cocktails

My Warm Take on a Summer Classic: The Hot & Stormy

January 8, 2018 by Natalie 1 Comment

We’ve been enduring freezing temperatures here for weeks now and frankly, I’m growing a little tired of it. When it’s cold and you have the holidays to look forward to you can persevere through it. After the new year, the bitter cold leaves me just that — bitter. I’ve been dreaming up drinks I can stay inside with and that remind me of warmer days. I’m pleased to introduce my warm take on a Summer classic, The Hot & Stormy.

Brilliant, yes? I thought so. The Dark & Stormy cocktail is simple, refreshing, and the perfect Summer highball. But its ingredients dissected make a pretty awesome warm drink appropriate for those really frigid winter nights too. My trick to the perfect Dark & Stormy cocktail is throwing away the premixed ginger beer and using freshly juiced ginger instead. It’s a little more work but the spicy flavor it yields is totally worth it. I add a 1/2 oz. lime to mine with 2 oz. Gosling’s Rum (of course), 3/4 oz. fresh ginger syrup, and then top with club soda for the fresh fizzy ginger beer effect.

I’m going to show you how I make ginger syrup so you can make my Hot & Stormy.

Hot & Stormy

1 1/2 oz. Gosling’s Rum

1/2 oz. lime juice

1/2 oz. ginger syrup

hot water

lime wheel and ginger candy, for garnish

I finally bought myself a slow juicer. I decided on this one by Hurom. Yes, it’s pink which was a plus in my book but it also got amazing reviews (another plus). Their juicers come in lots of other colors and styles if pink isn’t your thing. This post is 100% not sponsored and I’m giving you my honest opinion: buy this juicer. Not only is the design amazing, it’s so easy to put together and disassemble, super easy to clean, and hums like the purr of a fat content cat. It’s SO quiet!

I peeled a larger piece of ginger, cut it down so it would fit through the top of the juicer, and pressed down. Like magic, the fresh ginger juice comes right out. I used a piece of ginger that was probably 5 inches long and it yielded exactly 4 oz. of ginger juice. The key to making ginger syrup is a 2:1 ratio. It’s 2 sugar to 1 ginger juice. Fresh ginger is really spicy so you need more sugar to balance it out. I added 8 oz. of sugar and stirred it until the sugar dissolved. You can heat this over low heat on the stove if you want it done faster. If you don’t have a slow juicer don’t fret. I detailed how to make ginger syrup using a blender for my Dark & Stormy Popsicles on A Beautiful Mess.

The hard part is over and now you can assemble your drink. Add all your ingredients to your serving vessel and top with hot water. You are ready to enjoy your Hot & Stormy.

Originally when I was brainstorming hot drinks to make on the blog I wanted to do a hot toddy variation. Ginger in hot drinks is so good, soothing, and bonus…healthy, but ginger in hot toddies had been done numerous times. I started thinking about my favorite drinks with ginger in them and that led me to this hot Dark & Stormy variation. I basically removed the club soda and replaced it with hot water. I’m so happy with how it came out and it was simple to put together. It’s crazy what a slight adjustment to a cold drink can do to make the perfect warm winter cocktail. I hope you enjoy my warm take on a Summer classic, The Hot & Stormy. It just might be my new favorite cold weather drink.

Pineapple Champagne Punch

December 29, 2017 by Natalie 3 Comments

Greetings everyone and happy almost New Year! I hope you have some fun plans to ring in the New Year, but if not don’t fret. New Year’s Eve is one of those holidays that’s always filled with unrealistic expectations. I have spent most working behind the bar but this year I’m staying home for a low key evening with a few friends. If you’re entertaining, I made this Pineapple Champagne Punch that’s simple to throw together. What better way to ring in the New Year than with all my favorite ingredients mixed together in one giant bowl! Don’t forget the disco balls!

