I bought too much basil so be prepared for lots of basil content! But in all seriousness, we all know how much I love Negronis, so this warm-weather, strawberry basil riff on the all time classic is so appropriate for the 60° weather.
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It’s national Amaretto Day, so let’s celebrate with this riff on a Paper Plane! Surprisingly enough, Amaretto (such as the well-known Disaronno) is not made with almonds, or even nuts! To achieve this almond flavor, it’s made with oil extracted from bitter apricot kernels, giving it a slight bitterness.
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This week we’re talking about the Ramos Gin Fizz — there are so many techniques out there on how to perfect this cocktail, and I can’t wait to perfect my method. The goal is for you to have a sturdy (almost meringue like) frothy head.
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Happy Easter! I’m not one for super sweet cocktails, but something about this holiday makes me want to indulge in as many sweets as possible… and why not add an ✨entire egg✨?
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This olive oil elevated riff on the traditional Gibson will satisfy all of your savory tastebuds — calling all olive lovers!
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You know how much we love dehydrated citrus over here! If you’ve ever wondered how to make this lovely & effortless garnish at home (without a dehydrator!) here’s how:
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I don’t know about you, but I’m ready for summer and warm weather vibes! We’re going back to basics with a classic Mai Tai. There seems to be a little bit of controversy as to where the Mai Tai originated — Victor J. Bergeron claimed to have invented the Mai Tai in 1944 at his restaurant, Trader Vic's, but Trader Vic’s forerunner Donn Beach claimed to have created it back in the 30s. It wasn’t until the late 1950s that it became extremely popular in Hawaii as the “top tourist tantalizer.”
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Now that Whole Foods carries Ritual Zero proof, it’s so much easier to make week-day mock-tails. For this Paloma recipe, I’m using Ritual’s Tequila Alternative. It’s theee most refreshing mocktail to date!
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If you haven’t tried an espresso martini with an agave spirit like tequila or mezcal, you are seriously missing out. This variation might be my favorite yet. it’s spicy, smokey, and all around absolutely incredible — happy espresso martini day!
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Ahhh, the LIT. It’s loved and hated by so many — but done properly (without using nasty store-bought sour mix), it can actually taste pretty good!
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The Espresso Martini will never go out of style… Everybody makes theirs differently, but the key step that you cannot miss is waiting for your espresso to chill before shaking! If you pour hot espresso into your cocktail shaker with ice, not only will you shock the espresso, but your martini will be extremely watered down!
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Here’s a reason why the Martini is so iconic in the world of cocktails. Not only is it a symbol of sophistication, but it is thrillingly versatile, leaving so many variations to please everyone. Gin, vodka, wet, dry, dirty, perfect, olive, twist: if there were any time to be particular about a cocktail, this is the one!
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Today is #nationalmargaritaday so let’s celebrate by learning how to make a classic recipe! This is my go-to classic margarita. It’s simple, but you ✨must✨ use fresh lime juice!
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I think we all know my love language is making cocktails, and this honey rose honey old fashioned romance in a glass. Happy Valentine’s Day!
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It wouldn’t be a proper Valentine’s Day celebration without a Clover Club! You know I’ve been absolutely obsessing over Lo-Fi Aperitifs Gentian Amaro, which is the ✨ chef’s kiss 😙🤌 addition to this classic. The familiar sweetness of the raspberry paired with the floral, hibiscus flavor of the amaro couldn’t get any better.
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The Floradora is a recipe that you can use delicious raspberry syrup with! The Floradora has a long history that actually dates back to the early 1900s — inspired by Broadway show called Florodora (opened in London in 1899 and American Broadway in 1900) because it starred girls wearing frilly pink dresses.
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This floral twist on a traditional Italian greyhound cocktail is perfect for your Galentine’s get togethers — and it’s super easy to batch!
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As we bid adieu to to dry/damp January, we welcome February (with open arms) with this super boozy-forward Valentine’s day cocktail. As lovely as it was to slow down a bit last month, I’m ready for more absinthe-misted cocktails in my life!
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Dry January isn’t over quite yet… To round out the month of taking a hiatus from alcohol, this Zero Proof Rum Coconut Tea will have you wondering if it’s the real thing — plus, Ritual Zero Proof is available at Whole Foods so remember to add them to your next grocery list!
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