Happy Hour: Peppermint-Eggnog Punch

I hope this holiday edition of Happy Hour puts you in the Christmas spirit!  This festive recipe is from Better Homes & Gardens and is for 18 servings.  I hope you enjoy!

-a.e.h.

Happy Hour: Cool-Down Cocktails

If you have visited my twitter lately you have probably seen some of my friends and I gushing over these delicious looking cocktails we found via pinterest.  They are both perfect to help beat the summer heat and SUPER easy!  

Via Southern Living

Prosecco & Popsicles:

Turn a popsicle upside down in a stemmed glass and just add prosecco, champagne, or your favorite sparkling wine.  How easy is that?

Via Real Simple

Lime-Sorbet Margaritas:

Enjoy!

Ingredients

1 lime, cut into 8 wedges

1/4 cup sugar

2 pints lime sorbet

1/2 cup tequila

Directions

1. Rub the lime wedges around the rims of 8 stemmed glasses. Place the sugar on a small plate. Turn each glass upside down and dip the rims in the sugar to coat.

2. Place 2 scoops of sorbet in each glass and pour 1 tablespoon of tequila over the top of each. Serve with a spoon.

-a.e.h.

Happy Hour: Butter Beer

Sooooo I may have misled you when I said "Happy Hour" because this recipe doesn't have any alcohol, but it will definitely make you happy!  In honor of Harry Potter and the Deathly Hallows: Part 2 I wanted to share a recipe for Butter Beer!

Ingredients:
1 pint of vanilla ice cream, softened
1/2 stick (4 tablespoons) butter, at room temperature
1/3 cup light brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 bottle (24 oz.) vanilla cream soda (very cold)
Directions:
1. Allow ice cream to soften, about 30 minutes, and bring butter to room temperature, about 2 hours
2. Blend butter, sugar, and spices in large bowl
3. Add to ice cream and freeze
4. Heat cream soda in a pot until warm but still carbonated (at least 3 minutes).  You could also just go with the very cold cream soda (my preference) and have a more frozen/slushy drink.
5. Fill each glass with a scoop of ice cream mixture and pour warmed or chilled cream soda over ice cream
6. Serve!

I hope you enjoy!

-a.e.h.

Happy Hour: Watermelon-Basil Margaritas

Picture and recipe Via MarthaStewart.com

Ingredients

• 7 1/2 pounds seedless watermelon, rind removed, fruit cut into 1-inch cubes
• 4 teaspoons superfine sugar
• 6 ounces (3/4 cup) silver tequila
• 24 basil leaves, plus sprigs for garnish
• 3 ounces (1/4 cup plus 2 tablespoons) triple sec
• 6 cups small ice cubes

Directions

1. Place 24 watermelon cubes on a baking sheet lined with parchment. Cover, and freeze at least 1 hour (up to 2 days).
2. Puree remaining watermelon and the sugar in a blender until smooth. Pass through a sieve lined with cheesecloth into a bowl. (You should have 3 cups.)
3. Place tequila and basil in a glass pitcher, and crush with a wooden spoon. Stir in watermelon juice and triple sec.
4. Place watermelon cubes in glasses. Using a cocktail shaker, mix 3/4 cup margarita with 1 cup ice. Strain into a glass. Repeat. Serve garnished with basil.

I can't wait to try this delicious cocktail! 

-a.e.h.