This cocktail is basically a delicious pina colada margarita – full of coconut and pineapple flavours for a refreshing and tropical summer feeling. You don’t have to get away on a sunny vacation to make it feel like you’re on a holiday. These pineapple and coconut margaritas are sweet, tangy, creamy and fruity and are the ultimate summer cocktail. Can you tell that I’m so excited to share these with you!!?I know this post is coming at you late in the weekend, but I really do love a good Sunday cocktail. Is that not a thing yet? It should be. …
Cheers to it the weekend! Summer weekends to be more specific! It’s the time of year that I look forward to, when frozen treats make its way onto my Insta feed and my blender finds a semi-permanent spot on my countertop. These slushies are the ultimate summer cocktail – super refreshing and full of cherry flavour. YUM!! Cherries are in season right now and I’ve been waiting AGES for this to happen!
So how fun are these cherry slushies? I LOVE them so much. I just want to wrap my hands around these and sit on my front porch with a good book. They’re perfect for summer drinking and this might have to be my go to drink for the next 3 months. …
These pineapple and passion fruit spritzers are perfect for spring! I love the smell of passion fruit, it makes me wish for a vacation on a sandy beach, instead of at home battling between turning on the A/C or hiding under a blanket with layers of clothes on. All I want to do is sip these on a patio, preferably while eating something barbecued. And I love the subtle taste of mint in this drink, it makes it that much more refreshing and addictive!
Lately I’ve been feeling totally uninspired by food blogging. Maybe it’s all in my head, but it can be incredibly frustrating when you have a plan in your head, but the food just doing look at all what you were hoping for it be. But I absolutely LOVE doing this, between the frustrations is a success, a rush of excitement when the food tastes delicious AND the photos look great too (or at least what I think looks great!). That feeling is hard to give up, and its probably why I push myself to do it, week after week….
OK so my plan was to share this recipe with you this upcoming Friday, but I really couldn’t wait!!! These pomegranate and rose water gin fizz cocktails are just too pretty and delicious to NOT share with you right now. They’re sweet, fragrant, fizzy and really, dangerously, easy to drink. Don’t say I didn’t warn you. And maybe you’re wondering “but Priya, why did you have to wait until Friday”? Well because I’m excited to tell you that we’re going to make Friday cocktails a regular thing on the blog! I know right? Yay! Every Friday we’ll post a cocktail/drink recipe for your drinking pleasure. It may or may not be alcoholic, but you won’t be able to resist! We’re talking all the drinks, smoothies, cocktails, coffees, and anything else that’s drinkable.These pomegranate and rose water cocktails are first up on our list. They’re creamy, sweet and smell incredible, thanks to the rose water! Gin is a new-found liquor for me, so I’m pretty excited to use it. There have been so many distilleries and gin bars opening up lately that I felt like I needed to be part of this.These cocktails are so incredibly good. I used pomegranate juice for tartness and the rose water just makes it smell amazing. I sprinkled these cocktails with dried rose petal powder so it feels extra indulgent (oh you fancy!). They’re creamy and sweet and the rose water hits your nostrils as you sip on it. I’m totally in love with these (if you can’t tell already)!How PERFECT would these be for a night with the girls. These cocktails are incredibly easy to make and only take a few shakes in a martini mixer before you strain these over ice and look like a cocktail pro in front of everyone. I added an extra couple drops of rose water into the glasses before pouring in the cocktail, then sprinkled rose petal powder over top for the pretty color and smell (you don’t have to do this but I REALLY hope that you do!).
- 1.5 oz gin
- 1 oz rose water simple syrup *(see notes at the end of the recipe)
- 1 egg white
- ice cubes
- 2 drops rose water
- 1 oz pomegranate juice
- club soda
- dried rose petal powder*
- To make the cocktail, place the gin, simple syrup and egg white in a martini shaker. Shake vigorously until the egg white becomes frothy. Place a handful of ice cubes in the shaker and continue to shake until the liquid is chilled. Place 2 drops of rose water in the glass and then the pomegranate juice. Strain the mixture into the glass and top with club soda. Sprinkle rose petal powder over top and serve.
