{friday cocktail: celine fizz}

Well I'm back this Friday with another cocktail from my new favorite cocktail book (I'm assuming you now own this book too since you ordered it immediately after reading last week's cocktail post).   Once again social commitments (Halloween, #sinistersupper, general avoidance of responsibilities) has prevented me from traveling out to get obscure cocktail ingredients so I tried to find another recipe in the book where we had all the ingredients on hand.  The Celine Fizz cocktail reaaaaaally surprised me- it is decadent from the egg white foam, but still tart and delicious from the lemon and St. Germain.  You'll wanna make this cocktail for the chicks in your life who want something a bit sweet, something that includes the ultimate lady ingredient of St. Germain Liqueur and something that is "not too strong" (even though this cocktail is just as strong as most).  

Cheers!

{friday cocktail: doc daneeka royale}

The new Death & Co Cocktail book just strolled into our place and claimed its spot as my all time favorite cocktail book.  It's not only filled with tons of inspiring cocktail recipes, but also intriguing behind the scenes stories at the NYC bar, chapters dedicated to understanding how to truly craft the perfect cocktail including building your bar and troubleshooting, and even an entire 5 or 6 pages dedicated to cocktail garnishes.  Most of these cocktails require a little shopping to get the right ingredients so the first cocktail I decided to try out of the book was based solely on having all the ingredients on hand (doesn't hurt that it's a sparkling cocktail as well!).  I love how this recipe is a take on one of my favorite champagne cocktails, a French 75, but with more emphasis on the gin.  This light and refreshing recipe is a great drink to greet guests with upon arrival at your place.

And if you don't order this book for yourself ASAP then you are doing it wrong....

Cheers!

{friday cocktail: la vie en rose}

I love the process of making a really complicated cocktail- whether it's something that takes multiple errands to find the right ingredients or something that takes a significant amount of prep to prepare.   But then there are many times when I want to enjoy a drink without having to keep a pantry stocked with fresh citrus and flavored syrups.  Enter this Friday's cocktail, La Vie En Rose, which takes all of 1 minute to make and the hardest part of this recipe is having a bottle of chilled champagne at the ready.  Another amazing thing about this recipe is that it utilizes St Germain perfectly and by that I mean to say that I have gotten a bit burned out on St Germain lately (it seems like it's on every cocktail menu and it can be overly sweet), but this recipe had me putting it back front and center on our bar.   Ok anyways....you would think I was being paid to pimp this cocktail with how much I'm singing it's praises- the bottom line is its flavorful, delicious and includes champagne- nuff said.

Cheers!

{jalapeno caipirinha}

Caipirinhas are one of my favorite sun-lounging cocktails (besides of course a spicy marg).  Filled to the brim with ice and a zesty tang from the limes there truly is nothing better to sip on while doing nothing other than re-applying sunscreen and reading US Weekly.  This past Sunday we whipped up a batch of spicy caipirinhas utilizing some of the leftover jalapeño peppers from this ceviche.  This recipe was the perfect accompaniment to the refreshing dish and a lazy end to the weekend. 

Cheers!

{friday cocktail: sparkling negroni}

I cannot believe that it has taken me this long to mix together one of my favorite cocktails, the classic negroni, with a topping of champagne!  After noticing a champagne cocktail using Campari at a local wine bar in our neighborhood, I knew the next chance I had to mix up a negroni I would be trying it as a sparkling version.  The negroni cocktail can turn some people off because of its very distinct strong taste and bitter flavor from the Campari, but a few ounces of champagne on top definitely cuts the taste a bit for those who might prefer it.  It's the perfect cocktail for cozying up on a fall evening (or if you live in California you can turn the AC up and pretend it's less than 80 degrees out!)

Oh and PS- that awesome needlepoint coaster pictured above is from this set!

Cheers!

{friday cocktail: penicillin}

Last weekend we attended a friend's wedding at the gorgeous Vibiana in downtown LA (really there is nothing better than rolling 4 blocks down the street to attend a wedding!).   The evening was simply beautiful and when I wasn't in the photobooth, I was consuming more than my fair share of the penicillin cocktails listed as one of the couple's signature drinks at the bar.  Not sure how I've missed this recipe up until now because it's the perfect mix of spicy/sweet/delicious and you will drink it in the same way you would quickly down a glass of water (hence this situation the next day).   This is the first time I have used fresh ginger in a cocktail (although we are no stranger to ginger beer around these parts) and I love how it adds a spicy medicinal flavor.  Be sure you know how to properly peel fresh ginger- see a tutorial here.

