15 Drink Recipes for Your Super Bowl Party
Don't go thirsty during the big game. [Photo: J. Kenji Lopez-Alt]
As you plot your Super Bowl gathering, you're probably thinking about spicy wings and creamy dips, epic nachos and meaty chili, potato skins and of course, a fridge full of beer. (Got wine drinkers in your group? Here's how to pick wine that'll taste great with your Super Bowl snacks.) Still, it's nice to have a pitcher of cocktails—and an non-alcoholic option—ready as well. Here are a few ideas to get you started.
The Ultimate Bloody Mary
[Photo: J. Kenji Lopez-Alt]
You can't drink all day if you don't start in the morning, so we recommend mixing up a pitcher or two of Bloodies before the kickoff. The key to a winning Bloody Mary is punching up the savory side with umami-rich ingredients like Worcestershire sauce and soy sauce, plus freshly grated horseradish and a little Frank's hot sauce. As for the vodka, any decent cheap brand will do: the flavor isn't going to be that apparent once you mix in all your tomato juice and other flavorings.
Frozen Lime Margaritas
[Photo: Robyn Lee]
This is the best recipe we know for frozen margaritas: tart, refreshing, cooling, and easy to make ahead. The secret: placing your homemade margarita 'mix' in the freezer overnight. Try to use decent tequila here; we recommend seeking out Tapatio, which was recently introduced in the US. It's a steal at around $34 for a liter bottle.
Steak Island Beer Cocktail
[Photo: Elana Lepkowski]
This beer cocktail is somewhat similar to a michelada, but with a secret savory ingredient: steak sauce. It's an earthy drink that pairs up well with meaty nachos or chili; but it's cooling, tart, and refreshing, too.
Pineapple Rum Punch
[Photo: Robyn Lee]
If you're feeling ready for a little winter escape, this tropical drink will take you there thanks to ripe, fresh pineapple which infuses a simple syrup for a few hours (or overnight.) Aged rum adds caramel notes and richness, offset by tart lemon and sparkling water.
Bitter Salty Perro
[Photo: Heather Meldrom]
We're all about citrus this time of year. For this pitcher drink, tangy pink grapefruit juice is front and center, paired with herbal silver tequila or a joven mezcal. The result is awesome for sipping early in the day. or into the evening. The acidity of the grapefruit, the bright tequila, and the bitter bubbly tonic with salt will cut through a plate of nachos or seven-layer dip like nothing else.
Northern Spy's Celery Tonic
[Photograph: Nick Guy]
The Bloody Mary is a classic savory cocktail; if you're up for exploring the world of other savory drinks, this light beverage is a great place to start, inspired by Cel-ray soda (which is surprisingly awesome in a Gin & Tonic.) It's made with fresh celery juice and lemon, stirred with herbal dry vermouth and bittersweet Cocchi Americano. It's a cooling, slightly salty cocktail that won't sit heavily in your stomach (until you eat another plate of wings).
Savory Cucumber and Green Chartreuse Frozen Daiquiri
[Photo: Elana Lepkowski
While we're talking about drinking your veggies, we recommend cooling your mouth after fiery wings with this unusual spin on a frozen daiquiri, made with cucumbers and herbal, softly licorice-scented Green Chartreuse. This is best prepped the night before your party, which frees you up at game time.
Hibiscus Rum Cooler
[Photo: Robyn Lee]
We always recommend making drinks by the pitcher for a party, and this one's a really nice presentation with fresh mint and a gorgeous magenta hue. Think of it as a spiked lemonade, that's super-easy to make, especially if you use Tazo tea bags.
Smoky Beer Sangrita
[Photo: Elana Lepkowski]
Harissa, a Tunisian hot pepper paste, adds a touch of smoky spice to this spin on sangrita, the tomato and citrus-based shooter often served alongside tequila. This version is a prep-ahead beer cocktail, made fizzy with a touch of hoppy IPA. Tequila sidecar optional.
Grilled Pineapple Mojito
[Photo: Heather Meldrom]
Fire up the grill for this fun muddled drink, which showcases super-sweet grilled pineapple. The extra-sweet charred fruit is excellent paired with lime and mint leaves. The result is subtly smoky, tropical, and refreshingly minty.
