Spicy Pineapple Lime Spritzer

I recently moved into a new apartment and my new roommate dude has been experimenting with lots of craft cocktails. I, on the other hand, have been experimenting with craft mocktails (although I have not been shying away from taste testing his wonderful creations). This one is the best yet. Its summery and fresh and tingly and perfect. The bubbles in the water and the kick of the cayenne make it outstanding. Safe enough for a kid but made for an adult. And look, you didn't hear this from me, but adding a splash of tequila won't ruin it.

INGREDIENTS
1 cup pineapple juice
1 or two juicy lime, juiced
1 pinch of cayenne pepper
1/2 cup seltzer water

In a cocktail shaker add the pineapple juice, lime juice, and cayenne pepper. Shake vigorously and taste to spiciness (you want it to have a bit of a kick, so if it doesn't, add a bit more cayenne and shake again). Pour over 2 glasses with lots of ice and top with seltzer water. Drink and enjoy.

Hot Cocoa Mix

Every year around this time I try to find some type of edible DIY gift. Last year I made vanilla extract and used it as stocking stuffers for my family. This year I stumbled upon this Hot Cocoa Mix that looked delicious and decided to make good use of a work-from-home day and made a bunch of these jars to give away (but not before trying a cup of hot cocoa first!). Its a very rich and chocolatey cocoa. Top notch!

INGREDIENTS
4 cups granulated sugar

3 tablespoons vanilla extract

1 pound semi-sweet chocolate, chopped

1 pound milk chocolate, chopped

2 cups cocoa powder

In a food processor pulse together the sugar and vanilla until combined and smooth. Pour into the bottom of a very large bowl. Add half the chocolate to the food processor and process until completely ground (do not pulse too long, or else the oils will be released and it will start to clump together). Once all the chocolate is pulsed/ground, pour it into the bowl with the sugar. Finally add the cocoa powder and whisk to combine all ingredients. You may need to break up any small clumps of cocoa or ground chocolate as you whisk. 

Pour into jars and close tightly. Attach a note with directions on how to make each cup of cocoa. Directions are as follows: Warm 1 cup (8 oz.) of milk in a microwave or on the stove. Add 3-4 tablespoons of cocoa mix and stir together to combine. Serve and enjoy!

Will last approximately 10 months. 

Blackberry Gin Fizz

I first saw this recipe earlier this month in the August 2012 issue of Bon Appetit. I drooled over the picture and recipe and then forgot about it until last week when Smitten Kitchen made and posted her version... beat me to the punch. It was good timing, though, because my folks were in town this weekend and I thought this was the perfect occasion to try a new cocktail.

And ohhh boy. Let me tell you about this cocktail. It is to die for. It goes down so easily that you can literally chug it, the way you'd take a bottle of lemonade from the fridge on a hot day and down the entire thing in 3 huge gulps. You will find yourself making another batch before you're even halfway finished with the first batch, because god-forbid you have to wait 5 minutes between tastes. Just do yourselves a favor and make this.

Serves 8.
Or 4 people twice.
Or 2 people four times.




INGREDIENTS
5-oz. ripe & juicy blackberries
4 ripe & juicy strawberries OR 10 ripe & juicy raspberries OR another yummy fruit
1/2 cup granulated sugar
1 cup freshly squeezed lime juice
2 cups gin
2 cups club soda
basil leaves

Using a food processor (or immersion blender) puree the berries and sugar until smooth. Let sit for about 10 minutes, stirring occasionally, until the sugar dissolves. Pour into a strainer set over a bowl to separate the fruit juice from the seeds; discard seeds. You should have about 3/4+ cup of berry juice.

In a large pitcher combine the berry juice, lime juice, and gin and stir well. Pour equal amounts in the bottom of each glass, add a handful of ice cubes, stir again, then top with equal amounts of club soda. Give it a quick and light stir and top with a basil leaf or two. Serve and enjoy!

Pomegranate & Mint Margaritas!

As you can see, this photo was taken by JAV. Perfection.

I recently bought and potted two mint plants on my back porch and they are growing like weeds. I decided to use the leaves in a cocktail a few weekends ago when a few of my girlfriends from college were visiting.

And I've made this drink probably 4 times since then, each time it is as good as the first. This is one of the best (if not the best) cocktails I've ever made. You must make it immediately. Right away. Its 5 o'clock somewhere, right? Makes 2 margaritas.

INGREDIENTS
3 ounces tequila
1 ounce triple sec
1 ounce1 pomegranate juice
1 1/2 limes, juiced
8-10 fresh mint leaves

Pour tequila, triple sec, pomegranate juice, and limes juice in a cocktail shaker. Take the mint leaves, rub together and tear into pieces (to release the extract) and drop in the shaker. Fill with ice and shake vigorously for 30 seconds, or until ice-cold. Pour into 2 martini glasses and drink up!

Cold Brew Iced Coffee

Coffee has taken over my life. I dream about it approximately 2x/week (pathetic, yet truthful). I can't wait to go to sleep at night and wake up in the morning so that I can pour myself a big strong cup. I don't even mind that some days I drink so much that my heart races and I am convinced that I'm having a panic attack. Its worth it.

Now that the temperature is heating up, its iced coffee time! But hot-brewed iced coffee is often too acidic and/or tastes burnt, or old, or just gross. So I bought myself a cold-brew Bodum, which is completely unnecessary to making cold brew coffee, but definitely makes the process a bit easier. I highly recommend it.

