Cocktailing: The Greyhound

The Greyhound | Liz Takes the World

What up, late winter. You go on with your bad self and your delicious citrus. Let’s make you into a cocktail that we can enjoy in the SUNLIGHT now available to us after work.

Real talk: this drink happened because I sat on a bunch of grapefruit for a little too long. More like they sat on my dining room table too long. Sometimes I am a person that likes to look at pretty things rather than eat them. I’m sure you understand.

In about seven minutes you too can juice some grapefruits, strain the juice into a carafe, mix it with gin, and be on with life. Do it. Your day will be better.

The grapefruit aftermath

The Greyhound

2 oz gin

4 oz grapefruit juice

Greyhounds are traditionally made with vodka but I find the herbal-y complexity of gin much more appealing.

Combine the gin and grapefruit juice over ice in a rocks glass. Garnish with a wedge of lime, grapefruit, or nothing at all.

Cocktailing: Apple Peel Bourbon


Apple Peel Bourbon

Recipe: Apple Peel Bourbon by Food52

Let’s do this winter better. Let’s curl up with a few fingers of smooth and spicy bourbon to unwind from a rainy commute or catch up with friends. Let’s give better gifts. Let’s step up our home bar game. Let’s infuse some bourbon with scraps that normally end up in the compost.


Peeled and prepped

This is easily the easiest infusion project I’ve attempted yet. The peels of 1.5 pounds of apples + a cinnamon stick + 5 cloves + a bottle of bourbon. Let the peels and bourbon set for a week but fish the cinnamon and cloves out after two days so they don’t overwhelm the flavor. I used an inexpensive bottle of bourbon (the Trader Joe’s private label Kentucky bourbon) because you’re going to modify the flavor of the bourbon anyway so no need to use something fancy. Everything got mixed together in an 5 qt container I already had on hand. Glasses swing top jars, like this one from IKEA, also work great for these types of projects. After a week of infusing in my coat closet I strained the bourbon into a pitcher through a fine mesh strainer and then used a funnel to rebottle the booze. Try a taste, it’s delicious.


Ready to hang out


Labeled to keep track

And what to do with those leftover apples? I made some applesauce. A pie would also be great. Or how about a pitcher cocktail to drink while you wait or bring to Thanksgiving?

London After Hours


Social Eating Club, London

My brother and I are proud gluttons. We joke about our permanent membership in the Clean Plate Club, a club our parents invented to get us to eat dinner (as if that were ever a struggle). If the option is more Serrano, 9 times out of 10 we’re going to order another round of finely shaven pork. We savor, we relish, we order a third round of drinks.

London was a playground. I’m used to traveling alone and typically don’t drink much when I’m on my own in unfamiliar cities. With a companion we can conquer the cocktail menu in half the time and have someone to talk to while we do it. Bartending happens to be Mike’s profession so I also tag along as research assistant. Who is doing something interesting? What concepts work and which ones fall flat? Which ones could improve with tweaks? And most importantly, what tastes delicious? We met many great bartenders and visited many great bars in London. It’s hard to pick favorites so I included links to all the places we went to at the bottom. You can’t go wrong with any of them. And when in doubt, befriend a bartender and ask them for their suggestions. It is a strategy that has yet to fail me.


Sexy flower bento box, Artesian, London

White Lyan, London | via Purple PR


Blind Pig, London


ROKA, London


Sager + Wilde, London


ROKA, London


Sager + Wilde, London


Fuzzy sibs

We suggest: White Lyan | 69 Colebrooke Row | Artesian | ROKA | Sager + Wilde | Mission | Look Mum No Hands | On the Bap

Others We Tried: Happiness Forgets | Blind Pig

Cocktailing: Bourbon Slushies

Recipe: Bourbon Slush Punch from Smitten Kitchen


Making summer better

Well folks, here’s your homework this weekend. Never fear it’s scary easy and insanely delicious. This summer has been a non-stop parade of everything amazing: sailing with my dad, working on my tan on Siiri’s rooftop deck, frolicking at the lake across the street from our house. I’m ready to embrace August like a warm, sweaty hug and never let summer go.

