Lighten Up Your Summer

One of the best parts about summer is slurping down delicious summer cocktails.  With plentiful amounts of fresh fruit, berries, and herbs available the options seem endless.  However, the added calories are not welcome to our waistlines.  As you are probably aware, cocktail calories can add up quickly.  We are always on the lookout for cocktails that are refreshing and let one imbibe a bit without the added calories.  We have shared some low calorie cocktails with you in our posts for Day Drinking and our Skinny Agave Margarita.  This week we have another umbrella-worthy lo-cal alternative that everyone can enjoy whether you are watching your waistline or not.

The Tequila Watermelon Fizz has only 64 calories per serving.  Yes — 64!!!!  While your friends are slurping down a Mambo Taxi from Mi Concina at 700 calories a pop, you will be slim and trim in your swim suit by the pool. To make the Tequila Watermelon Fizz you need your favorite tequila, lemon seltzer water, fresh limes and watermelon cubes.  We cubed our watermelon and placed it in the freezer for a couple of hours.  The frozen watermelon chunks served as a beautiful garnish, flavor enhancer, and as ice cubes for keeping our drink chilled.  Place an ounce of tequila in a rocks glass.  Add frozen watermelon.  Top off with chilled lemon seltzer water.  Add a lime wheel for garnish.  We made this refreshing cocktail on the fourth of July and upped the festive look with blueberries.

If you are viewing this post via email, visit us at www.theblindpig.blog for the full recipe for Tequila Watermelon Fizz.

Tequila Watermelon Fizz

Prep Time: 10 minutes

Total Time: 10 minutes

Category: Cocktails

Cuisine: American

Yield: 1 person

Tequila Watermelon Fizz

Ingredients

  • 1 ounce tequila
  • 1 can lemon seltzer water
  • frozen watermelon cubes
  • lime wheel for garnish

Instructions

  1. Pour tequila into rocks glass.
  2. Add cubes of frozen watermelon to glass.
  3. Top off with lemon seltzer water.
  4. Garnish with lime wheel.

Since this cocktail is so light and refreshing, it would taste great with any added fresh herbs, such as, thyme, rosemary, basil or cilantro.  If you want to get really crazy, throw in some freshly sliced jalapenos.  Let us know about your favorite combination.  We would love to hear from you!  Thanks to Rhonda’s friend, Amy, who shared this drink idea with us.

 

Disclaimer:  The beverages on this site are meant for adults 21 years of age and older.  We do not condone underage drinking, and never drink and drive.

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Let Freedom Ring with a Strawberry Basil Margarita

Hey Blind Pig Friends, how was your Fourth of July?  Ours was very low key.  We stuck close to home and hung out by the pool.  While soaking up the sun we got a hankering for some Strawberry Basil Margaritas.  Our garden has been overflowing with herbs this summer thanks to the extra rain that we have been getting this season.  It is a shame to let all of those herbs go to waste without capitalizing on the fresh twist that they can add to cooking and mixing cocktails.  We know that Strawberry Basil Margaritas are not our own invention and are not anything new on the up and coming bar scene, BUT since this is our blog we thought we would remind you about a crowd pleasing summer cocktail.  We included our “Umbrella Worthy” stamp of approval on this recipe, as well.

To make this delicious drink you will need fresh basil, fresh strawberries, Monin Strawberry Flavored Syrup, agave nectar, fresh limes and your favorite tequila.  When making margs we always start from our basic Skinny Agave Margarita recipe.  However, since we used the Monin Strawberry Syrup, we backed off of the agave nectar slightly.

Place the tequila, strawberry syrup, agave nectar, and lime juice in a shaker over ice and shake for 20-30 seconds.  Pour into margarita glass filled with ice — we used sonic ice! Take a basil leaf and clap it between your hands.  This releases the flavors and aroma of the basil.  Place in cocktail.  Garnish with fresh sliced strawberries, and enjoy!

If you are viewing this post via email, visit us at www.theblindpig.blog for a full printable recipe of our Strawberry Basil Margarita.

Strawberry Basil Margarita

Prep Time: 10 minutes

Total Time: 10 minutes

Category: Cocktails

Cuisine: American

Yield: 1 person

Strawberry Basil Margarita

Ingredients

  • 1.5 oz. resposado tequila
  • .75 oz fresh squeezed lime juice
  • .50 oz Monin Strawberry Syrup
  • .25 oz Monin agave nectar
  • Fresh basil for garnish
  • Fresh sliced strawberries

Instructions

  1. Combine all first four ingredients in shaker with ice.
  2. Shake for 20 seconds. Strain over fresh ice in glass.
  3. Slap fresh basil leaf into between hands, place in cocktail.
  4. Garnish with sliced strawberries.

