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Yikes, I could sure use one of these right now. Work has been nuts, I’ve been out of town for the last several days, and I recently found out I have to have knee surgery again (I already had knee surgery on my other knee almost 4 months ago) and it’s scheduled for next Friday! So that’s why I’m only just now getting around to telling you about the aftermath of the piña colada cake . ‘Cause when you get pineapple juice, pineapple, and cream of coconut but don’t use it all, and you’ve already pulled the rum out of the liquor cabinet (or pantry shelf in my case because who am I kidding, we don’t have a liquor cabinet), well, you might as well do something else with them right? It seems pretty obvious, but for some reason it didn’t really hit me until I was peering into the can of cream of coconut that was left over and wondering what to do with it. I recently received a copy of DIY Cocktails to review and had shamefully not used it yet.
My absolute favorite of the four things I made for the bridal shower was this punch. For starters, I just love sparkling wine. It doesn’t matter if it’s Champagne with a capital “C” from Champagne, or champagne with a little “c” from New Mexico, or if it’s Cava, Prosecco, red, white, rosé, whatever, I love it.
While perusing my new favorite past time pinterest , I came across these cutie patutie watermelon jello shooters. I’ve actually seen these done before but on a much larger scale. Using the lime for the “watermelon” rind was a brilliant idea. Not to mention the perfect size shooter portion.
A Girl Can't Read This Sort of Thing Without Her Lipstick When I was about fifteen years old, I watched the movie Breakfast at Tiffany’s for the first time and instantly became obsessed with Audrey Hepburn. Puberty is so awkward and I desired the nonchalant grace and quick wit Audrey portrayed in the movie. I covered the wall of my bedroom with reproductions of her movie posters, I owned VHS tapes of all but her earliest movies and only because they were rare and hard to find (I’m showing my age here – DVD’s and Blu-ray were not even on the market yet), I collected books about her life, and had an entire scrapbook devoted to pictures of her I had cut from magazines.
This week we’re kicking off a weekly summer cocktail post. From now until Labor Day, Alex and I are going to share a cocktail recipe every Friday. Here’s a super easy summer favorite to get things started. This one’s particularly apropos on the heels of last week’s US Open (golf, that is).
At my old job (the one where I used to be an architect), my co-worker Nubia would tease me about making recipes for crunk juice. I had to ask her what that meant. I am not crunk .
Success! After my failed first attempt at making this drink, I felt compelled to try again - this time with all the ingredients instead. As mentioned before, I stole the recipe from Epicurious, but I'll list what I used here:
Enjoy this story from our archive, originally sent to TT members on 3/17/2009. Every year around St. Patrick's Day, people obsess over McDonald's Shamrock Shake, the somewhat elusive green, minty frozen treat. But thanks to a little luck o' the Irish, if you can't find one at a local franchise (or just can't stomach the chain), we've got a shake that puts that one to shame: Milk's Mint Crunch Shake. The sweetshop's blend--homemade mint ice cream (yes, it's green), chocolate chips and "a secret crunchy ingredient" added for texture--is served in a glass swirled with chocolate sauce, and topped with whipped cream and minty malt balls. Cool and delicious.
I remember it like it was just yesterday… The intense Caribbean sun searing my sand encrusted skin like rare ahi tuna while ambitious rastafarians trek up and down the shore extracting fresh coconut juice with their machetes for parched beach goers. I can still hear the gentle surf crashing and echoes of “pura vida!” from Ticos (locals) and tourists alike. Oh wait, it really was just yesterday. Merely hours after adjusting to the brisk 34 degree weather that greeted us at La Guardia Airport, I’ve already rekindled my 16-day hiatus from our trustee iMac to meet a very important deadline.
I live in Seattle and we have been lucky enough to be experiencing some wonderful weather this Spring the past few days have been dark, dreary and windy. Where on earth did Spring go? I want to cry. I did have an "A-ha" moment, however. An idea, a perfect little pick me up that takes me back to my honeymoon in the Bahamas - Rum Punch.
Infusing vodka with Skittles is a very popular trend right now. There are a couple of different ways to do it. My way involves separating all the Skittles into their separate flavors and making five different bottles of Skittles vodka. For this project, you’ll need: One 1.75 liter bottle of vodka (I used Stoli – you don’t need the most expensive vodka, but do avoid the cheap ones) Five 8.5 ounce flasks or bottles (buy them from Amazon – here’s another that looks like a retro milk jug . For a Halloween party, serve these neon-colored concoctions in test tube shooter glasses .)
Cinco de Mayo (Part II) Posted by Cocktails, 365 on May 5, 2010 · 7 Comments i 2 Votes
This is my most favorite drink. Ever. Maybe I’d feel differently if I drank (as in alcohol), but there is nothing I love more than a warm, breezy afternoon and a pitcher of Brazilian lemonade. I didn’t try it for a long, long time because I was very put off by putting sweetened condensed milk in with citrus fruit.
Recipe: homemade limoncello and limon sunrise cocktail despite the rainy day, the flowers still say it’s summer As I went around the house flipping all of our calendars (yes, I’m the type who requires calendars and clocks everywhere) my eyes settled on August 1st.
Thursday, October 28, 2010 Spiked Raspberry Lemonade * While most people are bundling up and wearing adorable boots for Fall…the rest of us down here in Florida are still knocking back lemonade…because its still 90 degrees!