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25th Apr2012

How to Reuse Your Old Mattress

by Dinah Wulf

Written By: Sunny Popali

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Whenever someone gets a new mattress, there is always the question of what to do with the old one after it has been replaced. Some people decide to throw it out, while others will determine that storage is the best course of action for the mattress. Whatever you decide to do, you need to make sure that you are thinking about all of your different options before making a final decision. When it comes to getting the most out of an old mattress, you should try to find some other use for it around the house instead of tossing it into your attic indefinitely.

You could always decide to sell your old mattress online or at a local store, but people are usually wary of buying used mattresses. When it comes down to it, you are probably not going to find that selling your old mattress to someone else is even worth your time. This does not even consider the costs involved with shipping or sending the mattress to someone else’s house. If you are going to be getting rid of your mattress, then the best course of action is probably going to be donating it to some kind of charity.

When you want to recycle your mattress and make sure that you get everything that you can out of it, you are probably going to need to tear it apart. You can start with the buttons on the outside of the mattress, but almost every part of the mattress can be used for something. The buttons are perfect for anyone who likes to sew or use buttons in various types of arts and crafts. The padding or stuffing in the mattress can be used to refill any kind of cushion or pillow that you may have in different rooms around the house.

One last part of the mattress that you should think about is the outer fabric. While you may think that there is no use for this material, you have to remember that this fabric is usually thick and durable. This makes the fabric perfect for creating a throwaway rug for a garage or utility room in your home. It won’t create a center rug for your living room, but you can definitely use these materials in rooms where you are not worried about the interior design.

As you can see, there are still plenty of reasons to keep your old mattress once the new one has arrived at your home. You should never think about throwing away anything as expensive as a mattress without making sure that you have exhausted all of your options when it comes to recycling or reusing the materials. You can save a lot of time and money over the years by getting full use out of the items in your home, so always think twice before you decide to toss your mattresses and other materials into the trash can. You will definitely be surprised at what you can achieve with a little time and effort on your old mattresses.

Author Bio – Sunny Popali is Global Brand Manager for Mattressnextday.co.uk, Mattressnextday sells double mattress size, single kids mattress, comfortable double mattress, soft memory foam mattress.

 

 

 

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23rd Apr2012

One Year Blogaversary

by Dinah Wulf

Hope everyone had a great Earth Day yesterday!  Today is my one year Blogaversary! I cannot believe one blogging year has passed me by already.  It went so fast.  I knew I would stick to it (as I have seen several come and go in such a short time), but I honestly did not foresee that DIY Inspired would succeed so quickly. I guess that would be “success” in my own terms.

Today, one year after my first published post, I have experience with multiple guest authors, sponsors, good and bad product reviews, over 2000 reader emails and comments, 266 published posts, 2 awards, 3 nominations, and most importantly thousands of loyal followers.

I thought I’d celebrate it by recapping my most popular blog posts of the year… kind of like my very own DIY Inspired awards and honorable mentions.

The winners of each category were chosen based on a combination of Facebook and Pintrest Social Media shares, website analytics, and email inquiries.

Most Popular Tutorial: DIY Canvas Headboard

Most Popular Trash-To-Treasure Post: Simple Ways to Reuse and Repurpose

 

Most Popular Theme Party Blog Post: Wine Tasting Bridal Shower

Most Popular Repurposing Post: Repurposed Pallets

 

Most Popular Guest Author Post: DIY Reupholstered Chair, By Loren Crane

 

Honorable Mention Guest Author Post: Easter Themed Cocktails, By David Edessa

 

Honorable Mention Guest Author Craft Post: Kid Soap Making Projects: Soapcicles, By Sandy Simmons

Most Popular Craft Idea: Simply Spray Fabric Paint

Most Popular DIY Artwork: Book Page Wreath

Last but definitely NOT least, my personal favorite post of my first year…

Most Popular Holiday Post: Headless Man and Headless Woman Costume

My sincere gratitude goes out to all of you who have “liked”, commented on, emailed, written, shared, voted, posted, pinned, tweeted, or just read my blog in my first year.  I truly appreciate your continued love and support!  Here’s to many more Blogaversaries to come!

 

 

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20th Apr2012

Agua Fresca Cocktails and Booze Free Drinks

by Dinah Wulf

Written by David Edessa

Growing up in California I remember summers playing ball tag with the neighborhood kids and my mother having a pitcher of cold Agua Fresca (fresh fruit drinks, tea infused and other non-alcoholic flavored coolers).

Agua Fresca is excellent by itself or as a mixer for a cocktail.

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Hibiscus (Jamaica) Agua Fresca

Ingredients:

  • 1 ⅓ cups hibiscus flowers
  • ½ cup fresh mint leaves
  • 4 cups boiling water
  • 2 cups organic apple juice
  • 4 cups cold water

Hint:

First off, pick out a pot or pitcher that will not stain. Hibiscus has the potential to stain just about anything it comes in contact with (keep this in mind).

Instructions:

Peel fresh mint leaves without stems. In a large heatproof container combine flower, mint leaves, and boiling water; steep for one hour in room temperature and then add mint in the last 20 minutes. Place a lid over the container during process, stirring once or twice along the way to break down ingredients. Discard flowers and mint using a sieve (repeat straining twice). Add all apple juice and cold water; refrigerate until cold. Taste and adjust based on your personal preference. You can add a bit more sugar if you think you need it or more water if you feel like the Jamaica is too overpowering. Fill glasses with ice; pour agua fresca over and serve and garnish with a lime wheel. Can be made 2 to 3 days ahead of time (recommended).

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If you need to make Agua Fresca or cocktail sweeter, utilize following sweetener.

Honey Lemon Zest Syrup:

Ingredients:

  • ½ cup water
  • ½ cup Honey
  • Lemon zest from 1 lemon (1 tbsp. min.)

Instructions:

Have a good glass jar that you can seal and can add hot liquids to. Heat water until boiling, remove from heat and whisk syrup and lemon zest, until mix is dissolved. Then, while the sugar is still very hot (but no longer boiling–let it cool) use a spoon to swirl the ingredients around a bit. Be careful as that jar is going to be very hot. Once it’s cool enough to touch, seal the jar and leave it at room temperature for 12 – 24 hours. After that, pour through a metal strainer and refrigerate (never use warm in a cold drink). Should last at least 3 – 6 months refrigerated.

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Hibiscus Peach Smash

Ingredients:

  • 1 ¼ oz. Citrus Vodka
  • ¾ oz. Peach schnapps
  • Splash fresh orange juice (½oz)
  • Sprite
  • Fill with Hibiscus Aqua Fresca (recipes above)

Instructions:

In a tall glass, fill with ice; add liquids, shake, and serve. Garnish with an orange twist.

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Cranberry-Mint Fresca

Ingredients:

  • 1 liter organic cranberry juice
  • 10 oz. unsweetened organic pineapple juice
  • ¼ cup mint leaves (without stems)
  • 1 tbsp. fresh lemon juice
  • 16 oz. Ginger Ale

Instructions:

Combine mint, cranberry juice, pineapple & lemon juice in a large jug. Add ginger ale to punch and stir when ready to serve.

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Cranberry Crooner

Ingredients:

  • 1 ½ oz. White Rhum
  • ½ oz. Grand Marnier
  • Fill with Cranberry-Mint Fresca

Instructions:

In a tall glass, fill with ice; add liquids, shake, and serve. Garnish with a mint leaf.

Enjoy!!!!

 

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06th Apr2012

Easter Themed Cocktails Part Two

by Dinah Wulf

Written By: David Edessa

More Easter Themed Cocktails!

Easter White Peanut Butter Egg Martini Recipe

Ingredients:

  • 1¾ oz. Peanut Infused Vodka (recipe below)
  • 1¼ oz. Godiva White Chocolate Liqueur
  • ¾ oz. Bailey’s Irish Cream
  • 1 teaspoon Smooth Peanut Butter
  • ½ oz. Simple Syrup

Martini Glass Prep:

Coat the rim of the glass with crunchy peanut butter. Also, drizzle with milk chocolate inside glass to rim. Then place upside down on wax paper and place in freezer to chill.

Instructions:

Stir peanut butter with Infused Vodka and Simple Syrup until peanut butter dissolves. Add remaining ingredients and shake with ice in a shaker filled halfway with ice. Shake vigorously for a few seconds and strain into prepped chilled martini glasses.

Easter Peanut Butter Bunnies Martini Recipe:

Ingredients:

  • 1 ½ oz. Peanut Butter Cup Infused Vodka (recipe below)
  • 1 oz. Bailey’s Irish Cream
  • 1 oz. Heavy Whipping Cream
  • ½ oz. Dark crème de cacao
  • ¾ oz. Godiva Original Chocolate liqueur (refrigerated) to be used at end of drink.

Martini Glass Prep:

Coat rim of glass and let it drip into inside of glass with milk chocolate syrup. Then place upside down on wax paper and place in freezer to chill.

