Beverages – The Fancy Pants Kitchen

Mulled Hot Apple Cider

Francine — Thu, 19 Dec 2024 15:22:14 +0000

Mulled Hot Apple Cider is the perfect thing on a cold wintery day. The combination of apple cider with cinnamon, ginger, nutmeg and cloves along with some orange juice and peel gives it a wonderful flavor!

I used to go, when I was little, to the local skating rink. They had this beverage dispenser in the lobby, you know the kind, where you could purchase hot cocoa, coffee, chicken bullion (weird, I now, but kinda tasty) and hot cider. I loved the hot cider! It wasn’t spiced or anything more than apple cider warmed, but I just loved it. So, it’s no surprise that apple cider that’s been doctored a bit with such tasty flavors would be right up my alley!

This is a very simple recipe. Pour the cider into a pot, squeeze juice from 1/2 of the orange into the cider, add the juiced rind to the pot and then add the spices and brown sugar.

Boil it, then simmer for 15 minutes. Strain it into cups, garnish it and you’ve got a wonderful warm drink for the holidays!

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Mulled Hot Apple Cider

Makes: 2 quarts

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients

2 quarts apple cider
1/2 orange
2 cinnamon sticks, or 1/4 tsp powdered cinnamon
4 whole cloves
1/2 tsp powdered ginger, or 1 rounded tsp of fresh-grated ginger
2 bay leaves
1/2 tsp ground nutmeg
1 tbsp light brown sugar, optional

Instructions

Pour the cider into a pot. Squeeze the juice from half an orange into the cider, and add the juiced rind to the pot as well. Add the rest of the ingredients, except the brown sugar, if using.

Bring the cider to a boil, then lower to a simmer. Simmer on low for about 15 minutes, stirring occasionally. Taste to see if you would like it a bit sweeter and if so, add the brown sugar.

Strain and serve the hot apple cider, garnished with orange zest, thin apple slices, or cinnamon sticks.

Chef’s Notes:

Fresh apple cider with a lovely combination of mulling spices makes this the best, coziest fall drink around. This hot mulled cider recipe will keep for several days in the fridge. Just be sure to strain it first so the mulling spices do not over-steep in the apple cider.

Recipe by Unpeeled Journal

Haunted Orchard Cocktail

Francine — Sun, 13 Oct 2024 23:31:51 +0000

Haunted Orchard Cocktail is a deliciously scary way to celebrate Halloween. Apple cider, blanco tequila, lemon juice, and maple syrup are combined with cinnamon and ginger and topped with sparkling hard cider to create this refreshing Halloween cocktail!

Rim the glass with cinnamon sugar.

In a cocktail shaker, combine the tequila, lemon juice, apple cider, maple syrup, ginger, and cinnamon, shake to combine. Strain into prepared glass. Top with hard cider. Garnish with a cinnamon stick and apple slices. Boo!

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Lastly, if you make Haunted Orchard Cocktail, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Haunted Orchard Cocktail

Makes: 2 cocktails

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients

cinnamon sugar, for rim (optional)
3 ounces blanco tequila
2 ounces fresh lemon juice
1/2 cup apple cider
2 tbsp real maple syrup, or to taste
2 tsp fresh grated ginger
1/4 tsp cinnamon
10 ounces sparkling hard cider
cinnamon sticks and apple slices, for garnish

Instructions

Rim a cocktail glass with cinnamon sugar.

Recipe from Half Baked Harvest

Peach Lemonade

Francine — Mon, 26 Aug 2024 18:02:09 +0000

Peach Lemonade is a lovely way to highlight sweet, ripe peaches. The peaches pair beautifully with lemonade and because they are so naturally sweet, a syrup made from honey (not sugar) keeps this a healthy and deliciously refreshing drink.

You might be inclined to add vodka or tequila…go for it! No judgement!

To make the honey syrup, combine honey with water and simmer to dissolve the honey. Then add chopped peaches (with the skin on) and simmer for 10 minutes, mashing the peaches with a fork to release their juices as they cook down. Leaving the skin on provides the gorgeous peachy color! Cool and then strain into a glass jar.

In a large pitcher add the peach-honey syrup, lemon juice and water. Stir and serve over ice. Garnish with sliced peaches and lemon wedges.

