Usually when your neighbors go on vacation, you water their plants, and take in their mail, and in return you receive a shiny new mass produced souvenir from the airport that they’ve grabbed in a frenzy before departing. A magnet of an alligator that says “Stay Cool!”, a snow globe with a palm tree, or if you’re lucky, a not-too-obnoxious coffee mug. Not if you’re me! The Lush Lady and Lush Husband just received a beautiful goody bag containing all the makings of a Caipirinha, the national drink of Brazil, including Cachaça(Brazilian rum), organic sugar and limes. Thank you Melody and Greg for being such amazing neighbors!
Caipirinha+ 1/2 lime, quartered + 2 tsp sugar+ 2 ozCachaça Directions:  Muddle limes and sugar in an old-fashioned glass. Fill with crushed ice and add Cachaça.

Usually when your neighbors go on vacation, you water their plants, and take in their mail, and in return you receive a shiny new mass produced souvenir from the airport that they’ve grabbed in a frenzy before departing. A magnet of an alligator that says “Stay Cool!”, a snow globe with a palm tree, or if you’re lucky, a not-too-obnoxious coffee mug. Not if you’re me! The Lush Lady and Lush Husband just received a beautiful goody bag containing all the makings of a Caipirinha, the national drink of Brazil, including Cachaça(Brazilian rum), organic sugar and limes. Thank you Melody and Greg for being such amazing neighbors!

Caipirinha
+ 1/2 lime, quartered 
+ 2 tsp sugar
+ 2 ozCachaça 
Directions:  Muddle limes and sugar in an old-fashioned glass. Fill with crushed ice and add Cachaça.


PHOTO
Aug 3
6:53 pm
6 notes
From Winnie the Pooh, to The Cure, to cocktails - a good mom is supportive, no matter what you’re into. Thanks for the birthday bottles, Mom!

From Winnie the Pooh, to The Cure, to cocktails - a good mom is supportive, no matter what you’re into. Thanks for the birthday bottles, Mom!




PHOTO
Jul 19
6:50 pm
12 notes
Happy birthday to me! What better way to celebrate than with tiny alcoholic jello cupcakes? I found this recipe (and many more I’d like to try) for Birthday Cake Jello Shots on the blog Erica’s Sweet Tooth. Cake vodka, cream soda, cran and heavy cream gelled together into an adorable cupcake shape and topped with whipped cream and sprinkles - they’re any girls dream! (Note: The boys in my life were pretty fond of them too).

Birthday Cake Jello Shots (from the blog Erica’s Sweet Tooth)Recipe adapted from Jelly Shot Test Kitchen

+ 2/3 cup cream soda

+ 2/3 cup cranberry juice cocktail
+ 1 tbsp heavy cream
+ 2 envelopes plain gelatin*
+ 2/3 cup cake-flavored vodka
+ Few drops food coloring, if desired
+ Whipped cream - fresh or store-bought
+ Sprinkles for garnish

- Lightly spray the mold with non-stick spray and wipe excess off with a paper towel. Don’t overdo it or the residue will affect the taste of the jello.
- Pour the soda, juice, and cream into a medium saucepan and sprinkle the gelatin on top. Allow the gelatin to soak for 2-3 minutes, then begin to heat on low, stirring constantly until gelatin is fully dissolved (about 5 minutes).
- Remove saucepan from heat and add vodka and food coloring.
- Pour into molds and chill for several hours, or until set.
- Remove from mold, top with whipped cream, and enjoy responsibly!

*The original recipe suggests 2-3 envelopes, depending on how long your jello shots will be left out (more gelatin for more time). I opted for 3 because we were traveling an hour to get to the party, but I found them to be a little too firm , so I suggest you stick with 2 and plan accordingly for the best results!

Recipe yields 30 small jello shots using this mold

Happy birthday to me! What better way to celebrate than with tiny alcoholic jello cupcakes? I found this recipe (and many more I’d like to try) for Birthday Cake Jello Shots on the blog Erica’s Sweet Tooth. Cake vodka, cream soda, cran and heavy cream gelled together into an adorable cupcake shape and topped with whipped cream and sprinkles - they’re any girls dream! (Note: The boys in my life were pretty fond of them too).


Birthday Cake Jello Shots (from the blog Erica’s Sweet Tooth)
Recipe adapted from Jelly Shot Test Kitchen

+ 2/3 cup cream soda
+ 2/3 cup cranberry juice cocktail
+ 1 tbsp heavy cream
+ 2 envelopes plain gelatin*
+ 2/3 cup cake-flavored vodka
+ Few drops food coloring, if desired
+ Whipped cream - fresh or store-bought
+ Sprinkles for garnish

- Lightly spray the mold with non-stick spray and wipe excess off with a paper towel. Don’t overdo it or the residue will affect the taste of the jello.
- Pour the soda, juice, and cream into a medium saucepan and sprinkle the gelatin on top. Allow the gelatin to soak for 2-3 minutes, then begin to heat on low, stirring constantly until gelatin is fully dissolved (about 5 minutes).
- Remove saucepan from heat and add vodka and food coloring.
- Pour into molds and chill for several hours, or until set.
- Remove from mold, top with whipped cream, and enjoy responsibly!
*The original recipe suggests 2-3 envelopes, depending on how long your jello shots will be left out (more gelatin for more time). I opted for 3 because we were traveling an hour to get to the party, but I found them to be a little too firm , so I suggest you stick with 2 and plan accordingly for the best results!

