A Rum for your Whiskey

As we grow older, Christmas often loses its spark-- it turns from a time of looking forward to presents and tons of food and crazy relatives, to a time of looking forward to when the presents and the food and the crazy relatives are long gone. In order to preserve that joyous occasion, my husband and I started a new tradition where we get to enjoy Christmas once more- Christmas Eve at least, when we invite all of our best friends into our home to eat and drink and be me-he-he-rry.

The first year, the cops were called because we were being too merry and my husband and his fellow musician friends were jingling the rocks a little too loudly. The weather was cold and rainy, but it was no match for the warmth of the whiskey cider I had brewing in a crockpot where friends would inevitably top off steaming fragrant cups with a touch more whiskey. 

The cider was very popular at the party and I knew I would make it again, but I wanted to find another warm drink to serve should Houston be granted with weather calling for another hand-warmer. Possibly something with chocolate...

Long story short, I came across a bottle of Ron Brugal's 1888 Ron Gran Reserva Familiar. It's tasting notes sounded like something any 'gentle' whiskey or Scotch lover would appreciate. By gentle I mean it doesn't taste smoky, overly oaked or too mature. Double aged in American Oak followed by Spanish Sherry barrels, the first taste of this rum told me that it would be a shame to hide any of its character by using it with any mixer. Not even ice was necessary to enjoy this smooth sipping rum- a rare treat! In fact, I kept this baby in the reserves for myself and a few friends who I knew would appreciate the 1888's company. It opened this whiskey lover's eyes to the possibilites a good rum can offer and now ranks as one of my favorite spirits served neat. 

In the end, the whiskey cider sufficed at this year's holiday party; the 1888 was long gone by then anyhow. 

Vini, Vidi, Ceviche!

We had a party for my man's birthday this weekend and he requested ceviche for dinner, and this good wife did abide. Ceviche is super easy to make and doesn't have to be expensive. It does need at least 2 hours to 'cook' in the citrus juice so time accordingly. If you want to know what good ceviche should taste like before making it, check out El Pueblito's- it's rife with big chunks of avocado and tangy sweet mango. (On Richmond just east of Mandell)

1 pound fresh saltwater fish, I used tilapia

1 pound fresh bay scallops

1 pound fresh peeled/deveined shrimp

1 big bunch of cilantro leaves chopped

1 medium red onion, diced small

3-5 sliced jalapenos with seeds for heat, sliced thin

2 avocados, diced

1/2 cup fresh lime juice

1/2 cup fresh lemon juice

1/4 cup tequila (optional)

1/2 cup vegetable juice (optional)

1 diced mango (optional)

Salt to taste

Shallow pan for the marinating/cooking process

Preparation:

Cut fish into bite sized pieces (not too small) and combine in the pan with the other seafood. Pour the juice over the top, along with all of the other ingredients. Cover with plastic wrap and refrigerate for 2-6 hours depending on how well done you like your ceviche.

Serve with tortilla chips, warm corn tortillas (just throw on a gas burner for a few seconds on each side), plantain chips, or even Saltines.