Cheers!

{friday cocktail: kentucky devil}

We use chipotle peppers in adobo sauce around our place the same way most people use ketchup.  I think my favorite way to use it is for a spicy crema sauce on tacos, but the runner up is adding a spoonful to a weekend bloody mary.   I recently came across a bourbon cocktail using our favorite canned peppers and knew I had to try it out for myself.  I modified the recipe slightly to include honey syrup in the place regular simple syrup.  This is a truly delicious spicy cocktail with a nice bite to it that is softened by the fresh watermelon and honey.  It's also a great cocktail option for those who aren't normally bourbon drinkers (like myself).

Cheers!

{friday cocktail: green bloody mary}

For a long time I was strictly a mimosa drinker for brunch situations, but in the past couple years I have become a full blown bloody mary convert.  In partnership with Pinnacle Vodka, I'm bringing you a fabulous way to enjoy your bloody mary at brunch this weekend in the form of a green bloody mary.  Using lots of fresh green veggies like tomatillos, peppers  and cucumber, I mixed up a green bloody mary base that is almost healthy enough that you might forget it's actually a cocktail.   In fact you could probably add some kale to this recipe and consider it your green juice for the day!

Despite how much healthy veggie ingredients are here, this mix is delightfully flavorful and a nice change from the normal red tomato bloody- sometimes you just gotta switch it up.  You can see my classic bloody mary recipe right here and a unique korean inspired version here.   Scroll down for both the green bloody mary base recipe and the cocktail recipe- as always make sure to get your garnish on!

Green Bloody Mary Base:

what you need:

• 1 cucumber 
• 6 tomatillos
• 1/2 cup parsley
• 4 stalks of celery
• juice of 2 limes
• 1 Roasted and skinned pasilla pepper*
• 1 roasted and skinned green bell pepper*
• salt, pepper, and cayenne to taste

*the roasted part of these peppers makes them taste super yummy, but roasting them is a totally optional step. we just got excited about getting out in the sunshine and grilling stuff. ya know? 

1. Peel skin off roasted peppers and chop.  Peel, de-seed and chop cucumber.  Roughly chop parsley and tomatillos (leave skin on).  Juice limes.
2. Puree all chopped ingredients in a food processor or blender until well combined.  
3. Strain entire mixture into serving container.
4. Add salt, pepper and cayenne to taste.
5. Mixture should keep in the fridge for a few days, but I wouldn't push it too far!

Cheers!

Pinnacle Vodka shakes things up with unexpected experiences and delightful discoveries. Explore with other fun flavors at http://www.pinnaclevodka.com.  Also, check us out at www.facebook.com/pinnaclevodkas and https://twitter.com/PinnacleVodka or find more fun entertaining and drink ideas on our Pinterest page at http://www.pinterest.com/pinnaclevodka/.

Pinnacle® is a registered trademark of Jim Beam Brands Co. and is used with permission.  This is a sponsored partnership, with Pinnacle® Vodka, via Mode Media.  The information, comments, and ideas expressed on this website are those of the author and do not necessarily reflect the opinions or positions of Jim Beam Brands Co., its affiliated companies, or any of their directors or employees.

{friday cocktail: mezcal sazerac}

I absolutely love using mezcal in cocktails to add that interesting smokey flavor.  I generally use it only as a float on top of a cocktail like spicy margaritas, but for today's recipe I decided to let it be the star of the drink.  This cocktail is simply a classic sazerac cocktail with the usual rye switched out for mezcal.   The absinthe rinse paired with the strong smoke flavor of the mezcal and aromatic peychaud bitters basically makes this drink a punch in the face.  Definitely not a light aperitif, but the perfect sipping accompaniment after a long night.

Cheers!

