DDD #46 – St. Germain Gin Fizz Cocktail

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Click the image below to watch the video.


St. Germain Gin Fizz Cocktail

Makes one real cocktail or two minis

INGREDIENTS

2 oz gin

1 oz St. Germain

1 oz fresh squeezed lemon juice

1 oz club soda

1/2 oz simple syrup

Garnish options: sliced cucumber, mint sprigs, cracked pepper

DIRECTIONS

Shake the gin, St. Germain, lemon juice & simple syrup in ice for 30 seconds.  Pour into glasses filled with ice & cucumber slices.  Top with club soda & garnish with cucumber & mint.

Consume!  Make more!

DDD #42 – Fresh Pineapple Mojito Cocktail

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

Click the image below to watch the video.

Fresh Pineapple Mojito Cocktail

2 cocktails

INGREDIENTS

1 cup fresh pineapple chunks

10-20 mint leaves

4 oz white rum

juice of 1/2 – 1 lime

Splash club soda

1 TBS sugar or simple syrup (optional)

Dragonfruit ice cubes (optional)

Ice

Garnish – maraschino cherries, pineapple wedges & mint sprigs

DIRECTIONS

Muddle the pineapple & mint in a cocktail shaker.

Add rum & lime juice and sugar (if using) & shake will.  Pour into ice-filled glasses (regular ice or dragonfruit ice cubes) and top with club soda.  Garnish as desired & serve.

DDD #37 – Muddled Strawberry & Cracked Pepper Gin & Tonic

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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My Youtube vide for this recipe is here- just click the image to watch.


INGREDIENTS

1.5 oz gin

4 oz tonic

Cracked pepper

Fresh strawberries

DIRECTIONS

Muddle the strawberries in a glass & grind fresh pepper on them.  Fill the glass with ice & add gind & tonic.

Consume!

 

 

 

DDD Ep. #2 – Last Word Cocktail & St. Patrick’s Day

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Click the image below to watch the video recipe.

Reposting this recipe because I have a video to accompany it – and I hope you find it funny.  Please – subscribe to my channel on Youtube. Www.VideoVegan.com.

https://www.facebook.com/CapitalBarandGrill

http://capitalhotel.com/CBG/

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Or – as served at the Capital Bar & Grill in Little Rock.

Photos © Christine Elise McCarthy 2012

This is one powerful drink!  The first sip makes you think it of Robitussin & you won’t think you can drink it.  The second sip will win you over & you will realize the trouble you have just gotten yourself into.  Consider yourself warned!

PRINT THIS RECIPE

THE LAST WORD – A Prohibition Era Cocktail

Yield: 1 Drink

Ingredients:

Shake with ice in a cocktail shaker, strain & serve!

Lime Gin Fizz Cocktail

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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It has been so friggin’ hot here in LA that a sparkly, bubbly citrus cocktail sounds delicious – as early as lunch.  Gin is a great hot weather liquor as it goes with citrus so well.   This is easy & uses ingredients that are not exotic & goes down like candy.  I used a lemon sugar rim intended for Lemon Drop cocktails but it worked very well.

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Lime Gin Fizz

1 cocktail

INGREDIENTS

1/2 ounce fresh lime juice

1/2 ounce simple syrup (I used bottled but recipes for it are HERE)

2 ounces gin

2 ounces seltzer water or club soda

Some sort of sugar for the rim (optional)

Lime wedges for garnish

DIRECTIONS

Wet the glass & dip the rim in sugar.  Shake the lime juice, simple syrup & gin with ice for a good 30 seconds to a minute or more.  Fill the glass with ice & pour the chilled gin mix on top.  Add the seltzer & garnish with lime wedge.

Chug it & make another!

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And don’t forget about my book!  www.BathingBook.com.  The REVIEWS ON AMAZON are awesome!

 

The top video there is trailer for my novel.  The second is me reading from it a while back – at Vroman’s.

