How to Make a Peacock Costume for Halloween

(Now this post veers a good bit off the path of cocktails and business start-ups, but this is for my many fellow Halloween lovers out there!)

I have always loved peacocks. From their statuesque confidence to their iridescent feathers, I have always admired the beautiful creatures. Something else I have always loved is Halloween. Every year I try to pick a costume that is somewhat unique and creative, with a lot of self-assembly required (but no sewing. I am great with a glue gun...but haven't sewn since 4-H twelve years ago.) Last year I made a great Firefly costume, paying lots of attention to detail and utilizing random fabric pieces to combine into (what I thought) was an impressive outcome. Now, on to the peacock costume. For starters, here are pictures of the final result.

                                                               Glencoe Photography

I initially planned to purchase a peacock costume, however I had been a bit shocked at the lack of quality I found. I felt that the peacock costume had to be worthy and representative of the intricate and ornate details found in the feathers of the animal, so I decided (with a touch of trepidation) to make one of my own. I googled a variety of how-to's and found very little as far as a guide to create a quality and fairly low-cost costume. I somehow made up the costume as I went, a risky move, but fortunately it worked! Therefore, now that my costume is completed and I am quite happy with the results, I will share the "how-to"...in case you decide  you want to be a peacock yourself!

Glencoe Photography

ITEMS NEEDED:

1. Plain Black Lace-Up Corset (I purchased mine off of Ebay for about $20)
2.  Black Tutu (Also Ebay, about $10)
3. Peacock Feathers (I purchase 3 different kinds of peacock feathers of of Ebay: 50 natural shell back feathers, 50 eye feathers, and 25 sword feathers, these came to about $40)
4. 4 / 72" high-quality black feather Boas (I ended up purchasing these at a craft store for about $14 each due to  inadvertently choosing poor quality boas on ebay)
5. Glue gun & glue sticks (I used about 25-30 mini glue sticks for this project. For extra stability, you can use hot glue and use a needle and thread to add reinforcement to each individual feather. For time purposes, I chose not to do this)
6. Scissors
7. Plain hair claw
8. 1 yard of black feather trim (about $8 at the craft store)

Optional items to complete costume:

*Fishnet tights
*Opera length gloves
*Velcro for tutu


STEP 1: Use a feather boa to accent the top of the tutu. Simply use hot glue to attach, covering the circumference of the waist of the tutu.

2. Hot glue the back shell feathers individually into the boa at the waistline of the tutu. Be sure to vary the colors, and apply the majority of the feathers to the front of the tutu (as the back will have the tail).

3. Determine how long you would like your tail to be. I decided about 3', or 36". Cut a boa to this length, and glue to the underside of the boa on the back of the tutu, at the very CENTER. Following this, cut 2 slightly shorter pieces, and glue on both sides. Cut two more slightly shorter pieces, and glue to either sides of those, and once again. Glue these pieces very close together, so there is no seam in between the boas, and it creates the illusion of one piece. Based on your personal preference, you may need more/less boas than I used, depending on the fullness and length you desire.

4. Trim the eye peacock feathers to accentuate the eye of the feather. Following this, individually glue the feathers sporadically but fairly evenly into the boas on the tail of the costume, using about 20 of the eye feathers. Following this, glue approximately 20 of the sword feathers, trimming if necessary.

5. Cut the feather trim to match the measurements of the top of the corset. Following this, glue the eye feathers neatly on the trim.

6. Glue the trim to the top of the corset.

7. Cut a boa to the measurements of the top of the corset.  Glue over the base of the trim on the top of the corset. Use remaining back shell feathers to glue into the boa.

8. If you have a elastic waistband on your tutu, you will likely need to add a closure so you are able to wear it. I cut the side of the tutu, and applied velcro strips using hot glue, so I can take the tutu on and off very easily.

9. For the hairpiece, simply glue a length of boa onto the backside of a claw clip. Adorn it with 3 sword feathers, an eye feather, and some rhinestones (optional.)

