Gin

Trick or Treat: The Monster Fizz

October 26, 2018 by Natalie 1 Comment

I’m just here for the BOOS! That’s why I’ve teamed up with my friends at KINKY Beverages to bring you the perfect Halloween treat—the Monster Fizz.

I worked with KINKY Beverages over the Summer to develop this Tropical Mango Frosé that turned out so delicious! Ever since then I’ve really enjoyed using their liqueurs to compliment other spirits in cocktails. KINKY Green Liqueur is a fusion of super premium vodka distilled five times with flavors of crisp green apples and pears. Not only does KINKY Green give this drink its spooky green hue but it also adds delicious fall flavors to the Monster Fizz. I’ve added a monster candy skewer garnish to make this drink super fun for all your Halloween festivities!

Monster Fizz, serves 1

1 oz. KINKY Green Liqueur

1 oz. gin

3/4 oz. lemon juice

3/4 oz. simple syrup

1 egg white

club soda

assorted monster candy for garnish

First, make your monster candy skewer. This part is so easy and super fun. I bought all my candy at Party City and Target but I’m sure you could find some fun monster candy at a specialty candy store too. I just arranged the candy in a way that made them look like little faces. The only tricky part to these is getting the smaller thin pieces of candy onto the skewer. My tip is to thread a small portion of the back of the candy onto the skewer instead of sticking it through the middle of the entire piece of candy. I did a few skewers before I realized this method was easier. The other great thing about these monster candy skewers is that you can make them as favors for a Halloween party or even use them as cake toppers too.

Now let’s make a Monster Fizz! Add the KINKY Green, gin, lemon, simple syrup, and egg white to a cocktail shaker and dry shake to incorporate all ingredients. Next, add ice and shake again very vigorously. Strain into a highball glass and top with soda. Garnish with a monster candy skewer.

This Monster Fizz is just too adorable not to mention the perfect cocktail to serve at a Halloween party. It’s super fruity, fizzy, refreshing and tart which makes the sour candy the perfect accompaniment to the drink. If you’re not throwing a Halloween party that’s okay, there’s no better way to get yourself into the Halloween spirit than by whipping up a few spooky cocktails.

Have a great weekend and Happy Halloween! I hope you’ll be making a few of these Monster Fizzes. Thanks to KINKY Beverages for supplying a delicious and perfectly hued spirit to make festive Halloween drinks with. Don’t forget to eat, drink, and be scary everyone! xo

Frozen East Side Cocktail

July 11, 2018 by Natalie Leave a Comment

I love reinventing classics to fit the season. While the East Side Cocktail is such a perfect and refreshing Summer cocktail as is — I couldn’t help but wonder how much better it might be if I took all the ingredients and threw them in a blender. With the temperature being in the high 80s all week and not letting up for the foreseeable future, can you really blame me?

If you’re not familiar with the East Side Cocktail, it is basically a Southside Cocktail (gin, lime, sugar, mint) with added cucumbers. But they’re both really just gimlets, right? And a gimlet is just a daiquiri with gin instead of rum. I could go on and on but the point is they’re all delicious, simple, and easily quaffable. Now in all of its frosty glory, I introduce you to the Frozen East Side Cocktail. Your new favorite Summer drink.

Frozen East Side Cocktail, serves 1

2 oz. Gin

1 oz. simple syrup

3/4 oz. lime juice

handful of mint

5 cucumber slices

6-8 oz. of ice

Add all your ingredients to a blender and blend until smooth. Pour into your desired serving vessel, I used coupe glasses, but double rocks glasses will do too. Garnish with cucumber slices and a sprig of mint.

That was super easy, right?

And it tastes like heaven?

Then I think you made it correctly.

When I develop frozen cocktails or reinvent classics as such, here is my rule of thumb; sugar content should always be greater. If I were shaking this drink and serving it up the sugar: citrus ratio would have been flipped (1 oz. lime, 3/4 oz. simple). With frozen drinks, sugar content should be higher to compensate for dilution which is always much greater in frozen drinks. Sometimes adding too little sugar means getting cocktails that turn out unbalanced and overly tart. Capeesh?

