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Sip

Sour Cherry Cider Sip

November 14, 2014

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Now that fall is in the (80 degree) air I am swapping watermelon for butternut squash, swim suits for sweaters, and vodka for bourbon.  My family loves sour cherry syrup (perfect for mixing with club soda and lime for a refreshing sipper), so when I came across a bottle of it, I knew I had to swoop it up (it can be hard to find).  I mixed it with a favorite of my fall-ish libations and here is what we came up with!

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Sour Cherry Cider Sip 

  • 1 1/2 oz whiskey
  • 1/2 oz sour cherry syrup
  • ~1/4 cup cider
  1. Pour whiskey in a low ball glass over ice.
  2. Add sour cherry syrup.
  3. Top with cider and stir.

You know how I love a cocktail with minimal clean-up… and this one hits the spot! Delicious, refreshing, seasonal and still a little bubbly from the cider – perfection!

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Step 1

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Step 2

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 Step 3

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PS. if you aren’t able to find any syrup at your local artisan store (or Cost Plus or Home Goods), you can make your own!

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Cherry Simple Syrup 

  • 8 oz cherries (fresh or frozen)
  • 1/3 cup sugar
  • 1 tablespoon water
  1. Place ingredients in a sauce pan and stir over medium heat.
  2. Cover and lift lid only to stir occasionally.
  3. Once cherries soften (and are easily “mashable”), allow to cook 5 more minutes and then cool.
  4. Store cherries and syrup in an airtight container.

*For this recipe you can include both cherries and syrup in the cocktail.  Otherwise feel free to strain them.

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Sip

Bowl of Soul

November 12, 2014

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I’m not a coffee drinker but sometimes I crave that richness that tea just can’t give you.  The Bowl of Soul from my favorite coffee shop – Verve, hits the spot!  Here is my copy cat recipe:

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Bowl of Soul 

  • 1 cup vanilla soy or almond milk
  • loose leaf tea (I prefer coconut or chamomile)
  • honey
  • nutmeg
  1. Heat up milk over medium heat in a small saucepan.
  2. Let come to low boil (until milk gets a little frothy) and turn off heat.
  3. Place 2 tablespoons of loose leaf tea into a tea filter.
  4. Let tea steep in warm milk and cover saucepan with a lid. Let sit for 10 minutes.
  5. Add a bit of honey (depending on your sweetness preferences) to the bottom of a mug and top with tea/milk mixture.
  6. Sprinkle with a dash of nutmeg.

* If you have a milk frother, giving it a whirl after step 5 would be a great addition!

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My favorite coconut tea right now is this one.  I also love these tea filters!

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Sip

Cucumber Press

October 24, 2014

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Anyone who has dined with my husband and I, will never know what I am going to order and will ALWAYS know what J will order.  In honor of the soon to be birthday boy, I am sharing his favorite (and only) cocktail – the vodka press.  This was my first ever “Fun Drink Friday” post, but in honor of “Fall Back Friday” I thought I’d update the pictures (sans flash… ouff) and give everyone a reminder of this amazingly refreshing drink.

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Vodka Press with Muddled Cucumber

  • 1 inch of cucumber, sliced
  • 2 oz vodka
  • 4 oz club soda
  • Sprite
  1. Muddle cucumber slices in the bottom of a cocktail shaker until juices are released.
  2. Add vodka, ice and shake.
  3. Strain into an ice filled glass and add club soda.
  4. Top with a splash of Sprite.
  5. Stir and cheers to J’s birthday!

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This cocktail is also great on its own (without cucumber) or try subbing different fruit in place of the cucumber.  Our favorites? Blueberries, strawberries or peaches… but it’s really hard to go wrong!

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PS We’ve yet to find someone who doesn’t like this drink… vodka lover or not…. so definitely try it if you haven’t (and your 21+ of course!)

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Sip

Buffala Negra

October 17, 2014

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As the weather has finally decided to be a little more “fall-like” this week, I’ve decided to get into the spirit with some fall decor and cooler weather libations.  I’m not a big Halloween person, and this cocktail is about the closest thing I’ll get to “scary.”  Its black color and bourbon base, lend itself to being the perfect spooky drink!

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Bufala Negra

  • 2 oz bourbon
  • 6 basil leaves
  • 1/2 oz balsamic syrup
  • 2 oz ginger beer
  1. Muddle balsamic syrup and basil in a cocktail shaker.
  2. Add ice, bourbon and give a few hard shakes for 20 seconds or so.
  3. Strain into an ice filled low ball glass and top with ginger beer.
  4. Garnish with basil and enjoy!

* To make the syrup combine 1/4 cup balsamic vinegar and 1/4 cup simple syrup (1:1) in a saucepan over medium high heat.  Bring to a boil and reduce heat and simmer for 1 minute. Remove from stove and let cool completely before use.

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Sip

The Beautiful and the Damned

October 10, 2014

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I’ve recently become a mega fan of Jack Rose Libation House.  Their artisan cocktails and creative decor make for a great place to meet up with friends or to celebrate the end of a long week.  One of my favorite parts about their cocktail menu is their concoction – The Beautiful and the Damned.  With the description of pistachio syrup, walnut liquor and vodka, I was expecting to taste a super sweet desserty drink, but instead was very excited to find that to not be the case.

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I’ve taken it upon myself to try to recreate their cocktail… here is my attempt:

The Beautiful and the Damned

  • 1.5 oz vodka
  • 1/4 oz walnut liquor
  • splash of pistachio syrup
  • juice of half a lemon
  1. Combine ingredients in a cocktail shaker and shake like CRAZY.  The key is to get a frothy, cool mixture.
  2. Rim a martini glass with lemon juice and chopped pistachios.
  3. Strain cocktail into glass and enjoy.

*I used this recipe to make the pistachio syrup.

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 If you are ever local to Los Gatos, I HIGHLY recommend you check them out… their Whiskey Smashes are addictive!

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