Drink up all the colors of love…
This post was made in partnership with Truvia®. Recipes and ideas are my own.
I have been getting approximately one thousand emails since New Year’s about where you should go for Valentine’s Day. It seems like a prerequisite that you must leave your house with your significant other to enjoy this holiday. Well, I’m not buying it. Or anything actually.
My husband and I have been together for over a decade and the thought of going to a crowded restaurant on this particular day makes us both uneasy. We haven’t written off going places or doing romantic things together, we just choose to do them on days when we’re not fighting for a parking space to make a 9pm table (because that was the only reservation left last minute). What we do instead is put a little effort into making each other feel special at home.
And for me, that means making a special cocktail. Not just something like a Negroni that, let’s face it, I can make with my eyes closed and one arm tied behind my back. Nope, instead I try out some new spirits, and put together something special.
Which brings us to today’s cocktail, a Raspberry Pisco Sour. I am working with Truvia® this month to create a perfectly balanced sweet and sour cocktail that gives a nod towards Valentine’s Day with its beautifully pink color, and a recipe that balances being special but not too complicated to make. I loved using the Truvia Natural Sweetener packets to make a Valentine’s Day cocktail because they add zero-calorie sweetness to my drinks and the sweet messages on every packet are a bonus!
Using fresh berries here is key. The trick to getting more flavor out of them is to macerate them with the Truvia and let them sit for a little bit. I do that step first and then let the mixture sit while I prep the other ingredients. Also, let’s talk about egg whites here! If you’re new to working with egg whites in cocktails, first, don’t panic. You can buy pasteurized egg whites from the grocery store and use those instead of fresh egg whites. I know where my eggs come from and trust the source so I use whites from whole eggs. If you prefer to make this vegan, you’re lucky, because I have several ways of substituting egg whites for cocktails on the site. The easiest is subbing in aquafaba, which is just the liquid from a can of chickpeas. You can read all about that here!
Other than crushing a few berries and either grabbing some egg whites or some aquafaba, this cocktail comes together fairly easily, but it looks and tastes like you put way more effort into it. And you did put some effort into it, so congratulate yourself for that. I think it’s a great drink to make when you want to show someone you think they’re pretty special. And this drink does just that. Cheers!
Raspberry Pisco Sour Cocktail
In a small prep bowl, muddle together the raspberries and the Truvia Natural Sweetener packets. Let that sit while you prep the rest of the ingredients.
Next, in a shaker, combine the pisco, lime juice and aquafaba. Dry shake for 20 seconds. Then add in raspberry mixture and fill 2/3 with ice. Shake vigorously for an additional 20 seconds. Double strain into two chilled cocktail coupes. Garnish with 3 drops of Angostura bitters on each drink.
This post was made in partnership with Kerrygold Irish Cream Liqueur. Recipe and ideas are my own.
For a little over 3-1/2 years now I’ve been freelancing full time and while I love the multitude of perks that come with that (slippers! showers at 10am! Punch R&D before noon!) around holiday time I miss one of the best perks about working in an office: the vendor gift baskets.
They start sometime around Thanksgiving. You can always tell which vendor made a whoops that year by the size of the gift basket. Oh hey guys, let’s forget about trying to install that wrong range in the restaurant, instead, look at all this CANDY AND BOOZE we’ve sent you!!!!
There was the ubiquitous popcorn balls (bleck), the really cheap wine (Ok, we can try that come 3pm on Friday) and my favorite, the bon bon boxes. You know the ones: giant, golf ball sized chocolates filled and flavored with all kinds of fruits and nuts. The chocolate raspberry? Oh yeah, that’s mine thanks.
This week we’ve teamed up with Kerrygold Irish Cream Liqueur to recreate a drinkable version of that indulgent treat. Kerrygold Irish Cream is made in Ireland with milk from grass-fed cows so it is SO rich and SO creamy, and the chocolate is real, not just flavoring, which you definitely want if you’re making a cocktail like this. With a hint of oaky Irish Whiskey it’s rich treat on it’s own but also fantastic for mixing in a cocktail. This drink is super simple to whip up and I’m giving you guys the option to either make your own raspberry syrup, or buy it, because sometimes… you just can’t.
Also, FOLKS!!! If I’ve inspired you to grab a bottle of Kerrygold Irish Cream Liqueur just a head’s up that they’re giving away a trip to NYC for TWO to celebrate St. Patrick’s Day! Stir up your own cocktail and submit it online for a chance to win this fab trip (21+ USA residents only please!). Full details here: https://www.kerrygoldirishcream.com/NYC Contest runs from November 13, 2017 to December 31, 2017.
So let’s treat ourselves and make a cocktail!
Chocolate Raspberry Bon Bon Cocktail
1-1/2 oz Kerrygold Irish Cream Liqueur
1 oz vodka
1/4 oz Allspice dram
3/4 oz Raspberry syrup (recipe below or use store bought, we recommend Monin)
3 raspberries and Cinnamon for garnish
In a mixing glass 2/3 filled with ice, combine Kerrygold Irish Cream, vodka, allspice dram, and raspberry syrup. Stir 20 seconds to chill and strain over fresh ice in a rocks glass. Garnish with raspberries and a dusting of cinnamon for garnish.
3/4 cup sugar
3/4 cup water
1 pint raspberries
In a medium saucepan over medium-high heat, combine sugar and water. Stir to dissolve and add raspberries. Reduce heat to low and simmer 10 minutes, remove from heat and let sit 30 minutes. Strain into an airtight container. Store in refrigerator up to 2 weeks.
Amari are a great sub in for cocktails of the lighter ABV style (as you’ve seen in this first round here) although as I’ve mentioned before, not all are going to clock in under 40% so read your labels. This drink, written earlier this week for Serious Eats, is all about my love/hate relationship with berry season. Mainly, I can’t stand the damn seeds in berries. They pretty much ruin my enjoyment of one of my favorite types of fruit. However, being the crafty person that I am, getting around the issue of the seeds in cocktails was solved with a pretty simple berry syrup. All the flavor with none of the seeds. Smart.
So please enjoy this late Sunday sipper while we still have long, bright evenings here in the Northern Hemisphere (sorry Australia, you get yours in December). And learn to be OK with drinking cocktails that end in -spritz and are pink.
For the Raspberry-Mint Syrup:
1 cup raspberries
1 cup sugar
1 cup water
10 mint leaves
In a medium saucepan, combine raspberries, sugar, and water over medium-high heat. Mash raspberries with a wooden spoon to break up. Bring to a boil and then remove from heat. Add mint leaves and stir to combine. Cover and let stand for 30 minutes. Using a fine-mesh strainer, strain into an airtight container. Syrup keeps up to 1 month in the refrigerator.
For the cocktail:
3 ounces dry sparkling wine
1 ounce club soda
2 ounces Cocchi Americano
3/4 ounce Raspberry-Mint Syrup
Raspberries and mint, for garnish
Fill a rocks glass or goblet with ice. Add sparkling wine, club soda, Cocchi Americano, and Raspberry-Mint Syrup. Gently stir to combine. Garnish with raspberries and a sprig of mint.
I’ve got some more of these low alcohol summer cocktails coming at you over the next few weeks so I really hope you enjoy them! As always, let me know if you’re enjoying one through the internet! It’s online all the time!