Arsenic Lace

Cocktails

Frozen Coconut Guava Daiquiri

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Guys, it’s been SO hot here in NYC! I think the temperature is dropping to something a little more reasonable tomorrow but the past two days have been brutal with it being over 90 degrees. I wasn’t prepared for summer weather so soon. That’s why I needed something cold, especially because we dont have AC in our house yet. I saw Mexican guavas at my local fruit market and decided to make a delicious daiquiri variation.

I love Mexican guavas because they’re easier to work with, small, sweet and perfect for cocktails. You don’t have to remove the skin, although try to remove as much of the seeds as possible because they will change the texture of your drink.

Frozen Coconut Guava Daiquiri, serves 1

1 1/2 oz. Dark Rum

1 oz. Lime Juice

3/4 oz. Coconut Milk

1/2 oz. Simple Syrup

2 small guavas

Frozen Coconut Guava Daiquiri

Add all your ingredients to your blender pitcher, add ice, and blend on smoothie setting. Pour into your desired serving vessel and garnish with a guava slice.

Frozen Coconut Guava Daiquiri

Frozen Coconut Guava Daiquiri

Happy weekend everyone! I’m totally in love with how these came out. I’ve actually never worked with fresh guava before, only the puree kind, and I’m so happy I decided to make a cocktail with them. They made this drink extra delicious and added a lot of fruitiness and some slight tartness to an already super refreshing cocktail. These definitely did the trick and cooled me down on this hot and sweaty afternoon. I hope you decide to make these at home and if you do, don’t forget to drop me a line below in the comments!

Peach Mint Julep

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I love a good theme and excuse to make cocktails, and Derby Day has always been one of my favorites. I’ve done everything from throwing sponsored showings of the Derby to doing a DIY hat and mint julep class (which I would really love to do again), but this year I’m kicking it at home with this delicious Peach Mint Julep variation of the southern classic. This is a simple addition to an already simple drink that’s perfect for Summer and sipping on your porch.


Peach Mint Julep, serves 1

2 oz. bourbon (I used FEW)

1 barspoon peach liqueur

1 sugar cube

a handful of mint

2 peach slices cubed

Take your sugar cube, mint, and cubed peaches and place them in your serving vessel. Add the peach liqueur and muddle.I love to see the mint and peaches at the bottom of the glass so I opted to use glass instead of a traditional julep cup. If you have julep cups at home you can use them. They keep your drink icy cold.

Add your bourbon and then top with crushed ice. You can crush some ice in a blender or by putting it in a cloth bag and hitting it with your muddler. Garnish with a healthy bouquet of mint and dust with powdered sugar.

Here’s a little sneak peek of the wallpaper in my living room. The big reveal is this week so stay tuned. I’m in love!

Mint juleps are so refreshing but I love this one especially because the peach adds brightness and fruitiness to a somewhat boozy cocktail. These are definitely a little dangerous and go down way too quickly, so take it easy! I hope you’re all doing something fun today. Put on a hat, sip a Peach Mint Julep and route for your favorite horse! Happy Derby Day!

Strawberry Rhubarb Caipirinha

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Hello everyone! I hope you’re enjoying your weekend. It is officially rhubarb season, so it’s safe to say whenever I can get my hands on some, I’ll be making cocktails with it! I made rhubarb syrup for another post on A Beautiful Mess and I couldn’t let it go to waste. The syrup turned out so good and you can easily replace simple syrup in most recipes for this stuff. The possibilities are endless! A winning combination is to pair rhubarb with strawberry, so I did a Strawberry Rhubarb Caipirinha. They are super easy to make and are so refreshing. Perfect for this time of year!

