Bourbon Basil Peach Lemonade Freeze

Summer is in FULL SWING here. We are hitting a record breaking heatwave in the ICT and there is no end in sight. Like over 100 degrees for the next 10+ days or more, no end in sight. Basically the only want to stay cool is to be inside in the AC or floating in a pool. I recommend either of those ideas and pairing it with a refreshing frozen cocktail. This frozen lemonade cannot be beat and is so simple to make! You can also easily omit the bourbon and have a DELICIOUS mocktail. I’ve tried it both ways! I made mine straight in an insulated tumbler with an immersion blender and walked right out to the pool. To make this directly in the tumbler you need to use crushed ice. Regular ice works great too, but you’ll have to pull out a regular blender. The recipe below is for a tumbler so it’s a bit boozy, but NO FUSS!

So let’s make one!

Here’s what you need:

  • 3 oz bourbon
  • 1/2 heaping cup frozen peaches
  • 4 oz Santa Cruz Organic lemonade
  • 1 oz honey simple syrup
  • 1 oz fresh lemon juice
  • 4-6 basil leaves
  • 1 cup crushed ice

In a tumbler (or blender) combine all of your ingredients. Gently submerge your immersion blender into the tumbler to blend. I recommend doing this over the sink juuuust in case you get splashing. Blend until the mixture is nice and smooth. Pop on the lid to your tumbler or pour into a glass and enjoy! CHEERS to staying cool this summer!

Purple Aviation

You know that aisle at the liquor store? The one with all the liqueur, aperitifs, and cordials? I’m always intrigued but never buy anything. Because…what the hell do I make?!? Whelp, once again my sister is the greatest resource for mixology and the use of legendary liqueurs. I needed ideas for 2 things I randomly picked up on my last trip to the liquor store. She had a classic cocktail that used BOTH.

Creme De Violette is a bit new to the market. My neighborhood liquor store just had it stocked on shelves in the past month. However, I know it’s been available in a bit broader distribution the past couple of years. It’s floral and lovely and a BEAUTIFUL color. It also pairs well with sparkling wine! But today I’m mixing it with gin. So here it is, the Purple Aviation!

What you need:

  • 2 oz Gin
  • .5 oz Luxardo Liqueur
  • .5 oz Creme de Violette
  • .75 oz lemon juice

In a shaker filled with ice, add all of your ingredients and shake until frost forms on shaker. Pour into a coup or martini glass and garnish with lemon, maraschino cherry, or let it be naked in all it’s purple glory! Sip and enjoy!

Lovely Limoncello

Summer time is finally showing her face and it makes me want all the spritzers, spritzes, and fresh citrus cocktails. Especially lemon! This Lovely Limoncello cocktail is so refreshing and is absolute perfection on a warm day. Just a few ingredients and you have new summer favorite. Give it a try!

Here’s what you need:

  • 2 oz Vodka
  • 1 oz Limoncello
  • 1 oz fresh lemon juice
  • 3-4 oz Topo Chico/Sparkling water
  • Ice

In a glass filled with ice, add vodka, Limoncello, and lemon juice directly over the ice. Top with Topo Chico. Stir gently to combine. Optional garnish of fresh lemon slices. Salute!

Blood Orange Mule

Every year I am absolutely obsessed with blood oranges when they come into season. The color is STUNNING and the juice adds a lovely bit of sweet citrus to cocktails. One of my favorite ways to use the juice is in a Moscow Mule. To enjoy these year round I juice a large batch of them and freeze it into cubes in silicone ice trays. Then, when I want to make a cocktail and they are out of season, I just pop a few cubes in a shaker with the liquor I’m using and it is just like fresh squeezed. This is a fantastic hack I learned from my friend Josh. Hi Josh!!

If you’d like to make this a low sugar version, substitute a zero sugar ginger beer. I like Reed’s but there are tons of options out there now. Basically, choose ingredients YOU like and you’ll love the end result. Let’s make a mule!

Here’s what you need:

  • 1.5 oz Vodka
  • 1 oz Blood Orange Juice (about the juice of 1-2 oranges)
  • 1/2 oz Lime Juice
  • 3-4 oz Ginger Beer

In a mule mug or glass filled with ice add all of your ingredients and gently stir together. Garnish with a blood orange wheel. Done. Delish. Sip. Enjoy!

Microwave Cake

I am going to go right out and say it. I can’t take complete credit for this recipe. EEK! I know! There’s a successful YouTube videographer that’s from my area named Lisa Nguyen and she posts really great content. Not just cooking, but delicious food from restaurants, other food bloggers’ videos, food challenges, lots of awesome stuff. She posted a video of a cake hack she learned that is just combining a can of pumpkin puree and a box of cake mix. Mix it together and bake, and you have cake. I LOVED this simplicity and thought it would be an awesome way to do a single serve mug microwave cake! So I set out to make one and this recipe was born.