Pineapple Champagne Punch, serves 8-10

4 oz. Jamaican Rum

4 oz. Cognac

3 oz. pineapple juice

3 oz. lime juice

4 oz. allspice simple syrup

1-2 bottles sparkling wine

The allspice syrup is super easy to make. Combine 1 cup of sugar and 1 cup of water in a small saucepan with 1 teaspoon of ground allspice. Heat on the stove and stir until all sugar has dissolved. Let simmer for 10 minutes to cook in the allspice. Remove from heat and let steep for another 10 minutes. Use a fine strainer and a double layer of cheesecloth to strain out the allspice. You can store the syrup in a jar or bottle. This will keep for up to one month refrigerated. If you have allspice liqueur on hand you can add a 1/2 oz. of that to the syrup as well. It will add more flavor and keep it fresh longer.

To make your Pineapple Champagne Punch add all your ingredients to your punch bowl, pouring the sparkling wine last.Easy peasy. I made this batch with one bottle of sparkling wine. My suggestion for a boozier punch is to use two bottles. It will also help dry the punch out a tad because it’s on the sweeter side.

I made a large format ice cube by using a bundt cake mold. Freeze pineapple wheels, a little pineapple juice, and water in your mold. This keeps your punch cold longer and doesn’t over dilute it.

This Pineapple Champagne Punch was so delicious! I can’t wait to make it again for New Year’s Eve. Even though I made a special syrup for the punch it was still fairly simple to put together. You can make the syrup days ahead of time to make assembly even easier. The allspice added tons of flavor and complemented the rum, cognac, and pineapple perfectly. Allspice and pineapple are a common pairing in a lot of classic tiki drinks and that’s where I got the idea for this Pineapple Champagne Punch.

Stay tuned for more New Year’s Eve ideas this weekend. 2018 I’m so ready for you! xo

My Favorite Tom & Jerry Recipe

December 19, 2017 by Natalie 1 Comment

A Tom & Jerry is a classic winter beverage that every cocktail drinker should try at some point. It’s a sweet, frothy, warm drink that is flavored with dark rum and cognac and it has been a holiday favorite since the 1820s. There’s just one thing: the Tom & Jerry is not the easiest drink to make, but it is worth it. I’m showing you how to make my favorite Tom & Jerry recipe just in time for Christmas.

The Tom & Jerry is a descendant of eggnog but not eggnog. The main difference is that the Tom & Jerry is served warm and the drink is built in the serving mug. Eggnog, on the other hand, is cold and already mixed and ready to drink. The Tom & Jerry is, however, a fantastic alternative to Eggnog and many drinkers prefer it because it is more of a warm milk punch and has less of an ‘eggy’ flavor. First, I’ll show you how to prepare the batter then how to assemble the drink.

Tom & Jerry batter, serves 12

6 eggs
1/2 cup sugar
1/2 stick of butter, room temperature
1/2 tsp. allspice, ground
1/2 tsp. cinnamon, ground
1/2 tsp. cloves, ground
1/2 tsp. vanilla extract

Separate the egg whites from yolks into two large bowls. Add butter and sugar to egg yolks and beat with an electric stand mixer. In a separate bowl beat the egg whites to stiff peaks. Gently fold egg whites into yolk mixture until color and consistency are the same.To finish the batter, stir in allspice, cinnamon, cloves, and vanilla.

Tom & Jerry, serves 1

1 oz. cognac

1 oz. dark rum

1 tbsp. Tom & Jerry batter

warm milk

nutmeg, for garnish

The hard part is over and now we can make our cocktail. To assemble Tom and Jerrys, gently heat milk in a saucepan over low heat (amount depends on how many drinks you plan to serve). For two servings I heated 1 cup of milk. This will also depend on the size of your serving vessels. While constantly stirring batter, add brandy and rum. Fill to the top with milk and stir until foamy.

Grate fresh nutmeg on top for garnish. Sip and enjoy!

The Tom & Jerry is much like making a Hot Buttered Rum. It all begins with mixing the spiced batter, which can be refrigerated or frozen until it’s time for a drink. Once that is done, it’s as simple as pouring warm milk over your liquor and batter. It’s a fabulous way to have a tasty hot cocktail ready for holiday visitors and parties.