This cocktail is so yummy, so fresh, so tasty!  It is a great cocktail to serve at any neighborhood cookout or if you are just chilling by the pool.  What is your favorite by the pool drink?

 

Disclaimer:  Beverages on this site are meant for adults 21 years of age and older.  We do not condone underage drinking, and never drink and drive.

Celebrate Summer with Ice Cream

We got away for a few days to spend some time at the gorgeous white sand beaches of Florida to soak in the sun.

Now it is time to think about the 4th of July and fireworks!  If you have hung around our blog long enough you know that ice cream is a favorite summer treat for our family.  This week we are taking a look back at 9 great ice cream favs to try this summer.

Treat #1: Tequila Strawberry Lime Ice Cream Pie

This is one our favorite ice cream desserts.  The strawberry, tequila, and pretzel crust make an interesting but very tasty combination.

Treat #2: Kerrygold Ice Cream

Hands down, this is the easiest, yummiest homemade ice cream we’ve ever tried.  The recipe is so basic and simple that it is easy to adapt for other flavors.

Treat #3: Kerrygold Caramel Shake

 

This shake is like discovering a gold mine of ice cream and chocolate delight.  The easy recipe makes this a fun and quick dessert for any guest.

Treat #4: Mojito Ice Cream

Based on the same recipe as treat #2, this ice cream has a rum and mint twist.  Serve with a sprig of fresh lime and let the refreshing, cool taste wash over you!

Treat #5: Cafe’ Borghetti PBIF Pie

Peanut Butter Ice Cream Fudge Pie is Craig’s favorite dessert of all time!  The chocolate sauce mixed with the crispy peanut butter crust is a delicious combination.

Treat #6: Cannonball

We shared this treat with you in May.  Like other ice cream treats, this can easily be adapted for a range of flavors and tastes.  We are thinking about making a red, white and blue combo for the 4th.  What do you think?

Treat #7: Espresso Ice Cream

Have you tried this one yet?  We (Rhonda) recently finished the last few bites of this yummy treat that were left in our freezer.  Don’t forget to check out the fun serving suggestions included in this post.

Treat #8: Choco Menta Shake

The king of our ice cream treats — The Choco Menta Shake!  If you are a mint chocolate chip or a Girl Scout Thin Mint fan, this is the shake for you.  Stay extra cool on the inside and out with this special treat.

Treat #9: Borghetti Coke Float

So easy, so tasty, and so fresh!  Remind yourself what it was like to be a kid — only better, by trying the Borghetti Coke Float.

Which treat is your favorite? Try one or try them all.  We’d love to hear about it.

 

Disclaimer:  Beverages on this site are meant for adults 21 years of age and older.  We do not condone underage drinking, and never drink and drive.

The Spritz of Summer: Strawberry Aperol Spritz

Summer is now in full swing at The Blind Pig household, and what can make summer better than the perfect summer cocktail?  It is no secret around here that Rhonda loves anything that has spritz in the name, and  lately the Aperol Spritz has been her go-to drink of choice.  It’s low hassle and easy to order or make. We paired this popular drink with strawberries, because what says summer better than anything with strawberries?

This cocktail is very easy to make, but you will need to plan ahead. A day or two prior to making the drink you will need to slice some fresh strawberries and infuse them with some Aperol.  We only infused about a cup of Aperol with a cup of strawberries, because we knew we were only going to be making a few drinks at a time.  If you are planning on making Strawberry Aperol Spritzes for a crew, then you may want to infuse a half of a bottle or more.  Place the Aperol and strawberries in the fridge and wait one to two days.  🙂

When you are ready to serve your drinks, you will need fresh strawberries and orange slices for garnish, strawberry infused Aperol, and a bottle of your favorite chilled prosecco.  Since Aperol Spritzes are usually served with a large cube of ice, make sure you have some on hand.

Add 2 ounces of strawberry infused Aperol to the glass with large cube of ice.  Pour 4-5 ounces of prosecco over the top.  Lightly stir.  Garnish with an orange slice and fresh strawberries.  Delish!

