CRANBERRY ROSEMARY SPRITZER

Hello Lovely,

Lately my body hasn’t been tolerating alcohol very well, which is a huge bummer, because this is the season for drinking! There’s so much to celebrate! So I’ve had to create a delicate balance between a really healthy diet and gaps in between my drinks so that it doesn’t make me sick.

One of the things I enjoyed this season is this drink. I love the dark smoky feel of it. Feels like there should be a lit cigar next to it (I’m totally against cigars and cigarettes though). I was feeling a little down that my North Pole Cake didn’t turn out quite as expected, so I made this to cheer myself up. This is a great drink to whip up for family and friends at your next holiday gathering. You’ll put in a little work making the rosemary simple syrup, but, come on guys. Isn’t this drink worth it?

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CRANBERRY ROSEMARY SPRITZER

INGREDIENTS

  • 1 bottle prosecco

  • 2 ounces peach schnapps

  • 4 teaspoons fresh squeezed lemon juice

  • 4 ounces pom juice

  • 1 small bottle mango flavoured soda water

  • 6-8 sprigs rosemary

  • 1/2 cup fresh cranberries

  • 1/2 cup sugar

  • 1 cup water

  • 2 slices oranges


INSTRUCTIONS

  • Add 1 cup of water to a small pan with 2-3 sprigs of rosemary, bring to a boil.

  • Add sugar to boiling water and stir until sugar dissolves.

  • Remove from heat, strain rosemary leaves and set to cool.

  • Wash cranberries. Set aside.

  • Pour Prosecco evenly into 4 cocktail glasses.

  • Add .5 ounces of peach schnapps, .5 ounces rosemary simple syrup, 1 teaspoon lemon juice, 1 ounce pom juice and a splash of mango soda water to each glass and stir.

  • Add 1 tablespoon of cranberries to each glass.

  • Allow the cranberries time to float to the top of the glass and garnish with 1 sprig of rosemary.

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Death by Chocolate Star Wars Hot Chocolate

Hello Lovely,

I LOOOOOOOOOOOOOOOOOVE STAR WARS!!!! Like watching it on opening day in my Star Wars sweathshirt at the earliest showing LOOOOOOOVE Star Wars! I  also LOOOOOOOVE hot chocolate. I'm not the biggest fan of chocolate but I must admit, a hot cup of cocoa in the winter is ideal! I was craving some hot chocolate on Monday and just had to make a cup to help me get through my Monday night planning session and photo editing. I borrowed the recipe from Centsable Momma but tweaked it just a little. I'm completely intolerant to half and half so I substituted that and the sugar for sweetened condensed milk (that thick gooey stuff is sooooooooooo good; also my lactose intolerance is really picky). And although I'm a fan of hot cocoa I still can't have it too chocolately so I skipped the chocolate chip morsels inside and just put it on top with the whipped cream. but left in the recipe for you guys. I was also attracted to the recipe because it reminded me of the song, "Death By Chocolate" by Sia. The first verse goes,

Death by chocolate is myth
This I know because I lived
I've been around for broken hearts and how
Lay your head in my hands little girl
This is only right now

Death By Chocolate Hot Chocolate.jpg

What happened next was mind blowing! Of course I added my own mini marshmallows and topped it with whipped cream and more cocoa powder because it just wouldn't be hot chocolate without it. So pull out your hot cocoa mix or your unsweetened cocoa and let's warm up with a big mug together!

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Death by Chocolate Star Wars Hot Chocolate

Serves: 4 cups

Ingredients

  • ⅓ cup unsweetened cocoa powder
  • 1 cup chocolate chip morsels
  • ⅓ cup boiling water
  • 3½ cups milk
  • ¾ teaspoon vanilla extract
  • ½ cup sweetened condensed milk

Instructions

  1. Combine the cocoa and boiling water in a saucepan.
  2. Bring this mixture to an easy boil while you stir.
  3. Add in chocolate chips and stir until melted.
  4. Simmer and stir for about 2 minutes.
  5. Stir in 3½ cups of milk and heat until very hot, but do not boil!
  6. Remove from heat and add vanilla.
  7. Divide between 4 mugs.
  8. Add the cream to the mugs of cocoa to cool it to drinking temperature.

Ginger Beer Highball Cocktail

Hello Lovely,

Ever had one of those weeks when you just needed a drink? Like a real stiff one? That’s how I felt, when I made this drink. Don’t get me wrong, I love my job, but one of the great things about adulthood, is coming home after having a rough day and being able to fix yourself a drink. But I’ll be honest, this drink was a complete experiment.

I HATE ginger beer. Once as a kid I thought ginger beer and root beer were the same thing. Boy was I sadly mistaken! It was the nastiest thing I ever had! I hate ginger beer, but that didn't stop me from trying it one more time as an adult to see if those feelings had changed. After all, you guys may like ginger beer and this might be the kind of recipe you've been waiting on. So I sucked it up and tried it one more time. And you know what I found out?

I discovered that I still hate ginger beer. It was bitter and sour, which may be the type of drink you like, but not me. I like things sweet and this was just not cutting it. But there is a way to improve the taste if you're just like me and hate ginger beer. ADD SUGAR! I don't know how I forgot to add the sugar the first time. Just as I was about to throw it down the drain, I saw the sugar dish and was instantly inspired.

