Basil Syrup Peruvian Pisco Sour with a Kick | Recipe

Pisco Sour Recipe

Would you call yourself an adventurous cocktail drinker or someone who sticks to the classics? I feel like I fall somewhere in the middle when it comes to ordering a cocktail while out on the town. I’ve got my favorites and then, every once in a while, I branch out and try something different. Most of the time it all depends on if we’re at a new bar. Lately I’ve been really into ordering a Pisco Sour or two when we go out for drinks. There’s something about a frothy drink that has been really appealing to me lately… probably because our chickens have been working overtime and we have way too many eggs! I asked our resident cocktail expert, Rocky, to put a twist on the classic Peruvian Pisco Sour for us and, man, is it tasty.

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My New Obsession, The Classic Aperol Spritz

the classic Aperol Spritz recipe.

If there is one thing I discovered during my time in Italy, it is just how delicious an Aperol Spritz is! While there, Annette whipped up a few of this delightful aperitivo for a light pre-dinner moment and I immediately fell in love. The recipe I am sharing today is from her book Cocktail Italiano and could not be easier to follow — literally it’s a matter of following a 3-2-1 ratio. I put a slight twist on the recipe by garnishing with Castelvetrano olives instead of the traditional orange slice. While in Venice, I had this version and loved it even more. I’m definitely more of a savory than sweet person, so I’m sure that’s why I’m drawn to this change to the classic Aperol Spritz. Continue reading “My New Obsession, The Classic Aperol Spritz”

Our Twist on the Classic Negroni Recipe

Our Twist on the Classic Negroni Recipe made with Aperol, Gin, Vermouth, Celery Bitters, and Grapefruit Bitters. Aperol Negroni aperitivo, Italian cocktail recipe. #italy #italiancocktail #aperitivo #campari #aperol #negroni #aperolnegroni

Last weekend we had some friends in town and took them to my favorite pizza spot in all of Seattle, Cornuto. Not only are their pizzas the best on the West Coast (IMHO), but they also have an excellent bar menu. We ordered a few rounds of drinks to experience the entire breadth of the menu, but one of my personal faves was the Negroni. Typically, a classic Negroni is made of one part gin, one part sweet vermouth, and one part Campari, then garnished with an orange peel. Ever on a mission to put my own twist on a classic cocktail, I asked Rocky, our resident cocktail expert for a twist on the Negroni… and it is sooooo good!

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Rose Water Ramos Gin Fizz Recipe

There is something sort of magical about creamy, fizzy cocktails — especially when the recipe calls for an egg white. If you’re looking for a frothy style drink, look no further than the Ramos Gin Fizz. Typically, this classic cocktail calls for orange blossom water, but we wanted to put a spin on it and used rose water instead. This single ingredient substitution actually changes the entire vibe of the cocktail, in my opinion… and I love it! It’s perfect for a date night at home… or maybe if you’re watching The Bachelorette??

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sage & cranberry white sangria recipe

sage & cranberry white sangria recipe #cocktail #sangria #whitesangria #cocktailrecipe

Does anything say ‘summer’ quite like sipping a glass of delicious sangria? I think not! Not only is sangria so easy to whip up, but it’s also a great drink to serve to guests — especially at the last minute. And you can still make it even if you only have white wine on hand, hence the white sangria! We added a fun twist on this classic recipe though — burnt sage syrup! It definitely adds a really delicious herbal flavor to the mix that is unexpected and fun.

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Greek-style sugar snap peas side dish

Greek-style sugar snap peas side dish. Very easy to make and delicious. #greekfood #sidedish #snappeas #feta #veggies #vegetables

In case you missed it, I want to share more Greek recipes here on the blog, especially when they are easy-to-make twists on a favorite. Thanks to my veggie garden, we have a plethora of sugar snap peas. It’s my first year growing them and I was totally blown away by how quickly they took. Sean has even had to make a second support structure for them because they are getting so tall! I absolutely hate wasting food, so I decided to get a little creative and put a Greek twist on my sugar snap peas the other night. The result was a really easy side dish that goes with pretty much anything!

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