Browsing Tag

cocktail

Drinks, Wine + Food Pairing
Great Ideas for Last Minute Valentine’s Day Drinks & Food

[nggallery id=4] Even if you already celebrated Valentine’s Day over the weekend, it’s nice to extend the love-fest one more day, no? So if you’re still trying to think of a special and easy to treat your sweetheart for Valentine’s Day, you’re in luck. I’ve put together a slide show of some of my favorite pink foods and drinks — along with simple recipes and wine pairing suggestions. Most of the recipes have appeared at some time or another on The Bubbly Girl.com. Stop by the recipes section for the Kismet Cocktail, Raspberry Royale cocktail, the Chocolate Corks, which are airy but chocolaty and moist since they start with a yeast-based chocolate dough. To make the super-simple and classic Jack Rose cocktail, add 1 ounce Pama pomegranate liqueur, two ounces applejack (or Calvados if you can’t find it) and the juice of half a lime to a cocktail shaker filled…
February 14, 2011
Drinks
The Raspberry Dream: A Yummy Valentine’s Day Cocktail

It’s that season when people start thinking about red and pink drinks — the two staple colors of Valentine’s season entertaining. I love working with red fruits like raspberries because the color is so inviting and the sweet-tart berries add such a bright flavor. I was thinking about a grown-up raspberry milkshake when I came up with this Raspberry Dream cocktail that mixes the fruit with the black raspberry liqueur Chambord, vanilla-infused vodka and a splash of half-and-half. If you need another reason besides deliciousness to drink your raspberries, it turns out they’re really good for you. Raspberries are high in ellagic acid which helps prevent free radical damage and the flavonoid compounds quercetin and kaempferol, which play a role in fighting a number of diseases, according to World’s Healthiest Foods. Black raspberries may help ward off colon cancer, according to this study from the University of Illinois at Chicago…
February 3, 2011
Drinks
Strawberry Smash Cocktail Recipe

This variation on the mojito lets you mix strawberries with your favorite herb such as mint, basil, lemon verbena, cilantro, rosemary or thyme. Be sure to try the drink out before serving it to friends so you get the amount of herbs dialed in to your taste buds. It’s tasty with the alcohol or without; for a totally non-alcoholic drink, use sparkling water instead of the prosecco. 3 ripe organic strawberries, hulled and sliced 6 leaves of one fresh herb such as mint, basil, verbena, cilantro OR 1-inch section of fresh rosemary or thyme 1 ounce good white rum like 10 Cane or clean white gin like Bombay Sapphire 1 ounce all-natural sour mix (see note) 2 ounces prosecco Add the strawberries and your selected herb to a rocks glass. Smash the strawberries and herbs gently with a muddler until the berries are a pulp and the herbs smell strong.…
January 31, 2011
Drinks
Red, White and Blue Mojito – with Chandon American Summer

It’s almost the 4th of July, which means its time to pull out this recipe for my berrylicious Red, White and Blue Mojito. I admit, I’ve shared this recipe for a sparkling mojito with red raspberries, white cherries and blueberries before. But I think it bears repeating, since it’s such a fun way to use seasonal summer fruit. And it’s the perfect way to feature the limited edition Chandon American Summer Brut Sparkling, a cool white bottle covered in red and blue stripes. And it’s so much better to create a color-coordinated Fourth of July or Bastille Day cocktail without resorting to artificial grenadine or blue curaçao, don’t you think? Red, White & Blue Mojito Makes 1 cocktail 3 red raspberries 2 white cherries, pitted and halved 4 blueberries 4 fresh mint leaves 1 ounce Homemade Sour Mix 3/4 ounce Chambord black raspberry liqueur 3 to 4 ounces sparkling wine…
January 31, 2011
Drinks
Flamingo Cocktail Recipe

The bright orange hue of this cocktail comes from the combination of the Italian aperitif Aperol and guava nectar. I like it with sekt, the light sparkling wine that comes from Germany. It would be fine before dinner though it would also be quite tasty with for brunch, if you can rationalize it. Makes 1 cocktail 2 ounces guava nectar 1 ounce Aperol 1/2 ounce vodka Juice of 1/2 lemon 4-5 ounces sekt Lemon twist, for garnish Add guava nectar, Aperol, vodka and lemon juice to a cocktail shaker filled with ice. Shake until well chilled; strain into a martini glass. Top off with sekt. Garnish with a lemon peel. © By Maria C. Hunt, author of The Bubbly Bar: Champagne and Sparkling Wine Cocktails for Every Occasion Published August 2009 by Clarkson Potter, a division of Random House
January 31, 2011