On the Rocks: Royal 61.

I’ve never been a big fan of gin, but this watermelon-y Royal 61 looks mighty tasty if I do say so myself.

Ingredients:
– 1 1/2 oz gin
– juice of half lime
– 1 oz creme de cassis
– 1 oz watermelon syrup*
– Champagne
– sugar for rimming (optional)

Mix all ingredients except in a cocktail shaker with ice. Strain into a chilled martini glass rimmed with sugar (optional). Top with Champagne.

* Watermelon Syrup
To make watermelon syrup, mix 4 cups pureed seedless watermelon and 1 cup granulated sugar in a saucepan over medium heat and stir while bringing to a simmer. Adjust the heat to maintain a simmer. Stirring occasionally, simmer until the mixture has reduced by one half in volume and becomes syrupy. Remove from heat to cool and then place in a glass bowl or jar, cover and refrigerate until ready to serve. Keeps 5 days in the refrigerator. Makes 2 cups.

:: photo and cocktail via Cocktail Times

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La Sorrentina.

Needless to say, with an iffy stomach I haven’t been able to drink any of my mandatory coffee for the past few days. And it’s killing me! I’m pretty sure I’d at least feel better about it if I had the La Sorrentina coffee machine to gaze upon. What a beautiful example of form meeting function – love the steam nozzle hanging off the back!

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The Daily Eat: Chicken Fajitas.

Last night I had the first “meal” I’d eaten in almost a week. And now that my appetite is returning I’m craving savory, rather than sweet, foods for a change. These chicken fajitas with crunchy cilantro-lime cabbage, creamy guacamole and roasted tomato salsa look beyond incredible at the moment.

:: photo and recipe via For the Love of Cooking

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BERGSBO Cabinet.

Alright, is it just me or is IKEA really hitting a lot of things outta the park this spring? Case in point: the BERGSBO cabinet. I’d love to have one of these to display all of my barware. Heck, it could even be a little cabinet bar if you stash all of your glasses and liquor bottles inside. Just open the doors and voila! Instant party.

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