Thirsty Thursday: Duffy’s Sports Grill’s Godiva White Chocolate Peep-tini Recipe

No Easter is complete without those wonderful marshmallow candy-coated bunnies and chicks —Peeps. Duffy’s Sports Grill in Sarasota is incorporating one of the season’s most fun and iconic sweet treats into a spring cocktail.

The Godiva While Chocolate Peep-tini features Stoli, Whipped Vodka, Godiva White Chocolate Liqueur, a Peeep and fresh cream – handcrafted to order.

No Easter is complete without those wonderful marshmallow candy-coated bunnies and chicks —Peeps. Duffy’s Sports Grill in Tampa is incorporating one of the season’s most fun and iconic sweet treats into a spring cocktail.

The Godiva While Chocolate Peep-tini features Stoli, Whipped Vodka, Godiva White Chocolate Liqueur, a Peeep and fresh cream – handcrafted to order.


  • 1 oz. Stoli
  • 1 oz. Pinnacle Whipped Vodka
  • 1 oz. of Godiva White Chocolate Liqueur
  • 1 oz. of Fresh Cream
  • Splash of Agave
  • Lemon Zest
  • Sugar for rim


  1. Mix all ingredients together in cocktail shaker
  2. Rim glass with sugar
  3. Shake vigorously and serve in a chilled martini glass
  4. Garnish with zest of lemon and a Peep of your choice

Recipe of the Week: Caprese Stuffed Balsamic Chicken


  • 4 (200-gram | 7-ounce) chicken breasts
  • Salt and pepper, to season
  • 1 teaspoon each of dried oregano and dried basil
  • 2 roma tomatoes, sliced thinly
  • ¼ cup sun dried tomato strips in oil
  • 4 mozzarella cheese slices (or cheese of choice)
  • 12 basil leaves, divided
  • 4 cloves garlic, minced or finely chopped
  • ⅓ cup balsamic vinegar
  • 2 tablespoons brown sugar


  1. Preheat oven to 180°C | 350°F. Cut a pocket about ¾ quarter of the way through on the thickest side of each breast, being careful not to cut all the way.
  2. Season chicken with salt, pepper, and dried herbs. Pour 1 teaspoon of sun dried tomato oil over each breast, rubbing some of the seasoning inside the pockets.
  3. Fill each with 2 slices fresh tomato, 2 teaspoons sun dried tomato strips, one slice mozzarella cheese and basil leaves.
  4. Seal with 3-4 toothpicks diagonally to keep the filling inside while cooking.
  5. Heat 2 teaspoons of sun dried tomato oil (or olive oil) in a skillet or non stick pan over medium-high heat. Add the chicken and fry for 2 minutes on each side until golden.
  6. While the chicken is cooking, mix together the garlic, balsamic vinegar and brown sugar in a small jug. Pour the mixture into the pan around the chicken; bring to a simmer while stirring occasionally, until the glaze has slightly thickened (about 2-3 minutes).
  7. Transfer pan to the preheated oven and continue to cook for a further 10-15 minutes, or until the chicken is cooked through and the cheese has melted.
  8. Remove toothpicks and drizzle with pan juices.

Thirsty Thursday: Boozy Lucky Charms Milkshake Recipe


  • 8 scoops of mint chocolate chip ice cream
  • 1/4 cup of milk
  • Pinch of vanilla extract
  • Optional: 3 oz vanilla vodka


  • 1 cup of Lucky Charms marshmallows
  • 1 cup of mini colored marshmallows
  • 3 large marshmallows
  • 1/2 cup funfetti frosting
  • 3 tablespoons sprinkles
  • Whipped cream


  1. Frost the top of your milkshake glasses with the funfetti frosting and stick the Lucky Charms marshmallows to it. Set aside.
  2. Add ice cream, milk, and vanilla to your blender. Blend until smooth.
  3. Pour your milkshake into the glasses, keeping a little room at the top.
  4. Top off your milkshake with whipped cream.
  5. Add additional Lucky Charms marshmallows, mini marshmallows, and sprinkles.
  6. Place a few mini marshmallows and your large marshmallows on a skewer and add as a final touch.

