Cocktails

Easy Blackberry Basil White Port and Tonics

March 22, 2018 by Natalie 1 Comment

My go-to drink lately has been a port and tonic, especially when I’m cooking dinner. They’re so easy to make, are super refreshing, and bonus: they’re low ABV! The first time I had one was when Ethan’s mom made a recipe from The Kitchn over Christmas. I decided to take this drink a step further and made these Blackberry Basil White Port and Tonics.

Blackberry Basil White Port and Tonics, serves 1

2 oz. white port

1/2 oz. lemon juice

4 oz. good quality tonic (I used Fever Tree bitter lemon)

4 blackberries and a pinch of basil for muddling, extra for garnish

First, add the port and lemon juice to a cocktail shaker with the blackberries and basil. Give it a quick muddle, just until the port has been infused with the blackberries and basil. There’s no need to shake this, so just double strain the mixture into the serving vessel of your choice. In this case, I used a double rocks glass. Add ice and then top with tonic. Garnish with a sprig of basil and a blackberry.

If you’re not familiar, port wine is a Portuguese fortified wine that is produced exclusively in the Douro Valley in the northern provinces of Portugal. It is typically a sweet, red wine, often served as a dessert wine, though it also comes in dry, semi-dry, and white varieties. A white port has the sweetness of a ruby port but is much lighter and fresher, which makes it perfect for this Blackberry Basil White Port and Tonic.

Traditionally, white port and tonics are a Summer drink but I love to enjoy them all year round. They make the perfect aperitif before dinner because they are sweet, but not too sweet, and awaken the appetite. I added a splash of lemon juice to brighten and help incorporate the use of fruit and herbs. Blackberry Basil White Port and Tonics are definitely my new favorite drink and I can’t wait to come up with more flavor combinations. I’ve always wanted to take a trip to the colorful city of Lisbon, so let’s take a sip and pretend we’re there! xo

Frozen Irish Coffee

March 14, 2018 by Natalie 1 Comment

I love St. Patrick’s Day because it strangely reminds me of my favorite city, New Orleans. Although
I’ve never spent St. Paddy’s there, my favorite Irish bar, The Erin Rose, serves my favorite incarnation of the Frozen Irish Coffee. I’ve shared quite a few recipes for it over the years, and I might not know the exact recipe (it’s a secret), but every time I play around I feel like I get one step closer. Let’s just say if you’re taking the approach of making a milkshake then you’re on the right track.

Frozen Irish Coffee, serves 1

1 1/2 oz. Irish whiskey (I used Jameson)

1 1/2 oz. Irish cream (I used Kerry Gold Irish Cream)

1 1/2 oz. cold brew coffee (I used Stumptown)

1 scoop of coffee ice cream

cinnamon whipped cream, grated cinnamon, and grated coffee, for garnish

My favorite spec for a Piña Colada is equal parts and I really feel like it works super well for this Frozen Irish Coffee as well. Add all your ingredients to a blender pitcher with 1/2 cup of ice and blend on high until smooth. If you want a less thick consistency you can add a bit more coffee or even milk to thin it out. I drink my coffee VERY strong and that is why I used cold brew in this recipe. Using cold brew also makes the coffee flavor stand out more in the drink. If you aren’t looking to be super caffeinated you can use regular coffee, just make sure it’s cold and not hot. Adding hot coffee to a blended drink will make it too diluted.

Pour your Frozen Irish Coffee into your desired serving vessel, in this case, I used highballs and garnish with cinnamon whipped cream, grated cinnamon, and grated coffee. To make your cinnamon whipped cream add 1/2 cup heavy cream, 1/4 tsp. vanilla extract, and 1/4 tsp. ground cinnamon in the bowl of a stand mixer. Whip on high speed with the whisk attachment until thick peaks form. Spoon over the top of your drink and finish with grated cinnamon and coffee.