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Lastly, if you make Peach Lemonade, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Peach Lemonade

Makes: 8 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes plus cooling time 20 minutes

Ingredients

3/4 cup honey
5 cups water (divided)
3 heaping cups chopped peaches, skin on (from 4-5 medium peaches)
1 cup freshly squeezed lemon juice (from 5-6 lemons)
Sliced peaches and/or lemon wheels, for garnish

Instructions

To make a honey simple syrup, in a saucepan over medium-high heat, combine the honey and 1 cup of water. Stir to dissolve the honey, then lower heat to medium.

Add the chopped peaches and bring to a simmer. Simmer the peaches for 10 minutes, stirring occasionally and mashing with the back of a wooden spoon to release their juices as they cook down.

Cool. After 10 minutes, remove the pan from the heat and let it cool to room temperature, then strain the mixture through a mesh strainer into a mixing glass.

In a large pitcher, combine the cooled peach honey syrup, lemon juice, and remaining water (4 cups to make 8 drinks). Stir gently to combine. Serve with sliced peaches and lemon wheels over iced filled glasses.

Piña Coladas

Francine — Sun, 18 Aug 2024 19:42:32 +0000

Piña Coladas have to be the quintessential summer drink and even though the summer is winding down, there’s always an opportunity for a delicious Piña Colada!

My beautiful and very funny friend, Heather, was telling me all about these amazingly easy and delicious piña coladas that her daughter had turned her onto. The more I thought about it, the more I knew I had to try these. First, they are so simple to make! Second, they embody all the flavors of a beach vacay: rum, pineapple, and coconut cream. Top it off with a slice of pineapple, a little whipped cream and a cherry on top. All you need is a beach lounger, an umbrella and the sounds of the ocean to go along with this tasty cocktail!

There is a story about me taste testing this recipe at 8:00 a.m. and an entire Pilates class thinking that I am now a day drinker, but I’ll save that one for another day!

To make this cocktail, simply put the frozen pineapple, ice, cream of coconut, coconut milk, rum, and lime juice into a blender and blend until it is smooth and frosty.

Pour it into glasses and garnish with a pineapple wedge, whipping cream and a cherry. A paper umbrella would be an acceptable garnish, too!

Happy sipping!

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Lastly, if you make Piña Coladas, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Piña Coladas

Makes: 4 servings

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients

2 cups frozen pineapple chunks
2 cups ice cubes
6 oz. (¾ cup) Coco Lopez® Cream of Coconut (see note)
2 oz. (¼ cup) full-fat unsweetened coconut milk or heavy cream
6 oz. (¾ cup) white rum
Juice of 1 lime (about 2 tablespoons)
Pineapple slices, whipped cream and/or cherries, for garnish

Instructions

Put the pineapple, ice, cream of coconut, coconut milk (or heavy cream), rum, and lime juice into a blender. Blend until smooth and frosty. Pour into glasses and garnish with pineapple slices, whipping cream and cherries, if desired. Serve immediately.

Chef’s Note:

When shopping, be sure not to confuse “cream of coconut” with “coconut cream.” Coconut cream consists of coconut meat and a small amount of water, whereas cream of coconut is coconut cream that’s been sweetened and processed to achieve a thick, syrup-like consistency. Coco Lopez Cream of Coconut is considered the gold standard when making piña coladas. It’s available at most large supermarkets, typically found in the section with cocktail mixers and other drink ingredients. You might also find it in the international foods aisle, particularly in the Latin or Caribbean products section.

Sparkling White Sangria

Francine — Mon, 10 Jun 2024 14:56:11 +0000

It’s that time of the year for sangria to be the star of summer entertaining and this Sparkling White Sangria wins every time!

The flavors of apple, nectarines, oranges and limes combined with brandy, orange liqueur and sparkling wine creates a fresh effervescent cocktail.

In a large pitcher, combine the brandy, orange liqueur and sugar. I call for superfine sugar (which is available at the grocery store) because it dissolves easily. If you can’t find it, you could put some sugar in a food processor and pulse it until it is superfine.

Squeeze juice from the lime and half of the orange into the same pitcher and stir until the sugar dissolves.

Slice the remaining half of the orange into thin slices and add to the pitcher along with chopped apples and nectarines.

Add the sparkling wine, Sprite (or club soda…my preference) and a large bunch of frozen grapes.

To serve, place ice cubes in glasses (not in the pitcher as it will water down the sangria) along with some frozen grapes. Pour the sangria over the top and add some chopped fruit to the glass.

Enjoy this refreshing summer cocktail!

