Wow! It has been a couple weeks since I’ve last shared a Saturday Spirits. I didn’t quite mean to go on a hiatus… but, it happened. Anywho, I’m bringing you one awesome cocktail today, so the wait will have been worth it. A few weeks ago I created these Lollipop Sparkling Cocktails for my “Hey Girl-Ryan Gosling Themed Birthday Party.”
First I made lollipops using Raft Botanical Cocktail and Soda Syrups for the flavoring. This was my first successful time making candy… and, boy it is fun, easy and TASTY. I discovered that patience really was the key to making candy right. Well, that and a candy thermometer.
Once your lollipops are done the hard part of this cocktail is completed. All that is left is creating a tasty rimming sugar and pouring your favorite sparkling wine! These make for a really festive cocktail. There are quite a few recipes and how to’s below. Don’t let them intimidate you. The whole process is much easier than it sounds when you look at a huge blog post.
To make lollipops you just need a few essential tools. I made my lollipops with molds because I wanted to have a very precise look to them. However, you could use this powdered sugar method as well! For flavoring I really wanted to avoid using artificial or concentrated flavoring. I opted to test out creating the pops out of my Raft cocktail syrups and was thrilled with the way they turned out. (Affiliate Links Below)
A good sparkling cocktail needs some sugar to it. The lollipop will give the cocktail sugar and flavor… but, it won’t be immediate. The rimming sugar helps drive the flavor until the lollipop can do its magic. It also looks pretty too!
Disclaimer: I was sent beer to try in a few cocktails for my Saturday Spirits series. So Beertails for all! All content is my own!
Last weekend the family and I enjoyed our last camping trip of the season. I happy to say that we tried to take as much advantage of summer as possible by going out and enjoying the great outdoors many weekends this year. Most years we just end up looking back over the Summer and going, “where did it go?!” This year we can safely look back at a bunch of memories of beach trips, camping trips, and more. I am already looking forward to NEXT year’s camping trips and have been filling my Amazon wish list with fun new camp gear I want to buy!
My friends joke that if anyone would bring the bar to a campfire it would be me… and, they aren’t wrong. Last camping trip I made a tasty little bourbon and iced tea sipper. This time around I chose to do a Beergarita!
What is a beergarita you ask? Well, it is a Margarita with BEER in it! Beer can give an extra little something to a classic margarita by adding in more flavor and by giving it some carbonation. I like to make beergaritas when I am making big batches of margaritas.
We made this Beergarita with Tecate Light. While any style of lager will work well, I liked that this is a full flavor lager that reminds me of Mexcio. Check out my favorite way to drink Tecate that I posted WAY back when the blog began.
Makes a pitcher of drinks… or if you are camping like us, this makes 44 oz of cocktail put into a 48oz sealable container. This works to continually mix the cocktail without needing to stir it.
Other Margarita recipes you might like:
And, if you love a good margarita as much as I do then you’ll want to snag this beautiful printable from A Fabulous Fete “Know when to Give Up and Have a Margarita“—it is framed on my desk at work for nice reminder!
Update: So, this is a really simple cocktail that I was super excited to make… a few days after making this and posting it I was going through my Pinterest boards and realized I pinned a cocktail recipe nearly exactly like this… I must have thought I dreamed it up after pinning late at night! When something is two ingredients it isn’t quite a recipe, but I don’t like the idea of taking someone else’s idea without credit. So, while I’m keeping my list of ingredients I used and ideas for other frozen wine cocktails, I’ve removed my “directions” and instead you’ll find a link to the blog that I must have originally gotten the idea from. You’ll want to check out their blog anyways… it is awesome!
My camera broke this week as I was in the middle of a Halloween photo shoot. I’m sorta crushed. My camera is my friend! Thankfully, I have this lovely cocktail to get me through the pain.
These photos don’t really do this little cocktail justice at all. I’ll have to fix that… It won’t be hard, this simple cocktail will now be a staple in my home. It takes only two ingredients! So, grab yourself a bottle of wine and a bag of frozen fruit and get to work!
