Cocktail Friday: Blueberry Thyme Gin Fizz

We had a truly wonderful spring day on Wednesday. The sun was full of enough warmth to take away the need for a sweater or jacket. The moment I felt the heat hit my skin I felt instantly rejuvenated. Riley and I went to the park where he discovered the joy of watching bugs crawl on the sidewalk. As I watched him discover new things that only come with the changing seasons I realized how much he has grown. Last year at this time I was watching him clumsily walk around as he discovered that moving one step in front of the other brought him from here to there and back again. Those sweet baby legs are now little boy legs. He has grown faster than I'm willing to acknowledge most of the time.

Luckily, each new stage brings even more sweetness than my heart can hold (even in the midst of the toddler mood swings that come with being 2 years old).

So, I'm saying goodbye to one season and hello to a new one by celebrating the things that I love most. Today, it's all about fresh thyme and bright blueberries. Muddled together they create the perfect beginning to a spring cocktail. Gin, vermouth and bitters are given a little life with a splash of club soda. Sweetness comes from my date simple syrup (which makes this a no-sugar-added cocktail).

And just like that it's time to say cheers to the weekend. And spring. And change.

Life become more beautiful with change, don't you think?

Blueberry Thyme Gin Fizz

Ingredients

• 15 fresh or frozen blueberries
• 3 large thyme sprigs
• 1 oz gin
• 1 oz vermouth
• 2 dashes Angostura bitters
• 1/2 oz date simple syrup
• club soda

Instructions

1. Combine the blueberries, thyme sprigs, gin, bitters and simple syrup in the bottom of a cocktail shaker. Fill the shaker with ice and shake vigorously until thoroughly chilled.
2. Strain into a cocktail glass filled with ice.
3. Top with club soda and garnish with a thyme spring and a couple blueberries.

Date Simple Syrup + Go Sugar Free Update

Before I get into a summary of my experience going sugar free, let's chat about this date simple syrup.

Going sugar free is tricky when you blog about cocktails each and every week. Simple syrup, one of the staple ingredients when it comes to cocktails, is difficult to avoid entirely. Fortunately, I found a way to add sweetness without even the smallest pinch of refined sugar. This simple syrup is simply (no pun intended) dates that have been simmered in water until it has been infused with sweetness. The consistency is not as thick as a traditional simple syrup, but the sweetness is there. And that's the most important part, right? It does have a slightly nutty flavor, similar to that of brown sugar, but it is subtle enough that it can be used in most cocktail recipes.

Dates have been one of the most versatile and delicious additions to my list of staple ingredients to have in the kitchen. They make a perfect, sweet snack paired with a little bit of blue cheese and act as a healthy sweetener for anything from this syrup to this peanut butter bulgur wheat (pictured below).

OK, now that we have a naturally sweet, no sugar added simple syrup, let's talk about where I got the inspiration to  create a recipe like this...

As a food blogger, I like to feel like I have control over everything I put in my body, but the reality is that sometimes...I don't. A lot of my time outside of food blogging and recipe development is spent focusing on feeding my 2 year old something that involves more than crackers, popcorn, toast and milk. That takes a surprising amount of energy now that he's learned to reject anything he doesn't recognize.  When all is said and done, I don't always have much motivation to focus on what gets put on my own plate.

When I started the Go Sugar Free course I was scared. It was scary because I didn't want to give anything up. Well, I did want to but the thought of it really seriously scared me. What would happen if I went to a birthday party and had to say no to the chocolate cake with rich butter cream frosting? What would I do without my sweet cocktails and occasional bite of ice cream? I was happy to learn that, even though my sugar habit was not extreme, I was able to go without it and still survive.

Sometimes I have assignments to develop recipes. Developing recipes requires tasting. Sometimes that meant eating sugar even during the course, which is not a typical situation for most students. I think it is a testament to Jacqueline and her course that I was able to get through those moments without completely falling off the wagon.

If you are reading this and thinking to yourself, "I don't eat that much sugar." Here's the thing...sugar is not the only thing you learn about through Go Sugar Free. Jacqueline has done all of the grunt work to collect information about the best grains and how they can impact reliance on sugar. There are other foods with connections to sugar that I never considered before GSF. And most importantly, I began to realize how important routines are when it comes to health. Waking up in the morning and knowing what I need to do to start my day out the right way has been the most significant and liberating change I've taken with me since completing GSF.

