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Friday Cocktails: Siren’s Song

17 Dec


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

Recipe for Epicurious


  • 3 ounces champagne
  • 1 ounce ginger beer
  • 1/2 ounce raspberry puree
  • 1/2 ounce raspberry liqueur
  • Directions
    Combine all of the ingredients in a cocktail shaker with ice and stir for 5 to 10 seconds. Strain into a champagne flute.


    Friday Cocktails: Cranberry Amaretto Kiss

    3 Dec


    from Deliciously Organic


    Recipe and photo from Deliciously Organic:

    Print This Recipe 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!!!

    Friday Cocktail: Pear Prosecco Cocktail

    12 Nov

    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.

    Friday Cocktail: Eyeball Punch

    29 Oct


    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.

    Keep it festive, keep it drunk

    27 Oct

    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


    • 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)


    Pour the gelatin mix into a large bowl. Slowly stir in the boiling water. Stir at least 2 minutes, until the gelatin is completely dissolved. Stir in the pineapple juice. Let cool to room temperature.

    Wearing heavy duty gloves or using tongs, place the block of dry ice in the bottom of the cauldron. (Dry ice will burn skin, so handle it with gloves and tongs and keep it away from kids and pets!)

    Use an ice pick to break the block into smaller chunks, if necessary.

    Fill the cauldron with just enough water to cover the dry ice. It will begin to “steam.”

    Place the punch bowl inside the cauldron, on top of the dry ice. The cauldron will appear to be magically smoking.

    Entrap the sterilized rubber hand between the cauldron and the punch bowl, squeezing it tight so the hand appears to be reaching out of the mist for help. Hot-glue the hand to the cauldron, if necessary, to hold it in place.

    Carefully pour the drink mixture into the punch bowl. Slowly add the chilled vodka and lemon-lime soda or ginger ale. Stir gently to mix.

    Friday Cocktails

    22 Oct



    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

    • 4 ounces prosecco
    • 1 ounce freshly squeezed blood orange juice
    • 1/2 ounce Campari
    • 1/2 ounce Simple Syrup
    • 1 ounce Blavod Black vodka, chilled


    1. In a champagne flute, combine prosecco, orange juice, Campari, and simple syrup. Pour vodka over the back of a cocktail spoon into glass creating a layer of black. Serve immediately.

    Bloody Tooth 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


    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

    Friday Cocktails: Cherries Jubilee Champagne Cocktail

    15 Oct

    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

    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