from Epicurious.com

I will be making these on Christmas Day! (Maybe every day before that too)

Recipe for Epicurious

Ingredients

from Deliciously Organic

Recipe and photo from Deliciously Organic:

Print This Recipe

Cranberry-Amaretto Kiss

This drink is a bit tart and a bit sweet. You can adjust the sweetness to your liking by adding more orange juice or whole cane sugar to the recipe.
Adapted from Epicurious. Serves 8

1/4 cup organic whole cane sugar or sucanat
2 cups unsweetened cranberry juice
1 cup vodka (I prefer Kanon organic vodka)
1/2 cup amaretto
1/2 cup fresh orange juice

Whisk whole cane sugar and 1/4 cup water in a small saucepan over medium heat until sugar dissolves. Remove from heat. Mix cranberry juice, vodka, amaretto, orange juice, and 6 tablespoons sugar syrup in a pitcher and stir. Chill in the refrigerator and serve cold.

 

Happy Friday!!!

from Big World Small Kitchen

I love pears but not in that trashy pear vodka way (sorry Val). This year the hubby and I are having Thanksgiving at home and I’m already stocking up on inspiration. It’s the second week of November and I’m already sneaking new food mags in the house. I never want to add up what I spend on those things. Oh how I love food porn…

Anyways, here’s the recipe from Kazia at Big world Small Kitchen

8 cardamom pods
½ cup water
½ cup sugar
1 cup pear nectar (like the Loóza brand, available at Whole Foods)
1 teaspoon freshly squeezed lemon juice
1 750 ml bottle Prosecco or Cava, chilled

Place cardamom pods in a sealed bag and using a rolling pin or the bottom of a heavy pan, smash the pods until they are all open and the black seeds are crushed.

In a small saucepan over medium-high heat, bring cardamom pods, water, and sugar to a boil. When boiling, reduce the heat to low and simmer for 8 to 10 minutes. Syrup should thicken slightly so that it easily coats a spoon.

Return heat to medium-high and add pear nectar. Bring to a boil, and then remove syrup from heat. Cover and let stand 30 minutes to infuse cardamom flavor.

Using a sieve, strain the pear juice into a small bowl or liquid measuring cup. Add lemon juice and refrigerate until very cold, at least 30 minutes.

To serve, fill Champagne glasses with 4 tablespoons of syrup and top with Prosecco.

For printable recipe, click here.

from google

1 bottle of sparkling apple cider

1 bottle of sparkling cranberry juice

4 cups of pink grapefruit juice

2 cups of good quality vodka

1 can of lychee fruit  with the syrup

Mix everything together in a large bowl and serve.

from Food Network

Sandra Lee is basically a girl I want to hang out with. She can make an entire dinner out of pumpkin pie spice and has a giant cocktail with every meal. My kind of lady. I spent the last weekend in a coma in front of the Food Network and one of her Halloween specials was on. I’m not kidding when I say she likes to drink, hand to god, she’s used flower vases and novelty glasses as cups. Her “Witch’s Brew” sounds pretty delish. She even provides advice on the decor. Oh Sandra! You and your tablescapes.

Sandra Lee’s Witch’s Brew

Ingredients

• 1 (6-ounce) package lime gelatin
• 2 cups boiling water
• 3 cups chilled pineapple juice
• 1 (2 liter) bottle chilled lemon-lime soft drink or ginger ale
• 2 cups chilled vodka, optional

Special equipment:

• 1 large black plastic cauldron (available at party or craft stores)
• 1 punch bowl that fits inside the cauldron
• 1 plastic hand (available at party supply stores), sterilized in hot water
• 1 block dry ice (available at supermarkets, ice cream shops or ice companies)

Directions

from Martha Stewart

In honor of Halloween and thanks to Martha, we have two cocktails! Also, I’ve been cranky all week and I need a drinks. Cheers!

Blood Scary cocktail

Makes 1 cocktail

• 1 1/2 ounces rye whiskey
• 1 1/2 ounces pomegranate juice
• 1 ounce Simple Syrup
• 1/2 ounce freshly squeezed lemon juice
• Ice cubes
• Pomegranate seeds, for garnish
• Lemon twist, for garnish

Directions

1. Place whiskey, pomegranate juice, simple syrup, and lemon juice in a cocktail shaker; fill with ice. Shake vigorously and pour into a rocks glass. Garnish with pomegranate seeds and lemon twist.

From The Martha Stewart Show, October 2009

from Drink of the Week

Cherries Jubilee Champagne Cocktail

(Makes two drinks)

2 oz frozen cherries, approximately 12 cherries
3 oz bourbon
1/2 oz lemon juice
1 dash bitters
Champagne

Put the cherries and bourbon in a cocktail shaker. Muddle the cherries thoroughly, making sure they are smashed and infused with the bourbon. Add the lemon juice and shake. Pour the contents into two champagne glasses. Top with champagne and a dash of bitters.

Photo credit Savvy Housekeeping

HAPPY FRIDAY!

What I do:

2 oz of Cointreau

1 cup of Orange juice

2 tbl honey

2 pears diced up

1 diced up apple

2-3 cinnamon sticks

Pomegranate seed (optional)

1 bottle of spanish table wine

1 bottle of sparkling red wine

1/2 bottle of Blood Orange Soda or pomegranate or Sprite (what ever you prefer)

Directions – combine Cointreau through Spanish wine and let set for 2 hours up to over night (the longer the better). Before serving, add the sparkling red wine and soda.

photo from Afghan Cooking

Recipe from Bobby Flay on the Food Network.

• 1 bottle fruity red wine
• 2 cups pomegranate juice
• 1/2 cup brandy
• 1/2 cup Triple Sec
• 1/4 cup simple syrup (equal amounts sugar and water, heated until sugar dissolves, cooled)***
• 1/4 cup pomegranate seeds
• 1 large orange, halved and thinly sliced
• 1 green apple, cored, halved and thinly sliced
• 1 cup red grapes, sliced in 1/2

Directions

Combine all ingredients in a pitcher, cover and refrigerate for at least 4 hours or up to 48 hours before serving. Serve over ice.

***Can I make a suggestion, many of us don’t have simple syrup on hand (cause we’re too lazy to make it). I usually skip this step and just add Sprite! Trust me, it works, its delish and it makes it fizzy. A little hint from me to you.

From myrecipes.com

Recipe and photo from myrecipes.com