Cocktails for "The League"

Super Bowl is more than just a football game for my husband and his friends.  It is the day that one of the lucky members of their Fantasy Football team is presented with their version of the Shiva.  The League fans, this post is for you.  

Their Fantasy Football winner is awarded a Championship Belt.  Yes, I said belt as in WWE with the winner's name engraved on it and all.  Football season is no longer a Sunday of enjoying a game or two, sipping on a bloody mary and relaxing.  It is now all about making trades, checking the waiver wire, setting your line up, watching the RedZone Channel, checking your points, and stressing over a player who you put on your bench who you shouldn't have because he's scoring more points than everyone else on your team that you are currently playing (insert Ruxin's voice).  

After all of that you know you need this cocktail! It's spicy yet refreshing and will have you screaming SHIVA-KAMINI-blah-blah-blah-blah! (I have no idea what her full name is or what they are saying.)  

Will we be enjoying this delicious cocktail on Sunday?  Well that's up to our hosts, the Commissioner of the league and his wife to decide.  To see what we're sipping and snacking on this Super Bowl follow us on Instagram, not My Face by Taco Corp.  

Cucumber Jalapeno Cocktail

Ingredients

2 ounces vodka

2 slices cucumber, quartered

1-2 slices red jalapenos

1/2 ounce fresh meyer lemon juice

Agave nectar

Soda water

In a cocktail shaker, muddle the cucumber and jalapeno.  Add in the vodka, meyer lemon juice and a squirt of agave nectar.  Add ice and shake vigorously until chilled.  Double strain the cocktail into an ice filled cocktail glass and top with soda water.  Garnish with a cucumber slice and red jalapeno if desired.  Makes 1 cocktail.

Need to make this in a batch for your party?  To make this an easy, no fuss cocktail for your Super Bowl guest simply infuse your vodka the day or two before using the recipe below.

Cucumber Jalapeno Infused Vodka

Ingredients

1 cucumber, peeled and sliced

2-3 small red jalapenos

1-750ml bottle of vodka

Pour all ingredients into a large airtight container or jar.  Cover and allow to infuse in a dark and cool place for up to two days.  Strain and discard the cucumber and jalapenos.  Store the vodka in the refrigerator for up to one month in an airtight container.

Gettin' Fizzy Wit It

How are you going to ring in 2016 this year?  Will you be at a swanky party sipping on the finest champagne,  spending it with your best friends trying to forget 2015 or with family (and your kiddos) sipping on something strong while Romper Room 2015 is happening in the basement?  Whatever the case may be we've come up with a few champagne cocktails to help you celebrate.

Happy New Year!

Ginger Sage Champagne Cocktail

Ingredients
1/2 ounce honey ginger syrup
4-6 ounces champagne
1/2 inch fresh ginger piece
1 fresh sage leaf

In a champagne flute pour in the honey ginger simple syrup. Top with champagne.  Garnish with fresh ginger and sage leaf.  Makes 1 cocktail.

Honey Ginger Simple Syrup
Ingredients
1/2 cup water
1/2 cup honey
1/4 cup fresh ginger, peeled, roughly chopped and slightly smashed

In a small sauce pan, heat the water and honey until the honey has dissolved.  Turn off the heat.  Add the ginger, cover and allow to steep for 30 minutes.  Strain through a fine mesh sieve and discard the ginger pieces.  Store in an airtight container in the refrigerator for up to 1 month.



Champagne Margarita

Ingredients
2 ounces resposado tequila
1/2 ounce Grand Marnier
1/8 ounce agave nectar
3/4 ounce fresh lime juice
1 ounce champagne
Lime wheel

In a cocktail shaker, pour in the tequila, Grand Marnier, agave nectar and lime juice.  Fill the shaker with ice and shake vigorously.  Pour into a martini glass or champagne coup.  Top with the champagne and garnish with a lime wheel.  Makes 1 cocktail.

Bourbon Vanilla Champagne Cocktail

Ingredients
2 ounces bourbon
3/4 ounce Vanilla syrup
lemon wedge
1/2-1 ounce champagne

In a rocks glass or a stemless wine glass add a couple of ice cubes or a large whiskey ice ball.  Pour in the bourbon and vanilla bean simply syrup and stir.  Top with the champagne and squeeze in the lemon wedge.  Makes 1 cocktail.

Vanilla Simple Syrup
Ingredients
 1/2 cup water
1/2 cup sugar
1 vanilla bean

In a small sauce pan, heat the water and sugar until the sugar dissolves.  Turn off the heat.  Cut the vanilla bean in half length wise and scrape the beans into the syrup.  Drop the bean pod into the syrup.  Cover and steep for 30 minutes.  Strain the syrup through a fine mesh sieve and discard the vanilla bean pod.  Store in an airtight container in the refrigerator for up to 1 month.

