Category Archives: Bevies

Spicy Peruvian Paloma

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This heat wave in Southern California is pretty close to miserable. The real problem isn’t that it’s 95 degrees outside, it’s that it’s also 95 degrees inside our little home. For some reason, contractors and home builders around here must believe that us SoCal residents live so close to the beach that we would never need air conditioning. Im sure they thought, “that brisk ocean breeze should keep them cool?”…No. Not on days like this. Even our poor pup looks distressed. We all spread out from each other because you can’t possibly get too close for fear of immediate sweaty contact. We walk around with flushed cheeks and dry mouths and stare at each other with pitiable and tormented eyes. Please, don’t get me wrong, I absolutely love where we live and feel so blessed to call this place home, but can’t a girl get a little AC?? I understand this all sounds so petty and actually pretty irrelevant when it comes to real problems, but hey, this is my little place to vent and when I am sticky and hot I want to complain…but just a little. Ok, I am done now. Mostly because I have found relief from this torridness and it comes in the form of a super refreshing cocktail. Kris and I frequent this particular delicious Peruvian restaurant in our little town and one of our favorite beverages is this signature cocktail called a “Peruvian Maid”, whose main ingredient is Pisco. Pisco is a Peruvian liquor and is made from fermented grapes. It is pretty high in alcohol content and has sweet tasting notes (think apples and grapes). Pisco is wonderful for mixing with other ingredients in cocktails yet also good on it’s own. I wanted to make a drink that took a little spin on the classic tequila Paloma (another one of my favorite summer time cocktails) and add something unexpected. A combination of two countries into one cocktail. Mexico and Peru meet in one glass (and fall in love!). Plus we had to add a little spice just for fun, because “heat” is the name of the game around here. I hope that you enjoy this as much as we did! 

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Spicy Peruvian Paloma

Serves 2


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Prep Time
5 min

Total Time
5 min

Prep Time
5 min

Total Time
5 min

Tools
  1. cocktail shaker
  2. .5oz and 1oz jigger (measuring tool)
  3. ice
  4. 2 bucket glasses
Ingredients
  1. 2 oz Pisco Porton (see note*)
  2. 2.5 oz freshly squeezed grapefruit juice
  3. juice of 1 lime
  4. 1 serrano, seeded and sliced thin (see note*)
  5. soda water
  6. grapefruit wedges, garnish (optional)
Instructions
  1. Prepare two bucket glasses with ice. In a cocktail shaker, combine some ice with the Pisco, grapefruit juice, lime juice, and a few serrano slices. Shake well and pour over the ice in the glasses. Top each glass with the sparkling water and a grapefruit wedge for garnish. Cheers!
Notes
  1. If you can’t find Pisco near you, vodka or tequila would be excellent substitutions.
  2. Serranos are super spicy. I only used 5 very thin slices and it brought a lot of heat. If you are sensitive, one or two thin slices should do.
HONEYED HOME http://www.honeyedhome.com/

French 77

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While I know January is normally time for cleansing and hitting the gym and starting that diet you have been putting off for months, sometimes you just need a little enticing treat. A little break during happy hour should be welcomed when you are working so hard in other areas of your life. I often feel that we take on too much at once, or at least I know I do, and we put a lot of pressure on ourselves to bury our heads in work and in daily tasks, and we regularly forget to take that step back and just breathe. I personally struggle with this time and again. When I am not working, I fill my days off with to-do lists, workouts, errands, and assignments and I am constantly trying to tell myself to relax and enjoy the day for what it is worth. Today, I did just that. Kris and I are super fond of this little cocktail and we love it so much we knew we had to share it with you. It is a little spin on the classic French 75  and is incredibly delicious. It encompasses just the right amount of sweetness with a strong and biting piney undertone and the bubbles give that extra special effervescence. Oh, I shouldn’t forget to tell you that when I saw the Michelle Brut Champagne, I obviously had to buy it. So fun! We hope that you enjoy because we definitely are! Xo. 

Ps. Kris- “Why did you write an ‘Xo’ at the end?” 

      Me: “Because I’m drunk, honey.”

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French 77

Serves 1


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Prep Time
3 min

Total Time
5 min

Prep Time
3 min

Total Time
5 min

Tools
  1. cocktail shaker
  2. .5oz and 1oz jigger (measuring tool)
  3. ice
  4. champagne saucer or flute
Ingredients
  1. .5 oz of Meyer lemon juice* (see note)
  2. 1 oz gin
  3. .5 oz elderflower liquor (St. Germain)
  4. .5oz champagne or prosecco
  5. Meyer lemon twist, for garnish
Instructions
  1. In a cocktail shaker, add ice. Add the lemon juice, gin, and St. Germain. Shake vigorously and pour into a champagne saucer or flute. Top with champagne and garnish with a twist. Cheers!
Notes
  1. I love using Meyer lemons because they are naturally sweeter and less sour than regular lemons. If you cannot find these beauties any lemon will do.
HONEYED HOME http://www.honeyedhome.com/

Homemade Lavender Almond Milk

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One of the easiest and simplest things to make is homemade almond milk. I personally love preparing it because it tastes light years better than the packaged stuff and is so much healthier for you; say good-bye to the processed sugars, preservatives, and additives and welcome the all natural, purified, and completely raw nut milk. The possibilities are endless too, I might add. Any raw nut will do; almonds, cashews, hazelnuts, or even pumpkin seeds are just a few delicious examples. Once you have chosen your nut base you can flavor and sweeten with raw honey, agave, maple syrup or fresh dates. Pure vanilla extract or your favorite ground spices are excellent ways to give the milk an extra tasty essence.

