Sparkling wine with Elderflower liqueur and a twist of lemon

Up until Sunday, peach schnapps, triple sec, a dozen miniature sized bottles of Belle de Brillet (pear cognac), and a dusty, unopened bottle of crème de banana were the only liqueurs that graced our liquor stash. Except for the Belle de Brillet, each liqueur was purchased for a specific drink.

I was perusing my newest issue of Bon Appétit magazine and found two drinks that looked interesting – each required their own liqueur, of course. I asked the crowd if they thought it would be fun to try some new cocktails, and they gave enthusiastic thumbs up. The drink you see here is actually not one of them, but we had the sparkling wine and the newly acquired bottle of Elderflower liqueur, and a bin full of beautiful lemons.

Over the next couple of days this blog may have a mixed-drink inspired them. Because as we poured, mixed, drank and laughed, we took pictures.

It was a fun three-day holiday weekend. Stay tuned for more drinks. Perhaps next weekend we’ll find the recipe that uses crème de banana.



Serves 2

  • 100ml | 3 fl oz cranberry juice
  • 80ml | 2.7 fl oz ( 1/3 cup) Hendricks gin
  • 40ml | St Germain  (Elderflower liqueur)
  • juice of ½ lemon
  • fresh cranberries threaded on cocktail sticks to garnish 


  1. Fill your cocktail shaker with plenty of ice and add all the ingredients (apart from the fresh cranberries). Shake until a frost forms on the shaker – about 30 seconds.
  2. Pour into chilled martini or coupe glasses and garnish with the fresh cranberries.
Anatomical Gastronomy: An Outlander Kitchen Cookbook Review

Outlander Ktichen (@outlanderkitchen​) is a veritable feast for the anatomical senses! This delightful cookbook by trained chef and food writer, Theresa Carle-Sanders, will charm all five senses: sight, hearing, taste, smell, and touch.

Pupils will dilate with pleasure as you behold the gorgeous photographs allowing you to visually sample delectable dishes inspired by Diana Gabaldon’s Outlander books. Who can resist the image of Rosamund’s Pulled Pork with Devil’s Apple BBQ Sauce? Yum! Even the typography used throughout the book is delightfully designed to awaken the senses.

Ear drums will vibrate as you hear yourself oooh and ahhh with pleasure over the variety of dishes designed to make your stomach grumble, from Mrs. FitzGibbons’s Overnight Parritch to Murtagh’s Gift to Ellen, cleverly presented in the form of Puff Pastry Boar Tusks, to Black Jack Randall’s Dark Chocolate Lavender Fudge (who knew BJR had a sweet tooth? Apparently, the only sweet trait he possesses!).

Taste buds will rock and roll once your dishes have been prepared and you take that first bite of Jocasta’s Auld Country Bannocks or Jem’s Bread Pudding with Maple Butterscotch Sauce. Your mouth will feel satiated with your stunning successes because Theresa’s expertise leads you through the basics of a Mrs. FitzGibbon’s worthy kitchen with informational tutorials and thoughtfully written recipes throughout.

Oh! And the smells! The olfactory system will go into overdrive as you catch a whiff of Pheasant and Greens at Ardsmuir glazed in “a sweet, luscious sauce of orange and apricot…” You can’t help but sniff deeply over Lord John’s Upside-Down Plum Cake as you pull it steaming from the oven. Your nostrils will flare with Sarah Woolam’s Scotch Pies as fragrant beef, onion, pepper and nutmeg hit your olfactory receptors.

And finally, wait until your fingers feel Roger and Bree’s Pizza; you just know as you pick up the first slice that the crust will be crispy and the inside chewy. Mayhap you’ll hesitate as your lips touch the rim of your glass with The Comte St. Germain’s Poison but you can’t resist the elderflower liqueur and lime twist. And, Brianna’s Bridies, with their flaky pastry and hand-pie size, will fit perfectly in your palm.

While I’ve focused on a few of the anatomical benefits of this cookbook, there are so many more treasures inside including Diana Gabaldon’s wonderfully humorous forward that begins with “Food disappears all the time…!” Hah! Throughout are passages from Outlander books, historical references, and clever adaptations of traditional recipes for today’s discriminating palate.

Give yourself a full-body, anatomical experience with this fabulous cookbook!

A deeply grateful,

Outlander Anatomist



  • 2 oz. Vodka
  • 2 oz. Lychee puree (see below)
  • ½ oz. Lime juice
  • ½ oz. Simple syrup
  • ½ oz. Elderflower liqueur


Peel and pit about 5 lychees and puree them in a blender or food processor.  Add the lychee puree along with the vodka, lime juice, simple syrup and elderflower liqueur to a cocktail shaker.  Fill with ice and shake well.  Pour into a chilled cocktail glass and garnish with a fresh lychee and a sprig of mint, if desired.


  • 1 oz Crème de Violette
  • 1 oz Gin (we used Bluecoat)
  • 1 oz Vodka (we used Belvedere)
  • ¼ oz Domaine de Canton
  • ¼ oz St. Germaine (elderflower liqueur)
  • 1 dash Scrappy’s Lavender Bitters
  • Fresh cut lavender for garnish
  1. Add all ingredients into a cocktail shaker with ice. Shake well for 30 seconds and pour into a martini glass. Garnish with fresh lavender springs.



