DIY Flavored Syrups » Annie's Eats. Just as I suspected, the concept of DIY iced coffee was well received by my readers.
I’ve never been a hard core coffee drinker and before I found the homemade way to make iced coffee, any sort of coffee drink was a very occasional treat – not the daily habit it has become. Because I’m kind of a coffee wuss, I have always preferred drinks with added flavor rather than just plain coffee, milk and sweetener. Making your own flavored syrups could not be easier. I have included vanilla, raspberry, coconut and caramel syrups. These are the four flavors I make most often, but the same idea can be adapted to make practically any type you can think of. All are riffs on simple syrup which is made by combining equal parts sugar and water and heating until the sugar dissolves. DIY Flavored Syrups Printer-Friendly Version Vanilla Syrup Ingredients: 1 cup sugar 1 cup water 1 vanilla bean, split lengthwise 1 tsp. vanilla extract Directions: Combine the sugar and water in a small saucepan.
Peach Vodka — Savvy Eats. Cake Batter Martinis. This has my name alllll over it.
Homemade Mocha Coconut Iced Coffees. Let me tell you something.
When I was a freshman in college, I once ventured to Starbucks. This wasn’t a frequent happening because 1. I didn’t like coffee whatsoever except when loaded with tons of crap and heavy cream… sort of like now, and 2. there wasn’t a Starbucks on campus. Clearly I went to college in the stone age. One night my friends and I somehow hitched a ride (not literally, but you know) to Starbucks and that’s when I saw it on the menu: mocha coconut frappuccino. Lemon Mint Ice Cubes. And Now for Something Completely Delicious: Peach Sangria Sorbet. For me, this is the Summer of Sangria.
I cannot get enough. It seems every weekend I’m pouring some wine, whatever liqueur I have on hand, and some fruit together in a pitcher, either to share with friends or enjoy with my husband. A glass of chilled sangria out on our deck in the evening is my new favorite thing. Summer Cocktail Season: The New Moscow Mule. A couple of weeks ago I received a text from a friend who was having dinner at DC’s newest taqueria, El Centro, D.F. He asked me if I had ever tried a Moscow Mule. I immediately had a flashback to New Years Eve 1995.
I was 15 and my older sister had taken me under her wing to a nightclub in my hometown in England. If you’re familiar with the UK bar scene you’ll know that they’re not too strict on ID and age restriction — I used a fake birth certificate to get in the door — and well, I don’t remember much other than drinking the night away on one too many pre-bottled Smirnoff Mules, to the point of not ever drinking them again. I had a perverted hope that El Centro, D.F. would be serving these pre-mixed bottles, but my hopes were dashed. Moscow Mule 3 muddled lime wedges 1.5 oz vodka (El Centro uses Absolut Orient Apple) 1.5 oz ginger-chili simple syrup (I used this recipe as a base, throwing in a jalapeno sliced lengthwise) Modelo Especial Beer or other neutral beer Sponsored Content. The Quest: Watermelon Mojitos. The Blog.
Happy Mother’s Day!
Check out Zoku’s latest recipe for all the Moms out there. Treat yourself to a little time out with Zoku’s Mimosa Quick Pops. (This recipe is also delicious without champagne!) This is Zoku’s first ice pop recipe that contains alcohol. Little known fact: One of the first things that many adults ask when they first see the Quick Pop Maker is if they can use alcohol in it! Makes 6 Pops For the orange juice/champagne layers:2 ounces champagne8 ounces orange juice For the strawberry layer:½ cup fresh strawberries3 tablespoons orange juice MAKE THE ORANGE-CHAMPAGNE BASEStir the orange juice and champagne together until combined.
MAKE THE STRAWBERRY LAYERPuree strawberries and 3 tablespoons of orange juice in blender until smooth. Remove Zoku Quick Pop Maker from the freezer. Summer Cocktails Made Simpler. These are just three of the strange and wonderful concoctions at Scott & Co. at 47 Scott, a 24-seat bar in Tucson that serves some of the country’s most creative cocktails.
Sprung from the imagination of Ciaran Wiese, these newfangled refreshments highlight an ascendant caste of bartenders, more akin to doctoral candidates than service-industry workers, whose command over the ever-expanding canon of mixed drinks spawns not only variations on the classics but also variations on the variations. Thanks to practitioners like Mr. Wiese, we live in an age of cocktails that isn’t gilded so much as trimmed in platinum, reinforced with titanium and tipped with mercury. But there’s a flip side to this creative efflorescence, looming large as summer tightens its sweaty grip and demand for refreshment grows: The gap between zeitgeist cocktails and stuff you might actually whip up at home has become a chasm.
When it came to devising his own list, however, he chose simplicity. Tonight in Tucson, Mr.