- To make the rose water simple syrup, add ½ cup granulated sugar and ½ cup water into a small sauce pan and heat over medium heat until it's dissolved (approx. 2 minutes). Add 1 tsp of rose water and set aside to cool until ready to use
- In a spice grinder, add in 1 tbsp of dried rose petals and grind until a fine powder forms. Use to top over drinks or tea for a fragrant addition.
Don’t forget to tag your photos with #littlekitchenbigworld and follow us on Instagram @littlekitchenbigworld so we can see what you’re making!
It’s that time of the year again!!!! When I raid the grocery stores for ALL of their blood oranges. I love this season! I dread winter, but then I remember that blood oranges are back in season and I’m happy again! My husband laughs at how excited I get over these perfectly coloured citrus fruits, but I don’t mind. He’ll be just as excited when he finds out I’m making these sweet, citrusy and boozy blood orange and basil bourbon smash cocktails! Can I just talk about this cocktail today!?!?! And yes, this cocktail tastes as good (or even better!) than it sounds. As if that’s even possible. The smell of fresh basil makes me swoon and I get goosebumps all over as the taste hits me. And that blood oranges are not too sweet, but still super citrusy, and they give this incredible colour to your drink. Win-win-win!! The bourbon is obviously a bonus!
And this recipe is coming to you in perfect time for the weekend! Weekends deserve cocktails, am I right? Because you kicked butt at work this week and you deserve to start off your weekend with one or two cocktails. Because you got out of bed, maybe showered (if you didn’t hit the snooze button), got dressed and had a productive day, 5 days in a row!! Go you! This drink is a toast to the week behind you and the weekend ahead of you.
And I totally get it, ADULTING = HARD. But you did it! The weekend is waiting for you. Just waiting for you to do whatever your precious heart desires. And THAT deserves a celebratory cheer and a weekend-worthy cocktail. The kind of cocktail that has the words “blood orange and basil bourbon smash” perhaps?? (see what I did there??)
- 3 basil leaves
- 2 oz simple syrup (see note below)
- 2 ounces bourbon
- 6 ounces blood orange juice
- club soda OR San Pellegrino Blood Orange Soda
- basil leaves and orange slices for garnish
*to make simple syrup, simple simmer ½ cup of water with ½ cup granulated sugar until it dissolves, let it cool = simple syrup!*
- Place basil leaves and simple syrup in a glass. Muddle to bruise the basil leaves then pour in the bourbon. Add the blood orange juice and stir. Strain into a glass filled with ice. Top with club soda and garnish with basil leaves and blood orange slices.
- **Update** San Pellegrino Blood Orange Soda is absolutely AMAZING in this cocktail, if you can find it, use it!!
These plum and prosecco smashes are a perfect evening cocktail. These drinks are fizzy, sweet, fruity and earthy with flavours of vanilla and sage that are irresistible! Make the vanilla simple syrup ahead of time and you’ll have these cocktails ready within 5 minutes, because who wants to wait any longer than that for a good cocktail!?
It’s an “end-of-a-work-week” kind of drink. When you can come home, drop your bag and throw off your shoes. When the sound of the bubbles hitting the glass and the smell of vanilla melts the work week vibes off of you. It’s in those moments that I can seek refuge and recover from the stressful moments that make up my work week. To take my time doing something rather than rushing through my minutes and hours at work.
Cooking has become my form of relaxation. Most people think I’m crazy, asking how it could possibly be anything other than stressful and tiresome. But it energizes me. Seeing a recipe come together – to smell the incredible aromas rising from the kitchen because of me – is rewarding. Instead of multitasking, like I do for 12 hours a day at work, I get to focus only on the task in front of me. No phones ringing, no one calling my name or wanting me to do a hundred things at once. It’s just me in my kitchen. Sautéing garlic, stirring soup and watching a small whirlpool form in the pot, rotating the pan in the oven so the cookies come out just right. It’s in those small activities that I can recharge my batteries and mentally prepare myself for the next week ahead. I look forward to those days. I need those days.
I love my career, so don’t get me wrong, but we all need a refuge from our work life. To have something else we love to do and can motivate us to get through the busy and stressful moments at work.