Tequila and Campari with Tangerine
[Photo: Heather Meldrom]
This pitcher cocktail is a light and refreshing option for Negroni lovers. Tequila pairs beautifully with bitter ingredients like Campari, and an aged tequila lends depth. Fresh tangerine juice (in season right now!) adds sweetness and just the right amount of bright acidity to keep everything lively.
[Photograph: Julianne Puckett]
This is an easy-drinking, easy-to-mix blend of ginger beer and lime, topped off with your favorite pilsner or pale ale. Use a good, spicy ginger beer such as Fentiman's, Reeds, or Maine Root. As for which beer you choose, go with a pale ale (such as Sierra Nevada) if you like things with a piney, bitter punch, or choose a pilsner if your crowd tends to prefer their beer on the lighter, crisper side.
Fresh Watermelon Margaritas
[Photo: Robyn Lee]
If you're serving super-spicy wings and jalapeno-topped nachos, you may want something fruity to calm the heat. Watermelon juice is extra refreshing, especially with a hit of lime (and, ahem, tequila.) To get the watermelon flavor to really come through in this thirst-quencher, you'll whir an ample amount of ripe cubed melon (seedless is best) in a blender with a little kosher salt. Instead of the traditional triple sec, this recipes calls for St. Germain elderflower liqueur, which adds a delicate floral sweetness.
Classic Lemonade
[Photo: Dave Katz]
Don't forget non-drinkers—and don't forget to encourage drinkers to occasionally alternate boozy drinks with something non-alcoholic! Grocery-store lemonade is ok, but the fresh homemade stuff is much better. Here's a classic recipe for lemonade with the perfect balance of tartness and sweetness. If you want to jazz it up a bit, check out Kenji's 12 variations.
Panela Limeade
[Photo: Robyn Lee]
Panela, unrefined cane sugar that is often sold in solid discs, has a full-bodied, robust molasses-like flavor. (Check out Kenji's recent post on how panela is made.) It needs to be chopped up and dissolved in hot water before being used in a drink, but the resulting deep, caramely flavor is totally worth the small amount of extra effort.
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19 Sparkling-Cocktail Recipes for a Bubbly New Year's Eve
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German Strawberry Wine Punch Recipe - Erdbeerbowle
/GettyImages-504635529-56a36ebb5f9b58b7d0d1eec2.jpg)
- 20 mins
- Prep: 20 mins,
- Cook: 0 mins
- Yield: 10 cups Punch (10 servings)
Erdbeerbowle (literally, "strawberry punch") is a must-have wine punch served at summer parties and BBQs in Germany. Made with sweetened strawberries, lemon, white wine and sparkling white wine (German Sekt), its vibrant color and fizzy quality set the mood on warm summer nights ablaze with tiki torches. Serve with cocktail picks so the strawberries can be speared and eaten.
The strawberries, sugar and lemon mixture must marinate in the refrigerator for 2 hours before mixing with the dry white wine, which requires an additional 1 hour of chilling before being mixed in a punch bowl with the sparkling wine, so plan accordingly.
European strawberries are smaller, sweeter and more fragile than the hybridized versions available in North America. In the summer, you will find kiosks on every corner in Germany selling freshly picked strawberries. For a more authentic taste, if possible, try making this strawberry wine punch with wild strawberries you have harvested from some secret spot only you know about.
What You'll Need
- 2 quarts strawberries (washed, hulled, and sliced)
- 1/2 cup sugar (or to taste)
- 2 lemons
- 1 bottle white wine (dry)
- 1 bottle white wine (sparkling)
- Garnish: fresh mint or fresh lemon balm
How to Make It
- Place 2 quarts sliced strawberries in a medium bowl. Sprinkle with 1/2 cup sugar or to taste. Wash the 2 lemons and zest them. Then squeeze out the juice. Add both the juice and zest to the strawberries and let sit for 2 hours in the refrigerator.
- Drain and reserve the strawberry juice. Add 1 bottle dry white wine to the strawberries and marinate in the refrigerator for 1 hour, or until the guests start arriving. Transfer the marinated strawberries to a punch bowl, and add the reserved strawberry juice and stir. Pour the 1 bottle of sparkling white wine into the bowl and serve.
- To serve, ladle punch and strawberries into the glass, garnish with a sprig of fresh mint or fresh lemon balm, if desired, and serve with a cocktail pick, so that the guests can eat the strawberries.