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Lastly, if you make Sparkling White Sangria, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Sparkling White Sangria

Makes: 4 servings

Total Time: 15 minutes

Ingredients

1 ounce (2 tablespoons) brandy or cognac
1 ounce (2 tablespoons) orange liqueur, such as Grand Marnier
1/3 cup superfine sugar (see Chef’s Note)
1 orange, halved
2 limes
1 small apple, such as Fuji or Honeycrisp, peeled and chopped
1 nectarine, chopped
1 750-ml bottle chilled sparkling wine, such as Cava, Prosecco or Champagne
1 cup lemon-lime soda, such as Sprite or club soda (for a less sweet flavor)
A few bunches frozen grapes

Instructions

In a large pitcher, combine the brandy, orange liqueur and sugar. Squeeze juice from one lime and one orange half into the pitcher. Stir until the sugar dissolves. Slice the remaining orange half into thin slices and add to pitcher, then add chopped apples and nectarines. Add the sparkling wine, lemon-lime soda and a large bunch of frozen grapes.

Place ice cubes in glasses (do not put them in the pitcher or they’ll water the drink down) along with small bunches of frozen grapes and pour sangria over top. Spoon chopped fruit into glasses, garnish with lime slices if desired and serve.

Chef’s Note:

Superfine sugar dissolves much faster than regular sugar. It is available at most supermarkets. This recipe makes a fairly sweet sangria; if you prefer it dry, use less sugar.

Recipe from Once Upon a Chef

Blackberry Ginger Vodka Sour

Francine — Sat, 23 Mar 2024 23:16:22 +0000

For a twist on a classic, try a Blackberry Ginger Vodka Sour. Flavored with a delicious blackberry ginger syrup and substituting vodka for the traditional whiskey, this easy cocktail becomes a stunning offering for any occasion.

Frothed with a shaken egg white, this layered drink will become a new favorite.

Making the syrup is a snap. Add all of the syrup ingredients and heat until the blackberries start to bleed some of their color. Use a potato masher to mash the blackberries into a chunky pulp. Let the mixture bubble for 5 minutes while stirring often.

Remove it from the heat and strain the syrup through a mesh strainer. Refrigerate for at least an hour. Good news: you can make the syrup up to a week in advance!

For the cocktail, combine all of the ingredients in a shaker and shake for 30 seconds. Add ice and shake for another 30 seconds.

Strain into a coupe glass and garnish with fresh blackberries and a thyme twig.

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Lastly, if you make Blackberry Ginger Vodka Sour, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Blackberry Ginger Vodka Sour

Makes: 2 cocktails

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes plus chill time 1 hour

Ingredients

Blackberry Ginger Syrup:

1 cup fresh blackberries (or thawed frozen berries)
1-inch nub of fresh ginger, peeled and sliced
1/2 cup granulated sugar
1/2 cup water

Blackberry Ginger Vodka Sour:

4 ounces vodka (also tastes great with mezcal!)
2 ounces fresh lemon juice
3 ounces blackberry ginger syrup
4 dashes aromatic bitters
1 large egg white (or 1 ounce aquafaba)
Garnish with extra whole blackberries and thyme twigs

Instructions

Blackberry Ginger Syrup:

Add all of the ingredients to a saucepan over medium heat. Stir and heat until the blackberries start to bleed their color and become tender. At this point, use a potato masher and mash up the blackberries into a chunky pulp. Once mashed, allow the mixture to bubble for 5 minutes, stirring often.

Remove from heat and run the syrup through a mesh strainer over a glass container, pressing out the seeds and pulp to leave you with a clear blackberry syrup. Refrigerate the syrup for at least an hour before making a cocktail.

Blackberry Ginger Vodka Sour:

Add all of the ingredients to a shaker and shake for 30 seconds without ice. Then add ice and shake for another 30 seconds. Strain into a coupe glass and garnish with fresh blackberries and a thyme twig.

Mistletoe Kiss Cocktail

Francine — Tue, 19 Dec 2023 16:09:28 +0000

A Mistletoe Kiss Cocktail is a delicious libation to serve at your holiday party, Christmas dinner or any time you want an amazing refresher! Vodka-based, with splashes of Campari, Cointreau, pomegranate juice & lime juice, it’s got the makings of a wintery wonderland!

The sugared rosemary sprig will take some time to dry, so plan accordingly. Lightly moisten a sprig of rosemary and dip it into granulated sugar. Roll it around, making sure that every leaf is coated. Transfer to a baking sheet to dry.

Make the ginger syrup by combining water, honey, ginger, cinnamon and rosemary in a small saucepan and bringing to a boil for a couple of minutes. Let it cool and then strain into a jar.

