Archives For specialty cocktails

super bowl {party} menu.

January 24, 2012 — 5 Comments

Now that we know who’s playing in the Super Bowl, we can move on to more important matters. Like what we’re eating.

I mean, duh. Everyone knows that football feeds are far more important than the game itself. I like football and everything, but what I live for is the food. Give me cheesy dips, give me chicken wings – extra-hot, hi – give me pizza, sliders, nachos…I could go on and on…but I won’t. I won’t, because that’s not what we’re really doing here today.

Today, we’re doing something a little healthier, a bit more modern, and just a tad – well, sexier.

Without further ado, meet your inspiration for this year’s Super Bowl shindig.

It’s about taking our favorites, and elevating them – you know, taking them up a notch. You guys know this is my thing by now, right?!

Continue Reading…

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the capri sun cocktail.

June 11, 2011 — 2 Comments

If you try and think of what you loved drinking as a child, I bet you’d come up with all sorts of ideas.

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Squeeze-Its. Kool-Aid. Tang. Juicy Juice. But not the kind they sell today, in the bottle – the kind that comes in a giant can. Good stuff.

Not good for you, clearly. But that’s an entirely different conversation for another day. Right now, we’re only about remembering the things we enjoyed as kids.

Capri Sun tops the charts for many, and aside from Kool-Aid, I’m thinking it’s the only one I’ve mentioned that’s still being sold the same way – in those fun, little aluminum pouches. It is still sold that way, isn’t it? I’m now realizing it’s been a while since I’ve examined the fake fruit juice aisle at the grocery store…

Everyone loved Capri Sun as a kid, and creating a Capri Sun in cocktail form elicited just the reaction I was hoping for at my dinner party. It was a serious hit, in fact, and everyone begged for the recipe. It’s totally simple, and you can easily play with it based on what you have on hand – just make sure to include the “Island Blue” schnapps, as that was the key to the punch-y flavor.

You won’t believe how much it tastes like the real thing.

Go on, try it. Let me know what you think.

The Capri Sun Cocktail

  • Light rum {you can use flavored – like pineapple, raspberry, etc. – or plain works just as well}
  • Island Blue Pucker schnapps
  • Lemon-lime soda {I used Diet Sierra Mist}
  • Pineapple juice
  • Cranberry juice {I used light}
  • Maraschino cherries for serving

In a large pitcher, add 3 parts rum, 2 parts schnapps, 2 parts soda, and 1 part pineapple juice. Pour into ice-filled glasses and top with cranberry juice. Throw in a cherry, and enjoy!

Note: Depending on whether you want to use a pitcher or individual glasses, I wrote this recipe in parts – this way you can tweak it to fit any size.

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cotton candy martinis.

June 9, 2011 — 1 Comment

When I started planning the menu for my “Childhood, Reinvented” dinner party, I had one thought and one thought only when brainstorming on specialty cocktails.

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Cotton candy.

{I may or may not have planned my entire theme around this burning desire to serve cotton candy in cocktail form}

A cotton candy martini seemed brilliant enough. I looked at a few recipes online that combined different things in an effort to mimic the flavor of cotton candy, but I wasn’t really feeling it. And then, I heard there was such thing as cotton candy vodka.

COTTON.CANDY.VODKA. True story. And there’s also – wait for it – whipped cream vodka. I went to the website, and discovered that they also make cake-flavored vodka. This is kind of a big deal.

So, the recipe became super simple. A little cotton candy vodka, a little pink fruit juice for some color, and a hunk of cotton candy – which gives the drink that gorgeous two-tone effect.

Cheers – to cotton candy! And living forever young.

Cotton Candy Martinis

  • Cotton candy vodka
  • Pink-colored fruit juice {I used some strawberry-melon concoction that worked well}
  • Cotton candy

Pour desired amount of chilled cotton candy vodka into martini glasses. Top with pink-colored juice. Add a torn piece of cotton candy to each glass, and watch the two-toned magic begin.

Alternatively, you may use a martini shaker if you want to keep it traditional – just make sure to add the cotton candy after you’ve poured.

