Wednesday, November 24, 2010

Thanksgiving Photo Shoot

Happy Thanksgiving!  We had so much fun with our new headdresses (P.S. We made them!) that we had to bust out the camera and ham it up!  We hope you all have a wonderful holiday filled with good food and even better cocktails!  Cheers!

Tuesday, November 23, 2010

Thanksgiving Cranberry Sauced Cocktail

Ahhhhhhh Thanksgiving!  Remember in elementary school when half the class dressed up as Native Americans, and the other half dressed up as Pilgrims?  Well that was our original plan.  Unfortunately, a big fight broke out because neither one of us wanted to be the Pilgrim.  Let's be honest, their outfits were far from fabulous!  So you will see two Native Americans, not to be mistaken for Vegas showgirls, in this special Thanksgiving episode of Fashionably Bombed...

On Katherine & Flannery: Sequined dresses by Forever 21, Headdresses made by us! You're so impressed, admit it!

Cranberry Sauced Cocktail

Makes 1

1/2 cup freshly squeezed tangerine juice
1/2 cup fresh cranberries (put in freezer overnight)
2 ounces dark rum
1 ounce maple syrup
1 teaspoon freshly grated tangerine rind

To a blender add: tangerine juice, cranberries, rum, maple syrup and rind.  Blend.  Then add enough ice to make it nice and slushy and blend again! 
For a tasty rim option: combine sugar and more rind on a plate, rub rim of glass with tangerine and dip glass. Cheers!

Thursday, November 18, 2010

Salty Dog "The Remix" = Salty HOT Dog

This post is part of our series called "The Remix". Here we take classic cocktails and give them our own twist.

What self-respecting barfly hasn't had a Salty Dog?  You know, that classic gin and grapefruit concoction with a salted rim.  Well we took it, smacked it up, flipped it, rubbed it down and gave it some much-needed FLAVA'! 

It's everything you never knew you always wanted in a cocktail!

Start with a nice, juicy grapefruit!

Add some grapefruit rind
Chili peppers for a kick!

Muddle those babies!

Add gin, grenadine, simple syrup and lemon juice and you're like a doggie in heat, a freak without warning...

Ladies and gentlemen, we give you:
The Salty Hot Dog

Garnish with a gummy hot dog and eat the rest of the package when no one's looking...
Now THAT'S what we call lunch!

Salty Hot Dog

Makes 1

2½ ounces freshly squeezed grapefruit juice
1½ ounces gin
1 teaspoon diced jalapeño
1 teaspoon grenadine
1-2 teaspoons simple syrup
½ ounce freshly squeezed lemon juice
¼ teaspoon grated grapefruit rind
Kosher salt

Add grapefruit juice, gin and diced jalapeño to a cocktail shaker and muddle.  Next add grenadine, simple syrup, lemon juice, grapefruit rind and ice. Shake vigorously until a frost forms. Rub rim of glass with lemon wedge and dip into salt.  Strain into a chilled glass and garnish with a gummy hot dog!  Gummy hot dog part is NOT optional!

Now he just needs a little salt!

Sunday, November 14, 2010

Cotton Candy-tini

So if you know anything about us, you know that we get inspiration for new cocktail creations everywhere we go!  Everything we see, eat, do...will eventually become a cocktail!  We can't help it, we're two little idea factories!

Because one fluorescent pink sugar bomb is NEVER enough!

We recently spent a few days running wild at The Big Fresno Fair, eating any and everything we could get our hot little hands on!  But, of course, our favorite thing was...say it with me...THE CAAAAAAAAAN-DY!  Cotton candy, to be specific!   
Behold the Cotton Candy-tini!  Now you too can re-live the magic of the fair all year long! PS: If it's no longer cotton candy season, places like Blockbuster sell packaged versions of the fluffy confection!

Cotton Candy-tini

Makes 1

1 ounce vodka
1 ounce butterscotch schnapps
2 teaspoons grenadine syrup
½ ounce freshly squeezed lemon juice
Handful of cotton candy

Add cotton candy to bottom of glass.  In a cocktail shaker with ice, add vodka, butterscotch schnapps, grenadine and lemon juice. Shake vigorously until a frost forms. Strain over cotton candy into a martini glass and watch the candy disappear into thin air.  Garnish with a mini-cotton candy on a stick.  Now go get yourself a jumbo corn dog, two soft tacos and a cinnamon roll STAT!

From candy to cocktail!

Wednesday, November 10, 2010

Flaming B-52 Fashionably Bomber

Happy Veterans Day everybody! Watch as these two pyromaniacs get wild with their own twist on the classic Flaming B-52 Bomber shot. And, yes, it's literally on FIRE! Let's get this Veterans Day party started!!!