This makes enough syrup for 6 cocktails so invite a crowd!

Fill a cocktail glass with ice and add some ginger syrup and the remaining ingredients except the sparkling water. Stir it up and top with sparkling water.

Garnish the top of each drink with pomegranate seeds, a cinnamon stick and a sugared rosemary sprig.

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Lastly, if you make Mistletoe Kiss Cocktail, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Mistletoe Kiss Cocktail

Makes: 1 cocktail

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes plus drying time 1 hour

Ingredients

Sugared Rosemary:

1 sprig rosemary
1/4 cup granulated sugar

Ginger Syrup:

1/2 cup honey
2 inches fresh ginger, sliced
2 cinnamon sticks
1 sprig rosemary

Cocktail:

2 ounces (1/4 cup) vodka
1 ounce (2 tbsp) pomegranate juice
1 ounce (2 tbsp) Campari
1/2 ounce (1 tbsp) orange liqueur (Cointreau)
1/2 ounce (1 tbsp) lime juice
1 -2 tbsp ginger syrup
sparkling water, for topping

Instructions

For the sugared rosemary, moisten a rosemary sprig with water and then srinkle sugar all over it. Let it sit until dry, approximately one hour.

To make the ginger syrup. In a pot, bring 1/2 cup water, honey, ginger, cinnamon, and rosemary to a boil over high heat. Boil for 2-3 minutes, then remove from the heat. Let cool, then strain the syrup into a glass jar. This syrup makes enough for about 6 drinks.

In a glass filled with ice, combine 1-2 tablespoons of ginger syrup, vodka, pomegranate juice, Campari, orange liqueur, and lime juice. Stir to mix. Top off with sparkling water. Garnish with pomegranate arils, sugared rosemary, and cinnamon sticks, if desired.

Recipe from Half Baked Harvest

Holiday Sangria

Francine — Wed, 13 Dec 2023 16:04:25 +0000

One of the most delicious cocktails to serve this season is Holiday Sangria! Thinly sliced apples, fresh cranberries, cinnamon sticks and star anise flavor this red wine-based libation. A little Cointreau and apple cider round out the flavor profile to give you a wintery, crowd-pleasing beverage!

Cut the apple in rings through the equator (not from stem to bottom). Cut each slice in half or quarters, depending on the size of the apple. You may have to pick out a few seeds.

Place the sliced apples, cranberries, cinnamon sticks and star anise pods into a large pitcher. Pour the red wine, apple cider and Cointreau into the pitcher and stir it up. Tuck the sliced oranges into the pitcher and pop the sangria into the refrigerator.

I like to leave it overnight so that the fruit can soak up the liquid and the liquid can become fruit-infused!

Dip the rims in cinnamon mixed with coarse sugar (run a lemon or lime wedge around the top of the glass first), fill with ice and pour the sangria over the top.

Garnish with an orange slice and a rosemary sprig.

Share Your Thoughts...

Lastly, if you make Holiday Sangria, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Holiday Sangria

Makes: 4 servings

Prep Time: 10 minutes

Total Time: 10 minutes plus chill time 4 hours minimum

Ingredients

Sangria:

1 small honeycrisp apple
3/4 cup fresh cranberries
2 cinnamon sticks
2 star anise pods, optional
1 bottle of red wine (I use a red blend but use whatever you prefer)
1 cup apple cider or juice
1/2 cup Cointreau
1 small orange, thinly sliced

For Serving:

Cinnamon
Turbinado sugar
Ice
Rosemary Sprigs

Instructions

Cut the apple in rings through the equator (not from stem to bottom). Cut each slice in half or quarters, depending on the size of the apple. You may have to pick out a few seeds.

Place the sliced apples, fresh cranberries, cinnamon sticks, and star anise pods into the bottom of a large pitcher. Next, pour the wine, apple cider, and Cointreau into the pitcher. Gently stir. Tuck the sliced oranges into the pitcher. Cover and refrigerate overnight or for a minimum of 4 hours.

Serve in cinnamon-sugar rimmed wine glasses filled with ice. Garnish with rosemary sprig.

Recipe from The Defined Dish

Apple Cider Autumn Sangria

Francine — Tue, 14 Nov 2023 21:48:55 +0000

It doesn’t take a lot to make this delicious Apple Cider Autumn Sangria and the results are a special cocktail to celebrate Thanksgiving.

Combine fall fruit like apples, pears, oranges and pomegranate seeds with white wine, brandy, apple cider, orange and lemon juices and let it sit. In three hours, you will have the perfect sangria for the season!

