Vinho Verde Spritz Cocktails with Wine Candied Lemon Peels for Pastéis de Nata

Vinho Verde Spritz Cocktails and Egg Tarts // stirandstrain.comThis post was made in partnership with Vinho Verde Wines. Recipe and ideas are my own.

Labor Day will soon be here. The end of summer is in sight…sigh. But I’m going to stretch these last few weeks of warm days and cool nights the best way I know how! With a picnic!

Vinho Verde Spritz Cocktails and Egg Tarts // stirandstrain.comPicnics sure have changed a lot since I was little, obviously. There’s definitely wine now. However, the bugs are still there in droves. But I get to stay out a lot later so…win!

Vinho Verde Spritz Cocktails and Egg Tarts // stirandstrain.comToday I’ve partnered with Vinho Verde Wines from Portugal to help you find an easy, breezy way to celebrate summer’s last hoorah. The Vinho Verde wine region has been producing these young wines for over 2,000 years and is home to Portugal’s largest wine region. While 86% of their wines are white, they also produce some red, rosé and sparkling wine as well as brandy. These wines are also super affordable, and pair well with food. In other words, a great picnic wine! Don’t think of these Vinho Verde wines as a summer sipper only though; they transition from Summer right into Fall and are the versatile wine to keep around all year long.

For our Labor Day picnic I’m bringing along this Avesso wine from the Vinho Verde region. This refreshing wine has aromas of citrus, peach, and almond with a slight acidity and touch of minerality. You can enjoy it on its own, but it’s also wonderful in a spritz cocktail, which we’ll make and take along.

Vinho Verde Spritz Cocktails and Egg Tarts // stirandstrain.comYou can’t have a picnic without some great picnic food too. And if we’re drinking Portuguese wine, we are definitely eating Pastéis de Nata (Portuguese egg tarts). These light, slightly sweetened tarts hold up well outdoors. I have a few bakeries here in Los Angeles that I like to buy mine from, although I’m linking to a solid recipe below if you’d like to bake yours. I do like to dress mine up a bit for the picnic with some wine-candied lemon peels which I DO have a recipe for below using the same wine we’ll make spritzes with.

I’m feeling so ready to spread out a blanket, have a few spritz cocktails, and snack on some yummy tarts. I can feel that warm, late summer breeze now. So let’s open that wine and start putting this picnic together!

Vinho Verde Spritz Cocktails and Egg Tarts // stirandstrain.comA picnic should not be a stressful affair. Here’s some tips to help make your day go off without a hitch!

  • Pre-batch the spritz mix! The night before, measure out all the ingredients minus the soda water. Refrigerate the mix, and the next day bring along some ice, portion out the drinks, and top with the soda water!
  • No time to bake egg tarts, but want this transportable, delicious picnic snack? Buy them! Both Portuguese and Chinese bakeries are home to wonderful egg tarts.
  • You don’t need a picnic basket! Sure, they’re cute, but if you don’t have the space, or the desire to buy one, some reusable bags, a cooler, or even an old Amazon box will do. If it holds stuff, use it!
  • A combination wine opener/pocket knife. I’m a big fan of Opinel knives and they have a beautiful combo one. Get that wine open, zest a lemon, and cut up some tarts. Maybe whittle some sticks for marshmallow roasting later. It’s a like a picnic swiss army knife, but with only the most important tools.
  • And speaking of gadgets to have outdoors, I really love a double insulated wine chiller. If I’m going to be hanging out in the sun for a few hours at a picnic, I want to keep my wine cool.

Vinho Verde Spritz Cocktails and Egg Tarts // stirandstrain.comVinho Verde Spritz (makes one Spritz)

2 oz Avesso Vinho Verde DOC Wine
1/2 oz Elderflower liqueur
1 oz Bitter Bianco
1/4 oz Lemon syrup from candied lemon peels
3 oz Soda water
Lemon wheels

In a shaker filled with ice, pour in Avesso Vinho Verde DOC Wine, elderflower liqueur, Bitter Bianco, and lemon syrup. Shake 20 second and strain into a wine glass. Add fresh ice and pour in soda water. Stir gently to combine and garnish with lemon wheel.