Note: Mixed drinks in Germany can be divided into beer-based drinks like the Berliner Weisse, and mixed wine drinks like a Kir Royale. The teetotaler need not feel left out because here are 8 Nonalcoholic German Summer Drink Recipes.
"The Black Forest Bowle"
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Author Notes: When I lived in Germany as a college student my German roommates introduced me to the "bowle," a wine white celebration of summer fruit. We made strawberry, or erdbeer bowle, and also peach, or pfirsich bowle, as I recall. We would prepare the fruit, put tons of sugar on it, let that sit for hours and then chill it overnight for the fête the next day. So I am creating this recipe with those fond memories in mind, but with a twist. Normally a bowle would remain light, but I am playing with the color of the traditional white wine. Still, I would not want to use a rose or a red wine here. I am also adding a splash of kirsch to this as a variation. - Sagegreen —Sagegreen
Food52 Review: A nice, fruity summer drink. Deep red color and flavor seeps out of the cherries and they inherit booziness in return. Be sure to use the driest Riesling you can find, especially if your cherries are at their sweetest. - Kristen
- 1 bottle (750 ml) of a dry riesling or riesling sylvaner
- 1 pound dark red sweet cherries
- 4 tablespoons cane sugar
- 2 ounces kirschwasser (Black Forest kind recommended)
- for a garnish consider a mint or borage leaf
- Pit and halve the cherries.
- Add the sugar.
- Add the wine.
- Add the kirsch.
- Cover and let stand a few hours at room temperature and then chill for several hours (preferably overnight).
- Serve in a wide-brimmed glass so you can eat the cherries. Prost!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Poolside Cocktail
- This recipe was entered in the contest for Your Best Recipe for Cherries
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over 6 years ago rachaelmr
This is going on my Summer To Do list - just look at how lovely that is. that's enough to sway me right there - and with the Riesling?! Sounds sublime. thanks!
over 6 years ago Sagegreen
Thanks, rachel. I hope you enjoy.
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Golden Plum Kir Royale "Bowle," A Fruity Summer Wine Drink
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1 of 8 Photo by James Ransom
Author Notes: This is my variation of a fruit and wine drink which is called a "Bowle" in Germany. You'll need ripe, soft fruit to make this drink, and mirabelle plums would be ideal. I used a local golden cherry plum, but Japanese shiro plums would also work. Any sweet plum that has yellow flesh would be fine to use. (The cherry plums in my photo are not ripe enough yet for this drink, but they ripen quickly.) Some of the photos show the first stage of this drink, while others illustrate the drink once various amounts of crème de cassis have been added. For both color and taste, I love the pairing of sweet purple cassis with the lingering tartness of even the sweetest yellow plums. I am also amazed by the hues you can create with this combination. It makes me think I should have trained for a career in drinks! Adding crushed ice is optional. Cheers! Prost! —Sagegreen
Food52 Review: WHO: Sagegreen is a professor of landscape architecture who might want to consider a career in bartending.
WHAT: A sweet, purple-hued drink to sip by the banks of the Rhine (or while watching The Sound of Music).
HOW: Soak sugar-coated yellow plums in a dry white whine overnight, and enjoy the next day.
WHY WE LOVE IT: You're already using summer's fruit to desserts and salads, so why not add them to drinks, as well? This is a sweet and super simple drink that we'd like to sip by a pool as the sun sets on Labor Day. —The Editors
- 2 cups ripe, sweet, and preferably yellow plums, depitted and cut into chunks
- 1/2 to 3/4 cups organic cane sugar, depending upon your taste and the tartness of the plums
- 750 milliliter bottle dry white wine, a Riesling or Riesling Sylvaner
- Crème de cassis (anywhere from 1 tablespoon to 1 ounce per drink)
- Sprigs of lavender or other herb like mint, for garnish
- Crushed ice, if desired
- After cutting your plums into chunks, combine them with the sugar in a large wide mouthed pitcher or bowl. Let the plums and sugar sit for about 30 minutes.Use sugar to taste, but you will need some sugar to make this work.
- Next, pour in the entire bottle of wine.
- Cover and chill overnight so the fruit absorbs the alcohol.
- The next evening, ladle the chilled drink over crushed ice, if you like, in wide-brimmed wine glasses. Make sure each drink also has some fruit.
