A Refreshing Labor Day Frozen Cocktail Treat

If you're hanging out with friends and family by the pool, whip up a batch of these boozy popsicles for a late afternoon frozen cocktail treat.

Happy Labor Day from Italy! Labor Day is always seen as the unofficial end to summer and is the perfect excuse to have one more big summer celebration. If you’re hanging out with friends and family by the pool (which I hope you are), whip up a batch of these boozy popsicles for a late afternoon treat.

They’re a great way to use up the rest of your melons from the day, too. Remember, these are boozy popsicles, so they’re an adult-only treat. You can easily leave-out the campari for a second batch for the kids.

Cantaloupe Campari Pops
Makes 10 pops
You will need:

– 1 Cantaloupe, cut into pieces*
– 1 cup water
– 1 cup sugar
– 1/4 cup Campari

*Note: you can substitute 3-4 cups of passion fruit (about 15 passion fruits)

To prepare:

Make a simple syrup combining the sugar and water using a small sauce pan on medium heat. Turn off the heat once it starts to boil and set aside to cool.

Blend the cantaloupe and the syrup in a bowl using a hand mixer or blender. Add the campari and put into popsicle molds*.

*Note: I like to pour the puree into the molds using a pitcher, it’s easier.

Freeze for at least 5 hours. Place into warm bath for about 30 seconds to unmold and wrap individually in parchment and place back into the freezer. They can be stored for up to a month.

Recipe adapted from: People’s Pops

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8 Valentine’s Day Cocktails: My Favorite Sexy Sips

 

I'm a girl who loves a great cocktail, and Valentine's Day cocktails are so much fun. Here's a round-up of some of my best sexy sips from over the years!

As you well know, I’m a girl who loves a great cocktail, and Valentine’s Day cocktails are so much fun. Over the years, I’ve prepared many drinks inspired by Valentine’s Day, especially since the holiday is one of my favorites.

Today, I wanted to bring you a round-up of some of my best sexy sips from over the years. All of these are perfect for celebrating with someone you love. Grab two glasses, a few ingredients from your bar, and get to mixing. You could even make a plan to make several of these cocktails and have your own little mixology class right at home. Sounds like a great date night to me!

Get the recipes for Valentine’s Day cocktails: 

Big Read Lips // Grapefruit Pomegranate Mimosa // Negroni // In the Pink // Lust and Loving in Las Vegas // Fiore // That’s Amore // You Make Me Blush

Happy Valentine’s Day weekend!

xx, Annette

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Bloody Monday Cocktail

Bloody Monday Cocktail Nothing like a sweet sip for Halloween. This cocktail is a dark and stormy elixir that will surely spook your guests.

Nothing like a little something bloody to start off the night…B O O !

Bloody Monday Cocktail
Serves 1

You will need:
– 1 oz Campari
– 1 oz Blood Orange Maraschino Cherry Syrup
– 1 oz Cinzano Rosso
– splash of club soda
– slice of blood orange for garnish

To prepare simple syrup & cocktail:

Combine the juice of one blood orange, 1/3 cup maraschino cherry juice, and 1/2 cup of water. In a small pot, bring the ingredients to a boil about 10 minutes, set aside to cool.

In a shaker filled with ice place all ingredients and shake vigorously until completely chilled and mixed. Strain into a coupe glass, garnish with a slice of blood orange.

 

Photo credit: Moi

 

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Annette’s Campari Spritz:: my new favorite Aperitivo cocktail

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As you all know, I am a girl that loves a cocktail…my most recent obsession is the Campari Spritz.

I never knew there was such a thing until this summer when I was working on my second book in Italy. Recently, I decide to give it my own twist when I was creating a signature cocktail for a party.

A blood orange soda gave this cocktail the perfect balance. I love the bitterness of Campari, but most people don’t love it as much as I do. Voila! A little sweetness with the soda and boom! The perfect combination was born.

Annette’s Campari Spritz

You will need:
– 2 oz. Campari
– 1 oz  San Pellegrino Blood Orange Soda, Available at World Market
– 1 oz. Prosecco
– Garnish with an orange wedge

To prepare:
In a stemmed glass, add ice cubes. Next, add campari, then orange soda, and top with Prosecco.

Serve with an orange wedge.

Cin cin!

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Campari Orange Sorbet with Pingnoli Cookies

Campari Sorbet

If you love Campari, you must try this recipe. If you don’t like or have never tried Campari (an Italian aperitivo/digestivo), you should!

Campari is bitter and an acquired taste, so that’s why you must try this recipe. It is simply incredible. I have convinced many people to try this and give Campari another chance. The pingnoli cookies are a recipe from an old friend’s Italian grandmother. She gave me the recipe many years ago written on a tiny piece of paper with just ingredients and no measures. I have honed the recipe over the years, and they are a great compliment to the Campari Sorbet or by themselves because they hold their own.

Campari Orange Sorbet
Serves 8

You will need: 
– 1 cup water
– 1 cup sugar
– 3 Tbsp. orange zest 3 oranges, I use a microplane
– 2 cups fresh squeezed orange juice (squeeze it yourself; it’s worth it)
– 3/4 cup Campari

To prepare:

In a sauce pan combine water, sugar and zest, making a simple syrup

Bring to a boil, turn off the heat and cool

Add Campari and orange juice to the syrup. You need to chill in the refrigerator at this point, the colder the better before adding it to the ice cream maker

Place into an ice cream maker and follow manufacturers instructions, place into a loaf pan lined with plastic wrap, put into the freezer until ready to serve.

*note this will be a soft sorbet because of the alcohol in the Campari, so chill overnight for best texture.

* this recipe should be made a day ahead

Pingnoli cookies
2 dozen cookies

You will need: 
– 1 cup toasted pine nuts
– 4 tablespoons olive oil -1 teaspoon to oil your hands
– ½ teaspoon salt
– 1 cup sugar
– 1 cup all purpose flour
– 2 egg whites, beaten
– 1 1/4 cup pinenuts (not toasted)

To prepare:

Preheat oven to 325 degrees F

Toast the pine nuts on a silpat and cookie sheet for about 3 minutes. Make sure to check on the nuts as they burn quickly. Remove when a caramel brown color and cool.

In the bowl of a food processor, place 1 cup toasted and cooled pine nuts and oil and salt. Pulse until paste forms, then add sugar and flour and egg whites, until a soft dough forms.

Place 1 ¼ cups pine nuts onto a plate.

Put about a ½ teaspoon of olive oil onto your hands.

With a spoon, scoop a spoonful of dough into your oiled hands roll into a ball, and then roll into the pine nuts, coating all sides.

Place slipat or parchment lined on a cookie sheet continue until the cookie sheet is filled, cookies should be about 2 inches apart. You will need 2 cookie sheets.

Bake for 20 to 22 minutes until golden brown, cool and plate.

* this recipe can be made ahead and stored in a Ziploc bag

Any other campari recipes I should know about? I’d love to hear your own recipes in the comments!

Recipe from : Picture Perfect Parties Rizzoli NY

Photo by: Deborah Whitlaw Llewellyn

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