Happy Hour
A collection of my favorite recipes for all of life’s celebrations!
White Cranberry Fall Mimosa
Elevate your fall gatherings with this refreshing and festive twist on the classic mimosa. This delicious cocktail combines the crispness of champagne with the sweet-tart flavor of white cranberry juice, finished with a fragrant sprig of rosemary and a pop of color from pomegranate seeds or cranberries. It’s the perfect drink to toast the beauty of the season.
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Ingredients:
1 cup chilled white cranberry juice
1 bottle chilled champagne
4 sprigs fresh rosemary
Pomegranate seeds or cranberries
Instructions:
Add 1/4 cup white cranberry juice to each of 4 champagne flutes, then top off with the champagne. Finish with a sprig of rosemary and cranberries or pomegranate seeds for garnish.
Recipe courtesy of foodnetwork.com
Halloween Sangria
Ditch the traditional sangria and go for a punch that’s as festive as it gets. This recipe uses blood oranges, pomegranate seeds, and blackberries to create a spooky brew that serves a crowd.
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Ingredients:
3 large Granny Smith apples
Juice of 1 lemon
Ice
2 blood oranges, sliced into thin rounds
1 c. blackberries
1 c. pomegranate seeds
1 (750-mL) bottle light red wine, such as Grenache, Gamay, or Pinot Noir
3 c. Italian soda, either blood orange, orange, or pomegranate flavor
3 oz. créme de cassis
1 1/2 oz. simple syrup
Instructions:
Slice apples lengthwise into 1/2″-thick slices. Using a ghost-shaped cookie cutter, cut out 12 ghost-shaped apple pieces. Using a straw or skewer, punch 3 holes into each apple to form eyes and a mouth. Transfer to a medium bowl, add lemon juice, and lightly toss to coat.
Fill a large punch bowl with ice. Add apple ghosts, orange slices, blackberries, and pomegranate seeds and gently toss to combine. Add wine, soda, créme de cassis, and simple syrup and stir until combined. Serve cold.
Make Ahead: Apple ghosts can be made 3 hours ahead. Store in an airtight container with lemon juice and refrigerate. Wine, créme de cassis, and simple syrup can be mixed 1 day ahead. Store in an airtight container and refrigerate. Pour over ice, add fruit, and mix in soda right before serving.
Recipe courtesy of delish.
Sweet Potato Bites
This fall, the sweet potato casserole you know and love is getting promoted to appetizer status. Move quickly, because these bites will be gone in a heartbeat. Doubling the recipe might be your safest bet!
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Ingredients:
4 medium sweet potatoes, peeled and sliced into 1/4″ thick rounds
2 Tbsp. melted butter
1 tsp. maple syrup
Kosher salt
1 (10-oz.) bag marshmallows
1/2 c. pecan halves
Instructions:
Preheat oven to 400°. On a large baking sheet, toss sweet potatoes with melted butter and maple syrup and arrange in an even layer. Season with salt. Bake until tender, flipping halfway through, about 20 minutes. Remove baking sheet from oven and switch oven to broil. Top each sweet potato round with a marshmallow and broil until puffed and golden. Immediately top each marshmallow with a pecan half and serve.
Recipe courtesy of deslish.com.
Great Pumpkin
This seasonal masterpiece, crafted by mixology maestro Jim Meehan and showcased at New York City’s renowned PDT, artfully blends multiple autumnal elements into a single, soul-warming cocktail. It perfectly captures the essence of fall’s most beloved flavors, making it a true embodiment of the season.
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Ingredients:
2 ounces pumpkin ale (such as Southampton)
1 ounce Laird’s bonded apple brandy
1 ounce Rittenhouse bonded rye
1/2 ounce grade B maple syrup
1 whole egg
Garnish: nutmeg, freshly grated
Instructions:
Add the pumpkin ale, apple brandy, rye, maple syrup and whole egg into a shaker and dry-shake (without ice) vigorously. Add ice and shake again until well-chilled. Strain into a chilled Fizz glass. Garnish with freshly grated nutmeg.
Recipe courtesy of liquor.com.
Cranberry Whipped Feta Dip
Impress your guests with this show-stopping cranberry and pistachio-topped whipped feta dip. It’s the perfect combination of salty, sweet, and tart to elevate your holiday gathering.
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Ingredients:
1/3 c. fresh orange juice, plus 1 tsp. finely grated orange zest
2 Tbsp. honey, divided
1 c. fresh or frozen cranberries
1 sprig thyme, plus 2 tsp. chopped thyme leaves
6 oz. feta in brine, cut into small cubes
1 clove garlic, grated or minced
1/4 tsp. crushed red pepper flakes
6 oz. cream cheese, room temperature
2 Tbsp. extra-virgin olive oil
2 Tbsp. toasted chopped pistachios
Crackers or crostini, for serving
Instructions:
In a small saucepan over medium heat, whisk orange juice and 1 tablespoon honey until combined, then bring to a boil. Add cranberries and thyme sprig and return to a boil. Reduce heat to medium-low and cook, stirring occasionally, until cranberries burst and become saucy, 7 to 8 minutes. Remove thyme and stir in orange zest. Let cool.
Meanwhile, drain brine from feta. In a food processor, pulse feta, garlic, red pepper flakes, and chopped thyme until feta is broken up into small crumbs. Add cream cheese and pulse until combined. With motor running, drizzle in oil and blend until mixture is smooth and fluffy.
Transfer whipped feta to a serving bowl. Top with cooled cranberry sauce. Sprinkle with pistachios and drizzle with remaining 1 tablespoon honey. Serve with crackers alongside.
Make Ahead: Dip can be made 4 days ahead. Transfer to an airtight container and refrigerate.
Recipe courtesy of delish.com
The Sunflower
As the seasons shift and fall’s golden light begins to glow, this gin cocktail perfectly captures the heart of early autumn. With its bright flavors and charming garnish of lemon and edible sunflower petals, it’s a drink that embodies the cozy contentment of the season.
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Ingredients:
1 oz. fresh lemon juice, plus lemon twist, for garnish
1 oz. gin
1 oz. elderflower liqueur
1 oz. Cointreau
1/8 tsp. absinthe
Sunflower petals, for garnish
Instructions:
Combine lemon juice, gin, elderflower liqueur, Cointreau, and absinthe in a cocktail shaker.
