Food blogging can be a thankless job. After writing for hours, taking hundreds of photos, and spending countless nights in the kitchen, even the most successful bloggers may find the rewards hardly outweighing the work. That is, in terms of physical, trackable, quantifiable rewards. Of course, the non-tangible things, like satisfaction in a job well done, or the fullfillment that comes from having a creative outlet are of value. But still, bloggers put a whole lot more into their work than they usually get out. Things like ad revenue, internet fame, and freebies are few and far between for most of us. The truth is, if we didn't love doing it there probably wouldn't be blogs at all.
All that being said, now and then the blog-gods find it fit to shine their light down upon you, and bestow some good fortune. For me, that was when Frexinet contacted me and asked if I would be interested in sampling some of their cava. Well, that was a silly question. I love bubbly wine.
It just so happens that moving in to a new house is the perfect time to whip out a bottle of cava. My friends and I had a great time mixing up the bubbly stuff with different fruits, juices, and herbs.
Muddling is a great method for introducing herbs or fruits into cocktails. Combine one tablespoon of sugar and one tablespoon of solid ingredient in a bowl or a mortar and pestle, and smash the dickens out of it. You can add the mash directly to the drink, or you can push it through a strainer.
We added muddled basil and peach nectar to a glass full of cava to make these Basil-Peach Mimosas.
Next, we smashed up some blackberries and mixed it with cava and fresh squeezed grapefruit juice.
The Black Velvet is something I have always wanted to try. It's a combination of equal parts sparkling wine and Guiness. It was interesting, but not my favorite of the bunch. All in all, I think the Basil-Peach Mimosa stole the show!
Other ingredients we experimented with were blood oranges, raspberries, tangerines, fresh mint, and cherries!
Full Disclosure:
All that being said, now and then the blog-gods find it fit to shine their light down upon you, and bestow some good fortune. For me, that was when Frexinet contacted me and asked if I would be interested in sampling some of their cava. Well, that was a silly question. I love bubbly wine.
It just so happens that moving in to a new house is the perfect time to whip out a bottle of cava. My friends and I had a great time mixing up the bubbly stuff with different fruits, juices, and herbs.
Muddling is a great method for introducing herbs or fruits into cocktails. Combine one tablespoon of sugar and one tablespoon of solid ingredient in a bowl or a mortar and pestle, and smash the dickens out of it. You can add the mash directly to the drink, or you can push it through a strainer.
We added muddled basil and peach nectar to a glass full of cava to make these Basil-Peach Mimosas.
Next, we smashed up some blackberries and mixed it with cava and fresh squeezed grapefruit juice.
The Black Velvet is something I have always wanted to try. It's a combination of equal parts sparkling wine and Guiness. It was interesting, but not my favorite of the bunch. All in all, I think the Basil-Peach Mimosa stole the show!
Other ingredients we experimented with were blood oranges, raspberries, tangerines, fresh mint, and cherries!
Disclaimer: This post was sponsored by Friexenet. Why am I telling you this? Check out the latest FCC blogging guidelines.