Peach and Basil Frozen Daiquiri

I just returned from our family reunion beach trip at Topsail island, and looking back through my vacation pictures brought a great big smile to my face. After a week of stand up paddleboarding, long walks, kindle reading club, a fabulous beach baby shower, phenomenal meals, long talks, and live music every night, I'm really quite exhausted and happy to have a recovery Sunday! We hosted a nightly happy hour to transition from beach time to party time, and it was such a blast. I've included our happy hour menu below, as well as the grand finale cocktail. 

Here are a few of my favorite pictures of the week.

Happy Hour (with link to recipes)
Sunday: moscow mule
Monday: sangria
Tuesday: BBCs
Wednesday: mojitos (classic, raspberry, and watermelon)
Thursday: margaronas
Friday: peach and basil frozen daiquiris

Peach and Basil Frozen Daiquiri
from Giada at Food Network with *my modifications

1 cup sugar
2 packed cups fresh basil
1 pound frozen peaches (*blanched and peeled)
1 cup light rum (*bacardi)
1/2 cup orange liqueur (*GranGala)
2 Tablespoons fresh lime juice
Ice
Lime wedges
Fresh basil sprigs

For the mint syrup:
Boil 1 cup water, sugar, and basil over medium heat in a small saucepan. Reduce the heat and simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove pan from the heat and allow the mixture to cool, about 15 minutes. Strain before using. 

Place the syrup, peaches, rum, orange liqueur and lime juice in a blender. (*add a cup of ice). Blend until smooth. Pour into glasses and garnish with lime wedges and basil sprigs. 

Mint Simple Syrup

On our family reunion trip next week, we decided to host a nightly happy hour and every evening offer a different beach cocktail. While we did struggle with a few tough decisions, the mojito was a solid on the list from day one. There are a few mojito lovers in my family, so we had to elevate our mojito game, and this mint infused simple syrup was just the ticket. Click here for my favorite mojito recipe and buy Bacardi rum! 

Of course, I will be enjoying virgin cocktails on this trip, but that will probably make me a better bartender since I will carefully measure the booze and line the rim of each glass perfectly with salt! This simple syrup is truly divine and takes no time at all. I also whipped up a basil infused simple syrup for the peach daiquiri night. 

I'll disclose the full happy hour line up away after we come home, because I want every night to be a surprise! 

Mint Simple Syrup
from The Hungry Mouse blog 

1 cup fresh mint, rinsed and chopped (stems and all)
1 cup water
1 cup white sugar

Yields about 1 1/2 cups

1. Rinse and chop mint, stems and all.  Stick the mint in a bowl or other heatproof container and set it aside while you make the sugar syrup.
2. Put the sugar and water in a small pot.Bring it to a boil over high heat, whisking occasionally to dissolve the sugar. When it’s boiling and the sugar has completely dissolved, remove the pot from the heat.
3. Pour the sugar syrup over the chopped mint.
4. Give it a stir to make sure all the mint is submerged.
5. Cover it with plastic wrap or a plate. Let it steep like this on the counter until it cools to room temperature. You want to cover it because a lot of mint’s flavor is in its volatile essential oils, which can escape with steam. (Same thing if you make peppermint tea…cover it while it steeps to keep more of that minty goodness in your cup.)The mint will go from vivid green to a duller, cooked veggie colored green.
6. When the syrup has cooled completely, strain it, pressing the mint with the back of a spoon to squeeze out as much syrup as you can. Discard the mint, and store the syrup covered in the fridge for up to 3 weeks

Tupelo Honey Sweet Tea

Today I am combining two of my favorite things on the blog: tupelo honey from Savannah Bee Company and sweet tea. Savannah is the quintessential southern town, and this quaint honey shop has two locations on River Street and Broughton. On trips we visit the store once daily for a honey sampling, and last time were happily surprised to taste their Mead (honey wine). The whipped (white) honey is also a favorite, and is amazing drizzled on fresh fruit.

 

I like the Lipton cold brew tea for two reasons. It's easy and it's how Martha Foose makes sweet tea. You make the simple syrup by heating equal parts honey and water.

Tupelo Honey Sweet Tea

3 lipton cold brew tea bags
2 quarts water
Honey Simple Syrup (I used 1/4 cup honey and 1/4 cup water)

Infuse tea bags in cold water for 30 minutes, then remove. Add honey simple syrup to reach desired sweetness. Serve over ice with fresh mint and lemon slices.

Mixes well with bourbon or sweet tea vodka (so I hear...!)

