Friday, December 9, 2016

Champagne Jelly Flute Recipe


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Three 1/4-ounce packets unflavored powdered gelatin
1/2 cup sugar
1 bottle dry sparkling wine, such as Champagne or Prosecco, chilled
2 cups sparkling pale white grape juice, chilled
8 raspberries
1 tablespoon half-and-half
Prepare an ice bath in a large bowl and set an 8-cup glass spouted measuring cup inside of it. Put eight 8-ounce Champagne flutes in the refrigerator to chill.
Sprinkle the gelatin evenly over 2 cups cold water in a medium saucepan. Let sit until the gelatin softens (it will become translucent), about 5 minutes. Add the sugar then cook over medium-low heat, stirring gently, until the sugar and gelatin dissolve completely, about 5 minutes (don't let the liquid come to a boil). Pour the gelatin mixture into the prepared measuring cup over the ice bath, stirring the mixture a few times until it feels lukewarm. Stir in the sparkling wine and grape juice. Pour 1/2 cup of the sparkling wine mixture into a small bowl then neatly pour the remaining mixture into the 8 flutes.
Refrigerate the flutes and the reserved mixture in the bowl for 30 minutes (the jelly will be lightly thickened). Gently push a raspberry down into the center of each flute with a skewer, letting some gelatin cover it, until the raspberry is held in place.
Add the half-and-half to the reserved gelatin mixture in the bowl and whisk vigorously until the mixture looks like foam. Spoon the foam on top of each flute of jelly. Return the flutes to the refrigerator and chill until the gelatin sets completely, about 2 hours.
Special equipment: eight 8-ounce Champagne flutes
Copyright 2016 Television Food Network, G.P. All rights reserved.
From Food Network Kitchen

Friday, September 30, 2016

The personal Home Bar

The personal, home bar.

If you’re like us at GAP, you enjoy going out and experiencing what Boston and the North Shore have to offer for the bar and nightlife scene. Our neck of the woods has plenty to choose from, such as rustic pubs that have been here from the beginning to new, high end, eclectic establishments.  There are excellent examples all around us, but what about the individual personal styles of our own home bars? The private bar has been a home staple for generations. It’s the perfect setting for your own personal touch. Home bars can reflect the personalities and style of the home owner like no other area of the house. They can be stocked with one favorite beverage or cater a wider array of flavors, we highly recommend Johnnie Walker, Yuengling, Captain Morgan, Miller Lite, Evan Williams, Labatt, Smirnoff, or Guinness. The home bar is a statement of individual taste, a wonderful place to entertain friends and family or simply end the day in private reflection. Themes such as sports, rock and roll, industrial or country are just few ideas that come to mind, but the personal home bar is a great way to explore an expressive sense of yourself and expand the décor and furnishings of your home.

Here are few links we found that have some amazing examples of these hidden treasures. Personalized, customized, simple or grand, It’s always nice to come home and settle up to your own private oasis.

Banner Image provided by the Scotchatorium, private home bar.

Thursday, August 4, 2016

READY FOR RIO: Our Olympic Inspired Drinking Game!

We're Ready for Rio! 

In light of the 2016 Rio Olympic games starting tomorrow, August 5th, we have compiled our very own olympic-inspired drinking game! 

So while you're watching your favorite sport and cheering on your team of choice, use this as a fun way to take the games to the next level --- from your living room, of course! 

As always, enjoy and please drink responsibly! 

Friday, July 15, 2016

SALTY, SWEET, & SATISFYING: Alcohol Infused Ice Cream

July is a great month for so many reasons – including optimal beach days with the increasingly hot weather! But with the heat comes a need for a break. A sweet break. We are bringing you our top three favorite (and easy!) alcohol infused ice cream recipes for an ideal cool down. Satisfy your sweet tooth and put a refreshing twist on your day!

First up is Margarita Ice Cream. It’s salty yet refreshing with a tangy punch that will leave you feeling like you’re sitting poolside under some palm trees (and you very well might be!) This ice cream features Lunazul Blanco, a top choice for tequila lovers everywhere.