Vinho Verde Spritz Cocktails and Egg Tarts // stirandstrain.comWine Candied Lemon Peels for Pastéis de Nata (Egg Tarts)

2 medium sized lemons
2/3 cup sugar, divided
2-1/3 cups water, divided
1/3 cup Avesso Vinho Verde DOC Wine

Using a wide vegetable peeler, zest the two lemons into wide strips making sure not to include of the white pith. Cut strips into quarter inch wide strips. Place strips in a small sauce pan with 2 cups of water. Bring to a boil. Boil 5 minutes uncovered. Drain. Rinse in cold water.

Return the lemon strips to the pan. Add in 1/3 cup sugar, 1/3 cup water, and wine. Bring to a boil and continue to cook until a syrup forms. About 8-10 minutes. Turn to a simmer and simmer 5 minutes until peels are translucent. Remove from heat. Pour remaining sugar onto a sheet pan and spread evenly around. Using a slotted spoon or fork, remove peels and place on sugar. Toss to coat peels in the sugar. Separate peels so none are sticking together. Move to a drying rack and let sit about one hour. Store in an airtight container. Will keep several months refrigerated.

Save syrup from pan into an airtight container. Refrigerate. Will keep up to one month.

Garnish tops of Pastéis de Nata with a few strands of the wine candied lemon peel and a few drops of their syrup.

**Feel like making your own tarts? Check out this recipe from Tasting Table for Pastéis de Nata.

Vinho Verde Spritz Cocktails and Egg Tarts // stirandstrain.com

For more information on the Vinho Verde wine region, please visit them at winesofvinhoverde.com



Angostura Rum & Black Cherry Soda Float

Angostura Rum & Black Cherry Soda Float // stirandstrain.comThis post was made in partnership with The House of Angostura. Recipe and ideas are my own.

I live in an old house. I’m in Southern California, so not that old like New England, or like, Rome. Ok, actually it’s only 50 years old so by those standards it’s pretty new. But anyways, when the house was bought it included things like appliances, and central air; these too were all old. 1980’s kinda old. And since they all did their jobs without much complaint not many were replaced. As the decade wore on they slowly started to die and everything now except the air conditioning unit, which is over 30 years old, has been replaced. This beast makes me tremble when the summer electric bill statement appears. I know the bill will be high. It’s always high this time of year. However, this thing just WILL.NOT.DIE. Every summer, usually when we hit peak highs and the thing is running 24/7, it breaks down. Home insurance gets called, 3 to 5 days later the machine is up and running again. Repeat the next summer.

I keep waiting for the repair man to finally come over and tell us, Sorry, this unit is done for and the home insurance to cough up the money to replace it. Because really, we’re not spending 10k+ ourselves on a whole new unit anytime soon. So when it gets this hot out, I simultaneously hope that it won’t blow out on us and cause the internal temperature of the house to go over 90 (that has happened to us a few times now) and also sorta want it to just DIE ALREADY so we can get a new, energy efficient model. The joys of home ownership…oy!

Angostura Rum & Black Cherry Soda Float // stirandstrain.comWell, I don’t know whether to chalk these scorching summer days up to climate change or just admit that Los Angeles is the desert and this is part of the package you get when you move here. Sure, you get warm, sunny days in January, but then you have to take those 100+° days in the summer (and early Fall). To help ease these heat-aches, I partnered with The House of Angostura for a chilly, boozy treat this week (and yes, just in time for #NationalIceCreamDay on 7/15).

Did you grow up eating/drinking ice cream floats? We didn’t get them all too often, but I do recall stopping by an A&W when I was a kid and having a root beer float. In retrospect, whichever family member took me and my sister there and gave two small children ice cream floats in the car to eat was a rather brave soul. Today we’re not only refining that childhood treat with some black cherry soda and super premium vanilla ice cream, we’re also adding in RUM. And bitters. And Luxardo cherries! All the good adult stuff but with enough kid stuff to still have a whiff of nostalgia.

