Category Archives: Cocktails

Adult drinks that are light and include super food liquids!

Mint-Lime Julius

Snow, frigged temperatures, Northern MN, cross country skiing, a warm cabin, the Goldies and a delicious cocktail(s). Who could ask for anything more? Not me that’s for sure!

The Goldies and their men have made it a tradition to get together for “ski weekend” on Martin Luther King Jr. Day weekend for the last eight or nine years (we couldn’t agree on how long it has been).  Some how, it just happens to also traditionally be the coldest weekend of the year.  This year the car thermometer read -22 degrees on our way to the Golden Anniversary State Forest ski trails in Grand Rapids, MN.   That’s right, the cold doesn’t stop us.  In fact, I myself have found a benefit of getting outside and working up a sweat in the cold weather: it suddenly feels like it’s 75 degrees:)  If you haven’t been skiing at Golden Anniversary, I highly suggest it.  The soft rolling hills combine with blue skies, green forest, white snow and peacefulness of the woods are a delight for all senses.

So what were the men during while the Golides were skiing you ask? Shopping of course!

After a blissful afternoon of skiing we nestled in the warm cabin for some good conversation, laughter and of course Tiffany’s craft cocktails. This year, as usual, I concocted a few new cocktails to test out.  A few of them were OK, not really worth remembering.  But this one we all decided, was one to get in the books!

Per cocktail:

3-4 mint leaves

1/4 wedge of lime

2 ounces of Coconut Bai Juice

2 ounces vodka (could probably use white rum too)

Lime soda water


Method: muddle mint and lime in a short glass.  Add ice, vodka, Bai and then fill the rest with soda water. DONE!

Thanks for being my best friends Goldies! You inspire me in so many ways! XOXOXOXOXOXOXOXOXOXOXOXXOXOXOXOXOXOX

The freezing temperatures turned our hair into beautiful pieces of art! Jaime’s hair looked like moth antenna’s!

We were pretty excited about the new-found cocktail!


Strawberry-Basil Mojito

Somehow, summer always knows it is supposed to arrive after Memorial Weekend.  Here we are, the weekend after Memorial and the once the cool, rainy days have turned to steamy and dry! Oh ya baby, bring on the summer!

This years kick-off to summer started with a 4-wheeling trip to Hurley, Wisconsin with two of the Goldies and their counterparts.  We had a great time filled with laughter, cocktails, 4-wheeling, and of course lots of iron ore!  While the days leading up to our trip were cool and rainy, in true Goldie fashion the weather cleared just long enough for us to enjoy our outdoor adventure.  If you like 4-wheeling Wisconsin is super 4-wheeler friendly;  they have miles of trails set up and welcome the vehicles in most any small town.

The gang! This was our “before” picture, we had so much fun that we forgot to take the “after” one!

To make a long story short, we had a FANTASTIC time and hope to do the same thing again next year.

Of course there was some mud and Shane had to get involved!

The weekend following our kick-off was a laid-back one.  I spent the weekend doing chores around the house and just plain enjoying the hot, hot, hot days!  The weather inspired evening outdoor cocktails.  I REALLY wanted a Mojito but I didn’t have any mint; so what did I do? I got creative of course!  I remembered that I had some frozen organic strawberries from my local food co-op and some potted fresh basil.  The two quickly came together in harmony in my new summer favorite: Strawberry and Basil Mojito!

The Drink:

2 oz White Rum

3-4 Basil Leaves

2-3 frozen Strawberries (they wouldn’t need to be frozen)

Lime LaCroix Water

Stevia or other sweetener of choice (optional)


In a short glass muddle the basil.  Add the ice, strawberries and Rum and then fill the remainder with LaCroix.  I like a bit of sweetness so I add stevia.  Some people don’t like stevia so feel free to add whatever sweetener your heart desires.

It was a glorious summer evening in Harris, MN!

The hot weather lead to lazy dogs!

Shane didn’t want to come inside:)

Chocolate Dipped Strawberries

With the cooler temperatures of fall upon us I thought it would be appropriate to share one of my delectable warming hot toddy recipes.  Most hot toddies have a lot of sugar and fat, this one has none of the above.

I made these toddy’s for the Goldies on one of our annual cross-country ski retreats to the Hugo cabin in Grand Rapids, MN.  After coming in from a bust-ass ski at Sugar Hill’s, it was a perfect way to warm our bodies and our souls:)

Ingredients (per mug):

2 oz Dragon Berry Strawberry Bacardi Rum

Chocolate Tea (The Republic of Tea has a great one but any will do)

Warm water

Stevia to taste (could substitute  honey or other sweetener)


  1. Warm water on stove or in the microwave (enough to fill a coffee mug)
  2. Add all ingredients into a coffee mug and sip.

    Goldies on top of the world!

    Goldies on top of the world!

Ginger Puree

I love to keep fresh ginger in the refrigerator  for use in teas, sautes, baking, and drinks (think liquid skittles).  I like to buy ginger root, but I don’t like the added work of chopping off a piece and processing it for each recipe; it just seems like too much work to me.  To remedy the situation, I came up with this win-win technique that allows me to have freshly prepared ginger available at a minutes’ notice.  I store this in an air tight container in the refrigerator for up to two weeks, that’s probably pushing it.  If you aren’t going to use it that fast, pour into ice cube trays and freeze!


Ginger root



  • Slice ginger into chip like pieces (I don’t mind the skin so I don’t peel it, just make sure you wash it first)
  • Toss ginger chips into blender (I use a NutriBullet) and add enough water to cover..
  • Puree until slightly chunky-smooth.
  • Done- if you are going to use right away storage in the refrigerator is fine. Otherwise, you can use an ice try to freeze small amounts.
Pureed ginger. I do this on a Sunday along with the rest of my weeks preparation.

