Murder with a Twist
Page 28
“How appropriate,” I said. “Because I feel as if I’ve been hit with one.”
“Come on, then,” Cora said, getting to her feet and returning her chair to its original position. “We’ll all have a Sledgehammer and then you can hear the case I cooked up for everyone today. Trust me, it’s a doozy!”
With my Italian uncles at my side and Cora leading the way, I headed out to the bar, back to my customers, back to my business, back to my old life, wondering what the future held in store for me.
Drink Recipes
SIMPLE SYRUP
Simple syrup is a sugar-based mixer that is used in a lot of drinks to add sweetness, volume, or both. It’s sold premade in most stores that sell liquors, but it’s easy to make at home. Simply put 3 cups of sugar and 2 cups of water in a saucepan and bring it to a boil. Turn the heat to low and simmer the mixture for 4 to 5 minutes, stirring occasionally. (Spices, juice, or fruit can be added during this stage if you want to make a flavored version—strain as needed.) Remove from the heat and let the syrup cool. The syrup can be kept in the refrigerator in an airtight container for several weeks. If you prefer it a little less sweet, use 2½ cups of water.
SNEAKY PETE
(I’ve seen several different drinks that were called a Sneaky Pete, but this is by far my favorite.)
1 shot coffee-based liqueur (such as Kahlua)
1 shot whisky or bourbon
4 ounces milk or cream
Stir ingredients together and pour over ice.
For a nonalcoholic version, use one shot of chilled espresso, one shot of simple syrup, a teaspoon of vanilla flavoring, a few drops of maple flavoring, and 4 ounces of milk or cream. Stir and serve over ice.
BAD ATTITUDE
1 shot coconut rum
1 shot spiced rum
2 ounces pineapple juice
In a cocktail shaker, combine rums and juice, shake, and strain into a glass over ice.
For the virgin version, use one ounce of coconut-flavored coffee syrup, one ounce of chilled black tea, 3 ounces of pineapple juice, 1/2 teaspoon of rum flavoring, and a pinch each of ground ginger and cloves. Shake very well and serve as above.
GINGER SNAP
2 ounces apple juice
2 ounces ginger ale
2 ounces bourbon
Pour everything over ice, stir, and serve with a slice of apple for a garnish.
For a nonalcoholic version, use an ounce of chilled black tea with a teaspoon of vanilla extract in place of the bourbon.
THE SLEDGEHAMMER
2 ounces vodka
2 ounces rum
3 ounces Galliano
1 ounce apricot brandy
2 ounces pineapple juice
Stir ingredients together and serve over ice.
For a nonalcoholic version, use ½ teaspoon of rum flavoring, 1 teaspoon of vanilla flavoring, and ½ teaspoon of anise flavoring mixed well into 2 ounces of simple syrup. Add 2½ ounces of pineapple juice and one ounce of heavy or light syrup from canned peaches (or apricot nectar, if you can find it). Top off with a splash of club soda. Stir and serve over ice. If you prefer, you can substitute 2 to 3 ounces of Italian anise soda in place of the flavored simple syrup.
THE ALIBI
1 ounce ginger simple syrup (see below)
2 ounces vodka
1 tablespoon of fresh squeezed or bottled lime juice
Splash of club soda
Shake the first three ingredients with ice, pour into a highball glass, and top off with a splash of club soda.
For a virgin Alibi, eliminate the vodka and add three ounces of club soda.
The ginger simple syrup can easily be made by peeling two inches of fresh ginger (or one teaspoon of ground ginger) and adding it to ¾ cup of sugar and ½ cup of water. Simmer over a low flame for five minutes, remove the ginger, and chill.
DUNCAN’S GRANNY’S HOT BUTTERED RUM
HOT BUTTERED RUM BATTER:
1 cup butter
1 cup brown sugar
1 cup white sugar
¾ teaspoon cinnamon
1 teaspoon nutmeg
2 cups softened vanilla ice cream
Melt butter in a saucepan, add sugars and spices, and stir over low heat until well blended. Remove from heat and stir in the ice cream. Mix at medium speed with an electric mixer until well blended. Pour into container. The batter will keep for three weeks in the refrigerator or for two months in the freezer; the batter can be used straight from the freezer.
To make the drink, place three heaping tablespoons of batter into a mug and add 6 ounces of hot water. Add one shot of the rum of your choice (dark or light). For a nonalcoholic version, add one teaspoon of rum flavoring. Stir well and serve with a cinnamon stick.
This recipe is so good I make it in huge batches during the holidays and give it away as gifts in containers that are decorated with mini bottles of rum and some cinnamon sticks tied together with holiday ribbon. Guaranteed to warm you on a cold winter’s night!
KENSINGTON BOOKS are published by
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Copyright © 2014 by Beth Amos
All rights reserved. No part of this book may be reproduced in any form or by any means without the prior written consent of the Publisher, excepting brief quotes used in reviews.
If you purchased this book without a cover, you should be aware that this book is stolen property. It was reported as “unsold and destroyed” to the Publisher and neither the Author nor the Publisher has received any payment for this “stripped book.”
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ISBN: 978-0-7582-8017-6
ISBN-10: 0-7582-8017-3
First Kensington Mass Market Edition: August 2014
eISBN-13: 978-0-7582-8018-3
eISBN-10: 0-7582-8018-1
First Kensington Electronic Edition: August 2014