– 6 oz wine (I used Sokol Pinot Gris)
– approximately 2 cups frozen fruit (I used strawberries for the pictured cocktail- I also tried a version with peaches. Peaches in the drink were the best, but both were great!)
Check out the post by Dessert for Two “Peach Wine Slushies”
Some combinations I’d suggest:
-Pinot Gris and Frozen Peaches
-Moscato and Frozen blueberries with a little lemonade
-Lambrusco with frozen mixed berries
-Sweet Riesling with frozen strawberries
Disclaimer: I attended a tasting of Raft Syrups and received a sampling of their syrups. This post is not sponsored by Raft. I happened to really enjoy the syrups and have created a recipe (or few!) using their syrups. Enjoy!
A few weeks ago I was invited over to the home of the creators of Raft Botanical Cocktail and Soda Syrups with a few blogging friends for the opportunity to try some of their syrups and cocktails made with them. I was incredibly inspired by the passion and dedication of the women behind Raft Syrups. They spoke about their syrups and the process of creating and selling them with such authentic enthusiasm.
If you’ve ever read Anne of Green Gables then you’ve read the term ‘kindred spirits.” That is exactly how I felt sitting down with a few of my blogging buddies and Sook & Roslynn of Raft. I was reminded of the line:
“Kindred spirits are not so scarce as I used to think. It’s splendid to find out there are so many of them in the world.” ― L.M. Montgomery, Anne of Green Gables.
Anyways, we tried SEVERAL tasty drinks that night. (Many of which you can actually find the cocktail recipes over on the Raft website. ) Admittedly, the tasty drinks might have contributed a little to the warm fuzzy feeling that I got from the evening. However, I’m going to think now and forever that I’ve found another pair of kindred spirits out there.
Upon tasting their Lemon Ginger Syrup the first thing I thought was…. wow, this would make for an AMAZING lemon drop. And, because I like to toot my own horn, I WAS RIGHT.
The lemon drop is a funny drink for me. Typically they are too sickly sweet for me to enjoy. However, when mixed with just the right proportions of sweet and sour, I am in love. The ginger syrup gives the lemon drop just the right mixture of sweet and sour… and, as a bonus, a fun little kick of ginger at the end. If you like a little spice in your cocktail then definitely try this drink.
More about Raft Syrups: Raft Botanical Cocktail and Soda Syrups are made in Portland, Oregon. The syrups are not only just about quality ingredients and great flavor… but, also about a healthy well-being! Check out the Raft About page to learn more about why they are creating these syrups. It is a good read, I promise! They currently stock three different syrups: Hibiscus Lavender, Lemon Ginger, and Smoked Tea Vanilla. The syrups are stocked in some stores throughout Portland and can be purchased ONLINE! These would make a fantastic gift for anyone building their bars.
This cocktail must be one of the strangest concoctions I’ve come up with yet. But, I was really craving a savory and smooth cocktail that utilized some of the yummy produce that my husband’s garden was giving us. At first I tried some muddling of these awesome cucumbers that he grew. But, the cucumber was much too bitter for a good cocktail. That is when I realized they were PICKLING cucumbers. Duh. So, a quick pickle happened and then the magic of this drink came together. If you are looking for a savory and smooth cocktail — good for brunch or a nice lunch on the lawn — then I’d challenge you to give it a shot.
This cocktail is made with egg white. Egg whites give a cocktail a creamy and rich texture along with some pretty awesome looking foam. Use your best food handling practices when working with raw eggs at all times. Clean hands, freshest possible eggs, and safe handling. Typically when using egg whites in a drink I like to shake up the drinks ingredients without ice to make sure the foam is the best and then I add ice, shake a bit and pour into a glass. Because I wanted the thyme and quick pickle to impart some flavor in this drink I chose to shake it all together with ice. It still worked great.
Ingredients & Supplies:
Quick pickles are not pickles that will last for a long time in your pantry. I like to make quick pickles the same day or the day before I’m going to eat them. Make at least 30 minutes to 1 hour before you need them.
