Search Results for multi-serve

Milk Punch

December 19th, 2013

Etsy asked me to contribute a favorite holiday cocktail for their blog and you guys—this drink is so good. I may have had to “test” it every day last weekend. But really, I did try it several ways (with/without half and half, with cinnamon, etc) and am so jazzed to share this awesomely delicious, perfect holiday drink that I know you’re going to fall in love with. Head on over to Etsy and get your ingredients ready—you’re guests are gonna love you for it.

spiced sparkling cider

December 6th, 2013

I’ve been easing my way back into life with cocktails and it’s kind of totally awesome. So when we were invited to Thanksgiving at a friend’s house, I was tasked with cocktail duty. At first I felt a little stage fright—it was basically my first foray back into mixing and it was for a group of people, not just Aaron and I. But then I got excited and the ideas started flowing.

The holidays just beg for spices and I love to use them, especially in my drinks. I’ve done a bunch of cider recipes in the past, but somehow I’ve never used sparkling cider—how is that possible?! I guess it takes stepping away for a while to see the totally obvious. So you’re kind of seeing where I’m going with this, I’m sure. I whipped up a batch of spiced simple syrup—just things I had in my spice drawer (these are flexible, use what you have on hand) like cinnamon, cloves, allspice, ginger, nutmeg, cardamom. Your house will begin to smell awesome and you may or may not find yourself dancing to holiday music. Then I busted out the bourbon, a little lemon juice and of course the sparking cider. I did a little test run for a few friends to make sure it’s up to par and the consensus was a solid 6 thumbs up. Whew!

Not only is this drink tasty, but it’s flexible too, which is key for gatherings. If you’re just having a few people over, I’d recommend making the drinks individually—you’ll get better proportions of ice to booze. If you’re having a big ol’ shebang or looking to bring a nice host/hostess gift, mix everything together except the cider for a super easy, unique cocktail for a crowd. Lastly, I think it’s always important, whether large or small gatherings, to have something non-boozy but still special. No one wants to feel left out or have the same old ginger ale again, simply leave out the bourbon and this still makes a delicious drink. Whichever version you make, I guarantee you’ll have happy drinkers.

So cheers! Enjoy all the go-go-going—there’s time to relax next month, right?!

Spiced and sparkling cider, 3 ways

single cocktail

serves one
1/2 ounce spiced simple syrup (recipe below)
1/2 ounce lemon juice
dash of bitters
1 1/2 ounce bourbon
3 ounces sparkling cider
cinnamon stick, for garnish
1. In a cocktail shaker filled with ice, combine the simple syrup, lemon juice, bitters, and bourbon. Shake for about 10 seconds.2. Strain into a glass, top with sparkling cider, and garnish with a cinnamon stick. Enjoy!


multi-serve cocktail

serves 16
1 cup spiced simple syrup (recipe below)
1 cup lemon juice
25 dashes bitters
3 cups bourbon
2 bottles sparkling cider (there will be some left over)
cinnamon stick, for garnish, optional
plus a large glass bottle 
1. Use a funnel to pour the simple syrup, lemon juice, bitters, and bourbon into a large glass bottle. Close the top and give it a good shake.2. When ready to serve, add a few cubes of ice to a glass, then pour equal amount of the bourbon mixture and cider into the glass. Garnish with cinnamon stick if using and enjoy.


non-boozy cocktail

serves one
1/2 ounce spiced simple syrup (recipe below)
1/2 ounce lemon juice
dash of bitters
3 ounces sparkling cider
cinnamon stick, for garnish
1. In a cocktail shaker filled with ice, combine the simple syrup, lemon juice, and bitters. Shake for about 10 seconds.2. Strain into a glass, top with sparkling cider, and garnish with a cinnamon stick. Enjoy!


spiced simple syrup

makes about 1 cup

Use whatever spices you have on hand—although I do recommend at least doing the cinnamon stick.

1 cup sugar
1 cup water
1 cinnamon stick
2 whole cloves
2 cardamom pods
1/2 teaspoon freshly ground nutmeg
1/2-inch chunk fresh ginger 

1. In a medium saucepan, dissolve the sugar in the water over medium-high heat and bring to a boil.2. Add the spices—I use a tea infuser to keep them all together—and simmer for 10-25 minutes. The syrup should slightly thicken.3. Remove from heat and let cool completely. Once the mixture has cooled, remove the spices and either use immediately or store in the refrigerator for up to two weeks.

lavender bubbly

March 30th, 2012

I’m going to be honest here—I’m not usually a fan of floral flavors because they so often they taste like perfume. Lately I’ve been experimenting with lavender and I have to say, it’s kind of winning me over. I think the key to a floral cocktail is balance. I don’t want to be overwhelmed with lavender, I want it to be an underlying flavor that just tickles your tastebuds. That’s exactly what this little number does. A simple pairing of lavender syrup, fresh lemon juice and sparkling wine creates a light cocktail that’s perfect for brunch or a little celebration. If you’ve been shying away from lavender, I think it’s time to give it another chance.

