Drink of the Golden Globes 2015


So tonight’s Golden Globes are on and it’s pretty good so far. Have your favorites movies won yet? Did you see the dresses and dapper gentlemen on the red carpet?

Well we all couldn’t get tickets to the big bash, but there is one way to feel included. Cocktails!

Here are the drinks created for this year’s Golden Globe affair. Try them out and enjoy the show.

Moet Impatient Sunset Starlet drink

3/4 ounce Lillet
1/2 ounce dry curaçao
3/4 honey
1/4 lemon juice 
2 dashes orange bitters
Spritz of fresh clementine + twist
Moët & Chandon Rosé Impérial 

1. Combine Lillet, dry curaçao, honey, lemon juice and orange bitters in a cocktail shaker. Shake vigorously.

2. Pour over ice into a white wine glass and top with Moët & Chandon Rosé Impérial.

1/2 ounce vodka
1/2 ounce Cointreau
1/2 ounce honey
Moët & Chandon Rosé Impérial

Combine vodka, Cointreau and honey in a cocktail shaker. Shake vigorously and pour into a white wine glass. Top with Moët & Chandon Rosé Impérial.

2 ounces Greenbrier gin
1 ounce Carpano (or a nice, sweet vermouth)
1/4 ounce Luxardo
1 tiny dash St. Elizabeth allspice dram bitters
Moët & Chandon Brut Impérial

Combine gin, Carpano, Luxardo and dram bitters in a cocktail shaker. Stir very well with ice and strain into a coupe glass. Top with Moët & Chandon Brut Impérial and garnish with brandied cherry.

1 ounce gin
1/4 ounce dry curaçao
3/8 ounce sweet vermouth
2 dashes of orange bitters
Brandied cherry garnish (with a touch of the brandied cherry syrup)
Moët & Chandon Brut Impérial

Combine sweet vermouth, gin and orange bitters in a cocktail shaker over ice and pour into a coupe glass. Top with Moët & Chandon Brut Impérial to taste and garnish with a brandied cherry.

The drink was created by the Impatient Foodie Elettra Wiedemann. I would love to do this one day. Looks like so much fun and a great honor to be asked to curate a cocktail for a fancy bash such as the Golden Globes. Try one and share your thoughts.

Congrats to all the winners!


Crafted Infusion


People are always trying to find ways to update things to give them new life. Food and drink included. There are timeless recipes, but there are so many varieties of a recipe that can speak to someone’s unique palette. Whether it is adding herbs, spices, or deconstructing a dish, making any recipe your own is always encouraged.

I’ve been cooking since I was about 9 years old simply because I was a picky eater, and I was not a fan of boxed foods. So my single mother basically told me to do it myself. So, I looked at a package and found a basic recipe on the corn meal and did just that. I have been creating and altering recipes ever since. Even while in culinary school, I was always thinking of ways to change the standard recipes we were working with in class.

As I have gotten older, the same creative mind has worked in the world of cocktails. I came across a restaurant that was already in the lead for their unique take on Parisienne café fare, and their bartenders kept up with that creativity with the cocktails. Behind the bar I saw antique apothecary bottles with herbs and spices in them. I asked the bartender what it was and it was the first time I had heard of infusing spirits with herbs. I had come across some rare infused vodkas (not flavored, there is a huge difference) at a coworker’s dinner party once, and that was already mind blowing.


Now you can buy infused vodkas, although not common. You can buy infused liqueurs, which are more common. But sometimes, you can’t find the flavors you want when trying to create a unique craft cocktail.

Charbay infused vodka


Infusing vodka (or other spirits) is pretty simple. The process is fast and doesn’t require a lot of ingredients. Most time, creating the cocktail takes more effort than the infusing. I’ve talked about infusing before, but here are a couple of recipes for infusing herbs and fruits for creating something more creative cocktails.

Infused Vodka

  • 4 cups vodka
  • Funnel
  • Mesh strainer
  • Coffee filter
  • Quart jar with lid
  • 4 cup capacity glass bottle with lid or cork

Now, you can choose any of these ingredients:

  • 2 oranges or lemons
  • 1-2 large sprigs of basil, or another favorite herb (rosemary, mint, etc.)
  • 1 vanilla bean
  • 1 cup clean berries
  • 1 cup fruit, cleaned and cut into chunks (pineapple, apple, melon, mango, etc.)

Now here’s the simple part. Take the herb, fruit, or vanilla bean and place in a jar. Pour the vodka in the jar, then put the top/cork on. Place in a dark place at room temperature for a few days. Fruits are stronger, so they will take less time (maybe 2 days). Herbs are a little more subtle and will take longer, maybe 3 days. Do NOT store them in the refrigerator. Pour the vodka through coffee filters set in a mesh strainer, and it’s ready to use.

Basil and herbs – roughly chop and add to jar.

Orange, lemons, melons, berries, fruits – Use citrus peels, no white pith. Cut fruits up roughly. Smash berries slightly leaving them in tact. Grapefruit and blood oranges can be added in pieces, rind and fruit.

Vanilla bean – Cut in half and remove the seeds. Add both the pod and seeds to the jar.


