It’s spring, which means the Mr. and I have gotten dirty replanting our garden. We have a pepper box that never fails to produce WAY more jalapenos than we can consume. We eat them raw, stuffed, chopped, pickled and baked into bread. It was only a matter of time before we figured out how to drink them too.
disclaimer: you shouldn’t drink this if you don’t like a little heat
The first step is to infuse your vodka (this will take about 10 minutes).
Once your vodka is infused, it’s as simple as shaking it over ice!
If you’re ready to add a little spice to your 5 o’clock hour — make this Jalapeno Lemon Martini.
Even if you don’t love Valentine’s Day, you can still love this champagne cocktail. It has all the trademarks of a good Valetnine’s day date … it’s sweet, eye catching, and will make you happy. What more could a girl want?
With two ingredients: Berry Champagne and St. Germain Liqueur this cocktail couldn’t get much simpler. Not even a shaker required which makes it a simple cocktail to serve while entertaining. I recommend placing the bottles on a bar cart or other beverage station so guests can help themselves.
The big game is a week away, have you made your Superbowl menu? As far as beverages go, beer is a given (of course) but to be honest — I tire from beer quickly. I was thinking that with all that oh-so-good-but-bad-for-you food why not sip something a bit more on the lighter and refreshing side this year? Hence, Superbowl sangria.
This white sangria recipe is full of bright flavors (think honeycrisp apples, oranges and lemons) and I LOVE the idea of pre-making and filling mason jars. On game day, just toss the jars into a bucket of ice and guests can grab and sip as they please.
Need a hostess gift or something special for that home-bartender on your list? Here are a few of my recent favorite gift ideas that will have them stirring, shaking and sipping with a smile. Cheers friends!
There is something so gorgeous about a dessert in glass. A tasty liquid form of a traditional sweet treat. It’s an elegant way to have your dessert, isn’t it? This pumpkin pie martini looks as good as it tastes. Actually, I’m lying — it tastes waaaaay better.
I love that you can pre-make this recipe the night before you entertain (I made and stored it in my mason jar cocktail shaker in the fridge). When it’s time to serve, simply shake it up and decide between full sized martini glasses or, my personal favorite, these mini martini glasses.
Serve these to your best friends and make them happy.
Hostess Tip: You could serve these during cocktail hour, or as a dessert course.
Whenever, however you serve these… there will be smiles all around.
Pumpkin Pie Martini
2 ounces whipped cream vodka
3 tablespoons pumpkin puree
3 tablespoons simple syrup
1/4 tsp vanilla extract
1 dash ground cinnamon
1 dash ground nutmeg
1 tablespoon heavy cream, more if you would like it thinner
Cinnamon stick for garnish
Combine all ingredients in a shaker and mix well. Serve immediately or refrigerate until ready to serve. Strain into shot or standard martini glasses. Garnish with a cinnamon stick.
I enjoy pairing food with wine and have to admit that experimenting with pairing food with something other than wine is new to me (but I think I’m hooked!). I was recently asked to try the new Stella Artois Apple Cidre and pair it with something delicious.
This is a European-style cider made from fresh, hand-picked red apples with accents of peach, apricot, and orange. It tastes light, crisp, and refreshing. I thought it would pair nicely with an appetizer that is also light yet had a little crunch.
Strawberries fresh from the farmers’ market were my inspiration for this appetizer. Topping a toasted baguette with goat cheese, and drizzled with balsamic vinaigrette glaze — these were the perfect accompaniment to a nice cold Stella Cidre. Score 1 for food pairing!
Slice baguette and top with goat cheese. Place sliced strawberry on top and then drizzle with balsamic vinaigrette glaze.
Variation: You can toast the baguette slices first if you prefer. Simply brush on ised with olive oil, place on cookie sheet, and back for 10 minutes at 425 degrees. Assemble as instructed.
I hope you’ll try pairing something with this new Stella. I would compare it to pairing food with white wine — so that should get your wheels spinning with ideas! Cheers to the new Stella Cidre. Oh and … it’s Cidre, not cider. :)
Disclosure: Compensation was provided by Stella Artois via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Stella Artois.