sponsored Archives - Page 2 of 4

Tropical Mango Frosé

July 13, 2018 by Natalie Leave a Comment

We all know that rosé and frosé have been pretty much the official drinks of Summer for the last few years now. I love a glass of pink wine on a hot day, so why not make it frozen as well? I’ve teamed up with Kinky Beverages to bring you this delicious and refreshing recipe for Tropical Mango Frosé using their Kinky Pink variety. Kinky Pink is a liqueur made with super premium vodka that has been distilled five times with succulent mango, blood orange, and passion fruit. It is the perfect addition to frosé because it adds so much fruity flavor and a little bit more ABV.

Tropical Mango Frosé, serves up to 6

1 bottle of Rosé (I used Le Grand Noir)

3 oz. Kinky Pink

1 1/2 oz. lemon juice

1 cup of fresh or frozen mango

2 large ice cube trays

blender

Last year I developed an easy frosé recipe on Palm Springs Style. Instead of freezing the rosé and additional ingredients in a sheet pan and scraping it to make shaved ice I made rosé ice cubes. This allows you to blend the frosé to order without the mess and also lets you tailor how many serving you’re making.

First, make the rosé ice cubes by pouring the wine into your ice cube trays. Top each mold with a little bit of water just to ensure proper freezing. I cut my mango fresh and also froze it ahead of time. The key to a great frosé is having as many of the ingredients frozen before blending. That makes the consistency of the frosé more thick and slushy like.

Next, in the pitcher of your blender add 1 cup of frozen mango, 1 1/2 oz. lemon juice, 3 oz. Kinky Pink, and 6 rosé ice cubes (about a half a bottle). Blend on high and then pour into your desired serving vessel. If you want to make 1 serving cut this recipe in half and if you want to serve 6 people double it. Garnish your frosé with an edible flower like an orchid.

Sip and enjoy!

I’m so glad I decided to use this Kinky Pink in my Tropical Mango Frosé. It adds so much bursting, fruity, tropical flavors and compliments the fresh mango and wine so well. I thought this recipe was sweet enough without adding any additional sugar. If you feel that you want this Tropical Mango Frosé more on the sweeter side, I would recommend adding 3/4 oz. of simple syrup to the recipe above. I hope you’re enjoying your Summer and make sure next time you’re sitting poolside to whip up a batch of this Tropical Mango Frosé. Or if you’re like me, just drink it and pretend you’re poolside. Either way, the flavors will most certainly transport you somewhere tropical or wherever your heart desires´. 😉

Boozy Cold Brew Popsicles

July 6, 2018 by Natalie 3 Comments

I reach a point every Summer when it just gets too damn hot. That is when everything I eat or drink has to be frozen. Coffee is no exception! I teamed up with Chila ‘Orchata Cinnamon Cream Rum to bring you these delicious Boozy Cold Brew Popsicles. Staying cool, caffeinating, and getting a buzz are all pretty high up on my priority list. Boozy Cold Brew Popsicles are the perfect treat when an iced coffee just isn’t going to cut it!

Boozy Cold Brew Popsicles, makes 10 popsicles

2 cups cold brew

1/4 cup sweetened coconut condensed milk

1/4 cup Chila ‘Orchata Cinnamon Cream Rum

popsicle mold

popsicle sticks

First, add 1 cup of cold brew to a bowl with sweetened coconut condensed milk and Chila ‘Orchata. Stir well and taste. If you want this mixture sweeter you can add either more coconut condensed milk or rum cream. Pour the cold brew-milk mixture into the popsicle molds only filling each one halfway. Place in freezer for about an hour.

Next, insert popsicle sticks and top off each mold with the remaining cold brew. Freeze for 4-6 hours but I always recommend letting them freeze overnight.

The recipe for these Boozy Cold Brew Popsicles couldn’t be more simple. They are so easy to put together even with the layering. Chila ‘Orchata is smooth, creamy, with a little hint of spice. It is a unique blend of Puerto Rican rum, real dairy cream, Tahitian vanilla, and exotic cinnamon. All the flavors of Chila ‘Orchata are wonderful for use in coffee and made these Boozy Cold Brew Popsicles extra delicious.