Harvest Storm

People!  Keep your Christmas decorations in the box and stop skipping over my favorite holiday!  We fully intend to flood your social media with our favorite Thanksgiving cocktails, dishes and desserts over the next two weeks.  Then, on December 1st you can bust out the tinsel, Elf on the Shelf, Santa everything and sing Christmas carols at the top of our lungs. 

So before Gingerbread Stout season gets into full swing, we are finishing up pumpkin season with our take on the classic cocktail, Dark and Stormy.  Thanks to Elysian Brewing Company we were able to find the perfect pumpkin beer with the right amount of spice to pair with the delicious Mount Gay Barbados Rum.  Each barrel is brewed with over seven pounds of pumpkin, roasted and raw pumpkin seeds, and spiced with nutmeg, clove, cinnamon, ginger and allspice.   

If that doesn't scream pumpkin pie in a bottle I don't know what does! See, dessert does come in liquid form.  Happy Fall and almost Thanksgiving!

Harvest Storm

Ingredients
4 ounces rum (We use Mount Gay Barbados Rum)
1 bottle pumpkin beer (We use Elysian Brewing Company's Night Owl Pumpkin Ale)
8 dashes Angostura Bitters 

Filled two tall glasses with ice.  In each glass pour 2 ounces of rum, 4 dashes of bitters and top with the pumpkin beer.  Stir and enjoy! Makes 2 cocktails.

***We were not paid to feature Elysian Brewing Company or Mount Gay Barbados Rum.  These are simply our own opinions. 

Thyme For Gin

Who said they hate gin?  Well, me.  That was until Hendricks came into my life, which I have my lovely (and super fit) friend Amanda to thank for.  

I know you all think that gin is for grandmas and smells and taste like pine trees but I assure you that Hendricks will change your mind.  This gin is floral and herby with notes of juniper berries, corriander and citrus peel.  See, no pine trees here!  

We created this cocktail with the changing of seasons in mind.  We wanted something fresh to remind us of how wonderful summer was, but warm and herbatious to welcome in fall.  Oh, and how pretty is this cocktail?!?  I would definitly serve this at any wedding, bridal shower, brunch, or baby shower, for the non-expecting guests of course.  

So go be brave and give gin another try.  I know I have already made a few new believers, including myself!

Grapefruit Thyme Gin Cocktail

Ingredients
4 ounces gin (we use Hendricks)
4 ounces fresh ruby red grapefruit juice
6 sprigs of fresh thyme
1-1/2 ounces honey simple syrup


In a cocktail shaker, combine all ingredients. Add ice and shake vigorously until the shaker is frosty.  Strain into 2 ice filled glasses and garnish with a sprig of fresh thyme. Makes 2 cocktails.

Cocktail Accessories

With summer right around the corner I thought I would get everyone prepped for some summer cocktail/mocktail sipping.  Greg and I have really been into making different simple syrups lately to spruce up our everyday cocktails, coffee and sparkling water.  These syrups take no time to make and will keep in the refrigerator for up to one month.  Plus, I promise when you use these simple syrups you'll fool your guests into thinking you are some kind of fancy mixologist.  I beg you to be creative with these and share what you are using them for, but if you need a little help I'll be posting my creations on my Instagram throughout the month of June!  Happy (almost) Summer!

Honey Simple Syrup

Ingredients

1/2 cup water

1/2 cup honey

In a small saucepan over low heat add the honey and water.  Stir continuously until the honey has dissolved into the water.  Remove from the heat and allow to cool.  Store in an airtight jar in the refrigerator for up to one month.  

Cilantro-Jalapeno Simple Syrup

Ingredients

1/2 cup water

1/2 cup sugar

4-5 jalapeno slices (more if you want it extra spicy)

1/4 cup fresh cilantro leaves

In a small saucepan heat and melt the sugar in the water over low heat.  Stir continuously until the sugar has melted.  Remove the syrup from the heat and add the jalapeno and cilantro.  Cover and steep for 15 minutes.  Strain and discard the jalapeno and cilantro and allow the syrup to cool.  Store in an airtight jar in the refirgerator for up to one month.  

Lemon-Basil Honey Simple Syrup

Ingredients

1/2 cup water

1/2 cup honey

1 small lemon, sliced

1/4 cup fresh basil leaves, roughly chopped

In a small saucepan over low heat add the water and honey.  Stir continuously until the honey has dissolved into the water.  Remove the sryup from the heat and add the lemon and basil.  Cover and steep for 20 minutes.  Strain and discard the lemon and basil and allow the syrup to cool.  Store in an airtight jar in the refrigerator for up to one month.