Have a great weekend friends!

Cheers! To trying new things, bubbly and tasty cocktails!

lavender bubbly
makes 1 cocktail

For the lavender syrup:
1/2 teaspoon dried lavender
1 cup sugar
1 cup water

For the cocktail:
1 ounce lavender syrup
1/2 ounce lemon
sparkling wine, like Cava or Champagne

To make the lavender syrup, combine the sugar, water and lavender in a small saucepan over medium-high heat. Bring to a boil, then reduce to a simmer, cooking for about 10 minutes. Remove from heat, let cool, then strain out the lavender. Keep in an air-tight container for up to 2 weeks in the refrigerator.

Pour the lavender syrup and lemon juice in a champagne glass. Top with a little sparkling wine, gently stir to combine syrup, juice and wine, then top with more sparkling wine. Enjoy!

ginger mimosa

December 31st, 2011

Well, another year is nearly behind us. I’m always astonished how fast a year goes by. It’s been a bit of a transitional year on eat make read as I’ve taken on more projects—Remedy Quarterly and writing for Serious Eats—and have been able to dedicate less time here. I’m so appreciative to have an outlet where I can post recipes—whether food or drink—just for fun and correspond with awesome people like you! I hope you have an awesome evening and more importantly an awesome year.

Cheers! To a new year!

ginger mimosa
1 ounce Domain de Canton ginger liqueur
1 ounce fresh squeezed orange juice
3-4 ounce prosecco

Pour the ginger liqueur and orange juice in the bottom of a champagne glass. Gently pour the prosecco over top until the bubbles hit the rim. Enjoy!

peach slush

July 22nd, 2011

I’ve implemented new rules in our house. When the temperature reaches above 90°, all drinks must be slushes. Preferably with bourbon. Hence the peach slush. It’s easy, it’s delicious and it’ll keep you cool.

Cheers! To not melting!

Peach Slush

makes 3-4 cocktails
2 peaches, pitted and roughly sliced
3 ounces simple syrup
juice of 1 lemon, about 1.5 ounces
2 cups ice
1/4 cup bourbon, optional (replace with water if not using)
1/4 cup water
1. Toss it all in a blender and blend until smooth.

2. Serve with a straw and enjoy!


bourbon and orange smash

May 13th, 2011

This week has felt like spring is really here to stay… I love it! There a slight chill in the mornings but then the afternoon brings sun and warmth, the kind that makes it hard to sit still at work, knowing it’s so dang lovely outside. Well, it’s almost the weekend and hopefully you don’t have to be tucked away inside an office. A friend sent me a recipe for this drink, which can be made in bulk, and I think it would be perfect for a backyard barbecue or a sneaky boozy picnic. It’s that dangerous sort of drink that goes down smooth, with just a hint of booziness.

Cheers, to Spring finally sticking around!

orange and bourbon smash

adapted from Real Simple

I’ve included both the original recipe, which is great for a group and my adaptation, for a single, slightly boozier version.

for a single cocktail:

orange zest, about 5 thinly sliced strips
1 teaspoon sugar
dash of angostura bitters
2 oz freshly squeezed orange juice
1 1/2 oz bourbon
2 oz soda water, optional

for a group:

zest of 1 orange, peeled into strips and thinly sliced
2 tablespoons sugar (preferably superfine)
1 tablespoon bitters
3 cups fresh orange juice
3 cups club soda
1 1/2 cups bourbon (12 ounces)

1. In a large pitcher or a cocktail shaker (for the single serving), use a wooden spoon to mash the orange zest with the sugar and bitters.2. Add the orange juice, club soda*, and bourbon and stir to combine.

3. Pour into a glass filled with ice.

*Club soda is optional for the single serve. This can be made up to 6 hours ahead, just reserve the club soda until ready to serve.

blood orange mimosa

January 23rd, 2009

This week has been one to celebrate, so of course I had to make a tasty beverage for happy hour. I thought I’d take a classic champagne cocktail and mix it up.

I love, love, love blood oranges, so I squeezed some fresh blood orange juice and topped it off with some champagne to make a lovely blood orange mimosa. Let me tell you, this was deeelicious! A tiny bit sweeter than your average mimosa but with all the delicious flavor.

Cheers! To a new beginning and an awesome new president. Have a great weekend!

Blood Orange Mimosa

makes 1 serving
1 blood orange, juiced
1. juice the orange and poor it in a champagne glass.

2. top it off with champagne.

3.Clink glasses with someone sitting next to you and enjoy! Cheers!