Get Your T-Day Booze On

It's Thanksgiving in a few days and if you're anything like me or any of the people I've come to know in my short time on this earth... you may need a little liquid help to quell some familial rage.

Smoky Watermelon Margarita

I was never a fan of margaritas (too sweet) until I moved to Philly and tried the Watermelon Margarita from Dos Segundos. It was love at first sip. I then dabbled in the margarita arts, never quite finding a fruit and tequila combination that brought me the same amount of joy until I had my first sip of Mezcal in Nashville. Smoky, strong, and splendid. This cocktail is sort of an all-star lineup of my favorite flavors: watermelon, mint, ginger, and smoke.

Rose + Cayenne Pepper Iced Coffee

Guys, I have a problem. While I tend to drink a lot of coffee in the fall and winter, as soon as the warm weather settles in and iced coffee is plentiful, my caffeine consumption quadruples. I went to Menagerie twice yesterday. I have no shame. Sometimes it's a cold brew with a splash of heavy cream, sometimes it's an iced americano (black, of course.) I like to change it up because I get bored easily. Having said that, I've gone kind of crazy conjuring up new iced coffee creations at home. As the weather gets warmer, I can only imagine how this little hobby of mine will intensify to gargantuan proportions. The combination du jour has been rose and cayenne pepper. It's zesty with dainty floral notes and the perfect way to kick start your morning.

Bulletproof Coffee

I've been trying to get into certain routines and out of others lately. For example, into books and out of Netflix binges. Into working out and out of wasting time on the internet. Part of my new daily routine involves my morning cup of Bulletproof Coffee. It's a delicious way to boost your metabolism and give you hours or energy. It's gotten a pretty bad reputation around these parts because we're living in a world where "saturated fat" is considered a bad word. Guess what? It shouldn't be. Doesn't that make you feel great? I mean, who doesn't like butter?

Two Thanksgiving Drinks

Ah yes, Thanksgiving is almost upon us once again. It's that time of year when elastic waistbands become our best friends, mere hours after we join hands around the table and recite our thanks we nearly strange each other while waiting in line for the best deal, and our aunts, uncles, cousins and grandparents all join forces in order to pester us about our current relationship statuses. (Or, lack thereof.) I'm kidding. (Kind of.) I love the holidays and Thanksgiving is a particularly cozy one. What's a good get-together without some high-quality spirits? Booze not for you? No worries, I'll let you know how you can also make these drinks alcohol-free.

Sage & Cranberry Cocktail

I fought the whole "cranberry drink" thing for a while. I mean, what right does cranberry have getting into all the other juices? I'm still not sold on combinations such as "cran-grape" but I do love me some sparkling cranberry juice. This drink is tart, earthy, and very light-- exactly what you need when you're stuffing your face with Thanksgiving dinner.

What you'll need:
 - Sparkling Cranberry juice
 - Lemonade
 - Art in the Age SAGE
 -  Sage and cranberries to garnish

Begin by filling a glass halfway with ice. Pour one part SAGE and two parts sparking cranberry over the ice. Add a splash of lemonade and stir. Garnish with fresh cranberries and sage leaves. You can make this large-scale by simply making in a pitcher and letting guests serve themselves. For an alcohol-free version, muddle some sage in the bottom of a shaker and mix with lemonade. Pour one part sage lemonade over ice along with one part sparking cranberry.

Boozy Apple Pie Float

This drink is a childhood favorite all grown up. Who doesn't like apple pie? Who doesn't like ice cream?  Thought so. This drink is spicy, rich, and perfect for dessert. It may seem somewhat innocuous but it packs a big punch.

What you'll need:

 - Apple Pie Moonshine (I like Ole Smoky but there are a lot of others.)

 - Spiced whiskey

 - Ginger beer

 - Ice cream (I used Amy's dairy-free Coconut ice cream)

 - A sprig of rosemary to garnish

Scoop 2-4 large spoonfuls of ice cream into a glass. Add two shots of moonshine, a splash of spiced whiskey, and fill the rest of the glass with ginger beer. Add a sprig of rosemary to garnish. For an alcohol-free version, simply substitute the booze with sparking apple cider and add a dash of cinnamon on top. 

Need some more Thanksgiving cocktail ideas? Try the Hot Ginger & Rhubarb Tea, Gingersnap Cocktail, or, if you can't wait until Christmas, this Minty Candy Cane Cocktail. Remember to sip responsibly!

xo,

e.m.

Apples + Bourbon

Some may try to tell you that pumpkin is the flavor of the season but I will vehemently disagree. Is there anything better than biting into a crisp and juicy apple? There are so many different kinds to choose from and you can do pretty much anything with them. Make them into pie, make them into juice, plus it's been said that an apple may even be a better choice than coffee in the morning. Who knew?

