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.

National Cocktail Day Greatest Hits

It’s National Cocktail Day tomorrow in case you didn’t know (And it’s totally fine if you didn’t know. I forgot too until I read a recent press release). So I thought I’d round up a few of you readers’ favorite posts from the site because, if you’re here, you like cocktails. Funny thing though, you guys seem to like a lot of the DIY syrups/bitters/tincture posts just as much as the drinks. So I’m including those too because it’s always good to have some fun syrups and mixers around to get your creative cocktail juices flowing. Cheers!

Passion Fruit Syrup // The Hurricane Cocktail

Classic Blackberry Shrub

Pineapple Gomme Syrup

Burnt Sage and Blackberry Sangria

Smoke Tincture and Boulevardier

The Vegan Pisco Sour

 

And if you’re looking for more inspiration, here are a few of my favorite books on cocktails (in no particular order) and all the fun stuff that goes into them! Enjoy!

There’s so many more I like to read, you can check out the Book Shelf Page for even more (not currently updated but it’s a lot to start with!).

24 Karat Irish Coffee whiskey - Chila 'Orchata - spiced coffee - coconut cream - gold

24 Karat Irish Coffee with Chila 'Orchata // stirandstrain.comThis post was made in partnership with Chila ‘Orchata. Recipe and ideas are my own.

Next week is St. Patrick’s Day, and while some of you out there might be stockpiling green food coloring and cheap beer, I implore you, back away from that green squeeze bottle and pick up… a coffee.

24 Karat Irish Coffee with Chila 'Orchata // stirandstrain.comNow there might be some purists out there who like their Irish Coffee in the straight, no nonsense way: Irish whiskey, coffee, cream. And that’s all good and fine, but I did not create this website to just stick to the classics. So, for those of you looking for a way to make an Irish Coffee even better (yes, I am saying I like my version better), then let’s talk about how to do just that.

24 Karat Irish Coffee with Chila 'Orchata // stirandstrain.comI’ll just say that we’re going to leave the Irish whiskey where it is; you really don’t need to change that part. But now here’s the fun parts: Chila ‘Orchata and spiced coffee syrup. Today we’re teaming up with Chila ‘Orchata, the most delicious blend of Puerto Rican rum, real dairy cream, Tahitian vanilla, and cinnamon, to make an iced version of this classic drink. Why iced? Because I drink about 3 cups of iced coffee a day and prefer that over hot. Also, I get to make more yummy coffee syrup this week and change it up by adding some warm spices to it. Playing off of the vanilla and cinnamon in the Chila ‘Orchata, I’m adding some additional cinnamon and star anise to the coffee syrup; it’ll be a warm spice bomb to the chilled booze.

24 Karat Irish Coffee with Chila 'Orchata // stirandstrain.comAnd while you could definitely top yours off with plain old whipped cream, I’m going the coconut cream route with just a touch of sweetness from maple syrup. You can actually pick up coconut whipped cream at the grocery store now, but if you have a can of coconut cream at home and a whipper, I’m including how to make it in the notes below. The coconut cream pairs really well with the cinnamon and spices, and I prefer mine barely sweetened to offset the sweetness in the drink (another plus to making your own coconut whipped cream is the ability to control the sugar going into it).

Because it’s not St. Patrick’s Day without a little gold, I’m garnishing the whole thing with edible gold leaf. It maaaay be too pretty to drink, but I’ll try anyway. And I hope you do too! Cheers!

24 Karat Irish Coffee with Chila 'Orchata // stirandstrain.com24 Karat Irish Whiskey

2 ounces Irish whiskey
1 ounce Chila ‘Orchata
1 ounce spiced coffee syrup, see recipe below
1 shot espresso, chilled (optional, see note below)
whipped coconut cream (see note below)
edible gold leaf

In a shaker 2/3 filled with ice, combine the Irish whiskey, Chila ‘Orchata, spiced coffee syrup and espresso shot, if using. Shake for 20 seconds and strain over fresh ice in a rocks glass. Top with whipped coconut cream and a gold leaf garnish.