Top with ice and shake until very cold, about 20 seconds.
Strain and serve garnished with lemon twist and sunflower petals.
Recipe courtesy of countryliving.com.
Burrata and Summer Fruit Salad
Welcome to your new favorite way to enjoy burrata! This versatile recipe is the perfect canvas for highlighting your favorite summer fruits. From juicy heirloom tomatoes to sweet ripe peaches, the rich creaminess of the burrata is the ideal complement. Finish with fresh herbs and a touch of olive oil and sea salt for a light and refreshing dish that’s sure to impress.
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Ingredients:
1 to 2 4-ounce balls burrata cheese
Summer fruit of your choice: heirloom tomatoes, ripe peaches, watermelon, cantaloupe or honeydew, berries, etc. Feel free to mix and match!
1 handful fresh basil leaves and thyme sprigs
Drizzle of extra virgin olive oil
Flaky sea salt
Instructions:
Place 1 ball burrata on the plate.
Surround it with the sliced fruit.
Top with torn basil leaves and other herbs.
If desired, add torn pieces of another ball of burrata to add texture and visual appeal.
Drizzle with olive oil and sprinkle with chunky sea salt. Serve immediately.
Recipe courtesy of acouplecooks.com.
Hibiscus and Tequila Spritz
A hibiscus tea-infused Arnold Palmer with a kick. We’re talking smooth tequila, a squeeze of lime, and a tangy finish from tepache (or your favorite kombucha).
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Ingredients:
4 lime wedges, for garnish
1-2 pinches celery salt, coarse salt, or Tajín, for garnish; plus 1/4 teaspoon celery salt for drinks
1 (6 oz.) can tomato juice or Clamato
1/3 cup fresh lime juice (from about 2 limes)
1 teaspoon Worcestershire sauce
1/4 teaspoon to 1/2 teaspoon Tabasco or preferred hot sauce
2 (12 oz.) bottles or cans light lager (Modelo is ideal)
5 handfuls (or more) ice cubes
Instructions:
Prepare the glasses: rub the rims of four tall glasses with the lime wedges, then coat the rims with either celery or plain salt.
In a bowl or measuring cup, combine the tomato juice, lime juice, celery salt, Worcestershire, and Tabasco and mix well. Adjust seasoning to taste.
Add a handful of ice to each of the prepared glasses, then divide the tomato juice mixture between them (each should have approximately 4 tablespoons of juice). Top up the glasses with half a bottle of beer each, then garnish with a lime wedge.
Recipe courtesy of food52.com.
Zingy Michelada
A twist on the classic Mexican drink, this version uses celery salt for added depth of flavor. Simply rim glasses with lime juice and celery salt, then fill with a mix of tomato juice, lime juice, Worcestershire sauce, and a dash of hot sauce. Top with ice, light lager, and a squeeze of lime.
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Ingredients:
4 lime wedges, for garnish
1-2 pinches celery salt, coarse salt, or Tajín, for garnish; plus 1/4 teaspoon celery salt for drinks
1 (6 oz.) can tomato juice or Clamato
1/3 cup fresh lime juice (from about 2 limes)
1 teaspoon Worcestershire sauce
1/4 teaspoon to 1/2 teaspoon Tabasco or preferred hot sauce
2 (12 oz.) bottles or cans light lager (Modelo is ideal)
5 handfuls (or more) ice cubes
Instructions:
Prepare the glasses: rub the rims of four tall glasses with the lime wedges, then coat the rims with either celery or plain salt.
In a bowl or measuring cup, combine the tomato juice, lime juice, celery salt, Worcestershire, and Tabasco and mix well. Adjust seasoning to taste.
Add a handful of ice to each of the prepared glasses, then divide the tomato juice mixture between them (each should have approximately 4 tablespoons of juice). Top up the glasses with half a bottle of beer each, then garnish with a lime wedge.
Recipe courtesy of food52.com.
Mini BLT Cups
These Mini BLT Cups are a bite-sized tribute to the classic sandwich featuring a paprika-laced mayonnaise, crisp bacon, and fresh romaine. They’re a perfect way to turn summer’s harvest into an elegant, mouthwatering treat.
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Ingredients:
1 pt. cherry tomatoes
1/4 mayonnaise
1/2 tsp. paprika
1/4 tsp. lemon juice
Kosher salt
Freshly ground black pepper
2 slices bacon, cooked and sliced crosswise into 3/4″ pieces
2 romaine leaves, torn into small pieces
Instructions:
Make the cups: Cut a very tiny slice off the bottom of a tomato, to help it stand straight and discard. Then cut a thin slice off the top of each tomato and discard. Using a small spoon or melon baller, scoop out the pulp and discard. Repeat with remaining tomatoes and set tomato cups onto a platter.
Make the dressing: In a medium bowl, combine mayonnaise with paprika and lemon juice. Season with salt and pepper. Fill each bacon cup with one piece of bacon and one piece of lettuce. Add a small dollop of paprika mayonnaise and serve.
Recipe courtesy of delish.com.
Summer Crush
Looking for a simple cocktail that provides plenty of complexity? Get ready to fall in love with the Summer Crush. This cocktail that marries the warmth of Coopers’ Craft Bourbon with the bright, fresh flavors of navel orange and a hint of orange liqueur. Topped with a fizz of lemon-lime soda and garnished with an orange wheel and mint sprig, this drink is a delightful treat. For a lighter version, simply swap in seltzer water. Enjoy this easy-to-make, eye-catching, and zestful beverage that’s perfect for any summer occasion.
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Ingredients:
1 Navel Orange, Freshly Juiced
2 oz. Coopers’ Craft Bourbon
1 oz. Orange Liqueur
3–4 oz. Lemon-Lime Soda
Orange Wheel (For Garnish)
Mint Sprig (For Garnish)
Instructions:
Fill a rocks glass with crushed ice. Pour the bourbon, orange liqueur, and fresh orange juice in the glass. Give it a gentle stir. Top it with the soda and garnish with the orange wheel and mint sprig. For a lower-calorie version, replace the soda with seltzer water.
