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Chateau du Breuil Pommeau de Normandie

Chateau du Breuil Pommeau de Normandie

1/4 cup crème de cassis (black-currant liqueur)  1 1/2 cups strained fresh blood orange juice (from about 6 oranges)  1 750-ml bottle chilled brut Champagne or dry sparkling wine  8 blood orange slices (optional)

1/4 cup crème de cassis (black-currant liqueur) 1 1/2 cups strained fresh blood orange juice (from about 6 oranges) 1 750-ml bottle chilled brut Champagne or dry sparkling wine 8 blood orange slices (optional)

Cucumber Mint Martini  2 oz. organic cucumber vodka (recommended Crop)  juice of 2 lime wedges  0.5 oz simple syrup (recipe below)  0.5 oz cucumber juice (recipe below)  1 tablespoon fresh mint leaves, chopped

Cucumber Mint Martini 2 oz. organic cucumber vodka (recommended Crop) juice of 2 lime wedges 0.5 oz simple syrup (recipe below) 0.5 oz cucumber juice (recipe below) 1 tablespoon fresh mint leaves, chopped

Petal & Thorn with tequila & vermouth - Va+Va+Voom+Vermouth, Mama Knows Her Cocktails. http://mamaknowshercocktails.com/2012/10/19/va-va-voom-vermouth/ The original cocktail: Disappearing Act from The Cocktail Chronicles. #keeper http://www.cocktailchronicles.com/2012/09/17/disappearing-act/

Petal & Thorn with tequila & vermouth - Va+Va+Voom+Vermouth, Mama Knows Her Cocktails. http://mamaknowshercocktails.com/2012/10/19/va-va-voom-vermouth/ The original cocktail: Disappearing Act from The Cocktail Chronicles. #keeper http://www.cocktailchronicles.com/2012/09/17/disappearing-act/

Nectarine Basil Sangria:  1 bottle prosecco  2 nectarines  2 shots white rum  1 1/2 cups peach nectar  big handful fresh basil leaves  Quarter the nectarines, slice them and put them in a pitcher. Add the rum, peach nectar and basil and let sit in the fridge preferably overnight, but a few hours works as well. (The longer the better.) When you’re ready to serve, pour in the bottle of prosecco. Serve in a glass with ice, another little basil leaf and a few of the marinated nectarines.

Nectarine Basil Sangria: 1 bottle prosecco 2 nectarines 2 shots white rum 1 1/2 cups peach nectar big handful fresh basil leaves Quarter the nectarines, slice them and put them in a pitcher. Add the rum, peach nectar and basil and let sit in the fridge preferably overnight, but a few hours works as well. (The longer the better.) When you’re ready to serve, pour in the bottle of prosecco. Serve in a glass with ice, another little basil leaf and a few of the marinated nectarines.

Calvados (France). 'Calvados is an apple brandy from the French region of Lower Normandy (Basse Normandie). It is sometimes abbreviated to Calva. Calvados is the basis of the tradition of le trou Normand, or "the Norman hole". This is a small drink of Calvados taken between courses in a very long meal, sometimes with apple sorbet, supposed to re-awaken the appetite. '

Calvados (France). 'Calvados is an apple brandy from the French region of Lower Normandy (Basse Normandie). It is sometimes abbreviated to Calva. Calvados is the basis of the tradition of le trou Normand, or "the Norman hole". This is a small drink of Calvados taken between courses in a very long meal, sometimes with apple sorbet, supposed to re-awaken the appetite. '