Open Faced Crab Salad Sandwich

Open Faced Crab Salad Sandwich // A Well Crafted PartyOpen Faced Crab Salad Sandwich // A Well Crafted Party Open Faced Crab Salad Sandwich // A Well Crafted Party Open Faced Crab Salad Sandwich // A Well Crafted Party

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.

Open Faced Crab Salad Sandwich

Makes approximately six sandwiches.

Ingredients:

  • 4-6 oz crab (you can use freshly cooked crab or canned crab
  • juice of a lemon
  • 2 tablespoons of mayo
  • diced radishes & green onions for garnish
  • butter
  • salt & pepper
  • sliced crusty bread

Directions:

  1. Mix the crab, lemon, mayo in a bowl and set into a container
  2. Spread a thin layer of butter on a slice of crusty bread
  3. Top the bread with the crab mixture
  4. sprinkle a garnish of radish and green onions
  5. Enjoy!

I served these with a zesty side of green bean salad.

Saturday Spirits: Classic Martini

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.

Classic Martini

Ingredients:

  • 2 oz Gin or Vodka
  • 3/4 oz dry vermouth
  • ice
  • shaker and/or long spoon
  • fine mesh sieve (or strainer)
  • Martini glass (TIP: Throw your martini glass into a freezer for a nice frosted glass.)
  • Garnish: olives or lemon twist

Directions: 

  1. Pour your gin or vodka and dry vermouth over ice in a shaker
  2. Shake or Stir the ingredients and ice- (I like shaking it because I feel like it makes it nice and icy!)
  3. Strain the ingredients into a martini glass
  4. Garnish  your martini with a lemon twist or olives- (I’m all about the olives.)

Martini Terminology

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.

Am I missing anything? What is your favorite martini order? Comment below!

 

Real Party: Picnic Birthday Party

Real Party: Picnic Themed Birthday Party // A Well Crafted Party

This year my home parties have been pretty laid back due to busy schedules and tightening of budgets. But, being me, I still wanted to celebrate our milestones in some fashion. The picnic-themed party that I hosted for my husband’s birthday this year fit the bill for an easy, but fun event.

Picnic Birthday Party Menu:

Sandwiches: 

  • Pressed Italian Sandwiches
  • veggie sandwiches that I created that had carrots, olives, hummus, and cucumber layered on a flat bread
  • Chicken Salad Sandwiches
  • Rosemary Ham and Brie Sandwiches (SO GOOD– I’ll be sharing the recipe for this one soon!)

Chips: Sweet Potato and Kettle Chips — I just bought these chips at Trader Joes and then put them into paper bags that I had printed labels on.

Salads:

Dessert: We finished off the meal with a dessert of spiked ice creams.

Drinks: Signature cocktails, beers, and lemonades made for easy beverages

Real Party: Picnic Themed Birthday Party // A Well Crafted Party

Real Party: Picnic Themed Birthday Party // A Well Crafted Party

Real Party: Picnic Themed Birthday Party // A Well Crafted Party

Real Party: Picnic Themed Birthday Party // A Well Crafted Party

Real Party: Picnic Themed Birthday Party // A Well Crafted Party

Real Party: Picnic Themed Birthday Party // A Well Crafted Party

Finally, a selection of lawn games such as a ring toss, bocce ball, and badminton kept everyone entertained.

*Edited to add this bit of awesome info:

Picnic Party Favors

Guests left the part with their very own Emergency Picnic Kit! I shared the kit, directions for making your own, and free printables over on Today’s Creative Blog! Check out the blog to learn how to make your own Emergency Picnic Kit party favor!

Hopefully this post and the posts that come out of this party serve to be an inspiration to you!

What would you want to include in a picnic birthday party?

Fire Roasted Corn on the Cob with Amaize Corn

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!


Fire Roasted Corn from A Well Crafted Party

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!