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{natural} is better.

June 6, 2011 — 2 Comments

More and more, people are becoming concerned about what they put in their bodies.

{It’s about time}

So, when Lipton reached out to me and asked me to try some of their new 100% natural line of iced teas and then review them online, I was in.

You may be aware that this is my first time doing a compensated review on this blog. Allow me to say – that first of all, I would never give a positive review on a product unless I meant it, regardless of whether or not I’m being paid to say it. Thus, I would never agree to do something like this unless I was fairly certain that I would have good things to say.

Lucky for Lipton, that was the outcome. These new iced teas taste great, and I’m proud to be part of a campaign for a company that cares about their consumers and our needs.

I love that they’re offering both diet versions with no calories as well as regular iced teas that are still low in calories (50-70 per serving). I’d have to say my favorite regular flavor is the Iced Tea with Blueberry Pomegranate, and my favorite diet flavor is the Diet Green Tea with Watermelon. Delish.

I was also excited to receive a ton of cocktail recipes to try with the new iced teas. Because I’m loving the watermelon flavor the most (and because it’s diet), I’ll share Lipton’s suggestion for serving here. Perfect for summer cocktailing!

Watermelon-Lime Mint Punch

  • 2 sprigs fresh mint
  • 2 bottles Lipton 100% Natural Diet Green Tea with Watermelon
  • 1/4 cup lime juice
  • 3/4 cup light rum
  • Watermelon balls, for garnish

Thoroughly crush mint with wooden spoon on side of pitcher. Stir in green tea, lime juice, and rum. Let stand 30 minutes. Remove mint. Chill until ready to serve. Serve in ice-filled glasses and garnish, if desired, with additional mint and watermelon balls. Makes 5 servings.

To learn more about Lipton’s new natural iced teas, check out their Facebook page.

{I wrote this review while participating in a blog campaign by Gen-Yknot on behalf of Lipton and received Lipton product samples and a subscription to Pandora One to facilitate my candid review. Gen-Yknot also sent me a promotional item to thank me for my time}

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frozen pomegranate margaritas.

May 4, 2011 — Leave a comment

These margaritas hold a special place in my heart. Because I love a good margarita, yes – but also because these were the very drinks Daniel and I fell in love over.

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As in, on our first date, we drank these margaritas at Rosa Mexicano, and fell in love. The rest is history.

It’s no surprise that I jumped at the opportunity to recreate these at home. They’re actually quite simple to make, especially if you use the bottled pomegranate juice. And although that does lend some sweetness, I like to add agave nectar in addition.

These margaritas are served frozen, which may come as a surprise to those of you who know I usually take mine on the rocks (hi babe, I’m pretty sure you’re the only one who knows that). I’m sure they would be phenomenal either way, but I like them frozen, because that’s how they’re done at Rosa.

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{You didn’t think I’d leave you without a fabulous new margarita recipe for Cinqo de Mayo, did you?}

Frozen Pomegranate Margaritas

  • Good white tequila {I use Patron}
  • Orange liqueur {I use Patron Citronge – Triple Sec or Cointreau are also great}
  • Pomegranate juice {I use POM brand, though you can squeeze your own if you wish}
  • Freshly squeezed lime juice
  • Agave nectar
  • Ice

Start with an empty blender. Depending on the size of it, and the size of the glasses you use, you should be able to get at least four servings from one batch.

Add 4 parts tequila, 1 part orange liqueur, 1 part pomegranate juice, and the juice of 2 – 3 limes to your blender, making sure to leave some room in case you want to add more of a particular ingredient. Add a good squirt of agave nectar. Add ice and blend. Taste for additional agave or pomegranate.

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sangria blanco.

March 29, 2011 — 1 Comment

I’ve been obsessing over white sangria as of late.

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It’s so crisp, so refreshing. I think it’s the perfect spring/summer drink.

Because this was the first batch I ever made, I wanted to keep it classic. I followed a similar strategy to that of my red sangria, only using white wine instead of red, and a dash of champagne instead of the sparkling water. I also added a little Cointreau for it’s lovely orange flavor.

