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Sip

Manzarita

November 29, 2013

I was looking for some fun cocktails to kick off our Thanksgiving meal (isn’t cooking more fun with a cocktail!?)… and came across quite the line-up of fun libations. BUT tequila? In a autumn cocktail? I was intrigued and had to try it… I introduce to you… the Manzarita (“manzana” is apple in Spanish).

Manzarita

2 oz blanco tequila
3/4 oz elderflower liqueur
1 1/2 oz apple juice or cider
1/2 lemon, quartered
pinch of ground cinnamon

Muddle lemon and cinnamon in a cocktail shaker.
Add ice, tequila, elderflower liqueur, and apple juice and shake well.
Strain into an ice filled glass and top with a dash of cinnamon.

I was blown away with how much I enjoyed this… and a little tequila never hurt anyone at a family gathering (some of you may welcome it more than others 🙂 ). Cheers!

Sip

Figgy Manhattan

November 15, 2013

I got a little overzealous at the Farmer’s Market last month and overindulged in figs. Not knowing what to do with the extra basket (or 3), I decided to revisit my infused alcohol obsession and created some Fig-infused Bourbon (slice figs in half and cover with bourbon – infuse for 1 month).

Now that my infusion is good and ready, I wanted to figure out the perfect recipe to unveil my creation… so I whipped up a Fig Manhattan, to really showcase the infusion.

Fig Manhattan

3 oz Fig Infused Bourbon
1/5 oz Dry Vermouth
Dash of Angostura Bitters

Combine all ingredients into an ice filled shaker, shake and strain into a martini glass. Top with a Luxardo cherry. Bottoms up!

Sip

Ginger Pear Sip

November 8, 2013

For those of you that follow a gluten-free diet or have people in your life that do, you know how difficult meal planning can be. It wasn’t until my mom started eating gluten-free, that I began to understand just how much of the food and drink we consume has gluten in it!

No one could be happier than me, when I was introduced to Chopin vodka and their amazing products. Did you know they are one of the only major vodka brands to produce gluten-free products (namely their Potato Vodka – one of my favorites and included in the cocktail below!).

They also meticulously produce their vodka in small batches at their distillery in Poland, using local ingredients and sustainable farming practices… doesn’t get much better than that!

So when I was invited to try out some of the vodka, I wanted to whip up a fall friendly vodka cocktail… so I now introduce to you The Ginger Pear Sip!

Ginger Pear Sip

1 oz Chopin Potato Vodka
2.5 oz Pear Juice or Pear Puree (I pureed a pear and a splash of water in a blender)
1/2 oz Ginger Simple Syrup
Seltzer Water

Add vodka, pear juice/puree and simple syrup to an ice filled shaker… shake thoroughly. Line the rim of a glass with lemon juice and dip in brown sugar. Fill with ice and strain cocktail into glass.

Tasty

Girls Love to Brunch

November 6, 2013

Every Sunday I tell myself I am going to wake up and whip up an amazing brunch for the hubby and I, and by the time I work my way down my mental to-do list, I am too overwhelmed… this past weekend though I was excited to put together a brunch that tasted like it took MUCH more time than it did.

The key to this meal – the best ingredients you can find. I went to the farmer’s market at 9am and bought farm fresh eggs, Early Girl tomatoes (that no joke you could smell when walking by their stand… I didn’t even know tomatoes could smell amazing!??!), and Levain rustic bread from the Manresa Bread Project. By 11am I was home from errand running and was eating this meal by 11:30am… doesn’t get much better than that!

Charred Tomatoes and Toast

4 Slices Rustic Bread
4 Tomatoes
1 Clove of Garlic, peeled and sliced in half
4 Eggs
Salt and pepper
Olive Oil

Toast your bread (you could put it in the toaster, but I toasted in in a pan on the stove)
Remove from heat and rub sliced end of garlic on bread.
Brush olive oil on bread.
Slice tomatoes in half (I sliced the ends off too, just because I’m weird about them)
Brush sliced end with olive oil.
Heat a pan over medium heat and once pan is warm place tomato, sliced side down on pan.
Don’t move and let them cook for 3-4 minutes (until charred).
Remove tomatoes from pan and place 2 atop each piece of bread.
Drizzle some olive oil in a pan and crack eggs into pan. Sprinkle with salt and pepper.
Let eggs cook, undisturbed for 2-3 minutes (until egg white sets)
Remove eggs once finished and place atop tomatoes and toast

Now what is the best thing to wash this meal down with? My easy go to brunch drink – a Michelada Cubana!

Michelada Cubana

1 Corona
Fresh squeezed lime juice (of 2 limes)
2 teaspoons Worcestershire sauce
1 teaspoon soy sauce
4-5 dashes of Tabasco (or more if you love it really hot)

Rim a glass with lime juice and salt.
Mix ingredients listed above and pour into glass.

*I premixed this drink in a pitcher when I got home and refrigerated it while I was making brunch. Once the eggs were cooked I poured it into the salt rimmed glass and was good to go!