Cocktails & Carryons

Episode 9 - Margaritas in Mexico, Part II - Vodka MargaritaWhat to do when you’re out of tequila? You make a Vodka Margarita! Carli makes this margarita variation and shares how a little Squirt can make a pool margarita magical. Find out what wins in a taste test of Grand Marnier, Triple Sec, and Cointreau. We end the episode with the best time of year to go to Mexico.  Vodka MargaritaIngredients2 oz vodka1 oz grand marnier1 oz fresh lime juice2 oz frozen limeade1 lime wheelSalt for the rimPreparationWet the rim of a tumbler and dip it into the salt. Place the cocktail ingredients in a cocktail shaker filled with ice and shake vigorously. Fill the glass with ice and strain the cocktail into the glass.Garnish with the lime wheel.

Episode 10 - Cocktails vs. Mocktails - Paloma and Paloma MocktailOur daughters Maddie and Savy join us for a special episode of Cocktails and Carry-ons where we compare the Paloma with the Paloma Mocktail. We talk about mother-daughter trips and get off-topic with the “squirt count”. PalomaIngredients2 oz blanco tequila2 oz fresh grapefruit juice.5 oz fresh lime juicePinch of salt2 - 3 oz grapefruit sodaPreparationFill a tumbler with ice. Place the tequila, grapefruit juice, lime juice, and salt in a glass and then fill to the top with grapefruit soda. Stir and enjoy!Paloma MocktailIngredients2 oz fresh grapefruit juice.5 oz agave syrup.5 oz fresh lime juice2 - 3 oz grapefruit sodaPreparationFill a tumbler with ice. Place the grapefruit juice, agave syrup, lime juice, and salt in a glass and then fill to the top with grapefruit soda. Stir and enjoy!

Episode 8 - Margaritas in Mexico, Part I - Coconut MargaritaCarli and Diana travel to San Jose Del Cabo and start the trip off right at the pool bar with Papa Doug. The week-long party celebrating Fiesta de San Jose included parades, a downtown art walk, breakfast at the La Comer grocery, and plenty of whale sightings. Diana makes a Coconut Margarita for the group and we discover we prefer sugar over salt. Coconut MargaritaIngredientsshredded coconut for the rim2 oz tequila1 oz coconut rum1 oz fresh lime juice1 oz cream of coconut1 lime wheelPreparationWet the rim of a tumbler and dip it into the shredded coconut. Place the cocktail ingredients in a cocktail shaker filled with ice and shake vigorously. Fill the glass with ice and strain the cocktail into the glass.Garnish with the lime wheel.

Martinis In ManhattanDrink: Espresso Martini Travel Focus: New York CityLinks-https://centralparkzoo.com/Saving Wildlife and Wild Places - Central Park ZooGeneral information, zoo history, map, education program summary, animal photos and descriptions, and calendar of events. Part of The Wildlife Conservation Society.https://www.amnh.org/American Museum of Natural History | New York CityExplore the natural world, and the known universe. Open daily, 10 am–5:30 pm.https://www.goldroomnyc.com/The Gold Room | Official SiteEscape to The Gold Room, a timeless oasis of opulence and grandeur waiting for you. Book your table here.https://www.foodandwine.com/espresso-martini-6826944The Right Way to Make an Espresso Martinihttps://www.metmuseum.org/The Metropolitan Museum of ArtThe Met presents over 5,000 years of art from around the world for everyone to experience and enjoy.

Episode 6 - Martinis in Manhattan, Part I - Dirty Spicy MartiniNew York City! Carli puts her giant bottle of Grey Goose to work making Dirty Spicy Martinis while she talks about getting the VIP treatment and a $13,000 alligator clutch. We also go crazy about Broadway, The Gold Room and FAO Schwartz.Dirty and Spicy MartiniIngredients3 oz Vodka.5 oz Olive Juice.5 oz Pepperocini juiceSplash of cholulaJalapeno stuffed olivePreparationAdd all ingredients to a cocktail shaker with ice. Shake and pour into a martini glass. Garnish with a jalapeno stuffed olive.

