Easter's Martini's with a SipSum Twist!!

Spring has sprung, patio's are opening all over the lower mainland and we would like to get you started on some delicious libations to get you in mood for the Easter bunny and beyond!!

Easter calls for partying and feasting. Easter is the time of springtime festivals, a perfect excuse for family get togethers and gala parties. So, on this Easter if you are hosting an Easter party and having trouble deciding what kind of drinks should be served to set the tone of the party. SipSum Cocktailz offers you some of the most delicious original Easter cocktail recipes. So, settle in and read!!!

I have a couple awesome martini cocktailz that I make at home but keep in mind every restaurant has more than what my bar contains so don't be afraid to make your bartender work for those tips if your out instead of hosting in.

(These one's takes some work but so worth every drop!!) These Martini's are 3 oz but can be adjusted if your a wimp!

Cadbury Egg Drop Martini
1 oz Vanilla Vodka
1 oz Dark Creme de Cacao
.5 oz Advokaat
.5 oz Caramel Bailey's

Rim your chilled martini with dipping chocolate or shaved chocolate bits.

In an ice chilled shaker mix Vodka and Dark Creme de Cacao and pour into chilled glass first.

Next empty ice from shaker but do not rinse out, add advokaat and Caramel Bailey in shaker and swirl. Then pour over a bar spoon into the middle of the martini. If done correctly the creamy mixture will settle in the centre giving the look of an egg center.



Sooooooooooo tasty!

Creamy Carrot Cake Martini
1 oz Vanilla Vodka
1oz Fireball
.5 oz Caramel Bailey's
.5 oz Butterscotch

Start by zesting a small amount of carrot and cinnamon on a saucer. The saucer must be large enough to rim your glass.

Rim a chilled martini glass first with cream cheese or vanilla cake frosting, then lightly dip the rim in the cinnamon and carrot zest.

In a shaker filled with ice add Vodka, Fireball and Butterscotch and shake slightly and pour into martini glass quickly to be sure to not water down.
Pour in Bailey's slowly to be sure you float on top.

( To add look and keep mouths watering you can drizzle in the empty glass caramel sauce or you can drizzle on top of the Bailey's float. Be careful not to drizzle too much or the Bailey's will flutter into the mixture on the bottom.)

  = One delicious Martini....

For something a little different and sweet without the cream try our:


Bunny's Bean Martini
1 oz Rasperry Vodka
1 oz Vanilla Vodka
.5 oz Red Sourpuss Liqueur
.5 oz Blue Caracao

It's like drinkin a hand full of Jelly Bean's but waaaay better!


Start by mixing your favorite sweetener  with colored ball sprinkles. They are available at any local grocer. Rim your glass with a slice of orange, lemon or lime. Dip you martini glass in the sweet and sprinkly mixture.....

Mix your Vodka's and Liqueurs in a shaker filled with ice and pour into chilled, rimmed glass. Garnish with 2-3 Jelly Belly's.

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Summer is creeping up...Its' time for spring cleaning!!

Spring is when our bodies all start to change again. We all want to shed unwanted pounds as bikini season approaches. That goes for men and women. It's scientifically proven that the body will hold onto weight during winter season to maintain warmth and circulation but in the Spring our bodies start to change like a blossoming flower. We shed skin, we lose hair and we need to cleanse.

With our company promoting parties, events and alcoholic beverages I decided I'd add a small health element to our criteria. We are always on the go and sometimes its easy to forget about your insides and what they are capable of. A few small changes will get you ready for summer and maintain a balance in your well-being.

Not everybody likes the thought of cleansing. It's a lot of work and takes discipline. With that being said there are small ways you can change your habits to get you started.

I'm not a specialist but I enjoy feeling good and I would like to share a couple things that help keep your energy up, your body less bloated and bowels moving.

1. Rehydration is a huge part of cleansing, keeping hydrated and keeping things moving. In order to release toxins from your colon you need water. Not everyone likes drinking water so to add a little flavor you can use fresh squeezed lemon to your water bottle, single sugar-free drink packs and products like Vitamin Water...with 10 Calories. These are easy to use on the go and every bit helps.



2. Eliminate or at least minimize heavy starches, carbs and processed foods. These are the foods that bung up your colon and store as fat. They break down into sugars and what is not used for energy will store in the not so fun areas like thighs, hips, buns, under arms and stomach.
Now I know your saying to yourself...I'm always busy and on the go and don't have time for anything else but these foods that fill me up. With a little prep time you can change this habit and just think of the rewards.
If you go to the market you can buy 2 full bags of mixed veggies and fruits for under $25.00. It will take appox. an hour to prep all of these veggies and fruit. Put them in stackable tupperware and put them in the fridge. If they are chopped and cleaned they are easy to take on the go.


3. Replace your processed and starchy carb foods with easy to go option such as nuts, seeds, whole grain crackers and whole grain breads. These products usually have a good fibre content and break down a lot easier then processed foods.

  

4. Eliminate Coffee, Latte's and Sugary hot drinks. They do nothing but add to your waistline. They have high calories, no nutritional content and store as fat almost immediately.



