Tuesday July 26, 2016
Remember when you were a kid and the ocean looked so blue and refreshing that you wanted to just scoop it into a glass and drink it? And maybe you even tried to extreme disappointment? If the ocean was a cocktail, a glass of Electric Lemonade is exactly what it would taste like. And we’d find a reason to swim every single day.
This recipe is really simple and super delicious. The blue color comes from the orange flavored liqueur, blue curaçao. If you’re uneasy about downing the artificially colored spirit, you have the option to make the drink with a non-orange orange liqueur. Try a brand like Cointreau, Grand Marnier, Gran Gala, or a basic triple sec and add natural blue coloring to the drink. Wild Hibiscus Flower Co. sells a flower extract you can add, or you can find natural food coloring at stores like Whole Foods. You’ll be happy to know that the taste will not be sacrificed.
Electric Lemonade Cocktail Recipe
2 ounces lemon flavored vodka (store bought or homemade!)
½ ounce blue curaçao
2 – 3 ounces sweet & sour (homemade recipe here!)
Blue sugar for rim
Simple syrup for rim
→ Watch our how-to YouTube video here!
Dip the rim of the glass into a shallow layer of simple syrup. Shake off any excess syrup, and dip the rim into a shallow layer of blue sugar. Fill a martini shaker with the same amount of ice that will fit into your glass. Add the lemon flavored vodka, blue curaçao, and sweet & sour. Shake to mix, then pour the mixture along with the ice into the sugar-rimmed glass. Enjoy!
Thursday July 21, 2016
Cost: $15.99 (on sale from $18.99)
Place of Purchase: Whole Foods
Once again, the design on the bottle jumped out at us as we shopped for white wine for a summer pool party. We couldn’t have found a more thematically appropriate label than Pacificana. It has swimming soirée all over it!
First, we tasted the Pacificana Sauvignon Blanc and loved it. Normally we buy Chardonnay but that has GOT TO STOP (ABC, right?). Loved the balance, the notes of pineapple, banana and green apple, and the clean crispness. It’s such a perfect daytime drinking wine for brunches, lunches, and afternoons with no agenda other than sitting by the pool and relaxing with a trashy magazine or your ipad (with Daily Mail). Super lightweight mouthfeel with a citrus aftertaste.
The chardonnay was good but it didn’t wow us quite as much. It tastes a bit on the oaky side with a slightly bitter finish, and too syrupy. The bottle took three days to finish, not because it was bad, but because we weren’t exactly motivated to go back to it when there were other wines to open. #DesperationWine
You might be able to find it for less somewhere else, so check around before you make the trip to Whole Foods.
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Tuesday July 19, 2016
Yesterday we were reading about the French Rosé called Rock Angel from the Château d’Esclans winery. It is supposed to taste gorgeous, pair perfectly with a wide assortment of cheeses, and be the pink wine of the summer. It retails for $35.00 a bottle at high-end wine and spirits stores.
So here’s the question. Is it a sin to make wines like this into a cocktail? We do it all the time but there are many in the industry who wouldn’t dare. What’s your take?
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Everything’s Coming Up Roses
4 ounces Rivarose Brut rosé
1.5 ounces Gran Gala
1.5 ounces fresh-squeezed grapefruit juice
¼ ounce lemon juice
1 teaspoon rose syrup
Splash of sparkling water
Grapefruit slice garnish
Fill a martini shaker with ice and add the Gran Gala, fresh-squeezed grapefruit juice, lemon juice, and rose syrup. Shake well to mix and chill, then strain into a wine glass. Add the Cote des Roses rosé, top with sparkling water (if desired), and serve.
Rosé Olé Cocktail
4 ounces Domaine Lafage Miraflors rosé
1 ounce Patrón silver tequila
½ ounce Naranja
1 teaspoon agave
Orange slice garnish
Fill a martini shaker with ice and add the Bracero silver tequila, Cointreau, and agave. Shake well to mix and chill, then strain into a wine glass. Add the Whispering Angel rosé and serve.
