Ramped-Up Jell-o Shots.

Strawberry-Basil Margarita and Blueberry, Chambord & Champagne Jell-o shots elevate a college favorite to a newly refined status. Can’t wait to give Mr. Cosby a run for his money!


Happy Weekend.

+ Song lyrics presented as Google Map directions.

+ A time-intensive mural made entirely of pennies.

+ Planning on picking up this book. And maybe taking on my own year-long project.

+ The best job description. Ever.

+ Definitely going to concoct my own batch of Hopsicles!

+ Obsessing over this tutorial on turning old paperbacks into custom hardcover books.

+ It’s not often I wish I were a man. This is one of them.

+ This post made the hopeless romantic side of me smile.

+ If you’re an OKCer, hit up Live on the Plaza tonight and get a $40 OKC/405 tattoo!

+ The office supply geek in me can’t wait for Sharpie’s Liquid Pencils to be released this fall.

+ Care to play a little Social Media Monopoly?

Happy Weekend!


Watermelon Punch.

{cocktail recipe and photo yummy supper}

It would be lovely to be sipping a tumbler of Watermelon Punch spiked with rum right about now. Perhaps while sitting by a pool or relaxing on a front stoop, watching the day go by. So long as it’s under 90º.


Orange Side Car.

{photo and cocktail recipe There’s a Newf in My Soup!}

Because it’s 5 o’clock somewhere…

Orange Side Car
• 1/2 C brandy
• 2 Tbsp Triple Sec
• 3 Tbsp freshly-squeezed lemon juice
• 3 Tbsp orange juice

Combine in shaker with ice. Shake well and strain into a couple of cocktail glasses.


Hawaiian Martini.

{cocktail recipe and photo via chaos in the kitchen}

I looove this kind of cocktail. One where there’s fruit, but it hardly counts because it’s so saturated with alcohol. It’s not even noon and I’m drooling over this Hawaiian Martini!

Hawaiian Martinis

(makes 2500 ml, prep 10 minutes, allow to infuse about 1 week)

• 1500 ml (2 750 ml bottles) vodka
• 500 ml vanilla vodka
• 500 ml coconut rum (like Malibu)
• 2 fresh pineapples, cut into 1 inch wedges

In a large (6 quart) container with a spigot-such as a lemonade, ice tea, or a punch dispenser-layer pineapple. Pour alcohol over pineapple making sure to completely cover the pineapple. Allow to infuse at least a week, will stay good much longer as long as the pineapple slices remain submerged. To serve (makes 2 drinks), measure out 4-6 oz liquid. Add along with ice to a martini shaker and shake vigorously. Strain into two martini glasses, garnish with a wedge of marinated pineapple.


Warm Hazelnut Toddy.

{recipe and photo via Real Simple}

Since it’s cold as (insert male body part here) most everywhere, something warm is in order. I’m digging this twist on an old school classic in the Warm Hazelnut Toddy.

Warm Hazelnut Toddy
1 1/2 ounces Frangelico
1/2 cup hot water
2 tablespoons lightly whipped heavy cream

In a mug, stir together the Frangelico and hot water. Spoon the whipped cream over the top before serving.


On the Rocks: New Year’s Eve Cocktails.

You know the drill, no holiday is complete without a bevy of alcoholic beverages to help you ease your way through. Here are a few I have my eye on as possible NYE contenders…


On the Rocks: Gingerbread Cocktail.

A Gingerbread Cocktail is a nice way to stay festively imbibed without all of the calories and heft of eggnog.

Gingerbread Cocktail
– 1 part vodka
– 1 part Domaine de Canton
– 3 parts apple cider
– splash of fresh lemon juice
– small dash of vanilla extract (approx. 1/8 tsp)
– graham crackers, brown sugar, and cinnamon for the rim

For the rimming material, combine the graham crackers, brown sugar, and cinnamon in a food processor and process until graham crackers are completely crumbled and the ingredients are mixed together. Moisten the rim of a cocktail glass and dip it in the crumble mix. Combine the remaining ingredients in a cocktail shaker with ice and shake vigorously. Strain into the glass and garnish with an orange twist. Serves 1.


On the Rocks: Raspberry-Cranberry Martini.

Good cocktails that are easy to prep are a must for the holidays, at least in my book. These Raspberry-Cranberry Martinis will do just fine.

Raspberry-Cranberry Martinis
• 12-ounce container of frozen raspberry-cranberry concentrate, or frozen Cranberry Cocktail concentrate

• cold water
• vodka

In a pitcher, mix the raspberry-cranberry concentrate with 1 1/2 to 2 containers of cold water (depending upon how fruity you want your drinks). Pour a jigger or so of vodka into each glass and top with the diluted concentrate, stir. (If you prefer you can mix the drinks in a cocktail shaker.)


On the Rocks: Pomegranate Mojito.

I love pomegranates. In anything really. But put in a pomegranate cocktail in front of me and it doesn’t stand a chance! This one makes the Thanksgiving Day Cocktail List cut for sure.

Pomegranate Mojitos
• 1 Tbs granulated sugar (superfine sugar mixes in more quickly)
• 1 Tbs fresh lime juice
• 10 mint leaves
• 6 Tbs white rum
• ¼ cup pomegranate juice
• soda water and 2 additional mint leaves

Combine sugar, lime juice, and mint leaves in a tall glass; mash leaves with the back of a spoon. Mix in rum and Pom juice. Fill two martini glasses with ice. Divide mixed mojitos between the two glasses. Top with a splash of soda water, and garnish with an additional mint leaf. Serves 2.

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