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Buddha’s Hand Vodka

Buddha’s Hand Vodka

 Winter time means citrus season, my favourite of all the fruits. And citrus means Buddha’s Hand citrons! I never knew about these until I became a Produce Manager, now I count down the months until I have them in store.

The day the Buddha’s Hand arrived you could smell its amazing aroma long before the box was found amongst all the produce. The entire warehouse was engulfed in the most amazing lemon smell. If you have never seen a Buddha’s Hand they are like no other fruit out there.

Buddha's Hand Citron on Nutmeg Disrupted

They do not contain any juice or seeds, and the white center is not bitter like you would find on other kinds of citrus. They are prefect for zesting and you would use them anywhere where you would use lemon. I am thinking I will candy some, similar to how I did the grapefruit rind. And some Buddha’s Hand salt is in order. A Buddha’s Hand salt rimmed margarita sounds fantastic!

The strong lemon scent seemed a classic fit with vodka.  The end result is a magnificent flavored spirit that you could drink on the rocks or mixed with club soda for a refreshing cocktail.


Buddha’s Hand Vodka

1 Buddha’s Hand Citron

2 cups of your favorite vodka

Wash the Buddha’s Hand well.

With a zester zest yourself 2 tablespoons of the Buddha’s Hand.

Place the zest in a mason jar along with one finger from the fruit. Seal and place in a dark cupboard. I gave mine a shake every few days.

Allow to sit for 30 days.


Buddha's Hand infused vodka on Nutmeg Disrupted

Strain using a fine mesh screen strainer.

Because Buddha’s Hands are only available in the winter these would make fantastic cocktails for New Years Eve. Start a jar at the beginning of December to have it ready for ringing in the New Year!

Buddha’s Hand Cocktail

2 ounces of Buddha’s Hand vodka

splash of Club Soda

1/4 cup of sugar

1/4 cup of lemon juice

lemon slices to garnish


Place the sugar on a small plate.

Place the lemon juice into a small bowl.

Dip the rim of the glass into the lemon juice then into the plate of sugar making a nice rim on the glass.

Using a shot glass pour a 2 ounce shot and careful pour it into the sugar rimmed glass. Add a splash of Club Soda.

Garnish with a slice of lemon.

Buddha's Hand cocktail on Nutmeg Disrupted
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Iced Coffee

Iced Coffee

Do you enjoy coffee. Hot, cold, iced, with chocolate, foam, no foam, what is your perfect cup of coffee?

I love my coffee. I could drink it any time.

I had my first coffee when I was in my early 20’s down on the water front in Seattle.

Space Needle002

It was a whirlwind trip there to spend a few days around the 4th of July. My aunt and cousin lived in Seattle and I was lucky enough to visit with them when I was there.

I was a complete tourist and soaked in every single moment of it. I spent an entire day down in Pike’s Place market exploring and eating my way through the waterfront. I would love to do the trip again, this time with my camera. I can remember much of the trip, mostly of the amazing seafood I experienced while there. I can tell you what I ate, how it looked, tasted and smelt. Unfortunately I have no idea of the names of the places where I ate. 20 years ago I never thought I would have a website where I shared my love of food. Hell 20 years ago you did not require a passport and cell phones were something you only seen in the movies.

You could not help but be enticed by the rich enticing aroma of fresh coffee.


There were these huge mobile kiosks that were found around the city. All serving the most amazing coffee.

Never ever having a coffee before my cousin ordered for me. She being a Seattle native, I was in good hands. I have no idea what she ordered but it was the most amazing thing I had ever enjoyed. The moment I wrapped my hands around that inviting cup of coffee, it’s amazing scent filling the air around me. I was hooked. It was the first of many I savoured on my short trip there. And even until today I have yet to experience anything half as amazing as the coffee I enjoyed  on the chilly wet streets of Seattle.

During the last heat wave I decided I needed to give Iced Coffee a try. You will find many variations on the internet. Some using sugar as a sweetener, other condensed milk. Some use boiling water to brew the coffee, others use a cold brew method. Which sounds quite interesting but takes many hours, which I was not willing to do……. I was in a hurry. But I do plan on trying it to see if there is a difference in flavor.


Iced Coffee

1 heaping tablespoon of fresh ground coffee for every cup of boiling water.

Brewing coffee concentrate for iced coffee.

Place the grounds in a large mason jar and add the boiling water. Stir and allow to sit for 3 hours at room temperature. Give it a good stir once ever hour.

