recipes

So I’m Writing A Book

January 6, 2019 by Natalie 2 Comments

Whether I’m developing drinks for a menu or for the blog — one thing is for certain — I’m constantly inspired by vintage cocktail books. It’s been hard holding on to this new for months but I’m so excited to announce that I’ve been working on a cocktail book!

I’m not giving away all the juicy details yet but it will be a compilation of my favorite mid-century classics and some of my own originals.

I can’t thank Page Street Publishing and Macmillan enough for believing in me and allowing me to make one of my biggest dreams come true.

Thank you for all of your continued support. 2019 will most definitely be my year! Coming July 2019! xo

DIY Summer Sangria Bar with World Market

July 24, 2018 by Natalie 1 Comment

This post is sponsored by Cost Plus World Market. All opinions expressed in the post are my own and not those of World Market. Thank you for reading the sponsored content that makes Arsenic-Lace possible!

Recently I was super excited to team up with Cost Plus World Market to create a DIY Summer Sangria Bar. I shopped at my local Woodland Park, NJ store where all the store associates were friendly and accommodating. They eagerly helped me find the products I needed for my Sangria Bar. When setting up a Sangria Bar it is so important to have all the appropriate bar tools and accessories. I found so many affordable, not mention, stylish options in store. Cost Plus World Market is definitely my one stop shop for entertaining essentials!

I developed 3 easy, delicious, and unique sangria recipes using wine from World Market as well. It took me by surprise the wide variety of wine they carried in the store. I picked Radio Boca Tempranillo for the red which is a dry and fruity Spanish wine perfect for a traditional sangria. The Oyster Bay Sauvignon Blanc for the white which is grassy, herbaceous, and has notes of tropical fruit. This crisp, lush, and floral Rosè from Louis Jadot tastes like Summer and is a great pink sangria option.

I picked items with tropical details for my Sangria Bar set up to get everyone in the Summer spirit! A woven fiber table runner together with palm leaf placemats add texture and style when decorating your table. I also used added gold accents along with a gold pineapple ice bucket, gold and marble tray, gold stemless wine glasses, and gold spoons. These inexpensive glass carafes were the perfect option for having multiple vessels to serve the sangria in. Having extra fruit out for guests to customize their sangria is key and these cute blush bowls completed the look while also adding a pop of color.

Head over to the World Market Blog to see the full recipes and how I put together this DIY Summer Sangria Bar. Overall I’m so happy with how it turned out! I’ve added all my picks that I used from World Market below just in case you want to shop them. If you’d rather shop in person at a Cost Plus World Market near you, you can use their convenient store locator on their website. Happy shopping and drinking! 😉

Boozy Cold Brew Popsicles

July 6, 2018 by Natalie 2 Comments

I reach a point every Summer when it just gets too damn hot. That is when everything I eat or drink has to be frozen. Coffee is no exception! I teamed up with Chila ‘Orchata Cinnamon Cream Rum to bring you these delicious Boozy Cold Brew Popsicles. Staying cool, caffeinating, and getting a buzz are all pretty high up on my priority list. Boozy Cold Brew Popsicles are the perfect treat when an iced coffee just isn’t going to cut it!

Boozy Cold Brew Popsicles, makes 10 popsicles

2 cups cold brew

1/4 cup sweetened coconut condensed milk

1/4 cup Chila ‘Orchata Cinnamon Cream Rum

popsicle mold

popsicle sticks

First, add 1 cup of cold brew to a bowl with sweetened coconut condensed milk and Chila ‘Orchata. Stir well and taste. If you want this mixture sweeter you can add either more coconut condensed milk or rum cream. Pour the cold brew-milk mixture into the popsicle molds only filling each one halfway. Place in freezer for about an hour.

Next, insert popsicle sticks and top off each mold with the remaining cold brew. Freeze for 4-6 hours but I always recommend letting them freeze overnight.

The recipe for these Boozy Cold Brew Popsicles couldn’t be more simple. They are so easy to put together even with the layering. Chila ‘Orchata is smooth, creamy, with a little hint of spice. It is a unique blend of Puerto Rican rum, real dairy cream, Tahitian vanilla, and exotic cinnamon. All the flavors of Chila ‘Orchata are wonderful for use in coffee and made these Boozy Cold Brew Popsicles extra delicious.

