Happy Friday, friends! This is my last post of my “Peru week” series. All week I’ve been talking our trip to Peru and I shared our trip report, the best things to bring home and an online shop where you can score some of your own Peruvian home goods. What better way to celebrate the end of the week with a cocktail recipe? A pisco cocktail, of course.

My Favorite Pisco Cocktail

Peru’s national spirit is pisco and the national drink is a pisco sour. Ever since getting sick from a pisco sour in Argentina I can’t seem to get past the key ingredient that creates the foamy consistency in a pisco sour – egg whites. Now, of course, I couldn’t resist my Peruvian bartenders’ insistence that I try his pisco sour, but I am just not a fan. However, I was delighted to discover a new cocktail in Peru that I do love, and that my friends is a chilcano de pisco. In case you haven’t figured it out by now, Peru is all about their pisco. Pisco is a clear brandy made from grapes produced in Peru (and Chile).… Read more

The Aperol Spritz

You guys, I have the best summer cocktail recipe for you. I first learned about the Aperol Spritz earlier this year from Annette Joseph when she served them at the welcome party for the LA styling workshop I attended. I can’t believe I did not know of this drink sooner! This Italian cocktail is crisp, refreshing and anything with boozy bubbles is a win in my book. Summer is here! Forget the froze, the Aperol Spritz is the summer cocktail recipe you need!

The Best Summer Cocktail Recipe

Aperol Spritz Recipe

Ingredients

• Prosecco
• Aperol
• Club Soda
• Orange Garnish 

Directions

Just remember 3-2-1. 3 parts Prosecco, 2 parts Aperol and 1 part club soda over ice. Garnish with an orange slice. Drink and repeat. 😉 

Happy Summer! Cin cin!

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 … Read more

Last month I attended a styling workshop hosted styling and blogging pros Annette Joseph and Anne Sage. You can read my recap of the workshop here. Annette is an expert in not only all things styling but is a culinary genius as well, so it was only appropriate that we spent the second day of the workshop cooking (well, mostly watching Annette cook), styling the dishes and then, of course, eating! For lunch, Annette whipped up a batch of quick and easy tomato soup so I’m sharing the recipe today! This dish is super yummy and is perfect alongside a grilled cheese. Wait until you hear how Annette prepared our grilled cheese sandwiches!

Quick and Easy Tomato Soup Recipe

Ingredients

• 1/2 medium yellow onion, sliced
• 3 Tbsp olive oil
• 2 Tbsp unsalted butter
• Dash salt
• 3-28oz cans of crushed tomatoes
• 1 qt (32oz) Vegetable broth
• 1/4 heavy whipping cream
• 1 cup loosely sliced basil, extra for garnish

Directions

Saute sliced onion in pot with olive oil, butter and salt. Add crushed tomato and vegetable broth. Let cook, do not boil. … Read more

Hi, friends! I hope everyone had a lovely Christmas! We’re back this week with a blackberry sage bubbly cocktail idea just in time for New Year’s Eve!

I recently experimented with making homemade simple syrup in different flavors using spices and fruits. The blackberry sage combo was so delish I thought I’d share it with you guys. Add a splash to your New Year’s Eve bubbly to give it some extra pizazz or use it as a mixer in a spirit based cocktail. Either way, it’s a delish addition to your New Year’s imbibing.

Blackberry Sage Bubbly Cocktail 

Recipe: Blackberry Sage Simple Syrup

1 cup honey (if you’re not into honey, sugar will work just as well)
1 cup water
1 6oz package fresh blackberries
3-4 sprigs of fresh sage

Directions:
Combine all ingredients in a pot and bring to boil.
Simmer on low for 5 minutes. Berries should start to release. I mashed mine up a little with a wood spoon.
Remove from heat and let cool.
Steep for at least 30 minutes. 1-2 hours is better.
Pour through a fine mesh sieve into small jars.… Read more

Am I the only one who didn’t know what a Tatin is? Well, I do now, and you’re about to as well. It’s one of the most simple and most yummy thing you’ll ever make. And this is coming from a gal who doesn’t really cook. I attempt to, I just don’t really know what I’m doing. Anyway, my bestie is French and on my last visit with her we made this super easy apple Tatin. Well, she made it and I snapped pics and taste tested while sipping wine.

A Tatin is an upside-down pastry in which the fruit, typically apples, are caramelized in butter and sugar before the tart is baked. According to Wikipedia, (because it’s always accurate #amiright) the tarte Tatin was created accidentally at the Hotel Tatin in a French town south of Paris in the 1880s. 

Easy Apple Tatin

Ingredients:

• 4 yellow/golden apples, peeled, sliced in half and cored.
• 4 Tbsp butter
• 1/3 cup sugar
• 1 lemon
• 1 vanilla bean
• Pie crust

Directions:

Preheat oven to 375. In a pan mix butter, sugar and the juice from half of a lemon over medium heat.… Read more