We’re taking things tropical with the first Signature Cocktail of the year — Hula on Ice! Made with pineapple juice, rum and crushed coconut, this beachy drink has us dreaming of white sandy beaches and sunshine!  Enjoy!

 

 

 

Cocktail by Mint & Mirth.  Artwork by Milkfed Press for Snippet & Ink.

 

Mint & Mirth and Milkfed Press are Snippet & Ink Select vendors.

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Our last Signature Cocktail of the year is full of love — and by love, we mean pink grapefruit juice, hibiscus syrup, gin and champagne. Cheers to a fab 2015, and to a beautiful 2016! Xo, and enjoy!

Recipe from Paula LeDuc Fine Catering, photography by Josh Gruetzmacher.

 

Ingredients: 

1.5 oz. gin
.5 oz lemon juice
.5 oz pink grapefruit juice
.75 oz. hibiscus syrup
Top with 2 ounces Champagne

Directions: Combine gin, lemon juice, grapefruit juice and hibiscus syrup, shake well with ice and fine-strain into a flute, top with champagne, or your favorite sparkling wine!

 

Don’t forget to tag us @snippetandink on Instagram for a chance to be featured on our feed.

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One of our favorite aspects of winter? Grapefruit season! This week’s Signature Cocktail takes advantage of the grapefruit abundance — but kicking things up a notch with some tequila and prosecco, of course. Enjoy!

Recipe from Paula LeDuc Fine Catering, photography by Josh Gruetzmacher.

Ingredients:

1.5 oz. Reposado Tequila
.5 oz. Aperol
.5 oz. Fresh lime juice
.5 oz. Agave syrup (equal parts agave nectar and water)
1oz. Fresh pink grapefruit juice
1 Pinch of sea salt

Directions: Shake well with ice and strain into a highball glass over new ice. Top with 1.5 ounces Prosecco.

Don’t forget to tag us @snippetandink on Instagram for a chance to be featured on our feed.

 

Josh Gruetzmacher and Paula Le Duc Fine Catering are Snippet & Ink Select vendors.

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The countdown to Christmas is officially kicking into high gear! We’re keeping things cheerful with this week’s Signature Cocktail — the Feliz Natal! POM pomegranate juice, pineapple, Ruby Port and Cognac all come together for a drink full of festive flavor and color.

Recipe from Paula LeDuc Fine Catering, photography by Josh Gruetzmacher.

Ingredients: 

1 oz. Ruby Port
1 oz. Cognac
1 oz. pomegranate-pineapple holiday juice blend*
.75 oz. house-made spiced pineapple syrup
*for the holiday juice blend: 1 oz. POM brand pomegranate juice, .25 oz. Pineapple juice, and .5 oz. fresh lemon juice

Directions: Add all ingredients, shake & strain and pour in a martini glass.  Garnish with 1/2 orange wheel.

 

Don’t forget to tag us @snippetandink on Instagram for a chance to be featured on our feed.

 

Josh Gruetzmacher and Paula Le Duc Fine Catering are Snippet & Ink Select vendors.

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Happy December! This week’s Signature Cocktail  is just right for the crazy countdown to Christmas — spiked eggnog! Since this recipe makes a small batch for two, it’s perfect for a cozy date night, but it can most definitely be scaled for larger parties! Enjoy!

Recipe from Paula LeDuc Fine Catering, photography by Josh Gruetzmacher.

EGGNOG

Ingredients

– 2 large eggs
– just over 3 oz (by volume) superfine sugar
– ½ tsp freshly-grated nutmeg
– 2 oz brandy
– 2 oz spiced rum (I use Sailor Jerry’s, or can be house-made)
– .25 oz. Jamaican Rum (Appleton)
– 6 oz whole milk
– 4.25 oz heavy cream
– pinch of 5-spice mix

 

Directions:

Beat eggs in blender for one minute on medium speed. Slowly add sugar and blend for one additional minute. With blender still running, add nutmeg, brandy, rum, milk and cream until combined. Chill thoroughly to allow flavors to combine and serve in small punch cups. Top with grated nutmeg and cinnamon stick and serve.

 

Don’t forget to tag us @snippetandink on Instagram for a chance to be featured on our feed. Josh Gruetzmacher and Paula Le Duc Fine Catering are Snippet & Ink Select vendors.

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