Cocktail Friday: Spice Cranberry Orange Sangria

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Spiced Cranberry Simple Syrup:

1/2 c. water
1/2 c. sugar
1 large sprig rosemary
2 cinnamon sticks

Bring to a boil until the sugar dissolves.  Take off the heat and allow to steep for about 20 minutes and strain.  Keep in the fridge until ready to use.

Spice Cranberry Orange Sangria:

Spiced Cranberry Simple Syrup
1 bottle Pinot Noir
1/2 c. Blood Orange Vodka
1/2 c. triple sec
1 c. cranberry juice
1 c. orange juice
1/4 tsp. cinnamon
1 orange, cut into half moons
fresh cranberries
1-2 sprigs fresh rosemary

Combine all ingredients in a pitcher and allow to sit in fridge for at least 4-6 hours. Serve over ice.

Perfect for any Holiday Party!



Cocktail Friday: Coquito

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Ingredients:

  • 1 can evaporated milk

  • 1 can cream of coconut (such as Goya or Coco Lopez)

  • 1 can sweetened condensed milk

  • 1/8 tsp. ground cloves

  • 1 tsp. cinnamon

  • 1/4 tsp. ground nutmeg (freshly grated)

  • 1/2 c. white rum

Instructions:

  1. Add all ingredients to a blender and blend for 3-4 minutes

  2. Place into glass bottle(s) and chill for at least 24 hours

  3. Shake well before serving

  4. Serve cold in a rocks glass over ice

  5. Garnish with cinnamon stick

Cocktail Friday: Savory Parmesan Palmiers

We thought we would mix it up with this perfect holiday appetizer!

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Ingredients:

  • 1 puff pastry sheet, thawed

  • ½ c. mascarpone cheese, softened

  • 3 garlic cloves, minced

  • ½ tsp. salt

  • ¼ tsp. pepper

  • ¾ c. parmesan cheese

  • 3-4 tbsp  jarred pesto

Instructions:

  1. In a small bowl, add the mascarpone, garlic, salt & pepper and stir to combine. This is best done ahead of time and allowed to sit for 20-30 minutes.

  2. Lay a sheet of puff pastry flat on a cutting board and roll out gently just to even out the creases.

  3. Spread the mascarpone mixture evenly across the puff pastry. Sprinkle lightly with salt and top with parmesan cheese.  You want the filling to go to the edges of the pastry.

  4. Roll one side of puff pastry into the center. Then roll the other side into the center.

  5. Wrap tightly with plastic wrap and place in freezer for about 15-20 minutes.

  6. Preheat oven to 400°.

  7. Remove plastic and cut into ¼ inch slices. Place on a parchment lined sheet pan and bake for about 15-18 minutes or until golden brown. Serve warm!


Cocktail Friday: Boozy Milkshake

There is no need for an introduction for this cocktail!

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Ingredients:  

 

  • 4 scoop vanilla ice cream
  • 1 c. mini marshmallows + more for garnish
  • 1/4 c. bittersweet chocolate chips
  • 1 graham cracker
  • 2 oz. Honey Whiskey (such as Wild Turkey)
  • 1-2 tbsp. milk, as needed

Instructions:

For the garnish: 

  1. Place the marshmallows on foil and broil until toasted, 1-3 minutes
  2. Melt the chocolate
  3. Crush the graham cracker
  4. Roll the edge of glass in chocolate and dip in crumbs.

For the cocktail: 

  1. In a blender, add all remaining ingredients and blend until smooth
  2. Pour into glass with the chocolate and crumbs garnish
  3. Top the milkshake with addition marshmallows. Using a kitchen blow torch or tiki lighter toast the marshmallows until crispy. 

Please make sure the marshmallows have cooled before drinking! 

You'll never want to drink milkshakes any other way! 

Cocktail Friday: The Brandy Slushie

I love this make the night before cocktail! It's easy, fun and delicious. What else could you ask for? 

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This frozen batch makes about 25 glasses! So invite some friends over!

Ingredients: 

  • 5 cups of water, divided 
  • 3-4 Ice tea bags
  • 1 cup of sugar
  • 1 can frozen lemonade concentrate
  • 1 can frozen OJ concentrate
  • 2 cups brandy
  • Sprite or le Croix soda water

Instructions: 

  1. Boil the 5 cups of water. To three cups of boiled water add sugar until completely dissolved. Add the tea bags to the remains 2 cups of water and let steep. 
  2. Once sugar is dissolved remove the tea bags and combine the sugar water (simple syrup) and the tea in a large bowl. 
  3. Add the concentrate and the brandy. 
  4. Stir to combine. 
  5. Place in freezer and let freeze overnight. 
  6. Once mixture is frozen and in a slushie state add a few scoops to a glass. 
  7. Pour Sprite or Soda water over top to fill glass. 
  8. Garnish with some more slushie mix. 

Viola. Refreshing adult slushie! 

Cocktail Friday: Tropical Days

A tropical cocktail for these tropical days!

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Ingredients: 

  • 1 1/2 oz. Coconut Rum

  • 1/2 oz. pineapple juice

  • 1/2 oz. lime juice

  • Top with Bundaberg Guava Soda

Instructions: 

  1. In a glass of ice add the rum, lime juice and pineapple juice.

  2. Stir until well combined.

  3. Add Bundaberg Guava Soda to  fill the glass. 

  4. Garnish with lime slice.

 

The great thing about Coconut rum is you can add it to any juice or soda and it's an instant cocktail! We love using Bundaberg Sodas because they come in a variety of unique flavors.

What's your favorite flavor to add to Coconut Rum? 

Cocktail Friday: Seaside Sully

The perfect weekend cocktail. Refreshing and easy!

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Ingredients: 

  • 1/4 cup Orange Juice (fresh squeezed if possible)
  • 1 oz Vodka or Tequila 
  • 1/2 cup chilled Mexican-style lager beer 
  • 2 tbsp Lime juice 

Instructions: 

  1. In a cup of ice pour Vodka and orange juice. 
  2. Fill the rest of the glass with Mexican style lager.
  3. Top with lime juice.

 

What is your favorite weekend cocktail?