Summer has officially begun this week – and we’re making mojitos!
I hope your herb garden is ready because instead of the basic mint mojito, these are made with lemongrass and basil as well. Basically, I like to build cocktails the same way I approach salads – the more fresh herbs and citrus, the better.
To make these “skinny,” I skipped the sugar and sweetened these with Truvia Natural Sweetener instead. It has no calories and it’s sweetness comes from the stevia leaf. Personally, I’d rather splurge on a dessert than on a sugary cocktail so I love that these mojitos are on the lighter side! Since stevia is sweeter than regular sugar, a little goes a long way. 1/2 teaspoon of Truvia is equal to 1 teaspoon of sugar.
For awhile, I was intimidated by preparing lemongrass – but it’s so easy! Just peel off the outer leaves, exposing the softer part of the stalk, like this:
The next step isn’t pictured, but you want to take the back of your chef’s knife and bash that inner stalk so that the flavors of the lemongrass release. After that, dice it finely like this:
Muddle the minced lemongrass with the rest of the ingredients into a cocktail shaker – then shake it up and pour!
Happy Long Weekend! Jack and I are off to the farmers market this morning but I wanted to pop in quickly and share this sangria recipe. I posted it on Instagram awhile back – but I think it’s such a refreshing cocktail for weekend BBQ’s that I wanted to share it here on the blog as well.
This combines two of my favorite things in the world – iced tea and wine! Its simple to make – just pour the wine and iced tea into a large pitcher and add the fruit. Chill overnight, so that the flavors will infuse, and serve it at your holiday gathering tomorrow!
Hold on to your giant fancy hats – the Kentucky Derby® is coming up in a few weeks, so we’ve partnered with 14 Hands Wine (a.k.a. the preferred wine of the Kentucky Derby) to bring you a fresh spring cocktail. What is it? A twist on a traditional mint julep – it’s minty, it’s tangy, and it’s sparkly!
The classic mint julep is made with mint, bourbon, simple syrup and crushed ice. Instead of the simple syrup, I took the liberty of adding lime juice and sparkling wine instead. I think bubbles make everything better and 14 Hands Brut, with its apple and citrus flavors, is the perfect addition.
I hope you give this one a try this weekend or while you’re enjoying the Derby on Saturday, May 6th!
Also – tune in to Facebook Live on April 27th at 2pm (central). I’ll be making Derby drinks a (including a delicious and refreshing rosé cocktail that’s pictured above!), along with some pretty party bites.
Hello from Holiday Vacation-land… aka, my parents house where Jack and I have been spending the week. We flew in just in time to have a white Christmas before the snow melted. Other than spending time with family, we’ve been spending time in the house because we’re really not winter people. I binge-watched Shirley temple movies, Jack fixed my parents computer. We’ve been eating my mom’s christmas cookies and I’ve been working on a few new recipes – spending time in front of the stove is the best way to stay warm around here! All in all, it’s been a much needed relaxing week.
We’re heading home tomorrow to spend New Years Eve with friends and I’m excited to make this cocktail.
We often mix kombucha into our cocktails, but it didn’t occur to me until now to use it in a Moscow Mule in place of the ginger beer! This cocktail couldn’t be easier to put together – it’s just a splash of vodka, kombucha, and a squeeze of orange. For garnish I added cranberries and a sprig of rosemary.
Happy almost-Thanksgiving week! Do you have your menu set? Are you getting together with family or having a Friendsgiving? Either way – here’s a sweet and oh-so-pretty cocktail that would be lovely for your turkey day.
This one couldn’t be easier: mix apple cider with iced tea, let it chill for about 2 hours with diced apples, cinnamon sticks and star anise. When your guests arrive, pull it out of the fridge and serve with sparkling wine. That’s it!