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Sunday Kind of Love

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Sunday came so fast this week. I’ve spent a lot of my time preparing for my trip to France and making sure everything is in order before I leave tonight. I shot a cocktail but didn’t have enough time to get it up, so that will be on the blog tomorrow. HINT: I’m making something with a French based spirit in celebration of my trip to France. I’m going to take a lot of photos and try to update the blog atleast once while I’m there. Maybe my Sunday kind of love post next week will be a Paris edition. One can only hope! 😉

  • Last weekend my livingroom was on The Everygirl again. I know you’ve seen my livingroom a bunch of times by now, but the article is here incase you want to check it out. I think I’m going to do the One Room Challenge in October by myself this time around. I’m working on so many projects in the apartment that I feel like I’m a bit overwhelmed and that I can easily get distracted. Doing the challenge will help me stay motivated and focus on getting another room totally completed. At this stage, my bedroom just needs wallpaper, which means I should probably just order it. That will force me to put it up. This is the one I’m getting. I took advantage of Labor Day sales and ordered the items I linked to last Sunday. When I return from France there will be a new kitchen table, chairs, and a rug for the kitchen. All the kitchen will need to be complete, is some art and styling. I’d really love to get a new light fixture for that room as well. I was thinking this one. I will keep you updated about the One Room Challenge and what I will be concentrating on once it starts.

  • Speaking of ABM and popsicles, my Gin + Tonic Popsicles went up this week and they are AMAZING. Super refreshing and easy to make at only four ingredients. Summer isn’t over yet!

  • Voting closed for the Readers Choice portion of the SAVEUR Magazine Blog Awards. Each category has a Readers Choice and Editors Pick, so I have two chances to win an award. I was on the fence about if I should go or not, but I decided that I should and booked my flight and hotel this week. I will be in Charleston 10/1-10/3. If you have any recommendations please send them my way. I have always wanted to go to Charleston, so this was a great excuse! Wish me luck.

Stay tuned for a new recipe and follow me along on Instagram to see all of my France adventures. Au revoir! xo

Sunday Kind of Love

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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

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.

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.

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!

Carrot and Orange Mimosa

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Hey everyone! Happy Easter! Hope you’re all enjoying your holiday at home with your loved ones. This is my favorite time of year, probably because it’s finally acceptable to wear pastels, not that it stops me at any other time of the year. Finally, I don’t stick out like a sore thumb though! I’ve whipped up quite a delicious (and EASY) cocktail for your Easter festivities. My Carrot Orange Mimosa is literally three ingredients and is sure to impress your holiday guests. Although perfect for Easter, where brunch meals are the norm, this drink is acceptable to serve throughout the Spring season OR any other time of the year that you want to add a little special something to your regular classic mimosa. Get creative with in-season fruit and vegetables. You don’t have to stop with orange juice!


Carrot and Orange Mimosa

1 oz. Orange Juice

1 oz. Carrot Juice

Top with Sparkling

Add your juices to a flute glass and fill with sparkling wine. Garnish with a carrot top.

Guys…carrot juice is so delicious. Why has it taken me this long to realize it? I have a confession to make and it’s that I don’t have a slow juicer. I’ve always wanted one but have never had the extra space for kitchen gadgets. Now that I’ve moved and have a kitchen to accomodate more appliances, it is defintely on the top of my list of things to buy.

With that said, I knew I needed fresh carrot juice to really make this recipe work. I went to my local organic food store that also sells fresh juice and brought some home. Super helpful and a great idea for those that also don’t have access to making fresh vegetable juice at home.

Along with these mimosas I also have a number of other things on the menu for today. For breakfast I’m making bunny pancakes, stay tuned for super cute photos! For dinner I’m making a chilled asparagus soup and Ethan is making an apricot and mustard glazed ham with root vegetables. Dessert which I am most excited for, is a strawberry rhubarb tart!

Banana Pancakes from Good Housekeeping Banana Pancakes from Good Housekeeping Chilled Asparagus Bisque from Good Housekeeping Chilled Asparagus Bisque from Good Housekeeping Apricot-Mustard Ham with herb roasted root vegetables from Good Housekeeping. Apricot-Mustard Ham with herb roasted root vegetables from Good Housekeeping. Rhubarb-Strawberry Tart from Martha Stewart. Rhubarb-Strawberry Tart from Martha Stewart.

Have fun cooking, baking, and drink making tomorrow. I’d love to hear what you’re making for Easter. If you decide to make these mimosas let me know how it turns out!

High Plains Margarita of the Year

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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!

