Cocktail Hour:: Warm Old Fashioned

The Warm Old Fashioned recipe | http://annettejosephstyle.com/

Since we could all use a stiff drink, I’m sharing my recipe for a Warm Old Fashioned. No ice in this one. It goes straight from a warm pan to your chic cocktail glass. I love caramel color liquors, and I love the core warming effect of this Warm Old Fashioned. The Frangelico gives this Old Fashioned a sweet nutty flavor, and with a flamed orange peel as garnish, it’s pretty perfect.

The Warm Old Fashioned
Serves 2

You will need:

– 2 oz. of Frangelico
– 2 oz. of Bourbon
– 1/2 oz. of Triple Sec
– 8 dashes of Angostura Bitters
– Flamed Orange Peel

To prepare:

In a small sauce pan, combine and warm all ingredients on low for 2 minutes.
Divide and pour into 2 highball glasses and garnish with flamed orange peel.
Serve warm.

Cheers and stay warm y’all.

xx, Annette

Photo credit: Moi

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Homemade Bloody Mary for Mardi Gras

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Hi everyone! It’s Nicole, Annette’s web manager and friend. I am sharing an excellent recipe of Annette’s, of course, that’s perfect for Mardi Gras festivities tomorrow: a classic bloody mary!

I grew up in Atlanta, but my grandparents lived in Mobile, Alabama which if you don’t know, is actually the birthplace of Mardi Gras in the U.S. Yes, you read that right; Mobile not New Orleans. As a result, I spent my childhood watching many parades and eating scores of moon pies and king cake. Now that I’m older, I like to enjoy Mardi Gras a little differently, and that’s with a Bloody Mary in hand!

As a Bloody Mary connoisseur, I am always on the hunt for the next great Bloody Mary mix, but being around Annette and learning from her has encouraged me to try my hand at making my own mix. She has an awesome recipe that I’m sharing with you guys today. Add your inebriant of choice (for me, it’s GIN!), and laissez les bons temps rouler!

Bloody Mary
Serves 1

You will need:
– 1 cup tomato
– 1 carrot
– small sliver of beet (mostly for color)
– 1/2 tablespoon Worcestershire sauce
– 1/2 teaspoon sea salt
– 1/4 teaspoon cracked pepper
– 1/4 cup water + 1/4 cup ice
– 1/4 cup spinach
– 1 tablespoon parsley
– 1 oz gin or vodka

Place all ingredients into your blender, process for 30 seconds, and serve with your choice of accouterments.

xo, Nicole

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Sparkling Pomegranate Punch

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If you’re joining your girlfriends later this week for a little Galentine’s Day celebration, I wanted to share a quick and festive pomegranate punch for the big day. Think of this sparkling treat like a mimosa, but instead of orange juice, use a yummy mixture of pomegranate and grapefruit juice. The result is a pink mimosa that is perfectly ladylike…but let’s be real, I’m sure guys will love it too.

Let me know if you give it a try for Galentine’s Day, or any other event coming up this spring.

Cheers!

xx, Annette

Sparkling Pomegranate Punch
Serves 6
You will need:

– ½ cup granulated sugar
– ½ cup water
– 2 cups grapefruit juice*
– 1 cup pomegranate juice – such as POM
– 1 bottle Rose Champagne, well chilled
– Pomegranate arils to garnish

To prepare:

Heat the sugar and water in a small saucepan over medium heat – until the sugar is completely dissolved. Remove from the heat and cool completely. Refrigerate until cold – at least 2 hours. Combine the simple syrup, grapefruit juice, and pomegranate juice in a large pitcher and chill for at least 1 hour.

Combine 2 ounces of the grapefruit mixture with 4 ounces of the chilled rose in a champagne flute. Garnish with a few pomegranate arils.

*Fresh squeezed grapefruit juice is simply stunning in this festive take on a traditional mimosa, but for a time-saver look for fresh squeezed grapefruit juice in the produce section of your local market.

Photography by Lesley Graham
Recipes Meghan Splawn

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GIVEAWAY with etúHOME:: Cocktails and Entertaining with Style!

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Hello, February! Now that we’ve gotten our new year kicked-off the right way, I thought we’d welcome a new month with a giveaway. I have not done one in such a long time. Honestly, I am in love with etúHOME’s beautifully crafted boards, so I asked if I could gift one to one of you, and they said YES, so here we GO!!

As you all know, one of my favorite party tricks is creating a huge, sharable charcuterie platter for friends to gather around and nibble on. It really is a fun and filling way to feed guests and requires absolutely no stress. You are instantly entertaining with STYLE!  This post about the anatomy of a charcuterie details exactly what you need to make a successful charcuterie as well as how to arrange meats, cheeses and accouterments in a complementary way. Pair your board with some cocktails from my book Cocktail Italiano, and you have a hit on your hands!

While the items you serve are certainly the stars of the show, the foundation is what makes a charcuterie board special. That’s why I have partnered with one of my favorite home decor brands, etúHOME, to give you a beautiful round oak charcuterie board. Here’s what the brand says about this board:

An even more functional and beautiful version of a signature pizza board, this charcuterie board is handcrafted from reclaimed oak. The oak wooden pizza tray is darker than the signature etúHOME pizza board you know and love, and has a side featuring a rigid wood planked top while the other side is smooth. The smooth oak side makes this wood board ideal for cutting and chopping, as well as serving. The round board is made up of rich oak hardwood that is distinguished by two strips of walnut timber to prevent warping of the reclaimed wood. These large, top of the line, reclaimed boards are amazing quality and will last for generations to come.

The board is  20″ in diameter, making it an absolute showstopper. Even better? I’m including BOTH of my books Cocktail Italiano and Picture Perfect Parties in the giveaway, and as an extra treat, I am marking the pages with my favorite recipes. Be sure to enter on Instagram! You don’t want to miss this opportunity to win a fabulous prize package worth $200.

Giveaway is now closed. Congratulations to our winner, Leslie! 

Note: giveaway is open to U.S. residents ages 18+ only and is not associated with Instagram. 

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Thanksgiving Batch Cocktail:: Pumpkin Monks

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Meet the easiest entertaining trick: self-serve batch cocktails. And there is no better day to give it a try than on Thanksgiving. Let your guests serve their own drinks while you wrap-up dinner in the kitchen. It’s a fun way to kick off a celebration, too!

I have always loved Frangelico; it is a hazelnut liqueur that is traditionally served as an after-dinner digestivo. There is a legend that Frangelico was made by Friars in the Piedmont region of Italy where hazelnuts are abundant, it has a beautiful, nutty flavor profile.

Every year I try to come up with our signature Thanksgiving cocktail, and this one is a palette pleaser and crowd favorite. It’s not too sweet because the citrus notes take care of the sweetness. Plus it has a lovely mouthfeel.

Grab a punch bowl, your favorite coupes and enjoy the flavors of the season.

xx Annette

The Pumpkin Monk:: In Batch
serves 16

You will need:

– A large punch bowl
– 16 oz. Frangelico
– 16 oz. Appleton Reserve Rum
– 12 oz. lemon juice
– 8 oz. pumpkin spice syrup

To prepare:
Pour all ingredients into a large punch bowl and stir well. Serve over ice in a rocks glass or serve up in a coupe. Garnish with a cinnamon stick.

For the Pumpkin Spice Syrup
*
this makes 1 cup which is 16 servings

You will need:
– 4 teaspoons cinnamon
– 2 teaspoons ginger
– 1 teaspoon nutmeg
– 1 teaspoon allspice
– 1 cup water
– 1 cup sugar

To prepare:
Place in a pot, then bring to a boil and reduce about 10 minutes, set aside to cool.

Photo Credit: Dane Sponberg

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