Kentucky Coffee

I swear, without my friends I would be generations behind the times. So many of my favorite things, from Pinterest to Prosecco to Quinoa to the TV show Call the Midwife, were introduced to be by the people I love. 

Kentucky coffee and Irish coffee are new editions to that list. Yes, I used a be a complete wimp and drink a spiked coffee with a splash of Bailey's on celebratory occasions. It's good, but this is so much better. If you're going to pour good whiskey in your coffee, please be sure it's good coffee. This Knob Creek smoked maple is especially good. Once you make one of these with real fresh whipped cream (the photos don't do this drink any justice) you will understand. 

After our mugs of coffee this morning, we headed over to The River & Rail for brunch, and if you live here in Roanoke, it gets a 5 star rating from both of use. I had the Soft Scrambled Eggs with peppered pork scrapple and Carolina Rice grits. If you would like to experience perfect (I mean puuuur-fect grits) head that way. Josh had the Biscuits & Gravy, and we were both in brunch heaven. 

Kentucky Coffee
1 jigger (1 1/2 ounces) Markers Mark Maple Bourbon
1 cup freshly brewed hot coffee
1 Tbsp brown sugar
Freshly whipped cream

Fill a fluted mug with hot water to preheat it, then empty. Pour hot coffee into warmed glass until it is about 3/4 full. Add the brown sugar and stir until completely dissolved. Blend in Makers Mark boourbon. Top with a collar of the whipped cream by pouring gently over back of spoon, and serve hot. 

*for Irish coffee, use 1 ounce of Jameson and 1 ounce of Bailey's*

Whipped Cream
1 cup cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract

Whip the cream in the bowl of an electric mixture fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to beat until firm. 

the Roanoke Hurricane

It's two degrees outside right now, and we spent the evening drinking fruity tropical hurricanes. I've learned so many important lessons in the kitchen, and was reminded of a few of these today. 

Make the best of what you have.

I spent the afternoon running around town in search of passion fruit juice. I read on multiple online sites that the secret to the perfect hurricane was this juice. Well, as it turns out you can't find passion fruit juice in Roanoke. I found every other flavor of Goya juice in the hispanic section of the grocery store, but no passion fruit. We used freshly squeezed orange juice and pineapple juice and it was perfect. Rather than get frustrated and call off our fun theme night, I'm so happy I made the best of what I could find. 

Even in the freezing cold, you can pretend you're in Jamaica. 

It's so easy to allow the weather to determine your mood. Somehow when it's dark, freezing cold, or pouring down rain, it seems natural to embrace the blues. You don't have to be that way. Just a little reminder of warm weather, like a coral manicure (OPI cajun shrimp is my favorite) or a fruity cocktail can totally brighten the day. 

I sampled a few versions of the hurricane before deciding on my favorite. The traditional recipe has 4 ounces of rum and 4 ounces of juice (passion fruit, lime juice, and grenadine). I sampled one that included amaretto, and the flavor was so well balanced without the harsh rum kick. My favorite version (the same as Martha Stewart's recipe) had 3 ounces of rum, with one shot of Bicardi 151, and 1 ounce of Amaretto to balance the flavor. 

I named this one the Roanoke Hurricane since all of these ingredients can be found right here in town! 

the Roanoke Hurricane 
1 oz light rum 
1 oz dark rum
1 oz bacardi 151
1 oz amaretto almond liqueur
1 dash grenadine
juice of half a lime
orange juice
pineapple juice
1 orange slice
1 maraschino cherry

Pour all but the pineapple and orange juice, in the order listed, into a hurricane glass three-quarters filled with ice. Fill with equal parts orange juice and pineapple juice until the glass is full. Garnish with orange slice and cherry. 

Happy New Year!

Happy New Year! In honor of the occasion, I am sharing my favorite celebration drink in hopes that there will be lots of reasons for all of us to celebrate in 2014! 

My girlfriends taught me about prosecco in PA school, and I was smitten. I haven't purchased a bottle of my old favorite Mumm Cuvee Napa champagne in years. Prosecco is fruity and I love the peach and pear undertones and can usually buy a great bottle at Kroger for between 10 and 12 dollars. My favorite is the Zonin Prosecco which is easy to find. 

This cocktail is bubbly, classy, the most beautiful pink color, and always promises a fun night. It was our signature wedding cocktail, which is yet another reason it is so special to me. I bought the cheapest Trader Joe's prosecco by the case for our wedding, and it was perfect and a steal at $5 a bottle! 

