Sip & Savor

Cocktails with a Sci-fi Twist

Publisher — Sat, 11 Apr 2026 05:00:00 +0000

Cocktails with a Sci-fi Twist

Publisher Sat, 04/11/2026 - 07:00

By Dana Davis

Reporter, Carbon County Comet

There is something undeniably joyful about blending imagination with hospitality, and nowhere is that more apparent than in the growing trend of “geeky cocktails.” From living room game nights to full-blown themed parties, fans of science fiction, fantasy and cult classics are finding new ways to celebrate their favorite stories–one drink at a time.

What once might have been limited to novelty mugs and clever labels has evolved into a full-fledged subculture of mixology. Today, enthusiasts can turn to entire collections of recipes inspired by beloved franchises, including books like ‘The Cocktail Guide to the Galaxy A Universe of Unique Cocktails’ and ‘The Geeky Bartender Drinks’. These works transform iconic worlds into flavors, colors and aromas, giving fans a chance to literally taste the stories they love.

It’s about more than just drinking; it’s about creating an experience. When someone walks in and sees a drink inspired by a character or a planet, it sets the tone right away.

And that tone can range from whimsical to dramatic, depending on the source material. Whether drawing inspiration from Star Wars, Watchmen or Doctor Who, these cocktails invite creativity and a sense of play that feels right at home in Carbon County kitchens and beyond.

Below are several recipes that bring fandom into the glass.

Doctor Manhattan

Inspired by Watchmen

The character Doctor Manhattan is known for his otherworldly presence, glowing blue skin and godlike powers; all of which lend themselves well to a drink that is both classic and just a little absurd.

Ingredients:

• 2 ounces bourbon

• 1 ounce sweet vermouth

• 1–2 dashes Angostura bitters

• Bourbon-soaked cherry

• Ice

Instructions:

Fill a short glass about two-thirds full with ice. Add bourbon, sweet vermouth and bitters. Stir gently and garnish with a bourbon-soaked cherry.

Optional (and entirely theatrical) step:

Strip naked, paint yourself blue, levitate and stir. Try not to destroy Earth.

While the last step may not be practical for most gatherings, the drink itself is a variation on a Manhattan; smooth, slightly sweet and undeniably strong.

Blue Blazer

Inspired by The Adventures of Buckaroo Banzai Across the 8th Dimension

Fans of cult classics will recognize Buckaroo Banzai’s eccentric energy reflected in this vibrant, electric-blue cocktail.

Ingredients:

• 1 part vodka

• 1/4 part blue curaçao

• Ginger beer

• Ice

Instructions:

Pour vodka and blue curaçao into a medium glass filled with ice. Top with ginger beer and give a gentle stir.

The result is refreshing with a slight citrus bite, and its bold color makes it a conversation starter before anyone even takes a sip.

Tatooine Sunset

Inspired by Star Wars

Few images in science fiction are as iconic as the twin suns setting over Tatooine. This layered cocktail captures the warm, glowing horizon in a glass.

Ingredients:

• 1 1/2 ounces silver tequila

• 1/2 ounce blue curaçao

• 1 ounce pomegranate liqueur

• 1/2 ounce grenadine

• 1–2 tablespoons fresh lemon juice

• 2–3 ounces orange juice

• Cracked ice

• 2 cherries

Instructions:

In a small mixing glass, stir together the tequila and blue curaçao and set aside. In a serving glass, add pomegranate liqueur and grenadine, then fill with cracked ice. Add lemon juice and orange juice. Carefully pour the tequila mixture over the back of a spoon so it floats on top. Garnish with cherries.

The layered effect mirrors a desert sunset, making it as visually appealing as it is flavorful.

Capt. Jack Harkness Emergency Protocol 417

Inspired by Doctor Who

Captain Jack Harkness is known for his charisma and unpredictability, and this cocktail follows suit with a bold, no-nonsense profile.

Ingredients:

• 2 parts gin

• 2 parts vodka

• 1/2 part dry vermouth

• Lemon twist

• Ice

Instructions:

Pour gin, vodka and vermouth into a shaker with ice. Shake well, then strain into a martini glass. Garnish with a lemon twist.

Simple, strong and refined, this drink is perfect for fans who appreciate a classic martini with a sci-fi twist.

The Winterfell

Inspired by Game of Thrones

Dark, rich and hearty, this drink channels the stoic atmosphere of the North.

Ingredients:

• 1 bottle Guinness stout

• 2 ounces apple brandy

• 1 ounce amaretto

• 1 ounce grade B maple syrup

Instructions:

Pour about three-quarters of the beer into a glass. In a separate glass, combine the remaining ingredients, then pour the mixture into the beer and stir gently.

The result is a warming, slightly sweet stout with layers of complexity, ideal for colder evenings or gatherings that lean into medieval themes.

Pan Galactic Gargle Blaster

Inspired by The Hitchhiker’s Guide to the Galaxy

Described in the original story as a drink that feels like “having your brains smashed out by a slice of lemon wrapped around a large gold brick,” this cocktail has earned a reputation as one of the most infamous in science fiction.

Ingredients:

• 1/2 ounce bourbon

• 3/4 ounce gin

• 1 ounce sour apple pucker

• 1/2 ounce blue curaçao

• 1 ounce lemon juice

• 1/2 ounce simple syrup

• Lemon twist

• Ice

Instructions:

Place all ingredients in a shaker with ice. Shake well, then strain into a martini glass. Garnish with a lemon twist.

Despite its intimidating description, the drink is surprisingly balanced, combining tart, sweet and citrus notes.

For many, the appeal of geeky cocktails lies in their ability to bring people together. A themed drink can spark conversation, encourage creativity and even introduce guests to new stories and characters.

It’s an easy way to make a night memorable, people might forget what snacks you had, but they’ll remember the glowing blue drink or the one that looked like a sunset.

Most of these recipes rely on ingredients that can be found at local grocery stores or liquor retailers, making it possible for anyone to try their hand at themed mixology without specialized equipment.

