I’ve always appreciated the intricate detailing of most medallions, but thought them a bit stuffy for my own personal taste. This is a great way to use them outside of their intended purpose. The medallions pictures are of the lightweight urethane variety and painted in subtly varying shades of the same color. So, so pretty.
An autumn cocktail worthy enough to be called the Autumn Cocktail.
Ingredients: – 2 oz Imported GranGala Triple Orange Liqueur – 1 oz Flor de Cana Rum – 1 oz Cranberry Syrup* – 2 Pieces of Fresh Ruby Red Grapefruit (peel, no skin or white) – Dash of Orange Bitters – Drunken cranberries**
In a Boston glass add grapefruit and cranberry syrup. Muddle, add 1 ice scoop then GranGala, rum and bitters. Shake well and pour into a young wine glass. Garnish with drunken cranberries.
* To make the Cranberry Syrup you need 2 cups sugar, 1 cup water and 2 cups of cranberries (rinsed and de-stemmed). Add ingredients to a saucepan, adjust heat to medium-high. Allow to boil and then reduce to a simmer. The mixture is ready once the sugar has dissolved, the syrup is slightly thickened and has taken on the color and aroma of the berries, this should take about 5 minutes.
** To make the Drunken Cranberries you need 2 cups sugar, 1 cup dark rum, 1 cup fresh cranberries (rinsed and de-stemmed). Follow Cranberry Syrup directions, and pull out the cranberries and use for the garnish.
Oddly enough, the original recipe for these Brown Sugar Custards is from a cookbook by Pamela Anderson. I prefer this version – it adds Cointreau whipped cream!
Some days I just need to be reminded to stay on task. These I Will Do One Thing Today pads would be a perfect way to accomplish that. You know, without pushing myself too terribly hard.
I can’t wait to try out this recipe for Brown Sugar Pound Cake! I’m a sucker for any sort of loaf cake, so this is right up my alley and perfect for this time of year with its rich ingredients and dense texture.
I adore this idea: ceiling medallions as wall art!
