 The Snowglobe Cocktail is so easy and so fun.
Just pour a handful of cranberries into the bottom of a short glass, and cover them with water. Use a short sprig of Rosemary to make the tree in the middle, and freeze. (Tip: I use a ribbon or string to tie my tree in place while it freezes so it's perfect.) Freeze overnight, and when you are ready to serve it just remove the string and add prosecco to get your snowglobe! Note: You can easily make this a mocktail by using seltzer or club soda instead of the prosecco. Enjoy!
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 Thanksgiving 🦃 is tomorrow, and you’ll want to be the hostess with the mostest and have a sophisticated seasonal cocktail to greet your guests. And if it is easy to make like this one is, then even better.
This one is light, lovely, and perfect for toasting to everything you’re thankful for. 🍂 🍁 Thanksgiving French 75 🍁
Step 1: Combine the gin, cranberry juice, maple syrup, lemon juice, and cinnamon in a cocktail shaker. Step 2: Add ice and shake. Step 3: Strain into a champagne flute and top with prosecco. Optional: Garnish with cranberries and or a sprig of thyme as desired. 21+ to enjoy 🥂  Here is a easy, fun, and festive Thanksgiving mocktail that you can enjoy while watching the parade or spending the day with family. Here I have used some cute fall ice cube molds that I found at Homegoods, and while there are similar ones available online you could use whatever ice cube mold you have on hand. Just fill them with some cider - I prefer to use the Spiced Cider from Trader Joe's. And lightly sprinkle each one with some edible glitter. Place in the freezer overnight. When you are ready to serve, mix some sugar and glitter on a plate to use to rim each of the glasses. Then place your cider ice cube in the glass, and fill with some more cider.  Of course, you could also use prosecco if you'd prefer a little less cider and a more bubbly cocktail option. Enjoy!  I always admire the flourish of a dried orange slice in a cocktail or mock-tail, especially during the holiday season. They can also be a great way to dress up a sparkling water or an iced tea year-round.
The challenge is that they can often be hard to find in the store, and when you do find them they can be expensive. This recipe is incredibly easy and lets you make them en masse to have on hand. This was so easy that I even made a tray or oranges and a tray of limes at the same time. One note: do not use naval oranges or you won't get that pretty pinwheel shape when you slice them. A regular Florida orange works best. Enjoy! Dehydrated Orange Cocktail Garnish INGREDIENTS:
PREPARATION: Step 1: Preheat the oven to 175 degrees F Step 2: Slice the orange(s) thinly: 1/4" to 1/8" (slice crosswise for the desired effect) Step 3: Line the cookie tray with the parchment paper, and place the slices on the paper so that the slices are not touching. Step 4: Bake the slices for 2 hours, flipping the slices every 30 minutes. Allow to cool completely and confirm that they are dry and brittle before closing in a container for storage.  I don't drink coffee, so this is a drink that is right up my alley. The Starbucks Medicine Ball started out as a secret menu item and then became so popular that it joined the official menu. But truly - if you're not feeling 100%, this is a great non-coffee option to warm you up and make your feel better on a damp, cold day. The best part? This is super easy to make at home. And if you have a friend who is feeling under the weather, a little basket with these simple ingredients and the recipe is a nice way of giving a warm hug. Medicine Ball Tea INGREDIENTS:
PREPARATION:
 I love that certain sporting events have signature drinks and food items as part of the experience. There’s pimento or egg salad sandwiches at the Masters, there’s Mint Juleps for the Kentucky Derby, the Pimms Cup at Wimbledon. And for the last 18 years it has been the Honey Deuce at the U.S. Open. The Honey Deuce is so summery! It looks like pink lemonade and people love it. How do I know? Because in 2024 there were 556,782 Honey Deuces sold at the U.S. Open, resulting in $12.8M in sales! I think this drink, with its cute honeydew melon tennis ball garnish, is a lovely drink to signal the end of summer, tennis fan or not. This recipe from the NYT Cooking makes a LOT of punch so I have it listed below in three different formats: a single drink, drinks for two (for deux!), or punch for a party. Honey Deuce Melon Ball Punch Version #1: Cocktail for One: INGREDIENTS:
PREPARATION: Step 1: Use a melon baller or mini ice cream scoop to scoop the honeydew into balls. (These serve as your tennis ball garnish.) Freeze until ready to serve. (Note: freeze two on them on each cocktail skewer. It is impossible to do that once they are frozen.) Step 2: Combine the lemonade, vodka, raspberry liqueur and lemon juice in a pitcher or large measuring cup. Stir and refrigerate until very cold, about 30 minutes. Step 3: Fill a highball or old-fashioned glass with ice. Stir the punch once more and pour over the ice. Place the skewer 2 melon balls with a toothpick to garnish each drink. Version #2: Cocktails for Deux: INGREDIENTS:
PREPARATION: Step 1: Use a melon baller or mini ice cream scoop to scoop the honeydew into balls. (These serve as your tennis ball garnish.) Freeze until ready to serve. (Note: freeze two on them on each cocktail skewer. It is impossible to do that once they are frozen.) Step 2: Combine the lemonade, vodka, raspberry liqueur and lemon juice in a pitcher or large measuring cup. Stir and refrigerate until very cold, about 30 minutes. Step 3: Fill two highball or old-fashioned glass with ice. Stir the punch once more and pour over the ice. Place the skewer 2 melon balls with a toothpick to garnish each drink. PUNCH for a PARTY: this is the original NYT Recipe version of the recipes, and it makes 6-8 drinks: Honey Deuce Melon Ball Punch INGREDIENTS:
PREPARATION: Step 1: Use a melon baller or mini ice cream scoop to scoop the honeydew into balls. (These serve as your tennis ball garnish.) Freeze until ready to serve. (Note: freeze two on them on each cocktail skewer. It is impossible to do that once they are frozen.) Step 2: Combine the lemonade, vodka, raspberry liqueur and lemon juice in a pitcher or large measuring cup. Stir and refrigerate until very cold, about 30 minutes. Step 3: Fill highball or old-fashioned glasses with ice. Stir the batched cocktail once more and divide it among the glasses. Place the skewer 2 melon balls with a toothpick to garnish each drink.  It is the middle of summer, and that makes me happy because it is Hydrangea season! These Blueberry Hydrangea ice cubes are perfect with seltzer for a mocktail, or with Prosecco for a cocktail. I even like them in my iced tea – it gives it an Arnold Palmer vibe. I used a silicone ice cube mold for small cubes that I found on Amazon, and it worked great. (And please note that there are no actual Hydrangea leaves or flowers in these cubes.) Enjoy! Blueberry Hydrangea Ice Cubes INGREDIENTS: 1 pint of Blueberries 1 bunch of Mint Leaves Lemon Juice Lemonade (or water if you prefer) PREPARATION: Place three mint leaves and approximately 6 blueberries in each section of the ice cube tray. Add about ½ tsp of lemon juice to each cube, then fill the rest of each cube with water or lemonade. Freeze for a minimum of 4 hours, preferably overnight. SERVING: Place one - three ice cubes in a glass, and fill with Prosecco or Seltzer. Enjoy!   I love an Aperol Spritz. It reminds me of traveling in Italy and looking at the Mediterranean. But what if there was a quick way to have an ice cold Spritz, especially when it’s literally 100 degrees outside? The answer is an Aperol Popsicle. I got these popsicle molds from Amazon and use them for regular ice pops for the kids as well. This recipe is easy, and since they are in the freezer they are ready to go on a hot evening when you want a nice cold cocktail by the pool. Enjoy! Aperol Popsicles INGREDIENTS: 2 Cups Aperol 1 Cup Orange Juice (I prefer it without pulp for these pops) 1 Cup lemonade 2 bottles of prosecco (1/2 cup per serving – recipe makes 10 pops) PREPARATION: Mix all of the ingredients into a pitcher or a container with a spout for easy pouring. Freeze with a popsicle stick per pop in the ice pop mold. SERVING: Remove one pop from the mold, and place in a wineglass (stemless works best). Serve with prosecco. Enjoy!   I read that this year was the "Summer of the Hugo Spritz." Which I love, but these Hugo Spritz Ice Cubes make it even easier. I've got chilled Hugo Spritzes in the freezer ready to go out to the pool at any time. This recipe could not be easier. I hope you enjoy them, too! Hugo Spritz Ice Cubes (recipe is per cube) INGREDIENTS: 1 oz Elderflower liqueur 1 oz water ½ oz lime juice 1 thinly sliced wheel of lime 1 thinly sliced wheel of lemon PREPARATION: Pour each ingredient directly into a silicone large ice cube tray. I place a small cookie tray under it to keep it steady and not spill. Carefully place in the freezer and freeze overnight. SERVING: When ready to serve, add an ice cube to a glass, and top with Prosecco. Enjoy!   When it comes to cocktails, I personally prefer gin to vodka. I like that there is a variety of gins with different herbal taste profiles. And I like pink gin for the flavors. Pink gin gets its color from bitters. Plus its pretty. Besides being refreshing, and fun for being pink, this cocktail recipe is very quick and easy to create, and is the perfect (pink) gin cocktail for summer. Or to toast to the end of Summer. Or toast to the beginning of Autumn….You get the idea. Pink Gin and Prosecco Raspberry Fizz INGREDIENTS:
Cheers! Skål! or Cin Cin! You choose. |
AuthorKris Delaney is a marketing executive, foodie, travel enthusiast, and book nerd based in Atlanta, GA. Archives
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