Posts Tagged cocktail

Cranberry Rum Punch

Lordy, I don’t know how all you mom bloggers do it. I barely have time to shower each day, let alone cook a meal. And finding time to photograph and write about said meal? Forget about it. 

All of that to say, I’ve been having trouble finding the time to devote to the blog. And I’m strangely ok with that. It’s good to step back for a bit and take time to be with my family. I’m getting to know this tiny daughter of mine and I’m figuring out how to be a mother. It’s the hardest thing I’ve ever done, but it’s also the best thing I’ve ever done. It’s pretty damn wonderful.

The other day, however, my husband held the baby while I concocted a recipe for this celebratory cranberry rum punch. I snapped a couple of quick photos, scribbled down a recipe, and happily drank a glass of said punch while the baby slept peacefully in his arms. It was wonderful.

So, here’s to 2014 – it’s been one for the books. I can’t wait to see what 2015 holds. Cheers, and happy New Year to you and yours!

cranberry rum punch |


For the cranberry syrup: 

1 cup fresh cranberries

2 large strips of orange zest

1/2 cup water

1/2 cup brown sugar

1 tablespoon blackstrap molasses


For the punch: 

1 cup golden rum (I use Fleur de Cana)

1 cup ginger beer**

1/2 cup freshly squeezed orange juice

Cranberry syrup, to taste (up to 1/2 a cup)

A few dashes of orange bitters

Orange zest and cranberries, for garnish

**You can substitute soda water for ginger beer. The cocktail will be less sweet, but won’t have that spicy ginger kick.



To make the cranberry syrup, place the cranberries, water, molasses, orange zest, and brown sugar in a small pot. Simmer over low heat until the cranberries have broken down and the mixture has a thick and syrupy texture. Using cheesecloth or a mesh sieve, strain out the fruit (reserve for another use). Set syrup aside to cool.

To make the punch, combine rum, ginger beer (or soda water), and orange juice. Add in cranberry syrup in small quantities. Stir and taste until the punch is to your liking. Add a few dashes of orange bitters. If serving in a punch bowl, garnish with round orange slices and fresh cranberries. If serving by the glass, serve over ice with a strip of orange zest.




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.


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


  • 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


  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.)

Adapted from Saveur

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


  • 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.


  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!

Ringing in the New Year: The French 77

Let me start off by saying this: 2011 was a great year.

*I turned 30.

*I got the best bunny in the entire world, Little Omar.

*I traveled to Chicago, Las Vegas, Los Angeles, and Seattle.

*My niece, Jubalee, was born in July (and she’s perfect and beautiful and the best little chunk of a baby).

*I finally got to dine at a Thomas Keller establishment (Bouchon in Las Vegas).

*I dyed my hair ‘ombre’.

*I planted my first real garden (thanks to the raised garden beds my husband built for me). I grew: squash (delicata, spaghetti, zucchini), chioggia beets, tomatoes, shallots, carrots, chives, arugula, kale, chard, peppers, and cucumbers.

*I was asked to join the board of the Montavilla Farmer’s Market. (And I accepted, of course).

*I finally got on the Harry Potter bandwagon. I read all the books and watched all of the movies this year, and I’m seriously kicking myself for not reading them sooner.

*In June, I celebrated 2 years of marriage to my best friend.

This is us, looking celebratory (!):

So, yeah, I’d say it’s been a fantastic year.

As for 2012? I’ve got a whole lot to look forward to…

*Hosting the PDX Food Swap (The next one will be in March, 2012!).

*Working with the Montavilla Farmer’s Market, specifically working to help reduce food insecurity through the Everybody Eats program.

*Eating at DOC in Portland – it’s been on my list for ages, and somehow I’ve not had a chance to eat there.

*Taking on new freelance writing gigs, in addition to expanding my wedding coordinating and events business. I have some exciting things in the works!

*Traveling to Europe with my love (The plans are still tenative, but if I write it here, that means we have to go!).

*Planting & growing an even more successful garden!

*Disneyland! (We’re going in January. I’m a total sucker for Disneyland.)

*Vegas in March with a couple of my favorite ladies.

*Trying new things, cooking new things, and learning new things.

I’m exciting to grow and change this year. I’m excited for whatever life throws at me. I’m thankful for all that I’ve been given, and I look forward to the new year with a sense of hope and excitement. God is good.

Lastly, I thought I’d share a festive cocktail recipe that is perfect for ringing in the new year. It also happens to be my favorite cocktail of all time: The French 77.

The French 77 is a variation on the classic cocktail, The French 75. The French 75 was created in 1915 at a bar in Paris and the drink was originally made with gin, champagne, simple syrup, and a lemon twist. The name hails from the fact that the cocktail was rumored to “have such a kick that it felt like being shelled with the powerful French 75mm field gun”.