The main ingredient here is Cachaça. This spirit is called the rum of Brazil and rightfully so. The main differences between Cachaça and Rum are that most rums are made from sugarcane by-products like molasses. Cachaça is made from fresh pressed sugar cane, so the end result is a much more fresh, earthy, and grassy tasting spirit. My favorite Cachaça is Avuá Amburana which is a Cachaça that has been aged in Amburana wood that is indigenous to that part of South America. Resting it in this wood gives the Cachaça baking spice flavors like cinnamon, allspice, vanilla and fresh sugarcane. These flavors go so well with the rhubarb and strawberries that we’re adding to our Caipirinha. It’s like we’re eating delicious boozy rhubarb pie! You can also use a non-aged Cachaça like the Avuá Prata as well.


Strawberry Rhubarb Caipirinha, serves 1

2 oz. Avuá Amburana

3/4 oz. Rhubarb Syrup**

3 lime wedges cut into half (quarters)

2 small strawberries cut in half

1 sugar cube

Add sugar cube, lime quarters, strawberries, and rhubarb syrup to your tin and muddle. Add the Cachaça and then add cracked ice.

Do a quick shake, back and forth 6-8 times. We will be using the same ice we shook on, which is common in “peasant” style drinks, so after shaking open your tin and dump the cocktail into a rocks glass.

Rhubarb Syrup

Add 1 cup of sugar and 1 cup of water to a pot on the stove with 4 cups of chopped rhubarb. Let simmer on the stove until all sugar has dissolved and the rhubarb is cooked, about 20 minutes. Strain the syrup into a bowl using a fine mesh sieve. Discard the rhubarb solids, or you can save them to use like a jam. I did and used it to spread on toast. Yum! This syrup will keep refrigerated for 2 weeks to a month.

This cocktail is super easy to make at home and I could totally enjoy these all summer long. The flavor combinations in the Cachaça and the fruit go so well together, this is certainly my most favorite Caipirinha that I have ever had.

Even Phil my cat is enjoying them in the livingroom!

I hope you decide to make these at home and if you do please let me know how they turn out in the comments below. Cheers everyone!

Carrot and Orange Mimosa

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Hey everyone! Happy Easter! Hope you’re all enjoying your holiday at home with your loved ones. This is my favorite time of year, probably because it’s finally acceptable to wear pastels, not that it stops me at any other time of the year. Finally, I don’t stick out like a sore thumb though! I’ve whipped up quite a delicious (and EASY) cocktail for your Easter festivities. My Carrot Orange Mimosa is literally three ingredients and is sure to impress your holiday guests. Although perfect for Easter, where brunch meals are the norm, this drink is acceptable to serve throughout the Spring season OR any other time of the year that you want to add a little special something to your regular classic mimosa. Get creative with in-season fruit and vegetables. You don’t have to stop with orange juice!


Carrot and Orange Mimosa

1 oz. Orange Juice

1 oz. Carrot Juice

Top with Sparkling

Add your juices to a flute glass and fill with sparkling wine. Garnish with a carrot top.

Guys…carrot juice is so delicious. Why has it taken me this long to realize it? I have a confession to make and it’s that I don’t have a slow juicer. I’ve always wanted one but have never had the extra space for kitchen gadgets. Now that I’ve moved and have a kitchen to accomodate more appliances, it is defintely on the top of my list of things to buy.

With that said, I knew I needed fresh carrot juice to really make this recipe work. I went to my local organic food store that also sells fresh juice and brought some home. Super helpful and a great idea for those that also don’t have access to making fresh vegetable juice at home.

Along with these mimosas I also have a number of other things on the menu for today. For breakfast I’m making bunny pancakes, stay tuned for super cute photos! For dinner I’m making a chilled asparagus soup and Ethan is making an apricot and mustard glazed ham with root vegetables. Dessert which I am most excited for, is a strawberry rhubarb tart!

Banana Pancakes from Good Housekeeping Banana Pancakes from Good Housekeeping Chilled Asparagus Bisque from Good Housekeeping Chilled Asparagus Bisque from Good Housekeeping Apricot-Mustard Ham with herb roasted root vegetables from Good Housekeeping. Apricot-Mustard Ham with herb roasted root vegetables from Good Housekeeping. Rhubarb-Strawberry Tart from Martha Stewart. Rhubarb-Strawberry Tart from Martha Stewart.

