I follow Coastal Living
magazine’s Instagram feed. They featured the yummiest cocktail for a Coconut Mojito that I had to try.
It tastes like a suntan in a glass. Remember the days when Pina Coladas were all the rage? Well, this is her younger, hipper sister’s drink.
Here’s the link to the recipe at Coastal Living where this liquid treasure and other fun cocktail recipes can be found. I’ve provided the recipe from their site below.
6 fresh mint leaves
1 1/4 ounces (2 1/2 tablespoons) Mount Gay white rum
1/2 ounce (1 tablespoon) Malibu coconut rum
1 ounce (2 tablespoons) cream of coconut
Garnishes: lime wedge, fresh mint leaves, pinch of grated coconut
Muddle 6 fresh mint leaves, 3 lime wedges, and brown sugar in the bottom of a cocktail shaker. Add white rum, coconut rum, and cream of coconut. Fill shaker with ice, and stir vigorously until chilled. Strain mixture into a tall glass, and top with chilled club soda. Garnish, if desired.
Check out my Pinterest board for some other sips, too.
We hosted our neighborhood Christmas party last week and I searched Pinterest for a fun cocktail. I found one I liked Pomegranate Rosemary Spritzer from House in the Hills. We have a huge rosemary bush in our backyard and I really liked the different ingredients, especially the addition of homemade rosemary simple sugar. I renamed mine a Mrs. Claustail (get it instead of Cocktail, it’s Claustail? What? I think it’s clever).
I had a tray of these bubbly spirits waiting for guests as they arrived. The sprig of rosemary is like a swizzle stick. Grocery stores are plentiful right now with Pomegranates and I like to have a bowl of them on our kitchen table during the holidays. Mr. Bee is a whiz at peeling them and plucking the fresh seeds of goodness. Plus, we needed them for Giada’s Pomegranate Brussels Sprouts Salad.
Here’s the Mrs. Claustail recipe:
1 bottle of chilled Prosecco
2 ounces peach schnapps
4 tsp fresh squeezed lemon juice
4 ounces of chilled pomegranate juice (I like Trader Joe’s)
1 small bottle mango flavored soda water (I found this at Trader Joe’s)
6-8 sprigs of rosemary
1 fresh pomegranate
1/2 cup of sugar
1 cup water
Add 1 cup of water to a small saucepan with 2-3 sprigs of rosemary, bring to a boil.
Add sugar to boiling water and stir until sugar dissolves.
Remove from heat, strain rosemary sprigs and set aside to cool.
Clean and de-seed pomegranate. Set seeds aside.
Pour Prosecco into 4 cocktail glasses.
Add 1/2 ounce of peach schnapps, 1/2 ounce rosemary simple syrup, 1 tsp. lemon juice, 1 ounce of pom juice and a splash of mango soda water to each glass and stir.
Sprinkle in a few pomegranate seeds into each glass.
Garnish with a sprig of rosemary.
Check out my Pinterest — Just a Sip board for more ways to say Cheers!
Mr. Bee has been perfecting his recipe for blood orange margaritas. We first had this liquid sunshine when we went to San Antonio back in June. For a little July 4th celebration we hosted for our neighbors, he worked and worked until he came up with the perfect blend of ingredients. I have to say it was fun helping him taste each batch. Here’s his recipe…
3 parts Blood Orange Juice (no fear, there is no blood involved. It’s a type of orange that makes a lovely shade of dark reddish orange). You can use either fresh juice or ready made.
2 parts Tequila
1 part Cointreau
1/2 part fresh lime juice
1/2 part simple syrup or agave nectar.
For the party he made the simple syrup which is one part sugar, one part water simmered on the stove. He added a few sprigs of fresh mint and let the mint steep in the syrup. That was my favorite version. If you have the time, I recommend this step.
Chill the ingredients and pour over ice. We prefer on the rocks, but you could also freeze it.
You know how moms have to buy their own gifts, wrap them, put them under the tree and act all surprised when they open them on Christmas morning? I do that. It’s okay, this way I get exactly what I want.
This year I treated myself to the Williams-Sonoma Hot Cocoa carafe. It’s on sale right now for $14.99 (from $34.99, so it’s a sweet deal). You could pick up a few for next year or they would make a great Valentine’s Day gift.
It is the cutest thing I have ever seen. It holds three cups of hot cocoa. Made of ceramic, you can heat the milk in the carafe in the microwave, but I think the preferred method would probably be to make your cocoa the usual way on the stove, then pour it in the carafe to keep it warm. It also comes with a built-in, battery operated whisk so you can give your cocoa a few whirls before serving it to make sure to mix up the settled cocoa.
Oh, I saw Anchorman Two this evening. Terrible movie, but awesome soundtrack. Cheers!
Last night, at a progressive dinner gathering of friends, we ended the night with after dinner drinks. I made butterscotch martinis. I saw the original recipe on the Food Network with Sandra Lee. She calls her version a Butter Martini, but the butterscotch Schnapps is so flavorful and makes the drink tastes more like the candy instead of a stick of butter.
Here’s what you need:
Cocktail shaker — not required, but will make you look really cool while mixing the cocktail
Crushed ice cubes
One part Vanilla Vodka (I put my bottle in the freezer to make it really cold)
One part chilled pineapple juice
Splash of butterscotch Schnapps
Splash of Chamboard (a raspberry liqueur)
For the “one part” I just used the little jigger on top of the cocktail shaker. Mix all the ingredients in the shaker, then pour into glasses.
It was just the right blend of flavors. You got the vanilla vodka at the top note of the drink and after a minute the smooth, caramel flavor of the butterscotch set in.
Perfect cozy fireside drink with friends. Cheers!
I love to try new recipes especially when they are featured in Southern Living magazine. This is a recipe from their June issue for Peach Mojitos.
I have mint growing everywhere in the garden and the peaches were really good looking at Walmart. So, I decided to give this little cocktail a whirl.
• 2 large peaches (about 1 lb.), unpeeled and chopped
• 1/2 cup superfine sugar (be sure to use superfine like the recipe says — it dissolves alot quicker)
• 1/4 cup fresh lemon juice (about 1 lemon)
• 1/2 cup firmly packed fresh mint leaves
• 4 cups club soda, chilled
• 2 cups white rum
• Garnishes: fresh mint sprigs, peach wedges
1. Process first 3 ingredients in a blender or food processor until smooth. (Yield should be about 2 cups.)
2. Muddle mint leaves against bottom and sides of a glass pitcher to release flavors. (Leaves will be bruised and torn.) Add club soda, rum, and peach mixture; stir to combine. Serve immediately over ice.
Hints: I made the syrup mixture up the night before, covered it with plastic wrap and refrigerated it. Then, the next day I made up the drinks. I actually tripled the syrup mixture and had some left over.
Be sure to wear your hostess skirt while drinking.