Arsenic Lace

Natalie

Kitchen Table Dilemma

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Four months in and I feel like I should be done decorating but I’m not. The living room took up so much of my time when we first moved in, but since that’s all finished I’ve been concentrating my efforts on the bedroom. The bedroom is pretty much finished besides a few pieces. I want a full-length mirror (something like this or this), some more decorative objects for the mantel, and I had my heart set on wallpapering one wall, but I think I’m going to hold off on that for right now. I also moved from a tiny apartment to a much larger duplex so I had to acquire some larger pieces (like my couch) which added up fast.

Now that I’m recouping from all my purchases for the living room and my new bedroom furniture, I’m on the market for a larger kitchen table. My old kitchen was tiny and I couldn’t really afford anything larger than a two seat bistro table. We moved in our West Elm Tripod Table just to hold us over until we could upgrade. I’ve been looking for weeks but I can’t come to a final decision. I thought I would turn to you guys for some advice. Also, how cute are Bowie and I? He’s the love of my life.

Here he is eating my popsicle. I mean pupsicle.

This kitchen is definitely larger than our last one. My old one was shaped like a long rectangle and this one is still eat-in but is shaped more like a larger square. The counters are on one wall, and on the opposite is a fireplace/mantel and my mid-century china cabinet. I really wanted a marble top table to give me another surface for photographing drinks on, but also because I love the look. I was pretty much set with this one from West Elm, but of course, it’s no longer available. I emailed them to see if it was coming back in stock but they assured me that it wasn’t. It’s unfortunate because it was a really nice match to the wood of my china cabinet plus the wood counter tops and gave me the top surface that I desired.

Photo from Homepolish Photo from Homepolish

This got me to rethink my original choice of wanting a round table. Maybe a square or a rectangular table would fit in this space more? I could have one side on the wall between the windows and have it come out into the room parallel with the counters. If I had company over, I could easily pull it out into the center of the room to make more space for an extra seat.

Then I thought, what about an expandable table? I have only found two that I really like, both from West Elm. This one seems like the best of both worlds. It’s round and seats up to four and expands to seat six. It’s from the West Elm x Fishs Eddy collaboration and has a white laminate top. So I can have a round or long table, but not marble which is what I think I really want.

This one is the Modern Expandable Table also from West Elm. I love the angled wood legs and pecan finish but I’m on the fence about the white lacquer top. The tripod table I have is white lacquer too and the scratches it gets from normal use drives me insane. I polish it all the time so I don’t see the scratches because I have OCD about it. I like the look and functionality of this table but I’m not 100% positive about purchasing another lacquered table. They look cool and sleek until they get a little worn in and then they just look dull and messy.

I really love this round marble table on Wayfair. It has the white marble top that I’ve been dreaming about and the polished gold legs make it look super luxurious. It says it fits up to six comfortably but I’m not sure. The thing with buying a table like this is Friendsgiving or any other holiday might be limited to four or a tight six guest list. I also really like the ghost chairs that the table is paired with in this photo. They are on my list as a chair option because I love how they take up no space visually, but we will get to that later! It all depends on what table I decide to go with.

This is the rectangular version of the last table above also from Wayfair. White marble top and polished gold legs. It would be in the center of the room going long ways parallel between the counter wall and mantel wall. I’m dreaming about the tablescape possibilities already!

This is another one from West Elm and a complete show stopper! I love this one so much. It’s called the Silhouette Pedestal Dining Table. White marble, very dramatic gold base, and seats up to four. I might have to cut my guest list down permanently.

Or should I just stick to the good old classic Saarinen Tulip table? High gloss white and marble are both options. Decisions, decisions.

I’d love for you to chime in and tell me what your favorites are. I really need help narrowing it down. You can check out my board over on Pinterest as well to see what other goodies I find!

Cheers to Monday! Hopefully, I find a table for my happy hour cocktails to land on. 😉

xo – Natalie

Sunday Kind of Love

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I decided that besides my weekly cocktail posts, I’d like to start a weekly column where I share what I’ve been up to. I’ve always loved reading my favorite bloggers Sunday posts, like Elsie Larsons’ 10 Things I Love Sunday or Joy Wilsons’ Let it be Sunday. It also gives me a chance to just write my thoughts down and hopefully get to know some of my readers a little bit more. You are all of course the reason why I do this in the first place!

Sunday is my favorite day, I’m not sure why, maybe because it’s like my Saturday (Ethan hates when I say that). My schedule has always been a little off because I’m a bartender, which means keeping unconventional hours and having opposite days off than the rest of the world. Sunday is the only thing I have in common with the ‘normal’ world. It is also the only day I have off with Ethan so we usually spend it together. Sometimes we go out, or we stay home and cook, watch scary movies, and go out for walks with Bowie. It’s definitely our family day!

