What You Should Be Drinking This Easter

We’ve got flowers, pastel colors and a few eggs. Here’s what you should be drinking on Easter this year!

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch // stirandstrain.com

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch

Electric Pink Fields Rum #Cocktail // stirandstrain.com

Electric Pink Fields Rum Cocktail

Fresh Passion Fruit Sour Cocktail // stirandstrain.com

Fresh Passion Fruit Sour Cocktail

Pisco Brunch Cocktail with thyme and grapefruit // stirandstrain.com

Pisco Brunch Cocktail

Fresh Lemongrass Sour Cocktail // stirandstrain.com

Fresh Lemongrass Sour Cocktail

An Isle Away #Cocktail with cardamom coconut foam // stirandstrain.com

An Isle Away: Rum Cocktail with Coconut Cardamom Foam

Frozen Cucumber and Green Chartreuse Daiquiri Cocktail // stirandstrain.com

Frozen Cucumber and Green Chartreuse Daiquiri Cocktail

Ok, so here’s some chocolate for you too…

Bake It: Angostura Brownies with Luxardo Cherries // stirandstrain.com

Angostura Brownies with Luxardo Cherries

Sparkling Gin Lemonades with Rose and Violet Gelées

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch // stirandstrain.comThis post was made in partnership with Truvia. Recipe and ideas are my own.

This summer one of my best gal pals is packing up her family and leaving SoCal for humidity and real winters on the east coast. Boo. As much as I’d like to sit and cry about it, we’ve decided to go full on into crafting and get togethers as much as possible before she leaves.

Our biggest project together will be for Easter. This year we’ve decided the adults should have some candy fun too. So, we’ve come up with a fun brunch cocktail DIY that we can make, eat, AND drink. Intrigued? Read on!

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch // stirandstrain.comI’m not a giant candy fan, but I do love jelly candies. Jelly beans, pâtes de fruits, those weird orange slices found in the bulk candy section… all of them are favorites of mine. And, if you’ve been a long time reader you know I also love making edible cocktails in the “gelée” way. This week we’ve teamed up with Truvia Natural Sweetener, the zero calorie sweetener with natural sweetness from the stevia leaf that gives you that sweet touch without all the calories! The stevia-based sweetener is also twice as sweet as regular sugar, which means you only need to use half as much! Truvia also comes in several different varieties but today we’re using the zero-calorie Natural Sweetener for the base of our gelées and our cocktail syrup. Truvia Natural Sweetener dissolves crystal clear so there are no lumps, bumps, or crystals floating around in the gelées.

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch // stirandstrain.comSince we have three different flavors, the two gelées and the syrup for the cocktails, it’s easiest to start with one large batch of simple syrup then divide and conquer! If you want to have your own get together like us, you can assign your friends each a flavor station. I’m including some notes on batches below if you want to create more flavored edible cocktails than just the ones I’m providing.

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch // stirandstrain.comThe fun part of this cocktail is the tiny edible cocktail garnishes, but let’s not overlook the actual cocktail too! Brunch almost always means sparkling cocktails, and while you could easily pop open a bottle of bubbly, I like my brunch cocktails with a bit more character. An easy one to use as the base is to make sparkling gin lemonades. I always make a fresh batch of lemonade during the winter, because: hello, SoCal; lemons practically fall from the sky here during the winter/early spring. I like ginger lemonade but this cocktail is so versatile, any variation, or just plain lemonade, would work. Lemonade is also a great base for a cocktail because you have your sweet, sour and a touch of bitter. So all you need is the booze part! I’m including just a straight lemonade recipe below, but feel free to play with what you like. For the sparkling part, I like a sparkling water, but you could get extra fancy and pop that bubbly anyway to top these off. The effervescent bubbles meld the flavors of the lemonade and the herbal notes of the gin (use an American batch here, not a London Dry, so it’s not all juniper and a touch of a softer palate), and of course: bubbles = brunch.

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch // stirandstrain.comAs for the gelées, and since it’s finally spring (!!!), I’m playing with the idea of flowers. There are a few ways you could incorporate flower aroma into your gelées, from making syrups to using flower infused spirits, but today we’ll use rose water and creme de violet to flavor them. I’ll be using the Truvia Natural Sweetener to make a simple syrup, and then will add the flavors to the divided batches. These firm up super quick, so if you make them in the morning, you’ll definitely be snacking on them come brunch time.