You can also serve this in a Tom & Jerry punch set. My glasses are a part of a vintage set but I opted not to shoot a whole bowl or else I would have been drunk on a Monday afternoon. Not a terrible thing right? But really bad for productivity. I’m so happy I got to share my favorite Tom & Jerry recipe with you in time for the holidays. It’s the perfect drink to make for Christmas Eve, Christmas Day, New Year’s Eve, or New Year’s Day. Please chime in on the comments if you decide to make this and let me know how it turns out! Cheers everyone and don’t forget to eat, drink, and be merry! xo

Holiday Pomegranate Mule

December 14, 2017 by Natalie Leave a Comment

It’s beginning to look a lot like cocktails (I mean Christmas) around here! The holidays can be a little hectic, so taking the stress out of entertaining is key. I put together this Holiday Pomegranate Mule that is perfect for your holiday celebrations. They’re easy to whip up in a larger batch but also simple if you just need to make a few. Maybe you need to kick up your feet up and relax with one. I promise this Holiday Pomegranate Mule will do the trick!

I’ve been using Zevia mixers a lot around here and I love, love, love their ginger beer. Their mixers are simple and the perfect compliment to any cocktail. This ginger beer is bold and spicy in flavor (which I love) with a hint of sweetness. Making smarter choices is important to me and I like using Zevia because there is no sugar, no calories, and no artificial sweeteners. That means they won’t overload cocktails with extra calories and they have a more sophisticated and drier flavor than most sodas on the market. I used Zevia ginger beer in my Holiday Pomegranate Mule and the results were amazing!

Holiday Pomegranate Mule, serves 1

2 oz. vodka

3/4 oz. lime juice

3/4 oz. pomegranate simple syrup

1 can Zevia Ginger Beer

I made a pomegranate simple syrup with stevia to further reduce the calories associated with drinking cocktails. I made it by reducing fresh pomegranate juice, lemon juice, and stevia. Place 2 cups pomegranate juice, 4 tbsp. of stevia and 1/2 tbsp. fresh lemon juice in a saucepan set over medium heat. Cook, stirring occasionally until the stevia has completely dissolved. Allow to cool completely and store in a glass jar or bottle.

Add your vodka, lime juice, and pomegranate simple syrup to a cocktail shaker with some ice and give it a quick shake. Pour into a copper mug filled with ice and top with Zevia Ginger Beer. Garnish with a slice of lime, a sprig of rosemary, and some pomegranate seeds. While I was scooping out the seeds from the pomegranate I produced a good amount of fresh pomegranate juice. If that’s the case for you as well, pour some of the juice into your cocktail. I love fresh pomegranate juice and it added so much flavor to the drink!

Pomegranates are tart, tangy, and rich but not sweet, with musky complexities similar to red wine. I love using this ingredient in cocktails because the flavors are so complex and mix well with so many spirits. I based this Holiday Pomegranate Mule off the classic Moscow Mule cocktail but feel free to use another spirit besides vodka. Rum, gin, tequila, or any type of whiskey would also be a great fit for this drink.

If you want to make this drink in a large batch multiply the recipe by how many drinks you’d like to make. Add all ingredients to a pitcher or punch bowl and stir. By making some slight adjustments like using a stevia sweetener instead of sugar and using Zevia, I made a healthy and low-calorie cocktail. It’s easy to pack on a few pounds during the holiday season so I’ll save my calories where I can. Does this mean I can have an extra cookie? I hope you will consider enjoying a few of these Holiday Pomegranate Mules with your loved ones at your upcoming holiday gatherings. May your days be merry and bright everyone! Cheers. xo

Boozy Hot Chocolate

November 28, 2017 by Natalie 1 Comment

The history of hot chocolate dates back to Aztecs and Mayans, but it was the Spanish who first experimented with adding sugar and milk, in addition to a host of modifiers, including cinnamon, orange peel, and even ambergris, to spice it up. Spirited variations on the hot chocolate can take many forms. My favorite things to mix in Boozy Hot Chocolate is whiskey, rum, tequila, cream liqueur, vanilla liqueur, creme de cacao, coffee liqueur, or even sherry.

