Tag: Cocktails

Drinks

Blood Orange Margaritas

The Culinary Chronicles6 Comments

Blood Orange Margaritas

TEE…GEE…EYE…EFF!!!!!

And what better way to ring in Aloha Friday than with a delish and refreshing cocktail?

Blood Orange Margaritas

Lately, blood oranges have been incredibly abundant in my neck of the woods. These little guys look quite unassuming from the outside but when you cut into them, they reveal an extraordinarily beautiful hue. As for the flavor, I find them to be slightly reminiscent of tangerines which goes so well with a kick of tequila.

And with that—have a wonderful weekend, Friends! Salud!

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Blood Orange Margaritas
Serves 1

Ingredients:

lime wedge
coarse salt
ice
4 ounces blood orange juice
2 ounces premium tequila
1 ounce Cointreau or triple sec
1 1/2 ounces fresh lime juice
2 ounces simple syrup
additional blood orange and lime slices for garnish

Use the lime wedge and rim the edge of a margarita glass. Dip the rim into salt and coat the edge of the glass.

Fill a cocktail shaker with ice and add the blood orange juice, tequila, Cointreau, lime juice, and simple syrup. Cap the shaker and vigorously shake for 15-20 seconds. Pour the contents into the glass and garnish with additional orange and lime slices

Drinks

Toasting the Oscars with a “Sparkling Tangerine Tiger”

The Culinary Chronicles1 Comment

Sparkling Tangerine Tiger

I adore Oscars Season. The movies, the glitz, the fashion, the glamor, the festivities….

And like the Superbowl, I usually do a spread of my picks for the awards.

Sparkling Tangerine Tiger

At this point, I’ve watched 7 out of the 9 nominees for Best Picture. Not too shabby right?

And since I’m having a little shindig at mi casa to watch the event, my pals and I attempted to create a menu as an homage to some of the films:

Sparkling Tangerine Tiger

To pair with our Oscars bites, I wanted to serve my guests with a cocktail…..or two, or three.

As my nod to Life of Pi, I’ll be shakin’ up a refreshing cocktail using Bombay Sapphire Gin, fresh tangerines, limes, raw sugar, mint and a good dose of sparkling wine. Peppery, bright, refreshing, and just plain lovely. After much consultation from my cocktail lovin’ peeps, I’ve dubbed this concoction, the Sparkling Tangerine Tiger.

Rawwwrrr……

However you choose to cerebrate, hope y’all enjoy the Oscars tomorrow—I know we will!

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Sparkling Tangerine Tiger Cocktail
Serves 2

Ingredients:

1/2 tangerine, cut into small wedges
1/2 lime, cut into small wedges
10 fresh mint leaves
1 tablespoon raw sugar
2 1/2 ounces Bombay Sapphire
ice
6 ounces sparkling wine
*garnish with additional mint leaves, lime wedges and tangerine wedges

In a shaker, muddle the tangerine, lime, mint and sugar. Add the gin and shake well.

Fill two glasses with ice. Strain and divide the liquids amongst the two glasses. Top each glass with 1/2 of the sparkling wine. Garnish with citrus wedges and mint leaves.

Desserts/Pastries · Drinks

Show Stoppin’ Jell-O Shooters

The Culinary Chronicles16 Comments

Jell-O Shooters

I love the month of May. Not just because it’s my birth month (hint: this gal loves chocolates, camera accessories, and flip flops….) but because it usually is the trigger for a flood of celebrations—birthdays, weddings, anniversaries….parties galore!

Jell-O Shooters

And if you’re anything like me, I cannot go to a party without bringing something—a bottle of wine, dessert, flowers, etc. But let me tell you, whenever I show up with these little goodies, they’re an instant HIT!

Jell-O Shooters

Just take citrus of your choice and slice it in half. With a sharp pairing knife, run it along the inside of the fruit but do not cut through all the way. Use your fingers to gingerly and slowly pull out all the segments so that all that remains is the rind of citrus. I will warn you that this does take some time. I also find that lemons or oranges are easier to do but limes add such a pretty color pop!

After you’ve cleaned them out, place the citrus “shells” in a baking dish so that they’re snug against each other. Follow the directions to prepare the gelatin of your choice and carefully pour it into the shells. If you’re looking to make your shooters for adults, replace 1/2 of the cold water with chilled vodka and a few tablespoons of cointreau.

Refrigerate the filled citrus shells overnight and then carefully slice into wedges with a sharp knife when you’re ready to serve.