Vanilla Rose

  • 2 ounces rosemary-infused vodka
  • 3/4 ounce dry vermouth
  • Lavender simple syrup
  • Dash of fresh lemon juice
  • Half of a vanilla bean
  • Lemon twist or wedge for garnish

Chop a half of a vanilla bean in small pieces width-wise and place it in a mixing glass. Add the lavender syrup and muddle, crushing the vanilla bean. Fill the glass with ice, add vodka and vermouth. Shake vigorously. Fine strain and serve either up in a cocktail glass or on the rocks in an old-fashioned glass. Garnish with a lemon twist or wedge.

Antioxidant Apple Martini - VeeV Cocktail

Mary Rose Cocktail

  • 2 parts rosemary vodka
  • 1/2 part creme de cassis
  • 1/2 part cranberry juice
  • Splash of club soda

In a shaker, combine vodka, cranberry juice and cassis. Add ice and shake. Pour a splash of club soda into a chilled cocktail glass. Strain the contents of the shaker into the glass, over the soda.

You can play around with flavors and combinations of flavors. Put them in decorative glass jars and give them as gifts. It’s funny how something handmade will make a hostess feel when you hand them a pretty and hand labeled jar.


The New Shower | Wedding Wednesday


Bridal showers were once seen as a formal event that required fancy food, toilet paper games, and an awkward gift opening session. These days, brides are choosing more personalized and unique ways to celebrate their upcoming nuptials with their girl friends and wedding party. Here are some ways to throw tradition out and have a creative and relaxed shower.


You have to get the guests there, so choose stationery and invitations that compliment the colors the bride has chosen for her big day. Be creative and less formal.


Location, location, location

Choose a location that is unique and special to you and your groom. I love historic spaces and gastropub type restaurants. The kind that serve craft cocktails and have communal seating. Places with character and culinary fare that goes beyond bruschetta and cheese and crackers.

Wright & Company
Wright & Company | Detroit, MI



If you are having your shower at a restaurant or public place, use their menu to your advantage. Takes that task off of you. You can usually get a restaurant to create a prix fixe menu for your guests, or a special variety of menu items just for your party. They will usually give you a deal with that type of set up, but don’t be afraid to ask them.

If you are having your shower at a private home, think of doing a family style set up or creative appetizers that people can walk around and get. That way they can get to know others at the party. One thing to do is to have the appetizers placed around the room and not in one spot because it will make your guests get up and mingle.

Decor Items

Your decor can help bring all the elements of your shower together. You can choose a theme that is either personal for you, or if you have a theme for your wedding day use that. It makes everything seem cohesive.

Chose things that aren’t fussy or formal as to keep the vibe relaxed and engaging for your guests.

parisian shower table
rustic party decor
shower decor
vintage bridal table

Table Setting

Setting the table is nothing formal either. Unless you are having a high tea, there is no need for formal seating charts…unless you want to do so to mix up the guests. Be reasonable, you will be using the table a lot. So nothing fussy is really going to be functional.

fun-and-flirty-tablescape-with-black-pink-and-gold shower table

simple table

Signature Cocktail

Choose a special cocktail to represent some of your favorite flavors or a make up of your favorite cocktail. This is all based on preference. You can always have a non-alcoholic option for your child guests or designated drivers.

Display your cocktails in a manner that is easily accessed, classily displayed, and decorative. Try a drink dispenser or decorative glass pitchers.

drink station
drink table decor

Try one of these:

grapefruit + mint mojito

Grapefruit + Mint Mojito

  • 1/3 cup granulated sugar
  • 1/2 cup water
  • 1/2 cup packed fresh mint leaves, plus sprigs for garnish
  • 1 ruby-red grapefruit
  • 3/4 cup white rum
  • 3 cups ice
  • 1 cup seltzer

Bring sugar and water to a boil in a small saucepan. Remove from heat, and add mint leaves. Let steep 10 minutes. Strain through a fine sieve into a small bowl, and discard mint. Let cool.

Using a vegetable peeler, remove zest from grapefruit in long, wide strips. Place in a large glass, and add rum. Cover, and let stand for 30 minutes. Strain through a fine sieve into a large glass measure, and discard zest.

Cut away remaining pith from grapefruit. Cut between membranes to release segments. For each drink, place 2 to 3 segments in a glass. Top with 3/4 cup ice. Stir 3 tablespoons infused rum, 2 tablespoons mint syrup, and 1/4 cup seltzer in a glass measure, and pour over ice. Garnish with mint sprigs.

sour cherry old fashioned

 Sour Cherry Old Fashioned

  • 24 frozen sour cherries
  • 1/2 cup water
  • 3/4 cup whiskey
  • 1/3 cup sugar
  • 1/4 cup plus 2 tablespoons kirsch
  • Thin lemon-zest strips (from 1 lemon)

Place cherries in a heatproof bowl. Stir water and sugar in small saucepan to dissolve sugar. Bring to a boil, and pour over cherries. Let cool completely. Cover and refrigerate overnight.

Drain cherries, reserving syrup. Thread 4 cherries onto each of 6 skewers. Make 3 drinks at a time: Pour 6 tablespoons whiskey, 3 tablespoons kirsch, and 4 1/2 teaspoons reserved syrup in a cocktail shaker 3/4 filled with ice. Shake and pour into chilled glasses. Garnish each with a skewer and 2 to 3 strips lemon zest. Repeat for the second batch.

Social Media Buzz

Encourage your guests to use social media apps like Instagram, or the specialty app called the Wedding Party App. This app will allow your guests, at both your shower and wedding, to share their photos with other guests. This will create a great collage of photos and share the memories of others and your guest’s experience sharing in your festivities. Create a unique hashtag to distinguish your event and that way your guests can look back as well under that definer.