We were surprised by the hint of the sweet strawberries that came through and the Aperol did not overpower the strawberries.  The orange slice gave the drink a nice hint of citrus.  We are used to serving our Aperol Spritzes with an olive, but now may switch to the orange!

If you are viewing this post via email, visit us at www.theblingpig.blog for a printable recipe of Strawberry Aperol Spritz.

Strawberry Aperol Spritz

Strawberry Aperol Spritz

Ingredients

  • 2 ounces of Strawberry Infused Aperol
  • 4 ounces of chilled prosecco
  • fresh strawberries
  • orange slices for garnish

Instructions

  1. Add a cup of sliced strawberries to a cup of Aperol and place in the refrigerator for one to two days.
  2. Add 2 ounces of Strawberry Infused Aperol to glass with ice.
  3. Top with 4 ounces of prosecco.
  4. Stir gently.
  5. Garnish with fresh strawberries and orange slices.

The Strawberry Aperol Spritz allows you to serve a great drink to your friends, and still  sit back, relax, and enjoy a delicious toast to summer with drinks, food and friends!

 

Disclaimer: The beverages on this site are meant for adults 21 years of age and older.  We do not condone underage drinking, and never drink and drive.

June Bonus Post: Espresso Ice Cream Treats

It’s already time for your June Bonus Post, and this month we are bringing back an oldie but goodie.  We’ve shared our sooo easy, tasty and fresh ice cream recipe with you in posts like Kerrygold Ice Cream and Mojito Ice Cream.  This month we are using one of our favorite liqueurs — Cafe Borghetti to give the ice cream a delicious coffee flavor. However, we are not stopping at just the recipe, we are also sharing with you some great alternatives for easy ice cream treats to serve to your guests that will put your hosting level over the top!

We started with the basic recipe that we have shared with you previously.  Each time we make this recipe we are reminded how amazingly easy this is, and the ice cream tastes sooo yummy.  In case you missed the first post, here are the steps.  The ingredients that you will need are: 1 can sweetened condensed milk, vanilla extract, salt, Cafe Borghetti Espresso Liqueur, and heavy cream.  Yep!  That’s it.  Now, before you dig your ice cream churn out of the attic, let us tell you that you are not going to need it.  All you need is a hand held electric mixer and a freezer.

Make sure that your mixing bowl and beaters have set in the freezer for about 20 minutes before starting the ice cream.  It will make the cream peak faster.  Stir together the  milk, vanilla, salt and Cafe Borghetti. Set aside.

Place cream in the chilled bowl and beat on medium-high speed for 4 minutes or until peaks form.

Fold 1/3 whipped cream mixture into milk mixture to lighten it and then fold in the remaining cream until ice cream mixture is smooth. Be careful not to over whisk and stir.  You don’t want to deflate the whipped cream.   The air is what makes this ice cream so light and creamy. Pour the mixture into a loaf pan and place in a freezer for 8 hours.

If you are viewing this post via email, visit us at www.theblindpig.blog for a complete recipe of Espresso Ice Cream.

Espresso Ice Cream

Ingredients

  • 1 14 ounce can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 1.5 ounces of Caffe Borghetti Espresso Liqueur
  • 2 cups heavy cream, cold

Instructions

  1. In a large bowl stir together milk, vanilla, salt and Cafe Borghetti. Set aside.
  2. Place cream in a chilled mixing bowl and beat on medium-high speed for 4 minutes or until firm peaks form.
  3. Fold 1/3 of whipped cream into milk mixture to lighten it and then fold in the remaining cream until ice cream mixture is smooth.
  4. Pour ice cream into loaf pan and freeze for at least 8 hours.

After freezing we decided to use our ice cream to  make some pre-made treats for friends.  We found these cute little cups at World Market.  They come with three in a package and  are coated on the inside with chocolate.  We scooped ice cream into each and placed them back in the freezer until we were ready to serve our guests.  It was a such an easy summer treat, and our guests felt like we had put forth extra effort.  If you want to give the treat an extra Blind Pig twist, pour a little bit of Cafe Borghetti into the bottom of the cup for an added surprise and dipping while eating the ice cream!

We also used some of our Espresso Ice Cream to make ice cream sandwiches.  Instead of using the typical cookie we found some Italian waffle cookies also at World Market.  We scooped a spoonful of ice cream on to the bottom waffle.  Next we added a handful of Heath pieces and then topped with a waffle cookie.  We placed the sandwiches back into the freezer until we were ready to serve.  The waffle cookies gave just the right amount of crunch to the sandwich without overwhelming the ice cream.  It was sort of like eating a flat ice cream cone.