Recipe courtesy of chilledmagazine.com.
Jalapeno Black-Eyed Pea Cakes
These flavorful little black-eyed pea cakes, made with crumbled cornbread, are a festive addition to your next backyard barbecue or taco night. Top with dollop of jalapeno cream on for a little kick.
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Ingredients:
2 (15-ounce) cans seasoned black-eyed peas, drained
1 tablespoon butter
1/2 medium sweet or yellow onion, finely chopped
1/2 red bell pepper, finely chopped
4 green onions, sliced
1 garlic clove, minced
1 1/2 cups cornbread crumbs, from leftover cornbread
1 egg yolk
1 teaspoon cumin
1/2 cup cornmeal
3 tablespoons Vegetable oil
Jalapeno Sour Cream
1/2 cup sour cream
2 teaspoons diced pickled jalapenos
Instructions:
Process one drained can of black-eyed peas in a food processor until fairly smooth. Scrape into a medium bowl. Pat the second can of black-eyed peas with paper towels to remove excess moisture and add to bowl.
Melt butter in a large nonstick skillet over medium heat. Add onion and bell pepper and cook 5 minutes. Add green onion and garlic and cook 1 more minute. Let cool and add to bowl with black-eyed peas.
Add cornbread crumbs, egg yolk, and cumin to bowl. Mix everything together well.
Form mixture into patties about 2 1/2 inches across. Lightly dredge in cornmeal. Place on a baking sheet and refrigerate for at least 1 hour.
Heat Vegetable oil in large nonstick skillet over medium-high heat. Add black-eyed pea patties and cook about 2 minutes per side. You will probably need to cook them in 2 batches.
Drain on paper towels.
Mix together sour cream and pickled jalapenos and serve with Black-Eyed Pea Cakes.
Add ice and 1 cup of sparkling or still water to 4 glasses. Pour shrub evenly among glasses and serve. Shrub will keep in the fridge for 3 to 4 days.
Recipe courtesy of spicysouthernkitchen.com.
Rose Raspberry Shrub
This pairing of fragrant rose, subtly floral raspberries, and tart vinegar works so well, with the sweet, tart and floral flavors balancing each other nicely. Pour this over sparkling or still water depending on your preferences, for a non-alcoholic drink vibrant with color and sweet, tart flavors.
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Ingredients:
1/3 cup sugar
1/3 cup water
1 cup raspberries
1/2 cup distilled white vinegar
2 tablespoons rose water
4 cups sparkling or still water
Instructions:
Combine sugar and water in a small saucepan and bring to a simmer over high heat. Cook until syrupy, about 4 minutes. Place raspberries in a bowl, mash with a fork, and add to saucepan. Decrease heat to medium-low and cook until liquid mixture starts to thicken, about 5 minutes. Add vinegar and rose water and cook until rose-and-vinegar smell permeates the air, about 3 minutes. Strain shrub into a heat-resistant glass jar and let cool in refrigerators.
Add ice and 1 cup of sparkling or still water to 4 glasses. Pour shrub evenly among glasses and serve. Shrub will keep in the fridge for 3 to 4 days.
Recipe courtesy of foodandwine.com.
Caprese Salad Kabobs
These caprese skewers are fun, fresh, and a breeze to put together. Made with just a few ingredients, they’re an easy addition to brunch, lunch, or even a snack.
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Ingredients:
12 cherry-size fresh mozzarella cheese balls
24 fresh basil leaves
2 tablespoons olive oil
2 teaspoons balsamic vinegar
Instructions:
On each of 12 appetizer skewers, alternately thread 2 tomatoes, 1 cheese ball, and 2 basil leaves. Whisk olive oil and vinegar; drizzle over kabobs.
Recipe courtesy of tasteofhome.com.
Lavender Lemon Drop
This Lavender Lemon Drop is easy to make, perfectly sweet, and so refreshing with just four simple ingredients required. If you’ve never tried a lemon lavender cocktail before, prepare to fall in love with the flavor after trying this drink!
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Ingredients:
Lavender Simple Syrup
1 cup water
¾ cup sugar
2 tablespoon dried lavender
Cocktail
large cup of ice to fill cocktail shaker
3 oz fresh lemon juice
3 oz lavender simple syrup *made above
3 oz vodka
Instructions:
First, make the lavender simple syrup. Add the water and sugar to a pan and heat over low/medium heat, stirring until all the sugar has dissolved and the mixture is beginning to bubble. Remove the sugar syrup from the heat, add in the dried lavender, and stir. Let the lavender steep in the syrup for about 10 minutes to infuse flavor, then strain the syrup to remove the dried lavender.
Next, fill a cocktail shaker about ¾ full with ice. Then, add the fresh lemon juice, simple syrup, and vodka to the cocktail shaker.
Secure the lid or shaker tin and shake vigorously until the shaker frosts up.
Strain the cocktail into two chilled glasses.
Recipe courtesy of shortgirltallorder.com.
Key Lime Mojito
The distinctive tartness of Key lime juice infuses the classic mojito with a bold, citrus-forward twist, while a touch of cream imparts a luxurious, pie-like richness. It’s essentially a desert in a glass, and sure to be the talk of your next party.
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Ingredients:
1/4 c. crushed graham crackers
3 tbsp. simple syrup, plus more for glass
1/4 c. fresh mint leaves, plus more for serving
3 tbsp. fresh Key lime juice
4 oz. white rum
1 tbsp. heavy cream
Key lime rounds, for serving
Instructions:
Place crackers on a plate. Pour simple syrup onto another plate. Dip rims of glasses into simple syrup, then into crackers.
In a cocktail shaker, muddle mint and lime juice. Fill shaker with ice and add rum, cream, and simple syrup. Vigorously shake until outside of shaker is very frosty, about 20 seconds.
Fill glasses with ice and strain mojito into prepared glasses. Garnish with more mint and a Key lime round.
Recipe courtesy of delish.com.
Bee's Knees
This deceptively simple spring cocktail that lives up to its whimsical name: the Bee’s Knees! With a trio of household staples—gin, honey, and lemon juice—you can whip up this up in a snap. Perfect for your dinner parties or Easter brunch, it blends herbal notes with zesty citrus in one harmonious sip. Just shake these classic ingredients with ice and let this zingy, sweet-tart beverage work its magic!