I’m usually a black coffee/cold brew drinker but adding a creamy latte element to these popsicles made them sweet, flavorful and refreshing. My new favorite thing to use in recipes is coconut condensed milk and it added just the right amount of sweetness and complimented the additional vanilla and cinnamon notes from the Chila ‘Orchata.

These Boozy Cold Brew Popsicles would be an amazing addition to any Summer brunch party. For me, I’d enjoy one on any regular afternoon just to pretend I’m on vacation. Hopefully, the cold brew kicks in and makes me semi-productive though. Another great idea: use them as a giant ice cube in your coffee! Stay cool everyone and if you’re giving these a try at home don’t forget to chime in on the comments below. xo

Summer Solstice Sparkling Chamomile Sangria

June 21, 2018 by Natalie Leave a Comment

The Summer solstice marks the official start of Summer. With it brings the longest day and shortest night of the year. You might need sangria for the longest day of the year, correct? In light of Summer solstice, I made Sparkling Chamomile Sangria with Santa Margherita Prosecco Superiore D.O.C.G. just for the occasion. After all, I do wait all year for the first day of Summer — every year. A delicious bubbly wine together with chamomile tea, elderflower liqueur, lemon, and strawberry seems like the perfect combination to ring in the first day of Summer.

Today also marks my 2nd blogiversary. I can not believe it! We’re going to need more prosecco!

Sparkling Chamomile Sangria, serves 4-6

1 bottle Santa Margherita Prosecco Superiore D.O.C.G

2 cups chamomile tea

3/4 cup lemon juice

1/2 cup gin

1/2 cup sugar

1/4 cup elderflower liqueur

lemon wheels

strawberries

First, bring 2 cups of water to a boil in a saucepan. Add 2 chamomile tea bags and let steep 5 minutes. Remove bags and discard. While tea is still hot add your 1/2 cup of sugar and stir until fully dissolved.

Next, cut up the fruit and then add it to your pitcher or large serving vessel. Pour tea, lemon juice, gin, and elderflower liqueur into the vessel and let sit in the refrigerator for at least 3-4 hours. The longer you let the fruit steep the better!

Just before serving your Sparkling Chamomile Sangria, add ice and finally top with a bottle of Santa Margherita Prosecco Superiore D.O.C.G. In this recipe, I only used 1 bottle of prosecco, but if you want to make a boozier sangria I suggest using 2 bottles instead.

I love adding an iced tea element to cocktails in the Summer. Especially in sangria and punches! Tea adds a lot of fruity, floral, and herbal elements that can compliment wine and spirits nicely. In this case, the chamomile adds floral notes that are a perfect match to the aromatic, fresh, fruity, and sweet floral aspects ofSanta Margherita Prosecco Superiore D.O.C.G. Santa Margherita grows luscious, aromatic Glera grapes in the gentle hills of Valdobbiadene, a town synonymous with the finest Prosecco Superiore, and DOCG status – the highest and most distinctive classification possible.

Please sip and enjoy this delicious Sparkling Chamomile Sangria. I’ve been waiting a long time to say this — happy first official day of Summer everyone!

Summer Mocktails with Red Bull

June 20, 2018 by Natalie

Recently I teamed up with Red Bull to make some Summer mocktails to celebrate the release of their Red Bull Summer Edition Coconut Berry. The Coconut Berry might be my favorite flavor yet but I’ve also put together mocktails using Red Bull Green Editon and the Yellow Edition (my other two favorite flavors). The Green Edition tastes like kiwi and apples and the Yellow Edition tastes like a mix of tropical fruits with passionfruit shining through the most.

I was pleasantly surprised at how easy Red Bull was to mix with. These flavors are fruity and absolutely perfect for topping off your drinks with for Summer. Because who doesn’t love a little energy boost in their drinks? I certainly need all the energy I can get! I loved how these mocktails turned out which is why I decided to share them with you here.