The 77 doesn’t differ much from the 75, but the one slight change makes all the difference (in my humble opinion). The 77 uses Elderflower Liqueur (St. Germain) in place of the simple syrup. The St. Germain adds a sweetness that isn’t too sweet. It’s slightly floral, without being too overpowering. It’s perfect. The cocktail is smooth, balanced, and goes down ridiculously easily. And yes, it certainly has the kick of a French field rifle. This cocktail packs a punch (in the best way).

So, Happy New Year to you and yours! I plan on celebrating with a French 77. Maybe you’ll join me?

The French 77
Note: The drink is often served in a champagne flute, but I like to serve it in a smaller classic cocktail glass.

2 oz Gin
1/2 oz St. Germain (Elderflower liqueur)
1 oz fresh squeezed lemon juice
2 ounces Champagne (or sparkling wine)
1 small strip lemon zest

Shake together gin, lemon juice, and St. Germain with ice. Strain, and pour into a cocktail glass. Pour champagne float over the top, garnish with lemon zest. Serve immediately.

Makes one cocktail.

Happy New Year, y’all!

On Tame Rabbits and Drinking Your Vegetables: Recipe Swap

Hi all!

Another month has gone by, and another recipe swap is upon us. Christianna (at Burwell General Store) selects a recipe from a funny old vintage cookbook every month and sends it out to a group of bloggers from all over the world, and then asks us to reinterpret the recipe however we see fit.

This month, Christianna selected Wild Rabbit with Vegetables.

I’ve been part of the recipe swap for quite some time now, but this recipe really caught my eye. We call this a vintage recipe swap (as the recipes are from a vintage cookbook) and this recipe seemed vintage in every sense of the word. I was excited to get my hands dirty and try this old world recipe! But then, I got to thinking about the recipe and I found myself encountering a few major problems with it. Let me explain…

First: It is hot as hell outside right now. While this recipe sounds delicious, it also sounds like the epitome of warm, comforting winter food. The last thing on earth I want to do is turn on my oven, so a braised meat dish just wasn’t going to happen.

Second: I am up to my ears in house projects this weekend and have no time or energy for cooking. We decided to use our Labor Day weekend to sand and paint our deck. Thrilling, right? On top of that, I re-painted our kitchen cabinets and Nich is building us a picnic table for the backyard. So many projects…and so little time to whip up a proper meal.

Last (but certainly not least): I could not, for the life of me, muster up the courage to cook rabbit. I will admit, I’ve eaten – and enjoyed – rabbit on occasion. But I happen to own a teeny tiny bunny rabbit named Lil Omar (yes, he is named after The Wire) and he is like a son to me. He is adorable, he is fearless, and he is the best bunny in the entire world. He’s even potty trained, for crying out loud. If you don’t believe me, see for yourself:

I told you he’s adorable! And while this might sound silly, I just couldn’t stomach the thought of cooking one of Lil Omar’s long lost relatives. So, then, I did what any sensible person in my situation would do: I somehow turned a Wild Rabbit with Vegetables recipe into a cocktail.

Rather than cook rabbit with vegetables, I snuggled with my rabbit and drank some vegetables. Overall, I feel that it was a great decision. No ovens were turned on. No bunnies were harmed. And I made a delicious (and spicy!) bloody mary with heirloom tomatoes from my garden. It was a win-win situation.

I highly encourage you to visit the Recipe Swap page so see what wonderful creations the other swappers whipped up this month!

Fresh Heirloom Tomato Bloody Mary with Wasabi
(Adapted from Cookie and Kale)

Note: I garnished the Bloody Mary with these spicy pickled carrots and threw a couple frozen cherry tomatoes in as ice cubes. Also note, I did not share any of the Bloody Mary with Lil Omar.

Ingredients for one cocktail:
2 ounces vodka
1/2 cup organic tomato juice
1 heirloom tomato, cut into wedges and frozen for one hour
A couple dashes of Worcestershire sauce
1/2 teaspoon wasabi paste
Sriracha (or other brand) hot sauce, to taste
1/2 lemon, juiced
1/2 teaspoon celery salt
freshly ground pepper

For Wasabi salt rim:
Wasabi powder
Kosher salt
A few grinds fresh black pepper

Freeze heirloom tomato wedges for an hour, or until tomato pieces are frozen solid.

Prepare the glass: Pour one Tablespoon of kosher salt into the bottom of a small shallow bowl or plate – so that the salt covers the base of the bowl or plate. Mix in 1/4 teaspoon of wasabi powder and a few grinds of fresh black pepper. Stir gently to combine. Wet the rim of a rocks glass with a wedge of melon or lime. Invert the glass and dip into the wasabi salt, to create a salt rim. Set glass aside until needed.

Combine all elements in a blender or food processor, and blend until it reaches a smooth, slushy consistency. Once the mixture is blended, pour into the prepared glass. Garnish with whatever you please, I used spicy pickled carrots and a few frozen cherry tomatoes as ice cubes.

For the love of beets.