¾ cup lime juice 
4 tsp. grated lime zest
3 oz. sugar
½ tsp. kosher salt
¾ cup of whole milk (or half&half)
Additional 1 cup of whole milk, chilled
1 cup of cream chilled (or half&half)
*3-4 tbsp. of Lunazul Blanco  


1. Place ¾ cup of whole milk, salt and sugar in a pan. Heat until sugar is melted, then add in grated lime zest and lime juice and mix to combine all ingredients. *The milk WILL curdle, this is normal!
2. Add the rest of the chilled milk, cream and tequila and mix well to combine! Transfer to the freezer or fridge to chill.
3. Add the chilled mixture to your ice cream maker and churn accordingly.
4. Transfer the ice cream to a container and allow it to harden in the freezer for a few hours.
5. Let the ice cream soften a bit before scooping, or warm up your scoop (under hot water) to allow for easy scooping!
6. Zest extra lime on top before serving (optional)

No churner? No problem! Here’s an alternate way to make your ice cream: 

Place the milk mixture in a large (freezer proof!) dish. Every few hours, use a fork or other appropriate utensil to break up the hardened milk base and mix it in with the rest. Repeat this step every few hours (changing to a whisk or hand mix if it hardens even more) until the mix is icy and smooth. Continue to let it harden for a few hours.  

Next up is Piña Colada Sorbet. With fresh pineapple, coconut milk, and lime juice, this sorbet will have you feeling like you’ve just crash landed yourself on your very own private island – even if you are watching over a chaotic backyard of children, or just got back from a long, hot run with the dog! This sorbet features Captain Morgan Original Spiced Rum.


1 fresh pineapple, cubed
1 cup canned (light) coconut milk
2/3 cups granulated sugar
Juice of a lime
½ tsp. coconut extract (optional)
*2 tbsp. Captain Morgan Original Spiced Rum


1. Add all of the above ingredients into a blender and blend until smooth.
2. Go ahead and refrigerate the mixture until it’s cold.
3. Whisk the mixture if it has separated, then pour it into an ice cream maker (see our “No Churner? No problem!” directions listed above if you do not have access to an ice cream maker.)
4. Freeze the sorbet according to the manufacturer’s instructions.
5. Store the sorbet in an airtight freezer safe container in the freezer until ready to save.

PRO TIP: For best results, freeze the final product for a few hours before serving!

Last up is the Bourbon Soaked Cherry Vanilla Bean Ice Cream. This ice cream is nothing but a boozy, summer-esque version of Ben & Jerry’s Cherry Garcia. So needless to say, it’s about one hundred times better! With fresh coconut milk, vanilla bean, and cherries, this (also vegan) treat is one for the books and will leave your mouth watering for more. This ice cream features Bulleit Bourbon.


¾ can of full fat coconut milk
1 whole vanilla bean (beans scraped, pod reserved)
1 cup of fresh sweet cherries, quartered and halved
3 tbs. of maple syrup
2 tsp. vanilla extract
1 cup of raw cashews, soaked in hot water for approx. ten minutes in room temperature water overnight, then rinsed and drained
¼ cup of water
½ cup of light brown sugar, packed
¼ tsp. sea salt
*3 tbsp. Bulleit Bourbon


1. Place the ice cream maker freezer container in the freezer for 24 hrs. prior to making the ice cream.
2. In a small pan, add the coconut milk, vanilla beans and pod. Bring to a boil, remove from heat and allow to steep and cool while cherries are prepped.
3. In a lidded container, add the cherries, maple syrup, bourbon, and extract. Store in the fridge before churning.
4. In a high speed blender: pour in the coconut milk, including the beans and pod, cashews, water, brown sugar, and sea salt. Blend on medium-high for about 30 seconds. Blend a second time until silky smooth, about 30 seconds. Pour into a container (it’s normal if this gets steamy) and store in the fridge for at least 8 hours.
5. Before churning, strain the strawberries while reserving the bourbon mixture. Pour the mixture into the cashew base mixture and stir well.
6. Line a loaf pan with parchment paper and place in the freezer just before churning.
7. Churn your ice cream! A minute or so before it’s done, add in the cherries. Hand mix the cherries into the ice cream using a spoon if it is not soft enough!
8. Spoon the ice cream into the loaf pan and press down to ensure it’s free of pesky air bubbles. Place the parchment paper on top and put into a plastic storage bag.
9. Serve at desired consistency! 

We hope you enjoy our infused ice cream recipes for some outside-the-box summertime refreshment! Let us know if you try any of the recipes listed above! 

Recipes can be found below at their original source: