tag:blogger.com,1999:blog-15880263376309157402024-03-12T18:08:37.946-07:00Royal Rose SyrupsOrganic and natural simple syrups for cocktails, made by hand from whole ingredientsRoyal Rosehttp://www.blogger.com/profile/07181199005044913346noreply@blogger.comBlogger140125tag:blogger.com,1999:blog-1588026337630915740.post-23904360574902992232012-11-28T13:51:00.002-08:002012-11-28T13:55:45.748-08:00The Royal Rose Hot ToddyMake this with any syrup or sweetener- it would be delicious with Royal Rose Cardamom-Clove Syrup, honey, or just a teaspoon of sugar. Another great combination would be bourbon and maple syrup. This version is extra-special, with warming Saffron Syrup and piping hot peach tea.<br />
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1/2 oz. Royal Rose Saffron Syrup<br />
1 1/2 oz. brandy, or to taste<br />
3 dashes Boker's bitters<br />
hot brewed peach herbal tea<br />
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Add the syrup and brandy to a mug. Fill the mug with hot tea, then add bitters. Garnish with lemon peel. Sip and relax.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3kA-2TixleyMwuUOLHnkNxjO3V4BXaPqpG99M0F3G8VTZ5_fESxZGktR09s4rcPPHneZdXwuB88RZP4gK1D5TTW2ym1MzBCCCBMXWO9AGkjDK7yaXAD9QrcAVmxNXF074sXLCUClId1s/s1600/photo-43.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3kA-2TixleyMwuUOLHnkNxjO3V4BXaPqpG99M0F3G8VTZ5_fESxZGktR09s4rcPPHneZdXwuB88RZP4gK1D5TTW2ym1MzBCCCBMXWO9AGkjDK7yaXAD9QrcAVmxNXF074sXLCUClId1s/s320/photo-43.JPG" width="320" /></a></div>
Royal Rosehttp://www.blogger.com/profile/07181199005044913346noreply@blogger.com8tag:blogger.com,1999:blog-1588026337630915740.post-79932214302187252552012-11-16T07:13:00.001-08:002012-11-16T07:13:29.729-08:00Meet Saffron SyrupThe newest member of the Royal Rose family has arrived!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNEcxDsqdk7JO-B2HE57-J70OaJFRzAFzb0idSwThziX88qvwePlEANTCti4JpvR0FhB8waRJQxOUvlsUm7TkZFpJ_cVdeAG0VPPmpPSAG1gooxpm8Lg88upYw6DfRWS_lEFb99GA4q0M/s1600/photo-42.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNEcxDsqdk7JO-B2HE57-J70OaJFRzAFzb0idSwThziX88qvwePlEANTCti4JpvR0FhB8waRJQxOUvlsUm7TkZFpJ_cVdeAG0VPPmpPSAG1gooxpm8Lg88upYw6DfRWS_lEFb99GA4q0M/s320/photo-42.JPG" width="320" /></a></div>
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Our Saffron Syrup is a brilliant rusty-golden hue, with threads of saffron in each bottle. Sweet and spicy cinnamon sings backup. Try it with dark rums, bourbon, brandy- excellent in aromatic cocktails (without lemon or lime).<br />
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Some other ideas:<br />
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-sweeten your morning oatmeal (and add chopped apple & walnut)<br />
-stir into hot tea or coffee<br />
-drizzle over fruit (think: bananas, orange segments, grapes)<br />
-mix into a sweet glaze for shrimp<br />
-spoon over vanilla or chocolate ice cream<br />
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Saffron Syrup will be available in our online shop over the next few weeks. Stay tuned!Royal Rosehttp://www.blogger.com/profile/07181199005044913346noreply@blogger.com1tag:blogger.com,1999:blog-1588026337630915740.post-12236645263803661272012-11-13T08:47:00.002-08:002012-11-13T09:00:03.004-08:00Fall Updates & Brussels SproutsWell, it's been an exciting season so far. We have new distribution: Cream Wine Company, in Chicago, The Crafty Bartender in Toronto, and Beverages, Etc., in Kansas. And, Forrest and I made a trip to a post-Sandy New York City- luckily, most all of our vendors make it through the storm with little or no damage. We did tastings at Blue Apron Foods, Brooklyn Larder, Stinky, and Brooklyn Farmacy.<br />
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<tr><td class="tr-caption" style="text-align: center;">Forrest at Stinky- he's so into it!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Here he is at Blue Apron foods, more contemplative.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Our syrups on the shelf at Foragers Market in Dumbo.</td></tr>
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This year, I think I OD'ed on fall's usual suspects (see <a href="http://royalroseny.blogspot.com/2011/10/autumn-favorites.html" target="_blank">this blog post</a> from last year), so I've been experimenting with some different autumn flavors. Forrest and I are now obsessed with vegetables roasted in the oven and glazed with <a href="http://royalroseny.bigcartel.com/product/three-chiles-syrup" target="_blank">Three Chiles Syrup</a>. The recipe is so easy- also try it with asparagus, squash, carrots, or your favorite root vegetable.<br />
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<b>Sweet & Spicy Brussels Sprouts</b><br />
2 cups brussels sprouts, trimmed & quartered<br />
1 tablespoon grated ginger<br />
1 tablespoon grated garlic<br />
1 tablespoon canola or olive oil<br />
salt, to taste <br />
2-3 tablespoons Royal Rose Three Chiles Syrup <br />
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Preheat the oven to 400 degrees. Toss the vegetables, ginger, garlic, salt, and oil together in a mixing bowl and turn onto a baking sheet. Roast in the oven for about 20 minutes or until the brussels sprouts are beginning to brown and the leaves are getting crisp. At this point, drizzle 2-3 tablespoons of Royal Rose Three Chiles Syrup over the vegetables and return to the oven for another 5-10 minutes. Enjoy!<br />