This Easter brunch theme has me feeling spring big time! I hope you all enjoy a few flowery gelées and a nice glass of sparkling gin lemonades. Cheers!

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch // stirandstrain.comSparkling Gin Lemonade Cocktails with Rose and Violet Gelées (makes 2)

3 ounces American Style gin
2 ounces lemonade (recipe follows)
4-6 ounces sparkling water

rose and violet gelées for garnish (recipes follow)

In a shaker 2/3 filled with ice, pour in gin and lemonade. Shake 20 seconds to combine and strain into two rocks glasses filled with ice. Top with sparkling water and garnish with rose and violet gelées. Serve immediately.

Lemonade Recipe

1-1/2 to 1-3/4 cups simple syrup, sweeten to taste (see notes for big batch simple syrup)
1 cup freshly squeezed lemon juice
4 cups water

In a large pitcher, combine simple syrup, freshly squeezed lemon juice and water. Stir to combine. Refrigerate until ready to use. Will keep up to one week in the refrigerator.

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch // stirandstrain.comRose Gelée Recipe

1-1/2 cups simple syrup
2 packets gelatine
1 teaspoon rose water
1/2 cup vodka
pink food coloring, optional

  • In a small sauce pan, pour in simple syrup. Sprinkle gelatine packets over the simple syrup and let bloom for 1-2 minutes. Turn heat on high and bring to a simmer, whisking gelatine to combine. Remove from heat and stir in rose water and vodka. Add food coloring if using. Stir to combine and pour into a small baking tray or molds if using.
  • Refrigerate for two hours. You can then remove from molds, if using, or cut into shapes and garnish cocktails. *I used these mini cutters to make the shapes!

Violet Gelée Recipe

1-1/2 cups simple syrup
2 packets gelatine
1/2 cup creme de violet

  • In a small sauce pan, pour in simple syrup. Sprinkle gelatine packets over the simple syrup and let bloom for 1-2 minutes. Turn heat on high and bring to a simmer, whisking gelatine to combine. Remove from heat and stir in creme de violet. Stir to combine and pour into a small baking tray or molds if using.
  • Refrigerate for two hours. You can then remove from molds, if using, or cut into shapes and garnish cocktails. *I used these mini cutters to make the shapes!

Notes:

  • The gelées are best used within a few hours, discard after 24 hours.
  • The main ratio for making a gelée is 1:1 (one cup liquid to one gelatine packet). The only issue I have had in the past is with pineapple juice. You will need to cut it with water as the gelatine does not bloom and hold when there is just straight pineapple juice. You can vary the amount of alcohol (or make it nonalcoholic) but do not go more than 50% alcohol in your liquid ratio.
  • If using molds to make the gelées, use silicone, as there is no need to grease and they pop right out.
  • To make a large batch of simple syrup for all 3 recipes: combine 3 cups water and 3 cups Truvia Natural Sweetener in a medium sauce pan over medium high heat. Bring to just under a boil, whisking to dissolve Truvia. Remove from heat, whisk again. And cool to room temperature. Use immediately or refrigerate in an airtight container up to two weeks.

For more information on Truvia and all their products, please visit their site at www.truvia.com.

National Cocktail Day Greatest Hits

It’s National Cocktail Day tomorrow in case you didn’t know (And it’s totally fine if you didn’t know. I forgot too until I read a recent press release). So I thought I’d round up a few of you readers’ favorite posts from the site because, if you’re here, you like cocktails. Funny thing though, you guys seem to like a lot of the DIY syrups/bitters/tincture posts just as much as the drinks. So I’m including those too because it’s always good to have some fun syrups and mixers around to get your creative cocktail juices flowing. Cheers!

Passion Fruit Syrup // The Hurricane Cocktail

Classic Blackberry Shrub

Pineapple Gomme Syrup

Burnt Sage and Blackberry Sangria

Smoke Tincture and Boulevardier

The Vegan Pisco Sour

 

And if you’re looking for more inspiration, here are a few of my favorite books on cocktails (in no particular order) and all the fun stuff that goes into them! Enjoy!

There’s so many more I like to read, you can check out the Book Shelf Page for even more (not currently updated but it’s a lot to start with!).

What You Should Be Drinking for NYE 2017

Let’s ring in the New Year with giant flowing bowls and sparkling cocktails. And shove 2017 out the door!

