Drink Recipe: The Grand Veev Cocktail The 10-Minute Happy Hour

At the close of each summer season there are a few things that comfort me knowing my flip-flops will shortly be replaced by fleece, and one of them is Grand Marnier. I fell for this soul-warming orange liqueur back in my days of baking and pastry classes at The Culinary Institute of America.

It worked so well with sweets: we folded it into mousse, whipped it into cream, mixed it into all things chocolate, and yes we sipped it too.

The camaraderie of the kitchen helped us weather those dreary winter days in Hyde Park New York, but it was our evenings at Augie E's* (paying homage to the revered Auguste Escoffier if you think you are food geeks, we were super culinary nerds) that really got us through. Believe it or not this was an on-campus bar where we'd head after class to have a drink and hash out our war wounds from the day's battle in the kitchen. After a day of taste-testing olive oils, or butchering half a calf we loved our down time and the drinks were all part of the experience.

Sipping Grand Marnier warmed me up. I like the sweet syrupy orange flavor, but on a recent visit back to that squat bottle I found my palate had dramatically changed. Instead of abandoning my old fave I remembered how well it played with other flavors so I reached back into the bar to find it a suitable mate.

Grand-Ma, as we lovingly called it, and still do in my house, is excellent when mixed with fruit combos especially Aai. So here's a cocktail to take you from the light and fruity side sips of summer into the richer more soul soothing drinks of fall and winter. Order some crispy fish tacos for takeout, mix up one of these and you'll have a very happy, happy hour in 10-minutes time.

The Grand Veev Cocktail

makes 1 drink

2 ounces VeeV, Aai spirit
1 ounce Grand Marnier
1/2 ounce fresh lime juice
1 ounce acai juice
Lime wedge for garnish

In a shaker filled with ice add the Veev, Grand Marnier, lime juice and Aai juice.

Shake and strain into a glass filled with ice.

Add a wedge of lime for garnish.

* Augie E's was sadly closed during my time at the CIA. I'm not exactly sure why, but could think of million reasons. No matter the memory of it lives on, perhaps not on Google, but with any pre- '98, alumni.

Maureen C. Petrosky writes what she knows, food, booze and parties. Author of The Wine Club, she appears regularly on The TODAY show to share her vices (and advice) with the world. For more info check out www.maureenpetrosky.com or follow her on Twitter @maureenpetrosky.

Related: Festive New Year's Cocktail: Cranberry Margarita

(Images: Maureen Petrosky)

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Recipe: Wheat Berry Fools with Grand Marnier Figs Cookbook Recipe

When I spoke with Maria Speck this week about the diversity of whole grains, she offered me this recipe for Wheat Berry Fool with Grand Marnier Figs a rather "lofty dessert" made with thick Greek yogurt, chewy grain berries and drunken figs. I had to share it with you.

Wheat Berry Fools with Grand Marnier Figs

Serves 6 to 8

3/4 cup finely chopped dried figs, preferably Turkish or Greek
3 tablespoons Grand Marnier or other good-quality orange-flavored liqueur
1 cup plain whole-milk Greek yogurt
4 tablespoons honey
1 tablespoon plus 1 teaspoon freshly grated orange zest (about 2 oranges)
1/4 teaspoon ground cinnamon
1 cup cooked soft whole wheat berries
1 cup heavy whipping cream, chilled

1. Combine the figs and the liqueur in a small bowl and set aside to plump for 15 minutes, stirring once or twice, while you prep the ingredients.

2. Meanwhile, beat the yogurt with 2 tablespoons of the honey, 1 tablespoon of the orange zest, and the cinnamon in a large bowl until smooth. Stir in the wheat berries. Using a hand mixer at medium speed, whip the cream in a medium bowl until foamy. Add the remaining 2 tablespoons honey and continue whipping until soft peaks form.

3. Drain the figs, reserving their juices. Combine 2 tablespoons of the figs with the remaining 1 teaspoon zest in a small bowl and set aside for garnish. Stir the remaining figs into the bowl with the yogurt mixture. Scrape one-third of the whipped cream on top and fold in using a spatula. Fold in the remaining whipped cream in 2 additions until just incorporated. Divide among serving bowls, cover with plastic wrap, and chill for 2 hours. To serve, top each bowl with a bit of the reserved figs and their juices.

To get a head start: The dessert can be prepared up to 4 hours ahead. Add a dash more liqueur to the figs reserved for the garnish, if necessary.

To lighten it up: You can use lowfat plain Greek yogurt, if you like.

Reprinted with permission from Ancient Grains for Modern Meals by Maria Speck, copyright 2011. Published by Ten Speed Press, a division of Random House, Inc.

Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More by Maria Speck (Ten Speed Press)

Related: Maria Speck: A Whole Grains Expert Weighs In

Image: Sara Remington 2011

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