5. Eat fresh lean proteins. Free range chicken, fresh fish, ground turkey are the best. Limit Red meat intake. It's usually high in fats and hard to break down.

6. Add supplements to your diet. You don't have to go crazy and buy everything in the store. Start slow with a good multi-vitamin, a greens drink if you can stomach it and essential fatty acids. A nice combination of vitamins, minerals and oils will get you started and add many beneficial attributes that you will notice after as little as one week.

We are creatures of habit and making small changes that are noticeable help keep you on track. Don't put too much pressure on yourself to be different person in a day. It took years to get where you are and it will take time to get on a good path.

Stay tuned for our healthy cocktailz feature coming up soon.

Spring up your cocktailz with these clever easy ideas...

Adding lemon, orange or lime zest to any of your cocktailz will add color, tangy flavor and will smell delicious.


Adding seasonal fruit in the cocktail or as a garnish heightens the senses and adds flare.

 
Using edible flowers in cocktailz can be used to brighten up any party, event or wedding.

Edible Flowers
Common Name	Botanical Name	Comments
Angelica	Angelica archangelica	May be skin allergen to some individuals. Good with fish and the stems are especially popular candied. Tastes like: celery-flavored. More info here.
Anise Hyssop	Agastache foeniculum	Tastes like: sweet, anise-like, licorice
Apple	Malus species	Eat in moderation; may contain cyanide precursors. Tastes like: delicate floral flavor
Arugula	Eruca vesicaria	Tastes like: nutty, spicy, peppery flavor
Basil	Ocimum basilicum	Tastes like: different varieties have different milder flavors of the corresponding leaves. Tastes like: lemon, mint. More info here.
Bee Balm	Monarda species	Used in place of bergamot to make a tea with a flavor similar to Earl Grey Tea. More info here.
Borage	Borago officinalis	Taste like: light cucumber flavor. More info here.
Burnet	Sanguisorba minor	Tastes like: faint cucumber flavor, very mild. More info here.
Calendula*	Calendula officinalis	Tastes like: poor man's saffron, spicy, tangy, peppery, adds a golden hue to foods
Carnation	Dianthus caryophyllus (aka Dianthus)	Tastes like: spicy, peppery, clove-like
Chamomile*	Chamaemelum nobile	Tastes like: faint apple flavor, good as a tea
Chicory*	Cichorium intybus	Buds can be pickled.
Chives: Garden	Allium schoenoprasum	Tastes like: mild onion flavor. More info here.
Chives: Garlic	Allium tuberosum	Tastes like: garlicky flavor
Chrysanthemum: Garland*	Chrysanthemum coronarium	Tastes like: slight to bitter flavor, pungent
Citrus: Lemon	Citrus limon	Tastes like: waxy, pronounced flavor, use sparingly as an edible garnish, good for making citrus waters
Clover	Trifolium species	Raw flowerheads can be difficult to digest.
Coriander	Coriander sativum	Pungent. A prime ingredient in salsa and many Latino and Oriental dishes. Tastes like: Some palates detect a disagreeable soapy flavor while others adore it.More info here.
Cornflower*	Centaurea cynaus (aka Bachelor's Buttons)	Tastes like: sweet to spicy, clove-like
Dandelion*	Taraxacum officinalis	Tastes like: very young buds fried in butter taste similar to mushrooms. Makes a potent wine.
Day Lily	Hemerocallis species	Many Lilies (Lillium species) contain alkaloids and are NOT edible. Daylillies may act as a laxative. Tastes like: sweet, crunchy, like a crisp lettuce leaf, faintly like chestnuts or beans
Dill	Anthum graveolens	More info here.
English Daisy*	Bellis perennis	Tastes like: tangy, leafy
Fennel	Foeniculum vulgare	Tastes like: sweet, licorice flavor. More info here.
Fuchsia	Fuchsia X hybrida	Tastes like: slightly acidic
Gardenia	Gardenia jasminoides	Tastes like: light, sweet flavor
Gladiolus*	Gladiolus spp	Tastes like: similar to lettuce
Hibiscus	Hibiscus rosa-sinensis	Tastes like: slightly acidic, boiled makes a nice beverage
Hollyhock	Alcea rosea	Tastes like: very bland, nondescript flavor
Honeysuckle: Japanese	Lonicera japonica	Berries are highly poisonous. Do not eat them!
Hyssop	Hyssopus officinalis	Should be avoided by pregnant women and by those with hypertension and epilepsy.
Impatiens	Impatiens wallerana	Tastes like: very bland, nondescript flavor
Jasmine: Arabian	Jasminum sambac	Tastes like: delicate sweet flavor, used for teas.
Johnny-Jump-Up	Viola tricolor	Contains saponins and may be toxic in large amounts. Tastes like: sweet to bland flavor
Lavender	Lavendula species	Lavender oil may be poisenous. More Info. Tastes like: floral, slightly perfumey flavor
Lemon Verbena	Aloysia triphylla	Tastes like: lemony flavor, usually steeped for tea
Lilac	Syringa vulgaris	Tastes like: lemony, floral, pungent
Mallow: Common	Malva sylrestris	Tastes like: sweet, delicate flavor
Marigold: Signet	Tagetes tenuifolia (aka T. signata)	Tastes like: spicy to bitter
Marjoram	Origanum majorana	More info here.
Mint	Mentha species	More info here.
Mustard	Brassica species	Eating in large amounts may cause red skin blotches.More info here.
Nasturtium	Tropaeolum majus	Buds are often pickled and used like capers. Tastes like: sweet, mildly pungent, peppery flavor
Okra	Abelmoschus aesculentus (Hibiscus esculentus)	Tastes like: similar to squash blossoms
Pansy	Viola X wittrockiana	Tastes like: very mild sweet to tart flavor
Pea	Pisum species	Flowering ornamental sweet peas are poisonous.
Pineapple Guava	Feijoa sellowiana	Tastes like: similar to the ripe fruit of the plant, flavorful
Primrose	Primula vulgaris	Birdseye Primrose (P. farinosa) causes contact dermatitis. Tastes like: bland to sweet flavor
Radish	Raphanus sativus	Tastes like: milder, sweeter version of the more familiar radish heat
Redbud	Cercis canadensis	Tastes like: mildly sweet
Rose	Rosa rugosa or R. gallica officinalis	Tastes like: sweet, aromatic flavor, stronger fragrance produces a stronger flavor. Be sure to remove the bitter white portion of the petals. Rose hips are also edible (see Rose Hips Recipes).
Rosemary	Rosmarinus officinalis	Tastes like: pine-like, sweet, savory. More info here
Runner Bean	Phaseolus coccineus	Tastes like: nectar, bean-like
Safflower*	Carthamus tinctorius	Another "poor man's saffron" without the pungent aroma or strong flavor of the real thing
Sage	Salvia officinalis	Sage should not be eaten in large amounts over a long period of time. Tastes like: varies by type. More info here.
Savory: Summer	Satureja hortensis	More info here.
Scented Geranium	Pelargonium species	Citronella variety may not be edible. Tastes like: varies with differing varieties from lemon to mint. More info here.
Snapdragon	Antirrhinum majus	Tastes like: bland to bitter flavor
Society Garlic	Tulbaghia violacea	Tastes like: a very mild garlic flavor
Squash Blossom	Cucurbita pepo species (aka Zucchini Blossom)	Tastes like: sweet, nectar flavor. More info here.
Sunflower*	Helianthus annus	Tastes like: leafy, slightly bitter. Lightly steam petals to lessen bitterness. Unopened flower buds can be steamed like artichokes.
Thyme	Thymus vulgaris	Tastes like: lemon, adds a nice light scent. More info here.
Tuberous Begonia	Begonia X tuberosa	ONLY HYBRIDs are edible. The flowers and stems contain oxalic acid and should not be consumed by individuals suffering from gout, kidneystones, or rheumatism. Further, the flower should be eaten in strick moderation. Tastes like: crisp, sour, lemony
Violet	Viola species	Tastes like: sweet, nectar
(Banana) Yucca	Yucca baccata	Flowers (petals only) and fruit are edible. Other parts contain saponin, which is poisonous. Large amounts may be harmful. Tastes like: crunchy, fresh flavor Tastes like: crunchy, fresh flavor
Flowers to Avoid	Some flowers in particular to be avoided (but not a complete list) are: azalea, crocus, daffodil, foxglove, oleander, rhododendron, jack-in-the-pulpit, lily of the valley, and wisteria. See a more complete list.
*Only the petals of these composite flowers are edible. The pollen of composite flowers is highly allergenic and may cause reactions in sensitive individuals. Sufferers of asthma, ragweed, and hayfever should not consume composite flowers, and may have extreme allergies to ingesting any flowers at all.

