Sips and Sounds, Volume 19

Vol. 19

The Sip: Cure for Pain

The Sound: Morphine, Cure for Pain

I don't have a lot to say about this record, but I could go on and on about the cocktail. Rich, bitter and boozy with a hint of sweetness, this sipper encompasses some of my current flavors. It's super simple and so delicious. Recipe below!

CURE FOR PAIN
In a glass, combine 1.5 oz tequila (I used Milagro Reposado), 1.5 oz alcoholic root beer (I used Small Town Brewery Not Your Father's Root Beer) and several dashes of bitter. Stir, add a big cube and enjoy! In a pinch, you could use non-alcoholic root beer, but make sure it's quality stuff.

Sips and Sounds, Volume 18

Vol. 18
The Sip: My Boozy Valentine
The Sound: My Bloody Valentine, Loveless

It's been wayyy too long! I've truly missed the weekly ritual of Sips and Sounds and am ready for the return of regular installments. While my music taste is generally pretty predictable (folksy, melodic, lyrical, poppy and so on), lately I've been leaning more toward the post-punk persuasion. My Bloody Valentine is a band I've casually listened to in the past, but I've gained a new-found appreciation for their sound. As for the drink, I was craving the creaminess of an egg white concoction and wanted something bloody-colored, so this fairly straightforward but tasty beverage was born.

MY BOOZY VALENTINE
In a shaker, combine 1.5 oz bourbon, 1 oz tart cherry juice, 1 sugar cube, 1 egg white and a dash of bitters. Shake well without ice, then add ice and shake thoroughly again. Pour into your glass, top with a few more drops of bitters and enjoy!

Sips and Sounds, Volume 17

Vol. 17
The Sip: Pink Punch
The Sound: Nicki Minaj, Pink Friday

Despite appearances, this drink is not overly complicated or overly sweet. I simply got carried away with the garnishes! With Nicki Minaj as my muse, I knew it had to be over-the-top and, well, PINK. It turned into a sort of candy craft project. Recipe below (including instructions for the optional garnishes)!

PINK PUNCH
In a large glass, combine several pieces of the fruit of your choice (I used seedless watermelon cubes and raspberries), 1 oz vodka, 2 oz sparkling lemonade (bonus points for pink lemonade) and 3 oz rosé wine and stir. Add ice and enjoy!

Optional Garnishes:

Rim - I put corn syrup along the rim of my glass and dipped it into nerds.
Flower - I cut petals out of bubblegum tape and affixed them to a pink lollipop using corn syrup.
Twist - Wrap a piece of bubblegum tape around the handle of a wooden spoon and slide off.

Sips and Sounds, Volume 16

Vol. 16
The Sip: Andy's Banana
The Sound: The Velvet Underground & Nico

When my boyfriend and I started Sips and Sounds way back when (originally Vinyl Vednesday), the "rule" was to only select records the other wasn't terribly familiar with.  Because of that, there are a slew of classic records I've never featured...until now! This album is a favorite, and it also brought back fond memories of a couple of Halloweens ago. The indulgent (but suprisingly not super sugary) cocktail recipe is below!

ANDY'S BANANA
In a blender, combine 1 chopped frozen banana, 1.5 oz clear rum, 1.5 oz rich stout beer of your choice, 1.5 oz unsweetened coconut milk and a teaspoon of cocoa powder. Blend until smooth. Top with whipped cream and a cherry if desired.

You can also skip the beer and use 3 oz of coconut milk for an even more milkshake-y experience.

Sips and Sounds, Volume 15

Vol. 15

The Sip: Happy Little Bumblebee

The Sound: Of Montreal, The Bedside Drama: A Petite Tragedy

To accompany this perfectly poppy record, I crafted a bubbly libation with some yummy, summery flavors.

HAPPY LITTLE BUMBLEBEE
Combine a spoonful of honey (I warmed mine up to make it mix more easily), 1 oz gin, the juice of half a lemon and a few dashes of lavender water and stir. Add ice, top with sparkling wine, stir again and enjoy! For the one pictured, I used wild blueberries as a garnish. You can also muddle them in to give it more blueberry flavor if desired.