This Frozen Irish Coffee is not just perfect for St. Patrick’s Day but absolutely perfect to enjoy all Summer long. St. Paddy’s Day is the finish line of Winter for me. We’re SO close to Spring, it’s staying light out longer, and I can feel the brisk air finally starting to subside. If we can hold out a little bit longer, I promise there are sunny skies and warm days up ahead. You can bet I’ll be drinking quite a few of these Frozen Irish Coffees until next Fall. Hell, maybe I’ll even catch a flight down to NOLA to enjoy one at The Erin Rose. Cheers, Happy St. Patrick’s Day, and Happy ALMOST Spring everyone!! xo

Celebrate St. Patrick’s Day with the Irish Colada

March 10, 2018 by Natalie 1 Comment

St. Patrick’s Day is hardly a celebration without a little imbibing. I wanted to come up with something green without being cheesy (no green beers please!) so I put together this Irish Colada, a spin on the classic Pina Colada but with Irish whiskey, matcha, and banana. This Irish Colada is perfect for celebrating the Emerald Isle and a cocktail I will be drinking long after St. Patrick’s Day comes and goes.

Irish Colada, serves 1

1 1/2 oz. Irish whiskey (I used Jameson)

1/2 oz. banana liqueur

1 1/2 oz. pineapple juice

1 1/2 oz. matcha coconut syrup

pineapple wedge, pineapple leaves, and toasted coconut, for garnish

First, make your matcha coconut syrup. I used equal parts (1 can each) of coconut cream and coconut milk. In a saucepan combine them with 2 teaspoons of matcha powder, whisking until combined over low-medium heat. I used a matcha whisk to help incorporate the matcha better. Let cool and store in a jar or bottle in the refrigerator for 1-2 weeks.

I decided to make this drink shaken instead of frozen to mimic more of an iced matcha latte feel. Additionally, shaking it also doesn’t sacrifice the gorgeous green hue of the drink. Add all ingredients to a cocktail shaker with ice, shake, and strain over cracked or crushed ice in a highball or serving vessel of your choice. These adorable flamingo glasses are from my friend Meg over at Love & Victory. Finally, garnish your drink with a pineapple wedge, pineapple leaves, and toasted coconut. I toasted some coconut flakes with my kitchen torch but you can also do it over the stove.

The thing I miss the most about working in a tiki bar is an elaborately garnished drink. Each drink that went out was like a little piece of art. We had dozens of different straws, stirrers, and even little pipe cleaner animals! These sparkly palm tree stirrers remind me of those days and are from the Palm Springs Style Shop. I picked them up at the store while I was in Palm Springs for Modernism Week but they are also available here online if you need some fun garnishes at home!

Overall I really love how this Irish Colada came together. Whiskey and coconut complement each other surprisingly well and it was fun incorporating Irish whiskey into a tropical cocktail. The banana liqueur adds a touch more fruitiness and it’s one of my favorite ingredients to use with coconut in cocktails. In addition to the vibrant color, using matcha also adds health benefits to this drink. It’s packed with antioxidants/vitamins and is known to boost metabolism, relax the mind, increase concentration, and enhance the mood among many other things! Sounds like the perfect ingredient to pair with mood enhancing alcohol, don’t you think 😉 ? Matcha also adds sweet, vegetal, grassy notes that complement the other ingredients in this Irish Colada perfectly.

Do you have any special St. Patrick’s Day traditions? My mother always used to make corned beef and cabbage. I think my new tradition will be enjoying a few of these Irish Coladas. They certainly make the perfect boozy dessert. If you decide to make them, be sure to chime in on the comments below and tag a pic on Instagram using #ALinmyglass so I can see. I’d love to hear about what you’re doing this St. Paddy’s Day. Cheers everyone! xo

Hibiscus Margarita

March 5, 2018 by Natalie 1 Comment

It was really hard to get back into the swing of things last week. Do you ever feel like you need a vacation after you take a vacation? I decided to keep the vacation vibes going by recreating one of my favorite drinks that I had while in Palm Springs at The Saguaro — a Hibiscus Margarita. If I see the word hibiscus on a cocktail description the drink is as good as sold. I love the floral, sweet, and tart flavor of hibiscus and who can object to the hue it adds to drinks? No one! Also, we’re talking about margaritas here which are very high up on my list of things I love drinking. Who am I kidding? I would have drunk any margarita but the fact that it was pink and delicious is obviously a huge plus.

