Cocktails: You Know, That's Not Half Bad!

This is just my recipe list so I won't have to rely on my memory. First entry was the Vesper Cocktail (down at the bottom) which seems fitting. Use freshly squeezed juices for all citrus. Adjust amounts to your taste. Here is a link to the equipment I prefer (or equivalent if no longer available).  Use browser search function to find something specific below. Cheers!

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What the Dickens? 
1 oz Cognac or good brandy
1 oz Benedictine
1/2 oz lemon juice
1 1/2 oz tonic water
lemon peel for garnish

Add crushed ice 1/2 way up an old fashioned glass or rocks glass. Add the liquids, stir, and add more crushed ice to fill. Express oil from and garnish with lemon peel.

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Tom Collins
1 1/2 gin
1 oz lemon juice
1/2 oz simple syrup
3 oz club soda (or just top off)

Combine the first three ingredients in a glass of about 12 ounces. Add ice leaving room for soda. Add soda and garnish with lemon wheel. You can add a cherry if you so desire.

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Alexander
1 1/2 oz gin
1 oz creme de cacao
3/4 oz half and half or cream
Whole nutmeg for garnish

Shake with ice and strain into a chilled cocktail glass
Grate a little fresh nutmeg on top for garnish

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Gold Rush
2 oz bourbon
1 oz honey syrup*
3/4 oz fresh lemon juice
Lemon twist for garnish

Shake with ice and strain into an ice filled rocks glass.
Garnish with lemon twist
*For honey syrup, combine 1 oz honey and 1 oz hot water, stir till combined. Makes enough for 2 drinks.

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Sidecar
1.5 - 2 oz cognac
1 oz Cointreau (or triple sec in a pinch)
1/2 oz lemon juice
Lemon twist for garnish

Shake with ice and strain into chilled cocktail glass.
Garnish with lemon twist

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Oriental Cocktail

1.5 - 2 oz rye or bourbon
3/4 oz sweet vermouth
3/4 oz triple sec
1/2 oz lime juice

Shake with ice and strain into chilled cocktail glass.

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Sazerac
1 oz cognac or good quality brandy
1 oz bourbon
1/4 oz simple syrup
2-3 dashes Peychaud's bitters
Lemon peel or twist for garnish

Add to liquids to a mixing glass with ice and stir until very cold.
Strain into a chilled martini glass. Express oil from lemon peel, run around inside of glass, and drop in or discard peel.

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Vesper Cocktail
2 oz gin (usually Beefeater or Bombay Sapphire at our home)
1 oz vodka
1/2 oz Cocci Americano
Lemon peel or twist for garnish

Add to liquids to a mixing glass with ice and stir until very cold.
Strain into a chilled martini glass. Express oil from lemon peel, run around inside of glass, and drop in or discard peel.

Pickled Jalapeños and Carrots (aka Escabeche)

Always on the lookout for something to do with all the jalapeños from my garden, this may well be the answer. Quick pickling the jalapeños with onions and carrots (cauliflower can be used as well) with various seasonings produces a delicious side relish. Once made they are fine in the fridge for about 4-5 weeks, or you could can them for longer storage. There are loads of recipes out there, so use this or make up one of your own.  I had a Fresno pepper on hand so I added it to this batch. Be sure to wipe up any vinegar spills from your granite counter top if you have one. Acids can pit the granite.

Ingredients

• 8-10 jalapenos sliced into 1/4 inch coins
  -you can cut away the flesh from about 1/2 of them lengthwise if you want a less intense product; discard seeds and ribs
• 3-4 carrots peeled and cut into 1/4 inch coins on a bias
• 1 onion peeled, halved and sliced top to bottom rather than along equator
• 4-5 cloves of garlic coarsely chopped
• olive oil
• 1.5 cups white vinegar
• 1 cup water
• 1 tablespoon kosher salt
• 1/2 teaspoon oregano
• 1/2 teaspoon cumin seeds
• About a dozen peppercorns cracked under a pan
• 1-2 bay leaves

Lightly saute the vegetables with spices

• Saute the onion and garlic in olive oil on medium low. Take care not to let the garlic burn.
• Add the jalapeños, carrots and spices. Continue to saute for a minute or two. 
• Add the vinegar, water, and salt. If using a stainless steel pan dissolve the salt first before adding to avoid pitting your pan. 
• Cook the mixture for about 10 minutes. When jalapeños turn olive drab, they are ready. 
• Let them cool in the pan for a bit then spoon into a thoroughly clean, a single quart mason jar or two pint jars. Top pour enough of the liquid in to just about fill. You may have some vegetables left over. Gobble them up if you are so inclined. 
• Screw on the lid and transfer to the refrigerator. They're ready the next day. 

Pickled jalapeños and carrots

Difficulty: Easy peasy. This is as easy as it gets. 

Cleanup: Minimal. Cutting board, knife, measuring spoons, measuring cup, large spoon, fry pan or skillet, 

P.S.

Always wash your hands after handling hot peppers or use food prep gloves. Avoid touching your face, eyes, or other sensitive bits before washing or removing the gloves.