<br />Royal Rosehttp://www.blogger.com/profile/07181199005044913346noreply@blogger.com15tag:blogger.com,1999:blog-1588026337630915740.post-33223360213467532922012-10-31T07:16:00.001-07:002012-10-31T07:17:05.222-07:00Pepper PotMaking Three Chiles syrup is always a process, but last week, we had an extra challenge: filling, labeling, and shipping a billion mini bottles. (Well, okay, maybe not a billion technically...)<br />
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For our chile syrup, we use three different kinds of peppers: fresh jalapeno peppers, fresh poblano peppers, and smoked and dried ancho chiles. We (by which I mean I) slice the fresh peppers into rings to prep them for the pot. I use kitchen shears to snip the dried ancho chiles into smaller pieces. Here you can see all the kids in the pool:<br />
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<tr><td class="tr-caption" style="text-align: center;">A blend of peppers creates a balanced syrup that doesn't set your mouth on fire.</td></tr>
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I'd like to tell you more details about our process, but then I'd have to kill you. </div>
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After we funnel the syrup into bottles, hand-cap and label each bottle, you see the finished product:</div>
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<tr><td class="tr-caption" style="text-align: center;">2 oz. samples</td></tr>
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Here are more adorable little 2-oz. bottles, all packed snug in their beds and ready to go out on that big brown truck:</div>
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These particular bottles are going out to Julibox, a very cool company that delivers subscribers a curated box of spirits and mixers. You can read more about them <a href="http://julibox.com/" target="_blank">here</a>.<br />
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Forrest and I love our Three Chiles Syrup- it's one of the most versatile flavors in our collection. There are lots of <a href="http://royalroseny.blogspot.com/search/label/three%20chiles" target="_blank">cocktail recipes</a> that call for this syrup, but it's so easy to improvise when you have an ingredient that compliments virtually every spirit (tequila and rum, of course, but also mezcal, whiskey, vodka, and more). Three Chiles Syrup makes an excellent glaze for meats or vegetables (think brussels sprouts with garlic, ginger, and a Three Chiles drizzle) and adds a little bit of sweetness, smoke, and spice to salad dressings and sauces.<br />
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I'll leave you with this recipe for a <b>Mexican hot chocolate</b>- it's sweet and chocolatey with mild heat from the peppers.<br />
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2 cups milk (I used organic 1% milk)<br />
1 tablespoon unsweetened cocoa powder<br />
1 tablespoon Royal Rose Three Chiles Syrup<br />
cinnamon stick, for grating<br />
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Heat the milk until very hot, then whisk in cocoa and Three Chiles Syrup
until smooth. Pour into mugs and grate fresh cinnamon to taste. Makes
2 servings. Royal Rosehttp://www.blogger.com/profile/07181199005044913346noreply@blogger.com183tag:blogger.com,1999:blog-1588026337630915740.post-68645278465926505492012-10-12T14:38:00.000-07:002012-10-12T14:38:51.862-07:00The Artist's SpecialI've recently re-discovered the pre-dinner cocktail. There is something that feels so good about treating yourself to a real libation before you eat dinner. It reeks of- dare I say- sophistication? Maybe I just feel civilized while drinking an aperitif because it means I'm not inhaling snacks before dinner and spoiling my appetite, I don't know- but I do know that not just any cocktail will do. You could make something from this book:<br />
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<tr><td class="tr-caption" style="text-align: center;">(Where I found my new favorite drink, the Tuxedo: gin, vermouth, maraschino liqueur, and orange bitters.)</td></tr>
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Or you could just make a well-balanced, hard-hitting, drink-it-while-it's-still-smiling-at-you drink. In case you're looking for something special, you can try out this variation on the classic drink from the Savoy Cocktail Book, the Artist's Special. Rye whiskey, amontillado sherry, and our Cardamom-Clove Syrup make for a delicious combination.<br />
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1 1/2 oz. rye whiskey (I used Bulleit)<br />
1 1/2 oz. amontillado sherry<br />
3/4 oz. Royal Rose Cardamom-Clove Syrup<br />
1/2 oz. fresh lemon juice<br />
3 dashes Boker's bitters<br />
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Combine ingredients with ice and shake. Strain into a cocktail glass and garnish with a lemon twist.<br />
