Sangria!

Posted on June 18, 2013 by Marcia Simmons

I love sangria. But when I see ready-made sangria in the supermarket or liquor store, I get a little confused. Isn’t the point of sangria to use up mediocre wine and leftover fruit? I guess I have a very pragmatic way of approaching such a delicious beverage. Besides, part of the fun is picking out which fruits go into it and then eating the fruit as you sip the drink.

Below is the basic recipe for sangria, but it’s an ideal DIY cocktail because you can improvise so easily. The best sangria I made featured peaches, meyer lemon slices, and strawberries along with a strawberry liqueur instead of triple sec. While you don’t have to use bad wine (though I sometimes do!), it’s a waste of money to use expensive wine since you are adding so many other flavors.

You can do this with white wine or a rosé, for an even more summery drink. It’s perfect for barbecues and big parties. No bartender needed!

Sangria

1 750 milliliter bottle of red wine
2 cups chopped fruit
2 ounces Cognac (or brandy or dark rum)
2 ounces triple sec (or other fruit liqueur)
2 ounces simple syrup

Combine all ingredients and let them set in the refrigerator overnight.

Photo by Jackson Stakeman

Campari Cocktails

Posted on June 17, 2013 by Marcia Simmons

Bonne Fée from Post Prohibition

Campari is a unique bitter Italian liqueur that inspires strong feelings in people. It has a bold flavor that leaves no room for waffling. The Negroni is the most well-known Campari cocktail, but it isn’t the only one. Here are some creative ways to mix with Campari!

Serrano Cocktail ~ Vodka, limoncello, and orange juice balance out the bitterness of Campari for a delightful sipping cocktail.

Corn Goddess ~ Corn, tomato, gin … this is already quite an unusual drink, so adding Campari finishes it off nicely.

Bonne Fée ~ Grenadine, lemon, and absinthe make for an intriguing combination to bring out the strong flavor of Campari.

Louanalau ~ A Tiki drink made with this bitter liqueur is a nice change of pace. Rum and strawberries go surprisingly well with Campari.

A Rare Bird ~ Speaking of surprising, I never would have thought Campari would go so well with pineapple juice and black strap rum.

Cocktail Pops

Posted on June 14, 2013 by Marcia Simmons

Pimm's Cup Popsicles from the Tiffin Box

Pimm’s Cup Popsicle from the Tiffin Box

It’s hot. Now is the time to consume your cocktails in frozen pop form! There are a lot of fabulous boozy popsicle recipes out there, so you just might have to make up a variety of them for Dad and the crew this weekend to go with your barbecue. Happy Father’s Day!

Campari Citrus Pops ~ Made with a bitter Italian liqueur, these are more sophisticated than anything the ice cream man can bring your way.

Costa Rican Watermelon Mojito Popsicles ~ I think the name says it all! Anything with watermelon (and rum) is OK in my book.

French 75 Popsicles ~ My favorite champagne cocktail in frozen form. What’s not to love?

Pimm’s Cup Popsicles ~ Turning my go-to warm-weather cocktail as a popsicle (aka Pimmsicle) is a sure way to make sure I never leave your party.

Grilled Mango Smash Poptails ~ While you have that grill out, use it to give this amazing frozen treat a unique flavor by grilling the mangos.

Krug Champagne House

Posted on June 8, 2013 by Marcia Simmons

Krug Champagne hosted a special “Krug House” media luncheon (coincidentally) on my birthday. To make it even more birthday-tastic, I was able to bring a guest and they sent a driver to pick us up. He wore a suit and everything.

I didn’t know a lot about Krug, so aside from being able to sip fancy Champagne at a gorgeous house in Portola Valley on my birthday, I also got the chance to try a variety of Krug Champagnes. And I was impressed.

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Cool Summer Cocktails

Posted on May 31, 2013 by Marcia Simmons

Peach Margaritas from Boulder Locavore

Summer is here! And where I am, it’s a hot one. But fear not, summer cocktails are here to cool you down. ‘Tis the season for fresh cocktails!