Now let’s talk about the blending of the mint and cucumber into this drink. If you’ve ever had an East Side Cocktail in its regular form, muddled and served up like a gimlet, then you know how deliciously refreshing it is. Blending it knocks these refreshing flavors right out of the park though. It’s like an explosion of minty, herbal, refreshing goodness. Honestly, after I shot these I kinda got a little cold sipping them in my kitchen. Talk about cooling down! Did I mention that gorgeous green hue? It’s a stunner ladies and gentlemen! 😉

The other great thing about the Frozen East Side Cocktail, or the East Side in general, is that if you’re not feeling like gin… that’s okay! This cocktail served shaken or made frozen, is outstanding with so many other spirits. Personally, I love it with tequila but it would also work great with vodka, rum, or your favorite whiskey. So pick your spirit of choice and get out that blender! I know this Frozen East Side Cocktail will not disappoint.

Summer Solstice Sparkling Chamomile Sangria

June 21, 2018 by Natalie Leave a Comment

The Summer solstice marks the official start of Summer. With it brings the longest day and shortest night of the year. You might need sangria for the longest day of the year, correct? In light of Summer solstice, I made Sparkling Chamomile Sangria with Santa Margherita Prosecco Superiore D.O.C.G. just for the occasion. After all, I do wait all year for the first day of Summer — every year. A delicious bubbly wine together with chamomile tea, elderflower liqueur, lemon, and strawberry seems like the perfect combination to ring in the first day of Summer.

Today also marks my 2nd blogiversary. I can not believe it! We’re going to need more prosecco!

Sparkling Chamomile Sangria, serves 4-6

1 bottle Santa Margherita Prosecco Superiore D.O.C.G

2 cups chamomile tea

3/4 cup lemon juice

1/2 cup gin

1/2 cup sugar

1/4 cup elderflower liqueur

lemon wheels

strawberries

First, bring 2 cups of water to a boil in a saucepan. Add 2 chamomile tea bags and let steep 5 minutes. Remove bags and discard. While tea is still hot add your 1/2 cup of sugar and stir until fully dissolved.

Next, cut up the fruit and then add it to your pitcher or large serving vessel. Pour tea, lemon juice, gin, and elderflower liqueur into the vessel and let sit in the refrigerator for at least 3-4 hours. The longer you let the fruit steep the better!

Just before serving your Sparkling Chamomile Sangria, add ice and finally top with a bottle of Santa Margherita Prosecco Superiore D.O.C.G. In this recipe, I only used 1 bottle of prosecco, but if you want to make a boozier sangria I suggest using 2 bottles instead.

I love adding an iced tea element to cocktails in the Summer. Especially in sangria and punches! Tea adds a lot of fruity, floral, and herbal elements that can compliment wine and spirits nicely. In this case, the chamomile adds floral notes that are a perfect match to the aromatic, fresh, fruity, and sweet floral aspects ofSanta Margherita Prosecco Superiore D.O.C.G. Santa Margherita grows luscious, aromatic Glera grapes in the gentle hills of Valdobbiadene, a town synonymous with the finest Prosecco Superiore, and DOCG status – the highest and most distinctive classification possible.

Please sip and enjoy this delicious Sparkling Chamomile Sangria. I’ve been waiting a long time to say this — happy first official day of Summer everyone!

A Spring Classic: Sensation Cocktail

May 21, 2018 by Natalie Leave a Comment

A less known but delicious classic is the Sensation Cocktail. It’s a cousin of the more popular Aviation cocktail but replaces the Creme de Violette for mint. If I’m being honest, I tend to love the Sensation Cocktail more so. Creme de Violette can be a little too floral for my preference and the Sensation Cocktail is dry, more tart, and super refreshing! It first appeared in a book by Robert Vermeire in 1922, Cocktails: How to Mix Them, and the recipe is credited to James Berkelmans, Paris.