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<br />Royal Rosehttp://www.blogger.com/profile/07181199005044913346noreply@blogger.com13tag:blogger.com,1999:blog-1588026337630915740.post-48445615192760848682012-10-11T11:55:00.003-07:002012-10-11T11:55:54.591-07:00The Concord CupIt's that time of year when you start seeing those beautiful, deep purple orbs on the grocery store shelves. I actually grew up in Concord, Massachusetts- the birthplace of the Concord grape (invented in my hometown in 1849 by a guy named Ephraim Wales Bull- thanks, Wikipedia!). <br />
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I can't recall my mom ever buying grape juice for me and my sister when we were little- not sure if that was because she thought it was too sugary, or because spills left a really bad stain. In any case, bottled purple grape juice has pretty much nothing on the real, fresh Concord grapes. They are sweet, tangy, and aromatic- a perfect cocktail ingredient, you may say. Well, read on- you just might find the perfect recipe for your evening tipple.<br />
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<b>The Concord Cup</b><br />
1 1/2 oz. Cold River gin<br />
1/2 oz. Drambuie<br />
1/2 oz. Royal Rose Strawberry-Fennel Syrup<br />
1/4 oz. fresh lemon juice<br />
a handful of fresh Concord grapes (6-8)<br />
a small sprig of rosemary <br />
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First, muddle the fruit and herbs: add the grapes, reserving one or two for garnishing, to a pint glass. Add the rosemary and muddle for a moment or two to release the grape juice, colors from the skins, and the oils from the rosemary. Next, measure and pour in the syrup, lemon juice, Drambuie, and gin. Ad ice to the top, then shake to combine. Strain into a chilled cocktail glass; garnish with a grape. Toast to Thoreau, Emerson and Alcott.<br />
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<br />Royal Rosehttp://www.blogger.com/profile/07181199005044913346noreply@blogger.com2tag:blogger.com,1999:blog-1588026337630915740.post-49685019993266987362012-09-27T07:28:00.000-07:002012-09-27T07:28:18.083-07:00The Doctor is in.Forrest made this hot toddy for me last night- it didn't cure my cold, but it definitely made me feel better!<br />
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1 1/2 oz. rye whiskey<br />
1/2 oz. Royal Rose Lavender-Lemon Syrup<br />
1/2 oz. fresh lemon juice<br />
3 oz. boiling water (more or less to taste)<br />
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Stir everything together in a mug and sip slowly.Royal Rosehttp://www.blogger.com/profile/07181199005044913346noreply@blogger.com2tag:blogger.com,1999:blog-1588026337630915740.post-79159628456808359272012-09-21T08:09:00.000-07:002012-09-24T14:57:22.362-07:00MainiacsRoyal Rose is in Maine and loving every second! Our syrups are now available to purchase at <a href="http://www.treatsofmaine.com/">Treats</a> in Wiscasset, Maine (home of the famous Red's lobster roll- trust me, it's delicious), and at <a href="http://www.auroraprovisions.com/">Aurora Provisions </a>in Portland. Royal Rose syrup is also behind the bar at <a href="http://www.40paper.com/">40 Paper</a> in Camden.<br />
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Life in "Vacationland" is pretty awesome. Here are some highlights:<br />
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-walks on the beach every morning<br />
-fresh lobster any time we want<br />
-whoopie pies from <a href="http://www.cranberryislandkitchen.com/">Cranberry Island Kitchen</a><br />
-oysters and white wine (or bubbly!) at <a href="http://www.eventideoysterco.com/">Eventide</a><br />
-ferry rides to Peak's Island to watch the sunset<br />
-Art Walks at the <a href="http://www.pepperellmillcampus.com/">Pepperell Mill</a> (site of our new kitchen)<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR45-ovFduD21kURh91LdTQzAznCdliekFJhmMPdJ_8xG-u6CrSQwp3hGB3901yj_sMhmwP8ItwHxrM4e6KdQoNI3FB_wk9e6SencEtPgAgwxIUV1DJo6P22iuaPl30zb38psN-4TdiLM/s1600/A3PK9zeCIAAu26D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR45-ovFduD21kURh91LdTQzAznCdliekFJhmMPdJ_8xG-u6CrSQwp3hGB3901yj_sMhmwP8ItwHxrM4e6KdQoNI3FB_wk9e6SencEtPgAgwxIUV1DJo6P22iuaPl30zb38psN-4TdiLM/s320/A3PK9zeCIAAu26D.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hills Beach</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1OEyLYod_XUT2tHCSdmWhic4Bh4uNfyPLgOLeezA7lOZBb2epgvZfJVNx78qIMWOME9KmwPWaSdEK8sXFX1DriPMD4c5cIeAd1EXrSwjtemm9bEiCumLTPeUcpuqRy7r1RZfRaeNLSKo/s1600/IMG_2806.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1OEyLYod_XUT2tHCSdmWhic4Bh4uNfyPLgOLeezA7lOZBb2epgvZfJVNx78qIMWOME9KmwPWaSdEK8sXFX1DriPMD4c5cIeAd1EXrSwjtemm9bEiCumLTPeUcpuqRy7r1RZfRaeNLSKo/s320/IMG_2806.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baby in the Saco River</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifP1wQrgyh9TMwrvqxCj88Jewv-DVZtzC7X8pqdZ2fKsCaDC4NAJwB-szHvPlExPLMiKY9ytmoZC5ytlUMMJlbNL_eabiphdyFj0oM-M_jDFA8i6IyePltz1ghDtikuWf4Hl9NzHRRcig/s1600/IMG_3065.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifP1wQrgyh9TMwrvqxCj88Jewv-DVZtzC7X8pqdZ2fKsCaDC4NAJwB-szHvPlExPLMiKY9ytmoZC5ytlUMMJlbNL_eabiphdyFj0oM-M_jDFA8i6IyePltz1ghDtikuWf4Hl9NzHRRcig/s320/IMG_3065.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hills Beach</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN04mkS98h90frKKFVeG8EnmrfxFoN5OejrcilWZuGzKRlANtdXJtYJludjB1VpQgIanyK6R4-8uNBtmUP1-c5Uaid0Rqt7Os0iIV9uINiKZ28mKRD1j7ShqFanBRHMCzdrBlPmqdAgfE/s1600/IMG_3002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN04mkS98h90frKKFVeG8EnmrfxFoN5OejrcilWZuGzKRlANtdXJtYJludjB1VpQgIanyK6R4-8uNBtmUP1-c5Uaid0Rqt7Os0iIV9uINiKZ28mKRD1j7ShqFanBRHMCzdrBlPmqdAgfE/s320/IMG_3002.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A mini Peanut Buster Parfait from Dairy Queen</td></tr>
