COCKTAIL HOUR: POPSICLES AND PROSECCO

Martie Duncan May 21, 2015

Looking for a super easy and super fast cocktail or dessert for your summer dinner party, supper club, or get-together? Need the perfect "guest greeter" beverage for your wedding or rehearsal dinner? Why not make Popsicles and Prosecco... the perfect adult summer treat? This is a breeze to make, extremely affordable, and everyone will love it!

You can make your own homemade popsicles like I did or you can just buy really delicious flavors at most organic grocers. Even Wal-Mart has Mexican "paletas" (gourmet ice pops) in flavors like Coconut, Lime, and Mango. No matter what variety you choose, this party-starter or dessert is easy, elegant, and absolutely a crowd-pleaser! You can match your colors to your party's color scheme, or serve a variety of flavors like I have here. I find the fruity flavors work best rather than creamy flavors and I also prefer Prosecco to Cava or Champagne because it is a bit sweeter and pairs better, IMO.

So, all you have to do is to make sure your pops are really frozen so they don't melt too fast. Also, chill the Prosecco a little colder than you normally would. When you are ready to serve, just pop the popsicle into a wine glass, pour over the chilled Prosecco and serve! You can also serve this with chilled ginger ale, chilled Italian sparkling soda, ginger beer, or seltzer if you prefer not to serve alcohol.

VARIATIONS ON A THEME:

Coffee or Chocolate Popsicles with Kahlua

Lime, Orange, or Watermelon Popsicles with Chilled Tequila

Lemon Popsicles or Sorbet with a Shot of Chilled Chambord

Raspberry Popsicles or Sorbet with a Shot of Chilled Limoncello

Coco-Cola Popsicles with a Shot of Chilled Bourbon

You get the picture... for the sorbet, line up your glasses on a tray and chill for 30 minutes. first. Scoop in the sorbet and chill until party time. Just before serving, pour over the liqueur or serve the liqueur in a chilled shot glass on the side.

RECIPE: CLASSIC MINT JULEPS FOR YOUR DERBY DAY PARTY!

Martie Duncan April 23, 2015

Whether you are headed to the Derby or just watching the best two minutes in sports on your television, be sure to have my Mint Julep recipe on the menu!

I am a horse fanatic, I have been since I was a kid. So much so, I'd fall asleep with my entire plastic horse collection in my bed. I get excited about the Derby even though I don't follow horse racing. I've only been once but it was quite the experience... no other sporting event can compare. The hats, the pretty women, the dashing guys, the Southern charm, the majesty of the horses, and of course, the Kentucky bourbon and the Mint Juleps! I always crack up because the Mint Julep is THE drink associated with the South more than any other. When I meet people from other countries and they find out I'm from Alabama, they tell me their impression is that we all sit around on the porch, sipping Mint Juleps..... So in tribute to the horses and most magnificent race in sports, here's a classic Mint Julep recipe my way, just in time for Derby Day.

MARTIE'S MINT JULEP RECIPE

A silver or pewter Mint Julep cup does make this cocktail more authentic and yes, even more delicious.

To begin, make a simple syrup infused with mint. This will really bring a wonderful mint flavor to the cocktail and you can also use it to sweeten tea. For the simple syrup, combine equal parts sugar and water. For 6 drinks, I am using 1 cup each sugar and water. Bring it to a boil, and turn off the heat, stirring until the sugar dissolves. Add 15-20 fresh mint leaves. Stir. Allow the syrup to cool completely. Strain and pour into a canning jar, secure the lid, and chill. This will keep in the refrigerator for a week.

For one cocktail:

3 fresh mint leaves (plus more for garnish)

3 tablespoons mint syrup (depending on how sweet you like it, I like 3)

1 1/2 ounces Kentucky bourbon (I like Four Roses bourbon)

Crushed ice

Powdered sugar for garnish, if desired

Chill your glasses prior to serving. A traditional silver mint julep cup makes this cocktail so frosty and delicious. Add the syrup and mint leaves to a pitcher or shaker. Use a wooden spoon to muddle (not tear) the mint into the syrup to release the oil. Add the bourbon. Fill the cup with crushed ice and strain the bourbon over the ice, almost like a snow cone. Add a straw, a mint sprig, and a dusting of powdered sugar over the top, if you like. Serve immediately.

For a lighter, less potent version, add 1/2 cup of unsweetened tea to fill the cup after you add the bourbon.

RECIPE: VERY BERRY GROWN UP ICE CREAM FLOATS

Martie Duncan March 31, 2015

Want something cool, fruity, refreshing, and absolutely addictive to end your next party? Try these ice cream floats- all grown up with Chambord liqueur, vanilla ice cream and some sparkle from Seagram's Escapes, your favorite wine cooler, or Italian sparkling soda.

Very Berry Grown up Ice Cream Float recipe

VERY BERRY ICE CREAM FLOATS

INGREDIENTS

1 small container fresh blackberries or raspberries

1 half gallon container vanilla ice cream

Chambord Liqueur

4 Seagram's Escapes, Black Cherry Fizz flavor, chilled (you can sub an Italian sparkling soda)

DIRECTIONS:

Chill the glasses in the freezer so they are cold.

Put 3 blackberries or raspberries in the bottom of a glass. Muddle slightly with a wooden spoon to break up the fruit. Add 2-3 scoops of vanilla ice cream. Pour over 1 tablespoon of Chambord liqueur. Fill each glass with the Seagram's Escapes... add a straw and enjoy!