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Colleen Jeffers
@colljeffers
Princeton, NJ
Cocktail recipes inspired by the season & easy enough to make at home.

Choco Crunch Figgy Pops

My Recipes
Pomegranate Gin Punch
You can't enter the high season of entertaining without a kick-butt punch recipe up your sleeve. You just can't. This new holiday favorite uses seasonal pomegranates for a fresh, tart pop of flavor (and color!) that’s a welcome break from all the heavier nogs and baking spices.
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Cranberry Ancho Chile Margaritas
Looking for something else to do with your cranberry sauce this year? I️ got you. These ancho chile cranberry margaritas are a holiday dream.
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Spiced Cranberry Holiday Punch
One pot cocktails for a crowd, guaranteed to make your whole house smell like cozy autumn heaven. Best ever recipe for the entertaining season — no squeezing citrus, no special syrups. Just set it and forget it.
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Cold Pressed Ginger Beet Cocktail
On Mondays, we make healthy cocktails! ??? If you have a juicer, you really need to check out my new recipes for Kale Apple // Ginger Beet Coolers on @theinspiredhome_com. If you don't have a juicer... you should probably get one? ?I've only had mine for a month, but I'm already a full convert (and possible addict ?). Grab the recipes at the link in my profile! #howisummer #feedfeed #f52grams #foodandwine #bhgfood #flashesofsummer #imbibegram #ggcocktailhour #pinkflashesofdelight #abmlifeiscolorful #abmsummer
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Rhubarb 75
This Rhubarb 75, a simple, seasonal twist on the classic French 75, will quickly become your favorite (and most elegant) way to day drink. I'm loving it for the influx of daytime parties that comes along with spring (Easter, Mother's Day, bridal showers, brunches). And if you've already made a batch of rhubarb syrup for my Velvet Snow cocktail, this is a fantastic way to make use of your stock! ? 1.5 oz gin .75 oz fresh squeezed/strained lemon juice .5 oz rhubarb syrup (recipe below) Chilled Champagne or Cava to top ? For the cocktail: Combine all but the Champagne in a cocktail shaker filled with ice. Shake hard for 5 seconds. Pour into a Champagne flute and top with chilled Champagne to taste. Garnish with rhubarb ribbons or a lemon twist. ? For the syrup: Combine ¾ lb chopped rhubarb in a saucepan with 1 cup water, 1 cup cane sugar, and 1 vanilla bean, split lengthwise. Bring to a boil over medium-high heat, stirring occasionally, then lower heat and cover. Let simmer gently for 5 minutes, then remove from heat. Stir in ¼ tsp orange blossom water, replace lid, and let cool to room temp. Refrigerate overnight, then strain with a nut milk bag or a cheesecloth-covered sieve. Reserve the strained, broken down rhubarb for use as a compote, and store both syrup and compote in the fridge. [TIP: you can make the syrup without the vanilla bean or orange blossom water in a pinch. You won't get the same depth of flavor, but it will be nearly as good.]
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Snap Pea Vodka Sour
Snap Pea Sours, anyone? The days are getting warmer, and I'm seeing more and more spring produce appear in my farm market. If you don't mind veggies in your drinks and can get your hands on some snap peas, I highly recommend you head outside to enjoy the sunshine with one of these in hand. This light, vegetal sour couldn’t be a better ambassador for the garden season! ? 2 oz snap pea infused vodka 1 oz ginger liqueur (I used Canton) .5 oz fresh squeezed/strained lemon juice 1 egg white 2 cucumber slices (plus 1 for garnish) 2 oz tonic water ? For the infusion, combine ⅔ cup roughly chopped snap peas with 1 cup vodka. Let sit for one hour, stirring occasionally, then strain through cheesecloth or a nut milk bag. Store in fridge. ? For the cocktail, muddle the cucumber with the vodka in a separate bowl or cup (I use a measuring glass for easy pouring), then strain into a cocktail shaker. Add the ginger liqueur, lemon juice, egg white, and two ice cubes. Shake vigorously for 30 seconds. Fill a rocks glass with ice and two ounces of tonic water. Pour the cocktail over the tonic water and garnish with an additional slice of cucumber. Optional garnish: pea shoots (as pictured) or mint.
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Mulled Cider
Still buried in snow over here, but the kitchen is warm and smells like heaven thanks to another batch of @stevengrasse's Mulled Cider! Thoroughly enjoying his Colonial Spirits book -- such a great find for lovers of history and lovers of drinks. We garnished with brandied cherries and apple peel, but a clove studded orange slice would be excellent as well.
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Frozen Peppermint Hot Chocolate
Sometimes, you just gotta give in to your holiday cravings. If you know me, you know I'm obsessed with @williamssonoma peppermint bark, so this Frozen Peppermint Hot Chocolate featured on @thefeedfeed is basically an excuse to get that crunchy, creamy, minty goodness into drink form. Follow the link in my profile to get the full scoop! #BarkYeah #feedfeed #ad
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Spiced Fig & Pineapple Punch
As promised, I'm mixing up some seriously awesome batch drinks for the holiday season, and this Spiced Fig + Pineapple Punch is one of my favorites for two reasons. (1) My least favorite part of punch-making is juicing endless fruit (ask my poor sister about the acid burns she sustained while helping me juice for a punch -- sorry Kelly!), and this one relies mostly on the canned stuff, because Dole's canned pineapple juice is legit, people. It's the only pre-packaged juice I ever use, aside from apple cider. (2) A good punch can get expensive reeeeal fast (like the ones that call for three different liquors and a champagne top off). The high quality + reasonable price point of Sobieski vodka makes it a no brainer for entertaining, particularly when serving bigger numbers of guests. In summary, win + win = win, so get mixing!
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Pomegranate Gin Smash
Happy Saturday! Pomegranate season is definitely in full force over here -- may have grabbed a bit too many on my last grocery run. The upside is that they look lovely in my fruit bowl and I've got pomegranate smashes for days!
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