Hibiscus Margarita, serves 1

1 1/2 oz. Blanco Tequila

1/2 oz. Cointreau

3/4 oz. lime juice

3/4 oz. hibiscus syrup*

1/4 oz. agave

salt for rimming glasses

*I used the same recipe for the hibiscus syrup that I made for my hibiscus sour on A Beautiful Mess. Mix 1 cup dried hibiscus flowers, 1 cup water, and 1 cup sugar. Add ingredients to a small/medium size saucepan over medium heat, stirring until sugar has dissolved and it comes to a boil. Remove from heat and let steep for 1 hour. Strain mixture. Syrup should keep for 1-2 weeks in a refrigerator.

First, salt your serving vessels. I served these down on the rocks, so I used double rocks glasses. You could also serve them up if you’d prefer that more. When it’s hot go ahead and throw this recipe in a blender. I crushed a few dried hibiscus flowers and mixed it in with the salt. I really like the texture it gives to the rim of the glass but it also adds some flavor too.

Add all your ingredients to a cocktail shaker, add ice and shake. Finally, strain into your salted rimmed glasses over ice and garnish with a lime wheel.

The best part about this cocktail is the color. Oh, my gosh, PINK! It’s sort of healthy too, right? We did use dried flowers in it. This Hibiscus Margarita is what dreams are made of which is why I consumed so many of them poolside. They also go great in the company of tacos and I’m guilty of enjoying quite a few of them in that circumstance too. Hi everyone! My name is Natalie and I love tacos, margs, and hot pink. You already knew that though!

I tweaked a standard margarita recipe (1 1/2 oz. tequila, 3/4 oz. lime, 1 oz. Cointreau) when developing this Hibiscus Margarita recipe. In addition to the hibiscus syrup, I added agave because I felt like it needed to be a touch sweeter. The hibiscus is more tart than sweet, so if you like very tart you can try it without the agave. Overall this Hibiscus Margarita is tart, perfectly sweet, floral, refreshing, and so delicious. Make them for friends this Summer alongside tacos and guacamole and I promise they will love you forever. Tequila has that effect on people! Happy Margarita Monday everyone! 😉

Lemon Meringue Hot Toddy

February 20, 2018 by Natalie Leave a Comment

If you’re reading this I’m in sunny and beautiful Palm Springs, California by now. The night before we left, however, was a mere 32°F with mixed rain and heavy snow. It’s safe to say I was ready to hop on that plane! I teamed up Talbott Teas for this post to show you how I stayed warm this February with my delicious Lemon Meringue Hot Toddy using one of their teas!

Talbott Teas offers an exotic and extensive array of gourmet tea flavors to suit any mood or occasion. Characterized by their rich flavors, vivid colors, and soothing aromas, Talbott Teas’ premium tea blends provide a sophisticated playground for the senses. Masterfully blended and made with hand-selected, whole tea leaves, their specialty teas are full-bodied, suffused with subtle yet complex character. Their Luscious Lemon Meringue was the perfect addition to one of my favorite Winter beverages.

Lemon Meringue Hot Toddy, serves one

1 1/2 oz. bourbon

1/2 oz. Licor 43

1/2 oz. fresh lemon juice

1/4 oz. honey

top with Talbott Teas Lucious Lemon Meringue

garnish with a float of toasted Swiss meringue*

*Swiss Meringue Topping

2 egg whites, room temperature

1/2 cup granulated sugar

1 tsp. vanilla extract

First, make your meringue. In a saucepan, bring two inches of water to a low simmer. In a clean heat safe bowl, place the egg whites and sugar and mix them well with a whisk. Place the bowl on top of the saucepan with barely simmering water and mix continuously. This is important as the whisking prevents the egg whites from cooking.