2 ingredient cake and it’s ready in 90 seconds!? Sign me up! And I know what you’re thinking…can you taste the pumpkin? NO. Once the batter is cooked you absolutely would have zero idea it’s made with pumpkin. It’s microwave magic. I like to add mix-ins like chocolate chips, toffee bits, fruit, sprinkles, so many ideas. To me nothing is off limits. I’ve tried this recipe with chocolate and yellow cake mixes and both were fabulous. I also have a box of spiced cake mix I want to try with cinnamon chips. OH MY DELICIOUS. Or red velvet with white chocolate chips. Or chocolate with peanut butter cups. I can go on and on and on! Of course these add-ins are optional but they definitely add fun to the cake!

Here’s what you need:

  • 1/4 cup boxed cake mix
  • 2 heaping TBSP canned pumpkin puree
  • 1-2 TBSP water until mixture is cake batter consistency
    • (this is a freebie ingredient in my mind!)
  • Optional mix-ins like chocolate chips or sprinkles

In a microwave safe ramekin or mug combine the cake mix, pumpkin puree, and water until it is all incorporated. If you have any mix-ins, add those as well. For easy cleanup you can spray the mug with non-stick spray but it’s definitely not required. Pop in the microwave and cook for 1:15-1:45 depending on your microwave strength. Mine is perfect at 90 seconds. Fluffy, Moist (ick the word, yum the texture lol), Perfection!

Mr. Black 43

This week I turned 42. It was fabulously unremarkable and wonderful. I firmly believe in surrounding yourself with people who grant your wish of a comfy, cozy, relaxed birthday. I mention said birthday because my sister gifted me a bottle of Mr. Black Cold Brew Coffee Liqueur for the occasion. Although I may be the sister with a blog, she is definitely the connoisseur of chic, grown-up, interesting cocktails. She is always introducing me to new things to try. This is a recipe she created and shared with me and it is FANTASTIC. I immediately knew I wanted to share it in the blog! She describes it as a fusion of a Carajillo and an espresso martini. It’s slightly sweet, coffee forward, and the hint of lemon finishes it off perfectly. You are going to love it.

I give you the…Mr. Black 43 Martini

Here’s what you need:

  • 1.5 oz Mr. Black Cold Brew Coffee Liqueur
  • 1.5 oz Licor 43
  • 1.5 oz cold brew concentrate
  • Zest of a lemon

If you aren’t familiar with Licor 43 you are definitely missing out. It is a delightful Spanish liqueur that tastes of sweet vanilla with hints of citrus. It’s usually hiding over by the aperitifs and specialty items at your liquor store. Licor 43 can be added to a multitude of cocktails when you want a sweet component. Highly recommend trying it!

Back to the beverage! In a shaker filled with ice, add the Mr. Black, Licor 43, and cold brew concentrate. Shake VERY vigorously. Shaking makes the delicious foamy top you get when you pour it into your glass. Next, take the zest of a lemon and rub it around the rim of your glass. This is an optional step, and the cocktail is delicious without, but it does add a little brightness and it’s how my sister made it so I follow her expertise. Pour the well shaken contents into a coup or martini glass. Be sure to shake out all the foam onto the top. Garnish with the lemon zest, coffee beans, or just leave it simple like I did.


Pickled Red Onions

In my opinion no Mexican food meal is complete without pickled red onions. The tang of vinegar and tiny hint of heat not only pairs well with tacos and nachos, but I love it on scrambled eggs, pizza, ahi tuna, you name it! They are a cinch to make and you can keep them in the fridge for a month. I always have a jar on hand!

Here’s what you’ll need:

  • 1 medium red onion
  • 1 Jalapeno pepper or Serrano
  • 1.5 cups water
  • 3/4 cups distilled vinegar
  • 1.5 TBSP salt
  • 1 TBSP sugar
  • 2 TBSP black peppercorns
  • Jar(s)

In a saucepan over medium low heat add your water, vinegar, salt, sugar, and peppercorns. You could also use apple cider vinegar or a combo of distilled and apple cider if you would prefer a more mellow pickled taste. The apple cider vinegar will kill the sharp tang. I personally LOVE the sharp tang so I like using all distilled. But these are your onions, so do what you like! Stir and let it heat up until the sugar and salt is dissolved.

While your pickling liquid is warming, slice your red onion. I like to do about 1/4 inch slices. Thin, but not too thin. Slice your jalapeno into rings. Leave in the seeds and ribs. Layer your vegetables into the jar.

