Cocktail: Blood Orange Paloma

If I’m being honest, I would have a paloma over a margarita any day. Not that I don’t like a margarita, but a paloma just feels more in tune with what I like in a cocktail:

  1. I’m always interested in a grapefruit cocktail and it’s definitely my favorite cocktail “flavor”

  2. Sometimes margaritas give me an acid reflux-like feeling when i drink too many of them

  3. Usually a lighter cocktail since there’s bubbles in it

I also know it’s springtime but I had a bowlful of blood oranges and a grapefruit sitting around just looking to be added to tequila. So a blood orange paloma was born right their on my kitchen counter.

And if you’ve never had a paloma, think of it as the margarita’s lighter, bubblier grapefruit-y partner. It’s good, just try it!

Blood Orange Paloma

Makes 1 drink

  • 2 oz blood orange juice

  • 1 oz grapefruit juice

  • 2 oz tequila

  • splash of lime juice

  • 2-4 dashes of grapefruit bitters (optional but recommended)

  • lime seltzer

  • coarse sea salt for rim

Rim the glass: on a small plate, pour out the coarse sea salt. If you want to seem even fancier, add a tiny amount of chili powder and mix together for a slightly spicy rim. Wet the rim of your glass and press it into the salt. If you are having trouble getting the salt to spicy, try using a small amount of honey or agave syrup to the rim and pressing that into the salt mixture.

Make cocktail: In a cocktail shaker with ice, add blood orange and grapefruit juices, tequila, grapefruit bitters, and squeeze of lime juice. Shake until combined. Add ice to your salt-rimmed glass and pour the cocktail over ice. Cheers!

Cocktail: Blood Orange Mule

Can we just forget about last year? Ok great. Thank you!

All in all, last year sucked. Like really sucked. The kind of sucked where you can’t do anything but buckle down, try and get as much done as you can, and try your hardest to enjoy the little moments of peace and stress-free calm you have. So that doesn’t leave a lot of time for personal growth or baking (let alone styling, photographing + writing blog posts). I’m trying to inch back into it. Little by little until this piece of the internet fits back into my life.

In the meantime, I’ve brought you booze. This is valentine’s day week (which doesn’t really mean that much to me, tbh) so I wanted to throw together a simple, fruity and delicious cocktail perfect for a valentine’s day dinner at home. Because who’s really got time for overly crowded restaurants and prix fixe menus.

Welcome back to my little corner of the internet. I hope we get to spend a little more time together this year.

Blood Orange Mule

Makes one drink

  • 2 oz vodka

  • 2 oz fresh-squeezed blood orange juice

  • 1-2 oz ginger beer

  • squeeze of lime juice

  • gummy candies for garnish

In a glass with ice, add vodka and blood orange juice. Stir and top with ginger beer and a squeeze of lime juice.

Cocktail: Coconut Pineapple Frozen Margaritas

Margarita season is finally here! I know, I know it's technically okay to drink a margarita during any time of year, but something about a frozen margarita on a warm day with a side of chips and guac just can't be beat. Tequila-based cocktails always feel innately summery to me. They remind me of Saturday afternoons or long happy hours with lots of nachos.

Along with gin-based cocktails, margaritas find themselves on the top of my favorite cocktails list. And so many flavor options! What more could a girl ask for?

Coconut Pineapple Frozen Margaritas

Makes 2 large or 4 small margs

1 cup pineapple, cubed
1/2 cup canned coconut milk
1/2 lime
4 oz tequila
2 cups ice
Optional: toasted coconut, honey, lime slices, and additional pineapple cubes

**If you have a smaller blender or are worried about too much liquid for your blender, half the recipe to make one drink at a time. 

In a blender, add pineapple cubes, coconut milk, tequila, and ice. Using a fork, juice the lime into blender. Pulse until the margaritas are slushy and no large chunks appear.

If you want to garnish the glass, spread honey along the rim of the glass and press into toasted coconut. Spoon your margarita into the glasses and garnish with a pineapple cube and lime slice. Enjoy immediately or store in the freezer.

I don't tend to like my drinks too boozey, but if you are looking for a stronger marg, add up to 2 additional ounces of tequila.