I’m usually a black coffee/cold brew drinker but adding a creamy latte element to these popsicles made them sweet, flavorful and refreshing. My new favorite thing to use in recipes is coconut condensed milk and it added just the right amount of sweetness and complimented the additional vanilla and cinnamon notes from the Chila ‘Orchata.

These Boozy Cold Brew Popsicles would be an amazing addition to any Summer brunch party. For me, I’d enjoy one on any regular afternoon just to pretend I’m on vacation. Hopefully, the cold brew kicks in and makes me semi-productive though. Another great idea: use them as a giant ice cube in your coffee! Stay cool everyone and if you’re giving these a try at home don’t forget to chime in on the comments below. xo

Bar Convent Brooklyn with ANGOSTURA BITTERS

June 22, 2018 by Natalie 35 Comments

Last week I had the pleasure of spending the day with ANGOSTURA bitters at Bar Convent Brooklyn (BCB). The Bar Convent started as a small industry meeting in Berlin and quickly became one of the most important international bar & beverage trade shows. This year the show expanded to Brooklyn, NY and I was so happy I got to experience it alongside a brand that I truly love.

The House of Angostura, based in Trinidad and Tobago, has been blending bitters for more than 190 years. They also have been producing fine rums for 130 years, mastering the art of aging and blending. ANGOSTURA bitters are made with the same secret recipe that was developed in 1824 by Dr. Johann Sieger. They are an essential ingredient in so many classic cocktails, which is why they’re so crucial to the beverage industry. ANGOSTURA bitters are recognized as the world’s first and best-selling cocktail bitters.

At the door, I was greeted by the ANGOSTURA welcome cart and a delicious sample of the Trinidad Sour. This drink was created in 2009 by NYC bartender Guiseppe Gonzalez at the one and only Clover Club in Brooklyn, NY.

Alex Kirles, the House of Angostura US Brand Ambassador, was shaking this little concoction up. A mix of ANGOSTURA aromatic bitters, rye whiskey, orgeat, and lemon juice. This drink packs a punch because it contains over an ounce of the bitters! The Trinidad Sour is a great way to start or end a meal, or in my case, start the day!

At the ANGOSTURA booth they were mixing up one of my favorite drinks of all time; the Queen’s Park Swizzle. This is a drink I’m quite familiar with as I used to crank these out behind the bar when I worked at PKNY. I also still make a ton of these at Dutch Kills. The best way to describe this drink is a fancy mojito, but in my opinion, way better. The Queen’s Park Swizzle got its name from the Trinidadian hotel where it was first concocted in the 1920s. It includes ANGOSTURA 7-year-old Rum, demerara syrup, lime juice, mint, and the essential ANGOSTURA aromatic bitters.

I really enjoyed my time getting to know Martin Tummino, who is the House of Angostura Cocktail Ambassador, and self-proclaimed “Swizzologist.” “The Queens Park Swizzle is not just the National Cocktail of Trinidad & Tobago, it represents a technique, a tool, — and a cocktail structure that belongs to the Caribbean and all of Latin America.”

The last cocktail of the day was the Amaroni. This cocktail included Amaro di Angostura, gin, sweet vermouth, and ANGOSTURA orange bitters. I loved this one because it’s a variation on one of my favorite classics, the Negroni. Amaro di Angostura launched in 2014, to celebrate the company’s 190-year anniversary. I love the use of ANGOSTURA orange bitters in this cocktail because it adds zesty tropical orange notes and spices.

I really enjoyed my time at Bar Convent Brooklyn and I can’t wait to go again next year. It was nice to see so many premium brands and explore the newest trends and products. Not to mention network, share knowledge, and learn! I think my favorite Angostura fact that I learned was hearing about the legend of the oversized label. Which I have to say, I’ve always wondered about! Apparently, Angostura bitters’ too-big label came into being when the Siegert brothers divided tasks. One brother was responsible for labeling, and the other was responsible for bottle sourcing. The two miscommunicated, resulting in a mistakenly oversized label that to this day remains the brand’s signature.

