Search Results for non alcoholic

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 »

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.

ginger mint limeade

August 22nd, 2013

One of the things that has dramatically changed since I became a mom is the lack of booze in my life. Not that I was drinking all the time before, but I certainly enjoyed a good drink after a long day. Or a lazy day. Ahh, one day, but for now I have to live without it because lack of sleep and general exhaustion has me loopy enough. But a girl needs a little excitement, so lately I’ve been treating myself to one of these lovely bevies at lunchtime. It’s just the right amount of zesty refreshment to perk up my afternoon. Plus, I have an hunch that a little bit of gin in this would make one heck of a summer cocktail.

Cheers! To sunshine, summer, and a bit of pep!

ginger mint limeade

makes 1 drink

juice of 1 lime, about 2 ounces
1 Tbsp fresh mint leaves (I just eyeball a hunk of mint)
1 Tbsp ginger syrup
seltzer water
1.5 ounces gin, optional
1. Gently muddle the mint and lime juice in the bottom of your glass.
2. Add the ginger syrup, then fill the glass with ice.
3. Top it off with seltzer, add a straw and stir. Enjoy!



rhubarb + blood orange spritzer

May 3rd, 2013

Oh, hello there! Ummmm, I have a daughter now! How crazy is that?! It’s been nearly a month since Claire Beatrice arrived and I still can’t believe that I’m a mom to this beautiful little lady. So much (babies change so fast!) and so little (ahem, housework, blog, any correspondence) has happened over the past month—I feel a little shy coming back. Chances are that’ll last about one post.

This week we’ve been working on taking little adventures in and out of San Francisco, one of which landed me in a cute little grocery store that had ruby red stalks of rhubarb—my most favorite sign of spring. In years past I’ve eagerly stalked the farmers market waiting, waiting, waiting until finally it arrives; this year there was none of that (I suppose all the waiting was reserved for a little someone’s arrival) and simply a “woohoo!” yelped when I saw it amid the produce. I picked up a meager two stalks and promised myself I’d make something with them.

Thus I present you with a delicious springtime beverage, a rhubarb + blood orange spritzer. This little number can be made with or without a splash of vermouth (which gives it a nice bit of body) and is perfect for days when the sun is out and the weather is looking up—of which I hope you’re having plenty.

Cheers, to being back, warm weather and rhubarb! Oh, and I can’t leave my biggest accomplishment to date out of this toast—to my amazing little lady, Claire Beatrice, welcome to this wonderful world babycakes!

rhubarb + blood orange spritzer

makes 1 cocktail

1 1/2 ounce blood orange juice
1 1/2 ounce rhubarb syrup
1 1/2 ounce red vermouth, optional
seltzer water
1. In a cocktail shaker filled with ice, combine the blood orange juice, rhubarb syrup and vermouth. Shake for about 10 seconds. Strain into a glass.2. Top the drink off with 2-3 ounces of seltzer water, stir with a straw and enjoy!

spicy baby!

March 26th, 2013

Yesterday I was searching through my cocktail archive for a project I’m working on (I can’t wait to share it with you!) and the drool practically rolled off my chin. Man, do I miss cocktails! I miss thinking up new combinations as much (ok, almost as much) as I miss drinking them! For some reason I just wasn’t inspired during my pregnancy to make many “mocktails”—maybe it’s because I hate that word so much and could never come up with a good replacement for it. But recently I’ve been drinking up this wacky, but oh-so-good combination that I came up with at a local bar and had the bartender make for me. I suppose it’s kind of like a virgin margarita, but it really holds it’s own. A combination of blood orange juice, lime juice, simple syrup, jalepeno slices and seltzer, it’s the perfect palette pleaser for this pregnant lady. And for those of you who are allowed to get all boozy, I think a little tequila added to it would be perfect!