Recipe yields 30 small jello shots using this mold

PHOTO
Jul 11
8:45 am
20 notes
It’s-a-spicy-Friday! 
Here’s a little back story on this drink. A Caipirinha is Brazil’s national cocktail made with a liquor from fermented sugarcane juice called cachaça, lime and sugar. In the States we use vodka and call it a Caipiroska. I’m lucky I can escape to Brazil just down the street at Ziba’s Wine Bar.
Pepper Pear Caipiroska : vodka, habanero pepper, soda, limes

It’s-a-spicy-Friday! 

Here’s a little back story on this drink. A Caipirinha is Brazil’s national cocktail made with a liquor from fermented sugarcane juice called cachaça, lime and sugar. In the States we use vodka and call it a Caipiroska. I’m lucky I can escape to Brazil just down the street at Ziba’s Wine Bar.

Pepper Pear Caipiroska : vodka, habanero pepper, soda, limes


PHOTO
Jul 6
7:49 pm
3 notes
There’s a beluga in my beer!I hope everyone had a fun, safe and boozy Fourth. I know I did. I went to Red, White and Brew at the Georgia Aquarium, thanks to thebeerbelly and Beer Connoisseur magazine. I sampled beers, cider and craft beer ice cream, all amongst the company of whale sharks, manta rays and, my favorite, the beluga whales. It all ended up with the perfect view of the downtown Atlanta fireworks from the Aquarium’s rooftop. I can’t wait to do it again next year!

There’s a beluga in my beer!
I hope everyone had a fun, safe and boozy Fourth. I know I did. I went to Red, White and Brew at the Georgia Aquarium, thanks to thebeerbelly and Beer Connoisseur magazine. I sampled beers, cider and craft beer ice cream, all amongst the company of whale sharks, manta rays and, my favorite, the beluga whales. It all ended up with the perfect view of the downtown Atlanta fireworks from the Aquarium’s rooftop. I can’t wait to do it again next year!


PHOTO
Jul 5
7:22 pm
4 notes

I visited the Terrapin Brewery in Athens, GA this weekend and had a blast. Beer can’t be sold legally at a brewery, so they sell you a glass for $10 with tickets that you use for pours. It’s a dang good deal! I tried Side Project, Hopsecutioner, Golden Ale, Monk’s Revenge, and ended with the Easy Rider. I’d say the favorite amongst my peeps was the Monk’s Revenge - at 9.8% ABV it is a combination of a Belgian Style Tripel and a new age American Double IPA. Holy Turtle, it hit the spot.


PHOTOSET
Jun 25
11:53 am
5 notes
Cherry season is May through August - which is now! Go get ya some! And when you’re thinking of all the wonderful things you can do with them, don’t forget you can get them drunk. Spiced brandied cherries will dress up any cocktail or dessert and are sweet to give as a gift. And they’re unbelievably easy to make. Pitting them is the hardest part but there are many tricks out there.
Here is the recipe I used from local foods.about.com: 






1 1/2 lb. cherries
3/4 cup sugar
3/4 cup water
2 Tbsp. lemon juice
4 cardamom pods
2 whole cloves
2 whole allspice
1 cinnamon stick
1 cup brandy
1-quart jar with lid
Directions:
Pit the cherries and set them aside.
In a medium saucepan bring sugar water, lemon juice, and spices to a boil. Reduce heat to maintain a simmer and cook until the mixture is slightly reduced and thickened, about 10 minutes.
Turn off the heat. Stir in the brandy and the pitted cherries.
Use a slotted spoon to transfer the cherries to a 1-quart jar. Pour enough of the cooking liquid over the cherries to cover them completely. Twist on lid.
Process in boiling water for 10 minutes, let cool, and store in a cool, dark place (such as a cupboard) for at least 6 weeks before using. Once opened, keep chilled. Alternatively, you can forgo the hot-water processing and store in the refrigerator.

Cherry season is May through August - which is now! Go get ya some! And when you’re thinking of all the wonderful things you can do with them, don’t forget you can get them drunk. Spiced brandied cherries will dress up any cocktail or dessert and are sweet to give as a gift. And they’re unbelievably easy to make. Pitting them is the hardest part but there are many tricks out there.

