Sparkle Peach Martinis

 

After a nice 3 mile run together this morning (okay, so he went farther than that), my husband and I enjoyed the rare lunch together downtown and planned out the rest of our day.  Somehow in the conversation, the idea of this drink came up.  So this afternoon, I rummaged around to see what I could come up with.  Wow - sometimes, the best ideas are those that are completely off the cuff!

As martinis go, this one is a bit lighter than most.  But that means that you can enjoy sipping on them without.. um... you know... getting tanked.  I enjoy lighter drinks.  That's okay.  You can laugh at me for being a lightweight if you want to.  There's something to be said for knowing what you like, and what you don't.  The peach mango juice goes really well with the coconut rum, making it seems pretty tropical; and the ginger-ale gives it just the right amount of "fizzy" to make it sparkle!

You probably can't tell from the photo, but it's mid-November here, and pretty chilly outside.  But having these sparkly drinks inside, with a fire, and a great football game are just the ticket to a great day.  I could definitely see these being a party favorite!

Ingredients: (for 2 martinis)

• 2 oz Parrot Bay coconut rum
• 2 oz peach schnapps
• 2 oz vanilla vodka
• 4 oz FUZE peach mango juice
• 6 oz ginger-ale
• ice
• garnishes, optional
• honey
• raw sugar granules
• maraschino cherries
• peach slices

Method:

Sorry, folks.  There are no step-by-step photos for this.  Fill your martini shaker at least half full with ice cubes.  Add all the ingredients, close it up, and shake for at least a minute so that everything get really, really cold.  Strain out into martini glasses.  To prepare the glasses, I rubbed a bit of honey on the rim, then dipped into raw sugar.  Add peach slices and cherries for a pretty garnish if desired.

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Salted Caramel Appletinis

It has been an absolutely crazy week here!  There were final exams to be given and graded, students needing counsel and registration, final class rosters to turn in, a meeting with the book publishers, school fall festivals, snack helper days, Halloween fun to be had... and then a nasty migraine to end the week with a bang.  Bummer! 

Well after the medicine kicked in, I dragged myself out of the dark room and life had to resume - after all, there were kids who needed to be places, dinner that needed to be arranged, etc.  By the time evening came, I was looking forward to a fun cocktail to celebrate the successful completion of the week, and the fact that some some invisible being was no longer stabbing me through the head.

This cocktail just seems to embody the flavors of fall... after all, who can turn down caramel apples? 

Print this recipe!

Ingredients:   (for two martinis)

• 4 oz caramel vodka
• 4 oz green apple vodka
• 4 oz apple cider
• 1 oz praline (or caramel) syrup 
• garnishes
• caramel apple dip
• kosher salt
• cinnamon apple chips

Tip - the praline syrup can be purchased in the specialty coffee area of your grocery, or at most coffee shops.  



Step-by-Step:

First, add ice cubes to your shaker.  Then, 4 oz caramel vodka, 4 oz green apple vodka.

 4 oz apple cider (or pure pressed apple juice), 1 oz praline syrup.

Shake - shake - shake!

Strain out into a martini glass rimmed with caramel apple dip and a sprinkling of large kosher salt granules.  Garnish as desired.

These cinnamon apple chips that I used for garnish can be purchased in a bag at your grocer, or made in a dehydrator.

Personal Note.  I know it may appear that I'm here by myself doing this blog.  In fact, I have one of the BEST assistants there is.  Although Lily did not partake in this drink in any way, she's always by my side to help out with the props, fetch things, and help me .... ahem.... rearrange things (even after they are set up).  This smiling face right here is the heart of my heart - even when she steals my apple slices or starts dancing in the background!

This morning, we were "working" on the back porch on this gorgeous fall day, and the sunlight was just washing over her like an angel.  Too hard to resist snapping a shot to show you all what joy I have in my life!










 


I hope you've enjoyed this recipe!
I have many, many more recipes for you to check on on my Recipe Index!  Some are completely from scratch, where others make liberal use of convenience items to get a home made meal on the table quickly after a busy work day.

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Method:  

Fill your martini shaker with ice cubes.  Add the four ingredients and shake vigorously for at least a minute so the liquid will get really, really cold.  Strain out into a martini glass rimmed with caramel apple dip and a sprinkling of large kosher salt granules.  Garnish as desired.

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Pumpkin Pie Spiced Martini

I am so very thankful that my favorite season has finally arrived!  I love when the cooler weather finally reaches down to kiss the South and give us a break from the heat and humidity.  The crisp weather, the changing foliage, the emergence of pumpkins, bales of straw, and scarecrows on everyone's porches... I just LOVE it!!

The autumn season is also when we start pulling out our favorite pumpkin recipes.  Some of them are old, and handed down; and some of them may be brand new to us.  This pumpkin pie spiced martini may just be pumpkin perfection if you enjoy the spices of fall.  It's creamy and decadent, with the richness of the pumpkin and just a hint of the warm spices that we love this time of year.  Why wait for Thanksgiving.... it's pumpkin pie in a glass!