The Angostura 7 Year Rum has lots of cinnamon and vanilla flavors that make it a great match for this boozy adult treat. I’ve added in the Angostura Bitters and their Orange Bitters to punch up the spice of the cherry soda and to cut through some of the sweetness. The orange aroma in the nose is an unexpected and pleasant surprise when you take your first sip. For something so fun like an adult ice cream float, I found this combination to be much more complex with lots of subtle flavors. It was also a great way to forget about the heat for just a little bit too. Fingers crossed that air conditioner makes it through one more summer.

Angostura Rum & Black Cherry Soda Float // stirandstrain.comReady to dive into your own float? Let’s make one!

Angostura Rum & Black Cherry Soda Float

2 ounces Angostura 7 Year Rum
3 dashes Angostura Bitters
2-3 scoops vanilla ice cream
4 ounces Black Cherry Soda, chilled
2 dashes Angostura Orange Bitters
Orange slice and Luxardo cherries for garnish

In a mixing glass filled with ice, pour in rum and bitters. Stir to chill 20 seconds and strain into a soda glass. Add ice cream to glass and top with black cherry soda. Dash orange bitters on top and garnish with orange slice and cherries.

 

If you’d like to learn more about Angostura and their products, please visit them at www.angostura.com

What You Should Be Drinking This 4th of July 2018

Warning: do not attempt to set off firecrackers after drinking these cocktails.

The Purple Halo Cocktail with Exotico Tequila Blanco and Mountain Valley Sparkling Essence Blackberry and Pomegranate. It's a color changing cocktail! // stirandstrain.com

The Purple Halo Cocktail

Smoked Ice Hazy Sunset Cocktail // stirandstrain.com

Hazy Sunset Cocktail with Smoked Ice!!

Fun In Jalisco Cocktail // stirandstrain.com

Fun In Jalisco Cocktail

Aquafaba: what is it and how to make cocktails with it! Like a Vegan Sloe Gin Fizz // stirandstrain.com

Vegan Sloe Gin Fizz

The Blue Crush Tequila Swizzle // stirandstrain.com

The Blue Crush Tequila Swizzle

Peach and Tequila Frozen Blended Cocktail // stirandstrain.com

Peach and Tequila Frozen Blended Cocktail

Low Rent Cocktail of the Month: The Snowden // stirandstrain.com

And the perennial favorite… The Snowden

The Purple Halo tequila - lime - agave - basil - sparkling blackberry pomegranate - butterfly pea flower

The Purple Halo Cocktail with Exotico Tequila Blanco and Mountain Valley Sparkling Essence Blackberry and Pomegranate. It's a color changing cocktail! // stirandstrain.comCocktails that stick with me tend to fall into two categories: those that tasted amazing and those that appealed to me visually. For example, I can tell you the first time I tasted bell pepper in a cocktail and fell in love with a whole new world of savory cocktails (Las Perlas in downtown L.A.). I can’t recall what it looked like, but I can remember how it tasted. I’ve gone to that flavor combination many times (and a few cocktail riffs have shown up on this website too).

The Purple Halo Cocktail with Exotico Tequila Blanco and Mountain Valley Sparkling Essence Blackberry and Pomegranate. It's a color changing cocktail! // stirandstrain.comAnd then there are those cocktails that, visually, wowed the pants off me. When I was in Chicago years ago for a trip I decided to pop over to The Aviary because a friend had recommended it. We went at opening and did not get a reservation as advised (Which seemed like such a crazy idea at the time. Oh how times have changed!) but lucked out and got a table with little wait. I can see the plastic bag filled with smoke, a cocktail glass hidden away within. I remember the small crack of opening the ice sphere that housed a cocktail. The feel of the paper bag wrapped glass bottle. But–– I could not tell you what any of these tasted like. I sat here and tried but it’s the memory of how they looked, more than taste, that has stuck with me.

The Purple Halo Cocktail with Exotico Tequila Blanco and Mountain Valley Sparkling Essence Blackberry and Pomegranate. It's a color changing cocktail! // stirandstrain.comToday I’m hoping to bridge that gap for you all with this newest cocktail. With flavors both familiar and a little outside the box, and a touch of theatrics in the garnish, this cocktail, which I’m calling The Purple Halo (that will make more sense later) is both tasty and a stunner to look at.

