Citrus-Brandy Cocktail

Citrus-Brandy Cocktail - Sarah J. Hauser

Happy Friday, Friends! 

I feel like I’ve been living in a cave until the last few days. We’ve been potty training the twins, which has been going mostly well…not counting the flooded bathroom due to an unnamed toddler stuffing it with toilet paper, the baby who threw up on Day 2, and the time spent cleaning pee off a friend’s floor (including the carpet) last night. But other than that, it’s going great! (You can’t see the facepalm happening right now.)

In all seriousness, though, we've turned a corner despite a few missteps, and I am thankful for that. We had twins before having our third baby, so we’ve never had only one kid in diapers until now. I think that’s reason to celebrate!

I mixed this Citrus-Brandy Cocktail up a few weeks ago as I experimented with drink ideas. The first time I made it, I used blood oranges since they were in season, but you can use any kind of orange (just note the color will be different than these images). I also threw a few sprigs of tarragon in the cocktail shaker. I love the combination of fruit and herbs, but you can leave that out or try other options like thyme or rosemary.

It’s a drink that’s refreshing, rich, and slightly sweet with a bit of tart – and the perfect way to kick off the weekend.

So cheers to the Friday, cheers to potty training, and cheers to whatever milestones you have to celebrate, from the big ones like anniversaries and birthdays, to the small ones you never realized would feel so monumental.

Citrus-Brandy Cocktail - Sarah J. Hauser
Citrus-Brandy Cocktail - Sarah J. Hauser

Citrus-Brandy Cocktail
Yields 1 drink

1½ ounces brandy
¾ ounce Cointreau
1 ounce freshly squeezed orange juice*
½ ounce freshly squeezed lemon juice
Fresh herbs, such as tarragon (optional)
Ice

Add the brandy, Cointreau, orange juice, and lemon juice to a cocktail shaker filled with ice. Add a few sprigs of torn herbs, such as tarragon, to the shaker if desired.

Shake vigorously for 15 seconds, and then strain into a cold cocktail glass. Serve and enjoy!

*Note: I used blood oranges for the drinks in these images to get the pink color, but you can use Cara Cara, or another favorite kind of orange!


Sangria with Oranges, Figs + Cinnamon

Sangria with Oranges, Figs + Cinnamon

My husband and I sit outside on the deck after our two-year-old twins are finally in bed—not asleep, but at least confined in their cribs after a witching hour that felt like four hours. There’s a faint smell of citronella as candles flicker on the table, a bottle of Pinot Noir between us, and a glimmer overhead from the lights strung on the pergola. It’s one of those summer nights with all the trappings of romance and beauty.

But the newborn in my arms and the whines from the twins’ room keep us grounded in the reality of parenting little ones. I refill my wine glass as cries of protest against bedtime punctuate the evening. The baby begins to root around in search of food. We're exhausted.

“I can’t handle three kids,” I shamefully confess to my husband.  

I love all three fiercely, and I am grateful for them beyond measure. But right now? This feels impossible. The twins know exactly when they can get away with doing all the things we’ve told them not to do. When I sit down to nurse they rush upstairs, and I hear the water of our bathtub running. If I don’t follow them, the sound of the faucet will soon be followed by the sound of slipping on the wet floor or worse. How am I supposed to get anything done with three under three? And by “get anything done,” I’m not talking about repainting the master bedroom or even emptying the dishwasher. No. I mean more like, how do I stop long enough to feed the third kid?

Keep reading and get the recipe at Coffee + Crumbs!

Sangria with Oranges, Figs + Cinnamon
Sangria with Oranges, Figs + Cinnamon
Sangria with Oranges, Figs + Cinnamon

Full post and recipe instructions can be found at Coffee + Crumbs!


Pomegranate, Cider + Lemon Mocktail

Pomegranate, Cider + Lemon Mocktail

Well, shortly following my announcement over a week ago on Instagram that "I was back!", the kiddos and I went down for the count for another week. After a nasty stomach flu (which I won't go into too much detail about), a trip to urgent care, more bananas, applesauce, and toast than I care to ever see again for a while, and being quarantined for what felt like months, we are back to normal - which means I'm also craving something different than Pedialyte or water. 

But pregnancy with Baby #3 means it's a season of mocktails for me - which, to be honest, hasn't been all that bad. I've craved sparkling cider the last couple weeks, and there's something special about making a fun drink in a fancy glass...even if it lacks your favorite spirit. 

This mocktail is a combination of sparkling cider, pomegranate juice, and freshly squeezed lemon juice. I prefer it on the tart side, but if you like your drinks sweeter, add a splash more cider. It's garnished with a sprig of rosemary, but to get more herb flavor, try muddling a few rosemary leaves in the cocktail shaker before adding the pomegranate and lemon juices. (And of course, if you're not avoiding alcohol feel free to add a shot or two of vodka.)

Cheers!

Pomegranate, Cider + Lemon Mocktail
Pomegranate, Cider + Lemon Mocktail
Pomegranate, Cider + Lemon Mocktail

Pomegranate, Cider + Lemon Mocktail
Yields 1 drink

1 ounce freshly squeezed lemon juice
1 ounce 100% pomegranate juice
3-5 ounces sparkling apple cider
Sprig of fresh rosemary
Ice

In a cocktail shaker filled with ice, add the lemon and pomegranate juices. Shake vigorously for about 15 seconds. 

Strain into a cocktail glass and top with sparkling cider to taste. Garnish with a sprig of fresh rosemary. 

Notes: Want more rosemary flavor? Muddle a few fresh rosemary leaves in the cocktail shaker before adding the lemon and pomegranate juices. 

To serve a crowd, just add 1 part lemon juice, 1 part pomegranate juice, and 3-5 parts sparkling cider to a pitcher with ice. Stir gently, and serve with rosemary sprigs.


Traditional Irish Coffee

Traditional Irish Coffee | Sarah J. Hauser

Legend tells us Irish coffee was originally served by Joseph Sheridan in 1942 when a group of American travelers ended up at his restaurant in Foynes. It was a miserable winter night, and hot coffee with a bit of sugar, a jigger of whiskey and rich cream proved to be the perfect pick-me-up for the cold and weary guests. One of the travelers, curious to know more about the beverage, asked Joe if it was Brazilian coffee. He responded, “No, it’s Irish coffee.” And so the tradition began.

According to Sheridan, the original recipe is this:

“Cream as rich as an Irish brogue; coffee as strong as a friendly hand; sugar sweet as the tongue of a rogue; and whiskey smooth as the wit of the land.”

Simple, but perfectly satisfying on a cold winter night, a rainy spring evening...or pretty much any other time of year. 

Traditional Irish Coffee | Sarah J. Hauser
Traditional Irish Coffee | Sarah J. Hauser

Irish Coffee
Yields 1 drink

2 teaspoons brown sugar
6 ounces freshly brewed coffee
1 1/2 ounces Irish whiskey
Heavy cream, lightly whipped

Preheat an Irish coffee mug by rinsing it with very hot water. Add brown sugar and coffee. Stir. Add the whiskey.

Slowly pour in the cream so that it sits on top of the coffee* (the idea is to drink the coffee through the cream). 

*Quick Tip: Pour the cream over the back of a spoon held just above the surface of the coffee. This will help you achieve a slow, gradual pour and ensure the cream doesn't mix into the drink.