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Ingredients:
The Honey Syrup:
1/4 c. honey
1/4 c. hot water
The Cocktail:
2 oz. gin
1 oz. honey syrup
1 oz. lemon juice
Edible flowers or a lemon twist
Instructions:
For the honey syrup: In a liquid measuring cup, combine the honey and hot water. Whisk to combine. Set aside to cool to room temperature. Refrigerate until ready to use.
For the cocktail: In a cocktail shaker, combine the gin, honey syrup, and lemon juice with ice. Cover and shake vigorously for about 10 seconds. Strain into a chilled coupe glass and serve with a lemon twist or edible flower.
Recipe courtesy of pioneerwoman.com.
Radish Crostini
Welcome the freshness of spring with a delightful radish crostini that makes for the perfect light appetizer! Savor the crisp bite of garden-fresh radishes, warm, toasted bread spread with a rich, herby butter, and finished with a sprinkle of delicate flaky sea salt. It’s a simple but elegant addition to your spring brunches, lunches, or even early evening gatherings.
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INGREDIENTS
Crostini:
1 small/medium baguette (enough for 6-8 slices)
5 or 6 radishes
Flaky salt (Sea Salt, Maldon, Fleur de Sel)
Minced chives or parsley for garnish (optional)
Herb Butter:
½ stick unsalted butter, room temperature
1 tsp. minced fresh parsley
1 tsp. minced fresh chives
Zest of ½ lemon
Pinch kosher salt
Few grinds fresh black pepper
Instructions:
Heat oven to 350 degrees.
Combine all ingredients for Herb Butter in a small bowl; mix with a rubber spatula then set aside. Wash and dry radishes then remove stem ends. Finely slice each, using a mandoline OR a sharp chef’s knife that allows you to create very thin, uniform slices. Place the slices in a bowl of water with ice cubes to keep them crispy.
Slice the baguette (about 1″) and place each piece on a baking sheet. Place in oven for about 5-8 minutes, just until toasty/a little firm but not too brown. Remove from oven and allow to cool.
Spread a little Herb Butter over each crostini, then a few radish slices, and a sprinkling of salt. Top with fresh parsley and chives.
Recipe courtesy of mydeliciousblog.com.
Paper Plane
Step into the perfect happy hour with the Paper Plane cocktail—a refreshingly simple yet delightful concoction that’s a breeze to whip up and a joy to sip. Drenched in zesty citrus notes, this spirited blend strikes a captivating balance—not as bubbly as an Aperol Spritz yet not as brooding as an old-fashioned or negroni. The Paper Plane is the quintessential springtime indulgence you’ve been longing for.
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Ingredients:
1½ oz. Amaro Nonino
1½ oz. Aperol
1½ oz. bourbon
1½ oz. fresh lemon juice, strained
Instructions:
Combine 1½ oz. Amaro Nonino, 1½ oz. Aperol, 1½ oz. bourbon, and 1½ oz. fresh lemon juice in a cocktail shaker. Fill with ice and shake vigorously until outside of shaker is frosty, about 20 seconds. Strain into 2 coupe glasses.
Recipe courtesy of epicurious.com.
Spring Fever
Celebrate the opening day of patio lounging season with this playful. fruity, sparkly concoction.
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Ingredients:
6 medium-size strawberries
3/4 ounce elderflower syrup
3/4 ounce lemon juice
4 dashes rhubarb bitters
3 ounces sparkling rosé wine
Recipe courtesy of liquor.com.
Everyday Chai
Perfect for any time of day, a cup of homemade chai tea offers a soothing retreat and a delightful taste experience that invites you to savor every sip.
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Ingredients:
2 cups water
0.5 cups milk (full fat ,2% or 1%)
1.5 teaspoons sugar
2 black tea bags or 1.5 tsp black tea leaves
1 teaspoon peeled, grated ginger
1/2 teaspoon chai masala (Everest or Badshah brand) or in the absence of chai masala, 2 cardamoms and 1 inch stick of cinnamon
Recipe courtesy of food52.com
Apple Pomegranate Spritzers
Apple Pomegranate Spritzers are fizzy, fruity and full of antioxidants (hello pomegranate!) and non-alcoholic. Perfect for any occasion!
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Ingredients:
6 cups sparkling water, chilled
3 cups apple juice, chilled
3 cups pomegranate juice, chilled
3 cups lemon-lime flavored soda
chilled apple and orange slices to garnish
fresh mint (optional garnish)
Recipe courtesy of tidymom.net.
Heart-Shaped Strawberry Pastries
These quick and simple pastries combine sheets of pre-made puff pastry, cream cheese, and strawberry preserves for the perfect Valentine’s Day treat.
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Ingredients:
2 sheets puff pastry
flour, for dusting
12 oz cream cheese
1 tsp vanilla extract
pinch of salt
1/2 cup powdered sugar
3 tbsp heavy cream
1/2 cup strawberry preserves
1 large egg
Recipe courtesy of tatyanaseverydayfood.com
Clover Club
Step into the world of timeless mixology with this pre-Prohibition favorite! Imagine a symphony of gin and zesty lemon juice, swirled with sweet raspberry syrup. The result? A sophisticated, blushing pink potion that’s not just a cocktail, but an unforgettable indulgence for your taste buds.
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Ingredients:
2 ounces gin
1/2 ounce lemon juice, freshly squeezed
1/2 ounce raspberry syrup*
1 egg white
raspberries for garnish
Add the gin, lemon juice, raspberry syrup and egg white into a shaker with ice and shake vigorously until well-chilled. Strain into a chilled cocktail glass. Garnish with raspberries.
Recipe courtesy of liquor.com.
Sparkling Pineapple Ginger Ale
Come rain or shine, a tropical pineapple drink is a perfect reminder of sunny beach days. Plus, our quick and cheerful three-ingredient sparkling pineapple ginger ale concoction whips up in a flash!
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Ingredients:
1 12-ounce can ginger ale
1 ½ cups pineapple juice
4 pieces fresh pineapple, cut into triangles
Combine the ingredients in a pitcher and serve over ice with pineapple as a garnish.
