beverages Archive

Happy New Year: La Luna Rosa Cocktail

Here’s to a new year, to new adventures and new beginnings. My resolutions are simple this year: I want to read more. I want to spend more time outdoors. I resolve to make my bed, every single day. I want to be a better listener, a better wife, a better friend. I resolve to compliment more and criticize less.

I created a cocktail for New Year’s Eve and thought I would share it with you all. New Year’s Eve has come and gone, but I’m an advocate of drinking bubbles year round. I call this drink La Luna Rosa (The Pink Moon). It’s refreshing, unique, and delicious. Simply mix together equal parts Tequila (Anejo or Reposado), sparkling wine, and fresh squeezed grapefruit juice. Top with a few dashes of Peychaud’s bitters. Serve up. It’s as simple as that.

Happy new year, friends. May this be the best year yet.

xoxo,
Lindsay

Spiced Cider and Bourbon Punch

I’ll admit it, I’ve been hesitant about saying goodbye to summer.

Blame it on my California roots, but I’m a sucker for sunshine and blue skies. I like summer, a whole lot.

But, then, October creeps up on me and surprises me in the best possible way. Fall is a magical time in the Pacific Northwest. The leaves are turning and the trees are gorgeous shades of yellow, orange, and red. The days are sunny and crisp. All around the city, people are donning jackets, hats, and scarves. It’s really quite lovely.

When I think about it, saying goodbye to summer isn’t such a bad thing at all. There’s a lot to be celebrated, so I’m embracing autumn and all that it brings.

This cocktail is the perfect drink to usher you into the fall season. This cocktail strikes a perfect balance between the sweetness of apples, the spice of ginger and cinnamon, the brightness of lemons, and the warmth of bourbon. This ‘punch’ is sweet, but not too sweet. The spices are present, but not overpowering. The drink contains no added sugar, only the sugar that is present in the apple cider.

All of that to say, cheers to the changing of seasons!

Spiced Bourbon Cider Punch | Rosemarried

Bourbon & Spiced Cider Punch

Ingredients

  • For the spiced cider:
  • 1 quart pure apple cider (No added sugar, seasonings, or preservatives.)
  • 4 cinnamon sticks
  • 1 teaspoon cloves
  • 1 teaspoon whole allspice berries
  • Several thin slices of fresh ginger (1 small knob of ginger)
  • 3-4 large strips of lemon zest
  • For the cocktail:
  • 3 oz. spiced apple cider
  • 1½ oz. quality bourbon (I used Buffalo Trace.)
  • 1 tsp. fresh lemon juice
  • Lemon wedge for garnish

Instructions

  1. In a large pot, combine apple cider and spices. Allow to simmer for at least 30 minutes, until cider is fragrant and infused with the spices. Remove from heat and allow to cool. (The spiced cider can be made ahead of time and stored in the fridge for a few days).
  2. To make the cocktail, combine the bourbon, spiced cider, and lemon juice in a shaker or glass. Stir (or shake) and pour over ice. Garnish with a lemon slice. Enjoy!
  3. (Note: This punch can be pre-mixed and stored in an airtight container in the fridge for 2-3 days.)

http://rosemarried.com/2013/10/13/spiced-cider-bourbon-punch/

Adapted from Saveur

Sparkling Blueberry Lavender Lemonade Cocktail (with DIY Blueberry Vodka)

Last week, I bought a rather large flat of local blueberries. Since then, I’ve been happily immersed in the wonderful world of blueberries. I canned blueberry plum butter. I froze a few bags of blueberries. I’ve been eating handfuls of blueberries with Greek yogurt and honey.

And, I made a few jars of blueberry vodka. Just because it seemed like a good thing to do.

Let me tell you, it was a great thing to do. Fruit vodkas are ridiculously easy to make and they don’t taste half bad, either. (No, really: Just soak some fruit in some vodka for a few days. Strain out fruit. Simple as that.)

This blueberry vodka is great with soda water or tonic, and is a great base for summer fruit, citrus, or herb cocktails. Give it a try!

Sparkling Bluberry Lavender Lemonade

Sparkling Blueberry Lavender Lemonade Cocktail (with DIY Blueberry Vodka)

Ingredients

  • For the lavender simple syrup:
  • 1 cup water
  • 3 Tablespoons dried culinary lavender
  • 2 cups white sugar
  • For the blueberry vodka:
  • 1 cup fresh blueberries
  • 3-4 cups vodka
  • For the cocktail:
  • 1.5 ounces blueberry vodka
  • 2 teaspoons lavender simple syrup
  • The juice of 1 lemon
  • Sparkling water, to taste
  • Blueberries, for garnish
  • Ice

Instructions

  1. To make the lavender simple syrup: Combine water, sugar, and lavender flowers in a small pot. Heat over high heat until mixture comes to a boil. Reduce heat and stir, and let the syrup simmer for 5 minutes. Remove from heat and allow to cool. Strain out the lavender and store in an airtight container in the refrigerator. The simple syrup will keep for one week.
  2. To make the blueberry vodka: Place blueberries and vodka in a large jar or airtight container. Store at room temperature away from sunlight. Shake the jar a few times a day, and allow the vodka to infuse for at least 3 days. When the vodka has a distinct blueberry taste (and color), strain out the blueberries. Store the vodka in a sealed bottle or jar at room temperature.
  3. To make the cocktail: In a large glass (or cocktail shaker), mix together the simple syrup, blueberry vodka, and lemon juice. Taste, and adjust levels if needed. Fill a cocktail glass with ice and pour mixture over ice. Top with a splash of sparkling water and garnish with fresh blueberries. Enjoy responsibly!
  4. Makes one cocktail.

http://rosemarried.com/2013/08/12/sparkling-blueberry-lavender-lemonade-cocktail-with-diy-blueberry-vodka/

Grapefruit and Black Pepper Margaritas

Happy Cuatro de Mayo!