If you’re having a rough day or even a rough week, call over a couple of girlfriends and enjoy a few drinks. This cocktail is so simple and sooo delicious, it’s ready in 5 minutes or less. Just salt your rim, mix your juices, sweetener and rum and top off with ginger beer. So easy and so fresh!

 

GINGER BEER HIGHBALL COCKTAILS

Ingredients

  • 1/4 cup fresh grapefruit juice
  • 1 tablespoons fresh lime juice
  • 1 teaspoon agave syrup or white sugar
  • 1/4 cup white rum
  • 1/4 cup ginger beer
  • salt for the rim
  • grapefruit/ lime slices for garnishing

Instructions

  1. Spread some kosher salt on a plate. Rub a grapefruit wedge around the rims of your glass and then dip them onto the salted plate.
  2. Add the grapefruit juice, lime juice, and agave to the glass and stir until mixed well. Stir in the rum and then top off with ginger beer. Add a slice of grapefruit or lime if desired and enjoy.

Don’t forget to #lifebyolivia on instagram if you try these Ginger Beer Paloma Cocktails! I love seeing what you make with!  You can also post your pictures to our facebook page!

BAILEYS™ IRISH COFFEE

Hello Lovely,

What does your morning routine look like? For me, I have to have a cup of coffee every morning. It's not even a caffeine addiction. I just like routines. Whether it was water, juice, tea, cocoa, or a particular breakfast item, I like to have a routine and coffee is just a delicious part of that routine. 

But let's face it, some mornings, your regular cup of coffee just doesn't do it for you. And with St. Patrick's Day coming up, I thought, what better way to celebrate than with a good old cup of Irish Coffee. To make mine even more Irish, I used my O'Donnell's Irish Cream, which you can pick up from any Aldi's store. The O'Donnell's brand of Irish Cream is a direct product from Ireland just like Bailey's. So feel free to use either one (O'Donnell's is much cheaper though at only $8 per bottle). Because I believe the best part of waking up, is Bailey's in your cup! (Someone get Folger's on the line and tell them I have a new slogan for them).

BAILEYS™ IRISH COFFEE

The classic cold weather cocktail taken to new heights of flavor with Baileys Original Irish Cream.

INGREDIENTS

2 OZ Baileys™ Original Irish Cream

6 OZ Hot Coffee

1 OZ Irish Whiskey

1 DOLLOP Whipped Cream (optional)

DIRECTIONS 

  1. Combine Baileys, coffee and Irish Whiskey in a tall "Irish Coffee" glass. I went with the first mug I found in my cupboard, but the glasses typically look like this.
  2. Top with whipped cream.

For more great coffee recipes, check out these ones below and try to see which ones you can sneak a little Bailey's into! 

Birthday Cake Shots

Birthday Cake Shots

Turn two bottles of booze into these beeeautiful sprinkle-rimmed birthday cake shots with this super quick cocktail idea. Cake vodka is splashed together with Baileys™ Irish Cream and tinted bright pink. Because, Birthday You. You deserve a one sweet boozy toast—you’re just so easy to celebrate like that!

Read More

Honey & Orange Pumpkin Spice Sweet Tea

Hello Lovely,

This past weekend, I told you guys how I engaged in some much needed self-care. What I didn’t mention is that I drank so much, I threw up. I didn’t feel bad about it. I actually puked until I passed out, and then had one of the best nights of sleep I had in a long time. Of course the bad side to this is waking up with puke on your shirt and breath, an upset stomach from your purging and a hangover that leaves your legs feeling week and useless. So what’s a girl to do when she needs to get work done, but her night of fun led to some unforeseen consequences? I reached for the magical healing powers of herbal tea of course!

You should’ve seen me. I probably looked like a caveman as I moved around the kitchen gathering ingredients and boiling water! But I was determined to feel better and not forgo all of the tasks I had lined up for the day.

As you all know I’m an avid coffee drinker, but I cannot deny that when I am sick, I will reach for a cup of herbal tea before anything else. And given the severity of the situation, I thought I’d amp it up with some orange zest and honey. The addition of a little honey adds another depth of sweetness/flavour. I find that orange juice is great for combating hangovers but any citrus you prefer could be used here instead (like lemons or limes). Oranges are sweeter, but lemons could add a little zest kick, so you do what you like. This can be enjoyed hot or cold, but if you’re not feeling well, hot is the best way to go, and cold is great for just wanting sweet tea.

Honey & Orange Pumpkin Spice Sweet Tea

(single serving)

·        2 teaspoons  sugar

·        1 tablespoon honey

·        1 Pumpkin Spice Tea Bag

·        ¼ cup orange slices

In your mug, steep your tea bag about 5-8 minutes (the stronger the better) then stir together the hot water, sugar and honey until dissolved. Add the orange slices and allow the flavour to be absorbed. Remove the bags or leave them in if you’re like me and like a continual release of flavour. If drinking cold, chill for 2 hours before serving. Garnish your mug with an orange slice and enjoy!