I love making fancy cocktails. I got especially enthusiastic about cocktails when I realized I can put herb sprigs from my garden in them and smell all that goodness while having a nice drink. Here’s a little something I concocted last night—I’m calling it Christmas Sangria.
4-5 oz dry red wine (I used a zin. You could use a sweeter wine or an actual sangria but I prefer my drinks on the dryer side).
1 oz bourbon (you don’t need much, the combo of bourbon and wine gives this one a punch)
A tablespoon simple syrup or honey, to taste
A dash of cinnamon
1 oz lemon juice
A squeeze of orange juice
A few fresh cranberries and a sprig of rosemary for garnish
Topo Chico or sparkling water, to taste (to top off)
I am a mom of two and wife to a martial arts school owner, full-time social media professional and avid cook and gardener. I love creating recipes and involving my kids in the process. The food we cook is usually dairy-free and gluten-free, and sometimes paleo, but we make exceptions (ahem, sourdough bread). The “hippie” part of this blog comes into play in the ingredients we use—I’m pretty vigilant about the health of my family and you could even call me “crunchy.” The “modern” part is that I am busy! You won’t catch me making my own nut milk or churning butter (not that there’s anything wrong with that). I’m more than happy to take the shortcuts provided by our lovely grocery stores and online shopping —especially in the midst of this global pandemic.