Instructions:

Combine infused vodka, Baileys, cacao and cream in a cocktail shaker filled halfway with ice. Shake vigorously for a few seconds and pour into prepped martini glasses. Then, pour the chilled Godiva Chocolate liqueur slowly on the side of drink to create a tasty two tone effect on the drink. Garnish with Mini Reese’s Peanut Butter Cups

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Peanut Infused Vodka Recipe

Ingredients:

  • 750 mL Bottle of Vodka
  • 1 cup Unsalted RAW Peanuts

Infusion Instructions:

To prepare the infused vodka, combine vodka and chopped RAW Peanuts in a clean mason jar (make sure the peanuts are fresh from a sealed container). Close jar tightly and store in a cool dry place for 7 days. Give it a good shake once or twice per day. Once vodka has been infused, strain into a clean mason jar using a fine mesh sieve. Store in a cool place or in the freezer.

Reese’s Peanut Butter Cup Infused Vodka Recipe:

Ingredients:

  • 750 mL Bottle of Vodka
  • 1 cup Reese’s Mini Peanut Butter Cups

Infusion Instructions:

Combine vodka and Reese’s Mini Peanut Butter Cups in a clean mason jar. Close jar tightly and store in a cool dry place for 7 days. Give it a good shake once or twice per day. Once vodka has been infused, strain into a clean mason jar using a fine mesh sieve and then repeat process. Store in a cool place or in the freezer.

Glass Prepped Instructions:

Rub rim of martini glass with a lemon peel and fresh lavender flower. Place martini glasses in freezer to chill.

Strawberry Lavender Martini

Ingredients:

  • 2 to 3 ripe strawberries
  • 2 oz. Citrus Vodka
  • 1 oz. Honey Lavender syrup (recipes below)
  • ½ oz. Fresh orange juice

Instructions:

Muddle strawberries in the bottom of a shaker. Fill cocktail shaker to the rim with ice cubes, add all liquid ingredients and shake vigorously. Pour into prepped martini glass. Garnish with an orange twist or strawberry.

Pear Lavender Martini

Ingredients:

  • 2 oz. Pear Vodka
  • 1 oz. Honey Lavender syrup (recipes below)
  • ½ oz. Pineapple juice
  • ½ oz. Fresh lemon juice

Instructions:

Fill cocktail shaker to the rim with ice cubes, add all liquid ingredients and shake vigorously. Pour into prepped martini glass. Garnish with a lemon twist.

Mango Honey Lavender Martini

Ingredients:

  • 2½ oz. Mango Rhum
  • 1 oz. Honey Lavender syrup (recipes below)
  • ½ oz. Fresh lemon juice

Instructions:

Fill cocktail shaker half way with ice cubes, add all liquid ingredients and shake vigorously. Pour into prepped chilled martini glass. Use fresh lavender bloom as a garnish.

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I was walking into Trader Joes and saw planters of beautiful small lavender bushes and thought it’s time to add more cocktails!

Honey Lavender Simple Syrup Recipe:

Ingredients:

  • 1½ cup clover honey
  • 1½ cups water
  • 2 tablespoon lavender buds
  • 1 drop red food coloring
  • 1 drop blue food coloring

Instructions:

Combine water and honey in a pot and heat slowly over medium-low heat until sugar dissolves. Crush lavender buds using a mortar and pestle and add to sugar solution. Reduce heat to a low simmer and steep buds for 15-20 minutes. Steeping lavender buds tends to result in slightly brown tinted syrup, so I like to add one drop each of red and blue food coloring when I add the lavender buds.

After steeping buds, remove from heat. Pour contents through a fine mesh sieve and into a large mason jar. Let syrup cool until you can handle the jar without burning yourself. Line sieve with a coffee filter, place sieve over second jar, and filter syrup. The coffee filter removes fine particulate matter and will result in a clear and debris-free syrup.

Drying Lavender Instructions:

The best time to harvest the lavender flowers are when they are newly opened Harvest the lavender stems. Using a pair of gardening shears cut stems just above the leaves when the flower buds are starting to open and show their color. This is the time when the lavender aroma is at its strongest. Place several stems together and secure the stems with a rubber band. Unlike twine or raffia, a rubber band will stay secure even as the stems shrink from the drying process. Hang lavender bundles in a warm area away from direct sunlight. Place a clean sheet underneath the hanging lavender as it dries to catch any fallen buds. It can take between seven and ten days for the stalks to dry out completely. Remove the buds from the stems. Place dry stems on a length of newspaper or a large towel, and gently roll it up like a tube. Now roll it back and forth on a hard surface like you are rolling out dough. This will dislodge the buds without crushing them.

Lavender works well with the following ingredients when making cocktails or non-alcoholic beverages: Strawberry, Cream, Figs, Blueberries, Honey, Mango, Cucumber, Thyme, Lemon, Lime, Orange, Cream, Rhubarb, and Plum

What to do with the Stems?

Add dried lavender stems to the coals on your barbecue when cooking or on firewood to add flavor or scent to your meal of fire.

Happy Easter!!!! :)

 

Do you like this post?  We would love to hear your thoughts! Please feel free to leave a comment! :)

 

 

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05th Apr2012

Easter Egg Ornament Tree

by Dinah Wulf

Easter Egg Ornament Tree, Written By: Jennifer Hostetler

Easter’s just around the corner! After putting up the Easter stuff I found a few items that are cute but just needed a little something. One item was this tree, years ago it had something that went on it but I could not find anything in my Easter stuff. My daughter and I decided to make some egg ornaments to hang from the tree.  This took us about 30 minutes and we found everything we need in our craft and Easter stuff. Here is how to make an Easter Egg Ornament Tree.

Materials:

  • Small Easter Eggs
  • Ribbon
  • Glue Gun
  • Scissors

This is the tree that we had that looked just to plain:

1st cut the Ribbon in two lengths.  One that you will loop and make as the hanger and one that you tie into a bow.

2nd hot glued the hanger to the egg and then glued the bow on.

We finished by hanging them on the tree.

Added Tip:  When working with ribbon you can singe the ends of the ribbon with a lighter to keep it from fraying. Take precaution:  Holding the flame on the ribbon to long will catch it on fire so this should be a quick process. Always have a glass of water near by!

Have a fantastic Easter!

 

 

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30th Mar2012

Easter Themed Cocktails

by Dinah Wulf

David has definitely outdone himself this week with some FABULOUS Easter themed cocktails, including a Jelly Bean Martini, a Carmel Cadbury Egg Martini, and …wait for it… a PEEP-A-TINI!!! Plus, at the end there is a bonus recipe for the perfect April Fool’s Day shot!!!

Written By: David Edessa

Happy Easter!!!…Felices Pascuas!!!Feliç Pasqua!!!Joyeuses Pâques!!!Buona Pasqua!!!Beannachtaí na Cásca!!!Frohe Ostern!!!
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Carrot Mascarpone Cheese Milk Shake (With Alcohol):

Ingredients:

  • 2 oz. Vanilla Rhum or Spiced Rhum
  • 1 cup milk
  • 3 scoops vanilla ice cream
  • 1 tbsp. sugar
  • ½ cup Mascarpone cheese
  • 1 cup of Carrot Purée (recipes below)

Instructions:
Place all ingredients in blender and process until smooth, stopping to scrape down sides. Serve immediately in tall glass. Garnish with whipped cream and graham sprinkles to personal taste.

Graham Cracker sprinkles mix:

  • ½ cup graham crackers smashed
  • ½ oz. ground cinnamon
  • ½ oz.  ground nutmeg

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I named this drink after one of my favorite childhood movies…HARVEY written by play wright Mary Coyle Chase.

Harvey’s Carrot Martini

Ingredients:

  • 2 oz. Citrus Vodka
  • 1 oz. Grand Marnier
  • 1 ¾ oz. carrot puree (recipe below)

Place martini glasses in freezer to chill.

Instructions:
Combine strained carrot puree and all liquid ingredients into a cocktail shaker filled halfway with ice, shake vigorously and strain into chilled martini glasses. Garnish with a pinch of nutmeg/ cinnamon mix on top center of glass without mixing into drink.

Nutmeg/ Cinnamon mix:

  • 2 oz. ground cinnamon
  • 2 oz. ground nutmeg
  • 1 oz. powdered sugar

Carrot Purée Instructions:

Ingredients:

  • 16 ounces chopped carrots
  • 6 ounces apple juice

Carrot Puree: In a blender puree carrots along with apple juice, strain using a fine mesh sieve.
…………….………………………
Reminiscent of the Hostess Cakes snow balls…

Coco Snowball Martini

Ingredients:

  • 1 ½ oz. Vanilla Rhum
  • 1 ½ oz. Coconut Rhum
  • ¾ oz. Godiva White Chocolate liqueur
  • ½ oz. Blue Curaçao liqueur

Place martini glasses in freezer to chill.

Instructions:
Rim a martini glass with honey and fresh shredded coconut and for variety try toasted coconut. Place all liquid ingredients into a cocktail shaker filled halfway with ice, shake vigorously and strain into chilled martini glass.

