Sweet

Celebrate the Holidays with Chambord

December 22, 2020 by Natalie Leave a Comment

Celebrate the holidays with Chambord! I’ve teamed up with my friends from Chambord to give you a last-minute gift idea plus two holiday cocktail recipes. I understand better than anyone what it’s like to procrastinate to the very last minute to buy gifts and to plan what you’re making for the holidays. It is me. Every. Single. Year.

Chambord makes the perfect gift for a hostess, last-minute gifting or stocking stuffer. The bottle is so unique and elegant and looks amazing on your home bar or entertaining area. Pretty and delicious? Sounds great to me!

Every drop of Chambord is produced at a chateau wholly dedicated to Chambord in Cour-Cheverny in the Loire Valley of France. It’s made with 100% natural ingredients and uses whole, fresh fruit in the production process and contains XO Cognac, which is aged longer than VS or VSOP. So you can feel great about using it in your cocktails.

A very easy cocktail you can whip up in no time for Christmas or even the New Year is The Chambord Royale by simply adding 1/4 oz. of Chambord to your favortie glass of Champagne or Prosecco and garnishing it with a raspberry, blackberry or both.

I’ve made my own little spin on this cocktail by turning it into a larger format punch for easy entertaining at-home or socially distanced. In addition to Chambord all you do is add lemon juice and your spirit of choice. Easy peasy lemon squeezy.

Chambord Royale Punch

1/2 cup of Chambord

1/2 cup of fresh lemon juice

1 cup of your spirit of choice (I recommend gin or Cognac)

Top off with a bottle of sparkling wine

lemon wheels, for garnish

raspberries, for garnish

blackberries, for garnish

Add lemon juice, Chambord and spirit to punch bowl. Then add ice and top with sparkling wine. Garnish with lemon wheels, raspberries and blackberries.

This Chambord Royale punch is decadent and wonderfully effervescent. It’s the ideal accompaniment to meats and cheeses for a cocktail hour or beside a rich holiday meal. Might I add that a sparkly punch is always wonderful and appropriate for NYE.

Whether you’re spending it with your closest family members or even apart from them, Chambord makes the perfect gift. If you’re spending it apart, gifting a bottle and then making the Chambord Royale cocktail or punch over Facetime/ Zoom might be a fun way to connect with your loved ones this season. Regardless have a Merry Christmas, a Happy New Year and please celebrate responsibly.

Order directly via Drizly and you can get $5 credit on your first order* using promotion code CHAMBORD. Also don’t forget to tag your Chambord cocktails with #makethemomentmagnifique over on Instagram.

This is a Drizly offer. 21+ subject to terms and conditions of Drizly. Void where prohibited. Offer Expires 3/30/21. Thanks for supporting the sponsored posts that make Arsenic-Lace happen.

Kiwi Watermelon Margarita Popsicles

July 4, 2020 by Natalie Leave a Comment

It’s officially my first southern summer here in Nashville. Not the summer I imagined I would have, that’s for sure. It reached 91 today so I made these Kiwi Watermelon Margarita Popsicles. I’ve been buying a lot of fruit and freezing it to make smoothie bowls and frozen margaritas now that it’s warmer. Enjoying icy cold things while spending time in the sunshine on the deck is my favorite thing. I’ll tell you what, having an outdoor space AND having central AC for the first time in my life is quite the treat. But not as good of a treat as these Kiwi Watermelon Popsicles. I might be lying. I’m not sure.

Kiwi Watermelon Margarita Popsicles, makes 10

1/3 cup tequila

1/2 cup lime juice

3 tbsp. agave nectar

2 tbsp. triple sec

4 kiwis, peeled and sliced

2 cups watermelon

Popsicle mold

First, batch your margarita mix. Add tequila, triple sec, lime and agave nectar together. I did this in a measuring cup. Since we have to layer the popsicles were going to do them in two steps and I wanted them to both have the mix in them so that both parts are boozy.

Next, peel and slice your kiwis. Add them to the pitcher of your blender with a splash of the margarita mix to puree them. Once done blending evenly distribute the kiwi margarita mix into the popsicle molds. Send them to the freezer for an hour or so or until frozen. Reserve the rest of your margarita mix for the next step.