There has been so much going on behind the scenes that it’s been a struggle to update the blog over the last week or so. I have a ton in the works that I can’t wait to share with you soon. On top of a crazy workload, right after finishing the One Room Challenge, I jumped into repainting the kitchen and starting on the bathroom. These lemons you see as my backdrop is actually a new accent wall. As soon as I shoot it I’m going to do a kitchen tour post. Oh — I’m also fostering 4 adorable 4-week old kittens. Make sure to keep an eye on my Instagram stories, and starting today I’m officially using the hashtag #cocktailsandkittens. If you want to find out why keep reading. 😉

Sensation Cocktail, serves 1

2 oz. gin

3/4 oz. lemon juice

3/4 oz. maraschino liqueur

small handful of mint

mint sprig and lemon twist, for garnish

Add all ingredients to a cocktail shaker, fill completely with ice and shake. Strain into a coupe glass. Garnishing this drink with a brandied maraschino cherry is perfectly acceptable but I love to roll up a lemon twist and stick a mint sprig in it. It looks beautiful and adds so many aromatics. You can also double strain this drink if you don’t want mint in it. I prefer little mint floaters because I think it looks nice and adds texture but some people like a clean strain. To each their own!

I love making classics at home because, for the most part, they are fairly simple (3-4 ingredients). The Sensation Cocktail is one of my favorites to drink this time of year, especially on a warm day. It’s crisp, refreshing, and quenches my thirst immediately. Maraschino liqueur makes this drink sharp and dry. If you tend to like slightly sweeter drinks you can add 1/4 – 1/2 oz of simple syrup to this recipe to sweeten it up.

Okay, now it’s time to meet the kittens. Meet Elsie, Murray, Gertie, and Ethel! They were not cooperating very much on set so I will have to keep practicing. I had to hold them to get some shots of them. They. Are. So. Tiny.

A few years back I frequently fostered with a local rescue, Jersey Cats. For about 2 years my old apartment was a kitten hotel. I’d get kittens, keep them for a few weeks or months, they would get adopted, and then I’d get new kittens. My life was definitely full of sweet, cute, cuddly moments — but fostering is hard. It’s a lot of work and sometimes you get attached to cats. The number one question I always get about fostering is how do you not keep all the kittens? It’s REALLY HARD but I like to remind myself of the bigger picture. The more cats or animals I have the harder it is for me to help others. There will be more kittens, and they will all be cute. I just want to save the world one kitten at a time!

So why am I fostering again? I originally stopped when I adopted my Chinese Crested dog, David Bowie. Having a dog was much more work, my apartment was tiny, and it was just too much. After my cat Phil died in October there has been a void. Now that I have more space I thought it might be fun to start at it again and Jersey Cats needed a foster. So happy to help again!

I hope you guys like kittens because I’m hoping to include them in some of my posts until they find their forever homes. If you’re local please check out Jersey Cats to stay updated. I hope you enjoyed my silly kitten and cocktail photos and I hope you will try the Sensation Cocktail this Spring/Summer. As always, I would love to hear from you, so chime in on the comments below. Either about the cocktail or these sensational kittens! xo

Aloe Cucumber Cooler

April 10, 2018 by Natalie Leave a Comment

I’m so happy to be teaming up with Tadin Tea for this next post. Tea is something I’ve always incorporated into my recipe developing at home and behind the bar. This Aloe Cucumber Cooler is so refreshing and the perfect cocktail for the warm months ahead.

Usually, when I use tea in cocktails I gravitate towards the more floral and fruity teas. The selection of teas Tadin has available was so impressive. Tadin has been creating unique tea blends since 1982 that are all naturally good for you. Immediately I knew I wanted to use the aloe vera cactus tea in a cocktail. Drinking aloe has numerous health benefits such as extra hydration, aids in liver function, healthy skin, and digestion. I guess healthy cocktails are kind of my thing lately. 😉

Aloe Cucumber Cooler, serves 1

2 oz. Hendrick’s gin

1 oz. aloe vera juice

1/2 oz. lime juice

3/4 oz. tea syrup (using Tadin aloe vera with cactus tea)

cucumber slices and mint, for muddling

top with club soda

cucumber ribbons and mint sprigs for garnish

Making tea syrup is so easy and such a great way to add extra flavor to your drinks and simple syrup. First, brew the tea. I used 3 tea bags in 1 cup of boiling water. Let steep for 5 minutes and then discard the tea bags. While the tea is still hot, add the same amount of sugar to make a 1:1 tea simple syrup.

