drinks and cocktails

Celebrate with the Bubbly French 75 Cocktail

In December of last year, my husband and I took a quick weekend-er to celebrate our anniversary and get some much needed “us” time in one of our favorite cities, San Francisco.

My dad grew up just outside San Francisco so I spent a lot of time there visiting my grandma every summer. It’s also the scene of the crime, the first time my husband met my dad at the Hyatt Hotel sports bar before my dad and mom took us to a San Francisco 49ers game. At that time I was a college-graduated-sorority-girl-waitress dating a guy with purple hair and pierced ears and who was the lead singer in a punk band. Polar opposite of the preppies I was normally attracted to, and one of the funniest, easy going guys I’d ever met. He was my perfect foil.

After that visit, San Francisco became a spot we’d visit as often as we could. Since having Smudge we haven’t been back for a while and we were due.continue to the recipe… about Celebrate with the Bubbly French 75 Cocktail

Friday Faves and Matsuhisa Cucumber Martini Recipe

Ah, nothing like topping off a week of work like a hard, HARD, HARD-shaken cocktail.

Back in the day when I was the Creative Director for a publishing company in Los Angeles, I made plenty o’ trips trans-US—to NYC for photo shoots—that were a total perk of the jobbie job because my husband usually tagged along and we’d make a vacation of it after all of the hard work was done.

On one of our first forays to the Big Apple we both knew we had to experience the best sushi in the City. We had our assignment thanks to our well-heeled L.A./NYC friendlies, who advised there was no place better than Nobu—the crown jewel of everything sushi of the moment—as our destination.

But there was a slight problem: No reservation = no service.

If there’s anything about me and my man that you should know right now, it’s that we don’t always play by the rules. The parking lot is for VIP passes only? We tip the guy to let us in. The line to the bathroom is up the wazoo? We enter through the exit door. Those awesome seats right up front that we didn’t pay $250 for? Well, let’s just say we’ll give it the old college try. It’s just the way we roll, and we usually end up in the winner’s circle and nobody gets hurt in the process.continue to the recipe… about Friday Faves and Matsuhisa Cucumber Martini Recipe

Hotel Inspired White Peach Sangria with Harry & David

The weekend started innocently enough. We landed. We checked in. And then, we discovered our gift boxes. And that’s when the party started.

Sweet Riesling, sparklin peach juice, fresh fruit and a few resourceful food bloggers. I smelled Sangria, but we’ll get to that in a minute.

back row: Rebecca, Kristen, Jenna, Lori, me and Bridget front row: Maria, Sandy, Rachel, Jessica, and Amy

This was a weekend of food bloggers on a trip to learn about a storied company. Yeah, you’ve heard about these gigs before. Well, this was my first one. The newbie in “the group.” A little trepidatious and a lot honored at being asked to go. I mean who am I? I’m just someone who likes to tell people about cool recipes and food bloggers. I’m not of “their” echelon.

But guess what? They didn’t have an echelon. They were just real. Live. And lovely. And thanks to our hosts, Harry & David and Sandy and Paul, I figured that out really quickly.

And yes, the sangria didn’t hurt either.

continue to the recipe… about Hotel Inspired White Peach Sangria with Harry & David

Whiskey Lemonade Recipe with Honey Simple Syrup

I left my heart in Utah. Which makes it convenient since that’s where I’ve returned to roost.

This great state had some pretty great visitors this past weekend thanks to the bloggers who visited Park City for the third annual Evo Conference aka The Evolution of Women in Social Media. Plenty of bloggers, lots of info and some great sponsor suites.

Which is where I fell in love with this little baby.

The ultimate attraction: it’s ingredients were all Utah locals. And I love local.continue to the recipe… about Whiskey Lemonade Recipe with Honey Simple Syrup

Homemade Irish Cream

The day called for a strong cup of coffee with a little something extra.

I should have been cooking the recipe for stufffed mushrooms that I had bought all of the ingredients for and had now been sitting in the refrigerator for the past week and a half. I should have been sifting through my props, setting up my backgrounds and taking photos of that well-intended-but-now-imaginary recipe. I should have been creating my next post. And the other four I had planned to tackle over my Christmas vacation.

But I couldn’t.

It was like I was frozen—in a completely-opposite, turned-around, frenetic and scattered sort of way. That way when you know you have so many different agendas on your to-do list that you just. can’t. focus.