Recipe courtesy of realsimple.
Maple-Roasted Brussels Sprouts With Bacon
This recipe from Southern Living reminds us of a mouthwatering appetizer that we shared with our friends recently at Dallas’ local favorite, Neighborhood Services.
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Ingredients:
1 ½ lbs. Brussels sprouts
2 Tbsp. olive oil
2 Tbsp maple syrup
3 slices bacon, chopped
½ tsp. kosher salt
¼ tsp. freshly-ground black pepper
Preheat the oven to 425°F.
Trim the ends of the sprouts, if needed. Cut each sprout in half lengthwise and quarter any large sprouts; discard any discolored outer leaves. Place the sprouts in a bowl and toss with the oil, syrup, bacon, salt, and pepper.
Place a rimmed baking sheet in the oven and heat for 3 minutes. Carefully dump the sprouts on the baking sheet after pre-heating, spreading them out as much as possible, and return to the oven. Roast until tender and slightly charred, 25 to 30 minutes, stirring halfway through.
Recipe courtesy of southernliving.com.
Zesty Marinated Olives
These delightful Italian marinated olives, soaked in a blend of herbs, garlic-infused olive oil, and zesty lemon, make for an effortless appetizer that you can always have at the ready. Less cooking for you means more time to relax this holiday season!
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Ingredients:
1 5.3 ounce jar Castelvetrano olives
1 5.3 ounce jar Calamata olives
1 cup extra virgin olive oil
5 cloves garlic, peeled and smashed
4 sprigs fresh rosemary
4 sprigs fresh thyme
6-8 black peppercorns
½ teaspoon red chile flakes
¼ teaspoon kosher salt
zest of 1 lemon
Drain the olives in a colander and rinse in cool water. Set aside to drain.
In a medium skillet, add the oil, smashed garlic cloves, half of the fresh herbs (reserve the rest for packing with the olives), lemon zest, red chile flakes, and black peppercorns. Bring to medium heat and cook for 3-4 minutes, swirling the herbs in the oil, until the garlic is fragrant and the herbs sizzle. Remove from the heat, season with the kosher salt, and set aside.
In a quart jar with a fitted lid, layer the olives with the garlic, and cooked and reserved fresh herbs. Pour the flavored oil over the olives. Cover and refrigerate for at least 30 minutes. The olives taste better the longer they sit in the flavored oil, up to 3 days before serving.
To serve, eat alone or slather toasted bread with ricotta cheese, and top with marinated olives and a drizzle of the oil.
Recipe courtesy of foodiecrush.com.
Santa Clausmopolitans
Once you’ve wrestled the wrapping paper into submission, it’s time to kick back with a Santa Clausmopolitan. This zesty little number is just the ticket to shake off the holiday stress. So, when the last bow is tied, grab your cocktail glass. It’s Santa Clausmopolitan time!
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Ingredients:
Lime wedge, for rim
white sanding sugar
1 c. vodka
1 1/2 c. cranberry juice
1/4 c. triple sec
1/4 c. fresh lime juice
1/2 c. fresh cranberries
Run a lime wedge around each glass then dip in sanding sugar.
Fill a cocktail shaker with ice then add vodka, cranberry juice, triple sec, and lime juice. Shake until the cocktail shaker is cold.
Divide drinks between rimmed glasses and add cranberries for garnish.
Recipe courtesy of delish.com.
Cranberry Mimosas
These Cranberry Mimosas are the ultimate holiday cocktail! Made with simple ingredients and garnished with fresh cranberries and a sprig of rosemary, they’re sure to become a new favorite!
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Ingredients:
3 tbsp cranberry simple syrup
3/4 cup chilled Brut champagne
Fresh cranberries
Sprig of rosemary for garnish
For a single cocktail, pour 2-3 Tbsp. cranberry simple syrup into a champagne flute.
Add a small handful of fresh cranberries.
Top with chilled Brut champagne.
Garnish with fresh rosemary.
For a pitcher, combine 1/2 c. cranberry simple syrup, 3/4 c. fresh cranberries, and 1 bottle chilled Brut champagne in a pitcher. Garnish with fresh rosemary.
Recipe courtesy of lemontreedwelling.com.
Chai Eggnog Latte
The real secret to truly enjoying this hectic time of year is all about keeping things as simple as possible. This recipe is easy to pull together and requires minimal effort and shopping trips.
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Ingredients:
1 (15-ounce) can coconut milk
2 cups almond milk
5 egg yolks
1/3 cup maple syrup
1/2 teaspoon ground cinnamon
pinch of salt
2 chai tea bags
1 teaspoon vanilla extract
(optional add-ins: bourbon, rum or brandy)
Combine coconut milk, almond milk, egg yolks, maple syrup, cinnamon and salt in a large saucepan. Whisk vigorously for 1 minute until completely combined and slightly frothy.
Heat over medium heat until the mixture just barely reaches a simmer (tiny bubbles popping up), stirring occasionally so that the eggs do not cook on the bottom of the pan. Reduce heat to medium-low. Add the tea bags and simmer for 3 minutes, stirring occasionally. Remove and discard the tea bags. Stir in the vanilla until combined. Taste, and add extra maple syrup to sweeten, if desired. And if you would like to spike your eggnog, I recommend adding 1.5 ounces of bourbon, rum, or brandy per cup of eggnog.
Transfer to a heat-safe container and refrigerate for up to 3 days. Serve chilled.
Recipe courtesy of gimmiesomeoven.com
Goat Cheese with Spicy Maple Pecans
The real secret to truly enjoying this hectic time of year is all about keeping things as simple as possible. This recipe is easy to pull together and requires minimal effort and shopping trips.
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Ingredients:
1 cup raw pecans, roughly chopped
1/4 cup Spicy Maple Syrup
2 teaspoons chopped rosemary
1/2 teaspoon salt
8 ounce log of goat cheese
1. Add pecans, syrup, rosemary and salt to a skillet and cook over medium heat for 3-5 minutes until nuts are well coated and syrup is bubbly.
