Perfect Iced Coffee Iced coffee is my life. When I wake up, often around the time party animals on the west coast are just heading home, I start each day not with a cup of freshly brewed hot java, but with a tall, blessed glass of creamy iced coffee in a glass. I’ve been an iced coffee freakazoid for years and years. Iced coffee is a complicated thing, and there are many different approaches. 1. Given the previous set of facts, one would assume that the logical solution would be to brew hot coffee, then transfer the brew to the fridge, allow it to cool, and use it to make iced coffee from there. There are reasons this method results in a smoother, richer, more delicious concentrate than simply brewing strong coffee and refrigerating it. (Note: I’ve totally adapted/tweaked coffee/water amounts to suit my own tastes. I start with a big ol’ container. You can use a big bowl, a large pitcher…even a really clean bucket will work if you’re going for a huge quantity. Rip open a pound of ground coffee. Hi, Julie!
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. I have to give some credit to Tina of My Life as a Mrs. whose sangria recipe essentially started this whole thing. I love a traditional red wine sangria, but I’ve found that white wine works just as well. With sangria on my mind so much recently, it was only a matter of time before I thought to turn it into a frozen dessert. I created this recipe with the hope that it really would be a scoop-able form of the beverage, and before being poured into my ice cream machine, I gladly would have drank it up. Other boozy sorbets:Raspberry Rosé Sorbet from Completely DeliciousWatermelon Mojito Sorbet from Cookin’ CanuckGrapefruit Campari Sorbet from David LebovitzLimoncello Sorbet from Completely Delicious *I used dry Riesling.
Naughty Shirley Temple Jello Shots Ingredients: Cherry jelly powder Orange jelly powder Maraschino cherries with stems* Lemon lime pop Vodka Grenadine (optional) Mix 1 cup of boiling water with the cherry jelly powder. Stir until completely dissolved. Cut the bottoms off of the cherries so they stand up and place one in each muffin cup. Mix 3/4 cup of boiling water with the orange jelly powder. To easily remove the jello shots from the muffin tin warm up the bottom of the tin by setting it in warm water. Enjoy watching your friends attempt to tie the stems with their tongues! *Maraschino cherries with stems are really hard to find in Ontario, I finally got mine from Bulk Barn but they told me they don't always carry them so be sure to call in advance. BASIL SMASH!!!!! « April 23, 2010 (Day 83) — Gin-Basil Smash I’m pretty sure around the time I originally started this little project, I made some sort of comment towards the effect of the resurgence in cocktailism — which I’m perfectly aware isn’t actually a word. Hendrick’s Gin — which, as I’ve mentioned before, is Jenn and I’s No. 1 favorite gin, hands down — contact me via Twitter today, asking what my next Hendrick’s-based cocktail might be. Well, who am I to say no to the guy who runs the Twitter account of my favorite gin? One major player in the recent revival has been Le Lion in Hamburg, Germany. You can see the full interview/demonstration on how to make this drink here. Plus, that just looks like one damn classy bar. Sweeeeet. (Photo found here) All the photos I’ve found of this drink, it has a very dreamy, cloudy green hue to it, garnished with one fancy little basil leaf on the top. But, before we continue to the recipe, I have something to admit. Artist’s Rendering But, enough talk. 1 bunch basil
Girls Night Necessity: Peach Vodka Slushies Hot weather begs for refreshing summertime drinks (ok, and maybe some sexy pool boys)! My absolute favorite frozen cocktail to serve at girls night is this peach vodka slushie. This recipe, passed down from my mother, revised a bit through the years, has been a total crowd pleaser for as long as I can remember. What you will need: 2 cups vodka (be generous, more like 2 -1/2 cups)12 ounces frozen concentrated orange juice12 ounces frozen concentrated lemonade2 cups pureed peach (about 2-3 overripe peaches)2 cups brewed tea (strong)7 cups boiling water2 cups sugar How To: Puree overripe peaches in blenderDissolve the sugar in the boiling water.Brew tea (or you can just buy pre-brewed tea)Add all ingredients into large container. Add all ingredients into large container (lemonade concentrate, orange juice concentrate, tea, sugar water, peach puree, vodka) Mix and freeze. To serve, scrape frozen concoction into a fancy girly glass and serve granita style. How about you?
