intro


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.



Ingredients:

Madeira
Honey
Cloves
Cranberries
Kumquats

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.



Ingredients:

Apricot nectar
Apricot brandy
Brown sugar
Nutmeg
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.



Ingredients:

Godiva liqueur
Soft peppermints
Cocoa powder (unsweetened)
Milk
Raw  sugar
Water
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.



Ingredients:

Crème de Figue
Fig
Pear
Agave nectar
Salt

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

Hickory

Close your eyes and savour the last scent of autumn.



Ingredients:

Praline liqueur
Half & half
Brown sugar
Cinnamon

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

Bath

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



Ingredients:

Mandarin liqueur
100% Cranberry juice
Egg white
Sugar

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

Plump

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



Ingredients:

Golden raisins
Light rum
Pinot Grigio
Walnut

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.

NEXT WEEK: Bath