{friday cocktail: prickly pear margarita}

I can't even remember the first place I had a prickly pear margarita, but ever since trying one I have been on the hunt for the hard to find prickly pear or cactus flower fruit to whip up a batch for myself.  Living in Chicago certainly didn't help on my search for the elusive ingredient and I even tried finding them in Paris as super specialty store L'Epicerie with no luck.  Last weekend while grabbing breakfast at Grand Central Market in downtown LA, I spotted a box full of them at one of the random produce stands inside (the spanish name for them is "tuna" which threw me off at first, but the vendor assured me it was what I was looking for).  We picked up three of them and promptly came home to google exactly how you are supposed to cut them open and harvest the fruit.  I followed this recipe for how to make the prickly pear syrup and the only modification I would mention is that the process on the stove only takes about 5 minutes as opposed to the 15 the recipe calls for.  Besides adding a vibrant pink/magenta color to your cocktail, the cactus flower also adds a subtle fruity sweetness that pairs perfectly with a spicy salt rim.  Here's my version of the recipe:

Cheers!

{friday cocktail: smooth burn}

More often than not I will order the cocktail on the menu that has some sort of spice especially if it includes jalapeño.  I like spicy foods, but I'm not a fanatic about it so it's odd that I always prefer a spicy cocktail.  In less than two weeks, I'll be back out in Palm Springs again with some friends from Chicago and we generally find ourselves mixing up some form of spicy margarita or spiked aqua fresca.  For this Friday's cocktail, I decided to try out marrying the two vacation drinks by making a spicy watermelon margarita and I'll be honest it is nothing short of amazing.  The absolute perfect poolside drink: it's refreshing from the watermelon, spicy from the jalapeños as well as the cayenne salt rim and it includes tequila.  Short of adding a cocktail umbrella I'm not sure what else this drink really needs!

Cheers!

{friday cocktail: pimm's cup}

I'm having a moment right now where I regret some choices that I have made in life...mainly the choice to not have a Pimm's Cup cocktail for the first time until now.  This cocktail is so delicious as well as being so ridiculously easy to make that I feel like I have been missing out in life by not sipping on these all summer every summer.   The classic Pimm's Cup recipe (which varies greatly depending on who you ask) calls for lemonade and soda water or seltzer, but I saw many variations using ginger beer in the place of the seltzer so I opted to go that route.  Do yourself a favor and make one of these this weekend.

Cheers!

{friday cocktail: campari spritz}

With all the negronis we make around here, it is not as if we are hurting to get through a bottle of Campari, but the bitter taste of the spirit has really grown on me so I have been searching for other fun drinks to use it in.  A girlfriend of my mine orders Campari spritzes from time to time which inspired me to try one out especially since it seems perfect for the summer heat.  This recipe is a total classic and extremely simple to prep not to mention it includes sparkling wine (whats not to like?!?!).   This drink definitely showcases the unique flavor of Campari, but the refreshing sparkle from the club soda and prosecco make it a perfect poolside drink.

Cheers!

{friday cocktail: poppy negroni}

I was looking to stock our bar with a few of the essentials that didn't make it through the move- specifically all the fixings to make a Negroni.  Downtown Los Angeles is pretty sparse on specialty liquor stores, but there is a pretty good selection at Artisan House which is right by us.  In spite of their variety they don't carry Campari, but they did inform me they carry an organic substitute called Grand Poppy and after reading a few reviews of the product I decided to give it a try.  While the bright red color of a classic Negroni is more subdued in this recipe, the flavor is definitely still there with a bit more of an herbal/floral note as well as a sweeter finish to the drink.

 {yarai mixing glass from here}

{a dried orange wheel instead of the classic fresh orange slice or peel}

Cheers!

{friday cocktail: gin & jam}

All of my life I have been a die-hard strawberry jam type of person up until I made a mistake at the grocery store while living in Paris and accidentally picked up a jar of raspberry preserves instead (I blame it on the translation because "frambroise" and "fraise" is easy to confuse thank you very much.)  Ever since I can't get enough of the tart jam- especially with a fresh baguette and creamy brie cheese - so when I saw this simple cocktail recipe I knew I would love it.  This recipe a lovely mixture of tangy tart and a little bit of sweet from the simple syrup to cut it- it reminds me of one of my favorite recipes.  It would be the perfect drink to greet your guests with at your next dinner party!

{you might remember these garnish options from a friendly little competition we 

were having last week on instagram}

Cheers!