COCKTAILS AT SIX: THE SALTED TARRAGON GREYHOUND

There's something about warm summer nights and dark summer tans that kick up the sex appeal a notch... and I think it's about time we introduced a cocktail to suit the season! The equivalent of a white hot dress and stained red lips, I think this refreshing drink with a tart little bite to match is just the thing...


The Salted Tarragon Greyhound:

*Grapefruit tarragon infused vodka
*Freshly squeezed ruby red grapefruit juice, strained of pulp and seeds
*Flaky sea salt or kosher salt
*Agave nectar
*Ruby red grapefruit wedges, for garnish

Fill a short glass with ice and add one part vodka, two parts freshly squeezed grapefruit juice. Transfer to a cocktail shaker and add a pinch of sea salt, and agave nectar to taste. Shake, pour, and garnish with a fresh wedge of ruby red grapefruit for the finishing touch!

*recipe and drink photography via kitchen konfidence, fashion photography via here and here.

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FIREWORKS + A BERRY BREEZE

Happy 4th of July!!

While it can sometimes be hard for me to celebrate a country that's far from perfect, instead of getting political today, I'm aiming to be thankful for the true meaning of the holiday - our independence and the freedoms we are blessed with in this country.

And that's something worth toasting! How about with a little Berry Breeze? Festive, refreshing and not too frou frou, it's my kinda celebratory drink!

The Berry Breeze:

* One Part Raspberry Vodka
* One Part White Cranberry Juice
* Frozen Crushed Raspberries
* A Blueberry Skewer Garnish

Mix together vodka and cranberry juice, add a small handful of frozen crushed raspberries and garnish with a blueberry skewer. A perfect mix of red, white and blue. Enjoy!


*images: photography by ellen von unwerth, napkins martha stewart, berry breeze, florals captured by jennifer kloss

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COCKTAILS AT SIX: THE VENTIAN SPRITZ

Ciao from Italia, my loves!! Right about now, I'll be enjoying the beaches of Sicily, soaking up ridiculous amounts of sunshine, and hopefully sipping one these refreshing concoctions...

While this recipe originates in the north, it's popular all over Italy, and is a delightful mix of bitter and sweet... sort of how it's going to feel to leave this magical place in another week.

The Venetian Spritz:

4 ounces Prosecco
A splash of sparkling water
1.5 to 2 ounces Aperol
Orange
Lemon
1 green olive

In a glass over three or four ice cubes, pour the prosecco, a dash of sparkling water and the Aperol, being sure to follow that order lest the Aperol sink to the bottom without mixing. Garnish with a slice of orange, a twist of lemon (or both) and an olive.

*images via the glitter guide, recipe + drink via the nytimes, and marie claire

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COCKTAILS AT SIX: THE BUONASOLA

The beaches are calling my name...

It seems only appropriate to propose a cocktail that celebrates the sunshine, and maybe even a little nod to Italy today? A little vitamin c to go with your vitamin d, if you will... 

The Buonasola:

1 part Grey Goose L’Orange Vodka
3/4 part limoncello
3/4 part Rouge Vermouth
1 tsp superfine sugar
3 parts orange juice

Fill cocktail shaker with ice, and add all ingredients. Shake vigorously, and strain into a highball glass filled with ice. Present with an orange slice. Drink up some sunshine and refreshing goodness!

*recipe and drink image via grey goose, bathing beauty via camilla akrans

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COCKTAILS AT SIX: THE PALMYRA

Nothing says summer to me like hanging out at the ballpark in the sunshine! Even though I'm as Seattle girl, if you follow my twitter you know I'm a huge Red Sox fan (apologies to my Yankee readers in advance). So in honor of summer, baseball, and sox fans everywhere - this cocktail is for you!

The Palmyra was featured as Gourmet's cocktail of the week a few years back... and this is how they presented it:  

"On September 28, 1941, the Boston Red Sox played a doubleheader against the Philadelphia Athletics. The Sox were well behind the first-place Yankees in the American League standings, so the games didn’t matter. Today’s stars might have begged off the second game, but not Ted Williams. The Splendid Splinter was hitting over .400, so he really had nothing to prove. But not only did he play both ends of the twin bill, he got six hits in eight at bats and ended the season with a .406 batting average. Nobody since - 68 seasons - has managed to hit .400. In his honor, here’s a cocktail from the Boston restaurant No. 9 Park. Oh, by the way, Williams wore No. 9."

So, my friends, if you happen to be enjoying a little baseball today - why not pour yourself one of these, and raise a glass to Teddy Williams while you're at it. Oh, and Go Sox!