- Add the desired amount of crème de cassis to each drink. One tablespoon will turn your drink a lovely pale plum color, and an ounce will transform it to a lurid purple. (Click through my photos to see the range.)
- Garnish each drink with a fresh herb; I recommend lavender, but spearmint is also nice.
- This recipe is a Wildcard Contest Winner!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe for Plums
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Comments ( 5 ) Questions ( 0 )
Showing out of comments
about 3 years ago Sagegreen
Thank you for such a wonderful review!! This made my day.
over 6 years ago healthierkitchen
Looking forward to summer for these!
over 6 years ago Sagegreen
Thanks, hl. I'd forgotten all about these! I will be so happy just to have spring!
over 7 years ago Lizthechef
I'm smiling - do you ever grow tired of filing terrific recipes here? And you are so incredibly upbeat and cheerful. Thumbs up, but I might as well as closed my eyes and pointed. Hoping to see you profiled on the site soon, anything to stall you for a bit to let us all catch up ;)
over 7 years ago Sagegreen
Thanks, but I have a long way to go to catch up to you guys! I am steering my professional life a bit towards food history. And things are getting busy at work, but I hope to stay active here, too!
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Cocktail bowle
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HENDRICK'S SUMMER PUNCH
500ml Hendrick's Gin
200ml Lemon Juice
70ml Elderflower Cordial
30ml Maraschino Liqueur
20ml Loveage Cordial
1000ml Cloudy Apple Juice
Preparation: Combine all ingredients together in large punch bowl, plant pot, tea pot, or any other suitable vessel. Add plenty of summer fruits (strawberries, raspberries, cucumber, lemon wheels) and a handful of ice. Serve in tea cups over cubed ice.
You might also enjoy these cocktails
The Hendrick's Gin Distillery Ltd, THE GIRVAN DISTILLERY, GIRVAN, KA26 9PT. Company No. SC236185
HENDRICK'S GIN, 44% ALC./VOL. © 2017 BOTTLED AND IMPORTED BY WILLIAM GRANT & SONS, INC. NEW YORK, NY.
Don Facundo Bacardí Massó
spent 10 years perfecting his rum.
Hopefully, your bartender is a little faster.
-
In 1862, Don Facundo Bacardí Massó, set out to create a rum like no other.
BACARDÍ & Cola
Like many of the world's greatest pairings, a rum & cola is best if made with "the original," BACARDÍ.
BACARDÍ 8 AÑOS Old Fashioned
Created in New York in the early 1900s, the iconic Old Fashioned is deemed ‘the original cocktail’.
In 1862, Don Facundo Bacardí Massó, set out to create a rum like no other. He spent the next decade perfecting blends that he was proud to serve to the people of Cuba.
BacardiUSA
© 2016 BACARDÍ , ITS TRADE DRESS, THE BAT DEVICE AND BACARDI UNTAMEABLE ARE TRADEMARKS.
Pfirsichbowle (German Sparkling Peach Wine Punch)
Recipe by HeatherFeather
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Pfirsichbowle (German Sparkling Peach Wine Punch)
SERVES:
Ingredients Nutrition
- 4 medium peaches, pitted
- 4 -6 tablespoons sugar, to taste
- 4 (750 ml) bottlesqba riesling wine, chilled (very good quality)
- 1 (750 ml) bottlesweet champagne (good quality) or 1 (750 ml) bottle sweet sparkling wine, chilled (good quality)
Directions
- Sliced peaches and drop into a pot of boiling water for a few seconds- just to blanch them so the skins will come off easily, not to cook them.
- Pull off the skins and set them in the bottom of your bowle pitcher in a layers, sprinkling with sugar for each layer (one peach per layer)-amount is to taste, but probably 1 rounded Tbsp per peach is a good guess.
- Cover and chill bowle pitcher 24 hours.
- Have a decorative bowl filled with ice that your bowle pitcher will sit in to keep cool.
- Nestle the bowle pitcher in the ice bed and pour in the chilled wine and the champagne.
- Stir gently with a ladle and serve.