Here is the recipe I used from local foods.about.com: 

  • 1 1/2 lb. cherries
  • 3/4 cup sugar
  • 3/4 cup water
  • 2 Tbsp. lemon juice
  • 4 cardamom pods
  • 2 whole cloves
  • 2 whole allspice
  • 1 cinnamon stick
  • 1 cup brandy
  • 1-quart jar with lid

Directions:

  1. Pit the cherries and set them aside.
  2. In a medium saucepan bring sugar water, lemon juice, and spices to a boil. Reduce heat to maintain a simmer and cook until the mixture is slightly reduced and thickened, about 10 minutes.
  3. Turn off the heat. Stir in the brandy and the pitted cherries.
  4. Use a slotted spoon to transfer the cherries to a 1-quart jar. Pour enough of the cooking liquid over the cherries to cover them completely. Twist on lid.
  5. Process in boiling water for 10 minutes, let cool, and store in a cool, dark place (such as a cupboard) for at least 6 weeks before using. Once opened, keep chilled. Alternatively, you can forgo the hot-water processing and store in the refrigerator.

PHOTO
Jun 18
6:26 pm
5 notes
It’s about time I jumped on the Boozy Pops bandwagon. I was first inspired to go for it when I saw the People’s Pops: 55 Recipes from Brooklyn’s Coolest Pop Shop recipe book (which I don’t own, feel free to send me a copy!). Since the book wasn’t available yet I searched the internets and discovered a plethora of recipes, but the one that always got the best reviews was the Bittersweet Chocolate Bourbon Pop. And ya’ll know I love me some Bulleit Bourbon. The ingredients and directions are simple, but the pop is a rich chocolatey sin, with just a tease of bourbon flavor to savor.
Here’s the recipe from Finecooking.com:+ 1/2 cup granulated sugar + 3-1/2 oz. bittersweet chocolate (70% to 72%), chopped + 2 Tbs. Dutch-processed cocoa powder + 1/8 tsp. table salt + 2 Tbs. good-quality bourbon
Directions: Put the sugar, chocolate, cocoa powder, salt, and 2 cups water in a large saucepan. Bring to a boil over medium heat, whisking constantly. Transfer to a 4-cup glass measure (or any container with a spout for easy pouring). Let cool at room temperature for 30 minutes. Stir in the bourbon and divide the mixture among eight 3-oz. pop molds or wax-lined paper cups. Freeze until just set, about 3 hours. Insert craft sticks and freeze until completely set, about 4 hours more. When ready to serve, unmold or peel off the paper cups.
Side note : The mold I purchased was the Norpro Ice Pop Maker, which I have absolutely no complaints about. But I do recommend reading the user reviews for tips on how to use it the most efficiently.

It’s about time I jumped on the Boozy Pops bandwagon. I was first inspired to go for it when I saw the People’s Pops: 55 Recipes from Brooklyn’s Coolest Pop Shop recipe book (which I don’t own, feel free to send me a copy!). Since the book wasn’t available yet I searched the internets and discovered a plethora of recipes, but the one that always got the best reviews was the Bittersweet Chocolate Bourbon Pop. And ya’ll know I love me some Bulleit Bourbon. The ingredients and directions are simple, but the pop is a rich chocolatey sin, with just a tease of bourbon flavor to savor.

Here’s the recipe from Finecooking.com:
+ 1/2 cup granulated sugar 
+ 3-1/2 oz. bittersweet chocolate (70% to 72%), chopped 
+ 2 Tbs. Dutch-processed cocoa powder 
+ 1/8 tsp. table salt 
+ 2 Tbs. good-quality bourbon

Directions: Put the sugar, chocolate, cocoa powder, salt, and 2 cups water in a large saucepan. Bring to a boil over medium heat, whisking constantly. Transfer to a 4-cup glass measure (or any container with a spout for easy pouring). Let cool at room temperature for 30 minutes. Stir in the bourbon and divide the mixture among eight 3-oz. pop molds or wax-lined paper cups. Freeze until just set, about 3 hours. Insert craft sticks and freeze until completely set, about 4 hours more. When ready to serve, unmold or peel off the paper cups.

Side note : The mold I purchased was the Norpro Ice Pop Maker, which I have absolutely no complaints about. But I do recommend reading the user reviews for tips on how to use it the most efficiently.


PHOTO
Jun 11
8:28 pm
7 notes
I waited entirely too long to check out this bar/restaurant - Holeman & Finch Public House in Buckhead, GA. It’s where you get New York City worthy cocktails in the big A.
Shown here is the Pun Intended ($12) : High West Double Rye, Kubler Absinthe, Housemade Dill Liqueur, Bar Code Swedish Herb Bitters, Grapefruit, Tonic

I waited entirely too long to check out this bar/restaurant - Holeman & Finch Public House in Buckhead, GA. It’s where you get New York City worthy cocktails in the big A.

Shown here is the Pun Intended ($12) : High West Double Rye, Kubler Absinthe, Housemade Dill Liqueur, Bar Code Swedish Herb Bitters, Grapefruit, Tonic


PHOTO
Jun 4
9:23 pm
6 notes