The Purple Halo Cocktail with Exotico Tequila Blanco and Mountain Valley Sparkling Essence Blackberry and Pomegranate. It's a color changing cocktail! // stirandstrain.comI’ve partnered again this week with Exotico Tequila, and long time favorite Mountain Valley Spring Water to make a cocktail you can impress your guests with all summer long. The base of the cocktail is Exotico Tequila Blanco, made from 100% blue agave and has a slightly spicy flavor profile that mixes really well here. I paired it with agave, lime, and fresh basil to play off its herbal notes. The cocktail then gets a good splash of Mountain Valley’s Sparkling Essence Blackberry Pomegranate Water. Mountain Valley has smaller bubbles, so it adds just a touch of effervescence to the drink without overpowering it. The all natural flavors also add subtle hints of flavor and don’t hijack your drink (or make it taste artificial) resulting in a nicely balanced cocktail.

The Purple Halo Cocktail with Exotico Tequila Blanco and Mountain Valley Sparkling Essence Blackberry and Pomegranate. It's a color changing cocktail! // stirandstrain.comWhile delicious on its own, I wanted you to also remember this visually, and that’s where butterfly pea flower tea comes in. If you’ve come across those color changing cocktails on Instagram, this is where they are getting their magic from. You don’t need to be a cocktail wizard to pull this trick off; you just need to be able to order online and make a cup of tea. I was introduced to this tea a few years back when I was still making cocktails with the local Los Angeles pop up The Coconut Club. We made a welcome Ti’ Punch that changed color before the guests’ eyes. They got a kick out of it; we got written up in the local paper. And now your guests will remember your drinks and talk about it for years to come (I cannot guarantee this). The tea changes color, from a dark cobalt to purple or pink, depending on the pH of the liquid you add to it. In this cocktail, the lime juice will start that color change as the ice cube of tea melts into the drink, creating rings of color in the glass.

The Purple Halo Cocktail with Exotico Tequila Blanco and Mountain Valley Sparkling Essence Blackberry and Pomegranate. It's a color changing cocktail! // stirandstrain.comThe butterfly pea flower tea is very, very mild and with the slow dilution does not contribute significantly to the overall flavor of the drink… but it does look cool! So, if you don’t want another box of tea bags taking up real estate in your pantry, you can leave this out and enjoy the cocktail as is.

Ok, so let’s make something cool now!

The Purple Halo Cocktail with Exotico Tequila Blanco and Mountain Valley Sparkling Essence Blackberry and Pomegranate. It's a color changing cocktail! // stirandstrain.comThe Purple Halo

1-1/2 cups Mountain Valley Spring Water
2 tea bags Butterfly Pea Flower Tea

1-1/2 ounces Exotico Tequila Blanco
5 basil leaves
3/4 ounce freshly squeezed lime juice
1/2 ounce agave syrup
2 ounces Mountain Valley Sparkling Essence Blackberry Pomegranate

basil leaf for garnish

  1. First, make the butterfly pea flower ice cubes by bringing 1 cup of Mountain Valley Spring Water to just under a boil. Add in tea bags and steep 10 minutes. Remove tea bags and let cool. Pour water into sphere molds and freeze overnight.
  2. To make the cocktail, remove ice spheres from molds and set aside. In the bottom of a shaker, muddle basil leaves with tequila. Fill shaker 2/3 with ice and then pour in lime juice and agave. Shake 20 seconds and strain into an oversized coupe or double rocks glass. Add butterfly pea flower ice sphere and top with Mountain Valley Sparkling Essence Blackberry Pomegranate. Garnish with basil leaf. Watch as the rings slowly start to form.

The Purple Halo Cocktail with Exotico Tequila Blanco and Mountain Valley Sparkling Essence Blackberry and Pomegranate. It's a color changing cocktail! // stirandstrain.com

For more information on Exotico Tequila, please visit them at exoticotequila.com. For more information on Mountain Valley Water, please visit them at www.mountainvalleyspring.com

What You Should Be Drinking This Mother’s Day (or World Cocktail Day)

Mom wants a lot of Rosé, some frozen drinks by the pool, and a whole lot less whining from you.

