4th of July Red White and Blue Tropical Rum Cocktail

Tomorrow is the 4th of July and I don’t know about you, but I plan on laying poolside with a tropical umbrella drink in my hand. I like to be as festive as possible with my holidays so I decided to do a layered red, white, and blue cocktail based on my favorite tiki style drinks.

Here’s how you make it!

4th of July Red White and Blue Tropical Rum Cocktail

Ingredients:

1 1/2 oz Coconut Rum
1 1/2 oz Blue Curaçao Liqueur
3/4 oz grenadine
3/4 oz pineapple juice
Crushed Ice
Pineapple and cherries to garnish

First mix the pineapple juice and grenadine in a glass. Add crushed ice. Add blue curaçao (pour over an upside down spoon, it helps the liqueur land evenly and not too heavily). Add coconut rum in the same manner. Garnish.

When you’re ready to drink it, use a straw to mix it all up and enjoy!

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Salute to Summer Patio Party with Risata Wines

One of the main things I wanted to do when we moved into our new place was to give our patio a makeover and get it all prettied up for outdoor entertaining and lounging. I’m happy to report phase one of that is done! (I’ll be sharing more about that soon.)

To celebrate I invited some of my new neighbors over and threw a little shindig with the help of Risata Wines. My neighbors didn’t want their photos shown because of privacy reasons, but I did get some photos of my pre-party set up on the new patio.

Hooray!

Salute to Summer Patio Party with Risata Wines 3I invited everyone over for a quick meet and greet so I set out different types of Risata Wines and some snacks to nosh on. Salute to Summer Patio Party with Risata Wines 4Salute to Summer Patio Party with Risata Wines 6I wanted a casual vibe so all I did was lay everything out on a table and a few chairs scattered around.Salute to Summer Patio Party with Risata Wines 5We also hung string lights to add a nice glow in the evening hours. Don’t the mylar balloons spelling out happy phrases look great against our new hedge? I’m thinking about leaving these up full time!Salute to Summer Patio Party with Risata WinesSalute to Summer Patio Party with Risata Wines 2We also served a fruity moscato punch that’s super easy to make. All you have to do is puree a handful of strawberries and a handful of pineapple in a pitcher.Salute to Summer Patio Party with Risata Wines 7Then pour in a bottle of chilled Risata Moscato d’Asti and give it a quick stir.Salute to Summer Patio Party with Risata Wines 8 Salute to Summer Patio Party with Risata Wines 9Serve cold with a strawberry to garnish!

Salute to Summer Patio Party with Risata Wines 10

I can’t wait to entertain more here!Salute to Summer Patio Party with Risata Wines 11Cheers to summer celebrations!

Salute to Summer Patio Party with Risata Wines 12

 

This post was sponsored by Risata®, but as always all opinions and thoughts are my own. 

Cocktail Hour with Shaker & Spoon Cocktail Subscription Club

In honor of today being World Cocktail Day I figured it would be the perfect time to tell you about Shaker & Spoon, a cocktail subscription club that I tried out this month! Shaker & Spoon sends you everything you need to make 3 different cocktail recipes (4 of each, 12 cocktails total). We’re talking syrups, bitters, garnishes, mixers, citrus—everything is included besides the alcohol. Each month is based on a different spirit, so you have the opportunity to try something new with each box. It also makes a great gift for the cocktail lovers in your life.

This month was the agave blanco box. Tequila! My favorite.Shaker & Spoon Cocktail Subscription ClubIt was stocked with produce, syrups, bitters, chiles, and even a little bottle of tajin to rim glasses.Shaker & Spoon Cocktail Subscription Club (2)The easy to follow recipe cards give you all the info you need from instructions to what type of glass to use. Shaker & Spoon Cocktail Subscription Club (3)The first recipe I tried was a refreshing cocktail made with cucumber, chili pepper, and limes.Shaker & Spoon Cocktail Subscription Club (4)Shaker & Spoon Cocktail Subscription Club (6)

The next one is a Mexican version of a moscow mule. It was made with a delicious Mexican spice syrup and ginger beer.

Shaker & Spoon Cocktail Subscription Club (11)Shaker & Spoon Cocktail Subscription Club (8)

Last but not least, a spicy recipe featuring mole bitters, habanero shrub, and agave!

Shaker & Spoon Cocktail Subscription Club (12)Shaker & Spoon Cocktail Subscription Club (9)

Thirsty yet? You can sign up now and receive $20 off any subscription with the discount code ‘melodrama’!

The next box is Sake (the Japanese fermented rice liquor) and Shaker & Spoon will be donating a portion of proceeds to the Helen David Relief Fund, which assists women in the bar industry who are fighting breast cancer. If you’d like to further support this great cause and will be in Las Vegas on May 19th, you can attend the annual For the Love Of Cocktails event! They will be raising money for the HDRF and showcasing 35 cocktails by bartenders from around the country.

Cheers, babies!

 

This post was sponsored by Shaker & Spoon but as always, all thoughts and content are my own.

Cadbury Creme Fizz Easter Cocktail

Easter time is upon us and that means it’s Cadbury Egg season!

You know the ones! Those chocolate eggs filled with a sweet candy creme. They’re everywhere! My husband brought some home and instead of just sitting around eating them we decided to get creative at cocktail time.

I present you the Cadbury Creme Fizz!Cadbury Creme Fizz Cocktail (4)

 

This recipe makes two drinks:

4oz Vodka

2 tsp Heavy Cream

1 tsp Maraschino Cherry Syrup

Creme from two Cadbury Creme Eggs

Club soda 

 

In a mason jar or cocktail shaker pour the vodka, heavy cream, cherry syrup, and Cadbury Egg Creme. Whisk vigorously to make sure the egg creme is well incorporated. Add ice, cover, and shake well until the outside is frosty. Strain into two coupes, top with club soda, and serve with a Cadbury Creme Egg.