I created this Boozy Hot Chocolate variation with Kerrygold Irish Cream Liqueur to promote their Holiday Contest where those who enter the contest will be up for a chance to win a trip to NYC for St. Patrick’s Day complete with a cash prize and tickets to an exclusive, VIP event with Kerrygold Irish Cream Liqueur. Contestant’s cocktails will be judged, based on visual aspects, creativity, and overall execution. This contest will run from mid-November through the end of December, with the winner being announced in January. For more details on the contest and to enter, visit: www.kerrygoldirishcream.com/NYC. Rules and restrictions apply. US entrants only. Must be 21 years or older to enter.

Boozy Hot Chocolate, serves 1

1 oz. Kerrygold Irish Cream Liqueur

1 oz. Irish Whiskey

2 tablespoons unsweetened cocoa powder

1 to 2 tablespoons of sugar

pinch of salt

1 cup of milk

1/4 teaspoon vanilla extract

Whisk together the cocoa, sugar, salt, and about 2 tablespoons milk in a small saucepan over medium-low heat. Stir until all ingredients have dissolved and then whisk in the remainder of the milk. Heat over medium heat, stirring occasionally, until hot. Add the vanilla extract and whisk until completely incorporated.

Once the hot chocolate is prepared you can build your drink. Add the Kerrygold Irish Cream Liqueur and whiskey to your desired serving vessel. Pour the hot chocolate on top, stir, and garnish with marshmallows or whipped cream and a dusting of cocoa powder.

This recipe multiplies very easily in case you want to make a larger batch. Add the hot chocolate and your spirits to an enamel pot or pitcher so that it stays warm for serving. This Boozy Hot Chocolate is a breeze to make and is sure to keep you nice and toasty on a cold day. I hope you try this one at home or come up with your own recipe. If you do don’t forget to enter the contest. I’d love to see you in NYC for St. Patrick’s Day. Happy sipping and good luck! xo

Pumpkin Butter Flip

November 8, 2017 by Natalie 8 Comments

Halloween might be over but we have until Thanksgiving to capitalize on all things pumpkin flavor. Recently I did an apple cider + pumpkin butter cocktail for my farmers market cocktail column on Chicpeajc and I thought why not use pumpkin butter in another drink? I came up with this Pumpkin Butter Flip to bring you a seasonal and creamy dessert cocktail. It’s so good it might rival pumpkin pie for dessert at your Thanksgiving dinner table.

A flip is a category of mixed drink. According to the Oxford English Dictionary, the term was first used in 1695 to describe a mixture of beer, rum, and sugar, heated with a red-hot iron. The iron caused the drink to froth, and this frothing (or “flipping”) engendered the name. Over time, eggs were added and the proportion of sugar increased, the beer was eliminated, and the drink ceased to be served hot.

The first bar guide to feature a flip (and to add eggs to the list of ingredients) was Jerry Thomas‘s 1862 How to Mix Drinks; or, The Bon-Vivant’s Companion. In this work, Thomas declares that “The essential in flips of all sorts is to produce the smoothness by repeated pouring back and forward between two vessels and beating up the eggs well in the first instance the sweetening and spices according to taste.”

With time, the distinction between eggnog (a spirit, egg, cream, sugar, and spice) and a flip (a spirit, egg, sugar, spice, but no cream) was gradually classified in America’s bar guides. In recent decades, bar guides have begun to indicate the presence of cream in a flip as optional.

Personally, I love a flip with a little cream in it. It mixes with the egg so well while adding a smooth and silky texture to the drink. Also, it tastes delicious!

Pumpkin Butter Flip

1 1/2 oz. spiced rum

1/2 oz. Faretti biscotti liqueur or amaretto

1/2 oz. fall spice syrup

1/2 oz. heavy cream

1 heaping barspoon pumpkin butter

1 whole egg

pumpkin baking spice mix for garnish

In the larger side of your cocktail shaker add the whole egg and cream. Add the rest of your ingredients to the smaller side of your tin, pour into the large side and seal. Dry shake, add ice and shake again long and hard. Pour into a coupe glass and garnish with a dusting of pumpkin baking spice. Sip and enjoy!

