simple syrup, high-quality grapefruit juice, and sage come together to make these herbaceous sage greyhound cocktails. This is the last post of my Valentine’s series for my all-time favorite greyhound, Bell!!Continue reading “Sage Greyhound Cocktails”
Blood orange margaritas served on-the-rocks with salt for those who want to celebrate Valentine’s Day and party.Continue reading “Blood Orange Margaritas”
The thyme simple syrup in this French 75 perfectly compliments the floral notes from the gin and the fruitiness of the champagne.Continue reading “Thyme French 75”
**Update: I originally wrote about these DIY Painted Wine Glasses way back in 2013. If you came here from Pinterest, you’re in the right place! I just updated the pictures a bit and made a video – go check it out!**
This Brown Derby Cocktail combines whiskey and grapefruit, with a splash of pomegranate, for a tart twist on a classic. It’s my favorite cocktail in the Autumn and Winter!
Ok, I know it’s been 10 days since July started, but happy July!!! Did everyone have a great Fourth? I spent mine getting fried to a lobster-y red crisp while floating the Truckee River on a donut tube, and it was *worth it*. Everyone was out, and it was like a giant Fourth of July party! The water wasn’t even that cold, and I became friends with a guy dressed like Jack Sparrow. I christened him Pirate Steve, and then he gave us a bunch of PBRs that were kept cold by the melted ice water that is the Truckee River. Pirate Steve was the ~homie~. We kept scraping our backs and booties on the rocks, since the river was fairly low, but if you don’t have battle scars, did you even float the Truckee? Continue reading “Sparkling Strawberry Bourbon Lemonade”
I have a fairly strict criteria when it comes to my margs: fresh lime, on the rocks, salt. I’m pretty leery of margarita mixes that are the color of Dipsy the Teletubby and taste like lime-flavored candy in all the wrong ways. My favorite Mexican restaurant in town makes perfect margaritas made in what can only be described as fish bowls, so usually I just use a margarita craving as an excuse to go eat chile rellenos + all the chips and salsa in the restaurant. However, this weekend is both Cinco de Mayo and my cousin’s sixth birthday, so we’re going to throw a unicorn-themed Mexican food night! I’m bringing a pitcher of margaritas + unicorn cupcakes. Rumor has it there will also be a piñata and coloring books. It’s going to be off the chain!!! Continue reading “Watermelon-Rhubarb Margaritas”
Hello from stormy Seattle where I’m spending the next few days doing all kinds of fun things like working a coffee trade show (!!!) and researching the best whiskey cocktail in the city. The next few days will be absolutely crazy for me, because I get to see all the insane coffee companies I
stalk follow on Instagram and meet some really amazing people making strides in the industry! I’m going to drink twenty shots of espresso a day and then die by way of over-caffeination. After that’s over, I’m going to head over to the Upers and Downers section where they keep the booze, and I’m going to schmooze and pass out my business cards to anyone who will take them at the after parties! My first day back to work on Tuesday will be rough af, but that’s what sleeping on the plane is for right?
In other news, I think Seattle is the most wonderful place. It’s rainy in that romantic way where I just want to carry a really expensive umbrella and hail taxis all day. One of my favorite scenarios is when a bunch of lights reflect across the rainy ground, and the roads look like a van Gogh painting. I think Seattle in itself might have been dreamt up by van Gogh. Should I start a conspiracy theory about this??
For Christmas this past year, I got a jar of Coffee Blossom Honey from work, and for someone who has never liked honey, I’m actually a huge fan. The company works directly with farms to source raw coffee-flower honey from micro-lots to promote sustainability and transparency. Basically, the idea is that bees = pollenation, pollenation = more healthy coffee trees, healthy coffee trees = more coffee for us! I was trying to figure out something to do with it in relation to coffee, and then I thought of how toddies use tea, and I think you know where this is going.
(P.S. not a sponsored post, just really stoked on this honey).
Coffee toddies are for people who like the idea of drinking cocktails during Sunday brunch but also need black coffee in the morning. If you are someone that guffaws at anyone who orders cold brew or an iced latte in the morning, this is for you. If the idea of drinking vodka prior to espresso makes you want to die, coffee toddies are for you. If you just like the idea of coffee + alcohol, this drink is for you!! A coffee toddy essentially combines all of my loves, namely coffee + whiskey. I chose to add grapefruit juice rather than lemon juice, because I like how the flavor of grapefruit combines with coffee. However, any citrus would taste great; next time, I’m going to try orange. For the coffee, I would highly recommend getting something with brighter, citrusy, fruity, and/or floral notes; avoid anything too dark, chocolatey, and nutty, or you will end up with a strange flavor the combination that no one is asking for. I went with a Nicaraguan that has notes of orange blossom + peach, and it balanced really nicely with the sweetness from the honey and of course, the grapefruit juice.