Gift Alternatives

For your guests, try an alternative idea and ask guests to bring handmade, small, or specified gifts (i.e. preserves, favorite food items, wine, etc) for things you may want or need.

Guest Favors

Lastly, give your guests something to remember the day by. Give anything useful and small, but something that says ‘thank you for coming and sharing that moment’ with you.  Again, be creative, but practical.

nail polish favor
wine favors

Whatever type of bridal shower you have, enjoy your friends and family, and be in that moment. Have fun!

Mad Monday | Vive la France!


Today is the French equivalent to Independence Day, better known as Bastille Day. It commemorates the day that the Bastille prison was stormed and signifies the end of complete monarchy, the birth of the sovereign, and would eventually lead to the creation of the (First) Republic.

Like the 4th of July, food is an important part of the celebration. Sometimes French food can be seen as fussy and complicated, but here are a couple options that aren’t.

French 75

French 75

Serves 2

  • shots gin (Hendrick’s is a good choice)
  • shots Cointreau
  • squeeze of lime
  • 1 to 2 tsp sugar
  • Sparkling wine (Champagne or Prosecco), chilled
  • Ice
  1. Add enough ice to your cocktail shaker to fill it about a third of the way.
  2. Add the gin, Cointreau, lime, and sugar, then cover and shake well. Strain the drink into tumblers chilled with ice.
  3. Finish off each glass with a big splash of sparkling wine. An additional lime wedge is optional.
  4. Keep pouring ‘em.



These Raspberry, Blueberry, and Champagne Cream Macarons  are a great option for any occasion. Not to be confused with macaroons, which are lovely coconut or ground almonds circular cakes often mistaken for macarons. Macarons are tiny bits of decadence. They come in many flavors and shades, but when done right they are divine!


Ham Baguette with Arugula and Camembert

Servings: 2


1 baguette
4 tablespoons butter
kosher salt
freshly ground black pepper
2 tablespoons fig jam
2 tablespoons whole-grain mustard
4 ounces thinly sliced jambon de Paris
3 ounces Camembert, cut lengthwise into 1/4-inch-thick slices
1 cup baby arugula
  1. Slice the baguette in half lengthwise, cutting about three-quarters of the way through.
  2. Evenly coat the cut sides with the butter and season with salt and pepper.
  3. Spread the fig jam & mustard over the butter on both sides.
  4. Layer the ham, Camembert and arugula on the bottom half of the baguette.
  5. Fold over the top half of the baguette and press gently to close.
  6. Cut the sandwich into the desired number of pieces and serve.

Fabulous Friday | Craft Cocktail


Today is the beginning of the weekend, and for me it’s been a long week. A very emotional and stressful, at times, week full of roller coaster ups and downs. So, I thought it would be a generous act to share a few craft cocktails with you on this #FabulousFriday.

scrappys bitters


Scrappy’s Bitters first hit the bitters scene around 2008 when crafting wasn’t very widespread. Today, crafting while making cocktails has exploded the mixology industry and the sale of and demand for bitters has grown exponentially.  Part of their success can be attributed to their commitment to organic ingredients and no artificial flavors or colors. Scrappy’s “craft” bitters are perfect representations of the ingredients they contain along with a balance of carefully selected herbs and spices. Here is a recipe using the crafted bitters that is sure to pique the interest of a cocktail voyeur.  

Martinez Cocktail
Martinez Cocktail


1 oz Old Tom Gin

2 oz sweet vermouth

2 dashes Scrappy’s Orange Bitters

1/8 oz Maraschino

 Add all ingredients to cocktail mixing glass filled with ice. Stir for 30-45 seconds. Strain into chilled cocktail glass. Garnish with lemon twist.

Devil in Disguise

Devil in Disguise

2 oz Arco Blanco

1 oz. Cointreau

1 oz Cranberry Juice

.75 oz Hibiscus Syrup

Muddles Raspberries


Amaro dolce

2 oz house-made Amaro

3 dashes Scrappy’s Chocolate Bitters

¼ oz Calvados

Whatever your preferences are in match ups, enjoy and have a safe weekend. Happy #FabulousFriday.

Mad Monday | Cinco de MET


Well there’s so much going on today. Today marks Cinco de Mayo, a day of independence of sorts for the Latino community. Today is also the night of the famed and fashionable MET Ball.


The Met Gala started back in 1971, and the themes have always been intriguing. This year’s theme is Beyond Fashion, and I’m interested to see how the stars interpret this theme tonight.

Cher and Bob Mackie at 1974 Met Gala
Cher and Bob Mackie at 1974 Met Gala

Here is a taste of the stars at Met Galas past:

Today is also Cinco de Mayo, the day that many Mexican-Americans celebrate the battle of freedom and democracy. What better way to celebrate than food and drink.

Ultimate Margarita
Ultimate Margarita

The Ultimate Margarita

1/4 cup fresh lime juice, about 1 large lime
1/4 cup silver 100 percent agave tequila
1/4 cup orange liqueur
1/2 cup coarsely cracked ice cube

Refrigerate the glasses if desired. In a shaker, combine the lime juice, tequila, and orange liqueur. Add ice and shake 10 to 15 seconds, then strain into the prepared glasses.

You can use salt or sugar on the rim, but I prefer mine plain with just a lime to garnish.