In Love with the Coco, makes 1 serving

4 oz. Red Bull Summer Edition Coconut Berry

1 oz. coconut milk

1 1/2 oz. pineapple juice

1/2 oz. orange juice

4 strawberry halves

First add pineapple, orange, and strawberries to a cocktail shaker and muddle. Next, add coconut milk and then shake with ice and pour into your serving vessel over ice. Finally, top with Red Bull Coconut Berry. Garnish with coconut flakes, freshly grated nutmeg, and a strawberry wedge.

Lime So Fine, makes 1 serving

4 oz. Red Bull Green Edition

1 oz. lime juice

1 oz. cucumber juice

Splash Red Bull Lime Edition

mint, green grapes, green apple slices, for muddling

First add lime and cucumber juice to a cocktail shaker with a handful of mint, 5 green grapes, and 2 apple slices. Next, muddle and then add ice and shake. Strain into your serving vessel over ice and top with Red Bull Green Edition and a splash of Red Bull Lime Edition. Garnish with 2 cucumber slices and a mint sprig.

Hello Sunshine, makes 1 serving

4 oz. Red Bull Yellow Edition

1 oz. lime juice

3/4 oz. ginger syrup

club soda

5 mango chunks

First add lime, ginger, and mango to a cocktail shaker and muddle. Next, add ice, shake, and then strain into your serving vessel over ice. Top with Red Bull Yellow Edition and a splash of club soda. Garnish with a lime wheel and ginger candy.

I’m totally in love with all of these Summer mocktails that it’s hard to pick a favorite! I hope you’ll be giving these Summer mocktails with Red Bull a try at home. I’ll be enjoying quite a few myself. xo

Chill Out with these Iced Coffee Recipes for Summer

June 19, 2018 by Natalie 1 Comment

Happy Tuesday everyone! Who needs a coffee? Definitely me! Is anyone else addicted to iced coffee in the Summer? Luckily I’m working with Nespresso for this next post and sharing two delicious iced coffee recipes. This Summer Nespresso is releasing a new line of iced espressos for their Vertuo System. The limited edition espressos are more concentrated and have been specifically designed to be poured over ice to deliver a refreshing beverage.

Mint + Vanilla Cafè Shakerato, makes 1 serving

1 Inspirazione Shakerato capsule

4 Nespresso ice cubes

1 tsp. mint/vanilla syrup*

*First, make your mint/vanilla syrup. Add 1 cup of water, 1 cup of sugar, 1 big bunch of mint, and 1 vanilla bean (scrape the inside) to a saucepan. Heat over medium heat, whisking constantly until the sugar dissolves. Simmer for about 10 minutes and then remove from heat and let completely cool. Strain out the mint and vanilla bean and store in a jar or bottle.

Extract 1.35 oz. coffee into a 12 0z. glass over Nespresso ice cubes. Add 1 tsp. (or more if desired) of mint vanilla syrup and shake or stir the drink. Garnish with a mint sprig. Adding Irish whiskey to this iced coffee is perfect for a summery Irish Coffee variation.

I was inspired by a classic Irish Coffee for the Mint + Vanilla Cafè Shakerato. Incorporating mint into this iced coffee by making a mint syrup turned out delicious and super refreshing. The vanilla adds a hint of sweetness and flavor that compliments the coffee perfectly. Making coffee cubes is easy. Just brew some coffee, pour it into an ice cube mold, and send it to the freezer. Coffee ice cubes keep your iced coffee cold and add more coffee instead of watering it down!

Island Coffee, makes 1 serving

1 Inspirazione Salentina capsule

4 Nespresso ice cubes

1 oz. dark rum

1 oz. coffee liqueur

2 tbsp. condensed coconut milk

Add Nespresso ice cubes to a glass and pour in the dark rum and coffee liqueur. Extract 1.35 oz. coffee on top. Next, add your condensed coconut cream and stir until incorporated. Garnish with coconut flakes and freshly grated nutmeg. For a booze-free version omit the rum and coffee liqueur.

Have you ever had a Vietnamese Iced Coffee before? They are delicious and are kind of my guilty pleasure. Usually, I’m strictly a black coffee drinker but adding condensed milk to iced coffee is so tasty! Instead of using regular sweetened condensed milk I bought condensed coconut milk. Using condensed coconut milk is the perfect way to add sweetness and a tropical element that makes this iced coffee super Summery. Bonus that it is also dairy-free which makes this iced coffee vegan as well!