Have fun cooking, baking, and drink making tomorrow. I’d love to hear what you’re making for Easter. If you decide to make these mimosas let me know how it turns out!

High Plains Margarita of the Year

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Hello Everyone, it has been quite awhile because of the move, but now that I’m settling in, I am super excited to share that I have teamed up with Patrón to bring you a variation on one of the most popular cocktails — the margarita! To celebrate this classic cocktail Patrón has crafted 7 artisanal recipes that showcase how versatile this drink can really be and is asking everyone to vote for their favorite. These special margaritas are being made at several bars and restaurants all over the country, but we can also make them at home! I’ve whipped up the High Plains Margarita which is a herbaceous spin on the margarita, incorporating muddled sage, smoky charred pineapple, yuzu and a spicy chipotle salt rim. YUM!


High Plains Margarita

1.5 oz Patrón Silver

.5 oz Patrón Citrónge Orange

2 Slices charred pineapple

.5 oz Fresh lime juice

.25 oz Yuzu juice

.25 oz Simple syrup

6 Sage leaves, 2 for garnish

2 dashes Lime bitters

Chipotle salt rim

Char 2 pineapple slices and reserve 1 slice. To make the drink combine 2 pieces pineapple, 4 sage leaves and simple syrup in shaker and muddle. Add remaining liquid ingredients and shake vigorously with ice to chill. Double strain onto fresh ice in a chipotle salt-rimmed rocks glass. Garnish with a slice of charred pineapple and 2 sage leaves. To make the chipotle salt, simply mix a 1/2 cup of salt with 3/4 tsp of dried chipotle powder.

The margarita is by far one of my favorite cocktails and this variation is no exception. It is well balanced, fruity — but not sweet, herbaceous, savory, smoky and with a kick of spice. This drink sure did the trick after the crazy month I just had, and I will most certainly be making these again in the future. These are perfect for those warm summer days when we will be grilling in the backyard. I can’t wait!

If you try the High Plains Margarita or another, don’t forget to vote for your favorite here or by using the hashtag – #highplainsmargarita – on Instagram/Twitter. And remember the perfect way to enjoy Patrón is responsibly!

Cinnamon Apple Whiskey Sour

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I’m so excited to share a recipe from my friend Kristy Gardner’s brand spanking new book called Cooking with Cocktails. This cookbook gives the phrase “happy hour” a whole new meaning because every recipe is made with wine, beer, or spirits, and that is A OK with me! I couldn’t imagine that any of you would disagree. As I was looking over the book, the Cinnamon Apple Whiskey Sour caught my eye. It’s been rather cold and snowy here and there’s no better cure for the winter blues than some warm spices, sweet fresh apples, and a bottle of bourbon.

Her recipe doesn’t call for egg whites but rather includes a “Tipsy Tip” to add them if you’re feeling adventurous. We’re adventurous here, and I love a good traditional sour with that delightful froth on top! I played around with the recipe and adapted it to my own taste. Kristy encouranges you to break the rules and be inventive in the kitchen, as do I, so let’s “pop the cork and see what happens!”


Cinnamon Apple Whiskey Sour, serves one

2 tablespoons ground cinnamon

2 tablespoons sugar

1/2 apple, cored and thinly sliced

White of one egg

2 oz. bourbon (I used Wild Turkey)

3/4 oz. simple syrup

3/4 oz. lemon juice

Dash of angostura bitters

Dry apple cider to top

Rosemary

Prepare your simple syrup (1:1) and your cinnamon sugar and set aside. Crack your egg and seperate it, dumping it into the larger side of your shaker tin. When you’re making drinks with dairy or egg white, you want to keep them seperate from your citrus until the moment you are ready to shake.