Jelly Bean Martini

Ingredients:

  • 3 oz. Jelly Bean Infused Vodka (recipes below)
  • 1 oz. Triple Sec
  • ½ oz. Sparkling Wine Brut
  • 1 lemon wedge

Glass Prep:
Add sugar along the rim of the martini glass. To do this, place blue curaçao or grenadine on a flat plate (depending on the color of the rim you wish to create) then dip the glass into the liquid to wet the rim. Place powdered sugar on a flat plate or surface then rim the wet rim glass into sugar and coat the rim. Place rimmed prepared martini glasses in freezer to chill.

Instructions:
Put all liquid ingredients and squeeze a lemon wedge into a cocktail shaker half filled with ice and shake vigorously and strain into chilled prepped martini glasses. Float on top of glass the sparkling wine.

Jelly Bean Infusion Instructions:
To create jelly bean-infused vodka, place 750mL bottle of vodka and 16 oz. of jelly beans in a glass jar for about 48 hours and shake throughout the day. Strain using a fine mesh sieve. Use one color of jelly beans for best results. Also, a great alternative to vodka is rhum….. For a different flavor you can try vanilla flavored vodka or rhum.

Peep-a-Tini

Ingredients:

  • 3 oz. Peep Infused Vodka Vanilla (recipes below)
  •  ½ oz. Vanilla syrup (recipes below)
  • 1 oz. Cream

Glass Prep:
Pour a small amount of vanilla syrup onto one plate (add food coloring opposite to that of infused vodka) and sprinkle sugar onto another plate. Dip the rim of the glass into the syrup and then into sugar to coat. Place prepped glass in freezer.

Instructions:
Put vodka, syrup (without food coloring) and cream in a cocktail shaker half filled with ice. Shake vigorously then strain into prepped chilled martini glass. You can garnish with or without a Peep!!!

Peep Infusion Instructions:
To create Peep infused vodka, place one 750mL bottle of Vanilla Vodka and 16 oz. of Peeps in a glass jar for about 48 hours and shake throughout the day. Strain using a fine mesh sieve, a second straining will be necessary (move liquid in circles in sieve to insure consistent dripping). Use one color of Peeps for best results. Also, a great alternative to vodka is rhum.
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Caramel Cadbury Egg Martini

Ingredients:

  • 1 ½ oz. Vanilla Rhum
  • 1 oz. Bailey’s Irish Cream with Caramel
  • ½ oz. dark crème de cacao
  • 1 ounce Butter cream (recipes below) ½ oz.  chocolate syrup

Glass Prep: Drizzle chocolate & caramel syrup around inside rim of glass. Place in freezer to chill.

Instruction:
Place all ingredients into a cocktail shaker with ice, including chocolate syrup in a shaker half filled with ice. Shake vigorously until chocolate syrup is completely incorporated with shakers contents. Strain into chilled prepped martini glasses.
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Vanilla Syrup Recipes

Ingredients:

  • 1 cups water
  • 2 cups sugar
  • 2 tablespoons pure vanilla extract (If you can get a hold of real vanilla bean the better :) )

Instruction:
In medium saucepan over medium high heat, bring water and sugar to a boil (stir to keep from burning). Cook until mixture thickens slightly, about three minutes. Remove from heat, stir in vanilla and let cool to room temperature. Refrigerate in an airtight container for up to two weeks.

Simple Syrup Suggestion:
A couple of suggestions that will make your simple syrup better include adding ¼ cup of corn syrup to the mixture. This will help prevent crystallization of the sugar and keeps it smooth, since it is a super saturated solution. The other suggestion is to add one or two ounces of vodka or neutral grain spirit to the simple syrup after it has been bottled. This will help prevent mold or bacteria from growing.
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Buttercream recipe:

Ingredients:

  • 1 cup unsalted butter, softened (but not melted!) Ideal texture should be like soft served or churned ice cream
  • 3 cups powdered sugar (confectionary), SIFTED
  • ¼ teaspoon table salt
  • 1 tablespoon vanilla extract
  • 4 tablespoons of heavy cream

Instructions:
Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of cream and beat for 3 minutes. If you’re frosting needs a more stiff consistency, add more sugar. If your frosting needs to be thinned out, add remaining cream 1 tablespoon at a time.
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Dead Rabbits (shot)

Ingredients:

  • ¾ oz. Rye Whisky
  • ¾ oz. Bailey’s Irish Cream
  • 1 oz. Carrot Juice (recipes on page)
  • ½ oz. butterscotch schnapps
  • Crushed ginger snaps

Instructions:
Rim a shot glass with honey and crushed ginger snaps. Place all liquid ingredients into a cocktail shaker filled halfway with ice, shake vigorously and strain into shot glasses.

HAPPY EASTER!!!ХРИСТОС ВОСКРЕСЕ!!!פסחא שמח!!!Καλό Πάσχα!!!Pasg Hapus!!!Maligayang Pasko ng Pagkabuhay!!!

 

Bonus Shot: April Fool’s Day Gag Drink

Cement Mixer (shot)

Ingredients:

  • 1 ½ oz. chilled Bailey’s Irish cream liqueur
  • ½ oz. fresh squeezed lime juice

Instructions:

Pour the Bailey’s into a large shot glass. Slowly float the lime juice on top. Drink it quickly before chemical reaction takes place! The drink will coagulate in the person’s mouth!!

Happy April Fool’s Day!

Photo Sources: ListNLearn.com, SheKnows.com, MyMansBelly.com, ParchedNoMore.com, HealthyChicEats.com, SailusFood.com, SavorySweetLife.com

 

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27th Mar2012

Introducing David Edessa

by Dinah Wulf

Over the past three months, you may have enjoyed reading some tantalizing alcoholic drink recipe posts like Shake, Rattle, & Roll or Make Your Own Infused Flavored Alcohol by David Edessa. I think it’s about time that I formally introduce you to David! It is LONG overdue!

David Edessa spent over twenty years managing night clubs, bars, cafes, restaurants, and after hour clubs. He has traveled and operated in major markets like Chicago, Los Angeles, Dallas, and Las Vegas, playing a major role in launching and managing restaurants. David has served as a consultant for California fine dining restaurants as well as for premier entertainment venues in Orange County, California.

David has a knack for selecting the perfect taste and flavor combinations for both food and drink. He honed his skills on the culinary aspect of mixology and recipes development, with an understanding and appreciation of the liquors, beers, and wines of the world.

David’s favorite drink recipes are classics with a seasonal influence. His favorite places are Gastropubs & wine bars.

Check out a complete list of David’s published recipes and tutorials, HERE.

BTW, ladies… he’s single… just saying! (David, don’t kill me for adding this in… tee hee)

 

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23rd Mar2012

Save the Water drink the Tequila

by Dinah Wulf

Written By: David Edessa

Save the Water drink the Tequila!!!

Fun Margarita Facts:

  • The refreshing margarita- National Margarita Day is celebrated on February 22nd
  • There are many claims to the invention of the Margarita, but the prevailing credit goes to Margaret “Margarita” Sames, a wealthy Dallas socialite.

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Sugar, Salt, or Naked: How to Rim Your Margarita

I believe if it tastes good then go for it. And if you’re not sure you can always try to mix a 2:1 ratio of salt and sugar. Personally, I like to do half the glass in sugar and the other half in salt… and just like that you have two completely different drinks in one!!!

As for a no sugar (Naked), I personally like a naked rim when using a Reposado Tequila, because I wish to taste the complexity of the Tequila.

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Roasted Jalapeno Blackberry Margarita

Ingrediants:

  • 8 blackberries
  • 1½ oz. Roasted Jalapeño Infused Tequila
  • 1½ oz. Margarita Mix (recipes below)
  • 1/2 oz. Triple Sec or Citronge orange liqueur
  • 1/2 oz. Agave Syrup
  • Garnish lime wheel
  • Top with a 1/2 oz. of soda water

Preparation:

Spread out a layer of coarse sea salt onto a small plate. Take a lime wedge and run it around the rim of a short glass. Place the lime soaked rim into the salt. Move the glass around in the salt until the rim is evenly coated then place prepped glasses in freezer.

Place the blackberries in a cocktail shaker. Using a muddler thoroughly mash up the blackberries. Add the tequila, orange liqueur, simple syrup and margarita mix. Add crushed ice and shake until ice cold and then strain into prepared chilled glasses. Fill the glass with crushed ice and strain the margarita into the glass. Top off with a splash of soda water and gently stir to combine.

Roasted Pineapple Jalapeño Margarita Martini

Ingrediants:

  • 2½ oz. Roasted Pineapple Infused Tequila
  • 1½ oz. Margarita Mix (recipes below)
  • 1 oz. Triple Sec or Citronge orange liqueur.
  • 1/2 oz. Roasted Jalapeño Simple Syrup (recipes below)
  • Garnish lime wheel

Preparation:

Spread out a layer of coarse sea salt onto a small plate.  Take a lime wedge and run it around the rim of a stemmed martini glass.  Place the lime soaked rim into the salt.  Move the glass around in the salt until the rim is evenly coated then place prepped glasses in freezer. Mix all ingredients together in a shaker and chill.   Add crushed ice and shake until ice cold and then strain into salted rimmed prepped stemmed glasses and then garnish with lime wheels.

