Tag Archives: tiki

the ginger apple swizzle | a low-sugar, sherry cocktail

Crisp apples, roasted nuts, spicy ginger, herbaceous rosemary.

Those are some of my favorite flavors of the fall and winter seasons, and they all magically meld together just perfectly, somehow. I have definitely been on a kick with creating all-cocktails-apple lately, and this particular recipe incorporates all of these components in bubbly, festive fashion.

In an effort to cut back on my sugar intake, I’ve been playing around with low-sugar or sugar-free cocktails, focusing on the natural vibrancy of fruits and herbs. The catalyst for this quest occurred earlier this month when Steve and I baked and devoured a batch of oatmeal cookies in one sitting. I kept rationalizing that they were healthy-ish. That they could be dinner. One cookie led to 15 cookies.

Then there was the night that very same week that we baked and ate an entire pumpkin pie.

After dinner.

That was the tipping point.

That pumpkin pie was truly delicious, and I reveled in the decadence of eating the whole thing. Of course, Steve contributed his fair share of slices, too. I’m laughing about it now, but I also knew at that point that I had to slow it down with the sweets. When I craft cocktails, some kind of sweetening agent is almost inevitable, and I normally use a simple syrup to bring sweetness to the drink. Sweetness is necessary to bring balance to a cocktail, especially when there is a strong acidic or bitter note.

And a balanced drink is a good drink.

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spiced pineapple shrub sparklers with black tea + coconut | “tiki on the wagon” | scenes from #bossbabefestMSP

It’s pretty much a “yes” for me, if someone invites me over for a cocktail party, but when a group of over 50 bloggers gets together to celebrate the peak of summer and toast its bounty, I’m ALL IN. This is year two of #DRINKTHESUMMER, a virtual sipping soirée, hosting by Sherrie of With Food + Love, and I’m bringing a Tiki-inspired, sparkling pineapple shrub mocktail to the party.

Even though I’ve spied a few, fallen yellow leaves in the backyard and have been enjoying the recent cooler mornings, I’m holding onto summer, as much as I possibly can. Especially the seasonal cocktails, fruit-packed popsicles, and salads on repeat. Our tomatoes are chiming in with me, since many of them on the vine are still green. It seems we’re all trying to soak up a little extra sunshine and warmth.

I’ll take all that I can get.

spiced pineapple shrub sparklers with black tea + coconut | holly & flora #mocktails #shrubs spiced pineapple shrub sparklers with black tea + coconut | holly & flora #mocktails #shrubsLast week, I led my first cocktail workshop at my favorite kitchenware shop here in Denver, Hazel & Dewey. I was excitedly nervous, and, of course, had a ton of last-minute, loose ends to tie the day-of, but it went well and actually ended up selling out at 20 attendees! My sister-in-law showed up with an entire pack of her girlfriends, and a couple of my fellow blogger friends came out for the night, as well.

The hit of the night was the Pimm’s Cup we all made with seasonal fruit shrubs. Most of the attendees hadn’t tasted a shrub before, so it was an eye-opening experience for them to try these tart, concentrated, fruit-based “drinking vinegars.” I’ve talked about shrubs here on the site before, so if you need an introduction to one of my favorite cocktail additions, this post is a great place to start.

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