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

Caesar Romaine Gratin Made in a Toaster Oven!

in partnership with Eric Ripert
My Recipes
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
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.]
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.
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.
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
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!
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!
Pomegranate, Honey And Ginger Gin Smash
Starting to work up a reeeal nice holiday feeling over here at GD HQ. Thanksgiving is just around the corner (I know, HOW) and I'm tweaking my very best recipes for the entertaining season. I can't wait to trot this one out for company -- it's got that straight up gorgeous holiday hue, but it's also tartly complex and refreshing (which makes it a better companion to heavy meals than, say, eggnog in my book). And how stinkin' cute are these drink stirrers from @lhcalligraphy?! She is killing the game over there with her holiday line!
Chai Pear Shrub Sour
Drove across the whole dang country with two handsome men, unpacked the last of the suitcases and assembled the last of the furniture. I feel justified in celebrating with something special, even though it's just a Wednesday. I usually try my best to use ingredients everyone can access pretty easily in their local market, but occasionally I'll include something not-so-easy to get when it's really, truly worth sourcing. If you like shrubs, you absolutely have to get your hands on some @elementshrub Chai Pear. This is NOT a sponsored post -- I'm just addicted to the stuff, and a little bit in love with the adorable, talented, hard working family behind it all. Do your self a favor and get a bottle post haste, then make this!
Black Friday Beet, Vodka, Ginger And Activated Charcoal Cocktail
I call this one the Black Friday, because it's for the day AFTER the holiday. This hangover-smashing cocktail combines beet juice and ginger with activated charcoal—the latest detox trend that claims to help dispel unwanted toxins. Don’t be turned off by the jet-black hue, the charcoal itself is tasteless! Also goes without saying, but the color here makes for one great Halloween cocktail!