The Vertuo System makes mornings so much easier when you can brew a cup for a quick fix. Before the VertuoPlus, I was making pour-over coffee — which I love — but it requires a lot of effort and time. Sometimes in the morning, I need a fast cup of coffee that still taste good so I can start tackling my emails and get to work! I’m honestly so impressed with the quality and flavor of the coffee and how this system brews. The possibilities are endless and it keeps stress levels low (which I need).

I love iced coffee and I’m so happy to be able to make it at home now. The great thing about both of these recipes is you can serve them with or without booze. That makes them appropriate for morning and if you need a pick me up at happy hour or after dinner, then add some spirit! I hope you will give both of these recipes a try and don’t forget to check out the VertuoLine system and you can purchase all your espressos here. Happy brewing!

This post is sponsored by Nespresso. All opinions expressed in the post are my own and not those of Nespresso. Thank you for reading the sponsored content that makes Arsenic-Lace possible!

Mango Kombucha Margarita + Bistec Mango Tacos

June 15, 2018 by Natalie 4 Comments

Did you think I would get sick of margaritas and tacos after my trip to Mexico? NEVER! Honestly, as a result of my trip, it’s all I want to eat and drink! I’m so happy to be teaming up with Exotico Tequila for this next post. I’m sharing recipes for my Mango Kombucha Margarita + Bistec Mango Tacos. After all, what is a margarita without a taco? It’s certainly my favorite cocktail and food pairing in this whole wide world!

Mango Kombucha Margarita, serves 1

2 oz. Exotico Blanco Tequila

3/4 oz. fresh lime juice

1/2 oz. agave

4-5 pieces fresh mango, muddled

top with mango kombucha (I used GT’s)

First, add mango, lime juice, and agave to your cocktail shaker and then muddle. Fill your cocktail shaker with ice, shake, and strain into a salt-rimmed glass. Finally, top with mango kombucha and garnish with a lime wheel and cilantro.

Bistec Mango Tacos, makes 6 tacos

1 lb. chuck steak, sliced into 1-inch strips

2 tbsp. olive oil

salt

tequila cayenne sauce

mango salsa

cilantro

corn tortillas

For the tequila cayenne sauce:

1/3 cup Exotico Tequila

2 tbsp. Worcestershire sauce

1 tbsp. cayenne pepper

1 tbsp. pickled jalapeño juice

1 tbsp. brown sugar

salt

For the mango salsa:

1 whole mango

1/4 cup white onion

1 tomato

1 tbsp. pickles jalapeño

salt

pepper

lime juice

Slice the steak into 1-inch strips and then cook in a pan with olive oil and salt. To make the tequila cayenne sauce combine all ingredients in a saucepan and heat until slightly boiling. Then prepare the mango salsa by chopping mango, onion, and tomato. Next, put your chopped ingredients in a bowl, then add remaining ingredients and toss. Finally to assemble tacos place your steak in a corn tortilla, drizzle with tequila cayenne sauce, top with mango salsa and a sprinkle of cilantro.

Exotico Tequila is handcrafted with tradition by the Gonzalez Distillery which is a family distillery spanning three generations and one of Mexico’s most respected makers of tequila. The tequila is made from 100% Blue Weber agave grown in the Highlands of Jalisco. The red clay soil in Jalisco produces a larger, sweeter agave heart thus gives Exotico its floral, well-rounded taste. The Exotico Blanco has notes of roasted agave and pepper which make it delightful to sip on its own but also perfect for mixing in drinks like the margarita!

I was inspired by a Tommy’s Margarita (tequila, lime, agave) when developing this Mango Kombucha Margarita. A few months back I made Kombucha Sangria on A Beautiful Mess and instantly fell in love with this ingredient in cocktails. It adds flavor, tang, and effervescence to drinks that yields such flavorful and interesting results. Once I knew what margarita I wanted to make, I based my taco recipe around it using similar ingredients.