Ingredients & Supplies
Fruits de Mer is a seafood platter of raw and/or cooked shellfish usually served on a bed of ice. A long time ago I saw a beautiful fruits de mer platter in one of my favorite events books and have wanted to throw a party with a fruits of the sea platter.
Right before my Mohs Surgery to remove my skin cancer I really needed a good excuse to be distracted for the evening. I invited friends over for a big meal and made the above platter as an appetizer… boy, let me tell you. We didn’t need the meal! I actually made enough seafood for TWO of these large platters. Then we followed it up with steaks and veggies for dinner and then something for dessert. I’ve never been so full in my life!
Making this platter was much less intimidating than I originally thought. I used precooked crab and lobster… it would be even better with fresh shell fish, but it wasn’t readily available in my area. The whole thing was still delicious, but someday I plan to make it with all fresh shellfish. I’d also like to pair it with ceviche someday! YUM. Below is how I made this dish… know that it is completely easy to customize this dish to your cooking comfort level and your tastes. If you go to a great fish purveyor you can even asked for your lobster to be steamed and your oysters shucked… then there is NO work for you and your guests are completely wow’d!
Great appetizer for a dinner party or can even be served as hors d’oeuvres at a cocktail party. One large platter will serve 4 easily. I served this dish with a tarter sauce, cocktail sauce, chile lime sauce and butter.
Cooking directions below this list!
Crab, Lobster, and Shrimp:
Cucumbers filled with spicy salmon:
I’m excited to have a local guest bartender for today’s Saturday Spirits! The minds behind Portland Wedding and Fine Event Bartending Service, Mint & Mirth are here to share their Tangerine Thyme Margarita. Mint and Mirth was a recent winner of Oregon Bride Magazine’s “Best New Wedding Vendor” of 2014. Their work has been featured on Snippet & Ink, Green Wedding Shoes, and Offbeat Bride.
I’m a sucker for a good drink with thyme. I can’t wait to make this drink this weekend!
from Mint & Mirth
3 ounces Altos Tequila
2 ounces tangerine juice
1 ounce freshly squeezed lime juice
0.5 ounce orange liqueur
Crushed thyme salt for rim
Sprig of thyme for garnish
Fill a cocktail shaker with ice. Add tequila, lime juice, tangerine
juice, simple syrup and orange liqueur. Cover and shake until well
Rim a chilled glass with crushed thyme salt and strain margarita into
the glass. Garnish with a sprig of thyme and enjoy!
** This is not a sponsored post. I have appreciated Mint & Mirth’s work for a while now. They were gracious enough to send over this awesome recipe after I requested it! Thank you to Mint & Mirth!**
Mmmmm… It’s Blackberry Thyme!
Well, it is blackberry time here in the Pacific Northwest. The Farmer’s Markets are overflowing with delicious looking berries. I created a Blackberry Thyme cocktail to be featured on the amazing InComplete Magazine! Go check it out and let me know how you like it!
There is nothing quite like a good sandwich. This sandwich is no exception. It is super simple to make, and freaking full of flavor. A big part of the flavor punch is due to the great ingredients. Believe me when I say that sometimes it makes a HUGE difference whether you buy quality ingredients over value priced items. Making a big stew? A few value items aren’t going to make a huge difference. But, when you have an item like this sandwich where there are few ingredients and you aren’t going to be changing the flavor profiles with a ton of seasoning and cooking… quality ingredients is where it is at.
Take for instance the butter in this sandwich. Sure, I could go with just any ole butter. But, a nice rich Irish or European style butter will lend a nice base for this sandwich. Heck, a great butter on a piece of bread with a sprinkle of salt is a treat in itself!
This recipe tells you how to build an individual sandwich. The amount of sandwiches you can make depends on the size of the bread that you buy and the amount of prosciutto comes in a package. Because these things are not standard, I didn’t elect to dictate serving size.