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Basic Margarita Recipes: Single Portion or Party Pitcher

Margarita Martini (single portion)

Ingrediants:

  • 2½ oz. white tequila
  • 1½ oz. Margarita Mix (recipes below)
  • 1 oz. Triple Sec
  • Course Sea Salt for glass rims (optional)
  • Garnish with lime wedge

Preparation:

Rim a stemmed glass with a wedge of lime and twirl it in coarse sea salt, shaking off the excess. Shake all the liquid ingredients in a cocktail shaker with cracked ice and strain into glass. Garnish with a lime wheel.

Margarita Party Pitcher

Ingrediants:

  • 1 bottle (750 ml) white or infused tequila
  • 1½ cups Margarita Mix (recipes below)
  • 8 oz. Triple Sec
  • Course Sea Salt for glass rims (optional)
  • Garnish with lime wedge

Preparation:

Mix all ingredients together in a glass pitcher and chill before serving. Serve with salted rimmed glasses and then garnish with lime wheels.

Option: Adding half an egg white to a single portion recipe will make the drink frothy and add new nuances to the drink.

__________________________

The best margarita mix I’ve ever used was taught to me years ago by a bartender that worked at the old Playboy Key Club. Here is the recipe.

DIY Margarita Mix

Ingrediants:

  • 1/2 cup fresh lime juice & 4 tablespoon zest
  • 1/2 cup fresh lemon juice & 4 tablespoon zest
  • 1/4 cup powdered sugar
  • Pinch or 1/16 teaspoon sea salt

Preparation:

Mix citrus zest, juice fruit, sugar & salt in a glass or metal container until sugar is dissolved. Steep the container for 24 hours in refrigerator and then strain out the zest, pulp, and seeds.

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One of the best Silver Tequila I’ve ever tried straight is Tequila Siete Leguas Blanco.  Made from 100% Blue Agave, and is expertly distilled into a wonderfully aromatic and flavorful spirit that showcases the savory, herbaceous and vegetal characteristics of the agave, and no alcohol burn. Furthermore, it has an excellent cocktail component, however, its best enjoyed on the rocks with a lime or my favorite fresh lemons.

Named after Pancho Villas horse and this distillery was responsible for producing the “original” Patron Tequila brand, and brand rights were sold to St. Maarten Spirits, owners John Paul DeJoria of Paul Mitchell Hair Products and Martin Crowley in 1989. As the brand grew, Tequila Siete Leguas was no longer able to keep up with production, and Patron built a new distillery and moved all production in 2002.

One of my Favorite Reposado Tequilas for mix drinks is, Cazadores Reposado. There is a full, mellow attack with moderate agave intensity. It has mild caramel and smoke aromas, with slight hints of agave, pepper, fruit, and floral elements. It is medium body and sweet in the mouth. The flavor is oaky with moderate agave and some pepper, but the major component tastes like dough or cardboard, possibly from the new oak barrels. The finish is moderately long and sweet, with that doughy taste lingering through the tingly alcohol.

Tip: You should only drink tequila made with 100% Blue Agave!!!

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Simple Syrup Recipes: Flavored or Not!

The most common syrup is the 2:1 formula, which is pretty much standard for most cocktails. To make this, simply add 2 cups of sugar and 1 cup water to a pot and gently heat until all of the sugar is dissolved. Pour the syrup into a clean bottle and it’s ready to use. You don’t need to boil the water when making simple syrup. To make flavored simple syrup, you can use different herbs, fruit juices, spices, and extracts. Just put them in once the water boils right before adding the sugar, and then strain the items out before bottling. After boiling, let the syrup cool to room temperature, then pour into a tightly sealed, clean glass jar and store in the refrigerator (Any clean and sealable container can be used). The syrup can be refrigerated for up to 1 month.

Photo Sources: SweetLifeBake.com, rock-ur-party.tablespoon.com, PinkMemo.com. FoodNetwork.com, CaribbeanTrading.com

 

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16th Mar2012

Make Your Own Infused Flavored Alcohol

by Dinah Wulf

From apple to whipped cream, alcohol seems to come in so many different flavors.  Ever wonder how liquor companies make these flavored spirits? This week, David is going to show us how to Make Your Own Infused Flavored Alcohol!  Infused alcohol is perfect for serving at parties and also makes great DIY gifts as well.

Written By: David Edessa

Infuse your Favorite Booze!!!

“He knows just how I like my martini – full of alcohol.” – Homer Simpson

Choose Your Spirit:

Your base spirit will set the foundation for a good infusion. Choosing a decent unflavored liquor that is smooth and clean will allow the added flavors to come out. However, I do not recommend using an expensive bottle. My personal choices for base liquor in INFUSIONS are as follow:

  • Vodka: Boru Vodka, Prairie Organic Vodka, Tito’s Hand Crafted Vodka, and Koenig (potato) Vodka
  • Gin: Burnett’s London Dry Gin, Gordon’s London Dry Gin, and Broker’s Premium Gin
  • Rum: Wray & Nephew White Overproof Rum, 1 Barrel “The Golden Rum”, Flor de Caña 4yr Blanco Extra Dry Rum, and Don Q Cristal Premium Puerto Rican Rum

There are definitely choices for tequila, brandy, and whisky (or whiskey). However, I have future plans for those.

If you’re experimenting with a new infusion you may want to use a less expensive bottle so as not to waste money or good liquor.

Choose Your Flavors:

Herbs, spices and fruits are most commonly used for infusions. The most popular infusions are fruit based; however, you can use your imagination to create some delicious combinations. For best results, use fresh ingredients only.

Step One:

The process itself is very easy. Choose a clean, air-tight jar: quart sized mason jars work well, preferably glass. Using smaller jars will allow you to divide a liter of vodka into a few jars, giving you the ability to create small batches of a variety of flavors at once. Wash the ingredients, place them inside the jar and fill it with vodka. Shake a few times and cover tightly with a lid.

Infusion Time: You will want to store your infusion in a cool, dark place (under the sink is the best place).  Make sure to shake mix three to five times a day. On average you should keep infusion stored for a week. You will want to do a taste test every few days to see if the flavors are sufficient.

Step Two:

Once your infusion has reached its peak in flavor you’ll need to take the flavoring ingredients out of the jar. Use a fine strainer or paper coffee filter to strain the infusion into another clean jar or bowl. You can return it to its original jar if you would like, cleaning the jar thoroughly first. Store the finished infusion as you would any other liquor of its type.

Helpful Tips and Tricks

Make sure all ingredients are fresh and without blemishes.

Ingredient Preparation:

  • Berries: wash and leave whole, but score the skins on harder berries
  • Pineapple, Mango and similar fruit: wash and cut into chunks
  • Strawberries and Citrus fruit: wash and slice thinly without rind or use zests of lemons and oranges
  • Vanilla Beans: wash and cut lengthwise
  • Herbs: wash and use whole (stems and all)
  • Peppers: wash and leave whole or cut in half
  • Garlic: use whole cloves, removing the layers of skin

General Infusion Times:

  • 3-4 days: Intense flavors such as vanilla beans, lemons, oranges, grapefruit, limes, mint, garlic, tarragon, basil, oregano, dill, thyme and peppers
  • 1 week: Moderate flavors such as cantaloupes, strawberries, peaches, mangoes, pitted cherries, raspberries, blueberries and blackberries
  • 2 weeks: Mild flavors such as pineapple, ginger and lemon grass

Other Great Combinations:

  • Kiwi + Thyme
  • Blackberry + Oregano
  • Cucumber + Cilantro
  • Cantaloupe + Dill
  • Watermelon + Shiso
  • Pink Grapefruit + Tarragon
  • Green Apple + Parsley
  • Garlic + Habanero
  • Habanero + Ginger
  • Mango + Ginger
  • Basil mixed with: Strawberry, blackberries, watermelon, cucumber, and lemon.
  • Sage mixed with: Pear, plums, peaches, pineapple, and blackberries.
  • Rosemary mixed with: Grapefruit, strawberries, and peaches
  • Mint mixed with: watermelon, apricot, blueberries, cucumber, and pineapple.
  • Chili pepper with: Pineapple, guava, mango, melon, papaya, watermelon, coconut, and oranges.
  • Tamarind with: Watermelons, melons, guava, or tomatoes.

There are of course many, many more great combinations.  Habanero with mango or other fruits and herbs work nicely together. Also, you can even try roasting your ingredients.

  • Roasted pineapple
  • Roasted apples and cinnamon
  • Roasted pumpkin
  • Roasted pears cloves

Stay tuned for the next couple of months for cocktails based on the infused combinations above.  But if you can’t wait, on the rocks or up always work!!!!

Photo Sources: HolidayDrink.com, Google Images

 

 

 

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09th Mar2012

Alcoholic Milk Shakes

by Dinah Wulf

Alcoholic Milk Shakes, Written By David Edessa

Shake, Rattle and Roll

I love milkshakes and it only made sense to do a blog post on milk shakes for adults.

