Although the days are getting shorter (I’m sure we don’t need to remind you), summer cocktails aren’t going away just yet! Sure, rose slushies are a thing, but somehow I keep coming back to gin. It could be because I’m pumped to use Wolffer Estate’s new pink gin, or it could be because it’s just so good and versatile. There are countless ways to make a lemon, cucumber, something or other cocktail. And here’s one of those delicious variations. Let’s get one more cocktail in before the end of summer, shall we?
*Makes 1 drink.
- 2 oz gin
- 3/4 oz St. Germain
- 3/4 oz lime juice
- 1/4 oz simple syrup (quick recipe for this below)
- 5 mint leaves
- 4 slices of cucumber
- Seltzer water to top it off
In a cocktail glass, muddle together the lime juice, simple syrup*, mint leaves, and cucumber. Top with ice, gin, St. Germain, and seltzer water. Garnish with a cucumber slice.
*If you don’t have simple syrup here is a simple easy recipe. In a small sauce pan over medium high heat, add 1 cup of sugar and 1 cup water. Bring it to a simmer. Watch it closely for roughly 5 minutes until it has a syrupy consistency.
Happy Drinking, XO.
One of my favorite memories growing up is the dessert my sister and I used to get just before bed. Most of the time I would choose vanilla ice cream…and not much has changed since then. I may not eat dessert right before bed anymore, but I still looove vanilla ice cream. I wanted to put a fresh twist on my fav dessert by adding some hot cooked peaches. It makes this cool dish, cozy. Who knew a summer dish could actually be cozy?!
- 3-4 fresh peaches, pitted and thinly sliced
- 1 tsp vegetable oil
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 tbsp of water
- 2 tbsp of brown sugar
- A dash of salt
- 1 sprig of mint leaves
- 1 pint of vanilla bean ice cream
Preheat the oven to 350 degrees and cover a cookie sheet in foil with enough slack on the sides to form a packet. In a large mixing bowl, whisk together the oil, cinnamon, vanilla extract, water, sugar, and salt. Slowly add in the sliced peaches and mix until fully coated. Lay the peaches flat on the cookie sheet and close the foil over top. Bake for 20 minutes or until slightly soft and they have a glaze on them.
Place two scoops of ice cream in a small bowl for serving, and top with the hot peaches, garnishing with a mint leaf.
Happy Eating, XO
Every summer I would have a BBQ at my NY apartment because it had this lovely, large courtyard with grills and a pool. It was the ideal outdoor space to entertain and while I look at the calendar this year to try and host a BBQ down in Philly I keep getting nostalgic of the four years of fun times we had in my White Plains courtyard. This drink was served in pitchers galore and I am having a major hankering for it now. Especially after my trip to Italy last year, where we went to Sorrento, to an actual lemon grove and did a limoncello tasting! yum! Anyway, I just cant get enough of it. So sit back, relax, and enjoy sipping on this deliciousness in the warm yellow sun on a mellow weekend afternoon!
- Springs of fresh mint leaves (I would do a small handful)
- 1 box of blackberries
- 1 box of raspberries
- 1/4 cup of simple syrup (equal parts sugar/water boiled mixture)
- 16 oz. sparkling water (I didn’t do the flavored kind and used plain, but I’m sure if you only have flavored that would also be fine)
- 1 1/2 cups of Italian Limoncello
Muddle the mint with ice at the bottom of the pitcher, add the simple syrup* & berries. Right before serving pour in the limoncello and top off with the sparkling water.
*Boil 1/4 cup sugar and 1/4 cup water until the sugar is dissolved and stir the mixture until it has a syrup-y consistency. Let it cool before adding to pitcher. Also if you don’t like something too sweet, feel free to leave out or reduce.
This is meant to be served in a tall high ball glass however I don’t think Emily Post would freak if you did a white wine glass. Consume alcohol safely!
Happy Drinking, XO.
Lamb Chops scream special occasion. They don’t however have to scream hard work. This is one of the easiest recipes and will please any meat loving man on the planet. I mean ladies, the way to a man’s heart is through his stomach. So keep this puppy on hand the next time you are in the dog house. Right, like we women ever screw up?! Oh and another great thing is that some of the ingredients overlap from other blog recipes and so you should already have them lying around the pantry!
- 1/4 cup of chopped fresh mint (buy it! use it in a berry salad or a mojito if you have leftovers).
- 1 tablespoon of balsamic vinegar
- 2 teaspoons of ground cumin
- 1 teaspoon of dry mustard (I bought this for the recipe, but I doubt if you used Dijon mustard it would change the flavor greatly. Perhaps it would lower the heat kick and make it more tangy, so try to use the dry mustard if you can but don’t be afraid that you will ruin the dish if you are in a pinch).
- 2 teaspoons of honey
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper (not to be a snob but try & do freshly ground if you can, if not no worries)
- 8 (4-ounce) lamb loin chops, about 1 inch thick, trimmed (have that done at the store, I wouldn’t even know how to advise you on how to do that yourself).
- Cooking spray
Combine first 7 ingredients in a small bowl, stirring well.
Place lamb in a single layer in a shallow dish; rub spice mixture evenly over both sides of lamb. Cover and refrigerate for 4 hours.
Place lamb on a grill pan coated with cooking spray (or in a non stick pan. I don’t have a grill pan so whatevs).
Cook 4 minutes on each side or until desired degree of doneness. (I did this on high heat at first since I wanted a crust to form. I then cut to medium heat for the remaining 1-2 minutes. Also I would say 5-6 minutes on each side if doing in a non stick pan vs. grill). Regardless it cooks fast so serve immediately. I served with a side of cous-cous, but anything works!
Happy Eating, XO.