fennel raspberry rosé spritzer

fennel raspberry rosé spritzer | A Brown Table

My mom is coming to visit! She finally booked her tickets and will be here for a month. She says she wants to visit Alaska in December though she found San Francisco too cold in May, I'm not sure how this works. Yes, this is my mom! It will be a month of fun, she will try to spoil my pets and M, despite my objections. She doesn't like to cook and unlike most regular families, there will be some role reversal where I will be making her food for her to try out. This weekend, I won't get to spend Mother's Day with my mom, I'll call her up and talk to her over the phone and listen excitedly to her as she lists all things she wants to see and do while she visits. My mom is pretty cool and selfless, I love my mom. 

My mom likes port wine, I think it is the only alcohol besides beer that I have ever seen her drink in my lifetime. So did my grandma but I think I might have seen my grandma drink whisky (not completely sure) though I know she loved chocolates stuffed with liqueurs. So I figured if I were to create a Mother's Day drink, I should make a cocktail with wine for her (even though she won't able to drink this over the weekend, I will drink one for her) that's lightly sweet. This drink is also an excellent spring and summer drink for brunches (or anytime you want a refreshing cocktail).

This cocktail is easy to prepare, it uses a simple syrup infused with fennel seeds. I then smash fresh raspberries and mix this into the fennel simple syrup and strain this mixture. The spritzer then comes together with the addition of rosé and club soda. Serve it chilled!

fennel raspberry rosé spritzer | A Brown Table
fennel raspberry rosé spritzer | A Brown Table
fennel raspberry rosé spritzer | A Brown Table
fennel raspberry rosé spritzer | A Brown Table
fennel raspberry rosé spritzer | A Brown Table
fennel raspberry rosé spritzer | A Brown Table

Here are some of my kitchen tips when preparing this cocktail;

  • Use fresh good quality raspberries, I used Driscolls. Make sure the fennel seeds are not old or the flavor won't be as good. 
  • You can serve this over ice cubes, I didn't but either way it is delicious!
fennel raspberry rosé spritzer | A Brown Table

fennel raspberry rosé spritzer

yields: 4 servings


1 cup water

1 cup sugar

1 tablespoon whole fennel seeds

1 package (6 ounces or 1 1/4 cups) Driscoll’s Raspberries

300mL rosé

120mL club soda

4 thin lime slices

extra raspberries for garnish

1. Prepare a simple syrup by mixing the water, sugar and fennel seeds in a medium-sized thick bottomed saucepan. Heat on medium-high heat and bring to a boil. Reduce the heat to a gentle simmer and cook for 2 minutes. The sugar should be completely dissolved. Allow this mixture to cool for at least 2 hours (preferably overnight). Strain and discard the fennel seeds by passing the syrup through a sieve. Refrigerate to chill the fennel infused simple syrup for at least 2 hours.

2. Place the raspberries in a large measuring cup and smash to form a smooth pulp. Add the chilled simple syrup to the raspberry pulp. Allow to sit for 10 minutes. Then strain this liquid through a strainer and squeeze out as much liquid as you can. Discard the solids in the strainer. 

3. In a large jar, mix the fennel-raspberry infused liquid along with the wine and club soda. To serve pour the chilled cocktail into four glasses and garnish with a slice of fresh lime and a few raspberries.

Disclaimer: This post is sponsored by Driscoll's. All opinions expressed are solely my own. . Visit Driscoll's for more berry recipes & enter to win the Sweetest Berry Sweepstakes

oscar dinner party

Oscar dinner party | A Brown Table

If there is an event, I'd like to attend in person at least once in real life, it will have to be the Oscars. From what I've seen on TV and in the news, it always looks like one big party that continues through the night even after the award ceremony. And while it's true I'd like to meet a few actors (though I can envision myself, entering into a momentary paralysis while being starstruck from the glam) I've always wondered about the food. They always have something interesting and tasty to eat. I remember reading somewhere once, that they had 9 different menus for the night! 

Now while, I think 9 separate menus might surely be overkill to entertain at home, this menu I've created for Pottery Barn (Recipes in link) is simple yet pretty delicious and glamorous!

Here's what I'm serving on my Oscar menu this Sunday:

Start with this Apple Cider Hibiscus Ginger Cocktail made with champagne.

For small nibbles choose between or make both; Cannellini Bean and Blood Orange Crostini and/or Ancho Chili and Coriander Steak Crostini with Horseradish Mayonnaise.