Shamrock Mint Shake

  • 2 oz. Vanilla Rum
  • 2 oz. milk
  • 1 pint mint chocolate chip ice cream
  • 1 tsp. pure mint extract
  • Whipped Cream as garnish

Preparation:

Place all the ingredients in a blender with some crushed ice and blend until smooth. Mix until smooth. Pour into chilled glass and garnish with whipped cream.

Georgia Peach Shake

  • 3/4 oz. Southern Comfort
  • 3/4 oz. Amaretto
  • 1/2 oz. peach schnapps
  • 1 pint French Vanilla ice cream
  • 1/2 oz. fresh lemon juice
  • 1 ripe peach , peeled and chopped
  • Whipped Cream as garnish

Preparation:

Place all the ingredients in a blender with some crushed ice and blend until smooth. Mix until smooth. Pour into chilled glass and garnish with whipped cream.

Toblerone Shake

  • 1 oz. Tia Maria
  • 1 oz. Bailey’s Irish Cream
  • 1/2 oz. Barenjager
  • 2 oz. milk
  • 1 pint Chocolate ice cream
  • Whipped Cream as garnish

Preparation:

Place all the ingredients in a blender with some crushed ice and blend until smooth. Mix until smooth. Pour into chilled glass and garnish with whipped cream.

You can be experimental with adult shakes by combining some of your favorite ingredients. One thing to try to remember is that too much alcohol will keep your shake from being thick enough. A two to one ice ratio of ice cream to milk is safe and 1-1/2 oz. of combined booze at the most. However, rules are always meant to be broken :) Enjoy

Photo Sources: SkipToMyLou.org, PostersPoint.com, Google Images

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02nd Mar2012

Dessert Martinis

by Dinah Wulf

Dessert Martinis, Written By: David Edessa

The Death of a Pastry Legend: After Dinner Dessert Martinis

Stressed spelled backwards is desserts. Coincidence? I think not! ~Author Unknown

I enjoy dessert as much as the next person and my personal favorite are those reminiscent of my childhood. What a better childhood dessert than a Twinkie. And know that the Twinkie has been dropped from Hostess line I chose to celebrate its memory in a cocktail. Furthermore, this week I thought I would focus more on the drink and not the history of the cocktail… Enjoy

Twinkie Martini

  • 1-1/2 oz. Pinnacle whipped cream vodka
  • 1 oz. Amaretto liqueur
  • 1 oz. Bacardi Vanilla rum
  • 1 oz. heavy cream
  • Frosting (optional)

Preparation:

Using your finger, coat the rim of your glass with frosting. Make sure not to miss any spots! Combine all ingredients in a cocktail shaker with ice and shake, and then strain into glass and drink. If you wish to create more of a cupcake flavor, Dump sprinkles on a plate and press glass rim into sprinkles, pressing to adhere.

Oreo Cookie Martini

  • 1 -1/2oz Vanilla Vodka
  • 1 oz. White Crème de Cacao liqueur
  • 1 oz. Bailey’s Irish Cream liqueur
  • 1 oz. Heavy Cream
  • Crushed Oreo Cookies
  • Marshmallow sundae topping

Preparation:

Dip the rim of a martini glass in marshmallow topping then crushed Oreo cookies then place glass in freezer. In a shaker with ice, add vodka and all other liquid ingredients. Shake until mixed; pour into prepared glass. Sprinkle with crushed Oreo cookies.

Samoa Cookie Martini

  • 1 oz. Godiva White Chocolate liqueur
  • 1 oz. Vanilla Vodka
  • 1 oz. Butterscotch Schnapps
  • 1/2 oz. Coconut Milk
  • 1 oz. Heavy Cream
  • Toasted sweet coconut flakes
  • Crushed Samoa Girl Scout Cookies (optional)

Preparation:

Chill a martini glass in the freezer or fill it with ice for several minutes, then discard the ice. In a shaker with ice, add vodka and all other liquid ingredients. Make a rim of coconut on a martini glass by dipping into the coconut milk then into the coconut flakes then strain the liqueur mix into the glass. If you have actual Girl Scout Samoa cookies try to crush some and add to the toasted coconut for added flavor.

Black Cherry Crème Brulee Martini

  • 1 oz. Effen Black Cherry Vodka
  • 1 oz. Vanilla Vodka
  • 1 oz. Frangelico liqueur
  • 1/2 oz. Grand Marnier or Cointreau liqueur
  • 1-1/2 oz. Heavy Cream
  • Mint leaf or vanilla bean stick for garnish

Preparation:

Chill a martini glass in the freezer or fill it with ice for several minutes, then discard the ice. Pour all liquid ingredients into an ice-filled shaker and shake well. Strain into the chilled glass, garnish with a vanilla stick or mint leaf.

Lemon Crème Brulee Martini

  • 1-1/2 oz. Vanilla Vodka
  • 1 oz. Liquor 43 liqueur
  • 1-1/2 oz. Heavy Cream
  • 1 tsp. Lemon Curd
  • Lemon Wedge
  • Lite Brown Sugar

Preparation:

Rim martini glass with lemon wedge. Dip in brown sugar. Place in freezer to chill. Place all liquid ingredients and curds to cocktail shaker with ice. Shake to blend and chill. Strain into prepared martini glass. I’m personally a big fan of liquor 43, however, if you wish to substitute it with Grand Marnier or Tuaca you can. Liquor 43 has vanilla notes that the others lack.

Tiramisu Martini

  • 1 oz. Vanilla Vodka
  • 1 oz. Godiva White Chocolate liqueur
  • 1/2 oz. Bailey’s Coffee liqueur
  • 1/2 oz. Frangelico liqueur
  • 1/2 oz. White Crème de Cocoa liqueur
  • 1/2 oz. Heavy Cream
  • Chocolate powder (more of in mix)
  • Ground Cinnamon
  • Ground Nutmeg
  • Grenadine or Strawberry syrup

Preparation:

Place a martini in a freezer till cold.

Combine all liquids into a shaker filled with ice. Shake vigorously until the cocktail is thoroughly chilled. Place powdered chocolate, nutmeg, and cinnamon on a flat dish and grenadine in a separate dish. Dip the rim of a martini glass in the grenadine and then dust the rim in the chocolate mix. Strain shaker into prepared glass. If you have access to toasted crushed espresso beans, they make a great garnish to float in the center of glass.

David Edessa

Photo Sources: JeffsMartinis.com, MoninStore.com, FitGirlsMartini.com, I Can’t Believe I’m Not Bitter

 

 

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24th Feb2012

Famous Martini Recipes

by Dinah Wulf

This week’s cocktail recipes will sure make you feel like a star!  Check out David’s famous martini recipes with a bonus sweet and savory dessert martini.

Written By: David Edessa

Shaken…. Not Stirred!

Happiness is finding two olives in your martini when you’re hungry. ~ Johnny Carson

This is a martini that I enjoyed a few years ago at a cocktail party at the Hollywood Athletic Club. I enjoyed it so much and was jealous that it was not my creation.

Rosemary Lemon Martini

  • 3 oz. Citrus Vodka
  • 1 /2 oz. rosemary simple syrup
  • 1/2 oz. lemonade
  • 1 tablespoon lemon curd
  • Garnish with a lemon slice or rosemary sprig

The drink utilizes vodka, however, I have utilized gin and it works!

Preparation:

Fill your martini glass with ice and water, and set aside.

While your martini glass is chilling, fill a shaker with ice. Add the vodka, rosemary simple syrup, lemonade and lemon curd. Shake vigorously for 30 seconds, which is enough time for your glasses to chill. Remove the ice from the serving martini glass and pour the liquid into the glass. Garnish with a slice or lemon or a sprig of rosemary, and enjoy immediately!

Directions for the rosemary simple syrup:

In a small saucepan over medium heat, combine the sugar, water and rosemary. Stir often; allow the sugar to melt and the syrup to become warm before turning off the heat. Allow the rosemary simple syrup to cool and infuse for at least ten minutes, or up to one hour. Strain into a small Mason jar or container, and set aside. The rosemary simple syrup will keep in the fridge for at least two months.

Next, this classic 007 recipe comes from the Bond movies…. However, the new version does utilize the books recipes.

Modern 007 Martini

  • 4 oz. vodka (Smirnoff)
  • ½ oz. measure dry vermouth
  • Garnish with a lemon twist.

Preparation:

Shake ingredients well with ice, strain and pour into a martini glass. Add a large thin slice of lemon peel as a garnish.

Made famous by James Bond in Ian Fleming’s book Casino Royale, this martini is, of course, shaken, not stirred.

Classic Vesper Martini (007)

  • 3 oz. gin (90 proof British London Dry)
  • 1 oz. vodka (100 proof Russian grain)
  • 1/2 oz. Lillet Blanc
  • Garnish with a lemon twist

Preparation:

Shake ingredients well with ice, strain and pour into a deep champagne goblet glass. Add a large thin slice of lemon peel as a garnish. This Vesper 007 recipe comes from the Bond novels.

