Hot Buttered Rum is a classic winter cocktail. It’s sweet, slightly spicy (thanks to nutmeg and allspice) and delightfully boozy. I had no idea how many iterations there were until I researched recipes. The preparation is much the same; you cream butter and sugar together, add cream or melted vanilla ice cream, and winter spices like nutmeg, cinnamon and allspice. When making a cocktail, you add two tablespoons mix to a heatsafe mug and add a shot of rum and top with hot water.
Give the gift of booze this holiday season, and whip up a batch of this easy homemade coffee liqueur. It makes a killer White Russian, and it’s dynamite poured over vanilla bean ice cream. Friends of my father used to gift us a bottle of their homemade recipe, and it was absolutely delicious. I researched several recipes to make this, but I bypassed the ones calling for instant coffee. I wanted a more authentic coffee flavor. In the end I really had to improvise and combine elements of a few recipes. Continue Reading
For my #12DaysOfChristmas cocktail, I wanted to do something really different. I got the idea for this ChristmasThyme Cocktail from Inspired by Charm’s “A Very Merry Ornamentini.” I went with his idea for the vessel and garnishes (a clear glass ornament and rosemary and the aforementioned Sparkling Cranberries) but made a completely different cocktail, as I wanted something less sweet and a little herbal. And what a cocktail it is!
On the third day of Christmas, there were sparkling cranberries, for your cake or cocktail garnishing or snacking pleasure. This one may seem a little out of left field, but if you’re a fan of sweet and tart things, they’re delicious.
On the ninth day of Christmas, mama needed a hot toddy. For those of you not familiar with this libation, it’s a warm cocktail of whiskey, hot water, lemon and honey, usually reserved for medicinal purposes. Like the Thai chicken soup I posted for the third day of Christmas, it’s my go-to when I’m suffering from a cold, but on a chilly, rainy night like tonight, it’s perfect, too. Hot toddy to the rescue for a cold, the sniffles, or just because!
On the fifth day of Christmas, there was Champagne. There’s nothing like bubbly to toast the holiday season (and keep on toasting ’til the New Year). Last night was our annual gift exchange, hosted by Allison, party thrower extraordinaire. In characteristic fashion, the bubbly was flowing. Champagne is nice, but champagne cocktails are the bomb. For our holiday shindig, Elizabeth brought a grapefruit syrup she made with fruit from her own tree. Paired with bubbly, it was light, refreshing, and the perfect libation to sip while enjoying friends and laughter.
On the second day of Christmas, there were cocktails. Because of crowds at the mall, the fact that your kid told you he wanted the impossible-to-find Nintendo NES from Santa (I said “Santa doesn’t bring presents for grown-ups, and we both know that’s really for your daddy”,) and perhaps you (with the help of your husband and two friends) just harvested over 200 lemons from your backyard tree.
On the Harry Potter Superfan scale of one to ten, I’m probably an eight and a half. I’ve never written Harry and Hermione love story fan fiction or tattooed a snitch on my body, but I did go to every single midnight book release party, wand (aka knobby twig) in hand. There’s something about Rowling’s world building that just captured me, from the clever beginning to the poignant end.
Growing up, it was well-known among my friends that I loved to bake. It’s actually in my blood (but I’m saving that story for another post). Two of my best friends in high school, Julie and Vanessa, used to request meringues from me on almost a daily basis. I’ve even shipped them (although I wouldn’t recommend this, given their delicate nature.)
Meringue is just egg whites and sugar whipped until desired, but it has many iterations. It can appear as the fluffy topping on a lemon pie or banana pudding, or baked into a crackly cookie with a chewy, marshmallowy interior, studded with mini chocolate chips (Vanessa and Julie’s favorite). While whipping egg whites can be intimidating, (Firm? Glossy? Stiff? Soft?) it just takes a bit of practice. I’ve got some tips below to help. When I spied some very late-season rhubarb in the store the other day, I knew exactly the dessert I wanted to make: Rhubarb Strawberry Pavlova. Continue Reading
Mobile, whose motto is “born to celebrate,” is a city of revelry. Visit us during Mardi Gras, and there is no doubt. One of the things I love most about the Gulf Coast in the summer is our seemingly unquenchable thirst. Sweet tea, mint juleps, lemonade, rum Old Fashioned, Sazeracs, Planter’s Punch, cocktail or mocktail, we will drink it all, especially when it’s still ninety degrees by the time the sun calls it quits.
On the Gulf Coast, we get a beautiful (albeit short) spring before cool mornings and dazzling sunshine yield to the searing, unrelenting heat of summer. If you’ve never experienced July in Mobile (or New Orleans, or Tallahassee, or some other as-south-as-you-can-go-before-you-hit-water city), imagine going into the sauna at the spa and not being able to leave, even when your eyelashes start to sweat. A few things help us survive the onslaught of buggy, muggy 95-degree evenings: our gorgeous beaches, front porches (friends mandatory), air conditioning, and delightfully fresh and crisp wine like rosé and vinho verde. This Blackberry-Rosé Granita helps a bit, too.