Pouring white wine

Since launching Food & Style Club, I’ve had very little time to write about wines – something I greatly miss! So when ClubW asked me to write an article about pairing spring veggies and fruits with wine, I couldn’t refuse. Plus, ClubW is a very exciting place to discover and taste wines. They curate a concise, ever-changing list of quality wines at truly affordable prices and ship them to their members once a month – easy, simple, fun!

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Limoncello Bellini

April 10, 2014

Limoncello Bellini

Every year, when Meyer lemons are in season, I make several batches of this limoncello. So there are always a couple of bottles of the fragrant liqueur tucked away in my freezer! And aside from sipping it after dinner from time to time, it often ends up in this glorious Bellini.

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Muddled tangerine-rosemary fizz

What would winter be without the fresh, tangy, perfumed citrus fruits? I can’t even imagine! And tangerines are one of winter’s greatest culinary gifts. Indeed, the delectable fruits are exceptionally sweet and aromatic.

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Blackcurrant cocktail with coconut water and burnt lemon peel

Here’s a refreshing, colorful and absolutely mouthwatering concoction… The coconut water, which is superb with the tequila and blackcurrant liqueur, gives this cocktail an exotic flavor. Plus, the burnt lemon peels make a lovely garnish and bring a touch of smokiness to the drink.

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Smoky mulled cider with chipotle and Islay single malt Scotch

Old World meets New World in every sip of this exuberant mulled cider. The peaty aromas of Islay Scotch whiskies find their match here in the smoky, spicy chipotle pepper… the combination gives you a mulled cider that’s brimming with smoky notes, but also boasts a bit of heat! Of course, there are other wonderful spices in there, too. Cardamom, cinnamon and cloves round off the flavors and add layers of deliciousness to this most exhilarating cocktail.

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