Drunken Apple and Rosé Sangria

Sweet Corn and Strawberry Smash

Rosé Champagne Cocktail

Frozen Negroni Cocktail Slushies // stirandstrain.com

Frozen Negroni Two Ways

Sparkling Grapefruit and Lillet Rosé Sangria

Siegert’s Sparkling Cocktail: Earl Gray Tea and Angostura Amaro for Mother's Day and World Cocktail Day // stirandstrain.com

Siegert’s Sparkling Cocktail (Tea and Amaro)

Siegert’s Sparkling Cocktail amaro - earl gray - lemon - tonic

Siegert’s Sparkling Cocktail: Earl Gray Tea and Angostura Amaro for Mother's Day and World Cocktail Day // stirandstrain.comThis post is brought to you by House of Angostura. Recipe and ideas are my own.

May is teeming with twofer drinking holidays and this weekend is another. Is Mother’s Day a drinking holiday? (This lady says YES!)

It’s also World Cocktail Day on Sunday, so I thought we would offer up this cocktail that could work for both holidays. It’s called Siegert’s Sparkling Cocktail, a tea cocktail made with Angostura’s Amaro.

You might be asking yourself, “Mmm. I love amaro, but who is a Siegert and what does he have to do with this cocktail?” Well! In 1824, Dr. Johann Siegert produced his first aromatic bitters as a medicinal tincture designed to alleviate stomach ailments of soldiers while serving as the Surgeon General in Angostura, Venezuela. By 1850, Siegert was exporting This magical potion to England, the Caribbean, and United States. From there the manufacturing became a family business with his sons in Trinadad, and Angostura Bitters went on to win awards and become an integral part of cocktail culture to this day.

A fitting little tidbit as we celebrate World Cocktail Day with an ingredient that is as big a star in the cocktail world as the cocktails themselves. Now on to the drink!

Siegert’s Sparkling Cocktail: Earl Gray Tea and Angostura Amaro for Mother's Day and World Cocktail Day // stirandstrain.comTea! Tea service! Mother’s Day! It’s also Mother’s Day on Sunday so we’re serving up a sparkling cocktail made with aromatic Earl Gray tea syrup. Combined with a little acidity from the lemon juice and the richly complex Amaro di Angostura, it’s layered with spices, subtle citrus and just a pop of effervescence from the tonic water. This cocktail would go great with brunch or listening to Mom tell you about how much better your other sibling is doing with their life. (OK, so maybe in that case you should have this drink.) Either way, it’s delicious. Enjoy!

Siegert’s Sparkling Cocktail

Earl Gray tea syrup:
1/2 cup sugar
1/2 cup water
2 bags earl gray tea

In a small saucepan over medium-high heat, combine sugar and water. Stir until sugar dissolves and bring sugar to a boil and then remove from heat. Immediately add tea bags to the simple syrup and let stand 15 minutes. Remove tea bags and discard. Let syrup cool and store in an airtight container for up to one month.

Cocktail:
2 oz Angostura Amaro
3/4 oz Earl Gray Tea Syrup
1/2 oz freshly squeezed lemon juice
3 oz tonic water
Garnish: lemon peel

In a shaker ⅔ filled with ice, add in Angostura Amaro, Earl Gray Tea Syrup, and lemon juice. Shake 20 seconds and strain into a highball glass over fresh ice. Pour in tonic water and stir gently to combine. Garnish with lemon peel.

 

If you’d like to learn more about Angostura and their products, please visit them at www.angostura.com

The Tequila Mint Julep tequila - mint - bitters

The Tequila Mint Julep with El Mayor Tequila // stirandstrain.comThis post is brought to you by El Mayor Tequila. Recipe and ideas are my own.

This weekend we’ve got a double dose of reasons to celebrate. Saturday marks the 144th Kentucky Derby and Cinco de Mayo, both happening on the same day. No need for a sad case of FOMO, we’ve got a drink that celebrates both: the Tequila Mint Julep.

The Tequila Mint Julep with El Mayor Tequila // stirandstrain.comNot long ago a Mint Julep was a Mint Julep: bourbon, mint, sugar, silver cup. Bam. But as bartenders and cocktail enthusiasts have brought an inquisitive eye to old recipes, here today we’re riffing on this classic with our partner, El Mayor Tequila.

