Note: I was sent a bottle of Valdo Marca Oro Prosecco DOC Brut and a bottle of Valdo Marca Oro Rose Prosecco in order to write this post and recipe for Rosemary Grapefruit Prosecco Cocktail. Opinions are mine alone.
I love a simple cocktail that still somehow feels celebratory. That’s where Prosecco cocktails come in! Prosecco tends to be my sparkling wine of choice. A little bubbly always makes everything feel a bit more special, don’t you think?
Later this month, (June 24-30) is National Prosecco Week so I wanted to celebrate a bit early! National Prosecco Week is the largest nationwide celebration of Prosecco DOC. It’s a nationwide campaign that is supported by the Prosecco DOC Consortium. Every year, National Prosecco Week reaches 1,000+ e-commerce, restaurants, and brick-and-mortar stores across the US!
For this Rosemary Grapefruit Prosecco Cocktail, I’m using Valdo Marca Oro Prosecco DOC Brut. Made with 100% Glera grapes and aged for three months using the Charmat method, this bubbly is characterized by a crisp palate and fine effervescence. This prosecco is structured yet bright, making it a beautiful pairing with the woody rosemary and tart grapefruit.
Ingredients (serves 1, multiply as needed):
Rosemary Syrup (makes enough for about 5 cocktails):
If you’ve never had a Paloma Cocktail before, you are in for a treat! This 3-ingredient cocktail is a refreshing tequila-based drink perfect for warm weather!
Originating in Mexico, Palomas are sometimes compared to margaritas, but they are really closer to a greyhound, which is made with gin and grapefruit juice.
The Paloma Cocktail is one of the most simple cocktails to make. It is made right in the serving glass so you don’t need any bartending equipment to make it!
Ingredients (makes one glass, multiply as needed):
2 ounces blanco tequila
the juice of one lime
4 ounces grapefruit soda (like Jarritos – paid link)
I’m so excited to finally share this Halloween-inspired spooky recipe with you! Last year, I attended a Halloween party at a friend’s house, and they had quite the spread of Halloween-themed treats, as well as an awesome Bloody Prosecco Cocktail, which I’ve been thinking about ever since!
The recipe is super easy and only includes two ingredients! My friend’s version was made with pomegranate juice, so I took a bit of liberty with their original version and adjusted it to use a pomegranate liqueur instead.
What makes these so “bloody” and perfect for your next Halloween party is that you add the pomegranate liqueur to a syringe (paid link) for a creepy Halloween spin. If you don’t want to do so, feel free to just pour it into the prosecco; it will still taste delicious!
You can also substitute pomegranate juice or grenadine for the pomegranate liqueur if you’d prefer a slightly less boozy version. To make a kid-friendly version, you can also substitute in ginger ale or something similar for the Prosecco.
Ingredients (makes 5 servings, multiply as needed):
Note: I was sent bottles of Fresh Vine Wine Rosé in order to make this post. Opinions are mine alone.
It is absolutely rosé season! And what is better than a refreshing, cold glass of rosé? An ice-cold glass of Strawberry Frose, of course!
This recipe is a simple way to upgrade your normal glass of rosé, making it perfect for warm summer nights spent with friends.
For this recipe, I am using Fresh Vine Wine Rosé. Produced and bottled in Napa, California, Fresh Vine Wine’s are premium, great tasting wines with careful attention to lower calorie, carb, and sugar content.
The Fresh Vine Wine Rosé is a blend of Pinot Grigio and Pinot Noir pressed then fermented and aged in stainless steel, with notes of nectarine, stone fruit, and melon with a bit of acidity, which will work perfectly with the balanced sweetness of strawberries!
Note: I was sent bottles of OCEAN SPRAY CRAN•TROPICAL™ CRANBERRY TROPICAL JUICE DRINK in order to make this post. Opinions are mine alone.
Outdoor summer events call for fun cocktails, don’t you think? And this oh so pretty (and tasty) Tropical Margarita from Ocean Spray is sure to become one of your favorites outdoor sips!
I am in full preparation mode for my sister’s upcoming baby shower. We are doing a honeybee theme, I’ve been working on a beehive cake, honeycomb decorations, and honey-filled beverages, including this Bees Knees Batch Cocktail.
The Bee’s Knees is a Prohibition-era cocktail made with gin, lemon juice, and honey simple syrup. This batch cocktail version adds lemon seltzer to make it more of a sip-able day cocktail with a little bit of fizziness.
Ingredients (makes 20 servings; multiply/divide as needed):
Note: I was sent samples of various shochu for a virtual tasting and in order to make this Shochu Coffee Seltzer Cocktail. Opinions are mine alone.
