This easy white wine sangria recipe is made with peaches and pineapple, making a super refreshing summer cocktail. Make a pitcher of this white wine sangria for your next summer party or to invite neighbors over to sip on the front porch.
The countdown to the holidays is officially on, friends, and by super popular request I’m sneaking in a couple more Christmas cocktails before all the merriment commences! Champagne cocktails are, of course, perfect for Christmas and also make the ideal New Year’s Eve cocktail. Might I suggest this blueberry bubbly sparkler? It’s the loveliest, tastiest champagne cocktail for either holiday…or both!
This cheerful Christmas Moscow mule recipe is a fruity, tart cocktail made with cherry juice, ginger beer and festive garnishes galore.
One of the questions I get a lot from my friends is my recommendation for the best Christmas cocktail to serve up at all their various holiday parties. Apparently my reputation precedes me! Making seasonal holiday cocktails is my favorite, but jazzing up a classic White Russian recipe in particular is kind of my thing. Over the years I’ve made sugar cookie White Russians, gingerbread White Russians and my super popular salted caramel White Russian recipe. This year I’m raising the bar with this white chocolate peppermint White Russian recipe that tastes a bit like Christmas itself swirled into a glass.
Fall is one of my favorite times of year, for all the obvious reasons. The foliage, the crispness to the air, trips to the apple orchard, homemade apple pies and, naturally, apple cider beermosas. A beermosa, if you’re not aware, is kind of like a classic champagne mimosa, only you’re using beer instead of champagne. I also like to add a dash of flavored vodka to really make it good. And, yes, they’re as tasty as they sound. Here’s how I make mine!
My love for entertaining comes from a deeply rooted passion for bringing people together in celebration and in love. It’s for that reason I love the Friendsgiving trend of recent years as a way to welcome the friends you love to your table and into your home. Today I’ve teamed up with Bed Bath & Beyond to inspire your own Friendsgiving feast, but with a slight twist. We’re ditching the turkey in lieu of brunch with a spread of food that will have you passing over your roaster pan in favor of the waffle maker. My hope is that you’ll spy something here (like perhaps my spinach and broccolini goat cheese quiche recipe) that will move you to send out a group text that says something along the lines of, “Hi, friends. Come on over. Let’s do brunch.”
It’s hard to believe that we’re in the last few days of official summer before the calendar flips over to fall. With fall temperatures in the forecast it seems like the perfect time to raise one last glass of something summery and tropical. This my mango sunrise piña colada recipe! It’s fruity and sweet and a bit like a vacation in a glass.
It was my dad who first introduced me to the beauty of really good gin cocktails. Late in my college career, I’d go home summers to work an internship at a local architecture firm. My dad and I would often meet on the back porch in the evening after work and he’d make us each a perfect gin and tonic. Perfectly refreshing. Perfectly summer. I’ve been a gin fan ever since. But today I’ve upped the game on the classic gin and tonic with these blueberry beet slushies made with Prairie Organic gin. They may just be the single tastiest cocktail I’ve ever concocted and with blueberries currently in season, you’re going to want to fire up that blender!
When you live in the Northeast, you live every minute of summer to the fullest because while short, I’d argue that they’re some of the most beautiful summers of anywhere. It’s a season that brings me to life and rightfully so we make it a point to soak up every last second of the sunshine that we can. Hitting the weekly farmer’s market for freshly squeezed lemonade is one of my favorite summer traditions. They serve it up in big cups full of ice and you can sip it while you walk through the stalls collecting farm fresh produce for that night’s dinner. That farmer’s market lemonade is the inspiration behind this cocktail, made with the tastiest homemade strawberry lemonade and Prairie Organic vodka. Taking just a few minutes to make hand crafted cocktails is one of my favorite parts of a weekend happy hour. Fresh, farm grown ingredients totally elevate the cocktail sipping experience which is my way of saying, make this cocktail. Find the ripest local strawberries you can find, make them into lemonade and sip these Moscow mules all summer long.
Now that it’s unofficially summer, I think we can officially call it sangria season! It’s likely that sangria season is my favorite time of year. Fruity, boozy, winey, super refreshing and perfectly party-ready! Sangria is made for front porch sipping, slow and easy back patio happy hours, and prepping in advance for all of your summer parties. This kiwi limi mint sangria recipe might just be my favorite one I’ve whipped up yet! It’s made with fresh kiwi purée (which is a cinch to make) and loaded with refreshing lime and mint so it’s basically summer’s new best cocktail recipe. Don’t be intimidated by the kiwi purée, friends, please! The addition of simple but fresh ingredients like that make a cocktail recipe come alive and it’s really easy to do. Scout’s honor! (Ooo! Do we think I could earn a badge in cocktail mixing?!) I’ll toast to a long, hot awesome summer with a glass of this one, pals, I hope you do the same!
Over my last decade of blogging I have had the incredible privilege of making friends with loads of amazingly talented people. The camaraderie and the community in this wild little industry of ours is what made me fall in love with blogging from the very beginning, way back in 2008 when I took at stab at writing my very first post. Melissa Coleman of The Faux Martha is one of those people. She’s a tiny little whisp of a lady with an impeccable eye, a knack for making delicious food and a brand new cookbook, The Minimalist Kitchen, among her credits. A couple months ago I received an advance copy of her book, which is now available for sale, and I can’t get enough of it. It’s loaded with tips for how to stock your pantry and your kitchen so you can make really delicious, wholesome meals without having to run out to the store for a bunch of exotic ingredients every time you cook. If your kitchen is anything like mine, it can get overrun with containers of this and cans of that, too many of which go bad before they ever get used. I’m absolutely going to spend some time revisiting those sections of Melissa’s book and purging my kitchen of a lot of the nonsense, because I hate unruly cupboards and that’s precisely how mine are looking and feeling at the moment.