This post was made in partnership with Smirnoff. Recipe and ideas are my own.
I consider myself lucky to have a few close friends in my life. Friends who will willingly let me photograph them while we come together to celebrate our Friendsgiving dinner this year. Now, I honor my friendships with these ladies all the time, and we try to get together once a month now that our lives have gotten much busier with families, jobs, commitments, etc… So, in some sense, once a month we already are celebrating a version of Friendsgiving. But now that we’re in November, we can officially call it that I guess!
While we may have come together over a shared bond of going out and having fun, now everyone in the group is at various forms of no-abv, low-abv, and mod-abv (a new term I am coining here). Getting together with a bottle of whiskey is just not going to cut it anymore, and as countless statistics now tell us, more people are embracing entertaining with all these facets of alcohol consumption in mind. So, together with Smirnoff this holiday season, I’ve included their Smirnoff Seltzer Raspberry Rosé and Smirnoff Seltzer Berry Lemonade hard seltzers for low-abv and mod-abv options. These are some of the best tasting hard seltzers I’ve tried so of course I’m including them here for my friends (only the best!). The fruit flavors taste, well, real! With just enough bubbles that they also stand in for a great mixer to pair with something harder too.
At our Friendsgiving you won’t find a turkey, you won’t find a formal sit down dinner, but what you will find is laughter, dancing, pigs in a blanket, and since I’m bartending, delicious drinks. Oh and snacks. LOTS of snacks. I like to set out small stations around the house as no one ever stays in one place. One area I’ve got a DIY Your Seltzer bar with berries, herbs, ice, and citrus. And fun straws!! There’s the main table of food that’s pretty much center to everything, and it’s round, which I love, because it has a good flow of traffic around it. I never keep anything super high on there so guests can reach over from any angle and not have to worry about knocking something over. I have hard mixers set up in another nook with jiggers, mixing spoons, and glasses. And for fun, and because I love the element of take aways from parties, I have some polaroid cameras set up in a basket for my friends to take photos with while they’re enjoying themselves.
Another aspect of entertaining during the holiday season is sometimes people are looking for ways not to overindulge. When one of my friends arrived for the party she announced she was off sugar and carbs this month, usually I would have been scrambling to find something to serve, but lucky for her, the Smirnoff Seltzer Raspberry Rosé and Smirnoff Seltzer Berry Lemonade hard seltzers have zero sugar and just 1 carb per serving. And unlike some drinks you might get claiming no sugar, they aren’t adulterated with a bunch of artificial sweeteners. This announcement was totally unexpected from this friend but I felt super lucky to be able to offer her some tasty drink options (and eat all her dinner rolls! Ha. Sorry F!).
If you’re looking to incorporate some low-abv (and mod-abv) options this year with these Smirnoff hard seltzers, here’s a few ideas…
- To make it super casual, and easy on yourself and everyone, these pretty slim cans fit nicely in a punch bowl filled with ice for a self-serve option.
- If you want to do a little DIY bar like I did, and invite your guests to gussy up their drinks, here’s some flavor options:
- Smirnoff Seltzer Raspberry Rosé with fresh raspberries, mint sprigs, and rose petals.
- Smirnoff Seltzer Berry Lemonade with fresh berries, thyme, and citrus slices.
- Include a few harder options who are looking for a classic party drink:
And PRO TIP folks! Save yourself the trouble of having to deal with weekend holiday traffic. JUST. DON’T. Order in your Smirnoff hard seltzers and other party goods on Drizly. I did! And as usual, it got to the house under an hour.
People change, tastes change, and with that, the offerings at your parties will ultimately change. Stay ahead and honor your friends this holiday season with options that fit into their lifestyle. And make sure they’re delicious! Happy Entertaining!
**Smirnoff Seltzer. Per 12 fl. Oz.: 90 Cals, 1g Carbs, 0g protein, 0g fat
This post is made in partnership with Hangar 1. Recipes and ideas are my own.
One of my favorite styles of cocktails to add an egg white to are sours. Sours can be quite tart depending on how they’re made, and even when adding in a sweetener, the egg white somehow magically transforms the whole drink into a silky, well-balanced drink.
This cocktail, made in partnership with Hangar 1 Honeycomb Vodka, which has now just become available for the first time ever outside of the Hangar 1 Distillery, located in Alameda, CA, is California fall in a glass. Juicy, ripe pears contrast with the woodsy sweetness of maple syrup and mingle with all those wonderful fall-time baking spices found in allspice liqueur, while a tart kiss of lemon juice accentuates the base of the whole drink with the complex honeycomb vodka. And that egg white gives the whole drink some body and a slightly frothy head that you can garnish with either a lemon wheel, or these really interesting honey discs I’ve been experimenting with. The honey discs are similar in structure to a hard candy, and not only do they really impress sitting in a cloud of froth on top of your drink, they also slowly melt into the drink to add even more honey flavor to the cocktail as you sip. These however are totally optional to the drink and the touch of sweetness they impart is minimal because they are so solid and melt very slowly. I just always have to go and make my drinks extra. But you don’t have to for this to work!
