In case I haven’t mentioned it before – it’s pretty hot here. I’ve been eating watermelon like crazy because, well, I think it just might be the most refreshing fruit on the planet.
I had been thinking of making watermelon margaritas until I had the most refreshing elderflower & vodka watermelon cocktail made by the Tipsy Texan a few weeks ago at the opening of Métier Cook’s Supply (a really cute kitchen supply store, btw – if you’re in Austin, go check it out).
This is definitely a simplified version but I get impatient to make cocktails that have more than just a few easy ingredients. The hardest part here is de-seeding your watermelon and blending it into juice. (The second time I made these, I got lazy and just bought some cold-pressed watermelon juice).
This recipe doesn’t have exact measurements because I find some watermelons to be sweeter than others. Play around and make these as sweet or as tart as you like.
Happy Friday! I have the easiest, summeriest cocktail to share with you. This weekend, it’s going to be 102 degrees(!) here in Austin. So needless to say, cold, refreshing drinks will be in order. I figure everyone loves sangria, so I thought – what would be more seasonal than peach sangria? This is sweet, but not too sweet, and packed full of fruit and herbs.
The base is simple: white wine, Grand Marnier and peaches. For an herby kick, I added a splash of ginger juice, mint and basil. Let it chill for at least a few hours (or overnight). It gets more peachy and herby the longer it sits. Cheers!
I just realized that I have a pattern of only posting cocktails on Fridays. I don’t know if it feels more socially appropriate that a cocktail should be a pre-weekend treat or if I’m trying to cover up the fact that I’m known to have a glass of wine (or two), on any given day(s) throughout the week. I like to celebrate the little wins in life, even if a “win” is just getting through an ordinary Monday.
This week, however, is not about ordinary Mondays. I just about fell off my chair two days ago when I found out that we’ve been nominated for Best Cooking Blog in Saveur Magazine’s Best Food Blog Awards!
I really have no words… (literally, I’ve been sitting here staring at a blank cursor for longer than I’d like to admit). Thank you to all of you who nominated us… and for reading and cooking along with us day in and day out. If you want you can click over and vote for us (voting ends April 9th). Win or no win, I’m over the moon to be included on the list among such amazing talent.
Ok now let’s celebrate! Kombucha cocktails… sounds contradictory but it works. (As I like to say: “detox while you re-tox”). These are perfect for weekdays because they require just 2 main ingredients. If you’ve been afraid of kombucha, here’s where you have to start. It’s sweet, gingery and sparkly… the perfect mixer. Plus, the healing powers of kombucha make them half-healthy. Which means, go ahead and have 2. Cheers!
My favorite part about the holidays: Getting together with friends and having an excuse to indulge just a little too much. We can all resolve to be better in January… until then, let’s have that extra cookie or three, and by all means pop that prosecco!
This is one of my favorite cocktails to make at home. I make a quick simple syrup and let it steep with handfuls of fresh mint….combine it with vodka, pomegranate juice, prosecco, and then finish it off with a squeeze of lemon. It’s not too sweet, and it’s just a little tart – exactly the way I like my cocktails. Of course, you can mess with the ratios and make it as sweet as you like… and if you aren’t into puckery drinks like I am, sub out the lemon for a squeeze of orange.
Whether you celebrate Thanksgiving, Friends-giving, or my personal favorite holiday - random Sunday - here’s your fall party cocktail. It’ll make you look like a good put-together host because you’ll have it ready as your guests walk through the door. No one has to know that you made (most of) it the day before.
This is full of warm fall spices but it’s actually pretty light and refreshing. Crisp vodka gets mixed with sweet spiced apple juice… and a squeeze of lemon pulls it all together (doesn’t it always?). Serve with apple slices, cinnamon sticks, and star anise, because aren’t those little stars just so pretty?