  • 2 oz. vodka
  • 1 oz. elderflower liqueur
  • 3 - 5 strawberries, cleaned, stems removed and cut into quarters (plus 2 whole berries to use as garnish)
  • Ice


  1. Add the quartered strawberries to a cocktail shaker along with the vodka.
  2. Muddle the strawberries to break them up and release their juices.
  3. Add the ice and elderflower liqueur to the shaker.
  4. Keep your hand on the top of the shaker, and shake a few times. Carefully strain the mixture into cocktail glasses.
  5. Garnish each glass with a strawberry.

One Direction Preference #42: Your Spring Drink

Harry: Elevation

1 ½ oz. Vodka
¾ oz. Cointreau
¼ oz. Lemon Juice
½ oz. lychee puree
2 dashes peach bitters
Soda Water

Combine all ingredients except soda water in a cocktail shaker filled with ice. Shake vigorously and strain into a glass. Top with soda water.

Louis: Spring Spice

1½ oz. CÎROC Red Berry
¾ oz. lime juice
½ oz. simple syrup
5 basil leafs
1 jalapeño wheel, sliced
3 dashes celery bitters
Garnish: basil leaf

To make simple syrup, mix equal parts hot water and sugar until sugar is dissolved. Muddle basil, jalapeño, and celery bitters in a cocktail shaker. Add remaining ingredients and ice. Shake vigorously and strain into a glass filled with ice. Garnish with a basil leaf.

Niall: Fragolita 

1½ oz. Don Julio Tequila Reposado
1 oz. sour mix
½ oz. strawberry puree
½ oz. simple syrup
1 strawberry
Garnish: strawberry

To make simple syrup, mix equal parts hot water and sugar until sugar is dissolved. Muddle strawberry in a cocktail shaker. Add ice and remaining ingredients. Shake vigorously. Strain into a glass. Garnish with a strawberry.

Liam: Ginger Mist

1 oz. gin
Two limes, sliced
4 cilantro sprigs
Crushed ice
Crabbie’s Alcoholic Ginger Beer

Muddle three cilantro sprigs and one slice of lime in a cocktail shaker. Add the gin and crushed ice. Shake vigorously and strain into a glass. Top with ginger beer. Garnish with cilantro spring and lime wedge.

Zayn: Shiva

1 oz. Belvedere Citrus Vodka
2 oz. cranberry liqueur
3 oz. elderflower liqueur

Combine all ingredients in a glass and stir.

Last Word / Gypsy

Seeing double? Nope not yet. Before you are two cocktails with one ingredient that changes them slightly. Both are strong, sour and floral but it’s the sweet element that changes them slightly. It’s great to have a replacement ready in case you run out of an ingredient to one of your favorite cocktails. Both are great, I think the Gypsy is a little sweeter but after having both I can’t remember.

Last Word

  • 1 ounce gin
  • 1 ounce chartreuse
  • 1 ounce lime juice (or a half or more of a large lime)
  • 1 ounce maraschino liqueur (Luxardo)




  • 1 ounce gin
  • 1 ounce chartreuse
  • 1 ounce lime juice (or a half or more of a large lime)
  • 1 ounce Elderflower liqueur (St-Germain)

Combine all ingredients into a cocktail shaker with ice. After shaking vigorously, strain into a martini glass.


Mimosa. Yes, I’d like to start with that before anything else. Preferably with fresh-squeezed orange juice and maybe with St. Germain (elderflower liqueur). ELDERFLOWER LIQUEUR IS AMAZING.

Seasonal Vegetable Frittata with loads of fresh herbs. Some purple or sweet onion, sweet peppers, some fresh chopped garlic, rough-chopped asparagus or green beans (or fresh peas!!), thyme, sage, maybe a little rosemary, cilantro, and parsley. Also a little bit of crumbled French feta. And plenty of butter in the bottom of that pan! Screw quiches because I don’t like crusts and they’re a waste of calories and why make a quiche when you can make a frittata so much faster?

Garlic and Herb Roasted Fingerling Potatoes. Almost nothing beats these puppies, who doesn’t love crispy-but-pillowy roasted potatoes of different colors with plenty of garlic and herb and a great sea saaaalt? Toss them in a good quality oil or add some fresh parmesan and they’re even better.

Asparagus Flan. Yeah, I know that’s two egg things, but I don’t care, because this shit is gangbusters. There’s nothing greener than this flan, and the flavor is like the creamiest, mellowiest, spring and green-y flavor in your mouth. LOVE. IT.

Lamb Stew. Made with homemade stock, of course. Plenty of onion, leeks, carrots, a little celery, a little potato, thyme and sage, maybe some dried cherries for a little sweetness, or a little tarragon, and some good beer. Or maybe just a Lebanese Lamb Stew with tons of spices. Love that shit.

Fresh Baked Croissant. That is all.