I hope you will try my Mango Kombucha Margarita + Mango Bistec Tacos this Summer! They go absolutely perfect together and not to mention, are a winning combination. I love that both the margarita and tacos are savory but are also sweet and summery from using fresh mango. I think planning a taco night is in order!

3 Ways to Celebrate Memorial Day Weekend

May 1, 2018 by Natalie

I’m so excited to be teaming up with Bai for this next post! Memorial Day Weekend is just over a month away and is the official kick-off to Summer. I’ve put together 3 fun ways for you to celebrate Memorial Day Weekend this year. Whether you’re staying home, entertaining, or going to a friends party, it’s always a good idea to have a few tricks up your sleeves.

DIY Balloon Arch

Supplies:

helium tank

balloon decorating strip

various balloons in different colors and sizes

glue dots

balloon string

I’ve never blown up balloons with helium before this project. Honestly, it was so easy and I got this Balloon Time tank that is available at Party City. They’re so easy to use and can easily be recycled when empty. To use all you have to do is twist the nozzle, press down to fill the balloons, and then tie the ends up. You can blow up all your balloons and then attach them or attach them as you go which is what I ended up doing. If you blow them all up at once, make sure you can reach them, or put them in garbage bags so they don’t float up.

Next, you can attach them to the balloon decorating strip. Slip the knot of a balloon through the hole of the decorating strip. Skip a few holes and place another balloon facing the opposite direction. Keep alternating balloon colors and sides until you have a balloon strip as long as you need your arch to be. If your balloon arch is looking scarce you can add a few more balloons where needed, but don’t go too crazy. We’re going to add little balloons to fill in the holes too.

Once all your main balloons are on the strip as long as you need it to be, you can cut the strip on either side where the balloons end. You can use balloon string to tie your arch to the table or piece of furniture your using. I tied mine to strings that went to the floor and then used balloon weights to hold it down. Use glue dots to stick mini balloons into the holes and crevices until you have an arch that’s completely full.

Jalapeño Watermelon Paloma

Ingredients:

2 oz Jalapeño infused Tequila

2 oz. Bai Kula Watermelon

1/2 oz. fresh lime juice

4 chunks watermelon

salt, for rimming

top with Bai Bubbles Gimbi Pink Grapefruit

First, infuse your tequila. Slice jalapeño and add it to a jar with the tequila. Depending on the intensity of your pepper this may infuse fairly quickly. With this in mind, I’d say infuse it for 10 minutes or 20 minutes MAX. I have a very high tolerance for spice, however, if you don’t straw test it every few minutes until it’s at your desired spiciness. Once your tequila has infused you can build your drink.

Now, rim your glass with salt. Add watermelon together with lime and Bai Kula Watermelon to a shaker and muddle. Next, add the jalapeño tequila and shake with ice. Strain into your desired serving vessel that’s been rimmed with salt and top with Bai Gimbi Pink Grapefruit. Finally, garnish with a lime wheel. This Jalapeno Watermelon Paloma is spicy, fruity, refreshing, and not to mention delightfully fizzy, which makes it perfect for a hot day. I found that using just the Bai Kula Watermelon made this drink sweet enough so no added sugar or syrups necessary.

Additionally, you can also make this Jalapeño Watermelon Paloma a large format style drink too. To serve 10 people add 20 oz. jalapeño infused tequila, 2 bottles Bai Kula Watermelon, 8 oz. lime juice, 2 cups watermelon, 2 sliced grapefruits, and 2 cans of Bai Bubbles Gimbi Pink Grapefruit to a punch bowl or drink dispenser with ice. It’s such a perfect beverage for your Memorial Day Weekend festivities!

Hot Dogs 4 Ways

It wouldn’t be Memorial Day Weekend without some hot dogs! Pick out your favorite type of dog and cook it your favorite way. These are my 4 suggested ways to dress up your dog this holiday weekend.

Mexican Dog

Ingredients:

avocado, sliced

jalapeño, sliced

1/4 cup white onion, diced

1 tomato, diced

kiwi, diced

1 cup pineapple, diced

pinch of salt

pinch of pepper

4-6 dashes hot sauce of your choice

juice of 1 lime

To make the pineapple kiwi salsa simply toss onion, tomato, kiwi, pineapple, salt, pepper, hot sauce, and lime juice in a bowl. To assemble your Mexican Dog top with the salsa, freshly sliced avocado, and freshly sliced jalapeño.