Of course, the fun doesn’t have to stop with these recipes. Hosts can create their own drinks inspired by favorite books, films or games. A little food coloring, a creative garnish or a clever name can go a long way in transforming a standard cocktail into something unique.

And while the drinks themselves are enjoyable, it is the shared experience that often stands out most.

Whether gathered around a board game, settling in for a movie marathon or celebrating a fandom with friends, these cocktails offer a chance to connect, not just with stories, but with each other.

In a world that can sometimes feel a bit too serious, there is something refreshing about raising a glass inspired by a distant galaxy, a time-traveling hero or a fictional kingdom.

After all, as any fan will tell you, a good story is best enjoyed when it is shared. And sometimes, it tastes even better with a cherry on top.

Set it, Forget it and Enjoy the Roast

Publisher — Sat, 11 Apr 2026 05:00:00 +0000

Set it, Forget it and Enjoy the Roast

Publisher Sat, 04/11/2026 - 07:00

By Dana Davis

Reporter, Carbon County Comet

There are days when the clock seems to move faster than usual.

Between work, errands and the general rhythm of daily life, dinner can feel like just another task competing for attention. Yet, even on the busiest days, the desire for a warm, home-cooked meal doesn’t go away. For many home cooks, the solution sits quietly on the counter: a crockpot, ready to turn simple ingredients into something hearty and satisfying with minimal effort.

Slow cooking has long been a staple in busy households. It offers both practicality and comfort, two things that go hand in hand when feeding a family or simply trying to make the most of a long day. With a bit of planning in the morning, dinner can be ready by evening, filling the kitchen with rich aromas and delivering a meal that tastes like it took hours of hands-on work.

Pot roast, in particular, remains a timeless favorite. It is forgiving, versatile and deeply satisfying, making it ideal for slow cooking. With just a few variations in ingredients, the same cut of meat can take on entirely different flavor profiles.

In this article, there are two crockpot pot roast recipes for home cooks looking for dependable, low-effort meals. Both rely on simple ingredients and straightforward preparation, yet each delivers its own distinct taste.

The first leans into classic comfort, building a rich, creamy gravy that pairs well with tender vegetables. The second offers a slightly tangy, savory twist, balancing bold flavors with subtle sweetness.

Both recipes highlight the same underlying principle: good meals don’t have to be complicated.

With a small amount of preparation in the morning, these dishes provide a reliable way to put dinner on the table without added stress at the end of the day.

While both recipes are straightforward, a few simple tips can help ensure the best results.

Choosing the right cut of meat is important. Roasts with a bit of marbling tend to become more tender during slow cooking, as the fat helps keep the meat moist.

Layering also matters. Placing vegetables beneath the roast allows them to cook evenly while absorbing the juices and flavors from above.

Cooking on low is generally recommended for pot roast, as it gives the meat time to break down and become tender. While it may be tempting to speed up the process, patience often leads to better results.

Pot Roast with Creamy Gravy

Ingredients:

1 can of cream of mushroom soup

1 packet of brown gravy mix

1 packet of French onion soup mix

1 lb baby carrots

1.5 lbs potatoes

2 to 5 lbs roast

Another time-saving tip: use baby red or Little Potato Co. potatoes so they do not need to be peeled.

Directions:

Place a liner in your large crock pot if you have one and add the potatoes, carrots and roast.

In a separate bowl, mix the mushroom soup, 1/2 can of water, the brown gravy mix and the French onion soup mix. Then pour the mixture over the roast and vegetables.

Turn the crockpot on low and cook for several hours.

If the roast is tough, remove the vegetables and continue to cook the roast until tender.

Savory Balsamic Roast

Ingredients:

1 cup warm water

1 teaspoon Better than Bouillon Roasted Beef Base

1/4 cup balsamic vinegar

1 teaspoon garlic powder

1 Tablespoon sugar

1 lb baby carrots

1.5 lbs potatoes

2 to 5 lbs roast

Directions:

Place a liner in your large crock pot if you have one and add the potatoes, carrots and roast.

In a separate bowl, dissolve the bouillon in the warm water. Once it is completely dissipated, add the balsamic, garlic powder and sugar. Taste and add more bouillon, seasoning or sugar if needed.

Pour the mixture over the roast and vegetables.

Cook on low for several hours.

At the end of a long day, there is something reassuring about walking into a home filled with the aroma of a meal that has been cooking for hours.

It is a reminder that even in the midst of a hectic schedule, a good meal is still within reach.

The Almond Secret Behind a Classic Cocktail

Publisher — Sat, 04 Apr 2026 08:00:00 +0000

The Almond Secret Behind a Classic Cocktail

Publisher Sat, 04/04/2026 - 10:00

By Mike Armstrong

Reporter, Carbon County Comet

There was an ingredient that, when I lived in Hawaii, I had heard of, but it was not something that seemed to be available on the islands. What is ironic, it is a fairly important component to one of the State’s most popular cocktails.

The cocktail is the Mai Tai and the missing ingredient is orgeat syrup.

Orgeat syrup is a sweet syrup made from almonds and sugar with a little rose water and/or orange flower water. It was originally made with a barley-almond blend. It has a pronounced almond taste and is used to flavor many cocktails.

As mentioned, orgeat syrup is an important ingredient in the Mai Tai and also many Tiki drinks that were popular throughout the restaurants on the islands.

I am not sure why it was available, but bars made do with a combination of using a little triple sec and amaretto to substitute orgeat for orgeat.

I was told that, because bitter almonds, as a general rule, contain cyanide and can be lethal in large quantities, this was the reason it is not on the islands. But I found out later, for this reason, modern syrups are generally produced only from sweet almonds. These syrup products do not contain significant levels of hydrocyanic acid and are generally considered safe for humans to drink.

It was not until I worked with Monin syrups, a famous French company, that I ever saw or worked with orgeat syrup.

I was really happy I could now classically make a true Mai Tai.

Because the Mai Tai is a potent cocktail and tastes really great, it was a popular drink in my bar when we opened. I may not have made as many as I did in Honolulu, where I could end up making close to 100 on a busy night, but I made several each night.

