus Vodka

1/2 oz Spiced Honey Syrup*

6 oz lemon tea (I used a bit more tea…for a lightweight cocktail)

Add Sol and honey syrup to a mug, top with hot tea. Stir, and garnish with a slice of fresh lemon. (I used an orange because that’s all we had.)

*Spiced Honey Syrup (also from North Shore Distillery)

1 cup honey

1/2 cup water

1 teaspoon cinnamon

1/2 teaspoon cardamom

1/4 teaspoon ginger

dash of allspice

Heat all of the ingredients in a saucepan, stirring often. Once honey is dissolved, remove from heat. Allow to cool completely before using. Store remaining syrup in a jar in the refrigerator.

The Winter Solstice was warm and cozy…the spices in the honey syrup were the the perfect complement to the citrus vodka. In a winter that seems to be never-ending, it’s nice to have a hot cocktail to comfort the snow away.cocktail from annabellesThe next week, I was in San Francisco eating with friends at Annabelle’s. I had a Brooklyn Cocktail. colony cocktail and oolong teaThe next week, I was experimenting with the Colony (recipe coming this week!) and Naoto was happily drinking oolong tea. amelia's bloody double rye manhattanAnd, for the final February HHH, I made Naoto take me to Amelia’s (one of our favorite restaurants in Forest Park) for dinner and drinks because I knew it was the last time I could count on him to be the designated driver. Amelia’s makes a really tasty Bloody Double Rye Manhattan that uses Leopold’s Michigan Tart Cherry Liqueurit’s my favorite. They also make amazing roast chickenit’s a win win. 

So, I have two Hasegawa Happy Hours to plan before we leave for Japan. And while we are in Japan, I think every night will be Hasegawa Happy Hour…hopefully I will have some good cocktails and snacks to share next month!

Have you been drinking anything interesting lately?

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San Francisco Favorites

San Francisco paper bitsI have quite a stash of paper bits that I picked up along the way in San Francisco. I am hoping to get them all stashed into a mini book with some pictures from the trip soon. (Of course, the fact that I still haven’t finished my book of our trip to Japan hangs over my head as I type this.) Hopefully, I’ll be back before I leave for Japan with a completed mini book…

As a final post about San Francisco and Ex Postal Facto, I thought I’d share a few favorites from my trip. juice at the hotel abri nightclubI stayed at the Hotel Abri near Union Square. Naoto and I chose it blindly because it was super close to the BART and within a short walking distance of two of the three Ex Postal Facto event locations. We got a really good rate, which made me nervous…inexpensive hotels in expensive cities can be scary places. Thankfully, the Abri was fantastic…the staff were all kind and helpful, the room was clean and modern (there was a super-large TV on the wall, perfect for middle-of-the-night viewings of the Olympics!) and they served little juice shots in the lobby every afternoon. When I checked in, they offered me the choice between an interior room or an exterior room. Of course, I wanted the street-side! (I’m no stranger to noise!) It turns out, the nightclub across from the hotel was JUST below my window (pictured above, velvet ropes and all). On Friday night when I got home, I had to laugh at all of the commotion, but it didn’t really bother me…the club music became white noise and I was up watching the Olympics anyway.

chocolates from naotoOn Friday, I came back to the hotel to find a surprise from Naoto. When I used to travel for work, he would send me something on every trip–a fruit basket, chocolate covered strawberries, a fruit bouquet, a cheese plate… It was fun to get a treat again. This time it was Ghiradelli chocolate-themed and it made me smile. streetcarsRiding iconic streetcars was the best way to travel! (Read more about car No. 1073 here.) tradition barWe had drinks at Tradition on Saturday night. They have a large book of handcrafted cocktails organized by style/era (Speakeasy, Dive-Bar, Tiki, New Orleans, pub…) and you can sit and enjoy those drinks in “snugs” to match. I had an Old Fashioned and a Colony and maybe it was just the company I was with, but man, those cocktails were tasty and I really liked this place. (We have a lot of bars in our neighborhood here in Forest Park, but sadly none of them are good craft cocktail bars…sigh.)craftsman and wolvesOn Sunday, Bob, Ana and I had breakfast at Craftsman and Wolves. Pictured above is The Rebel Within, a tasty asiago, sausage and onion muffin with a soft boiled egg baked inside (!!!), chocolate sourdough bread and the best cup of coffee I had all weekend. (I brought some beans home for Naoto…coffee makes the best souvenir.) card catalogI played around with a real life card catalog at the San Francisco Public Library while Ana perused their calligraphy collectionjapan townJapan Town was loads of fun…I think I would have appreciated it more if my trip to Japan weren’t so close. As a matter of fact, I’m super jealous that San Franciscans have such a huge portal to Japan!melissa and a jumbo hot chocolateMy trip ended (well, before that other ending) at La Boulange where I met up with a group of friends from letter writing and xPF. I didn’t eat or drink anything here, but I did covet the giant bowl of hot chocolate that everyone seemed to be enjoying! (Pictured above is Melissa of Craftgasm.)

All of my food and drink stories made Naoto wish he had joined me. I think if Ex Postal Facto become a recurring thing, he won’t be staying home for the next trip!

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