Desert Rosé Punch // stirandstrain.com

Desert Rosé Punch

The Stinger Royale // stirandstrain.com

The Stinger Royale

Róse Champagne Cocktail // stirandstrain.com

Rosé “Champagne” Cocktail

Brûléed Grapefruit and Mixed Citrus Punch with Vanilla and Piloncillo Reduction // stirandstrain.com

Brûléed Grapefruit and Mixed Citrus Punch with Vanilla and Piloncillo Reduction

Chamomile and Tangerine Sparkling Cocktail for Two // stirandstrain.com

Chamomile and Tangerine Sparkling Cocktail for Two

Spiced Pear Fizz Cocktails with Everclear // stirandstrain.com

Spiced Pear Fizz Cocktails with Everclear

Smoky Sage Punch // stirandstrain.com

Smoky Sage Punch

 

And if you’re looking for a few last minute ideas to decorate your bar cart for your New Year’s Eve party, check out our latest Bar Cart Styling post HERE!

What You Should Be Drinking This 4th of July

And then George Washington took out his Margarita machine and said, “Let there be frozen drinks!”. Happy 4th folks!

The Blue Crush Tequila Swizzle // stirandstrain.com

The Blue Crush Tequila Swizzle

Frozen Negroni Cocktails (regular and watermelon)

Frozen Cucumber and Green Chartreuse Daiquiri Cocktail

Frozen Peach, White Pepper and Green Tea Daiquiri

Frozen Blood and Sand Cocktail

Peach and Tequila Frozen Cocktail

Frozen Peach, Rum, Coconut Blended Cocktail

Low Rent Cocktail of the Month: The Snowden

Negroni Cocktails: Past, Present & Future

Negroni Week Cocktails: Past, Present and Future // stirandstrain.com

This post is brought to you by Campari. Recipes and ideas are my own.

Your Instagram feed might be turning from #millennialpink to a cheery garnet red next week as we embark on the FIFTH year of Negroni Week!

If you’re not familiar with this wonderful time of year, or have only heard of it in passing, let me loop you guys in. From June 5 through 11 this year, bars, restaurants and vendors from around the world celebrate the Negroni cocktail – an iconic mix of Campari, gin, and sweet red vermouth – to raise money and awareness for great causes. What started as just 100 bars in the US, has now grown into an International event and this year will be bigger than ever.

Negroni Week Cocktails: Past, Present and Future // stirandstrain.comWhile you’ll see me out to help the cause next week at a few of my favorite bars (remember to follow us along on Instagram as we’ve planned a few surprises!!) there are other ways you can help a charity out. A portion of proceeds from the sales of nationally-available items such as a Campari-branded red bicycle from PUBLIC, a Negroni-red Baggu tote, and fire red-tinted sunglasses from Sunski, among other items, will be donated to charity. National partner Lyft will also offer coupon codes to new users to help riders safely get around during Negroni Week.

Campari, the star of the cocktail itself, is committed to supporting the trade community’s fundraising efforts as well. This year, Campari is teaming up with both the U.S. Bartenders’ Guild (USBG), as well as SHARE – a nationwide community that offers support to women diagnosed with breast and ovarian cancers – via SHARE’s partnership with Speed Rack, the all-female speed bartending competition benefitting breast cancer research, education and prevention. Multi-city events will be held with both the USBG and SHARE/Speed Rack to raise money for each charitable cause.

I am a staunch believer in volunteer and charity work and grew up in a community that placed a strong emphasis on these values. That’s why I’m participating once again to help spread the word. While going for a drink out may seem almost like a lay up to support a charity, the point is, it supports a charity. Everyone, and every bit (or drink), counts.

Because Negroni Week is also a celebration of the cocktail, I’ve teamed up with Campari to create 3 of my own variations on the cocktail to represent its Past, Present and Future (and have named them such).

Negroni Week Cocktails: Past, Present and Future // stirandstrain.comNegroni:Past (double vanilla Negroni float)

Representing the past, the Negroni: Past Cocktail harkens back to old timey soda fountain shops where ice cream floats were an indulgent treat for everyone. Here we’ve made this an “adult’s only” cocktail with double the vanilla. Vanilla infused gin, Campari, vanilla ice cream and sweet vermouth “sauce” is a refreshing, and super indulgent, treat for the summer. Optionally, if you can get your hands on some acid phosphate you can give your float extra tang just like the OG soda jerks did.

