Quarantine Cocktails!
Since we are all cooped up I’m sure we have are tempted to get creative behind our at home bar or maybe try different or indulge in Your fave wine. Either way, I’m here to share a couple at home Cocktail recipes with you all to switch it up or maybe try something new!
Hey Ladies,
So I’m no mixologist or bartender but over this “Quarantine” I find myself getting creative with cocktails. Me and bae usually have a bottle of wine or our fave brew as a treat but because we can’t go out and get a cocktail, we turned the living room into our own little cocktail lounge. Set the vibe by turning on some of your fave tunes, get the ambiance right by opening up a balcony door or window to get some fresh air in, light some candles, take a sip and enjoy the moment. Check out the recipes below!
MEXICAN 75
This has became my favorite cocktail. I love French 75’s but when I heard there was a version with tequila I was intrigued. When I finally made it on my own I was sold. I mean a drink including champagne and tequila how could you go wrong. Check out the recipe below!
2 oz lime juice fresh
4 oz tequila silver
4 tsp agave nectar
Ice
Champagne or sparkling wine
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In a shaker, place lime juice, tequila, and agave nectar. Fill shaker halfway with ice.
Shake ingredients for 15-20 seconds, or until chilled.
Strain tequila mixture evenly between two 8 oz. champagne flutes.
Fill each flute to 3/4 full with champagne or sparkling wine.
Garnish with salt or sugar and a lime and enjoy!
Classic Cosmo
2 ounces vodka
1 ounce cranberry juice cocktail
¾ ounce fresh lime juice
¾ ounce triple sec
Orange twist (for serving)
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Combine vodka, cranberry juice, lime juice, and triple sec in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds.
Strain cocktail through a Hawthorne strainer or a slotted spoon into a martini glass. Garnish with orange twist.
**For step by step instructions check out Cynthia P’s, Washington, D.C. Mixologist video on making the perfect at home Cosmo here.
Rosè sangria
1 bottle (750 ml) dry rose wine
1/4 cup brandy or Orange Liquor
2 tablespoons sugar or honey
3 cups or fresh fruit
1 sliced lemon
1 1/2 cups seltzer
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Mix the wine, liqueur and sugar in a pitcher, stirring to dissolve the sugar, then add the fruit.
Refrigerate at least 1 hour and up to 1 day.
Add the seltzer just before serving.
Sangria Tips:
Keep your sangria cold: Add frozen fruit to keep your sangria cold once removing it from the refrigerator, without watering it down with tons of ice!
When to add the ice: Just before serving, stir sangria again and pour into glasses over ice cubes.
Fresh Fruit on hand: Have additional fresh fruit on hand to add to your sangria, so your not just serving soggy alcohol-soaked fruit. Spoon fruit into each glass before serving.
Picking your wine: Wine, of course, is the center of this cocktail, so choose a wine that is fruity but dry. You don’t need to pick anything too fancy! I like Whispering Angel or La Vielle Ferme.
Hibiscus sparkling Cocktail
2 tablespoons Hibiscus Tea Simple Syrup
4 oz chilled champagne or sparkling wine
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To make Hibiscus Tea Simple Syrup, mix sugar and water in 1-quart saucepan. Heat to boiling over medium-high heat, stirring until sugar dissolves. Remove from heat. Add tea bags; steep 5 minutes. Remove and discard tea bags; set aside 1 hour to cool. Transfer to a storage container. Cover container, and refrigerate up to 1 week. Makes 1 1/2 cups.
To make cocktail, add 2 tablespoons simple syrup to a champagne flute. Top with champagne. Garnish with raspberries or lemon twist.
OR
Feeling adventuresome? Instead of using tea bags, you can steep 1 tablespoon dried hibiscus flowers. Make sure you strain the simple syrup. Dried hibiscus flowers can be found in Latin markets.
Nonalcoholic Version: Use chilled sparkling water instead of the champagne.
classic old fashioned
1 scant teaspoon simple syrup
2 dashes Angostura Bitters, plus more to taste
1 half dollar–sized slice orange peel, including pith
2 ounces good-quality rye or bourbon
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In old-fashioned glass, combine simple syrup and bitters. Fill glass halfway with ice, then stir about a dozen times. Add enough ice to fill glass. Squeeze orange peel over glass to extract oils, add peel to glass, and add whiskey. Stir just until drink is cold and alcoholic bite has softened, about a dozen times. Garnish with cherry, swizzle stick, and straw.
classic margarita
1 1/2 ounce (3 Tbsp) of your fave tequila
1 ounce (2 Tbsp) orange liqueur, such as Triple Sec, Cointreau, or Grand-Marnier
1/2 ounce (1 Tbsp) freshly squeezed lime juice
Plenty of kosher, flake salt or sugar for rim of glass, optional (do not use iodized salt)
Ice cubes, optional
Lime wedges for garnish, optional
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Salt or Sugar your glass (optional): Pour some kosher salt into a wide bowl or small dish. Take a wedge of lime and generously rub it around the rim of your glass. Dip the rim into the salt.
Fill the glass with some fresh ice and set aside. (Skip the ice if you like your margarita straight up.)
Make the cocktail: Place the tequila, orange liqueur, and lime juice in a cocktail shaker filled with ice. Shake for 10 seconds, and then strain into a prepared cocktail glass. Garnish with a lemon wedge if desired.
The manhattan
2 ounces bourbon or rye
1 ounce sweet vermouth
2 dashes Angostura bitters
1 dash orange bitters
Garnish: orange peel
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Add all the ingredients into a mixing glass with ice, and stir until well-chilled
Strain into a chilled cu.
Garnish with a orange peel
**For step by step instructions check out Cynthia P’s, Washington, D.C. Mixologist video on making the perfect at home Manhattan here.
Here are a few recipes that should be pretty easy to concoct at home. This can be another small skill you pick up while quarantined to entertain at your dinner parties once we are finally freed and out of this situation! lol
xoxo
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