Once the salt and sugar have dissolved, carefully pour the liquid over the veggies into your jar. I like to use the handle of a wooden spoon to move the liquid and peppercorns evenly around the veggies in the jar to ensure they are all over the onions. Fill the jar to the top with the liquid and close the lid.

I let the jar sit on the counter for about 45 minutes to cool slightly and then pop it in the fridge. You can use these in 4-6 hours but are truly at their best bright pink, glorious selves after at least a day or 2 in the fridge. What are you planning to put yours on!?


Kombucha + Vodka= Kombuchatini.

Like any woman that lived early adulthood vicariously through the wildly glamorous ladies of Sex and the City, I just finished watching And Just Like That. As any true fan of the franchise would. Love it…or hate it, I know we’re all here for it. Catching up with our favorite NYC women had me reminiscing about the classic SATC cocktail, The Cosmopolitan. But just like any reboot these days, it needs a refresh as well.

And just like that…here’s my spin on the classic Cosmopolitan. (HA! You know I had to do it)

  • 2 oz Vodka
  • 3/4 oz Cointreau
  • 3/4 oz lime juice
  • 3-4 oz cranberry kombucha
  • Ice

In a shaker filled with ice, add Vodka, Cointreau, and lime juice. Shake well until cold. Strain contents into a martini glass. Top with cranberry kombucha. Do not shake the kombucha! It’s fizzy on its own! Garnish with fresh cranberries, lime wheel, or an orange twist. Sip and enjoy!

Sparkling Aperol Gin Cocktail

Although this winter weather has everyone craving cozy bourbon and warm cocktails, I still like a refreshing light cocktail no matter the temperature outside. This fresh Aperol and gin delight is the perfect aperitif OR late night sipper. And anything bubbly is a plus in my book! Orange, lemon, herbal, sparkling…YUM! Give this gorgeous lady a try tonight!


  • 1.5 oz Gin (I prefer Bombay Sapphire)
  • 1 oz Aperol
  • .5 oz fresh lemon juice (the juice of 1/2 lemon)
  • Appx 2-4 oz Blood Orange & Black Raspberry S. Pellegrino (enough to top the drink)
  • Ice

In a high ball or stemless wine glass filled with ice, combine Gin, Aperol, and lemon juice. Top with S. Pellegrino or sparkling water of choice. Stir to combine. Garnish with orange slice or candied orange. Enjoy!

Caramelized Onion & Bacon Quiche

Quiche is such a versatile meal. I love it for breakfast and brunch, but it also comes in clutch for an easy dinner. You can add pretty much any meat, vegetable, and cheese you like, mix with a custard, pour it in a crust, and bake. BOOM. Dinner! This version is very decadent. Sweet caramelized onions, smoky bacon, and 2 kinds of cheese come together for a rich and yummy quiche. Serve it with a simple green salad and you have a full meal.

Prep Time: 20 minutes Cook time: 1 hour Servings: 6


  • 1 frozen deep dish pie crust
  • 5 eggs
  • 6 strips of bacon cut into lardons
  • 1 medium onion sliced
  • 1 shallot sliced
  • 4 small thyme sprigs
  • 3/4 cup half & half (or whole milk)
  • 1/2 cup shredded gruyere cheese
  • 1/2 cup shredded white cheddar
  • Salt and Pepper to taste

Preheat oven to 400 degrees.

In a skillet cook your bacon lardons until crispy. When they are fully cooked, using a slotted spoon, scoop out the bacon, put on a paper towel lined plate and set aside. Make sure you leave the bacon grease in the skillet. You will use that to cook down the onions and shallot.

Next add your sliced onions, shallot, and thyme to the pan with the bacon drippings. Cook these on medium heat, stirring frequently. You want them to get a nice brown color as they cook and sweeten. It takes a few minutes. When they are finished take out the thyme sprigs and remove the pan from the heat.

While your onions are cooking shred about 1/2 cup of gruyere and 1/2 cup of white cheddar cheese.

In a large bowl whisk together your eggs, half & half, and a pinch of salt and pepper.

It’s now time to assemble your quiche. To your frozen pie crust add your onions, bacon, and about 3/4 of your cheeses. (You’ll want to reserve some cheese for the top.) Gently stir them together to combine.

Gently pour your egg mixture over the fillings into the pie crust. Be careful to not overfill the crust. Next, place your filled crust onto a sheet pan and top with the remaining cheese.

Lightly tent the quiche with a piece of foil. You do not want to crimp down the edges. The tent will prevent the crust from getting too brown before the filling is fully cooked.

Place in the oven and cook for 45 minutes. Remove the foil tent and cook an additional 15 minutes or until a toothpick comes out clean in the center. Let the quiche cool and then slice and enjoy!