Chicago Dog

Ingredients:

white onion, diced

tomato, sliced

pickle spears

yellow mustard

sweet relish

pickled sport peppers (we used serranos)*

celery salt

Cut the tomato into half-moon slices and line your hot dog bun with the tomato slices. Add your dog and then top with a pickle spear, sweet relish, sport peppers, mustard, a sprinkle of onion and celery salt. *sport peppers are regional and if you can’t find them where you live use serrano peppers

Caprese Dog

Ingredients:

tomato, sliced

whole basil leaves

fresh mozzarella

balsamic vinegar

Cut tomatoes into half-moon slices. In your hot dog bun line one side with tomatoes and one side with fresh basil leaves. Top with fresh mozzarella, I used mozzarella pearls, and then drizzle with balsamic vinegar.

Greek Dog

Ingredients:

cucumber, sliced

tomato, sliced

greek yogurt

cheese, crumbled

Cut cucumber as well as the tomatoes into slices and line your hot dog bun with them. Add your hot dog to the bun and then top with greek yogurt and a sprinkle of feta cheese.

I had so much fun putting this all together with Bai for Memorial Day Weekend. You can use one of these ideas or all of them, it’s totally up to you! I love the idea of doing a hot dog bar with the DIY balloon arch, and serving your favorite kind of dog coupled with a large format drink, like the jalapeno watermelon Paloma, to go along with it. I’d love to hear what your planning for your Memorial Day Weekend especially if you decide to try any of these ideas. Make sure you chime in on the comments below and let me know what you think!

Thank you for reading this sponsored post that makes Arsenic Lace possible.

Food + Wine Pairing for Spring Entertaining

April 30, 2018 by Natalie Leave a Comment

I’m so excited to be teaming up with Santa Margherita Wines this year to show you how I enjoy drinking their wines at home. Spring is such a busy time for entertaining. The weather is getting nicer and Mother’s Day, plus many holiday weekends are fast approaching. Having some ideas of what food to serve and what kind of drinks to pair it with is so important.

For as much as I love cocktails, I also love to enjoy a glass of wine. Wine is also so much easier to have on hand and serve especially when you’re entertaining. I’ve put together two easy dishes and paired them with Santa Margherita Sparkling Rosé.

Spring Pea Salad with Strawberries, serves 4

Ingredients

8 cups mixed salad greens

1 cup snow peas or snap peas, trimmed

3/4 cup strawberries, sliced

1/2 cup fresh peas

1/4 cup feta cheese, crumbled

1/4 cup fresh mint, chopped

For the dressing

3 tbsp. extra-virgin olive oil

2 tbsp. champagne vinegar

1 tsp. honey

1/4 tsp. salt

1/4 tsp. ground pepper

Arrange greens, mint, snow/snap peas, strawberries, peas, and feta on a serving platter. Whisk oil, vinegar, honey, salt, and pepper in a small bowl and drizzle over the salad.

Cantaloupe & Proscuitto Skewers

Ingredients

3 oz. package of prosciutto

1 cantaloupe

basil leaves

fresh black pepper

Cut the cantaloupe into bite-sized pieces. cut each piece of prosciutto in half and roll individually. Place a toothpick into each piece of prosciutto and then into the cantaloupe. Sprinkle with sliced basil and fresh black pepper.

These recipes were so easy and they took minutes to whip up. Talk about some super easy peasy entertaining ideas! I love using fresh fruit in salads and appetizers in the Spring/Summer and it really brings out the fruity notes in the wine. Santa Margherita Sparkling Rosé has a full bouquet of pleasing floral aromas with hints of red berry and crafted with a blend of white wine made from Chardonnay and Glera grapes and a red varietal of Malbec. It is delicate in flavor but also vibrant and well rounded which makes it a deliciously easy drinking wine. This pale bubbly pink wine is tasty, aromatic, and a great companion to savory appetizers, salads, and seafood dishes. I absolutely adore how it complemented the spring pea salad and prosciutto skewers.

