I love this simple cocktail around the holidays. It’s so pretty and refreshing – you can’t go wrong! If you’re having a holiday party this would be the perfect drink to make as a big punch for everyone to enjoy. Use a bunt or cake pan (something with decorative details is nice!) to freeze a block of ice the night before. Add it to a punch bowl with one or two bottles of champagne and enough cucumber vodka & St. Germain to your liking. You can eyeball the portions using the recipe below or make it weaker/stronger depending on the occasion. Slice some fresh mini cucumber coins and pierce them thru cocktail picks with a sprig of mint for a garnish. Use any leftover mint and toss them into the punch for some nice double-duty herb infusion & prettiness. I like to keep the mint in little bunches or bouquets so it’s easy for your guests to avoid scooping them into their glasses.
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Look at that gorgeous piece of glass sugar just begging to garnish your cocktail! It’s ultra creative and easy to make for a big match of martinis at your holiday party – what more could you ask for? What makes it even better is that you can use your favorite freshly squeezed juice to add some flavor (I used concord grape). Just make sure not to add more than what the recipe lists, otherwise the sugar won’t set properly.
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November 18, 2012
in Vodka
This is by far my favorite cocktail of the season! I’ve made it at least a dozen times over the past few weeks and it’s always perfect. I use a delicious fig spread by Dalmatia to achieve the best flavor possible. I’ve noted before that figs are not the easiest to use in cocktails because they can taste too earthy and have a very short shelf life. This spread has a great balance of the sweet and savory notes and you won’t have to worry about it going bad. (Also try it with a wedge of sharp cheese…so good!) If you can’t find this specific brand, try picking up some fig preserves from your local grocer.
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Deviled eggs are one of those foods I didn’t start appreciating until a few years ago. Now I’m kinda obsessed with them and make them all the time. These ones made with crab are my absolute favorite variation lately. You can make them cheaply using canned crab or splurge and buy some lump crab. Either way, you want to mix the shellfish in last and keep the pieces in tact as much as possible before serving.
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I love these little chorizo stuffed olives! They they make a fabulous bloody mary garnish and the perfect bar snack. You want to use fresh (not dried) chorizo to stuff these and, if it’s an option, buy the type the grocer makes in house. Remember that green olives are pretty salty, so I like to add some crushed red pepper flakes & fresh garlic to help bring out the flavors in the meat. You can prep the olives ahead of time until they need to be fried or if you want to finish them off early they should stay crisp for a few hours.
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