I love that it’s still so easy to tailor to your tastes; you can certainly play with the amounts of sugar, brandy, and Cointreau until you strike the balance you like. The one danger is that because it tastes so light and refreshing, you may not realize how much you’re drinking until it’s too late – I think the combo of all of the different liquors has a tendency to sneak up on you!

And as is the case with all sangria, it’s best if you can make it the night before, so that they flavors have a chance to meld together properly.

Trust me – there’s nothing better than waking up to a pitcher of sangria, ready-made! A good day, indeed.

{Stay tuned for more renditions on white sangria}

Sangria Blanco

  • 1 lemon, sliced
  • 1 lime, sliced
  • 1 orange, sliced
  • 1 apple, diced
  • 1 nectarine or peach, diced
  • 1 cup white seedless grapes, halved
  • Sugar
  • 1 cup brandy
  • 1/2 cup Cointreau or other orange liqueur
  • 2 bottles pinot grigio {or 1 jumbo bottle}
  • 1/2 bottle  Spanish cava or other champagne/sparkling wine

Add fruit to pitcher. Sprinkle with sugar (start with 1/4 cup – you can always add more later). Pour brandy and Cointreau over the sugared fruit. Stir gently to combine.

Pour wine into pitcher. Taste, adding more liquor or sugar if necessary. Refrigerate at least 4 hours, preferably overnight.

Serve over ice if desired, and top each glass with sparkling wine.

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kiwi mojitos.

January 7, 2011 — 3 Comments

If you’re looking for a cocktail that will make you feel like you’ve instantly been transported to a far-off, tropical island (and who isn’t!) – I have just the thing for you.

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But we’re not talking about a cloyingly sweet frozen piña colada, packed with ingredients made of who-knows-what that seem to mask any sign of real pineapple or coconut, heaven forbid. No margaritas from which the only taste you can successfully extricate is an overpowering and anything-but-natural sour mix… Or worse, José Cuervo.

Who wants a cocktail made with fresh, organic ingredients and premium liquor you can actually taste?

I do. And my guess is that you do, too. This lovely take on the mojito is everything you’d expect from the classic, and then so much more – all thanks to the crisp addition of puréed kiwifruit. You can strain the fruit, if you wish, but I happen to love those little black flecks that let you know you’re drinking a tall, or short, glass full of kiwi.

Oh – and did you know that the kiwifruit is at its seasonal peak right now? Reading this in Bon Appétit last month took me by surprise; kiwi seems like a fruit fit for summer, designated for spring at the very least.

Kiwi, in January? I’ll take it. I’ll drink it right up, as a matter of fact.

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Kiwi Mojitos

  • 6 kiwifruits, preferably organic
  • 1 bunch mint leaves
  • 1/4 cup fresh lime juice
  • 1 cup {or more} light rum, such as Bacardi
  • Sugar, and/or simple syrup
  • Club soda or sparkling water

Peel kiwis by cutting the ends off and then sliding a teaspoon around the edges to remove the skin. Chop 4 of the kiwifruits and purée in mini food processor; set aside. Chop 2 remaining fruits into large pieces; set aside for serving.

Add mint leaves and lime juice to a small pitcher. Top with sugar; start with 2-3 tablespoons or so if you prefer a not-so-sweet drink, and add more if you like it sweeter. Using a wooden spoon, muddle the leaves against the sides of the pitcher and stir vigorously to allow flavors to combine and meld.

Next, add the rum and puréed kiwifruit to the pitcher and give it a stir. Taste for rum and sugar, adding more of either if you’d like. You can also add simple syrup if your sugar isn’t dissolving, but I find that it will if you give it a good stir with the lime juice. Top with a pour of club soda. Pour into glasses filled with ice, and finish with remaining chopped kiwi.

Serves 4.

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a {totally martha} thanksgiving-inspired menu.

November 22, 2010 — 1 Comment

Thanksgiving. It’s kind of a big deal.

Who else could we trust for an event like this other than Martha Stewart?

