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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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Cherry Blossom Cocktail

You know when Spring is in full effect when those pretty pink cherry blossom flowers are filling the neighborhood with so much pretty. My parent’s neighborhood is full of them, its one of the prettiest times at their house. I love to see them float in the sky when its a bit windy. The other day I was taking the kids to the park, and one of the flowers fell on my shoulder. Looking down I thought to myself; you know this would be one pretty cocktail garnish. Thus, the cherry blossom cocktail was born. This is a very easy recipe as it only contains two ingredients. If your Monday was a doozy, you might want to try this to cheer up your Tuesday. 

Cherry Blossom Cocktail

Ingredients

 Chilled One Hope Wine Rosé
Cherry Herring Liquor (or any cherry liquor you prefer, can’t find cherry, use another berry liquor)
Cherry blossom sprig for garnish

Directions

Fill your coupe with Rosé and then top off with a splash of cherry liquor. Garnish with a cherry blossom sprig. 


Yes. I know. Two ingredients. You can’t mess this up. This recipe is all about getting that true spring taste and more importantly the look. Sometimes you just gotta keep it simple. 

xx

Abby

 

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By on March 28, 2017 in COCKTAILS, SPRING COCKTAILS

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Cocktails – Rosemary Ginger Margarita

Remember our cocktail post a few weeks ago where I talked about herb inspired cocktails?!  Well I’ve got another one up my sleeve this week!  For today’s cocktail I made a rosemary ginger margarita and I have one word for you…. Yum!!

The smell of rosemary reminds me of my mom, she grows it in her yard and cooks with it frequently.  She loves to pick it growing in the wild, or other people’s yards, whichever is easier if she’s cooking away from home.  Some may even call her the rosemary bandit!  Haha!

Since she is also a lover of margaritas this cocktail was made for her!  It’s refreshing with a kick and perfect for the warmer days coming up.  Keep scrolling for the easy recipe!

Photos by Ari Moshayedi 

Ingredients

3 Ounces Agave Tequila
Juice of 3 Limes
3 Tablespoons Rosemary Ginger Simple Syrup
Ice
Splash of San Pellegrino
Salt for the Rim

Simple Syrup

1/2 Cup Coconut Sugar
1/2 Cup Water
1/2 Ounce Ginger Chopped
1 Large Sprig of Fresh Rosemary

Instructions

For the simple syrup simply combine ingredients in a small sauce pot and bring to a boil. Once boiling turn the heat off and let sit for 30 minutes for the flavors to infuse. Strain into a jar and store in the refrigerator until ready to use.

Rim 2 glasses in salt by using the lime to moisten the rim and then dip into the salt.

To make the margarita combine 3 ounces tequila, juice of 3 limes, and 3 tablespoons simple syrup in a cocktail shaker or jar. Shake and strain into ice filled glasses. Top with a splash of San Pellegrino.

Enjoy!!!  Happy Friday!

xx

Jacquelyn

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By on March 17, 2017 in COCKTAILS

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Cocktails – Grapefruit Sage Champagne Cocktail

With Spring upon us I wanted to find a few new cocktail recipes.  When I think about Spring I think about gardening and growing yummy fruits, veggies and herbs.  This inspired the hunt for herb cocktails and the terrible task of taste testing, haha!  We discovered a few goodies that we will share this season starting with this delicious sage concoction…

The Grapefruit Sage Champagne Cocktail is as yummy as it sounds.  It’s basically like a super fancy mimosa, which is something I can definitely get behind.  I love the smell of sage and really love it with butternut squash ravioli, yum!  The sage is subtle with the grapefruit juice and the champagne adds some nice bubbles.  I plan on making these the Sunday day lights saving changes, because that is something to celebrate!!  An hour more of sunlight?!  I can’t wait!!!  But since that’s not for a week or so, you can practice and perfect these babies until then…

Photos by Ariane Moshayedi

Ingredients

For the Simple Syrup
1 Cup Sugar
1 Cup Water
2 Bunches of Sage Leaves

For the Cocktails
Pink Grapefruit Juice
Sage Simple Syrup
Angostura Bitters
Ice Cubes
Champagne
Fresh Sage Leaves

Directions

First things first, make the simple syrup. Combine the sugar and water over medium-high heat, stirring occasionally, until the mixture starts to simmer and the sugar is completely dissolved. Stir in the sage and cook for 30 seconds. Then remove the saucepan from the heat and set it aside to cool.

Once the simple syrup has cooled to room temperature, remove and discard the sage.

For a single cocktail, shake 3 ounces grapefruit juice, 1 1/2 ounces of the sage simple syrup and 2-3 dashes of bitters in a shaker with ice.  Strain into a glass with fresh ice. Top with about 1/2 cup of champagne. Garnish with fresh sage leaves, if desired.  Serve it up!

Super refreshing and yummy and great for Spring!!

Hope you love this recipe as much as me!

Cheers!

xx

Jacquelyn

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By on March 1, 2017 in COCKTAILS, RECIPES

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