I used my fall syrup in this cocktail and linked to the recipe above. You can also sub it out for regular demerara or simple syrup. I had it on hand and the flavors went so well with the drink it was a no-brainer to use it. The spiced rum contributes to the baking spice flavors of this Pumpkin Butter Flip but you can also use aged rum or even bourbon.

If you’ve never had Faretti Biscotti liqueur you are in for a treat. I use this in replace of amaretto all the time in cocktails. It’s sweet and delicate with hints of nuts, citrus, and anise. The liqueur is made in Northern Italy, near Lake Como, where delicious biscotti cookies are baked in rustic brick ovens. It goes great in coffee or as a little aperitif after dinner as well.

I love that this Pumpkin Butter Flip is reminiscent of eggnog but appropriate for the Fall and Thanksgiving. What will you be making for Thanksgiving dinner or dessert? This cocktail is definitely worth a try and consideration for your holiday menu. Cheers everyone! xo

Smoky Cinnamon Apple Cider Margaritas

November 3, 2017 by Natalie 2 Comments

After the week I had I definitely need a drink! I’m so happy to team up with Teroforma for this post to talk about one of their newest collections 1pt. 1pt is a collection of infusion blends and kits for alcohol and spirits. I’ve used the 1pt Master Kit to create these Smoky Cinnamon Apple Cider Margaritas and I’ll show you how easy it is to use and how wonderful the end result can be.

Whether you’re an experienced bartender or an at home enthusiast the 1pt Master Kit is a must-have. It comes with a beautiful high-durability lab glass infusion bottle that infuses 375 ml of liquid (half of a standard bottle of spirits). There’s a stainless steel infusion basket that holds the infusion blends which makes infusing so much easier. No mess and no fine straining! You also get a reusable, gold-finish, stainless steel tasting straw so that you can taste-test during the infusion process. The kit also includes a simple instruction guide, 7 blends variety pack and some cocktail suggestions to start you off in the right direction.

I knew I wanted to make apple cider margaritas this month and thought the cinnamon infusion would be a great addition to this cocktail. Using the infusion kit is super simple. The first step is putting your infusion blend into the infusion basket. It clips right back into the top of the bottle with a little push and then you pour your spirit directly into the bottle. Let the infusion sit for 6 hours or to taste. Of course with your fancy gold straw! 😉

Smoky Cinnamon Apple Cider Margarita, serves one

1 oz. cinnamon infused tequila

1 oz. mezcal

1 1/2 oz. apple cider

1/2 oz. lime juice

1/2 oz. agave nectar

First, rim your glassware with an equal part mixture of cinnamon, sugar, and salt. Add all of your ingredients to a cocktail shaker and shake with ice. Strain into a double rocks glass over ice and garnish with a slice of apple, lime wedge, rosemary sprig and a cinnamon stick.

These smoky cinnamon apple cider margaritas were even better than I imagined. Cinnamon goes so well with tequila and I really love the smokiness the mezcal provides the drink. If you want the drink the be less sweet than swap out the agave nectar for some Cointreau. The 1pt infusion kit was so simple to use and really streamlined the whole infusion process. I love that you only infuse a half a bottle of spirit and that I don’t have to fine strain. It makes the whole process more simple but most importantly delivers consistent results. If you want to try any of the Teroforma 1pt collection products you can use “arseniclace10″ when you checkout for 10% off orders over $20, valid through January 31, 2018 on Teroforma.com. Cheers and happy infusing! xo

Sunday Kind of Love

August 27, 2017 by Natalie Leave a Comment

I hope everyone had a good week. I can’t believe we’re approaching the last week of August. I really don’t know where the time is going. Someone stop the clock please! Not a whole lot happened this week except the usual tons of work thing that I always seem to be struggling with. There is light at the end of the tunnel though.

I'm going to Paris and Cognac in September with Pierre Ferrand to tour the distillery and spend some time in France. I'm so thankful for the opportunity to travel with them. France and especially Paris has always been on the top of my list of places to go to but somehow I've made it 30 years without getting the chance to travel there. I'm staying behind for a few days after the trip so I booked my hotel this week. After searching for a few hours I found this really awesome hotel, The Henriette, that was very afforable and just look how adorable it is. I know what you're thinking…how did you find a Palm Springs looking hotel in the Paris? Let's just say the universe found it for me. This trip has seemed so far for months and now it's just around the corner. What am I going to pack? Did I just find the hotel that every blogger is going to stay at now when they go to Paris? Can you spot a photo of my favorite hotel in Palm Springs framed above one of those beds? Click the photos to see the slideshow.