BathingandthesinglegirlCover

vromans back

 

Pink Grapefruit Margarita

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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OK, kiddies!  Cinco de Mayo is right around the corner!  I am going to start posting some stuff you might want to consider if you are throwing a party.  This one is eye-catching so I thought I’d start here.

Pretty basic stuff.  You can either use fresh squeezed pink grapefruit juice (preferred) or bottled Ruby Red (easier).  Fresh is way better but sometimes it just isn’t practical.  This can be served blended or over rocks (as I did it) and with either a salt or a sugar rim.  I went sugar.  A sprig of fresh mint would look pretty, too.  I forgot that part.

Pink Grapefruit Margarita

If you are putting salt or sugar on your rim, put the salt/sugar on a plate, wet the rim with a wedge of lime, dredge the rim through the stuff & set aside to dry as you make your cocktail.

INGREDIENTS

2.5 ounces white tequila

1 ounce triple sec

5-6 ounces pink grapefruit juice

Juice of 1/2 lime

Salt & lime for garnish

Salt or Sugar to rim your glass

DIRECTIONS

Shake up the tequila, triple sec, grapefruit juice & lime juice over ice in a shaker or blend it up in a blender with a cup of ice.   Pour into your glass, add a pinch of salt to the cocktail & garnish with lime slices.

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La Sirena Azul in Inglewood, California

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Another airport run – another opportunity to sample some of Inglewood’s finest.  This place is ON Century, about 5 minutes (3 miles?) away from LAX.   It is a perfect stop if you want to send folks off to their destinations full of awesome Mexican food.

As of today, with 19 reviews, this place only got three reviews that were not 5 stars.  That is pretty amazing – especially considering the TINY size of this place, absolute lack of curb appeal and its lowbrow interior (lack of) decor…and the fact that people are always more likely to take the time to talk shit about someplace – rather than saying something nice.

YELP REVIEWS

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There are 7 tables in there & a TV playing Spanish Judge Judy court shows.  Surprisingly, they have a small selection of beer – critical for my boyfriend’s satisfaction.  Chips & salsa were delivered promptly.

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We ordered way more food than we needed – mainly because I wanted to try so many things.  I ordered the shrimp ceviche tostada, the cold shrimp cocktail (yes, they offered it warm, too) and fish tacos.  Miles ordered their Diablo spicy Shrimp.  The salsa was decent – not award winning & the chips were standard, too, but the ceviche tostada was beautiful & super fresh & tasty and served with wedges of avocado.

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The shrimp cocktail was served in a huge goblet in a very thin broth with shrimp & giant chunks of avocado.  It wasn’t very pretty – sorta like an uncared-for fish tank – but it was delicious, too!

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My fish tacos were tasty & HUGE and filled with fish & corn & lima beans & green beans and peas.  They were served with rice & an iceberg salad – with even more avocado.

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Miles’ dish was served with salad & rice, too, and was genuinely spicy & really flavorful.  Both Miles & I have a pretty high tolerance for heat but Miles commented a few times on how hot the shrimp were and even asked for a glass of water (unheard of!).  I only ate one shrimp & would just say – they are definitely hot but not blow-your-mouth-out hot.  Certainly, however, too hot for a sensitive mouth.

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When we arrived at 12:30pm, we were the only ones there.  It began to fill up pretty quickly, however, and all the food I saw being delivered to other tables looked amazing & substantial (as to quantity).  Miles & I could easily have split an entree & been fine.  As it was, I went home with half his food & a fish taco.

The bill with two beers & a diet Coke (and the two appetizers – ceviche tostada $2 & shrimp cocktail $7) & two entrees (each about $10) came to $42.  That might seem high but remember – two beers & WAY too much food.  You could get in & out of here for far less.  And – whether you order light or go nuts – I absolutely recommend this joint with complete enthusiasm.  We all go to the airport – so you have no excuse!