</tbody></table>
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<br />
Of course, making cocktails in the fresh, Maine air doesn't hurt. If you're in the mood for something that feels like fall, try this oldie-but-goodie:<br />
<br />
<b>Rose of the Desert</b><br />
1 1/4 oz. Courvoisier<br />
1/2 oz. Laird's Applejack<br />
1/4 oz. fresh lemon juice<br />
1/4 oz. Royal Rose Rose Syrup<br />
1/4 oz. Royal Rose Cardamom-Clove Syrup<br />
8 drops Moroccan Bitters by the Bitter End<br />
<br />
Combine ingredients and shake with ice. Strain into a cocktail glass
and serve straight up. Add another drop or two of bitters, if desired.<br />
<br />
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<br />Royal Rosehttp://www.blogger.com/profile/07181199005044913346noreply@blogger.com0tag:blogger.com,1999:blog-1588026337630915740.post-75471996661489007152012-09-10T05:26:00.000-07:002012-09-10T05:26:01.967-07:00Strawberry Birthday CakeOur good friend Vicky Yim, of <a href="http://vickys.wordpress.com/">Sweets by Vicky</a>, posted <a href="http://vickys.wordpress.com/2012/09/08/daddys-girl-strawberry-birthday-cake/">this recipe</a>- a vanilla genoise with strawberry rose coulis, strawberry cream cheese filling, and classic crème chantilly- and our mouths are watering. I've copied the recipe below. Photos by Vicky Yim.<br />
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<br />
<strong>Birthday Cake with Strawberry Cream Cheese</strong><br />
1.5 recipe x <a href="http://vickys.wordpress.com/2010/01/10/ice-cream-cake/">GF Genoise</a>; bake in 3 x 6inch round tins. Cool completely.<br />
Strawberry Coulis<br />
Strawberry Cream Cheese Filling<br />
Creme Chantilly<br />
<br />
<strong>Strawberry Coulis</strong><br />
250g frozen strawberries (frozen berries ensure consistency in flavour)<br />
2 tbsp caster sugar<br />
1 tsp rose water OR 2 tsp Rose Syrup (I used Royal Rose NY)<br />
1 tsp vanilla<br />
1) Thaw berries in the microwave or overnight.<br />
2) Process berries and its juices in the blender until smooth. Leave the seeds in.<br />
3) Place the liquid berries into a small saucepan. Add in all other ingredients.<br />
4) On medium heat, cook the sauce until it thickens. Allow to cool completely.<br />
<br />
<strong>Strawberry Cream Cheese</strong><br />
250g cream cheese, room temperature<br />
60g butter, room temperature<br />
1.5 cups icing sugar, sifted<br />
1/4 cup strawberry coulis<br />
1) In the bowl of a stand mixer, beat the cream cheese and butter
together until smooth on LOW. Add in the icing sugar and beat well.<br />
2) Slowly add in the strawberry coulis and beat well until combined on
LOW. Use immediately or place in the fridge until ready to use.<br />
<br />
<strong>Creme Chantilly</strong><br />
300ml whipping cream, very chilled<br />
1/4 cup icing sugar<br />
1) In the bowl of a stand mixer, whisk the cream and icing sugar
until medium peaks form. Set aside in the fridge until ready to use.<strong> </strong><br />
<br />
<strong>To Assemble</strong><br />
1) Mix 1/2 cup warm water with 1 tsp vanilla. This is your imbibing syrup.<br />
2) Take 1 of the genoise layers and brush with imbibing syrup. This is your bottom later.<br />
3) Top layer with 2 tbsp of strawberry coulis and spread evenly across
the layer. Using a piping bag fitted with a 10mm round piping tip, pipe
the strawberry cream cheese filling over the coulis in a circular
motion. Top with second layer. Repeat with coulis and cream cheese.<br />
4) Top with 3rd layer and brush top with imbibing syrup. Cover cake top
and sides with the creme chantilly. Sprinkle rainbow happiness with wild
abandonment.<br />
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Royal Rosehttp://www.blogger.com/profile/07181199005044913346noreply@blogger.com50tag:blogger.com,1999:blog-1588026337630915740.post-68400376459759204072012-09-04T13:01:00.002-07:002012-09-06T07:30:31.399-07:00Feeling Bitter?<a href="http://www.thespir.it/articles/bitter-spirits/">This article</a> by The Spir.it has some great basic recipes for cocktails made with bitter spirits- Campari, Cynar, Averna, Punt y Mes, and Fernet Branca. I've copied a favorite, with Punt y Mes, below. An excellent aperitif!<br />
<br />
<b>Red Hook </b><br />
2 oz rye whiskey<br />
½ oz Punt y Mes<br />
¼- ½ oz maraschino, to taste<br />
<br />
Combine all ingredients in a cocktail shaker filled with ice. Stir and strain into a chilled cocktail glass.<br />
<br />Royal Rosehttp://www.blogger.com/profile/07181199005044913346noreply@blogger.com0tag:blogger.com,1999:blog-1588026337630915740.post-23652543265508560342012-08-30T11:05:00.000-07:002012-09-06T07:31:40.483-07:00Cooking with Tamarind SyrupI just read that the average American spends less than 20 minutes per day cooking. If you are a person who likes quick and easy recipes (and if the survey above is any indication, that's most of us), then you will love this noodle dish. It's literally nothing more than sauteing vegetables and adding some softened rice noodles and soy sauce. Throw in some red pepper flakes, too, and some lime juice. I like to serve it alongside tofu, chicken, or fish.<br />