Negroni Week Cocktails: Past, Present and Future // stirandstrain.com1-1/2 ounces gin, such as Bulldog London Dry Gin, infused with vanilla (recipe follows)
1 ounce Campari
2-3 scoops vanilla ice cream
8 ounces sweet vermouth, such as Cinzano 1757
optional: 1/2 tsp acid phosphate

  1. Start by reducing the sweet vermouth. To do this, heat sweet vermouth in a small sauce pan over medium heat until it reduces to about 2 ounces. Set aside.
  2. In a pint glass, or soda fountain glass, add 2-3 scoops of vanilla ice cream. Then, in a mixing glass filled 2/3 with ice, add in vanilla infused gin and Campari (and acid phosphate if using). Stir to chill about 20 seconds. Strain mixture over the ice cream.
  3. Garnish your adult float with the sweet vermouth “sauce”.

Negroni Week Cocktails: Past, Present and Future // stirandstrain.comVanilla Infused Gin

8 ounces gin, such as Bulldog London Dry Gin
3 to 4 vanilla beans

  1. Chop vanilla beans into 1″ pieces. Add vanilla pieces and gin into an airtight container and seal. Leave in a cool, dark place for 3 to 4 days.
  2. Strain the mixture into a new container when desired taste has been reached.
  3. Vanilla infused gin will keep at optimal taste up to 6 months.

Negroni Week Cocktails: Past, Present and Future // stirandstrain.comNegroni:Present

Just because the original Negroni cocktail uses gin, does not mean that today’s has to. One of the biggest trends of the current cocktail era is to take a classic drink and swap out the main spirit. Mezcal has exploded onto the bar scene and you can find it popping up in most bar’s menus. And with good reason, it’s delicious. For this cocktail, we swap out the gin with mezcal, keep our friends Campari and sweet vermouth, and add a touch of green bell pepper syrup to highlight the vegetal nuances of the mezcal.

1 ounce mezcal
3/4 ounce sweet vermouth, such as Cinzano 1757
1 ounce Campari
1/2 ounce green bell pepper syrup (recipe follows)
large strip of orange zest for garnish

In a mixing glass 2/3 filled with ice, add in mezcal, sweet vermouth, Campari and bell pepper syrup. Stir for 20 seconds to chill and then strain over a large ice cube in a rocks glass. Garnish with orange zest.

Negroni Week Cocktails: Past, Present and Future // stirandstrain.comGreen Bell Pepper Syrup

1 cup sugar
1 cup water
1 green bell pepper, chopped

  1. In a medium sauce pan over medium-high heat, add to the pan the sugar and water. Stir to dissolve and add in green bell pepper. Stir and bring to a boil. Immediately remove from heat and cover.
  2. Let sit one hour, remove bell peppers, and let syrup finish cooling to room temperature.
  3. Store syrup in an airtight container in the refrigerator for up to one month.

Negroni Week Cocktails: Past, Present and Future // stirandstrain.comNegroni:Future

When you think of the future of cocktails, do you picture some mad scientists conducting experiments in a lab? I do. With the future in mind, I’m highlighting the sharp bitterness of the Negroni with gentian smoke for a take on the smoked cocktail. This cocktail requires a blow torch, so you know it’s fun.

Negroni Week Cocktails: Past, Present and Future // stirandstrain.com1 tablespoon dried gentian root
1 ounce gin, such as Bulldog London Dry Gin
1 ounce sweet vermouth, such as Cinzano 1757
3/4 ounce Campari
dehydrated orange slice for garnish

  1. Start by moving to a well ventilated room. Place gentian root in a shallow, heat proof dish (I also like mini disposable pie plates!). Get a kitchen torch or long fireplace lighter ready.
  2. Next, fill a mixing glass 2/3 with ice. Pour in gin, sweet vermouth and Campari. Stir to chill 20 seconds.
  3. Immediately begin smoking the gentian root by holding a flame to it until starts to smoke. As soon as it begins to smoke, place a glass upside down over the smoke to “catch” the smoke. When the glass is filled, slide a postcard or piece of cardstock over the hole to keep the smoke in.
  4. Turn the glass right side up, keeping the hole covered. When ready to serve, remove the card and strain the mixed cocktail into the smoke. Garnish with a dehydrated orange wheel.

