Drink Recipes for Episode #21: Googly-eyed Glasshole and Google PlayWith Me

During EP#21, I recommended two TVP cocktail concoctions: the Googly-eyed Glasshole and the Google Play With Me.

Googly-eyed Glasshole

• 2 oz Grey Goose vodka
• 1 oz white cranberry juice (I recommend Ocean Spray White Cranberry Juice Drink)
• 2 oz Perrier Sparkling Mineral Water, Grapefruit



By Nyshita talluri [CC SA-3.0], via Wikimedia Commons

• Garnish with candied grapefruit peel (*see the bottom of this post for how to candy peels)

Google Play With Me

• 2 oz Stoli Hot Vodka
• 4 oz iced unsweetened green tea (*sweeten w/ a drizzle of simple syrup if you like)
• Squirt of lime juice
• Garnish with wedge of lime

*Note: You can buy candied peels, or you can make them. I make mine, because I think they always taste better homemade. Candying grapefruit (or any other citrus) peel takes some time, but it's worth it because they're delicious and can keep for months.

Here's how to do it:

1. Peel 1 grapefruit, keeping as much of the pith attached as possible. Then lay the peel on a cutting board and cut it into uniform strips of ¼” wide. 
2. Next, comes the multi-boiling: Toss the peels in a saucepan and add in enough water to cover them completely. Bring this to a boil for 1 minute, then drain the water. Add in a new batch of water and bring it to a boil for another minute, then drain the water again. Repeat the process once more, and then cover the peel with yet more water and let it simmer over medium - medium-low heat for about 20 minutes. Drain the water out and now remove the peels from the pan and set them aside on a plate or on your cutting board.
3. Now it's time to make the simple syrup:  Add ¾ cup sugar and ¾ cup water to your saucepan, boil for about 2 minutes, then add the peels. Let these simmer briskly and stir occasionally. 
4. Side step: When you're not stirring the peels, mix up some ginger-sugar in a bowl by combining ½ granulated sugar and 1 to 2 tbs ground ginger; sprinkle half of the mixture on a flat plate or cookie sheet, reserve the other half in the bowl.
5. Back to the peels: To get a crisp candied peels, wait until the syrup has nearly vanished and looks like it's close to hardening, then remove the peels from the pan. Place them on the plate or cookie sheet you covered with the ginger-sugar. Sprinkle the remainder of the ginger-sugar over the tops of the peels and give the peels a few tosses to make sure they're well-coated. When the peels are cooled and mostly dry, transfer them to cooling racks and let them finish drying.
6. Once they're completely dry, you can store them in an airtight container (until you plan to use them). You can use them to decorate cocktails, cupcakes, cakes, or even munch on them as is.