Hum Sun Tea

Oh, Wendy See Wendy Do readers.... I do apologize!

I have neglected you!

To explain... I recently got a job.  A full-time job that seems to be taking my... well... my full-time. 

No excuses!  I am back and ready to blog.

It is nearly 90 degrees this weekend in Chicago which means one thing at my house - SUN TEA!!!  I love sun tea for so many reasons but mostly because it is fool proof.  All you need is a pitcher, a couple of tea bags, whatever add-ins for additional flavor and sun.  

Today I added lemon and local strawberries for a nice hint of tart and sweet.  My other favorite flavor combinations are: peach/mint, basil/raspberry and orange/fresh ginger (which is so spicy sweet!!)

Today I wanted to kick my tea up a notch - it is Saturday after all - so I added a healthy splash of my favorite Chicago-based "botancial spirit" Hum. 

This ruby-colored, rum-based liquor is infused with hibiscus, ginger root, green cardamom and kaffir lime to create an herby, spicy, intoxicating concoction that you can add to just about anything!  I love to add a splash of it to prosecco.  I have used in place of grenadine to make a spicy Manhattan.  Most times, I just enjoy a few ounces of Hum on the rocks with a squeeze of lime and some soda water.  Did I mention I LOVE this stuff?

So... Hum Sun Tea was created!  

HUM SUN TEA

Ingredients

• Large pitcher
• 2 large tea bags (I use Lipton)
• One half of a lemon, sliced
• One cup fresh strawberries, sliced
• Hum liqueur  (Click here to find a store that sells Hum closest to you)

Directions

1. Place lemon slices, strawberries and tea bags in pitcher and fill almost to the top with water.
2. Place outside or near a window in direct sunlight.
3. Allow tea to steep for at least one hour.
4. Fill a glass with ice and add one to two ounces of Hum liqueur. 
5. Top off glass with tea and garnish with a lemon.  Enjoy!

Cheers to 2012

"Be always at war with your vices, at peace with your neighbors, and let each new year find you a better man." - Benjamin Franklin

Happy New Year!

 That is quite a New Year's Eve toast Mr. Ben Franklin!!  Well the countdown has begun and 2011 is almost over.  Have you achieved what you wanted to this year?  Any regrets?  New Years is usually a time for reflection as well as an optimistic look ahead.  There is something about a whole new year that makes people buoyant, energized and empowered.  It makes me feel like I can overcome all of the trials and tribulations of the past year.  Though I am not sure how much of that is the affect of New Years Eve or the large of amounts of champagne I usually drink.

It's not New Years without bubbly!

Nothing rings in the New Year like a good glass (or glasses) of bubbly and a toast.   The act toasting is a ritual that has been around for centuries.  While today it is a way to honor either a person, a celebration or a holiday would you believe the custom might have started over concerns of poisoning?  Some say the act of clinking glasses together would cause the drink in each cup to slosh into the other (in affect making sure your guests weren't slipping you a mickey!)  Crazy right?  Others say the word "toast" became associated with the custom because the wines used were flavored with spiced toasts.  Who knew?  Fortunately, I am not concerned about my friends poisoning my flute of champagne on Saturday night and I hope you aren't either!  

Do you save your champagne corks?

This year, Joe and I are chiming in the New Year with friends in Milwaukee.  No doubt there will be lots of champagne, laughs and of course a few toasts.  So enjoy the last few hours of 2011 with these wonderfully delicious champagne cocktails perfect to raise in your glass.  Cheers!

CLASSIC CHAMPAGNE COCKTAIL

Adapted from Avalon Wine

Classic Champagne Cocktail

This classic, fizzy concoction came on the scene in 1935 at the Metropolitan Hotel in New York City. The bitters add a nice edge as the sweetness from the sugar cube slowly seeps into bright effervescence of the wine.   I dare you to drink just one!

Ingredients:

• Sugar cubes
• Angostura bitters
• Chilled champagne

• Lemon twist

Directions: 
In a small bowl soak sugar cubes with splashes of Angostura bitters (about 4-5 splashes per cube or to taste).  Place one soaked sugar cube at the bottom of a champagne flute.  Slightly tilt the glass and fill slowly with champagne.  Garnish with a lemon twist.  Enjoy!

GRAPEFRUIT SPARKLER

Adapted from Yum Sugar

Grapefruit Sparkler

If you have any left over bottles of champagne on New Year's Day this is a great twist on the classic Mimosa.  The sweet sugar cube cuts through the tangy grapefruit juice to perk you up after a night of partying.  

Ingredients:

• Sugar cubes
• Chilled grapefruit juice
• Chilled champagne

Directions: 
Place one sugar cube at the bottom of a champagne flute.  Add a few tablespoons of grapefruit juice.  Slightly tilt the glass and fill slowly with champagne. Happy New Year!