Jell-O Shooters

Whether you’re bringing them to an event or serving them at your own party, guests will LOVE them! Fact 🙂

And with that friends, Happy May and have a fantastic weekend!

DIY · Drinks

When Life Gives You Lemons, Make Limoncello!

The Culinary Chronicles7 Comments

Limoncello

When Life gives you lemons……

Make Limoncello!

Though, if that’s the case, it would help if Life threw in a bottle of vodka to help out with the process, too.

Limoncello

Last month, my sister equipped me with a bag of Meyer lemons from her mother-in-law’s tree. After using many of the fragrant lemons for baking, I decided to use the rest to make a batch of Limoncello to give away as gifts for the holidays.

Originating from the South of Italy, Limoncello is traditionally made with lemon peels and a very high proof grain alcohol—but vodka can also do the trick.

The floral (and STRONG) boozy goodness can be served straight up over ice or with some tonic water and squeeze of lime. Either way, you’ll be enjoying a bit of summer in a glass.

Salute!

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Limoncello

Ingredients:

1 750ml Bottle Vodka (100 proof or higher)
Peels of 12 Lemons (I used a combination of Meyer and Eureka)
3 Cups Simple Syrup

In a very large container with an airtight lid, combine lemon peels and vodka. (I used a 1 gallon glass jar.) Tightly screw on the lid and place the jar in a cool, dark place for 14-15 days. Take off the lid, remove the lemon peels, and stir in the simple syrup. Screw the lid back on and replace to the cool, dark place for an additional 30 days. Gently shake the container every day or so if/when the sugar collects at the bottom.

When ready to bottle, strain the limoncello with a fine sieve. Using a funnel, fill airtight bottles. ENJOY!

*I ended up squeezing the 12 “naked” lemons and made a TON of fresh lemonade and froze the remaining juice in ice trays to use at a later time.

Drinks

Ring in 2012 with Red Wine Sangria!

The Culinary Chronicles3 Comments

Red Wine Sangria

It’s hard to believe that 2011 is almost gone.

At initial thought, I would have said “GOOD RIDDANCE!” but a lot of momentous things occurred this past year. I moved to a beautiful new city, welcomed my nephew to the world, reconnected with old friends—made new ones, spent more time with my family, and rediscovered my voice.

All and all, not too shabby really. 🙂

So to you, my Friends—Here’s to 2012 with all of its potential and unexplored Foodventures!

xoxo,

-N

ps. Your loved ones will pretty much adore you after you make this Sangria. True Story.

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Red Wine Sangria

Ingredients:

2 Bottles (750 ml each) Red Wine, such as a Cabernet Sauvignon
4 Ounces Grand Marnier, or other Orange Liqueur
4 Ounces Brandy, optional*
4 Ounces Orange Juice
4 Ounces Pineapple Juice
4 Ounces Lime Soda or Club Soda
2 Ounces Fresh Lime Juice
2-3 Whole Cinnamon Sticks
1 Orange, sliced thinly
1 Apple, sliced thinly
1 Lime, sliced thinly

In a large container (that can be tightly sealed), add in all the ingredients and stir well. Securely cover the container and store in a cool place overnight (or at least 8 hours). Before serving, mix the sangria. Serve in tall glasses with ice and the fruit that was soaked in the liquids. Cheers!

*I’m told that authentic sangria is served at room temperature but I like mine with ice. I’ve always been a rebel 🙂

Drinks

Spiced Mulled Wine…..and our GIVEAWAY Winner!

The Culinary Chronicles3 Comments

Mulled Wine

 

 

It’s been pretty chilly these past few days.

And with the holidays quickly approaching, nothing seems more appropriate to help keep me warm and toasty like a  glass of Spiced Mulled Wine. Mmmm…..Holiday Cocktails.

But enough about that boozy goodness. It’s time to announce the winner of the KitchenAid® 7-Speed Hand Mixer!

Drum Roll Please……..

C O N G R A T U L A T I O N S  to Anna Marie Kreuger who said she will be whipping up some Chocolate Souffles with her new Hand Mixer!  Anna Marie, please check your email with directions on how to claim your prize! Woo Hoo!

THANKS to all who entered and keep your eye out for our next fabulous giveaway at the end of the month!