For those of you who want to try something a little more adventurous, try jello shots. Not just any jello shot, flavored cocktail jello shots. I’ve featured these before from Jelly Shot Test Kitchen.

Cucumber-Lime Margarita Jelly Shot
Cucumber-Lime Margarita Jelly Shot

Cucumber-Lime Margarita Jelly Shot

Difficulty:  Easy
Recommended Pan:  1-pound loaf pan (approximately 8” x 4”/20 x 10 cm)
Implements:  Muddler and a cocktail shaker
3/4 cup agave tequila
1 cucumber
1/2 cup water
1/2 cup frozen limeade concentrate (thawed)
2 envelopes Knox gelatin
1/4 cup Cointreau
Cucumber ribbons and Cayenne Sprinkle for garnish, if desired (recipe below)
Cut a three inch length of cucumber and coarsely chop (set remaining cucumber aside to make cucumber ribbons).  Place the chopped cucumber in cocktail shaker and muddle vigorously.  Add the tequila to the cocktail shaker, shake for a minute or so and set aside (no ice is needed).  Pour water and limeade concentrate into a small saucepan and sprinkle with the 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. Remove from heat.  Strain the tequila mixture, and stir into gelatin mixture along with the Cointreau. Pour mixture into loaf pan. Place in refrigerator to set (several hours or overnight).
To serve, cut into desired shapes.  To make the cucumber ribbons, peel the length of the remaining cucumber with a vegetable peeler.  Tie each jelly shot with a ribbon.  Trim ends to desired length.
Makes 18 to 24 jelly shots.
Cucumber-Lime Margarita Jelly Shot with Cayenne topping
Cucumber-Lime Margarita Jelly Shot with Cayenne Sprinkle
Cayenne Sprinkle
1 tbsp large crystal sugar
1 tsp kosher salt
1/8 tsp cayenne pepper
Mix ingredients, and place in small bowl for dipping.
Now many of you know I’m a foodie and culinary school graduate, so food is the most fun part of any celebration. And Mexican dishes are some of my favorite to eat and cook. But since it’s Monday, and not all of us have a ton of time to cook a labor intensive meal, I suggest trying something simple: Nachos!
Simple Nachos
Simple Nachos

All you need is some ground meat, I prefer turkey, and seasonings of your choice. Heat and add to tortilla chips with all the toppings you love.

However you celebrate, be safe. What’s your favorite Mexican dish?

Are you going to be watching out for the stars’ fashion on the red carpet tonight at the Met Gala? We will be watching to see who’s wearing what. Who are you looking forward to seeing?

Have a Mad Monday!

Mad Monday | 2.10.14


Well the past couple weeks have been trying. A drain backup in my basement, basketball games, after school tutoring, shoveling snow, ice storms, and snow days….I’m truly over this winter!

So now that it’s February, Valentine’s day is upon us. A day to celebrate your love for someone special. Some think it’s a Hallmark holiday, but others think it has a more meaningful significance.

mean vintage valentine

Whether you celebrate it or not or don’t have someone special, it’s good to just do something nice for someone else. Give a little card or a piece of candy. Something to make someone’s day.

I remember as a kid we used to have Valentine’s parties and you could buy little cards for your friends in school. Or the little two-sided  perforated cards that you bought for your classmates with the conversation hearts that came in a box. You were all excited to go to school the next day with your goodies to share with your friends. Those were the days. Now days, schools have dances and sell roses or cards. That’s all fun and good, but there’s nothing like writing your own little note on the back of the card personalized for your friends.


If you want to be more romantic, try cooking a special meal for your loved one or making them a card by hand. Something personalized shows you took time to really think and feel about them.

Try a special cocktail to share together. Or even better, a signature cocktail or even a jello shot recipe from Jelly Shot Test Kitchen.

Valentine's Jelly Shots
Valentine’s Jelly Shots (via Jelly Shot Test Kitchen)


They have recipes for all occasions for all tastes. If you are adventurous and want to try something different, here is a recipe that will get you started. It’s simple and fun, and you could even get your Valentine in on the fun.

Valentines Jelly Pops
Red Layer
1/2 cup boiling water
1 3 oz package strawberry flavored gelatin dessert (sugar free dissolves very easily)
1/2 cup cold water
Pink Layer
1/2 cup cold water
1 1/2 envelopes plain gelatin
1 6 oz container strawberry yogurt
White Layer
1/3 cup cold water
1 envelope less 1/2 tsp plain gelatin
1/3 cup sweetened condensed milk
8 each wooden coffee stirrers, cut into 2 inch lengths for garnish, if desired
These pops are super cute whether they’re made in a silicon mold, or set in a baking pan (I’d use a standard loaf pan – about 8″ x 4″)and cut into squares.  If using a silicone mold, prepare mold by spraying lightly with cooking spray, then wiping each mold cavity clean with a paper towel. This will leave a slight residue to aid in un-molding without affecting the taste or appearance of the jelly pops. If setting in a glass or non-reactive metal baking pan, no prep is needed.  The instructions below are for molds – so if you’re setting in a pan, just pour in the layers!
Red Layer: Dissolve strawberry gelatin in boiling water. Add cold water. Pour 1 tsp. of the gelatin into each mold cavity. Refrigerate until firm but not fully set (should be fairly firm, but still slightly sticky when touched – about 20 minutes). While the red layer is chilling, prepare Pink Layer.
Pink Layer: Pour water into small saucepan. Sprinkle with gelatin and allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Remove from heat and stir in yogurt. Allow to cool to room temperature – you may want to pop the gelatin in the fridge or freezer for a minute or two to help it along. Pour 1 tbsp into each mold cavity. Refrigerate until firm but not fully set (should be fairly firm, but still slightly sticky when touched – about 15 to 20 minutes). While the pink layer is chilling, Prepare White Layer.
White Layer: Pour water into a small saucepan and sprinkle with gelatin. Allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). Stir in the sweetened condensed milk. Allow to cool to room temperature. Pour approximately 2 tsp. into each mold cavity.
Refrigerate several hours or overnight, until fully set. (Overnight is ideal as it allows the layers to fully bond.) Garnish each jelly pop with a coffee stirrer segment to make the “popsicle” handle, if desired.
Makes about 15 jellies.

