Creamy Curried Coconut Frappe

inspirations from India...

To finish up this series, I've made a frozen coconut cocktail laced with curry powder. Just a little goes a long way with this drink. I was inspired in two ways when dreaming up this concoction. First, is that many Indian curries are made with coconut milk and of course curry powder. And second, I thought about chai tea and all the different spices combined with steamed milk. Chai tea also comes from India, how appropriate!

So, for this recipe I've combined toasted coconut, Bailey's, coconut rum, milk, curry powder, and ice in a blender. Whiz it up in seconds and serve with a little more curry powder and toasted coconut for garnish. Again, I'm using the curry powder I made in the first post of this series, but any will do. This drink is a fun and delicious twist on a classic creamy coconut cocktail. Try it tonight. Here's how to make it...

Ingredients - Serves 4

1/2 C Shredded Sweetened Coconut

1 C Bailey's Irish Cream

1/2 C Coconut Rum

1 C Milk

1 tsp. Curry Powder, more for garnish

2-3 C Ice Cubes

Directions

Preheat the oven to 300 degrees.

Toast the coconut: Spread the coconut onto a baking sheet. Place in the preheated oven and bake for 20-25 minutes, tossing every 10 minutes. Remove and cool.

Make the frappe: In a blender combine 1/3 C toasted coconut, Bailey's, coconut rum, milk, curry powder, and ice. Blend until the ice is crushed and the drink is smooth.

Garnish and serve: Divide the drink among 4, 8 oz. glasses. Garnish with a sprinkle of curry powder and toasted coconut. Serve with a straw and enjoy. Cheers!

Basil Mojitos

a labor of love...

Yesterday was Labor Day. I spent most of it in the car coming back from a trip to Pittsburgh (posts to come on that visit). But the time I spent at home that evening was filled with laundry, dishes, and various preparations for the week. I also spent time on this post. I researched it in the car, stopped at the store to grab a few things on the way home, and then made the recipes (yep, their are two!). So many things in life require labor - mental and physical - but we rarely stop to notice it.

This drink, while quite easy, still requires time and energy. It was tough to muster it yesterday after the drive. But, isn't it always worth it? Some things you have to show for the labor you do - money, a clean house, a bountiful garden. And, others you don't - relationships, success, happiness. Or, at least not physical things. Let's raise a glass (a basil mojito perhaps) to all our hard work. Here's how to make this drink...


Ingredients - Makes 2 Drinks
10 Large Basil Leaves, more for garnish
1/4 C + 4 tsp. Granulated Sugar
2-3 Limes
4 oz. White Rum
Cold Club Soda

Directions
Zest one of the limes. Then juice the limes to 1/4 C.

Begin by making the basil-lime sugar: In a small processor combine the sugar, lime zest, and 2 basil leaves. Process and put on a plate.

Make the drink: In a cocktail shaker combine the remaining basil, sugar (4 tsp.), and lime juice. Muddle until the sugar dissolves and the basil is well bruised. Add the rum and some ice. Shake until really cold and mixed well.

Serve: Rub a lime wedge around the edge of a tall glass. Press into the sugar. Add a few ice cubes to the glass and divide the drink between two glasses. Top off with a little club soda. Cheers!

Variation: Lemon-Basil Mojito
Make this fun variation for something even more different. I found this recipe on Cookie + kate, a blog that I've found inspiration on a time or two. Here's how to make it...

Ingredients - Makes 2 Drinks
10 Large Basil Leaves, more for garnish
10 Fresh Mint Leaves, more for garnish
2 tsp. Raw Sugar
3 oz. White Rum
3 T Lemon Juice
Cold Club Soda

Directions
Divide the basil, mint, sugar, and lemon juice between 2 low-ball glasses. Muddle each until the sugar dissolves and the herbs are well bruised. Top with some ice, 1 1/2 oz. each rum, and a little club soda. Stir and garnish with a sprig each of basil and mint. Cheers!

Long Island Peach Iced Tea

cheers to my 100th post...

Summer is coming to a close. The kids are going back to school, the weather is changing, and the days are getting shorter. It's amazing just how quickly summer flies by; and just time in general. Sitting on the front porch is a pass-time few can enjoy these days. It's a luxury really. But, if you can find the time, this is the perfect cocktail.

My Long Island Peach Iced Tea should be enjoyed in these final weeks of summer. A fruit forward, chilled drink, perfect for relaxing and sipping, this cocktail is like summer in a glass. The peach flavored vodka, schnapps, and nectar take this classic cocktail to the next level. Make this drink to relax, reflect, and slow down for the final bit of summer. Here's how...