Finally, here is a great Dessert Martini you should definitely try.

Salted Caramel Chocolate Martini

  • 1 oz. Vanilla Vodka
  • 1 oz. Godiva Dark Chocolate liqueur
  • 1 oz. Godiva Caramel liqueur
  • 1 oz. dark creme de cacao
  • 2 oz. Cream or Half & Half
  • Garnish with caramel syrup and sea salt.

Preparation:

Pour all ingredients into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Dip the rim of a chilled martini glass in caramel syrup and then rim the same glass in the sea salt. Strain the cocktail into the martini glass to serve. If you do not want buy the caramel liqueur you can substitute butterscotch schnapps.

Photo Sources: Liquor.com

 

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23rd Feb2012

Kids Soap Making Projects: Soapsicles

by Dinah Wulf

By: Sandy Simmons of www.supersoapmakingsecrets.com

If you’ve been making soap for a while and you have children, it’s very likely that your kids will be interested in what you always do. While it is understandable that you would prefer your children not to make soap using the cold process or the hot process because of the involvement of lye, they can easily make soap using the melt and pour method. Children below the age of fifteen will probably need your help and supervision even if the melt and pour process is the process being used.

There are many kids soap making projects that you can do with your children and slowly get them into the craft of soap making. Most of the time, kids soap making projects involve lots of colors, interesting shapes, fun ideas, and soap carvings or embossed designs. Kids usually focus more on the aesthetic part of the process than on the process itself. This should help you stretch your creativity.

Some materials you can consider for a kids soap making project that you may not have considered before are play dough molds, sand castle molds, crayon molds, and any other child’s toy that can be used as a mold (make sure it’s heat resistant plastic). Also try out neon soap colors and/or multiply colors so that you can create color swirls or tie-dye soaps.

Here is a kids soap making project that you can use with old popsicle molds. These are usually made with heat resistant plastic because some popsicle recipes require the liquid to be hot when poured in. Remember to add the sticks so that you get the full effect!

Ingredients:

  • 1 bar clear glycerine soap
  • soap colorant of choice (try to go for a candy color so you get a good effect)

Procedure:

  1. Grate the bar of glycerine soap and place the grated soap in a soap pot or a microwaveable pyrex bowl.
  2. If on a pot, place it over the stove and melt the soap. If using a microwaveable pyrex bowl, place the glycerine in the microwave a few times in ten second bursts of heat till the glycerine is totally melted.
  3. Once your glycerine is melted, add the coloring and mix till the desired color is achieved.
  4. Allow it to cool a little then pour in into your popsicple molds.
  5. Find a way to keep the popsicle molds upright. Watch as the soap hardens. When its a little hard (you can see it solidifying) push in a popsicle stick.
  6. When your soap is completely hard, you can push it out of the molds and you will have soapsicles!

Your kids will surely get a kick out of taking a bath with popsicle sticks. You can also try making tie-dye soaps on rope with them! There are so many other kids soap making projects you can do. It’s a great way to get better at your craft and bond with your kids! So try one soon and have fun!

 

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21st Feb2012

DIY Reupholstered Chair

by Dinah Wulf

DIY Reupholstered Chair, Written By: Loren Crane, Pandora’s Craft Box

One cloudy day we found this lonely, awkward looking chair by the dumpster. I just saw the potential and the beauty this chair could bring to my home. We took it in and wondered what we had gotten ourselves into!

We knew nothing of reupholstering and we found more bad news as we when we removed the fabric!  All of the foam was dusty and by just looking at it the chair made me itch. We decided to remove everything from the chair. All was left was the frame, nails and springs.

Then the long journey to reupholstering began. It took about a month of long nights and hard work to finish the chair. I looked at other blogs and I could not find references to help with the process. Most blogs only had the before and after pictures, so I decided to step by step tutorials for those who might need a little guidance in reupholstering.

I go through step by step on how we attached the foam to the frame. You can see my hubby hard at work.

When all was said and done here it how it looks like with the foam was stapled to the frame.

I think the easiest part of the chair was gluing the decorative trim to the chair.

I hope you all enjoy reading about my journey with taking this chair from blah to glam. After this chair I don’t think there is anything I can’t do! I can’t wait to hear what you all have to say.

Links to the tutorials

Removal Reupholstering Part I

Springs Reupholstering Part II

Foam Reupholstering Part III

Foam Reupholstering Part IV

Fabric Reupholstering Part V

Finale Reupholstering

Follow Loren on Facebook!

 

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17th Feb2012

Martini 101

by Dinah Wulf

This week’s post, Martini 101, includes helpful tricks and tips to the perfect martini and recipes for a Dirty Martini, Strawberry Vinegar Martini, California Pomegranate Martini, and last but DEFINITELY not least, the Raspberry Cheesecake Martini.

Check out all of David’s FANTASTIC cocktail party recipes!  Find the perfect one for any occasion.

Written by David Edessa:

What is a Dry Martini?

What makes a Martini dry is the amount of Dry Vermouth that is used in the Martini Recipe. The less vermouth you use, the drier the Martini and so very dry means no vermouth. However, originally vermouth was created to hide the taste of inferior white or red wine and cheap booze. Today’s distillers produce better quality products (it kills me to see a good vodka being combined with vermouth personally).

I personally like to use on Martinis what in the trade we call a Boston shaker…. It leaves that thin line of ice floating on top of the martini (don’t use too much ice… You need the movement to crush ice)

What is a Dirty Martini? (Does not mean the booze has been bad!)

A Dirty Martini is the addition of the brine from the jar of olives to your Vodka Martini or Gin Martini. This is not olive juice or vinegar it is the salt solution that the olives are packed in.

Dirty Martini

  • 2 oz. Dry Gin or Vodka
  • 1/4 oz. Dry Vermouth (optional)
  • 1/8 oz. olive brine (or to taste)
  • 3 green olives (being a Deist hypocrite I personally I like three for the trinity)
  • Lemon wedge

Preparation

Into a cocktail shaker, pour the Gin (or Vodka), Dry Vermouth and olive brine. Add ice and shake with a purpose. Rub the rim of the martini glass with the wedge of lemon. Strain and pour contents of cocktail shaker into a martini glass. Drop the olives into the martini before serving.

Flavored vinegars in drinks are not a new thing….. I personally enjoy adding that sour note in drinks

Strawberry Vinegar Martini

  • 1.75 oz. Citrus Vodka
  • 1 oz. simple syrup
  • 1/2 oz. fresh lime juice
  • 3 strawberries, hulled (not frozen)
  • 1/4 oz. balsamic vinegar
  • (The better the vinegar… The better the drink)
  • Orange rind
  • Garnish with a Strawberry

Preparation

Muddle the strawberries with the balsamic vinegar, simple syrup and lime juice. Add the vodka and ice. Shake vigorously and strain into chilled martini glass. Squeeze the orange rind on top of the glass so the juice goes into the glass. Rub the rind all around the rim to give it an orange flavor. Then garnish with a juicy strawberry and sometimes I like to dip the strawberry in powdered sugar if they are not sweet enough.

California Pomegranate Martini

  • 1 oz. Orange Vodka
  • 1/2 oz. Cointreau orange liqueur
  • 3 oz. pomegranate juice
  • 1/4 teaspoon lemon juice
  • Lemon Slice for Garnish

Preparation

Combine all ingredients in a cocktail shaker. Add ice so that the shaker is about a third full (ice plus ingredients). Shake vigorously and then strain into a chilled martini. Squeeze a couple of drops from the lemon slice into the glass, then garnish the side of the cocktail glass with the slice of lemon.

Raspberry Cheesecake Martini

  • 2 oz. Vanilla Vodka
  • 1 oz. Chambord raspberry liqueur
  • 1 oz. Heavy Cream
  • 1 tsp. Jell-O Cheesecake pudding mix
  • Crushed Graham Crackers

Preparation

Combine all ingredients in a cocktail shaker. Add ice so that the shaker is about a third full and add ingredients. Shake vigorously and then strain into a chilled martini. Wet the rim of the cocktail glass with the lemon juice. Place crushed graham cracker in a saucer and dip the rim of the martini glass into the saucer, to produce a ring of graham cracker stuck to the lemon juice as a decorative rim around the glass that will add to the flavor.

 

Photo Sources: Mr. Allen Edwards Blog, Amaryllis Designs, Delish.com, Washington Life

 

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16th Feb2012

Making Rose Soap

by Dinah Wulf

By: Sandy Simmons of www.supersoapmakingsecrets.com

For generations, roses have symbolized love, passion, and romance. Many consider a rose to be the official flower of Valentine’s day. The flower has been featured in many forms of media, taking center stage in mushy movies and television shows, sometimes even playing a symbolically notorious role, as in the film ‘American Beauty’.

Being such a popular flower, and one that smells good, it isn’t a wonder that roses and their scent have been incorporated into soap. If the flower is associated with the many great love stories of our history, then it is only natural that a rose bath be associated with luxury and love for the skin.

