Posts by tag: simple syrup

  • Grapefruit and Sage Champagne Cocktails

Grapefruit and Sage Champagne Cocktails

Posted on December 28, 2015

Hi Friends! How are you? How was your Christmas? Did you eat ALL the cookies?

We had some crazy warm weather here in New England. I wore flip flops and a tank top. Sat outside in my beach chair. Grilled lamb chops. And even debated going for a swim in the ocean. Which I decided against doing in the end, opting instead to send this cake into the crashing waves in place of myself. It was all very bizarre.

Anyways, now I’m busy trying to avoid consuming any more cookies and thinking about New Year’s Eve plans. What do you traditionally make or eat on New Year’s Eve? Do you slurp noodles? Sauté fish? Or just skip straight to the champagne?

I hope you answered “skip straight to the champagne”. Because if so, then I have the perfect drink recipe for you today.

Grapefruit and Sage Champagne Cocktails |

The history of this blog tells me that I apparently have a thing for grapefruit juice + champagne on New Year’s Eve. Last year, I posted these Pink Grapefruit-Champagne Sorbet Floats. And this year, I’m sharing these easy Grapefruit and Sage Champagne Cocktails. I suppose the brightness of grapefruit juice is what makes it such an appealing way to celebrate the start of something new. And grapefruits are at their peak right now, so I just can’t help buying up armfuls of them at the grocery store. And of course, bubbles are a must-have for any New Year’s Eve party!

Given the seasonal abundance of grapefruits, squeezing your own juice is ideal. But if you’re going to be making these Grapefruit and Sage Champagne Cocktails for a big crowd, then store bought grapefruit juice would do just fine.



Grapefruit and Sage Champagne Cocktails

Grapefruit and Sage Champagne Cocktails


  • For the Simple Syrup
  • 1 cup sugar
  • 1 cup water
  • 2 bunches of fresh sage leaves

  • For the Cocktails
  • Pink grapefruit juice
  • Sage simple syrup
  • Angostura bitters
  • Ice cubes
  • Champagne or other sparkling white wine
  • Fresh sage leaves


  1. Make the simple syrup. Combine the sugar and water over medium-high heat, stirring occasionally, until the mixture starts to simmer and the sugar is completely dissolved. Stir in the sage and cook for 30 seconds more. Then remove the saucepan from the heat and set it aside to cool. Once the simple syrup has cooled to room temperature, remove and discard the sage. Transfer the simple syrup to a clean re-sealable container and store it in your refrigerator until you are ready to use it.
  2. Make the cocktails. For a single cocktail, vigorously shake 3 ounces (6 tablespoons) grapefruit juice, 1 1/2 ounces (3 tablespoons) of the sage simple syrup and 2-3 dashes of bitters in a shaker with ice. Strain into a glass with fresh ice. Top with about 1/2 cup of champagne. Garnish with fresh sage leaves, if desired. Serve immediately.


1. If you don’t have a cocktail shaker, you can use a mason jar and strain the mixture using a fine mesh strainer.
  • Coffee Dark and Stormy {+ a recipe for Homemade Coffee Liqueur}
  • Coffee Dark and Stormy {+ a recipe for Homemade Coffee Liqueur}

Coffee Dark and Stormy {+ a recipe for Homemade Coffee Liqueur}

Posted on December 11, 2015

Disclosure: Thank you Lavazza for sponsoring this post! I am grateful for opportunities like these, which allow me to continue to develop and share unique content with you. All opinions are 100% my own.

It’s Friday AND it’s just two weeks until Christmas. So do you know what that means?

It’s cocktail time!!!

And not only do I have a great cocktail recipe to share with you today. But I’ve also got a recipe for an easy to make homemade liqueur. Hip hip hooray!

The inspiration for this intoxicatingly delicious post (see what I did there?) comes from my friends at Lavazza, who sent me some of their Gran Selezione and asked me to come up with a way to spread some #LavazzaCheer with my friends and family this Holiday season. So I decided to make a Homemade Coffee Liqueur, because I knew it would make a great gift for any cocktail lover, coffee aficionado or hostess with the mostess.

And because you can’t just give someone a bottle of homemade liqueur without a suggestion for how to use it, I created this Coffee Dark and Stormy recipe (with a tangerine twist instead of the more traditional lime garnish) to go along with it. Move over Martha Stewart. There is a new blonde lady in town!

Coffee Dark and Stormy (+ a recipe for Homemade Coffee Liqueur) |

The coffee liqueur is super simple to put together, but it does take a few days to complete the whole process. So you might want to get started on that, like, now. Just saying.

For more ideas on how to spread #LavazzaCheer this Holiday season, be sure to follow along with Lavazza on Facebook, Twitter, Instagram and Pinterest. And if you make my Homemade Coffee Liqueur and have some awesome ways to use it (I’ll give you another hint: try adding some to a porter or stout beer!) come back and tell me all about it!



P.S. Be cool and drink responsibly. You know the drill.

Recipe for the coffee liqueur adapted from Serious Eats

Coffee Dark and Stormy {+ a recipe for Homemade Coffee Liqueur}

Coffee Dark and Stormy {+ a recipe for Homemade Coffee Liqueur}


  • For the Coffee Liqueur
  • 1/4 cup Lavazza coffee grounds (i.e. not brewed coffee)
  • 1 1/2 cups water, divided
  • 1/2 cup turbinado sugar
  • 2 cups dark rum
  • 1 fresh vanilla bean, split

  • For the Cocktail
  • Ice
  • Homemade coffee liqueur
  • Ginger beer
  • Tangerine, cut into wedges


  1. Cold brew the coffee. In a seal-able container (mason jars work great for this), combine the coffee and 1 cup of the water. Let it sit for 12-16 hours at room temperature. Then strain the mixture through a standard coffee filter, collecting the liquid into a clean container. Set aside.
  2. Make the simple syrup. Combine the remaining 1/2 cup of water and the turbinado sugar in a small saucepan over medium-high heat. Bring the mixture to a simmer and cook, stirring occasionally, until the sugar is completely dissolved. Remove from the heat and set aside to cool.
  3. Make the coffee liqueur. Add the cooled simple syrup, cold brewed coffee, rum and vanilla bean to a seal-able jar. Give it a shake and then let it sit for 4-5 days at room temperature. Remove and discard the vanilla bean. If you’re going to be giving the coffee liqueur as gift, bottle it into smaller containers.
  4. Make the cocktail. Add ice to a glass. Pour 3 ounces of the coffee liqueur over the ice. Top with 1/2 cup of the ginger beer. Squeeze the juice from a tangerine wedge into the glass and then garnish with the wedge. Serve immediately.

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