Limoncello | 12.17.13


You know that saying, “when life gives you lemons, make lemonade.” Well, for this holiday, use those lemons to make Limoncello. Limoncello is a lemon liqueur made of lemon peels and vodka. When I first came across Limoncello, I thought it was something fancy and only Italians were privileged enough to know the formula. Well I came across a few recipes and realized how simple it is to make your own limoncello.

A while back, I posted a recipe I learned in culinary school for making vanilla extract. Well, yeah it’s that simple. All you need are lemon peels (no piths…white layer under the peel) and a good, stiff vodka.

The Kitchn suggests 100 proof, or higher grain-alcohol, for best results. The reason why is purely scientific. The higher proof the alcohol, the more flavor will be extracted to yield a smoother flavor.

One recipe that was easiest to follow was Giada De Laurentiis.




10 lemons
1 (750-ml) bottle vodka
3 1/2 cups water
2 1/2 cups sugar


Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.

Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

Since it’s the holiday season, this recipe is good for hostess gifts or little guest take-aways. Use swing-top bottles to store and share. They keep well and look presentable too.

limoncello swingtop bottles

If you want to be fancy, try using specialty labels and personalize them to your specifications. I think anyone would be glad to get this gift.

kitchn bottles

They can sip the limoncello on its own over ice, or in a specialty cocktail. Try adding the limoncello to sparkling wine or sparkling water.

Mulled Wine

Mulled Wine
Mulled Wine


  • 12 whole cloves
  • 2 nutmegs, cracked into pieces with a hammer
  • 2 bottles (each 750ml) dry red wine
  • 1/2 cup sugar
  • Stripped zest from 2 oranges and 2 lemons, plus more zest for garnish
  • 3/4 cup fresh orange juice
  • 1/4 cup fresh lemon juice
  • 2 cinnamon sticks


Tie the cloves and nutmeg pieces in a small square of cheesecloth, or put them in a large metal tea ball.

In a large nonaluminum pot, combine the wine, sugar, orange and lemon zests, orange and lemon juices, and cinnamon sticks. Add the clove-and-nutmeg bundle. Heat over medium-low heat until steam begins to rise from the pot and the mixture is hot, about 10 minutes; do not let it boil. Remove the clove-and-nutmeg bundle. Keep the wine warm over very low heat until ready to serve.

Ladle the wine into cups or heatproof glasses, garnish with the citrus zest and serve warm. Serves 8 to 10.

*Note: Try Williams-Sonoma Mulling Spices to make things a little simpler.

2013 Fall Weddings | 9.10.13

OK, so it’s been a while since I’ve talked about weddings, but I have been immersing myself in colors for the graphic arts program I just finished.  I learned about colors, the ‘science’ colors and their spectrums. Color can insite energy, feelings, and emotions.  I know I have discussed before colors and how they play an important role in weddings. People are starting to be more bold with their color choices for their wedding.

One palette that I have become fond of is chartreuse, gray, and white. The bright punch of color with two simple colors that go with everything, gray and white. With the summer coming to an end, using a bright pop of color with two simpler subdued colors is like throwing one last summer sunshine in the middle of your wedding.

chartruese gray white

I love pops of color that can shake things up. A bright and fun color added to a wedding will give your special day a little twist. A color like chartreuse is one of those colors that adds a little burst of sunshine to a wedding, an already cheerful day. Adding gray and a simple white palette to such a punch of color will just create a great foundation for the chartreuse.

chartreuse dress

I love the contrast of a bright color with a dark color, or a simple white. The bright color can accent your special day just like you will in a bright chartreuse dress….

chartreuse bike

Ok, well maybe you don’t want to go that far, but hey live a little. Do something special that represents you and your new spouse. Take a canoe ride between your ceremony and reception, or ride your bike to your reception. Riding a tandem bike will help pedal you to a beginning of working together.

chartreuse cakes

You can also use the food or other elements of your day to infuse color into. Individual cakes in a bright chartreuse will definitely be a conversation starter with your guests. Wouldn’t a chartreuse cake make you want to say something. If you aren’t going to have a cake or grand 5-tier spectacle, go the simple route with cupcakes. They’re fun, easy to eat, and just plain old economical. Chartreuse icing would definitely be an interesting food experience.

gray and chartreuse table

So, where you eat also is important. Adding a bright color doesn’t have to be overpowering. You can use the more subdued colors in your palette and take the route of using the bright color as an accent. This table focuses on the white and gray, using chartreuse as a pop of color in the centerpieces.