Kir Royale
Prosecco 
splash of Chambord
3-4 frozen raspberries

Pour prosecco in a champagne glass, top with a splash of chambord and frozen raspberries. 

Bourbon & Cheerwine

 If you are a fan of Cheerwine and a fan of bourbon, this cocktail will change your life.

I must share a snippet I read from another blogger, Lisa Fame, regarding the "cocktail of Southerners" she first came across at the Tupelo Honey Cafe in Asheville, NC. This is how she described her first taste of bourbon & cheerwine:

The first sip was a burst of flavor, a sensation of icy cold, sweet, along with slight hint of cypress and an oakey finish....

Had Scarlett O’Hara had Cheerwine and Bourbon, she’d have been the one looking at Rhett and telling him she didn’t give a damn. But, she wasn’t.

I suggest you get yourself to the local ABC store, pick up a bottle of Maker”s Mark and then hie yourself over to the nearest Piggly Wiggly and grab a 2 liter Cheerwine.

Head home, grab a Highball and fill it half full of ice. Everything is always half full in the South. Always.

Now, open your Maker’s Mark and pour a healthy splash in the Highball. No, that piddly splash isn’t going to do it, halfway full is more like it. Now, top it off with some fresh, highly carbonated Cheerwine. Grab your sterling cocktail stirrer and give it a quick whirl.

After I read this, I just had to watch the part of Gone with the Wind when Rhett delivers his famous line! Click here for the YouTube video. 


Bourbon & Cheerwine

1 1/2 ounces Maker's Mark or middle shelf bourbon *I got in major trouble for diluting 
          Maker's 46 with cheerwine, and swore I would never do it again, BUT we only had 
          good bourbon in the house*

6 ounces Cheerwine

Fill a highball glass half full of ice, add bourbon and top with Cheerwine. Stir and enjoy! 

Holiday Sangria

I surprised my in-laws this Christmas by showing up with a pitcher of sangria to share. I did tweak the original recipe for the holidays - I used blackberry brandy, added maraschino cherries, and used Sprite zero instead of sugar and soda. I also did not marinate the apples and pears overnight, but added them just a few hours prior to serving. This way, the fruit looked pretty and did not soak up all of the sangria. I believe we have a new Christmas Day tradition. Cheers! 

Holiday Sangria
1/2 cup blackberry brandy
1/2 cup triple sec
1 large bottle red wine (I like yellow tail big bold red)
1/4 cup lemon juice
1/3 cup frozen lemonade concentrate
1/3 cup orange juice
1 orange, sliced into rounds
12 maraschino cherries with splash of cherry juice
1 apple, thinly sliced
1 pear, thinly sliced
2 cups ginger ale or 7-up (add just before serving)

1. In a large pitcher, mix together the blackberry brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and splash of cherry juice.
2. Refrigerate overnight for best flavor.
3. Chop fruit and add 2-3 hours prior to serving along with cherries. 
4. Add 7 up or ginger ale  immediately before serving. Be sure to scoop a few cherries and fruit into each glass. 

Apple Pie Martini

                    

Hot weather calls for vodka, rum, and tequila. Cold weather calls for bourbon and scotch. 

Out here in the country, we are rockin' the bourbon, cider, egg nog, and cinnamon whiskey drinks. 

Tonight I was in martini bliss sipping on this yummy cocktail. The recipe I originally saw is shown below, what I really wanted was a martini so we made a few modifications...more booze and less juice!

Apple Pie Martini
1.5 ounces Fireball cinnamon whiskey
1.5 ounces vanilla vodka
3 ounces apple cider
Dash cinnamon
Brown sugar for rim

Sugar the rim of a martini glass. Combine remaining ingredients in a boston shaker, add 
ice, and shake. Strain into a martini glass.

Apple Pie on the Rocks
1 ounce vanilla vodka
1 ounce fireball cinnamon whiskey
4 ounces apple cider
Cinnamon
Brown sugar for rim of glass

Cherry Beer-Garita

By now, you must know I am a big fan of the Corona margarita (dubbed the Katie-Rita) after my great friend Katie Jo.

Here is a slight twist on the classic version. If you like cherry flavor, you will love this, I promise!

Cherry Beer-Garita
12 ounces cherry 7-up or cherry soda
12 ounces tequila
12 ounces Corona
12 ounces frozen limeade concentrate

Combine above ingredients in a large pitcher and stir well. Serve drinks in mason jars with a maraschino cherry and lime wedge. 

