Posts Labeled ‘cocktail’

March 6th, 2012

Champagne mix-ins

fun mix-in ideas from Better Homes and Gardens

I made a classic champagne punch for a dinner party the other night and it was a big hit. Champagne (or prosecco for that matter) makes for such a festive start to a party. You can make a punch, or a classic champagne cocktail like a French 75, or offer mix-ins for guests to create their own bubbly beverage. This list of mix-ins from Better Homes and Gardens has some delicious options.

Cheers!

Cranberry-Cherry: Combine 3 cups cranberry juice, 1/4 cup Triple Sec, and 2 tablespoons maraschino cherry juice. For each serving, pour about 1/4 cup cranberry juice mixture into each champagne glass. Add about 1/4 cup Champagne, filling glass nearly to the top. Gently stir with an up- and-down motion to mix the drink without destroying the carbonation of the Champagne.

Gordal/QueenLavender Syrup: Heat equal parts sugar and water slowly in a saucepan to dissolve sugar. After the sugar dissolves and while the mixture is still hot, add a pinch of lavender; cover and steep up to 2 hours. Strain the syrup through a sieve. Refrigerate in a sealed container. Add a one-count pour into a flute of Champagne and add a lavender flower head as a stir stick.

Citrus Punch: Stir together one bottle of Champagne, 3/4 cup pineapple juice, one bottle of dry white wine, and 1/4 cup lemon juice. Place a sugar cube in each champagne flute and top with the Champagne mixture.

Cranberry Juice: Place one sugar cube in the bottom of a champagne flute, pour 2 tablespoons of cranberry juice over the top, and fill each glass with Champagne. Finish with a wooden skewer of fresh cranberries as a stir stick.

Pomegranate Juice: Splash 1 ounce of chilled pomegranate juice into 3 ounces of chilled Champagne. Float pomegranate seeds in champagne flutes, if desired.

Peach Puree: In a blender, combine one package of thawed frozen peaches with 1/4 cup sugar; blend until smooth. Stir in 2-1/2 cups orange juice and 2 tablespoons lemon or lime juice. Stir with a bottle of Champagne.

Ginger-Infused Syrup: In a small saucepan, combine 1/4 cup sugar, 1/4 cup light-color corn syrup, 1/4 cup water, and 3 tablespoons finely snipped crystallized ginger. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Stir in 1/2 cup vodka; cool to room temperature. Cover and chill for 4 hours or overnight. Strain to remove the candied ginger; discard ginger. Add a one-count pour into a flute of Champagne.

Brandy-Soaked Pomegranate Seeds: Soak pomegranate seeds in brandy for 4 hours. Float in a flute of Champagne.

January 4th, 2012

Bellini Bar

At our recent New Year’s Day brunch, we set out a bellini bar for our guests to enjoy. Bellinis are a perfect brunch beverage and setting up a make-your-own bellini station allows guests to create the drink to their taste.

I followed Giada De Laurentiis’ recipe for the fruit purées and offered peach, strawberry, and blueberry. A note to those who may wish to try this — blueberry was not very popular! I’d suggest blood orange or lemon as an alternative.

Set out a little sign indicating what the bar is and how to create the drink, and put labels in front of each purée so guests know what they are pouring. Many thanks to Jennifer Olmstead of Deleted Space Creative for the design of the sign and labels.

Cheers!

November 8th, 2011

Tea Forte cocktail infusions

Tea Forte, well-known for its delicious assortment of tea flavors, is now branching out into the world of mixology. They offer several different infusion flavors that quickly turn a regular cocktail into something fresh and creative. Simply pour alcohol over the infuser, wait for it to steep, and get ready for a delicious beverage.

Their Mixology Set, with two infusion chambers, eight infusers, and a recipe booklet would make a great holiday gift.

July 13th, 2011

Mix Up Your Champagne With Flavored Lollipops

Here’s a playful twist on flavoring champagne. While I love a good Kir Royale, these flavored lollipops allow you to stir in different flavors of choice. Using corn syrup and flavored extracts you can make lollipops in traditional circles or a fun shape like a heart or star.

Note that you’ll need to make sure that the lollipop stick is proportional to your glass. Here they use a stemless flute paired perfectly with a long stick. Other glasses might require different length sticks.

Martha Stewart's liqueur lollipops

 

May 25th, 2011

Quench your Summer Thirst

photo by Meg Runion

 

When I opened the door to take the dog for a walk today, a wall of blazing heat hit me and I realized… summertime is upon us!

Keep your guests cool this summer with refreshing drinks like lemonade and iced tea. I love this display from Shannon and Darren’s wedding — particularly because they offered mint green tea instead of regular which added  a little pizazz.

Here are some fun recipes — some “full test,” others not — to serve this summer:

 

Stay cool out there!