Other ways to spruce up this delicious treat are to drizzle the ice cream with some Kerrygold Hot Fudge Sauce or just simply dribble a little bit of Cafe Borghetti over the top.  YUMMO!

Spending the week at the lake or beach and want an easy, tasty, fresh ice cream treat?  This is the recipe for you.  With just a few basic ingredients and a hand mixer, you can have your ice cream and eat it too!

 

 

 

 

Reverse Manhattan

This week we are toasting to dads everywhere with a twist on a classical cocktail.  We shared how to make a Manhattan in a past post.  Craig loves a good Manhattan, but lately he has been a little more interested in a Reverse Manhattan.

Why a Reverse?  A Reverse Manhattan flips the amount of whiskey and the amount of vermouth needed.  When Manhattans were originally created they were created to have 2 parts vermouth and 1 part whiskey.  However, as Manhattans became more popular oftentimes bars did not have a high quality vermouth.  To offset a low quality vermouth, bartenders started to put more whiskey in the cocktail than vermouth.  With our Reverse Manhattan, we encourage you to use a high quality vermouth, such as Carpano Antica Formula, so you can enjoy a Manhattan the way it was meant to be enjoyed.  Another benefit of a Reverse Manhattan is since there is more Carpano Antica in the cocktail, the drink has a lower alcohol content.  Cheers to that!

To make a Reverse Manhattan you need Carpano Antica Formula and your favorite whiskey or bourbon.  Add two ounces of Carpano Antica and an ounce of whiskey to a shaker of ice. Shake for about 20 seconds, and strain into a martini glass.  Garnish with Luxardo cherries and enjoy.

If you are reading this post via email, join us at www.theblindpig.blog for a printable Reverse Manhattan recipe.

Reverse Manhattan

Reverse Manhattan

Ingredients

  • 2 ounces Carpano Antica Formula
  • 1 ounce whiskey or bourbon
  • Luxardo Cherries for garnish

Instructions

  1. Add Carpano Antica and whiskey to shaker full of ice.
  2. Shake for 20 seconds.
  3. Pour in a martini glass and garnish with cherries.

Serve up a Reverse Manhattan for the special dads in your life on Sunday.  Let us know if you do, we’d love to hear about it!

Happy Father’s Day to our favorite dads — John, Tom, Kirby, Alan, Ryan,Todd, Jeff, and Chris!  The world needs more dads like you!

 

Disclaimer:  The beverages on this site are meant for adults 21 years of age and older.  We do not condone underage drinking, and never drink and drive.

 

Raising the Roof in Nashville with Some Hot Chicken

Selfie down by the Cumberland River

Last week we took advantage of Craig’s business trip to Nashville and added in a little extra fun time.  We love Nashville for all of the obvious reasons, the size, the friendly atmosphere, the honky tonks on Broadway, but are you aware that Nashville has some very cool rooftop bars?  While we were there we checked out 3 awesome rooftop bars and one interesting speakeasy.

The ever-famous Tootsies

We took in the usual sites and sounds in Nashville.  How can you not?  We visited Tootsies on two different occasions and scooted our boots with the rest of the crowd.  We went to Kid Rock’s Big Honky Tonk Rock ‘n Roll Steakhouse.  It was fun and the band really had the crowd rockin’.  However, Kid, your bar is way too  big and takes up too much of the dance floor in the center of the room.  Just sayin’.  We strolled down by the river and visited the Ryman Auditorium.  We were pleasantly surprised by the tour.  The history and artifacts from famous entertainers were fascinating.  Did you know that more than just country artists have performed at the Ryman?

The Ryman Auditorium — amazing

The first rooftop bar that we visited was in the Kimpton property of Aertson.  We were there for a private party.  It had a cool vibe with indoor and outdoor seating.  The outdoor area had lots of fun eclectic chairs and furniture.  Of course the bluegrass band playing live music was a great benefit to the atmosphere.  The bartenders both in the rooftop bar and in the Henley lobby bar know their stuff and can mix up some great concoctions for you.

