The Carolina Slammer

Just came up with a new drink concoction. On our recent visit to Charleston, SC we discovered "Low Country" and Gullah Cuisine and home-brewed Peach Cider. Now, of course I couldn't just leave this one alone .. Oh, no, no. I thought I would add a little 'sling' to it.

Add a one part Vodka to two parts Peach Cider, over ice and shake, stir, mambo ...

I call it the Carolina Slammer because you'll wanna slam'em down it's so good!

Enjoy!

Preparing for All SAINTS Day ...

Some of you may be aware that I am originally from Louisiana and my last home before I fell in love and made my move to the Virgin Islands was in the beautiful, romantic city of New Orleans. If you have never been, I highly recommend you make plans and visit this exotic and intoxicating city.

It is a fine time my friends. We are Super Bowl bound and gearing up for Fat Tuesday. I tend to get very homesick this time of year. I am not always able to make it home for the holidays so when Mardi Gras rolls around I usually plan a Carnival Style gathering at home. Since I am in the midst of a move to Jax, FL I will have to get a little creative.

I have already been planning on making some Crawfish Etouffee and Chicken and Sausage Gumbo. Recipes will follow soon. Mardi Gras this year will be on February 16.

So, onto Super Bowl. Back home my friends and family have been going nuts. The WhoDat nation have done lost their minds! I love it and we couldn't be happier. I will be preparing Captain Crunch Chicken Fingers with spicy honey mustard sauce, Shrimp and Oyster Po' Boy's Chips and Creole Queso and of course the party would not be complete with a cocktail.

The Hurricane is a must but I have been looking on line and came across a very unique cocktail created just for the "Who Dat nation" ...

Who Dat Cocktail

1 shot of chilled espresso

1 shot of Kahlua

1 shot of spiced rum

Shake in a shaker with ice and strain into a martini glass.

Top this off with a gold head, created by whipping heavy cream and Galliano into foam. Then add chocolate ribbons and a cocoa powder fleur de lis.

Of course I will probably bypass the whipping cream and Galliano part and I doubt I will be able to make it look pretty. I plan on making a large batch and will rim the glasses with chocolate sauce and cocoa powder.

Yummers ... *burp.

Have a happy Super Bowl Dahlin's!

GEAUX SAINTS!!!!

ButterMyScotch Martinis

The perfect sipping martini! It makes a nice relaxing after dinner cocktail that will make you smile. Oh, who am I kidding? Anytime is a good time to sip this (All right, I 'fess for some of us, slam) yummy candy treat. I even licked my glass, teehee!

Butterscotch Martinis

Ingredients:

2.5 oz. of Bacardi Vanilla Rum
1.5 oz. of Butterscotch Schnapps
.5 oz. or a Splash of Bailey's Irish Cream

Preparation:

Pour 2.5 oz. Bacardi Vanilla Vodka into glass.

Add Butterscotch Schnapps and enough Bailey's Irish Cream to create creamy consistency.

Shake all ingredients over ice and strain into a chilled martini glass.

If you don't want to use Vodka you can use Vanilla Cruzan Rum.

Now that you got your cocktail it's time to indulge. If drinking or eating Butterscotch is not enough, be sure to check out my site. I offer Home Fragrances and Bath & Body Goodies in Butterscotch.

Butterscotch Sugar Scrub anyone?

Cheers Dears!

Falling for Pumpkintinis

Do I have a treat for you. Fall is hear but for us in Central Florida it still feels like Summer. And with Fall come Halloween, one of my most favorite holidays of the year. About this time of year you will notice every product imaginable in Pumpkin flavor or scent.

So instead of the usual Pumpkin Pie recipe, I wanted to do something a little different and adventurous with my pumpkin. I give you

Pumpkintini's.

There's no trick to this treat.

3 ounces Bols Pumpkin Smash liqueur

1 ounce Captain Morgan Original Spiced Rum

1 dash half-and-half

Ground cinnamon, for garnish

INSTRUCTIONS: Shake the ingredients over ice, and strain into a cocktail glass rimmed with sugar and cinnamon. Sprinkle a little more cinnamon on top.