  • Today Ethan is making pork tacos with kiwi salsa. YUM! I had a bunch of watermelon left over from a post this week so I froze it and I’m making this watermelon gazpacho recipe. I’m also taking the extra jalapenos from that recipe and kiwi from the salsa and making kiwi jalapeno margaritas. It wouldn’t be Sunday without a cocktail! Be on the lookout on Instagram for pics.

  • I have finally made some progress in the bedroom. I got my Claudia Chloe print in the mail earlier this week. I spotted some of her photography prints in a shop in Asbury Park, NJ two years ago and have basically been IG stalking her ever since. I’m glad I finally had a space in my new home for one of her photos.

  • I found these vintage nightstands on Craigslist and loved the color so much I almost re-thought my whole bedroom design. In the end I thought I should stick to my design plan and I repainted them Caribbean Cool by Benjamin Moore in a super high gloss finish. When they were finished I was really happy I stuck with my original choice because this color palette is totally more “me” and I absolutely adore them. I saw similiar vintage nightstands on Chairish for $1,980. This look plus the paint came in at under $200 for the pair. I say this was a DIY win!

  • I took an old frame, spray painted it, and ordered cork foam board off Amazon and made myself a bulletin board for my office. Super happy with how it came out. I can’t wait to get some of my prints framed to hang next to it. That cactus print on my bulletin board is printable art from Sugar & Cloth.

Okay I think that’s it for my first Sunday Kind of Love! Till next week. Happy Sunday!

xo Natalie

Frozen Watermelon Margarita

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The temperature keeps rising and I find myself only wanting to make frozen drinks around here. Central AC is something I dream of one day having but for right now the bedroom is the only room that’s tolerable. So if I’m in the kitchen the drinks have got to be COLD! Plus, frozen drinks are super easy to make. You put all your ingredients in a pitcher and then let the blender do the work for you. No shaking or stirring, which also means less sweating. The result at the end? Mountains of icy-cold slushy goodness. Is your mouth watering? I’ve made a pretty simple variation on a tommy’s margarita (tequila, lime, and agave) and added fresh watermelon for a fruity and more refreshing summer version.


Frozen Watermelon Margarita

2 oz. Blanco Tequila (I used Omeca Altos)

1 oz. Lime Juice

3/4 oz. Agave Nectar

4-5 pieces of fresh watermelon

mint for garnish

Add all your ingredients to your blender pitcher, add ice (about a cup), and blend on smoothie setting. I love margaritas with salt, so don’t forget to salt the rims of your glasses and be generous! Garnish with a sprig of mint for fragrance and for pretties!

Check out my watermelon manicure! Check out my watermelon manicure!

Boom – it’s that easy! Now you can relax and enjoy the frosty, fruity goodness of this cocktail. It’s so good you can eat it with a spoon like sorbet and forget about the straw. Margaritas are such a versatile and simple cocktail you can basically make it with whatever fruit and herbs your heart desires. Depending on what you make it with it can be seasonally appropriate anytime of year. They also go perfectly in the company of tacos, a match made in heaven. I think next to my Avocado Margarita that I did for A Beautiful Mess, this watermelon version is up there on my list of favorites. It cooled me off and is the perfect summer time drink. Hope you’re all enjoying your summer. What have you been drinking at home? 🙂

Lemongrass Pina Colada with Bai

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If you’ve been following my blog over the past year, you know my favorite cocktail is a piña colada. That’s why I’m excited to announce that I’ve teamed up with Bai for National Piña Colada Day to bring you something delicious with their Molokai Coconut flavor. It turns out Bai is just as crazy about coconut as me!

What’s the great part about using their Cocofusion flavors in your drinks? They are super low in calories and sugar (only 5 calories & 1 gram of sugar per serving) and are filled with antioxidant goodness. We’re basically using this to add coconut flavor but taking out the guilt, which is A-OK with me! Any objections? I’ve paired this wonderful fruit juice with homemade lemongrass syrup, pineapple, and rum to bring you a fun and interesting variation on the much loved classic, the piña colada.


Lemongrass Pina Colada

1 1/2 oz. white rum

1 1/2 oz. Bai Molokai Coconut (any of their other cocofusions will work too)

3/4 oz. pineapple juice

3/4 oz. lemongrass syrup

For the lemongrass syrup, first remove the leaves on your lemongrass until you’re left with the white core (about 5 stalks). Chop it up and add it to a pot with 1 cup of sugar and 1 cup of water.

Bring to a slight bubble and then turn the heat down and let it simmer for about 10-15 minutes. Let cool on stove for a few hours and then strain out lemongrass.

