I made this wintry cocktail for my friend Shannon’s wedding last month, and I think it’s the perfect drink to clink on New Year’s Eve, too. (Plus this photo shoot was a convenient excuse for breaking in my new silver-foiled glassware, heh heh!) Pure tart cherry juice has an earthy, almost herbal flavor that I like to balance with spicy ginger and sweet navel orange (avoid cherry juice blends, which are dulled with apple and grape). The booze is added separately, so any kids and designated drivers at your party can enjoy a virgin punch. Assemble two days ahead to allow the orange peels to release their oils.
It’s peak tomato season, my friends, which means the markets are overflowing with specialty shapes and colors. I wanted to try only golden varieties for a veggie cocktail that’s a lighter take on the classic bloody Mary. While this bright yellow beverage has a milder flavor than its crimson cousin, a spiced rim gives it plenty of kick. I made the whole thing in my juicer (you can substitute a blender, then strain out the pulp). Get the recipe after the jump!
Over my Easter weekend visit, I connected with some of Mom’s vintage collectibles in a new way. I wrote about her milk glass here, and now it’s time for Tupperware! For as long as I can remember, her cabinets have been neatly packed with pastel leftover bins, harvest-colored pitchers, and other kitchen essentials ordered from Aunt Kathy’s parties in the 70s. Mom’s always been a practical shopper, so she bypassed the specialty items like frozen pop molds, instead stocking up on pieces for every day. And guess what? She still totes her fruit salad in the snappy Servalier bowl and drains her spaghetti in the sunny colander.
With four little ones swarming her ankles, Mom appreciated the shatter-proof plastic. These were (and still are) our family tumblers. Photo by Joe Vintage.
She was a fan of cooking a big supper and stretching it over multiple nights, so our fridge was always stocked with rainbow leftover bins of all sizes. Little Wonders photo by Wise Apple.
This was our orange juice pitcher. Mom bought frozen concentrate, and I agonized over this darn thing, waiting for the icy ball to dissolve so I could have a slurp after a long trampoline session. Photo by A Treasure Hunt.
She has these autumnal bowls with pleated lids from the Servalier line. If you spot the yellow one in the fridge before a party, you can bet it holds Mom’s fruit salad with sweetened condensed milk. Photo by The Passionate Flea.
Mom’s nearly 40-year-old colander is the most ergonomic one I’ve ever used. They’re easy to find on Etsy, so I might snag this one from The Wild World.
She doesn’t use her wagon wheel coasters much these days. I’d love to add their creamy sherbet colors to my Lustron, so I’ll ask whether she’s ready to pass these down next time I’m home. Photo by Atty’s Vintage.
Tupperware isn’t what it used to be. The company has expanded its offerings (food processors, insulated lunch totes, etc.), and you can still attend or host a party. But the plastic looks less hardy now, and the updated colors leave me cold. Since Mom’s collection has shown that the original Tupperware endures for decades, I’ll stick to raiding her stash and thrifting for the classics.
Last Thursday I invited a few friends over to watch the premiere of Under the Gunn, starring the dapper Tim Gunn of Project Runway (aka “Fashion Dad”). I always serve a special cocktail for ladies’ TV night, and on this frigid eve I hoped to warm us a bit with a clove-laced citrus punch and Sriracha popcorn.
The decanter and glasses from Fishs Eddy make me so happy — they remind me of the diamond-patterned walls in the rec room of my late Maw Maw Rita. With bellies full of French toast, my cousins and I played countless rounds of ping pong in that cheerful room. Here’s how I made the cocktail.
Spiced Blood Orange Punch
- canned dark, sweet cherries in heavy syrup
- clove syrup (see recipe below)
- unsweetened blood orange juice
- sparkling water
- lime slices for garnish
Put a half-shot of gin in a party glass. Drop in a cherry and a splash of syrup from the can, then add a teaspoon of clove syrup. Fill the glass two-thirds with blood orange juice, then top off with sparkling water and a lime.
- 1 cup filtered water
- 1 cup raw sugar
- 1/8 teaspoon ground cloves
Put the water and sugar in a saucepan and bring the mixture to a simmer. Stir until the sugar dissolves. Stir in the cloves and remove from the heat. The syrup will keep in the fridge for several weeks.
My friend Becky Striepe (arguably the friendliest lady in Atlanta) invited me to contribute another cocktail to her Glue and Glitter blog. I came up with a blueberry-thyme lemonade with optional vodka. Transportation in an adorable vintage ice bucket is also optional . . . but earns you miles of style points! You can get the recipe here.