You Are Cordially Invited to Champagne Sunday!

Hey Dolls! Happy Sunday! I don’t know about “your neck of the woods,” but it is unseasonably warm on the East Coast. High 60’s yesterday and we are expecting the same today. I’m loving it; but know that it won’t last. Nevertheless, my mind drifted to a summer cocktail. Something befitting the warm-ish weather. Peep the mixology below for the Cucumber-Mint Sparkler.

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Ingredients

  • 1-inch piece of seedless cucumber, finely chopped
  • ½ ounce fresh lime juice (that’s the juice from about half a lime)
  • 1½ ounces vodka
  • 2 teaspoons mint simple syrup (recipe below)
  • 3 ounces Prosecco or champagne
For the Mint Simple Syrup:
  • ½ cup granulated sugar
  • ½ cup water
  • ½ cup fresh mint leaves
For Garnish:
  • 3-4 slices cucumber
  • 1 sprig fresh mint

The Mixology. First, you’ll need to make the simple syrup. In a small saucepan, bring the sugar, water and mint leaves to a boil. Reduce the heat and simmer, swirling the saucepan occasionally, until the sugar dissolves, 1-2 minutes. Remove from the heat and cool completely before using.

In a cocktail shaker, muddle the chopped cucumber with the lime juice. Add the vodka, simple syrup and a few ice cubes, and shake vigorously until the outside of the shaker becomes frosty. Strain into a glass filled with ice (I like crushed ice for this), and top with Prosecco. Garnish with the cucumber slice, mint prig and enjoy! Salut!

Until then, keep sharing the pretty,

TPD

Courtesy Photo: Domesticate-Me

You Are Cordially Invited to Champagne Sunday!

Hi Dolls! Happy Super Bowl Sunday! Today is an unofficial national holiday for sports fans. I hope everyone has plans for a fun-filled evening watching the big game, halftime show and commercials. Today’s Champagne Sunday doesn’t have a sports theme, but you can certainly serve this cocktail to your guests while they cheer on the Altanta Falcons or New England Patriots. Peet the deets below for the S’mores Martini. By the way, leave a comment and let me know who you a cheering for today – Matty Ice” and the Falcons or Tom Brady and the Patriots?

S’Mores Martini

Ingredients.

For Glass

  • Marshmallow fluff
  • Graham crackers, crushed

Martini

  • 1 part vodka (I love using Chocolate vodka)
  • 1 part Kahlua or coffee liqueur
  • 2 parts heavy cream
  • A dash of chocolate syrup (or chocolate liqueur)

The Mixology.  Coat the rim of a martini glass with marshmallow fluff, dip into crushed graham crackers then lightly toast the rim using a kitchen torch.

In a cocktail mixer, combine all the ingredients with some ice cubes. Shake well until frothy. Strain cocktail into prepared glass. Garnish with three toasted marshmallows on a skewer. Serve and enjoy!

What will you be sipping during the Super Bowl?

Until then, keep sharing the pretty,

TPD

Image: Blahnik Baker

You are Cordially Invited to Champagne Sunday!

bar-cartHey Dolls! We are four days out and many of us are preparing to take planes, trains and automobiles to Thanksgiving celebrations with friends, family and loved ones. If you’re not traveling, you may be hosting, preparing to receive guests, and making last minute lists that include fresh turkey, crown roast of lamb, and cranberry  sauce.  

In addition to the T’day staples, don’t forget to stock you bar with the necessary liquors and mixers to serve your guests fabulous cocktails throughout the holiday weekend. 

I truly appreciate the aesthetic of a beautiful bar cart. Peep the must-haves below for the perfectly stocked bar. 

Vodka for vodka tonics, screwdrivers, and the vodka martini. Try Tito’s – $19.99; Grey Goose – $34.99;  Ketel One – $39.99.

Gin for martinis, gin and tonics, Tom Collinses, etc. Try Gordon’s – $11.99; Hendrick’s – $31.99.

Bourbon for Manhattans, old fashioned, and whiskey sours. Try Knob Creek – $29.99; Booker’s Bourbon – $56.99. 

Rum for daiquiris and mojitos. Try Mount Gay Eclipse Silver – $18; Flor de Caña Rum Centenary 12-Year-Old – $34.

Tequila for margaritas, sunrises, and palms. The best tequilas are made from 100 percent agave; check the label. Try Patron Silver – $45.

Whiskey or Scotch for Manhattans, old fashioned, and whiskey sours. Try Glenmorangie Single Malt – $40.bp_0307_barware_hd

You’ll also need the appropriate barware to mix your cocktails. Think ..

Ice bag
Bar spoon
Muddler
Jigger
Cocktail shaker
Strainer
Ice Cube Trays

And don’t forget your mixers – Cointreau, Red Vermouth, White Vermouth and Bitters.

Be sure to pick up Club Soda, Tonic, and an assortment of juices. To ensure you have enough, grab the half-gallon jugs. Finally, don’t forget your lemons, limes, cherries, cocktail rimmers, plenty of ice and serve! 

For cocktail parties, allow for a pound of ice for each guest, as well as three drinks, three glasses, and three napkins per person for a two-hour party.

Until then, keep sharing the pretty,

TPD

Image: Nicole Gibbons – Pinterest

You are Cordially Invited to Champagne Sunday!

