Showing posts with label cocktails. Show all posts
Showing posts with label cocktails. Show all posts

Sunday, August 16, 2015

Mother’s Ruin (Gin) Punch #SundaySupper

Originally created by master bartender Philip Ward, Mother’s Ruin Punch is a refreshingly light tasting punch made from gin, grapefruit and lemon juice, vermouth and sparkling wine. My version serves one.

Lately, I’ve been rediscovering the deliciousness of grapefruit juice in cocktails. My libation of choice when I was in Texas this summer was Deep Eddy’s Ruby Red Vodka with a capful of Campari, topped up with club soda. While in the south of France visiting friends in July, their “house” cocktail was a concoction of grapefruit cordial with sparkling rosé wine, served over ice. And now, Mother’s Ruin Punch. It’s supposed to be mixed up in greater quantities and served, as the name implies, as punch from a punch bowl but is easily adapted to serve one. For the original recipe, check out this link on Food and Wine.

This week the Sunday Supper theme is Back to School and everyone is bringing you recipes for great lunch box fare or quick dishes that are perfect for a busy school night. I couldn’t resist going in another direction to bring you a delightful cocktail that is as celebratory as it is refreshingly delicious. For many parents, it’s been a long hot summer, full of keeping children busy and barbecues and campouts and sleepovers and late night snacks and summer book assignments and ball games and lazy mornings. But you made it through! Tuck the children into bed and treat yourself to a special cocktail.

Do you have any special rituals for the first day of school? My baby graduated from university in May so this is the first year since 1995 that I won’t be sending anyone off to school. It’s bittersweet, friends, bittersweet.

Ingredients for one cocktail
Several cubes ice
1 tablespoon simple syrup (I used simple syrup made from demerara sugar.)
1 1/2 oz or 45ml gin
1 1/2 oz or 45ml fresh grapefruit juice, plus thinly sliced grapefruit, for garnish
3/4 oz or 22.5ml fresh lemon juice
3/4 oz or 22.5ml sweet vermouth
About 1/2 cup or 120ml chilled sparkling wine or Champagne

Cut a couple of thin slices off of your grapefruit for garnish and then juice the rest of the fruit.

Tuck one of the grapefruit slices in a tall glass then add in several cubes of ice.

Pour in the simple syrup, grapefruit juice, lemon juice, vermouth and gin. Give it a good stir, adding another cube or two of ice and a second grapefruit slice.

Top up with sparkling wine.


Many thanks to our hosts this week, DB from Crazy Foodie Stunts and Caroline from Caroline’s Cooking. We hope you find lots of recipes that make Back to School more enjoyable and fun!

Getting Started On School Days
Ideas for the Lunchbox
After School Snacks and Beverages
School Night Suppers
Sweets to End the Day

Sunday Supper MovementJoin the #SundaySupper conversation on Twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Wednesday, July 29, 2015

Spicy Tahini Palmiers @NeighborFoodie

Ready rolled puff pastry spread with tahini, chilies and garlic and baked till crispy make great nibbles, perfect for a shower, birthday or even a cocktail party.

Today we are celebrating our fellow blogger and sweet friend Courtney of NeighborFood who will shortly be welcoming her ”little mister.” Since we can’t actually get together, Nancy from gotta get baked has organized a virtual baby shower, which doesn’t have gifts but certainly has a lot of good food to welcome the sweet baby boy and send best wishes to his eager parents. Make sure to scroll down to see the link list to all the party food! And if you want to follow Courtney for delicious dishes and upcoming baby news, do like her blog Facebook page or follow her on Instagram.

These puff pastry palmiers are so easy to make, and so delicious. I could have eaten the whole plate!

1/4 cup or 60g tahini
1 fresh red chili pepper
1 clove garlic
1/2 teaspoon paprika
1/4 teaspoon salt
1 sheet ready rolled puff pastry, thawed.

Chop chili finely. You can deseed first if you’d like to reduce the amount of spiciness. Put tahini, chopped chili, garlic, paprika and salt in a small bowl. Stir well.

