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Archive for the ‘Bon Vivant’ Category

I went on the hunt for easy-to-do, yummy drinks that would be perfect for any romantic Valentine’s night in. As a martini lover and one-time amateur bartender I can tell you that these recipes will not only be delish, but easy to make. Don’t see something that tickles your fancy? Visit the Cosmo site for other romantic do-it-yourself libations.

The French Cosmo

3 oz. pineapple juice
1 1/2 oz. vodka
1/2 oz. cassis
Garnish: pineapple slice or leaf

Shake all the ingredients with ice and strain into a chilled stemmed glass. Garnish with pineapple slice or float a leaf from the fruit in the drink.

Pink Margarita

1 1/2 oz. tequila
1/4 oz. Campari
1/2 oz. fresh lemon juice
1/2 oz. honey

Add all ingredients into a cocktail shaker with ice and shake vigorously. Pour into a tumbler. Serve on the rocks and garnish with a lemon slice and mint leaf.

Cherry Punch

1 oz. cherry vodka
1 oz. triple sec
Splash of Rose’s grenadine
Splash of cranberry juice

Shake together all ingredients but cranberry juice with ice. Pour into glass and top with cranberry juice. Garnish with a fresh cherry.

Kerasi

- 2 oz. peach vodka
- 1 oz. cherry puree (fresh pitted cherries)
- 1/2 oz. peach liqueur
- 1/2 oz. cherry brandy
- 1/2 oz. lemon juice
- Sparkling wine, like Cava

Shake all ingredients except Cava over ice, strain into flute. Top with Cava and cherry.

Watermelon Martini

- 3 oz. Ketel One Citroen
- 1 oz. Watermelon Pucker
- 1/2 oz. Cointreau or triple sec
- Splash of lemonade
- Splash of 7-Up

Mix all ingredients together over ice, shake, and strain into a chilled martini glass. Garnish with a slice of watermelon.

About

Courtney Cox is a writer and editor at Destination I Do Magazine and recently graduated with a degree in Print Journalism from Arizona State University. Her passions include traveling and she’s looking forward to an upcoming trip to Australia as a representative of Destination I Do. For travel deets and the inside scoop on Destination I Do, follow Courtney on Twitter here.

Photos/Recipes courtesy of Cosmopolitan Magazine

 

Anti-Brides, today we launch Fleur Bailey, our girl on the go, who’s drinking, eating, and running all over town, (and the Net), to vet the best stuff out there. For you see, Fleur knows how to squeeze a dime, in the best sense of the word: “luxe for less” is her mantra. She always looks like she stepped off the pages of Elle, so we think she’s onto something….we’re certainly paying attention. Some of the things she’ll be writing about in the upcoming weeks, I had never heard about, but must have immediately! Have we mentioned that among her myriad other talents, she makes drinks of such sublime delicacy and flavor, that they warrant a christening and a proper name? Today, she’s writing today about a cocktail she invented that I was lucky enough to try: La Fleur d’Amour. You will want more, of that, I am sure….Look for her weekly posts, aptly titled “Fleur Adores” and follow her escapades into the land of the bon vivant!

J'adore La Fleur D'Amour!

If you want to serve something unique and fabulous to your guests at your bridal shower or wedding reception, try this luxurious cocktail combining a delicious mix of pear and ginger.

Named ‘La Fleur D’Amour’ – meaning the flower of love, really is a labor of love, for instead of using sugary ginger syrup, the cocktail calls for fresh pressed ginger – a somewhat lengthy but worthwhile ingredient.

Guests will be thirsty for another in minutes as this tipple glides down like lemonade, but is exceptionally more satisfying.

Adding a splash of sparkling wine at the finish gives it that extra finesse, perfect for a brunch bridal shower, and will also save you a bob or two as it means the mix will go that bit farther.  You can use any sparkling wine; cheap and cheerful is your formula.

Ingredients

2 oz Grey Goose La Poire

1 oz Triple Sec

Juice of half a lemon

Two thumb-nail sized pieces of fresh ginger, pressed. (A garlic press works really well.)

Splash of simple syrup.

Shake ingredients well with ice in a shaker, strain into a martini glass and top with a splash of sparkling wine. Serve with a twist or slice of lemon.

Et violà! Luscious, magnificent and definitely memorable.

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