LUPEC 1: We Heart LUPEC!

9 Mar

LUPEC Name: Gin Daisy and Grasshopper

Meeting Date: Sunday, February 27, 2011

Meeting Theme: We heart LUPEC!

Beautiful beverage in beautiful glassware!

Why did you choose this theme?
As two of the original founding members of LUPEC Denver, we thought it was only appropriate to center our meeting around our seventh anniversary and our love of LUPEC!

What were the cocktails you served?
The classic cocktails we selected celebrated the lovely ladies that make this group great!
All the cocktails were legitimately classic – Grasshopper discovered two of the recipes in a cocktail book that was originally published in 1935 and this printing is from 1961. The Anniversary cocktail was especially strong and a few of the members found that adding a little lemon-flavored sparkling water complimented the drink nicely. The Love cocktail didn’t go over that well, but was certainly pretty! We ended the meeting with a pink champagne toast to celebrate our LUPEC-iversary and the last meeting of our delightful British import – Red Peril!

What food was served/brought?
The food consisted of Grasshopper’s homemade strawberry shortcake, a roasted grapefruit fruit salad, fancy cheeses, veggies, deviled eggs (of course!), Valentine’s candy and red velvet heart-shaped whoopie pies!

Anything else you’d like to say about your meeting?
Saying goodbye to LUPEC members is always hard. It’s been amazing having a little British flavor and cocktail culture in the mix for the past year. We can’t wait for our LUPEC Denver field trip to visit Red Peril in London! Up your bum!

LUPEC Denver has been an incredible part of both our lives for the past seven years. It was a pleasure to take the time to celebrate all the amazing things we have accomplished as a group and the incredible bonds that have been formed. We can’t wait to see what the future will bring for LUPEC Denver as we evolve and grow!

Gin Daisy also hearts bitters!

Recipe, please!

Anniversary Cocktail
1 1/2 oz brandy
1 1/2 oz gin
splash of bitters
Shake with ice; strain into chilled cocktail glass

Ladies’ Cocktail
1 3/4 oz whiskey
1/2 t absinthe
1/2 t anisette
2 dashes bitters
Stir with ice and strain into cocktail glass; serve with piece of pineapple

Love Cocktail
2 oz sloe gin
1 egg white
1/2 t lemon juice
1/2 t raspberry juice
Shake with ice; strain into cocktail glass

Strawberry Shortcakes:

This is the Cook’s Illustrated’s strawberry shortcake recipe – full of deliciousness!

Shortcakes:

2     cups all-purpose flour
1/2  teaspoon  table salt
1     tablespoon  baking powder
3     tablespoons  granulated sugar
1     stick  unsalted butter (8 tablespoons), cut in half the long way and then each
1     egg, beaten
1/2  cup  half-and-half
1     tablespoon  half-and-half
1     egg white, lightly beaten
2     tablespoons  granulated sugar for sprinkling

Adjust an oven rack to the lower middle position and preheat oven to 425 degrees. Mix flour, salt, baking powder, and 3 tablespoons sugar in a food processor.  Add the butter to the food processor and pulse until it’s mixed in and resembles coarse meal, fifteen to twenty 1-second pulses.

Mix the beaten egg with the half-and-half; pour it into the flour mixture. Toss with a fork until large clumps form. Turn the mixture onto a well-floured work surface and lightly knead until it comes together.

Pat the dough into 9- by 6-inch rectangle, 3/4 inch thick. Flour a biscuit cutter in your choice of size; cut dough rounds. Place 1 inch apart on small baking sheet; brush the dough tops with egg white and sprinkle with remaining sugar. (Can be covered and refrigerated up to 2 hours before baking.) Bake until golden brown, 12 to 14 minutes. Place baking sheet on wire rack; cool cakes until warm, about 10 minutes.

Top with strawberries (about two pounds, hulled and chopped and macerated with a couple of tablespoons of sugar for a while) and whipped cream (about a pint of heavy cream whipped with a splash of vanilla and a tablespoon or so of sugar).

Eat and enjoy!

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