In the smaller side of your shaker tin add the bourbon, simple syrup, lemon, and angostura bitters. Add the smaller tin to the larger tin and dry shake to incorporate the egg into the rest of the ingredients. Open your tin, add ice, and shake again. Strain into the glassware of your choice. Top with apple cider. Take your apple slices and dip them into the cinnamon sugar mixture and spear with rosemary as the garnish for your drink.

Hope you enjoy this delicious variation on the classic whiskey sour. Make sure you grab your own copy of Cooking with Cocktails to try more recipes just like this one. Kristy also blogs over at She Eats, so check her out over there as well for more ideas about making fresh, seasonal and locally sourced meals and drinks.

Giveaway with Shaker and Spoon

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Hello Everyone! Excited to announce that I’ve teamed up with Shaker and Spoon for a little giveaway. If you’re not familiar with them they do a monthly subscription cocktail club. All you have to do is pick up the bottle and they take care of the rest! That just sounds too easy, doesn’t it? It defintely takes the hassle out of making drinks at home. No running to the super market, fussing over making syrups, running around for those impossible to find bitters. I know we’ve all done it…I defintely have.

Fear no more, because with Shaker and Spoon you can confidently make drinks for your date, friends, or just for yourself, and the cocktails will always be perfect and stress free.

I recieved February’s After Party Box which included ingredients for three champagne inspired cocktails, because after the holidays everyone has bubbly laying around, am I right? Guilty! I made the Time After Thyme by my friend Pamela Wiznitzer.

This cocktail combines the herbaceous fusion of cucumber, celery, and thyme with the fresh citrus of grapefruit and the effervescence of sparking wine. The Time After Thyme was devine and completely refreshing and very easy to make. All I had to do was build my ingredient in the glass, add ice, stir, and top with champagne. I may have had two (or three). I can’t wait to try the others and I can’t wait for you to get your hands on one of these boxes!

All you have to do to enter is go to my Instagram, comment on the photo that I’ve tagged Shaker and Spoon in, tag three friends you want to share cocktails with and make sure you’re following me (@arseniclace) and Shaker and Spoon (@shakerandspoon). Winner will be chosen at random and the contest will go for 48 hours. Good luck everyone, and hurry up and enter!

Everything but the booze!

Cheers and Good Luck!

Easy Negroni Floats

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I bet everyone is ready for Valentine’s Day…I know I sure am! Whether you’re spending the weekend with you gal pals or getting ready for a romantic night out, a cocktail is always in order. That’s why I’m here! I’ve whipped up these super easy Negroni Floats that are perfect for your Galentine’s Day party or a romantic evening spent at home. They’re boozy, but with the addition of freshly whipped cream, they become a delicious alcoholic creamsicle. Now who doesn’t want one of those?


Easy Negroni Floats (makes one serving)

1 oz. Gin

1 oz. Sweet Vermouth

1 oz. Campari

Add all your ingredients to a mixing glass, add ice, and stir. If you’re making multiple drinks, double up or consider building in a pitcher. Strain into a coupe glass.


For the cream:

Add 4 ounces of heavy cream to a tin with two sugar cubes and a very small piece of ice. Shake, shake, shake! You want to shake it till the sugar has dissolved and the cream is slighly thick but not pie topping thick. You want it to slide right over the top of the drink. I do this at work all the time with no trouble, with these the cream started to sink at a pretty fast rate. No problem! Just give it a little stir, it will only enhance the creamsicle effect. Garnish with a little zest of orange on top. Enjoy! Happy Valentine’s Day!

Everything’s Coming Up Rosé with Jord Wood Watches

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Looking for Valentine’s Day ideas already? I hate to admit it, but it’s one of my favorite holidays, even if it’s kind of made up! Anything that has to do with eating, drinking, chocolate, flowers and pink, I’m all about. Pink and red is one of my favorite color combos and this is the only time of year I can buy pretty much anything in that color scheme. You feel the same way, don’t you?