Stir the egg whites and sugar with the whisk for about 2-3 minutes until the sugar has dissolved and the egg whites become creamy white in color. Remove the eggs from the double boiler and immediately start whisking the egg whites with your stand mixer, to make the meringue. Whisk on high for about four minutes until the egg whites have tripled in volume and have stiff peaks. Add vanilla and mix until incorporated. You can store this in an airtight container until ready to serve. You can also make this ahead of time as it will keep in the fridge for up to 24 hours.

Making your cocktail is the easy part because all you have to do is brew your tea and assemble. Add bourbon, Licor 43, lemon juice, and honey to a serving mug of your choice and top with tea.

Finally, top with meringue and toast it using a torch. This was really fun and was actually my first time making meringue or using a kitchen torch. I can’t wait to use it for other things!

This is probably my favorite Hot Toddy of all time as a matter of fact. Licor 43 adds a nice vanilla flavor which makes this drink a lot like having a piece of real lemon meringue pie. The lemon meringue tea from Talbott Teas adds fresh herbal notes of lemongrass which is bright, refreshing, and aromatic. Adding fresh lemon juice balances the sweetness in this drink and is a key ingredient to making a classic hot toddy in addition to honey.

The icing on top of the cake, or in this case the drink, is what really brings everything together, the Swiss meringue. It’s beautiful, delicious, and makes this Lemon Meringue Hot Toddy the perfect dessert drink to warm you up on those chilly February nights. I’m hosting a giveaway on Instagram so you can have a chance at winning some Talbott Teas of your own. You have to promise if you win that you will make this Lemon Meringue Hot Toddy though. Good luck everyone and I hope you’re keeping warm. Spring is just around the corner! xo

The Perfect Galentine’s Day Brunch Cocktail

February 2, 2018 by Natalie 3 Comments

I’m not sure if you guys know but I’m a HUGE Valentine’s Day fan. Any excuse to wear pink and shake up a cocktail (or bake) is the perfect holiday for me. The counterpart to V-Day? Well, it’s Galentine’s Day! What better excuse to celebrate your fabulous self by getting together with your lady friends for brunch, drinking a cocktail or two, doing fun DIYs, and watching your favorite romantic chick-flicks. I’ve come up with the perfect Galentine’s Day brunch cocktail that’s both easy and delicious.

No party would be complete without a fun bar cart set up either. I got the #Gals banner and garland from Target for $3 each.

Raspberry Sorbet Bellini, serves 1

1 scoop raspberry sorbet

1/2 oz. elderflower liqueur

sparkling rosé wine

edible flowers and fresh raspberries for garnish

These raspberry sorbet bellini’s are so easy to assemble and makes them the perfect entertaining cocktail. Simply scoop the sorbet into a champagne glass and add 1/2 oz. of elderflower liqueur and then top with the sparkling rosé. Garnish with fresh raspberries and an edible flower garnish.

SO EASY RIGHT?

I have a feeling you will be drinking these raspberry sobet bellini’s long after Valentine’s Day or Galentine’s Day comes and goes. I think this is my new every Sunday brunch cocktail. You can get creative and change what type of liqueur you use, the flavor of sorbet, as well as switch to a regular sparkling wine or champagne instead of rosé. ‘Tis the season for pink and red and I couldn’t help myself but pick raspberries and a little pink wine to go along with it. The Lamberti Rosé Sparkling wine I used was great for the price, bright, refreshing with lasting flavors of apple and raspberry that complemented the sorbet perfectly.

