I’m really excited to team up with Bai again to inspire your Fall cocktail creations. I love their products because they are super low in calories and sugar (only 5 calories & 1 gram of sugar per serving) and are filled with antioxidant goodness. Using their sparkling antioxidant infusions is great for making highballs and any cocktail you want to add a little fizz to. I’ve created the Black Cherry Autumn Spritz with their Bolivia Black Cherry option that goes perfectly with red wine for a Fall spin on a popular Summer beverage….
For years I’ve had a rule that once a week, I buy myself flowers. Very rarely did anyone else purchase flowers for me and it was an exercise in self-love. I realized quickly that having fresh flowers in the house added a pop of color and life to my living space and the sight of them also made me smile. This was the beginning of a plant lady in the making! I’m so happy to have teamed up with my friends over at Bloomia for this post to spread a little happiness and talk about why flowers are important to me at home and in my work.
Bloomia is a global floral company with offices and production companies is the U.S, Chile, South Africa and the Netherlands. In the U.S their flowers are grown in King George, Virginia (about 40 minutes away from D.C) and are available in main supermarkets like Wholefoods, Wegmans, and Trader Joe’s. Their mission is to spread happiness through their sustainably grown, pesticide free, thoughtfully designed and consciously delivered floral products.
I’m running a giveaway over on Instagram, so after reading this post make sure you visit my account over here this afternoon to enter. All you have to do to be qualified to win is make sure you’re following me and Bloomia and leave a comment tagging a friend to whom you’d want to send flowers. Two lucky winners will get flowers shipped directly to their door courtesy of Bloomia. The giveaway will run until Sunday, so you have all week to enter.
I’m going to go over styling your home bar but first wanted to share some tips about styling your own floral arrangement. I thought my vintage Lilly Pulitzer dress with cocktails and flowers on it was perfect for this occassion!
- Cut an inch off the stems using a sharp knife, especially if the flowers will sit a while before being arranged. The fresh cut will help the stems absorb water better.
- Remove any leaves that fall below the water line.
- Add large, heavy flowers first, turning the arrangement as you work to ensure even placement on all sides. Fill in with smaller, airier blooms, and leave enough space between the stems so individual flowers have room to shine. Include flowers with various shapes and stem lengths.
- Make your bouquet taller than its container by about one and a half times. Also, make the width balance the height.
- Use different textures that are interesting to look at it. I pick a color pallette and try to stay within three colors.
- Arranging flowers in odd numbers is a great way to have some nice variety. Sometimes I will pick a base color of five flowers and then add in different colors in three’s.
- Change the water every day and recut stems.
Having a bar cart or a bar station in your home is fun because you get to change it up seasonally and it’s also a great landing spot when entertaining guests. I love to have fresh flowers on the bar cart because it adds a pop of color and some really nice texture.
Your booze is important! I love seeing pretty styled bar carts all over the world wide web BUT I would never trust someone who didn’t have some bottles on their home bar. It’s a bar, right? I love to keep a variety of spirits here, that way there is something for everyone. Keeping your higher end spirits here is also a great idea so you can showcase the best of your selection. Have a bottle each of Vodka, Gin, Light Rum, Dark Rum, Bourbon, Rye, Scotch, and Tequila. Having some Amaro available is great too for sipping after dinner. You can keep some bitters here as well but you should never have your vermouth on the cart unless you’re mixing with it. Vermouth should always be kept refrigerated because it is a delicate fortified wine that will go bad if left out at room temperature.
I love to keep a bowl of fresh fruit on my bar cart for the same reason I love to keep fresh flowers; it adds natural texture and a pop of color!
If you have pretty bar tools this is a great way to display them. I keep all of my gold and copper barspoons and strainers in my crystal mixing glass. I’ve also displayed my collection of colored cocktail shakers. Having a jigger is necessary for making sure your pouring is consistent when making drinks, and so I keep those available for use here.
Having a few peices of glassware available is also neccessary …and some straws too! I keep it organized by using trays to seperate certain things. I also try to style by color, just like with the flower arrangments. Picking a base color is key to having something that looks finished and cohesive. Obviously, my base color was pink. 😉
I hope you enjoyed my tips and tricks for making a flower arrangment and styling your bar cart. Check the slideshow above to see how many different arrangments I made with my Bloomia flowers.
What’s your favorite thing on your home bar?
Do you love keeping flowers in your home as much as I do?
What’s your favorite flower?
I’d love to hear about it in the comments below. I hope this post brought a pop of color to your Monday. Good luck to everyone who enters the Bloomia giveaway, and I can’t wait to see what you do with your flowers!
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.
Hello Everyone, it has been quite awhile because of the move, but now that I’m settling in, I am super excited to share that I have teamed up with Patrón to bring you a variation on one of the most popular cocktails — the margarita! To celebrate this classic cocktail Patrón has crafted 7 artisanal recipes that showcase how versatile this drink can really be and is asking everyone to vote for their favorite. These special margaritas are being made at several bars and restaurants all over the country, but we can also make them at home! I’ve whipped up the High Plains Margarita which is a herbaceous spin on the margarita, incorporating muddled sage, smoky charred pineapple, yuzu and a spicy chipotle salt rim. YUM!
High Plains Margarita
1.5 oz Patrón Silver
.5 oz Patrón Citrónge Orange
2 Slices charred pineapple
.5 oz Fresh lime juice
.25 oz Yuzu juice
.25 oz Simple syrup
6 Sage leaves, 2 for garnish
2 dashes Lime bitters
Chipotle salt rim
Char 2 pineapple slices and reserve 1 slice. To make the drink combine 2 pieces pineapple, 4 sage leaves and simple syrup in shaker and muddle. Add remaining liquid ingredients and shake vigorously with ice to chill. Double strain onto fresh ice in a chipotle salt-rimmed rocks glass. Garnish with a slice of charred pineapple and 2 sage leaves. To make the chipotle salt, simply mix a 1/2 cup of salt with 3/4 tsp of dried chipotle powder.
The margarita is by far one of my favorite cocktails and this variation is no exception. It is well balanced, fruity — but not sweet, herbaceous, savory, smoky and with a kick of spice. This drink sure did the trick after the crazy month I just had, and I will most certainly be making these again in the future. These are perfect for those warm summer days when we will be grilling in the backyard. I can’t wait!
If you try the High Plains Margarita or another, don’t forget to vote for your favorite here or by using the hashtag – #highplainsmargarita – on Instagram/Twitter. And remember the perfect way to enjoy Patrón is responsibly!