Search Results for seasonal: spring

salty dog

January 23rd, 2014

This is one of those cocktails that I’m totally bummed I didn’t try earlier. It’s so simple—grapefruit juice, gin, and salt for the rim—and so totally delicious!

I’d never been a huge grapefruit fan, my memories of it being simply bitter and sour, but lately that’s changed. Now I enjoy the way that bitter flavor perks up my tastebuds. A friend mentioned this drink a while ago and as soon as I began craving grapefruit, I figured it was high time to give it a try. I mean, I’m a sucker for a salted rim (hello margaritas!), so that didn’t hurt my interest in whipping one up. It was love at first sip—juicy, refreshing, and totally delightful. It’s the perfect drink to mix things up at brunch or simply as a evening drink. Go ahead and give it a chance, I think you’re going to love it as much as I do.

Salty Dog

makes 1 cocktail
4 ounces fresh-squeezed grapefruit juice (almost 2 grapefruits)
2 ounces gin1 Tbsp salt, for the rim
1. Place the salt on a rimmed plate. Gently rub the rim of a collins glass on the grapefruit (it can already be squeezed, you’re just looking for a little liquid to help the salt stick), then dip the rim in the salt. Set glass aside.2. In a cocktail shaker filled with ice, combine the grapefruit juice and gin. Shake vigorously for 10 seconds.

3. Fill your salt-rimmed glass with ice, then strain the cocktail into the glass. 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!

Cheers!

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!

sunny day

March 23rd, 2012

This might be the shortest happy hour post ever—but it’s for good reason. The weather is so nice outside that I need to go out and enjoy it! But this drink is too good not to share… I hope you enjoy it (and the weather)!

Cheers! To the sun, long walks and tasty cocktails!

sunny day
makes 1 cocktail

For the ginger syrup:
1 cup water
1 cup sugar
1/4 cup ginger, chopped

For the cocktail:
4 kumquats sliced
3 basil leaves
1 ounce ginger syrup
1 1/2 ounce light rum
seltzer water

1
Combine the water, sugar and ginger in a small saucepan over medium heat. Bring to a boil, then simmer for 15 minutes. Remove from heat and let cool.

2
Strain ginger and store in refrigerator for up to 2 weeks. In the bottom of a cocktail shaker, muddle the kumquat slices, basil leaves and ginger syrup.

3
Fill with ice and add rum. Shake for 10 seconds.

4
Pour into a glass and and top with a splash of selzter water. Enjoy!

grapefruit + rosemary cocktail

March 16th, 2012

Hellloooo Friday! It’s time for a refreshing cocktail, don’t you think? Well, let’s just get to the point and start sipping. This week I whipped up a simple cocktail that’s super fresh and earthy. It’s a combination of fresh grapefruit juice, rosemary syrup to sweeten it up and gin to enhance that herbal notes. I’m still warming up to grapefruit (and bitter things in general), but in small doses I’m enjoying it, especially when it’s sweetened up a bit. I hope you like it as much as I do.

Cheers! To warmer weather (even if it is a little weird), tasty drinks and the weekend!

grapefruit and rosemary cocktail
makes 1 cocktail

for the rosemary syrup:
1 cup sugar
1 cup water
2 sprigs fresh rosemary

for the cocktail
1 ounce fresh grapefruit juice
1 ounce rosemary syrup
1 1/2 ounce gin, like hendricks
splash of seltzer

……………………………………

to make the rosemary syrup:
Combine the water, sugar and rosemary in a small saucepan over medium heat. Bring to a boil, then simmer for 15 minutes. Remove from heat and let cool. Strain rosemary from syrup and store in the refrigerator for up to 2 weeks.

to make the cocktail:
Combine the grapefruit juice, rosemary syrup and gin in a cocktail shaker filled with ice. Shake for 10 seconds, then strain into a glass filled with ice. Top it off with a splash of seltzer and garnish with a rosemary sprig and grapefruit slice. Enjoy!

sweet n’ spicy

March 9th, 2012

This week I decided to combine two of my favorite flavors, blood orange and ginger, to create super-bright, energizing cocktail. Both flavors pack a lot of punch—blood orange is sweet and citrusy while ginger is intense and spicy. With both lying around, it seemed crazy not to create a cocktail.

