Happy Monday! I’ve been out galavanting around England and Scotland with Mr. Darcy (a.k.a Mike) as of late, but before we left I soaked up my last bit of LA sun with
five a couple rounds of these!
1 1/2 oz Gold rum
1/2 oz Fresh lime juice
1/2 oz Simple syrup
1/2 Ripe banana (frozen is even better!)
1/2 c. Ice
1- 1 1/2c. Watermelon chunks
Combine ingredients in a blender and blend on high for at least 30 seconds, until smooth. Pour unstrained into a cocktail glass. Slurp! Repeat.
These come from the Titan of Titles; Saul Bass. Cards flap, pop and flash across the screen in a color palate of tan, red, orange, yellow, pink, black and white. Prettier than a Mondrian painting!
The fanciful hand-lettering is by Harold Adler. You can watch the full title sequence here. Such good visual inspiration for home decor…
…And of course, cocktails!
Mongolian Lamb Pillow / Orange Coffee Table / Bend Chair in Persimmon / Yellow Abstract Wall Art / The End Bookend / Wine Glasses / Rectangular Serving Platter / Color Block Console / Square Appetizer Plate / Abstract Coral Crewel Pillow /
Fresh like the first days of summer, this simple recipe is a real crowd pleaser! A ripe peach and lime juice puree puts this cocktail a big step above a Kern’s nectar and champers. (No offense Kerns! If I was 8 and it was only you and tiny cans of unsweetened grapefruit juice in grandma’s fridge, I’d pick you.)
2 Ripe Peaches
1/2 oz. Fresh Lime Juice
4 oz. Simple Syrup (or equal parts sugar and water. Or, you can use honey simple syrup, as described here!)
Remove skin and pit from peaches. Combine peaches, simple syrup and lime juice in a food processor or blender. Puree until smooth. Add 1-1 1/2 oz peach puree to chilled champagne glass and top with cold champagne. Serve with a mint sprig. Makes 6-8 drinks. 6-8. Cin Cin!
(Glasses: Waterford / Gold and White Striped Ice Bucket: Bombshell Bar Goods)
1 oz. Jamaican Amber Rum
1 oz. Jamaican Dark Rum
1/2 oz. 151 Rum
1 oz. Fresh Lime Juice
1 oz. Passion Fruit Syrup
2 drops Agnostura Bitters
Ice & Ice crusher (or bag filled with ice and something to hit it with!)
Crush ice. Fill highball glass with crushed ice. Set aside in freezer. Fill shaker with whole ice cubes. Add rums, lime juice, passion fruit syrup and bitters. Shake it, Lady! Pour over crushed ice in highball glass. Top with a dash of nutmeg (and maybe a floater of rum…). Garnish with fun fruity fix-in’s! Happy sipping!
(Gidget Glass from Bombshell Bar Goods!)
My tiny grandmother (abuelita) is a feisty Latina. You’re most likely to find her telling a suggestive joke and/ or sneaking a cocktail. Maybe that’s where I’ve been getting my appetite for all things spicy and boozy! So say hello to, “The Fiery Latina,” a drink I concocted and can not stop preparing! Contrary to it’s latin roots, I love to use gin instead of tequila in this cocktail, it adds a nice botanical spice! This one’s for you, abuelita!
2 oz Bombay Gin
1 oz. Fresh Lime Juice
1 oz. Honey Simple Syrup (To make, heart 1 cup honey and 1 cup water in a saucepan until honey is dissolved, then cool in the fridge. Can be stored in an airtight container in the fridge for future cocktail mixing! Or maybe just the 2nd and 3rd rounds…)
3 Drops Orange Flower Water
2 Mint sprigs
5 Jalepeño Rounds (with seeds)
5 Persian Cucumber Rounds
Mexican Chile Powder
In the bottom of a cocktail shaker muddle 1 sprig of mint, 3 jalepeño rounds and 3 cucumber rounds with gin. Add honey simple syrup, lime juice and orange flower water. Fill shaker with ice. Shake shake shake! Strain into a double old fashioned or highball filled with ice. Top with a splash of tonic water and a small dash of chile powder. Garnish with sprig of mint, cucumber & jalepeño rounds. ¡Salud! (Barbarella highball glasses from Bombshell Bar Goods.)