Liv2Luv: Food

Bacon Cappuccino

Thirsty Thursday: A Beer and a Ball

lushlady:

This is the Best Hot Toddy Ever, as made by my hairstylist.

Best Hot Toddy Ever
+ Ginger and lemon tea
+ shot of Apple infused whiskey (DIY!)
+ Honey to taste

Photo credit: Lush Lady

(via cocktailgarnish)

gastrogirl:

godiva raspberry ice cream coffee.

(via food-ftw)

gastrogirl:

sono sunrise cocktails.

cookerynomnoms:

Horchata is a rich little delicious mexican beverage, almost the equivalent of eggnog around christmas… But completely opposite as far as heaviness goes. It’s made with half milk, and half water… So you can imagine the consistency. Fairly watered down, but still so refreshing and light. 

I’ve been listening to a lot of Vampire Weekend lately, and so their song titled “Horchata” has been on repeat in my kitchen. It’s an overnight recipe, so plan in advance!

Ingredients for Horchata:

• 1 Cup of White Rice
• 3 Cups of Hot Water
• 2 Cups of Whole Milk
• 1 Cup of Heavy Creme
• .25 Cup of Almonds
• Tblsp of Cinnamon
• Tblsp of Cloves
• .5 Cup of Confectioners Sugar

This Recipe has my twist to it, so it’s not ethnically traditional. But I think it tastes better anyways ;P

Grind your rice in a blender, or food processor and get it as fine as you can. It took about 15 minutes to get anywhere close in my food processor. That was a pain in the ass! A coffee grinder might work best, but it must be clean of coffee! Grind the almonds as well, and combine them into a large bowl with your cinnamon and cloves.

Pour the hot water over top and let sit overnight, or at least 8 hours, covered so no buggies can get in! Don’t put it in the refrigerator.

The next morning, Pour your mixture through a cheese cloth to get any of the chunky rice bits out. Be careful and have someone hold it for you so you don’t make a mess. 

Combine your milk, heavy creme, and sugar with this and stir well. Serve over ice on a hot summer day with more cinnamon, cloves, and shaved almonds to garnish. Feel free to adjust the sugar to make it sweeter, or less sweet! And you can skip the heavy creme and substitute with milk if you want to watch your weight… But I put heavy creme in everything, that’s what makes it taste so damn good!

Short and sweet Food Lovers, over and out!
Justin Francis Kane

HAPPY CINCO DE MAYO! DRINK RESPONSIBLY!

(via randopop)

foodspotting:

It finally – finally! – feels like Spring in New York City, and we’re excited to bring together NYC foodspotters tomorrow night for our first ever Foodspotting Happy Hour at Ai Fiori, the latest restaurant and bar from one of our favorite chefs, Michael White.

We’ll be celebrating the good weather and ringing in Ai Fiori’s Spring Specialties with exclusive drink specials just for you guys and some yummy bites to try, too.

Last Friday we asked foodspotters on Facebook to name their favorite Spring drinks. In response to the online calls for gin, mint, light, citrus, cucumber, “sparkling” and
“refreshing,” Ai Fiori’s cocktail master Eben Freeman created a special Foodspotting Spring cocktail called the Campari Cup, which will be available tomorrow at our event! You have to admit it looks pretty awesome.

For our friends who want to recreate the Campari Cup at home, here are the secret ingredients:

Campari Cup

Glass: highball
Garnish: mint sprig and cucumber peel
Ingredients:
½ oz. honey syrup
¾ oz. lemon juice
1 oz. Hendrick’s gin
1 oz. Campari
Top up club soda

Method: Combine honey syrup, lemon juice, and gin in a cobbler shaker. Shake and strain into glass. Fill glass with crushed ice, swizzle briefly and top with more ice. Pour chilled Campari over drink and top with club soda. Top again with crushed ice, place straws and garnish.

Looking forward to seeing you guys tomorrow! Don’t forget to RSVP.

Photo courtesy of Jeff Schwartz and Ai Fiori

lovelylovelyfood:

Black Chai Team with Rum, Ginger Syrup, and Rum 

(via lovelylovelyfood-deactivated201)

love a good bloddy with LOTS of olives!

alexsgrub:

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