Serves 1 but you know darn well you can make these by the pitcher ;)

Kick back, relax and let the Horror Film Fest begin. I say we start with a 1988 classic, "Pumpkinhead". Yummers ... (gulp, burp)

Doing The Big Easy

With hot summer days approaching, it's time to start thinking of ways to cool down and nip the heat in the bud. Having significant experience in dealing with warmer climates, I have a great combination for you to try - straight from the Big Easy!

The key to thriving in hot surroundings is to immerse yourself in a cooler environment and fill yourself with invigorating food and beverage! First, a cold soothing drink! I highly recommend a Mint Julep to start.


Ingredients:
* 6 to 8 mint leaves
* 1 tablespoon sugar
* Crushed ice
* 2 1/2 ounces bourbon
* Splash Simple Syrup (recipe follows)
* Sprig mint, for garnish

Directions Put the mint leaves and the sugar in the bottom of a tall glass. With the handle of a wooden spoon, crush and mash the leaves to extract the flavor. Fill the glass with crushed (not cubed) ice. Pour in the bourbon. Top with a splash of simple syrup. With a long-handled spoon, jiggle (not stir) to chill and mix. Garnish with a sprig of mint. Sip. OK, guzzle if you prefer.

Simple Syrup:
* 1 cup sugar
* 1 cup water

Combine sugar and water in a small saucepan and bring to a boil over medium-high heat. Cook until sugar is dissolved, about 2 minutes. Remove from the heat and cool completely. Yield: About 1 1/2 cups simple syrup.

Now onto the Classic Fried Shrimp Po' Boys ...


Ingredients:
* Vegetable oil, for frying
* 1 cup all-purpose flour
* 2 tablespoons of Creole Seasoning (Tony Chaschere's or Zatarain's both can be found at your local market)
* 3 eggs
* 1/2 cup hot sauce (I recommend Tabasco)
* 12 - 14 medium shrimp, peeled
* 1 loaf of French bread cut in 4 pieces and then slice in half lengthwise.
* Cajun Mayo, (recipe follows)
* Shredded cabbage
* Sliced tomato
* Salt & Pepper to taste

Directions:

Heat the oil in a pan to 375 degrees F.

Place flour in a bowl and add Cajun Seasoning. In another bowl, beat the eggs and add the hot sauce. Dredge shrimp in egg mixture then the flour mixture and drop into hot oil 1 at a time. Fry until light brown (do not over cook). Drain on paper towels.

To assemble sandwich, spread both insides of bread with Cajun mayo. On the bottom piece, place shredded cabbage and sliced tomato. Season with salt and pepper to taste. Place the fried shrimp on top of tomato. Top with the other half of bread and a toothpick to hold the sandwich together.

Cajun Mayo:
* 1 cup of mayo
* 1/2 tablespoon of hot sauce
* 1 teaspoon of creole seasoning

Mix the ingredients together in a bowl and store in the remainder in the fridge.

Follow this divine meal with a cool shower or lukewarm bath using one of many Glama Ray's Mint Julep fragrance bath and body products while listening to a little Billie Holiday or Louis Armstrong.

After lolling in your bath with all your Mint Julep goodness, top your wonderful evening off by watching a Southern Tennessee William classic, "Cat on a Hot Tin Roof".

Enjoy Darlin'!

Happy Cinco de Mayo

It's time to pull out your fancy sombrero and shake your maracas. Kick off your celebration with the easiest Margarita recipe that I have tried.

Start with moistening the rim of your glass with a sliced lime. Now dip the rim of your glass in salt or if you prefer sugar. (for extra, oh's and ah's you can color the salt/ sugar with a little food coloring before hand)

2 oz tequila
1 oz cointreau (or triple sec)
3/4 oz fresh lime juice.

Shake well and strain over ice. Voila!

If drinking Margarita's are not your thing then how about bathing and slathering in it? Choose from my large selection of products available in this delicious Margarita scent.