fall cocktails

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

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

Boozy Mexican Mocha

September 29, 2018 by Natalie 4 Comments

Has anyone ever made Mexican hot chocolate in the Winter? This Boozy Mexican Mocha recipe is similar to hot chocolate but with the addition of coffee — which automatically makes it my favorite. I pretty much look for any excuse to sneak another cup of joe into my day. Totally 100% have a coffee addiction and that’s why we’re celebrating National Coffee Day on the blog today!

Mexican Mocha is a rich chocolatey drink with a kick of warm baking spices and a little bit of heat from cayenne pepper. I prefer to use espresso in this recipe but strong coffee will work as well. Once you whip up the mocha mix, building the drink is super easy. It’s officially Fall now, and this Boozy Mexican Mocha is the perfect cocktail to make for the cooler nights we’re having.

Boozy Mexican Mocha, serves 1

6 oz. strong coffee (or two shots of espresso)

2 oz. Kerrygold Irish Cream

2 tbsp. Mexican mocha mix*

splash of milk or cream (optional)

grated cinnamon, for garnish

*Mexican Mocha Mix

2 tbsp. powdered sugar

1 tbsp. unsweetened cocoa powder

1/4 tsp. cinnamon

1/4 tsp. nutmeg

1/8 tsp. cayenne pepper

First, make you Mexican Mocha Mix by combining all the dry ingredients together in a bowl. Stir until mixed. This will make about enough for 2 cocktails. I love making a larger batch of this and then just storing it in a jar. That way I have the mix ready for whenever I’m in the mood. You know, for those cold or rainy days.

Dare I even mention snow yet?

I don’t want to think about it.

To make a cup of Boozy Mexican Mocha. Brew coffee or espresso and add 6 oz. to a mug. Add 2 tbsp. of Mexican Mocha Mix and stir until completely dissolved. Then mix in 2 oz. of Kerrygold Irish Cream. Stir and garnish with a sprinkle of cinnamon on top. If you’re looking for something less boozy or you want to add a little more creaminess, add a splash of heavy cream, half & half, or the milk of your choice.

Kerrygold Irish Cream couldn’t be any more perfect for this Boozy Mexican Mocha recipe. I basically used it as a substitute for milk in this recipe and it adds just the right amount of booze without being overpowering. Not to mention the extra lovely chocolate flavors it adds. A great idea for the holiday season is gifting jars of homemade Mexican Mocha Mix with a cute instructional tag and a bottle of Kerrygold Irish Cream. Sipping on this Boozy Mexican Mocha makes my heart so happy and I know you will love it too! Happy National Coffee Day everyone! xo

Blood Orange Sangria

December 8, 2017 by Natalie Leave a Comment

Happy hour time? After a few days with children at Walt Disney World, I’m in need of a drink. TGIF everyone! I found blood oranges at the market and I can’t even contain my excitement. I decided to make this easy Blood Orange Sangria so I can enjoy it over the weekend. If you can get your hands on blood oranges already this would be great to make for an upcoming holiday party or gathering. Large format drinks are perfect for the holiday and entertaining season.

Blood Orange Sangria, serves 4-6

1 bottle Pinot Grigio
1/2 cup blood orange juice
1/2 cup Lairds Apple Brandy
1/4 cup Campari
1 cup club soda
2 blood oranges sliced into wheels or chopped
12 oz. strawberries, sliced
1 pint of raspberries
1 apple, chopped

First things first, juice your blood oranges. In a large pitcher combine the wine, apple brandy, campari, blood orange juice, club soda, apples, raspberries, strawberries, and blood oranges. Stir well to combine. Fill your glasses with ice then spoon some fruit from the sangria on top.Pour into each glass and serve.

This sangria gets better as it sits, so you can make it ahead of time and store it in the fridge. It serves 4-6 people or just you all weekend. 😉

I added the Campari as a last minute idea but I’m so glad I did. Campari is an Italian bitter aperitif and is a blend of fruit, herbs, and spices. Its prominent flavor is strong bitter orange so I thought it was a great ingredient to use in the addition of fresh blood oranges. I wanted to use a Brandy that added some seasonality and thought using Lairds Apple Brandy was the perfect option. Its fresh apple taste complements the other ingredients in this Blood Orange Sangria plus enhances the flavors of the freshly chopped apples. I used a Honeycrisp apple because those are my favorite. Their creamy white flesh is exceptionally crisp and aromatic and they have a pleasant sweet-tart flavor.

I hope you enjoy your weekend. Are you doing anything fun? I’m excited to finish decorating for Christmas and to work on some new holiday posts. Oh, and I’ll be drinking this Blood Orange Sangria. Let me know if you will be too in the comments below. xo

Rosemary Gin and Tonics with Infused Ice

November 20, 2017 by Natalie 2 Comments

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!