So what did I do? Oh, I decided that I should de-clutter the closeted cupboards in my laundry room/office. FOR TWO DAYS. Um, why? No, not because anyone else but me sees inside them nor was I looking for something I couldn’t find.

Or was I?

After an insanely intense 9-month period that included working at a full-time job, teaching as an adjunct professor one night a week, creating another start-up business, working on freelance gigs (including my first paid photo shoot), launching the blog, launching the magazine and still trying to be a semi-present mom, wife, daughter and friend, I now realize I was just plain burnt. Burnt out. Rubber on the road. Done.

I thought I could do it all. Afterall, I always had.

continue to the recipe… about Homemade Irish Cream

Bubbly Champagne Punch

I love my bubbly so when Carson Daly is counting down the final minutes of 2011 as we all wait for the big New Year’s Eve ball to drop, you can bet I’ll have a cold flute of Champagne or Prosecco in my hand, ready to toast in the new year. I may even be making up the 51st language to toast in before I’m done.

When I’m hosting a festive holiday party, I like to offer my celebratory guests something a little more special than the old standbys of wine and beer. Is it just me or have we totally forgone the tradition of cocktails?

2011 did see somewhat of a resurgence of the cocktail glam thanks to shows like Mad Men and Pan Am, but as a host I want to spend time with my guests, not trying to impersonate a mixologist behind the bar.

So come on, lets do this. Let’s make 2012 ‘The Year of the Punch.‘ Yep, I said it, starting a trend, right here, right now.

Why punch? Punches are easy to prepare, lighter on the pocketbook and let your guests know that you put some time and thought into their drinking selection. That you didn’t make that last minute rush to the liquor store for the same old beers and wine.

This champagne punch is one I’ve made for one holiday party or another over the past 10 years (yep, ahead of my time on the trend) and its always been a crowd pleaser.

continue to the recipe… about Bubbly Champagne Punch

Kentucky Derby Inspired Mint Julep Recipes

Like most events, its not always about the event itself, its about the food and the fashion. And nothing says Derby style like the classic Southern Mint Julep and those fantastic hats.

Food first.

Traditionally served at Churchill Downs in a pewter or metal tumbler and often engraved with your pedigreed monogram, the classic Mint Julep is sipped in an oh-so-civilized manner as wild beasts pound past the the be-hatted crowd in a rampant stampede. And that’s just the line for the bar (da-dum-dum).

Since I won’t be joining the elite this year at the Downs (not that I ever have) the following recipes will add a touch of grandeur to my weekend. So look for me with a refreshing minty julep in hand, as I cheer on Cindy Napravnik one of only five women jockeys to ever compete in the Kentucky Derby and who this year riding Pants on Fire (how great is that name!) has a real shot at the roses. My money’s on the ladies this weekend.

photo > Brown Eyed Baker

Chocolate. Bourbon. Nuts. Pie. Is there really anything else to say? Only that I’d have to make one substitution to Michelle at Brown Eyed Baker‘s Chocolate Bourbon Walnut Kentucky Derby Pie recipe: switch out walnuts for pecans to keep the dreaded canker sores at bay.

photo > Jeffrey Morgenthaler

If you have any questions at all about this classic Mint Julep cocktail, this post by bartender, mixologist and Saveur magazine Best Cocktail Blog nominee Jeffrey Morgenthaler will provide the answers. With 3 great videos giving plenty of background and advice, all you’ll need is a jug of smooth brown water, fresh spearmint, a little sweetness and a mighty steed to get your Derby started.

photo > Fake Food Free

Here’s a way to kill two weekend event birds with one ~~stone~~ scone: Get mom in the Derby spirit by baking up a batch of Lori’s Mint Julep Scones from Fake Food Free and add them to your mother’s day brunch. Can’t. Resist. Mint. Sugar sprinkles…

photo > Bunky Cooks

Although this recipe doesn’t follow the mint julep theme, I couldn’t pass up adding it to the mix because, really, who can say no to mornay sauce, bacon and tomatoes all baked into gooey, yummy breadiness? Bunky Cook’s Hot Brown post also gives a true insider’s look at the historic Brown Hotel, it’s kitchen and a how-to cooking video from the Brown’s Chef Géroli. Regardless of whether you use the Hot Brown baking dish or instead opt for the au gratin dish like she does, Bunky Cooks delivers a hearty addition to the Derby menu. And for lighter (?) alternative, check out her panini version.

And now, onto the fashion and more amazing hats.

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