Martha is a serious role model of mine. I can’t even tell you how many friends and acquaintances have referred to me as the “Martha of our generation” – and I can’t even begin to tell you how flattering that is. With Thanksgiving RIGHT.AROUND.THE.CORNER, I figured the perfect way I could pay homage would be to create a Thanksgiving-inspired dinner party menu all in the name of Martha.

The best part is:  Although the recipes are indeed things you could, should, and would make for Thanksgiving Day itself, they’re also things that you could make any other night – for a fabulous fall dinner party, Christmas Eve, or otherwise. Who wants to spend all that time trying to perfect a giant turkey when you won’t be making it again for another year? So, instead I tried to piece together items that won’t limit you to this one {albeit very special} day a year; you won’t find any green bean casseroles or sweet potato pie, but what you will find is a perfect mix of dishes that will work well for any fall or winter occasion.

Got it? Thanksgiving-friendly, but not Thanksgiving-only. I’ve gone ahead and tested all of these recipes for you, and I promise they are all nothing-short-of wonderful. And most importantly, they’re all *totally* doable – no matter what your level of skill in the kitchen may be.

Thanksgiving-Inspired Dinner Party

{all from Martha Stewart}

Pear and Sparkling Cider Cocktails

Baked Brie with Pecans


Fall Salad with Maple Vinaigrette

Cranberry-Stuffed Cornish Game Hens


Maple-Glazed Parsnips and Carrots


Luxurious Mashed Potatoes

Caramel Apple Bread Pudding

The Starters:

You’ll die for the Pear and Sparkling Cider Cocktails. I’m not usually a big bourbon drinker, but this is honestly my new favorite specialty cocktail for fall. You can make them totally ahead of time, and I love the garnishing of the glasses with those beautiful, brown Bosc pears. The Baked Brie with Pecans is another go-to favorite appetizer – I love that all you need to buy is the Brie, if you typically have pecans, brown sugar, and maple syrup on hand like I do. This is best served warm, so it’s best to try and have it out when your guests are first arriving. The Fall Salad with Maple Vinaigrette is a no-brainer – it has all of my favorite fall ingredients packed right in, like apples and blue cheese, and the easy dressing ties in the maple flavor which is found in several of the dishes throughout this menu. You can make this ahead of time:  Just leave your dressing in the bottom of the serving bowl, and add your salad ingredients on top; give it a toss when you’re ready to eat. Just make sure to douse your apples in lemon juice so they don’t turn brown on you.

The Main Course:

The star of the meal is, of course, the Cranberry-Stuffed Cornish Game Hens. I love anything and everything miniature – so clearly I opted to make these darling little birds over a giant turkey. A turkey can be daunting, and definitely Thanksgiving-only, so these baby birds are the perfect substitute. I must admit, I had never stuffed a bird before. The idea freaked me out a bit, but the end result is so delicious that now I totally get what all the fuss is about. Make sure your hens are dried very well with paper towels to ensure you get a nice, crispy skin. Love the rye bread stuffing, and the dried cranberries add the perfect fall touch. Salt your hens a day in advance if you can, as you always should do with meat to ensure better flavor. You can do the stuffing ahead of time, and stuff your hens before your guests arrive – as the tying of the legs can take a few minutes. They bake for about an hour, so I would probably get them in the oven when your guests start to arrive, depending on how much time you like to have before the main course comes out. You’ll have to do a quick pan gravy when they come out, but it only takes a few minutes.

The Sides:

Sides are always a favorite amongst dinner guests, whether on Thanksgiving or any other night of the year. The Maple-Glazed Parsnips and Carrots are sure to be a hit; just be careful on your timing, as the skinny ends of the veggies can burn pretty quickly. I love how the tops of the carrots are left on – it gives the dish that rustic quality, and looks so beautiful. It’s no secret that I love to roast my vegetables, but these are tossed in maple syrup rather than olive oil, which continues that flavor-theme of maple throughout the menu and feels perfect for fall. Oh, and there’s bacon. Enough said. You can prep your ingredients and put them on the pan in advance, then just toss them in the maple syrup and stick the pan in the oven after your hens have been in about 5 or 10 minutes – unless you’re lucky enough to have two ovens. Just keep an eye on them and take them out when they’re roasted to golden-perfection. It’s okay if they’re not piping hot when they’re served – some dishes are perfectly fine to serve at room temperature, and this is one of them.

