deck the holiday sangria

This is a great drink to pre-mix before a holiday get together. You can make it up to a day in advance, but if you need to make it the same day let it chill for at least 4 hours prior to serving.

• simple syrup (made with 1 cup sugar & 1 cup water cooked until completely dissolved & slightly reduced)
• orange peel from 1 orange
• juice from 1 orange 
• 2 cloves
• 2 cinnamon sticks
• 1/2 tsp grated fresh ginger

1) Make simple syrup. 2) Add remaing ingredients above. 3) Bring to a slight boil and then reduce heat and let simmer for 10-15 minutes. 4) Remove the orange peel, cloves, and cinnamon sticks. 5) Add a bottle of red wine (fruity Pinot Noir or Merlot). 6) Mix thoroughly and add to a pitcher with chopped pears and apples and whole blackberries. 7) Cover to chill (minimum 4 hours, up to 1 day prior). Cheers!

hello homemade limoncello

We here at lybations love to roll our sleeves up and make our own tasty liqueurs and infusions. Today we're going to instruct you on how to make Limoncello, a liqueur rich in history.

The story goes that in the late 19th century, Vincenza Canale, an innkeeper on the Isle of Capri was serving her homemade lemon liqueur to guests as a "digestivo" - an after dinner digestive aid. Word spread, requests were made for bottles and the family began to bottle the "limoncello". Today the descendants of Signora Canale run one of the leading Limoncello companies, Limoncello di Capri.

There you have it, if yours doesn't come out as planned you can always pick up a bottle from the experts.

• 10 Organic Lemons with the thickest skin you can find
• 1  750ml Bottle with highest proof high grade Vodka
• 2 - 4 Cups of regular Table Sugar
• 5 Cups of Water
• Microplane Grater
• Sterile Cheesecloth Bag (optional)
• Large Screen Strainer
• Stack of Fluted Paper Coffee Filters OR
• 1 Flat Bottom Permanent Coffee Filter
• 2 Infusing Mason Jars or Bottles with Tight Lids
• Serving Bottle

Now follow these 4 easy steps.

Zest all your lemons with the microplane grater. Don't zest to the point of seeing the white rind! If you zest into the rind your Limoncello will be bitter.

Drop the lemon zest and 2 cups of sugar into your infusion jar and tighten the lid for a good seal. *If you opted for using a cheesecloth bag use it at this point.

Store in a cool dry pantry for a minimum of ten days and up to a 2 month for maturation. Remember the longer the distillation the richer the lemon flavor. At the 10 day mark check for sweetness, if you need more, add another cup of sugar and let it rest another 20 to 30 days. Also, shake the bottle once a day - at least in the first ten days.

Lastly, you're now ready to strain your finished limoncello with a strainer and or filter into your serving bottle and chill in the fridge for a couple of hours.

Hopefully you've learned some Italian by now and can use a celebratory word or two to describe your limoncello creation. Cheers!

Thanksgiving Pumpkin Pie Martini

This is the perfect starter cocktail for Thanksgiving. Finding the pumpkin liqueur might be a bit of a challenge, but well worth it (and a little easier to snag this time of year). Ingredients:

1 part Vanilla Vodka
1/2 part Pumpkin Liqueur
1 Part Heavy Cream
Ice

Mix all three in a shaker and strain into martini glass rimmed with a combination of raw brown sugar & cinnamon. Just like the slice of pumpkin pie for dessert this cocktail is delicious with a dab of whipped cream to finish. Enjoy and Happy Thanksgiving!

Perfect for the season - Mulled wine

When the holiday parties and entertaining starts, nothing smells better or warms the soul more than mulled wine. Traditional mulled wine is a warmed wine that has been sweetened with sugar, citrus and spices. This simple recipe would be perfect for the start of the holiday season - made ahead of time to get the inspiring aroma throughout the festivities.

What you need:

Two bottles of red wine
3 oranges sliced in rounds and then halved

1 lemon sliced in rounds and then halved
1/2 cup brandy
10 cloves
1 to 1 1/4 cup sugar
1 tsp vanilla
5 cinnamon sticks
3 tsp grated ginger

Combine wine, citrus, vanilla, brandy & sugar in a large pot on medium heat. Do not boil and stir often to ensure the ingredients dissolve. Once dissolved, add the spices (preferably tied in a cheesecloth bag) and cook on low for 30-45 minutes. Serve in mugs and enjoy!

this mule carries it all

It is always nice when you stumble upon a found gem in your travels. We had the opportunity to visit one of San Diego's finest bars, Starlight, for local food & unique cocktails. We were particulary taken with the Moscow Mule (which originated in the 40s at the famous Cock 'n Bull Tavern on Sunset Blvd.) served in the copper mug. It is time for this one to make a comeback.

The drink calls for:

1 part vodka
1 part lime juice
3 parts ginger beer

Mix together and pour over ice. Serve in a copper mug, of course.