June 22nd, 2010

A Twist on an Arnold Palmer

I am a big fan of Arnold Palmer… the drink, that is. (Though the golfer is pretty great, too!) Half iced-tea, half lemonade, the Arnold Palmer is refreshingly sweet — particularly during a heat wave like the one we’ve been having here in DC.

This month’s Bon Appetit features a fun “spiked” version of the drink, created by Damon Boelte, bar manager at Prime Meats in Brooklyn. The drink combines gin, jasmine tea, limoncello, lemon juice, and grapefruit juice. Delish!

The "Leland Palmer"; photo by Nigel Cox

Ingredients

1/2 cup honey
1/2 cup hot water
3 cups freshly brewed jasmine tea, cooled
3/4 cup gin
3/4 cup limoncello*
3/4 cup fresh lemon juice
1/2 cup fresh grapefruit juice
1 cup chilled club soda
Ice cubes
6 lemon slices (for garnish)

Preparation

Stir honey and 1/2 cup hot water in small bowl until honey dissolves. Cool completely. Combine honey water, jasmine tea, gin, limoncello, lemon juice, and grapefruit juice in large pitcher. Add club soda and stir to blend. Fill six 1-pint mason jars or 6 tall glasses with ice cubes. Divide tea mixture among jars; top each with lemon slice.

* Limoncello, a lemon-flavored liqueur, can be found at many supermarkets, at Trader Joe’s markets, and at liquor stores.

April 8th, 2010

Taking Champagne to a Whole New Level

When faced with the choice between a cocktail, a glass of wine, or a flute of champagne, I will choose the latter every time. There is something so festive and refined about champagne, and a good champagne flatters the tongue with its effervescence.

It’s really no surprise, then, that Maria C. Hunt‘s The Bubbly Bar: Champagne and Sparkling Wine Cocktails for Every Occasion is very likely to be the next book added to my library. Hunt has designed custom champagne cocktails for Preston Bailey, Alicia Silverstone, Hall & Oates, and countless brides and grooms — each using fresh ingredients combined in sophisticated ways.

The Bubbly Bar, available at Amazon.com

The Bubbly Bar, available at Amazon.com

Specialty cocktails and signature drinks are a great way to personalize a party. Serving them as guests arrive, along with sparkling water for those who may not wish to partake, is a welcoming touch.

Champagne Bars are another stylish way to serve the bubbly beverage. Offering fresh fruit juices, herbs, and speciality liqueurs to complement the champagne adds a creative and interactive element to a party.

At the Washingtonian Bride & Groom’s Unveiled event recently, Design Cuisine offered a version of a Champagne Bar and included herbs in their list of ingredients. I love how they displayed them — a great focal point for the Bar. (Forgive the iPhone photo!)

Herb "tree" from Design Cuisine

Herb "tree" from Design Cuisine

Try a Champagne Bar at your next gathering. Let me know how it goes!

Cheers!

January 7th, 2010

Top Five Trends in Entertaining for 2010

I am so excited to be a guest blogger on the fabulous new blog, DC Ladies, which covers wedding trends to restaurant reviews to interior design all from DC bloggers. My first guest post on the site deals with the top five trends in entertaining for 2010. I’ve posted it here also. Be sure to visit DC Ladies often!

Casual entertaining takes center stage in 2010.

Casual entertaining takes center stage in 2010.

This year I’ve heard from many people that their New Year’s resolution is to entertain more.  Opening up one’s home is not only a gesture of hospitality and graciousness, but it also provokes an intimacy that can’t be had at a noisy, crowded bar or restaurant. Around the table, we have real conversations and authentic community –- things that everyone seems to be craving right about now.

At-home entertaining doesn’t need to be daunting or overwhelming. Simple food and casual presentations are all it takes to create a comfortable, chic atmosphere.  As we look at entertaining in 2010, one of the most commonly cited and important trends is locally-sourced and sustainable foods. Here are five more trends I’m seeing for the year ahead:

1.) Micro courses.

Outlandish portions are out the window. Smaller, more manageable plates allow guests to savor the ingredients and enjoy the taste and flavor of each dish. Courses need not be complicated (think mac-n-cheese served in a demitasse cup); a series of several simple offerings creates variety and livens the mood. Finish the meal with a sampling of bite-sized desserts.

2.) More sweet treats.

Dare I say it? Cupcakes are so 2009. Move on to the new trends in satisfying sweets: whoopie pies (gooey marshmallow sandwiched between chocolate cakelike cookies) and homemade marshmallows in every possible flavor.

3.) Potluck dinners.