I had every intention of posting this recipe earlier in the week to give y’all plenty of time to plan your Cinco de Mayo menu, but I simply didn’t get to it. So, I’ll keep this short and sweet.

It’s a sunny, 80+ degree day in Portland, OR. It isn’t summer yet, technically, but it certainly feels that way. It’s a perfect Saturday.

The only thing that would make this day a little more perfect? A margarita, of course.

Enjoy the day.

Soak in the sunshine.

Make yourself a margarita.

Grapefruit Margaritas with Black Pepper from Rosemarried

Grapefruit and Black Pepper Margaritas

Serving Size: Makes 1 margarita

Ingredients

  • 2 ounces quality tequila (I used Espelon Tequila Blanco)
  • 3 ounces fresh squeezed grapefruit juice
  • Kosher or sea salt (for rim)
  • 1/4 cup agave syrup
  • 1 teaspoon whole black peppercorns, plus more for rim
  • Orange bitters*
  • *If you do not have orange (or other) bitters, you may substitute a small bit of orange liqueur, such a Triple Sec.

Instructions

  1. First, prepare the black peppercorn syrup. In a small saucepan, mix the agave syrup with a couple teaspoons of water. Gently crush the black peppercorns with a mortar and pestle (or using the flat side of a knife) and stir into the agave mixture. Bring to a low boil and reduce heat. Allow mixture to simmer for 5 minutes, then remove from heat. Set aside until use.
  2. Prepare the glass: to line the glass with salt (and black pepper!). moisten the rim of an empty glass. (I run a lime wedge along the rim). Pour kosher salt onto a small plate, and grind some fresh black pepper onto the plate as well. Dip the rim of the glass in the salt/pepper mixture. Set aside.
  3. Pour the tequila, grapefruit juice, orange bitters, and 2 teaspoons black peppercorn agave syrup into a cocktail shaker (or mason jar). Shake/mix well. Taste, and adjust to your liking.
  4. Place ice cubes into the prepared glass and pour the grapefruit mixture over the ice. Enjoy!

http://rosemarried.com/2013/05/04/grapefruit-and-black-pepper-margaritas/

Blood Orange & Bourbon Cocktail

I think it goes without saying that blood oranges are much prettier than their standard orange counterparts. When it comes to flavor, however, the general consensus is that blood oranges actually tastes a lot like standard oranges.

But, that is beside the point. I believe that blood oranges taste better than all other oranges, but this belief is based purely on aesthetics. The vibrant, blood red flesh of a blood orange has so much allure and appeal. (You could even say that it’s a sexy fruit?) And, for this reason alone, I am of the opinion that blood oranges taste better than other oranges.

It might be shallow, but it’s true.

So, thank goodness for blood orange season and all the culinary possibilities that come with it. I’ve been making up blood orange cocktails for the past few weeks, and I think this one has emerged as the favorite. It’s simple, refreshing, and lovely. It’s blood orange and bourbon…what’s not to like?


BLOOD ORANGE & BOURBON COCKTAIL

Adapted from Love & Lemons

Serves 1, scale accordingly

INGREDIENTS:
1/3 cup freshly squeezed blood orange juice (strain to remove pulp and seeds)
3-5 tablespoons bourbon (depends on how boozy you want it)
1 teaspoon simple syrup
3-4 drops of Angostura bitters
1 large ice cube
garnishes: blood orange slices & sprigs of mint

METHOD:

Place a few ice cubes into a cocktail shaker and pour blood orange juice, bourbon, and simple syrup over the ice. (Feel free to throw in a muddled mint sprig as well.) Shake for 30-60 seconds, or until drink is cold.

In a rock glass, place one over-sized ice cube. Using the shaker lid, strain and pour the cocktail into the glass. Shake a few drops of bitters into the cocktail, and gently stir. Garnish with mint and a slice of blood orange. Enjoy immediately (and responsibly!).

Kaffir Lime Infused Gin & Tonic

When it comes to cocktails, I’m a gin & tonic kind of gal. The G&T has been my standard drink order for years, and I never seem to tire of it. The gin & tonic is, in my opinion, the perfect cocktail. (And then there was that one time I made gin & tonic Jell-o shots…)

And for the longest time, I didn’t think there was any way to improve upon the gin and tonic. It is the perfect cocktail, after all. And then I added a handful of Kaffir lime leaves to a cheap bottle of gin, and I fell in love with a whole new kind of gin and tonic.

There’s no need to complicate matters by writing a real recipe for this cocktail. All you need is a few Kaffir lime leaves (which you can find in Asian supermarkets or New Seasons Markets in Portland) and a cheap(ish) bottle of gin. I placed a handful (5 or 6) lime leaves into a mason jar and poured the gin over the leaves, and let sit in a cool, dark place for a few days. Once the gin has a slight green hue and smells of Kaffir lime (4 or 5 days), then you know it’s ready.

When it comes time to consume the infused gin, simply mix it with your favorite tonic water and garnish the beverage with a lime wedge. (I’m personally a fan of Fentiman’s or Q Tonic Water.)

It’s really as simple as that.

Strawberry Rhubarb Smash

Apparently, I’m into roasting strawberries these days. First, I made a roasted strawberry vinaigrette. I liked it so much that I decided to concoct a roasted strawberry cocktail.

If you’d like to see my latest roast strawberry creation, head over to the Plate & Pitchfork blog to see my recipe for a Strawberry Rhubarb Smash.

This is officially my new favorite cocktail.