Cheers to Easter weekend! Despite the increasing maturity of my peeps, now 17 and 14, I couldn’t resist shopping for their Easter baskets this week. Who doesn’t want to wake-up on Easter morning to jelly beans, Reese’s peanut butter eggs, chocolate bunnies and special gifts. I know I’m not alone in recalling how my son was once horrified by the idea of a giant white fluffy bunny hopping through our home in the night. We have moved beyond the egg dying, egghunts and pictures with the Easter bunny which means that Easter Sunday is now a bit more relaxed.
And while I am nostalgic about those early kid days, the upside is that the pace is much less frenetic and we are able to enjoy holiday meals and time spent together and, of course, the holiday cocktail hour (for the adults). I found this recipe in a local culinary magazine and thought it was the perfect Easter creation with shades of lavender and the sugared candy rim. It seems like a perfectly perfect cocktail to sip on this Easter weekend.
Simple ingredients on display
The ingredients are simple and look inviting displayed on a silver tray. Be sure to have a crushed bucket of ice on hand, a crisp white linen towel for any spills and a silver cocktail shaker.
1 1/2oz Grey Goose La Poire Vodka
2 lemon wedges
1/4 oz Creme de Violette
1 oz Piper-Heidsieck Champagne
-In a cocktail shaker combine vodka, Creme de Violette and juice from squeezed lemon wedges
-Shake vigorously with ice
-Strain into a coupe glass rimmed with turbinado sugar and top with Champagne
-Float a mint leaf on top for an extra pop of color
This pretty cocktail was originally created in my hometown at the Ritz Carlton, Laguna Niguel, as a Signature Anniversary drink.
Halloween morning has broken with fluffy gray clouds and temperatures more in line with fall. Here in Southern California, it has not been below 74 degrees since May. I heard that stat on the news yesterday and couldn’t believe it. I am soooooooooo ready for boots, scarves, jeans and hats. I am going to enjoy this micro dip in temps and ignore the forecast which takes us back into the 80’s next week.
We are celebrating in the neighborhood tonight on Christi’s very long driveway. Our beach chairs are out and the ping pong table is set-up with mounds of candy ready to be thrown into pillowcases of trick-or-treaters big and small. We have a “gourmet” menu planned of pizza, salad, apps and spirits. I am looking forward to a RELAXED and EASY Friday night Halloween as we pump up every kid in the neighborhood with their annual sugar fix.
If you are in need of a Halloween themed drink, whip up a pitcher of our favorite “Spider Web Elixer.” The drink is simple to make and can be creatively styled with black licorice and candy corn or orange and black jelly bellys. Happy Halloween 2014. Wishing you a GHOULISH good time! ♥
3 parts vanilla vodka
1 part black anise-flavored liqueur (recommended: Sambuca)
1 part espresso
Black licorice and candy corn for garnish
In a cocktail shaker, combine all ingredients except the licorice with ice and shake to mix. Serve in a cocktail martini glass with a black licorice straw.
Recipe from Sandra Lee