Today I'm sharing a classic cocktail with you, and one I absolutely love myself 😍
It's Friday! I'm at work as per usual, but I wish you all a great Friday 🍻
Also I've just done a little wine time sesh in my stories where I answer some of your questions! ❤️
🌸 SIDECAR 🌸
- 5cl Cognac (@camuscognacus)
- 2cl Triple sec (@dekuypercocktails)
- 2cl Lemon juice
Put all ingredients in your shaker. Shake vigorously with ice and double strain into glass rimmed with sugar.
⚡️Welcome to the future and seek your eyes on @tipsyrobotvegas ! Would you get a 🍹from it? •
•Mixology perfected by technology and definitely a must try drink experience when you come down to #vegas ! •
•📸Dark side cocktail, Paloma cocktail, and margarita. @thirsty @apartment_bartender @beautifulbooze
🇲🇽 LUNAZUL 🇲🇽
Distillery: Tierra de Agaves
Distributor: Heaven Hills Distillery
What's a beach vacation without any TEEEEQUILLAAA!!! So I can be picky about my brands but i am also adventurous so i thought id try it. Founded in 2002 by a former co-owner of José Cuervo. 100% blue agave. Smells a little fruity and like baked pineapple. This is a pretty smooth tequila with hints of caramel and a little spice and smoky. Mixes well into any kinda margarita.
It’s the end of the week. Yeah, it’s Friday. You’ve worked hard, you’ve earned yourself more than a few moments to enjoy without any stress or pressure to do anything else but that. You might wonder why I keep pushing you to enjoy your life each day this week. First of all, never question the desire to enjoy your life—what’s the point of it all if you’re constantly feeling mediocre, or worse, miserable? Second, over the past few weeks I’ve found how much the simple action of setting up intentional moments for enjoyment can actually help you find joy. This realization pairs with my belief that standing on the shoulders of giants is how many a crafts are made, and it is collaborative effort that leads to the greatest of them all. Without further ado I’m ecstatic to reveal the masterful creation that has come from the combined efforts of @panzerwolf, @gozatequila, @atthemeadow and Keep It Crafted. We call it Marble Finish. It’s smooth. It’s sweet. It’s sexy. And it’s the most extra drink you’re going to get. Check the recipe below, and head to @vidaverdenyc to ask head bartender Lucas Wilde for this perfectly crafted cocktail full of joy.
1 1/2 oz Extra Añejo Tequila @gozatequila
3/4 oz Kenya Thirikwa Gakuyuini Coffee Syrup @joecoffeecompany
1/2 oz Amaro @forthave_spirits
1/2 oz Simple Syrup
1/2 oz Heavy Cream
Dry shake ingredients to start. Then shake with ice. Serve it up neat in a large Nick & Nora glass, and garnish with shaved cacao from @bluestripescacao.
Need an explanation to make this or something similar for yourself? DM @panzerwolf or me your questions and we’re more than happy to help! #keepitcrafted
@whiskeystories is a series of unique and high end whisk(e)y experiences 🥃 Tomorrow, August 18th is their “Flavors of Asia” installment 🌏 Discover high-end whiskey and food pairings from Japan, India, Taiwan, China, and more by following the link in their bio to purchase your tickets 🎟
I recently made a batch of Yuzu Negnori from the new book "Batched and Bottled", it is dangerously delicious and dangerously available, as this week I am home a bit more than usual. This new book is written by Noel @noelvenning and Max Venning @mrmaxvenning from Three Sheets in London, about how to pre-make cocktails that can be stored up to one day, one week, one month or one year.
Yuzi Negroni by the talented Marcis Dzelzainis @mr_marcis .
6.5 oz gin, I used Ki No Bi that has notes of yuzu @thekyotodistillery
6.5 oz yuzu sake
6.5 oz campari @campariofficial
3.75 oz Punt e Mes @puntemes_it
5.5 oz water
Garnish: candied yuzu
Mix and store in bottles up to one year. I was lucky I happened to have a bottle of Yuzu sake that I was not sure what to do with it. Initially I was a bit skeptical for the additional of yuzu sake to ruin a classc negroni, it turns out to be a very unique and refreshing and summery one. The measurement makes sense to me as well, as I typically like 1.5:1:1 ratio for my negroni, and the reduced amount of vermouth is because the sweetness picked up from sake. .
I am looking forward to making more from the book. A few learnings such as usage of yeast for fermentation, as well as citrus acid. I have a small bottle at home, when I made prickly pear syrup ( you use a tiny bit of citrus acid to bring out the prickly pear flavor as it tends to be very bubblegum-y). Some water is often added to the bottled drinks, that is also a useful tip. Let me know if you have any recent book findings!