On another note, I’m convinced that this coffee toddy is the best way to fight a cold. Coffee and honey have antimicrobial components, grapefruit juice has vitamin C, and whiskey cures broken hearts so … it’s basically a health drink! I know it’s spring and all, but it snowed in Reno this past week, so basically no one is safe from rhinovirus’s wrath. #science
16 oz. fresh coffee (I brewed with a Chemex)
Two 2 oz. shots of whiskey (I used Bulleit)
4 tsp. grapefruit juice
2 Tbs. honey
Grapefruit, for garnish
Add one shot of whiskey, 2 tsp. of grapefruit juice, and 1 Tbs. of honey to each mug. Add 8 oz. of hot, fresh coffee. Stir until honey is completely dissolved. Garnish with grapefruit. Serve immediately.
xo Sara Lynn
*Song of the day: Lost my Head there by Kurt Vile
Apparently at the tender age of 21, I have succumbed to the eternal tiredness accompanied with socializing until midnight and drinking 1 glass of sangria + a single gin and tonic. This past weekend consisted of both of those events at a Friendsgiving celebration, where a few friends and I enjoyed a hodgepodge of family recipes along with a distracted game of Cards Against Humanity and a slew of various spirit glasses. While Thanksgiving is my absolute favorite holiday, I’m starting to realize the value of a successful Friendsgiving, which in my experience is pretty similar to regular Thanksgiving without the pressure of telling your great-aunt and four second-cousins your life plans post-college, and also, you typically don’t have to talk about the disappointing political climate (except not always, but that can be solved with a simple “Sangria anyone?!”. I know how to please the crowd).
Typical to Sara Lynn antics, I provided the aforementioned sangria and a pumpkin pie with whipped cream, which after a few hours, turned into a weapon of mass destruction as it was flung throughout the kitchen, into hair, and onto faces while I ducked under the breakfast bar with my wine glass. Once whipped cream starts flinging, this chick is out. However, the pumpkin pie was amazing and enjoyed for breakfast before work the next day. As for the sangria, a twist on the classic using apple cider for a autumnal flavor, it needs to be worked on slightly. It was delicious, but it also reminded me of bubblegum which just isn’t really my style. Don’t worry…I’ll keep working on it for winter holidays.
After a weekend of socializing with friends and working, I came down with a bad chest cold that I can just tell is brewing into something horrid. Luckily, I got my ass into the doctor ASAP, and hopefully the antibiotics they provided will knock this thing out before it even develops, because again, Thanksgiving is my favorite holiday! I want to enjoy my family time even if it does make me evaluate my life plans and strive to keep my mouth zipped when certain President-elects are brought up. Also, I have a ton of pie dough to make before Wednesday, and this hacking out my lungs thing is making me want to do nothing but pass out in my bed with a heating pad suctioned to my chest. Yes, I like to feel sorry for myself, but I did work today and take a test and do a presentation, so I feel like I deserve a little credit here. I’d probably whine a little more, but I am hugging some warm apple cider and watching Full House reruns, so it can’t be all bad, right?
And that leads to the apple cider. As I mentioned before, my parents just moved here and have an abundance of apple trees on their property which equates to me having fresh apples in my house constantly. Pros: beautiful, freshly picked apples all the time!!! Cons: I will never be able to eat another apple pie with store-bought apples again. How come homemade apples are so much sweeter and flavorful? Anyways, I found myself with pounds on pounds of fresh apples, and that is how this apple cider recipe came to fruition.
Now, you can make this apple cider recipe on the stove which will take a couple of hours. I chose to prepare it in a slow cooker so I could pop it on before class and come home to a cinnamony-appley-smelling goodness when I came home. Either way, this recipe is fool-proof and will taste absolutely delicious.
*If you are using orchard apples, you may notice that the cores look a little funky every once in a while – yay organic!! I chose to cut these parts off, but if the cores look okay, don’t worry about removing them. You can even leave the seeds in – they’ll all get strained out in the end.
XO Sara Lynn
*Song of the Day: Flightless Bird, American Mouth by Iron & Wine