White Christmas Margaritas

This post is brought to you by Código 1530 Rosa but all opinions are my own.


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Merry Christmas, everyone! I hope your day was filled with much love & joy a person can hold in their heart. I'm not big on the holiday in particular, but I did enjoy some major quality time with the pup and even squeezed in an old tradition - going to the movies on Christmas Day. I saw The Shape of Water and let me tell you, one of the best films I have seen in years. I balled my eyes out because I'm a hopeless, die-hard romantic, but everything from the cinematography to the story was absolutely phenomenal. Truly inspiring - if you haven't seen it yet, you HAVE to check it out! Lots of Oscar buzz going around on this particular film, you'll be hearing a lot more about it! And even though it's the day after Christmas, I wanted to create a fun, festive cocktail drink in light of National Candy Cane Day! Get hooked on this coconutty- peppermint refreshment with an amazing new tequila I'm trying from Código 1530. Continue reading to get the recipe and to see more photos of this holiday cocktail. 

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White Christmas Margarita Recipe

photos + recipe by © Suzanne Spiegoski

photos + recipe by ©Suzanne Spiegoski

Serves 2-4

Ingredients:

14oz coconut milk

12 oz Código 1530 Rosa Tequila

1/2 c lime juice

8oz peppermint schnapps

2c ice

Directions:

  1. Crush hard peppermint candy or candy canes to rim to glasses.

  2. In a blender, mix all ingredients until left with a smooth frozen brew. Garnish with candy canes.

There's not much to this quick and easy recipe. First, crush hard peppermint candy or candy canes to rim to glasses. I did it with a Ziploc bag and the side of a hammer. Very simple. Then in a blender, combine all ingredients blending until left with a smooth frozen brew. Garnish with candy canes and sprinkle a little bit of the crushed ones on top of the drinks. I think it gives it an extra dose of fun and playfulness. As for the Código 1530 Rosa, this particular tequila begins with the purity of their Blanco, then is rested for 1 month in uncharred Napa Cabernet French White Oak barrels. The result is a refined spirit with a natural color as beautiful as its taste. Their Rosa has rested just long enough in their fine Cabernet barrels to enrich the natural agave juice, without overpowering its delicate floral notes. I think it goes very well with the balances of the freshness of the peppermint along with the slight sweetness of the coconut milk. What do you guys think of this cocktail? Are you a fan of candy canes and what are your plans for #NationalCandyCaneDay?

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Cranberry Asian Pear Christmas Sangria

This post is sponsored by Villeroy & Boch.


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Happy Friday, everyone! I've been fighting a cold all week. Just when I thought I was in the clear, it got worse. But I'm on the mend and am definitely trying to catch up on work and am so ready to relax this weekend. It's supposed to snow tomorrow in the city and you know I'll definitely be taking advantage of that for a photo shoot! (Bearing in mind I'll more than likely freeze my booty off ha ha!) I know my pup will be over the moon about the snow. But what to drink afterward? I'd suggest either a warm Hot Toddy OR perhaps something a bit more festive and fruity without burning your tongue off? I've partnered with Villeroy & Boch to share my cranberry Asian pear Christmas Sangria recipe! It's so delicious and easy to make, you're not going to want to miss out on this amazing concoction. Continue reading for the recipe, it'll be a weekend hit!

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Cranberry Asian Pear Christmas Sangria

photo + recipe by © Suzanne Spiegoski

photo + recipe by © Suzanne Spiegoski

Serves 4

Ingredients:

1 cinnamon stick

1/3 cup sugar

1/3 cup water

1 cup fresh cranberries, divided

1 pear, sliced

zest from one orange

1/4 cup brandy

1 bottle white or red wine

sparkling water

Directions:

In a small saucepan, over high heat, combine water, sugar, cinnamon stick and 1/2 C. of the cranberries. Once boiling, reduce to low heat and simmer for about 5 to 8 minutes, until the cranberries have begun to pop a bit. Remove pan from the heat and allow to cool to room temperature.

In a clear glass pitcher, combine the Brandy, pear, remaining cranberries, orange zest and the cooled sugar mixer including the cinnamon sticks with the wine. Refrigerate and allow the flavors to come together for 12 and up to 24 hours.

When serving, spoon some fruit into a glass, pour the sangria over the fruit and top with a splash of sparkling water.

NOTES:

Try topping the glass off with a sugared cranberry. Just rinse some cranberries under water. Let them sit for second, then dip them individually into granulated sugar.

There's not much to this recipe. You'll need cranberries, an Asian pear, an orange, brandy, white wine, a couple of cinnamon sticks and sparkling water. Oh, and sugar for garnish. You don't have to but I found the added touch of sparkle on the cranberry polished the overall look right up. First, In a small saucepan, over high heat, combine water, sugar, cinnamon stick and 1/2 C. of the cranberries. Once boiling, reduce to low heat and simmer for about 5 to 8 minutes, until the cranberries have begun to pop a bit. Remove pan from the heat and allow to cool to room temperature. 

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In a clear glass pitcher, combine the brandy, pear, remaining cranberries, orange zest and the cooled sugar mixer including the cinnamon sticks with the wine. Refrigerate between 12-24 hours, depending on how patient you are... but the longer you wait the more you'll allow the flavors to come together. I'd even recommend adding a dash of vanilla into the mix, if you like your sangria more on the sweeter side. 

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The glassware set is everything needed to toast to health and happiness this holiday season, not just for this weekend. The Ovid White Wine set is so chic (it is also available for Red Wine and Champagne) whether your choice of drink is red, white or bubbly, these dishwasher safe Ovid crystal glasses will ensure that it is enjoyed in style. It also makes a great gift for any wine/champagne enthusiast and/or foodie. Thanks for stopping by! Be sure to shop the glassware down below and don't forget to leave a comment with your thoughts about today's holiday sangria recipe! Have a fantastic weekend. :)

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Voveti Blackberry Rosemary Cocktails

Thank you VOVETI for sponsoring this post. Elevate your entertaining this season with VOVETI Prosecco


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The other day I posted a cocktail recipe that included vodka and passionfruit. Many of you messaged me about a way to make the drink less rich in terms of liquor and also in sugar. So, in today's post, I've created a lighter recipe with VOVETI. VOVETI Prosecco is dry with hints of fruit on the palate, making it the perfect choice for an easy drinking aperitif, cocktail and to share with friends anytime. VOVETI has more bubbles than other Proseccos; the powerful pressure in each bottle creates millions of tiny bubbles, ensuring freshness and effervescence. VOVETI is a brut style DOC with tempered acidity and a fresh, graceful profile.The VOVETI bottle is sleek and modern with a unique shape that will bring chicness to any occasion. The name VOVETI is inspired by the Latin verb voveo, which means “to vow” or “to promise.” Signifying the vow are 2 orange rings, intertwined. The rings represent the harmonious marriage of classic Italian winemaking and modern luxurious taste.

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With the hints of fruit in the prosecco, I wanted to stay within that category when it came to fresh ingredients. And I've always loved blackberries with prosecco. Or any berry, as a matter of fact.To keep it from being too sweet, I worked in some rosemary. Its tea-like aroma and piney flavor definitely complement well with the blackberry and prosecco. And I've always loved them as garnish, I'm all about that evergreen decor. 

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photos + recipe by ©   Suzanne Spiegoski

photos + recipe by © Suzanne Spiegoski

Voveti Blackberry Rosemary Cocktails

Serves 2-4

Ingredients:

  • Some blackberries

  • Few sprigs of fresh rosemary

Directions:

  1. Pour the Voveti Prosecco into champagne flutes, but don’t fill it up right to the top yet (leave some space).

  2. Add a few blackberries to each glass and use a teaspoon to lightly crush them, releasing their purple juices.

  3. Add a sprig of rosemary to easy glass and serve immediately.

And this recipe is easy-peasy. Just add a few berries into each flute glass and use a fork to gently crush them, releasing their purple juices for a touch of color. Then add the prosecco and rosemary garnish and you'll be good to go! What do you guys think of VOVETI and this blackberry rosemary cocktail? Don't forget to save this recipe for later and leave your comment down below! 

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

LOVE & XX'S,

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How to Have the Absolut Best Passionfruit Cocktail

When it comes to alcohol one of my go-to liquors especially around the holidays is vodka. And the only brand I trust is Absolut Vodka. Its smooth, refined taste is always a hit when entertaining/hosting friends and loved ones, something I just love doing around this time of the year. Which is why this season I'll be sharing Absolut Elyx at social gatherings. Absolut Elyx is the ultimate expressions of Absolut Vodka, which sets out to revitalize the vodka market as the world's first single estate copper crafted luxury vodka. The renowned taste of Elyx is thanks to their unique copper catalyzation process, that makes it a spirit of exceptional quality, depth, and rich silky smooth character. So in today's post, I'll be discussing why copper makes vodka better as well as a festive cocktail recipe just in time for the holiday season. 

Every drop of Absolut Elyx is produced using winter wheat grown on one single estate in Southern Sweden. The raw spirit is further rectified using a vintage copper still from 1921 which is hand operated to make their unique fine spirit. The use of the hand-operated copper still involves traditional skills and techniques known only by a select few. It is their special way in which they use copper to give Absolut Elyx that rich silky mouthfeel and extremely smooth finish. 

When it comes to sharing and having a good time with loved ones, it has always been quality over quantity. Everything from the quality of the liquor to the quality of the stemware has to be of high standard. And I just adore making more sophisticated cocktails instead of vodka n sodas in plastic cups. Even healthy ones, like this fresh and fruity cocktail recipe. 

photos by © Suzanne Spiegoski 

photos by © Suzanne Spiegoski 

COPPER CUP #16

Ingredients:

3 Parts Absolut Elyx

3 Parts Fresh Passion Fruit Puree/Juice

1 Part Homemade Vanilla Cordial*

Top Champagne

Vessel: Copper Cup

Garnish: Fresh Passion Fruit and/or Mint Method

Directions: Combine all ingredients in a copper cup over crushed ice, top with champagne and garnish

Stop by the Elyx Boutique and check out their timeless stemware and bar tools. Of at the very least, treat yourself to some Absolut Elyx and celebrate in style - you can rest assured it's a purchase you'll feel good about and a guaranteed social favorite because Copper Makes It Better! What do you guys think of this recipe? Would you give it a try this holiday season? How delicious does passion fruit juice sound right now?! Don't forget to save this recipe for later and leave your comment down below! 

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Stuffed Mushrooms with Cameron Hughes Wine

Thank you Cameron Hughes for sponsoring this post. Capture the celebratory spirit of the holidays, and toast to the season with Cameron Hughes wine!

One of my favorite appetizers in the world are stuffed mushrooms. They can be of any kind. But paired with another fav, the glorious Thanksgiving side dish I go crazy for; stuffing, the combination is deliciously lethal. But anything that goes perfectly well with a nice hors-d'oeuvre is a really nice glass of wine. Exceptional wine, extraordinary value. Great wine doesn't have to be expensive and Cameron Hughes wine's mission is simple: Buy the best possible wine for the best possible price. Which is why I'm so happy to partner with this San Francisco-based wine company founded by Cameron Hughes! In today's post, I'm sharing my thoughts on three different bottles of wine from this brand including my very own quick and easy stuffed mushroom recipe.

The stuffed mushroom recipe literally consists of only 3 items, minus the butter and boiling water. Aside from that, all you need are white mushrooms, sweet Italian sausage (or any sausage you'd like to try it with), and Stove Top's 'Savory Herbs' stuffing. I do know how to make homemade stuffing, which I do almost every Thanksgiving, but it does require more time and it does always taste better cooked in the bird. All that flavor you're missing out on! But sometimes, for something simple and painless this recipe takes less than an hour to prepare + make on top of going well with either a red or white wine. 

photos + recipe by ©   Suzanne Spiegoski

photos + recipe by © Suzanne Spiegoski

Stuffed Mushrooms

Ingredients:

24 oz fresh whole white mushrooms (about 28)

1/2 lb bulk spicy Italian sausage, cooked and drained

1 box Stove Top 'Savory Herbs' stuffing

Directions:

Heat oven to 375°F. Remove stems from mushroom caps; discard stems.

On an ungreased 15x10-inch pan with sides, place mushrooms, stem-side down. Bake 10 to 12 minutes or until they just start to release their juices. Remove mushrooms from pan; drain. Remove any liquid from pan.

In a medium bowl, mix Stove Top (cooked) and sausage until well blended. Divide and spoon filling into mushroom caps, mounding slightly. Place mushrooms in the same 15x10-inch pan.

Bake 13 to 18 minutes or until golden brown on top and heated through.

My friends and I first tried the Chardonnay. The super fresh nose of honeysuckle, pear, and apple gains weight and complexity with a bit of air, adding papaya and orange creamsicle to the mix. Creamy and supple on entry, this wine really hits the “umami” button, with rich orange sherbet and vanilla notes riding that honeyed beam of acidity I find so thrilling about the Chardonnays from this region. Robust yet wonderfully complex even at this young age, it finishes in long waves of ripe fruit and creamy vanilla. Yum.

Next up is the beautifully balanced, complex Pinot Noir that will have broad appeal, providing ample punch but also carefully delineated flavors. Pale ruby in the glass, this Pinot starts with rose petal and earthy black cherry on the nose, opening up to reveal the warmer plum and brown baking spice notes with hints of pepper. Ample yet very refined on the palate, with perfect balance and emerging complexity that will definitely improve in the short term as this opens up in the bottle over the next month or two before settling in for long-term aging. Rich and concentrated on the palate with pretty yet ripe plum mingling peppery spice notes, this wine has plush texture and balance in a long, smooth, harmonious finish.

And lastly, no expense spared, icon-level winemaking. Aged in 50% new French oak, this opaque black wine is textbook, classic Rutherford Cabernet. Sumptuous and suave on the nose, it features a gorgeous mélange of blackberry, cherry, cassis, dark chocolate and mint underpinned with graphite and mineral wrapped in lavender florals. The palate is juicy and succulent, with red and black fruit and a finely knit but resounding kirsch/mocha punch. I have to say out of the three, the reds were my favorite, especially the Pinot Noir. What kind of wine do you normally drink with an appetizer? 

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

LOVE & XX'S,

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