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Thirsty Thursdays — Strawberry Margarita

11 Apr

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Does all this sewing have you thirsty?  If so, I have just the thing — a delicious Strawberry Margarita, compliments of The Foodie Bride blog.  If you are a margarita lover, you should visit her site for more mouth-watering recipes to satisfy your craving and find your perfect libation for Cinco de Mayo.  I am especially loving the traditional lime margarita.

More sewing to come.  I am currently working on a muslin for a casual button down shirt for my husband.  Photos soon when I have something substantial to show.  I also plan to *finally* finish my Gertie shirtwaist dress this weekend.  Plus I have ideas for several quick and breezy summer dresses.  We will see how all that turns out.  What’s on your sewing table or in your kitchen right now?

Strawberry Margaritas

Serves 2

  • Salt or sugar for rimming glasses (optional)
  • 2 oz tequila
  • 1 oz orange liqueur (like Cointreau)
  • 3 oz fresh orange juice (from about 2 navel oranges)
  • 4 oz strawberry puree*
  • 4 oz homemade margarita mix
  • Ice

If desired, rim glass with water or lime juice then salt or sugar (or mixture).  Combine liquid ingredients in the glass and stir well.  Add ice and serve.

*The strawberry puree is made by tossing 1 teaspoon of sugar with 1.5 pints chopped strawberries and then pureed after letting it sit at room temp for a while. You can adjust accordingly if you don’t have a use for that much puree.

Adapted from The Foodie Bride.

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Thirsty Thursdays — Absolute Stress (Reliever)

4 Mar

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Since you now know I am away slacking in the Caribbean, I thought it only appropriate that I share with you a recipe for a drink to help transport you to an equally tropical state of mind. Enter the Absolute Stress (Reliever). I first tried one of these cocktails in New Orleans and I must say, I was hooked and had to find the recipe for myself. As originally made, the drink called for peach schnapps. You can use this, but I have found that as I have gotten older, my taste buds are not such a fan this overly sweet liqueur. I have substituted peach-flavored vodka here.

So don’t delay, gather your ingredients and transport yourself to a wonderful, tropical place this weekend, even if it is only in your living room 🙂

Absolute Stress (Reliever)
Serves 1

1/2 ounce coconut rum
1/2 ounce vodka
1/2 ounce peach vodka (or peach schnapps)
1 ounce orange juice
1 ounce pineapple juice
1 ounce cranberry juice

Pour all ingredients into a shaker filled with ice. Shake well and strain into cocktail glass filled with fresh ice. Garnish as desired and enjoy!

Thirsty Thursdays — Coffee Punch

31 Jan

Don’t forget to enter my One Year Blogiversary Giveaway!  The giveaway will end tonight at midnight CST.  Click here to leave a comment on the giveaway post and be entered to win a free Craftsy class of your choice!!!

 

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Let’s just start out by saying that I warned you — this punch is going to rock your world.  Coffee drinkers and non-coffee drinkers alike will beg you to make this again and again.  Honestly, the only people who aren’t going to like this punch are the ones who aren’t breathing.  So go ahead and make a batch.  Don’t have an excuse to make a 2 gallon bowl of punch?  I’ll give you a scaled down version, too.  Just because I’m nice like that 🙂

I’ve been making this punch for almost 10 years and it is a favorite at baby/bridal showers and family gatherings.  It is cold, creamy, sweet, and has a hint of coffee.  I don’t like coffee but I can drink this punch all day long.  There’s ice cream floating in it.  Need I say more?

 

 

 

 

 

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Coffee Punch

Makes about 2 gallons

2 cups water

1 cup granulated sugar

1/2 cup instant coffee

1 gallon whole milk

1/2 gallon vanilla ice cream, slightly softened

1/2 gallon chocolate ice cream, slightly softened

In a large glass measuring cup combine the water and sugar.  Heat on high in the microwave in 60 second intervals until all the sugar has completely dissolved.  Stir in the instant coffee and set aside to cool to room temperature.  At this point you can refrigerate the coffee syrup for later use if you are prepping for a party.

Pour the coffee syrup into a large punch bowl.  Stir in the milk.  Scoop in the vanilla and chocolate ice cream then stir to combine.  Continue to stir occasionally as the ice cream will start to melt into the punch.  YUM!!!