How to Make Fire Roasted Corn

Ingredients:

  • Corn with husks (I used the Amaize Sweet Corn)
  • Contained fire with grill grates positioned above it. (Tip: Make sure the fire is burning completely and fairly consistently. I usually wait until some of my wood looks more like charcoal before throwing down some food on the grill.)
  • Tongs
  • Sharp Knife & Cutting Board
  • Butter & Seasonings of Choice (I used salt, pepper, and an italian seasoning blend)

Fire Roasted Corn a How To from A Well Crafted Party

amaize-fire-roasted-corn-cutcorn

Fire Roasted Corn from A Well Crafted Party

Directions:

  1. After your fire is burning fairly consistently (not huge flames!) put down the corn husk and all on a grill grate above the flames. That is right… you don’t need to peel back the husks, don’t need to de-silk the corn, and you don’t need to wrap it in anything. Bonus, if you accidentally drop an ear in the dust it won’t matter because it is protected by a husk! Don’t worry if your husks are getting a little singed. Your corn will still be great unless the husks begin to come off completely.
  2. Roast for approximately 1 hour— rotating your corn every 10 to 15 minutes. This is absolutely not precise! Fire burns at different temps depending on a lot of different factors. Test the corn by squeezing with your tongs or sticking a fork in them. If it feels like there is some give or juice comes out then it is a safe bet that they are done. When I feel like the corn is done I typically pull one out and cut it up to test. If it isn’t quite done then you can always wrap the corn in foil and cook it a little longer.
  3. Using tongs, put a corn on the cob on your cutting board. Slice off the back end of your corn.
  4. Then, holding the corn husk firmly at the top of the corn, squeeze the corn out of the husk. (Saw this little corn trick via Instructables using microwaved corn. It totally works on roasted corn as well! Changed my life.)
  5. Doctor your corn with butter and seasonings… enjoy!

Fire Roasted Corn from A Well Crafted Party

 

More About Amaize Sweet Corn:

  • Amaize Sweet Corn was created using traditional, natural breeding methods through hybridization meaning this corn is never genetically modified. (Non-GMO)
  • The corn is sweet and crunchy… it didn’t get gross and mushy after cooking!
  • The corn had a 22 year development period. Seriously, so cool to think about how many different variations and flavors were created to get to this sweet and crunchy corn.
  • Amaize is available from June to September and is currently being sold for a limited time exclusively in Portland at New Seasons Market.
  • Follow along on their Facebook page to learn more!

PS. Please be careful of fires this time of year and pay attention to your local burning laws!

What do you like cooking over a camp fire?

Saturday Spirits: Spiked Arnold Palmer (Perfect Camping Beverage)

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One of my hands down favorite things to do in the summer months is going camping. I love being outdoors, the way the stars look when away from the city, and anything and everything cooked over a campfire. This last weekend (and this weekend actually) we got away from it all and headed out to the wilderness to camp.

While I enjoy a good beer next to the campfire… Sometimes it’s nice to have something a little different. I wanted a refreshing cocktail that would be the perfect thing to drink after a long hike when settling in to enjoy the campfire for the evening.

This drink did the trick and it’s SUPER simple to make and take on your next camping trip, outdoor party, or picnic.

Bourbon Arnold Palmer

Ingredients:

  • 1 1/4 oz Bourbon ( I used one of my favorites- Buffalo Trace)
  • 3 oz lemonade
  • 3 oz iced black tea
  • ice
  • lemon wedge for a squeeze and for garnish
  • Directions:
    Pour all ingredients over ice, pouring bourbon last, squeeze 1 lemon slice in, drop over top, and enjoy!

    Going Unplugged & Saturday Spirits Cocktail Links

    Unplugged photo via Samuel Livingston Flickr

    Unplugged photo via Samuel Livingston Flickr

    I’m going unplugged this weekend…a much needed camping trip!

    I promise to be thinking of you while I’m away. ;-)
    20 Cocktail Recipes from A Well Crafted Party
    So, for today’s Saturday Spirits please check out the following AWESOME drink recipes:

    So, now that you have a ton of new recipes… get working on putting together your summer bar cart and get drinking!

     

    Have a wonderful weekend. I know I am!

    Saturday Spirits: Cherry Sangria

    Cherry Sangria Recipe // A Well Crafted Party

    It’s Saturday Spirits again! Woohoo. This is quickly becoming my favorite series on the blog yet. Though, I do have some fun week long series coming up for the blog including a week long look at Favorite Family Recipes and another Picnic Week series!

    This week I’m sharing a Sweet & Tart sangria recipe that makes for a beautiful bright pink beverage. Now, this is VERY cherry and VERY sweet & tart. But, it was perfect for a hot afternoon with a grilled dinner.