What you'll need:

  - Fresh apple cider-- if you're really domestic, you can make your own. We don't have that kind of time in this house so we just bought a gigantic jug from a local orchard.

  - Bourbon. Bulleit is my favorite at the moment.

  - Cream Soda

  - A sprig of Rosemary and some extra apples to garnish. (Optional.)

Fill a short glass halfway with ice and artistically place a sprig of Rosemary and some thin-cut apple slices. Fill the glass halfway with apple cider. Add a shot and a half of the bourbon and top it off with some cream soda.

Between the warmth of the bourbon, the snap of the cider and the soft sweetness of the cream soda, this drink is autumn in a glass. Drink responsibly. 

xo,

e.m.

Peach Green Tea Lemonade Cocktail (with Basil!)

My guilty pleasure this summer has been the Peach Green Tea Lemonade from Starbucks. It is simply delectable. I drink at least one a week. (One TRENTA a week.) I often think so myself, "the only thing that could make this even better would be alcohol. Or basil." Obviously, this was something that I had to act on. As soon as I had a free moment, I headed to the Wine & Spirits store to search for the perfect peach-flavored liquor to add. The obvious choice would be Schnapps but I wanted this to have a more rustic taste so I opted for some Peach Moonshine. (Yes I know it's not real moonshine. I know all of you Southern folks are rolling your eyes at me right now.)


What You'll Need
  - Peach Liquor: I loved the moonshine but if you want something a little closer to the original Starbucks beverage, Schnapps would be your best bet.
  - Unsweetened Green Tea
  - Lemonade (as fancy or as basic as you'd like it.)
  - Basil
  - Ice
  - Cocktail shaker

Muddle a basil leaf in the bottom of a shaker. Add ice (fill it about halfway) and one part each of the lemonade, Peach liquor, and green tea. Strain into a glass filled halfway with ice. Top with extra basil for garnish.

Basil and peach are a match made in heaven and so perfect for these next few weeks of "kinda-summer-but-not-really-but-also-not-quite-autumn." As always, enjoy responsibly!

xo,
e.m.



Grapefruit & Ginger Cocktail

Love me some grapefruit. It's such a wonderful flavor, especially on these ridiculously hot days. (For real guys, it's been over 100 degrees here. Disgusting.) I whipped up this little hooch in the midst of desperation for something refreshing. It's composed of three of my favorites: ginger, grapefruit, and basil. It may not be the most patriotic beverage for Independence Day tomorrow but it'll sure help you beat the heat and it'll be a crowd-pleaser for sure.

What you'll need:
 - Gin
 - Ginger Liqueur (Domaine de Canton is delicious and look at that fancy-shmancy bottle!)
 - Grapefruit Italian Soda
 - Basil Leaves

Muddle basil leaves in the bottom of your glass, or, if you're making this for a group, a pitcher. One or two leaves for a single serving, five or six for a pitcher. Add one part gin and one part ginger liqueur to two parts grapefruit. If you want a little extra zing, a splash of ginger beer will go spectacularly. Serve over ice and sip through a fancy straw-- preferably not before doing anything firework-related. (But you already knew that.)


Stay cool and drink responsibly! Have a great holiday weekend.

xo,
e.m.

Gin & Tonic with Rose

So, I haven't shared a cocktail recipe in a minute. This is partly due to the fact that cocktail features did poorly on my reader survey. Of course I want to make you guys happy so I haven't been posting them as much, however, they're a ton of fun so... call it selfishness, call it rebellion, I'm going to let one slip through the cracks every now and then. This one is great. If you're not much of a drinker, the gin could be substituted with lemonade and it would still be excellent. Because it's only three ingredients, this one would be good in a pitcher for spring evening soirees. 

What you'll need:

  - Gin 

  - Tonic

  - Rose Water (here's a good recipe)

So simple, right? Just mix equal parts gin, rose water, and tonic in a glass with ice. It's incredibly refreshing with a ton of great floral notes. 

Perfect for warm nights outside on the patio, deck, balcony, family room, kitchen, dining room, living room... bathroom? Wherever you want to sip, I don't judge-- just remember to drink responsibly!

xo,

e.m.

Sparkling Rhubarb & Flower Cocktail

I'm seeing a pattern here. The common ingredient in all of my favorite cocktails is St. Germain. It's just so classy and so delicious. Now that the sun is starting to show its face again around these parts, Spring feels closer than ever and I want everything floral. Lucky for me, I can have my flowers and drink them too. (Oh, and you as well, which is why I'm sharing the recipe.)

