I’ve always been a fan of a great at-home bar. I strongly believe it’s a must-learn life skill to mix up classic cocktails, and as an avid host, it’s important to provide an array...
Looking back on Easter as a child, I remember how excited I was to dig through my Easter basket. Full of chocolate bunnies, malt ball Easter eggs, Peeps, golden coins, and my favorite Cadbury...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
I’ve always adored The Derby. It may be because it falls on my birthday. Or it may be because it’s a day that celebrates extra large hats, pastels, and dainty lace gloves. Or it may be because I get to sip a mint julep while celebrating my birthday and wearing an extra large hat and dainty lace gloves. Yep, thats it. And this year for The Derby, I bet big and created three different ways to enjoy this festive libation. The classic julep, a strawberry mint julep and a tangerine julep complete with fruit filled ice molds, (simply buy THESE and freeze the juice with a tad bit of puree the night before). So Loves grab your hat, pick your horse and happy Derby! truly, MKR
This summer I’ve been trying to step outside my usual Sauvignon Blanc pour and instead mix up a cocktail or two which is how my Blueberry Mint Fizz came to be. Well from that and my desire to have something crisp, cool, and refreshing on these hot Atlanta days which this cocktail completely delivers. And of course I had to take the fizz just one step further and make it a tad “fancy” by adding blueberry and mint ice cubes which are easy to make and perfect to keep on hand to impress any guest that may stop in for a sip or two. Cin Cin Loves. truly, MKR
St. Germaine Liquor (or Agave syrup) if you're not going to use our fruit filled ice cubes
2 1/2 oz. Club Soda
5-8 Mint Leaves
Blueberries
Instructions
Place mint leaves in a cocktail of shaker and muddle.
Add regular ice (not the fancy fruit ice), Vodka, and Club Soda. Shake, shake, shake.
Pour over fancy fruit ice and enjoy.
**If you are not using the fancy fruit ice then you may want to add agave or St. Germain liquor to add a touch of sweetness. Also for a more intense blueberry flavor add 5 or so fresh blueberries to the bottom of your shaker along with the mint and muddle.**
By Mandy Kellogg Rye @Waiting On Martha
Welcome by Waiting on Martha https://waitingonmartha.com/
Mix equal parts white grape juice to water and pour into molds filling them all the way to the top.
Place blueberry and mint leaves into ice cube molds. 2-3 blueberries and mint leaves per cube.
Freeze at least 2 hours, preferably overnight.
**You can do this with any fruit or herb, just be careful as some fruits tend to bleed turning your whole cube colored if they’re too ripe. This happened to me with raspberries**
By Mandy Kellogg Rye @Waiting On Martha
Welcome by Waiting on Martha https://waitingonmartha.com/
P.S. you may have noticed we’re a day late this week on our daily posts due to technical issues. So tomorrow you’ll be treated to two posts, one being an interview with one of my favorite chefs Richard Blais and we’ll be giving away a signed copy of his book Try This At Homethanks to the kind folks atThe Mushroom Council.
This post was sponsored by Smirnoff Vodka but the recipe and love for a good cocktail is all my own. We adore Smirnoff and it’s brands like this that make Waiting On Martha possible.
When the temps begin to move towards sweater weather, my cocktail menu tends to move towards one of my favorite drinks; the Moscow Mule. Though I have just a slight twist that I believe makes the classic mule just a tad better. I add mint. By combing tart ginger beer, fresh mint and lime juice all stirred up in a copper mug; well there’s truly nothing better. And with the growing popularity of Moscow Mules finding all the necessities is easier than ever. But I do have an insider tip when mixing up this libation. Don’t chop or tear the mint, inside lay the leaves flat in the palm of your hand and clap your hands together. By clapping down on the mint you’re releasing it’s flavor more than by chopping or even muddling. You can do this with your mint garnish as well. Cheers! truly, MKR
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