 

Cadbury Creme Fizz CocktailThat’s right! Garnish with your left over Cadbury Egg chocolate shells. It tastes so good when you eat the chocolate along with sipping the cocktail. Yum yum. 

Cadbury Creme Fizz Cocktail (3)

Enjoy!

Cadbury Creme Fizz Cocktail (2)

Coquito Puerto Rican Holiday Drink Recipe

 

We all have traditional comfort foods and drinks that taste like the holidays to us. You know, the ones that you just can’t do without and look forward to having once a year, every year? For my husband it’s Coquito, a creamy Puerto Rican coconut and rum based drink. For him it’s just not really Christmas without it.

Every family has their own recipe and preferred way of making it, some use egg yolks making it more of an eggnog-like drink, but the mainstays are always coconut cream and rum, and lots of it.

coquitoHere’s our favorite recipe given to us by my husband’s aunt. Thanks, Titi Pily!

COQUITO

1 (12 fluid ounce) can Evaporated Milk

1 (14 ounce) can Coconut Cream (unsweetened)

1 (13.5-ounce) can Coconut Milk

1 (14 ounce) can Sweetened Condensed Milk

1 cup White Rum

1 teaspoon Vanilla Extract

1/2 teaspoon Ground Cinnamon

4 Cinnamon Sticks

1 teaspoon Whole Cloves

1 2″ to 3″ piece of Fresh Ginger

2 cups Water

Directions

You’ll be making a sort of tea with the ginger, cinnamon, and cloves. First, peel the ginger and chop into large chunks. Place the ginger in a medium saucepan and muddle until all pieces are smashed. Then, add the cinnamon sticks, whole cloves, and water to the pan, and bring to a boil over medium-high heat. Once it reaches a boil, lower heat, and simmer until the water turns brown, about 20 minutes.

Once the tea is ready, strain into a large measuring cup, you should be left with about 1 to 1.5 cups of liquid.

Add evaporated milk, coconut cream, coconut milk, sweetened condensed milk, rum, vanilla extract, ground cinnamon and 1 cup of the tea to a blender (or a large bowl if using immersion blender) and blend on high for 1 to 2 minutes, until everything is well blended.

Pour the Coquito into glass bottles or mason jars and refrigerate until it’s cold. Once it’s ready to serve, shake the bottle or jars to make sure everything is well combined, pour into small serving glasses, and top with a light sprinkle of ground cinnamon.

 

Satan’s Whiskers Cocktail Recipe

This is the last weekend before Halloween and you’re probably prepping for Halloween parties, or maybe you’re like me and planning what you’re going to eat and drink in front of the TV on Halloween night while you watch horror flicks in your pajamas. Either way, this is the perfect cocktail to help you get your spooky on.

Devil's Whiskers Cocktail.jpgSatan’s Whiskers Cocktail

1 oz gin
1 oz french vermouth
1 oz italian vermouth
1 oz orange juice
1/2 oz Grand Marnier
1/2 oz orange bitters

Put everything into a shaker with ice, shake vigorously, and strain into a glass.

Devil's Whiskers Cocktail 2.jpgRecipe from The Official Mixers Manual by Patrick Gavin Duffy, 1934.

Poached Pear Mummy Pies

Awhile ago I was watching The Great British Bake Off and Paul Hollywood challenged the contestants to recreate his mini pear pies, which are poached pears wrapped in pastry. My husband and I immediately commented on how we wanted to make them, but then as I watched the bakers wrap the pears in strips of dough like little pear mummies a light bulb went off in my head…PEAR MUMMIES!

poached-pear-mummy-pies-5This adorable dessert will take your Halloween shindig to the next level. Here’s how you make them.

Adapted from Paul Hollywood’s Mini Pear Pie Recipe

Ingredients:

Store bought puff pastry
6 large, firm pears (preferably ones that are straight and tall)
10½ oz caster sugar
18 oz white wine
14 oz water
2 cinnamon sticks
1 orange, zest only
12 whole cloves

Directions

Peel the pears, keeping the stems intact. In a large saucepan combine the water, white wine, cinnamon and orange zest and slowly bring to the boil, stirring until the sugar is dissolved. Boil for three minutes.

Poached Pear Mummy Pies Add the pears to the pan. Bring back to the boil, reduce the heat to a simmer and cook for 15 minutes. Reserving the syrup, remove the pears from the pan with a slotted spoon and set aside to cool on kitchen paper. Use a melon baller or small teaspoon remove the core from the pears.

Return the syrup to the heat and boil rapidly for 10-15 minutes until the volume of the liquid is reduced by half and the syrup is thick. Remove from the heat and set aside to cool.

When the fruit and syrup are cool, roll out the chilled puff pastry to a thickness of no more than 1/4 inch. Then use a knife to cut into thin, long strips, about 1/3 inch wide.

Poached Pear Mummy PiesBrush the pears with the cooled sugar syrup and starting from the bottom, wrap the pastry strips around the pears. When you come to the end of the pastry strip, brush the end lightly with syrup and press to adhere to the next pastry strip. Leave an opening near the center of the pear for the eyes. Continue wrapping until you reach the top of the pear. Place two cloves into the pear where you want the eyes to be.

poached-pear-mummy-pies-3Preheat the oven to 400F. Place the pastry covered pears on a baking tray. Brush the pastry with beaten egg and sprinkle with granulated sugar. Bake for 25-30 minutes.

Remove from the oven and leave to cool for 10-15 minutes then serve with a drizzle of the reduced sugar syrup.

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