Game of Thrones Cocktails

Game of Thrones Cocktails

Only six more days until the Game of Thrones finale! I’m beyond excited for it but also dreading the end of my favorite show… It feels like the show just came back. This past weekend I had the best time coming up with Thrones themed cocktails to make for the finale. After much deliberation, I settled on The Red Wedding (blood orange sangria), The White Walker (Columbian coco loco), The Wildfire (green apple and ginger martini), The John Snow Cone (blackberry lime margarita snowmen), and The Mother of Dragons (prosecco with dragonfruit).  Hope you enjoy these as much as I did!


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Traditional Sangria with Blood Oranges

Ingredients (Serves 4):

  • 1 apple, cored and sliced into small pieces
  • 1 blood orange, rind on, sliced into small pieces
  • 3 – 4 tablespoons sugar or agave
  • 1 cup orange juice
  • 1/3 cup brandy or rum
  • 1 750 ml bottle dry red wine

Method:

  1. Place the apples, oranges, and sugar in a large pitcher and muddle with a muddler or wooden spoon.
  2. Add the orange juice and brandy, then muddle again for approximately 30 seconds.
  3. Add the red wine and stir to incorporate, then taste and adjust flavor as needed.
  4. Add ice and serve as is. Garnish with a blood orange segment and wedding cupcake topper (I printed mine and glued it to a toothpick)

 

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Coco Loco (Columbian Coconut Cocktail)

Ingredients (Serves 4):

  • 1/4 cup rum
  • 1/4 cup vodka
  • 1/4 cup tequila
  • 2 cups coconut cream
  • 1 cup coconut water
  • Juice of 4 limes
  • 2 table spoons sugar or agave

Method:

  1. Place all ingredients in a blender and blend for a few seconds until smooth.
  2. Pour over ice and serve with a blue sprinkle-rimmed glass.

 

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Green Apple Ginger Martini

Ingredients (Serves 4):

  • 1 cup vodka
  • A small piece of ginger, grated
  • 2 large tart green apples (plus an extra for decoration)
  • 1/2 cup water
  • The juice of 3-4 limes
  • 1 tbsp simple syrup (boil equal parts sugar/honey and water until fully dissolved)
  1. Make the ginger infused vodka ahead of time by stirring the grated ginger into the vodka and refrigerating for at least two hours. The longer you leave it, the spicier the ginger flavor will be.
  2. Slice the apples and blend them with the lime juice and water on high speed until smooth. Pour the liquid through a fine mesh strainer to remove any pulp and foam.
  3. Add the apple/lime juice, the vodka, the simple syrup, and ice to a cocktail shaker and shake will before pouring into a chilled martini glass. Garish with a thin apple slice, carved into the shape of a flame and tinted with green food coloring.

 

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Blackberry Lime Margarita Snow Cone

Ingredients (makes 5 1/2 cups of margarita syrup):

  • Ice
  • 6 cups sugar
  • 1 1/2 cups water
  • 1/3 cup lemon juice
  • 1/3 cup lime juice
  • 1/4 cup Cointreau
  • 1/2 cup tequila
  • 1/2 cup blackberries
  1. Bring the sugar and water to a boil and stir until the sugar dissolves completely. Remove from the heat and allow to cool completely.
  2. Mix in the alcohol and citrus juices with the sugar water and mix well. Divide in half and chill in the fridge.
  3. Blend the blackberries with 2 tablespoons of water on high speed in a blender until liquified. Pour through a strainer to remove the seeds and mix the blackberry mixture with half of the margarita mixture. Refrigerate that as well.
  4. When you are ready to serve, blend your ice in a powerful blender (or use a snow cone maker if you have one! I believe places like Target sell them?). The ice should be as soft and fluffy as possible.
  5. Fill the glass half full with the blended ice and pour the lemon/lime mixture over it until the ice is fully coated. Then scoop a large ball of ice on top of that and pour the blackberry mixture onto that. Garnish with a blackberry and cocktail sword (or make one with a toothpick and aluminum foil like I did).

 

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Prosecco with Dragonfruit:

Ingredients:

  • Prosecco
  • Dragonfruit

Method:

  1. Use a melon baller to carve out three balls of dragon fruit. Place them in the bottom of a champagne flute.
  2. Pour the chilled prosecco over the fruit and serve immediately.

 

Cheers!

-Kirby

 

Homemade Fruit Gift Wrap

_MG_9902Lately I’ve been obsessed with the idea of making my own gift wrap. While there are so many beautiful options readily available out there, I find that people notice when you’ve taken the time to paint it and that makes the gift all the more special.

