I dream up and experiment with cocktail recipes. Then I share my favorite every Monday. Give something a try if it sounds good to you. If you stick with me, every week will include a flavor adventure.

Monday, December 26, 2011

Winter's Punch

This final cocktail with winter fruits and a mulled rich wine will keep you warm and cozy. Make memories and cherish the last few days of the year.



Cook on stove top, medium-high heat covered for 3 minutes. Reduce heat to low and continue cooking for an additional 5 minutes stirring occasionally. Remove from heat and keep covered for 10 minutes. Pour through sieve to strain out solids into generous serving goblet. Serve hot.

NEXT WEEK: Our time together has come to an end. Revisit some favorites and share the deliciousness!

Monday, December 19, 2011

Apricot Nog

A light and tangy reincarnation. Don’t miss out on this fantastically creamy sweet treat.


Apricot nectar
Apricot brandy
Brown sugar
Silken tofu
Almond milk

Be sure all ingredients are chilled before preparing. In blender add ¼ cup each of silken tofu and almond milk plus 3 tablespoons apricot nectar, 2 tablespoons apricot brandy and 1tablespoon brown sugar. Blend on high until smooth.

NEXT WEEK: Winter’s Punch

Monday, December 12, 2011

Cool Cocoa

Liquid peppermint chocolate. You’ll be ready to stand under the mistletoe after this one.


Godiva liqueur
Soft peppermints
Cocoa powder (unsweetened)
Raw  sugar
Peppermint extract

Prepare chocolate sauce the night before by mixing 1/3 cup unsweetened cocoa powder with ¾ cup raw sugar and ¾ cup milk in a small sauce pot. Stir and boil chocolate mixture for 1 minute then refrigerate until ready to use. Shave soft peppermint candies (pillows) with a sharp knife, then chop and grind until a powder. Place ½ tablespoon of powdered mint in a small glass with ½ teaspoon hottest tap water and stir to dissolve. Add 2 tablespoons Godiva liqueur. In separate small glass mix 1 tablespoon chocolate sauce and 1/8 teaspoon peppermint extract. Pour minty Godiva in cordial glass then pour in minty chocolate sauce. Sprinkle with peppermint pillow shavings. Serve with swizzle for stirring. Go kiss someone!

NEXT WEEK: Apricot Eggnog

Monday, December 5, 2011

Frosty Fig

I couldn’t resist using the ruby flesh from the last harvest on my fig tree. Toast winter with something elegant and sweet.


Crème de Figue
Agave nectar

Peel and core fresh pear. Cube pear and freeze overnight. Slice fresh figs in half and scoop out flesh with a spoon. Place ¼ cup fresh fig flesh into blender along with 1/3 cup frozen pear chunks and 3 tablespoons crème de figue. Blend until smooth. Pour into serving glass and top with fresh fig slice. Sprinkle with a pinch of salt and drizzle agave nectar on top. Grab a spoon.

NEXT WEEK: Cool Cocoa

Monday, November 28, 2011


Close your eyes and savour the last scent of autumn.


Praline liqueur
Half & half
Brown sugar

With your finger, coat rim of serving glass with praline liqueur. In a shallow bowl or dish mix 2 teaspoons brown sugar with 1 teaspoon cinnamon.  Twist rim of glass in sugar mixture. In separate glass add 4 tablespoons praline liqueur along with 2 tablespoons half & half and 1/8 teaspoon ground cinnamon. Whisk well with a fork and gently pour into serving glass.

NEXT WEEK: Sleigh bells ring, are you listening?

Monday, November 21, 2011


Grandma’s tart mandarin cranberry relish. Always make extra for brunch the next morning.


Mandarin liqueur
100% Cranberry juice
Egg white

Measure 2 tablespoons mandarin liqueur into serving glass. In a small container with tight fitting lid add ½ tablespoon each of 100% cranberry juice, egg white (raw) and sugar. Add 4 icecubes and secure lid. Shake vigorously until mixture becomes a foam (approx. 15 seconds). Remove lid and spoon foam atop liqueur. Serve immediately.

NEXT WEEK: Hickory

Monday, November 14, 2011


Memories of sneaking soaking  raisins for Mom’s rum cake.


Golden raisins
Light rum
Pinot Grigio

Add 1 tablespoon of golden raisins along with one walnut half to a small cup and cover with 2 ½ tablespoons of light rum. Set aside for 24 hours. Add 1/3 cup Pinot Grigio to wine glass. Scoop and place rum soaked raisins and the walnut into wine and then pour in remaining rum.