Unroll your thawed puff pastry on top of a large piece of cling film.

Spread your paste evenly over the pastry, making sure to go all the way to edges.

Use the cling film underneath to help you fold the bottom in to the middle.

Now fold the top in to the middle.

Now fold the bottom over the top side as if you are closing a long book.

Use the cling film under the roll to tightly cover it and refrigerate for at least 30 minutes.

Preheat oven to 400°F or 200°C.

Unwrap the roll and cut it in half. Rewrap one half and put it back in the refrigerator. Cut the other half in half inch or 1 cm slices with a sharp knife.

Lay the slices on a baking pan lined with parchment or a non-stick silicone mat. Leave room between them for puffing and spreading.

Bake for 10-12 minutes in your preheated oven on one side and then flip and bake 5-6 minutes more on the other, or until golden and crispy. Cool on a wire rack.

Repeat the process with the second half of the roll. This makes about 20 spicy tahini palmiers.


Check out all the divine food we are bringing along to Courtney's virtual baby shower!


Sunday, December 14, 2014

Rhubarb Fool Cocktail #SundaySupper

A bright, refreshing drink that is just the right combination of tart and sweet, this rhubarb lovely is drizzled with a little cream and some tangerine or orange zest, and is guaranteed to get you in the holiday mood! 

The first time I ever saw rhubarb, perhaps in Sydney circa 1987, I had no idea what to do with it so I didn’t buy any. It looked like pink celery and that was odd. Was it a vegetable? Used for seasoning like celery was? I didn’t have a clue. Finally I bought one of the Australian Women’s Weekly magazines (This was, after all, way before I had internet access of any kind.) and all was revealed. Rhubarb is a fruit! Or at least it is used like a fruit, in compotes, pies and other baked goods. Technically, of course, it’s a vegetable.

Our favorite way to enjoy rhubarb, up till now, has been in an apple and rhubarb pie because the apples and rhubarb complement each other so nicely with the rhubarb breaking down completely and the apples still keeping a bit of their shape and bite.

Another favorite is the British classic rhubarb fool dessert made by folding stewed rhubarb through whipped cream.

But this drink, made with rhubarb syrup, may be my new favorite way to enjoy my tart pink friend. I mean, really, just look at that color!

This week my Sunday Supper group is gearing up for the holiday parties by bringing you a plethora of concoctions, some made to imbibe directly, others using alcohol as an ingredient or flavoring. Many thanks to DB from Crazy Foodie Stunts and Alice from A Mama, Baby & Shar-pei In The Kitchen for hosting this fun event. Make sure to scroll down to the bottom to see the whole link list of libation-full recipes.

1 1/2 oz or 40ml rhubarb syrup
2 oz or 60ml vodka
2 cups crushed ice
Couple of tablespoons lightly whipped cream
Orange zest

Put the crushed ice into a cocktail shaker and add in the rhubarb syrup and vodka.

Shake well for a minute or so, allowing the ice to melt a bit.

Pour the liquid through the strainer into a martini glass. Garnish with a drizzle – or more – of the whipped cream and a few pieces of orange zest.

I put my whipped cream in a decorating bag for easy drizzling but you can just as easily pile the cream into the top of the glass.


If you are feeling extra generous, let your helper lick the cream off your empty glass. 

We are set to PARTY this holiday season! Join us!

Savory and Sweet Libational Dishes
Libational Desserts
Sunday Supper MovementJoin the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Thursday, August 28, 2014

Watermelon Jalapeño Cocktail #BoozeWeek

Fresh sweet watermelon chunks blended with ice and the double kick of jalapeño and tequila make a refreshing summer drink that will heat you up and cool you down. 