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Nutrition Info
Serving Size: 1 (433 g)
Servings Per Recipe: 10
Amt. Per Serving % Daily Value Calories 346.6 Calories from Fat 0 0% Total Fat 0.1 g 0% Saturated Fat 0 g 0% Cholesterol 0 mg 0% Sodium 15.5 mg 0% Total Carbohydrate 18.4 g 6% Dietary Fiber 0.6 g 2% Sugars 10.9 g 43% Protein 0.6 g 1%
cocktail
virginslutquality versus quantity does not have to be a winner-take-all proposition.
Saturday, November 11, 2017
punsch ghoul bowle
1/4 oz Smith & Cross Rum
1/2 oz Batavia Arrack
1/2 oz Orange Juice
1/2 oz Lemon Juice
1/2 oz Tempus Fugit Crème de Cacao
1/4 oz Demerara Syrup
The Punsch Ghoul Bowle began with a red wine aroma that gave way to a lemon and orange sip with a dark note from the crème de cacao. Next, the swallow showcased the funky rums and Arrack along with a complementary earthy note from the chocolate element. Over time, the red wine float entered the equation and appeared mostly in the sip.Lemon Meringue Pie Cocktail
HAPPY NEW YEAR EVERYONE!
I’m not sure about you, but the only way I know how to welcome the New Year is with a delicious cocktail or a glass of wine in my hand! And last night I pulled out one of the big guns from my cocktail recipe stash. This is a favourite dessert for a lot of people in cocktail form, and it’s one of my favourites too. So to keep the celebratory spirit running well in to the night and to kick off the new year in style I made my version of Lemon Meringue Pie Cocktail with a Lemon-Oat Lace Cookie!
(PIN IT FOR LATER)
I know that this post comes a little too late for the new year but really do you need an excuse to have a great cocktail? Creamy citrus flavour of the cocktail, topped with a sweet and soft meringue and a crunchy lace cookie (which is my take on the pie crust) flavoured with lemon zest? And of course the alcohol. Especially, the alcohol. Now that’s a cocktail worth celebrating.
So how and where did I first come across this cocktail?
My baby sister (who would hate me for calling her that!) and I are close, but we do have bit of an age gap. We both love a good cocktail but I had to wait till she FINALLY turned 18 to head out with her and have some drinks together. The fact that she lives in the city in New Zealand means that she has more opportunities to try out new and unique cocktails. There are only a few that we both really love, one of which is the chocolate mudshake. The second is how I came to write this post. There’s a place in Wellington, NZ called “The Library” and when I visited my parents there early last year (that’s 2014 ha!) my sister was raving about this phenomenal lemon meringue cocktail she had had there and insisted that we go there together and try it. And we did. And she was spot on! I had discovered something truly awesome!
Since I can’t find a place that serves this particular cocktail where I live now, what do I do? Make it myself of course. But why stop at just recreating what I’ve already had? I took it up a notch with a Lemon and Oat lace cookie. This adds a lovely, tasty crunch element. After all, what’s a pie without a crunchy crust?
The base of this drink is a good quality lemon curd. It brings the creaminess, sweetness and the tart flavour of lemon to the cocktail. You can make this cocktail with store bought lemon curd as long as it’s not too sweet (since the meringue will add enough sweetness to the drink). I however, love homemade lemon curd and one of my go to recipes for lemon curd is David Lebovitz’s recipe. I have used an adapted version (with orange juice) of this for my Vanilla citrus christmas cupcakes before as well.
I remember the first time I had this cocktail, I was racking my brains to figure out how they created that silky smooth meringue topping. It felt and tasted familiar but I couldn’t quite place it. I knew that it couldn’t be raw meringue although it tasted like it. Then it hit me. It was Swiss meringue! Swiss meringue is basically cooked egg whites (with sugar) that’s whipped into a meringue. If you were to add butter to it, it would create my most favourite frosting of all time, Swiss meringue buttercream! But for this cocktail, I just wanted a foodsafe meringue. And it was perfect.
The oat lace cookie is actually one of Mr. K’s favourites. I’ve made it before and we really like the buttery, nutty, caramelized crunch. And I thought it would be the perfect accompaniment to this cocktail. With the added lemon zest, it had a subtle hint of lemon flavour and aroma. It’s a fantastic cookie to eat just on its own!