Coming home from work last Friday, these plum and Prosecco cocktails were on my mind. I needed something indulgent to reward myself for getting through the week. The vanilla simple syrup came first, the smell wafting through the kitchen. And then came the Prosecco. I popped it open, taking a moment to enjoy the loud “POP” and fizzle sound that came from the bottle. I muddled the sliced plums, sage leaves and vanilla simple syrup together and strained it over 2 glasses before pouring the Prosecco over top.
This prosecco smash cocktail is perfect for your weekend plans and goes well for brunch, dinner or evening cocktails!
If you make this recipe, don’t forget to tag your photos with #littlekitchenbigworld and find us @littlekitchenbigworld.
- 2 tsp pure vanilla extract
- 1 cup water
- 1 cup granulated sugar
- 8 plum slices
- 2 sage leaves
- extra sage leaves, plum slices and ice for serving
- Place the vanilla extract, water and sugar in a small saucepan and heat over medium heat until the sugar is dissolved. Remove from heat and let it cool before using.
- Place 8 plum slices, sage leaves and 2 tbsp of vanilla simple syrup in a glass and muddle to release the flavours.
- Place ice in a glass and strain juice over the ice. Top with prosecco, extra plum slices and sage before serving.
This dreary, cold, rainy weather has me in the mood for a cozy, spicy, pumpkin chai tea latte! These lattes taste like a combination of pumpkin pie and chai tea and then it’s topped with a generous dollop of cinnamon coconut whipped cream.
For four years, when I lived in England, the space heater in my room ran almost permanently through the fall and winter. I couldn’t shake the cold that made its way into our house. I realized quickly that the cold weather in …
The Olympics are finally here and I’m excited to toast the summer games with a Brazilian-inspired cocktail. I love watching the games, and more so this time around because I love, LOVE, seeing those panoramic views of Ipanema and Copacabana beach.
The aerial views of Christ the Redeemer always make me gasp and I can’t help but reminisce of our short yet sweet visit in 2014. I remember walking down the long beach paths, as beach goers play soccer and daring sunbathers in skimpy bathing suits (men and women alike) lather on the tanning oil. The waves carry surfers over the water and finally crash onto the beach in a majestic, synchronized fashion.
I prefer to hide in the shade as others brave the hot sun. I carry around an SPF 60 sunblock with me, it’s my travelling buddy. But I must admit, even I couldn’t resist the beach mentality in Rio. The music is playing loud, rambunctious kids are playing soccer and the smell of fried bacalhua (salted cod balls) wafts through the air. People are drinking pints of beer as if it was water, and others are grilling food in tents.
We found a food tent championed by Anthony Bourdain, known famously for their pork sausage sandwiches. Excitedly, we ordered the grilled pork sausage on a bun with a generous spoonful of hot sauce and chimichurri sauce (find the recipe here) and a couple caipirinhas, found an empty spot on the sand and plunked ourselves there to gorge on the food and drink in front of us. It was as close to a perfect moment as it could ever get.
Caipirinhas are, without a doubt, a perfect summer drink. It’s sugary, tart and very boozy. Made with cachaça, a rum made from sugar cane, this cocktail packs a punch and will hit you fast. If you can’t find cachaça anywhere, don’t worry! Sub in some white rum instead and you’ve still got a great cocktail to toast the Olympic summer games and the rest of summer for that matter!
I made two different types of caipirinhas for the Olympics, because well, would you expect anything less? The original caipirinha, with sugar, lime and cachaça is of course making an appearance. The second one is made with a hibiscus simple syrup, muddled blackberries, lime and cachaça and is probably my favourite of the two.
- 1 cup of water
- 1 cup granulated sugar
- ⅓ cup dried hibiscus flowers (optional)
(for 2 drinks)
- 4 ounces of cachaca (or white rum)
- 2 limes, each lime cut into 8 rough segments
- 4-5 blackberries (optional)
- club soda
- extra lime for garnish
- Simple syrup: In a small saucepan, combine the sugar and water and place on the stove over medium heat. Stir until sugar dissolves. If using the hibiscus flowers, remove the saucepan from the stove and place the hibiscus flowers in the water. Let it steep for 10-15 mins until a bright red colour forms. Strain into a jar and let it cool.