 

Coffee Punch for Two

1 ounce water

1 tablespoon granulated sugar

1 1/2 teaspoons instant coffee

1 cup whole milk

1/2 cup vanilla ice cream, slightly softened

1/2 cup chocolate ice cream, slightly softened

Follow the instructions above to combine water, sugar, instant coffee, and milk.  Pour mixture into blender and add ice cream.  Blend until smooth.  Alternately, you can stir mixture and ice cream together in a glass for a less smooth texture.  Enjoy 🙂

 

 

 

 

Thirsty Thursday — Perfect Eggnog

20 Dec

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I hope everyone is having a wonderful holiday season so far.  Is your calendar full of engagements with family and friends?  We are trying to lay low this year during the holidays and are succeeding moderately so.  We decided not to host our annual Christmas party because we have been so very busy recently.  We plan to pick the tradition back up next year.  That doesn’t keep me from sharing some of my favorite holiday entertaining recipes with you, though, and this eggnog is one of those.  We served it this past weekend at our (much smaller) supper club Christmas gathering and it garnered rave reviews as usual.

My husband initially found the recipe and I have adopted it in recent years.  I typically am not a fan of things that contain eggs or bourbon as a central flavor but I must say that this cocktail is quite tasty and will warm you up on a cold winter night.  I suggest you whip up a batch for your next gathering, large or small.  I have not measured the recipe exactly, but a full batch goes in my 2 gallon punch bowl and a half batch (which I made for our supper club group of 11), fit into my crystal salad bowl with just a little left over.

If you are concerned about raw eggs, please see this link for information about safely pasteurizing your eggs to reduce the risk of Salmonella transmission.  I have to point out, though, that the risk of Salmonella from US store-bought eggs is about 1 in 30,000 (source) versus the risk of dying in a car crash in your lifetime which is about 1 in 100 (source).  Sometimes I pasteurize, sometimes I don’t.  But I always wear my seatbelt so maybe I should just always pasteurize my eggs, too…

As written, the ‘nog is slightly stout.  Feel free to add half the alcohol then adjust up from there the first time you make it.  Or if you know your crowd will want it tame, leave out half the bourbon.  It will mellow out as it sits in the fridge, though.

Perfect Eggnog

Serves 24

12 eggs, separated

4 1/2 cups sugar

750 ml bourbon

375 ml dark rum

1 1/2 quarts whipping cream

2 cups whole milk

1 1/2 cups brandy

1 tablespoon freshly grated nutmeg (optional, if you hate the stuff like I do)

With an electric mixer, beat egg yolks and sugar until thick and light-colored.  Slowly blend in bourbon and rum then mix until sugar is dissolved.  Let stand one hour.  Whip the egg whites in a separate bowl until stiff peaks form.  Stir the whipping cream and milk into the egg yolk mixture until thoroughly blended.  Slowly stir in the brandy.  Fold in the egg whites, blending evenly.  Cover and refrigerate overnight (or at least two hours) before serving.  Serve in small cups dusted with nutmeg (if desired, of course).  May be stored in the refrigerator for one week.

Adapted from Allrecipes

Thirsty Thursdays — Apple Pie Moonshine

4 Oct

Have you missed me?  Wondered if I had given up cooking AND sewing?  Never fear, I’m still here stitching and sautéing up a storm, but some intercontinental travel and work-related busy-ness have kept me from sharing my progress in this little neck of the web.   To make up for my absence, I am offering you the recipe for a much-requested liquid delicacy — Apple Pie Moonshine (hereby known as APMS) — just in time for your fall festivities!

APMS really does taste like apple pie in a glass — it is so smooth and delicious.  I have been racking my brain trying to recall who first turned me on to this tasty treat, but old age has gotten the best of me and I just can’t remember. Nevertheless, I first made it last winter for our annual holiday party and it was a huge hit.  I made a single batch and the dispenser I served it in was drained dry in no time.  While it is called “moonshine,” a quick use of some grade school mathematics will reveal that the final product is only about 20-25 proof, less potent than regular vodka or bourbon, so there is no risk of getting busted by the sheriff.  I guess it is called “moonshine” because it is made from pure grain alcohol and served in Mason jars?  Having made this now three times, I can tell you that it tastes fine right away, but the flavors mellow and it gets smoother if you let it sit a week or two in a cool, dark place.  In case you were wondering, the alcohol content is not changed by letting it sit, so don’t worry about it getting stronger.  But do keep in mind, because it is so smooth, it is easy to drink straight, so be careful — it will sneak up on you!

