Tag Archives: FRIDAY AT FIVE

friday at five :: apple cider bourbon + amaretto

apple-cider
If this cocktail doesn’t say ‘Autumn is Here’ then I don’t know what does. Try this glorious mixed drink from Floating Kitchen —  Apple Cider, Bourbon and Amaretto Cocktails with Brûléed Oranges. It’s the Bru¨ˆleéd Oranges that make this beauty all the more delish.

friday at five :: the dude

kahlua-white-russian-highlighted

From one of our favorite movies :: “The Big Lebowski” White Russian.

Jeff Bridges plays Jeff Lebowski who insists on being called “the Dude,” a laid-back, easygoing burnout who happens to have the same name as a millionaire whose wife owes a lot of dangerous people a whole bunch of money — resulting in the Dude having his rug soiled, sending him spiraling into the Los Angeles underworld. Priceless.  Get the RECIPE.

cranberry tangerine rosemary + cream soda mocktail :: friday at five

lily mocktail-2
Today, in the studio, we added a little extra cheer to our mocktails {aka, vodka}. We’ve been working extra hard on getting our “riveting” belt straps completed and ready for market. An extra shot was mandatory {what’s your excuse?}.
Read more…

friday at five :: mid-winter margarita

mid winter cocktail
Combine tequila, Cointreau, lime and — hey, mid-winter — grapefruit juice, and shake like the dickens. Don’t skip the chile salt, and most importantly — don’t scale this drink down. Olé.

Serves 4

4 1/2 ounces Don Julio Blanco tequila
2 1/4 ounces triple sec
2 1/4 ounces fresh lime juice
2 1/4 ounces fresh grapefruit juice
2 fresh lime wheels for garnish
Chile salt (1:1 sea salt and ground chile peppers)

See the full recipe (and save it and print it) here. 

kirsch au café :: friday at five

kirsch-au-cafe

At SAGE + LØVE studio, we have been all about lattes this week. So, why not finish off the week with a spiked morning cup {ahem, cocktail glass) of joe. In this little masterpiece, cherry brandy and espresso come together beautifully.

ingredients

  • 1 oz cognac
  • .75 oz kirsch
  • .75 oz cherry heering
  • .5 oz simple syrup (one part sugar, one part water)
  • .5 to 1 oz egg white
  • 1 shot (about 1 oz) freshly brewed espresso

preparation

Add all the ingredients except the espresso to a shaker and shake (without ice) until frothy. Fill with ice and add the espresso. Shake well and strain into two small cocktail glasses.

{via Liquor, contributed by St. John Frizell}

friday at five :: the leo lavender

smithratliff_lavender

This delicious combo is from Smith & Ratliff, check out their cocktails and  sublime blog that covers everything from food, drink, style, and travel.

Laura’s rendition: Chop up a handful of lavender blossoms, allowing them to release their aromas and oils. Muddle blooms with 2 ounces of gin, an ounce of simple syrup, a 1/2 ounce of Crème Yvette, and 3/4 ounce of lemon juice.

(As a side note, Crème Yvette is a very old spirit that just recently returned to the market; it can be tough to find. You can order it from Astor Wines & Spirits, or, if you can’t find it, you can substitute Crème de Violette.)

After shaking and straining these ingredients in a Collins glass, top with soda and garnish with fresh lavender blossoms.

kiwi capiroska :: friday at five

kiwi-capiroska-recipe-800x1066

We’re crazy about Spoon Fork Bacon. If you haven’t tuned into their blog … you have no idea of what you’re missing. Thanks Teri + Jenny. {check out their new book}

Makes 6
INGREDIENTS:
2 cups kiwi, peeled and diced
12 mint leaves, divided
2 tablespoons sugar, divided
3 limes, juiced
2 cups high quality vodka
2 cups tonic water (or coconut flavored sparkling water)
ice cubes
GARNISH:
1 kiwi, peeled and thinly sliced
PREPARATION:
1. Line six glasses up and fill each with 1/3 cup of diced kiwis, 2 mint leaves, 1 teaspoon sugar, and ½ lime juiced.
2. Muddle together the contents of each glass until fully combined.
3. Fill each glass with ice and top off with 1/3 cup vodka and 1/3 cup tonic water.
4. Stir, finish each with a kiwi garnish and serve.

friday at five :: cardamom rose

This delightful beverage was concocted by Kristina and Alissa of Design Sponge. We’re loving their “Behind the Bar” articles. This one from Apothecary in Philly.