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We enjoyed these at a picnic along with my open-faced crab sandwiches. But, these would also be fantastic made in miniature and served as appetizers at your next party!
Last week’s post featured one of my all time favorite cocktails… a simple, classic martini! I also shared a bit of the terminology surrounding martinis. I could drink a classic martini almost every time I want a drink. However, every now and again I like to mix up my martini a bit with one of the following “twists” on tradition.
There are a ton of variations of cocktails that are based off the basic martini recipe. Changing up garnishes and/or portions can easily switch up a drink.
PS: Don’t miss out on your opportunity to win an awesome new wireless speaker! Check out my current giveaway for your chance to win!
Hot summer days and sandwiches just go well together. We recently headed out for a summer time picnic (yep, back there again… I just really like picnics!) and I wanted a couple of easy, but tasty sandwiches to serve. This is one of the two sandwiches I made for the afternoon.
Makes approximately six sandwiches.
I served these with a zesty side of green bean salad.
There is just nothing like a classic martini. A smooth, ice cold martini is my idea of a perfect night cap. My personal order is a shaken, dirty and dry vodka martini served up. However, I’m not too picky… I’ll drink them a variety of ways depending on my mood and supplies.
The thing that I learned as a bartender is that there are not a lot of people comfortable ordering martinis. Often people would slide up to the bar and that they’d like a martini and then they’d be stumped by questions about the drink. It is good to know the differences between the terms so that you know what you like. No bartender wants to make you a drink you don’t enjoy.
I’m sharing with you today some martini terminology and my recipe for my classic martini. Just gonna put this out there… there are a LOT of different ways to make martinis and there are a lot of “classic martini recipes” hanging out in the web. I’d say, test them and figure out what YOU like. That is the important part of all this anyways. Also, check back next week where I share some fun variations on the martini.
What the heck does all that stuff mean anyways? Well, here are my definitions!
Dirty: Made with olive juice. I start with about 1/4 oz and sometimes, when I am feeling like having a really dirty martini I up the olive juice to 1/2 oz.
Dry: Less vermouth! When I make my dry martini I take my vermouth down to 1/4 oz. Though, if you want very dry just omit the vermouth entirely.
On the Rocks: Served over ice.
Perfect: A martini using 50% dry and 50% sweet vermouth
Shaken: Ingredients shaken over ice.
Stirred: Ingredients stirred with a bar spoon with ice for about 45 seconds or so. This doesn’t “agitate” the ingredients.
Up: Served in a martini glass with no ice.
Wet: This term isn’t used often…. but, just in case you LOVE vermouth this one is for you. This means that you’d like the vermouth upped in your drink.
With a Twist: Served with a citrus twist (typically lemon) instead of olives. Adds a bit of the smell and taste of the citrus oils to your drink.
Disclaimer: I was offered compensation for my work on this post about Amaize Sweet Corn. The below idea for how to cook and eat Amaize is my own. All opinions are my own. Thank you for reading, sharing, commenting, and interacting with sponsored posts on my page. This helps support this blog and keeps original content coming your way!
Little known fact about me… I went to high school in the middle of a corn field. My senior shirt had a caricature of my entire class (all 40 or so of us) in the middle of corn with the caption “Children of the Corn!” Besides being a little bit creepy… it was great growing up with farms all around us! I was raised on tasty corn on the cob, creamed corn, sweet corn, pop corn and the likes. While I don’t eat as much corn as I used to, I do like to dress up salads, garnish tacos, or just eat a perfectly cooked corn-on-the-cob in the hot summer months.
When I received a box of Amaize, a sweet corn, right before heading out camping I knew that I wanted to try roasting it over a fire. Pretty much everything tastes better over a fire while camping. But, I gotta say, cooking over a fire isn’t always the easiest! The heat is constantly changing, you have to make sure your food doesn’t catch on fire, and you have to sometimes deal with smoke. These corn on the cobs were SO worth it though!
PS. Please be careful of fires this time of year and pay attention to your local burning laws!