It’s been so nice to share a behind-the-scenes look at my BCB experience with Angostura. What is your favorite cocktail with Angostura bitters? Would you think about going to Bar Convent Brooklyn next year? If you do, I will definitely be seeing you there because I would not miss this event for the world. Cheers everyone! If you haven’t tried Angostura bitters you can purchase at liquor retailers nationwide and learn more here.

Summer Solstice Sparkling Chamomile Sangria

June 21, 2018 by Natalie 2 Comments

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!

Summer Mocktails with Red Bull

June 20, 2018 by Natalie

Recently I teamed up with Red Bull to make some Summer mocktails to celebrate the release of their Red Bull Summer Edition Coconut Berry. The Coconut Berry might be my favorite flavor yet but I’ve also put together mocktails using Red Bull Green Editon and the Yellow Edition (my other two favorite flavors). The Green Edition tastes like kiwi and apples and the Yellow Edition tastes like a mix of tropical fruits with passionfruit shining through the most.

I was pleasantly surprised at how easy Red Bull was to mix with. These flavors are fruity and absolutely perfect for topping off your drinks with for Summer. Because who doesn’t love a little energy boost in their drinks? I certainly need all the energy I can get! I loved how these mocktails turned out which is why I decided to share them with you here.

In Love with the Coco, makes 1 serving

4 oz. Red Bull Summer Edition Coconut Berry

1 oz. coconut milk

1 1/2 oz. pineapple juice

1/2 oz. orange juice

4 strawberry halves

First add pineapple, orange, and strawberries to a cocktail shaker and muddle. Next, add coconut milk and then shake with ice and pour into your serving vessel over ice. Finally, top with Red Bull Coconut Berry. Garnish with coconut flakes, freshly grated nutmeg, and a strawberry wedge.

Lime So Fine, makes 1 serving

4 oz. Red Bull Green Edition

1 oz. lime juice

1 oz. cucumber juice

Splash Red Bull Lime Edition

mint, green grapes, green apple slices, for muddling

First add lime and cucumber juice to a cocktail shaker with a handful of mint, 5 green grapes, and 2 apple slices. Next, muddle and then add ice and shake. Strain into your serving vessel over ice and top with Red Bull Green Edition and a splash of Red Bull Lime Edition. Garnish with 2 cucumber slices and a mint sprig.

Hello Sunshine, makes 1 serving

4 oz. Red Bull Yellow Edition

1 oz. lime juice

3/4 oz. ginger syrup

club soda

5 mango chunks

First add lime, ginger, and mango to a cocktail shaker and muddle. Next, add ice, shake, and then strain into your serving vessel over ice. Top with Red Bull Yellow Edition and a splash of club soda. Garnish with a lime wheel and ginger candy.

I’m totally in love with all of these Summer mocktails that it’s hard to pick a favorite! I hope you’ll be giving these Summer mocktails with Red Bull a try at home. I’ll be enjoying quite a few myself. xo

Chill Out with these Iced Coffee Recipes for Summer

June 19, 2018 by Natalie 1 Comment

Happy Tuesday everyone! Who needs a coffee? Definitely me! Is anyone else addicted to iced coffee in the Summer? Luckily I’m working with Nespresso for this next post and sharing two delicious iced coffee recipes. This Summer Nespresso is releasing a new line of iced espressos for their Vertuo System. The limited edition espressos are more concentrated and have been specifically designed to be poured over ice to deliver a refreshing beverage.