Depending on your budget, particularly utilizing sites like Ebay, you can make this costume for less than $75. I splurged a bit on the boas ($50), as they were the one item I did not purchase on Ebay. I purchase a boa on Ebay that was not the quality I was hoping for, so in the future I will find a reputable seller on Ebay or Amazon that has high quality products. If you are looking to spend less than $75, it can also be made with a black leotard and tight short black skirt. (these can be found for very cheap at TJ Maxx or Goodwill, if you have the patience to bargain hunt a bit). You can also make this a "Racy Peacock" costume by using a more revealing black corset or bra.

                                                              And that's it! Enjoy!

Red, White & Blue Sangria

Whether your 4th of July plans include beaches and boats, or just a simple family style picnic, this delicious and patriotic sangria is perfect for your holiday weekend! I recommend giving it about 24 hours to "marinate", but even with just a few hours and a good shake the bright fruit flavors will begin to shine through. If you are in a hurry, simply muddle a pintful of the berries and add them to the jar. The results won't be as picturesque as the sangria shown here, but the muddling will expedite the infusion process and give you a delicious sangria without any waiting time necessary. Keep in mind the amount of simple syrup may need to be adjusted according to your palate, as the sangria will become sweeter the longer the infusion sits. I recommend tasting the sangria just prior to serving, and adjusting the simple syrup accordingly.

Red, White & Blue Sangria

3 bottles dry white wine (Pinot Grigio works well)

2 pints fresh strawberries, de-stemmed and halved

1 pint fresh blueberries

1 pint fresh raspberries

2 fresh peaches, pitted and sliced

10 oz vodka

8 oz fresh lemon juice

Approximately 1 cup simple syrup (or to taste)

Directions:

Combine all ingredients (minus the simple syrup) in an airtight glass infusion jar. Stir. Place in refrigerator and   let sit for 8-24 hours. Taste the sangria prior to serving, and add the simple syrup until it achieves the desired sweetness. To serve, pour approximately 4 ounces of the sangria over ice in a wine glass. Add fresh fruit for garnish. Enjoy!

Yield: Approximately 20 servings

5-Minute Bartender: Shaken or Stirred?

Martinis are a simple thing, yet they have been complicated in the past several years by the introduction of "specialty" martinis and the result of the general public shying away from vermouth. So whether you enjoy a dry vodka martini, a dirty gin martini, or a Gibson on the rocks, this quick overview may help you make better martinis at home, as well as understand how to properly order them at the bar. The "shaken or stirred" debate lives on, but understanding the basics of a proper martini will help aid in your preparation method.

Martini Terminology:

Martini: A cocktail made with vodka or gin and dry vermouth. The martini is either served "up" or "on the rocks". The martini is traditionally garnished with either olives, a twist (or both). The martini used to contain a much higher amount of dry vermouth, and the terms "dry" and "extra dry" may vary from one person to another, regardless of what the terms traditionally imply.

Gibson: A martini served with cocktail onions

Up: The martini is chilled in a shaker (either by shaking or stirring) and strained into a martini or cocktail glass.

On the rocks: The martini is chilled in a shaker and strained over ice in a rocks glass.

Dry Martini:   A martini containing little vermouth. For a dry martini served up, I typically do a vermouth rinse in the martini glass (pour the dry vermouth directly in the martini glass, roll it around to coat the inside, then discard the vermouth). For a dry martini on the rocks, I do a vermouth rinse inside the shaker instead.

Lemon Twist: You can use a zester or knife to cute the skin in a straight, long strip from a whole lemon. The oils of the lemon skin are important when preparing a twist. The outside of the lemon twist is to be rubbed on the rim of the glass before inserting it into the drink.

Extra Dry Martini: A martini containing very little or no vermouth.

Perfect Martini: Equal parts sweet and dry vermouth

Bruised: A martini that is shaken vigorously

Dirty: A martini containing olive juice or brine

Preparing a proper martini is very much about a balance between catering to the guest ordering the drink, and preparing the cocktail properly according to traditional methods. Also, the quality of the vermouth is very important when preparing a cocktail, and different brands will create different results. It is is most important that you figure out your own palate for cocktails, and order it how you like (whether it is considered "proper" or not!).

