Search Results for seasonal: summer

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.

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.

Read the rest of this entry »

Spice it up!

August 24th, 2012

Well hello there! It seems like forever since I’ve been in my kitchen—and even longer since I’ve posted a tasty treat for you. Caroline and I created this cocktail for an event we did a few weeks ago and it was such a winner that I had to share it.

This drink is all about heating up and cooling down—ginger syrup is paired with a little lime juice and cucumber infused vodka, then topped with a spicy slice or two of jalepenos. It involves a super simple infusion inspired by water infused with cucumbers—of course it wouldn’t be a cocktail if it were water, so we swapped out the water with a little vodka. It doesn’t take long for the light flavor and scent to infuse the vodka, which brings to the coolness to the drink. It’s the perfect drink to sip on a summer evening.

Cheers! To the weekend, tasty drinks and keeping things spicy!

Spice it up!

makes 1 cocktail

For the cucumber infused vodka:
vodka
sliced cucumbers

For the cocktail:
2 ounces cucumber infused vodka
1/2 ounce lime juice
3/4 ounce ginger syrup*
1-2 slices jalepeno

*If you don’t feel like making ginger syrup, you could substitute ginger beer, just add after shaking the cocktail.

To make cucumber infused vodka:

1. Toss a handful of cucumber slices into a pitcher of vodka—I infused half a bottle to a bottle. Let sit for at least 20 minutes but up to one day.
2. Strain cucumber slices from vodka. Done!

To make the cocktail:

1. In a cocktail shaker filled with ice, combine the vodka, lime juice and ginger syrup. Shake vigorously for 10 seconds.
2. Strain into a cocktail glass and garnish with a cucumber and jalepeno slice or two. Enjoy!

 

smashed cherry + whiskey cooler

July 13th, 2012

Here’s a simple drink for your weekend pleasure. Fresh bing cherries add a sweet and tart flavor along with a lovely red hue to this boozy cocktail. After muddling them in a glass, simply add a splash of lemon juice to brighten the flavor, some simple syrup so you don’t pucker up too much, and a fair amount of whiskey. This isn’t a light cocktail, that whiskey definitely makes itself known, but some days call for a little more booziness.

I hope you have an excellent weekend!

Cheers! To cherries, cocktails and a lovely weekend!

smashed cherry + whiskey cocktail

makes 1 cocktail

3-4 bing cherries, pitted
1/2 ounce lemon juice
1 ounce simple syrup
2 ounces whiskey
1 cherry to garnish
1. In the bottom of a short glass (Old Fashioned style), muddle the cherries with the lemon juice. Fill the glass with ice, add the simple syrup and whiskey. Stir for about 10 seconds. Garnish with a cherry and enjoy!

 

 

just peachy

July 6th, 2012

It’s Friday! Woohoo! Now if only the weather could cooperate—no more heatwave please! (Note to self, remember to look back at this post when it’s 5° outside this winter). But anywho, we’ve got to deal, right? So why not make yourself a tasty, fruity beverage and forget about all this crazy weather.

This cocktail is all about peaches—it’s super simple, quite lovely and kinda dangerous—it doesn’t even taste boozy. I think it’d also be pretty amazing frozen, but just the thought of getting out the blender right now seems like too much effort. Lazy and hot—that’s how I feel.

Cheers! To a/c, peaches and tasty cocktails!

just peachy

makes 1 cocktail

3-4 peach slices
1/2 ounce fresh lemon juice
1/2 ounce simple syrup, optional*
1 1/2 ounces vodka
1. In the bottom of a cocktail shaker, muddle the peach slices with the lemon juice and simple syrup until they’re completely smashed and juicy.

2. Fill the shaker with ice, add the vodka and shake for 10 seconds.

3. Fill a short glass with ice. Using a mini strainer, pour the cocktail into the ice-filled glass—the goal is to not have any peach remnants in the drink, just the juice. Enjoy!

 

*If you’re peaches are super sweet, you could probably omit the simple syrup.

sour cherry cooler

June 22nd, 2012

As I mentioned in my sour cherry hand pie post, sour cherry season is in full swing in NYC. Of course they’re delicious in desserts, but don’t forget about cocktails too! Simply muddled with a hint of simple syrup and lime, then topped off with vodka and seltzer, this sour cherry cooler is breeze to make. It’s light and refreshing, with a lovely sour cherry bite lingering in each sip. Plus you get a bonus of cherries at the bottom of the glass when you’re done. With weather like this (99°, seriously NYC?) you’re going to want to cool down with one of these, trust me.

If you’re in NYC , I’d love to see you at the Renegade Craft Fair this weekend!

Cheers! To cooling down, craft fairs and cocktails!

sour cherry cooler

makes 1 cocktail

5 sour cherries, pitted
1/2 ounce simple syrup
1/2 ounce lime juice
1 1/2 ounces vodka
1-2 ounces seltzer
1. In a cocktail shaker, gently muddle the cherries, simple syrup and lime juice.

2. Fill the shaker with ice and add the vodka. Shake the cocktail for about 10 seconds.

3. Pour into a glass filled with ice and top with the seltzer. Enjoy!

 

 

blueberry, ginger + rum cocktail

June 15th, 2012

Well what an exciting week it’s been! Thank you all for the kind words of support, it’s really meant a lot. After yesterday’s blueberry  muffin post, I had some leftover blueberries hanging out in my fridge so I decided to whip up a cocktail with them. I started by gently muddling the blueberries with a little lemon juice (which will brighten their flavor) and a touch of maple syrup. The goal wasn’t to totally decimate the blueberries, but to just break the skins and let some of the flavor release and mingle with the other flavors. Next I added some ice, poured my boozes over top of it and gave it a stir. A splash of seltzer lightens the cocktails and turns it into a refreshing, lets-not-do-anything-but-daydream kind of feel. Which is perfect for this lovely June weekend.

On a personal note, I want to give a shout out to my biggest supporter and best friend, Aaron. Tomorrow will be our 5th wedding anniversary (holy cow!) and I’m so happy that I get to call him my husband.

Cheers! To you, to making it happen + a big anniversary!

blueberry, ginger + rum cocktail

makes 1 cocktail
about 10 blueberries
1/2 ounce lemon juice
1/2 ounce maple syrup
1 1/2 ounce dark rum
1/2 ounce domain de canton ginger liqueur
seltzer water

+ 2 blueberries
candied ginger

1. Gently muddle the blueberries with the lemon juice and maple syrup in the bottom of a tall jam jar or collins glass. You’re just looking to break the skin, not crush the berries.

2. Fill the glass with ice, then pour the rum and Domaine de Canton and stir together.

3. Top with seltzer. Garnish with a few blueberries and candied ginger. Enjoy