The Tequila Mint Julep with El Mayor Tequila // stirandstrain.comEl Mayor Añejo Tequila is fantastic sipped on its own, but the tequila also mixes quite well in cocktails. Especially when the spirit needs to be strong and shine through a whole lot of crushed ice! The 100% blue agave añejo is aged in white oak barrels for 18 to 36 months, giving it the distinctive oak-y nose, golden color and slightly sweet and spicy flavor profile. If you’re going to use a tequila in a julep recipe, this is the one.

The Tequila Mint Julep with El Mayor Tequila // stirandstrain.comFor this recipe I forgo the muddled mint (*gasp*) and instead opt for a creme de menthe liqueur to add the minty flavor and a touch of sweet. I like the bracingly cool mint liqueur up against the tequila. Also, if you’re serving this up at your party it’s going to save you some time since you won’t have to muddle all those mint leaves. To round out the drink, I’ve added in a few dashes of aromatic bitters and a touch more sweetness with some demerara syrup. The drink needs that last touch of sugar to balance it out along with the bitters.

The Tequila Mint Julep with El Mayor Tequila // stirandstrain.comLastly, I gave this julep a crown of mint (I couldn’t leave the fresh mint out completely), like its own little laurel wreath. And you don’t have to make it rain powdered sugar on your julep for a garnish, but it sure does look pretty.

The Tequila Mint Julep with El Mayor Tequila // stirandstrain.comSo, let’s jump start this Cinco de Derby party and mix up a batch of Tequila Juleps. It’s a sure bet!

The Tequila Mint Julep

2 ounces El Mayor Añejo Tequila
1/2 ounce creme de menthe
1/4 ounce demerara syrup (see notes below)
3 dashes aromatic bitters
mint and powdered sugar

In a silver julep cup, or double rocks glasses, pour in El Mayor Añejo Tequila, creme de menthe, demerara syrup, and bitters. Fill glass halfway with crushed ice and swizzle until glass is frosty, about 20-30 seconds. Fill with more crushed ice. Garnish with fresh mint and powdered sugar. Add a short straw if you’d like!

Notes:

  • To make demerara syrup, combine 1 cup water with 1 cup demerara sugar in a medium sauce pan over medium high heat. Bring to just under a boil, stirring to dissolve sugar. When all the sugar has dissolved, remove from heat and let cool. Store in an air tight container, refrigerated, for up to one month.
  • Julep cups come in all different sizes but choose one around 12 ounces for this cocktail. A double rocks glass will make an acceptable substitute.

The Tequila Mint Julep with El Mayor Tequila // stirandstrain.com

For more information on El Mayor Tequila and their entire product line, please visit them at elmayor.com!

What You Should Be Drinking This Easter

We’ve got flowers, pastel colors and a few eggs. Here’s what you should be drinking on Easter this year!

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch // stirandstrain.com

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch

Electric Pink Fields Rum #Cocktail // stirandstrain.com

Electric Pink Fields Rum Cocktail

Fresh Passion Fruit Sour Cocktail // stirandstrain.com

Fresh Passion Fruit Sour Cocktail

Pisco Brunch Cocktail with thyme and grapefruit // stirandstrain.com

Pisco Brunch Cocktail

Fresh Lemongrass Sour Cocktail // stirandstrain.com

Fresh Lemongrass Sour Cocktail

An Isle Away #Cocktail with cardamom coconut foam // stirandstrain.com

An Isle Away: Rum Cocktail with Coconut Cardamom Foam

Frozen Cucumber and Green Chartreuse Daiquiri Cocktail // stirandstrain.com

Frozen Cucumber and Green Chartreuse Daiquiri Cocktail

Ok, so here’s some chocolate for you too…

Bake It: Angostura Brownies with Luxardo Cherries // stirandstrain.com

Angostura Brownies with Luxardo Cherries

Angosangrita beer - citrus - Angostura - hot sauce

This post was made in partnership with The House of Angostura. Recipe and ideas are my own.

My calendar of nonsense drink holidays tells me that tomorrow April 7th is National Beer Day! So what are we going to do here? Make a beer cocktail of course!

