Style Me Pretty has recently launched a new blog called Style Me Pretty Living. To say I’m obsessed is an understatement. It’s filled with DIY projects, recipes, home tours, and more. Best of all, just like Style Me Pretty, everything they feature is just gorgeous. I was especially inspired by the cocktails they have conjured up and wanted to share some of my favorites.
I hate to bring you another margarita as our cocktail of the month, but this one looked too delicious not to pass along! My absolute favorite fruit during the summer is watermelon. Nothing really beats how refreshing it is eating slices of watermelon on a hot summer day… well except turning that watermelon into a cocktail. So here is a recipe for a Pink Tequila drink via Refinery 29, enjoy!
For 1 large pitcher:
6 cups chopped watermelon
1 pint strawberries
6 limes, juiced
1 tablespoon agave nectar
10 oz white tequila (or to taste)
In a blender combine all of the ingredients except for the tequila. In a pitcher, add a few cups of ice, and top off with 8 oz of tequila. Stir, taste, and add the rest if you like.
With Memorial Day weekend fast approaching, we decided to share some classic summer cocktails in this month’s cocktail of the month post. Memorial Day weekend also reminds us that it’s almost bathing suit season so here are a few cocktails from Bethenny Frankel that you can serve up at your next backyard affair and enjoy with no feeling of guilt involved.
I’m a sucker for margaritas, just something about how refreshing they are with a hint of tartness makes me love them. Cherry Beer Margaritas from The Blond Cook are a fun twist on the classic and look absolutely mouth watering.
(1) 12 ounce can frozen limeade concentrate
12 ounces cherry flavored soda
(1) 12 ounce bottle of your favorite beer (I used Corona Light)
12 ounces of your favorite tequila
Kosher salt, for rimming glass
Lime for garnish
Cherries for garnish
Rub lime wedge around rim of each glass; dip in kosher salt.
In a large pitcher, mix all ingredients and stir with a wooden spoon to combine.
Serve over ice (if desired) & garnish with a lime wedge & cherry.
If you read our last post and have all of that Thanksgiving table inspiration swirling around in your head, let us help you add some more to the mix…some tasty fall cocktails.
Cinnamon Toast Cocktail (Serves 1)
Ingredients: 1 1/4 oz spiced rum, 6 oz. hot apple cider, 1 tablespoon sugar, 1 tablespoon cinnamon
Directions: Add cinnamon and sugar to the rim of a glass. Pour in the apple cider and spiced rum and stir.
Bailey’s Caramel Appletini (Serves 1)
Ingredients: 1 oz Bailey’s Irish Cream, 1/2 oz Smirnoff Apple Flavored Vodka, 1 apple slice, 1 teaspoon caramel
Directions: Pour Baileys Caramel Irish Cream and Smirnoff Green Apple Flavored Vodka in a mixer with ice. Shake and strain into a chilled martini glass. Garnish with the apple slice and caramel.
Pumpkin Pie Martini (Serves 1)
Ingredients: 1.5 oz vanilla flavored vodka, 1.5 oz Irish cream liqueur, 1.5 oz pumpkin flavored liqueur, 1 cup ice cubes, 1 pinch cinnamon, 1 pinch nutmeg
Directions: Pour the vanilla flavored vodka, Irish cream liqueur, and pumpkin flavored liqueur into a cocktail shaker over ice. Cover and shake. Strain into a chilled martini glass, and garnish with a sprinkle of ground cinnamon and ground nutmeg to serve.
One of the newest trends at weddings and events is signature cocktails. B Floral even does our own version with flowers.
Try using this signature cocktail finder from the Knot or try some of the ones we love below from Martha Stewart. It would be such a terrible time trying some of these ones out, but hey you want to make sure your guests will be happy right?
In a pitcher, mix juice, liqueur, and Champagne. Pour into flutes, and garnish with pomegranate seeds.
Pear Melba Martini (Makes 2 drinks)
6 ounces fresh (or thawed frozen) raspberries, 1/4 cup chilled sugar, 2 teaspoons Chambord or other black-raspberry-flavored liqueur, 3/4 cup pear nectar, 3 ounces best-quality vodka
Puree raspberries and sugar in food processor; strain into a bowl. Refrigerate until ready to use (up to 2 days). Pour nectar, Chambord, and vodka into a cocktail shaker filled with ice; shake to combine. Strain into 2 martini glasses. Pour 1/2 teaspoon raspberry puree into each glass.
Serve Two Drinks in Two Ways
In the Back Row: Pineapple puree is shaken with ice, pineapple juice, and vodka; the inside of the goblet is sprinkled with caramel dust.
Seltzer replaces vodka in the non-alcoholic version, which is garnished with a sugar-edged pineapple slice.
In the Front Row: For those who prefer tart over sweet, pink grapefruit juice, pureed raspberries, and vodka mingle in a sugar-rimmed glass.
Pink grapefruit soda brightens the non-alcoholic version, which is topped with frozen grapefruit.
Cucumber Mint Gimlet
4 1/2 cups Cucumber Gin (or 2 oz.), 2 1/4 cups fresh lime juice (or 1 oz.), 1 cup plus 2 tablespoons Mint Simple Syrup, cucumber peels for garnish, fresh mint sprigs for garnish
Cucumber Gin: Steep 2 1/2 cups diced, peeled cucumber diced, peeled cucumber in 4 1/2 cups gin, covered and chilled, 8 hours to 4 days (or 1/2 cup cucumber in 1 cup gin). Strain; store indefinitely in the refrigerator.
Mint Simple Syrup: Heat 1 cup sugar and 1 cup water over medium-high heat, stirring until dissolved. Add 1 cup mint leaves; remove from heat. Cover; steep 3o minutes to 1 hour. Strain; discard mint. Refrigerate up to 2 months.
In a 2-quart pitcher, stir gin, lime juice, and syrup. Refrigerate. To serve, pour into a cocktail shaker filled with ice, shake vigorously, and divide among ice-filled 10-ounce glasses. Garnish each with cucumber peel and mint.