It’s a Surprise Birthday Party
I know I’ve said this time and time again, but five years ago when I started this little blog, I had no idea the sense of community that would come from being a food blogger. I have met some really interesting people, both online and in real life, and made some amazing friends through blogging.
Today is one of those amazing friend’s birthdays! Fiona from A Boston Food Diary is celebrating a birthday today. Fiona is one of the most caring, funny, passionate, and enthusiastic people I have ever met. I wanted to do something to celebrate with her and some of her blogging friends.
I decided to throw a virtual surprise birthday party for her today! Similar to the online showers I’ve participated in throughout the years, I asked some of her blogging friends to post about something Fiona would enjoy to celebrate her special day. Be sure to check out what everyone made to bring to Fiona’s birthday party. And, for an extra special treat, be sure to wish Fiona a Happy Birthday on her blog, or twitter!!
Amber from Bluebonnets + Brownies made Sunday Cupcakes with Fleur de Sel Caramel Frosting
Aimee from The Apron Archives made Carrot Raisin Scones
Erica from In and Around Town posted Ocean Views at Legal Harborside’s First Floor
And last, but not least, I made a Happy Birthday Cocktail. I didn’t really know what else to name it. It is reminescent of some great cocktails I’ve been enjoying lately. The drink contains Hendrick’s Gin, St Germain, and Champagne! How could that not be amazing?!?
Two Years Ago: PB&J Omelet
Three Years Ago: Crockpot French Dip Sandwich
Happy Birthday Cocktail
Yield: 1 cocktail
Ingredients:
1 part gin (recommended: Hendrick's)
1 part St Germain
3 parts champagne
1 cucumber slice
1 lemon wedge
Directions:
Fill glass with ice. Add gin and St Germain. Stir to combine.
Top with champagne.
Garnish with cucumber and lemon.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
honey and thyme sound like amazing additions! and i had to laugh at 50 granules of yeast 🙂 will definitely have to try this!
beantownbaker — May 23rd, 2013 @ 9:03 pm
Yea, it’s definitely comical. I feel bad for the people who didn’t read the comments to find out that you really shouldn’t try to count out 50 granules of yeast!
This sounds awesome 🙂 I’ll have to pass this recipe on to my husband!
beantownbaker — June 10th, 2013 @ 1:08 pm
It’s seriously so spicy and awesome. I can’t wait to try more flavor combinations.
Hi, I hope I’m not too late to receive a response. I read just about every post on Jeffrey’s blog and I’m a bit confused. Are the given quantities weight or volume (i.e. fluid ounces). I’m used to ml and grams… :-S
Thanks Susan
beantownbaker — September 14th, 2013 @ 1:32 pm
I can’t comment on what is in Jeffrey’s blog. The recipe in this post is referring to liquid ounces.
CAUTION!!! I made my first two bottles this past Monday and followed the instructions exactly. I even purchased the flip top bottles recommended on this site from Amazon. Tonight, after exactly 48 hours, I pulled them out of my kitchen cabinet and placed them in the fridge. Not 10 seconds after I shut the door, I heard a loud pop. Both bottles had exploded in the fridge! There was glass and ginger beer everywhere. My fridge walls are dented from the explosion. If those bottles had been in my hand when they exploded, I would be in the ER right now. I STRONGLY RECOMMEND THAT ANYONE MAKING THIS RECIPE USE PLASTIC BOTTLES. DO NOT TAKE A CHANCE WITH GLASS.
beantownbaker — May 12th, 2014 @ 4:52 pm
Oh wow. Sorry to hear that. I have only made this ginger beer twice and both times I used glass bottles with no issue.
Hey friends!
So how much raw ginger did you end up needing to extract 2 oz of juice?
Also in relation to the glass bottles, you could do this in a glass wine making carboy container with a valve on the top to allow the fermentation a little release. Then transfer to glass bottles and refrigerate to avoid explosion. Check at the wine shops, these materials aren’t too pricey, but can save some disasters!
Thanks!
beantownbaker — September 2nd, 2014 @ 7:01 pm
I really can’t remember how much ginger I needed. It was quite a bit though.
A couple tips for those of you wanting to make this in glass bottles. Use only flip top bottles ( I use a dark green bottle of Trader Joe’s ginger brew- good stuff by the way). Also, during the 48 hours, open the cap a few times which let’s a little bit of the carbonation out (even just every 12 or 16 hours should be enough)Then shake it gently a few times before storing on the fridge. This way, they is much less chance of any explosions.