Ingredients:

  • 1.5 oz of Hendrick’s gin (this is a rose & cucumber infused gin)
  • .75 oz of Rose syrup (make at home with rose water and simple syrup or buy locally)
  • .25 oz of Fresh lemon juice
  • .75 oz of Fresh grapefruit juice (ruby red preferably)
  • 2 dashes of Peychauds bitters (Peychaud is credited with first creating the cocktail)
  • 1 Cardamom Pod

Methodology:
1) Lightly muddle 1 cardamom pod at the bottom of shaker (not too much muddling or it will overpower the drink)
2) Add the rest of the ingredients
3) Add ice
4) Shake for 20 seconds
5) Strain over fresh ice to remove the cardamom pod
6) Add a splash of seltzer water
7) Garnish with rose petals or fresh lemon wedge (use organic if possible)

{via Design Sponge}

friday at five :: cucumber-rosemary gin tonic

It’s Friday already? What a perfect way to end the week with a new spin on an old favorite — it not only looks beautiful, but tastes great!  

Cucumber-Rosemary Gin and Tonic

  • 1 cucumber
  • 1 lime
  • 3 sprigs rosemary
  • 2 oz. Hendrick’s Gin
  • 4 oz. tonic water (preferably Q or Fever-Tree)
  • ice

Peel one half of a cucumber, and slice a lime into eight wedges. In a highball glass, add three slices of peeled cucumber, 1 sprig rosemary, juice from a lime wedge and 1 ounce gin. Muddle with the back of a spoon.

Strain through a mesh strainer into a second highball glass. Add several cubes of ice, and three slices of unpeeled cucumber. Top with remaining gin and tonic, and serve garnished with rosemary sprigs.

{via The Kitchn, image via Liz Vidyarthi; also, you might like The Kitchn’s version of the Gimlet, YUM!}

late summer sage :: friday at five

The Summer Sage

makes 1 drink

  • 6 slices red plum, as ripe and juicy as possible
  • 4 to 5 sage leaves, stems removed
  • 1/4 to 1/2 ounce simple syrup (more for a sweeter drink, less for a more pronounced whiskey taste.)
  • Splash (about 1/8 ounce) fresh-squeezed lemon juice
  • 2 ounces rye whiskey

Add the plums, sage, and simple syrup to the bottom of a shaker, and muddle (or smoosh vigorously with the back of a spoon) until the plums form a nice mush. Fill the shaker with ice and add the lemon juice and whiskey. Shake and then double strain into a cocktail glass.

{via The Kitchn}

friday at five :: campari açaí punch

INGREDIENTS

  • 16 oz Tangerine juice or orange juice (no pulp), divided
  • 16 oz Cranberry juice (100-percent juice), divided
  • 6 sprigs Basil or mint
  • 4 oz Açaí juice
  • 8 oz White rum or vodka, cold
  • 4 oz Campari, cold

Garnish: Lime, orange and lemon wheels
Glass: Tall

PREPARATION

The night before serving, stir together 8 ounces each of the tangerine and cranberry juices and divide between 2 small, uncovered food-storage containers. Place 3 basil sprigs in each container and freeze overnight. Pop the frozen juices out of their containers and place in a half-gallon pitcher. Add the remaining 8 ounces each of tangerine and cranberry juices, along with the açai juice, rum or vodka and Campari. (If you can’t find açaí juice, substitute extra cranberry or tangerine juice.) Stir, and garnish with lime, orange and lemon wheels. Serve in tall glasses filled with ice.

{via Liquor – recipe courtesy of In My Kitchen by Ted Allen. Photo by Ben Fink.}

friday at five : caramel turtle cocktail

INGREDIENTS:

  • 1.5 oz Van Gogh Dutch Caramel Vodka
  • .5 oz Coffee liqueur
  • .5 oz Espresso
  • .5 oz Half & half

Garnish: Cholive and drizzle with a bit of caramel

Pair with a plate of: Chocolate turtles

Glass: Tall

PREPARATION:

Add the ingredients to a tall glass filled with ice and mix thoroughly. Garnish with a Cholive and drizzle with caramel either on the lower inside rim of the glass or delicately across the top of the drink. Also known as the Caramel Latte from Van Gogh.

Speaking of yummy turtles … this little number is the perfect accessory for the occasion. {via sage atelier}