A few days ago, I was invited to attend a really cool event hosted by Crown Royal Apple. For St. Patrick’s Day, select bloggers and influencers watched the Atlanta Hawks play the Denver Nuggets from a private suite hosted by Crown Royal Apple. We took part in a guided whiskey tasting held by Master of Whisky, Ryan Ross, enjoyed Crown Royal Apple cocktails, and thankfully, watched the Hawks beat the Nuggets.
We also walked away with our very own bottle of Crown Royal Apple and a handful of other goodies. If you’ve ever purchased a bottle of Crown Royal Apple, you’ve likely noticed that its contents don’t last too long. It’s that tasty. So, I wanted to quickly knock out a cocktail recipe before my bottle was tapped out.
I wanted something super simple and also spring/summer-friendly. The end result is one of the tastiest, boozy lemonades I’ve ever laid lips on. Since boozy lemonade is rather common, I upped the ante a bit by adding a cinnamon-dusted lemon wheel as my garnish.
A few weeks ago, I received a bottle of Wicked Dolphin Spiced Rum in the mail. Upon receiving the bottle, I immediately knew what my plans would be…boozy apple cider. I love a good rum punch or pina colada, but once fall and winter hit, I’m taking full advantage of boozy apple cider and egg nog cocktails.
I’m sure there’s several, uber-fancy ways of making apple cider. But time and place, folks. Time and place. If you happen to be short on time or don’t feel like picking apples from the orchard, there’s Alpine Spiced Apple Cider. It’s kind of the truth. It was perfect paired with the Wicked Dolphin Spiced Rum, and together the two made for an ideal, Lushworthy treat on a cold, Atlanta night.
I was only able to sample Wicked Dolphin Spiced Rum in the apple cider and on the rocks. On the rocks, you get a really nice array of flavors given the distilling process for Wicked Dolphin. Nothing’s too overpowering, and it is a relatively smooth rum.
I truly enjoy entertaining, but let’s face it, by the time you’ve finished prepping, pouring, and plating, it’s likely that you’ll end up feeling like a drowsy zombie. And that’s no good if you actually plan on enjoying time with your company. To help you guys out a smidge with your at-home-entertaining, I’ve come up with a prosecco cocktail, and appetizer recipe that will have you out of the kitchen in about 10 minutes or less.
The cocktail I created calls for VOVETI prosecco and maraschino cherry juice. For those of you who aren’t familiar with VOVETI, it’s a chic, modern Italian prosecco that embodies affordable luxury and classic style. As an added perk, VOVETI is upscale and affordable, ideal for everyday pairings or chic entertaining with friends. My cocktail, which I’ve dubbed the “Cherry Fizz” is perfect for a girl’s game day get-together, Sunday brunch, or any other gathering with friends. It’s sweet, tart, and has a nice amount of fizz thanks to the addition of VOVETI, which is a collaborative effort between the Collavini family and the Ferrer family. Each family brings four generations of sparkling wine expertise to the table.
I’ve been sitting on this recipe idea for quite a few months now and finally chose to whip it up earlier today. And now I’m kicking myself for waiting so long because it’s super easy to make and hella tasty. Also, if you’ve found yourself slightly intimated by the Old Fashioned then this is a nice way to ease yourself in. The addition of Piehole Pecan Pie Whiskey gives it a nice layer of dessert-y sweetness while the Bulleit Bourbon still makes for a pretty solid Old Fashioned.
Another cool thing about this cocktail is that you can really add your own twist to it by using flavored bitters. I used good ol’ fashioned Angostura bitters for my cocktail, but a vanilla or walnut-flavored bitter would really take this drink to the next level.
Check out my Pecan Pie Old Fashioned recipe, below. Cheers!
1 oz Bulleit Bourbon
0.5 oz Piehole Pecan Pie Whiskey
1 or 2 Sugar Cubes
2 Dash Of Bitters
Splash Of Water
Add sugar cube(s), bitters, and a splash of water to an Old Fashioned glass. Muddle sugar mixture with the back of a spoon. Add Bulleit Bourbon and Piehole Whiskey to your glass. Stir and add ice. Garnish with cherry.
Like it or love it, bulking season is over and it’s time to show off that body you’ve been hiding all winter. If you haven’t been watching your carb intake, working out and all that other mumbo-jumbo you promised yourself you would do back on January 1st, don’t bother worrying now, time to have fun in the sun. However as history would have it, you’ll ignore this and still try to eat and drink right in hopes of shedding some emergency pounds. This cocktail is going to be something you can sip on and not feel like you’re setting yourself too far back as far as your diet goes.
Low in calories, refreshing and tasty. This is truly the best way to describe the Gin Cucumber Southside. In recent years, cucumber has become more and more commonly used in cocktails with good reason. They’re a great compliment to spirits containing gin or vodka as you’ll find out here. Not to mention, they’re really refreshing to the point of masking the alcohol you’re consuming. Leave your thoughts on this cocktail in the comments. If you’re really fond of this post, I’ll be sure to work on more that are similar to this. Enjoy everyone, cheers!
1.5 oz Gin
6-7 mint leaves
3 cucumber wheels
3/4 oz Simple Syrup
3/4 oz Fresh Lemon Juice
2 cucumber wedges
1 mint sprig
Add all ingredients (except the cucumber wedges) to a shaker and muddle them gently together. Add ice and give them a shake. Double strain your mixture into a rocks glass filled with ice and garnish with a mint sprig and two cucumber wedges.
With this weekend serving as the unofficial start of summer, the rum punch is sure to be flowing for the next few days. In honor of both the holiday weekend and their #SunsOutRumsOut campaign, I was tasked with creating my own Memorial Day rum punch recipe by Captain Morgan. I absolutely love, love, love coconut rum, so I of course chose the new Captain Morgan Coconut Rum as my booze of choice. I wanted a rum punch that was a little on the creative side, and after some experimentation, I created “The Bitter Coconut,” a rum punch that’s both sweet and tart.
Check out the recipe to “The Bitter Coconut,” below. Cheers!
The Bitter Coconut (Makes 6 Servings)
8 oz. Captain Morgan Coconut Rum
1 oz. Bitter Italian Apertif
1.75 cups Ruby Red Grapefruit Juice
1.5 tbsp. Lemon Simple Syrup*
Combine all ingredients (minus grapefruit soda) in a large pitcher. Add ice, stir, and serve. Top off individual servings with grapefruit soda.