It’s rosé season! I’m a fan of frosé, but there are so many more rosé cocktails to enjoy this summer! Here is a collection of the rosé cocktails I’m mixing up these days, including my very favorite, and incredibly easy, Rosé Paloma.
It’s finally here – the first official day of Spring! Winter always seems to drag on and on here in New Hampshire, but lately these longer days make it feel like warm spring breezes are just around the corner. I’m welcoming the new season with plenty of fresh and fruity cocktails, and today I’m sharing two recipes I’ve created with Gran Gala Orange Liqueur.
Summer is in full swing, beautifully ripe botanical ingredients are abundant, and the days are long and warm. I love this time of year, when happy hour means lounging in an adirondack chair on the back patio, enjoying the mountain breeze and sipping on something refreshing. My favorite type of cocktail to mix up on these hot and hazy days are tall and refreshingly bittersweet.
It’s 1977 in post-Franco Spain. There is unrest and a deep hunger for change that’s fueling the growing punk, anti-establishment movement. Protests, riots, and clashes with the police are the norm. After one incident goes too far, a young woman named Mosca leaves town with her friends. On the road, Mosca searches for her missing brother, but her mission to find him becomes a journey to finding herself along the way.
In my family, Christmas means Norwegian Jul bread and krumkake cookies, fragrant with cardamom. Christmas came and went way too fast for me this year, so to keep things festive I decided to make a cardamom infused cocktail. This champagne cocktail is a little sweet, a little tart, and has just the right amount of aromatic, clean, complex, cardamom-y goodness. The cardamom syrup is made with brown sugar and crushed blueberries from our bushes (I froze a couple pounds at the end of the summer) and I bet it would also be amaaaaazing drizzled over pancakes!