Strawberry Rhubarb Gin Fizz with Rhubarb-Infused Gin

Strawberry and rhubarb is probably one of the best early-summer duos we can imagine. In honor of World Gin Day (June 13), we created this delicious Strawberry Rhubarb Gin Fizz that will have you tasting summer no matter what time of year it is.

Unless you already have some rhubarb gin in your bar collection, this will take some time (potentially several weeks for the infusion), but if you stock up on rhubarb while it’s in season and infuse a big batch, you’ll be able to enjoy this tasty and refreshing beverage all year round.

You will need:

  • 3 1/2 cups of washed & chopped rhubarb stalks
  • 1 cup sugar
  • 500 mL gin (about 2 cups) (we used Spring44 Distilling Gin)
  1. Cut rhubarb stalks into small (about 1 cm) pieces.
  2. Place into large jar and add sugar.
  3. Seal the jar and shake to combine. Leave overnight to allow time for the sugar to pull the juice out of the rhubarb.
  4. After 24 hours, add the gin and shake again.

We infused our gin for about 3 weeks, but depending on your preference you may want to let it infuse for a longer or shorter duration. Give the jar an occasional shake throughout the process and taste often! When it has reached your desired level of flavor, it’s done! We’ve heard of infusing as long as 4 weeks, and as short as 12 hours.

Our gin after about 2 weeks.

When you decide your gin is ready, it’s time mix up a delicious Strawberry Rhubarb Gin Fizz!

Here’s what you’ll need to make it:

  • 2-3 fresh (or frozen) strawberries
  • 1 oz fresh lemon juice
  • 1.5 oz rhubarb-infused gin
  • Klarbrunn Strawberry Guava sparkling water
  • Strawberries and/or lemon for garnish
  1. Muddle 2-3 strawberries with lemon juice in the bottom of a mason jar. If using frozen strawberries you may need to wait a few minutes for thawing. The lemon juice should help speed up the process.
  2. Add in rhubarb gin and stir.
  3. Fill the rest of the jar with ice and top with Strawberry Guava sparkling water.
  4. Garnish with fruit and enjoy!

We’d love to know if you try our infusion or cocktail recipe! Let us know how it goes in the comments! Cheers!

Orange Is The New Blackberry

Somewhere in between an Old Fashioned and a Whiskey Smash, our Orange is the New Blackberry cocktail is the perfect drink to enjoy on International Whisk(e)y Day!

You’ll need everything pictured above, plus some honey! Our favorite is Gentle Breeze!

INGREDIENTS:

  • 1.5 oz 45th Parallel Distillery New Richmond Rye Whiskey
  • 1.5 oz 45th Parallel Distillery Madison Avenue Orangecello
  • Klarbrunn Berry Blend sparkling water
  • 1 orange
  • 7-10 blackberries
  • drizzle of honey

INSTRUCTIONS:

  1. Muddle 5-7 blackberries and 1-2 orange slices with a generous drizzle of honey in a whiskey glass.
  2. Fill glass with ice and add New Richmond Rye and Orangecello.
  3. Stir well.
  4. Top with sparkling water.
  5. Garnish with an orange slice and remaining blackberries!
  6. Enjoy!

We hope everyone has a safe and healthy International Whiskey Day! Cheers!

Wine Tasting with Karl (PRP Wines)

Last weekend I got to try 9 different wines and a delicious Loud coffee liqueur from PRP Wine thanks to my colleague, Karl Barton. PRP Wine produces high quality, exclusive wines from 65 wineries in 13 countries around the world. Karl delivers a fantastic, professional, educational, and entertaining wine tasting experience.

We started off with a nice white wine that they call the “Porch Pounder” because it’s a great summer wine and easy drinking. It was absolutely delicious. Next was a Hungarian wine nicknamed “Naked in the Pool.” Clearly also another great one for summer! The other two white wines we tried were a German Riesling and an unoaked Chardonnay.