Ingredients - Makes 2 Drinks
1 oz. Peach Flavored Vodka (suggest Pinnacle)
1 oz. Gin
1 oz. White Rum
1 oz. Sliver Tequila
1/2 oz. Peach Schnapps
2 T Peach Nectar
1/2 C Cola, to taste
Garnish: 1 Peach, cut into wedges

Directions
Fill a cocktail shaker with ice. Pour in the vodka, gin, rum, tequila, schnapps, and nectar. Cover and shake vigorously to mix well and chill. Divide the mixture between two glasses (ice too) and top off with the cola and more ice, as needed. Garnish with a peach slice. Serve and slowly sip. Cheers!

Bloody Maria Cocktail

bloody Mary, bloody Mary, bloody Maria??

To sum up this breakfast rainbow series I thought a cocktail recipe was in order. Hosting family and friends over the holidays can be stressful and sometimes a drink (even at say, 7am) helps! I'm not saying get drunk, but sometimes you just need to take the edge off...plus this drink is yummy and good for you!

A Bloody Maria is a sister cocktail to a Bloody Mary and the only difference is that it's made with tequila instead of vodka. This fun south-of-the-boarder twist on a classic cocktail would pair well with my Southwestern Sunshine Skillet. Make this cocktail for a crowd, it can easily be doubled/tripled/quadrupled and served in an ice filled pitcher, here's how...

Ingredients - Makes 1 Drink
1 Lemon Wedge (more for garnish)
2 oz. Silver Tequila (suggest Jose Cuervo Especial Silver made with blue agave)
1 tsp. Horseradish
2 Dashes Tabasco Sauce
2 Dashes Worcestershire Sauce
Pinch Paprika
Pinch Celery Salt
Pinch Black Pepper
6 oz. Tomato Juice
Garnish: Celery Stalk, Lemon Wedge, and/or Blue Cheese Stuffed Olives

Directions
Squeeze the lemon wedge into a cocktail shaker and then drop it in. Add the tequila, horseradish, Tabasco, Worcestershire, paprika, celery salt, pepper, and tomato juice to the cocktail shaker. Fill with ice and shake vigorously until well chilled. Strain into a tall ice filled glass and garnish as desired. Cheers to the New Year! Enjoy!

Candy Apple Cocktail

candy apple meet appletini...

Who ever thought that candying an apple would be a good idea? How do you eat such a thing? They are really pretty and red, but nearly impossible to eat. If you cut one up to eat it, that takes the fun out of having something on a stick. If you try to bite into it, you are going to break a tooth. I guess we are supposed to lick them until the candy coating is gone and then eat the apple in the middle. Or, perhaps they are just for looks? Anyway I think about this, none appeal to me...so, I've made a drink out of the concept instead.

Hello Candy Apple Cocktail! For this drink I candy the rim of a martini glass with a cinnamon candy and fill with a simple appletini cocktail. While you still can't easily eat the candy rim, it does provide a nice spice to each sip you take. Make this drink for fun...perhaps on a girl's night...here's how...

Ingredients - Makes 4 Cocktails
Apple Infused Vodka
2 Small Red Apples
12 oz. Vodka, such as Rain

Candy Apple Rim
1/2C Granulated Sugar
1/4C Light Corn Syrup
2T Hot Water
2T Red Cinnamon Candies, such as Red Hots

Cocktail
12 oz. Apple Infused Vodka
4 oz. Prepared Sweet & Sour Mix
Ground Cinnamon

Directions

Begin by making the apple infused vodka 3-4 days before serving: Core and cut the apples into slices. Fit them into a mason/canning jar (16oz or larger) and cover them with the vodka. Store in a dark cool place and allow the vodka to infuse.

On the day you plan to serve these, make the candy apple rim: Combine the sugar, corn syrup, and hot water in a medium sauce pan fitted with a candy thermometer over med-high heat. Stir until the sugar is incorporated, but not dissolved. Continue to cook, without stirring, until the mixture reaches 250 degrees.

Once the candy is at 250 degrees add the cinnamon candies and stir just until incorporated. Continue to cook the mixture until it is just shy of the "Hard Crack" stage, about 300 degrees. Remove from the heat and stir until smooth.

Immediately dress the martini glasses: Dip the rim of one glass into the candy and spin around so that the entire top is coated. Allow the excess to drip off and then invert and allow the candy to harden. Try to move quickly during this process as the candy will begin to harden. NOTE: to remove candy from the martini glasses/sauce pan after you are finished just run hot water over it...it will come off, I promise.