Today my post comes to you from Canada! Virtually speaking. Isn’t the internet a thing of wonder? It’s Booze Week at Cravings of a Lunatic and Kim is taking a much-needed holiday with her hooligans so a few of her drinking friends are sharing cocktails while she puts her feet up and spends some quality time with the family. If you haven’t met Kim yet, you are in for a treat! She’s funny, creative and snarky with a heart of sweet chocolate and caramel turtles. And there is probably some crunchy sugary cereal in there too.

My contribution to the festivities is a sweet and spicy watermelon cocktail with tequila and jalapeño. So refreshing in the summer heat!

Booze Week cocktails galore! I’ll be adding the links for Friday and Saturday as they go live, so check back! All booze, all week long, courtesy of Cravings of a Lunatic!

Monday: Blueberry Mango Mojito from Samantha of The Little Ferraro Kitchen
Tuesday: Strawberry Ginger Kale Daiquiri from Davida of The Healthy Maven 
Wednesday: Wild Blueberry Mojito from Julie of Je suis alimentageuse 
Thursday: Watermelon Jalapeño Cocktail from Stacy of Food Lust People Love
Friday: Bourbon Pecan Pie Milkshakes from Cooking in Stilettos
Saturday: Fig Newton Cocktails from My Catholic Kitchen

In usual, over the top, Lunatic fashion, Kim has organized some great giveaways for you too! Scroll down to enter, but please head on over to Cravings to leave Kim a comment and to get instructions on how to make your own refreshing watermelon jalapeño cocktail.

Thank you so much to Quarry Spoon and Molecule R for donating prizes for Booze Week.

Keep in mind that prizes will only be shipped to US or Canadian addresses. Winner must be 18 years of age. Winner must answer a skill testing question when contacted. Winner has 72 hours to respond or a new winner will be drawn. Thanks so much for taking the time to enter. Keep in mind only the comment is mandatory. All other entries are optional.

a Rafflecopter giveaway

*Disclaimer: Booze Week bloggers, including yours truly, have not received compensation or product for their participation.*

Sunday, June 29, 2014

Rosemary Nectarine Sparkling Cocktail #SundaySupper

Herb-infused simple syrup is an easy way to make a cocktail special, adding flavor and freshness to the original mix.

Every summer I go for what I call the Annual Mashing. I lost one precious maternal aunt to breast cancer and my paternal grandmother was a survivor so I know there is potential from both sides. If you are my friend on Facebook, you’ll know that I always post a message when I go, reminding everyone to make an appointment too. If only one person takes heed and gets a mammography in time to catch something before it gets bigger and less treatable, then the message is worth sharing. (In case you weren’t paying attention, here’s my public service announcement: Make your appointment NOW. Your family will thank you.)

One upside of the Annual Mashing is the nice magazines in the waiting room. This year I thumbed through a beautiful issue of Saveur while I waited for my turn and came across an article on a peach farmer in California, complete with recipes using fresh peaches. I couldn’t wait to get home to try the sparkling cocktail. And, after the mammogram, I figured I deserved it!

This week Sunday Supper is sharing picnic food and this lovely cocktail is perfect for serving outdoors. You make up the rosemary simple syrup and nectarine puree and transport them in clean jars in a cooler with the bubbly, mixing each glass as needed. Many thanks to our host Jane from Jane’s Adventures in Dinner and Heather from girlichef for her behind-the-scenes help.

For the simple syrup:
4 sprigs rosemary
1 cup sugar
1 cup water

For the nectarine puree:
2 medium nectarines
2 teaspoons fresh lemon juice

1 bottle (750ml) sparkling wine or Champagne

In a small pot, heat the water, sugar and rosemary sprigs until the sugar completely dissolves and cook for a further few minutes at a low boil. Remove from the heat and leave to cool completely.

Once cool, discard the rosemary sprigs and pour the simple syrup into a clean jar. Yield: about 1 1/4 cups or 300ml of rosemary simple syrup.

To make the nectarine puree, simply cut the nectarines up in chunks.

Mash with a hand blender until smooth. You can peel them if you want to but I like the pink shade that the peels add and don’t mind the little bits of peel in my drink.

