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Borgoña

Posted on by The Olive Oil Hunter

Far simpler than a sangria, this Chilean drink is just red wine and macerated strawberries—sweet and refreshing at the same time.

Ingredients

  • 1 1/2 cups fresh strawberries
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon granulated sugar
  • 1 bottle Chilean red wine
  • Optional garnishes: lime slices and fresh mint

Directions

Step 1

Rinse, pat dry, and hull the strawberries, then cut them into pieces and place in a bowl. Toss with the olive oil and sugar and let sit for a half-hour.

Step 2

Transfer the berries to a large pitcher and add the bottle of red wine. Chill for two or more hours. Serve over ice, garnished as desired.

Serves 6

Ultra Creamy Eggnog

Posted on by The Olive Oil Hunter

Rich and creamy, fresh eggnog makes you feel like you’re sipping on vanilla custard—so good that you’ll never go back to the premade versions in the grocery dairy case. Spike it with your favorite spirit, such as brandy, bourbon, rum, or whisky, if desired.

Ingredients

  • 2 large eggs plus 4 yolks 
  • 1/2 cup brown sugar 
  • 2 cups milk
  • 1 cup heavy cream 
  • 1 teaspoon freshly ground nutmeg, plus more for sprinkling 
  • 1/2 teaspoon cinnamon, plus more for sprinkling 
  • 1 teaspoon vanilla
  • Pinch of fine sea salt

Directions

Step 1

Whisk the eggs and yolks and sugar together in a medium bowl until well blended; set aside. In a saucepan over medium heat, slowly bring the milk and cream to a simmer. Ladle a small amount into the eggs to temper them, then slowly transfer the egg mixture back to the saucepan. Cook, whisking continuously, until it reaches 160°F on an instant read thermometer (the temperature it takes to “cook” the eggs); don’t let it reach a boil.

Step 2

Take the saucepan off the heat and stir in the nutmeg, cinnamon, vanilla, and salt. For the smoothest eggnog, strain it through a fine sieve into a heat-safe pitcher. When it comes to room temperature, cover and place in the fridge until cold and thickened (you can do this up to three days in advance). 

Step 3

To serve, pour into festive glasses, sprinkle on more cinnamon, and grate more nutmeg right over the top. 

Yields 4 drinks

Imperial Bloody Mary

Posted on by The Olive Oil Hunter

This recipe has twice the tomato-y depth of traditional mixes, thanks to the tomato powder, yet requires little extra effort for all that taste. Enjoy it “virgin” or with your favorite vodka. Multiply the quantities for a party!

Ingredients

  • 12 ounces best-quality tomato juice
  • 3/4 teaspoon Ground Sun-Dried Tomatoes
  • Splash (about 10 drops) Worcestershire sauce, plus more to taste
  • 1/8 teaspoon Vine-Ripened Black Peppercorns
  • 1-1/2 teaspoons prepared horseradish
  • Juice of 1/4 lemon
  • Cholula or Frank’s hot sauce to taste
  • 1 jigger vodka (optional)
  • Optional garnish: celery sticks

Directions

Add all the ingredients to a small pitcher and stir well. Taste and adjust seasonings to your liking by adding more tomato powder,Worcestershire, horseradish, and/or hot sauce. Add 3 or 4 ice cubes to two highball glasses and fill with the Bloody Mary mix. Garnish with a celery stick if desired.

Yields 2 drinks

Bloody Mary

Posted on by The Olive Oil Hunter

Nothing sets the tone for a festive day—or a leisurely one—better than a well-made Bloody Mary. It starts with a homemade mix with just the right amounts of spice and acid—so much zestier than commercial mixes. And the bright and bountiful skewers will really impress your guests.

Ingredients

For the mix:

  • One 46-ounce can or jar tomato juice, preferably the Sacramento brand
  • 1/2 cup fresh lemon juice (3 or 4 lemons)
  • 1/3 cup Worcestershire sauce
  • 1/4 cup prepared horseradish, or more to taste
  • 2 tablespoons soy sauce
  • 1 tablespoon your favorite hot sauce, or more to taste
  • 1 teaspoon black pepper, or more to taste
  • 1 teaspoon celery salt
  • 1 teaspoon garlic salt

To serve:

  • Eight 6-inch bamboo skewers with your choice of cubes of salami or cheese, pepperoncini, olives, pickled cherry peppers, pickled cauliflower, and cherry tomatoes
  • 8 teaspoons extra virgin olive oil, divided
    use, plus more to rim the glasses
  • Coarse salt (kosher or sea)
  • 2 cups vodka, divided use (optional)
  • 1 large lemon, cut into 8 wedges
  • 8 leafy celery stalks, preferably from the heart

Directions

Step 1

Place all the ingredients for the mix in a large pitcher and stir to combine. Taste, adjusting the seasonings as necessary. Cover and chill.

Step 2

Thread your choice of garnishes on bamboo skewers and cover with plastic wrap until serving.
(Or allow your guests to assemble their own from a platter of choices.)

Step 3

Pour a couple of tablespoons of olive oil and coarse salt in two separate shallow bowls. Rim tall glasses with olive oil and salt. Just before serving, fill the glasses with ice.

Step 4

Stir the Bloody Mary mix well before using. For each cocktail, combine 3/4 cup of the mix, 1 teaspoon olive oil, and 1/4 cup vodka, if using, in a cocktail shaker. Make sure the lid is on tight. Shake vigorously for several seconds, then pour into the ice-filled glass. Garnish with a lemon wedge, a celery stalk, and a prepared skewer.

Serves 8