They’re certainly economical, but potluck dinners can also be stylish, sophisticated, and fun.  Ask each guest to prepare a dish featuring the same ingredient a la Iron Chef.  Or have everyone cook a dish from the same cookbook (Thomas Keller’s new Ad Hoc at Home cookbook would be perfect) and compare notes on the preparation.

4.) Culinary cocktails featuring fresh ingredients.

We’re done with crazy, over-the-top cocktail concoctions.  And energy drinks?  Those should not come within fifty feet of a highball glass. A well-stocked bar in 2010 will include classic spirits and fresh, natural ingredients — things like organic agave nectar, freshly-squeezed Meyer lemon juice, or homemade grenadine (recipe via cocktail expert Jeffrey Morgenthaler.). Cheers!

5.) Casual chic wins over stuffy and formal.

Put away your Haviland china. Formal entertaining is out in 2010. Instead, think no-iron organic cotton napkins and bright white dinner plates.  Casual is in.

All these trends speak to an appetite for simplicity and community in 2010 and a desire to shift our investments toward things that last -– like spending time at home with friends and family.

Wishing you a year full of fabulous parties!

December 22nd, 2009

Countdown to Hosting a Fabulous New Year’s Eve Party: Part Two – Drinks

New Year’s Eve is just around the corner and what better way to celebrate with friends than by hosting a fabulous cocktail party featuring desserts and cocktails?!  Yesterday, we covered decadent desserts, the cornerstone of  party’s menu. Today, we’re suggesting some spirited beverages to serve to guests.

Nothing says New Year’s Eve like champagne, so regardless, stock up on a sufficient supply of bubbly for the party. Rosé champagne (Veuve Clicquot Brut Rosé is a personal favorite) is particularly festive. I am also a huge fan of prosecco, a nice alternative to champagne.

Veuve Clicquot Brut Rosé

Veuve Clicquot Brut Rosé

It’s no secret that Rex & Regina is a huge fan of punches. New Year’s is the perfect time to break out the punch set for not one but two punch-bowl-worthy beverages: sparkling pomegranate punch and eggnog.

Sparkling Pomegranate Punch
recipe from Food & Wine

INGREDIENTS
3 tablespoons sugar
1 cup pomegranate juice
Two 750-milliliter bottles sparkling wine, chilled
3/4 cup late-harvest white wine, such as late-harvest Riesling, chilled
2 oranges, thinly sliced crosswise
1 cup diced fresh pineapple (1/2 inch)
1/4 cup pomegranate seeds
Ice cubes, for serving

DIRECTIONS
In a punch bowl, dissolve the sugar in the pomegranate juice, stirring vigorously. Add the sparkling wine and late-harvest white wine, then add the orange slices, diced pineapple and pomegranate seeds. Serve the sparkling pomegranate punch over ice cubes.

Yield: 10-12 servings

sparkling pomegranate punch

sparkling pomegranate punch

Eggnog
Recipe from Food Network’s Alton Brown

INGREDIENTS
4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites*

DIRECTIONS
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine. Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the mixture. Chill and serve.

Cook’s Note: For cooked eggnog, follow procedure below.

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside. In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill. In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

If punches aren’t your thing, mix up a pitcher of a classic cocktail instead. Or better yet, gather the ingredients for a few different cocktails and post a menu of the choices for guests to peruse.

post a "drink menu" to share what specialty cocktails are on the menu

post a "drink menu" to share what specialty cocktails are on the menu

French 75 is my cocktail of choice these days. Sidecars and Manhattans are other classics both of which have surged in popularity in recent years.

French 75
recipe from Food & Wine

INGREDIENTS
Ice
2 ounces Cognac
1/2 ounce fresh lemon juice
1 1/2 teaspoons Simple Syrup
2 ounces chilled Champagne
1 lemon twist

DIRECTIONS
Fill a cocktail shaker with ice. Add the Cognac, lemon juice and Simple Syrup and shake well. Strain into a chilled martini glass, top with the Champagne and garnish with the lemon twist.

Yield: 1 serving

Mexican Sidecar
This twist on the original comes via Jeffrey Morgenthaler

1.5 oz El Presidente brandy
1.5 oz Citronge orange liqueur
1.5 oz lemon juice
.5 oz simple syrup

Shake well with ice and strain into a chilled cocktail glass with sugared rim. Garnish with a lemon twist.

Perfect Bourbon Manhattan
Recipe from Epicurious

  • 4 ounces (1/2 cup) bourbon
  • 1 ounce (2 tablespoons) sweet vermouth
  • 1 ounce (2 tablespoons) dry vermouth
  • 2 dashes Angostura bitters

Fill a cocktail shaker halfway with cracked ice, then add all ingredients and shake or stir well. Strain into 2 chilled Martini glasses.

Stay tuned for more tips and ideas on hosting the perfect New Year’s Eve dessert and cocktail party, including decor inspiration.