Orgeat syrup originated in France. The word has nothing to do with almonds. “Orge” means barley in French, and the earliest orgeat was sweetened barley water, which was used by bakers as a longer-lasting milk alternative before refrigeration came to be.

Unopened, high-quality commercial orgeat syrup generally lasts 1–2 years in a cool, dark pantry. Once opened, it should be refrigerated and usually lasts two to four months, though some brands may last up to a year.

I have never made it from scratch, but an old recipe from Edward Abbot from his book on Australian and English Cookery, published in 1864, said to

“Take a pound and a quarter of bitter almonds, and half a pound of sweet almonds, which have been blanched, nine pounds of loaf sugar, six pints of water, and the rinds of three lemons. Pound the almonds in a mortar with the sugar, and add the water a little by degrees; then put the mixture on the fire with the lemon-peel. After a boil, pour off the syrup and press the almonds to extract the milk; add this to the syrup, and strain the whole through a sieve. When cold, add a little orange flower water, and bottle the mixture. The orgeat is used as a summer drink, mixed with water, according to taste.”

If made today, I would not use bitter almonds at all, but it is an interesting recipe.

It’s a little viscous and a light beige to creamy in color, depending on the blend of nuts used, and it has a sweet smell from that orange flower water. My experience is that the thickness dissolves well in drinks. Although I have used mostly Monin because it is much easier to find, different brands may include spices like cinnamon and clove, or other flavorings like vanilla. There are some orgeat syrups that will blend different nuts that may include hazelnuts, macadamia nuts, and pistachios.

It is not only cocktails like the Mai Tai where a person can enjoy orgeat syrup. As summer nears, it can be added to a tall glass of sparkling water or lemonade for an easy, refreshing, nonalcoholic cooler. But orgeat has uses in recipes beyond the world of cocktails and mocktails. It’s delicious drizzled over fresh summer fruit like peaches, cherries, nectarines and plums. It can also be put on pound cake or ice cream. It has a nice, delicate flavor.

But my favorite to this day is to mix it in a Mai Tai, partly because it is such a cool cocktail.

Mai Tai

Ingredients:

2 ounces of white rum

1/2 ounce of Orange Curacao or triple sec

1 ounce of orgeat syrup

1/2 ounce of fresh lime juice

2 to 3 ounces of orange juice

2 to 3 ounces of pineapple juice

1 1/2 to ounces of dark rum like Myers Jamaican Rum

Directions:

Put all ingredients in a shaker with ice except the dark rum.

Mix and pour into a glass. Once all ingredients are in the glass, slowly pour the dark rum until it layers on top.

Tell the person who gets this not to stir. The layer of dark rum should slowly merge downward as a person drinks. There are a lot of flavors that come through drinking this libation. Garnish with an orange slice, a cherry and a pineapple slice.

It is quite the summer cocktail and it tastes better with orgeat syrup.

Putting orgeat in lemonade is an excellent non-alcoholic for the summer too.

Bread Pudding Gets a Berry Good Makeover

Publisher — Sat, 04 Apr 2026 08:00:00 +0000

Bread Pudding Gets a Berry Good Makeover

Publisher Sat, 04/04/2026 - 10:00

By Mike Armstrong

Reporter, Carbon County Comet

I am not a great baker and although I can make some desserts, I don’t try to make many.

There is one that I like and it is fairly easy.

That works for me.

Entrees and side dishes, I will take the trouble to prep and get ready to make, but I much prefer to have desserts made for me or just eat fruit.

When I was a kid, my folks called me a fruit worm because there weren’t many fruits I didn’t enjoy.

When I was married, my wife liked two things. Creme brulee and bread pudding.

When I had my restaurant in Taiwan with my kid brother, we served creme brulee and I ate it sometimes but it was not my favorite.

Bread pudding–I was not really fond of either because it had raisins in it. As much as I like fruit, I am not wild about raisins or prunes.

So I steered clear of bread pudding for years.

It was when I had my restaurant in Laramie, Lost and Found, that I worked with a woman whose job was the head baker for the Albany County school system.

She was my dessert specialist

Rebecca taught me quite a lot about desserts. She taught me they did not have to be hard. Our restaurant was ranked number one in Laramie by TripAdvisor for the bulk of the time we were open, which I attribute to many reasons, and one of them was having great desserts.

Bread pudding was one but we put on a twist.

I told her I didn’t like raisins and wanted to try it with blueberries and raspberries.

It worked.

The fresh fruit juices seep into the bread and it is a different type of bread pudding from what I have been exposed to before.

Fruit Bread Pudding

Ingredients:

2/3 of a French baguette

A cup of half and half

1/2 cup of brown sugar

2 large egg yolks or three small ones

1 teaspoon of vanilla extract

1/2 teaspoon of ground cinnamon

Pinch of salt

Pinch of ground nutmeg

1/2 cup of blueberries and raspberries

2 tablespoons of unsalted butter, cut into 1/4 inch pieces

1 tablespoon of sugar

Directions:

First heat the bread in an oven at 375 and get the torn pieces golden and a little crispy by spreading them out on a baking sheet. Toss the bread a little so it all gets golden. This can take 10 to 20 minutes depending on how quick the bread cooks. Let bread cool but I leave the oven on so it doesn’t have to reheat.

In a large bowl, whisk the half and half, brown sugar, ¼ teaspoon of cinnamon, egg yolks, vanilla, salt and nutmeg. Once completely mixed, add the bread and mix it with custard like mixture. Let the bread absorb the mixture for about 20 minutes until it softens. Then add fruit. In two 12-inch ramekins, grease them with butter, divide the bread and fruit mixture in the ramekins and sprinkle sugar and 1/4 cinnamon on top. Cover with aluminum foil and put ramekins in the oven. It is smart to put the ramekins on a baking or pizza sheet. Cook for about 30 minutes at 375 temp. Take the aluminum foil off and cook for another 15 minutes until the tops turn golden. Pull out and let cool for another 10 to 15 minutes.