Mint + Vanilla Cafè Shakerato, makes 1 serving

1 Inspirazione Shakerato capsule

4 Nespresso ice cubes

1 tsp. mint/vanilla syrup*

*First, make your mint/vanilla syrup. Add 1 cup of water, 1 cup of sugar, 1 big bunch of mint, and 1 vanilla bean (scrape the inside) to a saucepan. Heat over medium heat, whisking constantly until the sugar dissolves. Simmer for about 10 minutes and then remove from heat and let completely cool. Strain out the mint and vanilla bean and store in a jar or bottle.

Extract 1.35 oz. coffee into a 12 0z. glass over Nespresso ice cubes. Add 1 tsp. (or more if desired) of mint vanilla syrup and shake or stir the drink. Garnish with a mint sprig. Adding Irish whiskey to this iced coffee is perfect for a summery Irish Coffee variation.

I was inspired by a classic Irish Coffee for the Mint + Vanilla Cafè Shakerato. Incorporating mint into this iced coffee by making a mint syrup turned out delicious and super refreshing. The vanilla adds a hint of sweetness and flavor that compliments the coffee perfectly. Making coffee cubes is easy. Just brew some coffee, pour it into an ice cube mold, and send it to the freezer. Coffee ice cubes keep your iced coffee cold and add more coffee instead of watering it down!

Island Coffee, makes 1 serving

1 Inspirazione Salentina capsule

4 Nespresso ice cubes

1 oz. dark rum

1 oz. coffee liqueur

2 tbsp. condensed coconut milk

Add Nespresso ice cubes to a glass and pour in the dark rum and coffee liqueur. Extract 1.35 oz. coffee on top. Next, add your condensed coconut cream and stir until incorporated. Garnish with coconut flakes and freshly grated nutmeg. For a booze-free version omit the rum and coffee liqueur.

Have you ever had a Vietnamese Iced Coffee before? They are delicious and are kind of my guilty pleasure. Usually, I’m strictly a black coffee drinker but adding condensed milk to iced coffee is so tasty! Instead of using regular sweetened condensed milk I bought condensed coconut milk. Using condensed coconut milk is the perfect way to add sweetness and a tropical element that makes this iced coffee super Summery. Bonus that it is also dairy-free which makes this iced coffee vegan as well!

The Vertuo System makes mornings so much easier when you can brew a cup for a quick fix. Before the VertuoPlus, I was making pour-over coffee — which I love — but it requires a lot of effort and time. Sometimes in the morning, I need a fast cup of coffee that still taste good so I can start tackling my emails and get to work! I’m honestly so impressed with the quality and flavor of the coffee and how this system brews. The possibilities are endless and it keeps stress levels low (which I need).

I love iced coffee and I’m so happy to be able to make it at home now. The great thing about both of these recipes is you can serve them with or without booze. That makes them appropriate for morning and if you need a pick me up at happy hour or after dinner, then add some spirit! I hope you will give both of these recipes a try and don’t forget to check out the VertuoLine system and you can purchase all your espressos here. Happy brewing!

This post is sponsored by Nespresso. All opinions expressed in the post are my own and not those of Nespresso. Thank you for reading the sponsored content that makes Arsenic-Lace possible!

Mango Kombucha Margarita + Bistec Mango Tacos

June 15, 2018 by Natalie 4 Comments

Did you think I would get sick of margaritas and tacos after my trip to Mexico? NEVER! Honestly, as a result of my trip, it’s all I want to eat and drink! I’m so happy to be teaming up with Exotico Tequila for this next post. I’m sharing recipes for my Mango Kombucha Margarita + Bistec Mango Tacos. After all, what is a margarita without a taco? It’s certainly my favorite cocktail and food pairing in this whole wide world!

Mango Kombucha Margarita, serves 1

2 oz. Exotico Blanco Tequila

3/4 oz. fresh lime juice

1/2 oz. agave

4-5 pieces fresh mango, muddled

top with mango kombucha (I used GT’s)

First, add mango, lime juice, and agave to your cocktail shaker and then muddle. Fill your cocktail shaker with ice, shake, and strain into a salt-rimmed glass. Finally, top with mango kombucha and garnish with a lime wheel and cilantro.