Once the kiwi portion of your popsicles is frozen it is time to make the watermelon layer. Add your watermelon to the clean pitcher of your blender with the rest of the margarita mix.

Blend and then evenly distribute between the popsicle molds on top of the kiwi layer. Put the top on the popsicle mold tray and insert popsicle sticks. Freeze up to four hours but overnight is always best.

I haven’t made a boozy popsicle in awhile and boy have I missed them. They were always such a pain to photograph in my old house in the summer because there was no AC. Try photographing something that is melting in a 90-degree kitchen. Not fun.

Happy to report that these were much easier to photograph. Turns out that having central air is amazing. Who knew? lol. I have a feeling I will be making a lot more popsicles this summer because they’re just too good. What’s not to like about dessert and a frozen cocktail combined together?

These Kiwi Watermelon Margarita Popsicles hit the spot on this very hot day because they’re tart and fruity and completely refreshing. Watermelon is one of my favorite fruits to use in margaritas and I’ve been drinking a lot of watermelon margaritas lately. Then it dawned on me that I should turn it into a popsicle. Not sure why I never thought of this sooner but I’m glad I finally did.

I hope you’ll make these Kiwi Watermelon Margarita Popsicles. Check out my other popsicle ideas like these Boozy Cold Brew Popsicles, Dark & Stormy Popsicles or these Aperol Spritz Popsicles. And if you make them don’t forget to comment below and let me know what you think.

Cheers everyone and have a safe July 4th weekend. Remember to wash those hands!

Spicy Mexican Hot Chocolate

December 20, 2019 by Natalie Leave a Comment

There’s nothing I love more than a hot chocolate on a cold night. In fact, that’s about all I love about cold nights because I hate the cold! I made this Spicy Mexican Hot Chocolate the other night when we had a snow squall. What’s a snow squall you might ask? I had to ask google the same thing. It is a very abrupt and short-lived snowstorm with blizzard and whiteout conditions. Thankfully I had my friends over at Exotico Tequila to help me through it and this Spicy Mexican Hot Chocolate to keep me warm.

Spicy Mexican Hot Chocolate, makes 2 cups

2 cups milk

4 oz. Exotico Tequila

2 tbsp. unsweetened cocoa powder

2 tbsp. demerara sugar

1/2 tsp. ground cinnamon

1/4 tsp. vanilla extract

1/8 tsp. chili powder

1/8 tsp. ground cayenne (you can omit this if you don’t want it too spicy)

bittersweet chocolate shavings, for garnish

marshmallows, for garnish

To make your Spicy Mexican Hot Chocolate whisk cocoa powder, sugar, cinnamon, chili and cayenne together until combined. Add your milk to a small saucepan and place on the stove over low heat. Add in your dry ingredients and stir until all ingredients are incorporated and the cocoa has melted into the milk, about 10 minutes. Stir in your vanilla extract.

Add 2 oz. of tequila to your serving vessel, I used enamel mugs, and then pour the hot chocolate. Garnish with mini marshmallows and chocolate shavings.

I love sweet and savory dishes and drinks and this Spicy Mexican Hot Chocolate checks all those boxes. It’s decadent and rich and warming from the chili and cayenne. I have a very high tolerance for spice and while I don’t find this overwhelmingly spicy, you can omit the cayenne if you think this recipe will be too spicy for your taste. Exotico Tequila is so perfect for this drink. Chocolate and spices complement the sweet earthy notes in tequila and other agave spirits.

This is not only a great drink to serve on Christmas Eve or for dessert on Christmas Day but you can also enjoy it all winter long. A hot cocoa bar is a great idea to set up for a party or gathering and I put together some ideas in this post. While I will be enjoying this Spicy Mexican Hot Chocolate for as long as the temperature dips below 45 degrees there’s nothing like sipping on a warm drink in front of the Christmas tree.

I hope you decide to make this drink and Happy Holidays from me and Exotico Tequila! xo

Cranberry Orange Marmalade Sour

November 22, 2019 by Natalie 1 Comment

Thanksgiving is one of my favorite holidays. Mostly because of the food. Turkey, gravy, stuffing, cranberries, pumpkin pie… I could go on and on. A part of me is a bit sad that I’ll be missing that this year as I head on down to Nashville on Thanksgiving. But I got a little taste of Thanksgiving this week when I made this Cranberry Orange Marmalade Sour with my friends at Exotico Tequila.