Pureed ginger. I do this on Sundays along with the rest of my weeks food preparation.

By the way, ginger has many health benefits! Ginger can: calm an upset stomach, ease stomach cramps, reduce nausea, and reduce inflammation.

Liquid Skittles Martini

“It’s cocktail hour!” Those are the words my family shouts out at passerby’s during our camp stay in the BWCA most anytime after twelve o’clock.  Those are also the words that ring through my head every time I mix a cocktail…..So-” it’s cocktail hour” and this recipe makes the perfect drink to spend it with!

oh yaaaa!

oh yaaaa!

OK, so you wouldn’t necessarily want to try to make these while camping, but they are REALLY great to share with company.  The Golides concocted this super yummy tini during our 2013 New Years Eve progressive dinner.  Since that time we pretty much bring the ingredients for these during any get-together.

The recipe below makes 1 cocktail.


2 oz Black Cherry Juice:R.W. Knutson (see picutre) is best but you can certainly substitute.

2 oz Dragonberry Bacardi (you could use the strawberry Bacardi too)

1 oz lemon juice

2 oz water

1 tbsp ginger puree (see recipe)



  1. Add all ingredients to martini shaker and…wait for it….shake!
  2. Best enjoyed in a martini glass.


This particular brand makes the BEST liquid skittle!

This particular brand makes the BEST liquid skittle!

Kawishiwi Food Four Adventure- Goldies

Our first BWCA camping trip to Kawishiwi River just north of Ely, MN. Goldies forever!

This  meal was enjoyed on the first night of our first women’s only Boundary Waters trip!  After nearly five hours of paddling, portaging canoes and setting up camp we had worked up a voracious apatite. Luckily, we had an energizing meal plan up our sleeves: Montreal antelope steaks, sweet potatoes sauteed with baby kale and thyme.  We should mention that BWCA Signature Apple martini’s are the perfect companion to sip while cooking this meal! In fact, each and every year we celebrate reaching our destination every year with a toast and many sips of apple martini.

Montreal Antelope Steaks (camp friendly)

4-6 oz of wild game steak per person

Montreal Steak Seasoning (made by McCormick)

The day before leaving: season thawed steaks liberally with Montreal Seasoning.  Put in ziplock freezer bags and freeze flat. If your making these at home, no need to refreeze! After seasoning allow steaks to rest for at least 30 minutes covered in fridge or overnight.  Grill over campfire (Annie builds all of our fires). The campfire should be at coal stage-not a raging fire.  You can sip on an apple martini while waiting for the fire to burn down. If grilling at home, a charcoal or gas grill will do!  We like ours rare; good probiotics.  If you are going for rare: it should feel like touching the flesh of your cheek between your jaw bone and cheek bone (the softest spot), If you are going for medium: it should feel like gently pressing on your cheekbone.  If you are going for well done: it should feel like your forehead.  Tip: if you tent the meat with tinfoil for five to ten minutes after taking off of the fire the meat will retain the juices.

Sweet Potatoes Sauteed with Baby Kale and Thyme

2 large sweet potatoes feed the four of us

1 small onion

1 large or 2 small bunches of kale (Dino kale is the best!)

2-4 cloves of fresh garlic (about 1 Tbsp minced; and it helps keep the mosquitoes away)

2 Tbsp fresh minced thyme

2 Tbsp Extra Virgin Olive Oil

Coarse ground sea salt and black pepper to taste

The sweet potatoes travel well in the bottom of a food pack because the don’t get  smashed, greens and herbs should travel at the top of the food pack.  Slice sweet potatoes 1/8 to 1/4 inch thick. Slice Onions same thickness.  combine all ingredients on  approximately three feet of tin foil and arrange  in an even layer leaving enough tin foil to completely cover, fold over and seal  (to form a packet).  These need to be cooked on indirect heat or they will burn.  If cooking at home, do this in a 400 degree oven for one hour or on gas grill for approximately 45 minutes (depending on the thickness of your layer). When camping, start cooking sweet potatoes 45-60 minutes before you start the steaks.  When they are fork tender, remove them from heat, they will stay hot in the packet and the flavors will continue to develop intense sweetness that will melt in your mouth.  Salt and pepper to taste.

Sand Lake Apple Martini’s

1 part organic apple juice

1 part white rum

1.5 part “Apple Pucker”

50 foot rope & fish net (optional)

If you are taking these camping, mix all of the ingredients and store in a plastic jug.  We like to use a half gallon plastic rum bottle (you can’t take glass into many designated wilderness areas).  These are best when ice cold, so if your having them at home shake with ice.  When we are camping we find a high rock cliff and plunge the bottle wrapped in the fish net and the rope into the depths of the icy clean water for a few hours…..if you can wait.  Most of the time, we can’t wait for them to chill so we drink them warm.  It’s all part of the wilderness experience!

How to chill apple martini's while camping.

How to chill apple martini’s while camping.plastic jug.

An added note- the name “Sand Lake Apple Martini’s” came to be because the first time I (Tiffany) had them was at my parents place on Sand Lake.  My uncle Steve made them along with his famous grilled (minimum of 4 hours) hot wings and we enjoyed the wings and martini’s down by the lake.  Ever since, my mom and I rush to the lake with apple martini’s on any warm summer night.

A typical summer night on Sand Lake: Candy, Steve, Tiffany and martini's!

A typical summer night on Sand Lake: Candy, Steve, Tiffany and martini’s!