Negroni Week Cocktails: Past, Present and Future // stirandstrain.com

For more information on Negroni Week, and for a list of bars participating, visit negroniweek.com and follow @CampariUS and @Imbibe on Facebook, @CampariUSA and @Imbibe on Instagram, @Campari and @Imbibe on Twitter, and engaging with the #NegroniWeek hashtag.

Desert Rosé Punch

I was compensated by Nielsen-Massey Vanillas for my time in developing this recipe and post. All opinions are my own.

This past week, Instagram was filled, filled, with weddings. It’s like half the internet decided this was the most auspicious week of their lives and if they were ever going to get married they might as well do it now. And I’m in no way hating on these people, in fact, I loved looking over how different they all were from each other; I’m a total sucker for weddings.

All of this celebrating tuned me in to the fact that we are about to hit summer party season. Already. One would say you can’t tell by the weather here in Southern California, but those of us in the know, know, that summer season starts about as gray and gloomy as they get before the awful heat kicks in.

So today we’ve got a fun punch you can throw together for a wedding or a graduation party or “hey look I’ve got a stoop we can sit on for a few hours let’s make a punch and call it a party” party. You’ll find a reason guys to make this punch. It’s also a lovely pink-hued punch for our SoCal June gloom, but it will work for sunny days too. Let’s just all agree not to call it a millennial pink punch. Ok? It was inspired by Turkish cuisine with pomegranates, pistachio and orange blossom water, otherwise known as “Essential Oil of Neroli”.

I’ll tell you upfront, it’s gin based, and I can already hear some of my pals whining about how they don’t drink gin. But trust me! It layers nicely in here and if you use a London dry, like I tell you to, then it won’t be an overpoweringly “gin” punch. Pairing it with a rich pomegranate reduction give a sharp sweetness with a nutty layer from some pistachio orgeat. The whole punch gets tied together with the amazing scent of Nielsen-Massey’s Orange Blossom Water.

There is a tiny amount of the orange blossom water in the pistachio orgeat, but adding in the aroma directly to the punch makes for a more prominent aroma. Also, if you opt not to make the orgeat then this guarantees that you’re still getting lots of orange blossom with every sip.

I’ve been using the Nielsen-Massey vanillas for over a decade now and have started using their extracts in cocktails these past few years. All Nielsen-Massey products are all-natural, certified gluten-free, certified Kosher, allergen-free and GMO-Free, and there is an expanding line of certified organic products (right up our alley!). Their orange blossom water is my go-to for my obsession with almond-alternative orgeats as well.

Are you ready to start your summer punch party? Let’s get mixing.

Desert Rosé Punch

Serves 5-7 guests

7-1/2 ounces London dry style gin, such as Beefeater
1-1/2 ounces pistachio orgeat (recipe here, or sub in orgeat of choice)
2-1/2 ounces pomegranate reduction (recipe follows)
2-1/2 ounces freshly squeezed lime juice
1-1/2 teaspoons Nielsen-Massey Orange Blossom Water, or to taste
1 bottle of sparkling rosé wine
orange slices and pomegranate seeds for ice block

  • The day before, freeze together the orange slices and pomegranate seeds with water in a container that will fit your punch bowl.
  • At least an hour before serving, combine the gin, pistachio orgeat, pomegranate reduction, lime juice and Nielsen-Massey Orange Blossom Water into your punch bowl. Refrigerate until ready to serve.
  • To serve, stir mixture and add ice block to the punch bowl. Top with sparkling rosé wine.

Pomegranate Reduction

1-1/2 cups all natural pomegranate juice

  • In a small saucepan over medium high heat, bring pomegranate juice to a boil. Lower heat to a simmer and let sit until juice reduces to a little over a quarter cup.
  • Remove from the heat, let cool and store in an airtight container in the refrigerator for up to one month.

For more info on Nielsen-Massey Orange Blossom Water and all their products, check them out at nielsenmassey.com or on Instagram, Facebook and Twitter!

{Now Closed} Giveaway // Shaker & Spoon Gincember Box

Giveaway: Shaker & Spoon Gincember Box // stirandstrain.comIt’s the most wonderful time of the year! Gincember! Just what is that you ask? Well, it’s all about gin cocktails… in December, duh.