Regarding the aloe juice, I bought mine packaged. I wanted to juice it fresh but the day I was looking for it, of course, it was nowhere to be found. I’ve linked to the one I used above. If you can find that brand I suggest using it. It is 99.8% aloe. Make sure whatever aloe juice you’re buying has no added sugars, is made from 100% pure aloe, and is made from the inner gel fillet. So many of the aloe drinks on the market are flavored and have lots of additives and sugar.

Now you can build your cocktail. Add aloe vera juice, lime juice, tea syrup, cucumber, and mint to a cocktail shaker and muddle lightly. Next, add your gin then shake with ice and strain into a highball glass. Top with soda and garnish with a cucumber ribbon and mint sprig. To make cucumber ribbons I used a mandolin slicer.

This Aloe Cucumber Cooler turned out way better than I anticipated. It’s:

Cold

Refreshing

Fizzy

Earthy

Herbal

Hydrating

I was a little nervous how well the tea and actual aloe juice would work in a cocktail but the results are amazing. The tea is super herbal and earthy which goes so well with muddled mint and cucumber. Also, I decided to use Hendrick’s gin to add extra cucumber and floral notes to this drink. Feel free to use any gin or even vodka if that’s your preference. I will certainly be consuming a lot of these this Summer. Can we hydrate our livers and drink at the same time? I’m not sure but it’s worth a shot!

Also, make sure you head over to Instagram to enter the giveaway I’m hosting with Tadin Teas. One lucky winner will win Tadin Teas entire collection. That’s 33 different teas! I’d love to see you mix up your own Tadin Teas cocktails at home. Good luck everyone!

Blood Orange Negroni Tartlets

February 5, 2018 by Natalie Leave a Comment

Until February 14th everything will be Valentine’s Day themed because in my house we are not anti-Valentine’s Day! Any day about love, sweets, and pink is A-OK in my book. I’m celebrating this year with these Blood Orange Negroni Tartlets. Also, who doesn’t love a Negroni? Blood oranges? No. One.

I found an easy recipe for grapefruit tartlets on Pinterest from Sugar Coated Inspiration. So I adapted her recipe to make these Blood Orange Negroni Tartlets. These tarts are sweet, slightly tangy from the blood orange, bitter from the Campari, and have a natural dark pink hue from the Campari, sweet vermouth, and blood orange juice. Did I mention just a tad boozy too? You know much much I love taking my favorite classic cocktails and turning them into sweets!

Blood Orange Negroni Tartlets, makes 4 mini tarts

For the blood orange negroni curd:

1 1/2 cups blood orange juice

3/4 cup honey

3 tbsp. cornstarch

3 egg yolks, whisked

5 tbsp. butter

1 tbsp. gin

1 tbsp. sweet vermouth

1 tbsp. Campari

For the crust:

2 sleeves of your preferred cookie for making the crusts (I used Milk & Honey tea cookies from Trader Joe’s)

6 tbsp. butter, melted

Start by making the crust. Pulse the cookies in a food processor or blender until they are fine crumbs. Then add the melted butter and stir the mixture until it resembles wet sand. Press and pack the mixture tightly into the bottom and sides of four mini tart pans. Bake the crusts at 350°F for 10 minutes or until they are a golden brown.

As the crusts cool, make the blood orange curd. Whisk your egg yolks in a bowl and set aside. In a saucepan whisk together the honey, cornstarch, and blood orange juice on medium heat until the mixture is thickened and slightly bubbly. Very slowly, stream in half of the hot blood orange mixture into the whisked egg yolks, whisking quickly, to temper the eggs. Return the egg mixture to the saucepan and cook for two minutes, stirring constantly, until the curd thickens. Remove the blood orange curd from the heat and whisk in the butter, one tablespoon at a time, until melted. Add a tablespoon each of gin, sweet vermouth, and Campari and stir until incorporated.