If you’re looking for a tasty cocktail and a gift for her or him, look no further! I’ve teamed up with Jord Wood Watches to shake you up a delicious treat this Valentine’s Day. Jord makes beautiful wood timepieces that are very modern, stunning and completely unique. They offer many beautiful wood finishes and color options, and make both women’s watches and men’s watches. Moments are bigger than minutes and your watch should tell more than time. This Valentine’s Day is the perfect opportunity to show your loved one that your time, is and will always belong to them. There’s a contest going on to win a $100 to use on the Jord site. All you have to do is go here, and fill out of entry form. Contest closes 2/12. Good luck everyone!

I have matched my drink to my watch with the Cora Zebrawood & Rosé. It has a beautiful light blush face that accents the wild and natural grain of the Zebrawood. I’m shaking up my Everything’s coming up Rosé cocktail that has Gin, Lillet Rosé, lemon, blood orange, and a hibiscus/passion fruit tea syrup. It’s sweet, floral, fruity, and slightly lower ABV, so you can have a few. Oh, and it’s this beautiful deep pink color. Perfect!

Like Lillet Blanc, which you may be more familiar with, Lillet Rose is a wine-based aperitif, made from the Grand Cru Bordeaux grapes used for Lillet’s white and red versions, and then combined with fruit liqueurs. As a result it’s bright and fruit-forward but not overly sweet — a pleasure to sip on its own, or in cocktails. Since this cocktail is slightly lower ABV, if you want to kick it up a notch top it with Champagne. This would be a good batched drink for a punch bowl at your Galentine’s Day party as well. I used TAZO Passion for the tea syrup, I love using it in cocktails and it’s very easy to find. It is a blend of hibiscus, orange peel, rose hips, and passion fruit. Very fruity, herbal and compliments the other flavors in this drink wonderfully.


Everything’s Coming Up Rosé

1 oz. Gin (I used Brooklyn)

1 oz. Lillet Rose

3/4 oz. Blood Orange Juice (if those aren’t available regular oranges work)

1/2 oz. Lemon Juice

3/4 oz. Hibiscus Tea Syrup

Combine all ingredients in tin, shake with ice, and strain into a coupe glass. If you want to dry this cocktail out a little and also add more ABV top with champagne. It will be delicious. For the tea syrup brew a cup of tea (8 oz.) and then add the same amount of sugar. If you’re making a larger batch you will have to add more tea bags.

Earl Grey Lavender Hot Toddy

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Happy Friday everyone!

I had a hectic week and I’m so glad for it to almost be over. I’m working on some exciting projects this weekend and can’t wait to get to it. Am I the only one that gets excited about work? lol.

Anyways, it’s been a little cold and dreary here, and with all this stress I really needed to take a chill pill. That’s why I put together this Earl Grey Lavender Hot Toddy. I took the simple ingredients in a classic toddy and combined them with the soothing and calming effects of lavender and some much needed tea to maximize your buzz and relaxation. It is also just a super simple subsitute, because instead of adding hot water to top, we’re adding freshly brewed earl grey tea.

It’s fun to think about all the different ways you can infuse this drink with other flavors and teas to make so many variations. If you have a favorite tea besides earl grey, try that. Let me know how it turns out. I’d love to hear about how you like your hot toddy! Do you add something fun and different? Herbs? Special Honey? A different spirit?

Whip up one of these, kick your feet up, put a mask on, and some cucumbers over those eyes, it’s FRIYAY!


Earl Grey Lavender Hot Toddy

1 1/2 oz. Bourbon

1/2 oz. Lemon Juice

1/2 oz. Honey

2 dashes of Lavender Bitters

Fill with Earl Grey Tea

Add all ingredients to a mug, brew a pot of earl grey tea on the side, and fill the rest of your cup with tea. Garnish with a fresh lavender sprig.