You Are Cordially Invited to Champagne Sunday!

Hi Dolls! It’s Sunday and on Sundays we drink champagne. Today’s Champagne Sunday Cocktail is perfect for the cool, crisp autumn days and nights we are experiencing on the East Coast! Peep the deets below for the The Harvest Sparkle! Don’t you just love the name!

The Harvest Sparkle



Cider Honey Syrup.

  • 1/2 cup honey
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 cup orange juice


Large Batch/Pitcher (Serves 18)

  • 2 1/4 cups whiskey or bourbon
  • 1 1/2 cups of the cider honey syrup (entire batch)
  • 2 1/4 cups prosecco, champagne, or sparkling white wine
  • 9 sprigs of rosemary

Single Cocktail

  • 1 ounce whiskey or bourbon
  • 1 tablespoon + 1 teaspoon cider honey syrup
  • 1 ounce prosecco, champagne, or sparkling white wine (or enough to top off the glass)
  • 1/2 sprig of rosemary

The Mixology. In a small saucepan over medium heat, whisk the honey, ginger, cinnamon, cloves, and orange juice together until it starts to bubble. Remove from heat and let it cool for 5 minutes.

In a pitcher or shaker, mix the honey syrup and whiskey together with a good amount of ice so that it is completely chilled. Strain into a different pitcher or serving glass. (Note: caution that you don’t let the honey and whiskey mixture sit in the ice for too long so that it doesn’t get watered down.)

Keep refrigerated.

Just before serving, add Champagne or Prosecco to top off the glass and garnish with a ½ sprig of rosemary. Serve and enjoy!

Until then, keep sharing the pretty,


Source: Fed + Fit

You Are Cordially Invited to Champagne Sunday …

Good morning Dolls! Yesterday, one of my most fabulous girlfriend’s, Michele J., hosted Dolls for an afternoon luncheon at her beautiful home. Not that we needed a reason to get together, but we had much to celebrate – two new jobs, a wedding, a daughter’s wedding, election into an organization’s office. From her home, the meal, and gift bags, everything was perfectly appointed. 

Once we finished our meal, Doll Michele shared that she had a treat for us. And did she! Champagne Popsicles! When I say they were everything! Words cannot describe! When I arrived home last night, I immediately texted to asked her for the recipe and could I share for Champagne Sunday! Of course she said yes. Peep the mixology below for Champagne Popsicles!

Doll Michele’s Champagne Popsicles

I so enjoyed my popsicle, I forgot to take a picture of how pretty they were outside of the mold. Pretty and absolutely tasty!

The Ingredients |

  • Your favorite Champagne 
  • Simple Syrup
  • Peppermint Oil
  • Silicone Form

The Mixology |Make a simple syrup (1 part water and 1 part sugar) in a sauce pan. Add 2-3 drops of peppermint oil to mixture and bring to a simmer. Pour into popsicle form, fill 1/3 with simple syrup and 2/3 champagne. Place in freezer for 3 hours then place sticks into the center and return to freezer for another 3 hours. Best if made in a silicone form. 

Enjoy and serve.

Peep the pic below for an idea on how you can serve Doll Michele’s fabulous Champagne Popsicles at you next soiree!

Image | Pinterest 

Until then, keep sharing the pretty,


You are Cordially Invited to Champagne Sunday!

Good morning Dolls! You are cordially invited to champagne Sunday, the New Orleans edition! Why New Orleans? Only because business has me traveling there on a monthly basis throuhout the remainder of year. An added plus – my sister lives there, which allows my to see and taste all things indigenous to The Big Easy.

I’m on the road again this week, and after client meetings I want to try New Orleans’ signature cocktail, the Sazerac Cocktail.

A little background. In 1838, Antoine Peychaud, a Creole Apothecary, created the drink in a French Quarter bar and named it for his favorite French brandy, Sazerac-de-Forge et fils. In 1873, the drink was changed when American Rye whiskey was substituted for cognac, and a dash of absinthe was added by bartender Leon Lamothe.

Peychaud’s Bitters, which is a must for the Sazerac, was also created in New Orleans. A gentian-based bitters, Peychaud’s is comparable to Angostura bitters, but with a lighter body, sweeter taste, and more floral aroma.

Not hitting The Big Easy anytime soon? Peep the deets below for the mixology.

The Sazerac Cocktail

The Ingredients

  • 1/4 oz Absinthe
  • One sugar cube
  • 1 1/2 oz Rye whiskey or Cognac
  • 3 dashes Peychaud’s Bitters

The Mixology

Rinse a chilled old-fashioned glass with the absinthe, add crushed ice and set it aside. Stir the remaining ingredients over ice and set it aside. Discard the ice and any excess absinthe from the prepared glass, and strain the drink into the glass. Add the Lemon peel for garnish.


Can’t find Peychaud’s in your local wine and liquor store? You can purchase it here on Amazon.

Until then, laissez les bons temps rouler!


Images: TheFramedTable, Amazon

Taking the Drama Out of Picking a Holiday Wine One Glass at a Time

The holidays’ social season is in full swing and there is much more entertaining to do. To help us Dolls solve one of the more challenging entertaining questions – “What types of wine shall I serve?” – is guest blogger, wine writer and educator, Shari Sheffield. Shari takes the mystery out of wine selection “one glass at a time.”

