Cocktail Friday(on a Monday): Raspberry Beret

Like many people, I’ve had Prince playing on a constant loop in my house and car since Thursday. He was an artist I always enjoyed and admired, and I don’t think we’ll ever see someone like him again, sadly.

I encourage you to tip this one back in his honor.

The Raspberry Beret

  • 2 oz Raspberry Vodka
  • 1 oz. Chambord blackberry liqueur
  • 1 oz. St. Germaine Elderflower liqueur
  • juice of 1/2 lemon
  • raspberries for garnish

Add vodka, liqueurs, and lemon juice to a shaker filled with ice. Shake and strain into chilled martini glass. Garnish with raspberries. Play “Let’s Go Crazy” and dance like a lunatic.

 

Cocktail Friday: Pomegranate Moscow Mule

I was out and about for a few hours today. I had to run a few errands, including getting fingerprinted (yep) for both jobs, and picking up the boxes of floor tiles I ordered for the kitchen. Yes, I have a new kitchen floor going in soon! I’m so excited. When my dad and I remodeled the kitchen a few years ago I liked the wood laminate that I originally chose for the floor, but it quickly became apparent that it was a poor choice in the kitchen. The new flooring is a vinyl tile that can be laid and grouted like ceramic – my parents actually have it in their kitchen, and I love it. I can’t wait to get started on mine – as soon as dad can find a free weekend!

While I was out today I took a side trip to TJ Maxx “just to see what they had” and ended up buying a pair of copper mugs, something I’d been wanting to procure for a while. I ended up buying a couple other things, too, but we’re not here to talk about my fabulous new poncho and scarf.

Because with copper mugs come Moscow Mules. Vodka, lime, and ginger beer? Oh, heck yes. When you add pomegranate soda? Even better. The soda cuts the spiciness of the ginger beer and gives the drink a fruity sweetness that makes you forget you maybe shouldn’t drink it that fast, Jenn. But you do anyway, because it’s delicious.

Pomegranate Moscow Mule

2 oz vodka

1 oz lime juice

3 oz ginger beer

3 oz pomegranate soda

Fill a glass (or copper mug) with ice, add vodka, lemon juice, ginger beer, and soda. Stir and serve. And try not to chug it.

Cocktail Friday: Up Peach Creek

I’m baaaack! Well, I’ve been back for like ten days but post-vacation blues and subsequent post-vacation illness had me in not so much of a bloggy place. I still feel like I have about five thousand errands to catch up on but I’m slowly getting back into the swing of things. Having a nice long weekend next week will definitely help in this capacity, but I’ve got five long days at both jobs ahead of me before that. Having one of these tonight will help me soldier on.

While in Florida I looked for different cocktails that I’d like to re-create at home, this was one of the first to catch my eye because bourbon, of course. The menu listed a different bourbon used in their version, thus calling it a “Peachy Buffalo” or some such; since I have/prefer Knob Creek Bourbon I’m calling this one the Up Peach Creek.

I haven’t used/drank peach schnapps in ages but the first whiff when I opened the bottle brought me back to the summers of the late 80’s and early 90’s when my parents would have picnics and my mother and all her friends would be drinking fuzzy navels and possibly sneaking sips to me, I’ll never tell. PeachTree is definitely not something I’d use every day but I do like the sweetness it imparts here. It cuts the burn of the bourbon just enough to make this one chuggable (and therefore slightly dangerous) cocktail.

Up Peach Creek 

  • 2 oz bourbon
  • 1 oz peach schnapps
  • 1 oz simple syrup
  • 4 oz orange juice
  • orange/maraschino cherries for garnish

Fill a large glass with ice. Add bourbon, schnapps, syrup, juice, and stir. Garnish with cherry and orange slice, if desired, and serve.

Next week: Maybe a post about the trip, definitely a recipe post, and OMG YAY HARVEST FEST. See you then. Have a great weekend. Cheers!

Cocktail Friday: Felix Felicis

I’m writing this post Wednesday night, when I should be finishing up some things around the house, not the least of which is packing.

Because I’m on vacation, you see. For the first time in over ten damn years.

Some time last year I got it into my head that I wanted to go on vacation to celebrate my 40th birthday, and with a stroke of good fortune (not to mention the fact that I’ve been working my ass off at two jobs for the past three years), I was able to book a long weekend with a couple of friends in Orlando, Florida. We won’t have time to do much, since it is just a three day trip, but with regards to Orlando, the only thing that’s on the agenda is the same thing that’s been on my mind for the past…oh, say four years or so?

hp

YES.