So, for all you girls who are always begging me to make you more Apple Pie Moonshine, now you can make your own! 🙂

Apple Pie Moonshine

Yield:  Approximately 9 quarts

1 gallon apple cider

1 gallon apple juice

3 cups granulated sugar

9 cinnamon sticks

1 liter 190 proof pure grain alcohol (aka moonshine or Everclear)

9-1 quart Mason jars

In a large stock pot, stir together the cider, juice, sugar, and cinnamon sticks and bring to a boil. Remove from the heat and allow to cool to room temperature. Stir in the alcohol. Pour into jars, making sure each jar gets a cinnamon stick. Apply lids and store in a cool, dark place for a week or two before serving. Alternately, you can pour it back into the cider, juice, and alcohol bottles if you are planning to serve it at a party from a large dispenser.

P.S.  If you can’t buy pure grain alcohol where you live, you can use vodka instead.  To achieve the same final alcohol concentration, you will need to use 2-3/8 (that’s two and three-eighths) liters of 80 proof vodka and keep the cider, juice, and sugar measurements as listed.

P.P.S.  If you prefer your APMS to not have sediment in it, substitute another gallon of juice for the cider.  Basically, apple cider is just unfiltered apple juice, so opting for 2 gallons of apple juice will yield clear Apple Pie Moonshine.

Adapted from Moonshine Heritage.

Thirsty Thursdays — Original Bushwacker

16 Aug

 

 

Rumor has it that this tasty libation originated just across the state line on beautiful Pensacola Beach.  I never realized it was such a local sensation until I tried to order one on a cruise ship and the bartender had no idea what went into a bushwackers (definitely nothing banana flavored!!!).  While I have never had one from the original Sandshaker on Pensacola Beach, I do enjoy whipping up a batch in my own blender.  Add this recipe to your repertoire and your friends will thank you 🙂

Frozen Bushwackers

Serves 2 adults who are not driving

5 oz cream of coconut (like Coco Lopez), NOT coconut milk
2 oz coffee liqueur (like Kahlua)
2 oz light rum
2 oz creme de cacao
4 scoops vanilla ice cream
2 cups ice cubes
2 shots 151 proof rum, optional
maraschino cherries, for garnish (or whipped cream and an umbrella if you are like me)

In a blender combine the cream of coconut, coffee liqueur, light rum, creme de cacao, ice cream and ice. Blend until smooth. Pour into two large glasses and garnish with a cherry, and if you are feeling, brave top each glass with a shot of 151.

Adapted from Bo’s Bowl.

Thirsty Thursday — Peach Margaritas

12 Jul

Sorry for the recent radio silence in these parts. I don’t have a lot of excuses other than a short weekend getaway to New Orleans for some shopping, a bout of tonsillitis (thanks again, Mom, for the TLC), and a holiday. I hope you have been enjoying your summer!

Here’s another refreshing summertime thirst quencher for you. It’s a delicious margarita with a hint of peachy flavor. It’s definitely not overly fruity. You can blend this up if you want, but I think it’s better on the rocks.

You know something else that’s peachy delicious? Homemade peach jam, of course! This Saturday is National Can-It-Forward Day and I want to show you exactly how easy it is to make your own homemade preserves. So grab the supplies and ingredients listed below (see this site for more details on specific items but you can find everything you need at Wal-Mart), and join me in making some of the best peach jam you will ever eat. And as an added bonus, you’ll end up with enough jars to share 🙂

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Peach Jam Ingredients and Supplies

3 pounds ripe peaches
Lemon juice
1 box SURE-JELL Fruit Pectin
Butter
Sugar
Salt
7 half-pint mason jars with rings and brand new seals
Wide-mouth funnel for filling jars with hot jam
Jar lifter
Canning rack

And now for the margarita recipe…

Fresh Peach Margarita
Serves 2

1 tablespoon salt
1 teaspoon sugar
2 ounces Grand Marnier
1.5 ounces silver tequila
2 ounces fresh lime juice
3 ounces peach simple syrup (recipe below)
Sliced peaches and limes for garnish

Combine salt and sugar on small plate. Rub rims of margarita glasses with lime wedge and dip in salt/sugar mixture. Fill glasses with crushed ice. Set aside. Fill cocktail shaker with crushed ice. Pour in Grand Marnier, tequila, lime juice, and peach simple syrup. Shake vigorously until condensation starts to form on the outside of the shaker. Strain into prepared glasses and garnish with peach and lime slices. Serve immediately 🙂

To make Peach Simple Syrup, combine 1 cup Simple Syrup and 3 peeled, pitted, and chopped peaches in a blender or food processor. Pulse to combine until smooth.

Adapted from how sweet it is.