Now to make the cocktail! Add all your ingredients to your blender pitcher, add ice, and blend on smoothie setting. It’s that easy! Pour into your serving vessel and garnish with a pineapple wedge, pineapple leaves, and a piece of cooked lemongrass.

I love how all the flavors compliment each other perfectly. The replacement of coconut cream for the Bai Molokai Coconut, makes the drink less creamy but doesn’t sacrifice flavor. The lemongrass is sweet and fragrant and blends together with the coconut to make a very crisp and refreshing drink. We couldn’t celebrate National Piña Colada Day without a giveaway, so head over to my Instagram for a chance to win 2 cases of Bai. All you have to do in order to be entered to win is make sure you’re following me @arseniclace, @drinkbai, and tag a friend in the comments you want to share a piña colada with! I will reach out to the winner on Instagram on 7/15. Cheers, good luck and thank you for reading this sponsored post here on Arsenic Lace.

Cherry Whiskey Sour

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Watching the produce change at my local farmers market is probably my favorite part of every season. I was super excited to see a variety of cherries available this past week and really wanted to make a pie. Instead, I’ve brought you cherry pie in a glass with this fun and easy twist on the classic whiskey sour. I’m not sure what’s better, the pie or the drink? I’d still like to get around to making a pie and maybe some homemade brandied cherries too before summer ends.  The depth and color the cherries bring to this classic cocktail is wonderful, and it wouldn’t be a traditional sour without egg whites, so let’s get cracking!


Cherry Whiskey Sour

2 oz. bourbon

3/4 oz. lemon juice

3/4 oz. simple syrup (1:1)

1 egg white

5 cherries

Peychaud’s bitters for garnish

In the larger side of your tin, crack your egg and separate, only using the egg white and discarding the yoke. In the small side of your tin add the lemon juice, simple syrup, cherries, and muddle. Add the bourbon and dry shake your cocktail to aerate and incorporate all ingredients. Add ice and shake again. Strain into a coupe and dash your Peychaud’s bitters on top. I drag a straw through my dashes to create a little design.

I love the way this cocktail came out. It’s super lush from the cherries and creamy from the egg white. It’s a really nice cocktail to serve after dinner, and like most egg cocktails, also a great brunch drink. But let’s be real – it’s any ANYTIME drink! I hope you can whip a few of these up over the long weekend. If you do, enjoy them and let me know how they turn out.

Is there a certain egg white cocktail you love to make at home? I’d love to hear about it in the comments below. Cheers everyone!

Boozy Blackberry and Mango Lassi

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Well hello there Summer! There’s nothing I love more than a fruity and creamy drink to cool me down on a hot day. I whipped up my version of a mango lassi, my favorite beverage when indulging in Indian cuisine, except I added some rum. Because rum goes with just about everything. Right?

Right!

Okay.

Now that we’re aggreeing on that, let’s talk about using yogurt in cocktails. I have always wanted to try to play around with it but admitedly have only ever used it in smoothies. Shame on me because I have been missing out. I took fresh mango, lemon juice, greek yogurt, and a little bit of salt and served it in a rumble (bramble with rum) style with muddled blackberries over crushed ice. The results are magnificent.


Blackberry Mango Lassi

1 1/2 oz. white rum

3/4 oz. lemon juice

3/4 oz. honey syrup

2 tbsp. greek yogurt

pinch of salt

freshly diced mango

5 blackberries

Chop up your mango and then add your rum, lemon, honey, yogurt, salt, and mango into a blender pitcher. Flash blend for about 10 seconds just to incorporate the ingredients and puree the mango. In your glass add the blackberries and give them a light muddle. Add crushed ice to the glass ontop of the blackberries and then pour your drink ontop. Garnish with a blackberry and a few pieces of mango.

This drink is everything I need for breakfast, brunch, dinner or dessert. It’s boozy, fruity, creamy, sweet, savory, but most of all refreshing in a bright and delightful way. I love the addition of salt just like a traditional lassi. For a more savory version I would love to add some spices next time like cumin or cayenne pepper. This can also be a frozen cocktail if you wish but I really loved the idea of serving it on crushed to get that layered effect. Have you ever experimented with yogurt in cocktails? If you haven’t you should try this one and let me know what you think in the comments below.