Beer can be a pretty versatile ingredient in cocktails (you can even substitute it for an egg white in a sour!) but sometimes you want to play up the beer part more and not break out the hard liquor. Today we’ve teamed up with Angostura to show how their bitters can make a bold new spin on one of those classic drinks a lot of people think of when they hear “beer cocktail”: the Michelada.

A Michelada can vary greatly depending on who’s making it, but mainly it consists of beer, lime juice, hot sauce, spices… lots of delicious bits. I decided to take that spicy base and mash it up with the idea of Sangrita (no, I spelled that right, it’s not sangria), the side shot that accompanies tequila and translates to “little blood”. Sangrita is usually, but not always, a tomato based drink. Here, instead of a tomato base, we’re using a good dose of Angostura. Sound crazy? Crazy delicious!

Beer cocktails are warm weather cocktails in my opinion, and this weekend it’s getting a little toasty around SoCal so I thought now is a good time to crack open a beer and mix up one of these. It’s another great way to use Angostura bitters in a drink other than adding an accent to a cocktail.

Have you guys made a drink that uses a lot of bitters? Let me know! And if you try this, tag us and let us see! Cheers!

For the Sangrita:

2 ounces freshly squeezed lime juice
2 ounces freshly squeezed orange juice
4 ounces freshly squeezed grapefruit juice
1-1/2 ounces Angostura Bitters
1-2 dashes hot sauce (more or less to taste)
Pinch salt

For the Cocktail:

4 ounces beer
4 ounces Sangrita
Garnish: lime juice and spicy salt mix (equal parts salt, chili powder and black pepper)

In an airtight non-reactive container, pour in lime juice, orange juice, grapefruit juice, Angostura, hot sauce and the pinch of salt. Stir together and set aside until ready to use or refrigerate up to a week.

Rim a double rocks glass with lime juice and spicy salt mix. Add ice. Add sangrita mix to the glass and pour in beer. Stir gently to combine.

If you’d like to learn more about Angostura and their products, please visit them at www.angostura.com

Sparkling Gin Lemonades with Rose and Violet Gelées

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch // stirandstrain.comThis post was made in partnership with Truvia. Recipe and ideas are my own.

This summer one of my best gal pals is packing up her family and leaving SoCal for humidity and real winters on the east coast. Boo. As much as I’d like to sit and cry about it, we’ve decided to go full on into crafting and get togethers as much as possible before she leaves.

Our biggest project together will be for Easter. This year we’ve decided the adults should have some candy fun too. So, we’ve come up with a fun brunch cocktail DIY that we can make, eat, AND drink. Intrigued? Read on!

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch // stirandstrain.comI’m not a giant candy fan, but I do love jelly candies. Jelly beans, pâtes de fruits, those weird orange slices found in the bulk candy section… all of them are favorites of mine. And, if you’ve been a long time reader you know I also love making edible cocktails in the “gelée” way. This week we’ve teamed up with Truvia Natural Sweetener, the zero calorie sweetener with natural sweetness from the stevia leaf that gives you that sweet touch without all the calories! The stevia-based sweetener is also twice as sweet as regular sugar, which means you only need to use half as much! Truvia also comes in several different varieties but today we’re using the zero-calorie Natural Sweetener for the base of our gelées and our cocktail syrup. Truvia Natural Sweetener dissolves crystal clear so there are no lumps, bumps, or crystals floating around in the gelées.

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch // stirandstrain.comSince we have three different flavors, the two gelées and the syrup for the cocktails, it’s easiest to start with one large batch of simple syrup then divide and conquer! If you want to have your own get together like us, you can assign your friends each a flavor station. I’m including some notes on batches below if you want to create more flavored edible cocktails than just the ones I’m providing.