2. Remove mixture from heat and pour onto parchment paper to cool.
3. Line a ramekin with plastic wrap and fill the bottom of the ramekin with pecan mixture.
4. Top the nuts with the goat cheese and press it down firmly using the plastic wrap to cover and press it down.
5. Chill for at least an hour or overnight.
When ready to serve: invert onto a platter and drizzle with more spicy syrup. Serve with your favorite crackers!
Recipe courtesy of pappyandco.com.
Pear Gin Fizz
Pear Gin Fizz Cocktail makes a wonderful choice for your upcoming fall or winter get-together, or even just a cozy happy hour at home. You’ll find this delightful drink to be bubbly, a bit tangy, yet sweet and oh-so-refreshing! Enjoy!
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Ingredients:
1 tsp white sugar, for rim – optional
1 tsp cinnamon, for rim – optional
crushed ice
2 ounces gin
1 1/4 ounce fresh lemon juice
1 teaspoon Pear Simple Syrup – plus more to taste
2 ounces lemon-flavored sparkling water
star anise, sliced pear, sprig of thyme, for garnish
In a shallow bowl or larger ramekin, combine sugar and cinnamon. Wet the rim of a cocktail glass with water then dip in cinnamon sugar mixture.
Fill a cocktail shaker with ice. Add gin, lemon juice, and Pear Simple Syrup (recipe above) to cocktail shaker. Replace lid and shake for 15 seconds or until shaker is cold (will be frosty). Strain into a glass. Top with lemon-flavored sparkling water and garnish with star anise, pears and thyme, if desired.
Recipe courtesy of casadecrews.com.
Thanksgiving Margarita
Imagine sipping this heavenly concoction, rich with allspice dram, amaretto, and pumpkin puree, all blended flawlessly with classic tequila. The enchanting mix of sweet, nutty, and spicy flavors makes it your go-to beverage during the cozy autumn and winter months – definitely a must-try for Thanksgiving celebrations!
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Ingredients:
1 tablespoon ground ginger
1 tablespoon sea salt
1 lime wedge
1 1/2 ounces reposado tequila
1/4 ounce allspice dram
1/4 ounce amaretto
1 ounce pumpkin puree
3/4 ounce lime juice, freshly squeezed
1/2 ounce agave nectar
Garnish: roasted pumpkin slice
On a small plate, combine the ground ginger and sea salt. Rub the lime wedge along half of the rim of a rocks glass and dip the glass in the mixture. (For a finer texture, pound the ginger and sea salt with a mortar and pestle.)
Add the tequila, allspice dram, amaretto, pumpkin puree, lime juice and agave nectar into a shaker with ice and shake until well-chilled.
Strain into the prepared glass over fresh ice.
Garnish with a roasted pumpkin slice.
Recipe courtesy of liquor.com.
Witches Brew
Searching for a thrillingly eerie cocktail? Give the Witches Brew a go! Don’t let the bright green hue fool you. One taste and you’ll discover a delightful mix of sweet and tangy flavors, combining melon and citrus notes. Add some dry ice to make the concoction bubble and boil, releasing magical wisps of smoke into the air!
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Ingredients
1 ½ ounces Midori
1 ½ ounces Cointreau or Triple Sec
Garnish with 1 small dry ice cube and halloween-colored candy sprinkles
Add the Midori, Cointreau and lemon juice to a cocktail mixing glass (or cocktail shaker). Add 2 handfuls regular ice cubes and stir until cold. Strain the drink into a lowball glass. Garnish with a cocktail cherry.
Recipe courtesy of acouplecooks.com.
Toasted S'mores Martini
Get ready to indulge in this scrumptious Toasted S’mores Martini, starring marshmallow vodka, rich chocolate liqueur, and crowned with a delightful toasted marshmallow!
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Ingredients
1 oz. dark chocolate or milk chocolate godiva liqueur
1/2 oz. fluffed marshmallow vodka
1/2 oz. heavy cream
hershey’s chocolate syrup and crushed graham cracker for the rim
marshmallows as garnish
small bamboo sticks
Recipe courtesy of thecookierookie.com.
Cruel Summer
Simple and delicious, this, summer thirst-quencher uses only 4 ingredients — including coconut-flavored LaCroix sparkling water. I like to garnish mine with a sprig of mint and some strawberry ice cubes. They’re easy to make — just freeze halved or quartered strawberries in ice cube trays!
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Ingredients
1 oz. white rum
1/2 oz. strawberry simple syrup
1/2 oz. fresh lemon juice
5 oz. LaCroix Coconut Sparkling Water
Rest a bar spoon into a rock glass and fill with ice. Add in your white rum, strawberry simple syrup, lemon juice, and LaCroix coconut sparkling water. Give it a stir with your bar spoon to combine the ingredients. Remove spoon, garnish with mint sprig and strawberry ice cubes, and serve.
Recipe courtesy of Elle Talk.
The Bastille Cup
This delightful cocktail was named after the French holiday Bastille Day, and was whipped up by Chris Hannah from Jewel of the South in New Orleans. This refreshing blend brings together the wonderful essence of watermelon and other fruity flavors.
For the base spirit, you can either go with a rich Italian amontillado sherry, or Pineau des Charentes, a slightly elusive French concoction made from fortified wine and brandy. Either choice will add a touch of earthiness that wonderfully balances the fruity tones of this drink.
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Ingredients
3 cups amontillado sherry or Pineau des Charentes
2¼ cups fresh watermelon juice
3 oz. fresh lime juice
3 oz. maraschino liqueur
Combine all ingredients in a punch bowl and stir until well mixed. Chill with a large block of ice.
Recipe courtesy of Garden & Gun.
The Brazilian Smuggler
Think of cachaça as the spirited Brazilian sibling of rum – bolder, more vibrant, and a bit harder to handle. It takes center stage in the Southern spin on the South American favorite, caipirinha, a cousin of the daiquiri.
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Ingredients
2 oz. cachaça (preferably Velho Barreiro or Leblon)
½ oz. Pierre Ferrand dry curaçao
½ oz. fresh lime juice
½ oz. simple syrup
2 oz. fresh watermelon juice
6 mint leaves
Mint sprig, for garnish
Place ingredients in a shaker with ice and shake until chilled. Double-strain into an ice-filled collins glass. Garnish with mint sprig.
Get the full recipe at Garden & Gun.
