Oh, say can you see? There’s a patriotic cocktail just waiting to turn your Fourth of July weekend into the dawn’s early light. This week’s red, white and blue-themed Thirsty Thursday comes courtesy of RA Sushi Bar and Restaurant, which will make you one of these bombastic babies for $8.
RA Sushi Bombpop!
What you need:
Bottle of Smirnoff Ice
.25 oz. Blue Curacao
1.25 oz. Three Olives Cherry Vodka
.25 oz. Grenadine
How to make it:
Step 1: Drizzle grenadine in a sake cup and add vodka.
Step 2: Pour eight ounces of Smirnoff Ice into a 12-ounce bucket glass.
Step 3: Drizzle Blue Curacao along the inside of the glass.
Step 4: Just before serving, drop the sake glass into the bomber glass.
Tip: Serve with the remainder of the Smirnoff Ice.
RA Sushi has five Valley locations in Mesa, Tempe, Ahwatukee, north Scottsdale and Old Town Scottsdale. For information, visit RAsushi.com.
Sanctuary on Camelback Mountain is one of our favorite places to spend a day at the spa. But that isn’t the only way for the resorts’ guests to get refreshed. Sanctuary’s newly renovated jade bar is serving up a new Honeydew Cucumber Sour ($14) with its summer menu, and we can’t wait to give it a try on one of these upcoming triple-digit days! Cool fact, courtesy of jade bar, cucumbers can be 20 degrees cooler on the inside than the outside air.
What’s in the Honeydew Cucumber Sour:
Martin Miller’s Reformed Dry Gin
Fresh-pressed lemon juice
Clover honey syrup
Regan’s No. 6 orange bitters
How to make it:
Mix ingredients, garnish with cucumber and sip happily.
jade bar @ Sanctuary on Camelback Mountain, 5700 E. McDonald Dr., Paradise Valley, sanctuaryoncamelback.com
Once a year, the words “going green” don’t refer to sustainable life choices. We’re talking about St. Patrick’s Day. When the beer taps run shades of emerald and glittery hues of Ireland are pasted up in every bar in town.
Today’s “Thirsty Thursday” can be whipped up in a pinch for this special drinking holiday.
The Paddy Bomb is just one of the many Irish themed drinks that Tilted Kilt will be serving up this St. Patrick’s Day (that’s Monday, March 17).
A crowd favorite, a Paddy Bomb turns green within seconds as Three Olives Orange Vodka and Blue Curacao are dropped into a half pint of Red Bull. The restaurant will also be offering a variety of beers on tap, Irish whiskey, shooters, bombers and brilliant bevvie’s.
On St. Patrick’s Day, the Tilted Kilt will be hosting parties across the country and will feature the Irish Hooley Menu in addition to the Tilted Kilt beauties in traditional Scottish kilts, green beer and other festivities. Visit their website for deets.
Georgia has the best peaches and everyone loves California wine but Kentucky knows its bourbon. Celebrate the holidays with a taste of the South by making this eggnog spike. One glass will be sure to have you kissing under the mistletoe in no time!
This particular concoction is best made at least a week in advance and given time to marinate. So, if you want to be drinking it by Christmas Eve get going now!
Check below the recipe for complimentary gift labels, wrapping suggestions and a tutorial on removing labels from wine bottles.
Kentucky Eggnog Spike
Makes about 4 cups
2 cups bourbon
1 cup dark rum
1 cup brandy
1 vanilla bean, halved lengthwise
1 whole nutmeg
2 large cinnamon sticks
7 whole cloves
Pour bourbon, rum and brandy into 1-quart bottle. Scrape seeds from vanilla bean into bourbon mixture; add pod to bottle.
Using mortar and pestle or bottom of heavy small skillet, crack whole nutmeg into 4 or 5 pieces. Add nutmeg pieces, cinnamon sticks and cloves to mixture. Cork bottle tightly. Let stand in cool, dark place for 1 week. (Can be prepared 3 months ahead.)
To make the eggnog
Makes about 6 servings
6 large egg yolks
3/4 cups sugar
1 Tbs. vanilla extract
1 quarts half and half
1 cup light cream
1+ cup spike
1 cup milk or more as needed
freshly grated nutmeg
In a heavy saucepan with an electric mixer beat together half-and-half, cream, sugar, and yolks until combined well. Cook mixture over moderate heat, continuing to beat, until slightly thickened, about 7 to 10 minutes.
Remove pan from heat. Continue to beat mixture until slightly cooled. Stir in vanilla and nutmeg.
Transfer eggnog to a bowl and chill, covered, at least 8 hours or up to 2 days.
Add 1 cup of the spike to start and adjust to taste.
Just before serving, thin eggnog with milk to desired consistency. Garnish with cinnamon or nutmeg.
Preparations and Gifting Suggestions
For a quick and easy way to remove labels from wine bottles, check out this tutorial at DIY Idea Time.
Once labels are removed, thoroughly wash and dry your bottle. Using a funnel, pour the eggnog spike in to the bottle followed by the vanilla and spices. Seal firmly with a cork.
Using a thin layer of glue, attach the eggnog spike label to the bottle.
To make your bottle extra special, drip red or green sealing wax around the cork to ensure no leakage and make opening it part of the fun. Finish it off by tying a Christmas ribbon with a big bow around the neck. A fresh piece of nutmeg and a grater would also be great attached to the ribbon.
Use these special touches to let your friends and family know how much you care about their buzz this Christmas.
Click on the image below for complimentary labels or try your hand at designing your own!