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch // stirandstrain.comThe fun part of this cocktail is the tiny edible cocktail garnishes, but let’s not overlook the actual cocktail too! Brunch almost always means sparkling cocktails, and while you could easily pop open a bottle of bubbly, I like my brunch cocktails with a bit more character. An easy one to use as the base is to make sparkling gin lemonades. I always make a fresh batch of lemonade during the winter, because: hello, SoCal; lemons practically fall from the sky here during the winter/early spring. I like ginger lemonade but this cocktail is so versatile, any variation, or just plain lemonade, would work. Lemonade is also a great base for a cocktail because you have your sweet, sour and a touch of bitter. So all you need is the booze part! I’m including just a straight lemonade recipe below, but feel free to play with what you like. For the sparkling part, I like a sparkling water, but you could get extra fancy and pop that bubbly anyway to top these off. The effervescent bubbles meld the flavors of the lemonade and the herbal notes of the gin (use an American batch here, not a London Dry, so it’s not all juniper and a touch of a softer palate), and of course: bubbles = brunch.

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch // stirandstrain.comAs for the gelées, and since it’s finally spring (!!!), I’m playing with the idea of flowers. There are a few ways you could incorporate flower aroma into your gelées, from making syrups to using flower infused spirits, but today we’ll use rose water and creme de violet to flavor them. I’ll be using the Truvia Natural Sweetener to make a simple syrup, and then will add the flavors to the divided batches. These firm up super quick, so if you make them in the morning, you’ll definitely be snacking on them come brunch time.

This Easter brunch theme has me feeling spring big time! I hope you all enjoy a few flowery gelées and a nice glass of sparkling gin lemonades. Cheers!

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch // stirandstrain.comSparkling Gin Lemonade Cocktails with Rose and Violet Gelées (makes 2)

3 ounces American Style gin
2 ounces lemonade (recipe follows)
4-6 ounces sparkling water

rose and violet gelées for garnish (recipes follow)

In a shaker 2/3 filled with ice, pour in gin and lemonade. Shake 20 seconds to combine and strain into two rocks glasses filled with ice. Top with sparkling water and garnish with rose and violet gelées. Serve immediately.

Lemonade Recipe

1-1/2 to 1-3/4 cups simple syrup, sweeten to taste (see notes for big batch simple syrup)
1 cup freshly squeezed lemon juice
4 cups water

In a large pitcher, combine simple syrup, freshly squeezed lemon juice and water. Stir to combine. Refrigerate until ready to use. Will keep up to one week in the refrigerator.

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch // stirandstrain.comRose Gelée Recipe

1-1/2 cups simple syrup
2 packets gelatine
1 teaspoon rose water
1/2 cup vodka
pink food coloring, optional

  • In a small sauce pan, pour in simple syrup. Sprinkle gelatine packets over the simple syrup and let bloom for 1-2 minutes. Turn heat on high and bring to a simmer, whisking gelatine to combine. Remove from heat and stir in rose water and vodka. Add food coloring if using. Stir to combine and pour into a small baking tray or molds if using.
  • Refrigerate for two hours. You can then remove from molds, if using, or cut into shapes and garnish cocktails. *I used these mini cutters to make the shapes!

Violet Gelée Recipe

1-1/2 cups simple syrup
2 packets gelatine
1/2 cup creme de violet

  • In a small sauce pan, pour in simple syrup. Sprinkle gelatine packets over the simple syrup and let bloom for 1-2 minutes. Turn heat on high and bring to a simmer, whisking gelatine to combine. Remove from heat and stir in creme de violet. Stir to combine and pour into a small baking tray or molds if using.
  • Refrigerate for two hours. You can then remove from molds, if using, or cut into shapes and garnish cocktails. *I used these mini cutters to make the shapes!

Notes:

  • The gelées are best used within a few hours, discard after 24 hours.
  • The main ratio for making a gelée is 1:1 (one cup liquid to one gelatine packet). The only issue I have had in the past is with pineapple juice. You will need to cut it with water as the gelatine does not bloom and hold when there is just straight pineapple juice. You can vary the amount of alcohol (or make it nonalcoholic) but do not go more than 50% alcohol in your liquid ratio.
  • If using molds to make the gelées, use silicone, as there is no need to grease and they pop right out.
  • To make a large batch of simple syrup for all 3 recipes: combine 3 cups water and 3 cups Truvia Natural Sweetener in a medium sauce pan over medium high heat. Bring to just under a boil, whisking to dissolve Truvia. Remove from heat, whisk again. And cool to room temperature. Use immediately or refrigerate in an airtight container up to two weeks.

For more information on Truvia and all their products, please visit their site at www.truvia.com.