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Full Moon Dinners

A Full Moon Dinner is not always just about food, it is about ritual too. It is about preparation. Choosing a menu, making your shopping list, setting the table, timing and organization, special drinks, and above all what is your mood for this dinner. All your wonderful creative energies will go towards orchestrating an evening to be remembered.

Join me for a year-long journey of Full Moon Dinners. Share your dinners with us on Instagram and Facebook or email us directly, let us know what special things you created and who were your guests. We would love to feature you and your fabulous full moon dinner!

Strawberry Moon Dinner Menu | BuDhaGirl

Strawberry Lotus

3 oz BuDhaGirl Sparkling Rosé
1/2 oz BuDhaGirl Maripoza Tea Simple Syrup
1/2 oz St. Germain
Strawberries for Garnish

To make the Maripoza simple syrup, you will need BuDhaGirl Maripoza Tea! In a small saucepan add 1.5 cups water, and 3/4 cup sugar. Open 4 Maripoza Tea sachets and add to the water sugar mixture and bring to a boil. Reduce mix by half. Strain. Put strained mix back in saucepot and reduce again by half. Now you should have this lovely, thick, flower-scented syrup. Cool.

In a coupe glass add St. Germain, Maripoza Tea simple syrup, then top with BuDhaGirl Sparkling Rosé. Garnish rim with a strawberry. Cheers!!!

Past Full Moon Dinners

Flower Moon Dinner Menu on Pink Flower Background | BuDhaGirl

Margarita Spritz

3 oz BuDhaGirl Sparkling Demi-Sec
1/2 oz Tequila Tradicional
1/2 oz Lime Simple Syrup
Lime and Sugar for Garnish
1. Make lime simple syrup: 5 large limes (not key limes), squeezed. 1/2 cup sugar. 3/4 cup water. In a heatproof saucepan, put sugar, lime juice, and water, bring to a boil on medium heat. Let mixture thicken. Transfer to a heat-proof container and let fully cool to room temperature. Be careful because sugar can burn or crack a non-heatproof container.

2. In a pitcher, add 2 oz Tequila Tradicional, simple syrup, and combine by stirring.

3. Rim your Martini glasses using caster sugar and fresh lime. Caster sugar is superfine and creates a very pretty rim.

4. Add 1 oz of the simple syrup and tequila mix into each rimmed glass.

5. Top with BuDhaGirl Sparkling Demi-Sec.

6. Garnish with thin sliced lime round.

7. Cheers!!!!

Pink Moon Dinner Menu on Pink Flower Background | BuDhaGirl

Pink Moon Sparkling Sake

1 oz Pink Sake (Hakutsuru Sayuri Junmai Nigori available at World Market)
3 oz BuDhaGirl Rosé
Pink Flower Petals (you can use Rose or Carnation petals)
In a beautiful coupe glass, pour the sake and then top with BuDhaGirl Rosé. Add 2-3 small flower petals. Enjoy!

Worm Moon Dinner Menu on Garden Background | BuDhaGirl

The “Worm” Moon Dinner might not sound so appealing but it is in reference to our little worm friends turning the soil, preparing Mother Earth for the new harvest. The Worm Moon serves as a reminder of the interconnectedness between nature and human life. I, Jessica Jesse, have chosen a wonderful menu that pays homage to the beginnings of Spring, like peas, celery, and leeks. Fruits are not quite in season so using delicious orange marmalade finishes this dinner with a comfort cake that is beautiful and very special. Let’s cook!

Moonlight in Spring

1.5 oz Absinthe
4.5 oz BuDhaGirl Sparkling Brut
1 Whole Star Anise

You will love the bright green color of this drink! It has a subtle licorice taste that is sophisticated and a great appetite opener. In a coupe pour absinthe and top with BuDhaGirl Sparkling. Garnish with star anise.

Snow Moon Dinner Menu on Winter Tablescape | BuDhaGirl

February is the month of LOVE…and be it your partner, spouse, gal pal, bestie, whomever you want to share a delicious dinner celebrating Cupid and all things love! The signs of love are imbued with ritual and once again when preparing this dinner, seek your inner “goddess” to create a beautiful atmosphere, think of what makes you feel special and then do unto others.

Surround yourself with music and flowers and candlelight, but not just for the dinner itself…do it for you! While preparing everything, set the mood for you. Self-love is a great first step to share the best of you with others.

Mon Amour

with Frozen Raspberry Hearts

BuDhaGirl Sparkling Rosé
1/2 oz Chambord

In a beautiful coupe, add 1/2 oz Chambord and 1 Frozen Raspberry Heart; top with BuDhaGirl Sparkling Rosé.

2 Pint Containers of Fresh Raspberries
1/2 Cup Sugar

In a saucepan add the fresh raspberries and sugar. Turn heat to medium and stir in the sugar with the raspberries. You will see that pretty quickly the raspberries will let-off enough liquid to begin making a sauce. Lower heat and let raspberries simmer until they become a thick sauce.

Strain and put your raspberry puree in silicone heart molds. Freeze at least 6 hours. Pop-out frozen raspberry hearts and place in container back in the freezer until ready to use.

*Tip: Really pop the raspberry hearts out of their mold ahead of time. This can be a bit tricky and you need to take your time. You don’t want to struggle in front of your guests.

Wolf Moon Dinner Menu on Floral Tablescape | BuDhaGirl

BuDhaGirl Royale

1/2 oz Créme de Cassis
BuDhaGirl Sparkling Brut
Lemon Twist

In a beautiful flute add 1/2 oz Crème de Cassis, and top with BuDhaGirl Sparkling Brut. Garnish with a lemon twist.

*JJ tip: I take the lemon twist and go around the edge of the flute so the fragrance of the lemon opens the palate.

Past Full Moon Dinners