Do you find it hard to have on hand all the ingredients you need for a cocktail? Sometimes I’m super organised and plan ahead to make sure I have the right mixers in the pantry, but then so often I end up throwing out the majority of the juice that is left over.
But I’ve recently got into the habit of freezing the left over juice in an ice cube tray. Reduced wastage AND a quick and east way to make frozen cocktails.
I keep containers in the freezer with the frozen cranberry juice cubes and grapefruit juice cubes.
My favourite grapefruit martini is then just a whiz away from hitting my martini glass. I generally add three grapefruit cubes, one cranberry cube, a shot of Finlandia grapefruit infused vodka and a dash of Cointreau to the blender.
So delicious! And if I’m not in the mood for a frozen version I make it up, race around and do the vacuuming, and then enjoy!
School holidays are nearly over…and I need a big fat cocktail so I whipped this up…
…a frozen mango daiquiri, based on the recipe from taste.com.au. I didn’t have ice, but I did have frozen mango that worked a treat. I halved the recipe for four and think the quantity should be just perfect to get me through the afternoon. Have a great weekend everyone!
A little ‘end of weekend’ celebration drink.
One shot of vodka, a squeeze of lime juice, a few cubes of ice, a sprinkle of mint leaves topped up with ginger beer. Simple and refreshing.
I hope you had a great weekend!
I think feta is delicious just as it comes, but every now and then I like to add a few little bits and pieces to add some extra zing. Here is my favourite combo:
4 sprigs of rosemary
1 clove of garlic finely sliced
4 pieces of lemon peel
1 small red chilli, seeds removed and sliced
Freshly ground pepper
2 tablespoons of olive oil
This is delicious served with drinks and nibbles, or added to a frittata. With this little batch I plan to do both!
Nigella Lawson has the most amazing recipe for roasted, spiced nuts from Union Square Cafe in New York in her book ‘Nigella Bites’. I’ve been making these for years and they are absolutely irresistible.
The Union Square Cafe’s Bar Nuts
from Nigella Bites by Nigella Lawson
500g assorted unsalted nuts,
2 tablespoons coarsely chopped fresh rosemary, from two 8cm sprigs
Half teaspoon cayenne pepper
2 teaspoons dark muscovado sugar
2 teaspoons Maldon salt
1 tablespoon unsalted butter, melted
Preheat the oven to 180 degrees celsius. Spread the nuts out on a baking sheet and toast in the oven until they become light golden-brown – around 10 minutes.
In a large bowl, combine the rosemary, cayenne, muscovado sugar, salt and melted butter.
Thoroughly toss the toasted nuts in the spiced butter and serve warm.
Nigella says: ‘once you eat these you’ll never want to stop’, and I agree!
Let’s celebrate making it to half way!
based on recipe from allrecipes.com.au
1 sugar cube
2-3 dashes Angostura bitters
1/2 nip (15ml) brandy
Drop a sugar cube into the bottom of your champagne flute and add a couple of dashes of bitters. Add 1/2 nip of brandy and fill with Champagne. Sit down, relax and get ready for the last two days of the week!
Wondering what’s going on? Created Today has gone from daily creations and Friday cocktails to lacklustre posts and Friday mocktails.
I’ve been busy; insanely crazy; sleeping just a few hours a night; obsessed with creating for my real job – with no time to create for my home, family and ME. So this Friday it was time for a mocktail. A faux treat that I could slowly sip knowing once it was done I had full faculties to return to my laptop! But – come Monday things should settle down considerably. I might even go all out and have a real cocktail…just to celebrate.
based on Tropical Punch recipe on taste.com.au
1 granny smith apple, cored and thinly sliced
1 passionfruit, halved
1 lime, halved, thinly sliced
1/4 cup lime juice
1/2 cup ginger beer cordial
750ml sparkling apple juice, chilled
1 litre apple and mango juice, chilled
Stem of fresh mint, to serve
Add all ingredients to a jug, stir to combine. Pour into a tall glass filled with ice.
Have a great weekend…can’t wait to be 100% back and onboard!