Brown Sugar Vanilla Bean

Ingredients

1/2 cup water

1/2 cup light brown sugar

1 whole vanilla bean

In a small saucepan heat and melt the sugar in the water over low heat.  Stir continuously until the sugar has melted.  Remove the syrup from the heat and scrape the seeds from the pod of the bean into the syrup.  Add the bean pod to the syrup and give it a good stir.  Cover and steep for 20 minutes.  Strain and discard the vanilla bean pod and allow the syrup to cool.  Store in an airtight jar in the refrigerator for up to one month.

 

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.

Thanksgiving Day Recipe Round-Up

This post is for those of you out there who are procrastinating, are too busy or just don't want to make the same old thing for Thanksgiving.  I sifted through my blog and found that I have enough fall inspired side dishes, cocktails and desserts to keep everyone happy, full and "slightly" buzzed.  

Happy Thanksgiving!

1.  Roasted Cauliflower and Leeks Soup
2.  Roasted Butternut Squash Salad with Coconut Sage Dressing
3.  Pumpkin Pie Cocktail
4.  Roasted Garlic Browned Butter Mashed Parsnips and Potatoes

5.  Almond Blueberry Super Green Salad with Maple Dijon Dressing
6.  Orange Rosemary Bourbon Cocktail
7.  White Wine Compound Butter with Dill and Shallots
8.  Pumpkin Spiced Whoppie Pies
9.  Roasted Beets and Fresh Green Bean Salad with Creamy Creme Fraiche Dressing

    10.  Roasted Kabocha Squash Soup with Crispy Chorizo
    11.  Spicy Bloody Mary
    12.  Peanut Butter S'mores Cheesecake
    13.  How To Make Pumpkin Puree 

Cooking With The Ones You Love Part 2: Dessert and Cocktail

My sweet tooth sister joined me this week to create the perfect Valentine's Day or Love Day as we call it, dessert and cocktail.  Melissa and I have been cooking together ever since we learned how to use the microwave and old enough to use the oven.  As kids our summer days were often spent just the two of us while our parents were working.  This gave us time to "bond" and be creative with our lunches.  Fortunately for us and everyone else we have come a long way from microwaving hot dogs, frozen chicken nuggets and using unnecessary amounts of mayonnaise as the "glue" to our sandwiches.  

With an extra special love for sweets my sister has become an amazing baker.  She is known for her incredible Christmas cookies, delicious pies, and beautifully decorated cakes.  Her endless creativity in her baking helped her create the perfect dessert for me.  Knowing that she had to satisfy my savory side as well, she mixed just the right amount of sweet and salt to make this Dark Chocolate Truffle Cake with Salted Caramel Sauce.  Oh, and don't worry we created a Chocolate Infused Bourbon Cocktail to compliment this delectable dessert.

Although we live 3,000 miles away from each other, our countless phone calls, FaceTime chats and emails keep us close and give us this opportunity to share our love with you.  Happy Love Day!

Dark Chocolate Truffle Cake with Salted Caramel Sauce

Ingredients
1 cup pretzels, crushed
1 cup pecans, crushed
1/2 cup melted butter
1/2 teaspoon raw sugar
Course sea salt to taste
16 ounces Baker's semisweet chocolate, coarsely chopped
1 cup heavy whipping cream
3/4 cup granulated sugar
6 eggs
1/3 cup all-purpose flour
1-10 ounce jar caramel sauce (I use Trader Joe's Fleur de Sel Caramel Sauce)

Preheat the oven to 325 degrees.

Combine the pretzels, pecans, melted butter and raw sugar in a medium mixing bowl.  Press the pretzel mixture into the bottom of a 9-inch springform pan.  Sprinkle with sea salt.  Bake for 10 to 15 minutes to set the crust.

In a medium saucepan, cook the chocolate and heavy whipping cream on low heat until the chocolate has melted, constantly stirring.  Set aside to cool.  In a large mixing bowl, beat the eggs, flour and granulated sugar for about 5 minutes until thick and lemon colored.  Slowly beat in the chocolate mixture to combine.

Pour batter onto the prepared pretzel crust.  Bake for 40-45 minutes until the center is almost set.  Remove from the oven and place on a wire rack.  Allow the cake to cool for 10 minutes then carefully run a knife around the edge of the pan to loosen.  Cool for 1 hour more on the wire rack and then refrigerate overnight in the springform pan.  

Remove the cake from the springform pan and serve with 1/2 to 1 tablespoon of caramel sauce per slice covering the cake. Sprinkle with coarse sea salt and enjoy!

Chocolate Infused Bourbon Cocktail

Chocolate Infused Bourbon
6 ounces bourbon
6 squares of Hershey's Special Dark Chocolate Candy Bar

Place the chocolate and bourbon into an airtight container.  Allow to infuse for 3-6 days.




Cocktail
2 ounces Chocolate Infused Bourbon
1/2 ounce Frangelico
1 square Hershey's Special Dark Chocolate Candy Bar

In a rocks glass pour the Chocolate Infused Bourbon and Frangelico over ice.  Stir to combine and garnish with dark chocolate square.