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Pomegranate Bourbon Highball

Pomegranate Bourbon Highball

The last in the pomegranate juice drink series and it happens to be my favorite of the batch because it features bourbon!  This is the drink that started us on our journey to experiment with pomegranate juice cocktails.  Thanksgiving day we were sipping on juice and seltzer when we got curious and added a little bourbon to the mix. It was delicious! I played around with the ingredients a bit to make it a little more festive.

This cocktail uses the least ingredients and comes together really quickly.

Andrea’s Pomegranate Bourbon Highball

  • 1/3C Pomegranate Juice
  • 2 oz Bourbon
  • 2 Dashes Whiskey Bitters
  • 1 Cinnamon Stick
  • Few cubes of ice
  • 8 oz Seltzer

Place all ingredients into a shaker except for the seltzer.  Shake for a minute and pour into a large glass.  Top with seltzer, stir and enjoy!

Your guests will love all of these festive drinks for the holiday season!  Or make one for yourself, kickback on the couch and watch your favorite holiday movie!

Don’t forget to check out PomBerry Martini and Pomegranate Margarita.

Happy Holidays!

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Pomegranate Margarita

Pomegranate Margarita

As Scott and I were experimenting making drinks with pomegranate juice, he decided to bust out the tequila.  I was highly skeptical about this because for whatever reason, tequila + pomegranate juice did not seem like they would match up well.

I was wrong.  So, so wrong.

This drink has enough kick to let you know it’s a cocktail but mild enough that no one will end up with a lampshade on their head by the end of the evening.

Feel free to rim the glass with a little salt or a little sugar mix.

Andrea’s Pomegranate Margarita

  • 2 oz Reposado or Anjeo Tequila (You can use Silver if you prefer)
  • 1 oz Cointreau
  • 3 oz Pomegranate Juice
  • Juice of half a lime
  • 2 Dashes of Orange Bitters
  • 2 Dashes of Peychaud’s Bitters
  • Ice for the shaker
  • 6-8 oz Seltzer or Club Soda, optional

In a shaker combine all ingredients except the seltzer or club soda.  Shake for about a minute and pour into a glass.  Add the seltzer or club soda at this time and stir.  Serve and enjoy!

Now you’re ready with another cocktail recipe for your #BoozeyHoliday party!  I have one more pomegranate recipe coming up for you on Wednesday, stay tuned!

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PomBerry Martini

POMBerry Martini

With my new habit of doing most of my grocery shopping at Costco (more details on that in the new year), I rediscovered pomegranate juice.  It can totally be a pricey juice to purchase but Costco has the best prices for it and I’ve reintroduced it back into our lives.  Usually Scott and I end the day with some juice + seltzer.  It provides a nice break from water that we’ve been drinking all day.  I talked more about that in this post and bonus you get an old school picture before I developed my photo skillz.

One weekend Scott and I were wondering how well pomegranate juice would play in a mixed drink and we started experimenting.  We came up with three drinks that we love.  This first one uses gin along with some chambord to kick up the berry flavor.

Andrea’s PomBerry Martini

  • 2 oz Gin
  • 1 oz Cointreau
  • 1 oz Juice of an Orange (or clementine or mandarine, whatever you have on hand)
  • 3 oz Pomegranate Juice
  • 1/4 oz Chambord
  • 6-8 oz Seltzer or Club Soda (optional)

Place all ingredients except seltzer or club soda, in a shaker along with some ice and shake for about a minute.  Pour into a glass and add the seltzer or club soda.  Stir and serve!

In all of the drinks I’ll be sharing with you, the seltzer and club soda is always optional.  The drinks are great on their own, I personally like the addition of the fizz.  It extends the drink and also helps to cut the alcohol burn a bit.  Totally personal preference so do what you like!

All pictures of the drinks are before the addition of seltzer.

Make sure to add this to your #BoozeyHoliday menu!  I have two more drinks to share and those will be posted next week so make sure you check back!

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Buttermilk Spice Cake

Buttermilk Spice Cake

Buttermilk has been on sale at the store recently and I’ve been on a cooking spree using it in different dishes.  I had just a little bit left and wondered if I could make a cake with it.  I mean, if it can be used in pancakes and waffles, why not cake, right?