Rhonda at the Aertson

Later we went to the rooftop bar above Hotel Noelle called Rare Bird.  What a great place!  Once again the furniture was super cool, but the view was stunning.  We hit the weather on a perfect night and enjoyed ourselves with a couple of nice cocktails while we rocked in our comfy seats taking in the beautiful view of Nashville.  We were so comfortable and enjoyed the view so much that we didn’t want to leave. This is definitely worth checking out the next time you are in Nashville and want to go hang out where the locals go.

Spending some rare time at the Rare Bird

The next night we visited The Bobby Hotel, which is only half a block away from Hotel Noelle.  The Bobby Hotel’s Rooftop Lounge takes the cake, or I guess we should say, “The Bus!”  They had a retrofitted bus airlifted on top of the hotel roof.  There is also an air stream camper up there.  The roof is a mix of zones and decor with a portion made to look like a backyard camping trip.  This bar was so much fun to visit and watch adults explore the various zones like they were 12 years-old again!  You can tell from our photos that we had a little fun with it, too!

Craig got hit by the bus

Another one drives the bus…

Fun chairs and tables fill the inside of the bus for a unique experience

Airstream camper in the backyard zone

Another destination for exploring fun off-the-beaten-path places in Nashville was a speakeasy in the basement of the Hotel Noelle.  Like all speakeasies the bar area was small but decorated with interesting items like a life-size polar bear, and glittery life-size monkey.  The menu had interesting cocktails listed and there was even a surprise entertainment for the guests.  It had us feeling like we were slipping back in time during the era of Prohibition.  It was definitely a fun place to visit, and unlike the rest of Nashville.

Hattie B’s Hot Chicken was the last place we visited before heading back to Texas.  Hattie B’s was near our hotel and we noticed that people seemed to be standing in line to get into the place during all hours of the day.  We were very curious about this spicy hot chicken, but we didn’t want to stand in that long line.  The regulars told us the way to go is to order on-line.  Then you can just walk in and grab your order and go —no waiting in the hot steamy sun.  So while in Nashville we did what the regulars do.  We placed our order on-line and walked in past the waiting crowd.  The chicken was delicious.  We ordered the mild spice because everyone said that we should “level down” in our spice preference, but we could have ordered medium hot — we are from Texas…  Hattie B’s is definitely worth a try if you are in Nashville.

Hattie B’s hot chicken — you gotta get some!

If you are in Nashville, stop by one of our spots and let us know what you think.  We’d love to hear from you!

 

 

 

Cannonball!

The cry of, “Cannonball!” echoes across the nation to announce the dawning of summer.  After trying this delicious treat, you will be screaming, “Cannonball!” with every ten-year-old on the block!  This yummy summer dessert is a fun twist on the typical ice cream sundae.  Mix together three different kinds of ice cream, some brownie bits, twist it up and you are ready to enjoy your summer.

The best thing about this dessert is that there is no need to heat up the oven.  You will be cool as ice cream while preparing this treat.  Although this dessert is easy even for the novice bakers and cooks, you do need to plan ahead.  It take about 2 hours of adding one layer at a time and a final 4 hours to freeze completely.  You can’t decide to serve this 10 minutes before the guests arrive.

You will need three different kinds of ice cream to make this fun treat.  We used Blue Bell Homemade Vanilla, Coffee, and Dutch Chocolate.  You also need some freshly baked brownies.  We used a brownie mix for ours, but store bought would work, as well.  If you like, add some peanuts or pecans to the mix. The last ingredient you need is a batch of our delicious Kerrygold Chocolate Sauce.

Take the vanilla ice cream from the freezer and soften for about 5 minutes.  Choose a medium size glass bowl.  Pour about 1/4 cup of Kerrygold Chocolate Sauce in the bottom of the bowl.  Sprinkle in about 1/4 cup of nuts. Spoon vanilla ice cream into the bowl covering the chocolate sauce and nuts.  With the back of a spoon spread the softened ice cream over the sauce and up the sides of the bowl.  Place the bowl in the freezer for about 45 minutes.

Next take the coffee ice cream from the freezer and soften for about five minutes.  At this point you will want to check on your first layer of vanilla.  Ours started to slide down the sides some.  The ice cream was still soft enough that we could use the back of the spoon to hollow out the middle some more and bank it up the sides of the bowl.  Now add a layer of brownie bits.  Be generous on this part.  Rhonda was a little stingy with the brownies, and our cannonball could have used more.  This is also a step where you could substitute something other than brownies.  Like cookie dough? Chocolate chips? Nuts? Sprinkles?  We would advise you to avoid anything that would get too hard when frozen.  Brownies are perfect, because they serve as a soft texture surprise in the cannonball.