One of my favorite things about having this food blog is that I am sometimes given the chance to learn more about ingredients and products that I have never heard of before. Shochu is certainly one of those items, and I am glad I now know about it!
A few months back, I had the opportunity to attend a virtual shochu tasting hosted by Christopher Pellegrini, author of the Shochu Handbook (paid link) and one of the co-founders of Honkaku Spirits. Shochu is a Japanese distilled spirit made from grains and vegetables, typically sweet potato, barley, or rice. Despite being widely available in Japan, shochu isn’t very well known in the US. Apparently less than half of 1% of shochu made in Japan is exported!
Depending on the ingredients in a specific shochu, the flavors can vary wildly. Koji, a mold used to break down the starches into fermentable sugars, can also impact the taste. There are three kinds of koji that are used in making shochu – black, yellow, and white, with white being the most commonly used in shochu. Yellow koji results in a fruity and floral flavor, and is commonly used to make sake, while black koji imparts an earthy, mineral taste to the shochu.
Shochu is typically enjoyed diluted either with hot water or cold water but can be used to make various cocktails as well. For our tasting, we tried eight different shochu, with quite a range of flavors. Nishihira Distillery’s Kana tasted faintly like a bourbon due to being aged up to one year in oak casks. Another from Fursawa Distillery, Motoko, had almost a mushroom-y note to it, very earthy and funky. The one that stood out to me the most, however, was from Tensei Distillery. Mugi Hokka is a dark roasted barley shochu that has dark chocolate and coffee notes to it.
I am quite the fan of Eggnog (as well as its coconut-y cousin, Coquito), so once it hits December, I am up for any excuse to have a little sip of it!
The Mixer, a website with recipes for cocktail making for all occasions, must know of my affinity for eggnog, because they sent me a recipe for an Eggnog Martini that I just had to try and share!
This recipe is quick and easy because it uses store-bought eggnog. To make it even more simple, stir up a large batch so when you’re ready to enjoy with friends, all you have to do is pour it into glasses!
Eggnog is synonymous with the holidays, so I wanted to share The Mixer’s recipe ASAP so you can enjoy it with friends and family as well!
Note: I was sent a Drinkmate OmniFizz Beverage Carbonator in order to write this post. Opinions are mine alone.
I know I’m not alone that once the calendar says September, I start assuming fall weather is right around the corner. And yet, the warm weather always holds on longer than I expect.
This recipe for a Fizzy Bourbon Apple Cider is the perfect cocktail for these still-warm evenings while still having a decidedly autumnal flavor.
This pretty little machine does not require electricity, so it is easy to use basically anywhere. Just screw in the CO2 cylinder, add your ingredients, and press down to carbonate!
The carbonation adds a lightness to the cocktail, resulting in a super refreshing apple cider beverage. This is going to become one of your favorite summer-into-fall cocktails!
Note: I was sent a bottle of Black Button Distilling’s Bespoke Bourbon Cream in order to write this post. Opinions are mine alone.
If you’re a fan of creamy cocktails, I have the perfect cocktail to share with you today! The team at Black Button Distilling sent me a recipe for a Maple Chai Latte Cocktail that sounded so tasty I knew I had to pass it along.
Black Button Distilling, based out of Rochester, NY, was actually Rochester’s first grain-to-glass distillery since prohibition when it was established in 2012. The cocktail is made with Black Button Distilling’s Bespoke Bourbon Cream, which combines their hand finished bourbon and local farm fresh New York State cream — it’s similar to Irish Cream but the bourbon brings a different (and delicious!) flavor profile.
This Maple Chai Latte plays up the vanilla and caramel notes in the Bourbon Cream with the addition of maple syrup, a chai simple syrup, and coffee liqueur.
You can buy chai simple syrup (paid link), but I’ve included a recipe below in case you want to make your own at home, like I did.
Ingredients (serves 2):
ice
3 oz Bespoke Bourbon Cream
4 oz coffee liqueur
1 oz Chai simple syrup (recipe below)
1 oz maple syrup (I used a bourbon barrel-aged maple syrup to really up the flavor!)
I know I’m a little late to the “whipped coffee” or Dalgona coffee trend, but I wanted to hold out for St. Patrick’s Day to make this awesome Whipped Irish Coffee!
Whipped coffee became quite the trend early in the pandemic. It’s made by whisking equal parts instant coffee granules, sugar, and hot water until it holds stiff peaks. You serve it on top of hot or warm milk, and then stir to combine, so adding whiskey to this lovely mix seemed like a no brainer to me.
