Looking for a New Year’s Eve party cocktail?

Here is a fun, festive martini – The Blue Snowflake


Malibu Rum*
Cream of coconut
Pineapple juice
Blue Curacao
Sambuca, white
Coconut flakes (for rimming glass)

Rim chilled martini glass:
Squeeze dollop of coconut cream in center of plate
place generous amount of coconut flakes on a separate plate
Hold glass by stem, tilt and dip rim in coconut cream, spin until edge is well coated
Then, use same technique and drag rim slowly thru coconut flakes, until well coated

In a cocktail shaker:**
Fill 1/4 with ice cubes
3oz Malibu rum
1oz pineapple juice
1 tsp cream of coconut
1/2 oz blue Curacao
Dash of sambuca (too much will overtake the drink)
Shake well and pour, with the ice, into martini glass


*coconut flavored vodka can be used instead
**you can turn the martini into a frozen version, just by blending it

December 2014 Drink of the Month

Just in time for Christmas (yup, I said “Christmas”)…


This martini is quick and easy and sure to be a hit!


Peppermint liquer
Light Cream
Sambuca, white
Candy cane
Red raspberry syrup (schmukers plate scrapers brand works best)

Prep martini glass with raspberry syrup. Place tip of syrup bottle in bottom of glass and with slow even pressure squeeze as you swirl up to the rim.

Starting from rim to base causes syrup to run and streak glass.

1) fill cocktail shaker with ice
2) add 3.5oz peppermint liquer, 1oz cream, 3 drops sambuca
3) shake vigorously until well chilled
4) strain into martini glass
5) garnish with candy cane

Come visit me at The Horseshoe Grille – I’ll make one for you.

This is going to hurt me way more than you.



Remember your parents telling you, “this is going to hurt me more than you”, before delivering the spanking of a lifetime? And no good conversation ever starts with “we need to talk”. In fact, each one stirs up the memories of that feeling of impending doom — which is the feeling I get as I am about to tell someone I can no longer serve them alcohol. Oh, how I DREAD this talk.

I feel a tremendous amount of agita in this moment. We are having such a good time. We are enjoying each other’s company. Sharing laughs and little stolen glances. We are even on a first name basis! How much I wish for this feeling to never end. I tried to tell you things were moving too fast. We should slow things down. Just savor the moment.

Now things have taken a turn.

I try to break it to you gently. I lean in. I smile. I use my softest whisper. I give you my most reasonable explanation about why we cannot go on like this. Suddenly, you’re not looking at me the way you used to. I thought I gave you all the signs that this was coming. Now, you are staring at me in disbelief, as if I just kicked your dog. Even your friends are mad at me!

I am not saying that we are over. We just need a break. A little space. Time to miss each other. I promise, this will all look better in the morning. I hope you learn to hate me a little less. Heck, you may even be glad things turned out the way they did.

Truth be told, I would rather let you drink like a fish than have to see the look on your face when I deliver such news. Try not to take it personally. It’s me. Not you. The idea of something happening to you is a burden I just cannot bear.


Penne Ala Vodka

I am a big fan of “sharing the love”. This young lady is far beyond her years and so is her palate. Definitely worth checking out this new “flog”.
Not to mention she married booze and pasta, two of my favorite things in this world!

Young Foodie's Dilemma

Penne Ala Vodka

This was the best meal of my study abroad experience! It is also a home favorite. I got the craving for it after Facetimeing my dad who had said that he ordered it at a restaurant that opened close to our house but he thought mine was better 🙂 (Gotta love him!)

To make – Finely chop onions and garlic and cook in a pan with olive oil. Once soft, add vodka and cook until the alcohol is almost cooked off. (Hint – when you smell the pot, it will be done when the smell won’t almost knock you over lol). Then, place the mixture into a pot with crushed tomatoes. Once the sauce is warmed up, I added ricotta cheese, heavy cream, basil and parmesan cheese. I let the sauce heat up and become a homogenous mixture. (Some people suggest putting the mixture through the blender. I would recommend…

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