Fill the tartlet crusts up to the top with warm blood orange negroni curd and chill in the fridge until set. Once set, garnish them with edible flowers. Enjoy your special Valentine’s Day treats!

These Blood Orange Negroni Tartlets exceeded my expectations. They are so delicious and on top of that were quite simple to make. I had never made curd before and it was such a breeze I can’t wait to experiment and make other flavors. The best part about the curd was there was some left over. You can make a larger batch of crust and use the rest of the curd to make two more tartlets or you can store it in a jar. I’ve been spreading my leftover blood orange negroni curd on toast and it is the best! I really hope you decide to make these because they are currently my favorite dessert to date. As always if you decide to please let me know how they turn out in the comments below. I can’t wait to make another batch of these! xo

Easy 3 Ingredient Cranberry Gimlet

December 1, 2017 by Natalie 1 Comment

The best part about Thanksgiving I think is the leftovers. Pilgrim sandwiches, tiny feasts, pie for breakfast, and post-holiday cocktails. For the third Thanksgiving in a row, I’ve made my Cranberry Harvest Punch and it’s always a hit! I had leftover cranberry spiced syrup so I made this Easy 3 Ingredient Cranberry Gimlet.

I love using cranberries in cooking, baking, and cocktails during the holiday season. Cranberries have such a short season that I usually freeze a few bags to last me the rest of the winter. After December it’s really hard to find fresh ones. You can consider this a warning. You’re welcome!

Cranberry Gimlet, serves 1

2 oz. gin
1 oz. lime juice
3/4 oz. spiced cranberry syrup (recipe here)

After making your syrup let it cool completely. Add all your ingredients to a cocktail shaker with ice and shake. Strain into your desired serving vessel. Usually, a gimlet is served up in a coupe glass but you can serve it on ice in a double rocks glass as well. I used these festive carnival punch glasses from my punch set. Garnish with fresh cranberries, rosemary, lime wheel, and a cinnamon stick. I’m a big fan of the elaborate garnish!

The cranberry syrup is super easy to make and tastes amazing! I love using it in replacement of simple syrup like I did here with this Easy 3 Ingredient Cranberry Gimlet. You can also use it in a daiquiri, tom collins, or any other classic cocktail that calls for simple syrup. This means the possibilities are endless! Also, if you have any leftover cranberry sauce please feel free to add a barspoon. I love adding jam or preserves to cocktails to add flavor and texture.

You can make this Easy 3 Ingredient Cranberry Gimlet to order or batch it if you’re having company. I love easy recipes that double as large format drinks for the holidays. Just multiply the recipe by the number of drinks you want to make and serve it in a punch bowl or pitcher with some ice. Easy peasy lime squeezy.

Rosemary Gin and Tonics with Infused Ice

November 20, 2017 by Natalie Leave a Comment

Hey there everyone! I’ve been working my little behind off and I’m getting ready to host my first Thanksgiving. Let’s talk about STRESSED. Luckily I’ve teamed up with Zevia to bring you some cocktail recipes with their non-alcoholic mixers. First up are these Rosemary Gin and Tonics with Infused Ice.

Zevia is a line of zero calorie, refreshing and delicious beverages. Zevia is sweetened with the plant-based sweetener stevia, which means no artificial sweeteners, and no sugar. It is also Non-GMO Project Verified, gluten-free, Kosher, vegan and free of caramel color. Zevias mixers are simple, delicious, and the perfect compliment to any cocktail. I wanted to make something that was no fuss because that equals no stress! These Rosemary Gin & Tonics with infused ice are the perfect answer to easy entertaining this Thanksgiving.

Rosemary Gin and Tonic

2 oz. rosemary infused gin

1 can of Zevia tonic water

rosemary and cranberry infused ice cubes

Infusing the gin is easy. Simply add your desired amount of gin to a container with a few sprigs of rosemary. Infuse for 1 hour or until the desired level of taste is achieved.

