Happy birthday to me! What better way to celebrate than with tiny alcoholic jello cupcakes? I found this recipe (and many more I’d like to try) for Birthday Cake Jello Shots on the blog Erica’s Sweet Tooth. Cake vodka, cream soda, cran and heavy cream gelled together into an adorable cupcake shape and topped with whipped cream and sprinkles - they’re any girls dream! (Note: The boys in my life were pretty fond of them too).

Birthday Cake Jello Shots (from the blog Erica’s Sweet Tooth)Recipe adapted from Jelly Shot Test Kitchen

+ 2/3 cup cream soda

+ 2/3 cup cranberry juice cocktail
+ 1 tbsp heavy cream
+ 2 envelopes plain gelatin*
+ 2/3 cup cake-flavored vodka
+ Few drops food coloring, if desired
+ Whipped cream - fresh or store-bought
+ Sprinkles for garnish

- Lightly spray the mold with non-stick spray and wipe excess off with a paper towel. Don’t overdo it or the residue will affect the taste of the jello.
- Pour the soda, juice, and cream into a medium saucepan and sprinkle the gelatin on top. Allow the gelatin to soak for 2-3 minutes, then begin to heat on low, stirring constantly until gelatin is fully dissolved (about 5 minutes).
- Remove saucepan from heat and add vodka and food coloring.
- Pour into molds and chill for several hours, or until set.
- Remove from mold, top with whipped cream, and enjoy responsibly!

*The original recipe suggests 2-3 envelopes, depending on how long your jello shots will be left out (more gelatin for more time). I opted for 3 because we were traveling an hour to get to the party, but I found them to be a little too firm , so I suggest you stick with 2 and plan accordingly for the best results!

Recipe yields 30 small jello shots using this mold

Happy birthday to me! What better way to celebrate than with tiny alcoholic jello cupcakes? I found this recipe (and many more I’d like to try) for Birthday Cake Jello Shots on the blog Erica’s Sweet Tooth. Cake vodka, cream soda, cran and heavy cream gelled together into an adorable cupcake shape and topped with whipped cream and sprinkles - they’re any girls dream! (Note: The boys in my life were pretty fond of them too).


Birthday Cake Jello Shots (from the blog Erica’s Sweet Tooth)
Recipe adapted from Jelly Shot Test Kitchen

+ 2/3 cup cream soda
+ 2/3 cup cranberry juice cocktail
+ 1 tbsp heavy cream
+ 2 envelopes plain gelatin*
+ 2/3 cup cake-flavored vodka
+ Few drops food coloring, if desired
+ Whipped cream - fresh or store-bought
+ Sprinkles for garnish

- Lightly spray the mold with non-stick spray and wipe excess off with a paper towel. Don’t overdo it or the residue will affect the taste of the jello.
- Pour the soda, juice, and cream into a medium saucepan and sprinkle the gelatin on top. Allow the gelatin to soak for 2-3 minutes, then begin to heat on low, stirring constantly until gelatin is fully dissolved (about 5 minutes).
- Remove saucepan from heat and add vodka and food coloring.
- Pour into molds and chill for several hours, or until set.
- Remove from mold, top with whipped cream, and enjoy responsibly!
*The original recipe suggests 2-3 envelopes, depending on how long your jello shots will be left out (more gelatin for more time). I opted for 3 because we were traveling an hour to get to the party, but I found them to be a little too firm , so I suggest you stick with 2 and plan accordingly for the best results!

Recipe yields 30 small jello shots using this mold

PHOTO
Jul 11
8:45 am
20 notes
Octane Coffee in Grant Park serves up better cocktails than most bars.
Peruvian Pine cocktail : Grapefruit bitters, Pisco, Zirbenz Pine, Cocchi Americano

Octane Coffee in Grant Park serves up better cocktails than most bars.

Peruvian Pine cocktail : Grapefruit bitters, Pisco, Zirbenz Pine, Cocchi Americano


PHOTO
Jul 9
8:00 pm
6 notes
Garnish Porn!The Bloody Best at the Nook, on Piedmont Park in Atlanta. 32 ounces of the best bloody mary mix with Absolut Peppar and skewers of tator tots, steak, olives, jalapeños, bacon, toast and a hardboiled egg. Oh and let’s not forget the meat straw.

Garnish Porn!
The Bloody Best at the Nook, on Piedmont Park in Atlanta. 32 ounces of the best bloody mary mix with Absolut Peppar and skewers of tator tots, steak, olives, jalapeños, bacon, toast and a hardboiled egg. Oh and let’s not forget the meat straw.


PHOTO
Apr 25
8:01 pm
52 notes
There’s been a recipe going around for Blue Moon cupcakes that has been tempting me. Maybe you’ve even seen it on Pinterest. I believe the recipe originated from the popular blogger Miss Make, but after some research I found it had been adapted by others. After much indecision and food-blog-surfing,  I finally chose to go with the recipe by Sweet Tooth because of her accompanying orange cream cheese frosting (she also features a Corona version!).  I baked these for my family on Easter, and while they said they could taste the beer, sadly I could not. Next time I might brush on some extra beer on the tops to give them more of a beer punch. Then again, I’m the Lush Lady, I always want more alcohol.

There’s been a recipe going around for Blue Moon cupcakes that has been tempting me. Maybe you’ve even seen it on Pinterest. I believe the recipe originated from the popular blogger Miss Make, but after some research I found it had been adapted by others. After much indecision and food-blog-surfing,  I finally chose to go with the recipe by Sweet Tooth because of her accompanying orange cream cheese frosting (she also features a Corona version!).  I baked these for my family on Easter, and while they said they could taste the beer, sadly I could not. Next time I might brush on some extra beer on the tops to give them more of a beer punch. Then again, I’m the Lush Lady, I always want more alcohol.