The best spanish sangria recipe! As is the case with so many Spanish specialties, there is no fixed sangria recipe. It consists of 'a little bit of this, a little bit of that', and whatever fruits happen to be in the kitchen. That said, at spain-recipes.com we're offering some blueprints for exciting variations on this drink. Feel free to add other ingredients to taste. Because the success of any mixture will depend on the quality of these ingredients, it is crucial always to use good red wine, fresh fruit and flavorful juice. Sangría must always be served ice-cold. If you want to enjoy the real spanish fiesta spirit, don't miss our selection! Basic Sangria: A very simple, basic sangria recipe. Strong Sangria: For those who like their liquor strong, this powerful sangria recipe aims to please. White Sangria: Bursting with sparkling flavor, this clean version of sangría is unique in its use of ice cubes made from apple juice. Fruity Sangria: This simple sangria requires some patience, but minimal effort.
Endless Poptails: Mango Maui Mai Tai Now that we’ve been blending and freezing poptails for a few weeks we decided it was time to open up the….er bar, and put your requests to work. First up is the Mai Tai. Poor Trader Vic, here is yet another iteration on his classic creation. We figured everyone has been getting bastardly with his drink, that well, we need one to claim as our own. We started with a Maui Mai Tai, from there we stayed true to keeping our poptails budget friendly by skipping the orgeat and kicking up the sweet and sour combination by going au natural with some fresh fruit. Mix. 1 ¾ lb of mango (about 2 large mangoes), peeled and cubed¼ lb pineapple, (about ¼ of a medium size pineapple) peeled and cubed½ cup limeade2 oz white rum2 oz gold rum1 oz dark rum Instructions: 1. 2. Sponsored Content
Waquila-watermelon/tequila One of the best things about summer is buying a big, ripe striped green watermelon on a scorching afternoon. While a few slices are great, the remaining bright pink interior remains, calling to you on the kitchen counter. So what do you do with it? Last summer, we decided to feature the leftover fruit in a cool and refreshing cocktail, pureeing the watermelon with tequila and a splash of lime. Waquila 2 parts watermelon purée (feel free to use more if you’re a watermelon lover!) To make the watermelon puree, simply blend cubed watermelon in a blender until smooth. Pour the watermelon puree, tequila and lime juice over ice. Top with club soda and serve. Makes 1 cocktail. Find more cocktail recipes in Endless Cocktails Sponsored Content
Sparkling Ginger Lemonade | The Tasty Bite I’ve been struggling with whether I should share this drink recipe with you at the start of November. I mean, what is more befitting than a cup of hot cocoa or apple cider on a chilly, sweater-wearing day, right? But then I’m thinking, this fizzy concoction really hits the spot as you’re indulging in all of those heavy, meat-centric, butter-laden comfort foods this time of the year! Once you make a batch of this ginger-infused simple syrup, you can store it in the fridge and make yourself a glass whenever you want something cool and refreshing. If you’re not in the mood for something icy cold, you can turn this into a hot lemon ginger tea. Sparkling Ginger Lemonade Ingredients ½ cup sugar ½ cup water 2-in piece fresh ginger, peeled and sliced thinly ½ cup fresh lemon juice Sparkling water In a saucepan, combine sugar, water, and ginger. Remove from heat and let the mixture cool to room temperature. Stir in lemon juice. Pour the mixture through a sieve and store in a clean jar with a tight lid.
Recipes from The Nest Ingredients: 2 1/2 ounces Pimm’s Mix (see below) 3 ounces sparkling wine 1 1/2 ounces ginger ale, preferably Fever Tree or Q 1/4 ounce lemon juice cucumber, for garnish lemon peel, for garnish sprig of mint, for garnish seasonal berries, for garnish For Pimm's Mix: 6 ounces gin 6 ounces campari 6 ounces sweet vermouth 6 ounces dry vermouth 6 ounces dubonnet 3 ounces Punt e Mes Directions: Combine all the ingredients in a pitcher and stir well. You’ll have about a quart, which will keep for about a month in the refrigerator in an airtight container. 1. 2. Excerpted from The Slanted Door by Charles Phan. The Slanted Door Search recipes by keyword: