• 1 ounce (2 tablespoons) citrus-flavored vodka
• 1 ounce (2 tablespoons) raspberry-flavored vodka
• 1/2 ounce (1 tablespoon) Chambord
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon Simple Syrup
• 2 tablespoons cranberry juice
• Raspberries, for garnish

Fill a cocktail shaker halfway with ice. Add vodkas, Chambord, lime juice, simple syrup, and cranberry juice. Shake or stir until well chilled. Strain into a martini glass. Garnish with raspberries; serve.  Repeat as needed.

As Valentine’s Day approaches (and I can drink again) I figured a new cocktail recipe was in order.  Something red and sexy.  Raspberries and booze? Yes, please!

Photo and recipe courtesy of Martha Stewart

I received an email last night from Jessica (or Dr. V, as some of you may know her) from the fabulous vet blog, Pawcurious, with the subject “Congratulations!” and was thrilled to discover her blog has been nominated for Best Designed Weblog in the 2010 Bloggies!  Hooray!  I’m very flattered that folks like her site design so much—I had a blast working with Jessica and Brian.  And I would be remiss if I didn’t mention the custom illustrations by the talented Dan Sipple. Kudos, Dan!

Pawcurious was also nominated for Best New Weblog and it’s well deserved. Not only is the design adorable (*cough cough*) but her posts are fun and engaging. I love all things “animal”, especially dogs and cats, so it’s fun to hear about her vet life.

We hope you’ll pop in and check out Dr. V at Pawcurious or follow her on Twitter, if you like.  And, if you’re so inclined, pop into the 2010 Bloggies and cast your vote!

Congratulations, Jessica!

It kind of crept up on us, but it’s that time of year again!  Kathy and I have been working diligently to finish up projects before we take our holiday break starting tomorrow, December 23rd through Friday, January 1st. We’ll be back in the office on Monday, January 4th, ready to rock n’ roll in 2010.

We’ve been incredibly busy this year—not only with amazing clients, but Kathy gave birth to a beautiful baby boy last July, which has kept her pretty busy away from the office as well.  We worked with a lot of great clients this year and have more lined up for 2010.  We are booked through March, but we are accepting requests for Spring.  We’ve got quite a few on our list for meetings in January for Spring projects already, so if you’re interested, we recommend submitting your request for proposal at your earliest convenience. One of us will contact you as soon as we can in January to schedule a phone meeting to discuss your project in more detail so we can prepare your estimate.  But please do fill out the request as thoroughly as you can.

What else is on the docket for the Moxie Girls in 2010?  A brand new site for one!  After seven years together, we’ve had several incarnations of this site and next to the flight attendant Moxie Girls, this may be our favorite yet.  We’re very excited to expand our boutique business in 2010 to offer more services to provide our clients with an even more multifaceted Moxie experience. 

If you’re looking for a last-minute gift for the new blogger in your life, we heard there’s a book you can buy….   Pick up The IT Girl’s Guide to Blogging with Moxie by… well, us, of course! You can snag it at your local Borders, Barnes & Noble or on Amazon.  You can still get it in time for Christmas!

Kathy and I would like to take this opportunity to wish you and yours a very safe and fabulous holiday season. We’ll catch you on the flipside!  Look out 2010!

• 1 1/2 parts Absolut Vodka
• 1 part Hiram Walker Gingerbread Liquer
• 1/2 part Kahlua
• 1 /2 part Milk
• Garnish: whipped cream, nutmeg

Combine ingredients in a shaker with ice. Shake vigorously and strain into a martini glass. Garnish with whipped cream and a shake of nutmeg.

Recipe and photo courtesy of one of our favorite cocktail sites, CocktailTimes.com

• Ice
• 1 oz. ginger beer
• 1 tsp. ginger juice
• 1 1/2 oz. dark rum
• 1 tsp. cinnamon schnapps
• Pinch of ground cloves
• 1 egg white
• Cinnamon stick
• Crystallized ginger square
• Finely ground gingerbread cookie

Pour enough ginger beer into a saucer to cover and dip a martini glass into the saucer to coat the rim. Dip into a saucer with ground cookie. Scoop ice into shaker. Pour ginger juice, rum and cinnamon schnapps into a shaker. Add a pinch of ground cloves. Separate an egg and add egg white to shaker. Shake vigorously for at least 20 seconds until drink is frothy and foamy. The longer you shake, the foamier the drink. Add ginger beer and stir slightly. Pour into glass.

Garnish with a cinnamon stick and crystallized ginger square, and sprinkle the top with finely ground gingerbread cookie.

Note: You can substitute brown sugar or cinnamon sugar to rim glass.

I’ve been on a gingersnap kick lately… this sounds SO good. I could probably do without the egg but I’ll give it a go!

Photo and recipe courtesy of Fine Living and Jill Davie