    Sweet & Tart Cherry Sangria Recipe from A Well Crafted Party

    Cherry Sangria Recipe

    Makes approximately six 8oz glasses of sangria. Can be served chilled or over ice.

    Ingredients:

    • 1 bottle of Bloom Riesling (the Bloom Moscato  or any sweet riesling or moscato would also work really well!)
    • 1 cup of Cherry Juice (I got mine from Trader Joes)
    • 2-3 cups of pitted FRESH cherries. We used this trick to pit our cherries and it worked great!
    • 1 cup sweet vermouth
    • 1 cup orange juice

    Directions:

    1. Pit your cherries and put into a pitcher with 1 cup orange juice, 1 cup sweet vermouth, and 1 cup cherry juice
    2. Let sit in fridge for 1-2 hours
    3. Pour chilled riesling or moscato into chilled, and soaked cherry concoction that you have had in your fridge.
    4. Serve over ice or just chilled! Be prepared to pucker and smile!

    Sweet and Tart Cherry Sangria from A Well Crafted Party

    Smoked Salmon Fondue & The Fondue Bible

    Smoked Salmon & Cream Cheese Fondue from The Fondue Bible // A Well Crafted Party

    Fondue is one of my FAVORITE ways of eating. I know, I know… some people think cooking your food at the table before you actually get to eat it is ridiculous. Me, I think it is FUN. I always go for the experience of a meal if ever possible (see my recent review of Fogo de Chao for further proof of this fact.)

    So, when I was asked if I’d like to review a copy of the Fondue Bible there was very little arm twisting involved. I even had three home fondue pots to choose from!

    I’ve tried a couple of the recipes from The Fondue Bible so far and have enjoyed them all. However, today I get the pleasure of sharing a recipe from the book that I loved: Smoked Salmon Fondue. This was a fantastic fondue option for brunch. My husband claimed it as the best breakfast I’ve ever made him.

    Smoked Salmon & Cream Cheese Fondue from The Fondue Bible // A Well Crafted Party

    Smoked Salmon Fondue Recipe

    (affiliate links below)

    shared with permission from The Fondue Bible by Robert Rose

    Ingredients & Supplies:

    • 8 oz goat cheese, cubed
    • 3 1/2 oz cream cheese, cubed
    • 1 clove garlic, halved
    • 1/2 cup dry white wine
    • 5 oz smoked salmon, sliced into bite-sized pieces
    • 2 green onions, minced
    • Mixing bowl, large sauce pan, wooden spoon and fondue pot!

    Directions:

    1. In a bowl, combine goat cheese and cream cheese, mix well. Set aside.
    2. Rub the inside of a large saucepan with cut sides of garlic. Discard garlic. Add wine; bring to a simmer over medium heat. reduce heat to medium-low.
    3. Add cheese mixture in small amounts to saucepan, stirring constantly after each addition with a wooden spoon in a figure-eight motion until cheese is melted.
    4. Stir in smoked salmon; mix well. Transfer to fondue pot and garnish with green onions. Serve Immediately!

    Smoked Salmon & Cream Cheese Fondue from The Fondue Bible // A Well Crafted Party

    I served my Smoked Salmon Fondue with roasted Brussels sprouts (with bacon of course!), apple slices, bagel pieces, and mimosas.

    Saturday Spirits: Spiked Ice Cream Recipes (No Ice Cream Maker Needed!)

    Spiked Ice Cream Recipes (without an icecream maker!) // A Well Crafted Party

     

    Happy Saturday Spirits! It is getting HOT HOT HOT outside which makes this a very fun recipe for a hot summer evening. These Spiked Ice Cream recipes are easy to make at home without the use of any fancy ice cream makers or tools. I used a food processor for mine… but, they can just as easily be made with a hand blender or by mixing with big spoon.

    These are fairly light on the alcohol over all. But, they should definitely be served to those legal to drink only.

    These recipes aren’t super precise since they are not from scratch recipes, but rather are using some premade items. When I say a carton it may be slightly different than your size of carton. I do write how big of a carton I used. But, please get creative with these items and taste test along the way! (That is most the fun anyways!)