Brunch at Becky's
This front-porch sipper comes to us from Micah LeMon, the bar manager at the Alley Light in Charlottesville, Virginia. While the cocktail’s name riffs on slang for someone with basic tastes, this cocktail is anything but basic.
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Ingredients
1½ oz. London dry gin (preferably Tanqueray)
½ oz. Dolin Blanc vermouth
2 oz. fresh watermelon juice
½ oz. simple syrup
½ oz. fresh lime juice
1 barspoon (or about 1 tsp.) Green Chartreuse
6 to 8 mint leaves
Watermelon spear and mint sprig, for garnish
Basil leaf and whole or sliced strawberries for garnish
Get the full recipe at Garden & Gun.
Strawberry Basil Gin Smash
This gin-based cocktail is the perfect way to use the season’s bounty of basil and strawberries. Most of the smash recipes I run across are whiskey-based, but I find that gin’s piney-citrus notes add an extra note of brightness.
You can also make it a mocktail by swapping the gin for lemonade. I have a feeling this one will become a favorite; it tastes just like summer in a glass!
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Ingredients
6 medium-size strawberries, quartered
4 basil leaves
5 oz gin
2 oz lime juice
1 oz simple syrup
Basil leaf and whole or sliced strawberries for garnish
Get the full recipe at Be Brave and Bloom.
Pineapple Mojito
If you’re a fan of the classic Mojito, you will love this twist on one of the most beloved cocktails of all time. It is bubbly, minty, and super simple! Sweet and tart pineapple plays well with tangy lime, while sweet, cooling mint refreshes the palate. A must for your next summer party!
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Ingredients
6 mint leaves, plus additional for garnish
2 ounces white rum
1 ounce lime juice
1 ounce pineapple juice
1 ounce simple syrup or maple syrup
2 to 4 ounces soda water
Ice and pineapple wedges for serving
Get the full recipe at A Couple Cooks.
Red, White & Booze Pops
This boozy version of everyone’s favorite summer treat is perfect for your July Fourth celebration. Yes, they are more time-consuming to make than most liquor-spiked pops, but the end result is delicious and you’ll be the hit of the party!
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Ingredients
Cherry Bomb Layer
1/2 ounce cherry-flavored vodka
2 ounces black cherry juice
2 ounces lemon juice, freshly squeezed
2 ounces simple syrup
Piña Colada Layer
1/4 ounce coconut rum
1/4 ounce pineapple rum
4 ounces coconut water
2 ounces simple syrup
Blue Hawaii Layer
1/4 ounce blue curaçao
1/4 ounce vodka
4 ounces orange-pineapple juice
2 ounces simple syrup
1-3 drops blue food coloring (optional)
Get the full recipe at Liquor.com
Frozen Strawberry-Basil Margarita
Nothing says summer like strawberries! This cocktail recipe includes fresh basil and a sugar rim in place of salt for a sweet, tart, and refreshing summer treat! It is perfect for sipping, and you can leave out the alcohol, too! It will still taste just as good.
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Ingredients:
1 lime wedge
Coarse sugar, optional
1-1/2 ounces blanco tequila
1 ounce Triple Sec
1/2 ounce freshly squeezed lime juice
1 cup frozen unsweetened sliced strawberries
4 fresh basil leaves
Fresh strawberries, optional
Get the full recipe at Taste of Home.
My Father's Bloody Mary
While it’s not my father’s Bloody Mary, this classic recipe is a much-loved family recipe and comes to us from Brooks Reitz of Little Jack’s Tavern, Leon’s Oyster Shop, and Jack Rudy Cocktail Co. in Charleston, South Carolina.
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Ingredients:
2 oz. vodka
Slight shake of celery salt
Heavy 1-oz. pour of Worcestershire sauce
5 oz. tomato juice
2 tsp. Tabasco Chipotle Pepper Sauce (“This is the magic ingredient,” says Scott Reitz.)
1 lime wedge
Get the full recipe at Garden and Gun.
Tabernacle Crush
This absolutely delicious cocktail is made using Lillet Blanc. If you don’t already have Lillet in your bar lineup, add it now! Because I like my drinks free of floating basil (that will ultimately get in my teeth) I muddle Tabernacle Crushes in a shaker rather than a glass. Just follow the recipe’s directions and then strain into a glass. Finally, garnish with more basil and slip in a few extra peach slices for decoration. The peaches absorb the alcohol and club soda and make for a nice little dessert!
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Ingredients:
1/2 large peach, sliced
6 small basil leaves (plus more for garnish)
1/2 ounce fresh lemon juice
1 1/2 ounces gin
1 ounce Lillet Blanc
1/2 ounce simple syrup
Ice
Club soda
Basil leaves, for garnish
Get the full recipe at foodandwine.com
Classic Mai Tai
Equal parts refreshing and sweet, a true classic Mai Tai keeps it simple with a shaken blend of light rum, lime juice, dry Curaçao, and orgeat syrup over ice. Orgeat (pronounced “or-zsa,” like Zsa Zsa Gabor) is an almond syrup enhanced with a touch of flower water. It’s worth the trouble to find it because you can use it outside of the bar! Add it to your coffee or a glass of iced tea, or to crepes, pancakes or baked goods. You can order it online or make your own. If you’re in a pinch, amaretto liqueur is a good substitute.
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Ingredients:
1 oz. fresh lime juice
1 oz. light rum
3/4 oz. dry orange Curaçao, Cointreau, or triple sec
3/4 oz. orgeat syrup
1/2 oz. dark rum
Fresh mint leaves, lime wheel or wedge, and a Maraschino cherry, for serving
Get the full recipe at delish.com
Frozen Blue Moscato Margaritas
These margarita slushies will be your new favorite summer drink thanks to the tasty addition of sweet Moscato. Just combine all the ingredients and blend ’em up! Garnish with blueberries or lime wedges.
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Ingredients:
1 c. Moscato Wine
3/4 c. Blue Curaçao
1/2 c. Tequila
1/4 c. Triple Sec
2 tbsp. Lime Juice
1 tbsp. Granulated Sugar
1 tbsp. Kosher Salt
5 c. Ice (or more)
Blueberries or Lime Wedges for Garnish
Get the full recipe at delish.com.