<br />
<b>Tamarind Noodles</b><br />
canola or olive oil, for sauteeing <br />
garlic <br />
your favorite vegetables (carrots, greens, peppers, etc.)<br />
rice sticks<br />
soy sauce<br />
red pepper flakes<br />
<br />
Heat oil in a skillet. Add garlic and onion. Let soften, then add the rest of the vegetables. Add the pre-soaked noodles, soy sauce, and red pepper flakes, to taste. Cover and let simmer 2-3 minutes. Drizzle liberally with tamarind syrup, stir, and serve.<br />
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<br />Royal Rosehttp://www.blogger.com/profile/07181199005044913346noreply@blogger.com0tag:blogger.com,1999:blog-1588026337630915740.post-66014066205203382062012-08-28T14:50:00.002-07:002012-09-06T07:30:04.777-07:00The Dick Reinhart CocktailRecipe and photo courtesy of Warren Bobrow- see the original post <a href="http://www.modenus.com/blog/food-drinks-fashion-lifestyle/warren-bobrows-cocktail-hour-sage-the-new-certified-organicherbal-elixir-from-art-in-the-age">here</a>.<br />
<br />
<b>Ingredients</b>:<br />
Hendrick’s Gin<br />
Sage (USDA Certified Organic)<br />
Bitter End Jamaican Jerk Bitters<br />
Royal Rose Strawberry/Fennel Simple Syrup<br />
Driscoll’s Organic Strawberries- Toasted in a really hot pan, cooled then muddled<br />
Perrier Sparkling Natural Mineral Water<br />
<br />
<b>Preparation</b>:<br />
To a Boston Shaker- take a small handful of your toasted strawberries<br />
Muddle with about two tablespoons of the Royal Rose Strawberry/Fennel Simple Syrup<br />
Add: 2 oz. Hendrick’s Gin<br />
Add: 1.5 oz. Sage<br />
Add: Ice made with your <a href="http://www.inspiredwater.org/">Mavea Inspired Water Pitcher </a><br />
Shake well until frosty<br />
Pour into a funky glass *double strain for clarity*<br />
Top with 3 drops of the Bitter End Jamaican Jerk Bitters<br />
Finish with 1 oz. Perrier Natural Sparkling Mineral Water<br />
Garnish with a Roasted Driscoll’s Strawberry<br />
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Royal Rosehttp://www.blogger.com/profile/07181199005044913346noreply@blogger.com0tag:blogger.com,1999:blog-1588026337630915740.post-68368221821916486052012-08-10T09:07:00.002-07:002012-09-06T07:30:17.108-07:00The Overnight PassageBy Warren Bobrow:<b><br /></b><br />
<br />
<b>The Overnight Passage</b><br />
<i>Ingredients:</i><br />
4 Shots Death’s Door Gin<br />
2 Shot glasses of freshly squeezed lemon juice<br />
2 Tablespoons of Royal Rose Lemon/Lavender Simple Syrup<br />
3-4 drops (per drink) of Bitter End Curry Bitters<br />
Coconut water ice (freeze coconut water in an ice cube tray 50/50 with water filtered in the Mavea Water system pitcher)<br />
<br />
<i>Preparation:</i><br />
Prepare your lemonade in the manner you prefer<br />
Add 2 Tablespoons of Royal Rose Lemon/Lavender Simple Syrup or to taste<br />
Add 6-8 drops of Bitter End Curry Bitters<br />
Shake and strain into a tall glass with a couple cubes of the coconut water/Mavea Water ice<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKIzEOJ5R9zOl4RoCSu55kj9RJadQuKthae5TDlVZ4XnmatNf5zqkp4lbjipSLzPhxlmBeTvOjzSwasHY8wwvfBq2x9JM1W0NFqqZHGAjcogKjZrgePTiNm82DW8ydpJgpPkyCSXK44IE/s1600/mavea.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKIzEOJ5R9zOl4RoCSu55kj9RJadQuKthae5TDlVZ4XnmatNf5zqkp4lbjipSLzPhxlmBeTvOjzSwasHY8wwvfBq2x9JM1W0NFqqZHGAjcogKjZrgePTiNm82DW8ydpJgpPkyCSXK44IE/s320/mavea.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Warren Bobrow</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<br />Royal Rosehttp://www.blogger.com/profile/07181199005044913346noreply@blogger.com6tag:blogger.com,1999:blog-1588026337630915740.post-23524613019765317202012-08-02T08:15:00.001-07:002012-09-06T07:31:50.157-07:00Wind in the Willows FizzSip this drink and feel sophisticated. The palest rose hue conjures up images of a great sloping lawn leading to a sandy beach, women in white cotton dresses, and the lifestyles of the rich and famous circa 1930. <br />
<br />
2 oz. Greylock gin<br />
1/2 oz. fresh lemon juice<br />
1/2 oz. Royal Rose Strawberry-Fennel Syrup<br />
1 egg white<br />
5 drops Bitter End Chesapeake Bay bitters<br />
<br />
Dry shake ingredients until very frothy, about 1 minute. Add ice and shake for at least one more minute. Strain into a chilled cocktail glass and garnish with a lemon twist.<br />
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<br />Royal Rosehttp://www.blogger.com/profile/07181199005044913346noreply@blogger.com0tag:blogger.com,1999:blog-1588026337630915740.post-66268030964847557982012-07-25T10:32:00.002-07:002012-09-06T07:32:09.339-07:00Penthouse FlipFor the creme de la creme.<br />
<br />
1 1/2 oz. Mount Gay Extra Old<br />
1/2 oz. Drambuie<br />
1/2 oz. Royal Rose Cardamom-Clove Syrup<br />
1/8 oz. honey<br />
1/8 oz. dark chocolate sauce<br />
Bitter End Mexican Mole bitters<br />
1 whole egg<br />
grated cinnamon<br />
cacao nibs<br />
<br />