Episode 5 - Nashville Nights - Tennessee Mule and White Lightning Apple CiderAll roads lead to the Frugal McDougal as we travel to Nashville! We discuss concerts with friends and family, Margaritaville with Mama Sue, and the best neighborhoods and restaurants while we make Tennessee Mules and White Lightning Apple Cider. Tennessee MuleIngredients2 oz Tennessee whisky4 - 6 oz ginger beer1 lime wedgePreparationFlill a highball glass with iceAdd the whiskyTop off with ginger beerGarnish with lime wedgeWhite Lightning Apple CiderIngredients2 oz Ole Smokey White Lightnin’ Moonshine3 oz cold apple ciderLemon juiceCinnamon stickPreparationFill a mason jar or highball glass with ice.Pour in the Moonshine.Top with apple cider.Add a small squeeze of fresh lemon juice.Stir well and garnish with a cinnamon stick.

Episode 4 - Staycation Special Hosting a Cocktail Party - Gin and Tonic and Gin GimletBring the party to you! We plan an unforgettable cocktail party while making some simple classics - gin and tonics and gin gimlets. Set the tone by creating a guest list andt playlist that will keep the fun going. We’ll provide all of the alcohol and mixers so you can craft your ideal cocktail while your friends bring the appetizers to round out the event. Gin and TonicIngredients2 oz gin4 oz tonic water1 tablespoon fresh lime juice1 lime wedgePreparationPlace ice cubes in a tall, narrow glass. Pour gin over ice; add tonic water and lime juice. Stir well with a long-necked spoon. Garnish with lime wedge.Gin GimletIngredients2.5 oz gin.75 oz fresh lime juice.75 oz simple syrup1 lime wedgePreparationCombine gin, lime juice, and simple syrup in an ice-filled cocktail shaker.Shake vigorously, then strain into an ice-filled old-fashioned glass. Garnish with a lime wedge.

Episode 3 - Battle of the Italian Spritzes, Part III - LimoncelloOur visit to Italy concludes with a toast of Limoncello. We talk about traveling with “adult-adjacent” kids, boat tours, The White Lotus, Luca, trips to the Vatican, and booking tours to enhance your experience. We also get into how size matters with “The David” and visiting penis bars. Salute!

Episode 2 - Battle of the Italian Spritzes, Part II - The Hugo SpritzThe Italian adventures continue with the Hugo Spritz and talk a LOT about food. We talk about food and trips to the Vatican, and booking tours to enhance your experiences. Hugo SpritzIngredients3 oz (90 ml) Prosecco 1–1.5 oz elderflower liqueur (St Germain) 2 oz soda water 6–8 fresh mint leaves (lightly bruised) 1–2 lime wheels (or a small squeeze of lime) PreparationChill Prosecco, soda water, and your glass. Pack the glass with ice. Clap mint once to release aroma; tuck leaves among the ice.  Add elderflower liqueur, Prosecco, and top with soda water. Give 1–2 gentle turns with a bar spoon (don’t mash the mint). Garnish with 1–2 lime wheels and a small mint sprig.

Episode 1 - Battle of the Italian Spritzes, Part I - The Aperol SpritzEnjoy “Apertivo” in Italy and discover the origin of the Italian Spritz. Our first drink of the season is an Aperol Spritz. Carli talks about the benefits of spontaneous travel booking to Sorrento, Milan, Rome, and Venice while Diana plans months in advance for her trips to Rome, Tuscany, and Sicily. A highlight for both of us was a cooking class.  Aperol SpritzIngredients3 parts of Prosecco2 parts of Aperol1 splash of sodaOrange slicePreparationPlace ice cubes in a stemmed balloon glass.Pour 3 parts of ProseccoFollow by pouring 2 parts of Aperol and 1 ounce of sodaSlice an orange and use it as a garnish.