Straing coffee concentrate for iced coffee.

Using a coffee filter and a colander strain the coffee. Place in the fridge until needed.

Making an iced coffee.

Take a glass, any size and fill it with ice. Add the coffee concentrate until the glass is just a touch over half full.

Making an iced coffee.

Add a splash of flavored syrup. I use the Caramel Syrup from Starbucks. To make it rich you can add just a splash of cream then top with milk.

Simple as that!

With another heat wave here I better make a big jar of concentrate. I have a very busy weekend ahead. Thank goodness it is a 3 day one as I need that extra day to get everything that I need to have done for Tuesday, done.

I would love to hear what your favorite Iced Coffee recipe is. As I am new to this cold coffee thing I would love to try other recipes that are out there. And if you have done the cold brew method be sure to let me know your thoughts. Is it better then hot brewing? Love to hear what you think

Have a fantastic weekend.











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Spiced Apple Cider

Spiced Apple Cider

Looking for something a bit different to enjoy this holiday season I started playing with my spices looking to create a nice aromatic apple cider.

Using the flavors of fall is a favorite. I can never get enough of the warm spicy hints of cinnamon and cloves. A natually great compliment to the apple. A few crushed allspice berries was added to round out the flavor.

You can makes this in a large pot on the stove or in a slow cooker.


Spiced Apple Cider

8 cups of apple juice

2/3 cup of brown sugar

4 sticks of cinnamon

8 whole cloves

8 allpice berries – crushed



Place the apple juice into a large pot or slow cooker.

Add the brown sugar and stir to combine.

Add the cinnmon sticks.  Put the cloves and the crushed allspice berries onto a small square of cheese cloth. Tie into a bundle and add to the juice.

Bring to a boil to disolve the sugar then turn to low to simmer.

This usually takes about 2 1/2 hours on high in the slow cooker or 20 minutes plus simmering when making it on the stove.


And be sure to share!

Spiced Apple Cider

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Strawberry Vodka

Strawberry Vodka

Strawberry Vodka! Now that sounds spectacular!

This little gem was making its way around Twitter about 2 weeks ago.

I first spotted it on David Lebovitz’s blog ~ living the sweet life in Paris.

I knew immediately I had to try it.

I followed the same direction as David, letting mine sit for 5 days.

You will need a 2 pound clamshell of berries, 2 large jars and one 750 ml bottle of vodka.

I admit I grabbed the Absolut Vodka strictly for the nice clean bottle.

Now that I have tasted the finished product I do not think the type of vodka will affect the final flavor.



The strawberries are very pale so it is time to strain the fruit from the alcohol.

I used coffee filters to get a nice clean finished vodka.


Straight is nice on ice though I prefer it mixed with a splash of Club Soda.

The touch of sweetness from say 7 Up would be a nice addition.

The strawberry flavor is very prominent and it has a nice smooth finish.




Strawberry Vodka on FoodistaStrawberry Vodka

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Coffee Cream Martinis.

Coffee Cream Martinis.

With the trend of cold coffee beverages like iced coffee, coffee smoothies, Iced caps, frappuccinos, comes another cold coffee drink.

This one is for adults only! A nice change for coffee lovers.

Coffee Cream Martinis!


Coming in a 4 and half ounces per drink this one has some definite kick!!!

I have to send a shout out to Sue in New York, “Thanks Sue.” She is a fellow Field Editor at Taste of Home Magazine.

She was the first one to test drive this cocktail and gave it great reviews!


Adapted from Taste Of Home

Coffee Cream Martinis

1/2 cup of granulated sugar

1 tablespoon of finely ground coffee

1 1/2 ounces of vodka

1 1/2 ounces of Baileys Irish cream

1 1/2 ounces of Kahlua

chocolate syrup

ice cubes

In a small bowl combine the granualted sugar and ground coffee, mix well.

Spoon a layer of the sugar coffee mixture onto a plate.

Moisten the rim of a martini glass with water, hold upside down and place into the sugar coffee ground mixture getting a nice rim on the glass.

Set aside.

Fill a martini shaker three fouths full with ice.

Add the vodka, Baileys and Kahlua, shake until condensation forms on the outside of the shaker.

Drizzle chocolate syrup on the inside of the perpared martini glass.

Strain the martini into the glass and serve immediately.

Coffee Cream Martinis on FoodistaCoffee Cream Martinis

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