Blackberry Mojito ~ It isn’t a summer drinks roundup without some kind of Mojito. This one uses fresh blackberries for a sweet and tart flavor and beautiful color.

Sour Cherry Gin Cocktail ~ If you have pie cherries left over, muddle them up in this seasonal, cooling cocktail. Don’t be afraid to add a little mint.

Peach Margarita ~ Fresh peaches in a traditional-style Margarita. Need I say more?

Summer Evening Garden Chiller ~ Cucumber, basil, and tequila … I feel the temperature dropping already.

Mai Tai ~ Pretend you’re in Hawaii with the iconic tropical drink. Umbrella optional.

Drink Along With The Great Gatsby

Posted on May 23, 2013 by Marcia Simmons

My love of The Great Gatsby by F. Scott Fitzgerald and my love of cocktails are nothing new. The Great Gatsby movie, however, is a great excuse for me to combine these two loves. Besides, if Baz Luhrmann has gone and ruined one of my favorite books, I just might need a drink! I’ve rounded up some fun 1920s cocktails and Prohibition drinks before, but here is a new batch especially inspired by the goings on in West Egg. Why not have a Gatsby party? (Only, like, without the being dead inside part, OK?)

Gin Rickey ~ Gin, lime, sugar, soda. This was supposedly Fitzgerald’s favorite drink, and it’s one of the few specifically mentioned in the book. Gatsby, Daisy, and Tom drank theirs “in long, greedy swallows.”

Mint Julep ~ At one point, Daisy just wants to find “a place to have a mint julep.” The gang gets their mint juleps, along with a high dose of tension. I suggest opting for the drink and skipping the tense argument.

Seelbach Cocktail ~ Tom and Daisy’s wedding was at the Seelbach Hotel in Kentucky. And while the book doesn’t mention it, they most certainly had a Seelbach Cocktail or three, since that was the hotel’s pride-and-joy cocktail during that era.

Champagne Cocktail ~ “In his blue gardens men and girls came and went like moths among the whisperings and the champagne and the stars.” It wouldn’t be a Gatsby party without Champagne. The classic Champagne Cocktail is just a bitters-soaked sugar cube in a glass of bubbly. But, in honor of the green light, why not sub Green Chartreuse or absinthe for the bitters.

Tuxedo No. 2 ~ This fancy Prohibition-era cocktail adds maraschino liqueur and orange bitters to a Martini. Tuxedo the drink and tuxedo the apparel are just the thing for a proper Gatsby bash.

Rhubarb-Fennel Cocktail

Posted on May 15, 2013 by Marcia Simmons

Rhubarb is here! But what exactly do you do with a bunch of rhubarb? I actually think it makes a much better cocktail ingredient than baking ingredient, because of its tart grassy flavor. This cocktail goes all out with the rhubarb and a fennel-infused vodka. You can use the syrup and juice you make for this recipe in other rhubarb cocktails or get even fancier by making your own homemade rhubarb bitters.

Rhubarb-Fennel Cocktail

1 1/2 ounces fennel-infused vodka*
1 1/2 ounces rhubarb syrup**
1/3 ounce rhubarb juice
3/4 ounce lime juice

Pour all ingredients into a cocktail shaker with ice and shake for about 15 seconds. Strain into a chilled cocktail glass. Note: If you don’t have a juicer, you juice rhubarb (stalks only!) in a blender and then press through a fine-mesh strainer.

*Fennel-Infused Vodka

1 cup vodka
1 sprig fresh fennel (the greenery, not the bulb)

Let fennel steep in vodka for 24 hours. Taste to see if you’re satisfied with the flavor. If you’d like it more intense, steep for longer.

