Search Results for cocktails

bloody valentine aka blood orange negroni

February 13th, 2015

You guys, Valentine’s Day is right around the corner… like tomorrow. Aaron and I have gotten to the point where we no longer even try to get reservations somewhere because it’s bound to be a crowded mess. Instead we’ll have a nice evening in, and then go out another night to celebrate. A slight tangent here, did I ever mention that we started dating on Valentine’s day, like a million years ago? I may or may not have thrown a singles dinner on Valentine’s Day just so I could get him over to my place. Luckily he basically never left, and here we are 12 Valentine’s Days later, sipping these amazing cocktails.

A riff on a negroni (which is one of the simplest cocktails ever), I simply added an ounce of blood orange juice (yay for citrus season!) to the classic drink and called it awesome. Well, actually I called it a bloody valentine because it just seemed right, but call it whatever you want. It’s at least delicious and perfect to make for you and your favorite person (or you could just make two for yourself, I won’t judge).

Cheers! To Valentine’s Day, Galentine’s Day, or just a day for a good drink.

Bloody Valentine aka Blood Orange Negroni

makes two cocktails

2 ounces blood orange juice, fresh squeezed
2 ounces campari
2 ounces sweet vermouth
2 ounces gin
2 slices blood orange, for garnish, optional
1. Cut two round slices of a blood orange and set aside.

2. In a mixing glass or cup filled with ice, combine the blood orange juice, campari, vermouth, and gin. Stir gently for around 10 seconds, then strain into a cocktail glass. Garnish with the orange slice and enjoy!

Pomegranate Mojito

November 14th, 2014

Fall in San Francisco means pomegranates have made their way to the local farmers’ markets. Before I moved here, I’d never touched a pomegranate, let alone purchased one at the farmers’ market. I’d heard stories of friends trying to open them—ruining clothes, countertops, etc—so there’s no wonder why I was late to warm up to them. But I decided to take on the challenge and, to my relief, it was easy peasy. I used this tutorial and five minutes later I had a jam jar full of ruby red pomegranate seeds, which of course beckoned me to make something… specifically something of the cocktail variety. I figured since I’d need to muddle the pomegranate seeds anyways, I might as well add an herb. One thing led to another and before I knew it, I’d created a mouthwatering pomegranate mojito.

This cocktail doesn’t rub the cold weather in your face with lots of warm spices like many this time of year, instead it’s bright and juicy, sweet (but not toothache-sweet) and boozy. The pomegranate, lime and mint work brilliantly together while the rum and seltzer support and help round out the fruit-forward flavors. It’s just another reminder why I love this city and it’s produce. You can bet I picked up another pomegranate this week.

Cheers!

Pomegranate Mojito

makes one cocktail

I muddled fresh pomegranate seeds, but I totally understand if this seems like too much work. Pomegranate juice can be swapped out, but just a heads up, some variety’s may not have the beautiful ruby red hue that fresh pomegranate juice provides.

1 Tablespoon pomegranate seeds or 1 ounce pomegranate juice1 sprig of fresh mint, plus more for garnish

1 ounce simple syrup

1/2 ounce fresh lime juice

1 1/2 ounce dark rum

1-2 ounces seltzer or club soda

1. In the bottom of a cocktail shaker, bruise the mint leaves and pomegranate seeds.2. Add the simple syrup, lime juice, rum and ice, then shake for about 10 seconds. Strain into a collins (or tall, skinny) glass filled with ice. Garnish with more mint and enjoy!

 

 

Perfect Pear

October 16th, 2014

After an intense heatwave, it finally feels like fall in San Francisco and I LOVE it! Sweaters are being worn, the oven is being used, and a trip to the pumpkin patch is in the works. Just as I eagerly hoarded berries in May (which, by the way are still at markets here), I’ve been scooping up pears, apples, and apple cider in utter excitement at the markets.

Turns out—surprise, surprise—I may have went overboard and found myself with a handful of super-ripe pears. When I know I need to use fruit fast, my mind always goes to cocktails. It means they’re tender and extra juicy—perfect for muddling. I used one of my favorite fall flavor combos—rosemary and cinnamon—with a muddled pear, a little lemon, and bourbon. Holy delicious, it hit the spot! The ingredients add a little of everything—herbal, spice, sweet, sour—without any of them feeling overwhelming. It tastes like fall and I couldn’t be any happier. Cheers!

Perfect Pear

makes one cocktail

1/2 ripe pear, cut into chunks1/4 ounce lemon juice

1/2 ounce rosemary and cinnamon syrup (recipe below)

1 1/2 ounce bourbon

cinnamon sugar, optional

slice of pear and rosemary sprig, for garnish

1. Pour a little cinnamon sugar on a rimmed plate. Run a lemon slice along the rim of your cocktail glass, then dip in the cinnamon sugar. Set aside.2. Muddle the pear, lemon juice, and syrup in a cocktail shaker until the pear is no longer chunky.

3. Add the bourbon and a handful of ice, then shake for about 10 seconds.

4. Pour into your prepared glass through a small cocktail sieve to remove the pear solids (you may need to use a spoon to press the juice through the sieve). Garnish with a slice of pear and a rosemary sprig. Enjoy!

Rosemary and Cinnamon Syrup

makes about 1 cup

This syrup also tastes great in apple cider.
1 cup sugar
1 cup water
1 cinnamon stick
1 rosemary sprig

In a small saucepan, combine the sugar and water. Add the cinnamon stick and rosemary and simmer for about 10 minutes. Remove from heat and let cool. Store in the refrigerator for up to two weeks.

