Spiked Arnold Palmer

Drinks | August 19, 2014 | By

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In honor of National Lemonade Day (technically tomorrow, August 20th), we’ve decided to present to you, the boozier cousin of the Arnold Palmer. But before we get the the refreshing cocktail, I thought I would share some interesting tidbits I ran across while doing my recipe research.

  •   The drink’s named after the American golfer, Arnold Palmer. The drink supposedly got it’s name when Palmer ordered a tea/lemonade mocktail at the 1960s U.S. Open. A woman nearby saw the drink and told her waiter, “I’ll have the Palmer drink.”
  • There’s no strict lemonade to tea ratio, though most restaurants use a half and half combination.

And some fun facts on lemons to make you day a little brighter.

  • Since lemons are high in vitamin C, sailors used them as a way to prevent scurvy, a disease that causes achy joints, loose teeth and bleeding gums. According to Sunkist, to this day, the British Navy requires ships to carry enough lemons for sailors to have one ounce of juice a day.
  • Lemons are multi-duty. Not only do they taste good, they act as pretty powerful natural cleaners. According to Cooking Light, the juice can brighten aluminum, the rind (dipped in salt) acts as an abrasive scrubber and the “leftovers” can be used as a sink disposal deodorizer. Now, that’s what I call your money’s worth.
  • Lemon trees produce fruit all year, meaning any day can be a Palmer day.

One of my coworkers said the other day, “you know you’ve made it when they make a non-alcoholic drink after you.” I’ll counter, a little bit of vodka never hurt anybody…especially when it looks like this!

Cheers!

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Spiked Arnold Palmer

3 Cups of Trader Joe’s Organic Lemonade

6-7 Black Tea Bags

3 Cups of Water

1 1/2 Cups of Vodka

Mint

Oranges

Lemons

Directions:

Boil water and steep tea bags until tea is almost cool. Mix lemonade, tea and vodka. Add wedges of orange and lemon and garnish with mint.

Makes 6-8 servings.

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Blood Orange Bellinis

Drinks | February 6, 2014 | By

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I am in citrus heaven right now. I love when lemons, limes, grapefruits and oranges are in full-bloom at the Farmers’ Market. Blood oranges are definitely my absolute favorite. The colors are magnificent when you slice them open, and they make fantastic drinks.

Another thing I’m in love with: the fact that it’s winter and here in Los Angeles it’s been in the 70’s and 80’s when the rest of the US has experienced quite a few sub-zero days (including my brother in Northfield, MN and my sister in Madison, WI- why they left California, no one knows). This weather makes for perfect weekend brunch outside, and what’s better for brunch than a seasonal blood orange bellini?

Bon Appétit!

Blood Orange Bellini

Dry Sparkling White Wine

1/2 Cup Blood Orange Juice (2-3 Blood Oranges)

Directions:

Chill wine and oranges. Roll oranges against counter, which helps to extract the juice. Cut the oranges in half and squeeze, and strain to remove seeds and pulp. Pour juice into each champagne glass about 1/3 full and top off with wine. The ratio should be about 1 part juice to 2 parts wine.

Makes 2 champagne glasses.
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