Chartreuse flowers maybe…

chartreuse flowers
pompom of chartreuse flowers

A very fancy and extravagant table setting…

chartreuse tabel
hydrangea table runner

How about getting people there. You have to have invitations. Color will definitely get some attention.

chartreuse invites

Be creative in your invites. Give the information plainly and clearly. State the details, the basics, and use a little graphic design in the layout. Try something other than the plain scripted fonts and traditional layout.

gray_chartreuse invites

Make sure your invites represent you and your spouse-to-be, your personalities and something fun and eye-catching.

Ok, so lastly…the way to get any party going, cocktails. Color can be infused into cocktails/beverages as well. So, in case you didn’t know, there is an actual liqueur called Chartreuse.


Chartreuse is a French-made liqueur made by Carthusian monks since 1737. It is made of distilled alcohol, aged with a variety of 130 herbs, plants and flowers. The name Chartreuse comes from the name of the monastery, Grande Chartreuse, which is located in the Chartreuse Mountains.  It is one of the few liquors that continues to age and improve in the bottle. Chartreuse would be an acquired taste by itself. It tends to be very sweet, and becomes spicy and pungent. But have no fear, the color of this liqueur (which comes in both yellow and green, as well as a white chartreuse) can add that special touch to your wedding day cocktails.

last word cocktail
last word cocktail

One of those cocktails is something I love the history on:

The Last Word cocktail was created back in the time of Prohibition in the lovely city of Detroit. Created by a Vaudeville director at the Detroit Athletic Club during Prohibition, “The Last Word” was essentially forgotten until recent years. It consists of a seamless blend of gin, lime juice, green chartreuse, and maraschino liqueur. Makers of the masterpiece are told to shake well with ice, shut up, and drink. Cliff Bell’s is one of the few places you can imbibe the drink in Detroit. So the next time you’re, out check out Detroit’s very own “The Last Word” and, as the bartenders of old used to say, shut up and drink – because no matter the era, Detroit always has its final say.

This is a simple way to add a bit of chartreuse literally and visually to your special day. Something classic and timeless, with a little bit of history to it.

gray shoes

And with that, however you choose to use color in your special day, enjoy the moment and those around you to share in your moment. Take your shoes off and dance, or keep them on if you have comfortable shoes.

Our Last Word, Have fun!

Holiday Fun! | 7.1.13

The country’s birthday is in a week or so, and the patriotic colors will probably be all the rave for people who want to celebrate the 4th of July. This holiday is commemorating the adoption of the Declaration of Independence on July 4, 1776, declaring independence from the Kingdom of Great Britain. Independence Day is commonly associated with fireworks, parades, barbecues, carnivals, fairs, picnics, concerts, baseball games, family reunions, and political speeches and ceremonies, in addition to various other public and private events celebrating the history, government, and traditions of the United States.

Flag Memorial Day

Celebrating the birthday of the country has grown into a big business when it comes to party decorations, and the colors are simply the colors of the United States…red, white, and blue.

These three colors have been placed on plates, cups, banners, cupcakes, and even people. Many of us have parties with friends and family. So here are some decoration and food ideas to have for your patriotic party.

Patriotic printables
Patriotic printables
Patriotic fans
Patriotic fans
Cotton candy + Red hots
Cotton candy + Red hots








Here are some cocktails that can go along with that family bbq or gathering.

Stars and Stripesstarsandstripes

1/4 oz. Lucid Absinthe
1 oz. Blueberry Vodka
1/4 oz. Simple Syrup
Splash of Lemon Juice
Drizzle of Raspberry Liqueur
Ginger beer
Fresh Blueberries

Muddle fresh blueberries and add syrup, Lucid, juice and vodka. Add ice and shake and pour into highball glass. Drizzle Liqueur and top with Ginger Beer. Garnish with one sugar cube.

4thjellymoldVariegated Jelly Shot Mold
Blue Layer
2 boxes berry blue gelatin dessert mix (3.1 oz)
1 1/2 cups water
2 envelope plain gelatin
1 cup flavored rum or vodka
Red Layer
2 boxes raspberry, strawberry or cherry gelatin dessert mix (3.1 oz)
1 1/2 cups water
2 envelope plain gelatin
1 cup flavored rum or vodka
White Layer
2 ¾ cups water
6 envelopes plain gelatin
3/4 cup sweetened condensed milk
1 cup flavored rum or vodka
1/2 cup white crème de cacao (or white chocolate liqueur)
Lightly spray  bundt pan or gelatin mold (10 cup volume) with non stick cooking spray.  Wipe off the excess spray with a paper towel.  A slight residue should remain, just enough to help unmold your gelatin, without affecting the taste or appearance.
Have 9 clean bowls ready to prepare your layers.
Prepare the red and blue layers, in separate pans.  Pour the gelatin dessert mix into medium-sized bowls.  Pour the water in a small saucepan, and sprinkle each with the envelope of plain gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes).  Pour the warm water/gelatin mixture into the bowls containing the gelatin dessert mix.  Stir until dissolved (about 2 minutes each).  Remove from heat.  Pour in the liquor, and stir well.  Set aside and prepare the white gelatin.
For the white gelatin, pour the water into a saucepan and sprinkle with the 6 envelopes of plain gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes).  Stir in the sweetened condensed milk.  Remove from heat, and stir in the liquors.  Set aside.
Grab the 9 clean bowls, and prepare the layers by mixing gelatin as shown in the chart below.
1 ½ cups blue
2/3 cup blue & 1/3 cup white
1/3 blue & 2/3 white
1 cup white & 1 tbsp blue
1 cup white
1 cup white & 1 tbsp red
1/3 cup red & 2/3 cup white
2/3 cup red & 1/3 cup white
Remaining red gelatin
Add the first layer to the prepared mold.  refrigerate about 15 minutes or until gelatin is set but not firm (it should stick to finger when touched.)  Gently spoon the gelatin for the next layer over the set gelatin, and return the pan to the refrigerator for about 15 minutes.  As the layers progress, the setting time will become shorter as the pan and gelatin becomes colder, and the layers become thinner as more are added to the mold.
Repeat steps with remaining gelatin layers, for a total of 9 layers.  If you find the gelatin is setting up before its ready to go in the mold, just microwave for 5 to 10 seconds and stir well before adding to the mold. After completing all the layers, refrigerate the gelatin overnight.
To unmold, fill a larger container or clean sink with warm water (not too hot!).  With clean fingers, loosen the gelatin around the edges of the mold cavities.  Next, dip the mold almost to the edge into the warm water for just a few seconds (10 seconds worked for me). Dry the bottom of the mold with a towel and check the edges to see if they are loose, if not, repeat the dip for just a few seconds. Place your serving plate on top of the mold and invert.
Serves 24.
Working with three colors actually make planning a party pretty simple. Celebrating with family and friends means having fun and creating memories. So whatever you plan or do to commemorate the independence of the country, enjoy!
Have a safe and fun holiday!

