Thin Mintini

Thin Mintini

It was sooo so nice here in Boston yesterday. It was 60 and sunny and the perfect preview to the spring I am desperately waiting to arrive. And yet, it’s cold again today with a bit of snow on it’s way.


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Anyway, this is the perfect recipe to perk anyone up who is bummed out about weather, work, a never ending to-do list, etc.

I had made a Samoa Cookie Cocktail last year and it became one of the most popular recipes on my blog last year. Clearly you guys like Girl Scout Cookies and booze! I don’t blame you since it’s a great combination.

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Well, I’m here again with another Girl Scout Cookie cocktail!!!

One hundred and two years ago today was the first meeting of the Girl Scouts. So let’s celebrate with a Thin Mintini!

I hope you enjoy this bevie made of vodka, chocolate liqueur, creme de menthe liqueur, and some half and half. Give all of that a shake and you’re all set. Then just pour it into a glass garnished with crushed Thin Mint cookies.

You know you want this!

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Thin Mintini

Makes 1 drink


Glass Garnishes

  • chocolate syrup
  • 1 Thin Mint Girl Scout cookie


  • 2 oz chocolate liqueur
  • 1 1/2 oz creme de menthe liqueur
  • 1 1/2 oz vodka
  • 1 1/2 oz half and half


  1. Put the Thin Mint cookie into a food processor to create cookie crumbs.  Pour some chocolate syrup on a plate. Twist the edge of the glass into the syrup coating the entire rim. Then rotate the rim of the glass into the cookie crumbs.
  2. In a chilled cocktail shaker, combine all of the drink ingredients and then shake vigorously.
  3. Pour into the glass and enjoy!

Red, White, and Bubbles

Red White and Bubbly

Ah, so here I am posting my last Sprint Cup Snacks recipe on the day the 2014 NASCAR season kicks off. Well, a little late there.

But what I think that matters is that we are getting to enjoy some racing today. I love the last race of the season at Homestead as much as I love the first race at Daytona. Both are great for different reasons. At homestead we get to see a season’s worth of racing come together to crown a champion. So what is that champion supposed to do?

They are supposed to celebrate with some bubbly!!!

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And in this case you can celebrate the start of the 2014 NASCAR racing season as well. 🙂

Well, I wanted to make something that was patriotic for the sport that is born and breed in the good ol’ U.S of A and, of course, it had to be perfect for celebrating a great win. So I made a drink that is perfect for toasting a win.

The fruit purees add great flavor to the champagne and the colors are a great way to show some red, white, and blue pride!

I hope you enjoy all the races this year and give my Sprint Cup Snacks recipes a try!

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Red, White, and Bubbles

Makes 4 drinks


  • 1 Bottle of champagne or sparkling wine
  • 1 cup blueberries
  • 1 cup strawberries


  1. Blend the strawberries to puree the fruit. Set aside
  2. Then, in a separate blender or in same blender that has been cleaned, blend the blueberries. Pass the pureed fruit through a fine mesh sieve to remove some pieces of skin to make the puree smoother.
  3. Place about 2 tablespoons of blueberry puree in the bottom of a champagne flute. Then gently layer about 2 tablespoons of the strawberry puree on top of the blueberry puree.
  4. When you are ready to serve the drink, angle the glass at a 30 degree angle and very slowly pour the champagne on top of the fruit purees. It is ideal to maintain the layers when serving the glass but just prior to enjoying the champagne give the glass a swirl to mix the fruit into the champagne.

Thirsty Thursday: Blackberry Margaritas

blackberry margarita

So it seems fitting that I get through the entire winter without being sick and now… bam! I think it had really been well over 1 year and half since I had a cold and now all my good luck has caught up with me. Probably all of my running around to CT and NYC and added work, life, and bomber stress has cast its fate. Oh well, life goes on. Just super bummed out since all I can think about it getting home tonight and getting right into bed and passed out by 7pm. ha!

Anyway, this Blackberry Margarita has been calling my name every since I saw it earlier this spring. So sick or not I was going to make it to share. Hopefully you’ll becoming just as enamored with this recipe as I was.

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Super simple to make and sooo good! I loved it on the rocks but I bet it would be just as good if you had it all blended together and slushy. The one thing I suggest you do it to strain the seeds from the puree. It’s not necessary as we enjoyed it un-strained but it will just make it that much more lovely and see free if you do strain it.

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Be sure to head over to Amanda’s blog to check out The Seductive Swan. Her boys have been keeping her super busy but she has joined in on this Thirsty Thursday to share this drink that is as tasty as it is beautiful.