Nashville Planners| Insanity: Doing the same thing over and over again and expecting different results. Yes we can do custom photos and logos for any wedding or corporate event. Let’s elevate your bar. #nashvillesbest#nomoreboringbars
Cheers to Friday! Here's some real talk. Though as a healthcare professional, I suggest limiting alcoholic drinks to one per day for women/2 for men, it's not uncommon for me to have a couple of glasses of wine when out with friends. In the fun of the moment, I've noticed that for me and my clients alike, it's easy to say yes to another round!🥂⠀
🍷 Still, there are health risks from exceeding alcohol recommendations and beyond that, alcohol loosens our inhibitions, which for many people may lead to late night snacking and other unhealthy habits. ⠀
🍾So here's how I'd suggest drinking to support your health and your goals--which for most of my clients is to feel great and fit in their clothes better! ✨⠀
🍺When possible, stick to the recommendations. Sipping on water as well as your drink will help you nurse your cocktail.⠀
🍷When you're out to dinner, wait until the food arrives to order your drink instead of the other way around. That way, it'll have a better chance of lasting throughout the meal.⠀
🥃 Stick with simple drinks, like vodka and seltzer, wine, or beer. ⠀
🍹Go easy on sugary drinks (you knew this was coming!). Not only do the calories and carbs add up, but sugary cocktails can worsen hangovers, and no one wants that! ⠀
🍹When choosing a sugary cocktail, ask for less of the simple syrup or other sweetener. You'll often find this is possible.⠀
👉👉Have you ever found that one drinks leads to two (or more) and how do you try to put the breaks on boozing?⠀
Hello tout le monde comme certains l'ont deviné dans le post précédent ce cocktail est fait à base de maade et de bissap blanc . Le maade est un fruit exotique que l'on trouve surtout en cette période d'hivernage.
Le bissap est un peu plus connu. Pour cette recette j'ai utilisé le blanc qui est un peu plus amer et souvent utilisé dans la cuisine pour aissaisonner et donner du goût au tiep, mais peut aussi s'utiliser dans les jus.
Le maade est riche en vitamine C tout autant que le citron donc ce cocktail de bissab blanc et de maade est un bon moyen d' avoir de l'énergie le matin au petit déjeuner. La recette ici 👇 😁😁 Coktail of maade and White bissap(senegalese fruits)
100gr de bissap blanc
3 maades bien mûres
Sucre ( en fonction du goût )
1l d'eau 1- couper les maades pour en extraire la chair.
2- tremper dans de l'eau bouillante pendant quelques minutes et ensuite avec la main touiller pour faire ressortir le jus.
3- tremper le bissap blanc dans de l'eau bouillante laisse reposer pendant quelques minutes et ensuite ajouter le jus de maade
4- mélanger et sucrer en fonction du goût.
#cocktails 🍹 #cocktailhour#cocktailporn#foodporn#cocktaillover#foodlover#foodstragram#kitchen#foodgasm#fraicheurdumatin#freshfood#fresh#senegaleseblogger
#ad You have to try my Seafood Stuffed Flounder #recipe - I paired it with @portillowines and it's like being in a restaurant right at home! http://www.mommalew.com/2018/08/delicious-stuffed-flounder-recipe-paired-with-portillo-wines/ #PortilloBBoxx @babbleboxxofficial
Exciting News! 🎉 I’ve been invited to speak at @TheVlogSummit on August 26th at The San Diego Convention Center. 🌴 I’ll be part of a panel discussing my “Life As A Foodie” in San Diego. 🍴📸This is such an amazing opportunity for me and I’m honored to be part of it! Thank you @sd.hiddengem for thinking of me! 💕
I’ve had my food blog for a little over 2 years now and I knew it would take time to build an authentic following and readership, but this last year things have progressed way beyond my expectations when I first started.
I honestly just started this blog because I wanted to share my love for cooking at home and dining out in this beautiful city. Now restaurants invite me to come eat at their restaurants for free and brands want to send me food to feature in my recipes. 🍕🍦All things I did before without expecting anything in return because I love doing it.
Can’t wait to see where this adventure will take me next! Who knows...maybe one day I’ll have my own cookbook! 🤔 If you want to come watch my panel or check out any other amazing speakers click the link in their bio @thevlogsummit to purchase tickets!
#natashasfoodadventures 📸: @octonoriginals