Dry shake rum, drambuie, syrup, honey, chocolate sauce, and bitters with the egg until frothy, about 1 minute. Then add 4-5 cracked ice cubes; continue to shake for another minute. Strain into a chilled cocktail glass and garnish with grated cinnamon and cacao nibs.<br />
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<br />Royal Rosehttp://www.blogger.com/profile/07181199005044913346noreply@blogger.com0tag:blogger.com,1999:blog-1588026337630915740.post-56259788868932804292012-07-13T19:52:00.000-07:002012-09-06T07:32:33.608-07:00Emma-tailThis summery non-alcoholic beverage was created by and is dedicated to our good friend Emma. <br />
<br />
Royal Rose Tamarind Syrup<br />
Royal Rose Raspberry Syrup<br />
ice cold water<br />
<br />
Mix syrups and water to taste. Enjoy!Royal Rosehttp://www.blogger.com/profile/07181199005044913346noreply@blogger.com0tag:blogger.com,1999:blog-1588026337630915740.post-90458582333677973002012-07-08T06:42:00.000-07:002012-07-08T14:43:30.044-07:00Penn's RevengeFeel free to measure the tequila generously. <br />
<br />
1 1/2 oz. tequila blanco <br />
1/2 oz. fresh lime juice<br />
1/2 oz. fresh orange juice<br />
1/2 oz. Royal Rose Tamarind Syrup<br />
2-3 dashes bitters <br />
<br />
Shake with ice and strain into a chilled cocktail glass. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3nAs0uLrTy3_YeRFVXtTWyUKXPfHwKMNoy_NPzf9itrflheZ4250KKi2TsEgX9wSyzPX11jN2SKR3J2abdtMM1chWuIzUeZtM15CNG9JbNX_YRNjhzzu4_GER3zYY4OIWd-z-9k28_d8/s1600/photo-17.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3nAs0uLrTy3_YeRFVXtTWyUKXPfHwKMNoy_NPzf9itrflheZ4250KKi2TsEgX9wSyzPX11jN2SKR3J2abdtMM1chWuIzUeZtM15CNG9JbNX_YRNjhzzu4_GER3zYY4OIWd-z-9k28_d8/s320/photo-17.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">He looks so cool.</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<br />Royal Rosehttp://www.blogger.com/profile/07181199005044913346noreply@blogger.com0tag:blogger.com,1999:blog-1588026337630915740.post-21544229247897872682012-07-07T17:42:00.001-07:002012-07-08T14:43:48.619-07:00Twitchy TailsMade for and named by our friend Amy. <br />
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1 oz. Pimms No. 1<br />
3/4 oz. Hendricks gin<br />
1/2 oz. Royal Rose Strawberry-Fennel Syrup<br />
1/2 oz. fresh grapefruit juice<br />
1/4 oz. fresh orange juice<br />
6 drops Bittermens Burlesque bitters<br />
6 drops Bitter End Chesapeake Bay bitters<br />
<br />
Combine ingredients and shake vigorously with half a shaker full of ice. Strain and serve on the rocks. Garnish with an orange wedge.<br />
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<br />Royal Rosehttp://www.blogger.com/profile/07181199005044913346noreply@blogger.com0tag:blogger.com,1999:blog-1588026337630915740.post-13983166630855290612012-07-07T06:17:00.002-07:002012-07-08T14:43:11.024-07:00Cinéma FrançaisThe rich and sweet fennel from our seasonal Strawberry-Fennel syrup compliments the anise notes in the absinthe, as well as the herbal qualities of the gin. The Thai bitters bring it all together. Drink it down quickly, while it is still ice-cold.<br />
<br />
1 1/2 oz. gin<br />
1/2 oz. Lillet blanc<br />
1/4 oz. absinthe <br />
1/2 oz. Royal Rose Strawberry-Fennel Syrup<br />
1/2 oz. fresh lemon juice<br />
1/2 dropper-full Bitter End Thai bitters<br />
<br />
Combine ingredients with ice and shake vigorously. Strain into a chilled cocktail glass. Garnish with a lemon twist.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghld-l19r5tEkBFYHXWhmLA6x_iutxlJ353TEc8GlKMvAhMn7wF5TQEoj1e7ui-PCv0pNtkA5cjf2QUZ6NHmf8Sqg2bcOpY8lfFEBXcMdJEf2MqfWOtotVj-4HOzyGJoQEJWhjJ4p6sQw/s1600/photo-15.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghld-l19r5tEkBFYHXWhmLA6x_iutxlJ353TEc8GlKMvAhMn7wF5TQEoj1e7ui-PCv0pNtkA5cjf2QUZ6NHmf8Sqg2bcOpY8lfFEBXcMdJEf2MqfWOtotVj-4HOzyGJoQEJWhjJ4p6sQw/s320/photo-15.JPG" width="320" /></a></div>Royal Rosehttp://www.blogger.com/profile/07181199005044913346noreply@blogger.com0tag:blogger.com,1999:blog-1588026337630915740.post-52773324482821416032012-06-20T14:01:00.002-07:002012-06-20T14:01:33.333-07:00Summer Fancy Food Show 2012Forrest and I had a fantastic time at the Fancy Food Show in Washington, DC. Our booth may have been small, but I think we made our mark! (Read <a href="http://www.reuters.com/article/2012/06/20/idUS184854+20-Jun-2012+PRN20120620">here</a> to see Royal Rose included among the top five food trends spotted at the Fancy Food Show.) We also made some killer cocktails and mocktails, and met many, many great people - including our neighbors at the show, <a href="http://www.donovanscellar.com/">Donovan's Cellar</a> and <a href="http://bobbysuesnuts.com/">Bobbysue's Nuts</a>. We can't wait for next year's show in NYC!<br />
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<tr><td class="tr-caption" style="text-align: center;">Thank you to Liz Casal for designing our beautiful posters and banner!</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQDzVrIiNQuOUAuS12rVXqyowsZ8I6NYHK5DTG5RgU74usF1rE57BNXEhMVvrViri2_VFg_QKKLVnEoFJ0kNSYhTipu8sQlc4FSKJWse3WaRUOjwjXC7K0JlZKl7vUU5zslBBdplHshIo/s1600/forrest-booth.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQDzVrIiNQuOUAuS12rVXqyowsZ8I6NYHK5DTG5RgU74usF1rE57BNXEhMVvrViri2_VFg_QKKLVnEoFJ0kNSYhTipu8sQlc4FSKJWse3WaRUOjwjXC7K0JlZKl7vUU5zslBBdplHshIo/s320/forrest-booth.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Forrest *makes* the booth.</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<br />Royal Rosehttp://www.blogger.com/profile/07181199005044913346noreply@blogger.com64tag:blogger.com,1999:blog-1588026337630915740.post-1537105047963177312012-05-30T22:38:00.000-07:002012-07-08T08:47:52.853-07:00San Francisco<br />
