Feeling like Fall: The Pumpkin Monk Cocktail

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Now that November is here, we can set our sights on the next holiday: Thanksgiving. It will honestly be here before we know it. This month on the blog, I’ve decided to do a series: Everything but the Turkey. I’ve rounded-up a few of my favorite recipes and entertaining tips for one of my favorite events of the season.

Using these recipes and entertaining ideas, you’ll be armed with everything you need to throw a fabulous Thanksgiving dinner – minus the bird of course. But don’t worry, I’ve got a great recipe for that too. I wouldn’t leave you stranded.

Today, I’m kicking it off with a fabulous cocktail, the pumpkin monk.

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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 mouth feel.

Grab a coupe and enjoy the flavors of the season.

xx Annette

The Pumpkin Monk

You will need:

– 1 oz. Frangelico
– 1 oz. Appleton Reserve Rum
– ¾ oz. lemon juice
– ½ oz. pumpkin spice syrup

To prepare:
Shake all ingredients and either pour over ice in a rocks glass or serve up in a coupe. Garnish with a cinnamon stick.

*Optional Note: run it through a strainer before adding the cinnamon stick and serving.

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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Scary Good Halloween Cocktail

The Bloody Monday Cocktail is a sweet spooky Halloween cocktail that would be a huge hit at any Halloween parties you have coming up.

Sometimes, a Monday calls for a cocktail. A Monday a few weeks before Halloween calls for a Bloody Monday Cocktail. This sweet spooky Halloween cocktail would be a huge hit at any Halloween parties you have coming up. Print the recipe and place it near your bar cart, so guests can Monster Mash with drinks in hand all night long.

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 and garnish with a slice of blood orange.

xx Annette

Photo credit: Moi

 

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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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Cooking Local, the Paper Plane and More: It’s the top 4

4 for August

It’s the top 4 for August, and what a busy month it has been. I’ve enjoyed sharing some of my favorite Italian secrets with you this month. I recapped our final summer workshop with Sif, we discussed the best kept antiques fair secret in Italy, and I may or may not have spilled the beans on one of my guilty pleasures.

I cannot believe it’s almost September and that in just a few short weeks, I’ll be boarding a plane back to the U.S. In the meantime, I’m going to soak up every moment I have left of my first summer at the Fortress. Stay tuned in September for some exciting content. You won’t want to miss it.

Here’s my top 4 August:

Cooking Healthy and Local Workshop

The Testament of Testaroli

The Paper Plane Cocktail Recipe

Melissa’s Tearoom and Cakes

xx Annette

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Pre Order is now open for Cocktail Italiano my new book

Cocktail Italiano is the perfect travel companion. It releases in spring, but it just launched on Amazon.com, and you can be the first to pre-order it now.

For those of you that read my blog and follow me on social media, you know I have a new book releasing in the spring (April 3, 2018). Although I loved working on my first book Picture Perfect Parties, this new book Cocktail Italiano has been a 3 year passion project. One of the things I am most proud of is that I photographed the entire book, with the exception of a few cocktails I could not capture on the run. Skyhorse, my publisher, has be remarkable at seeing my photocentric vision of the book, therefore it is chocked full of images of the sea and sand and the beautiful colorful towns of the Riviera.

As many of you know, we lived on the Italian Riviera for 14 years and enjoyed the lifestyle there tremendously. I loved documenting all of my favorite places to imbibe aperitivo and take in the scenery. Aperitivo in Italy is something very special, and I think with this photo-rich book, I have captured the essence of my favorite Italian ritual. Living by the sea was incredibly inspiring and every summer spending time at our beach club was pure heaven. Cocktail Italiano is the perfect travel companion, and all you will need to create your very own aperitivo tour. It releases in spring, but it just launched on Amazon.com, and you can be the first to pre-order it now.

Cocktail Italiano is the perfect travel companion. It releases in spring, but it just launched on Amazon.com, and you can be the first to pre-order it now.

Cocktail Italiano is the perfect travel companion. It releases in spring, but it just launched on Amazon.com, and you can be the first to pre-order it now.

One of my favorite places was in my hometown of Alassio, Italy at Villa Della Pergola. Lucky for me, they were just up the road, and I enjoyed many an aperitivo there. They are known for their very own version of the Aperol Spritz, and you’ll find the recipe in my book. We will be staying there in September, so make sure to follow along on my instagram to see all the beauty and deliciousness they have to offer.

Look for book signings next year which will be up on the site next February. We will be coming and drinking and mixing cocktails at a city near you. Cin cin and enjoy the rest of the summer, preferably with a cocktail in hand.

xx

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