Pour the puree into a clean jar and add the lemon juice.  Shake to combine. Yield: Just over 1 cup or 250ml nectarine puree.

To serve the cocktail, add 1-2 tablespoons nectarine puree and 1 1/2 – 2 tablespoons rosemary simple syrup to each glass.

Top up with chilled cava, sparkling wine or Champagne.


Are you planning a picnic for Fourth of July or just to celebrate summer? Check out the fabulous list of picnic friendly recipes we are bringing to the Big Virtual Picnic!

Sandwiches and Wraps
Sunday Supper MovementJoin the #SundaySupper conversation on Twitter tonight! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement?
It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Sunday, January 19, 2014

Caipirinhas for #CocktailDay #Giveaway

Caipirinhas are the quintessential Brazilian cocktail, made with local cane alcohol called cachaça, lots of lime juice and a big spoon of sugar.  Just go easy because they sneak up on you. 

Welcome to Cocktail Day, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic, Liz of That Skinny Chick Can Bake, and Donna of Cookistry.  We are raising our glasses to toast you all with some unique and delicious cocktails and mocktails in anticipation of the Big Game and Valentine’s Day.  Be sure to bookmark or pin these creative beverages for your next gathering. We hope you enjoy this marvelous event and the incredible giveaways from our generous sponsors.  Cheers!

It’s my birthday week so I am delighted to be starting it out with cocktails and prizes!  Make sure you scroll down to the bottom and enter the Rafflecopter widget and read about all the lovely giveaways we have for you today!  And check out the 28 festive libations my fellow bloggers have made for the party!  (I’m pretending they are all for my birthday!  Yay!)  I’m sharing one of my favorite cocktails, a love acquired when we lived in Brazil for several years.  My dear husband got very good at making caipirinhas, so he volunteered to do the needful while I took photos.

1 lime per glass
1 generous tablespoon sugar or more if you like things sweeter (Authentically, this should be coarse grain sugar but the normal white stuff works if that’s all you have.)
Crushed ice
Short straws

Cut the lime into quarters and use your same sharp knife to remove all the seeds.  We happened to be using seedless limes this time.

Put the lime into a short glass, adding a generous tablespoon of sugar.  Or more if you like things sweet.

Smash the limes and sugar with a muddler.

Now fill the glass with crushed ice and top it up with cachaça.

Finally, give it a good stir.  Serve with a short straw for sipping.


Now wasn't that simple?

Cheers to my fellow Cocktail Day bloggers, who are mixing it up with me today!  I'll take one of each, please!

Our sponsors for Cocktail Day are Molecule-RPage St. PublishingRace Point PublishingFair Winds PressMicroplane, and Not So Simple Syrup.

Molecule-R can be found on Facebook, and YouTube.  Molecular gastronomy can be defined as the fusion of food science and culinary arts.  Molecular gastronomy by Molecule-R is a cookbook with stunning recipes explained and illustrated with the intelligence and aesthetic beauty that defines the MOLECULE-R brand.  Mojito R-Evolution teaches you how to deconstruct your mojito into floating mint caviar and spectacular foams or encapsulate your favorite cocktail into a sphere that will explode in your mouth.  Margarita R-Evolution teaches you how to create a margarita slush topped with a fresh lemon mousse, add a splash of colour by creating blue azure suspended pearls or encapsulate your margarita into an edible cocktail!  Cosmo R-Evolution teaches you how to add a molecular twist to your traditional cosmo sure to awe your guests! Serve a cosmopolitan bubble on a spoon that will pop in your mouth, top off your cocktail with a light fluffy cranberry foam or suspend citrus caviar in your drink.