Classic Martini Recipe:

2 oz Gin or Vodka

1/2 oz dry vermouth

1. Combine ingredients in mixing glass, add ice. Shake or stir contents.

2. Strain into chilled martini glass or over fresh ice in a rocks glass.

3. Garnish with lemon twist or olives.

Shaken Or Stirred?

While the shaken-or-stirred debate will continue, there are a couple rules of thumb that can help out.

• If it is all liquor, stir it. This includes vodka martinis, gin martinis, Negronis, and Manhattans.  Combine ingredients in a shaker with ice, and stir with a bar spoon until contents are chilled (approximately 30 seconds), but not watered down.
• If the cocktail contains citrus juice, fruit juices, dairy, or egg whites, shake it (ie, Cosmopolitans, Gimlets, Whiskey Sours.
• For dirty martinis, it is a matter of personal preference. Keep in mind that shaking a martini adds approximately 25% more water from the melted ice. I prefer shaking dirty vodka martinis, but stirring dirty gin martinis, to preserve the flavor profile of the gin. If you prefer a stirred dirty martini, you may want to mention this to your bartender when ordering. Many bartenders shake all dirty martinis, but this is dependent on the type of establishment and the clientele being served. 

The Art of Infusions: 5 Easy Tips

Infusions are a beautiful thing. Take a bottle of (insert name of your preferred liquor here) and add one or several ingredients, and within a couple weeks, you have a delicious creation with an exciting variety of mixing capabilities. The possibilities of infusions are almost endless, from Red Hots vodka to an apple pie rum (the mixologist simply placed a couple slices of apple pie in a jar with a bottle of rum- sounds crazy…but it received rave reviews). The infusion process is surprisingly simple, however I've compiled a few tips to ensure the best infusion experience possible.

1. Find the Right Jar

A glass, airtight jar is essential in obtaining the perfect flavors in your infusion. You can find one online atwww.infusionjars.com, or at retail stores. I recommend a jar with a spigot, that way you can taste-test your infusion without allowing outside air to damage the contents.

2. Think Fresh

Fresh produce is highly recommended when choosing ingredients for your infusion. Look for local and organic produce when available. Always go for the premium options when choosing ingredients- they really do make a difference in the quality of your infusion. When using fruits or vegetables, it typically is best to deseed and de-stem them, then cut it into cubes. Leaving the skin on is typically recommended. For small berries (such as cranberries or blueberries), the whole fruit works fine, however when sliced in half the infusion process will be quicker.

3. Be Patient

Allow your infusion to sit undisturbed during the infusion process (varies by ingredients, anywhere from several days to two weeks). It is recommended to shake the jar every few days, however be sure the container remains sealed during its “infusion” period. Make sure to taste-test every few days, and keep an eye on any perishable items in the infusion.

4. Be Creative

If your jar has a spigot, taste the infusion every couple days. Infusions are not a science, therefore some infusions reach their full flavor potential much more quickly then others. Feel free to add ingredients to highlight certain flavors, or change up the ingredients in the suggested recipe (if you are following one). Be sure to document the altered recipe in case you wish to recreate it in the future!

5. Use your Strainer

Once the infusion has obtained the desired flavor profile, remove the perishable items in your infusion by straining. Non-perishable items (such as spices) can be left in the infusion indefinitely, but keep in mind they will continue to add flavor to your infusion. If you wish, remove all ingredients to ensure the flavor of the infusion is not altered.

Now it's time to enjoy your infusion!

5 Essential Spirits for your Home Bar

It doesn't matter whether you're a rookie bartender or have been slinging drinks for decades, here is my "must-have" list when it comes to stocking your home bar. Keep these spirits displayed and your guests will think you are a pro, regardless of your actual bartending ability.