Recipe of the Week: Easy Shepherd’s Pie


  • 1 pound ground beef
  • 1 small onion, chopped
  • 2 cups carrots, chopped
  • 2 cups frozen peas
  • 1 cup petite diced tomatoes
  • 1 teaspoon basil
  • 2 teaspoons garlic powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 Tablespoons cornstarch
  • ¼ cups beef stock
For the Potatoes: Can be made ahead of time.
  • 6 large russet potatoes, peeled and quartered
  • 2 Tablespoons butter (dairy-free butter option)
  • ½ cup milk (or dairy-free butter option)
  • Pinch salt and pepper


  1. In a large saucepan, boil potatoes until they are fork tender and fall off a fork. Mash potatoes with a immersion blender and cream together butter, milk, salt and pepper.
  2. Preheat oven to 350 degrees F
  3. In a 3.5 Quart Dutch oven over medium heat, brown ground beef. Drain the beef fat out.
  4. Add onions, carrots. Saute veggies 3-4 minutes, or until veggies are tender.
  5. Stir in peas, tomatoes, basil, garlic powder, Italian seasoning, salt, pepper, cornstarch, and beef stock.
  6. Spoon mashed potatoes over pie filling. Place lid onto dutch oven and into the oven 30-35 minutes.

Recipe of the Week: Garlic Shrimp with Quinoa


  • 4 teaspoons extra-virgin olive oil, divided
  • 1 pound raw tail-on shrimp (26–30 count), peeled and deveined
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon chili powder, divided
  • 1/3 cup finely chopped yellow onion (about half of 1 small onion)
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 1 cup uncooked Bob’s Red Mill Quinoa
  • 1/4 teaspoon cayenne pepper
  • 2 cups low-sodium chicken broth
  • 1 large lemon
  • 3 tablespoons fresh parsley, plus additional for serving


  1. In a large nonstick skillet with a tight-fitting lid, heat 2 teaspoons of the olive oil over medium high. Add the shrimp, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon chili powder. Sauté just until the shrimp are pink and cooked through, about 3 minutes. Immediately remove the shrimp to a plate so they do not overcook.
  2. Heat the remaining 2 teaspoons olive oil in the same skillet, then add the onion. Let cook until the onion begins to soften, about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Add the quinoa, cayenne, and remaining 1/2 teaspoon salt and 1/4 teaspoon chili powder. Stir to coat the quinoa with the oil and let brown for 2 minutes. Pour in the chicken stock, then increase the heat to high and bring the broth to a boil. Once boiling, cover and reduce the heat to a simmer. Let simmer until the quinoa is tender, 12 to 15 minutes. Uncover and fluff with a fork.
  3. Zest the lemon directly into the pan, then juice the lemon and add the lemon juice and parsley to the skillet as well. Toss to combine, then top with the reserved shrimp. Sprinkle with additional fresh parsley. Serve warm.

Thirsty Thursday: Strawberry Margarita Recipe


  • 1 cup of cored, quartered strawberries
  • 1 cup tequila
  • 1/2 cup orange liqueur
  • juice of two limes
  • lime wedges
  • strawberries
  • ice
  • salt


  1. Place the strawberries, tequila, orange liqueur and lime juice in a blender and blend until smooth. Fill a pitcher with ice and pour blended margaritas in it and stir to combine.
  2. Rub the rim of margarita glasses with a lime wedges and dip into margarita salt. Divided margaritas into salt rimmed glasses and garnish with a lime wedge and a fresh strawberry.