To explain what I mean, here is an example of my morning routine:

• 7:00am wake up
• 7:05am put coffee on
• 7:05am do yoga stretches while coffee brews
• 7:20am drink an 8 oz. glass of Kefir
• 7:25am drink coffee & read
• 7:30-7:45am toddler wakes up and the day barrels on

Having those morning routines helps me find my center and prepare my mind for making healthy choices all day long. That, along with losing 2 inches from my waist, made the GSF course more than worth it.

The most common question I get from the people I talk to about this course is if they have to give up sugar permanently forever and ever. My answer, for myself, is no. I feel that I have control over how much sugar is in my diet and I can, thanks to Jacqueline's course, recognize the signs (complexion, exhaustion, etc) my body is using to tell me I need to tone it down. But each person is different. You make decisions that work best for you and Jacqueline gives 100% of her support no matter what.

If you're curious or have questions about the course, head over to the FAQ's on Jacqueline's website by clicking here.

I am blessed to call Jacqueline a friend and I know how much she puts into this course and that her past experiences and struggles make her an expert in every sense of the word. In addition to being an expert, her passion to help individuals understand the impact sugar has on our overall health and well-being is incredible.

If you feel like this is the right time for you to get control of your diet, feel more energized, and make healthier choices, you can register for GSF as an early bird which includes:

• A copy of Jacqueline's ebook 5 Easy Ways to Look Radiant Tomorrow Morning.
• The 10 full-length free online workouts Jacqueline uses to keep in shape when she doesn’t have time to leave the house to exercise.

Click here to register for the next course, which runs May 7-July 12, 2014.

*This post contains affiliate links. The opinions stated are 100% my own.

Date Simple Syrup

Ingredients

• 5 oz pitted Medjool dates, halved
• 1 1/2 cups water

Instructions

1. Combine the dates and water in a saucepan over medium heat.
2. Bring to a simmer and cook for 10 minutes or until the liquid has reduced by about 1/3.
3. Pour through a fine mesh strainer and into a heatproof jar.
4. Cool completely and store in the refrigerator for up to 2 weeks.

Cocktail Friday: Zucchini + Sea Salt Vodka Soda

I am ready for Spring now. It was warm and sunny yesterday and I thought I was going to burst with happiness despite my lack of sleep thanks to a late night ER trip with our little guy who has croup. (All is well now - just waiting it out at this point.) Don't get me wrong. I still love winter and won't complain when we get our inch of slushy stuff tomorrow, but there comes a time in the year when I, along with everyone else, am ready for things to grow and be green. Or as green as things can be here in Colorado.

So, although St. Patrick's Day has come and gone, I have another green cocktail to share with you in honor of Spring. Admittedly, this is not a convenient cocktail to just whip up. I made some zucchini-farro cakes the other night and the recipe required me to shred 2 1/2 pounds of zucchini, sprinkle with salt, then squeeze out the extra juice. I saved the juice because it was so vibrant and beautiful it just broke my heart a little to think of discarding it without a second thought.

I'm so happy I saved it because this is a great trick that will come in very handy this summer. Added to a vodka soda with some lemon juice and a sprinkle of flaky sea salt, this juice makes a lovely, fresh twist on a sometimes boring cocktail. My sister would be offended that I called a vodka soda boring. It's her favorite. I just think everything needs a little sprucing up sometimes.

So, if you find yourself with some leftover zucchini juice (said no one ever), go ahead and give this fun drink a try! You could do something similar with carrot juice, cucumber juice, or even tomato water. What a great way to incorporate veggies into cocktails, right?

OK- that's my contribution to the list of unrealistic-but-super-awesome-cocktails. But seriously, once zucchini season kicks it into high gear I bet you'll find yourself with some leftover juice at least once or twice!

Zucchini + Sea Salt Vodka Soda

Ingredients

• 2 oz zucchini juice (recipe follows)
• 1 1/2 oz vodka
• 3/4 oz lemon juice
• flaky sea salt
• club soda
• 2 lbs zucchini, shredded
• 1 teaspoon salt

Instructions

1. Combine the zucchini juice, vodka, and lemon juice in the bottom of a cocktail glass. Stir to combine.
2. Fill the glass with ice and top with club soda.
3. Sprinkle with a little sea salt and serve immediately.
4. Place the shredded zucchini in a large bowl and sprinkle with the 1 teaspoon salt. Toss to combine.
5. Let sit for 10 minutes.
6. Collect the shredded zucchini in a large, clean dish towel. Squeeze the shredded zucchini over a small bowl until about 1/2-2/3 cup juice has been removed.
7. Save the shredded zucchini for making zucchini bread, zucchini fritters, or to toss with stir-fries.
8. Keep the juice in a jar in the refrigerator for up to 1 week.

