Homemade ‘happy hour’: Sparkling Saturday eve’s

Happy hour. Undoubtedly my fave time of day! Those who know me well can always expect our night’s out to involve some sort of cocktail round – whether it’s testing out all of the £2 concoctions at student drinks-heaven The Font in Fallowfield, or sticking to the classic Martini selection at The Alchemist in the city – my absolute favourite. My newest obsession is an espresso martini but I’ll also never say no to anything involving Prosecco, check out these bbc good food easy sparkling cocktails, bakewell fizz sounds amazing! 

IMG_2485

The downside of cocktails, like most of my favourite things, is that they can cost a fortune! And you also run the risk of inducing some kind of sugar coma with all of the syrups involved. So why not recreate your favourites at home – sticking to natural sweeteners and a much more student-friendly budget! I love these really easy blended cocktail-cubes, add them to your preferred drink for a fun way to keep it cool and delicious! All you need is a bunch of your favourite fruit, i’d suggest berries for a strong and sweet flavour (and buying frozen is a good way to save money and keep them fresher for longer!), an ice cube tray and a blender. I recommend making these in the morning so that they have all day to freeze, or even the night before! Here’s mine and the housemate’s Christmas-celebration’s version:

Berry-nice Prosecco coolers:

  • 1 cup mixed frozen/fresh berries (raspberry, blueberry, blackberry, cranberry etc…)
  • 1 tbsp fresh lime juice (or lemon if preferred!)
  • 1 small bunch of fresh mint leaves, torn

IMG_1405

Simply add the fruit, lime juice and mint leaves to your blender, keeping some berries aside for decorative use! Blend until smooth and give it a taste-test, adding more berries for sweetness or lime for sharpness. When it’s perfectly to your taste, pour the mix into the tray, it should fill a standard freezer ice-cube tray, and place your extra berries lightly into each juicy-cube so that they poke out at the top of each one. Freeze for the day and then simply add a cube or three to your bubbly! The best part is how the cubes release more and more fruity sweetness as they melt, as well as keeping your Prosecco nice and coolperfect! 

If berries aren’t your thing, why not try something different! Mango, pineapple, kiwi, passion fruit, orange, strawberry… there are plenty of ways to make this your own! And of course, the cubes can be added to another drink if fizz isn’t on your menu – why not try a gin & tonic with some lime/lemon blended cubes! Let me know your ideas and remember – practice makes perfect – so you’re just going to have to have to keep the drinks flowing and trial your creations!

These make a perfect addition to date night/a night in with your faves, and go far too well with a yummy tortilla pizza – as we discovered last night! Check out the egg on this salmon & veggie creation! And here’s a link to my DIY domino’s for the full treat experience.

12733408_10208778025516660_151999853895880318_n

I truly believe that weekend’s are a time to treat yourself – especially after a long, hard week of routine. There are lots of ways to enjoy delicious and creative meals/drinks without having to end the night with that over-indulged, food coma feeling. One of my favourite bloggers Madeline Shaw is great at coming up with modern recreations of the old classics, that will leave you feeling satisfied and guilt-free. These healthier cocktails aren’t just for Christmas, and will make an amazing addition to your homemade happy hour!

Have a lovely start to your week, bring on next weekend!

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s