I have been loving this grapefruit and elderflower cocktail with either gin or vodka and have been making it quiiite often. It's refreshing and since it uses actual fresh juice, it's packed with tons of vitamins so it must have some health benefits, right? Bueller? What I love about this cocktail is it feels fancy enough for a weekend but it's also quick to whip up on a weekday. If you're really in a time crunch, you can sub out the fresh grapefruit for bottled, but if you have the extra three minutes, the fresh juice really does make all of the difference! You can even make a big batch in advance for when company comes over! (Or just save it all for yourself! teehee!)
What You'll Need:
What To Do:
1) Juice the grapefruit. I use a little hand held juicer - sort of like this:
It's not as efficient as a big juicer, but it does the trick.
2) To a highball glass filled with ice, add the grapefruit juice, gin or vodka, St.Germain and stir.
3) Top with seltzer.
4) Garish with some mint...it really compliments the whole drink!
I’m so happy that winter is finally over and that spring is (basically) here!
One of my favorite things to do on a Sunday night is to have a theme night. It’s guaranteed to chase away the Sunday blues (if any) and it just makes a regular night a lot more fun and festive! Basically, you pick a theme either based on a trip you loved or even a local day adventure and make a meal from a cookbook or favorite restaurant, as well as a typical cocktail, and then listen to tunes from that place. It’s also a fun way to learn a new recipe!
Last Sunday, we did Caribbean night! We picked out a recipe from the cookbook of our favorite restaurant in Anguilla (Blanchards), listened to tropical music, and made pina coladas. (May have also worn matching t-shirts!)
Now, pina coladas aren’t normally my go-to cocktail because, aside from the brain freeze, they don’t pack enough punch for the amount of calories they boast, but bear with me here. This recipe comes from the bartender where we stayed and it was absolutely delicious! Also, because it calls for three different types of rums (yes, THREE!), you won't feel as guilty and it will definitely have you feeling fine in no time. Besides three rums, you definitely need fresh pineapple juice – it makes such a huge difference compared to canned pineapple juice! Trust me on this. The juice IS worth the squeeze on this one. Finally, grate fresh nutmeg on the top! Oh yeah, and never say no to a floater!
Here’s to a wonderful spring ahead!
What You’ll Need (Serves 1)
- Fresh pineapple cubes – about 3 ounces worth
- 2.5 of Coco Lopez
- 1.5 ounces of Bacardi white rum
- 1.5 ounces of Malibu rum
- 1.5 ounces of Myer’s dark rum
- Blender (if no blender, you can also serve this shaken over crushed ice!)
- Fresh nutmeg
What To Do:
1) Add everything BUT the Myer’s dark rum to the blender and blend until smooth.
2) Top with a shot of Myer’s.
3) Grate a little nutmeg on the top.
4) Garnish with an orange or pineapple wedge and/or maraschino cherry.
PS. Did you know that the pina colada dates back to the 1920s from Puerto Rico?
So this is sort of cheating since it's not a technical cocktail recipe, but peach wine is almost no work, super refreshing +delish, AND you're getting an extra serving of fruit! Win-wn-win! Let's be honest, sometimes during the week (begrudgingly) we don't have the energy to make an elaborate cocktail. I often want something more than just wine before dinner. Don't get me wrong – we normally opt for wine during dinner, but we like to have something different while we're cheffing.
While on our honeymoon in Italy, our concierge told Apops and I that we must try the wine with peaches. It was a local specialty. As there was a pretty strong language barrier, I didn't get an explanation, but I was obviously curious to try it out. Was it sangria? No. Was it super sweet with fruit juice? No. It was just dry, white table wine with fresh cut peaches. It wasn't life changing, but it did add a subtle extra layer of flavor that jazzed up the wine. And obviously, minus pouring the wine and cutting the peach, it's almost zero work.
I tried peach wine for the first time at a tiny restaurant in Amalfi that was on its own little island. They sent their boat to get us, which was so cool in itself. And after that, I was hooked. I had the peach wine everywhere I could (especially when the sun was blazing and we were taking a pool break – I had to rehydrate, you know?)
As it is still technically summer, I'm going to hit up the farmer's market in town today and add some peaches (while I still can) to tonight's white wine! Bonus: wine with peaches also goes super well with all things BBQ!
As I didn't have peaches last night, I added 4 raspberries to my dry rosé and it was also awesome!
Tending to our garden with the rosé w/ raspberries (look how domestic I've become!!!)