Archive | COCKTAILS

Citrus Tumeric Margarita

I’m still obsessing about the El Barrio bar we visited during our girl’s getaway trip to Gunerville. Not only was this bar beyond cool with all its vibrant details, but the drinks were Ah-mazing! I mean cmon, did you see the toilet! Where can I get one of those? We had a hard time leaving this place. When I got home, I was still dreaming of the cocktails that we had at El Barrio. I recruited my husband to try and recreate or come close to what we had there. The El Amarillo and the La Patrona were our favorite drinks there. The El Amarillo was a group favorite! This tasty tequila cocktail was unique as it had turmeric and tamarind to make your taste buds dance. We could never re-create what El Barrio creates, but we could try to come close. This will tie us over till we can visit them again, which we hope is very soon!

Photos by Carlie Statsky



Citrus Tumeric Margarita

2 ounces  Campo Azul Reposado Tequila
1/2 ounces Cointreau
1/8 teaspoon turmeric powder
1/2 ounce fresh lime juice
1/2 tablespoon agave nectar
ice

Add the Tequila, Cointreau, lime juice, agave, and turmeric powder, along with some ice cubes. Shake until well mixed. 

Strain the drink into an Old Fashioned glass over large square ice. Garnish with a slice of lime.

Makes 1 yummy cocktail.

 

xx

Abby





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By on July 28, 2017 in COCKTAILS, GIRLS DAY OUT

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Watermelon Frosé Slushy

With all this pretty blush and rosé going on this week, we had to end the week with a sweet treat. Meet the watermelon frosé slushy. The best adult shaved ice drink you will ever have! Growing up, every year we went on vacation to Oregon, I always got shaved ice as my dessert. Watermelon was always my choice of syrup. So when I saw a recipe for a watermelon frosé, I had to try it! This sweet little drink will have you loving rosé in a new way! 

Photos by Megan Bautista

 





Ingredients

Watermelon
Bottle of your favorite rosé
sugar
lime

Directions

Watermelon Syrup

1/2 cup fresh watermelon juice (from about 2 cups of fresh watermelon cubes)
1/3 cup sugar

 To make the watermelon juice, blend the watermelon cubes in a blender until pureed and smooth. Pour the mixture through a fine mesh strainer to remove any pulp. Take 1/2 cup of the juice and pour it into a saucepan with the sugar, reserving the other juice for the frosé. Heat over medium heat until the sugar dissolves. Turn off the heat and let it come to room temperature.

1 (standard 750mL) bottle of rosé
1/2 cup fresh watermelon syrup (recipe below)
1/2 cup fresh watermelon juice
1/2 lime, juiced

Take all of the above and blend. Place in a freezer safe container and freezer. Every hour or so revisit the mixture and scrap using a fork. This will create shaved ice. Do so until the mixture is frozen and in a slushy state. Simple take out, scoop into pretty little coupes, and serve! 

xx

Abby

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By on July 14, 2017 in COCKTAILS

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Dole Whip Pineapple Margaritas

Hey All!

1st, can we say how freaking good the Disneyland giveaway is?!? I mean… Can I enter? If you haven’t entered for some odd, weird reason, you still have plenty of time. Secondly, it’s Friday, so it’s cocktail time! Going with the theme of the happiest place on earth, I whipped up a little dole whip pineapple margarita.

Now, I sadly don’t get the luxury of hitting up D-land as much as Jacquelyn, so when my family gets to go… it’s serious! Let me correct myself; I’m serious! A whole game plan is in action, but really what 5 and 7-year-old and husband really follow anything Mom says?? I usually have to throw out my ride list, and just let them call the shots. No one wants to be that parent that has screaming kids at Disneyland cause Mom is making us go on pirates right now! But one thing that will always and will forever happen is my food list! If you have had the pleasure of going with me to Disneyland, you know that I have a food list that I need to complete. I have had this list since I was little. It has changed a little bit as I have gotten older, exchanging the classic cotton candy for a yummy cocktail. At the end of the day, or during, you need a cocktail when you got two little ones running around like a bunch of hooligans at the happiest place on earth. 

So let’s do a little Disneyland cocktail, shall we? One of the things on my food list is the dole whip at the tiki room. Duh. So I took that yumminess and made it into a margarita. Yeah, it happened. And yeah its really really good! I looked up a bunch of recipes, and it all called for a bunch of… crap. No canned pineapple or crappy marg mix here. 

If you are wondering about that food list? It consists of the following in no particular order: giant pickle, churro, Mickey pretzel with the cheese, frozen lemonade (although they don’t do the slushy one anymore, so I don’t really get that these days) frozen banana, and finally the cinammon roll. 

Dole Whip Pineapple Margaritas

Ingredients 

Serving Size: 2-3 margaritas

1 pineapple
Vanilla Gelato
Coconut Gelato
1 Carton of Cool Whip
Margarita Mix (with booze in it)
Ice Cubes



Directions

In a blender, Ninja, food processor, or whatever machine you can use to blend, put 6-8 ice cubes in with 3 shots of margarita mix. Blend until you get crushed margarita ice. Adjust by adding more ice or margarita mix to achieve a thick slushy crushed ice. In my house, we don’t use shot glasses; we do the 3 to 4 count as one shot glass serving, so adjust as you please. Scoop some margarita mix into your glasses. Place the glasses into the freezer for about 15 min. 

While the glasses are in the freezer, place a big scoop of both gelatos in the blender along with 1/4 cup of FRESH pineapple juice and one cup of fresh cubed pineapple. Add 1/4 cup margarita mix or more and finally one heaping scoop of cool whip. Blend until smooth. 