Spiced Coffee Syrup

½ cup strong espresso
¾ cup sugar
2 cinnamon sticks
1 star anise, whole

Combine espresso with sugar in a saucepan over medium high heat. Stir to dissolve sugar. Bring to almost a boil and lower to a simmer. Add cinnamon and star anise. Reduce until thickened about 15 minutes. Remove from heat, cool and refrigerate in an airtight container. Will keep up to 2 weeks.

Notes:

  • If you like your coffee bev to be even more coffee-y, you can add in an additional shot of espresso.
  • To make your own coconut whipped cream using a whip cream canister: add the solids from a can of chilled coconut cream (refrigerate the can for 3+ hours in advance) into the canister with about one tablespoon of the coconut water from the can. Then pour in 2-3 tablespoons of maple syrup to taste or leave out if you prefer unsweetened. Attach the nozzle, give a good shake to combine, and charge the canister with N2O. Store in the fridge until ready to use. Will keep for 2-3 days refrigerated. I use this whipped cream dispenser and these N2O cartridges.

For more information on Chila ‘Orchata, please visit their website at chilaorchata.com.

{Now Closed} Giveaway // NIPYATA ShamRock It Boozy Piñata

Giveaway // NIPYATA ShamRock It Boozy Piñata on stirandstrain.comThey say everyone has a little Irish in them on St. Patrick’s Day (although I actually have a little Irish blood in me). So, in preparation for St. Patrick’s Day, today we’ve got a little gold for you at the end of the rainbow. And by gold, I mean booze and by rainbow, I mean a giant shamrock piñata filled with it. And you can get it for free.

We’ve teamed up with NIPYATA!, the purveyors of booze filled piñatas, to give one lucky Stir and Strain reader their own giant booze-filled shamrock piñata. Make your St. Patrick’s Day party that much more special by having you and all your pals beat the crap out of this symbol of luck.

If you’re feeling lucky, enter below for your chance to win a NIPYATA! ShamRock It Piñata (retails $100) and get up to 12 entries to win. Open to US residents 21+ only (not available in AK, AL, AR, HI, ND, OK, PA, SD, UT, VT and WY). Giveaway ends March 10, 2018 at 11:59 PST. For more information on NIPYATA! and to check out all their awesome piñatas, please visit them at nipyata.com. Good luck!

a Rafflecopter giveaway

Monday Booze News Make wine at home, TIKI TIKI TIKI Time, and dumb Millennial drinking games

Monday Booze News: you'll take your eye out on that garnish // stirandstrain.comHappy March! Let’s read some stuff…

Make It: Orange Bitter Pickled Beets and Fennel

Make It: Angostura Orange Bitter Pickled Beets and Fennel // stirandstrain.comThis post was made in partnership with The House of Angostura. Recipe and ideas are my own.

We are big fans of all things pickled around our house. My older kid’s first solid food was a bite of cornishon. She’d just eat pickles and olives all day long if you let her. My husband will sit and eat fistfuls of pickled spicy green beans. And if you left me alone with a jar of pickled cherries, I’m sure to finish the whole thing. So, when I started working with Angostura on some unique ways to use their products in food recipes, my mind at some point during R&D went to pickles.

Or rather, pickled beets. There’s still a part of my brain that, when I hear someone mention pickled food, it goes straight to a memory of a rather large, glowing jar of pickled eggs sitting on a counter. I can’t quite remember where this was, but I can very clear picture the jar. I had never eaten one, and my five year old self was repulsed at the idea of someone actually consuming one, but, honestly, I’d give one a try now. What I’m saying is, I’d eat most anything pickled. Pickling somehow magically transforms food into piquant morsels I will happily devour; that magic is your brine.

Make It: Angostura Orange Bitter Pickled Beets and Fennel // stirandstrain.comChanging up your brine means you can have pickled beets 5 different ways if you liked. Today I’m adding in fennel and dashing pouring in some Angostura Orange Bitters. Orange is a great pair to beets and fennel and the subtle spice was a nice change to my usual brine. You’ll find a few floral notes in there along with the zesty orange.

As any bartender will tell you, bitters are like salt and pepper for cocktails, and you can think of them similarly with food as well. I mean, you’ll probably also need to salt and pepper your dish, but bitters can be yet another way to season your food.