- 1 cup/8 fl oz Lemon Curd (store bought or 1 batch of this recipe)
- 2 fl oz Limencello ( if you don't have this, you can replace this with an equal amount of vodka)
- 6 fl oz Vodka
- 2 oz freshly squeezed lemon juice (optional if you used Limencello)
- Ice cubes
- 4 Lemon & Oat Lace Cookies (recipe below)
- 1 recipe of Swiss Meringue (recipe below)
- 4 chilled, serving glasses
- Place the Lemon Curd, Limencello, Vodka and Ice Cubes in a shaker and shake to combine.
- Taste and add more lemon juice if you like the cocktail to be more tart in flavour (I personally prefer this)
- Shake once more to combine lemon juice.
- Strain this into 4 chilled serving glasses evenly.
- Top with Swiss meringue.
- With a blow torch, just brown the edges of the meringue (Optional)
- Serve immediately with a lemon & oats lace cookie on the side.
- 2.8 oz/ 80g rolled oats, chopped
- 2 tbsp flour
- 1 stick / 115g of butter
- 4 oz/ 115g of brown sugar
- 2 oz/ 50g white sugar
- 3 tbsp cream
- Zest of 1 lemon
- Preheat oven to 350°F / 180°c.
- In a bowl, combine the oats, flour, both sugars, and zest.
- Melt the butter in a small saucepan. Allow the butter to cook further, until it stops sizzling and turns a toasty brown (the grit in the butter will start to turn brown).
- Add the browned butter and cream into the dry ingredients.
- Mix all ingredients well.
- Line 2 baking trays with parchment paper.
- With your hands, gently roll the dough into 1 inch balls and place these on the tray about 3 inches apart. These cookies spread out a lot, so make sure you leave ample space between them (I baked only 5 at a time).
- Make a small indentation in the middle of the balls with your finger.
- Bake in preheated oven for 7-9 minutes, or until the edges start to brown.
- Remove from oven and let it cool for at least 5-10 minutes.
- Gently lift them off the tray (using a spatula) and place them on a wire rack to cool completely.
- Store in an air tight container.
- 2 egg whites, room temperature
- ½ cup granulated white sugar
- 1 tsp vanilla extract
- Whisk
- Hand beater
- Heat proof bowl that would fit on a saucepan to use as a double boiler.
- In the saucepan, bring two inches of water to a low simmer.
- In a clean heat safe bowl, place the egg whites and sugar and mix them well with a whisk.
- Place this bowl on top of the saucepan with barely simmering water and mix continuously. This is important as whisking prevents the egg whites from cooking and curdling. You are not looking to incorporate air here, but just to keep the mixture moving.
- Stir the egg white and sugar with the whisk for about 2-3 minutes until the sugar dissolves and the egg whites become creamy white in colour. If you have a food thermometer - heat the egg whites while whisking to 145°-150°F/ 63°-66°C. If the sugar dissolves, you have heated the eggs to this temperature.
- Remove the eggs from the double boiler and immediately start whisking the egg whites with a hand mixer, to make the meringue.
- Whisk on high for about 3-4 minutes until the egg whites have tripled in volume and has stiff peaks.
- Add vanilla and mix for a few seconds till it's well incorporated..
- Store in an airtight container until ready to serve.
- This will keep for 24 hours in the fridge.
I love that this is both a cocktail and a dessert rolled into one. While the cookie could maybe served as a spoon (it’s more like a dip and eat kind of thing), you’d definitely need a spoon to scoop up and eat that gloriously soft meringue. Unless of course, you have an especially dexterous tongue. In that case, I say go for gold. I promise I won’t judge.
If you’re a fan of lemon meringue pie or lemon tarts or just the lemon flavour in general, this cocktail is for you. I hope you try it out and let me know how it goes.
I hope you all have a fantastic 2015! Speaking of celebrations, I’ll be joining the party over at #Foodie Fridays (A Dish of Daily Life) and #Fiesta Friday (The Novice Gardener) with this cocktail tomorrow. I can’t wait to see what everyone else brings to the first party of the new year!
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Here’s to another brilliant year!
Reader Interactions
Okay. Now I have to make this
anything to do with lemoncurd is my fave…and this looks and reads fab!! Dini…new to your space and loving it here 🙂
Thank you Swayam! Love your blog too! So glad that you stopped by here. I love lemon curd too!
Wow this looks amazing and I love the presentation. Thanks for linking up in our Sunday Recipe Wrap Up Party!