The Hang 10
This cocktail is going to be a hit at your Memorial Day hang. This fresh, refreshing drink comes with a kick thanks to the jalapeño simple syrup. The watermelon and cucumber juice mellows the heat with tart lime and grapefruit providing a tart finish.
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Ingredients:
1 ½ ounces Tanqueray No. TEN Gin
1 ounce watermelon juice
¾ ounce jalapeño simple syrup
½ ounce lime juice
¼ ounce grapefruit juice
¼ ounce cucumber juice
Club soda, to fill
Lime wheel, for garnish
Get the full recipe at vinepair.com.
Guava Rose
Guava Rose is a Cachaça-based cocktail loaded with depth and complexity. Cachaça is made from fresh pressed sugar cane juice and is the national spirit of Brazil. Mixed in a blender with sweet, floral rose syrup, tropical guava puree, and tart lime juice, this cocktail is perfect for celebrating Mother’s Day.
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Ingredients:
2 ounces Leblon achaça
3/4 ounce guava puree
3/4 ounce lime juice, freshly squeezed
1 1/2 ounces rose syrup
Garnish: rose petal
Get the full recipe at liquor.com.
Peach Melba Mimosa
This light, fresh cocktail is filled with sweet berries, peaches, and just enough bubbly to feel festive.
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Ingredients:
1 1/2 c. thawed frozen raspberries
1/4 c. sugar
1 c. thawed frozen peaches
1 tsp. fresh lemon juice
2 bottles chilled champagne, cava, or other sparkling white wine
1/2 pt. fresh raspberries, for garnish
Get the full recipe at Country Living.
Lemon Summer Shandy
Shandys are refreshing and they’re easy, too, which makes them a great summer cocktail! A shandy is a mix of wheat beer and lemonade and is a popular way to dress up the average glass of beer. Just gather your ingredients, pour and enjoy!
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Ingredients:
6 oz. wheat beer
6 oz. lemonade
Lemon slice, for garnish
Get the full recipe at The Spruce.
Cherry Bounce
Since we’re in North Carolina this week, I’m sharing a drink that just so happens to be the official state cocktail! There are two versions, but I’m sharing the one that is associated with the Appalachians and originally contained moonshine! To make it non-alcoholic, just skip the vodka and add cherry juice instead.
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Ingredients:
1½ oz. cherry vodka
2 oz. cranberry juice
½ oz. fresh lime juice
Club soda
1 cherry, for garnish
Get the full recipe at Garden and Gun.
Color-Changing Margaritas
Color-changing margaritas? Yes, please! Get ready to wow your guests at your next gathering with this magical spring cocktail that puts a spin on an old favorite.
The secret ingredient is cabbage, but don’t worry — it’s flavorless and is only used to get that bright fuchsia color. It’s the same basic process that is used to make natural Easter egg dye except we’re using it to make color changing ice cubes instead.
It’s a fun recipe that can be used with any drink, and kids really enjoy this little trick, too. Just pour over some lemonade and voila! Instant magic!
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Ingredients:
2 c. sliced purple cabbage
4 c. boiling water
8 oz. tequila
4 oz. triple sec
3 oz. freshly squeezed lime juice
1 c. lemonade
4 lime wedges, for garnish
1/4 c. kosher salt or coarse sea salt, for rim
Get the full recipe at Delish.
Lavender & Lemon Sparkler
A refreshing cocktail just perfect for spring.
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Ingredients:
1 cup water
1 cup sugar
Zest of 2 lemons
Juice of 2 lemons
Champagne
Garnish with edible lavender sprigs and lemon peel.
Get the full recipe at Rose & Ivy.
Marshmallow Peeptini
Your favorite Easter candy in a glass! This cocktail proves that candy is for adults, too.
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Ingredients:
1/2 oz. vanilla syrup, plus more for glass
1 tbsp. colored sanding sugar
1 tbsp. shredded coconut
1 1/2 oz. marshmallow vodka
1 oz. heavy cream
1/2 oz. Red Grenadine or Blue Curacao
1 Peeps chick
Get the full recipe at Delish.
Green Tea & Honey Sangria
A new twist on an old favorite, sweetened with honey and flavored with lemon and mint.
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Ingredients:
1 bottle white wine
4 cups water
6 bags green tea
1/3 cup honey
3 lemons, sliced
20-25 mint leaves
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Instructions:
Classic Aperol Spritz
These bubbly Italian cocktails are refreshing and so easy to make. Add a sprig of fresh rosemary for a seasonal garnish.
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Ingredients:
3 ounces (1 part) Aperol
3 ounces (1 part) dry Prosecco
1 ounce (a splash) club soda or unflavored sparkling water
Orange slice, for garnish
*Shake and strain. Garnish with lemon rind.
Get the full recipe at Cookie and Kate.
Team Pants Aperol Twist
This magical concoction was served to me by a client after making some fabulous design decisions together.
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Ingredients:
2 oz. Aperol
1 oz. Gin
75 oz. Lemon Juice
25 oz. Simple Syrup
*Shake and strain. Garnish with lemon rind.
Spiced Pumpkin Latte
Try this recipe to create a creamy and delicious fall treat.
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Ingredients:
FOR THE PUMPKIN SYRUP
1/2 cup pumpkin puree
3/4 cup coconut palm sugar
3/4 cup water
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg freshly grated if you can
FOR THE LATTE
2 oz espresso coffee
1-2 oz pumpkin spice syrup (depending on how sweet you like your coffee)
1 1/2 oz bourbon
Instructions
MAKE THE PUMPKIN SPICE SYRUP
First, make the syrup. Place all the ingredients in a small pot and bring to a simmer. Simmer away for 5 minutes then take it off the heat and let it cool down a little. Strain the mixture through a cheese cloth, and pour into a small storage container with a lid. Store in the fridge.
MAKE THE LATTE
Make espresso or very strong coffee. Pour into a coffee mug. Add the pumpkin syrup and vodka and stir.
Heat up and froth the milk. Pour into the coffee mug and stir.
Finish with a little sprinkle of sugar and cinnamon.
Apple Cider Mimosa
This fall-themed cocktail is like a caramel apple, but for adults!
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