Cheers! 🙂

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Spiced Mulled Wine
Serves 4 (If you’re willing to share)

Ingredients:

1 Bottle Cabernet Sauvignon, or red wine of your choice
1 Cup Apple Cider
2-3 Tablespoons Granulated Sugar
5 Whole Cloves
5 Allspice Berries
2  Cinnamon Sticks (plus more for garnish)
2 Inches Fresh Ginger
6-8 Long Strips Orange Peels

Place all the ingredients in a saucepan and bring to a simmer over low heat. Stir to dissolve the sugar. Continue simmering for an additional 20 minutes. Strain the mulled wine and fill glasses. Garnish each with a strip of orange peel and cinnamon stick. Enjoy!

Drinks

Passion Fruit Caipirinha…..Saúde!

The Culinary Chronicles7 Comments

Passion Fruit Caipirinha

I. Love. Cocktails.

Don’t worry….it’s not in a “better reserve me a spot at Betty Ford” love. But a deep affection, nonetheless.

So you can imagine my delight when my neighbor brought over a bottle of Leblon Cachaça as a thank you gift for dropping her off at the airport the other week. I told her I’d be more than happy to be her shuttle service if she gives me thank-you gift like these.

Huh…maybe I should rethink that Betty Ford thing, after all.

 

 

Passion Fruit Caipirinha

But let’s get back to the Cachaça. I’ve actually only enjoyed Cachaça in the beloved Brazilian Caipirinhas. Caipirinhas are fairly simple….Cachaça, tons of lime, sugar, and ice. What’s not to love, right? And with a splash of different fruit juices, you can modify Caipirinhas a ton of different ways.

Saúde!

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Passion Fruit Caipirinha
Serves 1

Ingredients:

2 Ounces Cachaça (light rum can be substituted)
2 Ounces Passion Fruit Juice
½ Lime, cut into wedges
1 Teaspoon Sugar
Ice

In a glass, muddle sugar and limes together. Fill the glass with ice – add juice and Cachaça. Enjoy!

Drinks

Mint Margaritas: It’s Happy Hour…..Somewhere.

The Culinary Chronicles9 Comments

Mint Margaritas

 

Because it’s the beginning of the week………

Because I had a ton of fresh mint in my fridge……..

Because cocktails make me happy………..

And because I love y’all…………

I offer you this Mint Margarita.

 

Mint Margaritas

 

You could call it the cousin to the mojito……I just call it delicious. The bright and refreshing mint is a lovely addition to the classic margarita. I do have to admit that I like my cocktails a little on the heavy handed side, so feel free to adjust the measurements accordingly 🙂

Salut to a Great Week, Friends!

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Mint Margarita
Makes one potent cocktail 🙂

Ingredients:

2 Ounces Premium Tequila
1 Ounce Grand Marnier
1½ Ounces Fresh Lime Juice
1 – 1½ Ounces Mint Simple Syrup*
Garnish with Fresh Mint Sprigs and Salt

Using a wedge of fresh lime, rim the edge of your margarita glass and dip into salt. Fill the glass with ice.

Fill a cocktail shaker with ice and add the first four ingredients. Cap the shaker and vigorously shake for 15-20 seconds. Strain the contents into the margarita class. Garnish with fresh mint springs.

*To make Mint Simple Syrup, add 1 cup sugar and 1 cup water in a saucepan. Bring to a slow boil, stirring until sugar has completely dissolved. Remove from heat and add 1 entire bunch of fresh mint that has been roughly chopped (about 2 cups). Allow to steep for 15 minutes. Strain the mixture through a sieve, discarding the leaves.  Cool before using. Syrup can be kept for 2-3 weeks in an airtight container for 2-3 weeks.

Drinks

Fresh Strawberry Mojito

The Culinary Chronicles15 Comments


Fresh Strawberry Mojito

 

The beautiful warm weather always makes me want to be outdoors basking in the sun. I’m a sun driven gal—through and through.

And how better to enjoy the sunny warmth than with a delicious and pretty cocktail?

 

Fresh Strawberry Mojito

 

Mojitos are one of my favorite adult beverages but I rarely order them when I’m out because I’m rather particular on how they’re prepared. Most places skimp on the mint and limes——–and without enough, you’re pretty much drinking spiked-flavored-water. Bleh!

But when done correctly, Mojitos are just divine. Super herbaceous and refreshing.

 

Fresh Strawberry Mojito

I picked up a carton of fresh strawberries while I was at my farmers market and thought they would be a perfect addition to my beloved cocktail. The fruitiness of the berries paired beautifully with the mint and citrus.

The measurements below are my suggested amounts according to how I like my Mojitos. But if you like things sweeter or prefer more strawberries, adjust to your fancy.  🙂

Cheers!