Cocktail Friday: St. Paddy's Vietnamese Coffee

This week has been a tough one. I've been sick since Sunday and it just won't quit. I wake up in the morning feeling like maybe today is the day I'll be back to normal but it just hasn't happened. It's been a good reminder that I need to take better care of myself overall. More time for exercise, paying attention to what goes in my body, and making sure there is enough 'me' time scheduled each and every day for some mental relaxation.

Luckily, it's been a beautiful week. The sun has been shining and the sky is a bright blue. Thanks to the warm and soothing sunshine, I've been able to spend time with my little guy outside where I can sit in a comfortable chair and watch him as he plays. It's been a bubble-blowing week over here. Right at this very moment, Riley is taking sips of water from his cup and spitting it on the grass saying, "I want ta grow deez!" I do too, buddy. I do too.

I may not be feeling well but that certainly doesn't mean I'm going to deprive you of a cocktail post the weekend of St. Paddy's Day. That would be wrong for so many reasons. I decided to take Vietnamese coffee- one of my very favorite things- and give it a little Irish twist with a shot of whiskey. Nothing wrong with that, right?

Is it spring where you are? You trying to "grow deez"? If you haven't taken a few minutes to sit in the warm rays of the springtime sun, I encourage you to do that right now. Get your face all up in that warm glow and soak in some vitamin D. It works wonders.

Have a fun and safe weekend, friends!

St. Paddy's Day Vietnamese Iced Coffee

Serves 1

Ingredients

• 2 tablespoons dark roast coffee, finely ground
• 2 tablespoons sweetened condensed milk
• 2 oz Irish whiskey

Instructions

1. Begin by spooning the coffee into the top of a Vietnamese metal coffee filter.
2. In the bottom of a heat proof glass, pour the 2 tablespoons sweetened condensed milk.
3. Set the filter on top of the glass and pour boiling water over the coffee grounds until the water almost reaches the top.
4. Let the coffee drip through the filter on top of the sweetened condensed milk.
5. Set the filter aside carefully- it will be hot!
6. Stir the coffee until it is blended with the milk.
7. Fill a glass with ice (some of it will melt so fill it extra full). Pour the whiskey over the ice followed by the coffee. Stir to combine.

Cocktail Friday: Negroni + Meyer Lemon Twist

Brad and I went skiing with some good friends last weekend. We spent all day Saturday with snow flakes falling on our faces and, at least in my case, saying prayers of thanks that I didn't break a leg as a result of my very limited experience on skis. When the day was over, all I wanted to do was sip on a cocktail while cooking a warm, soothing soup in my cozy kitchen. There is something about ending an active day cooking something delicious that can't be beat.

One of the things I love about cooking is that you can make seemingly small changes that make a recipe new and fresh. Adding coconut milk to what would otherwise be a classic butternut squash soup, for example. That's the fun part- taking something classic and making it your own.

Classic cocktails are another perfect place to add little touches that reflect the seasons or showcase your favorite garnishes and ingredients. Another perk of going with the classics is that you can learn a lot about mixing good drinks. The Negroni, for example, demonstrates how delicious Campari can be when the bitter flavor is balanced properly. Gin and vermouth are used to both highlight the bitterness and mellow it out. The finishing touch, typically a twist of orange, completes the cocktail with a bright citrus scent that you catch just as your mouth touches the rim of the glass but before the liquid passes through your lips. Perfection.

The only change I made here is the garnish. Rather than going with the traditional orange twist I opted for Meyer lemon. Consider this my trademark when it comes to the classic Negroni. At some point this weekend I will be sipping on one of these and hopefully cooking up something delicious. Cheers, friends!

Negroni + Meyer Lemon Twist

Ingredients

• 2 oz Campari
• 2 oz Gin
• 2 oz Dry Vermouth
• 2 strips Meyer lemon zest (or orange zest)

Instructions

1. Combine the campari, gin and vermouth in a cocktail shaker filled with ice.
2. Cover and shake vigorously for about 15 seconds.
3. Strain into a chilled cocktail glass and garnish with the strip of zest.