For a while, rose soap was a novelty item, but now you can make your own rose soap!

 

INGREDIENTS:

1 bar clear glycerine soap
2 tsp. chopped rose petals
1 tsp. powdered milk
3-4 drops rose fragrance oil
2-3 drops vanilla fragrance oil (optional)

 

PROCEDURE:

  1. Using an old cheese grater, shred the glycerine soap bar. Create a double boiler by placing a Pyrex bowl on top of a pot of water and bring the water to a boil. Put the shreds in the bowl and melt the bar. Once totally melted, remove the bowl from the heat.
  2. Using a wooden spoon or hand held electric mixer, begin mixing the liquid soap. As you stir, add the powdered milk. Stir till you have an even consistency.
  3. Add half of the petals to the mixture and stir.
  4. Next, drop in the fragrance oil and stir the soap again.
  5. Place some petals at the bottom of your soap mold. Then pour your soap into the molds and sprinkle a few more petals on top.
  6. Let the soap harden in their molds. Once hard, pop them out and use your soap!

 

This rose soap recipe is very easy to follow, and the end product will make a great gift for family and friends, as well as a wonderful soap to put in guest bathrooms and powder rooms. You can also choose to use it all yourself! Just make sure that you store the bars in airtight containers, such as zip lock bags, till you’re ready to use the next bar.

NOTE: The vanilla fragrance will soften the soap fragrance and give the soap a vanilla undertone. Be prepared for some of the petals to turn black due to the heat of the mixture.

 

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10th Feb2012

Popular Martini Recipes

by Dinah Wulf

Written By: David Edessa

The Martini: The Good, the Bad, and Ugly!

Traditionally, a martini is gin up and dry vermouth served in a martini glass with olives or lemon twist.

The industry definition of a Martini is an alcoholic beverage without ice served in a cocktail glass most often the ingredients are added to a cocktail shaker with ice, shaken or stirred…. then the ice cold liquid is strained into a cocktail glass. What a boring definition and not fun at all!!!

Martini Recipes today are more diverse than the Gin Martini or Vodka that once dominated the Cocktail scene. Today’s Martini Recipes tend to use more flavors, by adding sweet liqueurs like Chambord, Apple Pucker, Peach schnapps and many others. Also with the birth of chef bartenders and molecular mixology… fresh and dry herbs, flavored vinegars, juices and mixers have helped to create an endless list of Martinis.

Enough with the definition of what a martini may or may not be… These drinks ARE meant to be enjoyed.

Here is what I consider the most popular martini recipes.

Apple Martini

  • 1.5 oz. Vodka (I prefer a Citron)
  • 1.5 oz. Apple Schnapps (Pucker is favorite apple brand)
  • Garnish with a slice of apple

Shake and strain into a cocktail glass The Apple Martini also called the Apple-tini is a sour apple flavored Martini. This cocktail is very easy to mix. It is just vodka and Apple schnapps.

Cosmopolitan Martini

  • 2 oz. Vodka (I prefer Citron vodka)
  • 1 oz. Triple Sec
  • 1 fresh lime squeeze
  • 1/2 oz. Cranberry Juice
  • Garnish with a lime wheel

Shake and strain into a cocktail glass. The color should be a lite pink. For fun I’ve used tangerine or mandarin vodka….. It gives it a bit of a twist.

Lemon Drop Martini

  • 2 oz. Citron Vodka
  • 1 oz. Triple Sec
  • 1/2 oz. of Sweet & Sour Mix
  • Rim glass with powdered sugar.

Mix ingredients in a cocktail shaker with ice and strain into a cocktail glass. Garnish with a sugar coated lemon wedge. Also, for a twist I recommend using a Mandarin or Orange vodka.

Photo Sources: Polka Dot Bride, Noche Latina, Foodies Unite

 

 

 

 

 

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23rd Jan2012

David’s Favorite Bourbon Recipes

by Dinah Wulf

Before I share this week’s Cocktail Corner, David’s Favorite Bourbon Recipes, I have to share this awesome YouTube video he sent me last week. Enjoy!

Written By David Edessa

Bourbon whiskey is a unique liquor with a great history, born in Bourbon County, Kentucky. The French have cognac and in the US we have bourbon. Every bourbon brand is unique in flavor and complexity. However, my personal favorite brand is Basil Hayden.

Mint Julep

  • 4 sprigs Mint
  • 1 tsp. Powdered Sugar
  • 2 tsp. Water
  • 2 1/2 oz. Bourbon

In glass, muddle mint leaves, powdered sugar, and water. Fill glass or mug with shaved or crushed ice and add Bourbon. Top with more ice and garnish with a mint spring and straws.

Peach Mint Julep

  • 5-6 sprigs Mint
  • 1 tsp. Powdered Sugar
  • 2 tsp. Water
  • 1 oz. Peach Schnapps
  • 1 1/2 oz. Bourbon

In glass, dissolve powdered sugar with water. Fill with finely shaved ice and add peach schnapps, Bourbon. Stir until glass is heavily frosted, adding more ice if necessary. (Do not hold glass with hand while stirring.) Decorate with sprigs of fresh mint so that the tops are about two inches above the rim of the glass. Use short straws so that it will be necessary to bury nose in mint, which is intended for scent rather than taste.

Pendennis Toddy

  • 1 cube Sugar
  • 1 tsp. Water
  • 2 oz. Bourbon

Muddle cube of sugar with water in glass. Fill with ice, add Bourbon, and stir. Decorate with two slices of lemon.

Combine the vermouth, bourbon whiskey, and bitters with 2 – 3 ice cubes in a mixing glass. Stir gently, don’t bruise the spirits and cloud the drink. Place the cherry in a chilled cocktail glass and strain the whiskey mixture over the cherry. Rub the cut edge of the orange peel over the rim of the glass and twist it over the drink to release the oils but don’t drop it in.

Classic Manhattan

  • 2 oz. Bourbon whisky
  • 1/2 oz. sweet vermouth
  • 2-3 dashes Angostura bitters
  • maraschino cherry for garnish

Pour the ingredients into a mixing glass with ice cubes. Stir well or shake lightly and be careful not to bruise mix (avoid making it cloudy). Strain into a chilled cocktail glass.

Garnish with the cherry and orange twist.

Variations on the Manhattan:

Dry Manhattan- Use a dash of dry vermouth and garnish with a lemon twist.

Perfect Manhattan- Equal parts of sweet and dry vermouth. Garnish with a lemon twist.

If you choose not to use bitters, substitute a twist of lime for the cherry and orange. Hold the lime twist in a lighted match over the drink and then drop it in. The heat really zips up the lime flavor.

 

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16th Jan2012

Kiwi Cocktail Recipes

by Dinah Wulf

It’s time for more tasty cocktail recipes by David Edessa.  This week, Kiwi is our inspiration. He also threw in more coffee classics.  If you missed any of David’s past posts, be sure to check out his Tangerine Recipes, Specialty Syrup flavored recipes, and his delicious New Year cocktail recipes that are good any time of the year!

 

Written By David Edessa:

Another great fruit that is in season that we should take advantage of is the Kiwi.

Strawberry Kiwi Marini

  • 2 oz. Strawberry Vodka
  • 1 oz. Triple Sec
  • 1 oz. lemonade
  • 2 to 3 slices of kiwis
  • 1 tsp. simple syrup

Preparation:

Muddle the skinned kiwi with sugar syrup in a cocktail shaker. Add ice, triple sec and vodka then shake well. Pour into a chilled glass.

If you wish to make this drink just a Kiwis Martini all you have to replace is the base liquor Strawberry vodka with citrus vodka….

Watermelon Kiwi Cooler

  • 1 oz. Citrus Vodka
  • 1 oz. Watermelon Liqueur
  • 2 to 3 oz. lemonade
  • 2 to 3 slices of kiwis
  • 2 to 3 mint leaves
  • 1 tsp. simple syrup

Preparation:

Muddle the skinned kiwi with sugar syrup in a cocktail shaker. Add ice, watermelon liqueur, mint and vodka then shake well. Pour into chilled glass over ice.

Mango Kiwi Martini

  • 2 oz. Mango Vodka
  • 1 oz. Triple Sec Liqueur
  • 1 oz. lemonade
  • 2 to 3 slices of kiwis
  • 2 to 3 mint leaves
  • 1 tsp. simple syrup

Preparation:

Muddle the skinned kiwi with sugar syrup in a cocktail shaker. Add ice, triple sec liqueur, mint and vodka then shake well. Pour into chilled glass over ice.

Experiment with different flavors and even different flavors of rum.

More Coffee Cocktail Classics

I always like to preheat my mugs before I build my coffee cocktail.

Aspen Coffee

  • 1/2 oz. Grand Marnier
  • 1/2 oz. Frangelico
  • 1/2 oz. Kahlua
  • Fill with Coffee and top with whip cream

Coffee Royal

  • 3/4 oz. Baileys
  • 3/4 oz. Kahlua
  • Fill with Coffee and top with whip cream.

