Cocktails

ADULTS Strawberry, Basil, and Honey Punch




A delicious alcohlic refreshment that I made for our Cupcakes & Cocktails ladies meet-up group this July.  It is a great way to end a hot summer day and to start a hot summer night!

Active Time: 15 min
Total Time: 30 min
Serves: 12

Ingredients:

  • 1 1/2 cups honey
  • Zest of 1 orange, peeled in wide strips
  • 1 1/2 lbs fresh strawberries, hulled and chopped (about 3 cups)
  • 3/4 cup fresh basil leaves
  • 1 1/2 cups fresh lime juice (from 15 to 18 limes)
  • 1 1/2 cups hot water
  • 1 bottle (750 ml) silver tequila, chilled

Directions:
Stir together honey, zest, and hot water in a bowl until honey is dissolved.  Let cool.  Muddle berries and basil in pitcher just until basil is fragrant.  Stir in honey mixture, lime juice, and tequila.  Add ice and serve.


Tips:

  • Lime juice from the big limes in a bag are about 8 limes or roughly one bag of limes.
  • The time to prep the strawberries and orange zest will take approximately 45 minutes.
  • I find that the fancy strawberry huller available for purchase in kitchen stores works great!
  • Purchase a medium silver tequila.  Not expensive as Patron but not as cheap as the rubbing alcohol spirits that will give you a headache in non-pure tequila.  It should be 100% pure agave.  Stick to about $18 dollars and you should be good.  If you think that is expensive the Patron Silver is $45 for the same size bottle (750 ml).
  • Use a fairly large pitcher.  If not it will be hard to stir and you certainly will not be able to manage the ice inside.  This drink does need to be iced.
  • I'd like to find a way to strain some of the items but it may be because my basil was not chopped.  They say to only muddle the basil but perhaps littler pieces would prevent the straw from being clogged. 
  • I absolutely detest honey.  I do not like the flavor.  This drink was a great balance and was very delicious so if you do not like honey do not be afraid.


This recipe is from Martha Stewart Living.  It came from a 2014 issue during the Spring/Early Summer.  In their magazine picture the drink is much lighter in color but I honestly do not see how that it is possible with the amount of strawberries in the recipe.



Christmas Eve or Evening Mimosa


I know that a mimosa is typically served in the early day either at breakfast, brunch or for lunch while enjoying the company of friends or preparing a meal.  Instead I made a special twist on this drink so that we could serve it in the evening by replacing the orange juice with Italian soda.  I used the Central Market Organics Frutta d'Isola for this cocktail treat and it went over wonderfully after the beautiful Christmas Eve dinner that Mrs. Mary Ellen Doyle made for us (Roast Beef, Asparagus  Mashed Potatoes, Wine, etc etc).  Please enjoy!!  It was delicious and next time we had better bring more than one bottle!  Fill equal parts or less to taste preference.

Merry Christmas,

The O'Mahony Family

Raspberry Chipotle Cream Cheese Appetizer

Thanks Internet b/c I haven't ran to the store yet and didn't want to deprive my followers of this recipe before their weekend holiday grocery trip!!!

I would like to point out that I absolutely hate raspberries, I despise them.  Many people say they are too sweet but I really don't have any idea if they are sweet or not, I just can't get past the flavor of them.  However when I tried this by accident the other day I fell in love because the chipotle gives the raspberry a smokey flavor.  Delicious.  Thanks Brittany for serving this at your birthday party.  It will go over excellently with this New Year's cocktails.

Ingredients:

*One 8oz block of Philedelphia Cream Cheese
*One bottle of Raspberry Chipotle Sauce
*Keebler Club Crackers

Instructions:
Simply open the block of cream cheese and set onto plate.  Open bottle of sauce and pour over top.  Either lay crackers around on same plate or serve crackers on side plate. 

Heck you could even get fancy and sprinkle shaved almonds over the top.




