Home At Last! with Patty Gironda

  I have been anxious to try my new experiment with my own freshly roasted coffee beans. Using about a half of a cup of my Mocha Java Joe Beans (great chocolately undertones) I created the sugar-free liqueur with the addition of a Madagascar Vanilla Bean to a decanter of vodka. The mixture has been sitting under the wine bar for about four weeks-developing the most beautiful deep chocolate brown tones and decadent aroma! It struck me today that the perfect presentation for this liqueur was this beautiful cordial from the 30's. Cool colors, minted simple syrup and my own coffee-chocolate liqueur resulted in this refreshing "Peppermint Patty" cordial.

  Every home bar should stock simple syrup. Equal parts water and sugar. Easy to make and essential in the art of making cocktails that taste like your favorite restaurant or bar. Although, technically, the addition of other ingredients equals flavored syrups-until they change color-I still call my concoctions simple syrups. Take for instance,mojitos . . . the addition of the simple syrup takes the drink to a deeper level of minty lime goodness-faster. Mint leaves provide the contrast and balance to the refreshing lime characteristics of the drink. For an easy simple syrup I sanitize sparkling water bottles and mix the batch right in the bottle. For mojitos I add 10 mint leaves and a bottle pourer before placing in the refrigerator. Stored in the refrigerator the cold liquid keeps the drink from becoming watery and adds the desired sweetness to the rum.