On Katherine & Flannery: Military gear by Forever 21

Flaming B-52 Fashionably Bomber

Makes 1 shot

1/2 oz Kahlua
1/2 oz butterscotch schnapps
1/2 oz Bailey's Irish Cream
Dash of 101 proof Wild Turkey Bourbon

Pour Kahlua into bottom of shot glass. Then slowly pour butterscotch schnapps onto the back of a spoon and let settle on top of Kahlua layer. Next slowly pour Bailey's onto the back of a spoon and let settle on top of butterscotch schnapps layer. Top with a very thin layer of Wild Turkey, light on fire and drink through a straw!!! WHOA! DUDE! My straw melted!

Wednesday, November 3, 2010

Celebrity Interview with Nadia G. of Bitchin' Kitchen!

As you all know, we recently returned from the BlogHer Food '10 conference in San Francisco where we did amazing things and met amazing people...yada, yada, yada... OK, but seriously, THE BEST part of the trip was getting to meet Nadia G, host and creator of the Cooking Channel's show Bitchin' Kitchen! Why was it the best part of the event? Because she is ACTUALLY doing what we dream about! She took her show from the net to the network. We were truly inspired! But what are her thoughts on the REALLY important things in life? Read on...

Fashionably Bombed: OK, first, and foremost- Do you enjoy cocktails?
Nadia G: I love trying new cocktails! Mixology has really come into its own over the past few years -- I've tasted some cocktails that have rivalled 5-star entrees in their complexity.

FB:If you had to choose one, what would you say is your favorite cocktail?
NG: I'm going to have to go with a Pisco Sour or a Blood Orange Margarita. But at the end of the day, I'm just a simple girl who likes to get kicked outta bars, so vodka-on-the-rocks with an olive is usually my bevvy of choice.
FB: NICE! Well we happen to make a Fashionably Bombed Tangerine Margarita that will blow those other drinks out of the water! We'll have to pass along the recipe...

FB: So with that accent, we've got to assume you're Italian-right? Do you make Italian cocktails?
NG: I'm Italian, and I love having a 'DIY Cocktail Bar' at my parties, does that count? ...Just line up a buncha fresh fruit bites, citrus, some ground spices like piment d'esplette, star anise, and candied hibiscus for kicks. Throw a few bottles of your favourite liquor on ice, and let the guests go wild with a coupla shakers. Good times.
FB: Brilliant! We love that idea, and piment d'esplette? Très

FB: We'd love to film an episode of Fashionably Bombed in Montreal, where you are! What cocktails are popular there right now?
NG: These days some mixologists are concocting some pretty spectacular molecular cocktails, complete with Cointreau "Caviar" and all the freaky fixins'.
FB: Awwww yeah! We're working on our own little Molecular Cocktail episode, complete with geek-chic ensembles!

And last, but not least, Nadia was kind enough to share this exerpt from her book Nadia G's Bitchin' Kitchen Cookbook:

Nadia G's Hangover Scale
AGE “21” to 25
In your early twenties a hangover’s got nothing on you. A minor headache, a few scratches, a walk of shame. No biggie; pop a painkiller and off you go for round two.

AGE 25 to 35
Things start to get ugly. Besides being physically mashed, the paranoia, anxiety, and regret begin to seep from every stinking pore: “Why did I say that? What do you mean I threw the barstool? Oh man! At the producer?!! Everyone hates me, I’m a loser . . .” You hide for days, maybe weeks, until the screeching voices of self-loathing get faint enough to do it all over again. But the hangover is beginning to scare you; you start weighing the pros and cons.

AGE 40+
I don’t know what happens if you party at this age, maybe you explode. All I know is, you don’t see too many forty-year-olds partying, and I’m sure it’s not because they don’t yearn for a crazy night out. I suspect the severity of a hangover at this age beats you into a bloody pulp of submission. Be afraid, very afraid.

Want more Nadia G?

Buy the book: Nadia G's Bitchin' Kitchen Cookbook
Become a fan on Facebook
Follow her on Twitter

Thanks to Nadia and the whole Bitchin' Kitchen crew! Salute!

Tuesday, November 2, 2010

Dia de los Muertos "Vampiro" Cocktail

Today is the second day of Dia de los Muertos, Mexico's festive celebration of the dead. The first day is for the children, the second day is for the adults, and it usually involves lots of cocktails! Hello! Or should we say "Hola!" In this episode we show you how to make the Vampiro cocktail, which received mixed reviews on the Fashionably Bombed set...But we'll let YOU be the judge!

On Katherine: Top by Oboe, Ring by Betsey Johnson
On Flannery: Top by BCBG


Makes 1

2½ oz. tomato juice
1 oz. freshly squeezed orange juice
1 oz. tequila
½ oz. freshly squeezed lime juice
½ jalapeño, roughly chopped
½ teaspoon honey
2-3 drops Worcestershire sauce
Kosher salt for rim of glass

Add all ingredients to shaker. Add ice and shake. Rub glass rim with lime and dip into kosher salt. Enjoy???
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