What’s your favorite food and wine pairing? I hope you will consider these options next time you’re entertaining!

Bake This: Bourbon Banana Bread

April 2, 2018 by Natalie Leave a Comment

I have been trying to make Bourbon Banana Bread all Winter long. Even though technically it is now Spring, it did snow this morning to my dismay. Boozy baked goods are still acceptable if it’s snowing right? I promise that adding bourbon to this banana bread recipe won’t make you drunk before noon, but it does add so much delicious flavor to both the bread and glaze.

Another reason it took me so long to make this recipe is every time I went to the supermarket they were out of bananas. I know it sounds strange, but it must have been the banana shortage of 2018. I even took photos and sent them to Ethan of empty spaces in the stores where bananas use to be. Like Gwen Stefani said, “This shit is bananas, B-A-N-A-N-A-S!”.

Bourbon Banana Bread

1/2 cup unsalted butter, softened

1/2 cup dark brown sugar

2 eggs

1 tsp. vanilla extract

3 ripe bananas, mashed

2 tablespoons bourbon (I used Few)

1/2 cup sour cream

1 3/4 cup all-purpose flour

1/2 tsp. cinnamon

1 tsp. baking powder

1 tsp. baking soda

bourbon glaze

1 cup confectioner’s sugar

4 tbsp. bourbon

splash of milk to thin

Preheat the oven to 350°F and grease a loaf pan and line with parchment paper. In a large bowl of your electric stand mixer with the paddle attachment, cream together the butter and sugar together. Add in the eggs and beat until combined. Stir in vanilla, mashed bananas, bourbon, and sour cream.

In a separate bowl, sift together the flour, baking powder, baking soda, and cinnamon. Gradually add dry ingredients to your wet ingredients and stir until just combined.

Pour batter into a greased loaf pan lined with parchment paper. I love to use parchment paper so that the bread is easily removable from the loaf pan. Bake for 1 hour or until a toothpick inserted in the center comes out clean.

Let bread cool in the pan for 10 minutes, then remove from pan and cool completely on rack.

Make the glaze while the bread is cooling. Stir together the sugar and bourbon, adding a touch of milk to thin to glaze consistency. Pour or spread the glaze on the cooled bread.

This is by far my favorite recipe for banana bread. Some recipes that I’ve tried in the past just don’t have enough banana in them. One or two just isn’t enough for me, I feel like adding a third is definitely the sweet spot. The other secret to making great banana bread is sour cream. Adding it produces a superior bread that is moist and delicious. Let’s talk about that bourbon glaze, which is so easy to make and delightfully boozy.

I’ll be making this Bourbon Banana Bread whenever I have too many bananas turning brown on my hands, which happens almost too often. Lately, I’ve been freezing them for smoothies too! I love the flavor the bourbon adds to this bread but you could also experiment with other spirits. Adding dark rum and coconut would be a great Summer variation. I guess maybe I have some experimenting to do. If you decide to make this Bourbon Banana Bread make sure you chime in on the comments below. I’d love to hear how it turns out. xo

recipes

Boozy Cold Brew Popsicles, makes 10 popsicles

Sparkling Chamomile Sangria, serves 4-6

In Love with the Coco, makes 1 serving

Lime So Fine, makes 1 serving

Hello Sunshine, makes 1 serving

Mint + Vanilla Cafè Shakerato, makes 1 serving

Island Coffee, makes 1 serving

Mango Kombucha Margarita, serves 1

Bistec Mango Tacos, makes 6 tacos

For the tequila cayenne sauce:

For the mango salsa:

DIY Balloon Arch

Supplies:

Jalapeño Watermelon Paloma

Ingredients:

Hot Dogs 4 Ways

Mexican Dog

Ingredients:

Chicago Dog

Ingredients:

Caprese Dog

Ingredients:

Greek Dog

Ingredients:

Spring Pea Salad with Strawberries, serves 4

Ingredients

For the dressing

Cantaloupe & Proscuitto Skewers

Ingredients

Bourbon Banana Bread

bourbon glaze

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