Coconut Milk White Russians

Eric and I stood at the kitchen counter with Kahlúa® and vodka bottles in front of us. It was time to make our very first White Russians. While I measured out the liquor, he grabbed handfuls of ice from the freezer and threw them into rocks glasses. To provide a unique spin on this classic drink, I switched out the dairy (milk, cream, or half and half) with coconut milk. This makes it vegan (or just accessible to those who may not tolerate dairy very well).  Noticing that the coconut milk had started to separate in the can, we transferred it to a jar and gave it a good shake. When the lid was removed, the liquid looked smooth and creamy and had started to froth. Each glass was topped with a little, a quick "cheers" was said, and, finally, a sip was taken.

I can see why so many people enjoy this classic Kahlúa® drink. It's sweet, though not overly so, with hints of vanilla and caramel... and the coconut milk adds some body to the whole thing, especially as it mixes together with each sip you take. It makes for a wonderful after-dinner beverage.  I’m excited to mix this up for our next dinner guests.

I had a great time playing around with Kahlúa® for the first time and I can't wait to share some more creations in the coming months as I partner with them and Drizly (an online liquor store that delivers right to your door) to present my unique spin on some of their classic drinks! I've already busted out the cocktail shaker to get to work on some concoctions and can assure you they're all quite delicious and different. 

To try your hand at making a White Russian (vegan or not), head over to my recipe page on Drizly to get your cocktail ingredients! (There's a code for free delivery just for you! Just use "KahluaBOS" when you checkout.)

Disclosure: This post was sponsored by Kahlúa®. All opinions expressed here are my own. Also, please drink responsibly.

Coconut Milk White Russian

Yield
1 drink

Ingredients
2 parts vodka
1 part Kahlúa®
1 part full-fat coconut milk

Directions
Place the coconut milk in a jar (or plastic container) with a lid. Give it a good shake for about 10 seconds. 

Fill a rocks glass with ice. Add the vodka, followed by the Kahlúa®. Top with coconut milk. You can give it a stir, or let the alcohol and coconut milk mix together naturally with each sip. 

Source: Adapted from the recipe posted on the Kahlua® website. 

Beverage and prop styling by Catrine Kelty

Oaxaca Old-Fashioned

We've been traveling a lot these last few months. Each time I tell someone that we're going away again, I get the same response: "Another trip? You're really doing it up this winter." Yes, this was the plan a while ago, to get out of Boston as much as possible. After last winter, it seemed absolutely necessary that we spend some time in a warmer climate during the month of February. And then we were asked by Eric's mom if we'd like to take a trip to Mexico with them. They'd be renting a house in San Miguel de Allende, a city in central Mexico that's full of artists, music and American expats. How could we pass that up?

So, that's where we are. Chances are we're sipping on some tequila. Just a guess. I didn't want to leave you all out, though, so here is something I've been anxious to share with you fine folks for a while. I came across this wonderful agave-based drink a few months ago on The New York Times website and knew it would be my kind of cocktail. It's smooth and a touch smokey (from the mezcal) and pretty wonderful to sip on by a roaring fire. But I do need to bring something up. I realize that I did not serve this on the rocks and, well, to be honest, this was an accident (though I consider it to be happy one). I wasn't paying attention and I got caught up in the glassware I was using and forgot that oh, hey! this is supposed to be served on ice. I found this to be perfect just stirred and strained into a cocktail glass. I'm not sure how you feel, but I like my drinks sans rocks during the winter months. I want a drink that will make me feel all warm and fuzzy on the inside and that's exactly how I felt after just one of these. Of course, if you want the rocks, that'd be just fine and dandy.
 

Oaxaca Old-Fashioned

SourceThe New York Times

Yield 1 cocktail

Ingredients
1.5 ounces reposado tequila
.5 ounces mezcal
1 teaspoon agave nectar
1 dash angostura bitters
Orange peel

Directions

1. Combine liquids in a cocktail shaker with a generous handful of ice. Stir until well chilled. Strain into a rocks glass filled with ice.

2. Hold a lighted match over drink in one hand and orange peel in other hand, with orange side facing flame and about an inch away. Carefully and quickly squeeze orange peel until oils spark. Put out match and drop peel into cocktail.

Grapefruit Negroni

This was the first weekend in over a month where we had nothing planned. Nowhere we needed to be, no one visiting. We could move at our own pace, be as lazy as we'd like. Our Saturday night was just what we needed: some time in, curled up on the couch, a roaring fire going (Maki may have enjoyed this even more than we did). I cooked a big pasta dinner topped with lobster and cherry tomatoes and we binged on TV shows we'd been meaning to catch up on.

As we approach even more holidays, I've been thinking about what makes a good cocktail to serve at a party. For me, the easier it is, the better. Something light and refreshing and, ideally, not intensely boozy (because you know there won't just be one consumed).  We always have the makings of Negronis in the house and I've found there are simple ways to put a twist on things. In addition to gin (I used Prairie Organics Spirits), sweet vermouth, and Aperol, some fresh grapefruit juice and orange bitters really brings the citrus notes to life.

Grapefruit Negroni

Yield Serves 6

Ingredients
3/4 cup ruby red grapefruit juice (from 2-3 grapefruit)
3/4 cup gin
3/4 cup sweet vermouth
3/4 Aperol
5-6 dashes orange bitters

Grapefruit wedges, for garnish

Directions
1. Combine the grapefruit juice, gin, sweet vermouth, Aperol, and bitters in a pitcher filled with ice cubes. Give the mixture a good stir.

2. Pour 4 ounces of negroni into rocks glasses filled with 3-4 ice cubes. Garnish with grapefruit wedges.