Recipe: Banana Pineapple Daiquiri

Just in time for the end of summer, we're making daiquiris in pineapple cups and drinking them in the afternoon post-beach day. Preferably in a hammock if you have one. As much as I'm kind of over the intense humidity and 98 degree days, I know I'll be wishing for summer in only a few months. So I wanted to make you a drink that's acceptable when you're sticky from sweat and have sand still behind your toes, but also can easily throw together when it's snowing and you need a little tropical refresher. 

If you've checked out my cocktail recipes before, you know I'm not a complicated cocktail mixologist or anything. I'm here to show you how to throw a bunch of things in a glass (or blender), give it a mix and get to relaxing. In my opinion, booze should be used for celebrating or destressing, so we need to get to the end result quick!

Banana Pineapple Daiquiri

Makes two drinks (or one pineapple cup)

2 bananas, peeled and frozen
3/4 cup pineapple (or two large pieces), frozen
1 cup coconut milk
1/2 lime, juiced
4 oz white rum (optional)

Pineapple Cup: To serve this drink in a pineapple cup, you'll need a pineapple and a pineapple corer. I have this one on Amazon and never had a problem with it. Place the corer centered over the core of the pineapple and twist the corer until you get near the bottom (about an inch or so from the bottom to be safe. If you twist too far down, you'll puncture a hole in the skin of the pineapple and you'll ruin your cup). Once you're near the bottom, twist the opposite way and pull the pineapple slices out of the skin. It makes a perfect cup and all the fruit is sliced. Store the fruit in the refrigerator or freezer. Then use a pairing knife to remove the core, which is by far the most annoying part. I just kind of hack at it until most of it is gone. Very professional. 

Just FYI, I learned about this method from A Beautiful Mess last year. It's very fun for parties.

Daiquiri: If you are using a blender, add all the ingredients into a blender and blend until bananas and pineapple are fully pureed and mixture is similar to a smoothie. You might need to stop blending and push frozen fruit down towards the blade with a spoon if blender is having trouble. Pour into two glasses or the whole thing into your pineapple cup!

If you want to use a food processor, add the frozen pineapple, frozen bananas, and about 1/3 of the coconut milk into the processor initially. Pulse until the fruit is pureed and then add the rest of the liquids and pulse until combined. I found that if I added all the liquids at once, it was hard to get the fruit as pureed as desired. Pour into two glasses or your pineapple cup!

This also makes a really refreshing smoothie, just leave out the rum!

Recipe: Strawberry Basil Frosé

So here's a real life fact: as I write this, which is 10pm on a Monday night, I'm definitely sitting on the sofa with a giant bowlful of this frosé and eating it like a snow cone. Because I don't need to tell you that Mondays are hard. And as much as this is a fun dessert cocktail to serve at a party or a happy hour with girlfriends, this is also a great late night summer boozy snack when it's 100 degrees in your house with 90 percent humidity. 

We've finally had a little break in the extreme heat and humidity we've been feeling here in Philadelphia and I and my poor little kitties are very thankful. I love summer, and this one is a damn good one, but the humidity is just exhausting. I would like to turn my oven on a bake something for you all, but it's just not realistic at the moment. So frozen treats it is! I'm not really complaining.

Strawberry Basil Frosé

Makes enough for a party!
Adapted from this recipe

1 750 ml bottle of rosé**
1/2 cup sugar
1/2 cup water
8-10 strawberries, hulled and quartered
2 large basil leaves
1 1/2 cups ice
juice from half a lemon

Pour the entire bottle of rosé into a 9x9 inch baking pan (or any bowl or pan it will all fit in) and freeze for 4-6 hours or overnight until almost frozen. Because of the alcohol, it won't completely solidify.

In a small saucepan, bring sugar and water to a boil over medium heat, stirring constantly until the sugar is completely dissolved. Remove from heat and add strawberries. Rip basil leaves in half and add them as well. Let steep for 30 minutes to an hour. Strain through a mesh strainer into a small bowl or jar. Do not press on the strawberries. Cover and chill in refrigerator, about 30 minutes.

Once you're ready to make your frosé, add your ice to the blender and pulse until ice is crushed. Remove the rosé from the freezer and scrape into the blender, along with strawberry-basil syrup juice from half a lemon. Blend until mixture is slushy.

If you don't want to serve immediately, place blender jar in the freezer and pulse once or twice before serving. If you want to make this in advice and place back in the freezer overnight, you can just use a spoon to shave and break up the frosé into a slush. Garnish with a strawberry and some basil leaves.

** When choosing your rosé, you'll want something that's on the full-bodied side and nothing too sweet.