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Fresh Strawberry Mojito
Serves 1

Ingredients:

15-20 Fresh Mint Leaves
¼ Cup Fresh Strawberries, diced
1 Whole Lime, cut into small wedges
1 Tablespoons Sugar
2 Ounces Light Rum
6 Ounces Club Soda
1-2 Cups Crushed Ice

In a cocktail shaker, thoroughly muddle the mint leaves, limes and sugar. Add strawberries and crush.  Add rum and fill the shaker with ice. Vigorously shake and strain the liquids into a tall glass filled with ice. Top off glass with club soda. Garnish with strawberry slices, lime wedges, and mint leaves. Enjoy!

Drinks

My, Oh-My….MAI TAI Time!

The Culinary Chronicles4 Comments

Mai Tai

 

Years ago I was lucky to have been a staff member for Semester at Sea. Working with college students, sailing the world…..it was an incredible, life changing experience.

I got the chance to revisit the motherland since it was one of our port stops and travelled around with my friends from the ship.  We stayed at a quaint beach “resort” in the coastal city of Mũi Né to take in all the wonders that Việt Nam had to offer. One night, we had dinner on the lanai with the cool ocean breeze blowing and the sounds of the water lapping on the shore. Just bliss. With our amazingly fresh seafood dinner, my friends and I decided to order Mai Tais. I know….Mai Tais aren’t exactly a cocktail you think of partaking in when you’re in Việt Nam. But hey, the restaurant was also randomly playing the soundtrack to Dirty Dancing throughout dinner—so Mai Tais weren’t exactly too crazy for the scene.

It took a long time for our drinks to be brought to our tables but with one sip we completely forgot about the long wait. They were A-M-A-Z-I-N-G! Deliciously fresh in flavor, well balanced, and strong! Who knew I had to travel all the way to Việt Nam to have the BEST Mai Tai of my life!

Needless to say, we enjoyed several more throughout our stay in Mũi Né—in fact, they even made a few of them “to go” for us to enjoy during the ride back to Sài Gòn. Seriously. They poured the Mai Tais in plastic bags, stuck a straw in them, and tied them up with rubber bands. Think of “juice pouches”…..but WAY better. My peeps are quite ingenious.

 

(Left) Gail, Joy, and Joe enjoying some Mai Tais. (Right) Kate posing with our Mai Tai pouch.

 

I couldn’t figure out what made their Mai Tais so darn delish until I heard them puréeing something while we were sitting at the bar. Then it hit me…..they were using freshly pressed pineapple juice! DOH! NO WONDER! Tropical fruits in Việt Nam are amazing and the pineapples are no exception. They are so fragrant and sweet. So you can only imagine how incredible a cocktail will be when fresh pineapple juice is used. OH–MY—GAWD.

 

 

Mai Tai

 

With the rainy weather we’ve been having, I wanted to mix up some Mai Tais to urge on the sunshine.  And although I didn’t have pineapples from Việt Nam on hand, I did have some fresh Hawaiian Gold Pineapples that I puréed. By using fresh pineapple juice and tons of citrus, these Mai Tais were almost as good as the ones back in Mũi Né. And let’s be honest, who doesn’t love sipping on a pretty drink with a paper umbrella in it?

Here’s to finding delicious things in the most random place–Salut! 🙂

Note: The original Mai Tai from the 1940s did not contain pineapple juice……Boy, they sure were missing out!

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Mai Tai
Serves 1

Ingredients:

3 Ounces Fresh Pineapple Juice (or bottled)*
1 Ounce Orange Juice
2 Ounces Light Rum
1½ Ounces Dark Rum
1 Ounce Grand Marnier (or Cointreau)
½ Ounce Fresh Lime Juice
½ Ounce Fresh Lemon Juice
Dash of Grenadine
Crushed Ice

Fill a large cocktail glass with crushed ice. Drizzle grenadine in bottom of the glass.

Fill a cocktail shaker with ice. Add pineapple juice, orange juice, light rum, Grand Marnier, lemon juice, and lime juice. Vigorously shake for 10-15 seconds.

Hold a large spoon over the grenadine. The spoon should be inside the cocktail glass, against the edge, facing down. Very slowly pour the liquids from the shaker over the back of the spoon allowing it to settle on top of the grenadine. Float the dark rum on top by following the same “spoon method” as described above. Garnish with fruit, straw, and paper umbrella.

*To “juice” or press your pineapples, cut the fruit into large chunks. Place them in a blender and puree until liquefied. Strain the liquids to remove any fibers.