Peach Margaritas

Tags

adult, beverage, cocktail, lime, margarita, peach, summer, tequila

Nothing says summer like fresh peaches. Their fuzzy skin and slurp inducing juiciness is so inviting you can barely stop eating them long enough to make this cocktail…. But you really should. Save just one. It’s worth it.

Peach Margaritas

• 1 peach, quartered (and peeled if you prefer)
• 2 oz peach lemonade (or regular lemonade)
• 1 1/2 oz silver tequila
• 1/2 lime, juices
• 1 to 2 tbsp agave nectar
• Ice
• Salt to rim, if desired

In a blender, add the peach quarters, lemonade, tequila, lime juice, and agave nectar. Blitz until the peaches are smooth. Rim the glass with salt, add ice, and pour in the margarita mix. Serves 1.

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Blackberry and Basil Gin and Tonics

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adult, basil, beverage, blackberry, cocktail, gin, lemon, tonic

I love a good gin based cocktail. Most every bartender can make a basic Tom Collins without screwing it up too bad. Which is good for you on dollar well drink nights at your local watering hole. This cocktail is a little more mature than those watered down cheapies. It’s perfect for those who love herbs or gin or citrus.

Blackberry and Basil Gin and Tonics (a variation of this recipe)

• 12 blackberries
• 12 basil leaves, torn
• 2 lemons
• 1/4 cup simple syrup
• 12 ounces gin
• Tonic water
• Ice

Set out four high ball glasses. Place 3 blackberries, 3 basil leaves, juice of ½ lemon, and 1 tablespoon simple syrup in each glass and muddle together. Fill each glass with ice, followed by 3 ounces of gin. Top off each drink with tonic water, stir and serve. Makes 4 drinks.

Pomegranate Margarita

Tags

adult, beverages, cocktails, juice, lime, margarita, pomegranate, tequila, tex-mex

I recently bought a bottle of pomegranate juice for a really good price. This recipe was the perfect use for it. I used a bit less tequila (as I do not really love it) and was thrilled by the result. Next time you make Tex-Mex, you should make a pitcher of these.

Pomegranate Margarita (from Confections of a Foodie Bride)

• 2 cups homemade margarita mix (see below)
• 1 cup orange juice
• 1 1/2 cup silver tequila
• 16 oz bottle 100% pomegranate juice
• Salt or sugar, for rimming
• Lime wedges

Mix all ingredients in a pitcher. Pour over ice into salt or sugar-rimmed glasses.
Serve garnished with lime wedges.

Margarita Mix

• 1/2 cup sugar
• 1 cup water
• 1 cup fresh squeezed lime juice (~8-12 limes)

In a saucepan, combine the sugar and water until the sugar is completely dissolved. Allow to cool then add the lime juice. Store in a refrigerator until ready to use.

Lavender Lemonade for the Grownups

Tags

adult, beverage, cocktail, lavender, lemon, lemonade, liqueur, refreshing, summer

Everyone loves lemonade. That tart, sweet combo is unlike anything else. Especially in the hot summertime. This lemonade takes it to a whole other level with the addition of lavender liqueur.

Lavender Lemonade for the Grownups

• 1 1/2 cup prepared lemonade
• 1 to 2 shots of lavender liqueur
• Sugar for rimming the glass

In a shaker, combine the lemonade and liqueur.  Pour into a sugar rimmed glass. Enjoy!

Lavender Liqueur

Tags

adult, beverages, cocktails, DIY, gift ideas, gluten free, herbs, lavender, liqueur

My friend Kathryn gave me this gorgeous little bottle of lavender liqueur and I was hooked. It’s fresh, herb-y flavor has so many potential uses (those will be future posts). Presentation is everything and I just love the little bottle. It would make a lovely gift, wouldn’t it? I know two things- 1) I had to share with my blog readers and 2) I will be making this on a regular basis because it is so dang good!

Lavender Liqueur

• 1/4 cup food grade dried lavender flowers
• 750 ml premium vodka 
• 1/2 cup local honey

In a glass container, combine the lavender and the vodka. Allow to steep for three days. Strain off the lavender flowers then stir in the honey. Allow the sediment to settle. Let the liqueur to rest for two days. Strain the mixture through a paper strainer to remove any remaining bits of flowers and sediment. Store in glass containers.

For more lavender recipes on my blog, check out these posts:

• Lemon Lavender Shortbread
• Lavender Rosemary Potatoes
• Plum Lavender Crumble with Almonds and Oats

Limoncello ~ Part 1

Tags

adult, beverages, citrus, cocktails, digestif, Everclear, Italian, lemons, limoncello

Limoncello is an Italian digestif normally served cold. Prior to this little experiment, I have never tried it but when Greg from Rufus’ Food and Spirits Guide posted it, I knew I had to make some of my own. Be sure to click on the link above. He has tons of cocktail ideas to use your limoncello. As soon as mine is done, I’ll start posting some of my own. I can’t wait to taste the results. Expect to see Part 2 in about 2 weeks or so.

Limoncello ~ Part 1

• 20 normal lemons
• 750ml pure grain alcohol (one bottle of Everclear)
• 2 3/4 cups water
• 3 cups sugar
• A large glass container

Wash lemons and dry completely. Make sure to remove any dirt, adhesive or writing on skin. Using a potato peeler remove the rind only of each one. Try and have as little pith (white part) on the back of the strips. Place in container. Pour in grain alcohol. Seal and place in a cool (68-70 degrees) dark area. Store for 13 days agitating (shaking) it once a day.

Part 2 will show this part of the recipe:

On the 13^th day mix sugar and water together in a large pot. Bring to a boil and then remove from heat. Cool completely. Strain lemon liquor into simple syrup. Discard lemon rind. Mix liquid together and pour back into storage container. Seal and store in same cool dark place for three weeks agitating twice a day. When time is up, enjoy.

The Perfect Paloma

Tags

adult, beverages, citrus, cocktails, grapefruit, mezal, paloma, sotol, tequila

One of my good friends, Jason, gave me a great Christmas gift – Sotol. What is sotol? An alcoholic beverage made from the Dasylirion wheeleri, an evergreen shrub native to the arid dessert of northern Mexico and the southern US. I must stress that Sotol is NOT tequila. I repeat, NOT TEQUILA. It is more like tequila’s cousin. It still has that smokey flavor without all the heaviness. And none of the cat cough inducing, nasty after taste at the end. Some people enjoy it enough to drink it straight. If that’s not you (it’s not me, for sure), try this paloma.

The Perfect Paloma (from Annie Eats)

1/4 cup freshly squeezed grapefruit juice
1/8 cup freshly squeezed lime juice
1/4 cup Sotol
1 tbsp simple syrup
1/4 cup club soda

Rim a cocktail glasses with juice from a grapefruit wedge and dip in coarse salt.  Fill glasses with crushed ice.  Combine the grapefruit juice, lime juice, tequila and simple syrup in a liquid measuring cup or cocktail shaker.  Mix well to blend. Pour the club soda into the glass. Top each serving off with half of the cocktail mixture.  Garnish with a grapefruit wedge.

A Cajun Bloody Mary – NOLA Series Part 6

Tags

adult, beverage, bloody mary, Cajun, cocktail, New Orleans, NOLA, Southern

Hurricanes seem to be the “traditional” drink of New Orleans. That makes me sad because I cannot stand rum and sickly sweet fruit juice together. I would just as soon have water, thank you very much. My friend Lynne said I should try a Cajun Bloody Mary instead. That suites my taste way better. You have probably noticed my preference for savory over sweet. And this Bloody Mary is savory in all the right ways. I love this cocktail! I think it may just be the best Bloody Mary I’ve tried.

A Cajun Bloody Mary (from Saveur)

• 4 oz tomato juice
• 1 oz beef broth
• 1 tsp whole-grain mustard
• 1 tsp fresh lime juice
• 1 tsp fresh lemon juice
• 1 tsp red wine vinegar
• ⅛ tsp garlic powder
• Tabasco, to taste
• Pickled okra juice, to taste
• Freshly ground black pepper, to taste
• 1 ½ oz vodka
• Pickled okra, pickled green beans and caper berries, for garnish

In a mixing glass, combine the tomato juice, broth, mustard, lime juice, lemon juice, vinegar, and garlic powder and season with Tabasco, okra juice, and black pepper; refrigerate mixture until chilled. To serve, fill a rocks glass with ice cubes, pour in vodka, and stir in tomato juice mixture. Garnish with okra, beans, and caper berries. Makes one cocktail.

This recipe is my final post in the NOLA Series. I have very much enjoyed exploring the flavors and ingredients used in traditional Louisiana/New Orleans cooking. I hope you have too. For more recipes in this series, check out these links:

Barbecue Shrimp- NOLA Series Part 1

King Cake – NOLA Series Part 2

Southern Breakfast Napoleons – NOLA Series Part 3

Shrimp Po’ Boys with Remoulade Sauce – NOLA Series Part 4

Crab and Shrimp Étouffée – NOLA Series Part 5

My photos were not nearly as appealing as the one of Saveur’s website. So I used theirs. Thanks guys for such a great recipe and photo. Photo credit: Saveur.

Red Truck’s 2009 California Red Wine

Tags

2011, adult, beverages, california, red, truck, wine

John Allbaugh from Winemakers describes this wine as “dark jammy blackberry and blueberry aromas with hints of eucalyptus and black tea”. This is an easy sipping wine that goes very nicely with something like these Poblanos with Shrimp and Chorizo Stuffing.

I love the packaging. Something about an old pickup truck caught the eye of this former farm girl. The labeling makes the company seem small and quaint. You can almost imagine the owner lifting crates into the back of the truck at the end of a long day of picking.

I really enjoyed this wine. It tastes good. Cooks well. I imagine I will purchase this in the future. For $10, it is a pretty good buy.

Bourbon Hot Chocolate for One

Tags

adult, beverage, bourbon, chocolate, cocktail, hot, winter

When it gets just a little too cold outside, a good cup of hot chocolate will warm you, body and soul.

Adult Hot Chocolate for One (from Emeril)

• 1 cups whole milk
• 1 (3-inch) cinnamon stick
• 1/2 star anise
• Pinch of lime zest
• 1/4 tsp vanilla extract
• Pinch of grated nutmeg
• 4 oz semi-sweet chocolate chips
• 2 tbsp bourbon

Directions

In a small saucepan, combine all the ingredients except the chocolate, bourbon and cream. Heat over medium low heat, stirring occasionally, for 20 minutes. Add the chocolate to the pan and continue to cook over low heat, whisking until all of the chocolate has melted. Add bourbon and stir to combine.

Photo from here.