Irish coffee is actually traditionally enjoyed the opposite way… kind of. Whiskey, sugar, and coffee are stirred together and then topped with heavy cream, while this whipped Irish coffee has the milk on the bottom rather than on top (although with whipped coffee, you do stir the milk and coffee together before enjoying). This recipe is to make the whipped Irish coffee iced, but you can easily adapt it to use warmed milk instead. If you’re looking for another spin on an Irish coffee, I also have a recipe for a Frozen Clover Cocktail you might want to try.
Ingredients (makes 2 servings):
1/4 cup instant coffee granules (normal ground coffee won’t work!)
1/4 cup sugar (or brown sugar to make it a touch more of a traditional Irish coffee)
‘Tis the season for coquito! If you’ve never had coquito before, it’s a bit like eggnog.
Coquito means “little coconut,” and gets its flavor from coconut milk, cream of coconut, rum, and spices. For my version, I also used a coconut spiced rum to really up the flavor!
Coquito is a traditional Christmas drink that originated in Puerto Rico, but there are versions of it throughout the Caribbean. It’s absolutely delicious, plus it’s really easy to make!
Ingredients:
1 cup (8 oz) white rum (I used a coconut spiced rum)
Note: I was sent samples and giveaway items in order to write this post. Opinions are my own.
I hope everyone had a wonderful holiday season and is having a great start to the new year! I wanted to share a fun party idea to keep the merriment going throughout these chilly months: a Bravazzi Hard Italian Soda Bar!
Bravazzi (pronounced “brah-VAH-tsee”) is a hard Italian soda brand with yummy flavors like Clementine, Blood Orange, Lemon, and Grapefruit. Inspired by gourmet Italian sodas, Bravazzi excites the senses with its naturally sweet, fizzy essence and fruity aroma. The sodas are gluten free, contain 4.2% ABV, and are made with simple ingredients like cane sugar and real fruit juice.
The name Bravazzi is derived from the Italian word for good, Brava, and Fizzi, which is the perfect way to describe these hard sodas! The flavors are super tasty and are delicious on their own, but are also great for mixing to make cocktails.
Bravazzi sent me some goodies just before New Year’s Eve, so I decided to make a simple Cocktail Bar. All you need to make a few different cocktails is the Bravazzi Variety Pack, some sparkling wine, Aperol, Gin, Elderflower Liqueur, and Bourbon, and you have a Bravazzi Hard Italian Soda Bar!
Plus, I have some items to give away! Details will be at the end of this post.
As I said, these really are fantastic on their own, but if you have extra champagne (or prosecco) lying around, add one part bubbly and one part the Bravazzi of your choice for a fun and easy champagne cocktail!
For the Clementina, which has the fragrant essence of freshly-peeled citrus with a kiss of subtle sweetness, I suggest the Clementina Aperol Spritz – one part Aperol and three parts Bravazzi Clementina poured over ice, for a taste of summer to keep you warm in these colder months.
More of a lemon fan? The Limonata Fizz is calling your name. Bravazzi’s Limonata has the crisp, clean bite of real lemon with a touch of natural sweetness. Add one part Gin to four parts Bravazzi Limonata in a glass filled with ice for a wonderfully refreshing cocktail.
If you love the flavor of grapefruit, Bravazzi’s invigorating blend of tart and tangy grapefruit is refreshingly bittersweet and going to become a favorite choice. Whip up a Bravazzi Cordial by adding one part elderflower liqueur to three parts Bravazzi Grapefruit over ice.
My favorite is the Blood Orange, a burst of distinctly bold yet delightfully sweet citrus flavor. Enjoy the flavors of an Old Fashioned by mixing one part bourbon with four parts Bravazzi Blood Orange in a glass over ice.
There’s a little bit of something for everyone, don’t you think? Bravazzi has more suggestions on different cocktail combinations on the Bravazzi website, so be sure to check them out. You can also find out where Bravazzi is sold near you!
On to the giveaway! Bravazzi provided me with some fun gear to help one lucky winner set up their own Bravazzi Hard Italian Soda Bar!
Enter to win a Bravazzi metal bucket, two Bravazzi tumblers and a Bravazzi T-shirt below. Good luck!
What. Is. With. This. Rain? I feel like it’s never going to stop raining in Philadelphia! It is now mid- to late May and all I want to do is enjoy some warm weather on my deck. Even if the weather isn’t cooperating, I can still pretend it’s summer with the help of David Burtka’s cookbook: Life is a Party.
