October 9th - Crafting Libations with Jared: Gin

 
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Vesper

1.5oz Hayman's Old Tom Gin

.33oz Capitol Vodka (Seattle)

.33oz Cocchi Americano

(stir, hawthorne strain, up, coupe, lemon twist)

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The Last Word

1.25oz The Botanist Botanical Gin

.66oz Maraska Maraschino Liqueur

.66oz Fresh Lime Juice

.5oz Veritable Genepy le Chamois

(shake, dbl strain, nick & nora coupe, absinthe rinse)

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Negroni

1.5oz Big Gin Barrel-Aged

.75oz Campari

.75oz Cocchi di Torino

(stir, hawthorne strain, up, coupe, orange twist)

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Jared’s Seasonal Gin Flip

1oz Dutch Genever

.5oz Local Apple Cider

.5oz Fresh Lemon Juice

.5oz Amaro Meletti

.33oz Local Honey

1 egg white

(dry shake, cold shake, dbl strain, up, coupe, angostura art)


October 5th - An Evening of Seattle History: Bad Traffic and Terrible Dating

A note from Jordan Hanssen - our fearless Seattle historian (photo cred to The Seattle Public Library):

Historians that I drew heavily from for my specific subjects


Website I drew heavily from and also some good general ones to get lost in.

Museums to check out

  • Mohai

  • Wing Luke Asian American Museum

  • Northwest African American Museum

  • Daybreak Star Cultural center

  • Klondike museum

  • Police museum

Shit! one more!  This one is amazing. 

https://www.youtube.com/watch?v=w3q24_667eU


October 1st - Intro to Gluten Free Baking: Cupcakes with Phebe from Nuflours

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Gluten Free Chocolate Cupcakes

Sugar - 1 1/2 cups
Canola oil - 1/3 cups
Eggs - 2
Vanilla Extract - 1 tsp

Flour blend - 1 1/2 cups
Cocoa powder - 3/4 cups
Xanthum gum - 1 tsp
Baking soda - 1 tsp
Baking powder 1/2 tsp
Salt - 1/8 tsp

Water - 1 1/3 cups

Preheat oven to 350 degrees
Mix sugar, oil, eggs, and vanilla together
Mix dry ingredients in separate bowl. Add half of dry to wet until just moistened and small lumps remain.
Add water slowly, mixing. Scrape sides.
Add remaining dry and mix.
Mix until batter becomes uniform (sound will change and batter will thicken) and lumps are very small. Scrape sides and bottom.
Mix on medium for 15-20 seconds to help batter thicken. Finished batter should leave traces of trailing pattern when spat is dipped and removed from batter.
Finished batter should be thickened and spay raised up out of batter should leave traces of trailing pattern on top of batter.
Pour into parchment lined pan or cupcake liners.

Bake cupcakes for 24 minutes. 8” cakes bake for 40-45 minutes, or until a toothpick inserted comes out with small crumbs.

Cool and frost!

Gluten Free Vanilla Cupcakes

Sugar - 2 cups
Canola oil - 3/4 cups
Eggs - 4
Vanilla Extract - 2 tsp

Flour blend - 3 cups
Xanthum gum - 1 tsp
Baking powder - 2 1/2 tsp
Salt - 1/4 tsp

Water - 3/4 cups

Preheat oven to 350 degrees
Mix sugar, oil, eggs, and vanilla together
Mix dry ingredients in separate bowl. Add half of dry to wet until just moistened and small lumps remain.
Add water slowly, mixing. Scrape sides.
Add remaining dry and mix.
Mix until batter becomes uniform (sound will change and batter will thicken) and lumps are very small. Scrape sides and bottom.
Mix on medium for 15-20 seconds to help batter thicken. Finished batter should leave traces of trailing pattern when spat is dipped and removed from batter.
Finished batter should be thickened and spay raised up out of batter should leave traces of trailing pattern on top of batter.
Pour into parchment lined pan or cupcake liners.

Bake cupcakes for 22-24 minutes. 8” cakes bake for 40-45 minutes, or until a toothpick inserted comes out with small crumbs.

Cool and frost!

Notes:
For cardamom cupcakes, add 1 1/5 tsp ground cardamom to cake batter
For lavender cupcakes, add 1 3/4 tsp ground lavender
For lemon cupcakes, add 1 tsp lemon extract and 1 tbls of lemon juice


September 19th - Kombucha Making with Rainbow Cloud Kombucha

How To Make Kombucha

Gather the following:

  • Clean, sterile glass jar

  • Kombucha SCOBY with starter tea mixture

  • Organic Tea (green or black)

  • Organic Sugar

  • Cheese cloth or coffee filter & rubber band

  • Filtered water

  • Mixing spoon

Step 1: Using a quart sized jar, 3 cups hot water, add 1/4 cup sugar; mix until dissolved. Before water cools, steep tea for the recommended amount of time for the tea being used.

Step 2: Let tea & sugar mixture cool to room temp (68-80 degrees) then add kombucha SCOBY with starter tea mixture, be sure to leave one inch from top. Then cover jar with clean cheese cloth or coffee filter.

Step 3: Allow your kombucha to sit undisturbed in a 65-75 degree climate. Be sure that it is not exposed to direct sunlight (darker the better) for 7-30 days. The longer it goes, the less sweet and more vinegar flavor it will become. Heat will also affect the flavor.

Step 4: Straining all your kombucha tea beside 1/4 cup liquid and the SCOBY, into a sealable bottle or jar. At this time, you can explore with flavors. If you desire more fizz, let your kombucha sit out to second ferment for up to 7 days.

Remember, this is a living culture so give it love and it will return the favor!

http://www.rainbowcloudkombucha.com/