Meet the Finalists went up on SAVEUR this week. Check it out here and read about their favorite drink blogs of 2017 and learn more about each blog/blogger that has been nominated in the SAVEUR Blog Awards. You have until 9/6 to vote for Arsenic Lace for Best Drinks Blog, so keep voting! EVERY DAY!

Did you see my Chamomile Elderflower Tom Collins on A Beautiful Mess? It’s a delicious and refreshing variation on the classic Tom Collins with elderflower liqueur and chamomile flower infused honey syrup. This drink was so good and I had a blast making it and shooting it. I’m really happy with how the photos turned out.

I have a fun post and giveaway that goes live tomorrow on the blog. Keep your eyes peeled for that email in your inbox in the morning. You have to be following me on Instagram to enter, so if you’re not already, what are you waiting for? 😉

I need a new camera bag because I want to travel with my camera, especially for this France trip. A Beautiful Mess did a collaboration with Kelly Moore and ever since they launched them I’ve been dying to buy one. It seems like there’s enough space for my camera body, a few lenses, but most importantly my laptop. I want to be able to blog while I’m on that trip so having a bag that can accomodate all of my needs is really important. I like this one because it can be a shoulder bag or backpack which is super useful. My current camera bag is a little small and when I put all of my stuff in it, it’s very heavy and hurts my shoulders. This bag is obviously ridiculously good looking as well. My biggest problem? Should I get pink or gold? Obviously my mind goes directly to pink but keep in mind everything I own is pink, including jackets and my hair. What do you guys think?

If you have ever been to Paris and have any recommendations on places I should go and see, please tell me in the comments section below. Museums? Favorite restaurants? Cocktail bars? Colorful walls? I want to know about it. Enjoy your Sunday. I’m hoping to get a little time to relax myself. Cheers. xo

Sunday Kind of Love

August 13, 2017 by Natalie 2 Comments

Happy Sunday! I hope these blooms brighten up your day. I did some flower arranging yesterday for a collaboration I’m doing with Bloomia, so stay tuned. Making bouquets is much harder than you think. Florists have earned so much more of my respect!

What a crazy week it has been and today I am most definitely giving myself a much deserved day off. I’ve been working a lot lately and honestly, I’ve been pretty stressed and spread a little thin. Between regular bar work, a consulting project, keeping up with the blog and social clients, my plate is very full at the moment. There is never a dull moment and who wants to be bored anyways? How do you guys unwind/relax? Do you have good tips on combating burn out? Send them my way! One day I will have this whole life/work balance thing figured out.

I’m sure you’ve seen by now that Arsenic Lace has been nominated for Best Drinks Blog by SAVEUR Magazine for their Blog Awards. You have until September 6th to vote as many times as you want so I’m going to be reminding you A LOT to place your votes. I’m up against a lot of really great talent, some I’m happy to call friends, so no matter what happens I’m honored to be a finalist. Head here to place your vote.

Wide Open Eats featured me and 15 of my drinks on their lifestyle section and said my Instagram is the happiest thing they’ve seen! “The Florida-meets-Palm-Springs flair of Arsenic Lace’s cocktails will inspire you to imbibe beachside or build a backyard tiki bar yourself.” I stumbled upon this while searching for another article I was featured in and it was quite a happy find! It feels nice to know that others find joy in the content I’m putting out there. This is exactly why I started doing this in the first place. Check it out here.

Did you see my delicious Mango Mai Tai go up on A Beautiful Mess this week? There’s an orgeat how-to as well which is a crucial syrup for making tiki drinks at home. Go read fun facts about the history of the Mai Tai and maybe try to make my summertime version for yourself! Recipe here.