I really enjoy coming up with different ways to enjoy drinks that fit the season. This drink is perfect to serve alongside all the dishes that you’ll be whipping up on turkey day. I can only assume that you’ll have cranberries in the house so making the cranberry syrup for this drink will be easy peasy.

Cranberry Orange Marmalade Tequila Sour, serve 1

2 oz. Exotico Tequila

3/4 oz. lemon juice

3/4 oz. cranberry syrup*

1 heaping barspoon of orange marmalade

Sprig of rosemary, for garnish

*Cranberry Syrup, makes 1 cup

1 cup sugar

1 cup water

1 cup fresh cranberries

First, make your cranberry syrup which is super easy! Add sugar, water and cranberries to a saucepan and simmer on low heat. Stir frequently until all cranberries have started to pop. After the cranberries have fully cooked, about 10 minutes, the syrup should be looking bright red. Remove from heat and let completely cool. Strain out cranberries and store syrup in a bottle or jar in the refrigerator.

After you’ve made your cranberry syrup it’s time to make a Cranberry Orange Marmalade Tequila Sour. Add tequila, lemon, cranberry syrup and orange marmalade to a cocktail shaker. Fill shaker with ice and shake vigorously. Strain into a coupe glass and garnish with a sprig of rosemary.

I love this cocktail so much! The cranberry syrup is tart and the orange marmalade provides sweet, citrusy and jammy fruit notes. The rosemary is delightfully fragrant. And well, the tequila, it’s Exotico Tequila so it’s perfect in everything as far as I’m concerned. If anything embodied Thanksgiving in a glass it would most certainly be this drink 100%. The cranberry syrup makes this Cranberry Orange Marmalade Tequila Sour such a lovely hue as well. I wish fresh cranberries were around ALL YEAR!

I hope you consider making this for your Thanksgiving festivities next week. I’ll be en route to Nashville to sell my book at a holiday market for Black Friday and Small Business Saturday at Ft. Houston. If you’re local to Nashville stop by, grab a book and say hi! Happy Thanksgiving everyone!

Dia de los Muertos

November 2, 2019 by Natalie Leave a Comment

The Mexican holiday Dia de los Muertos, also known as Day of the Dead, is the first two days of November. It’s an ode to the afterlife and a reminder that death is nothing to be afraid of. I was so honored to team up with one of my favorite mezcals, Banhez, to make an offrenda to my father Alexander Jacob for Dia de los Muertos.

In most regions of Mexico, practices developed to honor dead children and infants on November 1, and to honor deceased adults on November 2. November 1 is generally referred to as Día de los Inocentes (“Day of the Innocents”) but also as Día de los Angelitos (“Day of the Little Angels”); November 2 is referred to as Día de los Muertos or Día de los Difuntos (“Day of the Dead”).

The ofrendas, as the altars are called, are carefully assembled using many traditional elements, but each of them is unique on its own. They can be personalized with the dead person’s favorite food, mementos from their lives and their favorite items. Some traditional elements would be food items like tamales, pumpkin, pan de muerto (bread of dead), and sugar skulls. Beverages would include tequila, mezcal, pulque, atole and hibiscus tea. My father was Italian and loved to eat so I made spaghetti with red sauce (gravy as we call it) and meatballs. I also included a side of bread and parmesan cheese which no Italian meal can be without!

My father also loved red wine and I really wanted to incorporate that element into a cocktail for the ofrenda with Bahnez. I put a simple twist on the New Your sour to come up with a drink that’s still authentic and also complements the ingredients of the food.

Oaxacan Sour, serves 1 cocktail

1 1/2 oz. Banhez Mezcal

3/4 oz. lemon juice

1/2 oz. cinnamon syrup

Float red wine

Freshly grated cinnamon for garnish

Add all your ingredients, besides wine, to a cocktail shaker. Shake with ice and strain into a rocks glass. Float red wine and garnish with freshly grated cinnamon.