What you'll need:

 - 1 ½ oz. Art in the Age Rhubarb Tea

 - 1 ½ oz. St. Germain

 - Tonic Water

 - Ice

 - A sprig of Rosemary and a slice of grapefruit, plus more to garnish

Muddle the grapefruit and rosemary in the bottom of a shaker. If you don't have a muddler, a wooden spoon will work just fine. Add ice followed by a shot of Rhubarb Tea and a shot of St. Germain. Shake and strain over ice. Add tonic water. Garnish to your liking and enjoy!

Simple, elegant, and refreshing. Now if only it would stay warm so I can enjoy one of these drinks while also working on my tan. Okay, who am I kidding, I don't get tan. It would be nice to sit outside anyway though. Drink responsibly!

xo,

e.m.

Party Idea: A Create-Your-Own Cocktail Bar

Last night (Friday) was a wonderful, glorious girls' night. I never had girlfriends until recently and I don't understand how I survived for so long without them. (Some thoughts on that here.) We're all pretty creative ladies so thinking of fun ideas kept me awake at night. What are we supposed to do, drink some Black Russians, pop in a rom com, play cards and call it a night? No. Our hands must create. Glancing over at my overflowing liquor cabinet, my mind devised this plan: a create-your-own cocktail bar. BOOM.

It seems like such a simple idea but it is one that is open to endless possibilities of ending so poorly. Not enough booze, not enough possible combinations, too much booze,  not enough blackberries... For my first little make-your-own bar night, I think it went pretty well. Here's what I learned:

The most important thing to remember is variety, variety, variety. Some are whiskey girls. Some are vodka girls. Some like gin. Others enjoy champagne. Find your staples but don't make it boring. Find a good balance of liquors and liqueurs. Variety doesn't stop at the hard beverages though! Include many different choices for mixers. Tonic water and pineapple juice are staples but why not branch out a little more? Pomegranate juice and Blood Orange San Pellegrino were big hits. Fresh fruit and herbs are also a must-have. They're good for muddling as well as garnishing. The more unexpected, the better. We loved having lychees and starfruit on hand.

Sharing is to be encouraged. The name of the game is to try as many combinations as you can without getting too... tipsy. This is why we share. It's fun tasting concoctions that you never would have thought of conjuring up.

Never underestimate the power of having extra ice handy. I didn't think this through and ended up running back and forth from the fridge in the kitchen to the dining room table many times. It's not a far trek but it's also not conducive to party-time conversation. Yelling into the other room over the buzz and clatter of falling ice cubes falling into a glass vase is not a good look for anyone. Have plenty for the glasses as well as the shaker.


I'll definitely be doing this again. It was so much. Just remember to drink responsibly and if you have to, hide the car keys. 

Hope you all have a fantastic weekend!

xo,
e.m.

Chocolate & Citrus Cocktail

Is there anything better than chocolate-covered fruit? The answer is no, absolutely not. Having said that, of course I would be experimenting with a fruit and chocolate cocktail for February. Spodee is one of my new favorites and is the perfect candidate for satisfying that craving in a wonderful and boozy way. It's grape wine mixed with chocolate moonshine. Are you sold yet? This drink is chocolatey, citrusy, and a little bit bubbly.

What you'll need:

 - Spodee Wine

 - Cointreau

 - St. Germain

 - Ginger Ale

Pour one shot each of Cointreau and St. Germain into the glass. Add a shot and a half of Spodee and top it off with Ginger Ale. 

Enjoy at a Valentine's soiree, while cuddling with your significant other, or while curled up on the couch with your beloved pet while watching Scorsese films. (Like I will!) Remember to sip responsibly.

xo,

e.m.

Peach Candy Cocktail

After improvising this cocktail for some "me time" last weekend, I decided that it needed to be tweaked and shared with the world. Gummy peach rings used to be my favorite candy but since I've discovered Peach Schnapps, I'm barely missing them. Because of the pretty color, this drink would be perfect for... dare I say it... Valentine's Day festivities. (Because what else is February than an excuse to be surrounded by the color pink?)

What you'll need:

 - Raspberry Vodka (You all know that I'm a Stoli girl!)

 - Peach Schnapps 

 - Sparkling Water

 - Grenadine Syrup

Begin by pouring one shot (1.5 oz) of raspberry vodka and two shots (3 oz) of Peach Schnapps into a glass filled halfway with ice. Fill the rest of the way with sparkling water and add a splash of grenadine.

So simple and so tasty! Remember to drink responsibly.

xo,

e.m.

Pumpkin & Chai Latte

I was always a fan of Pumpkin Spice Lattes... until I found out that they aren't vegan. Shame, right? Now, I know that pumpkin season has been over since Starbucks hoisted the first Peppermint Mocha sign of Christmas, and even that came and went as it is now over halfway through January and who knows what seasonal concoction they're brewing up now, but you can't tell me that you don't have a special place in your heart for pumpkin. This drink is vegan (just make sure that the pumpkin butter you're using is dairy-free!) and even more delicious than a Starbucks pumpkin spice latte. In my opinion, it tastes just like pumpkin cheesecake. (MMM, pumpkin cheesecake!)