    Mango & Bitters Cocktail Sorbet

    Supplies: (Some of the below links are affiliate links. Purchases from affiliate links help suppport this blog)

    • Approximately 1 carton of your favorite Mango Sorbet (I used Trader Joes Mango Sorbet which is 33.81 oz)
    • 10 Shakes of Bitters
    • 3 oz Vodka
    • Mint (for Garnish)
    • Food Processor (or hand mixer or big wooden spoon with large mixing bowl)
    • Ice cream containers (you can use the original container if you’d like, or pretty containers for parties! Portland locals can pick up ones like those photographed at Fancy That Shop in Orenco Station! )

    Directions:

    1. Let your mango sorbet soften on the counter for a bit. You should be able to easily scoop out the sorbet.
    2. Scoop the sorbet into your food processor or into a large mixing bowl
    3. Add in the 10 shakes of bitters and 3 oz vodka
    4. Mix like crazy. Make sure everything is incorporated.
    5. Fill your ice cream container with the sorbet and then place back into freezer. It should firm up after an hour or two and be ready to fill ice cream bowls!

    Raspberries & Cream Spiked Ice Cream

    Supplies: (Some of the below links are affiliate links. Purchases from affiliate links help suppport this blog)

    • 1 carton of your favorite Raspberry Sorbet or Gelato (I used the Raspberry Sorbet from Trader Joes which is 1 pint)
    • 1/2 carton of your favorite Vanilla Ice Cream (I used Trader Joes  French Vanilla which is 1/2 a gallon)
    • 3 oz Raspberry Vodka
    • Food Processor (or hand mixer or big wooden spoon with large mixing bowl)
    • Ice cream containers (you can use the original container if you’d like, or pretty containers for parties! Portland locals can pick up ones like those photographed at Fancy That Shop in Orenco Station! )

    Directions:

    1. Let your Raspberry Sorbet (or gelato) and Vanilla Ice Cream soften up on the counter for a bit.
    2. Scoop the sorbet into your food processor or into a large mixing bowl
    3. Add in the 3 oz of Rasberry Vodka
    4. Mix like crazy. Make sure everything is incorporated.
    5. Fill your ice cream container half way with  the sorbet mixture. Then spoon in vanilla ice cream and swirl around with your spoon. You can mix everything together if you’d prefer, or you can leave it a little unincorporated for a swirl-like dessert.

    Raspberries & Limoncella Sorbet

    Supplies: (Some of the below links are affiliate links. Purchases from affiliate links help suppport this blog)

    • 1 carton of your favorite Raspberry Sorbet or Gelato (I used the Raspberry Sorbet from Trader Joes which is 1 pint)
    • 1 carton of your favorite Lemon Sorbet or Gelato (I used Cioa Bella Lemon Zest Sorbet 14 oz)
    • 3 oz Limoncello
    • Food Processor (or hand mixer or big wooden spoon with large mixing bowl)
    • Ice cream containers (you can use the original container if you’d like, or pretty containers for parties! Portland locals can pick up ones like those photographed at Fancy That Shop in Orenco Station! )

    Directions:

    1. Let your Raspberry Sorbet (or gelato) and Lemon Sorbet soften up on the counter for a bit.
    2. Scoop the Lemon Sorbet into your food processor or into a large mixing bowl
    3. Add in the 3 oz Limoncello
    4. Mix like crazy. Make sure everything is incorporated.
    5. Fill your ice cream container half way with  the Limoncello & Lemon sorbet mixture. Then spoon in Raspberry Sorbet and swirl around with your spoon. You can mix everything together if you’d prefer, or you can leave it a little unincorporated for a swirl-like dessert.

     

    What do you think? Will you be spiking some of your ice cream desserts?

     

    Guest Post: 4th of July Menu & Table Decor from MacSuzie.Com

    A big thank you to Jenni for having me as a guest poster today on A Well Crafted Party! After a little hiatus from my own blog, her invite was just the kick in the pants I needed to get back on track and get some MacSuzie mojo going! It felt really good to be in the kitchen and at my craft table working on this menu and table decor.

