I've been making my own body scrubs for years now. Its such an important part of my skincare routine and I knew it would be a really fun workshop at our Holiday Jam because they make great gifts for friends and family or for yourself. One thing that I noticed during this workshop is that folks wanted to know what my exact recipe is. The thing is I don't have one. I have the basics down but each time I make it a little bit different.Read More
Oh, what a night! It's been a week, and to tell you the truth it's still all a blur. It was everything, good vibes, good people, and even better drinks (lol).Read More
Recently I hosted a jerk making workshop at Nubian Hueman with my girl DJ Jaz Dux. We vibed out to nothing but reggae chunes, drank rum punch, and made our own jerk (recap coming soon)! I already talked about how much I love jerk and why I was inspired to do this workshophere. I tried this recipe several different ways, more sweet, more heat, and no garlic and I love this version of it.
As I told my workshop guests, use this recipe as a base and then tweak to suite your taste, you can add more sweet or heat depending on what you're cooking. There are so many different ways that you can use jerk, I'll post recipes for the butternut squash crostini, jerk hummus, and jerk chicken kabobs that I served at the event shortly.
What You'll Need
- 1/2 cup scallions
- 1 medium size onion (red or white)
- 2-4 scotch bonnet pepper (or habanero) (seeds in if you want more fiyah)
- 2 tablespoons of fresh thyme leaves
- 1 teaspoon grated ginger
- 3 cloves garlic
- 4 tablespoons dark brown sugar
- 4 tablespoons allspice
- 1-2 tablespoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon black pepper
- 1/2 cup orange juice
- 1/4 cup tablespoon soy sauce
- 2 tablespoons vinegar
If you have a really good quality blender or flood processor you wont need to cut the fresh ingredients too finely. I have a Blendtec so I gave everything a rough chop.
With the spices the fresher the better, if you can get your hands on whole fresh spices and grind them yourself in a spice or coffee grinder then it will really enhance the flavor.
Add all your ingredients and pulse to your desired texture. Store in your refrigerator for up to a month.
This blend tastes amazing right out of the blender but I think it tastes a little bit better if you let it mature in the refrigerator for at a day or two.
All my spicy food memories are happy and free! Waist whining, blood rushing to my lips, dirt roads in Jamaica, BBQ, and bloodclot chunes! Naturally I want to recreate the good vibes and share them with you. In this edition of Something Good join me for a jerk making workshop, with spices from Bazaar Spice, so you can create your own spicy food memories. Vibe to music provided by the one and only DJ JAZ DÜX, eat small bites, and enjoy delicous rum punch made by me! Get your tickets early so that I know how much rum to buy.
Infused was such a blast and I had such a great time sharing my tips and tricks. Infused spirits are one of my go-to party tricks while entertaining. My philosophy for homemaking is that it should be simple but well done. As you will see from the recipes, you can pull together a great cocktail with minimal effort and ingredients that are easy to find. The possibilities are endless, but my two favorite flavors are ginger gin and hibiscus gin. During the workshop I shared my tips for beginner infusers, we made the hibiscus and ginger gin and then cocktails! Everyone had such great questions, which I captured below in the tips section.
- I prefer dried ingredients over fresh, because it's so much easier to deal with. If you want to use fresh make sure that it is pesticide free,organic, and you wash it really well.
- Don't use flavored spirits and stick with a mid level quality spirit. Don't use the high quality stuff that you can sip on, personally I think it would be a waste.
- Make sure everything is super clean. Wash all utensils and container in the dishwasher or hand wash and sterilize in boiling water.
- Amazon, Joann's Fabrics, and Michaels are great places to source mason jars of all sizes. If you are going to display them in your home like I do, IKEA has beautiful glass containers that are a step up.
- Have fun! Beginner infusions don't have to be a perfect science. The ingredients you add are like salt, you can always add more if you aren't achieving the level of flavor potency that you want.
Now on to the drinks!
Ginger Gin and Tonic Recipe
- 2 shots of ginger gin
- 1 shot of lime juice
- 1 shot sage simple syrup
Hibiscus Gin and Soda
- 2 shots of hibiscus gin
- 1 shot of lime juice
- 1 shot of sage simple syrup
- Soda water
Pour the gin, juice, and simple mixture over ice half way up your glass and top it off tonic. Enjoy.
So delicious and refreshing! Make sure that you do not miss out on upcoming events by signing up for the newsletter.
Using infused spirits is one of my favorite ways to enhance a cocktail. During the workshop we will make two of my favorite flavors, hibiscus and ginger gin. In addition learn how to make a tasty drink with your infused liquor.
All supplies will be provided with RSVP. Choose one of the two flavors to make and take home. Join me for a fun night of cocktails and infusions!