Holiday

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.

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

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

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

Holiday

Chocolate Easter Bunny Shots, makes 3 shots

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