Take your glasses out of the freezer. Pour in your margarita mix leaving a 1/3 free room in each glass. Add some chopped pineapple and then top with cool whip. Top with pineapple fronds and a slice of pineapple and cheers to the happiest place on earth! 

Cheers! 

Abby

 

 

 

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By on June 30, 2017 in COCKTAILS

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Mother’s Day Cocktail

You know Mother’s Day isn’t complete without us featuring a cocktail for you! Champagne always seems to be the answer for this special mama day. My husband always serves me a little mimosa every Mother’s Day with guava juice. It’s my favorite. Give me anything guava! I wanted to jazz up that idea and take it to the next level by adding some orange liquor. Now, speaking of guava, have you tried the mochi balls at Whole Foods? Oh, my goodness, the guava, and passionfruit are my favorite. If wasn’t lactose intolerant, I would consume those every day. I would serve this cocktail with a mochi ball, cause why not? It’s all about you on this day, why not have ice cream for breakfast. I have no shame in doing it. This recipe is my take on a POG (Passion, orange, and guava) mimosa. 

Mother’s Day Guava Sparkling Cocktail

Ingredients

1-ounce guava nectar
1-ounce passion fruit juice
1ounce Grand Marnier (or orange liqueur such as Triple Sec, Cointreau)
3 ounces sparkling rose wine

Directions

This cocktail really couldn’t be any more straightforward. Just add all ingredients into a beautiful coupe and serve. I like to put my juices and champagne in the freezer for a bit, that way its super cold. Simply pour, and add a lovely flower. 

Now, I tested this out yesterday, and it was pretty good. I took the mochi balls, the guava and passionfruit flavor, and trimmed off the outer layer. I then cubed up the balls and placed them in the juice. Next, either blend or just shake hard for a couple of seconds. This action will melt the ice cream into the juice and orange liquor. But remember to not add the sparkling rose into there! It will explode all over you. Little surprise treat!

Happy early Mother’s Day!

xx

Abby

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By on May 11, 2017 in COCKTAILS, MOTHER’S DAY

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Cinco de Mayo Tostada Recipe

Jacquelyn and I had a debate on our favorite Cinco de Mayo food essentials. A big important topic for us this week. Is it the guac and chips? Is it a twist on the classic salsa like a tropical one with fruit in it? Or is it just the perfectly made street taco? Hmm… What’s your favorite? Mine is all three put together… the tostada! I love making these; there are so many combinations and a popular meal for my family. If you are throwing a little Cinco bash, then a tostada bar would be AMAZING! Move over taco bar; the tostada is the new kid on the block. I have been making this twist on the classic tostada for a few years now, and well it’s just plain yummy and a crowd pleaser. I had to share!

Abby’s Tostada

Ingredients

One package white corn soft tortillas
2 (16-ounce) cans black bean refried beans
Two ripe avocados, peeled, pitted and sliced
One pineapple cubed
(lots of leftovers to snack on)
2 jalapenos
(cubed or sliced, seeded or non-seed, your choice)
One small red onion, pickled (optional)
cilantro
micro greens
crumbled queso fresco

Directions

First, you will need to pickle your red onion. You can do this by combining sugar, water, apple cider vinegar, and a sprinkle of salt. Slice your red onion and combine with pickling liquid and refrigerate for 4 hours or overnight. 

Next, fry up your white corn tortillas with coconut oil and brown each side. I like to use white corn tortillas and fry myself. Something new then the classic yellow corn tortillas. Set aside to cool. You can sprinkle a little salt on them as they cool down. Be sure to wait till they cool down to assemble cause no one likes a sad soggy tostada.

Finally, assemble these bad boys. One big spoonful of black refried beans on each tostada and spread out evenly. Then I like to slice my avocado and cube it, that’s just me. Call me crazy. Line the beans with your sliced avocado. Then, sprinkle with your cubed pineapple and cubed avocado, yes more avocado. Next, sliced or diced jalapenos, totally up to your spicy taste buds. Grab your pickled red onion, and chop it up and sprinkle over your tostada. Almost done! Then the queso fresco and micro greens, and don’t forget the cilantro! My favorite part! I love cilantro, so I put a TON on. Lastly, I like to squeeze fresh lime juice and grate zest over the pretty tostadas. Now, here is another item you can add if you are feeling super crazy, add some strawberries. Getting a little fruity around here. Serve immediately.

Serve with sliced limes and your favorite margarita. 




Here is the recipe for my favorite margarita! 

Strawberry, Honey & Jalapeno Margarita

Ingredients
Four strawberries, hulled and quartered
One coin-sized sliced fresh jalapeno, plus more for garnish
½ ounce honey syrup (See note below.)
2 ounces tequila
1-ounce lime juice, freshly squeezed plus more for garnish and zest
¾ ounce orange liqueur

* I like to de-seed mine, so I just get the spicy notes of the pepper and the actual heat. My husband loves all the heat he can get. Ask your guests what they enjoy.

 
Directions
In a cocktail shaker, place strawberries, jalapeno and honey syrup. Next, muddle until strawberries and jalapeno are crushed and juicy. Add ice, tequila, lime juice and orange liqueur. Shake until chilled. Pour into a rimmed glass of lime zest, sugar, and salt and garnish with a fresh strawberry, lime, and jalapeno. Serve immediately. This makes one margarita. Make a bigger batch for a crowd.
 
Note: To make honey syrup, mix one tablespoon honey and one tablespoon warm water.

Happy Eating!

xx

Abby

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By on May 2, 2017 in CINCO DE MAYO, COCKTAILS, FOOD

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