We love our new urban space in DC, and we’re still trying to get everything settled. It always seems like there’s one area (or sometimes more than one) that just collects clutter. That area for us at our new place was a built in desk in our living room. We weren’t using it for a desk, so it just collected the bar stuff that we didn’t know what to do with. It always looked messy which was driving us crazy! I kept telling Alberto that we needed to buy a cabinet to store everything, but we couldn’t find anything we like (story of our lives…) Then Alberto got the great idea to just leave everything where it was! I know, it doesn’t sound brilliant on the surface, but what he meant is that we could turn the desk area into a bar. This opportunity also gave me the chance to try something that I’ve always wanted to do: apply fabric to a wall. To finish it we could just hang a couple of shelves, and all of a sudden, a cluttered eyesore becomes a beautiful accent area in our living room! Read more →
Tag Archive for: cocktail
We have been fans of oyster shooters for a while, but sometimes the tomato juice and spice can get to be too heavy on the stomach. Not too long ago we came across an appetizer version of this particular drink at Jaleo in Bethesda, Maryland. Jaleo is one of our favorite Spanish tapas restaurants! Their app is served on a shell, our version is a shot with a little bit of salt, lemon and parsley. Here’s the recipe: Read more →
For a while now, we’ve been hoping to make a cocktail featuring Peruvian Pisco. Not many people in the U.S. know about this brandy made from grapes grown in the Pisco region of Peru. That’s all about to change. It’s now available in most large stores and it’s really delicious. Pisco is perfect for sours (the Pisco Sour is the Peruvian national cocktail) and sangrias. We’re making one of the latter ones this weekend, and it turned out to be amazing and simple. Here’s the recipe… Read more →
We’re going with a lot of whimsy for next weekend’s Halloween dinner party. In the past, we have decorated with pumpkins and apples as a centerpiece, but this year we dressed them up for the occasion….with electrical tape! We love plaids, so imitated one of our favorite patterns on the pumpkins (can you guess what it is?)
To add a bit of drama to the table we decided to make a couple of additional candle holders (other than the spider votives, of course). All we did was paint a couple of old Woodford Reserve bottles (their shapes are perfect for ghostly faces)! Once again, these two projects were very easy…and cute. We love putting a table together! Read more →
Today is one of those days that calls for a margarita…sunny, warm, and just the right amount of sticky humidity — the perfect summer day! Here’s a recipe that’s going to help you cool off while enjoying the sun!
Makes 2 cocktails
- 6 oz of Corzo tequila
- 6 oz can of pineapple juice
- 4 oz of diet ginger ale
- 1 tbs of fresh ginger pulp
- 1 lime
Mix all of the ingredients together, with the juice of half of the lime and stir well Serve over a tall glass of ice and garnish with the rest of the lime. Delicioso!
There’s no better drink than a gin martini on Father’s Day. Our version is neither shaken, nor stirred, but chopped. It’s also very dry, cool and crisp. Here’s the recipe…
Makes 2 cocktails
- 8 oz of Hendrick’s gin
- a tiny splash of dry vermouth
- cucumber peel for garnish
Pour the gin and vermouth into shaker filled with ice and chop it down using a long cocktail spoon, until half of the ice has melted into the gin (it helps to use crushed ice). Serve in a cocktail glass and garnish with the cucumber peel. Happy Father’s Day!
Our lovely neighbors went strawberry picking this past weekend and brought us a big tub of the sweetest berries we’ve ever tasted. He suggested that we make a cocktail with them (he knows us well…most people would have suggested a pie or maybe a smoothie.) We listened and went old school this weekend and made Strawberry Piña Coladas!
The actual recipe calls for a lot of fruit juice which contains a lot of empty calories. To make it lighter, we used real fruit (strawberries, pineapples) and substituted the coconut milk with the beverage-kind, which we found in the dairy section of the market. We couldn’t find a substitute for the coconut cream, so we kept it in the recipe. It’s really a key ingredient and we couldn’t mess around with it…we just used half of what the recipe calls for, which was enough sweetness for us. Here’s the recipe:
Makes 4 cocktails
- 1 cup of Malibu Rum (coconut flavored)
- 1 cup of fresh strawberries
- 1 cup of pineapple
- 1/4 cup of Coconut Cream (Coco Lopez)
- 1 cup of ice
- Pineapple slices and tipsy cherries for garnish
Put the rum, fruit, cream and ice in a large blender and blend until smooth (I guess, this is an alcoholic smoothie after all!) Serve and garnish with the pineapple and cherries.
The Manhattan is the perfect drink for a cool Summer afternoon in the city. We’ve been in love with this drink for many years (oh, the stories it could tell…) For extra sweetness, our version uses orange bitters and a splash of the tipsy cherries juice (the ones marinated in whiskey!) Here’s the recipe:
Makes 2 cocktails
- 12 oz of Maker’s Mark
- 4 oz of Sweet Vermouth (Rosso)
- A few drops of Orange Bitters
- Tipsy Cherries and lemon twists for garnish
Add the wet ingredients (and a splash of the cherry juice) to a shaker filled with ice and shake well. Serve in cocktail glasses and garnish with a cherry and lemon twist. Except for maybe the vodka martini, this is the best drink in the world. Here’s to Manhattan!
The second day of a long weekend usually means another cookout. We’re making another delicious drink, this time with a kick of jalapenos!
Makes one pitcher
- One bottle (.750 ml) of Jose Cuervo Silver tequila
- One bottle (1.75 liters) of Tropicana Trop50 Pomegranate Blueberry juice (yes, it’s low-cal too!!!)
- One cup of Triple Sec
- One medium size jalapeno
- Lime slices for garnish
Pour the entire bottle of tequila into a large pitcher. Next, using rubber gloves, slice the jalapeno in half and add to the tequila. Let it rest for at least 30 minutes (or longer, if you’d like it hotter). Take the jalapeno out and add the rest of the ingredients and let it rest for about 1 hour. Serve over ice and garnish with the lime. Happy Sunday!