Kat and I have been hosting weekly Friday night BBQs lovingly dubbed Patio Friday. Originally conceived as a casual way to chill out with friends, they’ve also proven to be a great testing ground of all manner of booze experimenting. This blended punch is everything you think it’s going to be: cool, refreshing, really easy to drink, and a little cheeky.


Prepping the slushie base

Did I mention it’s basically no work to bring together? We made a double batch (our first rodeo this is not) which meant about 10 minutes of squeezing fresh juice followed by two minutes of measuring and pouring iced tea and bourbon into a pitcher. That’s all your prep, folks. I had every intention of prepping the base the night before and was initially a little stressed when that didn’t happen. Not to fear, I assembled the base, did all the dishes, and retired to the patio before the first guest arrived. When you’re ready to drink you just blend the base with ice and serve.


Such an attractive couple

I’m off to my ten year high school reunion this weekend. Facebook has taken much of the mystery and anticipation out these events. But no meet up would be complete without some amount of hand wringing. Pipers, see your beautiful faces Saturday! What are your plans for your late summer nights?

Cocktailing: Rhubarb Gin and Tonic

Soundtrack: Queen Bey playlist by the NYT Magazine



It’s summer time in the city, kids! It’s been sunny and in the mid 70s for weeks now. The sun is setting after 9pm. It’s all bare legs and sunglasses all the time. Life is good.

The lime shortage forced Kat and I to tweak our approach to the G&T. Not being independently wealthy, stocking limes that may go half unused was not an option. We needed something that could bring depth to the drink without sharp citrus. Enter: rhubarb bitters.


Rhubarb Gin and Tonic

This drink is simple and straightforward. You don’t even have to measure (but you can if you want, we don’t judge). This drink is ideal for low key weeknights and picnics in the park. The truly ambitious among us would make a thermos and bring it to an outdoor movie. I believe in your great choices. (Please invite me along.)

This weekend I’m torn between being outside as much as humanly possible, going to yoga, living life and watching all of the second season of Orange is the New Black. I’m not willing to place odds on what will win because I’m not ready to admit what kind of person I truly am. What big plans do you have?


Rhubarb Gin and Tonic

Rhubarb Gin and Tonic

3 dashes rhubarb bitters

2 oz gin

Tonic water

Place several ice cubes in a high ball glass. Combine rhubarb bitters with gin and top with tonic water. Cheers!

Cocktailing: Liz’s Champagne Cocktail

Cocktail Week comes to a close with a delightfully festive drink for your end of the year celebration. Here’s a 2014 full of adventure and growth! Happy New Year!

You’ll need:

Champagne (or other sparkling wine)

Sugar cube

Rhubarb bitters (I use Fee Brothers)

Note: a tradition champagne cocktail uses Angostura bitters and makes a fine drink. I was gifted rhubarb bitters and found the tart bite appealing. You do your thing. I trust your judgement.

Place sugar cube in the bottom of a champagne flute. Splash 2-3 dashes of bitters directly onto the sugar cube and let soak for a moment; the sugar cube will begin to break down. Pop open chilled champagne and pour over sugar cube into glass. Make a toast and drink!

Curious about variations? Cooking Light has some fun idea ideas.

Cocktailing: Hot Toddy

Welcome to Monday. It’s another wonky holiday week. Let’s not get too stressed about things. Stress is for New Years Eve plans and how to accessorize when you need to factor in tights and a coat. The last minute run to Forever 21 can wait until tomorrow. Tonight, you need to sit on your couch and drink a toddy.

You’ll need:

2oz bourbon

3/4oz fresh lemon juice (make it right, use fresh!)

3/4oz honey syrup

Lemon wedge, whole cloves, cinnamon stick (for garnish)

In a sturdy mug combine the bourbon, lemon juice, and honey syrup. Top with 2-3oz (depending on how strong you like your drink) hot water. Stir lightly to combine. Garnish with a clove-studded lemon wedge and cinnamon stick. Cheers!

More of a gin fan? Shutterbean has you covered.

Cocktailing: Emilia’s Lion Tale

Today’s cocktail comes to us from my beautiful and talented friend, Emilia of Emilia Jane Photography in Chicago and New York. Emilia has great taste in everything and her cocktails are no exception. She made the best date for my trip to the Aviary to see my brother in all his glory. Take it away, Em!