St. Germain

Often called the "Bartender's Ketchup" as it goes with just about anything, cocktail lovers continue to sing the praises for this French elderflower liqueur. Its subtle floral notes and delicate sweetness are most famously paired with Hendrick's gin (we recommend adding  a squeeze of lemon), or Champagne (even better: try gin, lemon and Champagne.) This liqueur is a fun to experiment in various applications, but keep in mind the flavor profile is best designed to use it as a modifying spirit, so try it out with various base spirits. If you are unsure of measurements, it can help to start with 1 part modifying spirit to 3 parts base spirit, but if your palate enjoys stronger and less sweet drinks, try it first with a 1:4 ratio. Similar to many liqueurs, keep the sweetness factor in mind when creating flavor combinations with other ingredients. And make sure to display this liqueur proudly, as it is not only a delicious product, but also one of the most beautifully packaged spirits you will find.
(MSRP: $39.99/ 1 L)

Carpano Antica

If you enjoy vermouth on the rocks or tend to gravitate toward Negronis or Manhattans at the bar, then you may already be familiar with this delicious Italian sweet vermouth  that comes from the brand created by the inventor of vermouth himself, Antonio Benedetto Carpano. While pricey, the difference in your cocktails when using Carpano Antica for your sweet vermouth is notable, and makes the cost well worth it. If you are new to the vermouth world, be sure to take a sip of the Antica before adding it to a cocktail. The richness of the flavor profile- and the drinkability- of this vermouth may surprise you.

(MSRP: $32.99/ 1L)

Luxardo Maraschino Liqueur

Don't be fooled by its name- the Italian Luxardo Marschino liqueur tastes vastly different than the syrupy and faux flavored maraschino cherries that have adorned tropical and frou frou drinks since the 1980's. Luxardo Maraschino liqueur has been around since the early 1800's, and is a staple in many classic cocktails, including the Hemingway Daquiri, the Last Word, and the Aviation. The dry, nutty and complex palate is sophisticated but can be used in a wide variety of cocktails, plus gives you the ability to create some of the most delicious and often forgotten classic cocktails of the past (ahem...The Last Word).

(MSRP: $33.99/ 1L)

Green Chartreuse

This intensely herbal liqueur deserves a space on your bar almost just for its story alone. Created by Carthusian monks in France, the recipe dates back to the 1700's and contains 130 various herbs and spices. Chartreuse is available in several varieties, two of the most popular being Green and Yellow. The Yellow Chartreuse is a bit sweeter and more subtle than the Green, however the Green has become a popular digestif as well as mixing component in a variety of cocktails. Chartreuse has even become a shot of choice at bars across the country, but a warning should be offered to those sipping or slamming Chartreuse for the first time. Love it or hate it, this is a potent liqueur. And if you think you dislike it, just wait. Give it a few months, and suddenly the piercing flavors are immensely enjoyable. You will even  find yourself trying to remember how you could ever not like Chartreuse. Just one more reason to add it to your own bar: pouring it for your friends that are first timers. And you will be so proud when you find out they bought a bottle of their own. And don't forget to try out Chartreuse in some of your favorite cocktails (whiskey sours, Manhattans), as  these potent herbal liqueurs are surprisingly mixable.

Cathead Honeysuckle Vodka

Shocked to see a flavored vodka on the list? Yeah, me too. As much as I abused the plethora of flavors of vodka available in my very early 20's, I am now a bit burnt out when I see the millionth flavor of vodka that will likely disappear in a few weeks time. But every now and then, a rare gem will stand out and showcase exactly what a flavored vodka should be: mixable, drinkable, and delicious. Cathead Honeysuckle vodka, hailing from Mississippi,  nails all three, with its lightly floral, balanced and surprisingly not-to-sweet flavor profile. In a year and a half of working with the product, I am continuously amazed at how many recipes can be created with Cathead Honeysuckle vodka as the base. And I'm not talking about "girly", easy-to-drink fruity bomb cocktails. I'm talking serious, complex and lingering cocktails that make you wonder what the heck is in that incredibly delicious cocktail. So try it out at home, and don't be shy. Try it with Aperol, Yellow or Green Chartreuse, different flavors of bitters, wheat beer- the sky's the limit. And that is the true beauty of neutral grain spirits: versatility. Even better when it's a flavored vodka that offers a layer to the flavor profile without overwhelming it. And if someone's in the mood for a fruity cocktail? Try a Honeysuckle vodka Cosmo- it's delicious.

(MSRP: $19.99/ 750 ML)