Then we had the reds. Before this tasting, I did not consider myself a red wine drinker, so it was perfect when Karl brought out the Chevalier de Bayard (or Red Chevy) which he described as the red wine for white wine drinkers. It was actually really nice and not quite as intense and tannic as some of the reds I’d tried in the past. We also tried a Pinot Noir from Chile, a red Zinfandel from Lodi, and Tres Magi which is a Spanish red blend made from Merlot and Grenache.

So here’s the crazy part. After the Red Chevy, the other red wines were much more bold and tannic and full-bodied. And I liked them ALL. Clearly I just wasn’t drinking the right kinds of red wine before, but I am definitely a red drinker now. I even poured myself a glass of red and enjoyed it with dinner last night.

One of the other amazing things about these wines is that there are no added sulfites. When you get a headache from drinking too much wine, it’s often caused by sulfites. There will always be some present in wine because they occur naturally during the fermentation process, but bigger wine producers add them in to maintain consistent flavor year to year. All of PRP’s wines are single vintage and the producers do not add sulfites in as a part of their wine-making process. Clearly, I had a decent amount of wine at this tasting and I got no headache whatsoever. Not that night, and not the next morning.

We finished with an Italian dessert wine and the Loud coffee liqueur, both of which were absolutely delicious and truly the icing on the cake to a wonderful evening.

Huge thanks to Karl and PRP Wines for helping create such a wonderful evening of good food and drinks with family and friends. If you’d like to have a wine tasting at your home with Karl, leave a comment below and I will put you in touch!

-Lauren

Ruby Red Royale

We just created a new cocktail that is delicious and refreshing, no matter the season. With fresh fruit to remind you of summer, and champagne and liqueurs that add a touch of class, you’ll be serving this drink all year round, from holiday gatherings to pool parties!

Ingredients:

Start by filling a glass about 1/3 to 1/2 full with blueberries and pomegranate seeds.

Add vodka, liqueur, and simple syrup to glass and stir.

Top with champagne or prosecco.

Garnish with piece of pomegranate and enjoy!

Aquavit Hot Toddy

We’re already getting lots of snow in Wisconsin so we were inspired to create this drink to help us stay warm and cozy!

To make two toddies you’ll need:

  • 1/2 tsp cardamom pods
  • 1/2 tsp black peppercorns
  • 3 anise stars (one for the syrup and one to garnish each drink)
  • 2 Tbsp water
  • 2 Tbsp sugar
  • 2 Tbsp honey
  • 2 cups apple cider
  • 4 oz aquavit (we used the Celebration Aquavit from 45th Parallel Distillery!)

Instructions:

  1. Begin by heating the apple cider on the stove. While it is warming up, we’ll make a spiced honey simple syrup.
  2. Heat cardamom, peppercorns, and star anise in a dry sauce pan over medium heat, stirring and crushing them against the pan until fragrant.
  3. After about 2 minutes, add water and sugar, and bring to a simmer, stirring frequently to dissolve sugar.
  4. Let cool.
  5. Stir in the honey and add to the heated cider.
  6. Once the mixture is heated thoroughly, remove from heat and stir in aquavit.
  7. Serve immediately in mugs, and garnish with star anise.

Enjoy!

How to Make a Fall Charcuterie Board

One of our favorite snacks and drink pairings is a charcuterie board. There are so many different options for foods to include, and the variety of tastes and textures is sure to please any palate.

There are also many ways to design and create your own board — the possibilities are endless! We put one together for family and friends at Lauren’s sister’s Fall Fun Day event! Below you will find a step-by-step for the charcuterie board we built.

We started with two blocks of Toscano cheese from Trader Joe’s: one soaked in Syrah, and one dusted with cinnamon. Two perfect cheeses for fall! Then we added two small ramekins for pickles and olives and built the “salami river.” We folded the salami in half twice and then placed each piece facing opposite the last to create this beautiful river flowing across the board.

Next, we added some fall fruits: Bosc pears and dried apricots! We also added a round of Gouda cheese. You can never have enough cheese, right?

