Entries Tagged as 'cocktails'
September 1st, 2011 · 5 Comments
Heading out to the launch party for Charlotte Ronson’s new makeup line on Tuesday night was like getting a free pass to the cool kids’ table.
Check out my wrap-up and photos of the event and get the recipe for these amazing vodka cupcakes, made with Kanon Organic Vodka, over at their blog here!
Tags: cocktails · food · sponsored
Remember back when I made this strawberry rhubarb tart, and I promised you guys a cocktail recipe that features the same rhubarb syrup? Well, this pretty little pink drink is it!
The best thing about this cocktail is that it’s hardly sweet at all. I’m partial to cocktails that are light on the sugar and heavy on the less caloric ingredients like seltzer and fruit juices… and don’t even get me started on those pre-made mixes! I can’t stand when I order a drink and it tastes too sweet for even dessert — who wants to start a meal off like that?
This, on the other hand, is incredibly light and refreshing, and it uses one of the freshest summer ingredients you can find.
Do any of you guys have rhubarb growing in your gardens this summer? If so, come on over — I’ll supply the rest!
1/2 cup water
1 cup sliced rhubarb (1 large stalk)
1/4 cup sugar
1 teaspoon pure vanilla extract
2 ounces vodka
1 cup seltzer
Strawberries, for garnish
In a small saucepan, cook the rhubarb on medium-low heat with 1/4 cup of sugar, vanilla extract and 1/2 cup of water until broken down and tender, about 20 minutes (add more water if it runs too low).
Mix together 2 tbsp rhubarb syrup, 1 ounce vodka, and 1/2 cup seltzer for each drink, stir thoroughly, and serve over crushed ice. Garnish with a fresh strawberry.
Tags: cocktails · food
It’s funny how sometimes there are products that we’re so used to buying from a store that we don’t even realize they can be made at home. Think, marshmallows. Soft pretzels. Biscotti. Granola.
And Limoncello. Real Limoncello is made from a grain alcohol like Everclear, but just the thought of that stuff makes me feel a little nauseous (there’s a reason it’s still illegal in about twenty states), so I’m using vodka for this version. I also left mine unsweetened, but I’ll explain in the recipe where to add a simple syrup if you want to.
Because, really, this is just a one-step process. The lemony flavor of the rinds gets slowly absorbed into the vodka, leaving you with a hint of lemon and no bitterness. I still wouldn’t drink this straight, but it would be delicious with some seltzer or lemonade for an extra little kick. But if you want this for your next dinner party, better think ahead — the longer it steeps the better, with two weeks as an absolute minimum.
Homemade Limoncello Recipe
1 cup vodka
1 1/4 cups sugar (optional)
1 cup water (optional)
Peel the lemons carefully with a knife or very sharp vegetable peeler. Place the peels inside the cup of vodka and freeze for a minimum of two weeks (preferably 30 days). Serve alone, or boil together the sugar and water until dissolved and mix them together. Use immediately, or freeze for up to 2 months.
Tags: cocktails · food