    MacSuzie 4th of July Menu // featured on A Well Crafted Party

    I hope you all enjoy the summer recipes I’ve put together for you – great as a menu altogether for the 4th of July, or any of them on their own as additions to your gatherings throughout summer. Many items can be prepared ahead of time (or require barely any prep at all!) so you won’t toil away the afternoon in the in the kitchen. Plus, the table decor is very simple and won’t cost you an arm and a leg :)


    Bomb Pop Cocktail featured on A Well Crafted Party

    Start yourself off right with a fun and festive summer cocktail reminiscent of the ice cream man jingling down the street.

    This Bomb Pop Cocktail has all the flavors of the original – cherry, lime and blue raspberry, with a grown up twist.

    rocket pop cocktail // Featured on A Well Crafted Party

    For the kiddos, a real Bomb Pop is a fun way to keep lemonade or soda pop cold :)


    Grill out (or in, if your 4th gets rained out, as mine always seems to!) with this flavor packed Homemade Veggie Burger with Blue Cheese & BBQ Sauce that will impress even the staunchest of carnivores.

    Veggie Burgers with Blue Cheese // Featured on A Well Crafted Party

    Lately, my favorite way to eat these is topped with a slice of blue cheese plus some pickled onions and BBQ sauce – so good!


    On the side, the smell of these Tin Foil “Camping” Potatoes will make it hard to decide what you want to take a bite of first.

    MacSuzie's Tin Foil Camping Potatoes // Featured on A Well Crafted Party

    Packed with onions and garlic in a pocket of foil, it doesn’t get any easier. Ok, maybe it does… See below for my roasted corn!


    It wouldn’t be summer without an ear of In-Husk Roasted Sweet Corn – just like the county fair vendors :)

    In Husk Roasted Corn featured on A Well Crafted Party

    You won’t believe how easy it is to cook corn on the grill or in the oven – no husking required! Hahaha, guess you’ll have to find something else to keep the kids (or husband!) busy. :)


    End the meal on a fruity note with my Mini Red, White & Blueberry Strawberry Shortcakes!

    Red, White, & Blue Shortcakes from MacSuzie featured on A Well Crafted Party

     

    Smaller than the usual shortcake, you don’t have to choose between the two toppings – have one of each! (both with a giant dollop of homemade whipped cream of course!)



    Table Decor:

    To break up the traditional (and sometimes boring) red, white and blue, I decided to add in a touch of light turquoise here and there. I pulled in a few of turquoise Fiesta serving pieces I already had, plus my trusty vintage ball jar, some bandanas and scraps of paper and fabric and ended up with a beautiful table. You can do the same – just use what you have on hand and get creative!

     

    To start, I used bandanas as place mats.

    MacSuzie's 4th of July Table Decor // featured on A Well Crafted Party

     


    MacSuzie's 4th of July Table Decor featured on A Well Crafted Party

     

    Some coordinating ribbon dresses up a plain jar or old vase without much effort.

     


    MacSuzie's 4th of July Table Decor featured on A Well Crafted Party
    Keep all your toppings on top of your burger with these adorable picks!

    MacSuzie's 4th of July Table Decor featured on A Well Crafted Party

     

    Just a few scraps of paper and some stickers make boring old skewers into fun decorations. Use them on your burgers as I have, or put the flags on toothpicks and use for fruit or cupcakes.


     

    MacSuzie's 4th of July Table Decor featured on A Well Crafted Party

    Lastly, ditch the paper napkins and use some clean bandanas instead!

    MacSuzie's 4th of July Table Decor featured on A Well Crafted Party

     

    Quickly folded into a pocket and dressed up with some fabric scraps and ribbon, these bandana napkins are festive AND won’t blow off the table. :

    Thanks for reading and I hope you all have a wonderful holiday and summer!


     

     

    Seriously, how cute is this party!? A huge thank you to Lindsey of MacSuzie.com for brining us this awesome 4th of July party! I can’t wait to try these recipes and entertaining tips for the upcoming holiday and throughout the Summer. By the way… if you’ve been wondering about the name MacSuzie here is how Lindsey describes it on her site: “A dash of ‘MacGyver’ plus a sprinkle of ‘Suzie Homemaker’ – all tied up with a bow! 

    Saturday Spirits: Melon & Mint Granita Cocktail

    melon & mint granita cocktail topped with gin // A Well Crafted Party

    Okay, I’m not gonna lie… this drink takes some work. It is totally worth it though! First you have to make a granita. Granita takes some time to make, though very little effort. The granita can be used in both alcoholic and non-alcoholic beverages or just eaten on its own as a delicious pallet cleanser or dessert.

