Thirsty Thursday: Harry Potter Edition

As a Harry Potter fan I'm so excited about this.  Starbucks is now offering Butterbeer on their secret menu, pick from the hot or cold version.  As it's not on their menu, to order one of these delicious drinks you'll have to tell your barrista how to make it.  I can't wait to try the hot version, perfect for chilly fall day, and the cold version, perfect for being stuck in a mall holiday shopping.  Please note the recipe below is for the grande size, if you're ordering a tall you'll need to order 2 pumps of everything, and if you're ordering a venti you'll need to order 4 pumps.   



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Thirsty Thursday: Halloween Edition

How festive are these bloody shirley temples! It's a great drink to serve at your Halloween party this year.  And which kid wouldn't love to inject more blood/flavor into their beverage.  Happy Thursday!

Thirsty Thursdays

For the Mister's birthday extravaganza we ended the night at a bar that made some amazing Moscow Mules, aka his new favorite drink.  I love how incredibly refreshing this drink is for the summer, and those cute little copper mugs are an adorable plus.  And if you're not a huge fan of vodka switch it out for some dark rum and you have yourself a Dark and Stormy.  Here's to our new favorite summer drink, the Moscow Mule! 

Thirsty Thursday: Olympic Edition

Having a cocktail while watching the Olympics is only trumped by one thing, having a cocktail while watching the Olympics live.  Let's raise a glass, in honor of all those amazing athletes competing in the London Olympics, with the Olympic Torch.

OLYMPIC TORCH

Courtesy of TY KU. Warning: This recipe calls for an open flame, so proceed with caution. • 2 oz. sake
• 1 oz. coffee-flavored liqueur
• 1.5 oz. cream
• 1 oz. dark rum
• Cinnamon, to taste

Shake and strain sake and liqueur into a martini glass. Over bar spoon, pour cream to float on top. Over cream, float the rum. Light the rum with a match, and as the flame burns, sprinkle some cinnamon onto the flame. Clap hands over the flame to put the flame out. Stir and serve.

Because let's face it, the only Olympic team I'll ever be on is this one...


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Thirsty Thursday: Summer Cocktails

Hope you lovelies had a wonderful 4th of July!  We had a bbq on the beach, topped off with fireworks, the only way to end any 4th of July celebration.  These Blackberry Proseco Popsicles would have been the perfect edition to our festivities.

INGREDIENTS:

20 oz Prosecco
1/3 cup of blackberries
4 oz crème de cassis
Splash of fresh lime juice
2 pinches of lime zest

DIRECTIONS:

1. Place blackberries in a bowl and pour crème de cassis on top and toss to coat. Using a muddler or a rounded blunt end of a kitchen tool, crush berries into the crème de cassis. Add lime juice and zest, toss to combine.

2. Measure out approximately 1 teaspoon of berry mixture into bottom of your chosen popsicle form and pour Prosecco on top.

3. Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight.

A few notes:

1. Do not remove from freezer until ready to serve, or plate over crushed ice as the carbonation in the Prosecco creates tiny air pockets that will make the popsicles melt faster.

2. Cordial glasses were used for the popsicles in the picture, but any form will work.

Thirsty Thursday: Summer Cocktails

Nothing is as refreshing as chilled, crisp, white wine on a hot summer day.  And what I learned from Alpana Singh, at this years Epicurious Entertains Chicago event, is that sommeliers love a good Riesling for the summer.  Can't wait to make this Riesling Strawberry Slushy this weekend, and it's one more thing off my summer bucket list.

INGREDIENTS:

2 cups hulled strawberries

1 bottle [750ml] dry Riesling

1 tablespoon fresh lime juice

2 tablespoons sugar

DIRECTIONS:

1. Reserve 1 cup of the Riesling – cover and place in the fridge to chill.
2. In a food processor, puree strawberries with the remaining wine, lime juice and sugar.
3. Pour the mixture into ice cube trays and freeze until solid.
4. When you’re ready to serve [or drink], puree the ice cubes with the remaining wine in your blender.

Epicurious Entertains Chicago Recap

This past Saturday, we had the pleasure of attending Epicurious Entertains Chicago.  It was a blast, we sipped on wine, cocktails, tasted chocolates and learned a thing or two about flower arranging and herbs.  The presenters included Katrina Markoff of Vosges Hout-Chocolat; Alpana Singh, Master Sommelier; Mike Ryan of Sable Kitchen & Bar; Mike Hines of Epoch Floral, and Chris Cerveny, Gardening Expert.

Some Epi-insights:
Alpana Singh
1. If you smell baking scents (nutmeg, cinnamon, cloves), it means the wine has been aged in oak.
2. Riesling is the perfect summer white, amen!
3. The thinner the grape skin the lighter the wine.  A thinner wine is more appropriate for summer.
4. Citrus whites (with green things: apples, limes, pears) are great to pair with Asian foods.
5. Reds should be chilled in the summer, to prevent it from heating up to room temp, and becoming too acidic.

Katrina Markoff
How  to taste chocolate:
1. Warm it up between your fingers
2. Smell it
3. Bite into the chocolate
4. Press it down on your palate
5. Eat it
6. With your mouth closed, inhale through your nose and 'chew  the air' and register the impression that makes on your palate.
 
Mike Ryan
Best Beer-Cocktail: Left Hand of Darkness
Ingredients: 1/2 oz clear creek pear brandy, 1/8 oz st. Elizabeth allspice dram, 3/4 fresh lemon juice, 1/2 oz simple syrup
Instructions: Shake, strain into goblet 

Best Herb-Cocktail: Last Dance in the Ica Valley
Ingredients: 2 oz Encanto Pisco, 3/4 oz fresh lime juice, 3/4 oz simple syrup, 2 sprigs fresh tarragon, 2 dashes grapefruit bitters
Instructions: Shake, fine strain, serve up.  Garnish with 1 tarragon leaf

Mike Hines
1. When you take flowers home put them in warm water, to break up the sap, after sharply cutting the stems (either angled or straight).
2. You don't need to add anything to the water, no plant food packets, but to keep the water from turning murky: avoid direct sunlight, and add a drop of bleach
3. Tulips are the exception to the warm water rule, they go in ice cold water.
4. The tighter the bouquet, the more friction it creates, preventing growth and keeping your flowers alive longer.
5. Tuesday and Fridays are the best days to shop for flowers.
6. Roses: remove the thorns and leaves (they will absorb the water and prevents water from absorbing into the actual rose).
7. Re-hydrate hydrangeas by sticking them upside down, blooms first, into a bucket of warm water for 30-40 mins.


Display created by Mike H. 





Vosges Chocolate Tasting - My favorite: Olio d' Oliva





Us at Epicurious Entertains Chicago

 Photos via Instagram {@PraveenMPatel}

Black & White Attire

We'll be at a black and white cocktail party tonight for my bestie's engagement party.  The dress code: black & white.  I heart dressing up it makes me feel uber glamorous.  Here's to a weekend full of engagement parties, both tonight and tomorrow night, for friends we adore.  Have a fabulous weekend!

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Summer Cocktails

Loving these fruit fused summer cocktails.  Happy Sipping

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Blackberry Mint Lemonade
Ingredients

• 3 cups water
• 1 cup sugar
• 18 mint leaves, torn
• 2 cups frozen/fresh blackberries
• ice
• 3 mint sprigs
• 4 cups natural store-bought lemonade
• mint sprigs

Instructions

1. Bring the water and sugar to boil in a small pot. Stir the water/sugar mixture until the sugar is dissolved then turn off the heat. Add the torn mint leave and give the pot a stir. Allow the simple syrup to cool.
2. Add the blackberries to a blender. Place a strainer over the mouth of the blender and pour the mint simple syrup into the container. Discard the mint leaves. Blend the simple syrup and the blackberries on low speed for just a few seconds at a time, just enough to break the berries apart but not enough to puree them.
3. Fill a juice pitcher halfway with ice and add the mint sprigs. Pour the lemonade and the blackberry mixture over the ice. Stir the blackberry mint lemonade and add more ice if necessary before serving.

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Watermelon Mint Lime Martini
Ingredients

• 1 cup watermelon juice (crush watermelon in a tall cup and strain through a metal strainer or cheesecloth)
• 4 ounces Vodka
• 1/4 cup simple syrup
• Juice of 1 lime
• 6 torn mint leaves
• ice
• lime wedge and mint leaves for garnishing

Instructions

1. Place the watermelon juice, vodka, simple syrup, lime juice, and mint leaves into a cocktail shaker halfway filled with ice. Muddle the watermelon cocktail until the mint leaves are torn in smaller pieces. Shake well and strain the drink into two martini glasses. Garnish with a wedge of watermelon if desired

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Blackberry Thyme Margaritas

Ingredients:

18 blackberries, divided

3 small sprigs fresh thyme

1 cup crushed ice

1/3 cup tequila

¼ cup simple syrup

Juice of 1 lime

1 tbsp. orange liqueur such as triple sec or Cointreau

¼ cup sparkling water

Directions:

Place 16 of the blackberries in a food processor or blender with the thyme leaves.  Pulse to puree until smooth.  Strain the blackberry puree through a fine mesh sieve into a small bowl, pressing on the solids to extract as much liquid as possible.  

Combine the blackberry puree, ice, tequila, simple syrup, lime juice, orange liqueur and sparkling water in a blender or food processor.  Blend until smooth and well combined.  Pour into two glasses and garnish with reserved blackberries and additional thyme, if desired.