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The School of Flaunt

Back when "Flying Was Fun" Alexandra Smythe and Cate Clarke were Flight Attendants with a Major International Carrier. Prior to Private Jets coming into vogue, Alexandra and Cate traveled in the First Class World, meeting and greeting the top celebrities, politicians who would become Presidents, nouveau riche, and yes the occasional Headline Grabbing Criminal in Handcuffs!

What the two ladies viewed and experienced became fodder for the School of Flaunt, so much money, such bad taste and oh those terrible manners. Something had to be done! Hence, The School of Flaunt Handbook was born. Read More

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Dog Day Drinks!

Category: Drinks  |  Permalink

Published: Monday, August 12, 2013

From our School of Flaunt Handbook page on Fb - enjoy!

It is "Flaunt Foodie Friday" and we are in the hot Dog Days of Summer! Having said that we love summer at the School of Flaunt. Outdoor parties, lots of events to attend, drives up the coast, and vacations! And what could be better with all of these than a wine cooler/spritzer, wine cocktail, or sangria? Some would call them summer time drinks we call them "flauntilicious fun". BUT THERE ARE SOME RULES TO FOLLOW! Don't use the cheap wines but don't uncork an expensive bottle either. Your wine is the base for these drinks. Think sauvignon blanc or pinot grigio. A definite no-no on chardonnay, way to oak y. Spanish wines are a great choice for a sangria. That should be a no brainer since sangria is a Spanish invention. So where to begin? Here are a few "flaunt fabulous" drinks that we just saw in the Food section of our local paper this week. They should wow your flaunt fab friends!

WHITE CHILLER - makes one serving


4 ozs. sauvignon blanc

1 oz. silver or blanco tequila

Juice of 1 lime

3 ozs. grapefruit soda

Combine all ingredients in a tall, ice filled glass. Stir gently, then serve immediately.

DARK ISLAND COOLER - makes 1 serving

1/2 vanilla bean

4 ozs. cabernet sauvignon

1 oz. spiced rum

2 ozs. pineapple juice


Seltzer water

Split the vanilla bean in half lengthwise and scape the seeds into a tall glass. Add the wine, rum and pineapple juice, stirring to combine. Add ice and top with seltzer water.

WATERMELLON BELLINI - makes 2 servings

3/4 cup watermelon chunks - seeds removed

1/3 cup frozen peach chunks

1/2 oz. lemon juice

6 ozs. prosecco sparkling wine

In a blender, combine the watermelon, peaches, and lemon juice. Puree until smooth. Using a mesh strainer, strain into 2 sparkling wine flutes, then top with prosecco.

ROSE TINTED GLASSES - makes 2 servings

1 cup fresh strawberries, hulled

2 ozs. St. Germaine elderflower liqueur

8 ozs. rose wine

Seltzer water

2 sprigs fresh mint

In a blender, puree the strawberries until smooth. Using a mesh strainer, strain into a cocktail shaker. Add the elderflower liqueur and rose wine. Add ice, then shake to combine. Strain into 2 tall glasses filled with ice. Top with seltzer water and garnish each with a mint sprig.


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