Recipes

Grapefruit Thyme Punch.

There are a few ‘trigger’ ingredients that I look for on a cocktail menu when I’m making a drink selection, and the tartness of grapefruit of is always one of my trip contenders. I mixed up sweet and herb-y drink to balance the tart grapefruit flavor in a tasty drink with Brugal Rum. To make one yourself, follow these instructions: in a rocks glass over ice add 1 tsp of honey, fresh grapefruit juice (1-2 grapefruits, depending how much juice you can get out of them!), and 1.5 oz of Brugal White Rum. Stir vigorously, and garnish with a sprig of fresh thyme – swirl it around in the glass to release some of the flavors into the drink, and enjoy!
Thyme Grapefruit Punch Ingredients Thyme Grapefruit Punch

Brugal Rum provided me with sample products to test, all opinions are my own. 

Recipes

Cran-Bourbon Fizz.

If you head on over to Style Me Pretty Living today you’ll see some pictures from a Crafts and Cocktails party my girlfriends and I threw to kick off the holiday season earlier this month. But before I share a few of my favorite pictures from the day, I thought I’d focus on the signature cocktail I whipped up for the event, priorities, right? I called it the Cran-Bourbon Fizz — just a little sweet and a little strong, a perfect combination if you ask me. And the cranberry and anise garnishes look so darn festive, don’t they? Full recipe below!
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Cran-Bourbon Fizz

2 oz Bourbon
.75 oz Grenadine
Seltzer water
Cranberries
Star Anise
Ice

Mix bourbon and grenadine over ice and stir to combine.
Top the glass with seltzer water to taste.
Garnish with cranberries and star anise.

All images by Bring To Light Photography, floral design by Little Flower Cottage

Recipes

Berry Sangria Spritzer.

I don’t know about you, but I am ready to celebrate America tomorrow, bring on the flags and the hot dogs and the fireworks! And bring on the cocktails too. In preparation for 4th of July celebrations, I whipped up a cocktail recipe that’s both festive and refreshing: the Berry Sangria Spritzer. In a pitcher, combine a large handful of mixed berries (raspberries and blueberries were my mixture of choice), and few sprigs of fresh mint. Fill the pitcher with white wine — sauvignon blanc works well — and let the pitcher sit in the fridge overnight so the berries infuse into the liquid. When you’re ready to serve, scoop out a few of the berries into a glass over ice, and pour out the wine mixture so the glass is 3/4 of the way full. Fill the glass the remaining 1/4 of the way with plain or berry soda water and garnish with some fresh mint. The result is a light cocktail that  is perfect for a sizzling hot summer day!

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