1 oz Finlandia Mango Vodka
4 oz Korbel Champagne
1/2 oz melon liqueur
Stir the above and pour into a rocks glass with ice. Garnish with a stir stick topped with a marshmallow clover (you know, those ones found in a particular cereal box).
– Recipe courtesy of Finlandia
1.75 ounces Finlandia
3/4 ounce Melon Liqueur
Splash of Pineapple Juice
Shake and strain into chilled cocktail glass.
– Recipe courtesy of Finlandia
Now let’s get back to my favorite part of St. Patrick’s day: the drinks! Here’s a shot that requires some work but it’s fun and very tasty!
2 750ml bottles of vodka
24 Grape Jolly Ranchers
12 Raspberry Jolly Ranchers
6 Apple Jolly Ranchers
3 Cherry Jolly Ranchers
Directions
Place each Jolly Rancher in its own 1qt. mason jar with a screw top lid.
Add 1/2 bottle of vodka to each of the four mason jars and seal the lids tightly.
Place the sealed mason jars on the top rack of a dishwasher and run on the lowest setting.
Remove from the dishwasher and make sure the vodka and candies have combined. *Use potholders jars will be extremely hot
In a tall shot glass add 3/4 oz. of each candy vodka flavor starting with the Grape > Raspberry > Apple > Cherry (most sugar concentration to the least).
Tip: To keep the colors from mixing, slowly pour over the back of a spoon to allow the vodka to run down inside of the shot glass and gently layer each color.
Serves
12-16 shots
Adapted from a recipe by Mark Addison
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Cake portion adapted from Martha Stewart. Yield: 15 Cupcakes
Cake: 1 1/2 cups all purpose flour 3/4 tsp baking powder 1/4 tsp. salt 6 Tbsp butter, softened 3/4 cup sugar 2 large eggs 1 tsp vanilla extract 1 vanilla bean, seeded and hull discarded 1/2 cup plus 2 tbsp milk
Heat oven to 350 and line cupcake pan with papers. Sift together flour, baking powder and salt. In a mixing bowl, cream the butter and sugar until lightened in color and fluffy. Add eggs one at a time, mixing well between additions. Beat in vanilla bean seeds and vanilla extract. Add flour mixture and milk alternately, beginning and ending with flour. When completely incorporated, divide batter evenly amongst liners, filling them 2/3 full. Bake for 15-20 minutes (check at 15). Cool completely before frosting.
Honey Cream Cheese Frosting: 8oz package cream cheese, room temperature 1 stick of butter, softened 1/4 cup clover honey 3-4 cups confectioners’ sugar
Place cream cheese, butter and honey in the bowl of a stand mixer; beat until combined. Gradually add in confectioners’ sugar, mixing until it is spreading consistency. If frosting is loose, place in refrigerator until firm enough to spread.
Assembly: 1 cup pistachios, ground fine in food processor 3 oz. chocolate, melted and placed in a piping bag with a fine tip (or a zip-top bag with a corner cut)
On a parchment lined cookie sheet, pipe melted chocolate into 15 small “U” horseshoe shapes and place in refrigerator to harden. Frost cupcakes and sprinkle generously with ground pistachios. Top with chocolate horseshoe. |
To continue our St. Patty’s Day fun, here’s a quick easy craft that can be used as a party favor, or decor, or a festive candy dish for your desk!
You need:
a. Snack-size plastic bowls (think Gladware from the supermarket)
b. Green acrylic paint, a small paintbrush, and a small square of porous sponge.
c. Green and yellow cardstock, 5/8″ black ribbon, 1/2″ double-sided tape, and a pair of scissors.
1. With your bowl upside down, paint the curved underside of the lip with a small paintbrush. Let dry. Paint a second coat.
2. Using a sponge, dab paint on the outside of the bowl to cover. Let dry; paint a second coat. Do not paint the inside of the bowl, since you will be filling it with food.
3. With the top of the lid facing you, paint the inner edge of the lid with a paintbrush. Let dry. Paint a second coat and let dry again.
4. Using a sponge, dab paint on the top of the lid. Let dry. Paint a second coat. Let dry. Do not paint the inside of the lid, since it may come into contact with food.
5. Measure the length of ribbon required by wrapping it once around the bowl and cutting accordingly. Affix double-sided tape to one side of the ribbon.
6. Remove backing from double-sided tape and adhere the ribbon to the bowl, close to the brim.
7. Using a pair of scissors, create a shamrock shape using green card stock and a 3/4″- x 1″-inch buckle using yellow card stock.
8. Use a little piece of double-sided tape or a dab of glue to adhere the shamrock and buckle.
Courtesy: Jeromina Juan
1. Mix ingredients in a glass or shaker with ice.
2. Pour over ice in a hurricane glass.
3. Garnish with a lime wheel.
Created by Mark Addison
Little Black Dress Events 