And once you taste the Luxurious Mashed Potatoes, you’ll understand the name. There are hands-down the best mashed potatoes I’ve ever made, thanks to one stick of butter and over a cup of heavy cream. The trick here is to pass them mashed potatoes through a fine-mesh sieve or strainer – you’ll end up with the creamiest, smoothest mashed potatoes you’ve ever tried. I added fresh parsley and chives for some color. You can do them ahead of time, and just warm them in a baking dish covered in foil in a 350 degree oven for about 10 to 20 minutes.

The Dessert:

By this time of year, I’ve thoroughly exhausted my obsession with all-things pumpkin, and this Caramel Apple Bread Pudding is just the solution. There’s an out-of-this-world Caramel Bourbon Vanilla Sauce that can be made totally ahead of time, and you’ll want to make the full amount so you can have leftovers for vanilla ice cream later in the week. You can also assemble everything else ahead of time, and pop it in the oven right when you take your hens out. It takes about 40-50 minutes to bake, so that way you can have time to enjoy your dinner and let it get settled before enjoying your grand finale.

*If you double the drink recipe, and scale up the salad a bit, everything here will serve 6.

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sangria + tapas.

November 10, 2010 — 7 Comments

Do you ever feel like you have *a ton* of favorite things?

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I do.

I tend to get obsessive over the things I love. Instead of saying, “I really enjoy sangria and tapas,” I feel it’s necessary to tell you that sangria and tapas is basically my favorite thing in the world.

And the thing is, I mean it. Don’t you worry about the fact that a good antipasti platter, the perfect margarita, and all things truffle are also my favorite. They still are.

Isn’t there enough love to go around? I don’t want to have just one favorite thing. Especially not when discussing food. Or cocktails.

Because, you know… Food and cocktails are my favorite.

Lucky for me, Daniel shares the same love of tapas and sangria as I do. And while we love going out to our favorite little Spanish restaurant for plate after plate of Spanish meats and cheeses, we’ve since discovered how very easy and perfect it is to create an equally delicious {albeit more simple} spread at home.

And you’ll be amazed at just how simple it is to throw together. Sangria is pretty difficult to screw up, and I think it’s fun because you can customize it according to your tastes, adding your own favorite fruits, and making it as sweet {or brandy-soaked} as you’d like. Remember, the longer you can make it ahead of time the better – that way, the fruit has time to soak up all of the brandy and wine.

The tapas are no more difficult; you can purchase most of your Spanish-themed goodies from the local deli or specialty foods shop. Just grab a block of Manchego, some Serrano ham, a few pre-marinated olives, and a container of Marcona almonds and you’re more than good to go (Whole Foods should carry it all). The marinated chickpea salad is just as easy; you likely have all of the ingredients already in your pantry, give-or-take the fresh herbs and scallions.

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Perfect Sangria

  • A bottle of good Spanish red wine
  • Brandy {we used Spanish-brand Fundador}
  • Club soda or sparkling water {we used lime-flavored Pellegrino}
  • Sugar
  • Fruit of your choice (we used apples, pears, oranges, lemons, limes, and grapes}

Chop fruit into bite-sized pieces. If you’re using citrus fruits, I recommend peeling some of the oranges and sectioning them so you can eat the fruit as you’re drinking, whereas lemons and limes can simply be sliced with the skin left intact.

Place fruit in a pitcher – I like to use a glass one. Sprinkle a couple of tablespoons {more or less, depending on how sweet you like it} over the fruit, and add a good pour of brandy to the pitcher. No need to overdo it, because you can always add more later. Let the fruit soak up some of that goodness from the brandy and sugar for a few minutes, and give it a nice stir.