Día de los Muertos is an opportunity to remember and celebrate the lives of departed loved ones. Above the ofrenda is my favorite photo of my father along with some flowers. The scent and bright colors of flowers, particularly marigolds, are meant to guide the spirits to their altars. Glasses of water are usually left out to quench the thirst of the dead after their long journey. I hope this will inspire you to honor someone that is important to you that is no longer with us. I also hope that this Oaxacan Sour will quench your thirst too. After a long journey, I like to drink mezcal. Remembering and missing my father today and every day. xo

Harvest Margarita

October 25, 2019 by Natalie 2 Comments

Margaritas never go out of season for me. There is something timeless about a 3 ingredient classic cocktail that spans all seasons. I’m always in the mood for something crisp, simple and refreshing. I also do love cold weather spices though. But that’s pretty much all I love about cold weather. I’ve always considered myself a summer girl even though I was born in February, possibly the coldest month of the year. I’ve dreamed up this Harvest Margarita with my friends over at Exotico Tequila to bring you a slightly more seasonally appropriate margarita. I promise it will keep your hands cold and your heart/liver warm.

Harvest Margarita, serves 1

2 oz. Exotico Tequila

3/4 oz. spiced agave syrup

3/4 oz. fresh lime juice

2 dashes Angostura bitters

equal parts salt and cinnamon, for rim

lime wheel and star anise, for garnish

Spiced Agave Syrup

1 cup agave

1/2 cup water

8 whole allspice berries

8 whole cloves

3 cinnamon sticks or cinnamon bark

3 star anise

To make the spiced agave syrup add agave, water and spices to a small saucepan and simmer over low heat for 10 minutes or until the syrup smells fragrant. Remove from heat, let completely cool and strain/discard the spices. Store in a container or jar in the refrigerator for up to 2 weeks.

Next, make your Harvest Margarita! Add tequila, spiced agave syrup, fresh lime juice and Angostura bitters to a cocktail shaker with ice. Shake and strain into a double rocks glass over ice. Finally, garnish with a lime wheel and star anise.

So in love with how such a simple tweak to a drink can change it entirely and make it perfect for a new season. I variated on one of my favorite margaritas, the Tommy’s Margarita, which is just tequila, agave and lime juice. It was created by Julio Bermejo at Tommy’s Mexican Restaurant in San Francisco, CA. It’s a sweeter margarita due to the agave and lack of triple sec. Infusing the agave with seasonal spices while adding aromatic bitters makes it such a wonderful and unforgettable cold-weather margarita option.

It’s certainly a pleasure to come up with recipes using one of my favorite spirits. I hope you’ll enjoy this recipe with Exotico Tequila even more than I do. Thank you guys for supporting sponsored posts that as a result, make Arsenic Lace possible. Please chime in on the comments below if you decide to make this recipe. I love hearing what you think! Cheers and happy weekend! xo

Watermelon Hibiscus Paloma

August 31, 2019 by Natalie Leave a Comment

Popping in here real quick to bring you the perfect cocktail for your holiday weekend! I’ve been juicing watermelon a lot and drinking it after my runs and making simple drinks with it in the evenings. Had to put a twist on one of my favorite cocktails and share this Watermelon Hibiscus Paloma with you. Can’t thank my friends over at Exotica Tequila enough for letting me come up with delicious things with one of my favorite spirits!

I can’t believe it’s Labor Day weekend already. Where has the time gone? I was just getting into the swing of summer and now POOF it’s gone. Just like that. There’s nothing more satisfying and refreshing than watermelon juice on a hot day. I’m sure going to miss seeing this fruits presence in the produce aisles. So I had to squeeze it into one lady recipe before I say goodbye to it for a few long, hard and cold months.

Watermelon Hibiscus Paloma, serves 1

2 oz. Exotico Tequila

1 oz. watermelon juice

1/2 oz. lime juice

1/2 oz. hibiscus syrup*

Grapefruit soda

Salt, for rim

*Hibiscus syrup

1 cup sugar

1 cup water

1/2 cup dried hibiscus flowers

Combine sugar, water and hibiscus flowers in a small saucepan. Simmer until all sugar has dissolved and the syrup is a very dark red/pink, about 10 minutes.