If you’re looking for a fun DIY food/drink project for this weekend, I hope you’ll try out these pickled beets and fennel and taste how a little Angostura Orange Bitters can bring the flavor! Enjoy!

Make It: Angostura Orange Bitter Pickled Beets and Fennel // stirandstrain.com3 large beets (about 1 lb)
1 head of fennel
2 cups white wine vinegar
1 cup sugar
3 garlic cloves, smashed
1-½ tsp white pepper, whole
1 tsp celery seeds
2 star anise
1 tsp yellow mustard seed, whole
1 tsp coriander seed, whole
½ tsp red pepper flakes (optional)
2 ounces Angostura Orange Bitters

In a medium stock pot, bring 8 quarts of water to a boil. Scrub beets and add to the pot. Boil for 30 minutes until tender. Drain the beets, reserving 1-3/4 cups of water. Once beets have cooled, peel and set aside.

Wash fennel and slice off stalks and 1/8” of the bottom. Halve, quarter, and then slice ¼” thick. Quarter cooled, peeled beets and place in a non-reactive, air-tight container. Add fennel slices and set aside.

In medium saucepan over high heat, pour in the reserved beet liquid, white wine vinegar, sugar, garlic, white pepper, celery seeds, star anise, yellow mustard seeds, coriander seeds, red pepper flakes, and orange bitters. Stir to combine and bring to a boil. Remove from heat and pour hot mixture over beets and fennel. Let cool to room temperature, cover and refrigerate. Let sit at least 4 hours or overnight before eating. Best within 3 days and will keep up to 2 weeks in the fridge.

 

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

Whiskey Round the World Walnut Toffee Whiskey - Amontillado Sherry - Sweet Vermouth - Coconut - Bitters

Whiskey Round the World Cocktail with Cask and Crew Walnut Toffee Whiskey // stirandstrain.comThis post was made in partnership with Cask & Crew. Recipe and ideas are my own.

My husband has this plate that hangs on the wall in our kitchen (yes, we have a decorative plate. Actually, there are two in the house. Laugh if you must but they’re pretty cool looking.). On the plate are two older gentlemen curiously hovering above a globe, one holds a magnifying glass and some papers while the other points at some uncertain location; it’s called Newfound Worlds. It’s also apparently a Norman Rockwell painting so you all can look it up and check it out too.

Whiskey Round the World Cocktail with Cask and Crew Walnut Toffee Whiskey // stirandstrain.comWhat’s funny about this is, and how it connects to today’s drink, is the fact that these men are stationed comfortably in a library somewhere, discovering from the comfort of their armchairs. Are they really discovering new worlds? Maybe it’s a discovery for them, even if they are not actually there. My equivalent would be browsing travel sites, for hours, and not actually going on any trips. Sometimes one just needs a mental vacation.

Whiskey Round the World Cocktail with Cask and Crew Walnut Toffee Whiskey // stirandstrain.comSo about today’s drink. Today we’re taking a tour around the world with our ingredients: we start in America, then head off to Britain, Spain, Italy, and then we dash down to some tropical islands. A delicious trip, but from the comfort of our armchair.

The star ingredient here is the Cask & Crew Walnut Toffee Whiskey, a lovely balance of buttery sweetness, bitter walnuts and a punch from the whiskey. It’s tasty on its own, with a blend of 51% Canadian rye and 49% American corn, but it’s also great mixed into drinks where the notes of vanilla and spice shine through. For this cocktail, I wanted to heighten the nuttiness of the whiskey with some Amontillado Sherry and round out those spice factors with bitters and sweet vermouth. For an unexpected twist, coconut syrup adds a freshness that lightens the drink a bit. Sipping it from your armchair you experience both the familiar and the exotic.

Whiskey Round the World Cocktail with Cask and Crew Walnut Toffee Whiskey // stirandstrain.comOh, and the other decorative plate…it’s a white tiger in a tuxedo.

If you’re ready to take a mental vacation, let’s mix up this drink already!