Bistec Mango Tacos, makes 6 tacos

1 lb. chuck steak, sliced into 1-inch strips

2 tbsp. olive oil

salt

tequila cayenne sauce

mango salsa

cilantro

corn tortillas

For the tequila cayenne sauce:

1/3 cup Exotico Tequila

2 tbsp. Worcestershire sauce

1 tbsp. cayenne pepper

1 tbsp. pickled jalapeño juice

1 tbsp. brown sugar

salt

For the mango salsa:

1 whole mango

1/4 cup white onion

1 tomato

1 tbsp. pickles jalapeño

salt

pepper

lime juice

Slice the steak into 1-inch strips and then cook in a pan with olive oil and salt. To make the tequila cayenne sauce combine all ingredients in a saucepan and heat until slightly boiling. Then prepare the mango salsa by chopping mango, onion, and tomato. Next, put your chopped ingredients in a bowl, then add remaining ingredients and toss. Finally to assemble tacos place your steak in a corn tortilla, drizzle with tequila cayenne sauce, top with mango salsa and a sprinkle of cilantro.

Exotico Tequila is handcrafted with tradition by the Gonzalez Distillery which is a family distillery spanning three generations and one of Mexico’s most respected makers of tequila. The tequila is made from 100% Blue Weber agave grown in the Highlands of Jalisco. The red clay soil in Jalisco produces a larger, sweeter agave heart thus gives Exotico its floral, well-rounded taste. The Exotico Blanco has notes of roasted agave and pepper which make it delightful to sip on its own but also perfect for mixing in drinks like the margarita!

I was inspired by a Tommy’s Margarita (tequila, lime, agave) when developing this Mango Kombucha Margarita. A few months back I made Kombucha Sangria on A Beautiful Mess and instantly fell in love with this ingredient in cocktails. It adds flavor, tang, and effervescence to drinks that yields such flavorful and interesting results. Once I knew what margarita I wanted to make, I based my taco recipe around it using similar ingredients.

I hope you will try my Mango Kombucha Margarita + Mango Bistec Tacos this Summer! They go absolutely perfect together and not to mention, are a winning combination. I love that both the margarita and tacos are savory but are also sweet and summery from using fresh mango. I think planning a taco night is in order!

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!

Lemon Meringue Hot Toddy

February 20, 2018 by Natalie Leave a Comment

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

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

Lemon Meringue Hot Toddy, serves one

1 1/2 oz. bourbon

1/2 oz. Licor 43

1/2 oz. fresh lemon juice

1/4 oz. honey

top with Talbott Teas Lucious Lemon Meringue

garnish with a float of toasted Swiss meringue*

*Swiss Meringue Topping

2 egg whites, room temperature

1/2 cup granulated sugar

1 tsp. vanilla extract

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

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

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

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

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

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

Super Bowl Party Ideas

January 24, 2018 by Natalie 5 Comments

I’m so excited to be teaming up with Bai for this post to bring you some fun Super Bowl Party Ideas. If you’re hosting a Super Bowl gathering or heading to a friends house, these DIYs and recipes should be a part of your goodie bag of tricks. I’m breaking down some fun, totally easy ways to gussy up that Sunday football fest in style!

Bourbon Caramel Popcorn

6 cups popped popcorn

cooking spray or parchment paper

6 tbsp. butter

1/3 cup dark brown sugar

3 tbsp. corn syrup

1/4 tsp. salt

1 tsp. vanilla extract

4 tbsp. bourbon

Preheat the oven to 300°. Spray a large baking sheet with cooking spray or line it with parchment paper. Pop the popcorn and transfer it to a large bowl. Heat the butter, sugar, corn syrup, and salt in a medium saucepan over medium-high heat, stirring frequently. Once the mixture starts bubbling, cook for one minute more. Remove from heat and add the bourbon and vanilla. Stir and pour over the popcorn. Stir until popcorn is nicely coated and then transfer to the baking sheet, spreading out to an even layer. Bake for 35 minutes, stirring halfway through. Let cool and serve in a bowl or cute football snack bags. Store leftovers in a sealable container — if you have any leftovers.

