Happy Halloween


Apples and tequila make for a deadly combination…

• 2 ounces apple cider

• 1 ounce pomegranate juice
• 2 ounces tequila
• Several chips of dry ice (Tip: Keep the chips small enough to dissolve quickly. I like to plop them in before I serve the drinks, so there’s no risk of guests getting frostbite from a chunk of dry ice!)


Combine ingredients with ice in a martini shaker. Shake to mix and strain into a chilled martini glass. Add dry ice to the glasses just before serving. Makes one cocktail.

Thursday Tipple: Espresso Martini



50ml Vodka

35ml Kahlua coffee liqueur

1 shot (25ml) espresso



Pour the vodka, coffee liqueur and espresso into a cocktail shaker.  Fill the martini glass with ice to chill and then fill the cocktail shaker with ice as well.

Put the other half of the shaker on top and give it a good tap to lock it in, then shake the living daylights out of it. You want the ice to smash up while chilling the liquid down; its what creates the frothy top. Try to use fresh-from-the-freezer ice, as melting ice is too watery and will dilute the martini.

Once shaken, tap the side of the shaker to break the vacuum seal. Empty the ice out of the Martini glass, then place the strainer on top of the shaker and pour the contents through a sieve directly into the glass. Using the strainer and the sieve helps create a rich, smooth, froth.

Garnish with 3 coffee beans and attempt to contain your delight!

(Image and recipe credit : Jamie Oliver)


How to: Floral Ice Bucket


2 different sized, inexpensive plastic buckets (a large one and one to fit inside that is also large enough for a champagne bottle), flowers, fruit, rocks.

1. Fill the large bucket with 2-3 inches water and freeze.
2. Place the smaller bucket inside and fill it with rocks so it’s weighted. Otherwise it will float when then the water is poured in.
3. Fill the circle with water and tuck the flowers and fruit in tight, so they don’t float to the top when frozen. You can also do this in two steps, filling half then freezing and then doing the second half. This will insure the flowers will be dispersed throughout the bucket when frozen.
4. Freeze the bucket overnight.
5. To remove the ice bucket, remove the rocks from the center, then fill that container with warm water and let it sit. Pour it out and then run water around the outside of the bucket. It will eventually loosen and slide out.

*We highly recommend using plastic and galvanized buckets as glass can break.
Also, when serving, place it on a tray or container with a little ledge to catch the water. You can also fold a washcloth and set it underneath to absorb some of the water.

Image and instructions credit: sugarandcharm.com

Thursday Tipple – Blackberry Margarita



Add straight to your cart from Quickbottle; Tequila & Cointreau

1 lime cut into wedges

1 1/2 Tablespoons granulated sugar

3/4 teaspoon kosher salt

1 cup water

1/2-3/4 cup granulated sugar

1 cup tequila

3/4 cup Cointreau

3/4 cup freshly squeezed lime juice

12 ounces (1 pint) fresh blackberries, plus more for garnish

Crushed ice


In a shallow dish, combine the sugar and salt. Rub the rim of each glass with the cut edge of a lime wedge. Dip the rim of the glass into the sugar-salt mixture; set aside.

In a sauce pan, combine the water and sugar. Heat on the stove on low until the sugar completely dissolves, 1-2 minutes. Stir and set aside to cool.

In a blender combine the syrup, tequila, Cointreau, lime juice, and blackberries; process until smooth. Pour the mixture through a fine-mesh sieve set over a large pitcher, pressing on the solids to extract all the liquid (discard the solids). Serve immediately over crushed ice or refrigerate for several hours or overnight to allow the flavors to marinate. Then sip and enjoy!

Recipe and image credit: styleunveiled.com

QuickBottle Oktoberfest $50 Voucher x2 Giveaway

Win a $50 Voucher

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3. No purchase or payment necessary to enter or win.


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