A while back I shared a snippet of a champagne beverage the RC resident bartender (aka my husband) and I were testing out. Well, I am happy to announce my guest post for e-tailPR is live and these refreshing pear cocktails are ready to be made and consumed. Brunch mimosas you have met your match!
Nothing gets me more excited than warm weather, unless it’s a cocktail being enjoyed in said warm weather. Moscow mules are one of my favorites! They are super light and refreshing making them the perfect summer cocktail.
Rhubarb is another summer staple for me. My Grandfather grew plenty of it in his garden so I grew up on fresh strawberry rhubarb pie and rhubarb sauce topped ice-cream. While I’ve never tried it a drink before, it seemed like rhubarb would be the perfect complement to the ginger beer. And I was certainly right (aren’t I always?!). Click the picture to watch the video on how to make this tasty drink and see below for the muddled rhubarb recipe. Cheers!
*To make the muddled rhubarb- In a small saucepan over medium heat, combine 1/2 c. frozen rhubarb, 2 tbsp. sugar, 1 tbsp. orange juice and 1/4 c. of water. Bring to a boil, then turn the heat down to low and simmer until it becomes a thick sauce, about 20 minutes. Remove from the heat and cool before using.
It’s been over a year (and a million better pictures) since the last Cooking Couple post, which is slightly ironic because all we do is cook with each other. But there is no better comeback then with a drink so strong you might not remember this comeback, am I right, or am I right?!
Limoncello has long been one of my favorite drinks. I would pull the whole ‘its because I’m Italian’ card again, although my grandmother recently informed me that she had no idea what Limoncello was and it wasn’t something from our region of Italy. What a shot to my heart! I mean I even have a Pinterest board for all things Limoncello. Clearly, I’m from the wrong part of Italy (or did someone just forget to tell me I was adopted?!)!
We decided to combine our blood orange love with my limoncello love to make something very unique (and very strong!)- blood orangecello. It’s relatively easy but does require some patience with the peeling of the oranges and the waiting of the fermentation process. But, as promised, here is the recipe (and my apologies for the lack of pictures…the process isn’t the easiest/prettiest thing to photograph!).
Make sure you follow the steps in the order they go as this can take several days:
Step 1: Peel 7-8 medium-sized blood oranges.
Tip: Use a peeler to complete this process. Peeling like a regular orange will contain the pith and will give the “cello” a very bitter flavor. Do not zest as you will not get the most effective measure of the blood orange aroma and flavor.
Once the blood oranges are peeled, place in a large pitcher (enough to easily hold 750mL and 3 1/2 cups of liquid) and pour in 750mL of vodka (the cheaper the vodka the better). Leave the peels soaking in the vodka for 4 days at room temperature.
Step 2: Bring 3 1/2 cups of water to a simmer and add in 2 1/2 cups of sugar and stir for about 5-7 minutes. You will notice the liquid will start to thicken and will take on a syrupy consistency. Once the simple syrup is complete, take off the heat and let sit until around room temperature.
Step 3: Once at room temperature, combine simple syrup with the blood orange infused vodka (leave the peels in the pitcher) and stir for about a minute. Let mixture sit for about 5-10 minutes.
Step 4: Once the mixture has sat for about 5-10 minutes, distill the mixture into your storage bottles using a fine strainer (this will prevent the orange peels and any residue from staying in the mixture while bottling).
Tip: If you have any leftover blood oranges you may try to squeeze from fresh juice into the mixture to add some extra flavor or sweetener.
Step 5: Once bottled store in your refrigerator until chilled or up to 4 weeks, then serve.
Tip: Save the peels….they are perfect for candying/decorating a cocktail glass!
Although we have yet to get anything more than a few flurries of snow, it is far from warm here, which means you will often find me bundled up in a cozy blanket sipping on a steaming hot beverage. I rounded up the above 5 drinks on Pinterest that not only look delicious but I know would also give me a nice “blanket on the inside”!
*all images via the links listed via Pinterest*
True story- every good party is only made better with a great beverage (aka alcohol). Although really, alcoholic beverages can make about any situation better…not that I would know anything about that or anything…..Anyways, getting back to the story….
One of my favorite beverages for the holidays (with or without alcohol) is Egg-Nog. While it is far from healthy (like everything else at this time of year), it is worth every bit of the indulgence (also like everything else at this time of year). While making your own requires a small dairy farm, it is very easy to do (find my recipe here). Regardless if you make your own or buy it, these are some ways to make it extra special for the holidays-
a lot of dark rum, bourbon or even a splash of Cointreau.
*Add a dollop of flavored cream (like maple or orange) on top (because obviously there wasn’t already enough cream in the drink).
*Rim the glasses with a dip in cream then cinnamon.
*Use a cinnamon stick as a finishing touch.
Another great option, is a hot chocolate bar (this is perfect for a party with both kids and adults).
Hot chocolate options to serve are limitless, however I would start with a basic hot chocolate (try this recipe)and a white hot chocolate (I like this recipe). To save you from lots of stirring (unless you’re trying to spend your party getting an arm workout) and to keep things evenly heated, have the beverages in crock-pots. Instead of serving in mugs, get a variety of vintage teacups. For stirring use vintage teaspoons, chocolate coated spoons, candy canes, cinnamon sticks, or cookie sticks.
Have a selection of add-ins in little bowls and trays. Good options are-nutella, coconut oil, caramel sauce, mint leaves, mint extract, orange flavoring, toffee syrup and hazelnut syrup (and for the adults-peppermint schnapps, Baileys, Cointreau, creme de mint, creme de cocoa, Goldschlager, whipped Vodka or marshmallow vodka). To top off make sure to have lots of whipped cream and marshmallows, as well as chopped nuts, toffee pieces, coconut flakes, cocoa powder and broken up candy canes.
Other fun and simple ways to make your holiday drinks more festive-
* Serve drinks on old silver trays.
*Instead of ice-cubes, use frozen cranberries. (Adding them to pink sparkling wine makes for a super easy yet very pretty cocktail).
*Switch up the serving glasses (i.e. use mason jars, wine glasses or, like I used for the eggnog, margarita glasses)
*Add a mini wreath of greens around the base of wine glasses.
*Add a “fresh” element to your drinks. For example, if you are serving a blood orange beverage, add a slice of blood orange to the rim or if you are serving something made with pomegranate juice, stir in some pomegranate seeds.
What’s your favorite holiday cocktail?