- Caipirinha: Muddle the cachaca (or rum) and the limes (and blackberries if using) in a large glass. Place 1 ounce of simple syrup into each glass and add ice cubes. Pour the cachaca/lime mixture over the ice and stir. Top with club soda. Add more simple syrup to taste and garnish with lime wedge.
- To make the ice cubes, I simply poured water into each mould and topped with dried hibiscus flowers, lime wedges or blackberries
Don’t forget to tag your posts with #littlekitchenbigworld if you make this recipe!
With the Olympics coming up, I’m reminiscing about our brief, food-centred trip to Rio a couple years ago. It likely won’t come as a surprise that I plan all our trips around food, and of course this one was no different. I Of course going to Rio, we had to find a food tour that would show us what Rio had to offer while maybe learning a thing or 2 about the city itself. I’ve mentioned this tour in another post here but it deserves mention again since it had everything to do with me finding this flavour combination.
We started our food tour on a very hot day. We were slightly dehydrated, still recovering from a caipirinha-induced hangover …
We finally made it to Venice. For ages, I had dreamed of walking down its cobblestone streets while gondolas gracefully pass by, the smell of salt water and pasta wafts through the air and the sound of Italian music floats through the alleys. We had made it. We had bought the tour books and mapped out our tour route for each day. The books warned us about getting lost in the city, but we were ready. At least we thought we were. Within hours of being in Venice, the streets and alleys began to blur into each other. Finding anything was next to impossible and of course our little bed and breakfast was tucked in the smallest corner of this beautiful city.
Of course, if we were spending any time in this historical city, we were going to pay homage to the birth of the bellini at Harry’s Bar. Any drink that can be widely accepted at breakfast, lunch and beyond is a cocktail worth respecting. But our task proved to be more challenging than we anticipated. Our adventure took us through back alleys and dead ends. Locals stared at us, unwilling to help us – we were just another group of tourists who had no clue how to get around. We finally stumbled onto its modest entrance. A small door with the name “Harry’s Bar” humbly displayed over the window.
We opened the door, holding our breath as we felt transported back to the 1930’s. The big windows let in the daylight, highlighting the antique tables, chairs and silverware. We imagined where Hemingway must have sat, what Charlie Chaplin drank and what Hitchcock ate. We felt slightly underdressed as waiters in white suit jackets passed by us. We grabbed a seat at the long bar, eye-to-eye with the barman in front of us. He knew what we were there for but he was patient enough to nod in our direction, waiting for us to order.
We watched him make the cocktail. It was as if he was on autopilot. How many times a day did he have to make this drink? He placed the small glass in front of us, was this it? It felt anticlimactic, was this the bellini we had heard so much about? I expected a big production for this infamous cocktail. But like any expert knows, you let the the product speak for itself. And this drink lived up to the hype. It was slightly tart followed by a sweet citrus taste. The prosecco went straight to my head and the peaches lingered on my tongue. It was refreshing and went down quickly. Too quickly.
The barman saw us mourning over our empty glasses. He poured what was left from the blender into our glasses, giving us a second chance to savour this refreshing cocktail. We had learned from our mistakes. We sipped it slowly though we desperately wanted to gulp it down. It was too good not to!
So this recipe is my take on the Bellini. Indulge in these cocktails, because Spring is here and that means that drinks on the patio is not far away. Use up the frozen peaches in your freezer since fresh peaches aren’t in season. I had some extra white peaches in the back of my freezer so I added a few raspberries to get the pretty colour. Puree the peaches and then chill in the fridge until ready to serve.
- 4 white peachs, peeled and cored
- 4-5 raspberries
- 1 bottle of prosecco
- simple syrup
- mint or lime zest
- Cut the peaches into chunks and place in the blender. Puree until there are no solid pieces left. Blend one raspberry at a time until you get the desired pink colour. Pour through a strainer into a jug.
- Add 1 part peach puree to 3 parts prosecco in a tall glass and stir. Taste and then add simple syrup until your desired sweetness. Serve chilled and garnish with a mint sprig and/or lime zest.