Sip, Sip: The Cosmonaut

Well, since I already told you loud and proud that I make a habit of breaking martini glasses (case in point, I now only own one martini glass), then why not start this blogging adventure with a cocktail served in a martini glass?

I present to you: The Cosmonaut.

Category is: Breakfast Martini. The Cosmonaut is indeed quite similar to a Breakfast martini (variations on the same theme), minus the Cointreau and it replaces the orange marmalade with raspberry jam. According to Difford's Guide, The Cosmonaut was adapted from a recipe created by Sasha Petraske at Milk & Honey, New York City, USA.

The colour will differ based on your jam, naturally - unfortunately mine is not the bubblegum pink I wanted it to be, but my goal this week is to try different raspberry jams - no judging, please! It's also winter here, hence no fresh raspberries to garnish my drink. Without further ado, here's how to make it:

Ingredients (1 serving):

2 oz/60 ml gin of your choice
0.75 oz/22 ml fresh lemon juice (nobody will mind if you go 1 oz)
3 full barspoons raspberry jam
ice (for shaking only)
(optional) raspberry to garnish

Method:

Add all the ingredients (except for the garnish) in a cocktail shaker. Stir with your spoon to break the raspberry jam, to make sure it won't just sit on the bottom of your shaker. Add ice to your shaker and shake-shake.

Double strain your cocktail in a martini or a coupe glass. Garnish with a fresh raspberry.

Enjoy!

🍸 Source: TikTock, more specifically Difford's Guide AU.

Restaurant Review: Ciao New York

The plan was to write this post in December, since this restaurant is one of my favourite places to go to around the holidays - it has a very homely vibe and the nicest winter decor. Plus the dim lights, the brick walls, the wine racks, and the sparkling glasses just add an extra something to the festive atmosphere. Ciao New York is an Italian bistro, perfectly pairing the delicious Italian nonna food with an exquisite rich-bitch attitude (obviously rich-bitch is not the word I am looking for, but it's exactly how my friends would describe my taste). I prefer it in winter because it's tiny, cosy, doesn't have outdoor seating anyway, and because I've never been here in the summer months. I dined here with my husband and our neighbours. It was our neighbours' first time in this restaurant and it's now officially their favourite restaurant in town. Without further ado, let's discuss food. As it is my habit, I start with coffee no matter the hour I have dinner....

Speculaas Meringues

I always wanted to make meringues and when I discovered Molly Baz's Salted Biscoff Meringue recipe (on her Patreon page) I couln't wait to make it with my favourite winter spiced biscuits - speculaas . Last year I couldn't find the speculaas biscuit butter anywhere (even though I saw it everywhere before I had a recipe where to actually use it), but this year I made sure I got one as soon as it hit the shops (it's only available around Christmas), and I made my meringues! Where they perfect? No, not really. Mostly because I used an American recipe as a base and I feel like meringues are too sensible for cup measurements (I mean, no offense Molly, but the recipe asks for 1/2 cup egg whites - that totally made me spill egg whites all over the kitchen). I will try to perfect my meringues, but until I do, here's how I made them for our NYE party. Ingredients (makes 20 meringues, depends on the size): 4 eggs (room temperature) 4-5 speculaas biscuits 3 tbs speculaas biscu...

Chickpea Kale Salad

I think I tried a bunch of recipe for kale (and did not make me enjoy kale one bit) until I discovering this simple salad and now I cannot wait to find kale at the market just so I can make this salad. It's super easy to make, it keeps you full, and most importantly, it's freakin' delcious! The fact that you need more ingredients for the dressing than for a salad it's a plus in my book, especially when I don't have all day to chop ingredients for my work lunch. Plus the dressing can be replaced with whatever garlic sauce you prefer - but I suggest you give the original dressing a chance. The ingredients are for 1 serving, by which I mean 1 huge salad that I usually eat as a full meal. If you make it as a side-dish, then you can feed more humans from it. Ingredients (1 serving): kale leaves 1 lemon 1 can of chickpeas 5 garlic cloves (or more) 1 tbsp tahini 1 tsp honey or maple syrup smoked paprika water salt & pepper Method: Rinse your can of chickpeas, dry them...

The Clumsy Cook

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