The fruit makes the bread pudding so much better than raisins and it is almost a different dessert from regular bread pudding.

A Return to Sake and a Taste of Something New

Publisher — Sat, 28 Mar 2026 05:00:00 +0000

A Return to Sake and a Taste of Something New

Publisher Sat, 03/28/2026 - 06:00

By Mike Armstrong

Reporter, Carbon County Comet

I could not tell you the first time I tried Sake, the Japanese rice wine. I didn’t eat Japanese food until I moved to Hawaii and even then, the food I ate was lunchboxes I bought in the old town part of Honolulu.

These places didn’t serve sake.

I do remember they had spam in a lot of their meals, which I had never eaten before.

When I moved to Taiwan, I ate at Japanese restaurants that served sushi and sashimi but I stuck to Japanese beer. Japanese beer is popular in Asia.

It was in a fancy Japanese restaurant in Shanghai when I first tried sake that I remember. It was served warm and it was not bad.

I liked it better than Bai Jui (Chinese liquor) and Sujo (Korean liquor). Being served warm was unique but I did enjoy it with my meal.

Another time in Shanghai, I went with a friend who knew a little about sake and I drank it chilled. That time, I got a little drunk and realized sake can be potent, although not usually at a high proof.

In the 2000s, I attended liquor shows in Las Vegas that featured new products coming to the American market. Sake was one of those spirits.

I tried them then and learned a little more about it.

Despite the name Japanese rice wine, sake is produced by a brewing process more like that of beer, where starch is converted into sugars that ferment into alcohol, whereas in wine, alcohol is produced by fermenting sugar that is naturally present in fruit, typically grapes. This process is called Multiple Parallel Fermentation. Although similar, the brewing process for sake differs from the process for beer, in which the conversion from starch to sugar and then from sugar to alcohol occurs in two distinct steps. Like other rice wines, these conversions occur simultaneously when brewing sake. The typical alcohol content also differs between sake, wine, and beer; while most beer contains 3 to 9 percent alcohol and wine generally contains 9 to 16 percent, undiluted sake contains 18–20 percent, although this might be lowered with water prior to bottling. The rice used for brewing sake is called sakamai (sake rice). There are at least 123 types of sake rice in Japan. The rice grain is larger, stronger and contains less protein than ordinary table rice. I find it interesting that from the 12th Century onwards, religious institutions got involved with producing the spirit in a very similarly the way monks were making spirits from fruits, herbs and nuts. In Japan, there were more sake producers than what was happening in Europe because in the 17th century, there were over 27,000 commercial brewers of sake in operation. As the centuries rolled on, the production process grew ever more refined with crucial discoveries made along the way, like the inclusion of a particular water known as miyamizu, from Nishinomiya, a city in the Kansai region, which has a population of about half a million.

Because of the cost, ordinary table rice, which is cheaper than sake rice, is sometimes used for sake brewing, but because sake rice has been improved and optimized for sake brewing, few people eat it. Water is involved in almost every major sake brewing process, from washing the rice to diluting the final product before bottling. The mineral content of the water can be important in the final product, just as spring water is important to whiskies and vodkas. Sake yeast is so important in sake brewing that it is said to affect the flavor of sake more than rice. In sake brewing, the yeast breaks down rice starch into glucose, and yeast is responsible for the fermentation process that converts the glucose into alcohol. Yeast has a significant impact on the flavor, as it does with all spirits. Like other brewed beverages, sake tends to benefit from a period of storage. Nine to 12 months are required for the sake to mature.

I know, like Bai Jui in China, and whisky in Scotland, there can be some really expensive sakes out in the marketplace. The most expensive sake in the world is often a Niizawa Brewery product, with their Reikyo Crystal 0 leading at nearly $10,000 per bottle. These ultra-premium bottles are prized for an extreme rice polishing ratio of less than one percent, requiring 5,000 plus hours to mill the rice. That is a very labor-intensive spirit.

I have always wished I had tried more sake when I lived in Asia, especially when I visited Japan.

I got lucky recently when, during an interview with Jufri Udfa, the manager of Ichiban Japanese Steakhouse in Rawlins, I went to their bar and sampled different sakes.

For those interested in trying sake, Ichiban is a good place to go. There is a strong variety and Jufri is knowledgeable about the different flavor profiles, which are varied. I was surprised by the fruit sakes that are really enjoyable to sip.

I had never tried them when I lived overseas.

That was my mistake.

At Ichiban Japanese Steakhouse, they have one sake served warm, which is what I tried most of the time prior, and all others are chilled. I enjoyed the unfiltered sake that is just slightly higher proofed at around 33 or 16.5 percent alcohol.

The internationally famous Gekkeikan style is available in several brands. Jufri allowed me to sip several and I ended up buying a bottle of Tyku, a super premium, which is about $18 a bottle.

The plum-flavored was my favorite as far as sweet goes, although there was a lychee-flavored sake by the Hana brand that took me back to times in Asia when I used to eat lychees all the time when they were in season. Lychee is like fruit candy and during the season, dirt cheap. The sake definitely tasted like lychee and it made me happy to drink it. I could see mixing a little cranberry juice in this wine.

Still, the plum sake was like drinking real plum juice and I don’t mean prune. It was sweeter than a Riesling wine and I could see finishing my dinner off with it.

Jufri had me try unfiltered sake, which was not as harsh as I expected. Nigori, a famous sake, was quite smooth.

“Unfiltered is a much smoother taste than many customers imagine,” Jufri said. “It goes very well with many of our meals.”

I was really glad to have had Jufri’s patient instructions and I was ready to take my Tyku home and try it.

It was great. It must be drunk and chilled.

I decided to play around with it to see if I could make a cocktail out of it. That should not be a surprise to anyone who knows me.

I had some lemons and pineapple chunks.

I blended the pineapple chunks into a juice, although for this cocktail, I am sure pineapple juice would work.

Since my cat was around me when I was making this drink, trying to persuade me to give her a snack, I named the drink after her.