Sips and Sounds, Volume 14

Vol. 14

The Sip: Muddy Hymnal 

The Sound: Iron and Wine, The Creek Drank the Cradle

I hadn't listened to this favorite in forever and was amazed at how well it stands the test of time. Not to mention, it sounds especially beautiful on vinyl. The idea of a wine cocktail didn't sound particularly appealing to me, but I felt like it would be a missed opportunity with such a literal booze reference in the name of the band. Good thing I went for it because the cocktail was delicious!

MUDDY HYMNAL
Muddle a few cherries in the bottom of your shaker (I used morello cherries from a jar). Add 1 oz bourbon, 2 oz red wine (any kind you like), a spoonful of fig jam and a dash of bitters. Shake well with ice and pour over a mesh strainer into your glass.

Sips and Sounds, Volume 13

The Sip: Smoky Dog

The Sound: Moondog, Moondog

I'll be honest - I barely paid attention to this record! It was a busy evening, and I have a hard time with solely instrumental music. But the story of Moondog is a fascinating one, and the presence of his music on the Big Lebowski soundtrack makes me approve it automatically. For the drink, I decided to do a variation on a Salty Dog. It ended up not being a Salty Dog at all because I used tequila, but it turned out really yummy!

SMOKY DOG
Rim your glass with a combination of sugar, salt and cayenne. Rinse the glass with liquid smoke (swish it around and then dump it out). Add 1.5 oz tequila, 2 oz fresh grapefruit juice (about half a grapefruit), .5 oz simple syrup, and the juice of half a lime. Add ice, stir and enjoy!

Sips and Sounds, Vol. 12

Vol. 12

The Sip: Islands

The Sound: The xx, xx

This delightfully sweet tropical drink was inspired by the track "Islands" from the amazing debut record of the xx. ♪If you like pina coladas...♪ ...you'll like this drink. Ha!

ISLANDS

Shake the following with ice: 1.5 oz white rum, 2 oz caramelized pineapple puree*, 1 oz unsweetened coconut milk and the juice of half a lime. Pour over ice, top with soda water and stir. 

*I didn't really measure when I made the puree (oops!), but I basically cut up half a fresh pineapple into small chunks and cooked them up in a frying pan with a bit of butter (tablespoon?), sugar and water (a couple tablespoons of each?) until they started to caramelize. Then I pureed it in a food processor. 

Sips and Sounds, Volume 11

Vol. 11

The Sip: Hop Fuss

The Sound: The Killers, Hot Fuss

I was surprised to realize last week that I had yet to feature any good ol' Killers records. This one's an old favorite and true classic. The accompanying cocktail has such an interesting flavor combination. If you like hops and herbal notes, I highly recommend it!

HOP FUSS
Combine 1 oz gin and .5 oz pineapple simple syrup*. Fill your glass with ice and top with IPA (I used Lagunitas). Stir and garnish with some slapped sage leaves.

*Simmer equal parts sugar and water with chopped fresh pineapple. Strain and cool. You can also experiment with pureed fresh pineapple or pineapple juice in the above cocktail.

Sips and Sounds, Volume 10

Vol. 10
The Sip: Caribooze
The Sound: Caribou, Andorra

I thought the name Caribooze was funny, but it left the cocktail completely open-ended...it could be anything! It's not a spirit I usually work with, but I had some black rum leftover from Dark and Stormies I made for a party. Using that as my starting point, I decided I also wanted to incorporate egg whites -- something I've only done once or twice before but always love. Below is the recipe for what I made as well as a suggestion for what I think would be an even yummier version!

CARIBOOZE
Combine 1.5 oz black rum, one egg white, one teaspoon brown sugar, the juice of half an orange and a squeeze of lime. Shake vigorously without ice until blended. Add ice and shake some more (for at least 30 seconds). Pour into a coupe glass and top with a few dashes of bitters.

While this was good, the black rum kind of overwhelmed it. I would recommend making a riff on a Caipirinha: use light rum instead of dark, replace the orange with the juice of half a lime, use two teaspoons of brown sugar and skip the bitters. Follow the same steps otherwise. Yum!

