Feb 06, 2015

I made my second appearance on Twin Cities Live yesterday!  And for a second time, no bad words came out of my mouth!  Score!


This time the theme was cocktails to make at home to celebrate Valentine’s Day.  It seems that I am becoming the Cocktail Queen over on TCL.


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I made 3 cocktails, a Ruby Red Grapefruit Elderflower Sparkler made with St. Germain and Rose’, a Blood OrangeCello (which was SO GOOD!!!!), and a Frozen Cherry Mojito, with the option to make a non-alcoholic version, or get crazy and add that rum.


Grapefruit Elderflower Sparkler

1.5 oz ruby red grapefruit juice

1 oz St. Germain

top off champagne flute with Rose’ sparkling wine



Blood OrangeCello

2 1/2 cups vodka
5-6 large blood oranges peeled, then juiced
1 cup water
1 cup sugar

Make sure all blood oranges are scrubbed under hot water and soap with a brush.  Peel oranges with peeler carefully.  Try to only peel off the skin without removing the white pith underneath.  It is very bitter and will make the liqueur taste bitter as well.  Put peels in large glass container with the vodka.  Set aside.
Juice the oranges.  You will get around 2 cups of juice
Next, make the simple syrup.  Add 1 cup of water, 1.5 cup of sugar, and the orange juice to a medium saucepan.  Place over a high heat and bring to a boil, stirring once in a while for 4-5 minutes.  Let syrup cool to room temperature and then add to the vodka.
Let mixture sit for AT LEAST 48 hours in a cool, dark place.  When you are ready to serve, strain out the orange peels and store in the freezer.  Serve over ice, with soda or champagne.Makes around 4 cups.
BEAUTIFUL Blood Oranges!IMG_1649
Making the simple syrup with the blood orange juice.  I loved how the liquid was red, but made bright orange bubbles.
This is the giant glass jar I used to let the liqueur set up in.  I left it for 3 days in my fridge and it turned out so well.  I will definitely be making this again in the future.  IMG_1700
Frozen Cherry Mojitos

12 oz bag of frozen cherries

2 cups of ice

lime simple syrup (1 cup water, 1 cup sugar, 3 limes juiced and zested)

6-8 fresh mint leaves

1 cup cherry or coconut juice (non-alcoholic)  or 1 cup spiced rum

To make lime simple syrup, In a small saucepan, combine the sugar, water, lime juice, and lime zest over medium heat. Bring to a boil, reduce heat, and simmer for about 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool to room temperature minutes before using

Blend all ingredients in blender until smooth.  Serve immediately.