- First, give a listen to how we owe a lot to Filipino bartenders for the tiki bars we know and love today.
- Yeast, fermentation… it’s how scotch gets its FLAVOR.
- There’s booze INSIDE Disneyland now! If you can get a reservation that is...
- Go to Tokyo, dress like a ninja, throw some sharp pointy things, and DRINK!!!!
- Ever wonder when all those barrel aged cocktails started appearing everywhere? Here’s the history on that.
- That favorite cocktail history story… is probably wrong. Learn all about those myths and some great recipes in this book.
- I’m ALL about the boozy popsicles this summer and I think these Piña Colada pops need to get made STAT.
- What wine to drink this summer. From Whole Foods.
- Do you have a desert island booze bottle? Check out these picks from some booze experts.
- And finally, click here if you want $20 off the chance to beat the crap out of a giant piñata until it rains booze.
This post was made in partnership with Truvia®. Recipes and ideas are my own.
At the time of the party I went out and bought one of those giant drink dispensers. Standing around making tiki drinks to order was not how I wanted to spend my entire evening. I filled it with this drink thinking to myself, this is way too much; no one is going to consume this much of a blue drink. Well, to my surprise they did, and there were a number of people bummed when it was all gone. Why? Because it’s just a great, easy drinking cocktail: rum, blue curaçao, citrus, pineapple, and coconut cream. And this winning combo easily translates into a flavorful popsicle.
To sweeten up these popsicles, we’re using 
Also, if you’re looking to make these non-alcoholic, just sub the white rum with a bit more pineapple juice and coconut cream. Or add in a few more pineapple chunks! These jewel-toned popsicles are so beautiful everyone’s going to be asking for one!
Now, the look of these popsicles will change depending on what kind of popsicle mold you have. I have a lay-flat kind 
Ok, let’s make some popsicles! Tiny paper umbrellas optional!
Blue Hawaii Popsicles
At first I was a little skeptical, who drank milk made of rice (this was before it was cool to drink MYLK)?! But once I tried a sip, I was hooked. Now, Horchata, which can be found beyond Mexico into South America and Spain, as well as similar variations in other cultures, is not necessarily made of rice. Ground nuts and seeds are also common. Here in Los Angeles we mostly are served Horchata made of rice and sweetened with vanilla and cinnamon.
While sitting outside recently enjoying a glass and finally welcoming some warmer temps here, I thought to myself: this would taste excellent as a cocktail too. So, today, in collaboration with Kerrygold Irish Cream, I’ve created an almond based version, heavy on the cinnamon and vanilla, with some spicy notes from gold rum, and a creamy finish with hints of chocolate from the Kerrygold Irish Cream.
We are currently running through a pint of strawberries every few days at our house. Regardless of the weather outside, it doesn’t really feel like summer to me until the berries start rolling in. As per usual, I overbuy and then have to look for ways other than just straight eating them. So, for this month’s Make or Buy, we’re looking at strawberry liqueur!
Strawberry liqueur is super versatile, and I think especially tasty during the summer, but also nice to have on hand as summer turns towards fall. You can splash it into some club soda, flavor a multitude of cocktails, but my most favorite way is to use it in a Margarita (because of course!). If you make it, please let me know how you use YOUR bottle!
To Buy: 
To Make: Strawberry Liqueur
And how do they compare in a cocktail? Well, of course I had to try both liqueurs out in my Strawberry Margarita recipe. Usually I would also add fresh strawberries in, but since I was testing out to compare side by side with the liqueurs I left them out (but I do highly suggest adding a few slices and muddling them in!). The store bought liqueur had a strong strawberry taste and slightly spicy flavor added to the Margarita. The color was significantly darker as well. The homemade liqueur Margarita was lighter in flavor, color, and body. Not necessarily a bad thing, just different. Both were definitely strawberry in aroma but each one on opposite ends of flavor and color.
I’ve unearthed this forgotten column that I started years ago since there has been a genuine interest in cocktail gardens as of late. Over on Instagram there have been a few conversations now about growing herbs, flowers, and plants for use in cocktails. This could mean just a garnish, or ingredients for an infusion or a tincture.
Old Fashioneds are usually known for their whiskey base, but as you’ve seen on here they are also great with 
Now if you’re thinking, I don’t have a farm, or even a backyard, how am I going to create a cocktail garden? Well, you just need a window, or a grow light! A lot of the items we talk about in the video you can grow in containers, so if that was holding you back from starting your own tiny cocktail garden, consider this the nod to start.
Kristin will have a post soon that I will link to here with more informational links, but if you’re looking for a great resource to start with about growing and using plants in your kitchen or bar, start with 