Silver tequila is the key here….don’t even try gold. You’ve spent a lot of money on the kiwi and all that wrist time squeezing the limes. Don’t be stingy with the booze.
Kiwi Margarita makes 2
Ingredients: 2 kiwi, peeled and pureed or smashed with a fork
2-3 cups ice
4 limes, juiced (enough to yield 4 ounces of juice)
4 ounces silver tequila
1 ounce simple syrup
Flake sea salt for garnish
Run the cut side of a lime around the rim of two 8-ounce glasses and dip each rim into the flake sea salt. Fill a large cocktail shaker with ice. Add the citrus juice, tequila, simple syrup and kiwi puree to the shaker and shake vigorously. Pour into the two glasses and garnish with a sprinkle of salt on top of each drink.
You know what this margarita is great with?
Get the recipe for my Fish Tacos with Kiwi Salsa HERE.
There’s only one beer I’ll ever order a flight of and that’s root beer and it better come with ice cream.
Perfect for a dinner party dessert! Who doesn’t love a root beer float…or any float for that matter? Important float tip…ALWAYS put a little soda in the bottom of the glass before scooping in the ice cream!
Super cute chalk board arrow drink flight set up available at Grace Graffiti (comes with chalk board arrow, chalk and 4 tall shot type glasses).
Edible Flower Ice Cubes makes 12 extra large cubes
Distilled water, boiled and cooled 2 extra large ice cube trays (we used silicone “bourbon” ice trays that make 6 cubes) 12 edible flowers (Flowers that are grown to be eaten –no pesticides or other chemicals. We used nasturtiums, pansies and roses) 6 small sprigs of thyme
Fill ice cube trays about 1/3 full with the distilled water and add a flower facing down. In 6 of the cubes also add a sprig of thyme with the flower. Freeze. Once frozen, fill 2/3 full with the distilled water. Freeze. Fill to the top with water and freeze again.
Flower Iced Lillet serves 6
Lillet (French pronunciation: [li’le]) is a brand of French apertif wine. It is a blend of 85% Bordeaux wines and 15% macerated liqueurs, mostly citrus liqueurs from the peels of sweet oranges from Spain and Morocco and the peels of bitter green oranges from Haiti. Lillet is always served cold.
Just a pinch of cinnamon and a tablespoon of honey make this hot chocolate unique. Pouring it over a Homemade Mega Marshmallow makes it decadent and sweet. Honey Hot Chocolate
2 1/2 cups whole milk
2 cups half-and-half
8 ounces bittersweet or semi-sweet chocolate, chopped (if you like a sweeter hot chocolate, use the semi-sweet)
1 tablespoon sugar
1 tablespoon honey
1/2 teaspoon vanilla paste
1 teaspoon instant espresso
pinch of cinnamon
Homemade Mega Marshmallows (recipe HERE), optional
In a medium sauce pan over medium heat, add the milk and half and half and bring to a simmer. Whisk in the chocolate. Remove from heat and whisk in the sugar, honey, vanilla paste, instant espresso and cinnamon. Drop one marshmallow in each mug and pour hot chocolate over.
How about hosting a Hot Chocolate Party! Get an idea for setting the buffet HERE.