First off, Happy Friday. Congrats on surviving the week. Second, we need a new cocktail and man, have I got one for you. Third, I’m in L-O-V-E with this blog Spoon Fork Bacon. It’s pretty much perfect in every way. Now, on with the booze…
Kiwi Capiroska is like a Caipirinha. Both are Brazilian. Since the hubs is Brazilian we have to represent in my house. This is the perfect drink to send summer off with a big, wet kiss.
Oh so beautiful photo from Spoon Fork Bacon
2 cups kiwi, peeled and diced
12 mint leaves, divided
2 tablespoons sugar, divided
3 limes, juiced
2 cups high quality vodka
2 cups tonic water (or coconut flavored sparkling water)
1 kiwi, peeled and thinly sliced
1. Line six glasses up and fill each with 1/3 cup of diced kiwis, 2 mint leaves, 1 teaspoon sugar, and ½ lime juiced.
2. Muddle together the contents of each glass until fully combined.
3. Fill each glass with ice and top off with 1/3 cup vodka and 1/3 cup tonic water.
4. Stir, finish each with a kiwi garnish and serve.
Happy Friday! Not that I’m trying to question the great and poweful Martha Stewart, but you could skip the vodka and go with Gin instead. May even be better! There I said it, it might be better. I should probably watch my back now.
- 2 cups sugar
- 12 sprigs fresh thyme, plus more for garnish
- 4 cups freshly squeezed lemon juice, about 24 lemons
- 2 cups vodka
- In a small saucepan, combine 2 cups water with the sugar and thyme; bring to a boil over high heat, stirring occasionally, until sugar has dissolved. Remove from heat; let cool to room temperature.
- Pour mixture through a fine sieve into a large glass measuring cup; discard thyme. You should have 2 cups syrup. Cover with plastic; chill.
- In a large serving pitcher, stir together lemon juice, vodka, and chilled syrup; garnish with thyme. Divide evenly among eight tumblers filled with ice; serve immediately.
Photo and recipe from Martha Stewart Living. (Here)
Soooooo gooooood! (Yes, it needed that many “o’s”)
To make: (easy to make in a jar, but you can also use a cocktail shaker)
1 oz Hendricks Gin
juice from half a lime
three mint leaves
Sparkling lime aide
Directions: mix the first four ingredients in the jar and shake to combine. Pour the sparkling lime aide on top. Serves one.
Rocklands Icy Peach Tea
2oz Firefly Sweet Tea Vodka
1oz Peach Schnapps
Splash of Sprite
Splash of cranberry juice
Mix everything together and enjoy in a mason jar over ice. Garnish with a sprig of rosemary.
From The District Domestic
The Silver Berry
Splash of St. Germain and Canton
1 1/2 oz. Silver Tree Vodka
Muddle blueberries with a splash of St. Germain and Canton. Top with ice and fill with Silver Tree vodka. Strain over new ice into a red-wine glass and fill with ginger beer.
- 1 cup guava juice
- 1 cup passion fruit juice
- 1 cup lychee juice
- 1/2 cup packed basil leaves, plus more for garnish
- 1/3 cup fresh-squeezed key lime (or regular lime) juice
- 1/2 cup tangerine juice
- Lime slices, for garnish
- Mix guava, passion fruit, and lychee juices (we like Ceres brand) in a large pitcher. In a saucepan, combine 1 cup of the fruit-juice mixture with the basil. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat, let cool, and strain, discarding basil.
- Pour infused juice back into pitcher, and stir in lime and tangerine juices. Add 1 cup rum. Ladle over ice and garnish with basil and lime.
recipe and photo from marthasterwart.com
I’ll admit this looks a bit much, but Sunday is the first day of Spring and who doesn’t love a well placed Peep?
Photo and recipe from Feastoffun.com
Rim a martini glass with thick simple syrup and then dip into dyed green coconut flakes, then adorn with a little marshmallow peep.
For the cocktail:
* 1 1/2 ounces Cherry Vodka
* 1/2 ounce Triple Sec
* 3 ounces Half and Half or Milk
* Dash Grenadine
Shake with ice until chilled. Pour into decorated glasses and serve.
- 4 1/2 cups Cucumber Gin (or 2 oz.), how-to follows
- 2 1/4 cups fresh lime juice (or 1 oz.)
- 1 cup plus 2 tablespoons Mint Simple Syrup (or 1/2 oz.), how-to follows
- Cucumber peels, for garnish
- Fresh mint sprigs, for garnish
- CUCUMBER GIN
- Steep 2 1/2 cups diced, peeled cucumber in 4 1/2 cups gin, covered and chilled, 8 hours to 4 days (or 1/2 cup cucumber in 1 cup gin). Strain; store indefinitely in the refrigerator.
- MINT SIMPLE SYRUP
- Heat 1 cup sugar and 1 cup water over medium-high heat, stirring until dissolved. Add 1 cup mint leaves; remove from heat. Cover; steep 30 minutes to 1 hour. Strain; discard mint. Refrigerate up to 2 months.
- In a 2-quart pitcher, stir gin, lime juice, and syrup. Refrigerate. To serve, pour into a cocktail shaker filled with ice, shake vigorously, and divide among ice-filled 10-ounce glasses. (For a single drink, mix in a cocktail shaker filled with ice, and shake.) Garnish each with cucumber peel and mint.
From Marthastewartweddings.com: Cucumber Mint Gimlet
It’s cold and gross in LA and it’s my Birthday which means I should consume as many carbs as humanly possible, so all that being considered, this is the cocktail
Makes one cocktail
- 1 1/2 ounces Irish whiskey or rum
- 1/2 ounce hazelnut liqueur, such as Frangelico
- 1/2 ounce Irish cream liqueur, such as Bailey’s
- Hot coffee
- Dollop of Grand Marnier Whipped Cream
- In a glass coffee mug, stir together whiskey, hazelnut liqueur, and Irish cream; top with coffee. Garnish cocktail with whipped cream and serve immediately.
from Martha Stewart Recipes