We’ve teamed up with Shaker & Spoon this week to celebrate all things gin and offer one lucky Stir and Strain reader a free cocktail kit box! So, what’s in the box? Everything to make up to 12 cocktails from 3 recipes they provide (minus the booze). By letting you pick out your own booze, or to use what you have on hand, they’re able to send the box to EVERYONE in the U.S.

Giveaway: Shaker & Spoon Gincember Box // stirandstrain.comHere’s what Shaker & Spoon has to say about their Gincember Box:

Just in time for the glorious holiday season, it’s our Gincember Box! Modern gin is bright with lovely astringent qualities and pairs uncommonly well with fruits and herbs, which has allowed us to pack some bold flavors into this month’s recipes. Whether you’re a gin fanatic or have never really delved into the spirit before, this box will have something exciting to offer. We ask you to set those martinis and gin & tonics aside for the moment and allow us to introduce you to some new possibilities that really let gin’s character shine through.

There’s the Take Flight, by Kyle Zimmerman of The Hutch in Oklahoma City. Made with gin, cold brew (which Kyle says is “one of the best products to get me through long shifts behind the bar”), and our cherry demerara syrup, we can’t think of a better pick-me-up!

Next is Above a Persimmon by Tyler Hudgens of The Dabney in DC. The combination of gin, fresh lemon juice, our spiced persimmon cordial, and Angostura bitters is only made more seasonally delicious when we top it all off with fresh grated nutmeg.

Last on the menu is the Flaming Rosemary Gimlet by Keith Waldbauer of Rumba in Seattle. The perfect gimlet becomes just a touch more perfect (if that’s possible) when we take a fresh sprig of rosemary, douse it in Underberg, and light it on fire!

Giveaway: Shaker & Spoon Gincember Box // stirandstrain.comCoffee, persimmons, nutmeg, LIGHTING THINGS ON FIRE! It’s like the perfect holiday all wrapped up in a little box and delivered to your doorstep.

Giveaway: Shaker & Spoon Gincember Box // stirandstrain.comIf that’s gotten you fired up, enter now! You’ll get up to 10 entries by selecting the options below. Giveaway ends at 11:59pm PST Monday November 21st, 2016. For more information on Shaker & Spoon, check out their website at shakerandspoon.com today! Good luck!

Giveaway: Shaker & Spoon Gincember Box // stirandstrain.com

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4th of July Drinking Guide

Fire up those grills and break out your blocks of ice.

Black Cherry + Green Tea Cocktails with White Claw // stirandstrain.com

Black Cherry + Green Tea Cocktails

Aquafaba: what is it and how to make cocktails with it! Like a Vegan Sloe Gin Fizz // stirandstrain.com

Vegan Sloe Gin Fizz

Brûléed Grapefruit and Mixed Citrus Punch with Vanilla and Piloncillo Reduction // stirandstrain.com

Brûléed Grapefruit and Mixed Citrus Punch

 Fun In Jalisco Cocktail // stirandstrain.com
Fun In Jalisco Cocktail

Frozen Blood and Sand Cocktail // stirandstrain.com

Frozen Blood and Sand Cocktail

Aperol Spritz Break: Summer Adventure // stirandstrain.com

Aperol Spritz

Smoky Sage Punch // stirandstrain.com

Smoky Sage Punch

Blueberry Basil Lemon Smash (and some notes on blogging) // stirandstrain.com

Blueberry Basil Lemon Smash

Improved Aviation Cocktail

Improved Aviation Cocktail

Gift Guide: Spring Entertaining Essentials

Forget the picnic basket. Break out your wooden 6 Pack Holder and head outside for Spring Entertaining.

Gift Guide: Spring Entertaining 2016 // stirandstrain.com

Throw out your sad winter blues and put some springy color into your bar and entertaining getup. Purple punch bowls? YES! Unbreakable green tumblers? Double yes. And if we’re packing up to head outside, let’s all agree to leave our heavy metal pineapples at home and sip on some lightweight dayglow ones instead. What’s in mine? Some lemon spiked gin all the way from Italy, and probably some pineapple ice cubes too. Rainy spring day? I’ll be hanging up some punchy booze art until the sun peeks out again. Happy Spring everyone!

1. Pineapple Ice Cube Tray 2. The Bar Cart Print 3. Wooden Six Pack Holder 4. Malfy Gin 5. Somewhere Beyond The Sea Coaster 6. Pineapple Tumbler 7. Purple Punch Bowl Set 8. Facet Acrylic Tumblers