Taking the Drama Out of Picking A Holiday Wine One Glass at a Time

The holidays can be D. R. A. M. A.; and trying to choose “the perfect wine” to go with your holiday feast can add to that drama. Trying to find a single wine to please everyone from your grandmother to the newly minted drinking-age college boyfriend your daughter has brought home is a challenge. With all the preparations required, quite frankly, don’t you already have enough worry planning your menu? Stuff the turkey before cooking or after? Cranberry sauce with whole berries or none? Sweet potato soufflé or candied yams casserole? Christmas goose or rack of lamb? And let’s not even get into the seating arrangements that must be considered ensuring that a family kerfuffle doesn’t erupt – again.

One tip I give to quickly calm down those responsible for securing the wine for the festivities – pick one white, one red and one sparkling wine. It’s so simple it often gets overlooked. You will invariably have guests at your table who will make a face and whine dramatically: “I only like white” or “I only like red.” Serving at least one type of each will put a cure, at least, to that issue.

But, of course, you can go all out and turn the holidays into an opportunity to try multiple wines in one setting. This can be fun and wine will rarely be wasted. It is also a chance to explore bottles you might not normally try and discuss.

Another way to totally obviate the pressure of choosing the right wine is to ask each guest to bring a different type of grape varietal (one brings a Chardonnay, one a Merlot and so forth). You can also assign each guest to bring a bottle from a different region. This will result in your own informal private wine dinner right at the holiday dinner table.

However, if you choose to select the wines yourself, here are a few recommendations for food friendly wines that will pair well with multiple dishes and please the cast of characters that my cross your doorstep into the new year.

The Bubbles.

For domestic sparkling wines with great quality and style serve Schramsberg Brut California Sparkling Wine around $15.00 and Gloria Ferrer Brut or Blanc de Blanc California Sparkling Wine approximately $15.  For real French bubbly forgo the obvious orange label Veuve Cliquot and try Pierrer-Jouet for a lighter more refreshing champagne.


The Whites.

Riesling is a versatile white grape varietal. Wines from it can be sweet, off dry and dry. Look for off dry rieslings from Washington state and Germany for pairing with entrees and hors d’oeuvres.  A less dry Riesling will go well with salty, sweet, and spicy foods. Rieslings classic apple/citrus flavors and balanced acidity won’t overpower many dishes. Choose a sweet riesling for dessert alone, as an after dinner drink or pair with apple pie and fruit based desserts. Try Bonny Doon’s California Riesling or Rosemount Estate Diamond Traminer (Australia), approximately $10.

For a White Blend try Perrin Cote Du Rhone Blanc, 2011 under $17. The Vioginer and Grenache Blanc take the leading role as the predominate grapes in this blend. Marsanne and Roussanne play supporting roles which makes this wine’s lemon flavors and floral notes heavenly at this price point. This can be sipped alone or paired with seafood, foul and cream based dishes.


The Reds.

Pinot Noir. DeLoach Russian River Pinot Noir $21, has cherry and plum flavors that pair well with herbed stuffing, smoked salmon, dark meat poultry without overpowering the rest of your dishes.

Syrah. Kunde Syrah costs approximately $16. Syrah can be light or tannic with a lot of structure. This lighter style Syrah, aka Shiraz, has peppery notes and a spicy edge along with lightness.

Merlot. Markham Merlot from California is very smooth and food friendly. Perfect, if a crown roast or lamb will be served at your holiday meal. It has structure and complexity. It is also velvety with chocolate notes.


Cheers and Happy Holidays!

-Shari Sheffield, Wine Writer and Educator | Twitter: @ShariSheffield

There you have it Dolls. Your holiday wine selections have been made for you. Leave us a message if you try any of these suggestions. Now, to those seating arrangements. Oh and by the way, look for most guest blog posts from Shari in the New Year.

Until Then,

Keep Sharing the Pretty


Photographs | Shutterstock, Craft & Cork, & Mainstreet




You Are Cordially Invited to Champagne Sunday …

Christmas is all about the glitz and sparkle. There is nothing better this time of year when sitting back and taking in the beauty of your holiday decorations than a “glass of sparkle.” But don’t think that you have to drink it as is, there are so many options for enjoying your favorite Champagne, Prosecco or Cava. Here’s one with a name that is fitting for the season ~

Christmas in a Glass


Image: Food Network


  • 1 bottle Prosecco, or other sparkling dry white wine, well chilled
  • 1 bottle gingerbread flavored syrup (or cranberry flavored syrup)

Directions. Pour the Prosecco into glasses. Add a capful of the syrup to each glass of the Prosecco, to taste.

As an extra special treat on Champagne Sunday, our very own clean eating expert, Nicole Nichelson, is sharing with us her annual Nik’s 12 Days of Cocktails. We are a couple days behind, so we will use today to catch up. But for the next 10 days, you can enjoy a festive holiday cocktail with your family or to select one of her swanky libations to serve at your holiday soiree. Click the links to peep the mixology.

Nik’s 12 Days of Cocktails ~ Day 1

Pomegranate Pear Holiday Punch

12 Days of Cocktails_1

Nik’s 12 Days of Cocktails ~ Day 2

12 Days of Cocktails_2

Nik’s 12 Days of Cocktails ~ Day 3

 Mulled Wine

12 Days of Cocktails_3

Leave a comment and let us know which recipes you tried, and which is your favorite. Chin Chin!

PS ~ It’s not too late to enter the Pretty Domestic Stella & Dot Holiday Jewelry Give-Away. The winner will be announced on Wednesday! Bon Chance!

Until Then,

~ L.

The Pretty Domestic