WHET Bar is the place to visit this summer!!

While waiting to start our brewery tour yesterday we had some time to kill and thought we'd try the "new place" across from the brewery. We walk up to the door and see Whet !! The name in itself is inviting. When we first walked in it smelled of fresh paint or laquer or something like that but the greeting took away any notice of smell. (It was like new car smell but for a bar) 

We were greeted by a doll named Amanda. She was smiling, inviting and what I consider a true bartender. She provoked conversation, listened to what we had to say and portrayed an honest interest in our visit. The best part was she invited us back after the tour for a cocktail.  

Located at the entrance of Granville Island

When the tour was over we knew we were going back at least for one more. I'm not going to lie, while we were getting ready to head out the first time around I noticed Amanda grating fresh horseradish which led me to believe she was perkin up a "CEASAR". One of my fav's. 

Well let me tell you they don't only perk it up they "Represent"!! Not only do I love the Ceasar but I always look for creative touches that make it more enticing.... Look at those pics....Do I really need to say more?

It was truly a great day to celebrate Vancouver's birthday!!

As were sharing laughs and enjoying our visit one of the owners randomly comes over with a pale of mussels and asks us if we would like to enjoy? WOULD WE? Why "hell yes" we would! The presentation was awesome, the flavor was great and the gesture was incredible!

Even after sporting a "Whet" spot on her shirt, Amanda was all smiles and great service. I'm excited about this little visit and looking forward to the next.