Favorite Posts

Blueberry Gin Fizz

Blueberry Gin Fizz

To toast to the long awaited launch of the site we decided to pop some champagne, in a way at least. We love the bubbly, but we LOVE gin. We are fortunate enough to have fresh rosemary on hand since we grow our own but its inexpensive at most grocery stores, and the rest can be used in many other recipes. This recipe will also do great with any gin you have a hand, so feel free to use your favorite. We knew we wanted to use some fresh fruit to liven up this cocktail and we had some beautiful blueberries. Blackberries will work well too. The beauty of this cocktail is that you can change it up with fresh herbs or fresh fruit and its always going to be yummy.

We were working on another recipe so we had some fresh honey simple syrup laying around and that quickly turned into a rosemary simple syrup. Don't be afraid to make this syrup it is so easy and stores in the fridge. It's a great way to infuse flavor into cocktails without the drink getting to many chunks in it. You know what I mean, Im looking at you mojitos. So here is a toast to you our new readers! We hope you enjoy. Cheers. 

Blueberry Gin Fizz

1.25 ounces of gin

1 ounce of rosemary simple syrup – recipe to follow

6 large blueberries

2 ounces of champagne or sparkling wine

1/2 of a small lime -juiced


Shaker/Boston Shaker Glass

High Ball Glass

Sprig of rosemary

Take 6 blueberries and place in the bottom of your cocktail shaker and pour simple syrup over it. Put lid on or use a Boston shaker glass over the shaker and shake vigorously. The ice will muddle the blueberries and form a nice maceration on the bottom on the glass and coat the ice. Pour in the gin, cover, and shake again. Now fill the highball glass with fresh ice and strain cocktail over the fresh ice. Top off cocktail with champagne and garnish with rosemary.

Rosemary Simple Syrup

1 cup plus 3 tablespoons sugar

1/4 cup honey

1/3 cup plus 1 tablespoon plus 2 teaspoons water

2 springs of rosemary fresh

Now add all these ingredients to a thick bottom saucepan and turn to medium heat and stir till all the crystals dissolve. It should start to thicken quickly so watch carefully. Carefully strain syrup through a sieve and can be stored in fridge for about a week.

**This is a perfect cocktail to make as a large batch for a bridal shower or large get together. It looks beautiful in a punch bowl and stays well for long periods of time. 

Strawberry Macadamia Nut Tart - My Take on Frangipane

Strawberry Macadamia Nut Tart - My Take on Frangipane

Miso Braised Short Ribs

Miso Braised Short Ribs