Flair Project
In today’s busy world, it seems like Valentine’s day has a way of quietly sneaking up on us every year, leaving us somewhat unprepared to do something special for our better halves.
And while chocolate-covered strawberries, roses, and a copy of 50 Shades of Grey are perfectly acceptable valentine’s day gifts, we thought you might want to set the mood with something a little less cliche this year.
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Southern California winters are like a dream. Take it from a kid who grew up with the harsh Bulgarian winters; I still find myself watching in disbelief while people surf in December, kayak in January and play beach volleyball in February. But if I were to tell you that January is also one of our favorite months to make fresh juice cocktails, you might scratch your head and wonder if I’ve been hit one too many times in the head by one of those volleyballs.
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In the winter, you might find yourself a bit disappointed with the fresh fruit selection in the farmer’s market. But while tropical fruit, melons, and berries are not up to par, January is, in fact, the best month for everything citrus.
However, we don’t necessarily follow the rule that when life gives you lemons, you must make lemonade!
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I know that Brandy Alexanders were a big hit on the dinner table in the 20’s when dessert cocktails were a bit more simple-minded, and sipping on a milky nightcap was a classy way to wrap up a meal. But with the rise of the craft cocktail, this vintage after-dinner treat has fallen out of fashion, and it has fast turned into the ultimate retro cocktail.
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I don’t know if it was because chestnuts usually come out Christmastime and Christmas and eggnog is such a good combo, but there was something about chestnuts that just screamed milk to me. So I decided to infuse some milk with chestnuts and make some cocktails.
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I know that we can’t quite call it a winter in California, but I am very excited about the cold-ish weather that we have been experiencing in the last week or so. Now, I know that for those you who have “real” winters (with snow and whatnot), 60 degrees doesn’t necessarily make you dream of curling up on the couch with a hot toddy in hand, watching reruns of Friends in your coziest PJ’s.
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Sign up for our free email subscription and never miss a recipe. To be honest, I have been trying to perfect a persimmon cocktail for quite some time now. A year to be precise. I started experimenting the little orange fruit last fall but had very little success creating a drink I’d categorize as a quality cocktail.…
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I love cocktails…I know, it’s a bit obvious at this point. But everyone who knows me, knows that I also have a sweet tooth, especially when it comes to Italian desserts! Panna Cotta, Tiramisu, Cannoli, you name it, I will eat it. Even though I grew up in Bulgaria, one of my favorite ways to indulge after a meal was to nibble on coffee soaked biscotti cookies.
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I know that Halloween is all about creative costumes, trick or treating and allowing yourself to eat candy like there is no tomorrow. But “The day of the dead” is also about spending time with friends, and yes, we are all adults here so I’ll just say it: it’s a day to drink.
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