celebrate 2

Signature Drinks | Ke Event Designs

08.29.12 It’s Wedding Wednesday! Adding a personal touch at wedding receptions is something unique and that your guests will definitely remember.

Cuervo Especial Oasis

Another benefit to signature drinks is that they are budget friendly. Having a bar that is set reduces the bar costs, making it one less issue for the couple.

The drinks can be meaningful, like the first drink you had as a couple. Or the drinks can be named after something special to both the bride and groom, like the local drink of the honeymoon destination. The theme could be color coordinated with the wedding party, or even have a romantic name like Cranberry Kiss.

Whatever the theme, a cocktail (or two or three) can be crafted that fits the personality, theme, or creativity of the bride and groom. It will be special no matter what because it is all for the couple, but the guests will surely enjoy the personal touch.

Here are a few ideas for wedding specialty cocktails.

Cranberry Kiss

3/4 ounce(s) Captain Morgan Original Spiced Rum

2 ounce(s) Collins mix
2 ounce(s) cranberry juice
1 wedge(s) lemon

Add Captain Morgan Original Spiced Rum, Collins mix, and cranberry juice to ice-filled highball glass and stir.Garnish with lemon wedge.

His + Her Cocktails
A tall Gemini, the bride’s signature drink (made with St. Germain liqueur), stands beside the groom’s Old Fashioned.
Golden Raspberry Prosecco


3 cups golden raspberries, plus more for garnish
6 tablespoons sugar
6 tablespoons fresh lemon juice
1 bottle Prosecco (750 ml)


  1. In a medium heatproof bowl combine raspberries, sugar, and lemon juice; cover tightly with plastic wrap. With a small paring knife, poke three holes in the top of the plastic wrap.
  2. Bring a medium saucepan filled halfway with water to a boil; reduce to a simmer. Place the bowl with the raspberry mixture on top of saucepan and let cook without stirring for 1 hour. Remove bowl from heat, and strain through a fine-mesh sieve (do not push on the berries); let cool. Divide the syrup among Champagne flutes and top each with 4 ounces Prosecco. Garnish with raspberries and serve immediately.
    Yields: 8

Monday Flashback | Ke Event Designs


National Tequila Day was last month. There seems to be a day for everything and anything, but I can’t be mad at a day like this. Summer is a great time of year to pay homage to a fine beverage like tequila.


Today would be a great day to try an ultimate margarita. It’s simple to make, refreshing, and classic.

Ultimate Margarita
Ultimate Margarita

1/4 cup fresh lime juice, about 1 large lime
1/4 cup silver 100 percent agave tequila
1/4 cup orange liqueur
1/2 cup coarsely cracked ice cube

Refrigerate the glasses if desired. In a shaker, combine the lime juice, tequila, and orange liqueur. Add ice and shake 10 to 15 seconds, then strain into the prepared glasses.

You can use salt or sugar on the rim, but I prefer mine plain with just a lime to garnish.

If you’re feeling adventurous, try making something a little more creative. Like these mature jello shots courtesy of Jelly Shot Test Kitchen.

Cucumber-Lime Margarita Jelly Shot

Cucumber-Lime Margarita Jelly Shots

Difficulty:  Easy
Recommended Pan:  1-pound loaf pan (approximately 8” x 4”/20 x 10 cm)
Implements:  Muddler and a cocktail shaker
3/4 cup agave tequila
1 cucumber
1/2 cup water
1/2 cup frozen limeade concentrate (thawed)
2 envelopes Knox gelatin
1/4 cup Cointreau
Cucumber ribbons and Cayenne Sprinkle for garnish, if desired (recipe below)
Cut a three inch length of cucumber and coarsely chop (set remaining cucumber aside to make cucumber ribbons).  Place the chopped cucumber in cocktail shaker and muddle vigorously.  Add the tequila to the cocktail shaker, shake for a minute or so and set aside (no ice is needed).  Pour water and limeade concentrate into a small saucepan and sprinkle with the 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. Remove from heat.  Strain the tequila mixture, and stir into gelatin mixture along with the Cointreau. Pour mixture into loaf pan. Place in refrigerator to set (several hours or overnight).
To serve, cut into desired shapes.  To make the cucumber ribbons, peel the length of the remaining cucumber with a vegetable peeler.  Tie each jelly shot with a ribbon.  Trim ends to desired length.
Makes 18 to 24 jelly shots.
Cayenne Sprinkle
1 tbsp large crystal sugar
1 tsp kosher salt
1/8 tsp cayenne pepper
Mix ingredients, and place in small bowl for dipping.
Enjoy a tequila based cocktail today in honor of National Tequila Day, and I’m sure your day will go nowhere but up from there.