The Palmyra:

2 1/2 oz vodka
1 oz mint simple syrup
1 oz fresh lime juice
Mint leaves and lime wedge for garnish

Combine vodka, simple syrup, and lime juice in shaker. Fill glass with ice. Cap with metal portion of Boston Shaker and shake hard for 15 seconds. Strain into a pre-chilled cocktail glass. Garnish with mint leaves and a lime wedge.

*image via fgr, fenway seats print available here.

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COCKTAILS AT SIX: THE SALTY DOG

It’s a bit blustery today, which is only fueling the feel of Spring sweeping through the park...

On my way to meeting up with girlfriends, I’m in flux as to what to sip on as we catch up over the week’s adventures. Nothing frou-frou today I muse. No, something classic will do the trick...a something in blush that hints of future citrusy days to come.

The Salty Dog

4 oz. freshly squeezed grapefruit juice
2 oz. Hendrick’s gin
1/4 teaspoon salt mixed with 1/8 tsp sugar, for rimming

Pour all ingredients over ice cubes in a highball glass rimmed with salt/sugar mixture. Stir well & serve. Serves 1.

* images via diamonds and gold & matt bites



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COCKTAILS AT SIX: ROSEMARY-PEACH SPARKLER

The sunshine is out this afternoon and it has me feeling all kinds of cheerful...

And I always say, one should match the evening’s cocktail to one’s mood. A little bit of this, and a snippet of that - voilà, one set of sunny sparklers to go around!

Rosemary-Peach Sparkler

3/4 cup water
1/2 cup sugar
1 sprig rosemary
2 ripe peeled peaches, cut into 1” cubes
1 bottle Champagne or sparkling wine, chilled
(8) additional rosemary sprigs as garnish

Combine first 3 ingredients in a small saucepan; bring to a boil. Remove from heat; cool to room temperature. Strain rosemary syrup in a sieve over a bowl & discard solids. Cover & chill at least 1 hour.

Place rosemary syrup and peaches in a blender, and process until smooth. Strain mixture through a sieve over a bowl. Cover & chill at least 4 hours. Spoon about 2 Tablespoons peach syrup into each of 8 champagne flutes. Top each serving with about 1/3 cup champagne. Garnish with rosemary sprigs.

* images & recipe cooking light + fashion i sing photographer juergen teller for marc jacobs

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COCKTAILS AT SIX: THE CLASSIC MOJITO

Memories of mint overflowing my backyard herb garden have been taunting me this week...

Luckily the market has plenty to spare during these sparse wintry months! So what does a girl do with an armful of mint & a sky full of sunshine (those winter sun beams still count!) you ask? She muddles batches of classic mojitos for her & all her friends and dreams of late summer nights on the front porch!


The Classic Mojito

2 oz. golden rum
5 mint sprigs
2 dashes simple syrup
1 dash fresh lime juice
Club soda

Put the mint into a high ball glass, add the rum, lime juice, and simple syrup. Crush with a bar spoon (or back of any spoon in a pinch) until the aroma of the mint is released. Add the crushed ice and stir vigorously until the mixture and the mint are spread evenly. Top with club soda and stir again. Serve with straws! Recipe serves 1.


of le petit happy

* images via  live journal & the cocktail hour - photographer william lingwood

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COCKTAILS AT SIX: DOUBLE TANGERINE MIXER

At the market today, bright orange tangerines were piled high & beckoned to be taken home by the box...

But what to do with so many bright little darlings? Definitely perfect for munching during lunch breaks... but better yet - mixing into cocktails!

Double Tangerine Cocktail

3 oz (roughly 2 tangerines) fresh tangerine juice
1/2 oz (1/4 lemon) fresh lemon juice
1 oz ginger simple syrup
1 1/2 oz Cognac
superfine sugar for rims

Rub the rim of a chilled cocktail glass with a tangerine wedge & sugar the rim. Put all ingredients into a cocktail shaker with ice & shake well for 15-20 seconds. Strain into cocktail glass. Garnish with a tangerine twist & leaf.

* images + recipe via white on rice couple , good looking/photographer nicole bentley 



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COCKTAILS AT SIX: A WARMING HOT TODDY

I love the rays of sunshine peeking out a little more each day, but...

In reality it is still bitter cold outside and it can be so hard to warm up in the evenings. Worse yet, I can just feel that ‘I’m coming down with something’ fatigue about to rear it’s ugly head. What to do? I recommend building up that fire, drawing a hot bubble bath - and of course mix up a teakettle of hot toddies. You’ll feel toasty again in no time.

Hot Toddy

1 oz brandy
1 tsp honey
1/4 lemon
1 tea bag
1 cup hot water

Coat the bottom of a mug with honey. Add the brandy and the fresh juice of 1/4 lemon. Heat water and steep the tea bag to your liking. Pour the tea into the glass and stir. Garnish with a cinnamon stick + lemon slice. Serves 1.