Yesterday my Hibiscus Frosé was on Palm Springs Style. I’m so happy with the way this recipe turned out. I’ve been trying to figure out an easy way to make frosé at home that didn’t require freezing it in a sheet pan or adding ice to blend and I finally figured it out. The hibiscus syrup really took this drink to the next level by adding floral, tart, fruity notes that complimented the wine – plus the color is stunning!

That’s all for this Sunday. Hope you’re all relaxing with something frosty and boozy in hand. Did you make anything tasty this weekend? Let me know in the comments below. Cheers everyone. xo

Sunday Kind of Love

August 6, 2017 by Natalie Leave a Comment

Happy Sunday everyone! What a crazy week it’s been and I’m so glad for my favorite day to finally be here. I do have a little work to do today, even though I said Sunday was off limits. The best thing about work? I get to drink frośe afterwards, so I guess it could be worse!

I hit 10K on Instagram this week!!! I can’t tell you enough how much I appreciate everyones support. It’s been a wild ride building my blog over the last 14 months and I can’t wait to see where it goes from here. The community over on Instagram and the whole blog world overall is just so supportive, and I’m so thankful for everyone I’ve met and gotten to work with. Thanks to all my readers that take the time to like, comment, read one of my posts, or send an encouraging word my way. You all make this possible and I promise to keep building this and creating content and cocktails that you love. I’m relaunching the website soon, I have a lot of fun things in the works, PLUS I have a very big announcement to make this week, so stay tuned!

My Hamilton Park Swizzle was on Imbibe this week. This was a cocktail I developed for the menu when I worked at Lani Kai back in 2010. It has mango tea infused applejack, palo cortada sherry, pineapple syrup, lime juice, and falernum in it. It was one of my first cocktails that got published and the first that got press. It was the centerfold in Imbibe Magazine for the Summer of Tiki issue in July/August 2011. It’s named after a park where I’m from in Jersey City and my first variation on a Queens Park Swizzle. Since then I’ve done a Van Vorst Park Swizzle, a Lincoln Park Swizzle and an Arlington Park Swizzle. I’m trying to cover all the parks here because if you haven’t noticed I’m very Jersey City, NJ PROUD!

I got some floating shelves installed in the bathroom this week and I’m in love! The bathroom is so small, and the sad part is it’s larger than my last one, lol. The upsides are the skylight, which means I never have to turn on a light (unless it’s night) and it’s perfect for putting on makeup, and the clawfoot tub. Theres a pedestal sink, which is pretty, but theres absolutely no storage and no medicine cabinet. I have some baskets under the tub, a little shelving unit under the sink and these shelves will act as my open medicine cabinet. It’s fun to display all my pretty skincare. AND since there’s light, I can have a plant. 😉

CB2 came out with this table and I’m dying. I don’t have a coffee table in the livingroom because it’s a little narrow. I keep bargaining with myself, asking if I move the couch a few inches backwards can there be enough room for this table? I kind of can’t live without it. How can a Palm Springs inspired livingroom exist without a gold pineapple table? Maybe I should buy it to just “see how it feels” in the room. What do you think? Please say YES!

Amara Living named my first Sunday Kind of Love post one of the top 25 interior design posts of July because of my bedroom progress (and the wallpaper isn’t even up). I know I’m a drinks focused blog sharing the occassional home photo, but can I expand into lifestyle and interior? I would love to! I did go to school for interior and exhibition design afterall. We shall see. Maybe just more photos of me drinking in my home.

Did you see my Dark ‘n Stormy popsicles go up on A Beautiful Mess? They are my favorite poptails I have EVER made. Super citrusy, bright, spicy, boozy and refreshing. Perfect for the summer. I think I like them even better than the original drink. I’m not sorry.

Hope you’re all enjoying your weekend. What have you been up to? Let me know in the comments below. I love hearing from you. Thanks again for all your support. Love you! xo

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cocktails

Hot & Stormy

Pineapple Champagne Punch, serves 8-10

Tom & Jerry batter, serves 12

Tom & Jerry, serves 1

Holiday Pomegranate Mule, serves 1

Boozy Hot Chocolate, serves 1

Pumpkin Butter Flip

Smoky Cinnamon Apple Cider Margarita, serves one

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