First, juice your limes and watermelon. I used my slow juicer to juice the watermelon but if you don’t have one, you can also blend is and strain the juice.

Then prepare your glass by rimming it with salt. Add all tequila, watermelon juice, lime juice and hibiscus syrup to a cocktail shaker. Shake with ice and strain into your salt rim glass. Top with your favorite grapefruit soda and lastly garnish with a slice of watermelon.

Couldn’t think of a better way to send summer off than with a Paloma. This Watermelon Hibiscus Paloma is refreshing, sweet and citrusy. Hibiscus adds so much depth and floral flavors with a hint of tartness. Salt adds a savory element that compliments the watermelon and hibiscus perfectly.

I can’t wait to make and enjoy a few more of these this weekend. I hope you decide to make this Watermelon Hibiscus Paloma as well. If you do please comment below and tell me how you’re enjoying your holiday weekend. Cheers to another summer! xo

Watermelon Habanero Hibiscus Mezcalito

May 5, 2019 by Natalie 2 Comments

It doesn’t have to be a special day for me to indulge in a good margarita and some al pastor tacos. In fact, that’s pretty much my daily life. I was still so excited to team up with my friends at Bai to bring you this Watermelon Habanero Hibiscus Mezcalito for Cinco de Mayo.

A mezcalito is a margarita made with mezcal and perhaps my favorite way to enjoy this spirit other than sipping on it neat. I’ve touched on mezcal on the blog before but just in case you’re reading about it for the first time it is a spirit distilled from agave. A lot of people like to refer to mezcal as the “sister of tequila” but the truth is tequila is a type of mezcal, much like scotch and bourbon are types of whiskey. Mezcal is made from more than 30 varieties of agave. The most commonly used are tobalá, tobaziche, tepeztate, arroqueño and espadin. It is produced in nine different areas of Mexico including Durango, Guanajuato, Guerrero, San Luis Potosi, Tamaulipas, Zacatecas, Michoacán, Puebla and Oaxaca.

Mezcal is made from the harvested core of the agave plant, otherwise known as the piña. It is cooked inside earthen pits that are lined with lava rocks and filled with wood and charcoal before being distilled in clay pots. This is the source of where mezcal gets its earthy and smoky flavor profile. The smokiness of mezcal seemed like a perfect match for the earthy nature of watermelon and using Bai Kula Watermelon made this mezcalito turn out delicious.

Frozen Watermelon Habanero Hibiscus Mezcalito, makes one serving

1 1/2 oz. Mezcal (I used Banhez Espadin)

1/2 oz. Cointreau or triple sec

1 oz. Bai Kula Watermelon

1/2 oz. fresh lime juice

3/4 oz. hibiscus habanero syrup

4 pieces fresh watermelon, cubed

watermelon slice, for garnish

smoked salt, for rimming

Hibiscus Habanero Syrup

1 cup sugar

1 cup water

1/2 cup dried hibiscus flowers

3 habanero peppers, cut lengthwise

First, make your syrup. Add sugar, water, dried hibiscus flowers, and habanero peppers to a saucepan and let simmer over low-medium heat for 10 minutes. Remove from heat and strain out the hibiscus flowers and peppers. Let completely cool and store in a bottle or jar in the refrigerator.

Next, rim your glassware with smoked salt by running a lime around the rim and then dipping it into the salt. To make your cocktail add Bai Kula Watermelon, fresh lime juice, hibiscus habanero syrup, Cointreau, mezcal, and cubed watermelon to your blender pitcher with 6-8 oz. of ice. Blend on high or smoothie setting if you have one, and then pour into your glassware. Garnish with a slice of watermelon. Drink umbrella optional but always encouraged. If you’re not in the mood for something frozen you can easily muddle the fresh watermelon and shake the drink and serve over ice instead.

If you’re thinking, these are a lot of flavors to combine, I promise it is not. I wanted to add a spicy element to this mezcalito but I also love watermelon and hibiscus together. Watermelon is earthy and sweet, while hibiscus is rich and floral, and habanero adds a delightful spice. The mezcal adds a hint of smoke and finishing the drink with salt adds a savory element.