Because I’m a GIGANTIC DAMN NERD I’ve been dreaming about the Wizarding World of Harry Potter at Universal Studios Florida since it opened. After the expansion last year, I figured my 40th would be the perfect opportunity to indulge my inner child/nerd and finally experience the magic for myself.

We booked the trip before the summer even started and now that it’s here it seems like a dream. I’ll talk all about it when I get back, but for now we have a drink to make.

I wanted to make a cocktail inspired by Harry Potter, but I really didn’t want to do yet another version of butterbeer. Been there, done that, made the cupcakes. Besides, I wanted to go to the park and experience the original first before attempting my own bourbon-ized version. Oh yes, there will be bourbon.

While consulting Pinterest I found this Buzzfeed article highlighting a few different Harry Potter-inspired cocktails. And since the “Felix Felicis” scene in Harry Potter and the Half Blood Prince is probably my favorite scene in all eight movies, I decided to make this simple version of Professor Slughorn’s “Liquid Luck”.

Comedy gold, that is. And a delicious cocktail to boot. The spicy ginger gets mellowed out just a touch by the sparkling wine and simple syrup, combining for a delightfully crisp flavor that bubbles over your tongue.

Felix Felicis (“Liquid Luck”)

  • 1/4 oz lemon juice
  • 1/4 oz simple syrup
  • 2 oz ginger beer
  • 4 oz champagne, Prosecco, or other sparkling wine

Combine the lemon juice, simple syrup and ginger beer in a champagne flute. Add champagne to fill and serve whenever you need a little…luck.

See you when I get back!

Cocktail Friday: French 77

When it comes to adult beverages, I’m a fairly simple (if basic) girl. I like whiskey or bourbon with Coke or ginger ale, vodka with anything sweet, non fussy margaritas, and those drinks that most bars call “martinis” but are anything but.

I know, I’m terrible.

The past couple of years, however, I’ve been introduced to (and really enjoy) St. Germain, a sweet and slightly floral elderflower liquor that has been popping up in bars and trendy speakeasies all over the place. I’ve found the simplest yet most enjoyable way to imbibe St. G is with a French 77. It’s light and fresh, and adds just a touch of fanciness to your Friday night.

French 77

  • 2 oz St. Germain elderflower liquor
  • juice of 1/2 lemon
  • 4 oz champagne or prosecco
  • lemon twist

Fill a martini glass with ice to chill and set aside(optional). Fill a cocktail shaker with ice, add St. Germain and lemon juice and shake. Remove ice from glass and pour St. G. and lemon mixture. Pour champagne into glass and add lemon twist.

Chin chin, darlings. Enjoy the weekend.

Cocktail Friday: Raspberry Lime Colada

This one is perfect for these last steamy summer days we’ve been experiencing.

Tart, bright, and refreshing. I put a slight twist on the traditional pina colada and hoped for the best. I was quite pleased with my results, indeed.

It’s stupid easy to make, too. Start with ice, frozen raspberries, and lime juice. Add rum and cream of coconut and blend into submission. Pour and serve.

Raspberry Lime Pina Colada

  • 1 cup ice
  • 1/2 cup fresh or frozen raspberries
  • 1 TB lime juice
  • 3 oz white rum
  • 2 oz cream of coconut
  • lime zest and sugar for garnish, if desired

For the garnish: Zest the lime into a bowl, and 1 tsp of granulated sugar and mix together. Run a lime wedge around the rim of a glass, dip glass into zest and sugar mixture and set aside.

Add remaining ingredients to blender and blend until smooth. Pour into glass and serve.

If you have little paper umbrellas lying around, here’s where you’d use one. Enjoy!

Cocktail Friday: Mango Sparkle

Because sometimes I’m in the mood for something… a little girly.

I’m not the biggest fan of the myriad varieties of flavored vodkas that seem to have saturated the market these past few years, but I will cop to having a few bottles (Cherry, vanilla, and in a moment of supreme weakness, whipped cream flavored) in my freezer. I like the sweet stuff, what can I say?

On occasion, anyway.

Plus, Prosecco just classes that shit right up. Side note: these mini bottles? Worst best idea ever. Like I needed the temptation to drink more.

Mango Sparkle

  • 2 oz vanilla vodka
  • 4 oz mango nectar (try the Latin/international section at the grocery store)
  • 2 oz prosecco (or any sparkling wine)

Fill a martini glass with ice and set aside. Fill a cocktail shaker with ice, add vodka and mango nectar and cover. Shake well. Dump ice out of martini glass. Using a cocktail strainer, pour vodka and nectar into glass. Add prosecco to fill. Stir gently to combine.

Cheers.