B-52 Coffee

  • 1/2 oz. Kahlua
  • 1/2 oz. Baileys
  • 1/2 oz. Grand Marnier
  • Fill with Coffee and top with whip cream.

To add your own twist to your coffee drink try using different flavors from the Baileys brand (Original, Mint Chocolate, Crème Caramel, Coffee, Hazelnut, Biscotti) and even try different whip cream flavors from Reddi-Whip.

 

Photo Source: Elizabeth Ann Designs & Fine Art America

 

 

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09th Jan2012

David’s Cocktail Corner: Tangerine Two

by Dinah Wulf

Written By David Edessa

October to April is the season to utilize such great citrus like the tangerine. You could certainly substitute the cognac for vodka or Tuaca for Grand Marnier or Triple Sec.

Tangerine Cosmos

  • 1/2 oz. White Cranberry Juice
  • 1 /2 oz. Tangerine Juice
  • 2 oz. Citrus Vodka
  • 3/4 oz. Triple Sec

Put all ingredients into a cocktail shaker with ice, and then shake it for 10 to 15 seconds. Strain into your cocktail glass. Garnish with a tangerine.

Tangerine Margarita

  • 2 oz. Silver Tequila
  • 1 oz. Cointreau or Triple Sec
  • 1/2 oz. lime juice
  • 1/2 oz. tangerine juice
  • 1/2 oz. Ruby grapefruit juice
  • Salt for rimming

Pour the ingredients into a cocktail shaker with ice cubes and shake well for about 10 to 15 seconds. Strain into a chilled cocktail glass rimmed with salt.

My Clementine Sidecar

  • 1/2 oz. Fresh Lemon Juice
  • 1 oz. Fresh Tangerine Juice
  • 1.5 oz. Bourbon (a nice small-batch bourbon preferred)
  • 3/4 oz. Tuaca

Rub the rim of a chilled cocktail glass with a tangerine wedge & sugar the rim. Put all ingredients into a cocktail shaker with ice, and then shake it for 10 to 15 seconds. Strain into your cocktail glass.

Tangerine Drop

  • 1/2 oz. Fresh lemon Juice
  • 1 /2 oz. Tangerine Juice
  • 2 oz. Citrus Vodka
  • 1/2 oz. Triple Sec
  • 1/2 oz. Honey syrup (see recipe below)

Put all ingredients into a cocktail shaker with ice, and then shake it for 10 to 15 seconds. Strain into your cocktail glass. Scrape the zest off a lemon with a micro-plane or even a vegetable peeler and then garnish drink with lemon zest on top (if you would like a sweeter drink you can always sugar rim of drink with powdered sugar).

Honey Syrup

  • 1/2 cup honey
  • 1/2 cup warm water

Combine the honey and water and stir till it dissolves. Let it cool before use. If you combine to citrus when warm it will create bitterness in the lemon.

Clementine Cocktail

  • 3 oz. fresh tangerine juice
  • 1/2 oz. fresh lemon juice
  • 1 oz. ginger simple syrup (see recipe below)
  • 1.5 oz. Cognac or brandy

Put all ingredients into a cocktail shaker with ice and shake well for 10 to 15 seconds. Strain into cocktail glass. Garnish with a tangerine wedge.

Ginger Syrup

  • 2 cup water
  • 2 cup sugar
  • 1 – 2 large ginger root, cut into one inch pieces

In a small saucepan add the water and sugar. Bring to boil while stirring a few times. Reduce to a simmer and add the ginger. Let it cook for about one hour. When ready, strain and transfer to a glass container and allow it to cool to room temperature. Same recipes can be used to make other flavored syrups by substituting the ginger for other herbs, vegetables or fruit.

**Bonus Drink Recipes: David’s Favorite Coffee Cocktails**

It’s still winter time after all.  Here are a few tasty and warm coffee drinks.

Chip Shot

  • 3/4 oz. Tuaca
  • 3/4 oz. Baileys

Fill with strong black coffee. Top with Whip cream.

Ella Fitzgerald

  • 1/2 oz. Kahlua
  • 1/2 oz. Frangelico
  • 1/2 oz. Baileys

Fill with coffee. Top with Whip cream and Caramel syrup.

Tiramisu Coffee

  • 1/2 oz. Sailor Jerry rum (or other spiced rum)
  • 1/2 oz. Tia Maria coffee rum
  • 1/2 oz. Baileys

Fill with coffee.  Top with Whip cream and cinnamon

If you need a substitute for Tia Maria you can always give Kahlua a try.

 

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05th Jan2012

Kitchen Cart Makeover

by Dinah Wulf

I know I’ve blogged about this before, but I’ll say it again.  One of the BEST things about blogging is meeting amazingly creative people that you would have NEVER come across if it wasn’t for the power of the internet.  Even more powerful is the interpersonal aspect of an online connection.

Recently, I received another great DIY submission by a reader and fellow DIY’er, Linn.  Linn and her husband bought their first home over the summer and have chronicled their DIY adventures on Linn’s website, The Home Project.  If you get the chance to peruse her site, you’ll see that Linn has certainly made her 1940’s bungalow a home.

This Kitchen Cart Makeover is one of her many projects, and I am honored to share it with you.

This is the before picture of kitchen cart stripped down.

First, the cart was disassembled.

Next, she thoroughly sanded the top with a hand sander and adequately sanded the bottom of the cart.

Linn applied a Mahogany Red stain that matched their dining room table and used a gloss finish to add depth.

Next she painted the legs, drawer, and shelf in the same semi glossy antique white.

She added a silver brushed metal handle to match the towel rack above her stove.

Here is another after photo.

Ta-dah kitchen cart makeover complete!

If you’d like to see more of Linn’s DIY projects, check out her website.  There you’ll not only find great do-it-yourself tutorials, but interior design, sewing, and craft ideas as well!

Thank you, Linn for the inspiration!

 

 

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03rd Jan2012

David’s Cocktail Corner: Tangerines

by Dinah Wulf

Written By David Edessa

The season is here for Tangerines!

Don’t worry on the first three drinks if you have pieces of mint floating around it’s meant to be what I call a dirty drink that’s just part of their charm.

Tangerine Mojito

  • 2 oz. of silver rum
  • 3 To 4 slices of Tangerines (try to remove some of the seeds)
  • Mint leaves 4 to 8
  • 1/2 oz. Fresh Lime juice
  • 1 Teaspoon of powdered sugar
  • 1/2 oz. Grand Marnier
  • 1 oz. soda water
  • Mint sprig for garnish

Muddle the tangerine with mint leaves in a cocktail shaker. Add rum, Grand Marnier, lime juice, sugar, and ice. Shake well. Strain into cocktail glass and serve over ice. Top with soda water. Garnish with a mint sprig.

Tangerine Tangler

  • 1.5 oz. Sliver Tequila
  • 1/2 oz. Soho Lychee Liquor
  • 1/2 oz. Fresh Lime juice
  • 2 oz. Tangerine juice
  • Mint leaves 3 to 4
  • Crushed Ice

Muddle the tangerine with mint leaves in a cocktail shaker. Add rum; Muddle the tangerine with mint leaves in a cocktail shaker. Add Tequila, Soho Lychee Liquor, lime juice, and ice. Shake well. Strain into cocktail glass and serve over ice. Garnish with a tangerine slice.

Tangerine Mint Julep

  • 2 oz. of Bourbon
  • 1/2 oz. Peach Schnapps
  • 2 To 3 slices of Tangerines (try to remove some of the seeds)
  • 1 Teaspoon of powdered sugar
  • Mint leaves 4 to 8
  • 1 oz. soda water
  • Mint sprig for garnish

Muddle the tangerine with mint leaves in a cocktail shaker. Add bourbon, Peach Schnapps, sugar, and ice. Shake well. Strain into cocktail glass and serve over ice. Top with soda water. Garnish with a mint sprig.

Tangerine Caipirinha

  • 2 oz. Cachaca (Brazilian Pure Cane rum)
  • 2 slices of Fresh tangerine
  • 2 slices of fresh lemons
  • 2.5 oz. Tangerine Juice
  • 1 Tablespoon Honey
  • 1 Tablespoon powdered sugar

Mix tangerine slices, lemon slices, honey and sugar in shaker. Add Cachaca, tangerine juice, and plenty of ice. Shake vigorously and pour into a cocktail glass over ice. Garnish with a slice of tangerine.

Bubbles and Fizz

And after New Year’s if you have any Champagne or Sparkling wine left over (probably not!) try these…

Tangerine Mimosa

  • 1.5 oz. Tangerine juice
  • Fill with Champagne

Tipsy Tangerine Mimosa

  • 1.5 oz. Tangerine Juice
  • 1/2 oz. Campari
  • Fill with Champagne

Grand Tangerine

  • 1.5 oz. Tangerine juice
  • 1/2 oz. Grand Marnier
  • Fill with Champagne

Tangerine Royal

  • 1.5 oz. Tangerine juice
  • 1/2 oz. Chambord
  • Fill with Champagne

Champagne should be enjoyed year round anyways!

 

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