I just spent 4 days in Oakland and San Francisco - how bad is my life? One of my favorite places was a bar called <a href="http://smugglerscovesf.com/trapdoor/">Smuggler's Cove</a>. If you like craft cocktails, and especially Tiki bar classics, you will LOVE Smuggler's Cove. A billion different bottles of rum line the room at street level, while downstairs there is more seating and another bar. There are lots of classic rum drinks on the menu, as well as a few incredible originals. <br />
<br />
Some highlights:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoFshckFgCUm8MuLcsGaj-Az-8SCZpHb3yAIo1Hli5Q2Dmr2SeV9VDCJgDRsndYBx18YC_KMNsf04iOq48h8qXDUa1c9vPV8k32rfzQvu0_7R3vuBOhth3-W3BGB0eqGtYp7M-_XK1FR8/s1600/photo(20).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoFshckFgCUm8MuLcsGaj-Az-8SCZpHb3yAIo1Hli5Q2Dmr2SeV9VDCJgDRsndYBx18YC_KMNsf04iOq48h8qXDUa1c9vPV8k32rfzQvu0_7R3vuBOhth3-W3BGB0eqGtYp7M-_XK1FR8/s320/photo(20).JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beautiful, fruit-y, and well-balanced cocktail at Smuggler's Cove in SF</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvYrbsQvIAfTGS8Qoheo-bH8NEKCDFceminX93WtvE5HoBoEezkDzlFmp-jged6n0xxWV35n5K3fgVWxX0TCrzsK2xDSzp8RhgGP9PeQHgxh6gX4m4WEWrpdI4mjEsdbhdvXmu8vEi-ok/s1600/photo(21).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvYrbsQvIAfTGS8Qoheo-bH8NEKCDFceminX93WtvE5HoBoEezkDzlFmp-jged6n0xxWV35n5K3fgVWxX0TCrzsK2xDSzp8RhgGP9PeQHgxh6gX4m4WEWrpdI4mjEsdbhdvXmu8vEi-ok/s320/photo(21).JPG" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This piney fellow knocked my socks off - The Calibogus</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh7Q1pyUlhYxcLXixj9mf0jDGuagYvFOmO6W182dG0-Opqh02ynC1Wg1WSWMkJqnuJ3Km4zxzfJ1qa8xEFUHCW94VXSYBA275Vh-E5mzmOKi8w7Vm0DmOHSgy8VfdC7mcxwQP7hObVOjc/s1600/photo(24).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh7Q1pyUlhYxcLXixj9mf0jDGuagYvFOmO6W182dG0-Opqh02ynC1Wg1WSWMkJqnuJ3Km4zxzfJ1qa8xEFUHCW94VXSYBA275Vh-E5mzmOKi8w7Vm0DmOHSgy8VfdC7mcxwQP7hObVOjc/s320/photo(24).JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Three Dots and a Dash</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Non-drinking-related activities:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbT5YS3M6BHwhK1MgLpKNt-sx6YpgAw6h5qvKZsgwwWvCu5uq-BgDdGg2SKBaDmaTdjNzU2apjSoonwOEBM4v0M79uEB_1lOCGfpFKsX3HDitcv1SWr24OnnUctjI1WkxfEne1-O69ksQ/s1600/photo(22).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbT5YS3M6BHwhK1MgLpKNt-sx6YpgAw6h5qvKZsgwwWvCu5uq-BgDdGg2SKBaDmaTdjNzU2apjSoonwOEBM4v0M79uEB_1lOCGfpFKsX3HDitcv1SWr24OnnUctjI1WkxfEne1-O69ksQ/s320/photo(22).JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Big Sur</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXGdXGH2Uw2vZuDIbPX80rHsouKqXg9iF1sf5SL4RZvrofVtdkGWbVEW0a0uP0o0vgHEFnI9Fq-jrQQZUZhJKmI7pKJtYP67ZxQ4wD1QMjWYPDFL2bKDYz-bIabyykXsH3-1B9DpxAymU/s1600/photo(25).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXGdXGH2Uw2vZuDIbPX80rHsouKqXg9iF1sf5SL4RZvrofVtdkGWbVEW0a0uP0o0vgHEFnI9Fq-jrQQZUZhJKmI7pKJtYP67ZxQ4wD1QMjWYPDFL2bKDYz-bIabyykXsH3-1B9DpxAymU/s320/photo(25).JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From the beach at Greyhound Rock in Santa Cruz county</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Our ride was a little flashy, but hey, what do you want from us?<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ2eOtZQUv5IdPbSy5M7N5OXz6yTrhOr_4qpszlIETly6eR2na46MNinr2YjYhkuEODInXfwD1BLmaIQ50kyJ6GwSUL6XHBxbwIfDkMV36LtYCpl48D4nanhuioyQ3hwfHOHzyatIQkvQ/s1600/photo(26).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ2eOtZQUv5IdPbSy5M7N5OXz6yTrhOr_4qpszlIETly6eR2na46MNinr2YjYhkuEODInXfwD1BLmaIQ50kyJ6GwSUL6XHBxbwIfDkMV36LtYCpl48D4nanhuioyQ3hwfHOHzyatIQkvQ/s320/photo(26).JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chevy Aveo</td></tr>
</tbody></table>Royal Rosehttp://www.blogger.com/profile/07181199005044913346noreply@blogger.com0tag:blogger.com,1999:blog-1588026337630915740.post-58618255536813502382012-05-12T05:01:00.000-07:002012-05-12T05:08:20.337-07:00The Brimfield Fair - In the VIP TentCocktails by Warren Bobrow, courtesy of Tennyson Absinthe, Polar Seltzer, The Bitter End, and Royal Rose. Scroll down for a recipe for a fantastic tipple.<br />
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<b>The Brimfield Cocktail</b> (by Warren Bobrow)<br />
3 shots Tennyson absinthe<br />
1 shot Bulldog gin<br />
3 tablespoons Royal Rose Rose Syrup<br />
8 drops Bitter End Thai bitters<br />
Polar Seltzer Mint Mojito seltzer water<br />
fresh mint<br />
<br />
In a cocktail shaker, add ice, absinthe & gin, bitters, and syrup. Shake until the shaker frosts over. Pour into short rocks glasses and top with seltzer. Garnish with mint and a slice of citrus.Royal Rosehttp://www.blogger.com/profile/07181199005044913346noreply@blogger.com0tag:blogger.com,1999:blog-1588026337630915740.post-20492168841484799832012-05-09T06:53:00.001-07:002012-05-09T07:22:55.770-07:00Raspberry Rum Ice CreamWe found an old ice cream machine from the 80s in the pantry yesterday. This is only our first experiment and it's pretty damn good.<br />