One of my dearest friends, Meryl, who is constantly making her own raw and healthy snacks told me that she loves the addition of a few dried lavender leaves in her homemade nut milk. I took her advice and then added a bit of honey for sweetness, pure vanilla extract, and some ground cardamom and hit the nut milk jack-pot. I love the slight floral hint the lavender gives while the cardamom adds just a touch of warmth. The real kicker is how incredibly effortless it is to come together! I can honestly say that I will never go back to the store-bought cartons and I am really looking forward to seeing what my favorite flavor combinations will be…Enjoy! 

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This recipe yields about 3-4 cups of milk and will last in the fridge for about a week. 

Homemade Lavender Almond Milk


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Ingredients
  1. 1 cup raw almonds, placed in a small bowl soaked and completely covered in water overnight (8-12 hours)* See note
  2. 4 cups filtered water
  3. 1 TBSP raw honey
  4. 1/2 tsp pure vanilla extract
  5. pinch of dried lavender (about 1 tsp)
  6. 1/4 tsp ground cardamom
  7. a few layers of cheese cloth (or a sheer fabric nut milk bag)
Instructions
  1. After the almonds have soaked in water overnight, drain the water out of the bowl. Rinse and drain the nuts a few times with clean water and set aside.
  2. In a blender, add the nuts with 4 cups of filtered water and blend on high for a few minutes. Add the honey, cardamom, vanilla, and dried lavender and blend for another minute.
  3. Set a metal strainer over a large glass bowl and place cheese cloth over the metal strainer. Pour the almond milk straight into the cheese cloth. Allow the milk to run throughout the cloth and then gather the cheese cloth in your hands and squeeze all the milk out of the cloth. You should be left with the creamiest almond milk in the bowl and all almond meal in the cloth. Pour the milk into an airtight container/mason jar and store in the fridge for 5 days. Enjoy with cereal, granola, or smoothies!
Notes
  1. Any organic nut of your choice works great here, just make sure you are buying the raw form!
HONEYED HOME http://www.honeyedhome.com/

The Thankful Juice

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Can we just be thankful for something that isn’t wine, beer, champagne, or turkey right now? I don’t know about you, but I have been nonstop with holiday parties and festivities and I am sick of eating and drinking (kind of). This juice is the perfect cure for our bellies full of all these thanksgiving treats that are being shoved down our throats. This juice was inspired by the some of my “left-overs” for thanksgiving dinner. I know that sounds gross, like who juices thanksgiving leftovers, but here I did. I had about a cup of fresh cranberries from a dessert I made and a bunch of kale from my favorite kale salad that I am bringing to dinner. They were begging to be juiced and revitalize me for the upcoming feast. This juice would be perfect to enjoy post Turkey Trot (our local thanksgiving day race) or even the morning after thanksgiving. A toxin flush is much needed around this time and this green juice packed full of nutrients and vitamins will surely do the trick! Enjoy! 

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The Thankful Juice
Serves 1


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Ingredients
  1. 1 bunch organic kale
  2. 1 cup fresh cranberries
  3. 1 knob of fresh ginger, peeled
  4. 1 organic Granny Smith apple
  5. 4 organic celery stalks
  6. 2 Persian cucumbers
  7. 1 lime, peeled
Instructions
  1. Add the cranberries into the juicer while the juicer is off. Cover the cranberries with the piece that presses the vegetables down and then turn on the juicer (cranberries will fly everywhere if you don’t do it this way!). Add all remaining ingredients to your juicer. Enjoy!
Notes
  1. Since I made this juice for Kris and myself, I added 4 more celery stalks and 3 more cucumbers to yield 2 juices!
HONEYED HOME http://www.honeyedhome.com/

Rosemary Rye & Root Cocktail

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There is one thing that can push my husband, Kris, into all the holiday nostalgia, and it’s not apple pie, it’s not butternut squash, and it’s definitely not pumpkin spiced lattes; it’s a perfect whiskey cocktail. Ok, so maybe it isn’t just during the winter months that he adores a whiskey drink; it is purely something he loves at any time of year. Although, to me, this cocktail screams “winter time” and must be enjoyed while the outside air is brisk and chilly. It is the perfect libation to enjoy with friends while wearing festive sweaters next to the fireplace in a cabin in the woods. Or, just at home on a rainy night alone. Really there need not be the “perfect setting” to enjoy this cocktail, just whenever or wherever are thoroughly good enough reasons. The piney rosemary gives a lot of freshness to the spicy warmth of the whiskey and the root liquor is full and sweetness with a touch of anise. Its delicious and one of our favorite drinks to make at home. Kris and I both hope that you enjoy it as much as we do! 

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Rosemary, Rye, & Root Cocktail
Serves 2


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Ingredients
  1. 3 oz Bulleit Rye Whiskey
  2. 1 oz Root Beer Liquor (we used Blackmaker brand)
  3. 3 sprigs rosemary
  4. soda water (optional)
  5. ice (we like to use the large 2″ cubes inside the glasses for a slow melting effect)
Instructions
  1. Prepare two old fashioned glasses with ice (we use the large cubes here) and with a sprig of rosemary in each. In a shaker combine ice (regular size cubes here), whiskey, root beer liquor, and the remaining sprig of rosemary. Shake vigorously and evenly divide over the ice of the two old fashioned glasses. Top each cocktail with soda water to the top of the glass. Cheers!
Notes
  1. Kris liked his without the soda water although I really enjoyed the added effervescence.
  2. If you do not like the taste of whiskey add a bit more root beer liquor, but just be aware that it is pretty sweet.
HONEYED HOME http://www.honeyedhome.com/