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Signature Cocktail: Frozen Frangelico Coffee

8 Apr

This awesome drink from Martha Stewart would be a great addition to your end of the night drinks and eats. The maple syrup cream adds the perfect finish for the coffee lover at your wedding. Enjoy!

credit: Martha Stewart Weddings

credit: Martha Stewart Weddings

Ingredients

  •                                         4 cups strongly brewed chilled coffee
  •                                         1 cup Frangelico
  •                                         2/3 cup heavy cream
  •                                         4 to 6 tablespoons pure maple syrup

Directions

  1. Stir 4 cups strongly brewed chilled coffee and 1 cup Frangelico in a medium bowl. Transfer to freezer until slushy but slightly frozen, about 5 hours, stirring twice.
  2. Whisk heavy cream in a medium bowl until soft peaks form. Add pure maple syrup; whisk until soft peaks return.

  3. Divide coffee mixture among 4 large glasses; top with whipped cream, dividing evenly.

 

Signature Cocktail: Lavender Bliss

26 Feb

lavender
Ingrediants

Belvedere Pomrancza 45ml

Monin Lavender 10ml

Angsotura Bitters A dash

Orange Bitters A dash

Cranberry Juice 30ml

Directions

1. Shake all ingredients with ice in a shaker.

2.Double strain into a chilled cocktail glass.

3. Dont over do the lavender- it can over kill all other ingrediants

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Signature Cocktail: Pomegranate Champagne

12 Feb
credit: Better Home Gardens

credit: Better Home Gardens

Ingredients

1 ounce chilled pomegranate juice or chilled cranberry juice (2 tablespoons)

3 ounces chilled champagne (6 tablespoons)

Directions

Pour the pomegranate juice into a champagne flute. Slowly add champagne. Serve immediately. Makes 1 serving.

Credit : BHG

Signature Cocktail: Sparkling Pear and Cranberry

29 Jan
credit: Martha Stewart weddings

credit: Martha Stewart weddings

Ingredients

 2 tablespoons dry cranberries

 1/2 cup organic pear nectar

 32 ounces Moscato d’Asti wine

8 small sprigs fresh rosemary

Directions

  1. Put cranberries in a small bowl; add 2 tablespoons warm water. Soak until cool, about 15 minutes. Drain, pat dry, and refrigerate until serving.

  2. Divide pear nectar evenly among eight tall champagne glasses. Add cranberries, and then gently pour the Moscato d’Asti into the glasses. Garnish each with a rosemary sprig.

serves 8

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