Pour bottle of wine and about a cup or so of club soda into the pitcher. Give it a stir and a taste; add more brandy/club soda/sugar as necessary.

Tapas Plate

  • A nice loaf of country bread
  • Extra-virgin olive oil
  • Assorted marinated olives
  • Marcona almonds
  • Manchego cheese, broken into chunks
  • Marinated chickpea salad, recipe below

Marinated Chickpea Salad

Adapted from Real Simple

  • 1 15-ounce can chickpeas, rinsed
  • 1/2 cup raisins
  • 1/4 cup chopped roasted red peppers
  • 1/4 cup chopped fresh parsley
  • 2 scallions, sliced
  • 2 cloves garlic, minced
  • 3 tablespoons olive oil
  • Squeeze of fresh lemon juice
  • Kosher salt and black pepper

Combine ingredients in a bowl. Add salt and pepper to taste.

Still hungry? Stay tuned for the next piece of this Spanish-themed pie… Paella!

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trick or treat.

October 28, 2010 — 7 Comments

I don’t know about you, but I am *super* excited about Halloween this year. Halloween is one of my absolute favorite holidays, and I will never understand the people who choose not to partake in the fun. All of that said, I was feeling that the past couple of years my costumes may have been a little too realistic, and not exactly whimsical or out-there enough (think Rachel Zoe – and yes, Daniel was kind enough to be my Brad). Don’t worry, dolls, because this year that’s about to change. You’ll have to stay tuned to see the final result, but I can assure you it will be worth the wait! Or, you know… At least good for a laugh or two.

And to go along with my renewed obsession with one of my all-time favorite holidays, I’ll be hosting a little pre-party to get the evening going. I happen to live right in the heart of where most of the parties are happening downtown, so it’s a natural place for friends to gather to start the night.

I know what you’re thinking – who am I kidding? We all know the truth:  It’s the perfect excuse for me to make lots of fun Halloween eats and treats for all of my faves. Here are some of the greatest Halloween-themed goodies I’ve found around the way this year – some of which I’ll be making this weekend!

Witches’ Brew

{found here}

You know any theme party of mine must start with a signature cocktail for the evening, and this witches’ brew is pure perfection. I found a black plastic witches’ cauldron to serve it in, and one of my besties is even bringing the dry ice! It’ll all go perfectly with my spider-web covered walls. Just don’t forget the vodka.

Spiced Pumpkin Cupcakes

{found here}

I’ve seen a lot of Halloween cupcakes, but these are by far my favorite. Annie of Annie’s Eats did such a fabulous job with the decorating, and most importantly, I know I can trust her recipe to be great. I love the way hers turned out so much that I plan on decorating mine very similarly – though I can’t say for sure they will turn out so perfectly!

Jack-O-Lantern Cheese Ball

{found here}

Because we’ve got to have a little something savory to go with our sweets. I fell in love with this pumpkin the moment I saw it, and I know it’s going to be a hit. Who doesn’t like cheese? The mini pickle for the stem is just brilliant.

Ghost Meringues

{found here}

There’s something so adorable about little white ghosts, and I couldn’t resist these meringues. I’ve still yet to try a meringue recipe but it seems pretty easy, and these are even more special thanks to the chocolate-coating on the bottom and the elegant little silver beads as eyes.

Graveyard Pots de Crème

{found here}

These are basically little chocolate puddings with Oreos made to look like dirt, and Milano cookies serving as tombstones. Die. So adorable. Probably a little too fancy for the type of gathering I’m hosting, but if I were doing a sit-down dinner I would so be making these.

Jack-O-Lantern Cake Pops

{found here}

I realize the jack-o-lantern is making multiple appearances here, but these cake pops are just too cute to leave out. If you’re unfamiliar with Bakerella, then I suggest you familiarize yourself, because everything she makes is just incredible. I’ve been toying with the idea of making her famed cake pops lately, but I’ve decided to go with cupcakes this time because I just couldn’t resist some of the special decorations I found. Maybe I will try them out for another certain favorite holiday?

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