Cinnamon Apple Whiskey Sour

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I’m so excited to share a recipe from my friend Kristy Gardner’s brand spanking new book called Cooking with Cocktails. This cookbook gives the phrase “happy hour” a whole new meaning because every recipe is made with wine, beer, or spirits, and that is A OK with me! I couldn’t imagine that any of you would disagree. As I was looking over the book, the Cinnamon Apple Whiskey Sour caught my eye. It’s been rather cold and snowy here and there’s no better cure for the winter blues than some warm spices, sweet fresh apples, and a bottle of bourbon.

Her recipe doesn’t call for egg whites but rather includes a “Tipsy Tip” to add them if you’re feeling adventurous. We’re adventurous here, and I love a good traditional sour with that delightful froth on top! I played around with the recipe and adapted it to my own taste. Kristy encouranges you to break the rules and be inventive in the kitchen, as do I, so let’s “pop the cork and see what happens!”


Cinnamon Apple Whiskey Sour, serves one

2 tablespoons ground cinnamon

2 tablespoons sugar

1/2 apple, cored and thinly sliced

White of one egg

2 oz. bourbon (I used Wild Turkey)

3/4 oz. simple syrup

3/4 oz. lemon juice

Dash of angostura bitters

Dry apple cider to top

Rosemary

Prepare your simple syrup (1:1) and your cinnamon sugar and set aside. Crack your egg and seperate it, dumping it into the larger side of your shaker tin. When you’re making drinks with dairy or egg white, you want to keep them seperate from your citrus until the moment you are ready to shake.

In the smaller side of your shaker tin add the bourbon, simple syrup, lemon, and angostura bitters. Add the smaller tin to the larger tin and dry shake to incorporate the egg into the rest of the ingredients. Open your tin, add ice, and shake again. Strain into the glassware of your choice. Top with apple cider. Take your apple slices and dip them into the cinnamon sugar mixture and spear with rosemary as the garnish for your drink.

Hope you enjoy this delicious variation on the classic whiskey sour. Make sure you grab your own copy of Cooking with Cocktails to try more recipes just like this one. Kristy also blogs over at She Eats, so check her out over there as well for more ideas about making fresh, seasonal and locally sourced meals and drinks.

Giveaway with Shaker and Spoon

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Hello Everyone! Excited to announce that I’ve teamed up with Shaker and Spoon for a little giveaway. If you’re not familiar with them they do a monthly subscription cocktail club. All you have to do is pick up the bottle and they take care of the rest! That just sounds too easy, doesn’t it? It defintely takes the hassle out of making drinks at home. No running to the super market, fussing over making syrups, running around for those impossible to find bitters. I know we’ve all done it…I defintely have.

Fear no more, because with Shaker and Spoon you can confidently make drinks for your date, friends, or just for yourself, and the cocktails will always be perfect and stress free.

I recieved February’s After Party Box which included ingredients for three champagne inspired cocktails, because after the holidays everyone has bubbly laying around, am I right? Guilty! I made the Time After Thyme by my friend Pamela Wiznitzer.

This cocktail combines the herbaceous fusion of cucumber, celery, and thyme with the fresh citrus of grapefruit and the effervescence of sparking wine. The Time After Thyme was devine and completely refreshing and very easy to make. All I had to do was build my ingredient in the glass, add ice, stir, and top with champagne. I may have had two (or three). I can’t wait to try the others and I can’t wait for you to get your hands on one of these boxes!

All you have to do to enter is go to my Instagram, comment on the photo that I’ve tagged Shaker and Spoon in, tag three friends you want to share cocktails with and make sure you’re following me (@arseniclace) and Shaker and Spoon (@shakerandspoon). Winner will be chosen at random and the contest will go for 48 hours. Good luck everyone, and hurry up and enter!

Everything but the booze!

Cheers and Good Luck!

Easy Negroni Floats

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I bet everyone is ready for Valentine’s Day…I know I sure am! Whether you’re spending the weekend with you gal pals or getting ready for a romantic night out, a cocktail is always in order. That’s why I’m here! I’ve whipped up these super easy Negroni Floats that are perfect for your Galentine’s Day party or a romantic evening spent at home. They’re boozy, but with the addition of freshly whipped cream, they become a delicious alcoholic creamsicle. Now who doesn’t want one of those?


Easy Negroni Floats (makes one serving)

1 oz. Gin

1 oz. Sweet Vermouth

1 oz. Campari

Add all your ingredients to a mixing glass, add ice, and stir. If you’re making multiple drinks, double up or consider building in a pitcher. Strain into a coupe glass.


For the cream:

Add 4 ounces of heavy cream to a tin with two sugar cubes and a very small piece of ice. Shake, shake, shake! You want to shake it till the sugar has dissolved and the cream is slighly thick but not pie topping thick. You want it to slide right over the top of the drink. I do this at work all the time with no trouble, with these the cream started to sink at a pretty fast rate. No problem! Just give it a little stir, it will only enhance the creamsicle effect. Garnish with a little zest of orange on top. Enjoy! Happy Valentine’s Day!