French Riviera Sangria
1 bottle Miraval Cotes de Provance rosé
2 cups white cranberry juice
1 small package raspberries
1 small package blackberries
*1/2 cup sugar *optional
Wash the fruit and slice the nectarine and peach into thin wedges. Combine all the fruit in a pitcher, followed by the Château de Campuget rosé and white cranberry juice. Serve immediately or chill overnight. Add sugar to sweeten if necessary.
Saturday July 16, 2016
Look no further for your summer wine list than Loire Valley. We had a chance to sample eight bottles from France’s West to Mid Region and feel darn excited to have such a perfectly balanced and varied list land in our laps.
Our wine lunch took place at Ivory on Sunset at the Mondrian Hotel in West Los Angeles. We have been to the Mondrian for various cocktail parties over the years, but never formally dined. Can we just tell you how outstanding the food is? It’s divine, and with good reason. ABC’s The Taste and Top Chef alum Brian Malarky created a delicious menu that perfectly highlighted each and every sip of wine.
Guiding us through the tasting, and host for the event, was Matthew Kaner, Wine Director and co-owner of Bar Covell in Los Angeles, and Augustine Wine Bar in Sherman Oaks. He’s extremely knowledgeable and as a local bar owner, has a vested interest in finding the best wines to compliment a meal.
The theme of the lunch was pink wine and every bottle was outstanding. We struggled to to put each glass down after only a couple sips. We easily could have enjoyed several glasses of each! Here’s the list:
Crémant deLoire, Brut Sparkling
Coteaux du Giennois, Rosé
Rosé d’Anjou, Rosé
Saumur, Rosé Sparkling
Crémant de Loire, Brut Rosé Sparkling
Any brunch your host will be complete with any of these choices, and they all make great hostess gifts too. When you have a chance to try one, let us know what you think via Twitter! @GirlWalksIn2Bar
Wednesday July 6, 2016
Japanese whiskey paired with gourmet sushi is our definition of a happy meal. Thursday night in Beverly Hills we dined at Nobu, bathed in happiness, drinking cocktails made with Kikori Whiskey and eating like queens.
Those of you who follow our blog know that this was not our first time experiencing the gorgeous light brown spirit that has been taking the cocktail world by storm. We were first introduced to founder Ann Soh Woods and her award-winning whiskey over a year ago during our guest speaking stint at the Ambrose Hotel in Santa Monica, and have been hooked on the bottle ever since.
During a recent bourbon tasting we hosted, we were reminded that people who are unaccustomed to spirits in the whiskey family often need what we call “training wheels.” To us this means either adding more than a few drops of water to the pour, or combining the whiskey with mixers in the form of a cocktail. But with Kikori, even the whiskey virgins can tolerate sipping it neat. It’s that smooth, and no joke at 82 proof.
To read about Kikori, where it’s sourced, the quality of the rice, and the legend of the woodsman, click here. To find a bottle near you, search here.
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Friday July 1, 2016
July 4th is hands down our favorite holiday. We rise early for a local 5K/10K race, gather with family and friends for an enormous brunch, swim until our hair turns green and our tan lines are established, and lounge around until it’s time to end the day with champagne and an epic fireworks show. It doesn’t really feel like summer until the 4th!
This year we’ll be serving a collection of patriotic cocktails including the American Glory, which is ridiculously good. To make it into a batch drink, just multiply each ingredient amount by the number of people you’re hosting. Questions? Tweet us! And don’t forget to subscribe to our YouTube channel for more amazing drink recipes!
3 ounces Bolthouse Farms Raspberry Blood Orange juice
1.5 ounces white rum
½ ounce organic lemon juice
½ ounce organic watermelon blueberry simple syrup
Watermelon & blueberry kabob garnish
Fill a martini shaker with ice and add each ingredient. Shake a few times to chill, then strain into a martini shaker and serve.