I wanted something a little more spicy since it’s the holidays and went with flavors similiar to gingerbread cake.  This cake turned out just how I was hoping and it’s even better drizzled with some Caramel Sauce.

Andrea’s Buttermilk Spice Cake

Wet Ingredients:

  • 1C Buttermilk
  • 1/4C Blackstrap Molasses
  • 3 Eggs
  • 3tsp Vanilla

Dry Ingredients:

  • 1C White Whole Wheat Flour
  • 1 1/2 C Unbleached All Purpose Flour
  • 1/2C Cane Sugar
  • 2tsp Baking Soda
  • 1tsp Cinnamon
  • 1/2tsp Allspice
  • 1/2tsp Ground Ginger
  • 1/4tsp Ground Clove

1/2 TBSP Butter to grease the pan

Preheat oven to 400 degrees and lightly grease a pan with the butter.  In a stand mixer, combine the wet ingredients and mix until everything is incorporated.  In a large mixing bowl, add the dry ingredients and whisk.   Turn the stand mixer on slow and slowly add the dry ingredients to the wet.  Do this until all the dry has been added.  Increase the speed on the mixer just a bit and mix for about 2 minutes.

Add this mixture to the bundt pan, make sure the the batter is even in the pan.  Place in oven and bake for about 20 minutes or until a toothpick inserted comes out clean.  Remove from oven and allow to cool completely before removing from pan.

Slice and serve!

NOTES:

If you live at sea level or below, reduce the heat on the oven to 375.  This may affect the time it takes for the cake to bake so make sure to keep an eye on it.

This cake also freezes and reheats very well!  Allow to thaw at room temperature and then gently heat in a low temp oven or toaster oven.

This is also goes great with coffee or tea in the morning, you know, if you’re one to have cake for breakfast.  No judging from me, it’s the holidays!

Have fun guys, and remember, always play with your food!  Enjoy!

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Bourbon Coconut Caramel Sauce

Bourbon Coconut Caramel Sauce

I have a love affair with caramel.  Rolos and Twix bars were a favorite when I was a kid.  I loved the Cadbury caramel eggs and when I got sundaes, I preferred caramel sauce over chocolate sauce.

Caramel is rich and buttery and like the liquid version of toffee, which I also love.  I have never tried making my own caramel sauce though because I figured it was too difficult.

Phsaw.

Spoiler alert: It isn’t.

It does take time and yes you do have to baby this but it’s worth it because in the end you have a delicious caramel sauce that can be added to just about anything you can think of.  Cake? YES! Coffee? YES!  Pancakes and waffles! Drizzle it into some brownie mix to make caramel brownies.  Drizzle it over some coffee cake.  Add it to ice cream? The list is endless!

You can see that I put this on top of some cake.  Some Buttermilk Spice Cake!

Since I’m cutting down on my dairy intake, I made this with full fat coconut milk instead of cream.  You won’t notice the difference because it tastes amazing.

Also, since it’s #BoozeyHoliday, I added bourbon at the end.  You’re welcome.

Andrea’s Bourbon Coconut Caramel Sauce

  • 1 Can Full Fat Coconut Milk
  • 1/2C Maple Syrup
  • 1TBSP Butter
  • 2tsp Vanilla
  • 2TBSP Bourbon

In a medium sized heavy sauce pan add in the coconut milk, maple syrup, and butter.  Heat over medium heat and whisk until the butter is melted and everything is incorporated.  Bring the mixture up to a boil and boil for two minutes. Then reduce the heat to low and continue to cook for 60 minutes.  Whisking every few minutes. The mixture should just be slightly bubbling.

Yes 60 minutes is a long time, but this needs to reduce down and thicken up.  You’ll know it’s ready when the sauce coats a spoon and has a slow drizzle to it.  It should be thick.  At this point, turn off the heat, add in the vanilla and bourbon and whisk.

Put the sauce into a heat proof container (I used a mason jar) and allow to cool.  Either use right away or store in the fridge.  If it’s cold, gently heat the sauce by adding some of the caramel to a sauce pan and heating over low heat.  Just until the sauce can be drizzled.

Yeah it takes some time but it lasts for two weeks in the fridge!  Honestly, I doubt it will last you that long because you’ll be eating it by the spoonful.