Iced Coffee Cocktail

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This time last year: Sweet Potato Thai Soup (2012)

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Friends! It is officially 2016. The weather has started leaning towards snow, which for a second, made the world slow down again. However, the wind has blown, the snow has settled, and it is back to the grind.

If I learned anything this last year, I think it would be that time moves too fast, and I don’t do enough to help it slow down.

2015 rushed by with a slew of coffee cups, occasional laughter with family, hundreds of late night phone chats, and thousands of hours with my face pressed into textbooks. It was a beautiful year, and yet I still hope 2016 is better. I hope that 2016 brings new adventure- moments that take my breath away and make me realize how much living we are truly capable of. I hope 2016 brings reconciliation. I hope that ones I love find peace, and I hope that I can continue to love them and support them throughout the upcoming year. And I hope 2016 is saturated with moments of simple joy and deep laughter, the kind of laughter that echoes in your bones.

I don’t usually have New Years resolutions, but this year, I do. This year, my resolution is to read more than 12 pleasure books (a feat not easy when in grad school), because I believe they make my life better. My resolution, and hope, is to continue cooking a lot, and to share those fun edible adventures with you. And my resolution, and hope, is to do an even better job connecting with the people I love, most of whom live far away.

It’s my younger brother’s birthday today. He has been my best friend my whole life, and is honestly one of the most incredible human beings I have ever know.

I hope 2016 is good for him, and I hope 2016 is good for you.

Thus, I post this drink recipe in honor of my brother- this is my toast. But while we’re at it, feel free to consider this drink my toast to you as well. This is my toast to adventure, to reconciliation, and to laughter that resonates in your bones. This is my toast to my favorite younger brother and to you, most likely a stranger.

I hope your 2016 is off to a beautiful start. Thanks for being a part of mine, and cheers to you.

Gratefully,

Sarah

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Ingredients:

  • 6 coffee ice cubes
  • 1 oz. Bailey’s Irish Cream
  • 1 oz. Kahlua
  • 2 oz. half and half
  • 2 oz. skim milk (or any type of milk)
Directions:
  1. In advance, fill an ice tray with coffee and freeze until the coffee has formed into ice cubes.
  2. Fill a glass with several coffee cubes (I used 6 in my wine glass).
  3. Pour the Bailey’s and Kahlua over the ice cubes. Then add the cream and milk, until the liquids have reached a desired proportion.
  4. Stir gently, and enjoy!
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Notes and Tips!:
  • Source: A Rented Kitchen!
  • Recommended Serving: This drink makes for an excellent after dinner/ dessert drink.
  • Don’t miss these other delicious drinks, from this week’s “6 Holiday drinks that aren’t Eggnog” series!

Rosemary and Gin Fizz

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This time last year: Salted Caramel Hot Chocolate (2013)

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I made a good friend recently- a new friend, one of those people that everyone is drawn to.

She laughs a lot, and I am so very lucky to have her around.

This new friend of mine is gentle and sweet in many ways- however she is also strong.
Thus, this sweet and salty lady is the one responsible for this drink.

The first time we went out in downtown Decatur together, I ordered my standard- something with whiskey, or orange bitters, mint, or lemon. Scratch that. I don’t really have a “standard,” just a lot of flavors I like.

However, one of the things I loved about this new friend of mine, is that she did have a regular drink. This sweet, giggly lady stepped up to the bar and ordered a gin and tonic like she’d been doing it for 80 years. Go ahead girl.

Thus, when I started looking for fun holiday drinks that could make for a festive holiday happy hour or a bubbly new years toast, I knew I had to include a gin special.

This is for my new friend. Cheers to all of yours!

XO Sarah

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Ingredients:
  • 3 one-inch sprigs of fresh Rosemary
  • 1 small lemon (+ a few slices for garnish!}
  • 1/2 teaspoon honey
  • 1 1/2 oz gin
  • 3 oz. Ginger ale
Directions:
  1. In a small glass, muddle the rosemary, juice from 1/2 a lemon, and honey.
  2. Fill the glass with ice, and then add the gin and ginger ale. Taste the drink, and decide whether or not you would like to add additional lemon juice. (I like the citrus tang, but take warning- it can be strong!)
  3. Stir the drink, and add a sprig of rosemary and a lemon slice for garnish.
  4. Sip and enjoy!

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Notes and Tips!:
  • Adapted from: Cooke + Kate
  • Make sure you don’t miss the four other drinks posted this week, for this “6 holiday drinks that aren’t eggnog” special!

Creamy Mimosas

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This time last year: Ginger Hot Chocolate (2013)

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Well friends, it is day two of this mini-series: 6 Drink Recipes That Aren’t Eggnog.
I’m pretty excited about it, so I hope you are too!

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Yesterday was day one of the series, opening with my favorite Cranberry and Whiskey Cocktail! It is an incredibly simple drink to make, but your guests won’t know that!
Huzzah!

Today, I am bringing you yet another mix drink (I promise the whole week will not be alcohol related).

Day Two brings you my new favorite mimosa recipe!

If you love mimosas you will love this! This drink is almost identical to the classic mimosa recipe, however with an added one ounce of whipping cream. That tiny ounce of whipping cream, although small in proportion, goes a long way, making the entire beverage creamier and richer.

Who knew that one ounce of whipping cream could turn this basic mimosa into the most delicious, alcoholic creamsicle, ever?

Planning a New Years Day brunch? Have a new years goal of spending more time with your friends? Add this recipe to your list, have the group over, and enjoy!

Cheers to you, and to the New Year, and come back tomorrow for another beverage that isn’t eggnog!

xo A Rented Kitchen

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Ingredients:
  • 18 oz. champagne
  • 18 oz. orange juice, no pulp
  • 1 oz. whipping cream (1/8 cup)
  • Ice cubes
Directions
  1. Pour the champagne, orange juice and cream into a large blender.
  2. Add enough ice cubes to raise the liquid to 46 oz. (This should not take many!)
  3. Blend until the ice is thoroughly crushed and the mixture is frothy. (If you add any sugar, you will need to blend a little longer, until the sugar is dissolved).
  4. Serve immediately and enjoy!
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Notes and Tips!
  • Source: Gluten Free Recipe Box
  • Not sure about champagne? Feel free to add 2 Tablespoons of sugar to the blender to sweeten this drink up a little! I did not use it, but follow your taste buds!
  • Like this recipe? Try these other delicious drinks from A Rented Kitchen (recipe links found below photos!):