PHOTO
Apr 9
9:00 am
7 notes
I got a visit from the green fairy! Or as close as I’ll get in the states. The Publik Draft House in Atlanta is connected to the Fabulous Fox theatre and serves up a full Absinthe menu. The bar man suggested I try the La Muse Verte which the menu describes as “star anise, seed anise fennel sage, hyssop, thyme and licorice root”. He then prepared it in the French ritual, dripping water through a flamed sugar cube and into the absinthe so it turned a milky white. It might not be an every drink, but it’s fun to take a trip back in time.

I got a visit from the green fairy! Or as close as I’ll get in the states. The Publik Draft House in Atlanta is connected to the Fabulous Fox theatre and serves up a full Absinthe menu. The bar man suggested I try the La Muse Verte which the menu describes as “star anise, seed anise fennel sage, hyssop, thyme and licorice root”. He then prepared it in the French ritual, dripping water through a flamed sugar cube and into the absinthe so it turned a milky white. It might not be an every drink, but it’s fun to take a trip back in time.


PHOTO
Apr 6
5:45 pm
10 notes
Easter’s almost here - time for some carrot infused vodka! I had this bunny themed drink at Sauced, Atlanta. It’s gotta be good for ya, right?
Killer Rabbit : carrot infused vodka, gingered cocchi americano apertif, north georgia apple syrup

Easter’s almost here - time for some carrot infused vodka! I had this bunny themed drink at Sauced, Atlanta. It’s gotta be good for ya, right?

Killer Rabbit : carrot infused vodka, gingered cocchi americano apertif, north georgia apple syrup


PHOTO
Apr 3
9:42 am
10 notes
I got sauced at Sauced! With a selection of house cocktails, and a full list of classics, there’s something for every taste. Check out the cocktail menu for yourself. My only beef with the bar is that the prices are a couple bucks too much. 
This is a Dixie Cup : Four Roses Bourbon, Red Rock Ginger Ale, Sugar Cane Syrup, Lime Twist. It’s a bourbon drink that goes down a little too easily. 

I got sauced at Sauced! With a selection of house cocktails, and a full list of classics, there’s something for every taste. Check out the cocktail menu for yourself. My only beef with the bar is that the prices are a couple bucks too much. 

This is a Dixie Cup : Four Roses Bourbon, Red Rock Ginger Ale, Sugar Cane Syrup, Lime Twist. It’s a bourbon drink that goes down a little too easily. 


PHOTO
Mar 30
9:00 am
14 notes
Hey Atlantans! I give you a local spin on the Long Island Iced Tea, the Top Shelf Peachtree Tea : Patron Silver, Bombay Sapphire, Absolut, Peach Schnapps, Sour and Coke. This alcoholic beauty is served up at Strip Steak and Sushi in Atlantic Station. Two of these (or maybe only one if you’re not a lush) and you’ll be ready to go shoppin’!

Hey Atlantans! I give you a local spin on the Long Island Iced Tea, the Top Shelf Peachtree Tea : Patron Silver, Bombay Sapphire, Absolut, Peach Schnapps, Sour and Coke. This alcoholic beauty is served up at Strip Steak and Sushi in Atlantic Station. Two of these (or maybe only one if you’re not a lush) and you’ll be ready to go shoppin’!


PHOTO
Mar 24
10:00 am
8 notes

This past weekend I attended the Food Blog Forum at Walt Disney World in Orlando, FL. One of the highlights of the trip was the Taste of Disney lunch at Epcot Center. Entering the World Showplace, I felt I had tripped onto the set of Iron Chef. There was a blacklight blue glow to the room, and an abundance of unidentifiable space-age appliances. At the first station a chef was creating Pomegranate Ice using liquid hydrogen. I spotted foams, and schmears, and technical plating. There weren’t any drinks for me to blog about, but there was plenty of alcohol in the desserts…

Now somehow after an introduction on their healthy initiatives, I ended up eating SIX desserts. (Trust me, I’m not complaining). My favorite was the Peruvian Chocolate Cylinder with St. Germain Glaze (shown above). We’re talking chocolate mousse perfection. The spoon shown is holding a Chocolate Ravioli with Cognac - a soft sphere that bursts into an alcoholic delight. Another sweet highlight not shown is the Berry Gateau with Port Wine Foam. I’m not sure if it was the sugar or liquor, but I was feeling pretty giddy after lunch. 

If this sounds like heaven to you, start a food blog and I’ll see you there next year! 


PHOTOSET
Mar 20
10:20 am
3 notes

This week I had the pleasure of partaking in a Mixology Class at Atlanta’s H. Harper Station, offered through Scoutmob. Guided by the restaurant’s owner and head barkeep Jerry Slater, we were led through the creation of classic cocktails - a Margarita (shown above), the Aviation, and an Old Fashioned (the best I’ve had, hands down). Jerry was extremely knowledgable, funny, and just a nice guy (possibly influenced by the presence of his mother who was roaming around the bar during the class?). So many of my cocktail questions got answered - What is maraschino liqueur, and more importantly, how is it pronounced? Shaken vs. stirred? Gin or vodka martini? All this while being served delicious appetizers like candied bacon crackerjacks, deviled eggs and smoked pimento cheese. This class gets an A+ for Alcohol and Amazing.


PHOTOSET
Mar 15
9:03 am
9 notes