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May 2nd, 2013

Orange Ginger Wine Spritzer

by Chrissy

 

Are you guys feeling this heat wave? It hasn’t just hit California, that’s for sure. Friday + hot summer weather = kick your feet up it’s time for a cold cocktail. Or a wine spritzer. Or both? But first start with this luscious libation.

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This next sentence might be offensive to the world of the winos out there (especially the FAW crew…aka our neighborly Friday wine and cheese night), but here goes.

Sometimes white wine is just boring.

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Red wine is where it’s at. That’s the truth.

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However, when you are wanting a beverage on the cool and refreshing side, you gotta go with a crisp white. And then add stuff to it. Like for example, a healthy pour of frosty cold ginger beer and a splash of freshly squeezed blood orange juice.

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That’ll do it folks. Instant wine spritzer, perfect enough to enjoy by itself. No meal pairing needed.

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You could use a regular old orange or tangerine, but the blood orange has such great flavor, they are usually extremely juicy, have a perfect balance of sweet and tangy, and they have such a sultry deep red color.

I guess anything to make white wine more, well, red. ;)

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This fun spritzer will be a great recipe to have on hand during the hot summer months, so be sure to book mark it! And when I mean “book mark it” I really mean make it now. It’s Friday for goodness sake. Time to bring on the weekend with a crisp wine beverage.

 

Orange Ginger Wine Spritzer

Print Recipe!

Serves 1 or 4-5, respectively

Ingredients:

For a single glass:

5 oz white wine

2 oz ginger beer

1 ½ oz freshly squeezed blood orange juice

Ice

 

For for a pitcher:

1 bottle of sauvignon blanc

1 (12 oz) bottle ginger beer

8 oz freshly squeezed blood orange juice

Ice

 

*Little Yellow Note: All of these ingredients are to taste. Feel free to make adjustments to suit your preference!

 

Directions:

Mix wine, ginger beer and freshly squeeze blood orange juice, together. Pour into a glass, over ice. Enjoy

 

From the Little Yellow Kitchen,

Chrissy

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March 7th, 2013

Chai-Spiced Almond Milk

by Chrissy

Chai Almond Milk_LYK2

Well, it’s sure looking like it’ll be another chilly weekend. But don’t you worry, we’ve got just the thing to keep you going.

This batch of homemade Chai-Spiced Almond Milk will ensure that your day is refreshed, toasty, and healthy.

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Why is chai-flavored anything so good? Whether it is enjoyed as a cold or warm beverage, or baked into a delicious sweet treat, it always seems to warm up the soul.

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For some reason when I think of chai, I often think of dominating a grande chai frappuccino from Starbucks, with a full load of whipped cream to top it off. Talk about brain freeze central. I’m not proud of it, but it was a definite weakness back in the day…especially after an early morning surf sesh with my dear friend Surf Goose (PS. that’s a nickname, not a real human name, just so we aren’t confused).

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Since we’ve already shared with you the BEST homemade Vanilla Almond Milk, we wanted to take it once step further and give you some zesty flavor options.

And since it’s Friday, and we like to share a cocktail recipe to get your weekend going, I’m just going to give you a little hint: you could totally spike your glass of Chai-Spiced Almond Milk. Maybe add a little Ameretto, Kahlua, Bailey’s, or another classy liqueur. Just sayin’….

 

Chai-Spiced Almond Milk

Print Recipe!

Yields 4 cups (recipe can be easily halved for a smaller batch)

Ingredients:

4 cups homemade almond milk

2 Tbsps honey, agave or other sweetener (more or less, to taste)

1 tsp cinnamon

3/4 tsp garam masala

1/4 tsp nutmeg

dash of clove (less than 1/8 tsp)

dash of ginger (less than 1/8 tsp)

 

Directions:

Add the spices and preferred sweetener to already prepared almond milk (preferably homemade) and combine in a blender or shake in a large airtight jar. It is best served chilled or heated up for a warm chai milk treat. It is also an excellent addition to tea, oatmeal. cereal, or coffee.

From the Little Yellow Kitchen,

Chrissy

Posted in Cocktails, Drinks, Recipes | 3 Comments »

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January 4th, 2013

Satsuma Sunset Cocktail

by Chrissy

It’s the first Friday of the New Year. I think it’s about time for celebratory drinks, don’t you?

If you were lucky enough to have a week or so off work, and returned with a three-day work week, then you will probably agree that these past few days were grueling. It probably had something to do with sleeping in, shoveling holiday sweets into your mouth all day, partying with family and friends, and staying up late. Repeat.

If you weren’t that lucky, sorry, I don’t mean to bring up your misfortune. But since I did, here have a cocktail.

As a part of a fun little food project that Whole Foods Market put us up to, we were challenged to use the two different types of Mandarins—Clementines and Satsumas—in two different recipes. The flavors of the different Manderins were put to the test by our friends.

First up: Satsumas (pictured above, on the left).

Satsumas are bold in flavor; both sweet and slightly acidic, they make quite a distinct statement in recipes. We thought they would go best in a cocktail, paired with pomegranate flavors and pleasantly effervescent ginger beer. This combination creates one tasty sunset in a glass!

Don’t forget the fun brown-sugared rim!

This cocktail is on the sweeter side and with the addition of Mandarin-flavored vodka, you might even believe them to be mocktails. Until you stand up after knocking a couple back. Then suspicions would be confirmed and you would realize that they were the real deal the whole time.

Stay tuned for PART 2 of this Mandarin recipe battle! Here’s a sneak peak of what we created with those cute little Clementines:

You will have to hang tight to see how our taste-testers felt about the Satsuma vs. the Clementine and which one they liked better in these recipes!

Satsuma Sunset Cocktail

Print Recipe!

Makes 1 drink

Ingredients:

3 oz (2 shots) mandarin vodka (or plain, if preferred)
1.5 oz ( 1 shot) pure pomegranate juice
2 oz ( 1 1/2 shots) fresh satsuma mandarin juice
Ice
Brown sugar for rim
Pom seeds for garnish
Ginger beer, top off about 2-3 oz, or to taste.
Mint garnish (optional)

Directions:
First, garnish glass by running a slice of tangerine around the rim. Dip the top of glass into some brown sugar so it clings around the rim (easy if placed on a shallow plate), and set aside.

Pour vodka, pomegranate juice, fresh satsuma mandarin juice and a handful of ice into a shaker and shake to combine and chill. Pour contents over a handful of ice in sugared glass. Top off with a splash (or a bit more) of ginger beer, garnish with pomegranate seeds and a spring of mint.

 

From the Little Yellow Kitchen,

Chrissy

 

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