Disclaimer: The drink contains raw eggs. Enjoy at your own risk.

Sips and Sounds, Volume 9

Vol. 9

The Sip: Let It Beet

The Sound: The Beatles, Let It Be

The Beatles need no introduction or explanation. I've been listening to and loving them since I was a little kid. Thanks to a great record store, I've been getting reacquainted with old favorites lately. They have a section of well-loved classics for about three dollars a pop. The sleeves are beat up bad and there are scratches here and there, but I wouldn't have it any other way. Passed through many hands and heard by many ears, they've lived a long life before reaching me. Not to mention, I will mess up a crisp new record with carelessness in no time. I can't have nice things!

On to the cocktail. If you ignore the booze, this one packs a nutrient-rich punch! It's filled with fresh fruit and vegetable juice, and you don't need a juicer to make it. 

LET IT BEET

Shake the following with ice: 1.5 oz rye whiskey, 2 oz beet/apple/ginger juice and a squeeze of lemon. Pour in a coupe glass and enjoy!

To make the juice, chop up one apple, one beet and a few inches of ginger root. Blend in a regular blender with a bit of water until combined. Push through a sieve or strainer bag. This combination makes about a cup of juice. It may have you feeling a little like Lady Macbeth by the end, but it's well worth it!

Sips and Sounds, Volume 8

Vol. 8

The Sip: Ginger Rose Lemonade

The Sound: Vashti Bunyan, Just Another Diamond Day

After having a little too much fun on St. Patrick's Day, last week's Sips and Sounds was a non-alcoholic edition. The refreshing beverage was a perfect accompaniment to Vashti Bunyan's sweet, effervescent, folksy sound.

GINGER ROSE LEMONADE
Combine .5 oz ginger syrup, the juice of half a lemon and a dash of rose water in your glass. Add ice, top with soda water and stir.

To make the syrup, simmer equal parts sugar and water with sliced ginger. Strain and let cool.

Sips and Sounds, Volume 7

Vol. 7

The Sip: Lily, Rosemary and the Jack of Hearts

The Sound: Bob Dylan, Blood on the Tracks

This is one of my favorite Bob Dylan albums, and I recently got it on vinyl. Naturally, a Sips and Sounds session was in order! I was trying to decide between making my own riff on a Blood and Sand or taking inspiration from the track "Lily, Rosemary and the Jack of Hearts" and going the rosemary route. I went with the latter, and it was one of my the more interesting cocktails I've made. Recipe below!

LILY, ROSEMARY AND THE JACK OF HEARTS

Shake 1.5 gin, .5 oz rosemary syrup, a dash of apple cider vinegar and the juice of half a lemon with ice. Pour and enjoy!

To make the rosemary syrup, I simmered equal parts sugar and water with several sprigs of fresh rosemary, strained the mixture and let it cool.

Sips and Sounds, Volume 6

Vol. 6
The Sip: Blueberry Lavender Gin Press
The Sound: Destroyer, Your Blues

Once I grew accustomed to his dramatic delivery, I really dug this Destroyer record. I went the obvious route with cocktail inspiration, and the result was refreshingly delicious! Recipe below.

BLUEBERRY LAVENDER GIN PRESS
Muddle a small handful of blueberries, a lemon wedge and a dash of lavender syrup* in your glass. Add 1.5 oz gin and ice. Top with soda water, stir and enjoy!

*To make the syrup, simmer equal parts water and sugar with either dried lavender or lavender water (available at the liquor store). This drink gets too sweet easily, so I only used about 1/4 of an ounce of syrup.

Sips and Sounds, Volume 5

Vol. 5
The Sip: Blood Orange Old Fashioned
The Sound: Vampire Weekend, Modern Vampires of the City

It's baaaaack! Now that I'm settled in my new location, I'm getting back into the swing of doing a weekly installment of Sips and Sounds. Volume 4 features Vampire Weekend in top form and a bloody delicious cocktail. I think I mentioned in a past post that Vampire Weekend was a college favorite that I fell in love with all over again thanks to this record. Recipe for the beverage below!