Start with placing the cinnamon stick and fruit slices into a large pitcher. Add the remaining ingredients (except the club soda and additional cinnamon sticks) and refrigerate the sangria for 3 to 24 hours. If you’ve got time, let it sit for the full 24 hours. It will be so much better!

Pour the sangria along with some fruit into individual glasses. Top it with club soda and garnish with a cinnamon stick, if desired. Cheers!

Share Your Thoughts...

Lastly, if you make Apple Cider Autumn Sangria, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Apple Cider Autumn Sangria

Makes: 6-8 servings

Prep Time: 5 minutes

Total Time: 5 minutes plus chill time 3 hours minimum

Ingredients

2 cinnamon sticks, plus more for serving
2 medium apples, thinly sliced (I prefer Honeycrisp)
1 medium pear, thinly sliced
1 medium orange, thinly sliced
2/3 cup pomegranate seeds
1 (750 ml) bottle white wine (I suggest a Pinot Grigio)
2 cups apple cider
1/2 cup brandy
1/4 cup orange juice
2 tbsp lemon juice
club soda and additional cinnamon sticks, for serving

Instructions

Place the cinnamon sticks and fruit into a large pitcher. Add wine, apple cider, brandy, orange juice, and lemon juice. Allow to sit in the refrigerator for 3 to 24 hours (6-8 hours is best).

Pour the sangria and fruit into glasses. Add a splash of club soda. Garnish with a cinnamon stick, if desired.

Recipe from Sally’s Baking Addiction

Boozy Frozen Strawberry Lemonade

Francine — Tue, 18 Jul 2023 00:41:56 +0000

My new favorite drink for these hot, hot summer days (117°F in Phoenix!) is this Boozy Frozen Strawberry Lemonade! It takes your mind completely off of how dang hot it is outside!

Lemon-flavored vodka, limoncello, lemon sorbet, strawberries and fresh basil leaves are mixed with a splash of Prosecco and frozen. Blend it all in a blender to make it slushy and you have what will now be your favorite drink as well for the summer of 2023!!

Muddle Prosecco, lemon-flavored vodka, basil leaves and limoncello in a cocktail shaker or large jar until the basil starts to bruise and tear into pieces. If you don’t have a muddler, it’s okay to use a wooden spoon.

A few months ago, I posted a recipe for Limoncello. It’s so easy and inexpensive, but it takes a week or so to get it to full strength. So, if you’re going to make it, which I highly recommend, plan accordingly!

In a blender or food processor, add the lemon sorbet and strawberries and blend until smooth. Pour the basil infusion through a strainer into the blender. Pulse it all together until it comes together and then transfer to a freezer-safe bowl or container. Cover it and freeze for at least 4 hours.

When you are ready for this refreshing cocktail, scoop the mixture back into the blender and process it until it’s smooth. Divide it evenly between glasses, garnish it with additional strawberries and fresh basil leaves and enjoy! This will definitely cool you off on a hot summer’s day!

Share Your Thoughts...

Lastly, if you make Boozy Frozen Strawberry Lemonade, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Boozy Frozen Strawberry Lemonade

Makes: 4 servings

Prep Time: 10 minutes

Total Time: 20 minutes plus freeze time 4 hours

Ingredients

1 cup (8 ounces) Prosecco
3/4 cup (6 ounces) lemon-flavored vodka
1/2 cup loosely packed fresh basil leaves, plus more for garnish
1/4 cup (2 ounces) limoncello
2 cups (1 pint) lemon sorbet, softened
6 large (about 6 ounces total) fresh strawberries, hulled and halved lengthwise

Instructions

Using a cocktail muddler or handle of a wooden spoon, muddle together Prosecco, vodka, basil, and limoncello in a cocktail shaker until basil is starting to bruise and tear into pieces. Set aside.

Process sorbet and strawberries in a blender until smooth, about 30 seconds. Pour basil infusion from cocktail shaker through a fine mesh strainer into blender; discard solids. Pulse just until combined, 3 to 4 pulses. Transfer blended mixture to a medium-size freezer-safe bowl or resealable container. Cover and freeze until firm, at least 4 hours or up to overnight (12 hours).

Remove frozen mixture from freezer; let stand at room temperature until softened slightly, about 10 minutes. Scoop mixture into blender; process until smooth, about 30 seconds. Divide evenly among 4 Champagne flutes or wine glasses. Garnish with additional basil, and serve immediately.

Recipe adapted from Food & Wine