    What is a granita? According to good ole wikipedia a granita is a semi-frozen dessert made from sugar, water, and various flavorings. I learned how to make a granita from Martha.

    Honeydew Melon, Lime, & Mint Granita Recipe:

    *Makes enough granita for about a dozen of the Melon & Mint Cocktails

    Ingredients:

    • 1 medium sized honey dew melon– ripe and sectioned discarding rind
    • Juice of 2 freshley squeezed limes
    • Mint to taste (I used about 15 leaves)
    • 1 cup granulated sugar
    • 1/2 cup water
    • Food Processor
    • sauce pan
    • a non-reactive pan that will fit in fridge and has at least 1 inch sides (I used a loaf pan)

    Directions: 

    1. Put the melon in a food processor and process until there are no chunks, add mint and process
    2. In a sauce pan on medium heat combine the sugar and water. Stir as it heats until it is completely dissolved. Take off the heat and let cool.
    3. Combine the sugar/water syrup, freshly squeezed lime juice, and honey dew melon/mint puree in a non reactive pan. Put in freezer.
    4. Every 30 minutes or so give the mixture a scrape with a fork. Continue to freeze until ice crystals are formed. I tend to cover my granita with plastic wrap between freezings.
    5. Store granita in freezer in a airtight container

    Melon and Mint Granita cocktail

     

    Melon & Mint Granita Cocktail Recipe:

    Ingredients:

    • 1 scoop of your Honeydew Melon & Mint Granita
    • 1 1/4 oz Gin
    • 2 oz sparkling water

    Directions:

    1. Drop 1 scoop of granita in a martini glass
    2. Top with 1 1/4 oz of Gin
    3. Slowly pour over the sparkling water– pouring it slowly helps mix a bit of the granita flavor in with the gin
    4. Garnish with mint

    This drink has a strong beginning and then gets sweeter as the granita melts. It is a good drink for sipping on a hot Summer day!

    Enjoy!

    Saturday Spirits: Jalapeno Margarita

    Jalapeno Margarita // A Well Crafted Party

    Summer and margaritas go together like cream & coffee, bread & butter, or apps & iOS. So, on this first day of Summer and my first official Saturday Spirits post I’m bringing you my recipe for a Jalapeno Margarita.

    This past fall I was able to try drinks and dessert at this tiny (yet, super cool) restaurant in Oklahoma City called Hillbilly Po’boys and Oysters. If you are in the OKC area I’d highly recommend this place for great atmosphere, awesome drinks, and hands down the best bread pudding I’ve ever eaten. Anyways, while there I tried their Jalapeno Margarita…WOWEEEEE. So good.

    This is my interpretation of that drink. Theres was better, but this one is still really good.

    Jalapeno Margarita // A Well Crafted Party

    Recipe for a Jalapeno Margarita

    Makes one drink

    Needed:

    • 1 3/4 oz Tequila — normally I like a silver tequila, but for this drink I went with a Reposado
    • 1 oz of jalapeno infused simple syrup (see recipe below)
    • Freshly squeezed juice of 1/2 large orange
    • Freshly squeezed juice of 1 lime
    • Freshly squeezed juice of 1 lemon
    • Margarita salt on rim
    • Ice
    • slices of fresh jalapeno for garnish

    Directions:

    1. Rim a glass using lime juice and margarita salt (kosher salt works great too)
    2. Fill glass with ice and a few slices of jalapeno (pickled jalapeno just won’t taste good in this… it needs to be fresh)
    3. Pour 1 shot (1 3/4 oz Tequila), 1 oz Jalapeno infused simple syrup, and freshly squeezed juice over ice
    4. Stir and taste!

    If the drink isn’t quite sweet enough for you then you are welcome to add a bit more simple syrup. If you want it hotter you can muddle some jalapeno in the drink and then pour it over ice. If the jalapeno simple syrup is TOO hot, add in some plain simple syrup or even just some water to dilute it a tad.