Negroni Mini Cupcakes

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As Negroni Week continues, I thought I’d bring you another tasty treat. This time in cupcake form! I deconstructed the classic Negroni and made gin and sweet vermouth cupcakes with a Campari buttercream. I really have tons of fun thinking of ways I can turn cocktails into sweets and so far I’ve been pretty successful. They aren’t too complicated to make and if you’ve already been mixing up this cocktail at home, you’re halfway there with having all the ingredients. If you are anything like me, I usually have a full pantry, so I didn’t have to run out for much to whip these up just in time for hump day!…

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Frozen Strawberry Negroni

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The negroni is by far one of my favorite classic cocktails. It doesnt hurt that it’s super easy to make as well (equal parts gin:sweet vermouth:campari). This coming week is Negroni Week, which is presented by Imbibe Magazine and Campari in efforts to raise money for charities around the world. There are so many variations on this drink but one that sticks out to me the most is by a co-worker of mine, and it’s the bicycle thief. This is a collins spin on the negroni, excluding the vermouth and adding grapefruit, lemon, simple and topping it with club soda. It still fits the bill – bitter, sweet, and herbal. So I took it a step further and threw it in a blender to make this Frozen Negroni. Because why not? I also added strawberries because they’re in season which compliment the campari and gin perfectly.


Frozen Strawberry Negroni, serves 1

1 oz. Gin

3/4 oz. Campari

3/4 oz. Sweet Vermouth

1 oz. Grapefruit Juice

1/2 oz. Lemon Juice

3/4 oz. Simple or Demerara Syrup

3 strawberries

Add all your ingredients to your blender pitcher, add ice, and blend on smoothie setting. Pour into desired glassware and garnish with an orange wedge and whole strawberry.

This Frozen Strawberry Negroni was really delicious and easy to make. I always wonder why people are so afraid of blenders? They totally take the work out of making cocktails. You can make yourself a negroni at home or your favorite variation but don’t forget to go out to your local bars and support them for Negroni Week! Participating bars donate a portion of their negroni sales to charity. The only thing better about drinking is drinking with a cause! You can find bars near you participating here. Happy Negroni Week everyone!

Frozen Coconut Guava Daiquiri

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Guys, it’s been SO hot here in NYC! I think the temperature is dropping to something a little more reasonable tomorrow but the past two days have been brutal with it being over 90 degrees. I wasn’t prepared for summer weather so soon. That’s why I needed something cold, especially because we dont have AC in our house yet. I saw Mexican guavas at my local fruit market and decided to make a delicious daiquiri variation.

I love Mexican guavas because they’re easier to work with, small, sweet and perfect for cocktails. You don’t have to remove the skin, although try to remove as much of the seeds as possible because they will change the texture of your drink.

Frozen Coconut Guava Daiquiri, serves 1

1 1/2 oz. Dark Rum

1 oz. Lime Juice

3/4 oz. Coconut Milk

1/2 oz. Simple Syrup

2 small guavas

Frozen Coconut Guava Daiquiri

Add all your ingredients to your blender pitcher, add ice, and blend on smoothie setting. Pour into your desired serving vessel and garnish with a guava slice.

Frozen Coconut Guava Daiquiri

Frozen Coconut Guava Daiquiri

Happy weekend everyone! I’m totally in love with how these came out. I’ve actually never worked with fresh guava before, only the puree kind, and I’m so happy I decided to make a cocktail with them. They made this drink extra delicious and added a lot of fruitiness and some slight tartness to an already super refreshing cocktail. These definitely did the trick and cooled me down on this hot and sweaty afternoon. I hope you decide to make these at home and if you do, don’t forget to drop me a line below in the comments!

Peach Mint Julep

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I love a good theme and excuse to make cocktails, and Derby Day has always been one of my favorites. I’ve done everything from throwing sponsored showings of the Derby to doing a DIY hat and mint julep class (which I would really love to do again), but this year I’m kicking it at home with this delicious Peach Mint Julep variation of the southern classic. This is a simple addition to an already simple drink that’s perfect for Summer and sipping on your porch.


Peach Mint Julep, serves 1

2 oz. bourbon (I used FEW)

1 barspoon peach liqueur

1 sugar cube

a handful of mint

2 peach slices cubed

Take your sugar cube, mint, and cubed peaches and place them in your serving vessel. Add the peach liqueur and muddle.I love to see the mint and peaches at the bottom of the glass so I opted to use glass instead of a traditional julep cup. If you have julep cups at home you can use them. They keep your drink icy cold.

Add your bourbon and then top with crushed ice. You can crush some ice in a blender or by putting it in a cloth bag and hitting it with your muddler. Garnish with a healthy bouquet of mint and dust with powdered sugar.

Here’s a little sneak peek of the wallpaper in my living room. The big reveal is this week so stay tuned. I’m in love!

Mint juleps are so refreshing but I love this one especially because the peach adds brightness and fruitiness to a somewhat boozy cocktail. These are definitely a little dangerous and go down way too quickly, so take it easy! I hope you’re all doing something fun today. Put on a hat, sip a Peach Mint Julep and route for your favorite horse! Happy Derby Day!