After adding the layer of brownies, spoon a layer of coffee ice cream over the top.  Smooth out the coffee ice cream with the back of a spoon trying to leave a slight dip in the middle of the bowl.  Place in the freezer for another 45 minutes.

Take out the chocolate ice cream from the freezer to soften for 5 minutes.  Pour a layer of Kerrygold Chocolate Sauce over the hardened coffee ice cream.  Add the chocolate ice cream to the small dip in the middle of the bowl.  Place in the freezer for 4 hours.

When ready to serve, take the bowl from the freezer and place in a bath of lukewarm water in the sink for about 5 minutes.

Invert the bowl on a serving plate.  Top with more Kerrygold Chocolate Sauce and nuts if preferred.  If you are not ready to serve your cannonball quite yet, you can return it to the freezer until ready.  Once you have cut slices, serve immediately.  WARNING:  this dessert did not last long around our house.  Be fully prepared for it to disappear quickly.

If you are viewing this post via email, visit us at www.theblindpig.blog for a printable recipe of TBPB Cannonball.

Cannonball!

Cannonball!

Ingredients

  • 1 quart of vanilla ice cream
  • 1/2 quart of coffee ice cream
  • 1/2 quart of chocolate ice cream
  • 6 brownies broken into bits by hand
  • 1/4 cup chopped pecans
  • Kerrygold Chocolate Sauce
  • 1 cup non-sweetened cocoa
  • 1 1/4 cup sugar
  • 1/2 cup Kerrygold Irish Cream
  • 1/3 cup half and half
  • 1/4 cup butter

Instructions

  1. Kerrygold Chocolate Sauce
  2. In a 3 quart sauce pan, mix cocoa and sugar, then blend in Kerrygold and cream. Add butter and stir over medium heat until sugar dissolves and mixture is smooth. If made ahead, let sauce cool; cover and chill up to one week. Makes 1 1/2 cups.
  3. Cannonball
  4. Soften vanilla ice cream for about 5 minutes.
  5. In a medium sized glass bowl, pour 1/4 cup of Kerrygold Chocolate Sauce on bottom and sprinkle 1/4 cup of nuts.
  6. Spoon vanilla ice cream into the bowl covering the chocolate sauce and nuts.  With the back of a spoon spread the softened ice cream over the sauce and up the sides of the bowl.  Place the bowl in the freezer for about 45 minutes.
  7. Next soften coffee ice cream for about five minutes.
  8. Add a layer of brownie bits on top of vanilla layer.
  9. After adding the layer of brownies, spoon a layer of coffee ice cream over the top.  Smooth out the coffee ice cream with the back of a spoon trying to leave a bit of a dip in the middle of the bowl.  Place in the freezer for another 45 minutes.
  10. Soften the chocolate ice cream for about 5 minutes. Add a layer of Kerrygold Chocolate Sauce over the hardened coffee ice cream.  Add the chocolate ice cream to the small dip in the middle of the bowl.  Place in the freezer for 4 hours.
  11. When ready to serve, take the bowl from the freezer and place in a bath of lukewarm water for about 5 minutes.
  12. Invert the bowl on a serving plate.  Top with more Kerrygold Chocolate Sauce and nuts if preferred. 
  13. Cut into slices, serve immediately.

You can see the interesting layered marble look of the ice cream, chocolate sauce and brownies.  This treat is so delicious and incredibly easy to make.  There are so many different variations that can be made from this recipe.  Don’t be surprised if you see a rum caramel cannonball or a Branca Menta mint variation in the near future! Try it for your next swim party and let us know what you think! Happy Summer!

 

Hello Summer!

Happy Memorial Day, friends.  As we reflect on this wonderful holiday that is often associated with a day off work, barbecues, and the kickoff of the summer season, we want to highlight that is actually a day of gratitude and thanks giving.  A great quote that we found sums up the meaning of this day.

“If you want to thank a soldier, be the kind of American worth fighting for.”  — unknown.

This day is not just about remembering our fallen and the sacrifice of their loved ones.  It is also about our responsibility to be good Americans.  In our current political climate, we have the responsibility to be informed citizens, to vote, to volunteer in our communities, and to be good neighbors.  Personally, we have always thought America is a great place.  Let’s be the kind of people worth fighting for.

