The Beijos Cocktail + Heart Couer La Creme – Valentines Day Sweetness

I’m sure you have notice by now, us Bejios ladies love a good cocktail or a glass of vino…. or two. Well, we thought it was only fitting to come up with our own cocktail, Meet The Beijos. Its a fun (well cause we are just flat out a fun time to be around, duh), fruity (who doesn’t love a little fruit), and its a pretty looking thing you and your tastebuds will want to party with!

We are very particular about our champagne brands, and our 1st choice is always  One Hope Wine. Not only do they have excellent wine and champagne, but they support a great cause, The Trevor Project’s lifeline. Every four purchases fund one hour of operational costs for The Trevor Project’s lifeline, which provides crisis intervention and suicide prevention services to LGBTQ youth.

So drink up and help save young lives.

The Beijos Cocktail

Ingredients

For Mixed Fruit Syrup:

1/3 cup water

1/3 cup mixed fruit: we like the mix of raspberries, strawberries, and blackberries

1 Tsp orange zest, we like using blood orange or cara cara oranges (optional)- its just gives a fresh citrus note

1/3 cup sugar: we like to use organic coconut sugar

For the Cocktail:

1 bottle of Brut, we use One Hope Wine’s Brut 9https://www.onehopewine.com/shop/rainbow-glitter-edition-brut-sparkling-wine/)

Garnish:

loose edible flowers in pretty pink and red hues

Instructions

In a small saucepan, bring the mixed fruits + orange zest, water, and sugar to a boil. Turn to low and let simmer for 10 minutes. Strain mixture and let syrup cool.

2. Once cooled, pour about 2 tablespoons of the syrup in each glass. Top with champagne and garnish with flowers.

To go along with that pretty little thing… this decadent heart. Hilary from The Sugar Studio never disappoints, and wows us every time she stops by with her out of this world desserts.

Couer La Creme

Ingredients

12 ounces of cream cheese, softned

1 1/4 cups confectioners sugar

2 1/2 cups cold heavy cream

2 teaspoons pure vanilla extract

1/4 teaspoon grated lemon zest

seeds scraped from 1 vanilla bean

Instructions

Place the cream cheese and confectioners’ sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 2 minutes. Scrape down the beater and bowl with a rubber spatula and change the beater for the whisk attachment. With the mixer on low speed, add the heavy cream, vanilla, lemon zest, and vanilla bean seeds and beat on high speed until the mixture is very thick, like whipped cream.

Line a 7-inch sieve with cheesecloth or paper towels so the ends drape over the sides and suspend it over a bowl, making sure that there is space between the bottom of the sieve and the bottom of the bowl for the liquid to drain. Pour the cream mixture into the cheesecloth, fold the ends over the top, and refrigerate overnight.

To serve, discard the liquid, unmold the cream onto a plate, and drizzle Raspberry and Grand Marnier Sauce around the base.