Shake with ice, strain into a chilled cocktail glass, and serve.
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Friday Cocktails
Ingredients
Moscow Mule Recipe
- 1 ounce vodka
- 1 tsp. sugar syrup
- Fresh lime juice
- 1/2 cup ginger beer
- 1 sprig fresh mint
- 1 slice of lime
Directions
In a copper mug, pour vodka over ice. Add sugar syrup and lime juice. Top with ginger beer and stir. Garnish with mint sprig and lime slice.
*Obviously you don’t need the mug. Just the desire to get a little hammered.
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Ingredients
- 1/4 cup Cognac (such as Camus VS)
- 1/4 cup Calvados (apple brandy)
- 2 tablespoons Cointreau or other orange liqueur
- 2 tablespoons pear liqueur (such as Rothman and Winter or Mathilde)
- 4 1/2 teaspoons fresh lime juice
- 2 dashes of Angostura bitters
- Ice cubes
- 2 lime slices
Preparation
-
Mix first 6 ingredients in cocktail shaker. Add ice. Cover and shake vigorously 20 times. Strain between 2 coupe glasses. Float lime slices on top and serve.
Read More http://www.bonappetit.com/recipes/2010/11/the_autumn_orchard#ixzz1BdFBXFDO
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Ingredients
1 1/2 tsp cranberry sauce
1 lime
6 mint leaves
1 1/2 tsp honey
2 oz Hendricks Gin
Directions
Muddle the limes, mint, cranberry sauce, honey together in a cocktail shaker. Add gin and ice. Shake and pour into a cold glass.
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Ingredients
- 1 cup freshly brewed hot coffee
- 1 tablespoon brown sugar
- 1 jigger Irish whiskey (1 1/2 ounces or 3 tablespoons)
- Heavy cream, slightly whipped
Directions
Fill footed mug or a mug with hot water to preheat it, then empty. Pour piping hot coffee into warmed glass until it is about 3/4 full. Add the brown sugar and stir until completely dissolved. Blend in Irish whiskey. Top with a collar of the whipped heavy cream by pouring gently over back of spoon. Serve hot.
Recipe from Food Network. Photo from Real Simple via Pinterest.
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Hard to decide which to make. I guess I’ll have to try all of them. Damn.
Click on the photo or the links below to get the recipes.
Pomegranate-Grapefruit Champagne Sparklers
Liqueur Lollipops
Ginger Sparkler
photos via: Champagne Sparklers, Liqueur Lollipops, Ginger Sparkler
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from Food Network
Homemade Eggnog! If I’m being honest, this intimidates the hell out of me. Eggs make me nervous. If you’re brave and make it, let me know!
Recipe here
Ingredients
- 3 cups milk
- 1 large strip orange zest
- 2 large strips lemon zest
- 1 vanilla bean, split and vanilla seeds scraped loose
- 4 large egg yolks
- 1/2 cup sugar, plus 2 tablespoons
- 2 egg whites
- 2/3 cup white rum
- 2 to 3 tablespoons bourbon, optional
- Freshly grated nutmeg
- Finely grated orange and/or lemon zest
Directions
Put 2 cups of the milk, both citrus zests, and the vanilla bean and tar in a medium saucepan. Bring to a simmer over medium heat. Meanwhile, whisk the egg yolks and the 1/2 cup sugar in a medium bowl until lightened in color.
Gradually pour the hot milk into the eggs while whisking constantly. Return the egg mixture to the pan and set over medium heat. Stir constantly with a wooden spoon in a figure 8 motion until the custard thickens slightly and coats the back of the spoon, about 2 to 3 minutes. Remove from heat and immediately stir in the remaining cup milk to stop the cooking. Transfer custard to a large bowl; cool to room temperature. (To speed this up, set bowl in another bowl of ice.)
Put about 1 inch of water in a saucepan and bring to a simmer over medium heat. Put the egg whites and remaining 2 tablespoons sugar in a heatproof bowl large enough to rest in the saucepan without touching the water. Set the bowl over the simmering water and beat until the sugar dissolves and the egg whites feel warm to the touch, about 1 minute. Remove from the heat and beat the whites with an electric mixer until they hold a soft peak, about 3 minutes. Fold the egg whites into custard mixture. Add the rum and bourbon, cover, and refrigerate until ready to serve.
Transfer eggnog to a punch bowl or pitcher. Pour into small cups and garnish with freshly grated nutmeg and citrus zest. Drink.
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from Epicurious.com
I will be making these on Christmas Day! (Maybe every day before that too)
Recipe for Epicurious
Ingredients
Directions
Combine all of the ingredients in a cocktail shaker with ice and stir for 5 to 10 seconds. Strain into a champagne flute.
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from Deliciously Organic
Recipe and photo from Deliciously Organic:
Print This Recipe
Cranberry-Amaretto Kiss
This drink is a bit tart and a bit sweet. You can adjust the sweetness to your liking by adding more orange juice or whole cane sugar to the recipe.
Adapted from Epicurious. Serves 8
1/4 cup organic whole cane sugar or sucanat
2 cups unsweetened cranberry juice
1 cup vodka (I prefer Kanon organic vodka)
1/2 cup amaretto
1/2 cup fresh orange juice
Whisk whole cane sugar and 1/4 cup water in a small saucepan over medium heat until sugar dissolves. Remove from heat. Mix cranberry juice, vodka, amaretto, orange juice, and 6 tablespoons sugar syrup in a pitcher and stir. Chill in the refrigerator and serve cold.
Happy Friday!!!
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from Big World Small Kitchen
I love pears but not in that trashy pear vodka way (sorry Val). This year the hubby and I are having Thanksgiving at home and I’m already stocking up on inspiration. It’s the second week of November and I’m already sneaking new food mags in the house. I never want to add up what I spend on those things. Oh how I love food porn…
Anyways, here’s the recipe from Kazia at Big world Small Kitchen
8 cardamom pods
½ cup water
½ cup sugar
1 cup pear nectar (like the Loóza brand, available at Whole Foods)
1 teaspoon freshly squeezed lemon juice
1 750 ml bottle Prosecco or Cava, chilled
Place cardamom pods in a sealed bag and using a rolling pin or the bottom of a heavy pan, smash the pods until they are all open and the black seeds are crushed.
In a small saucepan over medium-high heat, bring cardamom pods, water, and sugar to a boil. When boiling, reduce the heat to low and simmer for 8 to 10 minutes. Syrup should thicken slightly so that it easily coats a spoon.
Return heat to medium-high and add pear nectar. Bring to a boil, and then remove syrup from heat. Cover and let stand 30 minutes to infuse cardamom flavor.
Using a sieve, strain the pear juice into a small bowl or liquid measuring cup. Add lemon juice and refrigerate until very cold, at least 30 minutes.
To serve, fill Champagne glasses with 4 tablespoons of syrup and top with Prosecco.
For printable recipe, click here.
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