Speaking of being pregnant—today is my due date! Woohoo! As much as I’m excited to be able to drink again, I am leaps and bounds more excited to meet this mystery person who’s been hiding in my belly for 9 months! I’ll obviously being taking it easy and out of it for a few weeks, so I’ll probably be absent from this space for a little bit, but if you’re not following me already on instagram, please do— @kellycarambula. I’m much better about updating it with all sorts of food adventures, craft projects and general life goodies, so I hope to see you there! In the meantime, wish me luck and I’ll see you soon!


spicy baby!

makes 1 cocktail

1 ounce fresh squeezed blood orange juice plus 2 slices blood orange (for garnish)
1/2 ounce fresh squeezed lime juice
1/2 ounce simple syrup
5 thin slices jalepeno
seltzer water
1 1/2 ounce tequila, optional
salt for rim 
1. Rub the rim of a tall glass with a slice of lime, then dip it in salt. Set aside.

2. Meanwhile, in a cocktail shaker filled with ice, combine the blood orange juice, lime juice, simple syrup, jalepeno slices and tequila, if using. Shake for about 10 seconds.

3. Add ice and blood orange slices to the salt-rimmed glass, then pour the juice mixture, including the jalepeno slices into the glass.

4. Top it off with the seltzer water, give it a gentle stir and drink up!

happy hour: westward!

January 11th, 2013

Well hello again and happy belated 2013! This time of year I find myself feeling a little angry about the weather—it can be bitter cold here in NYC (although I haven’t had much to complain about this year). Luckily, my favorite winter fruit, blood oranges arrive at just the right time to bring a little sunshine into my life during these cold, gloomy months.

This week I used my inaugural haul of blood oranges to make two versions (boozy and non-boozy) of a drink I’ve dubbed Westward! I created this little number not only because I love these juicy fellas but because I have big news to share. In less than two weeks, the Carámbula household is packing up and heading to sunny California—San Francisco  to be exact (so I’ll add foggy into the equation)— home of blood oranges!! It’s been a totally crazy (did I mention I’m almost 7 months pregnant) whirlwind decision, but I couldn’t be more jazzed about it! I can’t begin to tell you how excited I am to explore a new city with new farmers markets, restaurants, and shops.

So, a big old cheers is due… Cheers to a new year, to big changes, and of course, blood oranges.


makes 1 cocktail

2 ounces fresh squeezed blood orange juice
1/2 ounce cinnamon-infused simple syrup, recipe below
1 1/2 ounces vodka (optional)
1-2 ounces seltzer water
2 blood orange slices


1. In a cocktail shaker filled with ice, combine the blood orange juice, simple syrup and vodka, if using. Shake vigorously for about 10 seconds.

2. Strain into a tall collins glass filled with ice. Top it off with seltzer water and add the blood orange slices and a straw, giving it a little swirl to incorporate the seltzer.

3. Enjoy!

Cinnamon-infused simple syrup

1 cup sugar
1 cup water
2 cinnamon sticks
1. In a small saucepan stir together all the ingredients over medium-low heat.

2. Simmer for 10-15 minutes and let cool completely.

3. Strain out the cinnamon sticks and store in the refrigerator for up to two weeks.

watermelon soda float

August 30th, 2012

It seems like lately the closest I’ve come to making something is browsing through magazines and ooohing over things other people have made. I’m in a bit of a summer slump, which I think might be the saddest kind of slump, but when I saw a recipe for this watermelon float in the latest issue of Bon Appetit, it was just what I needed to get in the kitchen. Delicious, refreshing fruit paired with tangy lime frozen yogurt? That’s one fruity float that I was ready to whip up.

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raspberry shrub

July 17th, 2012

If you’ve talked to me in the past few weeks, chances are you’ve heard me raving about my new favorite drink, the shrub. No, we’re not talking about the bushes outside your mom’s house, but a super tasty syrup that can be added to a little seltzer or used as an ingredient in cocktails. Shrubs dates back to the 18th century when they was used as a way to preserve fruit—I still haven’t figured out why they’re called shrubs though. Simply put, they’re a mixture of fresh fruit, sugar and vinegar.

Now I have to admit, when I first heard about drinking vinegar, I was not interested in it at all. That just sounds kinda gross to me. But then, thanks to Jessica who submitted a story for the next issue of Remedy that included a recipe for a shrub, I had to test it. I made it and I was hooked—it’s like seeing in color when you’ve only seen things in black and white. The flavor is so bright and full of depth— I think you’re going to be hooked too…

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