Thirsty Thursdays — Vanilla Lemonade

21 Jun

I have decided to start my first regular installment — Thirsty Thursdays — and will be posting some of my favorite drink recipes each week when I have one to share. Check out some of my previously posted favorites such as Meyer Lemon Drop Martinis, Strawberry Wine Coolers, Hurricanes, and Pina Coladas.  I came across this tasty refresher this week via a newly discovered blog and couldn’t wait to test it out. Fresh homemade lemonade is a treat by itself, but add the subtle hint of vanilla bean, and it transcends to a whole new level. Try this lemonade this weekend — your family will thank you 🙂

VANILLA LEMONADE
A fun twist for your lemonade!

Yield: about 12 cups
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Total Time: 20-25 minutes

INGREDIENTS:

For the Simple Syrup:

1 cup Sugar
1 cup Water
3 slices of Lemon Peel
1 Vanilla Bean
1 generous pinch of Kosher Salt
Cheesecloth, to strain syrup

For the Lemonade:

Juice of 6-8 lemons, strained
8-10 cups of water
1 cup of vanilla/lemon syrup
Lemon slices to garnish

DIRECTIONS:

Slice the vanilla bean in half and with the back of your knife scrape out all the seeds.

Bring sugar, water, vanilla bean and pod, lemon peel and salt to boil on your stove.

After sugar dissolves I gently simmer mine 5-10 minutes to really get the lemon peel flavor in there.

Remove from heat, strain through a few layers of cheesecloth set over a large measuring cup and cool. You can speed up the process by placing the measuring cup in a large bowl surrounded by ice.

Once the syrup has cooled; add it to a large pitcher along with the 8-10 cups of water and strained lemon juice. Garnish with a few lemon slices.

Pour in a tall glass over ice and sip.

Adapted from Simply Scratch via How Sweet It Is.

Strawberry Wine Coolers

5 Jun

 

 

 

This recipe is in honor of my office nurse, Tammy, who asked me a while back for a drink recipe involving strawberries.  I searched a bit, experimented a bit, then Annie’s Eats popped this little beauty into my email inbox.  I tried it within a few days but wasn’t completely sold.  I made a few adjustments and now I think it is “Tammy-worthy.”  This cooler is refreshing, grown-up, and delicious.  So, Tammy, here you go.  Bottoms up to my first and favorite RN 🙂

 

Strawberry Wine Coolers

 

1/2 pound strawberries, hulled and rinsed

1 ounce citrus vodka

1 small pinch salt

1 bottle Moscato wine

Ice

 

Yield:  3-4 servings

 

Blend together berries, vodka, salt, and 1 cup of wine.  Strain into small container.  Chill for 1-2 hours.  Fill wine glass with ice.  Fill glass half-way with strawberry mixture.  Top with wine and stir gently.  Drink immediately 🙂

Piña Coladas and Cinco de Mayo

5 May

Happy Cinco de Mayo! I am reporting to you live today from the Alabama AAP spring meeting at the beautiful Baytown Wharf in Sandestin. While I am learning about the latest in concussion management, child-parent attachment, and ADHD treatment, I hope you will be enjoying a relaxing Saturday with some tasty beverages and perhaps some guacamole. I know most people may think of margaritas when they think of Mexican heritage day, but I have been asked to share this recipe and this seemed like a good time 🙂

I hope you will make time to enjoy these today. This mix is so simple and so much better than the stuff you buy at the grocery store. You can keep the mix in a large jug in the fridge and use it as needed (just be sure to shake it well).

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Our Reach Out and Read coordinator, Polly, approves!!

Piña Colada Mix

1 large can pineapple juice
1 can cream of coconut
1 can condensed milk (not evaporated), add to taste

Combine the pineapple juice and cream of coconut in a large screw top jug. Add half the can of condensed milk. Close the lid on the jug and shake well to mix. Continue adding condensed milk to taste until desired sweetness is achieved.

Piña Colada for One

Crushed ice
1/2 ounce coconut rum
1 ounce gold rum
Piña colada mix

Fill 16 ounce cup to brim with crushed ice. Pour in rums. Fill with piña colada mix to top of ice. Pour into blender and blend on low speed. Gradually increase speed to high and blend for at least 30-60 seconds. The longer you blend it, the smoother and creamier your piña colada will be. Garnish with fresh pineapple, cherry, and umbrella, if desired, and enjoy!

*To make a virgin piña colada, omit the rum and replace it with 1 1/2 ounces of water. Water is necessary to ensure the mixture blends properly.