Scooter’s Sake

Ingredients:

2 to 3 ounces of Tyku sake

1/2 ounce of vodka (I used Brush Creek vodka)

1 ounce of pineapple juice

1/2 ounce of lemon juice

Directions:

I put it all in a shaker with ice and mixed it. Then I poured it into a glass with ice. I put a couple of leftover pineapple chunks in it.

I liked it so much I had two.

Scooter liked it too, because once I made the first one, she got a little treat.

If you have ever been curious to try sake, Ichiban Japanese Steakhouse would be my recommendation to go to in Carbon County. Don’t be scared to ask Jufri or the staff, because they are quite knowledgeable.

I would also try the plum sake while there.

It really has a wonderful, sweet and fruity taste.

A Birthday Cake Steeped in History

Publisher — Sat, 28 Mar 2026 05:00:00 +0000

A Birthday Cake Steeped in History

Publisher Sat, 03/28/2026 - 06:00

By Dana Davis

Reporter, Carbon County Comet

Every family has that one recipe everyone requests for birthdays. In my family, it’s this old-fashioned spice cake from my mom’s cookbook. My oldest daughter, my youngest sister, and my dad all put in their orders months in advance. And honestly, who could blame them? The cake is fragrant, flavorful, and a little bit nostalgic—warm, comforting, and a touch of magic in every bite.

This isn’t a recipe for modern measuring cups or exact leveling. No, this is rustic baking at its best: using an 8-ounce mug as your measuring cup and flatware teaspoons or tablespoons for ingredients. Don’t worry about leveling the measurements unless the recipe specifically calls for it. There’s something about baking this way that feels homey like following in the footsteps of generations past.

And the spices themselves carry centuries of history. Cinnamon, nutmeg, and cloves, the backbone of this cake, aren’t just flavorings. They’re treasures that have shaped empires, sparked exploration, and inspired intrigue. Choosing a spice cake for birthdays seems almost poetic: you’re celebrating with ingredients once so rare and coveted they could make or break fortunes.

Cinnamon’s story stretches back millennia. It was imported to Egypt as early as 2000 B.C., though early Europeans mistakenly thought it came from China. Ancient nations prized it so highly that it was considered a gift fit for kings and even gods. Inscriptions record cinnamon offered to the temple of Apollo at Miletus.

Through the Middle Ages, Europeans were still unsure where cinnamon truly came from. Travelers and scholars debated whether it grew in far-off India or Ethiopia. During the Seventh Crusade in 1248, the Sieur de Joinville traveled with King Louis IX of France and reported that cinnamon was fished from the Nile, at the very edge of the known world. Even Marco Polo, that great explorer, avoided being precise.

By the late 1200s, records mention cinnamon growing in India, and soon after in Sri Lanka. Indonesian traders transported cinnamon from the Moluccas to East Africa, and Venetian merchants held a tight grip on European distribution. Dutch traders eventually took control in Sri Lanka during the 1600s, refining cultivation and harvesting. One Dutch captain remarked that the shores of the island were so full of cinnamon, “when one is downwind of the island, one can still smell cinnamon eight leagues out to sea.” Sprinkling a teaspoon of cinnamon into this cake is more than flavor—it’s a taste of history.

Nutmeg has a story almost as old. The earliest evidence comes from 3,500-year-old potsherds on Pulau Ai, part of the Banda Islands in eastern Indonesia. These volcanic islands were the only source of nutmeg and mace until the mid-19th century, traded widely through the Austronesian maritime trade network.

By the sixth century A.D., nutmeg had reached India, and by the 13th century, Arab traders had pinpointed its source but kept it secret from European competitors. Europeans, eager to control the trade, arrived in the 16th century. The Portuguese, followed by the Dutch East India Company, waged battles and imposed monopolies. The Dutch even decimated the local Bandanese population to secure control of the spice.

Even centuries later, nutmeg traveled further. During the Napoleonic Wars, the British temporarily took control of the Banda Islands, transplanting nutmeg trees to Sri Lanka, Penang, Bencoolen, and Singapore. Today, grating fresh nutmeg into this cake adds a spice that survived centuries of conquest, trade, and intrigue to reach your kitchen.

Cloves, native to the Moluccas, also known as the Spice Islands, have a storied past. Archaeological evidence shows cloves in northwest Europe as early as 1495, and earlier finds in Syria date back to 1720 B.C. They were traded widely by Austronesian peoples long before European colonization. By the Song Dynasty in China (960–1279 A.D.), Chinese merchants were sending ships directly to the Moluccas for cloves.

Europeans were captivated. Dutch and Portuguese powers vied for control of the trade. Today, Indonesia remains the largest producer, with Madagascar, Tanzania, and Sri Lanka also contributing. Each clove in this cake carries centuries of trade, diplomacy, and adventure—a pinch of history in every bite

Spice Cake

With history in your pantry, it’s time to bring it into the oven. Here’s the recipe, exactly as my mom wrote it:

Spice Cake

Ingredients:

• 2 cups flour

• 1 1/3 cups sugar

• 1/2 to 2/3 cup unbeaten eggs (about 3 eggs)

• 3/12 tsp baking powder

• 1 tsp salt

• 1 tsp cinnamon

• 1/2 tsp nutmeg

• 1/4 tsp cloves

• 1/2 cup shortening or vegetable oil

• 1 cup milk

• 1 tsp vanilla

Directions:

1. Preheat oven to 350 degrees. Grease and flour a cake pan—or use powdered sugar for a touch of sweetness.

2. Mix all dry ingredients together.

3. Add eggs and milk, then beat on medium speed until smooth.

4. Pour batter into the pan and bake for 35 to 40 minutes.

5. Let cool, then frost with your favorite icing.

My family loves a simple peanut butter frosting with this cake: 1/3 cup peanut butter, 1 cup powdered sugar, 1 tsp vanilla, and a splash of milk. Adjust to reach your preferred consistency.