Chef, actor, and entertaining authority David Burtka knows that every day can be a party. Over a lifetime of throwing epic gatherings, the Cordon Bleu-trained Burtka has perfected the formula for creating easy and perfect get-togethers at home. Now, in the pages of his debut cookbook, he’s sharing all of his secrets and an intimate look into the lives of one of Hollywood’s favorite families. Everything you need to throw a memorable party, or to make a delicious weeknight meal, can be found in the pages of Life is a Party. The cookbook is broken into sixteen party themes – from cozy game nights at home to elegant New Year’s fêtes-are built around doable, show-stopping menus that take the guesswork out of high-impact hosting. Complete with endless and fun ways to mix-and-match dishes, create stunning decor, prep ahead, and get guests involved, David helps you put all the elements in place to make every party a success without ever losing your cool.
The cookbook is broken into seasons to help plan party themes for different holidays and weather. Each party theme is better than the last! But after this weather, I knew I had to make a summer-themed recipe to help me dream of nicer days. I was drawn to a cocktail from the “Sunday Funday” party theme: Mojito Slushies. This yummy spin on the classic cocktail is the perfect refreshing cocktail to cool you down from hot summer days! This recipe is also a great make ahead recipe, with minimal work when you’re ready to serve it.
I also have a copy of Life Is A Party to give away! More details after the recipe.
Ingredients:
2 cups sugar
2 1/2 cups water, divided
1 large bunch fresh mint
2 cups fresh lime juice (12-16 limes),
ice
24 oz white rum (or 24 oz lemonade for a mocktail)
It’s so easy to find food inspiration in Philadelphia. We have so many cool events throughout the year, and I’m lucky enough to be given the opportunity to check out a lot of them! One can’t miss event going on right now is the Philadelphia Chinese Lantern Festival in Franklin Square – a celebration of light and culture that features magnificent steel-framed and silk-wrapped giant lighted sculptures, created by hand using traditional Chinese methods. The 2019 Festival will illuminate Franklin Square at 6th & Race Streets in Historic Philadelphia from May 1 through June 30 with 29 larger-than-life illuminated displays made of 2,000 individual lanterns and 20,000 LED lights in brilliant colors.
In addition to the gorgeous light installations, festival-goers can witness authentic cultural stage performances, taste Asian cuisine and American favorites, drink a toast at the Dragon Beer Garden (open nightly), and shop for Chinese folk artists’ crafts created on site as well as Festival-themed merchandise. Guests can also play Philly Mini Golf, ride the Parx Liberty Carousel (additional tickets required for both), and enjoy Center City’s best play place!
All of the lanterns are new for the 2019 Festival, including new lighting design techniques. Highlights feature a 200-foot long phoenix, a walk-through dragon tunnel, mythological creatures created from small glass bottles filled with colored water, and a host of interactive installations such as lit swings and a fortune-telling wheel. The lanterns are installed all around the seven-acre Square, and guests stroll under, around, and through the displays each evening.
Photos do not do the lanterns justice, so if you are in Philadelphia now through June 30, grab tickets for this festival if you can! The lanterns are able to be viewed for free (unlit) during daytime, while tickets are required for nighttime entrance after 6 pm (no re-entry). On Friday, Saturday, and Sunday nights, a second entrance at 7th& Race (Lion Gate Entrance) is open for those who
have purchased tickets in advance. Advance tickets are strongly recommended.
There are a bunch of food options for the festival including chicken satay, beef bao, Korean meatballs, shrimp tempura, veggie spring rolls, Hawaii pineapple shrimp, and much more. Square Burger, a staple of Franklin Square Park, is also open during the festival, serving burgers, cheesesteaks, and milkshakes.
After checking out the beautiful lanterns throughout the park, I strolled over to the Dragon Beer Garden for a drink and was able to try this delicious drink dubbed an Eastern Sunrise Cocktail. The recipe is inspired by a Tequila Sunrise, but uses a trio of juices (orange, lychee, and pineapple) and substitutes rum for the tequila. It was so tasty, I wanted to share a homemade version! The Dragon Beer Garden offers multiple draft, bottled, and canned beverages as well as a few themed cocktails, including the Eastern Sunrise.
Ingredients (serves 2)
ice
4 oz white rum
4 oz tangerine (or orange) juice
2 oz lychee juice
2 oz pineapple juice
2 oz grenadine
maraschino cherries and peeled lychees, for garnish (optional)
Note: if you can’t find lychee juice, look for canned peeled lychees in syrup. You can puree ~6 of the lychees in a blender and strain through a strainer which should give you about 2 oz lychee juice. If you prefer your cocktails a little sweeter, you can add some of the syrup to your blender prior to blending.
