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Posts Tagged ‘blueberry’

  1. Managing Your Bar: DIY Bitters


    January 22, 2014 by Jenn

    Managing your bar will be a new addition to the blog where I give you cheap and fun ways to create your own additions to your bar cart including bitters, simple syrups, and even liquors. A new segment for our blog was born out of sheer frustration. Two things happened recently, 1. I couldn’t find any interesting bitters flavors that I wanted and 2. When I found them, they were dumb expensive. There is a fancy liquor store in town and they wanted 19 dollars for blackberry bitters…. WHAT?! So I decided that I don’t need their stinkin’ bitters. I will make my own. Guess what? It’s SO easy.


    There are a lot of posts that say you can make bitters from vodka but this just isn’t true. Vodka is not grain alcohol which is what you need in order to suck out all the flavors of whatever you are turning into bitters. If you soak a fruit in vodka, it will sort of taste like what you want but Everclear on the other hand will suck out all the flavor and make your bitters pretty colors to boot.

    For those who don’t know: Everclear is a clear distilled grain alcohol that is bottled at both 151-proof and 190-proof. I used the 190-proof to get high octane result. Don’t worry about the grain alcohol having an affect your cocktails alcohol-wise or taste-wise, the amount of bitters used in a cocktail is so small that the grain alcohol won’t make a difference, it’ll just add really great flavor since it’ll be so concentrated. The bitters I created are Orange Cinnamon Bitters and Blueberry Bitters. Let’s get started!
    To make these bitters you will need:

    - 1 bottle Everclear
    - 2 jars with tight fitting lids
    - 1 cup fresh blueberries
    - 3 cinnamon sticks
    - 1 orange
    - vegetable peeler

    The amount of Everclear you use is really up to you. I know I would use the Orange Cinnamon Bitters more often than the Blueberry Bitters, so I made more of the Orange Cinnamon. I used 1 1/2 cups of Everclear for the Orange Cinnamon Bitter. I poured the Everclear into my jar then I dropped in the 3 cinnamon sticks and the peels of 1 orange. (I ate the orange as a bitters making snack after I peeled it) For the Blueberry Bitters, I used 1 cup of Everclear and 1 Cup of blueberries. Really, the amount of product you put into the Everclear really depends on how strong you want the bitters to be. Once the fruit is in the Everclear, screw on the lids tightly and put them in a cool dark place (I used a kitchen cabinet) and let them sit for 25 days. You might be thinking 25 days?! It takes a while for the alcohol to suck out all the flavor. After the 25 days, unscrew the lid and taste the bitters. If the flavor is right, remove the fruit with tongs or a fork will do just fine. If the bitters are not strong enough, leave them be for another 3 days and taste them again. Keep checking in 3 day increments until they are perfect. My bitters sat for a total of 31 days. Depending on how much alcohol you use, you could easily make 6 different kinds of bitters from one bottle of Everclear. SO much cheaper!

    What’s super weird is that once I took out my blueberries, they were really hard! Like rocks. All the juice had been infused into the bitters!



    The same happened with the orange peels, they were colorless and hard once they were removed. The grain alcohol totally did it’s job.




    Once you’re finished you can bottle them or leave them in the jars. As long as they are tightly sealed, the bitters will last up to 6 months. Label them and poof! You’re ready to have a delicious cocktail with a great flavor!

  2. Blueberry Peach Crumble


    April 7, 2013 by Jenn


    So let’s talk dessert. A lot of people get confused about what the difference is between a crumble and a cobbler. They are basically the same idea, the only difference is that a cobbler has hunks of plain biscuit dough on top whereas a crumble has literally crumbs of dough on top that are usually made out of butter, flour, and some kind of sweet ingredient. For my crumble I used gingerbread crumbs and brown sugar because, well, gingerbread is awesome and I think its the perfect amount of sweet without being overwhelming. This is one of those desserts that is perfect for any occasion and it’s versatile. You can swap out the blueberries and peaches for whatever is in season and wow the pants off of your friends.

    Yields: 1 Crumble

    2 pounds peaches
    1/3 C sugar
    1 1/4 TSP cornstarch
    2 TBSP lemon juice
    1 TSP cinnamon
    1/4 TSP salt
    1 TSP light brown sugar
    1 C blueberries

    1 C flour
    1/4 C sugar
    1/4 C light brown sugar
    1/4 TSP cinnamon
    1/4 TSP salt
    2 TSP vanilla
    6 TBSP unsalted butter*
    1 C gingerbread crumbs

    *I’ve made this crumble before with earth balance to make it vegan. It works but the results are different. You’ll have to bake it longer and watch it carefully. For some reason earth balance can make the top burn in like 2 seconds.

    - Preheat your oven to 350 degrees. Boil the peaches until they are super soft then peel, pit, and cut them into small slices. I’ve heard a lot of people say “Every time I make anything with fruit is doesn’t work out, it gets so watery.”. That’s because when you have juicy fruits like peaches, you have to drain out a lot of the juice. Once you’ve sliced the peaches, toss them in the sugar and set them into a colander. Let them drain for about 25 minutes. You’ll want to save 1/4 cup of the juice for later.
    - Mix together cornstarch, lemon juice, cinnamon, and salt with the reserved peach juice. Place peaches in a large bowl and toss them in the mixture. Gently add in the blueberries as you place in a pie dish.

    For the crumble:
    - First cut the butter into cubes and set aside until it’s room temperature. Whisk together all crumble ingredients then mash in the butter using your fingers.
    - Mix into a crumbly mass and smash it flat onto a piece of parchment paper. Pre-bake the crumble at 375 degrees for about 20 minutes.
    - The fruit part of your crumble should look something like this.
    - Place the pre-baked crumbles onto the filling. Smash any crumbles that are too large. None of them should be larger than a quarter. Tamp them down to adhere them to the filling. Sprinkle the gingerbread on top with a tablespoon of brown sugar and bake until it bubbles. It’ll take about 30 to 40 minutes.

    Voila!!! You’ll be the talk of all your friends. Believe me.


We are a collective based out of Baltimore, MD dedicated to showing you how to live a champagne lifestyle on a beer budget. We believe in the power of creativity and fun. We believe that anything is possible and we would like to inspire you to do the same. Thanks for stopping by!

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