Getting Into Spring Cocktails: Easter & Beyond with Drinks & Food!

It’s almost Easter and if you are having brunch, lunch or dinner with family or friends, you need to make sure there’s something awesome to celebrate the event. Even if Easter isn’t your holiday, think of these as great spring cocktails and can easily morph based on spirits used and other mixes to become uniquely ‘your” cocktails. Or in case you want the easy way, just follow my blog because I am creative enough at mixology (with the help of several mixologist friends) to give you new recipes to try!
Featuring Rosangel Tequila– the only tequila with hibiscus infused so it’s a delicate pink color and has a lovely slightly floral taste– think of it as a bit more tropical than floral.
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Bunny Hoppin’ Ice Tea

1 ½ oz ROSANGEL
½ oz Vodka
½ oz Rum
½ oz Gin
½ oz Premium Orange Liqueur
½ oz Fresh Lemon Juice
2 oz Cola
Lemon Wedge for Garnish
Food to partner with the Bunny Hoppin’ Ice Tea:
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Chicken Wings:
· vegetable oil, for frying
· 3 pounds chicken wings, split at the joint, wingtips removed and discarded
· salt
· 5 celery ribs, cut into 2-inch sticks and chilled in an ice bath
· 1/2 cup unsalted butter
· 1/4 cup hot sauce, or to taste
(or if you want something really different, try a sweet/sour sauce mixed with some oj or tropical juice to get them a bit sweet but also add a shot of salsa to it too)
· 1 tablespoon lemon juice
Directions
Fill a large 5 to 6-quart heavy pot with 2-inches of oil. Heat over medium heat until a deep fry thermometer registers 375 degrees Fahrenheit. Working in batches, pat 5 to 6 wings dry with VIVA® towels. Gently drop wings into the hot oil. Move them gently in the oil with a spider or slotted spoon so the wings don’t stick together. Fry until crispy and golden, about 7 minutes. Remove to a VIVA towel lined plate and season with salt immediately. Continue with remaining batches.
Melt butter over medium heat in a small sauce pan with the hot sauce and lemon juice and a pinch of salt. Pour into a large bowl and add wings. Toss to coat well. Remove celery sticks from water and drain on Viva towels.
Serve chicken wings on a platter with celery sticks and blue cheese dip.
Blue Cheese Dip: Whisk all ingredients together in a bowl, cover with plastic wrap and refrigerate at least 2 hours before serving.
Rise-n-Shine Springtime
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1 Part ROSANGEL
1 Part Orange Juice (or use an orange-mango blend!)
Splash of Pomegranate Juice


Grilled Corn and Salsa (makes 3 cups):
corn salsa.jpg
· 2 ears of corn, husked
· 2 tablespoons vegetable oil
· salt
· 1 small red onion, finely diced
· 1 small jalapeno, ribs and seeds removed and finely diced
· 1 (15.5 ounce) can black beans, drained and rinsed
· juice of 1 lime
· 1/4 cup chopped cilantro
· 1/2 teaspoon cumin
· 1 bag tortilla chips
· Salsa Preparation: Preheat a grill pan. Brush corn with 1 tablespoon of oil and season with salt. Place on grill and cook until lightly browned on all sides, about 8 minutes. Remove from grill and using a VIVA® paper towel, hold the ear of corn upright in a bowl and cut the kernels from the cob. Add remaining ingredients to the bowl and stir to combine. Serve with tortilla chips
Pink Sandals Lemonade
pink sandals lemonade.jpg
1 ½ oz ROSANGEL
4 oz Pink Lemonade, Flat or Sparkling
½ oz Fresh Lemon Juice
½ oz Grenadine Syrup
Lemon Wedge for Garnish
Flip floppin’ French Fries
flip floppin fries.jpg
Ingredients
For the Potatoes:
· 4 large Russet potatoes, about 2 pounds, peeled
· Peanut oil, for frying
· Salt
Potato Preparation: Fill a large heavy pot with enough oil to reach halfway up the pot being mindful not to overfill the pot. You don’t want oil to overflow from the pot when you’re cooking the fries. Attach the thermometer to the side of the pan. Heat oil over medium heat until it reaches 325 degrees F.
Meanwhile, fill a large bowl with water. Square off the potatoes and cut them into sticks about 1/4-inch thick and the length of the potato. Place sticks in the water. Drain potatoes and dry well with VIVA towels. This will prevent splattering of hot oil.
Working in batches, add a handful of potatoes to the preheated oil. Fry for 5 to 6 minutes giving the potatoes a chance to cook on the inside without developing much color on the outside. Remove to a VIVA towel lined plate. Bring the oil back up to 325 degrees F before adding the next batch. Repeat until all batches are complete.
Let fries cool completely. Meanwhile, bring oil up to 375 degrees F. Add potatoes to oil again in batches until nicely golden, about 1 minute. Remove to a VIVA towel lined plate and salt immediately while they’re piping hot.
Thanks to Rosangel Tequila for great drink recipes (and my suggested tweaks) and the fab food recipe pairings!
Stevie Wilson, LA-Story.com
Follow me on http://www.twitter.com/lastory


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