The ladies behind Beijos Events are some of my faves. They totally have the art of the party down to a science. From full blown fiestas to the yummy details that make up a great get together like this Valentines cocktail and dessert power couple photographed by Yasmin Sarai . One sip/ taste and you’ll be hooked. Plus the presentation is so on point. Roses floating in champagne infused beverages? BIG fan.
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 pretty looking thing you and your tastebuds will want to party with!
The Beijos Cocktail
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
loose edible flowers in pretty pink and red hues
1. 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.
Couer La Creme
12 ounces cream cheese, at room temperature
1 1/4 cup 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
1. 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.
2. 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.
3. 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.
4. To serve, discard the liquid, unmold the cream onto a plate, and drizzle Raspberry and Grand Marnier Sauce around the base.