Hi All! It’s Nicole, Annette’s web manager and friend. I am back today to talk about one of my favorite holidays: July 4th. The fourth of July is always such a happy, carefree holiday which is one of the many reasons I enjoy it so much. To me, there’s nothing like a holiday that actually feels relaxing: no pressure and no presents; it’s just plain fun.
We have spent many many many years at the beach with family, but this year, I am delighted to say we will be home with a small group enjoying the day. We live in the heart of Buckhead, and Atlanta’s Peachtree Road Race, the biggest 10k in the world, parades right through our neighborhood. We’ll start the day bright and early cheering on all of the runners, joggers, and walkers, hair of the dog cocktail in hand! Then the day will continue with a cookout, and of course, fireworks.
To put together an inspirational menu, I turned to Annette’s archives, and I have a recipe round-up of some of her best 4th of July foods and beverages. You can find each of them below. I hope you have a wonderful 4th of July!
Boozy popsicles are such a fun twist on typical summer desserts, especially since they’re a dessert and a cocktail in one!
Typically, I make this recipe as a gelato, but a few years ago, I tested turning it into a refreshing summer popsicle aperitivo, and it worked! While I haven’t revived the recipe this summer, I think it’s about time to do so.
When you serve them, pour a thumbs height of Campari in a pretty glass and place the pop into the glass. The melty pop mingles with the Campari to create a delicious and very Italian Apero. Divine!
Cantaloupe Campari Pops
Makes 10 pops
– 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)
Make a simple syrup combining the sugar and the 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 blender, 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, although ours are gone in a week.
Ciao from Italy! As you all know, it’s Memorial Day which is the unofficial start to summer, so I’m sure many of you are enjoying cookouts.
If that’s you, I’ve got a wonderful festive summer cocktail for you: the Negroni Fizz. Not only is this drink a bold red (perfect for Memorial Day), but it’s delicious too.
If you are having a few friends over, mix-up a big batch without the rose and put it in a cute drink dispenser. Then, allow guests to fill their glasses at will. Leave ice buckets of rose nearby for attendees to top their drinks. This will keep the bubbles fresh and add a fun little DIY to the party.
To really make a statement, find some cute blue and white paper straws, too. Super festive and fun.
You will need:
– 1 ounce Gin
– 1 ounce Martini Sweet Vermouth
– 1 ounce Campari
– 1 1/2 slice of orange for garnish
– Ice cubes
– Martini Sparkling Rose
Combine Martini Rosso and Campari Gin in a shaker filled with ice. Strain into an ice-filled tumbler 3/4 full and top off with the Martini Sparkling Rose. Garnish with an orange slice and enjoy.
Ciao! As you know, we have a new addition to our Joseph’s wine selection. We recently added the David Loftus Rosé. It a beautiful Italian-style rosé. It has notes of strawberry and vanilla, and it’s the perfect flavor for our new La Fortezza Rosé Sangria recipe. Since we will be opening our brand new pool, we thought a lovely Sangria cocktail would be an amazing idea for our guests to enjoy while lounging at the pool. Our daughter, Alex, came up with the idea. The recipe is adapted from a recipe in Blackberry Magazine. We love it.
La Fortezza Poolside Sangria
You will need:
– 1 750mL bottle of David Loftus Rosé (you can use a good quality Italian Rosé)
– ¼ cup blood orange or orange juice
– 1 cups of Club soda
– Garnishes: orange and lemon slices, sliced strawberries and springs of fresh rosemary from our garden.
Combine Rosé, and blood orange juice and strawberries in a large pitcher and stir.
Refrigerate for 1-2 hours.
Add ice all the way to the top of the pitcher and wedge in citrus slices and rosemary at desired spots.
Prior to serving, top with club soda for added fizz.
Hi all! It’s Nicole, Annette’s web-manager and friend. Over the past few days, I’ve been in Mobile, Alabama visiting family, and specifically, my 94-year-old-grandfather. Thank goodness for vaccinations!
While I was there, it was HOT. Mobile sits on the water, and it gets super humid and muggy. I wish I had remembered this recipe for Annette’s blood orange margarita. It would have been exactly the refresher I was looking for.
This time of year, you can find blood oranges at many of the local markets and grocery stores. I love blood oranges; I use them in just about all my cocktails this time of year, even a Negroni.
Blood Orange Margarita serves 4
You will need:
– 1 cup (8 oz.) freshly squeezed blood orange juice (about 7-8 oranges)
– ½ cup (4 oz.) freshly squeezed lime juice
– ¾ cup (6 oz.) tequila
– ½ cup (4 oz.) orange liqueur
– ¼ cup (2 oz.) simple syrup
– Blood orange slices, for garnish
Combine all ingredients in a pitcher and stir well to combine. Pour into chilled glasses over ice. Garnish with a slice of blood orange, if desired. Serve.