<br />
2 cups milk<br />
2 cups cream<br />
3 eggs<br />
1 tablespoon vanilla extract<br />
2 tablespoons aged rum<br />
4 oz. Royal Rose Raspberry Syrup<br />
1 1/2 cups sugar<br />
<br />
Heat the milk and cream until very hot. Beat the eggs and sugar until light and frothy. Add the milk to the eggs very slowly, whisking constantly, so as not to cook the eggs. Add the vanilla, rum, and raspberry syrup. Chill in the refrigerator several hours or overnight, then, when the mixture is very cold, add to your ice cream machine. Delicious!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivan8FGZzYPYoKxQdKBeN-cqMpXUmIxjnkohDObDif9XQb4L6YO179ZH1BoCLnTgrbaI2wYPO7-MSqXJwb7nxVg2q2mZG03BUwi5PiCeSmw6fFk3_Bz58SawEuDM4QfP866M6xwDgBplI/s1600/photo-12.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivan8FGZzYPYoKxQdKBeN-cqMpXUmIxjnkohDObDif9XQb4L6YO179ZH1BoCLnTgrbaI2wYPO7-MSqXJwb7nxVg2q2mZG03BUwi5PiCeSmw6fFk3_Bz58SawEuDM4QfP866M6xwDgBplI/s320/photo-12.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our equipment.</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<br />Royal Rosehttp://www.blogger.com/profile/07181199005044913346noreply@blogger.com1tag:blogger.com,1999:blog-1588026337630915740.post-79260599607840508262012-05-01T07:39:00.001-07:002012-05-01T11:43:05.641-07:00Lavender-Lemon Syrup We really do make this stuff by hand! Beautiful photographs by Vicky Wasik.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheOVXRjKlVc27bXQ7ZMw2mPdO2y1sQpAvL7MM1oylMpAzSqYqRPYoEjev3DY7zwk0zw1uc8JqniqUZbeAhwIgQJUeNfFQuhp8Xgm2pW1yaAtfLkJjvdHTnUnIPDkaAoKP297mApQHpPbg/s1600/_MG_9423.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheOVXRjKlVc27bXQ7ZMw2mPdO2y1sQpAvL7MM1oylMpAzSqYqRPYoEjev3DY7zwk0zw1uc8JqniqUZbeAhwIgQJUeNfFQuhp8Xgm2pW1yaAtfLkJjvdHTnUnIPDkaAoKP297mApQHpPbg/s320/_MG_9423.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Forrest stirring the pot (as usual)!</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUvkun6tOPysGeM6HMCMxR2eqhMGOfOn9OB65AHLHxgk7lBUhmXTuMdmOVj1Tf7z8kzYmhMBicP5DKrqmAxS1K1VZ4RmHF92_F8cW4X84MFieIJYaDfrKKaTdJcG6Zv2iTBRLMSAxC3HM/s1600/_MG_9542.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUvkun6tOPysGeM6HMCMxR2eqhMGOfOn9OB65AHLHxgk7lBUhmXTuMdmOVj1Tf7z8kzYmhMBicP5DKrqmAxS1K1VZ4RmHF92_F8cW4X84MFieIJYaDfrKKaTdJcG6Zv2iTBRLMSAxC3HM/s320/_MG_9542.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My specialty is filling bottles.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs6gYk5Q53cQ-eGv47H1Wnu-kT54yMvKa4QcU5OxSwEmFFEu-WxW5rZg-YM4f8gZT-zk-Rj0o6BimbjR9yQKdUe4id6lKjAGzyIo6gK7mmPMfgD-UbO-bQEqNgbvQ7Jpy6MFKWYd6p2xs/s1600/_MG_9554.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs6gYk5Q53cQ-eGv47H1Wnu-kT54yMvKa4QcU5OxSwEmFFEu-WxW5rZg-YM4f8gZT-zk-Rj0o6BimbjR9yQKdUe4id6lKjAGzyIo6gK7mmPMfgD-UbO-bQEqNgbvQ7Jpy6MFKWYd6p2xs/s320/_MG_9554.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Capping Lavender-Lemon</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWb5sAIHra1eOLaCh3NmM2nONFM_4TU9Ym8XIXloXAoUX8EeNtx18KavazIywPq4gr7Az94RTF4GdE1SwOj12J4dTr0-yYm-JCT3V40nD1qW6bTjlIe8N0u9BozCu9uCMkLN48BHOzgRU/s1600/_MG_9583.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWb5sAIHra1eOLaCh3NmM2nONFM_4TU9Ym8XIXloXAoUX8EeNtx18KavazIywPq4gr7Az94RTF4GdE1SwOj12J4dTr0-yYm-JCT3V40nD1qW6bTjlIe8N0u9BozCu9uCMkLN48BHOzgRU/s320/_MG_9583.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Liquid gold</td></tr>
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<br />Royal Rosehttp://www.blogger.com/profile/07181199005044913346noreply@blogger.com0tag:blogger.com,1999:blog-1588026337630915740.post-92042993068865202452012-04-20T04:56:00.000-07:002012-04-20T04:56:31.612-07:00Warren Bobrow's "Wilver's Demise"Warren Bobrow just doesn't stop! He's done it again here, with this mouthwatering summer drink. <br />
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*Note: to make almond water ice cubes, freeze almond water in an ice cube tray. If you can't find almond water, try making almond milk ice cubes for a creamy substitute.<br />
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<b>Wilver's Demise</b> (modified to make 1 cocktail)<br />
1 1/2 shots absinthe<br />
2 tablespoons Royal Rose Strawberry-Fennel Syrup<br />
Bitter End Thai Bitters<br />
almond water ice cubes<br />
seltzer water<br />
<br />
Start with a glass. Add almond ice, then Strawberry-Fennel syrup. Add the absinthe. Top with seltzer water, then 3 drops of the bitters. Mix lightly and use a straw to bring the sweet syrup up from the bottom of your glass. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCyXWs31mp7087fpyYPuaFafVeyh_0EGCur05fmRjTaJcFGoCqyBQQiUZf_DeVV-fK0ph92k6Pvo7r2bSHggCqRSpv4Sllmp5rgs1HCUUbfBDTT5-1fYlQztiwusklDJ-Ky-ctN0twVQc/s1600/wilver.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCyXWs31mp7087fpyYPuaFafVeyh_0EGCur05fmRjTaJcFGoCqyBQQiUZf_DeVV-fK0ph92k6Pvo7r2bSHggCqRSpv4Sllmp5rgs1HCUUbfBDTT5-1fYlQztiwusklDJ-Ky-ctN0twVQc/s320/wilver.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Warren Bobrow</td></tr>
</tbody></table>Royal Rosehttp://www.blogger.com/profile/07181199005044913346noreply@blogger.com0