Hey guys! I’m so excited to be guest posting over on my dear friend Jacquelyn’s blog today, Lark & Linen. I’m sharing my recipe for a Blood Orange Sparkler, a festive, bubbly cocktail that has New Year’s Eve written all over it. Head on over to check it out and have a sparkly New Years!
Merry Christmas Eve, friends! Around here, the next couple of days are all about feasting. Our tradition (passed down by Shawn’s family) is steamers and lobsters on Christmas Eve and tomorrow, we’ll make a big lasagna, followed by plenty of tasty treats. Including this new concoction I whipped up for the first time last week. An adult version of the root beer float, this overflowing, beautiful mess is complete, utter heaven. It’s a MUST-try and it couldn’t be more simple. Maybe too simple for the unbelievably delicious result. Keep reading for the recipe below. Wishing you a cozy evening and a Merry Christmas!
Pour chocolate stout into mug first, leaving 1-2 inches for the ice cream. Slowly add three scoops of ice cream to the top. Shave spiced chocolate over the ice cream and dive in! If you’re feeling brave, add a cookie to the top! (I won’t tell)
The first time I tasted a gin fizz was a few years back at Eastern Standard, one of our favorite restaurants in Boston. I was a little hesitant at first after hearing one of the ingredients was a raw egg white, but I’m a firm believer in always trying something once! Needless to say, I became instantly hooked. Mixed with the gin and lemon juice, the otherwise unpleasant looking egg white becomes frothy and smooth like meringue and doesn’t taste like egg at all. It’s quite a fabulous looking cocktail and rather light and refreshing.
Of course, I had to add my own twist and I dare say it’s one of the tastiest cocktails I’ve ever had. The addition of Chambord (a delicious black raspberry liqueur), a sprig of rosemary, and sprinkles of golden sugar and this classic becomes a festive treat for the holidays. Plus, it’s just the prettiest shade of berry-pink, isn’t it? Keep reading for the recipe!
Normally, we indulge in this this cozy cocktail while carving pumpkins each year—a tradition that Shawn and I started in our college days in NH (where cider is the official beverage!). Since this October didn’t bring the bone-chilling days that we normally see toward the end of the month, we waited. And I’m so glad we did. Hot spiked cider next to a fire has been the cure for this week’s lower temps and it made me remember what I love about this time of year so much!
1 orange, sliced
4 cups apple cider
1/2 tsp allspice
1/2 tsp nutmeg
1/2 tsp ground cloves
3/4 cup dark spiced rum (we use The Kraken)
Cider mug (ours is from Pottery Barn)
In a medium saucepan, combine 4 orange slices, 2 cinnamon sticks, apple cider and spices. Simmer for 10 minutes on low heat. Remove from the heat and add the rum. Ladle into mugs and garnish each with a cinnamon stick and orange slice. Enjoy, next to a cozy fire if possible!