Santa's Little Helper

As a general rule, it is always fun to have a signature cocktail for a particular celebration - in fact, if you are throwing a party, embrace a fun cocktail and even name it after the guest of honor! We've had great luck with a Kir Royale and the Moscow Mule.

But, since it's Christmas, and we decorated the tree tonight, we needed a new fun cocktail to celebrate. The Santa's Little Helper called my name with a spiced infused bourbon - HELLO Santa! I picked up a bottle of Jim Beam Devil's Cut, threw the ingredients in a mason jar, and got ready for the fun.

I loved this one. Honestly, Josh does not like to alter the flavor of good bourbon. He'd rather drink it on the rocks. For that reason, I used half the bottle to infuse and the other half was just for him after he tasted a few sips of mine. Happy Holidays! On a side note, make this recipe your own - use apple cider instead of 7-up. Add your own favorite spices, just be sure to share with Santa! 

Santa's Little Helper
adapted from Aunt Peaches

1 bottle good bourbon
2 cinnamon sticks
1 tablespoon of whole cloves
1 cup of whole cranberries

Combine the above ingredients in a mason jar and allow to infuse (at least 24 hours). Fill a glass with ice, add three parts infused bourbon, one part triple sec, and one part 7-up. Garnish with boozy cranberries. Drink until full of holiday joy! 

Adult Egg Nog

It is 32 degrees outside right now, and the perfect night for a cozy fire and snuggling. This cocktail was meant for nights like these! I think any dark spiced rum would work, though we used Captain. 

Captain Morgan with Egg Nog
1 oz Captain Morgan spiced rum
4 oz egg nog
1 pinch nutmeg

Pour rum into a glass and add the egg nog. Stir together and top with nutmeg. 

My Signature Cocktail: the Moscow Mule!

 I have a big announcement to make, the kind of announcement that requires standing on top of a chair and clinking a wine glass. Today, I would like to announce our signature house cocktail. According to Queen Ina (the expert in all matters culinary) every household needs a signature appetizer, entree, and cocktail, which your friends look forward to when they come to visit. I have been (im)patiently waiting to have that overwhelming sense of "this is it" until I tasted this refreshing drink out of the perfect mug. 

The moscow mule requires a special mug, which is totally fun and worth the investment. I bought mine on Amazon (here) for $18 dollars a mug. You also need to find a store that sells good ginger beer, I purchased a 4 pack of Reed's at the Fresh Market. 

ginger beer

Moscow Mule
serves 2

1 lime, cut into halves
4 ounces good vodka (we love Russian Standard) 
8 to 10 ounces ginger beer (D&G Jamaican brand or Reed's) 
Mint springs, optional garnish
Lime wheel, optional garnish

Squeeze half a lime into each mule mug, and drop in the rest of the lime. Add 3 large ice cubes, then pour in the vodka (2 ounces each glass) and top with cold ginger beer (4 ounces each glass).  Garnish with mint leaves and lime wheel. 

Click here to watch Oprah get creative on lime squeezin' for this bevie on a camping trip to Yosemite.

Brenda's Fireball Apple Cider

My dad's very cool and very fun sister told me about this fall inspired beverage, and given my love for cinnamon, apples, and cider, it was calling my name. Think cinnamon candy apple. 

Once again, Brenda introduced me to a new favorite . She is also responsible for my love of Anthropologie jewelry and the cashmere Garnet Hill wrap I will be opening this Christmas. That's right, she pretty much rocks.

Brenda's Fireball Apple Cider

1 bottle Angry Orchard cider
1 shot Fireball Cinnamon Whiskey

Combine above in a cold mug with ice (optional) and enjoy! 

The BBC (Bailey's Banana Colada)

The BBC was the quintessential tropical cocktail of our honeymoon. The bananas grown in Saint Lucia are divine, and this tropical adult banana smoothie provided our daily potassium. We enjoyed several of these (a day) on our trip, and had the last one before boarding our shuttle to the airport. A definite favorite for hot pool days, or any day for that matter. 

the happy day we discovered the BBC

Of course, I just had to buy us a pretty new blender to make this tropical cocktail in big batches to share! 

The BBC (Bailey's Banana Colada)
makes 2 drinks

4 oz Dark Rum (we bought Appleton's special blend)
4 oz Bailey's Irish Cream Liqueur
1 ripe banana
1 oz Banana Liqueur
2 oz Pina Colada Mix
1 cup ice

Blend all the ingredients in a blender until smooth and the banana is incorporated. 

If you don't want to buy pina colada mix, you can use coconut milk and pineapple juice which are the ingredients that make up the mix. Just use one ounce of each.