The real question came when I had to decide which liquor to use. I could go light and a bit herbal and choose gin, but I wanted to pack a little more of a punch. I briefly thought about whiskey—because you know how I love whiskey—but it just seemed too wintery. I’m all about looking forward. I finally decided on rum because it felt like it round out the flavor and well, it’s proven to be delicious when paired with ginger in a dark and stormy, so I thought this had to be a good thing. Luckily I was right. This cocktail is sweet and spicy, as the name suggests, and full of flavor. It’s perfect for a little pre-spring relaxing.

sweet n’ spicy
makes 1 cocktail

For the ginger syrup:
1 cup water
1 cup sugar
1/4 cup ginger, chopped

For the cocktail:
1 ounce blood orange juice
1 ounce ginger syrup
1/4 ounce lime juice
1 1/2 ounce dark rum
candied ginger, for garnish

To make the ginger syrup:
1
Combine the water, sugar and ginger in a small saucepan over medium heat. Bring to a boil, then simmer for 15 minutes. Remove from heat and let cool.
2
Strain ginger and store in refrigerator for up to 2 weeks.

To make the cocktail:
1
Combine all the ingredients in a cocktail shaker filled with ice. Shake for 10 seconds. Strain into a cocktail glass or small ball jar filled with ice. Garnish with candied ginger and enjoy.

rhubarb + pomelo cocktail

March 2nd, 2012

Oh my, I do love Fridays! It’s been a great week in my world—I always love it when a new issue of Remedy Quarterly comes out. There’s a sense of relief that another issue is done and excitement that there’s a whole new one to work on. Don’t forget, I’m extending a 15% off discount on new subscriptions to my readers. Just use the discount code, RQEMR in our shop.

But let’s talk about this lovely cocktail! Isn’t it pretty? Citrus season is winding down and we’re beginning to see the first peeks of spring. For instance, I found rhubarb at Whole Foods the other day. Now there’s still nothing like seeing it at the farmers market, but I’ll take what I can get. I whipped up this little number as an ode to changing seasons. A little pomelo juice, a little rhubarb syrup, gin and a splash of seltzer… it bright and refreshing and oh-so-tasty!

Cheers! To a new issue of Remedy Quarterly, awesome ingredients and tasty cocktails!

rhubarb + pomelo cocktail

makes 1 cocktail
1 ounce pomelo juice
1 ounce rhubarb syrup (recipe below)
1 1/2 ounce gin
seltzer water
pomelo slice to garnish
1. In a cocktail shaker filled with ice, combine the pomelo juice, rhubarb syrup and gin. Shake for 10 seconds.2. Strain into a glass filled with ice and top it off with a splash of seltzer water. Enjoy!

Rhubarb syrup

2 cups rhubarb, sliced into 1/2 inch pieces
1 cup water
1 cup sugar

1. Over medium heat, combine the rhubarb slices, sugar and water. Stir to dissolve the sugar. Once the mixture comes to a boil, reduce to a simmer and cook for about 20 minutes until the rhubarb is completely broken down. Remove from heat and let cool.2. Using a fine mesh sieve, strain the rhubarb from the syrup. Store in the refrigerator for up to 2 weeks.


rhubarb screwdriver

May 27th, 2011

Alright, we made it. High fives all around! This week was a bit of a doozy, so when I came home last night, I was looking for something simple. I knew I had a bottle of rhubarb syrup in the fridge and a bottle of vodka in the cupboard, the question was, what should be the other ingredient. I could go ginger ale—that would be tasty–but then I remembered that hardcore beverage the screwdriver, simply orange juice and vodka. Orange and rhubarb are delicious together, so I figured why not a rhubarb screwdriver? It’s like the little sister of the screwdriver, a little softer and sweeter, but it has a secret devious side.

Cheers! To all the people who help keep us safe—it is Memorial Day weekend after all. Oh, and to a little extra relaxing, hanging out and all around having fun.

rhubarb screwdriver
makes 1 cocktail

1 oz fresh squeezed orange juice
1 1/2 oz vodka
1/2 oz rhubarb syrup

1
In a cocktail shaker filled with ice, combine all the ingredients. Shake for 10 seconds.
2
Strain into a glass filled with ice and enjoy.

To make rhubarb syrup:
Combine 1 cup chopped rhubarb with 1 cup sugar and 1 cup water in a small saucepan. Bring to a boil, then reduce to a simmer for 30 minutes. Strain rhubarb from syrup.