Shaken, Not Stirred | Ke Event Designs


James Bond is known for many things. He had some of the coolest stunts, the fastest cars, the hottest leading lady, and was an overall man’s man. One other thing that Bond, Agent 007 to some,  made iconic is his famous drink: the martini.

Many argue over where the name ‘martini’ came from, but we all can agree Agent 007 made the drink a national icon. In fact,  the 1953 novel “Casino Royale” is the first mention of the Vesper Martini. In the Ian Fleming classic, the secret agent gives the bartender instructions to make the drink to his liking:

“Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon peel.”

“Got it?”

The name Vesper came from Bond’s leading lady Vesper Lynd. Current versions of the Vesper now use Lillet Blanc, which is a less sweet accompaniment. Here is a recipe for my favorite Vesper.

Vesper Tools
  • 3 oz. gin
  • 1 oz. vodka
  • 1/2 oz. Lillet Blanc
  • Ice cubes
  • Tools: shaker, strainer
  • Glass: cocktail
  • Garnish: lemon twist

Shake ingredients, strain into a chilled glass and garnish.

The best place in my hometown to get one of these is Cliff Bell’s downtown on the historic Park Ave.

Saturday Archive | Spruced Up Basics

Good day people. Sometimes it is difficult to come up with new recipes to cook for dinner. The daily routines and dinner menu can become boring and mundane. After all, there’s only so  much you can do with chicken!

In this day and age we all have busy lifestyles, and are always looking for quick and easy recipes to feed our families or ourselves.  Sometimes our typical chicken and rice or meat and potatoes can get a bit boring, so here is a simple way to give your boring chicken a kick.

Satay (sate’ in Indonesian) is made of cubed meat, skewered kebab-fashion, then grilled and eaten with a peanut sauce dip. Tracing its origins to the Arabs, the satay has adapted to the multi-cultural palates of Asians with various spicy sauces and different ways of marinating the meats.

Being simple to do, you can serve the chicken sate’ with white or brown rice and maybe some vegetables.

Chicken Sate’

2 cloves garlic, peeled and minced
1 tsp. salt
2 pinches freshly ground white pepper
Juice of 1 lime
2 whole boneless, skinless chicken breasts, cut into 1×3 strips, or 5 boneless,
skinless chicken thighs, cut into 1″ cubes

Put garlic, salt, and pepper in a large bowl and mash into a paste with the back of a wooden spoon. Stir in lime juice, add chicken, and toss until well-coated. Cover, refrigerate, and allow to marinate for 2 hours.

Peanut Sauce
2 tbsp. vegetable oil
2 small shallots, peeled and finely chopped
1 large clove garlic, peeled and minced
1⁄4 tsp. vegetable paste
2 cups chicken stock
1⁄2 cup unsalted roasted peanuts, preferably Spanish
peanuts, ground to a paste
1⁄4 tsp. grated ginger
2 red thai chiles, stemmed and finely chopped
1⁄2 tsp. dark brown sugar
Juice of half a lime

Heat oil in a heavy medium pan over medium heat. Add shallots and garlic and cook until soft, about 3 minutes. Stir in vegetable paste, mashing with the back of a spoon, and cook for 1 minute. Add stock, bring to a boil, then stir in ground peanuts, ginger, chiles, and sugar, and simmer, stirring often, until sauce thickens to a loose paste, about 20 minutes. Keep sauce warm over low heat, adding lime juice just before serving. (Add a little water to thin sauce, if necessary.) Transfer sauce to a serving bowl.

Chicken Sate with Peanut Sauce


Now this does not take long at all to make, and the step that takes the most time is the marinating of the chicken.  You can run an errand or two while you are doing that, but here is another bonus I am sharing that you can do while you wait on the chicken to marinate. A cocktail!!


With a spicy sauce and chicken sate’, you will need something cool and refreshing to clear your palette. An nothing is more refreshing than a cucumber basil martini.

Cucumber Basil Martini

1 tablespoon sugar
1 tablespoon hot water
1 teaspoon finely grated fresh ginger
One 3-inch piece of cucumber—peeled, seeded and diced, plus 1 round for garnish
2 ounces gin
1 tablespoon fresh lime juice

In a small bowl, dissolve the sugar in the hot water. Press the grated ginger through a fine strainer set over the bowl, releasing the juice.

In a cocktail shaker, muddle the diced cucumber with the 2 torn basil leaves. Add the ginger syrup, gin, lime juice and a handful of ice. Shake well, then strain into a martini glass. Garnish the martini with the cucumber slice and the remaining whole basil leaf and serve.

For a non alcoholic version of this, you can use tonic water or lemonade instead of gin. It is just as refreshing!

This will surely give your dinner a kick and your family or friends will have something to talk about at the dinner table.

Bon apetit!