| So I decided to play around with the left over liquor in my bar and ended up making a drink called the Rob Roy. I was happy to find out that the scotch still held its woody scent but became mild with the vermouth. I’m always a sucker for lemon with whiskey so this was a nice option to mix it up over my normal Manhattan.
Ingredients
2 shots Scotch
1 shot sweet vermouth
2 dashes of Angostura bitters
2 drops lemon juice
1 lemon peal
Directions
Mix liquor into a shaker or bar glass and stir with ice
Add to Martini or Low Ball Glass
Garnish with Lemon peal
What’s in a Name?
According to Wikipedia there is a story to this drink with two first names.
The Rob Roy is a cocktail created in 1894 by a bartender at the Waldorf Astoria in Manhattan, New York City. The drink was named in honor of the premiere of Rob Roy, an operetta by composer Reginald De Koven and lyricist Harry B. Smith loosely based upon Scottish folk hero Rob Roy MacGregor. (source)
It is a strange thing when a spur of the moment idea turns into something more. I never intended to make such a production out of making infused water at work, but I no doubt went a bit too far and pushed the idea over the edge into a full-blown activity.
I was in the midst of closing out a credit card and started browsing the rewards portal to spend the last of my points. The rewards portal was never too exciting (one of the reasons I paid off the card), often filled with gimmicky suburban delights like Blade BluRay discs and shake weights. I decided to default to kitchen gadgets when I came across a Yorkshire Glassware Dispenser and Mason Jar Mugs. It was done all too quickly; the glassware was purchased and shipped to my desk at Club Monaco Corporate Offices.
I thought to myself, “I’m going to cut coffee and drink water, that way I will save money and be healthy.”
Day One the dispenser was filled with cucumbers and water. Ten minutes into positioning it next to my desk it was instantly dubbed “Spa Water” by my coworkers, Hannah and Robin. From there a contribution list was started, a cute towel was set down to catch condensation, and the rest is history.
ThymeMandrin OrangesCucumbers
It Takes a Team
If I am the Spirit, Hannah (@hlbiddle) and Robin (@turningpaiges) are the Goddesses of Spa Water. These two are a delight on a normal day, but they have definitely made this an enjoyable activity.
After offering the water to the rest of the eCommerce team at Club Monaco, it was proclaimed a good “moral booster,” but really it just makes me feel like a summer’s breeze ~ relaxed.
Both Hannah and Robin have been very helpful at keeping the contribution list on track, cutting/displaying the fruits & veggies, and keeping the flavors fresh.
Top 10 Infused Water Flavors
Cucumber + Mandarin Orange + Thyme
Tangelo + Lime + Lemon + Grapefruit
Black Raspberry + Lime
Pineapple + Granny Smith Apples + Basil
Ginger + Pear + Grape
Blood Orange + Mango + Kiwi
Grapefruit + Strawberry
Strawberry + Lemon + Mint
Watermelon + Cantaloupe + Honeydew
Classic Cucumber
The Spirit and the Goddesses are always looking for more Spa Water flavor ideas. Please contact me with your suggestions or comment below with them! Keep it fresh everyone!
I made a standard batch of iced tea today with fresh-squeezed lemon. But after juicing, I had a pile of lemon peels left on the cutting board—and throwing them out felt like a waste.
So instead, I turned the leftover peels into candied lemon peel: bright, chewy citrus strips coated in sugar. They’re perfect for cocktails, baking, snacking, or topping desserts—and you also get a bonus product: lemon syrup (great for mixed drinks).
Why You’ll Love This
Uses up leftover lemons (low waste, high reward)
Makes two things: candied peel + citrus syrup
Easy ingredients you already have
The bitterness gets tamed with a quick double-blanch
Ingredients:
1 Lemon (peel from it)
¾ cup sugar (plus extra for coating)
1 cup water
Directions
1) Prep the lemon
Cut 1 lemon in half.
Cut each half into 8 wedges (16 total).
Remove seeds and any remaining pulp.
Lightly scrape the inside of the peel with a teaspoon to remove excess pith (this helps reduce bitterness).
Slice each wedge into thin slivers, no wider than ¼ inch.
2) Blanch the peels (twice)
Add peel slivers to a small saucepan with water (enough to cover).
Bring to a boil and boil for 60 seconds.
Drain.
Repeat once more (fresh water, same 60 seconds), then drain again.
3) Candy the peel + make syrup
Add ¾ cup sugar, 1 cup water, and the blanched peels to the saucepan.
Bring to a rolling boil, then reduce heat to a gentle simmer.
Simmer for 1 hour, stirring every 15 minutes. (or until glassy and syrupy)
4) Dry + coat in sugar
Strain the syrup into a jar (save it—this is gold for cocktails).
Lay the peel slivers on wax paper for until cool to touch, no more than 15 minutes.
Toss peels in loose granulated sugar until evenly coated.
– TOTAL RETAIL – $5,500 – Don’t let the winer season get you down. Throw in a slightly desaturated color pop to lift your spirits and elevate your look!