Print this Recipe

Ingredients: (for 2 martinis)

• a martini shaker of ice
• 2 ounces vanilla vodka
• 1/2 ounce Kahlua 
• 1 1/2 ounce pumpkin pie creme liqueur
• I used Fulton's Harvest brand
• 1 ounce creme de cocoa
• 2 oz half and half
• 1 Tbsp canned pumpkin pie mix 
• 1/8 tsp pumpkin pie spice
• Optional garnishes
• cane sugar for rimming the glass
• whipped cream
• crushed cinnamon graham crackers
• ground nutmeg or pumpkin pie spice
• cinnamon sticks

Step-by-Step:
Add all seven drink ingredients over ice in a martini shaker.

2 oz vanilla vodka

1/2 oz Kahlua

1 1/2 oz pumpkin pie creme liqueur

1 oz creme de cocoa

2 oz half and half

1 Tbsp canned pumpkin pie mix (not plain pumpkin)

A pinch of pumpkin pie spice.  About 1/8 tsp.

Shake vigorously at least one minute until very cold.

Have your garnishes ready before you pour your drinks.  Crush the graham crackers.  Rim the glass by dipping in creme de cocoa or Kahlua, then dip into raw cane sugar crystals.  

cinnamon graham cracker

creme de cocoa

raw cane sugar crystals

Strain the drink out into prepared martini glasses, garnish and serve immediately.  

My garnishes included:  whipped cream, crushed cinnamon graham crackers, a bit of ground nutmeg, and a cinnamon stick.

crushed graham crackers

a dash of pumpkin pie spice or ground nutmeg

Please enjoy responsibly!

I hope you enjoyed this recipe!

There are lots more great recipes for you to enjoy.  Visit my Recipe Index for recipe ideas that you can prepare with/for your family.   

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Written Method:

Add all seven drink ingredients over ice in a martini shaker.  Shake vigorously at least one minute until very cold.  (Optional) - Rim the glass by dipping in creme de cocoa or Kahlua, then dip into raw cane sugar crystals.  Strain the drink out into prepared martini glasses and serve immediately.  You may also garnish with whipped cream, crushed cinnamon graham crackers, a bit of ground nutmeg, and a cinnamon stick.

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Blueberry Lemonade

I had this for the first time at the wedding of one of my former students, who is now making us all proud as a successful medical student.  They served it with and without rum... and oh MY, was it ever delicious!!  Then just the other day, my mother and my daughter and I were having lunch at a cool, artsy little cafe, and there it was AGAIN!  My daughter absolutely fell in love with it, and I considered it all a sign that I needed to come home and make some.  

Blueberries are one of the big super foods out there, as they have one of the highest amounts of antioxidants of any berry.  It's so much fun to make something that your kids love when its also a way to get extra nutrition in them!  - We'll leave the spiking to the grown ups.  LOL

So on this, Lily's last day of summer before school starts, we made some.  There is nothing hard about it, and the payoff has been pretty sweet!

Click for Printable Recipe

Ingredients:  

• 1 (12 ounce) bag unsweetened, frozen blueberries, thawed
• 1 (12 ounce) can frozen lemonade concentrate, thawed
• 1 cup vanilla simple syrup
• 1/2 cup sugar
• 1 cup water
• 1 vanilla bean, seeded
• 3 - 4 cups water/ice 
• optional garnishes
• lemon curls
• mint leaves
• fresh blueberries

Step-by-Step:

Make the simple syrup first.  Combine sugar, water, and vanilla bean "seeds" and heat until boiling and slightly thickened.  Set aside to cool.

1 cup water

1/2 cup sugar

1 vanilla bean, seeded

Tip - to seed the vanilla bean.  Slice the vanilla bean lengthwise with a sharp paring knife.  Open it up with your fingers.  Using the flat side of a knife, scrape the vanilla bean "seeds" out of the pod.

Throw the pod into the water as well.. there are more seeds in there!   You can just fish it out later.

Can you see how the syrup has even changed colors after boiling and reducing?  

Add the berries to a food processor and blend until all fairly "smooth."

1 (12 ounce) bag unsweetened, frozen blueberries, thawed

Combine lemonade concentrate, processed berries, simple syrup and water (or ice).  I used ice since my simple syrup was still warm.  Stir to combine.

1 (12 ounce) can frozen lemonade concentrate, thawed

Looks sort of like purple mud, doesn't it?  HaHa!!  

pureed berries

1 cup vanilla simple syrup

3 cups water/ice

Pass the ingredients through a fine mesh sieve.  We are doing this to remove all the blueberry pulp, skins, etc., so our lemonade won't be gritty. 

We could have probably waited until the ice melted, but no big deal.  Lily was in a hurry!  

To extract all the juice you can from the berries, "push" the juice through the sieve with the back of a spoon.

Now that is one satisfied customer!!

Now can't you see people going nuts for THIS drink at a lemonade stand?! 
Serve over ice with garnishes if desired.

Lovely Lily and I hope you enjoyed this recipe!
If you will hop on over to the Recipe Index, you'll find tons of other recipes to pique your interest as well as whet your whistle!  
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Method:

Make the simple syrup first.  Combine sugar, water, and vanilla bean "seeds" and heat until boiling and slightly thickened.  Set aside to cool.

Add the berries to a food processor and blend until all fairly smooth.

Combine lemonade concentrate, processed berries, simple syrup and water (or ice).  I used ice since my simple syrup was still warm.  Stir to combine.

Pass the ingredients through a fine mesh sieve.  We are doing this to remove all the blueberry pulp, skins, etc., so our lemonade won't be gritty. 

Serve over ice with garnishes if desired.

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