You, too, can eat and drink like a star this awards season! Music’s biggest stars are getting ready for the 2018 Grammy Awards, and in preparation, Us Weekly rounded up some delicious drinks and dishes inspired by the Grammys to impress your guests at your viewing party.
The 60th annual ceremony will be held at Madison Square Garden in New York City on Sunday, January 28, and airs on CBS at 7:30 p.m. ET. Scroll down to check out the delicious Grammy-inspired recipes to entertain your guests on music’s biggest night.
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The Absolut lime Vodkarita is a signature cocktail that will be served to guests at the official Grammy Awards afterparty, Grammy Celebration.
• 2 parts Absolut lime
• 1 part lime juice
• 1/2 part agave nectar
• 1 lime wheel
1. Combine ingredients with ice.
2. Shake a strain into a rocks glass filled with ice.
3. Garnish with a lime wheel.
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The “Despacito” cocktail is Liquor Lab’s ode to the Song of the Year-nominated tune by Luis Fonsi. Liquor Lab, which is in NYC's SoHo neighborhood, shared the recipe with Us and revealed why they named it after the catchy tune.
“We named the drink Despacito, because, like the song’s lyrics, it’s a bold cocktail. If you’re going to have coffee in the morning — especially at brunch — why not pair it with Patrón?” says Freddie Sarkis, the chief cocktail officer at Liquor Lab. “If you aren’t easily out of bed in the morning, this cocktail — which has caffeine and tequila — will have your heart racing, like the song says, and keep you dancing through the day.”
• 1/2 Patrón tequila
• 3/4 Grady’s Cold Brew Syrup
• 3/4 lime juice
• Garnish: coffee salt rim
1. Combine ingredients.
2. Shake and strain straight up into a glass.
3. Rim glass with coffee flavored salt.
Credit: Liquor Lab in SoHo, NYC
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STK has dedicated a drink to one of this year's nominees, Bruno Mars. The cocktail, named after his hit song, can be found at their various locations in New York and Los Angeles. It's an añejo tequila-based cocktail that will make you want to dance.
• 1 1/2 oz añejo tequila
• 1/2 oz ginger liqueur
• 1/2 oz simple syrup
• 1/2 oz lemon juice
1. Combine añejo tequila, ginger liqueur, simple syrup and lemon juice in a shaker with ice.
2. Strain into martini glass.
3. Garnish with lemon peel.
Credit: Courtesy STK
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Million Reasons…to Drink
Little Monsters, this drink is for you! Have a toast to Lady Gaga’s nomination for “Million Reasons” with this beverage from STK and inspired by the Grammy-nominated song.
• 1 oz light rum
• 1 oz tequila
• 1 oz gin
• 1 oz vodka
• 1 oz Earl Grey syrup
• 1/2 oz lemon juice
1. Combine all ingredients.
2. Pour over ice in Collins glass.
Credit: Courtesy STK
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Peanut Butter Cake Pops
Executive Pastry Chef Steve Evetts at New York’s Marriott Marquis is giving guests with a sweet tooth exactly what they need at the official Grammys afterparty with his peanut butter cake pops.
• Chocolate cake
• 2 cups sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 eggs
• 1 cup buttermilk
• 1 cup black coffee
• 1/2 cup vegetable oil
• 2 tsp vanilla
• Dark chocolate coating
• 1 1/4 cups peanut butter
• Lollipop sticks
• 2 cups melting chocolate
1. In a mixer, combine the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, buttermilk, coffee, oil and vanilla, beat on medium for 2 minutes then pour into prepared pan.
2. Bake at 350 degrees for 30 minutes, then cool on wire rack.
3. Crumble the cake with your hands and mix in 1/4 cup peanut butter and a 1/4 cup mini chocolate chips. The mixture should be moist.
4. Using a small ice cream scoop, scoop out a small amount of the cake then roll in your hands to form a ball. Place the lollipop sticks in the center of the balls. Place them in the refrigerator for 2 hours.
5. Place 1 cup of peanut butter in the microwave, and heat in 15-second increments until it is melted. Dip the cake pops into the melted peanut butter. Stick the pops into a styrofoam block until they are dry.
6. Melt the melting chocolate in the microwave in 30-second increments, until melted. Dip the pops into the chocolate until completely covered.
7. Allow the excess chocolate to drip off, then return to cake pops to the styrofoam until they are dry.
Credit: Julienne Schaer
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The Paella Valenciana was created by Executive Chef Fabian Ludwig at New York’s Marriott Marquis to feed hungry afterparty guests as they celebrate their victories.
• 1/2 cup uncooked Valencian rice per person, or 1/3 cup if using Bomba
• 1 cup chicken stock per person
• 5 threads saffron per person, dissolved in a little white wine
• 4 tbsp olive oil, or more to cover the bottom of the pan
• 1 piece of chicken, such as a thigh, per person
• 1/2 to 1 soft chorizo, such as Bilbao or Palacios, per person
• 1/2 tsp Spanish sweet pimenton (paprika) per person
• 1 clove garlic per person, minced
• 1/4 cup chopped onion per person
• 1/8 cup grated tomato (cut in half, grate and discard the skin) per person
• 2 shrimp or prawns per person
• 2-4 small clams and/or mussels per person
• Salt to taste
• Red piquillo peppers cut in strips
• Artichoke hearts, green beans or peas
• Cooked white Spanish beans such as alubias de la granja or judion
• Lemon wedges for garnish
1. Heat stock in a separate stock pot. Crush saffron and add it to stock or a little bit of white wine. Heat paella pan over medium heat, add olive oil and fry chicken until it begins to brown.
2. Next, add garlic and onions and sauté until translucent. Add chorizo and cook until heated.
3. Add the rice, stirring until well coated with oil. Add the paprika and grated tomato. Stir while cooking for a few minutes. Add saffron flavored wine and hot stock.
4. Bring to a boil while scraping the bottom of the pan. Now the rice should be level and you will not need to stir from this point on.
5. Adjust heat to maintain a nice simmer. When the rice has absorbed a good amount of liquid but still has a soupy appearance, add the mussels or clams.
6. Once the rice is cooked, add the shrimp or prawns, tucking them down into the rice, then the piquillo peppers, artichoke hearts, green beans, beans and peas.
7. During this time, the rice should be caramelizing on the bottom of the pan. It will make a faint crackling sound and smell toasty sweet but not burnt. Set aside to rest for 5-10 minutes.
8. Sprinkle with chopped parsley, garnish with lemon wedges and serve.
Credit: Julienne Schaer