INGREDIENTS
3-4 oz. coffee beans
5 cups filtered water
2 large containers (pitcher, large coffee press, etc.)
1 coffee filter
1 fine mesh strainer or colander
creamer, simple syrup, sweetened condensed milk (whatever you like in your coffee)

Grind the coffee beans (medium-coarse grind) and place in the bottom of one of the large bowls, pitchers, or containers. Pour the filtered water on top and stir to combine and soak all coffee grounds into the water. Cover tightly and keep on the kitchen counter (not the fridge) for 12 hours. Depending on how strong you like your coffee, you may want to add more or less coffee grounds or let it sit for more or less than 12 hours. Once it has finished "brewing," you're ready to strain the coffee grounds. This is when the Bodum press is handy- you can just press the grinds down to the bottom and pour straight from the container. Otherwise, set up a coffee filter over a fine mesh strainer and place over your other large bowl/pitcher/container. Slowly pour the coffee and let the filter/strainer gather all the coffee grounds. There you have it! Will stay good in fridge for at least 1 week, but it probably won't last that long.

Pour into a glass over ice and add milk and sweetener if you so desire (remember, though, that granulated sugar won't dissolve easily in iced drinks, so you may want to make a simple syrup or, if you're really bold, sweeten your drink with sweeten condensed milk).

Moscow Mule

I first made this cocktail when I hosted a 60's party at my house a few months ago. It wasn't the only cocktail on the menu (also featured were Blue Hawaiians and Brandy Alexanders- both drool-worthy), but I'm pretty sure this was the crowd favorite. Or maybe just mine. Its kind of like a mojito with ginger ale... and its kind of like a minty sprite. Or a combination of the two... Either way, its awesome. Also, sorry there is no picture... they disappeared before anyone was quick enough to snap a photo. 

INGREDIENTS

1 ½  oz vodka

1 teaspoon simple syrup

1 ½ teaspoon lime juice

3 oz ginger ale

Fresh mint leaves*

Mash the mint leaves in a glass with the simple syrup. Add ice cubes and pour the lime juice and vodka into the glass. Finish with the ginger ale. Taste and add any more of the above ingredients.

*If you don't have fresh mint, you can use a tiny splash of creme de menthe instead.

Strawberry & Raspberry Mascarpone Granitas!

My first experience with granitas was at a dinner party at my friend Erin's house a few months ago (she is the same friend I credit for all of the italian recipes that I post on this site- her recipes are trustworthy). We paired these granitas with champagne and it was perfection. However, these aren't only good when drinking bubbly... in fact, now that the weather is heating up, these would be a perfect summer afternoon/dessert/anytime treat. Traditional recipes suggest that you "flake" the granita into a cup, almost like a snow-cone/italian ice kind of thing... however, since this recipe uses mascarpone (and I added vodka so that it wasn't hard as a brick), it turns out to be something between an icey sorbet and ice cream. BUT, the best part is that you don't need an ice cream maker to get to the fantastic end result. YUM! The original recipe is from Giada de Laurentiis, but I've adapted it slightly...

1 cup strawberries, chopped
1 cup raspberries, chopped
1 cup water
1/2 cup sugar plus 1 tablespoon
1/3 cup chopped fresh mint
6 ounces mascarpone cheese
3-4 tablespoons lemon juice
1/4 cup vodka
pinch of salt

Put the strawberries and raspberries in the food processor with 1 tablespoon of sugar and blend until smooth.

In a pan over medium heat bring the water, 1/2 cup sugar, and mint to a boil. Stir until the sugar has dissolved. Strain the mint leaves out of the simple syrup and add it to the food processor. Blend to incorporate. Add the mascarpone cheese, lemon juice, vodka, salt and blend.

Pour into a tupperware container and place in the freezer. Let freeze until hardened (I would let it do this overnight). Scrape/flake or scoop out with an ice cream scoop. Serve in a glass. Can be garnished with more chopped fruit and mint leaves.

Pomegranate Margaritas & Lemon Drops!

I celebrated my birthday this weekend and along with eating lots of delicious food, I made and drank a number of yummy cocktails... including pomegranate margaritas and lemon drops. Both are very easy to make and go down all-too-easily.

Pomegranate Margarita


INGREDIENTS                                  
- 1/3 cup tequila
- 1/3 cup triple sec
- 1/3 cup lime juice
- 2 ounces pomegranate juice

Pour all ingredients into a cocktail shaker and shake
with ice cubes until well chilled. Pour into a glass
and serve with a lime wedge.

Makes 2 margaritas

Lemon Drop Martini

INGREDIENTS
- 1/2 cup vodka
- 1/2 cup lemon juice
- 1/2 cup simple syrup

Pour all ingredients into a cocktail shaker and shake
with ice cubes until well chilled. Pour into a
sugar-rimmed martini glass, serve and enjoy!

Makes 2 martinis

Pomegranate Lime Fizz Martini

I don't usually post drinks on my site, mostly because what I drink is usually wine or beer... neither of which I know how to make. However,  I've recently started a liquor collection and have been experimenting with mixing up new drinks. I am new to "bar-tending" so if no one else likes this... well, lets just keep it to yourself and let me go on thinking its delicious. :)

INGREDIENTS
- 1 1/2 ounces vodka
- 1/2 ounce Cointreau/Triple Sec
- 2 teaspoons lime juice
- 3 pomegranate ice cubes**
- 1 ounce ginger ale

Prepare a martini glass by dipping the rim in lime juice, followed by sugar. Set aside.

In a shaker pour in the vodka, Cointreau, lime juice and pomegranate ice cubes. Shake together vigorously until ice cubes are melted.

Pour into martini glass and top with 1 ounce of ginger ale. Sip, sigh, enjoy.

** I must give credit when credit is due and this is a trick that a dear friend's mother suggested to me. She freezes her pomegranate juice in ice cube trays and then she's always ready to make these yummy drinks. She also uses triple sec and lime juice in her martinis, however, after one I was basically on the floor/spilled the last sip on myself... So, I've adjusted it a bit so that you don't fall asleep immediately after consumption or ruin your white shirt (oops).