Cranberry Margaritas

Happy Friday, guys! With less than two weeks to go until Christmas, I figured a festive cocktail was in order. I’ve made margaritas with almost every fruit under the sun now, but this cranberry version has always stood out as one of my favorites.

A cranberry syrup is made from fresh cranberries and sugar, then pushed through a fine mesh strainer to remove seeds and pulp. Then the usual suspects are added for margarita mixing…tequila, triple sec, and margarita mix. Which, if you’re not doing so already – save yourself several bucks and make your own! It’s so much better than the store-bought stuff. You (and your cocktails!) will thank me.

I like to serve them with a sugar rim that’s had a bit of orange zest mixed into it, but a standard salt rim is also wonderful. Garnished with a few cranberries and a wedge or two of citrus, it doesn’t get any more festive than this!

Their gorgeous red hue lends perfectly to Christmas parties, especially since a large batch can be made up in advance and refrigerated until party time. I hope everyone has a great weekend!

Chesapeake Bloody Mary

Happy Birthday to me! Today I turn 32, so I thought it would be appropriate to share a cocktail with you guys in celebration. Especially one that incorporates so many of the things I love!

I’d never been a fan of Bloody Marys for the most part. Probably because they’d always been made with pre-fabricated mixes that just aren’t very good to start with. But once I mixed my own at home, I understood how awesome they could be.

Simple ingredients – tomato juice, fresh lemon, vodka or gin. But the garnishes, that’s where you can go crazy and have fun! A celery stalk is essential, and also some sort of pickled vegetable – I went with dilly beans. But, where I really go overboard is by topping with a handful of jumbo lump crab meat.

Some might find it strange, but certainly not here on the Shore. The sweet crab meat sits perfectly perched on top of the savory Bloody Mary. It can be enjoyed before the cocktail, or let to steep in the tomato juice and absorb the delicious tomato flavor. With the addition of the crab, it’s really almost a meal as well.

This would be perfect for an evening (or morning!) in the hectic Holiday future – Christmas or New Years Eve, perhaps? Something decadent and really special to celebrate this special time of year. Totes worth the splurge on the crab meat!

The Vampire Kiss Cocktail

Happy Halloween! Are you guys busy getting ready for a night of trick-or-treating and mischief tonight? I know we are. Last night we put the finishing touches on our costumes, and carved our pumpkins – something that everyone looks forward to. I currently have my seeds drying and are going to roast them today. Then I’m thinking maybe pumpkin seed brittle this weekend!

Since the spooky day fell on a Friday this year, I thought it would be fun to share a Halloween-inspired cocktail. I know a lot of folks are heading out to parties tonight, or hosting one themselves, and this drink is just too much fun!

It’s a pretty simple recipe – vodka, pineapple juice, raspberry puree, and some seltzer water for a little fizzy action to tickle the taste buds. But the real kicker is the creepy blood rim that’s made with just corn syrup and red food coloring. How devilishly delicious!

I hope that everyone has a very festive and Happy Halloween! We’re ready to roam the streets of Chincoteague begging for candy for the first time. So watch out ‘teaguers, we have some little ghouls heading your way tonight. Everyone be safe, and have a great weekend!

Vampire Kiss Cocktails

1 cup vodka
2 cups pineapple juice
2 Tbsp raspberry puree*
1 cup seltzer water
ice

For the blood rim:
3 Tbsp light corn syrup
1 tsp red food coloring

Combine all ingredients in a pitcher or carafe. Stir to combine well.

Combine the corn syrup and the food coloring until well blended in a shallow bowl. Gently dip the rim of the wine glass slightly into the “blood”, then fill with ice. Fill glasses up with the mixed cocktail and serve.

* To make raspberry puree, combine 1/2 cup fresh raspberries with 1 tsp. granulated sugar in a food processor. Blend until smooth, then push through a fine-mesh strainer to remove large pieces of pulp and seeds.

Blueberry Thyme Gin Smash

Can you guys believe it’s Memorial Day weekend already? Seems like this year is just flying by. Which, is fine by me – I’m tired of the harsh cold we’ve had all winter long. My poor rosemary bush kicked the bucket, she’s gotta be 10 years old – I transplanted her here from our townhouse on Chincoteague when we moved 7 years ago. One too many hard ground freezes I suppose…

At any rate, I’m looking forward to sunny days at the beach and sandbar sooner rather than later. And this cocktail is perfect for warmer weather. A simple syrup is made with fresh blueberries, fresh thyme, sugar and water. Then the blueberry concoction is mixed with gin, St. Germain, and club soda for a little bubbly flair.

It’s a wonderful combination of sweetness from the blueberries, herb notes from the elderflower liquor and the fresh thyme, and a crispness from the gin and twist of lemon. Very light  and refreshing.Garnished with a few fresh berries and a sprig of thyme – it doesn’t get any prettier!

I used Prairie Gin, it’s lighter in flavors than many other gins I’ve tried – but still great notes of juniper berries which is perfect in this cocktail. They were kind enough to send me a bottle of their gin, as well as one of their vodkas – and I’m looking forward to doing more experimentation at the bar with them!

Be sure to stop by on Monday for another awesome blueberry recipe and a great giveaway to go along with it! I hope that everyone has a great Memorial Day weekend!

Blueberry Thyme Gin Smash

Disclaimer: I received a bottle from Prairie Organic Spirits for review. As always, all thoughts and opinions are my own.