Okay… on with SUMMAAAAAA! You will love this tantalizing, refreshing, light take on the traditional lemonade.  Our sparkling lemonade recipe is so easy, tasty, and fresh.  Summer always makes us think of sitting on a porch, feeling the breeze gently on your face, watching the world go by as you slurp down a glass of lemonade.  The best part of our Sparkling Lemonade recipe is that it is not too sweet.  It is just the right amount of lemon, mint and sparkle.  It’s refreshing to drink and not too heavy.

To make Sparkling Lemonade you need elderflower liqueur.  We used St. Germain.   You also need 1 1/2 cups of fresh squeezed lemon juice.  For this batch we chose to purchase Santa Cruz 100% pure organic lemon juice.  You also need a bottle of chilled prosecco, fresh lemon slices, and fresh mint.

Add the St. Germain, lemon juice and lemon slices to a pitcher. Stir gently.  We made this ahead of time and chilled it in the fridge until our guests arrived.  Next top off with prosecco and stir again gently.  Add fresh mint for garnish.

For a complete printable recipe of Sparkling Lemonade, visit us at www.theblindpig.blog.

Sparkling Lemonade

Sparkling Lemonade

Ingredients

  • 1 cup of elderflower liqueur
  • 1 1/2 cups of fresh squeezed lemon juice
  • 1 bottle of prosecco
  • fresh lemon slices
  • fresh mint

Instructions

  1. Combine lemon juice and elderflower liqueur in a pitcher. Stir gently.
  2. Add lemon slices, ice and mint.
  3. Top off with chilled prosecco.
  4. Garnish with lemon slices and mint.

We we posted last week, we have lots more fun summer recipes and surprises for you, so check in with us throughout the summer.

Recent posts you may have missed–

Umbrella Worthy Drink: May Bonus Post — La Branca

Banana Bourbon Cobbler

Savannah Special

Strawberry Prosecco Cake

 

Disclaimer:  Beverages on this site are meant for adults 21 years of age and older. We do not condone underage drinking, and never drink and drive.

May Bonus Post: La Branca

Hey friends!  We are back with a bonus post for the month of May.  This post is kicking off a summer series of posts that we have aptly named: Umbrella Worthy.  Throughout the summer we are going to feature some drinks that we think are the ultimate sipping by the pool -floating on the boat – soaking it up in the sun at the beach drinks.

There are many different stories about the origins of the cute little paper umbrella that we love in our summer sippers.  Google states that cocktail umbrellas were originally designed to keep sun off the ice and hence slow the melting process. Other stories accredit a famous bartender, Henry Ye, from the famed Hilton Hawaiian Village hotel bar, for being the first to use paper umbrellas in his cocktails.  Yet another story states that using paper umbrellas to garnish food became a craze after the World’s Columbian Exposition in Chicago in 1893.  Apparently the fair had a Chinese village that adorned food with paper umbrellas and the fad quickly caught on. (Imbibe Magazine, July/August 2018)  Whoever was first, it was a great idea that still makes beverages taste a little better and helps us all feel like we can sit back, relax, and just soak in life!

 

Our Umbrella Worthy drink of the month is the La Branca.  This yummy summer beverage is made with tequila, Fernet Branca, lime juice and ginger beer.  You may be thinking that the Fernet is a bit strong for you.  However, you loved Fernet in our yummy hot toddy.  Rhonda was skeptical, as well.  However, the tequila and the sweetness of the ginger beer soften the Fernet a lot.  You get to enjoy the herbally flavor of the Fernet without the overbearing taste.  Seriously!  Rhonda gave this cocktail 2 thumbs up.

Place an ounce of tequila, an ounce of Fernet Branca, and half ounce of fresh squeezed lime juice in a cocktail shaker with ice and shake for 30 seconds.

Pour into margarita glass.  Top off with ginger beer and garnish with a lime wedge and umbrella!

La Branca

La Branca

Ingredients

  • 1 ounce of tequila
  • 1 ounce of Fernet Branca
  • 1/2 ounce of fresh squeezed lime juice
  • ginger beer

Instructions

  1. Place tequila, fernet and lime juice in a shaker with ice.
  2. Shake for 30 seconds.
  3. Pour into a margarita glass. Top off with ginger beer.
  4. Garnish with a lime wheel and an umbrella.

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The La Branca is smooth, refreshing, and a different twist than most summertime drinks. Try this Umbrella Worthy drink this weekend!