Football Snack Bags

brown paper bags

white paint

paint brush

Simply paint line on a brown paper bag to resemble a football. Let dry and use to serve your Bourbon Caramel Popcorn or to send guests home with a Super Bowl goodie bag.

DIY Football Field Tray

clear lucite tray

astroturf

white duct tape

white number stickers

scissors

hot glue gun and glue sticks

Cut the astroturf to the size of the inside of your lucite tray. I found my lucite tray onsale at HomeGoods for $12.99! Cut a strip of duct tape to the width of your tray and fold it lengthwise so it is smooth on both sides. Repeat until you have enough strips to fit your tray. My tray was small so I only did four. If you have a larger tray you can do five or six strips. Lay out each of the strips on the astroturf until they are evenly spaced to form the yard lines. Hot glue in place. Lay out the yard line number stickers. My stickers weren’t very sticky so I secured them with hot glue too. Place on either side of the yard line on both sides of the tray.

Your tray is Super Bowl ready!!

Fizzy Bourbon Strawberry Lemonade

2 oz. Bourbon

3 oz. Bai São Paulo Strawberry Lemonade

top with club soda or champagne

chocolate covered strawberry football for garnish

I kept the cocktail easy peasy because I know hosting for game day can be tough. These can be made easily to order, built right in the glass or you can toss all the ingredients in a punch bowl for easy self-service.

If you want to take this cocktail a step further you can add the bourbon, Bai Sao Paulo Strawberry Lemonade, fresh strawberries and mint to a cocktail shaker then muddle and shake with ice. Strain into a highball glass over ice and top with club soda. If you’re feeling lucky you can swap out the club soda for champagne and kick the ABV up a notch.

Chocolate Covered Strawberry Footballs

strawberries

dark chocolate melting wafers

white cookie icing

Fill a coffee mug with the dark chocolate melting wafers and put in the microwave for 10 seconds. Take out, stir the chocolate, and return to the microwave for another 10 seconds. Repeat this until all chocolate has melted but be careful not to burn the chocolate. Take your strawberries by the stems and dip into the mug of chocolate. Place on a piece of parchment paper and let the strawberries set in the refrigerator for 10 minutes. Remove from the refrigerator and pipe the white cookie icing on to resemble footballs. Now you have the cutest and most delicious garnish for game day!

I’m so happy with how my Super Bowl Party Ideas turned out. Super bowl and super cute tend to not go hand in hand usually, but I feel like I totally scored with these! There is no better day to nosh on popcorn than on Super Bowl Sunday and the fact that it’s boozy popcorn makes it all the better. The fizzy bourbon strawberry lemonade is easy, delicious, and that chocolate covered strawberry football garnish is a win in my book! Serving in style is key and the DIY football field tray is a cute detail that pulls everything together. I hope this inspires you to make your game day festivities a little more fun. Ethan’s team (The Eagles) are going to the Super Bowl so I can’t wait to recreate these ideas for Super Bowl Sunday. xo

« Previous Page

sponsored

Tropical Mango Frosé, serves up to 6

Boozy Cold Brew Popsicles, makes 10 popsicles

Sparkling Chamomile Sangria, serves 4-6

In Love with the Coco, makes 1 serving

Lime So Fine, makes 1 serving

Hello Sunshine, makes 1 serving

Mint + Vanilla Cafè Shakerato, makes 1 serving

Island Coffee, makes 1 serving

Mango Kombucha Margarita, serves 1

Bistec Mango Tacos, makes 6 tacos

For the tequila cayenne sauce:

For the mango salsa:

Aloe Cucumber Cooler, serves 1

Lemon Meringue Hot Toddy, serves one

Bourbon Caramel Popcorn

Football Snack Bags

DIY Football Field Tray

Fizzy Bourbon Strawberry Lemonade

Chocolate Covered Strawberry Footballs

Footer

Check out what’s happening on Instagram!