Finally, make the cocktails 2 at a time: In an ice filled shaker add 6oz. apple infused vodka and 2oz. sweet and sour mix. Shake until everything is well chilled. Strain into 2 candy rimmed cocktail glasses and sprinkle with a bit of cinnamon. Make the 2 other drinks and CHEERS!

Cucumber Gin & Tonic

crisp, cool, clean, and refreshing

One of my husband's favorite drinks is a gin and tonic. It is his "go-to" cocktail for any time of the year. Typically a twist of lime accompanies this drink, but we were recently introduced to adding cucumber instead. I was skeptical at best (due to my love-hate relationship with cucumbers), but I have to say, this drink is much more refreshing than the traditional version.

We have found that Hendrick's Gin is best to use in this drink. Hendrick's has a mellow flavor compared to other gins. It allows the cucumber to permeate through the drink in a crisp and clean way. Make this your "go-to" end of summer cocktail. Here's how to make it...

Recipe - Makes 1 Drink
3oz. Hendrick's Gin
Tonic Water (diet okay)
Cucumber Slices

Directions
Fill a highball glass with ice. Add the gin and top with tonic (6-7 oz.). Add a slice or two of the cucumber and stir well. Allow the drink to sit for a few minutes, then enjoy. The cucumber flavor will continue to infuse the drink so, sip slowly. Cheers!

The Brooklyn Cocktail

1,2, yep, 3 strikes we wouldn't have been at the ball game

 I suppose I should tell you the whole reason we went to NYC for vacation. Steven and I are working our way around the US visiting all 32 of the baseball stadiums (we've now made it to 7). Traveling to NYC this year, we were able to check two more off our list.

First we visited the Met's stadium. It was, what felt like, in the middle of nowhere. We took the subway out to the park and enjoyed a beautiful day of baseball. It was about 70 degrees and there was a nice breeze. Steven and I felt so lucky to have had such a nice day. I guess we shouldn't have expected that to be the case for the Yankee's game as well...

We ended up visited the Yankee's stadium twice. We purchased tickets for the Tuesday night game (we were to leave Wednesday afternoon). Well, it decided to rain Tuesday and the game was postponed until Wednesday afternoon. We were bummed and worried we wouldn't be able to rearrange our flight the next day. So, when we got back to Manhattan, we decided to visit a local bar, The Rum House. The drinks and bartender were great! We cheered up a bit with a drink called The Brooklyn, a twist on the classic Manhattan. Oh, and everything worked out in the end. We were able to push our flight back to make the game. Next time you're feeling blue, try this cocktail, it might cheer you up...

Recipe - Serves 1
2oz. Rye Bourbon or Whiskey
1oz. Dry Vermouth
1/4oz. Maraschino Liqueur
1/4oz. Ramazzotti
Orange Twist
Ice

Directions
Fill a tall glass with ice. Add the bourbon, vermouth, maraschino, liqueur, and ramazzotti. Stir until well chilled. Strain into a chilled cocktail glass. Chase those blues away...

Dirty Dill Martini with Pickled Asparagus Garnish

a classic cocktail with a twist

I had my first dirty martini when I was a senior in college. It was my sorority's mom's weekend and one of my sister's mom's ordered this cocktail at A List (no longer at Miami, sadly). She let me try hers. I found the briny flavor of the olive juice with the vodka and dry vermouth to dye for! I had found a new cocktail to love and still enjoy them often today.

 

My Dirty Dill Martini is a fun twist on the classic. And, I've garnished it with a dill pickled asparagus spear to bring home this first "green" series. Here's how to make it:

 

Recipe

Dill Pickled Asparagus - Makes 1 Bunch

1 Bunch Asparagus, washed & trimmed

1 Bunch Fresh Dill

1/2T Dill Seed

1/2C White Distilled Vinegar

1T Kosher Salt

1 Garlic Clove, crushed

 

Dirty Dill Martini - Serves 2

6oz Vodka (such as Grey Goose)

3oz Dry Vermouth

1oz Dill Pickled Asparagus Brine (see recipe above)

Dill Pickle Asparagus Garnish (see recipe above)

 

Directions

Make the pickled asparagus:

 

In a small sauce pan over medium heat combine the vinegar, 1/2C water, salt, and garlic. Allow the mixture to cook until the salt is dissolved, approx. 5 minutes. In a medium bowl, combine the asparagus, fresh dill, and dill seed. Pour the brine over the asparagus and toss. Cover with plastic wrap and allow to cool to room temperature.

Make the drink:

In an ice filled shaker, combine the vodka, vermouth, and cooled brine (be sure to strain out the dill seeds). Shake until everything is chilled. Pour into two martini glasses and garnish with a dill pickled asparagus spear.

 

Cheers to remembering your first classic dirty martini and to trying something new!