To finish it off, we added a couple of cracker varieties and the last of this season’s fresh blueberries and red and yellow raspberries! Here are a few more looks at the finished product:

This charcuterie board was absolutely delicious and was a big hit at the Fall Fun Day event this weekend, as you can see below! 🙂

Like we said before, the possibilities for your charcuterie board are endless. Aside from the meats and cheeses, other things you can include are fruits and veggies, nuts, jams, mustard, or honey. We hope this gives you some inspiration to start making your own!

If you try it out, or you’ve made and enjoyed cheese and charcuterie boards before, let us know your favorite thing to include on one in the comments below!

Dirty Shirleys (Adult Shirley Temples)

We just received our monthly Lolly Box from Lollies By Leah and we got some Shirley Temple lollipops that put us in the mood for some Dirty Shirleys.

For this recipe, we reached for our Azeo Distillery Vodka distilled from apples, Pratt Standard True Grenadine Syrup (which is made with natural, real ingredients, and way less sickly sweet than the typical stuff you might be familiar with!), and some Lime Waterloo Sparkling Water (less sweet and more crisp and refreshing than a 7UP or ginger ale). For garnish, we obviously had to go with the Shirley Temple lollies, but of course maraschino cherries are the classic way to go.

Here’s our recipe so you can kick back and end your Monday with a tasty Dirty Shirley too.

Ingredients:

  • 2 oz Azeo Vodka
  • 1 oz Pratt Standard True Grenadine Syrup
  • 4 oz Lime Waterloo Sparkling Water
  • Shirley Temple lollipops or maraschino cherries for garnish

Instructions:

  1. Fill a glass with ice.
  2. Pour vodka over ice and top with sparkling water.
  3. Drizzle grenadine over the top, or slowly pour it into the drink along the side of the glass so that it sinks to the bottom.
  4. Garnish with a Shirley Temple lollipop or 1-2 maraschino cherries.
  5. Enjoy!

Guide to Delicious & Beautiful Smoothie Bowls

This week we are talking smoothie bowls! This has been a big trend for a while now, so we decided we wanted to share some of our favorite recipes and combinations too!

A good smoothie bowl starts with a good smoothie! Here’s what you’ll need:

  • A base ingredient to help the smoothie be thick and creamy such as bananas or Greek yogurt.
  • A splash of liquid to help get the blender going. You can use a variety of juices but lately we’ve been using non-dairy milks such as almond milk, soy milk, or oat milk.
  • Fruits, veggies, nuts, seeds — pretty much anything else you want to add for taste, color, and nutritional value!

Once you’ve got your smoothie, the next step is toppings! These give your smoothie bowl a variety of tastes and textures, and help it look pretty too!

We usually start with some of the fruits that we included in the actual smoothie. Then we get a little more creative. For example, if we included almond milk in the smoothie, perhaps we would top the smoothie bowl with actual almonds for some added crunch! Use your creativity, the options are ENDLESS!

Below are a few fun recipes to help you get started!

Purple Peaches Eater

  • Fresh peaches
  • Frozen blueberries
  • Frozen blackberries
  • Frozen raspberries
  • Frozen strawberries
  • Oat milk
  • Honey

Give Almond Love to You

  • Fresh banana
  • Frozen strawberries
  • Greek yogurt (we used Chobani Peach)
  • Almond milk

Good luck and happy blending! Let us know your favorite combinations in the comments below!

Peaches & Honey Summer Spritz

Peach season in Wisconsin usually ends sometime in September so we’re soaking up every ounce of it while we can. With that in mind, this week we are sharing a delicious peaches & honey cocktail!

This recipe is a variation of one developed by Spring44 Distilling and features their fantastic honey vodka. Here’s what you’ll need!

Ingredients:

  • 1 oz Spring44 Distilling Honey Vodka
  • 1 oz peach liqueur
  • lemon or grapefruit sparkling water (we used Klarbrunn’s Citrus Blend!)
  • sliced peaches
  • mint leaves

Directions:

  1. Muddle the honey vodka and peach liqueur with peaches and mint leaves.
  2. Shake with ice and strain into highball glass.
  3. Top with sparkling water.
  4. Garnish with sliced peaches and a sprig of mint.
  5. Enjoy!

Let us know your thoughts in the comments if you try it out! What is your favorite peach recipe for the summer?