My absolute favorite winter drink, meet the Lion’s Tale. I originally tried this drink at the Violet Hour, though I don’t think it’s ever been on the menu. It’s a classic cocktail with a whiskey base and St. Elizabeth’s Allspice Dram which is one of the most delicious, flavorful things in the world.


Photo by Emilia Jane Photography. Used with permission.

Here’s what you need:

Whiskey (I use Weller 107 or Weller Reserve because it’s smoother, and I am not normally a huge whiskey fan)

St. Elizabeth’s Allspice Dram

One fresh lime. Yes, it does NEED to be fresh. Don’t squeeze lime juice from the bottle into this, you’d regret it.

Simple syrup (which is easy to make…but look at the cute bottle!)

Angostura bitters (available anywhere you get cocktail supplies)

You will also need a jigger to properly measure, a shaker, and strainer. And if you want to get fancy, the proper glass is a coupe.


Photo by Emilia Jane Photography. Used with permission.

Please note, I have modified the recipe just a wee bit because I don’t LOVE whiskey and wanted the drink to be smoother. Start with 1 1/2 ounces of the Weller 107 or other whiskey of your choice, pour this into the shaker (original recipe calls for 2 oz).

Add 1/2 ounce of Allspice Dram (original recipe calls for 3/4 oz), then 1/2 oz of freshly squeezed lime juice, and 1/2 oz of simple syrup.

Add ice, put the top on the shaker, and shake hard for about 20 seconds. The bottom of the shaker will look and feel much colder as you can see above on the right.

From here, strain out the drink into a coupe or other glass of choice, add 2 dashes of Angosura bitters to the top, cheers with someone you love, and drink up!


Photo by Emilia Jane Photography. Used with permission.

Cocktailing: MB’s Franken-Nog

Its cocktail week! Whether you’re at home or traveling, working this week or curled up on the couch, you probably need a drink. And we (read: me) here at Liz Takes the World HQ are here to help. From now until New Years Eve, we’re rolling out the favorite cocktails of some of my favorite drinkers.

Starting us off is Michael’s egg nog. Lovely dubbed Franken-nog because it draws on several recipes for its execution and technique. The result is a heavily spiked dream cloud of rich cream and eggs. This is not for the faint of heart but the calories and uncooked eggs are totally, 100% worth it. I solemnly swear. xo, Liz

I know that no recipe I find will have enough booze. I don’t know what other people do when they drink, but I need a hefty helping of vitamin bourbon.

I always default to Cook’s Illustrated when I’m going to prepare food, but their recipe required cooking, and thus also a long time chilling, and I just didn’t have time for that. Three years doing this and I’ve never gotten salmonella, I figured doing a raw nog would be just fine. Alton’s recipe was my second choice, and lays a great foundation. His didn’t make quite enough, so I bumped up the amounts a bit.

Neither of these recipes called for more than a half cup of bourbon, which just plain wasn’t enough for me, but luckily Cook’s Illustrated provided the note that if you add more liquor all you need to do is add more cream.

3 eggs
3 egg yolks
3 egg whites
1/2 cup sugar
1 pint whole milk
1 pint cream
1 cup bourbon
1/2 seed freshly grated nutmeg

Make sure all the liquid ingredients are nice and chilled before you start, that way you don’t have to wait to drink it when you’re done!

In a bowl, beat together three eggs and three egg yolks (with the whites reserved for later) until it lightens in color. Then gradually add in a half cup of sugar while beating until it completely dissolves. Next, dump in a pint of whole milk, a pint of cream, and a cup of bourbon. Grate about half a seed of nutmeg (something like 1.5 teaspoons) into this, then stir until combined.

Next whip those reserved egg whites into stiff peaks, then fold the whites into the bowl of liquid.

Pour a cup, grate some nutmeg over the top, and serve.

This worked for me, but I’m noticing some subtleties in their recipes that I may try next time. When beating the egg yolks, maybe add in 1/4 teaspoon of salt. When the egg whites have reached soft peaks, gradually add in 2 teaspoons of sugar. Maybe you can get a lighter nog by reserving 4 whites instead of just 3. Note that double the recipe lands you at a convenient carton of eggs and half-gallon of both milk and cream, so make a couple batches and have fun!

And because we once went and saw a killer Charles Mingus tribute band, I give you the Angry Man of Jazz’s top secret egg nog.