Microplane can be found on Facebook, Twitter and YouTube. Microplane is a division of family-owned Grace Manufacturing Inc., a long-standing company specializing in the crafting of precision thin metal parts for home and industrial use. The versatile Ultimate Citrus Tool features Microplane’s surgical grade stainless steel Fine blade. In addition, the Ultimate Citrus Tool features two decorative garnishing blades in a large (.300-inch diameter) and small (.180-inch diameter) size. The blades are made in the USA and are dishwasher safe. Microplane’s sleekly designed and multi-functional Bartender’s Garnishing Tool easily opens bottles, effortlessly zests oranges, lemons, limes, and other types of citrus fruits, and is dishwasher safe.

A special thank you to The Messy Baker for allowing us
to use her gift basket photo.  We really appreciate it.

Not So Simple Syrup can be found on Facebook, and Twitter. Not So Simple Syrup is a a small, local maker of simple syrups.  Heidi and Barbie's passion is to create all natural syrups that inspire and stimulate your pension for amazing mixed drinks as well as iced teas and non-alcoholic beverages too. They pride themselves on individual service.  When you purchase a NSSS product, you can be sure that it received their personal stamp of approval.  The Not So Simple Syrup Survival Gift Basket has two flavors of delicious all natural Not So Simple Syrup, a muddler for the perfect Mojito you might want to create, two glasses and a bar towel.

Page St. Publishing, Race Point Publishing, Fair Winds Press are three amazing publishing companies. Check them out and spend some time poking about. They publish the most amazing cookbooks on the planet. We're lucky to have three wonderful cookbooks up for grabs thanks to these companies today.

The list of prizes for Cocktail Day:

***This giveaway is intended for each prize to have a separate winner! No person can win multiple prizes.  This giveaway is open to U.S. residents only.  Winners will be chosen by random draw.  The winners will be notified via e-mail, and have 3 days to respond or another winner will be chosen.***

Disclaimer:  This giveaway is being provided by our sponsors, no bloggers have received product or been compensated as a part of this giveaway.

a Rafflecopter giveaway

Friday, June 1, 2012

Consistently Delicious Margaritas

The weekend is here AND it’s summer! So here’s a recipe for those of you who can get your hands on Minutemaid Frozen Limeade Concentrate wherever you are in the world.  I don’t even know where I first learned to make this frozen concoction that helps Jimmy Buffett hang on but I know we were making them during my college years at UT Austin, and that is a very long time ago. 

(For those of you who cannot get it, I found this recipe here.  Haven’t tried it yet but the comments section says it can be used exactly like the concentrated limeade  I can’t wait to try this when I am home with my own freezer because I haven’t seen Minute Maid for sale in Cairo.  Further bulletins as events warrant.)

Like my rum punch, the measures are simple and you cannot screw this up.

1 small can Minute Maid Frozen Concentrate Limeade (6 oz or 177ml)
1 can's worth tequila (6 oz or 177ml)
1/2 can's worth Cointreau, Triple Sec or Grand Marnier (3 oz or 88ml)

In Kuala Lumpur (where my can came from the Mini Mart – oh, how I miss you, dear Mini Mart – they only have the large cans, so I had to use a measuring cup instead of the can itself for measuring.  I took two cans with me in a cooler on the plane to Cairo when we moved, in case you are wondering, along with bacon, sausage, a pork roast and pecans.  Traveling light are not words in my vocabulary, apparently.  You have got to know what's important, folks. Priorities!

Anyhoo, on to margaritas.

In a good blender with the power to crush ice, mix together the limeade concentrate, the tequila and the Cointreau.

Add in a few cubes of ice and start blending.

Keep dropping in cubes of ice through the hole in the blender lid until the level almost reaches the top of the blender.  Sometimes you have to give the ice cube a small poke to make it fall through the frozen concoction as the blender gets more full.  You will know it has reached the blades by the grinding noise.

Blend until all the chunks of ice are completely gone. 

If you want salt around the rim of your glass, dip one finger into the blender of margaritas and then run it around the rim.  Turn the glass over in a saucer with a thin layer of salt in the bottom.   Turn upright once more and fill.  (Sorry - forgot to take a photo of this step.)

I don’t have pretty margarita glasses but it tastes just as delicious in these.  

Happy Summer!  Enjoy!