BLOOD ORANGE OLD FASHIONED
Muddle a sugar cube, a few dashes of angostura bitters and a couple of morello cherries in a rocks glass. Add the juice of half a blood orange, 1.5 oz bourbon and a tiny bit of water and stir. Add a large ice cube and enjoy!

Sips and Sounds, Volume 4

Vol. 4
The Sip: "Call Me Nancy"
The Sound: Father John Misty, Fear Fun

I've been listening to Father John Misty's record (and two recent singles) non-stop lately, so it was a natural choice for Sips and Sounds. The cocktail I created is similar to a sparkling wine drink I shared before, but I couldn't resist reprising the tequila and blackberry combination. Recipe below!

INGREDIENTS

Fresh Blackberries

Tequila

Ginger Beer

Lemon

INSTRUCTIONS

Muddle a few blackberries with 1.5 oz tequila. Fill your glass with ice and top with ginger beer. Finish with a big squeeze of lemon. Stir and enjoy!

Sips and Sounds, Volume 3

Vol. 3

The Sip: Winter Lady

The Sound: Songs Of Leonard Cohen

Inspired by a cocktail from a local restaurant, this is one of the yummiest drinks I've had in a long time! Coupled with the soothing, poetic sounds of Leonard Cohen, it made for an exceedingly pleasant evening. 

INGREDIENTS

Fresh Ruby Red Grapefruit

Rum

Cinnamon Simple Syrup

Bitters

Lime

INSTRUCTIONS

In a shaker, combine 2 oz of fresh-squeezed grapefruit juice (about half of a grapefruit), 1.5 oz rum, .5 oz cinnamon simple syrup, a few dashes of bitters and a generous squeeze of lime. Shake with ice, pour and enjoy! 

To make the simple, combine equal parts sugar and boiling water in glass measuring cup. Add a generous dash of cinnamon and stir until well combined.

Sips and Sounds, Volume 2

Vol. 2

The Sip: Spiked Mexican Chocolate Egg Nog

The Sound: A Christmas Gift for You from Phil Spector

Christmastime is here, so I channeled those festive vibes for a holiday-themed Sips and Sounds! Phil Spector is a questionable character to say the least, but the Wall of Sound is one of my favorite musical production techniques of all time, and this is easily my favorite Christmas album. To accompany the cheery tunes, I put a different spin on a holiday classic. Recipe below!

INGREDIENTS

Egg Nog

Whiskey

Cocoa Powder

Cayenne Pepper

Cinnamon

Nutmeg

INSTRUCTIONS

In a saucepan, combine 6 oz egg nog, 1.5 oz whiskey, about a teaspoon of cocoa powder, a pinch of cayenne and a dash of cinnamon. Stir on low heat until all ingredients are combined and the mixture is nice and warm. Pour into a mug, sprinkle with cocoa powder and nutmeg and enjoy! 

A few notes: I know some people are weirded out by warm egg nog, but think of this as a variation on hot cocoa. I have yet to try making egg nog from scratch, but store-bought works fine for this recipe. Be careful with that cayenne! It can heat up quickly, so start with the tiniest amount. You can always add more. The result is sweet, rich and festive with a spicy kick!

Sips and Sounds, Volume 1

Vol. 1

The Record: Nick Cave and the Bad Seeds, The Boatman's Call

The Refreshment: Old Fashioned

It's the inaugural edition of Sips and Sounds! In case you missed the explanation last week, I'm changing the name of Vinyl Vednesday, but the feature will stay the same. 

Nick Cave is an artist I admire but don't know extremely well. There are a handful of songs I know and adore (including the first track on this record), but I enjoyed sitting down for a full listen of one of his many albums. As for the cocktail, I wanted to make something stiff and no-nonsense. Rather than inventing something, I opted for the classic Old Fashioned. Recipe below!

Ingredients

Sugar Cube

Bitters

Maraschino Cherry

Whiskey

Water

Instructions

Put a sugar cube, a few dashes of bitters and a maraschino cherry in your glass and muddle. Add 1.5 oz of whiskey and a tiny bit of water and stir. Add a single extra large ice cube and enjoy! For whiskey, I love Old Overholt rye. It's super smooth and a great value.