What you'll need:

 - 1 tbs loose leaf chai (or two tea bags; I just prefer it in the cafetière.)

 - 1 tbs pumpkin butter

 - 1/2 cup vanilla soymilk

You'll also need a saucepan, a wooden spoon, a whisk, and extra nutmeg, and cinnamon. (If you're going to drink this, might as well go all-out, am I right?) 

Begin by heating up the water in the kettle as to make a regular cup of tea. While the water's heating up in the kettle, pour the milk into the saucepan and over medium heat, begin to stir it. Make sure that you keep it moving so that it doesn't burn because that smells terrible. Once warm, add in the tablespoon of pumpkin butter and continue to stir on medium heat. Here is where you can also add some cinnamon and nutmeg if you wish. Some time during the stirring process, chances are that the kettle will start whistling. When it does, make the tea as you usually would but only fill the cup halfway with water. Pour the warm milk into the same cup, leaving enough milk in the pan to cover the entire bottom. Whisk the remainder until it's frothy. (I'm not too great at the frothing yet, which is why I only do it with a small amount. If you're a pro barista, feel free to froth some more.) Pour the frothy milk on top and sprinkle on some extra nutmeg and cinnamon. 

Alright so it doesn't exactly fit in with the clean eating thing that I've been doing lately but we all need a treat every once in a while, no? Perfect for sipping whilst curled up on the couch with a book and some sweet tunes. Enjoy!

xo,

e.m.

Blood Orange Cocktail

It's Blood Orange season, whoop whoop! Although a bit macabre, the name is fitting and even if you're turned off at the prospect of gore, a tiny sampling and you'll see that Blood is one of the tastiest varieties of orange around. This cocktail is a mix of some of my favorite flavors: the sweet citrus of the Blood Orange, the freshness of the basil and the warm aromas and flavors of the honey all blend together harmoniously to create this delectable treat.

What you'll need: 

 - 1 Blood Orange

 - 2 Basil Leaves

 - Sparking Water

 - Cointreau

 - Honey Whiskey*

*if you're a real vegan (sorry, I'm just a fakey fake, can't seem to give it up!) and don't do honey, regular whiskey and a little bit of agave syrup will do just fine. 

You'll also need a shaker/strainer, ice, straw, and muddler. (A wooden spoon works if you don't have a muddler.)

Begin by muddling half of the blood orange and one basil leaf in the bottom of the shaker. Add ice followed by two parts Cointreau to one part Honey Whiskey. (If you think that two 1.5oz shots of Cointreau and one 1.5oz shot of whiskey is too strong, feel free to only add only half of the Cointreau.) Shake and strain into a glass with ice and more orange slices. Pour some sparkling water over it, add a straw and mix. Top it off with a basil leaf and enjoy! 

Sip responsibly, and remember: Blood Oranges are only in season from December to March so try this one out while you still can!

xo,

e.m.

Christmint Cocktail

Italian Christmases are no joke. They last an entire week and are filled with lots of family, food and, well, booze. It's all a cycle. Can't have family without food, and you certainly can't have food without vino and other assorted spirits. You can't drink alone or else you're an alcoholic, thus the family presence, and the circle of life repeats itself. Yesterday marked the unofficial beginning of Christmas. Yes indeed, we began our preparation for the feast of the seven fishes. We go hard. We start making Christmas Eve dinner a few days early. Also, Christmas Eve is almost a bigger deal than Christmas day. It also marked the official beginning of extended family members pushing traditional Italian cuisine on me and the beginning of me attempting to explain that my plant-based diet prevents me from partaking. They always respond with a look of disbelief of bewilderment. I know. Crazy me. 

While the family was stuffing the calamari (pronounced GAH-LA-MOD, which I know, it makes no sense but that's just what we do) they realized that a hard beverage would make the experience even better. I crossed my fingers and hoped that this combination would be a winning one. It was such a hit that I just HAD to take some photos to share it with you!

What you'll need:

 - 2oz Crème de Cacao

 - 2oz Crème de Menthe

 - Your choice of Half & Half or Creamer (Fellow vegans, I LOVE Coconut Milk Creamer.)

 - Dark Chocolate for garnish

You'll also need a shaker and ice. Begin by filling the shaker halfway with the ice and pour in the alcohol. Fill the shaker the rest of the way with your creamer and shake, shake, shake! Pour into a glass and shave dark chocolate over the top. If you want, you can add a candy cane for a little extra touch. 

xo,

e.m.