**Rhubarb Syrup

1 1/2 cups water
5 stalks rhubarb, chopped into half-inch pieces
3/4 cup cane sugar

Bring all ingredients to a boil, then reduce heat and simmer for 10 minutes. The rhubarb will separate and turn into mush. Remove from heat and let the mixture steep for 10 more minutes. Strain out the solids through a fine-mesh sieve or cheese cloth. You can use the mush in baking. Keep the syrup in a glass jar in the refrigerator.

Photo by Jackson Stakeman

Brunch With Mom: Mother’s Day Cocktails

Posted on May 9, 2013 by Marcia Simmons

Raspberry Rose Fizz from Honestly Yum

Brunch and cocktails are delightful … and so’s your mom! So I’ve decided that this year, you’re celebrating Mother’s Day by bringing these three elements together. The brunch food is up to you, but here are some suggestions for Mother’s Day brunch cocktails. (Just in case you want me to boss you more, why don’t you serve Eggs Benedict with asparagus? That sounds good.)

Ramos Gin Fizz ~ This cocktail is a light, airy, rich, and creamy all at once. Use a floral gin, such as Hendrick’s or Nolet’s, and you’ll have a drink that is just right for day drinking.

Raspberry Rose Fizz ~ Speaking of gin fizzes, you can add a lovely fruit and floral touch by adding some rosewater and raspberry. Bonus if you’re mom loves pink, although you don’t have to like the color to love the taste.

Improved Mendota ~ Maybe your mama is more of a no-fuss type. (Let’s face it, as delicious as fizzes are, they truly are a fuss.) This simple twist on a Mimosa combines beer and grapefruit juice for a unique kicky flavor that doesn’t have as much alcohol.

Stormy Morning ~ It wouldn’t be a brunch cocktail list without a champagne cocktail! Creme de violette, elderflower liqueur, lime, and sparkling wine make for a beautiful and delicate cocktail that would go great with crepes and fruit or another sweet menu.

Milk Punch ~ Like the Ramos Gin Fizz, Milk Punch is a New Orleans brunch cocktail that won’t disappoint. This recipe uses bourbon—along with milk, sugar, vanilla, and nutmeg—which is my favorite spirit for this cocktail. However, you could also make it with brandy or Cognac.

Cinco de Mayo Cocktails

Posted on May 4, 2013 by Marcia Simmons

Michelada from T Magazine

Margaritas are the usual go-to cocktail for Cinco de Mayo. But if you’re looking for a different kind of Cinco de Mayo drink, here are a few fun ways to celebrate.

Michelada ~ Perfect for sipping all afternoon, this is a spiced beer cocktail that goes well with Mexican food.

Beer and a Smoke ~ Here’s another beer cocktail, only this one’s made with smoky mezcal for more oomph.

Rhubarb Rita ~ Rhubarb is in season, and it’s a great buddy for tequila. Slightly tart with a hint of sweetness, this is a refreshing Spring twist on a Margarita.

El Guapo ~ You can use tequila or mezcal in this spicy cousin to the classic Margarita. Bring on the heat!

Cilantro Tequila Lime Spritzer ~ If you want something light, this herbed spritzer will do the trick. Add jalapeño slices for a little kick.

Pink Collins

Posted on April 28, 2013 by Marcia Simmons

Spring cocktail time! This one that I made with Savvy Housekeeping tastes like a delicate and refreshing grapefruit-elderflower soda with strawberries. (But don’t let that fool ya’ … there’s vodka in there!) Use juicy Ruby Red grapefruits, which are still hanging around, and fresh strawberries, which have just started their season. You can even leave out the vodka, for a lower-alcohol version.

Pink Collins

1 1/2 ounces vodka
1 ounce fresh squeezed grapefruit juice
1 ounce St. Germain (elderflower liqueur)
1/2 ounce simple syrup
3 strawberries, cut up
Club soda (about 4 ounces)

Muddle the juice, liqueur, simple syrup, and strawberries in a mixing glass or cocktail shaker and then stir in the vodka. Pour into a glass and add ice, then top off with club soda.

DIY Cocktails

A Simple Guide to Creating Your Own Signature Drinks