Thank you Tiffany 🙂
Oh yes! Now this is a cocktail that I could handle. There is nothing better than a dessert cocktail. Your pictures are amazing like always! I can’t wait to see what else you bring over to the Sunday’s Recipe Wrap-up!
Thank you MIranda! I wholeheartedly agree with you – a dessert cocktail is the best! So excited to join the Sunday Recipe wrap up this week 🙂
As it happens, I just made some curd the other day, and was wondering what to do with the extra. This drink sounds like a fun solution.
Absolutely! (I made some extra and kept making extra cocktails through that week! 😛 )
Dessert or cocktail? even better IT’S BOTH. Can’t wait to give this a go.
So fancy and so pretty! Although not usually a huge lemon dessert fan, I would definitely try this one!
Thank you Katie 🙂
Wow now that is a cocktail! It sounds amazing, the perfect way to see in the new year! Your photos are gorgeous too Dini 🙂
Thank you so much Michelle! I have to confess that I made extra and still have some lemon cocktail in the fridge so I can keep drinking it! 😀 Hope you had a wonderful NYE and that you have a great 2015!
This looks absolutely delicious! I have to admit, I’ve never heard of a lemon meringue cocktail before and will definitely be adding this to my list of new things to try in 2015. Happy New Year! (Stopping by from SITS Saturday sharefest)
Thank you Patty! Lemon Meringue Pie is one of my favourite desserts 🙂 It actually tastes fantastic this way too! Please let me know how it turns out, I would love to know! Happy New Year to you too!
Wow! Thanks for brining this to Fiesta Friday it looks delicious. I love how much thought goes into this cocktail. It’s a full dessert in itself! I especially liked your use of the blow torch. It adds a nice touch, alongside the cookie of course.
I always look for reasons to use the blow torch… hahaha! Thank you Kaila! 🙂 Happy 2015 to you too!
Cocktails for dessert! Love it! Wow
This looks amazing! I love how pretty it is too. I bet it tastes pretty yummy too. I’m going to have to pin this for girls night. I’m stopping by from SITS wish you a happy Saturday!
This would be perfect for girls night! 🙂 Thank you Leslie!
Oh my goodness – that looks delicious! Any cocktail that starts with lemon curd is going to go somewhere amazing.. lol. I’d like it so much if you’d share this post with our Awesome Life Friday Link Up. http://rchreviews.blogspot.com/2015/01/awesome-life-friday-no-1.html
Thank you Lynda! I do love Lemon Curd and anything to do with it! 🙂 I would love to join Awesome Life Friday Link Up! Heading over there now 🙂
SO on my list to try! Thank you so much for sharing! I hope you’ll come back again this week for Awesome Life Friday!
Wow – this is quite a cocktail and one we would love. You can make this any time of the year – it’s a dessert 🙂
Thank you Judi! I love having this dessert/cocktail! (and rarely need an excuse to!) 🙂
Stopping by from the sitsgirls linkup.
That’s a cocktail and dessert all rolled up into an adorable little package. And great pictures too. I can imagine a lot of the drink’s appeal is getting to chat with your sister while you make it. That’s a whole lot of work for anything but a special occasion.
Or maybe I just hate cooking. Probably I just hate cooking.
Either way, love the post!
Thank you Mandy! 😀 The only thing that is work is the meringue, but you can sub it with marshmallow fluff for convenience I think. I almost always have a jar of lemon curd in my fridge so I have it more often than I should! I’ve gotten my husband to like it too so I can have it more often :p
Wow, oh wow! Now this is my idea of a cocktail! How gorgeous! Happy New Year to you, Giramuk! 😀
Thank you! 🙂 Happy New year to you too Julianna!
Wow I love everything about this cocktail! I just made a batch of limoncello so I am half way there!
Wow! How pretty and I can only imagine how it must titilliate one’s tastebuds :).
Thank you Loretta. I can easily say this is my favourite cocktail because it’s like a dessert too! I hid the rest so I can finish it by myself the next day! 🙂
Perfect!! Cocktails for Fiesta Friday! Thanks for sharing this wonderful thing!
Thank you Mr Fitz! 🙂
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About The Flavor Bender
Hi! I'm Dini, a third culture kid by upbringing and a food-geek by nature. I was born in Sri Lanka, grew up in New Zealand and lived in Australia before moving to the USA in 2014. My food is a reflection of those amazing experiences! Read More…
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