This week’s cocktail is so simple, so fun, and the best shade of pink. A simple mix of gin and, you guessed it, jam, you can most likely make it with what you have on hand. Though it’s definitely a reason to splurge for a fabulous jam… or better yet, make your own.
The Gin and Jam Cocktail comes from Todd, the Drinks Editor at Honestly Yum, an honestly great blog that I like to frequent for food and drink inspiration. You may remember that I have shared a drink of his before. Thanks, Todd, for this pink and sweet and swirlable cocktail that’s as easy to make as it is to finish.
This just might be perfection. Mixing three of my favorites, lime, elderflower, and mint, this sublime concoction is margarita meets mojito with a little something more. The Elderflower Mint Margarita, a.k.a. the St. Germain Mint Margarita was created by Mandy Kellogg Rye of Waiting on Martha, a design and style blog dedicated to creating a beautiful everyday. This would sure make my everyday a little more beautiful. Cheers!
elderflower mint margarita
Dreamt up by Mandy Kellogg Rye
1.5 oz. Silver Tequila, I prefer Herradura or Patron
1 oz. St. Germain
1 oz. fresh lime juice + more for garnish
1/2 cup club soda
Splash of simple syrup or agave (depending on how sweet you like your marg)
2-4 mint sprigs + more for garnish
In a cocktail shaker add mint leaves and muddle.
Add ice, tequila, St. Germain, and lime juice. Shake and test, if sour add simple syrup.
Take one lime slice and run it around the rim of your glass then immediately dip glass into salt and twist.
Fill glass with ice and pour margarita mixture, add club soda.
Overloaded by the sweet and sickly? In need of a break from the rich and heavy? So what’s a girl to drink post-Thanksgiving? This week’s cocktail is fresh and fizzy and festive. The Pear Rum Blush was created by Maggie Battista of Eat Boutique, a magazine and market that celebrates the best small batch foods by boutique food makers. For this concoction she collaborated with Snippet and Ink, a beautiful blog devoted to daily wedding inspiration.
“Part rum punch and part sparkling cocktail, this Pear Rum Blush is refreshing and festive. The flavor is fruity with a kick, reminiscent of those amazing sherbet punches of our youth that took center stage at every holiday gathering.” A perfect accompaniment to your holiday decorating!
pear rum blush
Dreamt up by Maggie Battista
1 1/2-ounce pear juice
3/4-ounce dark rum
1-tablespoon cherry grenadine
1 tablespoon lemon juice
1 ounce prosecco
Pear slice and cherry for garnish (optional)
Pour the pear juice, rum, grenadine and lemon juice into a cocktail shaker with ice. Shake until the outside of the vessel is ice cold. Pour entire contents of shaker into a highball glass.
Gently pour (or float) prosecco into the glass and garnish with pear slice and cherry.
All images styled by Maggie Battista and Heidi Murphy, and taken by Heidi Murphy/White Loft Studio.
Cheers, I hope you stop back and elevate your spirits with me each week.
This week’s cocktail is an intriguing, unexpected, and masculine mix of fall. The Autumn Punch was created by Seth Hines for the Fortunate Feast collaboration at the Scout blog, an inspiring and beautiful blog by Jenn Elliott Blake in Seattle (if you stop by you will see the soup that they paired with this and a beautiful wedding that she styled in Ireland – love those dresses.)
While spiced rum isn’t generally my drink of choice it does have its moments, and this is one of them. Paired with a hard pear cider which is just such a very perfect thing and Chinese Five Spice powder. Say again? Yes, that’s right, Chinese Five Spice powder. Well, you pretty much can’t not try this cocktail now can you?
As I mentioned last week, I am a fan of the well-conceived cocktail. And as there are so many inspiring things being done these days, I just had to start sharing a drink with you.
This week’s cocktail is the essence of brooding and depth. It is an evolution of flavors, sharp, sweet, nutty, dry, and touching on the stone fruits. A perfect match for a season that is decidedly fall in the morning and night, but which summer is still resolutely clinging to by day. The Plum Shrub Cocktail comes from Todd, the Drinks Editor at Honestly Yum, an honestly great blog that I like to frequent for food and drink inspiration.
Not only do you get a perfectly composed cocktail with this, but you get an education. What exactly is a shrub anyway? Now we know. Thank you Todd for a truly smart drink.
Truth be told, I am a fan of the evening drink. And while most nights I defer to a good glass of wine, there is something to be said for the well-conceived cocktail. Much like the wreaths I discussed the other day, a cocktail is a microcosm of the world around. It has a point of view, all touched on with its perfect pairings and essences and notes. It is put together. First in that it is made, a labor of love, and second in that it has style. The glass, the garnish, the rocks, the rim. Some nights you just have to go all out.
There are so many inspiring things being done these days that I just had to start sharing a drink with you. This week’s cocktail comes from a truly inspiring and funny duo (note that the recipe notes are their own), Andrea and Paul Bartholomew from The Framed Table. Both photographers, their blog is “a photographic menu of culinary explorations”, and well worth the visit. Thank you both for sharing this drink – a smart mix of easy sophistication and well-appointed languor.
dried rose tea buds (optional, for garnish – we used Damask Rose Tea Buds from Harrods in London, of course)
In a collins glass, combine simple syrup, lemon juice and the infused gin. Stir.
Add 3 ice cubes and top off the glass with club soda. Stir again.
If additional charmingness is desired for presentation, add an optional garnish of dried rose tea buds from Harrods in London and make sure to tell everyone where you got them.
• INFUSED GIN: add 2 tbsp loose leaf Earl Grey tea to 8oz Gin and it let set for 2 hours covered at room temperature. Filter into another container for use later. (We used Plymouth Gin and Flowery Earl Grey loose leaf tea from Harrods in London. If you use this same tea, make sure to tell everyone where you got it – everyone wants to hear that story again.)
• SIMPLE SYRUP: mix 1 cup sugar and 1 cup water in a saucepan over medium heat. Bring to a boil and stir until sugar is dissolved. Remove from heat and let cool. Pour into a glass jar and cover. Makes about 1½ cups and will keep in the refrigerator for a few months.
• ICE CUBES: chip pieces off an iceberg from your transatlantic ocean liner voyage and form into cube-like shapes, approximately 1 to 1.5 inches. Keep below 32°F (0°C) until ready to prepare this cocktail.