Are you planning on having a Galentine’s Day get together with your bffs? I hope so and I hope you will try this cocktail out. If you do don’t forget to let me know how it turns out in the comments below. I also started a hashtag over on Instagram, so snap some pics and tag it with #ALinmyglass so I can see. Stay tuned for more Valentine’s Day treats. Cheers everyone! Happy Weekend! xo

Healthy Drinks: The Bitter Beet Detox Cocktail

January 17, 2018 by Natalie 1 Comment

Can we drink and be healthy? I’m not quite sure but we can try! I made this Bitter Beet Detox Cocktail with Fernet-Branca that’s super herbal and refreshing. Fernet-Branca is made from bitters and herbs, and though it goes down relatively smooth, the aftertaste kicks and lingers. It is, as almost everyone describes it, an acquired taste.

The base of Fernet is made from grapes and includes generous helpings of the antioxidant saffron, as well as some rhubarb, chamomile, and ginseng. With the rumored herb count somewhere between 20 to upwards of 40, much more goes into Fernet, and other ingredients include peppermint oil, sage, bay leaves, gentian root, and even St. John’s wort. Almost all Fernet recipes are secret though!

The combination of herbs, whatever they all are, settles the stomach, aids digestion, and people often cite it as a hangover cure. Originally, people drank the liquor to cleanse the system, sipping it following dinner. Historically Fernet has been used for health reasons which made it perfect in this Bitter Beet Detox Cocktail.

Bitter Beet Detox Cocktail

1 1/2 oz. Fernet-Branca

1/2 oz. ginger liqueur

1 oz. fresh beet juice

3/4 oz. lemon juice

1/2 oz. honey syrup

thyme, for garnish

Cut your beets into small pieces and run them through your slow juicer. If you don’t have a slow juicer you can make juice in a blender and fine strain. You can also buy it at your local health food store. Add all of your ingredients to your cocktail shaker and shake with ice. Strain into a coupe glass and garnish with a sprig of fresh thyme.

Can I be honest with you guys? I’ve never been a huge fan of Fernet. I have drunk it on occasion to use it exactly what it was meant for — digestion, upset stomach, or hangover. I’ve never truly enjoyed it in a drink and it’s never my first choice. This Bitter Beet Detox Cocktail has kind of changed my mind though.

The earthiness of beets goes so well with all the herbal notes of Fernet. Ginger liqueur adds some nice spice and sweetness to this drink together with the honey. Honey is a great natural sugar and is full of antioxidants, minerals, and vitamins. The lemon juice adds brightness and helps balance the cocktail. In addition, thyme is a great aromatic for garnish and also has many health benefits. Thyme can boost the immune system as well as aid in heart health, provide relief from stress, and is rich in anti-fungal and antioxidant properties.

Have I given you enough reasons to make this cocktail? YES! I hope you will give this healthy Bitter Beet Detox Cocktail a try. I can’t wait to make more fresh vegetable juice cocktails. Is there anything, in particular, you’d like me to use? Let me know below in the comments below. xo

Winter Pimm’s Cup

January 15, 2018 by Natalie Leave a Comment

I’ve been thinking about Summer a lot. Probably because it’s been so cold and I need to be reminded that there will be sunshine and warmth again someday. I’ve teamed up with Zevia to bring you a Winter Pimm’s Cup in honor of one of my favorite Summer classics. The first time I ever had a Pimm’s Cup was many years ago in the city of New Orleans. I think anything I’ve ever eaten or drunk in NOLA has become an instant favorite. It’s impossible not to fall in love with that city.

New Orleans has a way of taking things that you could find anywhere and re-engineering them so that they become so uniquely New Orleans, you’d be hard-pressed to find anything else that measures up. The Pimm’s Cup is one such example. While the classic drink was born in a London bar at the hands of a bartender named James Pimm, the Napoleon House in New Orleans has taken his creation, put a slight twist on it, and placed it down in one of the city’s most charming watering holes. If you ever get a chance to visit, going to the Napoleon House for a Pimm’s Cup and a muffaletta is a must!

I love to make my Pimm’s Cup like the Napoleon House does — Pimm’s, fresh lemonade, lemon/lime soda and a very elaborate cucumber garnish. For my Winter Pimm’s Cup, I’ve added Scotch for a cold weather spin on the classic. There’s no need to add the extra sugar of soda when you can make the perfect cocktail with Zevia Dry Lemon Lime.

Winter Pimm’s Cup

1 oz. Scotch

1 oz. Pimm’s

3/4 oz. fresh lemon juice

3/4 oz. stevia simple syrup

1 can Zevia Dry Lemon Lime Mixer

cucumber, blackberries, raspberries, strawberries, and mint for muddling and garnish

Making stevia simple syrup is easy and a great way to make your cocktails a little healthier. Mix 2 tablespoons of powdered stevia with 1 cup of warm water and stir until completely dissolved. The consistency of this syrup will be much thinner than traditional simple syrup. Stevia simple syrup still works perfectly for adding sweetness and balancing out citrus in your drinks.

To make a Winter Pimm’s Cup add some berries, mint, cucumber, lemon juice, and stevia simple syrup to a tin. Give it a quick muddle and then add your Scotch and Pimm’s. Shake with ice and strain into a highball glass over ice and top with Zevia Dry Lemon Lime Mixer. Garnish elaborately with a bouquet of mint, berries, and cucumber slices.

This Winter Pimm’s Cup is a perfect variation on the classic — cool, light, tart, refreshing, and slightly smoky. The Zevia Dry Lemon Lime Mixer is a great substitute for regular sodas because it doesn’t add too much sweetness or sugar. A Pimm’s Cup is usually a low ABV cocktail but I like how the Scotch kicks it up a notch. I need some alcohol content to stay warm this winter. My favorite thing about this drink (besides drinking it) is the elaborate fruit garnish. It practically qualifies as a cocktail and a fruit salad snack which is A-OK with me! I hope you’ll be mixing up a few of these this Winter. xo

My Warm Take on a Summer Classic: The Hot & Stormy

January 8, 2018 by Natalie 1 Comment

We’ve been enduring freezing temperatures here for weeks now and frankly, I’m growing a little tired of it. When it’s cold and you have the holidays to look forward to you can persevere through it. After the new year, the bitter cold leaves me just that — bitter. I’ve been dreaming up drinks I can stay inside with and that remind me of warmer days. I’m pleased to introduce my warm take on a Summer classic, The Hot & Stormy.

Brilliant, yes? I thought so. The Dark & Stormy cocktail is simple, refreshing, and the perfect Summer highball. But its ingredients dissected make a pretty awesome warm drink appropriate for those really frigid winter nights too. My trick to the perfect Dark & Stormy cocktail is throwing away the premixed ginger beer and using freshly juiced ginger instead. It’s a little more work but the spicy flavor it yields is totally worth it. I add a 1/2 oz. lime to mine with 2 oz. Gosling’s Rum (of course), 3/4 oz. fresh ginger syrup, and then top with club soda for the fresh fizzy ginger beer effect.

I’m going to show you how I make ginger syrup so you can make my Hot & Stormy.

Hot & Stormy

1 1/2 oz. Gosling’s Rum

1/2 oz. lime juice

1/2 oz. ginger syrup

hot water

lime wheel and ginger candy, for garnish

I finally bought myself a slow juicer. I decided on this one by Hurom. Yes, it’s pink which was a plus in my book but it also got amazing reviews (another plus). Their juicers come in lots of other colors and styles if pink isn’t your thing. This post is 100% not sponsored and I’m giving you my honest opinion: buy this juicer. Not only is the design amazing, it’s so easy to put together and disassemble, super easy to clean, and hums like the purr of a fat content cat. It’s SO quiet!

I peeled a larger piece of ginger, cut it down so it would fit through the top of the juicer, and pressed down. Like magic, the fresh ginger juice comes right out. I used a piece of ginger that was probably 5 inches long and it yielded exactly 4 oz. of ginger juice. The key to making ginger syrup is a 2:1 ratio. It’s 2 sugar to 1 ginger juice. Fresh ginger is really spicy so you need more sugar to balance it out. I added 8 oz. of sugar and stirred it until the sugar dissolved. You can heat this over low heat on the stove if you want it done faster. If you don’t have a slow juicer don’t fret. I detailed how to make ginger syrup using a blender for my Dark & Stormy Popsicles on A Beautiful Mess.

The hard part is over and now you can assemble your drink. Add all your ingredients to your serving vessel and top with hot water. You are ready to enjoy your Hot & Stormy.

Originally when I was brainstorming hot drinks to make on the blog I wanted to do a hot toddy variation. Ginger in hot drinks is so good, soothing, and bonus…healthy, but ginger in hot toddies had been done numerous times. I started thinking about my favorite drinks with ginger in them and that led me to this hot Dark & Stormy variation. I basically removed the club soda and replaced it with hot water. I’m so happy with how it came out and it was simple to put together. It’s crazy what a slight adjustment to a cold drink can do to make the perfect warm winter cocktail. I hope you enjoy my warm take on a Summer classic, The Hot & Stormy. It just might be my new favorite cold weather drink.

Champagne Cupcakes

December 30, 2017 by Natalie Leave a Comment

Yes, the Champagne posts continue! It is, after all, New Year’s and what else would I be drinking? I made these Champagne Cupcakes for tomorrow night because the only thing better than drinking Champagne would be eating it. Okay, maybe I’m wrong. Drinking Champagne is definitely better. But these will pair perfectly with a glass of bubbly!

Champagne Cupcakes, makes 1 dozen cupcakes

For the cupcakes:

1 cup sugar

1/2 cup unsalted butter, room temperature

2 eggs

1 tsp. vanilla extract

1 3/4 cups all-purpose flour

1/2 tsp. baking soda

1/4 tsp. baking powder

1/4 tsp. salt

1/2 cup sour cream or greek yogurt

1/2 cup sparkling wine

Champagne Frosting

For the frosting:

1/2 cup unsalted butter, room temperature

4 cups powdered sugar

1/4 cup sparkling wine

1 tsp. vanilla extract

sprinkles

Preheat your oven to 350°. In the bowl of your stand mixer, cream together the sugar and butter until fluffy. Add eggs and vanilla extract and mix until combined. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. In another bowl whisk together sour cream/yogurt and sparkling wine. Slowly add wine mixture and flour mixture into sugar and eggs.

Distribute batter evenly with a tablespoon among a lined tray and place in oven. Bake for 25 minutes or until a toothpick inserted in center comes out clean. Let cupcakes cool about 15 minutes. While they’re cooling you can make the icing.

In the bowl of your stand mixer combine all frosting ingredients and beat until smooth. Fill a pastry bag and frost the cupcakes. Decorate with sprinkles. I used these gold ones.

This is the same recipe that I made when I did Rosé Champagne Mini Cupcakes for A Beautiful Mess. I changed the wine to regular sparkling wine instead of Rosé and didn’t add food coloring to the batter or frosting. I used a Prosecco because I didn’t want to use the really good stuff. I’m saving that for midnight! These Champagne Cupcakes still turned out pretty good. The first time I made this recipe I used sour cream. This time around I did Greek yogurt and I have to admit that the sour cream ones were better. So go with the sour cream! They still came out light and fluffy but were a little less moist.

The best part about making these is you get to drink the rest of the sparkling wine. Make sure you save a glass to wash these Champagne Cupcakes down with though! I hope you will be making these for your New Year’s Eve festivities. Let me know how they turn out in the comments below. Happy New Year everyone! xo

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Cocktails

Blackberry Basil White Port and Tonics, serves 1

Frozen Irish Coffee, serves 1

Irish Colada, serves 1

Hibiscus Margarita, serves 1

Lemon Meringue Hot Toddy, serves one

Bitter Beet Detox Cocktail

Winter Pimm’s Cup

Hot & Stormy

Champagne Cupcakes, makes 1 dozen cupcakes

Champagne Frosting

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