Whiskey Round the World Cocktail with Cask and Crew Walnut Toffee Whiskey // stirandstrain.com

1-1/2 ounces Cask & Crew Walnut Toffee Whiskey
1/2 ounce sweet vermouth
3/4 ounce Amontillado sherry
1/4 ounce coconut syrup* (see note below about making your own!)
2 dashes Angostura bitters
2 dashes orange bitters

orange peel for garnish

In a shaker 2/3 filled with ice, add in Cask & Crew Walnut Toffee Whiskey, sweet vermouth, Amontillado sherry, coconut syrup, Angostura bitters, and orange bitters. Shake 20 seconds and then strain into a chilled cocktail coupe. Express orange oils over the drink and garnish with peel.

*If you’d like to make your own coconut syrup, combine 1 cup sugar, 1 cup water and 1 cup flaked coconut in a medium saucepan over medium-high heat. Stir and let mixture come to just under a boil. Turn heat down to low and stir to dissolve sugar. Remove from heat and let sit, covered, for 1 hour. Fine strain into an airtight container (I like wide mouth ball jars for these) and store, refrigerated, for up to one month.

 

For more information on Cask & Crew, please visit them at caskandcrew.com!

Make It: Angostura Amaro Chocolate Truffles

Make It: Angostura Amaro Chocolate Truffles // stirandstrain.comThis post was made in partnership with The House of Angostura. Recipe and ideas are my own.

This past holiday season I discovered the insanely delicious and ridiculously easy recipe that is the chocolate tart. Folks, if you can melt some chocolate in a bowl, stay with me here because it’s about to get even better.

Add amaro to that chocolate and BOOM: adult dessert nirvana.

Make It: Angostura Amaro Chocolate Truffles // stirandstrain.comWhy am I using so many superlatives here? Because I feel like I stumbled upon a recipe that really is that easy and that tasty. And the best part is that this recipe is easily adaptable too.

Showing up a Valentine’s Day with a giant chocolate tart might be OK, but it’s not the norm. No one wants to stare down at an empty pie tin knowing how much damage they’ve done. They want vague numbers, they want… chocolate truffles.

How many truffles did you start with? Who cares! They’re all gone, but you swear you only ate a couple. Truffles are magic like that. And they’re even more magical with the addition of booze.

Today we’re showing you all another way to incorporate some boozy goodness into your food with this Angostura Amaro Chocolate Truffles recipe. They require a little more work than a tart, but handing over a box of handmade truffles to someone shows how much you care about them.

We teamed up with Angostura this month to highlight cool ways you can use their products in your food and as well as drinks. For the truffles, we paired the chocolate with their Amaro di Angostura. The amaro has a sweet and slightly spiced flavor profile that isn’t too heavy on the bitter. It adds a nice richness to the chocolate but doesn’t overpower it. We think you’ll like them a whole lot!

Ready to roll? Let’s make some truffles!

Make It: Angostura Amaro Chocolate Truffles // stirandstrain.comAmaro Truffles

227 g (8 ounces) 64% chocolate, finely chopped
80 ml (⅓ cup) heavy cream
30 ml (1 ounce) Amaro di Angostura
Pinch cayenne pepper (optional)
Cocoa powder for dusting

In a double boiler set to a simmer, add chopped chocolate and pour cream over the top. Stir constantly to combine until glossy and no chocolate chunks remain. Whisk in Amaro di Angostura and cayenne pepper if using. Refrigerate for at least two hours, and up to overnight. Once firm, scoop out desired truffle size and roll into a ball. Roll in cocoa powder. Truffles will last, refrigerated, up to 2 months.

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

Gift Guide: A Sweet, Boozy Valentine’s Day 2018

Give me all your whiskey filled chocolates and don’t ask me to share. That’s love.

Gift Guide: A sweet, boozy Valentine's Day // stirandstrain.com

What time is it? It’s time for champagne! Champagne cocktails, with a splash of hot red, bitter love. Mix it up for two in a few racy glasses and top off the evening stuffing your face with whiskey filled chocolates. Not into chocolate? How about a glass that doesn’t leave condensation rings all over your coffee table? Now that is SEXY.

1. Rosé Gummy Bear Cocktail Kit 2. Duo Glass 3. Champagne Watch 4. Stripper Glass Lady 5. Stripper Glass Man 6. Irish Whiskey Chocolate 7. Sweet Drink Stir Sticks 8. Perrier-Jouet Belle Epoque Rosé 9. Red Vintage Pitcher 10. Campari