Annie's Cafe & Bar



 I am lucky enough to have been graced with this wonderful place.  My style it is of course.  A bit of French and modern grace, Annie's Cafe & Bar is such a treat.  I can enjoy a posh drink with friends, a nice dinner with my husband or a beautiful brunch during the day.  Annie's was listed as one of Austin360.com Best Places to Brunch in 2011.  

Annie's Cafe & Bar offers catering services as well.  I have indeed acquired them to produce food for a Tiffany Blue Brunch this weekend.  The menu will include Ham & Gruyere Quiche and Fritata and Chocolate-Filled Croissants.


Love the old French country doors.


A peak of the oven


The Brioche French Toast


The delicious food


A Real Cup of Fruit!



As of August 2012 my husband will have lived Austin for 2.5 years and Annie's Cafe & Bar is the very first place he has received a perfectly delicious cup of cappuccino.


A great summer spot however I can't wait to enjoy myself under Annie's roof this fall.  Mmmmm, I'm already envisioning a warm beignet.

Your Famous,
~ Angela O'








Sourced from www.anniescafebar.com:
Annies Café & Bar is a modern Brasserie in the heart of downtown Austin. Inspired by the bustling bistros and great sidewalk cafés of Europe, owners Love Nance and Sherry Jameson reinvigorated the legendary Day Building at 319 Congress and created a space not only for dining but for meeting, drinking and enjoying life.
In 2008, longtime Austinites Nance and Jameson lost their lease after running the popular lunchtime café and bakery then known as Apple Annies for 26 years. They recreated the café as Annies and moved it to Congress Avenue, the Main Street of Texas. Annies quickly became a favorite with everyone from morning joggers wanting fresh omelets to legislators insisting on Annie's famous meatloaf to locals enjoying perfectly prepared treasures from that morning's trip to the farmer's market. Longtime Apple Annies patrons and newcomers alike discovered Annies as the perfect place to sit, sip and enjoy the revitalization of downtown Austin.
Annie's menu is filled with seasonal farm-to-market food prepared in simple, innovative ways. The café bustles with energy from early mornings, when the irresistible smell of fresh baguettes fills the restaurant, to the noon hour, when business people flock to Annies for a quick healthy lunch, to late nights, when regulars gather round the zinc bar for Austin's finest creative craft cocktails or decadent deserts.
Stop by and see why Annies is downtown Austin's homegrown favorite.

Check out the website for yourself!!


www.anniescafebar.com


319 E Congress Ave
Austin, TX 78701

Just In Time For The Weekend: Food Network's Star Cocktail

Just in time for the weekend!! Run to the store on your way home from work.   This treat, compliments of Marie Claire magazine is from Food Network's Giada De Laurentis.


3 cups cubed pineapple
1 1/4 cups light rum (Try: Caliche Rum)
1/2 cup of agave nectar
1/4 cup fresh lime juice (takes about 2 or 3 large limes)
2 cups ice
1 liter ginger ale 


In blender, combine pineapple, rum, agave nectar, and lime juice until almost pureed.


Pour pineapple mixture into a punch bowl.  Add ice and stir.  Slowly pour in ginger ale.  


Yeilds: 4 to 6 servings.


Drink UP!


Summer Cocktail: Frutta d'Isola



This is my current favorite summer cocktail.  It has been so popular from when I very first made it in June that every time we go to friends or have a get together it is requested.  The catch is that I am super picky when it comes to drinks, I don't like anything berry or funny flavored.  This drink is superb!

1 750 ml bottle of Heart & Soul Moscato
1 33.8 fl oz bottle of Central Market Organics Italian Soda Frutta d'Isola
1/2 bag of frozen peaches.

Note that you really need to have the Heart & Soul brand of Moscato.  Each brand of moscato varies in the fruitiness and the floweriness.  Heart & Soul compliments this Italian soda (directly from Italy) perfectly.

This recipe makes 2 quarts which is a perfect amount for a small dinner party.  If you are having this with several girlfriends then make sure you double up the recipe to make a gallon!

Just pour all of the liquid contents into the pitcher and stir.  Add the frozen peaches last and they will double as ice cubes and garnish.