I hope whatever you’re doing today that you’re celebrating Cinco de Mayo right. That is: with a margarita (or mezcalito) in hand accompanied by chips, guacamole, and your favorite taco. You know what I’ll be doing. Cheers to Cinco de Mayo! xo

Chocolate Easter Bunny Shots

April 20, 2019 by Natalie Leave a Comment

Ever since last year when my friend Ashley over at Craft & Cocktails posted her Easter on Easter Island cocktail (IN A HOLLOW CHOCOLATE BUNNY) I’ve been dying to recreate something similar. I spotted some mini chocolate Easter bunnies while shopping the other day and I knew what needed to be done. I needed to chop their little ears off and fill them with something delicious. Can you blame me? They’re hollow and they were asking for it!

Chocolate Easter Bunny Shots, makes 3 shots

1 1/2 oz. Kerry Gold Irish cream

1 1/2 oz. Coffee Liqueur

1 1/2 oz. Coconut Cream

3 mini hollow chocolate Easter bunnies

To make your serving vessels you will need 3 mini hollow chocolate Easter bunnies. Run a sharp knife under hot water and then cut at the base of the chocolate bunnies ears. Kinda morbid, I suppose, but I promise this is going to be delicious. An edible serving vessel that pairs perfectly with your drink is pure brilliance!

Next, mix all of your ingredients in a cocktail shaker with ice and shake. Strain into each bunny and serve immediately.

I love coconut, chocolate, and coffee all on their own, but these flavors also go so well together. These Chocolate Easter Bunny Shots are creamy and sweet and make the perfect boozy dessert option to serve your guests at Easter dinner. Not only is serving a shot in a little chocolate Easter bunny too damn adorable, but the best part is you get to eat the bunny after. I hope you’ll make these fun Chocolate Easter Bunny Shots and if you do chime in on the comments below. Cheers and Happy Easter everyone! xo

Boozy Chai Hot Chocolate

February 28, 2019 by Natalie 1 Comment

Since snow is in the forecast for this weekend I thought it would only be appropriate to make something warm. I recently made this Boozy Chai Hot Chocolate for Kerrygold Irish Cream and it was too good not to share on the blog. The warming spices from the chai mixed with the rich decadence of cocoa and Irish cream make this Boozy Chai Hot Chocolate the perfect snow day treat.

Boozy Chai Hot Chocolate, makes 2 servings

1 1/2 cups chai concentrate

1/2 cup milk

2 tbsp. unsweetened cocoa powder

4 oz. Kerrygold Irish Cream

whipped cream, for garnish

grated cinnamon, for garnish

cinnamon stick, for garnish

In a small saucepan, combine chai concentrate, milk, and cocoa powder over medium heat. Heat until steaming, about 5 minutes. Add 2 oz. of Kerrygold Irish Cream to two mugs and then pour the hot chai mixture on top. Stir to incorporate and then top with whipped cream, freshly grated cinnamon, and a cinnamon stick.

I love staying inside. Especially on a cold snowy day with a mug of hot chocolate. I don’t want to go out there!

But adding booze to your hot chocolate is just genius. I have another boozy hot chocolate recipe here and also how to set up a hot chocolate bar for a holiday/winter party here. What can I say? I think hot chocolate gets me through every winter. This one is thankfully almost over.

Tomorrow is officially March and Spring is so darn close. We’ve had mild parts of Winter and really cold parts too. It was 5°F and 60°F within the same week. Isn’t that just nuts? The weather wasn’t the thing making this Winter hard although it certainly didn’t help. Adjusting to my new life alone and dealing with the fallout has been a challenge, to say the least. I’m trying to rebuild, work on my self-love, and just allow myself to feel whatever it is that I’m feeling. Sometimes you have to do small things that make you happy even if it’s just enjoying a cup of hot chocolate. The sun is going to shine in my life again once more. I can feel it. xo

Sweet

Watermelon Hibiscus Paloma, serves 1

*Hibiscus syrup

Frozen Watermelon Habanero Hibiscus Mezcalito, makes one serving

Hibiscus Habanero Syrup

Chocolate Easter Bunny Shots, makes 3 shots

Boozy Chai Hot Chocolate, makes 2 servings

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