Happy Sunday Dolls! I know it’s late, but I couldn’t let the day, or night, go by without giving you a light libation to try this week. Given the week to which we are thankfully saying goodbye, I thought it appropriate to find a future-thinking cocktail for us to try. This week, I give you “Hope!” Peep the mixology below.

The Hope Cocktail

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The Ingredients.

  • 1 1⁄2 oz Bourbon
  • 1⁄2 oz Cognac
  • 1⁄2 oz Amaro Montenegro
  • 1 t Mandarin orange liqueur, Mandarine Napoleon
  • 1 ds Orange bitters

The Mixology. Nothing difficult here. Stir straight up in a cocktail glass. Add a mandarine (or orange) twist and serve. Chin, chin!

Until then, keep sharing the pretty,

TPD

 

You are Cordially Invited to Champagne Sunday! 

Happy Sunday Dolls! It’s no surprise that today’s post is Halloween inspired. While your little, or not so little, ones are Trick-O’-Treating – assuming you don’t have to chaperone – enjoy the evening while sipping on a glass of “Rich’s Brew.” Peep the mixology below.

Rich’s Brew

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The Mixology. Place five to six large ice cubes in a large wine glass. Add two to three slices of blood orange. Finish with chilled Veuve Clicquot Rich and serve in your most ghoulish wine glass. Chin chin!

Until then, keep sharing the pretty,

TPD

You are Cordially Invited to Champagne Sunday!

Happy Sunday Dolls! I don’t know about your neck of the woods, but fall has definitely descended upon the East Coast. It was 80 degrees on Tuesday, but this weekend it’s been crispy, cool and windy. I actually love this weather – perfect for a fab turtleneck, leggings, riding boots and leather gloves. Also perfect for harvest drinks. Peep the details below for some decadent drinks for the fall.

The Ingredients

  • 2 tbsp. Caramel
  • 2 tbsp. cinnamon sugar
  • 1 c. apple cider
  • 8 oz. Caramel Vodka
  • 1 bottle champagne
  • Apple slices, for garnish

The Mixology. In a small dish, pour caramel sauce. In another small dish, pour cinnamon sugar. Dip champagne flutes into caramel to rim glass, then dip in cinnamon sugar. Pour apple cider, caramel vodka, and top with champagne into flutes. Garnish with an apple slice and serve.

The Ingredients

  • Sugar
  • 1/2 c. ice
  • 1 oz. Vanilla Vodka
  • 1 oz. orange or blood orange juice
  • Champagne
  • Cava
  • Prosecco
  • 1 orange slice

The Mixology. Rim a champagne flute with sugar. Fill cocktail shaker with ice, Vanilla Vodka, and orange or blood orange juice. Shake, then strain mixture into flute. You with Champagne, Cava, and Prosecco and garnish with orange slice.

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Hot Apple Pie Run Punch

The Ingredients

  • 8 cups apple cider
  • 1 apple, thinly sliced crosswise
  • 1 orange, thinly sliced crosswise
  • 1-inch piece fresh ginger, thinly sliced
  • 2 cinnamon sticks
  • 2 cups dark rum

The Mixology. In a large pot, combine the apple cider, apple slices, orange slices, ginger slices and cinnamon sticks. Bring to a boil over high heat, then reduce heat and simmer for 5 minutes. Remove from heat and stir in the rum.

Note: The apple cider mixture can be kept warm over low heat for up to 2 hours before adding the rum and serving.

In my mind the barware in just as important as the cocktail. Here are some of my favorite stemless flutes.

There you have it Dolls! Enjoy your champagne Sunday harvest drinks! Chin, chin!

Until then, keep sharing the pretty,

TPD

 

You are Cordially Invited to Champagne Sunday!

Good morning Dolls! You are cordially invited to champagne Sunday, the New Orleans edition! Why New Orleans? Only because business has me traveling there on a monthly basis throuhout the remainder of year. An added plus – my sister lives there, which allows my to see and taste all things indigenous to The Big Easy.

I’m on the road again this week, and after client meetings I want to try New Orleans’ signature cocktail, the Sazerac Cocktail.

A little background. In 1838, Antoine Peychaud, a Creole Apothecary, created the drink in a French Quarter bar and named it for his favorite French brandy, Sazerac-de-Forge et fils. In 1873, the drink was changed when American Rye whiskey was substituted for cognac, and a dash of absinthe was added by bartender Leon Lamothe.

Peychaud’s Bitters, which is a must for the Sazerac, was also created in New Orleans. A gentian-based bitters, Peychaud’s is comparable to Angostura bitters, but with a lighter body, sweeter taste, and more floral aroma.

Not hitting The Big Easy anytime soon? Peep the deets below for the mixology.

The Sazerac Cocktail

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The Ingredients

  • 1/4 oz Absinthe
  • One sugar cube
  • 1 1/2 oz Rye whiskey or Cognac
  • 3 dashes Peychaud’s Bitters

The Mixology

Rinse a chilled old-fashioned glass with the absinthe, add crushed ice and set it aside. Stir the remaining ingredients over ice and set it aside. Discard the ice and any excess absinthe from the prepared glass, and strain the drink into the glass. Add the Lemon peel for garnish.

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Can’t find Peychaud’s in your local wine and liquor store? You can purchase it here on Amazon.

Until then, laissez les bons temps rouler!

TPD

Images: TheFramedTable, Amazon