Blackberry Margaritas

Makes 4 servings


For the blackberry puree:

  • 6 oz blackberries
  • tablespoon water

For the cocktails:

  • the blackberry puree
  • 8 oz lime juice
  • 8 oz simple syrup
  • 4 oz orange liqueur, such as triple sec
  • 6 oz tequila
  • crushed ice
  • sugar to rim glass
  • lime wedges and blackberries, for garnish


  1. To make the puree, blend the blackberries and water in a blender or food processor until smooth. Straining through a metal sieve is preferred.
  2. Combine the blackberry puree, simple syrup, lime juice, orange liqueur, and tequila in a small pitcher or carafe.
  3. To rim the glasses, wet the edges of the glass and then dip the rim into sugar.
  4. Pour the margaritas over ice and garnish with slices of limes and blackberries.

Adapted from Tide and Thyme

Thirsty Thursday: The Hurricane Cocktail

The Hurricane Cocktail

Mardi Gras is next week so that is why Amanda and I picked a Mardi Gras inspired drink and treat to share this week. And of course I had to make a Hurricane!

Pricer was down in Biloxi in ’07 to work on designing and building houses destroyed from Hurricane Katrina. He left in August and came back in December, and the only time we saw each other was for his birthday in September when we met in New Orleans. It was such a great weekend since we got to see each other, celebrate his birthday and fall in love with New Orleans. We stayed at Le Pavillon Hotel and wandered around the French Quarter finding great bars, fun restaurants, and great shopping. All of it was fantastic from the beignets to the gem & lapidary shop but best was that we could walk around with a bevie in hand. Stark comparison from Boston where you’ll get carded in your 50’s. So we really enjoyed getting to wander around with a drink in hand, most often a Hurricane.

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Once we decided to have a Mardi Gras theme I thought of making a Hurricane. It’s really a great drink to enjoy in the hot summer but I just had to make it now in February (on the eve of a massive blizzard) since it reminded me to much of my visit to The Big Easy.

I hope you enjoy a Hurricane and a King Cake Cupcake to celebrate Mardi Gras no matter where you are. I think Amanda should send me some King Cake Cupcakes, right? They look so cute!!

The Hurricane Cocktail

Makes 1 drink


  • 2 oz light rum
  • 2 oz dark rum
  • 2 oz passion fruit juice
  • 1 oz orange juice
  • ½ oz fresh lime juice
  • 1 Tablespoon simple syrup
  • 1 Tablespoon grenadine
  • Garnish: orange slice and cherry


  1. Shake all of the ingredients in a cocktail shaker with ice.
  2. Strain into a Hurricane glass filled with ice.
  3. Garnish with a cherry and an orange slice.

Thirsty Thursday: Raspberry Honey Bellini

raspberry honey bellini

What are your New Year’s plans? We are planning on enjoying a dinner out and Boston’s First Night Activities. We typically stay in to relax and enjoy some fondue or sushi but are hoping to go if the weather holds up. I’m hoping we can get some tacos at The Rattlesnake or some dim sum in Chinatown. Plus, looking forward to checking out the ice sculptures along Boylston and the fireworks on Boston Harbor.

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Discoll’s reached out to me so I could have some fun using their berries to create something to celebrate the holidays. They have the freshest berries that are enjoyable on their own or incorporated into recipes. I knew immediately that I wanted to use their raspberries since they are always so fresh. Plus after we once went raspberry picking I’ve had great appreciation for just how hard it is to pick and transport raspberries as they are just so very delicate. So I started to brainstorm how to use their raspberries in a fun celebration drink to ring the new year, or just drink at any time.

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A bellini is a cocktail of Italian heritage that was created by Giuseppe Cipriani, founder of Harry’s Bar in Venice, Italy. The hue reminded him of a piece of artwork from Giovanni Bellini, which is how it got the name Bellini. While a classic bellini uses Persecco and peach puree, I decided that swapping out the peach for raspberry. Then I added some honey to sweeten up the raspberries and the dry Persecco. Refreshing to sip on to ring in the new year or to enjoy the day while making a great homemade brunch.

What are your plans for New Year’s Eve? Staying in or going out?

Raspberry Honey Bellini

Makes 6 cocktails


  • 12 oz fresh raspberries, 12 raspberries reserved
  • 2 tablespoons honey
  • 1 bottle (750-ml) chilled Prosecco


  1. To make the puree: blend the washed raspberries with the honey. Strain the puree through a sieve to remove the seeds.
  2. To make the cocktail: pour 2 tablespoons of the raspberries puree into the champagne flute then fill with Prosecco. Float 2 raspberries in the glass prior to serving.