Friday, December 30, 2011

Martha's Champagne Cocktails

Stocked up on bubbly for New Year's Eve? Me too. I like to start about noon, just to be sure. Okay, I may need a nap or two to see me til midnight, but what can you do?

Martha Stewart has some great ideas on how to punch up your bubbly this year, to make your celebrations even sweeter. Cheers!

Blood Orange Mimosa
Holiday Party Foods 2003, Special Issue 2003
The blood-orange juice turns what would ordinarily be a mimosa into a lovely ruby-tinted cocktail.

    Serves 10 to 12


    2 1/4 cups freshly squeezed or frozen blood-orange juice
    2 750-ml bottles champagne, chilled


    Pour 3 tablespoons juice in each champagne flute. Fill flutes with champagne, and serve.

Sparkling Pear and Cranberry Cocktail
Body+Soul, November/December 2006
This cocktail is made with icy Moscato d'Asti, which is sweeter than champagne but much lighter than the rich dessert wine also made from Italian moscato grapes. Just the right medium for this fizzy drink, it adds flavor to the silky pear and tart cranberries.
    Serves 8


    2 tablespoons dry cranberries
    1/2 cup organic pear nectar
    32 ounces Moscato d'Asti wine
    8 small sprigs fresh rosemary


    Put cranberries in a small bowl; add 2 tablespoons warm water. Soak until cool, about 15 minutes. Drain, pat dry, and refrigerate until serving.
    Divide pear nectar evenly among eight tall champagne glasses. Add cranberries, and then gently pour the Moscato d'Asti into the glasses. Garnish each with a rosemary sprig.

Ginger Sparkler
Everyday Food, December 2008

    Yield Serves 8


    2 teaspoons finely grated peeled fresh ginger
    1/2 cup sugar
    1 bottle (750 ml) dry sparkling wine, such as Cava, Prosecco, or Champagne


    Set a fine-mesh sieve over a small bowl; set aside. In a small saucepan, boil ginger, sugar, and 1/4 cup water until syrupy, about 2 minutes. Pour through sieve into bowl, discarding solids. (To store syrup, refrigerate in an airtight container, up to 1 week.)
    Pour 1 tablespoon syrup into each of 8 tall glasses. Top with sparkling wine, and gently stir.

Click here for more great New Year's Eve cocktails from Martha Stewart!

Sunday, December 25, 2011

Snowball Martini

A little somethin' to warm your heart...Happy Holidays from my home to yours. I hope you enjoy this Snowball Martini as much as I do.

2 oz White Creme De Cacao1 oz Peppermint Schnapps
1 oz cream
Candy Cane Cocktail Sugar

Moisten the rim of your cocktail glass with water, dip your glass into the cocktail sugar.

In a shaker, combine the creme de cacao, peppermint schnapps and cream.
Fill with ice and shake.
Strain into your sugar rimmed glass and enjoy.
Repeat as needed.

If you are unable to find the white (clear) creme de cacao....the just use chocolate liqueur and have yourself a dirty snowball.

Saturday, December 24, 2011

Merry Christmas Manhattan

It's Christmas Eve and I am busting with excitement! And Rye...and Sweet get the idea.

It's so hard to wait for that cherry to soak up all the tasty vermouth and rye.

1/2 ounce sweet vermouth
2 ounces Rye whiskey
1 dash Angostura bitters

Stir with ice and strain into a cocktail glass. Garnish with a cherry.

I toast my friends and family and fellow cocktail enthusiasts - Merry Christmas!!

Saturday, December 17, 2011

Toasted Marshmallow Amore

Happy Holidays to this concoction!

Toasted Marshmallow Amore. What a beautifully made cocktail! Unfortunately, I don’t know the exact measurements for all the….it’s experimentation time! This will be fun figuring it all out.

You’ll need DiSarono Amaretto Liqueur shaken with Kahlua Coffee Liqueur, Bailey’s Irish Cream Liqueur, toasted marshmallow syrup and ice cream.

An Olive Garden Special……..must go back and analyze this a bit more. What we do in the name of research!

Cheers, baby!

A Cocktail Puppy Recipe Update from Joe Friday Thanks Joe ☺
Joe Friday said...

    3/4 oz Kahula
    3/4 oz Ameretto
    3/4 oz Bailey's
    1-1/4 oz Toasted Marshmallow Syrup
    2 oz Ice Cream

    I asked the bartender for the recipe! I also suggested it be part of the unlimited Soup, Salad and Breadsticks menu! :)

Friday, December 2, 2011

Spiced Daiquiri

Perfect for chilly Autumn evenings or even cold Winter nights, this Spiced Daiquiri inspired by my review of Denizen Rum is one of my new favorite cocktails.  It's spicy and toasty and it packs a major punch!
Spiced Daiquiri
adapted from Marshall Altier of NYC's Jaybird
yield: 2 cocktails

4 oz. Rum (such as Denizen)
1½ oz. Fall Spiced Syrup see below
¾ oz. freshly squeezed lime juice
freshly grated nutmeg/cinnamon stick, to garnish

Place rum, spiced syrup, and lime juice in a cocktail shaker with ice. Shake and strain into glass. Garnish with freshly grated nutmeg &/or cinnamon stick.

Fall Spiced Syrup

½ c. sugar
½ c. water
big pinch each of ground cinnamon, nutmeg, & allspice
3 whole cloves

Place everything in a small saucepan over medium heat and stir until sugar is dissolved and mixture just comes to a boil. Turn off heat and let sit until cool. Strain through a fine sieve (lined w/ cheesecloth, if you like). Store in fridge.