Pears can be so sweet when ripe, that the richness of honey is a fantastic contrast. They balance really well here and that’s because Hangar 1 isn’t just infusing the vodka with honey, they actually use honeycomb for a more intense flavor. What I love about Hangar 1, a California company, is that their honey isn’t sourced from some faraway place or imported, their honey is from their local farming community, Golden Harvest Bees, located in Redwood City, CA. When companies step up to being more mindful about sourcing ingredients and sustainability I pay attention.
Today I’m doing something a little different around here. We’re going to talk about ice (not clear ice, there’s a website for that already). See, the thing is, we have a terrible ice maker at home. Seriously terrible. We bought a new fridge two years ago and while the fridge and freezer parts work just fine, the ice maker is THE WORST. As in, 3 repair guys later all agree we should have never bought this thing.
So we make trays of ice. Soooo many trays of ice. We are an iced coffee family (kinda like a 3-4 a day per person habit), and, well, I make a lot of cocktails around here. Sure, you get to see some clear finished cubes in a photo, but all the R&D that happens before that, and the ice needed for shaking, stirring, and cooling, well, it lends itself to A LOT of trays.
Once I received the ice maker, there wasn’t that much to do to get it started. I cleaned it, put water in the reservoir, plugged it in, and selected my ice size. And BOOM! Within 10 minutes it started making ice. Small, small ice at first while it “warmed” up, but then within two hours I had a full bucket. Easy.
Sometimes I feel like this site should be called: Stir and Strain… a site for one million Negroni cocktails. But here’s the thing! They’re so good! And they also bottle nicely since they’re all booze. So let me explain why we’re talking about this oh-so-simple bottled cocktail today.
I see all this coming down the road. I see drinking a sub-par wine that’s been left in the fridge from a cookie decorating party two weeks prior because you’re juggling making a turkey with, you know, life. It worries me. So, while I still have moments of my sanity left, and some moments of leisure (like, when I give my kids a 600 count sticker book and say have at it) I decided I should batch up my cooking/happy hour cocktail of choice, a Negroni.
The Simplest Bottled Negroni Cocktail
Over on 
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This past week over on Instagram I unofficially declared it the week of creme de violette. Mainly I had been staring at a bottle of it on my shelf for way too long wondering how I was going to use it up.
Right now I’ve noticed a big push at some national coffee chains where they’re advertising cold foam, or sweet cream, salted or unsalted, on their iced drinks. This may be a new concept for a lot of customers at these stores (especially with the near fanatical hype I’m seeing on some social channels for the stuff), but for several years now I’ve been getting salted cream topped tea at a restaurant called Din Tai Fung (which happens to have several locations here in SoCal and more world-wide). I had never heard of it before trying it there, and I have since gotten it every single time I go there for soup dumplings (which is all I want to eat when it’s winter here in LA). It’s basically whipped unsweetened cream that has a nice layer of salt sprinkled on top (and actually it may be lightly sweetened but as I gobble it up so fast every time I haven’t stopped to think about it). I get it atop black tea, but you can also get it with green as well.
Anyways, I also really love a tea syrup or tea infusion in my cocktails and the idea of adding a salted cream on top of one sounded, quite frankly, delicious to me. So, here we are today.
Salted Cream Earl Gray Tea Cocktail
We are back this month with another fun Make or Buy project, which also just happens to be something you can shelve away for holiday presents later this year. Today, we’re talking Luxardo Cherries.
Depending on where you live in the country, cherry season is any time between April and August. So technically we’re really right at the end of the season. Cherries might start to lose some of their flavor now, but fear not, they’ll still be tasty after a long bath in Luxardo.
Homemade maraschino cherries are going to look a bit different from the jarred cherries you might be used to. If I say “maraschino cherry” and you picture something bright red, well, this will be way different for you. If you’re used to Luxardo or Amarena you might be expecting a thick syrup. Well, sorry to say this, but that thick syrup is usually the result of the additive glucose into the mix. The homemade cherries here are in a much lighter syrup but I’ve given a note in the recipe if you’re looking for more viscosity.
Now, even with the note about glucose in the syrup, Luxardo cherries are still a delicious store bought brand and unless you’ve canned a bunch of jars in the summer, you’re going need to restock at the store. Luxardo cherries also feel very luxe, and quite frankly, are really easy to eat. So let’s look at the pros and cons of each.
Homemade Luxardo Cherries
This post was made in partnership with 
Sweet cocktails can many times feel too heavy, like you’ve just drank a bowl of ice cream, and honestly, no one should have to endure that. What I like about this drink is that while it leans towards a dessert it most definitely is not heavy. It walks the line between being light while also having a nice richness to it. That unexpected smoky flavor also gives it depth. Sound good so far?
I’m back again with Kerrygold Irish Cream, who provide some richness with cream and a touch of chocolate to the drink. I thought that those chocolate notes would pair really well with some dried Oaxacan chiles I had in my pantry which have a sweet, smoky aroma to them. If you can’t find any Oaxacan chiles, try guajillo peppers instead. I also wanted to punch up the chocolate factor here and added in some chocolate liqueur (and if you’ve been following along with my summer recipes then here’s another recipe with chocolate liqueur for you to try!). Lastly, to round it out I added in some lime juice for balance.
Kerrygold Chocolate Chile Cocktail