Recipe of the Week: Chicken Pesto Pizza


  • 1/4 cup yellow cornmeal
  • 1 (13.8-ounce can) refrigerated classic pizza crust
  • 1/4 cup pesto, homemade or store-bought
  • 8 (1-ounce slices) fresh mozzarella cheese
  • 1 cup ricotta cheese
  • 1 cup leftover rotisserie chicken
  • 1 cup cherry tomatoes, halved


  1. Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil.
  2. Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. Transfer to prepared baking sheet or pizza pan.
  3. Using a small ladle, spread pesto over the surface of the dough in an even layer, leaving a 1/2-inch border.
  4. Top with mozzarella, dollops of ricotta, chicken and tomatoes.
  5. Place into oven and bake for 15-20 minutes, or until the crust is golden brown and the cheeses have melted.
  6. Serve immediately.

Recipe of the Week: Cilantro Chicken Stir-Fry


  • 1 1/2 pounds boneless skinless chicken tenderloins (or breasts cut lengthwise)
  • salt and pepper to taste
  • 4 tablespoons olive oil, divided
  • 6 garlic cloves, minced
  • 1/2 white onion, sliced
  • 1/2 red onion, sliced
  • 1 green bell pepper, sliced into thin strips
  • 1 red bell pepper, sliced into thin strips
  • 1 yellow or orange bell pepper, sliced into thin strips
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons low sodium soy sauce
  • 1/3 cup chicken broth
  • 1 1/2 tablespoons Gourmet Garden Lightly Dried Cilantro
  • cooked rice for serving


  1. Dry your chicken on both sides with a paper towel and season with salt and pepper to taste.
  2. Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add in chicken and cook each side until brown, about 2-3 minutes per side or until nearly cooked through. Remove chicken from the skillet and set aside.
  3. Add the remaining two tablespoons olive oil to the skillet along with the minced garlic. Stir to combine. Toss in all the veggies and stir while cooking until starting to brown and become tender.
  4. Add in the vinegar, soy sauce, and chicken broth, and stir to combine. Allow to simmer down for about one minute, then toss in the cilantro and stir.
  5. Return chicken to the skillet and nestle in the veggies, allowing to cook for 1-2 minutes more until chicken is fully cooked through and warmed.
  6. Serve over rice and enjoy!

Thirsty Thursday: Jack Rose Recipe


  • 2 ounces Laird’s Applejack
  • 3/4 ounce grenadine, preferably homemade
  • 3/4 ounces fresh squeezed juice from 1 lemon
  • 1 dash Peychaud’s bitters
  • Lemon twist


  1. Combine applejack, grenadine, lemon juice, and bitters in a cocktail shaker. Fill shaker with ice and shake vigorously until well chilled, about 15 seconds. Strain into a chilled coupe or martini glass. Squeeze lemon twist over surface of drink, skin-side-out to release fragrant oils. Rub rim of glass with skin side of lemon twist and discard twist. Serve immediately.

Bartenders Share Their Favorite Ways To Drown Valentine’s Day Sorrows

Sometimes, love hurts. But it hurts less when you have a drink to soothe the aching, numb the pain and mend a broken heart — if only for the night. Three bartenders offer up their remedy to Valentine’s Day with three lip-smacking cocktails, plus their suggestions on what to eat and watch, cocktail in hand. Here’s to love!

Midnight In Paris

  • 1 ½ oz bourbon
  • ½ oz Meletti 1870 Bitter
  • ½ oz cranberry liqueur
  • ½ oz lemon juice
  • ¼ oz honey syrup*
  • 3 drops rosewater
  • 1 red rose petal, for garnish

Directions: Combine all ingredients. Shake and strain into a cocktail glass. Garnish with rose petal. *For the honey syrup, combine equal parts clover honey and hot water. Shake or stir to mix.

Lettre Écarlate

  • 1 ½ oz gin
  • 1 ½ oz Roi Rene Rouge
  • ½ oz Licor 43
  • 1 lemon twist, for garnish

Directions: Combine ingredients into a mixing glass, add ice and stir. Strain and serve up with a lemon twist.

The Heartbeet

  • 2 oz beet-infused vodka*
  • ¾ oz Raspberry-cilantro syrup**
  • ½ oz fresh lemon juice
  • Cilantro leaf, for garnish

Directions: Combine in a mixing glass, add ice and shake to mix. Strain and serve up in a coupe with a cilantro leaf garnish.