COCKTAIL HOUR | Hazelnut & Lime Cocktail

Hazelnut & Lime Cocktail from Making Nice in the Midwest

After returning from a trip to Thailand, my good friend Josh served me this drink which immediately took its place at the top of my favorite cocktails list. He called it The Monk Gets Fresh, as an homage to the special ingredient, Franjelico- the hazelnut liqueur dressed as a monk. The cheeky name is right on- this drink is fresh, tart, and a little bit nutty. The Franjelico and lime pair together in a way you might expect in Thai cuisine, but in cocktail form will take you by surprise at their absolute (No pun intended, since I used Tanqueray.) deliciousness.

Hazelnut & Lime Cocktail from Making Nice in the MidwestFranjelico Cocktail Recipefranjelico cocktail

  • 2 ounces of vodka
  • 1.5 ounces of Franjelico hazelnut liqueur
  • 1 large or 2 small limes
  • 6 ice cubes
  • cocktail shaker
  • (optional) jigger for measuring ounces
  • (optional) lime juicer

franjelico cocktailFill your cocktail shaker with two ice cubes. Slice both limes in half, cutting two slices to set aside for garnish, then juice them into the cocktail shaker. Add the vodka and hazelnut liqueur and shake until the ice is completely melted. Place two ice cubes in an 8 ounce glass, add one lime slice, cover with last two cubes, then add the contents of the cocktail shaker. Top with the remaining lime slice for a garnish, and enjoy your Thai-inspired hazelnut and lime cocktail!

Franjelico Cocktail RecipeFranjelico Cocktail Recipe

COCKTAIL HOUR | The Molly Ringwald

grapefruit cocktail pink

The change of seasons always brings about excitement for new produce at the market, but also an urgency to enjoy the last of what’s currently in season. Grapefruit happens to be a favorite of mine, and I’m always a little sad to see its price rise, so I’m stocking up and enjoying it while I can! Utilizing some bare supplies I already had on hand, I thought I’d try using my favorite citrus fruit in a fresh cocktail perfect for Springtime. This pink grapefruit cocktail is so pretty and subtly sweet, I decided to name it after my favorite Brat Pack member and the star of Pretty in Pink: Molly Ringwald. Turns out, I enjoy it just as much as I do the movie!

grapefruit cocktail watershed vodkagrapefruit cocktail

grapefruit cocktailgrapefruit cocktail vodkawatershed distillery vodka grapefruit cocktailgrapefruit cocktail watershed vodkagrapefruit cocktail watershed vodka

Beginning by zesting your washed grapefruit. You’ll want some longer strands to save for garnish, but you’ll also want to get some zest from past the grapefruit peel and into the rind to shake with the other ingredients. Next, cut the grapefruit in half and squeeze out the juice into the cocktail shaker over one (or two) ice cubes. Dump about a teaspoon of grapefruit zest on top, then using your jigger, measure out 2 ounces of vodka and 1 ounce of Godiva white chocolate liqueur into the cocktail shaker. Shake until the ice cube is almost gone, and pour through the cocktail shaker’s strainer over ice. garnish with some of the reserved grapefruit peel, and enjoy!

grapefruit cocktail pink

Guest Bartender Makes: BASIL LAVENDER MARTINI

Kicking off a brand new blog feature here at Making Nice in the Midwest, I have with me a very dear friend, Miss Catherine Bules- maker of this mad herbal martini that I can’t wait to enjoy once this baby’s out of my belly! If you’ve been reading here for a while, you might remember Catherine from her surprise birthday party , her initiation of the All-Friends-Thanksgiving tradition, or perhaps that time she dressed up as Lumpy Space Princess! My little group of friends enjoys experimenting with drink mixing, so I thought it would be fun if Catherine kicks off this new “Guest Bartender” series with a fresh drink perfect for Summertime. (Oh, and I did try a tiny sip- it was surprising in all the right florally ways!)

  • 7-10 full-sized fresh basil leaves (dried basil will not do)
  • 1/4 cup dried lavender (you may use fresh lavender too)
  • 1 T honey, or a one inch square of honeycomb.
  • 1 fresh squeezed lemon (2 if you like it a bit more citrusy)
  • 2/3 C of gin
  • 1/3 C of vermouth
  • ice cubes
  1. Combine the first three ingredients (if using honeycomb, otherwise wait to add the honey) and muddle with a pestle. Then, Pour honey and squeeze lemon into muddled herbs. Do all of this in a cocktail shaker, or use a mason jar as Catherine prefers.
  2. Add to the mason jar or cocktail shaker 2/3 cup of gin.
  3. Top it off with 1/3 cup of vermouth.
  4. Place lid on mason jar or cocktail shaker, and shake with ice. Strain into a glass with ice, and garnish with lemon and lavender.

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