    Jalapeno Margarita // A Well Crafted Party

     

    Recipe for Jalapeno Simple Syrup

    I love making simple syrups for drinks… they are SO easy. Seriously, NEVER buy a simple syrup unless you aren’t going to be home at all. All you need is 1 cup of sugar, 1 cup of water, a sauce pan, and a stove top.

    Directions for the Jalapeno Simple Syrup: Combine 1 cup of sugar and one cup of water in a sauce pan (heavy bottom is best) and put on medium heat, stirring occasionally, until the sugar has completely dissolved. Put a jalapeno in a container (I used a canning jar) and pour the liquid over it. I cut the top off of my jalapeno before pouring the sugar solution over it. Cover the container and let infuse for at least an hour, but up to overnight. For me, the perfect heat happened at about 4 hours of infusion. After you get your jalapeno simple syrup to the desired heat level, strain the simple syrup with a fine meshed sieve. The simple syrup will last in the fridge for about 2 weeks.


    This post is part of my new (hopefully LONG running) series called Saturday Spirits. Each Saturday look out for a new post featuring a tasty adult beverage! I’m also always taking requests—comment or email with suggestions or requests! 

     

    Featured: Naturally Green Cocktail for St. Paddy’s Day on InComplete Magazine

    Naturally Green Gin Cocktail featured on InComplete Magazine

    Today my Naturally Green Cocktail” is featured on [In]Complete Magazine! It is an Herbs, Gin, & Cucumber Concoction to tickle your taste buds. Check it out for a refreshing Spring drink that works great for St. Patty’s Day or your next Spring Soiree!

    Irish Whiskey Cocktail with Honey Clove Syrup & Savory Cocktails Review

    AWCP-OldIrishCocktailPinterest

     

    Happy St. Paddy’s Day!

    How are you celebrating today? Are you kissing someone Irish, wearing green, or enjoying a tasty dish of Bangers & Mash? I’ll be celebrating by whipping up a cocktail with an Irish twist!

    This past winter I was sent the book Savory Cocktails by Greg Henry (affiliate link) for review. I’ve been making my way through the book getting creative with drinks such as a Perfect Martini and Salad Bowl Gin & Tonic. Enjoying the tart and refreshing combinations of herbs and liquor. As I was working on creating a cocktail in honor of St. Patrick’s Day I wanted to find something that would pair well with Irish Whiskey, so I picked up the Savory Cocktail book looking for ideas.

    While I can drink a bourbon with just ice, for me Irish Whiskey has a bit more of a bite to it and I wanted something that would smooth out the flavor while keeping its notes of honey and citrus. (Not all Irish Whiskeys are the same… so, I may still discover something I can drink sans mixers.)  That is when I stumbled upon Henry’s recipe for Clove-Infused Honey Syrup… the combination is PERFECT. It is smoky, rich, smooth, and sweet.

    Irish Whiskey with Honey Clove Syrup

    How to make an Old Irish Cocktail:

    Ingredients:

    • 1 oz Clove-Infused Honey Syrup
    • 2 oz Irish Whiskey
    • Freshly Squeezed Juice of 1 Orange
    • 1 orange slice for garnish

    Directions:

    1. Combine all ingredients over ice in a rocks glass (I love my large ice cube mold for my whiskey drinks— the larger ice cubes don’t melt as fast or water down my cocktails as quickly.)
    2. Garnish with orange slice
    3. Sláinte! 

    Old Irish Cocktail from A Well Crafted Party

    How to Make Clove Infused Honey Syrup

    Recipe from Savory Cocktails by Greg Henry shared with permission

    • 2 tbsp whole cloves
    • 1/2 cup warm water
    • 1/2 cup honey

    “Place the cloves in a small, nonreactive container and lightly crush them with a wooden muddler. Add the warm water and honey; stir to combine, then cover and set at room temperature for 2 to 3 days. Taste the syrup; add more honey if you feel it is too strong.

    When your syrup has the taste you want, pour it through a wire-mesh sieve lined with a double layer of damp cheesecloth; discard the solids. Store refrigerated in an airtight container for up to 1 month. Makes about 1 cup.”

     


    Disclosure: I was sent a copy of “Savory Cocktails” for purposes of review. All thoughts and opinions above are my own. I’ve also included affiliate links in this post. Items purchased from affiliate links help this blogger earn a small percentage of the sale. Thank you for supporting this blog.

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