Pumpkin Butter Flip

November 8, 2017 by Natalie 8 Comments

Halloween might be over but we have until Thanksgiving to capitalize on all things pumpkin flavor. Recently I did an apple cider + pumpkin butter cocktail for my farmers market cocktail column on Chicpeajc and I thought why not use pumpkin butter in another drink? I came up with this Pumpkin Butter Flip to bring you a seasonal and creamy dessert cocktail. It’s so good it might rival pumpkin pie for dessert at your Thanksgiving dinner table.

A flip is a category of mixed drink. According to the Oxford English Dictionary, the term was first used in 1695 to describe a mixture of beer, rum, and sugar, heated with a red-hot iron. The iron caused the drink to froth, and this frothing (or “flipping”) engendered the name. Over time, eggs were added and the proportion of sugar increased, the beer was eliminated, and the drink ceased to be served hot.

The first bar guide to feature a flip (and to add eggs to the list of ingredients) was Jerry Thomas‘s 1862 How to Mix Drinks; or, The Bon-Vivant’s Companion. In this work, Thomas declares that “The essential in flips of all sorts is to produce the smoothness by repeated pouring back and forward between two vessels and beating up the eggs well in the first instance the sweetening and spices according to taste.”

With time, the distinction between eggnog (a spirit, egg, cream, sugar, and spice) and a flip (a spirit, egg, sugar, spice, but no cream) was gradually classified in America’s bar guides. In recent decades, bar guides have begun to indicate the presence of cream in a flip as optional.

Personally, I love a flip with a little cream in it. It mixes with the egg so well while adding a smooth and silky texture to the drink. Also, it tastes delicious!

Pumpkin Butter Flip

1 1/2 oz. spiced rum

1/2 oz. Faretti biscotti liqueur or amaretto

1/2 oz. fall spice syrup

1/2 oz. heavy cream

1 heaping barspoon pumpkin butter

1 whole egg

pumpkin baking spice mix for garnish

In the larger side of your cocktail shaker add the whole egg and cream. Add the rest of your ingredients to the smaller side of your tin, pour into the large side and seal. Dry shake, add ice and shake again long and hard. Pour into a coupe glass and garnish with a dusting of pumpkin baking spice. Sip and enjoy!

I used my fall syrup in this cocktail and linked to the recipe above. You can also sub it out for regular demerara or simple syrup. I had it on hand and the flavors went so well with the drink it was a no-brainer to use it. The spiced rum contributes to the baking spice flavors of this Pumpkin Butter Flip but you can also use aged rum or even bourbon.

If you’ve never had Faretti Biscotti liqueur you are in for a treat. I use this in replace of amaretto all the time in cocktails. It’s sweet and delicate with hints of nuts, citrus, and anise. The liqueur is made in Northern Italy, near Lake Como, where delicious biscotti cookies are baked in rustic brick ovens. It goes great in coffee or as a little aperitif after dinner as well.

I love that this Pumpkin Butter Flip is reminiscent of eggnog but appropriate for the Fall and Thanksgiving. What will you be making for Thanksgiving dinner or dessert? This cocktail is definitely worth a try and consideration for your holiday menu. Cheers everyone! xo

Smoky Cinnamon Apple Cider Margaritas

November 3, 2017 by Natalie 2 Comments

After the week I had I definitely need a drink! I’m so happy to team up with Teroforma for this post to talk about one of their newest collections 1pt. 1pt is a collection of infusion blends and kits for alcohol and spirits. I’ve used the 1pt Master Kit to create these Smoky Cinnamon Apple Cider Margaritas and I’ll show you how easy it is to use and how wonderful the end result can be.

Whether you’re an experienced bartender or an at home enthusiast the 1pt Master Kit is a must-have. It comes with a beautiful high-durability lab glass infusion bottle that infuses 375 ml of liquid (half of a standard bottle of spirits). There’s a stainless steel infusion basket that holds the infusion blends which makes infusing so much easier. No mess and no fine straining! You also get a reusable, gold-finish, stainless steel tasting straw so that you can taste-test during the infusion process. The kit also includes a simple instruction guide, 7 blends variety pack and some cocktail suggestions to start you off in the right direction.

I knew I wanted to make apple cider margaritas this month and thought the cinnamon infusion would be a great addition to this cocktail. Using the infusion kit is super simple. The first step is putting your infusion blend into the infusion basket. It clips right back into the top of the bottle with a little push and then you pour your spirit directly into the bottle. Let the infusion sit for 6 hours or to taste. Of course with your fancy gold straw! 😉

Smoky Cinnamon Apple Cider Margarita, serves one

1 oz. cinnamon infused tequila

1 oz. mezcal

1 1/2 oz. apple cider

1/2 oz. lime juice

1/2 oz. agave nectar

First, rim your glassware with an equal part mixture of cinnamon, sugar, and salt. Add all of your ingredients to a cocktail shaker and shake with ice. Strain into a double rocks glass over ice and garnish with a slice of apple, lime wedge, rosemary sprig and a cinnamon stick.

