Cupid's Cocktails

Greg and I were so fortunate to collaborate with a woman who not only keeps my (our) brows in check and made us picture perfect for our wedding, but also has a wonderful lifestyle vlog to keep you up to date on all of the amazing foodie trends here in Los Angeles.  Gina was so gracious to welcome us into her Aunt and Uncle's home for a night of food, cocktails and fun.  Greg and I mixed up and "aperitif" martini to start the night off to pair with some aged manchego and finished the night with a bourbon dessert cocktail to accompany homemade churros made by her gorgeous cousins Tia and Tahnee who are currently attending culinary school.

The beautiful Gina enjoying cocktails with us.

Manchego cheese platter made by Gina.

Homemade churros with chili chocolate and caramel sauce made by Tia and Tahnee.

In between cocktails we sipped on some white wine while checking out the wine cellar and taking in the beauty of the backyard and outdoor kitchen.  Yes, this house is a dream.  Oh, did I mention the pantry had a ladder?

Dinner was made by Paula, a wonderful woman and close friend of Gina's.  We enjoyed her Chilean roasted chicken under a beautiful chandelier lit tablescape designed by Tia and Tahnee.  The 2007 Koyle Royal Cabernet Sauvingnon we paired with dinner was to die for and you can find it here or your local wine shop!  For more details on our collaboration be sure to check out Gina's post coming soon!  Until then, you can check out all of her beauty tips, foodie places to visit and if you need to get your brows done (and you should!) make an appointment with her!!

Happy Love Day!

Golden Hour Martini

Ingredients:
2 tablespoons coriander seeds
4 ounces vodka (we use Tito's Handmade Vodka)
1 ounce rosemary cardamom simple syrup (recipe below)

Rosemary Cardamom Simple Syrup

Ingredients:
1 cup sugar
1 cup water
1 tablespoon green cardamom pods, slightly smashed 
2 sprigs fresh rosemary

In a small saucepan over low-medium heat dissolve the sugar into the water.  Once dissolved, add the smashed cardamom pods and rosemary.  Stir and cook for another 1-2 minutes.  Remove from the heat and cover.  Allow the syrup to steep for about 45 minutes.  Strain through a mesh sieve into an airtight container and allow to cool completely.  Cover and store in the refrigerator for up to 1 month.

Assembling the cocktail:

Using a mortar and pestal crush the coriander seeds until mostly broken and fragrant.  Careful not to completely grind.  Pour the seeds into a cocktail shaker.  Add the vodka and rosemary cardamom simple syrup.  Fill the shaker with ice and shake vigorously until chilled.  Pour the cocktail into two martini glasses through a double strainer (small mesh sieve).  Makes two drinks.

La Luna De Chocolate: A Dessert Cocktail

Ingredients:
2 ounces bourbon (we use Maker's Mark)
1 ounce Grand Marnier
4 dashes Aztec chocolate bitters
Dark chocolate square for garnish
Orange peel for garnish


In a rocks glass add the chocolate bitters, bourbon and Grand Marnier.  Fill the glass with ice and stir.  Garnish with the dark chocolate square and orange peel.  Makes one drink.

Sweet Fridays

My husband has been feeling a bit nostalgic about our recent trip to Italy (which I promise to write about someday).  He's found himself in the kitchen whipping up fresh pasta, bolognese sauce and recently this amazing gelato.  With summer around the corner for most or knocking down our door here in Southern California, gelato is the perfect cool down dessert.  

A recent trip to the farmer's market delighted us both with beautiful organic red ripe strawberries.  Of course my first thought was to make a cocktail with them.  However my husband had other plans.  So to make us both happy he mixed up the perfect boozy summer time dessert.  It's fresh, sweet, and creamy with just the right amount of kick.  

As we head into the weekend, I think everyone could use a little something sweet that can also double as a cocktail(ish).   Enjoy!

Boozy Strawberry-Vanilla Bean Gelato

Ingredients

3 cups hulled and sliced strawberries

1/2 cup Tito's Handmade Vodka

3/4 cup sugar

1 tablespoon cornstarch

1 vanilla bean

1 cup whole milk

3/4 cup heavy whipping cream

Place the strawberries into a food processor and blend until pureed.  Add the vodka and pulse to combine.  Set aside.

In a small mixing bowl place the sugar and cornstarch.  Stir to combine. In medium sauce pan add the sugar and cornstarch mixture with the whole milk and heavy whipping cream.  Slice the vanilla bean in half lengthwise.  Scrape the beans into the sauce pan then drop the whole bean into the mixture. Whisk all ingredients together.   Over medium heat cook the mixture until it begins to bubble and thicken, stirring occasionally, about 8-10 minutes.

Transfer the gelato into a mixing bowl, discarding the vanilla bean pods.  Place the mixing bowl with the gelato into larger mixing bowl filled about 1/3 with ice, allowing the mixture to cool to room temperature.  Stir occasionally.

Once cooled pour the strawberry vodka mixture into the gelato mixture.  Stir to combine.  Pour the gelato into your ice cream maker.  Follow the manufacturer's instructions for your ice cream maker until your gelato is ready.  Makes about 1 quart.