When I bake this cake, I’m reminded that food is more than sustenance. It’s history. Cinnamon, nutmeg, and cloves were once so prized they shaped empires, drove exploration, and inspired fierce battles. They traveled thousands of miles across oceans, carried in the hands of sailors and traders. Now, centuries later, a teaspoon of these spices fills a kitchen in Carbon County with warmth and aroma.

Choosing a spice cake for birthdays isn’t just about flavor. It’s a nod to history, tradition, and the idea that something as simple as cake can connect generations. As the oven timer dings and the cake cools, I think of my family, waiting for their slice. Each bite carries a legacy older than anyone in the room.

So grab your 8-ounce mug and trusty spoons, measure ingredients the old-fashioned way, and bake a cake that’s about more than sweetness. It’s about family, history, and savoring a little piece of the world that traveled across continents and centuries to your table.

Irish Whiskey Revival Continues Beyond St Patricks Day

Publisher — Sat, 21 Mar 2026 06:00:00 +0000

Irish Whiskey Revival Continues Beyond St Patricks Day

Publisher Sat, 03/21/2026 - 07:00

By Mike Armstrong

Reporter, Carbon County Comet

St. Patrick’s Day just ended and many bars across Carbon County celebrated with shots of Irish whiskey.

I enjoy Irish Whiskey for its taste and also because I have learned a lot about it.

One of the first articles I ever wrote on liquor was for a magazine in Taiwan. That was about 15 years ago and the subject was on Irish Whiskey.

At that time, Irish Whiskey was just starting to make a comeback.

The Taiwanese and Chinese were already becoming fairly familiar with Scotch Whiskey, especially single malts, while the Irish Whiskey was still unknown for the most part, but it was getting on the radar of some markets.

Irish whiskey has always caught my interest from early on.

Irish whiskey was one of the earliest distilled spirits in Europe, becoming popular around the 12th century. It is believed that Irish monks brought the technique of distilling back to Ireland from their travels to southern Europe around 1,000 AD. The Irish residents learned from them to make a spirit that was popular.

A few years later, while living in Shanghai, I was in the running to be brand ambassador for Tullamore Dew Irish Whiskey. It is owned by the same company that owns Sailor Jerry’s Spiced rum and Hendrick’s gin.

During the interview process, I became a lot more knowledgeable about this whiskey. It was on a resurgence because it truly had fallen on some hard times and looked to be shaking them off.

There were 28 distilleries in the 1890s, but by 1966 this number had fallen to just two, and by 1972 the remaining distilleries, Bushmills Distillery and Old Midleton Distillery, were owned by just one company, Irish Distillers.

Then there started a growing interest in Irish Whiskey in the late 1980s and in 1987, a new distillery was built. Since 1990, it has seen a serious resurgence in popularity and has been the fastest-growing spirit in the world every year since. Exports grow by over 15 percent annually, and existing distilleries have been expanded in addition to new distilleries being constructed. Going into 2020, Ireland had 32 distilleries in operation. I have read there are 44 distilleries in operation, but 8 of them are not doing whiskey. Probably they are producing Irish Cream liqueurs.

No matter, Irish Whiskey has been on a major resurgence.

Although I didn’t get the job as Tullamore Dew’s brand ambassador, I had developed an affinity for Irish Whiskey.

With this new interest, Irish Whiskies are being aged in casks that are making them unique in taste.

Jameson and Bushmills, which have been around for generations, are giving way to new brands such as Redbreast, Two Gingers, Tullamore Dew and Quiet Man.

Quiet Man has an 8-year-old, I was able to try, which I personally found pleasing. This brand is the first made in Derry (Northern Ireland) in over 100 years.

Two Gingers is a brand that I tried at the Virginian Hotel and it is great with ginger ale.

The history of Irish Whiskey could take up the whole paper due to the taxes that England imposed on the industry and how the distillers dealt with the challenges.

One important aspect of the Irish Whiskey industry is that the Coffey Still was invented in this country to make Irish Whiskey.

Unlike traditional pot stills, which were operated in a batch manner, Coffey stills could be operated continuously. This made them cheaper to operate, as they required less fuel, and more efficient to run, producing a continuous, rapid output of spirit. In the United States, most distillers use a form of the Coffey Still versus the Pot Still method.

The continuous distillation has a series of distillations running in sequence internally within a self-contained unit rather than the conduct of a single distillation within a pot still. Coffey stills were able to produce a more potent product than pot stills. This advantage came with a downside. By increasing the alcohol concentration in the product, Coffey stills removed some of the other volatile components responsible for flavour. This was not popular.

Scotland took to the Coffey Still quickly and as time went on, and the Coffey Still was found in the New World by the mid 1800s.

Not so in Ireland.

Irish whiskey has a smoother finish as opposed to the smoky, earthy overtones common to Scotch whisky, which come largely from drying the malted barley using peat smoke. Peat is rarely used in the malting process outside of Scotland, although there a few U.S. whiskey distilleries experimenting with this process. Back in the day, the U.S. had a great love for Irish Whiskey before prohibition. The U.S. accounted for 60 percent of all products made in Ireland.

Besides losing the lucrative American market, there was conflict between Ireland and England, which caused the cutoff of another market.

At its lowest, the industry was selling 400,000 to 500,000 cases total. In 2021, there were 14 million cases going out.

Ireland, for a period of time, was a hard country to live in. Irish Whiskey had its hard times too and it is good to see a spirit that has such a long history make a comeback in a huge way.

Probably my favorite shot to do myself, and definitely my favorite to introduce to people who want something different, is the Irish Breakfast.

I discovered this when I was running a bar in Laramie, which used to be the old “Cowboy”. It was called Shocktoberfest.

That time in my life was very interesting.

I worked in this bar from May to January about eight years ago. It was known for its bands, mostly punk and good cocktails, which surprised a lot of people.

There was a mix of folk because we really did have great drinks. The owner let me carry what I wanted and a new generation discovered what I had been making in bars all over the world.

It was not just a one-way street. The university kids liked a lot of what my bartenders and I could make, but my favorite shot came from one of my bartenders and a group of his friends.