And For dessert, this dark chocolate raspberry cake with a chocolate ganache frosting.

And now with our plates and glasses full, we can all focus on who is going to win!!!

cannellini bean and blood orange crostini for @potterybarn oscar dinner party| A Brown Table
cannellini bean and blood orange crostinifor @potterybarn oscar dinner party | A Brown Table
crostini for for @potterybarn oscar dinner party| A Brown Table
raspberry chocolate ganache cake for @potterybarn oscar dinner party| A Brown Table
apple cider ginger and hibiscus ginger cocktail for @potterybarn oscar dinner party| A Brown Table

Disclaimer: Thank you to Pottery Barn for sponsoring this post. All opinions expressed here are solely my own. 

guest post: beard & bonnet cranberry ginger moscow mule

guest post by @beardandbonnet cranberry ginger moscow mule

We're off to Goa for the last wedding and plenty of beach time. All I can think about is eating and drinking all the coconuts in sight (I wish it were summer because it would be mango season). It's only fitting that today's post is a cocktail by the lovely Meg of Beard and Bonnett because this is one cocktail I'd love to drink by the sea. Meg is a super talented blogger and creates delicious gluten-free and vegan food on her site! She's also one of the friendliest and down-to-earth people you can meet and always willing to help. I'll let Meg take over now and talk about her lovely holiday cocktail.

guest post by @beardandbonnet cranberry ginger moscow mule

I am so excited to be visiting here on A Brown Table today sharing one of my favorite holiday cocktails! I have been a fan of Nik's inspiring photography and recipes for quite some time and am honored to have one of my own gracing the pages of his site. 

When I think about food during the Christmas holidays a few things come to mind - cookies, steaming mugs of hot chocolate, appetizers, and cocktails. Unlike Thanksgiving, where my family and friends sit down to huge decadent feasts, in December, we tend to host cocktail parties with tables loaded down with tapas and humongous homemade cookie platters. That's normal right?

guest post by @beardandbonnet cranberry ginger moscow mule

This cocktail has been in the works at my house for a few weeks now and I have to say it is one of my favorite cocktail creations to date. It is so easy to sip and the flavors of cranberry, vanilla, citrus, and ginger are a match made in heaven. If Santa were to whip you up a Christmas cocktail himself I imagine that this would totally be it!

guest post by @beardandbonnet cranberry ginger moscow mule

The recipe itself comes in 2 parts, one recipe for the cranberry vanilla syrup which can be made a few days in advance of your cocktail party and one recipe for the actual cocktail which you can double or triple as needed. I like to make a big pitcher of the cocktail minus the ice and let guests pour their drinks in their own glasses as needed. I intentionally made this drink easy for hosts by ensuring no special bar equipment is needed and the measurements are perfect to fill a wine glass so no need for washing extra glassware after the party is over. 

guest post by @beardandbonnet cranberry ginger moscow mule
guest post by @beardandbonnet cranberry ginger moscow mule

cranberry vanilla syrup


4 cups fresh cranberries, washed well

1 cup water

1/2 cup caster sugar

1/4 cup light brown sugar

1 vanilla bean, scraped

1/4 cup freshly squeezed orange juice

1. Combine the cranberries, water, sugars, and vanilla beans in a heavy bottomed sauce pan. Bring the mixture to a boil over medium-high heat then reduce the heat to medium and simmer for 30 minutes, stirring occasionally until the liquid has reduced and the mixture has thickened. The cranberries will begin to burst as they cook and if the syrup thickens too quickly you can add more water a few tablespoons at a time as needed.

2. Place a fine mesh strainer over a large bowl and pour the cranberry vanilla mixture into the strainer. Gently press on the solids with a spatula to extract all of the syrup then discard the solids. Stir in the orange juice. Allow the syrup to cool then store in the refrigerator for up to a week.

Prep time: 10 mins      Cook time: 30 mins    Serves: 2 cups

cranberry ginger moscow mule



1 1/2 ounces vodka

3 tablespoons cranberry vanilla syrup

strong ginger beer (I use Bundaberg)

juice of 1 lime wedge

Fill a wine glass halfway with ice. Add the vodka and cranberry vanilla syrup then fill to the top with ginger beer and stir vigorously until the syrup is completely blended with the liquor and ginger beer. Squeeze a lime wedge into the glass, stir again and serve.