* images via  easy cocktail drinks + photographer sarah maingot



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COCKTAILS AT SIX: A ROSE PROSECCO PLEASURE

On occasion, a girl just needs to whip up a little romance of her own...


Petals, a touch of blush - & a rose syrup based cocktail just ought to do the trick for whatever the evening may bring your way - whether it's your favorite classic romance on DVD, or that certain someone knocking at your door!

A Rose Prosecco Cocktail

1 bottle prosecco (or substitute your favorite pink champagne)
4-6 tablespoons rose syrup (found at specialty suppliers or make your own)
Pour the prosecco into the serving glasses. Drizzle the rose syrup gently on top, allowing it to trickle down to the bottom & create a pretty effect as you serve. Serving quantity will vary based on glass size served.



* images via bbc & creative fashions

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COCKTAILS AT SIX: THE LAVENDER HONEY CREAM

There is a certain sophistication added to food + drink when a touch of lavender is worked into the recipe...

Mix in a dash of honey + cream, and you’ll soon be experiencing a taste of the Spring botanicals that will be budding in the not too distant future.

The Lavender Honey Cream

1.5 oz. Square One Botanical Vodka
1 oz. heavy cream
1 oz. egg white (pasteurized - or leave out, but it will change the consistency a bit)
1 oz. lavender honey simple syrup
lavender blossoms for garnish

First let’s make the simple syrup by combining 1/4 cup lavender honey with 1/4 cup boiling water. Stir gently until honey is dissolved. Let cool and store in a squeeze bottle.

For the cocktail - Add all of the ingredients to a cocktail shaker & fill with ice. Shake gently for 30 seconds. Strain into a chilled cocktail glass. Garnish with a few lavender blossoms. Serves 1.


of le petit happy

* image & recipe via [liquor.com, & we heart it here & here]

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COCKTAILS AT SIX: THE CAPRI

Every girl needs a little break sometimes from the winter doldrums...

A bright yellow frock and an overflowing bag of kumquats aught to do nicely. And if you can manage a day off, how about a little tennis getaway some place sunny? Palm Springs, going once, going twice...gone!

The Capri

1 oz. gin
1/2 oz. limoncello
5 kumquats
4 fresh mint leaves
3 dashes orange bitters
Splash of club soda

Muddle 3 kumquats, 3 mint leaves, limoncello & bitters in the bottom of a martini shaker. Fill the shaker with ice & add gin. Shake vigorously. Fill a glass one third of the way with fresh ice, drop in a kumquat & add more ice. Add the remaining kumquat and cover with ice. Strain the cocktail into a glass and finish with a splash of soda. Garnish with a mint leaf. Serves 1.


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* images via [ fashion model management; anne flore & the nibble ]

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COCKTAILS AT SIX: GRAPEFRUIT MIMOSA

Every year it’s the same; the calendar turns to the first of January and I’m already thinking of Spring sunshine and lighter days ahead...

Maybe it’s all the rich indulgences of the recent holidays, but nonetheless, my cocktails are ready for something a touch on the sunny side too. For even if snow is still on the ground, I know warm days can’t be far behind - just sitting by a sun-streaked window will have to do for now!

Grapefruit Mimosa

1/4 cup cranberry juice
1/4 cup pink grapefruit juice
Champagne

Pour cranberry & pink grapefruit juice into a champagne flute or thin glass. Top with your favorite champagne or sparkling wine. Serve immediately. Serves 1.

* images via [ we heart it & recipe via sunset ]

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COCKTAILS AT SIX: WHITE HOT CHOCOLATE (WITH RUM!)

It’s been a mad dash (isn’t every year?!), but you’ve almost made it. Presents are wrapped, cards are sent and you’re waiting in your prettiest frock for your loved ones to knock at your door. Take a deep breath and cherish a few quiet moments of the holiday spirit...

Hot White Chocolate With Rum

1 vanilla bean
3 cinnamon sticks
1 teaspoon whole cardamom, lightly crushed
4 cups whole fat milk
4 oz white chocolate
1 tablespoon rum
Whipped cream + 4 crushed peppermint candies for garnish

Cut the vanilla bean in half lengthwise and scrape out the seeds. Place the seeds, bean, cinnamon, cardamon and milk in a medium saucepan. Bring to a boil; remove from heat. Let the spices infuse the milk for 20 minutes. Strain & remove the spices. Heat the milk again; add chocolate and rum & stir until the chocolate has melted. Serve with whipped cream and a few pieces of crushed candy. Serves 4.

* images & recipe via [ sweep paul, country living Dec 2010, & snippet & ink ]

Happy Holidays to all!



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