People would see them doing them and more orders would come in.

After tasting it, I was never surprised by how many people wanted to try it.

My first summer at the Virginian Hotel, I introduced it and it was crazy popular. I still make it when people ask me to make one of my favorite shots.

Irish Breakfast

1 ounce of Irish Whiskey in a 1.5 ounce shot glass.

1/2 ounce of Butterscotch Schnapps, preferably Dr. McGillicuddy’s into the same glass.

Then in another glass, fill with orange juice, fresh squeezed is excellent.

Do the shot with spirits first in one swallow, then immediately drink the orange juice.

I swear it tastes like a pancake breakfast.

Those college kids. What will they think of next?

It is a good chance that it may include Irish Whisky, given its popularity is surging.

St. Patrick’s Day may be over, but drinking Irish whiskey isn’t.

Baking Tradition Lives on in Every Loaf

Publisher — Sat, 21 Mar 2026 06:00:00 +0000

Baking Tradition Lives on in Every Loaf

Publisher Sat, 03/21/2026 - 07:00

By Dana Davis

Reporter, Carbon County Comet

Some people ask where I learned to bake, and like many, the answer starts in my childhood kitchen with my mom. I may have had a bit of an advantage, though.

My parents owned a bakery, and while both of them worked hard to keep it running, it was my mom who did most of the baking. In Saratoga, some longtime residents might remember Sandy’s Corner Bakery, tucked kitty-corner from the American Legion. Her donuts were so good, they were even sold at the local grocery store. With that kind of upbringing, you could say baking is in my blood and I’ve always felt like I have a reputation to uphold.

Over the years, I’ve baked plenty of cakes for special occasions such as birthdays, weddings, and everything in between. One of my most memorable creations was for a friend’s wedding. She has celiac disease and a dairy intolerance, and local bakeries were going to charge a small fortune to accommodate her needs. So, I created a recipe just for her. We jokingly called it the “no fun allowed cake” because of its restrictive ingredients, but it turned out to be an orange dreamcicle-flavored hit. Guests still say it was one of the best cakes they’ve ever tasted. That recipe, however, is a story for another day.

Despite my love of baking sweets, not every recipe I share comes from family tradition. Many of those recipes were never written down, there were just a dash of this, a sprinkle of that, and a whole lot of instinct. These days, my recipes are often born from experimentation, creativity, and the occasional inspiration I stumble across.

That’s exactly how I came across this focaccia recipe. It’s simple, rustic, crowd-pleaser that is perfect for gatherings or as a warm addition to any meal.

Focaccia

Ingredients:

2 tsp rapid rising dry yeast

2 TBS sugar

1 C warm water

3 1/2 to 4 C flour

1/4 C olive oil

Cornmeal for dusting

Toppings:

2 TBS olive oil

1 onion, diced

2 garlic cloves, finely minced

10 kalamata olives, quartered

1/4 C shredded Parmesan cheese

1 TBS coarse salt

2 TBS fresh rosemary

Freshly ground black pepper

Directions:

In the bowl of a stand mixer, combine warm water, sugar, and yeast. Stir gently to dissolve and let sit for about 3 minutes, until foamy. Attach the dough hook and begin mixing on low speed, gradually adding flour.

Dissolve the salt in 2 tablespoons of water and add it to the mixture. As the dough begins to come together, pour in the olive oil and increase speed to medium. Mix for about 10 minutes, stopping occasionally to scrape down the bowl, until the dough is smooth and elastic.

Turn the dough onto a work surface, fold it a few times, and shape it into a ball. Place it in an oiled bowl, turning to coat, then cover and let rise in a warm place for 45 minutes.

Preheat the oven to 400 degrees. Coat a sheet pan with olive oil and cornmeal. Roll and stretch the dough into an oblong shape about 1/2 inch thick and place it on the pan. Let it rest for 15 minutes.

Meanwhile, sauté the toppings. Dimple the dough with your fingertips, brush with olive oil, and add toppings. Bake for 15 to 20 minutes, until golden and fragrant.

It’s a simple bread best enjoyed fresh from the oven while it’s still warm. Tear off a piece, dip it into a small dish of olive oil and balsamic vinegar, and you’ve got something that feels both rustic and a little indulgent. Sometimes, the simplest recipes are the ones that bring people to the table and keep them there just a little longer.

A Creamy Twist on Coffee and Cocktails

Publisher — Sat, 14 Mar 2026 18:00:00 +0000

A Creamy Twist on Coffee and Cocktails

Publisher Sat, 03/14/2026 - 19:00

By Mike Armstrong

Reporter, Carbon County Comet

Bailey’s Irish cream probably started the cream liqueur craze and Amarula, a South African Liqueur added to it, along with Tequila Rose–a strawberry-flavored cream liqueur.

These products all appeared in the 1980s.

Since those times, there has been a lot of growth in that industry.

While living in Shanghai, I worked for an import company that imported liquor from North America, where I had the chance to work with a company that produced a tequila cream.

It was coffee, cinnamon and chocolate flavored and it was one of the best cream liqueurs I have ever tasted.

You used to be able to find it in Wyoming, but now Colorado is probably the closest place.

I learned their recipe, which is cool and I can’t divulgeit. More importantly, the company flew me to their distillery in Mexico.

It was while in Mexico that I learned there were many tequila creams and quite a lot of flavors.

Leaving Mexico, I got a couple of flavors but I wish I had gotten more, because tequila creams are not that plentiful in the USA. Tequila Rose is more of a strawberry cream liqueur with a splash of tequila. Agavales Tequila has three cream flavors: original, mocha and lime.

I worked with Juan, the owner of 1921 Casa Tequila, for almost 10 years and I was really lucky to have such a great mentor on tequila and tequila cream.

Tequila Creams go well in hot coffee.

Strawberry Coffee

2 1/2 ounces of Tequila Rose

6 ounces of hot coffee

Add Tequila Rose to a cup of coffee.