Ginger Apple Cider

October 3rd, 2014

Somehow, October decided it was ready to arrive this week, even though I’m still not sure how August snuck past. ‘Tis life these days, but I might as well embrace the calendar and thus the changing seasons. Although, living in San Francisco, that can be a bit tough since July tends to be one of the cooler months of the year and now, in October, when most of the country is pulling out their sweaters, we’re opening every window and desperately de-layering. It could be worse, I know. Luckily, I found a drink that is equally as delicious cold as it is warm, so no matter where you live, you can enjoy this ginger apple cider at the perfect temperature.

Inspired by a beverage I had at Outerlands this week, mulled apple cider is paired with a squeeze of lemon, bourbon, SNAP!, and topped off with ginger ale. It’s just as comforting as it is refreshing… and it’s an easy sip—before you know it, it’ll be gone and it’ll be December. Ahhh. Luckily, you can make it again and again.

Ginger Apple Cider

makes 1 cocktail | can be served warm (in a mug) or cold (in a Collins glass)

1 ounce bourbon

1 ounce SNAP!* (gingersnap liqueur)

4 ounces cider

1/2 ounce fresh lemon juice

ginger ale, like Bruce Cost

cinnamon sugar, for rim

lady apple, for garnish, optional

*if you don’t have SNAP!, simply add an additional ounce of bourbon

1. Pour a teaspoon of cinnamon sugar on a rimmed plate. Rub a sliced lemon along the rim of your glass and then dip into the cinnamon sugar.

2. Combine the bourbon, SNAP!, cider, and lemon juice in the glass or mug, and stir.

3. Top with ginger ale and garnish with an apple slice. Enjoy!

bubbly coffee

September 26th, 2014

Not long ago, we took an adventure to the Outer Sunset here in San Francisco. We took a walk from one of our favorite little shops, General Store, to Andytown, a little coffee shop tucked away in a neighborhood a few blocks away. A woman walked out with a coffee topped with a billow of whipped cream and I knew exactly what I was getting. I asked what it was and she told me something that sounded like gibberish. Turns out it’s called the Snowy Plover (which it turns out is the name of a sweet little bird) and yes, it is as delicious as it looks. Read the rest of this entry »

summer’s last hurrah

September 19th, 2014

Ok, I know it’s September—mid-September at that—but I just had to share this drink with you because it’s that good. There are still peaches to be found at markets in California, so maybe there will still be a few where you are too. We’ve been picking up the juiciest, sweetest peaches and after eating half of one, I had the brilliant idea to use the other half in a cocktail, and thus, summer’s last hurrah was born.

Peaches and bourbon are meant to be enjoyed together—if you haven’t ever done so, I suggest you immediately find yourself both and get ready for some goodness. Since I realize it is actually past summer, I wanted to give a nod to fall by adding a little maple syrup in the cocktail. A little lemon and seltzer add some zing to it and upon first sip, you might just be transported to the glory of high summer (birds chirping, angels singing, flowers blooming, the whole shebang). The best part is that if you save the slice of peach until you finish your cocktail, you’ll have a juicy, boozy peach slice as a treat. That’s a pretty good last hurrah if you ask me.

Summer’s last hurrah

makes one cocktail

4 peach slices1/2 ounce lemon juice

1/4 ounce maple syrup

1 1/2 ounces bourbon

1-2 ounces seltzer

1. In the bottom of a cocktail shaker, muddle 3 peach slices and the lemon juice until the slices are totally mashed.2. Fill the shaker with ice and add the maple syrup and bourbon. Shake for 10 seconds.

3. Strain (to remove the mashed peach) the cocktail into a small juice glass filled with ice. Garnish with the last peach slice and enjoy! Cheers!

fresh bloody mary

September 5th, 2014

This is one of those recipes that I just want to shout from the rooftops. I’ve been twirling this idea around in my head for quite some time and I finally got around to making a fresh bloody mary for the fine folks recipe.com (did I mention I’ve been developing tasty sips for them lately?!).  Sweet baby J guys, it’s good. It’s fresh, it’s light, but it’s no featherweight. It has a hint of spice and goes down smooth, like maybe too smooth. If you find yourself with a boat load of tomatoes, go ahead and do yourself a favor and whip up a batch of these.

Find the recipe right here.

bitter sipper

August 29th, 2014

It all started with a negroni*, that sweet and bitter dance of a cocktail that will leave your tastebuds wondering what just happened. A combination of Campari, Gin, and vermouth, the first time I had one, I couldn’t drink it all—it was just too bitter—but something about it made me order it again. And slowly, like beer and coffee, I gained a taste for that signature bitter flavor known as Campari.

Since then, I’ve been trying new bitters when we’re out, and adding to my home collection whenever I get the chance. Last weekend I finally picked up a bottle of Aperol, made by the same company as Campari. It’s like Campari light if you ask me—still bitter but with a sweet side that shines bright. Of course I started dreaming up combinations right away… I came up with this little number, the Bitter Sipper.

It’s a pretty simple cocktail: a splash of Aperol, a splash of grapefruit juice (because I crave the bitter!), topped off with spicy ginger ale. It’s bitter, it’s bright, it ends with a little spice—it’ll keep you coming back for more. Man I love it. I hope you do to. Cheers!

*How do I not have a negroni on this site? I’m going to remedy that stat!

bitter sipper

makes one cocktail

1 1/2 ounce Aperol

1 1/2 ounce grapefruit juice

ginger beer, preferably something spicy like Bruce Cost or Cock n’ Bull

 

1. In a tall collins-style glass filled with ice, add your aperol, then grapefruit juice, and top off with the ginger beer. Add a slice of grapefruit to the rim of the glass, along with a straw, and start sipping. Cheers!