These smoky cinnamon apple cider margaritas were even better than I imagined. Cinnamon goes so well with tequila and I really love the smokiness the mezcal provides the drink. If you want the drink the be less sweet than swap out the agave nectar for some Cointreau. The 1pt infusion kit was so simple to use and really streamlined the whole infusion process. I love that you only infuse a half a bottle of spirit and that I don’t have to fine strain. It makes the whole process more simple but most importantly delivers consistent results. If you want to try any of the Teroforma 1pt collection products you can use “arseniclace10″ when you checkout for 10% off orders over $20, valid through January 31, 2018 on Teroforma.com. Cheers and happy infusing! xo

Elderflower Concord Grape Cocktail

October 13, 2017 by Natalie 35 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….

Fall Spice Syrup + Old Fashioned

September 29, 2017 by Natalie 3 Comments

I couldn’t have planned this post any better because today it finally feels like Fall. The windows are open, there’s a beautiful breeze coming in and it’s a most wonderful 66 degrees out there. Time for an old fashioned, right? 😉 I had an idea to make a Fall spiced syrup that you can use a number of ways all throughout the cold months. My favorite way to use it is in an old fashioned, but you can use it in a daiquiri, a fix, or even your coffee. Use it in any cocktail that calls for simple syrup by merely swapping it out and making your drinks a little more Fall appropriate….

Cranberry Harvest Punch

November 20, 2016 by Natalie Leave a Comment

Hello Everyone!

I bet you’re all getting ready for Thanksgiving this week. Ethan and I are both working the night before and we decided we’re staying home this holiday, which is exciting because we just gave the kitchen some updates and I love a good excuse to bake a pie (and make some cocktails). I wanted to post a cocktail for this week that was really festive and seasonal for everyone to make and enjoy with their loved ones. I’m so happy with this recipe because it’s so yummy and perfect for any Thanksgiving celebration. My Cranberry Harvest Punch can easily be made for a few or many, with some prep beforehand. Bourbon, lemon, apple cider, and mulled cranberry syrup. YEP! I said mulled cranberry syrup and it is so delicious I may just use it on everything! Pancakes? Ice Cream? Iced Tea? PIE? Who knows! What I do know is you’re all defintely going to enjoy sipping on a few of these.

First things first, you will need fresh cranberries, so if you’re making fresh cranberry sauce buy some extra for the syrup. I basically made a rich demerara sugar syrup (1:1) with fresh cranberries and brought it to high heat and then let it simmer with mulling spices. It’s super easy and didn’t take long at all and the rest of the ingredients are very easy. Make a batch in a pitcher or a punch bowl and all the work is done! You can also serve this drink warm. Just add all ingredients to a pot and heat until warm or you can keep it in a crockpot. Sip and enjoy.

This year was a hard year with the passing of my father, but it was also a very exciting year filled with promise and new opportunites. I consulted on The Archer, started the blog, got a studio space, had a lot of great press thrown my way and have gained many new clients. I am truly thankful for all the positive things and all the support anyone has given me. I’m looking forward to the holiday season and doing great things in the new year! Cheers to each and every one of you reading this and I hope you have a lovely Thanksgiving.

Cranberry Harvest Punch (for 1)

2 oz. Bourbon (I used Wild Turkey)

3/4 oz. Lemon Juice

2 oz. Apple Cider

3/4 oz. Mulled Cranberry Syrup

Add all ingredients to tin, shake on ice, serve up in your desired glassware, and garnish with cranberries and a sprig of rosemary.

Cranberry Harvest Punch (for 8-12 ppl)

1 Bottle of Bourbon (I used Wild Turkey)

9 oz. Lemon Juice

3 cups of Apple Cider

9 oz. Mulled Cranberry Syrup

Add ingredients to pitcher or punch bowl and serve cold or hot.

Mulled Cranberry Syrup

2 cups Cranberries

2 cups Water

2 cups Demerara Sugar (I use Florida Crystals)

1/4 tsp. Cloves

2 Allspice Berries

2 Cardamom Pods

1 Star Anise

1 Cinnamon Stick

4 Black Peppercorn

Long orange peel

Combine all ingredients to pot, simmer so that all sugar dissolves, bring to high heat until cranberries become soft (about 10 minutes). Let cool and strain into bottle or jar.

fall cocktails

Monster Fizz, serves 1

Boozy Mexican Mocha, serves 1

*Mexican Mocha Mix

Blood Orange Sangria, serves 4-6

Rosemary Gin and Tonic

Pumpkin Butter Flip

Smoky Cinnamon Apple Cider Margarita, serves one

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