This is surprisingly good and when I first discovered it here in Wyoming, I mixed it with coffee often.

There are now quite a number of cream liqueurs out in the market and some can be found in Wyoming.

I know this to be true because each week, I am going through the Wyoming Liquor Division to see what liqueurs I can bring to the Virginian Hotel’s bar.

The one cream liqueur I am really happy that is available in Wyoming is Merry’s White Chocolate liqueur.

It is a cousin of an Irish cream and Merry’s even has an Irish cream. But it is the White Chocolate that is amazing.

I discovered it when I was asked to run Shocktoberfest, the original “Cowboy Bar” in Laramie.

I got the job when I had just returned from the East Coast, running the mid-Atlantic region for a New Zealand wine company.

I remember this time well, not only because it was less than 10 years ago but because I was at another crossroads in life, which sometimes gives a person perspective.

While I was in Maryland, I saw the writing on the wall with the wine company. It was owned by a good friend but sales were not going as strongly as expected. I could probably write a small book on how to get liquor and wine into the USA markets and one of the biggest rules is not to come in underfunded.

I realized it was time to get back to my home in Wyoming. I had not seen my house for around 8 months. I needed a job, so before leaving Maryland, I took a job at a Resort up by Yellowstone as a bartender.

It paid well, but I didn’t really like being away from my house again. I came back and as I was getting ready to leave, I stopped in Laramie to visit friends and I ran into the owner of Shocktoberfest and he offered me the job to run it.

I liked being by my house so I took it and walked away from resort ranch life.

Shocktoberfest was fun, even though the bar was really run down.

We had bands some weekends and it could get insanely busy, but what I liked best, we were on the circuit of bars the college kids went to during the weekend.

This happened because of my shots and drinks.

College kids enjoy good cocktails and tasty shooters.

I honestly don’t remember how I first tasted Merry’s White Chocolate, but the first time I did, I realized it was one of the best flavored cream liqueurs on the market.

At Shocktoberfest, it was used in our White Russians. Customers loved this drink.

Shocktoberfest White Russian

1 1/2 ounces of vodka

1 ounce of coffee liqueur

1 1/2 ounces of Merry’s White Chocolate

4 to 6 ounces of milk (Half and Half will make it thicker and richer)

Put all ingredients in a cocktail shaker with ice. Mix. Strain the drink into a tall glass with ice.

Because Merry’s White Chocolate has such a great taste, I would make shots that were half Merry’s and half other spirits.

Merry Raspberry

1/2 Merry’s White Chocolate

1/2 Chambord Black Raspberry Liqueur

The Chambord should go in the shot glass first. Then layer with a spoon or tip of the glass the Merry’s on top.

Coconut Chocolate

1/2 Merry’s White Chocolate

1/2 Malibu Coconut Rum

This shot doesn’t layer so it will mix as you pour the liquors together.

I went through at least a bottle a week of Merry’s White Chocolate at Shocktoberfest until we closed.

I think Merry’s White Chocolate is best in hot chocolate and coffee. I introduced my sister to Merry’s White Chocolate, and now it is a tradition that whenever we visit each other, our morning coffee on the porch always includes at least two ounces of it.

The alcohol proof is not high, so one coffee drink is not going to get a person drunk.

1921 Tequila Cream might not be so easy to find, which is sad, but Merry’s White Chocolate is here in stores and at least one bar in Carbon County. If you like cream liqueurs, Merry’s is worth trying. Once you do, there is a good chance you will get hooked, at least for putting it in coffee.

Shrimply irresistible Dish from South America

Publisher — Sat, 14 Mar 2026 18:00:00 +0000

Shrimply irresistible Dish from South America

Publisher Sat, 03/14/2026 - 19:00

By Mike Armstrong

Reporter, Carbon County Comet

While running my restaurant in Taiwan, I was always on the lookout for new recipes that would work.

I was lucky that many customers who came frequently had suggestions.

Collin, from Singapore, is one such person.

There were not many Singaporeans who lived in Taiwan, but the ones I met were outstanding people.

Collin was well educated and a devotee to the Brazilian martial arts, Capoeira, known for blending dance, acrobatics, and music with kicks and sweeps. Developed by enslaved Africans as a disguised form of self-defense.

He was really good.

I saw him give exhibitions a couple of times.

He took it so seriously that he went to Brazil on several occasions to get more training.

One of those times, he brought back a shrimp recipe that I put on our menu as a special.

Collin was a regular at fM, the name of the restaurant, so I named the dish after him.

It sold out whenever I featured it.

Collin’s Shrimp Dish

Ingredients:

2 tablespoons of olive oil

1 medium red pepper, chopped

16 ounces of canned diced tomatoes

1 cup of coconut milk

Juice from one or two limes

About 3 to 4 ounces of chopped fresh cilantro

3 or 4, depending on size, of minced garlic cloves

2 tablespoons of paprika

1/2 teaspoon of cayenne pepper

1/2 teaspoon of black pepper

1/2 teaspoon of kosher salt

1 1/2 pounds of large to jumbo shrimp with no shell- In the USA I have found using Kroger’s Argentine Red Shrimp quite good for this recipe.

2 or 3 cups of jasmine cooked rice

Directions:

Take a large skillet and put over medium heat and add the olive oil. Once hot, put in the red pepper and cook until soft. Add 2 ounces of cilantro, the minced garlic, paprika, and cayenne pepper. Cook and stir. Do this for about a minute. Then add the diced tomatoes with their juice, the lime juice, salt and black pepper. Continue stirring.

Increase the heat and bring the mixture to a boil. Then reduce heat as the liquid evaporates. Cook for a few more moments and then add the coconut milk and bring to a boil again. Turn heat down and add shrimp. Let it simmer for 3 to 5 minutes so that the shrimp is done.

Serve with the cooked rice. The leftover fresh cilantro can be sprinkled over the shrimp.

Sometimes I will exchange bean curd noodles for rice.

Whatever you serve the shrimp with, it tastes great.

I will remember Collin for many things and his shrimp dish is high up on the list.