To make your ice cubes add cranberries and rosemary to a large ice cube tray and fill with filtered water. Freeze for 5-6 hours but overnight is always best.

To make your cocktail place your infused ice in a glass, pour the gin and then add Zevia tonic water.

I love using infused ice in drinks. It’s a really simple detail that will certainly wow your guests. The great part about infusing ice is that you can make a bunch ahead and simply pop them out of the freezer when needed. Same thing goes for infusing the gin. Infuse as much as you need in advance and you have a delicious 2 ingredient cocktail with the most beautiful garnish. Easy peasy. There’s so much to do when you’re entertaining so I hope these Rosemary Gin and Tonics with Infused Ice will take a little work out of making cocktails. Happy Thanksgiving everyone!

Elderflower Concord Grape Cocktail

October 13, 2017 by Natalie 2 Comments

Concord grapes are a true sign of fall. With thick, sour skins and a luscious, sweet interior, they’re harvested in September through late October. When I see them at the market I know exactly what I’m making — an Enzoni! If you’re not familiar with this drink it is a citrusy and fruity Negroni variation invented by Vincenzo Errico of Milk and Honey in NYC c. 2003. You can use any grape but my favorite is the Concord due to its rich flavor and vibrant hue. I’ve replaced the sugar with elderflower liqueur for a slightly more floral take for this Elderflower Concord Grape Cocktail….

Hibiscus Gin-Gin Mule

August 14, 2017 by Natalie 2 Comments

With all the recipe developing for menus and blog posts, my refrigerator becomes a graveyard for fruit, herbs and miscellaneous syrups. I try my best to eat and repurpose most of it for cooking, smoothie bowls, or other recipes throughout the week but sometimes there’s a little waste. I’m implementing a new rule that if I make it, I have to use it! I made syrups for posts on A Beautiful Mess and Palm Springs Style last week and was wondering what my next cocktail would be on my own blog. Fresh ginger and hibiscus, does that work? You bet it does!

One of the first cocktails that came to mind was one that I learned when I worked behind the bar at Flatiron Lounge, the Gin-Gin Mule. It was created by Audrey Saunders of Pegu Club in 2000 and was a milestone drink of the 21st-century cocktail renaissance. It has inspired countless spin-offs and heavily influenced the use of fresh ginger and homemade ingredients in cocktails. It’s a drink that I still find myself making for people at Dutch Kills when they request a bartenders choice, “I’ll have something with gin that’s refreshing”, I pretty much immediately make a Gin-Gin Mule.

This cocktail is essentially a fusion of two classics, the Mojito (rum, lime, sugar, mint) and a Gin Buck (gin, lime, fresh ginger, soda). I’ve replaced the call for simple syrup in this recipe with hibiscus syrup. You can find out how to make ginger syrup here and my hibiscus syrup here.

Hibiscus Gin-Gin Mule, serves 1

2 oz. Gin

1 oz. Lime Juice

1/2 oz. Hibiscus Syrup

1/2 oz. Ginger Syrup

Mint

Club Soda

Add lime juice, hibiscus syrup, ginger syrup, and mint to your shaker and muddle. Lightly tapping the mint is sufficient. When muddling a good rule to follow in the words of Sasha Petraske is “bruise don’t abuse”. Add gin, ice, and then shake. Strain into a highball glass over ice and top with club soda. Garnish with a mint sprig and ginger candy.

I’ve always loved this cocktail but the hibiscus syrup adds a tart, fruity, and floral element that makes this drink even more perfect for summer (if that’s even possible). The sweet floral element of the hibiscus blends perfectly with the spiciness of the ginger and freshness of the mint. More than 10 years later and this cocktail is so good it still influences how I develop cocktails. Some of the most delicious drinks are so perfect just because they’re simple. Less IS more. What’s your favorite modern classic? Do you ever put your own spin on it? Tell me about it in the comments below.

Gin