I apologize for the sudden outpouring of beet recipes on my blog. I don’t quite know what’s gotten into me.

I think I’ve mentioned this before, but I did not like beets until somewhat recently. Not one bit. I don’t know what finally persuaded me, but suddenly I can’t get enough of them! They are just so darn beautiful (and tasty! And good for you!) So many great things rolled up into one pretty little package.

My theory behind the sudden outpouring of beet recipes is that I’m making up for lost time. All those years I spent hating beets…I had no idea what I was missing. So now that I’ve fallen in love with this ruby red root vegetable, I’m going a little beet crazy. To all you beet haters out there: I apologize. I know that my blog is quite beety at the moment. So, I promise that this will be the last of the beet recipes for awhile, OK? Besides, I have spring vegetables to concentrate on now. Bring on the asparagus, radishes, strawberries, snap peas, and more!

However, I will say one more thing to the beet haters out there. If you could find it in your heart to give beets another chance, you might be pleasantly surprised. Beets – when done right – are nothing like their soggy, ghoulish canned counterparts (don’t even get me started on canned beets: ICK!). With that being said, I’ll leave you with a few of the recipes that have helped me learn to love beets.

Beet Quinoa Pancakes
Boozy Beet and Apple Popsicles
BLBs – Bacon, Lettuce, and Beet Sandwiches

And now, for all you beet lovers…you’re in for a real treat. I have not one, but two beet recipes for you. I served both of these at my Cheese, Wine and Swine dinner party (However, I did not serve them together, as I thought that might be overdoing it a touch). The Babushka (beet cocktail) was paired with the melon and duck proscuitto appetizer, and the Roasted Beet and Fennel Salad was served as the second course (paired with a lovely French Rosé).

I’ll leave you all with this thought: this weekend, I planted 3 rows of chioggia beets in my garden. So when I harvest those little beauties, I can promise you I’ll go on a beet craze again. For now, I’ll leave you with these two recipes and lay off the beets for awhile. :)

The Babushka
(Makes 1 cocktail)
3 oz beet vokda (Click here for the recipe)
1 tablespoon fresh squeezed lemon juice
1 teaspoon simple syrup (*or ginger simple syrup, recipe here)
1 oz of Prosecco (or other sparkling wine)

In pitcher or measuring cup, gently stir together beet vodka, lemon juice and simple syrup. Pour into a chilled martini glass. Gently pour prosecco over the top. Garnish with lemon wedge. Serve immediately.

Roasted Beet and Fennel Salad with Whipped Goat Cheese and Pistachio Vinaigrette
(Serves 4)
4 large beets
1 fennel bulb
1/2 cup good quality goat cheese, at room temperature
2 tablespoons creme fraiche or sour cream
1/3 cup shelled pistachios, roughly chopped
1/8 tsp nutmeg
The juice of one lemon
1/2 tsp apple cider vinegar
1/4 cup olive oil
Salt & pepper to taste

Preheat oven to 400 degrees.

Roast beets: Wash the beets and remove greens (set aside for another use). Do not peel the beets. Wrap each beet in a piece of tinfoil and place directly on rack in preheated oven. Roast 45 minutes to an hour, or until beets are tender when pricked with a fork or knife. Allow beets to cool. Once cooled, the skin should peel or rub off easily. Remove skin and slice beets into 1/4 or 1/2 cubes.

Roast fennel: Remove tops (fronds) of the fennel, set aside for later. Slice fennel bulb thinly (like you would an onion), toss with olive oil to coat. Spread fennel in an even layer on a baking sheet. Roast for 15 minutes in a 400 degree oven, or until tender.

Make pistachio vinaigrette:
Chop pistachios or pulse quickly in a food processor. Pour olive oil over the pistachios, stir to combine Add lemon juice, salt, pepper, and cider vinegar. The mixture will be thick.

Whip the goat cheese: using a whisk, blender, or hand mixer, whip goat cheese and creme fraiche together until goat cheese is whipped and fluffy. Add extra creme fraiche if needed. Season goat cheese mixture with nutmeg and a dash of black pepper.

Combine cooled beets and fennel in a mixing bowl. Toss with liberal amount of the pistachio dressing. Take reserved fennel fronds & chop finely – until you have 2 teaspoons worth. Sprinkle finely chopped fennel fronds over the salad, stir just to combine. Serve beet salad in small bowls and top with a healthy dollop of whipped goat cheese. Sprinkle extra pistachios atop the goat cheese. Serve at room temperature.

Note: For those of you who asked about recipes from the Cheese, Wine, and Swine dinner party: I hope you were pleased with what I’ve posted. This will be the last of them! My husband was responsible for making the duck prosciutto, and I’m still waiting on him to write up that post. :) And I’ll admit – the duck proscuitto was really tasty, but we’re definitely still beginners at the fine art of charcuterie. For a full tutorial on how to make your own duck proscuitto, go here.