Wednesday, July 24, 2013

Dia Tequila!

This evening I will be celebrating National Tequila Day 
with the always delish, Patron, slightly chilled.

In case straight up is not your style, here are two tequila cocktails 
that should be celebrated! Or at least sampled.

Tequila poured over lime sorbet in a salted rim glass - Instant Margaritas!

Now for those of you who prepared ahead of time with your chili infused tequila, like Martha, then you need to make this spicy summer treat!

Run a lime wedge around the edge of glass, and dip into a shallow dish filled with coarse salt to coat rim. Add tequila, triple sec, agave, lime juice, and orange juice to a cocktail shaker filled with ice. Shake well, and pour into prepared glass, and garnish with lime wedge.


Tuesday, July 23, 2013

Wednesday, July 17, 2013

WeddingWire World

See Seth Goldman, a Washington, DC local and featured in this month's Inc. Magazine, discuss his success as TeaEO of Honest Tea. Learn how to grow and scale your business with the same honesty and integrity as this national brand.

Don't miss out on this opportunity to better your business and see more success in 2013 - lots of exciting details and speakers still to be announced! Register today for just $49 with promo code HONEST and bring a colleague for only $9 with promo code PLUSONE.
WeddingWire World | Omni Shoreham Hotel | July 29th 2013 | 8am to 6pm

Discount provided by WeddingWire World

Tuesday, July 16, 2013

Ginger Style Event

Ginger Sidewalk Sale Preview Party
Book signing with bestselling author 
Sarah Pekkanen
 for her new novel The Best of Us
First Dibs on the Sale Racks
$5, $25, and $50 Racks
And take 50% off all Spring and SummerThursday, July 18, 6-8pm

7114 Bethesda Lane
Bethesdsa Row

Wednesday, July 3, 2013

Shots & Shots

This July 4th I have decided to take a new and
 fresh approach to red, white & blue fun.
The Red:
Watermelon Basil Martini Jello Shots

Recommended Pan:  1-pound loaf pan (approximately 8” x 4”/20 x 10 cm)

1/2 cup water
5 tablespoons frozen limeaid concentrate (thawed)
2 envelopes Knox gelatin
2/3 cup vodka or Hendricks Gin
2/3 cup watermelon basil juice (recipe follows)
1 drop rosewater (if desired)
1/4 inch thick seedless watermelon slices, for garnish (if desired)

Pour water and limeaid concentrate into a small saucepan and sprinkle with the 2 envelopes of gelatin. Allow the gelatin to soak for a minute or two. Heat over very low heat until gelatin is dissolved, stirring constantly, about 5 minutes. Stir in the vodka or gin and watermelon juice. Add rosewater if desired. Pour mixture into loaf pan or molds. Place in refrigerator to cool, several hours or overnight. 

To serve, cut into desired shapes (or unmold).  Cut shapes out of the watermelon slices with a cookie cutter or a sharp knife.  Place one shot on each watermelon shape. Makes 18 to 24 jelly shots. 

Watermelon Basil Juice
1/2 pound seedless watermelon chunks (about 2 cups)
10 large fresh basil leaves (about 1/4 cup)
Food processor and strainer

Place watermelon and basil in the bowl of the food processor and process until very smooth.  Strain through fine mesh strainer to remove any solids.

The White & The Blue:
Blueberry Martini Jello Shots

Total time: 25 minutes, plus overnight chilling
Servings: About 20 Shots (more if you use 1/2 ounce molds instead of an ice tray)
10 1/2 ounces Stoli Blueberry vodka
2 ounces simple syrup* (add more if blueberries are sour)
3 1/2 (1/4 ounce) packets of gelatin powder
About 60 fresh blueberries (more if the blueberries are small)
1. Off heat, combine the vodka and simple syrup in a small saucepan. Add gelatin powder to the vodka mixture.
2. Heat the saucepan over low heat, stirring, until the gelatin is dissolved and incorporated into the vodka mixture, about 5 minutes. Remove the pan from the heat.
3. Place a few blueberries in the bottom of each individual ice cube mold, and carefully pour the vodka mixture into each. Refrigerate the ice cube tray until set, preferably overnight. These cocktails will keep, refrigerated, for as long as 2 days.
*To make simple syrup, combine equal parts sugar and water in a saucepan, and stir over medium heat until the sugar is dissolved.


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