In an effort to stretch out the summer, I’ve been going a little crazy with fruit-themed projects before the produce switches into Fall mode (hence The Perfect Fruit TartThailand-Inspired Fresh Fruit Shakes, & Homemade Strawberry Rhubarb Pie). For the upcoming birthday and housewarming presents I’ll be gifting this month, I decided to stick to this theme and make fruit-inspired gift wrap with watercolors and acrylics. I love how colorful and sweet they looked in the end, especially as a group.


Materials:

  • Plain white gift wrap
  • Spray paint (optional, but it’s the ideal paint for your base layer)
  • Watercolors or acrylics
  • Paint brushes (one thick, one thin)
  • Tape
  • Scissors
  • Green ribbon and bows

First, place a large piece of scrap paper or newspaper on the ground to protect from any mess you will make. Then cut the wrapping paper into the sizes of paper you need towrope your gifts. You’ll want to paint them one at a time, so place your first piece on the ground and tape down the edges.

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Going into this project, I already had two colors of spray paint, olive green and pink, so I went ahead and used those to make the base for the watermelon, kiwi, and strawberry papers. Simply spray an even coat over the paper and set aside to dry (for the watermelon, do half of it pink, half green, and leave a fuzzy strip of white in the middle).

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Using watercolors or watered-down acrylics, coat the remaining pieces of paper until completely covered. It may be a little wrinkly from the water (which is why the spray paint is ideal), but those waves will smooth out when you wrap your gift.

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Allow the base coats to dry completely.

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Once dry, you can begin painting details onto the papers. The amount of detail it up to you. I added seeds to the watermelon as well as a few strokes of darker green, I also add seeds to the strawberry and kiwi. I used acrylic to paint the pulp into the orange and lemon papers, and a simple black star to the blueberry. For the grapes, I liked the base enough to leave them alone.

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Once the paper is completely dry, wrap the gifts and decorate with green ribbon. Hope you have as much fun making these as I did!

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Happy wrapping!

-Kirby

The Perfect Fruit Tart

Fruit TartLast week we had to skip our first week of blogging since we launched Glü. Michelle travelled back to L.A. for a visit and the day we planned to make something, we both got job interviews, Michelle had to fly back to San Francisco, and then all of a sudden we were both employed! The chaos led to a slight moment of panic for me but I soon relaxed after everything settled down. This past weekend I was able to spend a warm Sunday afternoon making my favorite summer (or any season really) dessert – this fruit tart – for a game night with family and friends.

The beauty of this recipe is its ability to be both deceptively easy and show-stopping. It can make any amateur baker look like a professional, and can vary in difficulty depending on the variety of fruit you use. Plus this homemade version, with fresh fruit, a vanilla cream cheese filling, and a citrus glaze, is so much better than anything you will find in a grocery store.


Ingredients:

Crust:

  • 1/2 cup powdered sugar
  • 1 1/2 cups flour
  • 1 1/2 sticks unsalted butter, softened and cubed

Filling:

  • 1 8oz package of cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla
  • Fresh fruit (I chose raspberries, blueberries, strawberries and kiwi)
  • 1 tbsp cornstarch

Glaze:

  • Juice of 2 lemons
  • Juice of 1 large orange (or two small ones)
  • 2 tbsp water
  • 1/4 cup granulated sugar

Preheat your oven to 350º F. In a large bowl, combine the powdered sugar, butter and flour until completely incorporated and you can form a compact ball.

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Press the crust into a buttered tart pan. I only had a deep dish tart pan so I filled the dough half way up the sides, but a shorter one would be much easier. Make sure that the crust is completely even on the base and sides, and use a sharp knife to trim the top of the edges for a cleaner presentation.

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Poke a few holes in the base of the crust and bake in the oven for approximately 15 – 20 minutes, until the crust is a pale golden color around the edges.

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While the crust cools, whisk the cream cheese, vanilla and sugar in a bowl until smooth.

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Then spread the mixture over the cooled crust with the back of a spoon until even.

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Wash your fruit and then go ahead and slice all of the pieces you plan to use. It’s much more enjoyable to have your materials ready so that you can sit down and enjoy the fun part – decorating.

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Now time to get creative! Arrange the fruit however you would like, in pretty circular patterns or stripes. My mom likes to make this tart with just raspberries, the perfect compliment for the cream cheese filling and much easier for those who don’t like the idea of decorating.

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To make the glaze, combine the citrus juices, water and sugar in a small sauce pan. Whisk over low heat until the sugar has dissolved. Then add the cornstarch and whisk quickly until the cornstarch is fully incorporated. Bring the liquid to a rapid boil and then immediately remove from the heat. The glaze should be semi-thick and slightly yellow/orange in color. You can place it in the fridge or freezer to seed up the cooling process.

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Using a kitchen brush, gently coat the fruit with your cooled glaze to add the final glistening touch to this beautiful dessert.

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Serve right away or place in the fridge to eat later.

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Happy baking!

-Kirby