Hi, friends – Elizabeth here! I am certainly the “you don’t need a reason to throw a party” person but graduation gave me a real bug to go all out and celebrate! My three best friends from California and a ton of my family flew in to Colorado to watch me move that tassel from the right to the left, so naturally I through them a soiree. Believe it or not this was set up in my apartment complex’s patio. I love transforming a shabby space into something gorgeous. I’m all about that Cinderella effect.

summerfiesta8summerfiesta4 (1)Setting a table up is kind of my favorite thing ever. I love getting to turn my kitchen into a green house the morning before a dinner and mix and match all of my fav tablescape decor items. Before I bore you too much with the nitty gritty details let’s get started on the fun stuff that you can bring to your own party to keep your guests entertained and having fun!summerfiesta30summerfiesta13I was lucky enough to have one killer sponsor for my table design! W&P Design creates these gorgeous pineapple tumblers! You can find em in gold, silver and copper. Who wouldn’t want to drink their margarita out of a gold pineapple?! I was lucky enough to have my parents attend this dinner and my Dad thoroughly enjoyed drinking from his gold pineapple, ha!summerfiesta9summerfiesta6

Recipe type: Cocktail
Prep time: 
Total time: 
Serves: 30
This recipe was killer and everyone was feeling the right kind of happy. Serve these half gallon margs with PLENTY of ice, citrus slices, edible flowers and salted glasses for the ultimate DIY marg bar!
  • 750 ML of silver tequila
  • 1 Cup of orange juice
  • 2 Cups of freshly squeezed lime juice
  • ¾ Cup of agave nectar
  • +Ice
  1. In a half gallon container or large pitcher add in juices, tequila, agave nectar and stir well. Keep cold in the refrigerator up to a few hours before your party. Mix well and add ice before serving! Cheers!




elizabeth button

PEACH BOURBON SMASH perfect for a warm summer night

Peach season is approaching & there are few things I love better than stone fruit cocktails. Between stone fruit sangria, peach & basil gin + tonics, lavender peach bellinis, and now this insanely delicious peach bourbon smash – your summer is about to get a whole lot sweeter!

Even if you aren’t typically a fan of fruit based cocktails, the bourbon buffs up this beauty & the fresh thyme gives her a hint of an herbal taste. The combination is undeniably delicious and the best part is that it takes less than 5 minutes to make!


Recipe type: Cocktail
Prep time: 
Total time: 
Serves: 1
  • 2 oz. Bourbon
  • Juice of a lemon
  • Dash of simple syrup
  • Ripe peach
  • A few sprigs fresh thyme
  1. Add your bourbon, lemon juice, & simple syrup to your cocktail shaker.
  2. Cut your peach in half & squeeze the non-pit side into the shaker. Get all that good juice & pulp your can muster. Strip a few sprigs of your thyme leaves into the shaker as well.
  3. Shake vigorously for about 15-20 seconds & pour into a bourbon glass over ice.
  4. Garnish with a wedge of peach & a sprig of thyme

So, what do you think? Ready to run out and get yourself some peaches? We’re stalking our local farmers market for a good haul & when it’s time, these peach bourbon smash will be on repeat all summer long!

What are your other favorite peach-based cocktails?

lauren button



Happy, happy weekend friends. Doesn’t it feel good to wake up & realize it’s Saturday – no where to go, no place to be, just an easy morning of hanging out in bed. You worked hard all week & there is nothing like the sweet, sweet reward of taking a lazy morning.

Why not make it a thing and have breakfast (or brunch) in bed? We just discovered these South of the Border Bellinis (i.e. a bellini with tequila) and we are obsessed. Grab a book or binge on Netflix, either way you should probably kick things off with one of these bad boys!

Want to really up your breakfast in bed game? How about slipping in to this cute little pajama set!

Prep time: 
Total time: 
Serves: 2
  • 1 ounce tequila
  • ¾ ounce simple syrup
  • 2 ounces grapefruit juice
  • 3 ounces dry prosecco
  1. Pour tequila, simple syrup, & grapefruit juice in a tall glass & gently stir to mix.
  2. Top off with chilled prosecco & serve, sip, repeat!


lauren and sylvia

THE MARIGOLD COCKTAIL delightfully romantic

DSC_1467TGI-freaking-F, you know what I mean? Sometimes Fridays come around and you’re like, “wow, that week went by so fast” and sometimes you’re like “HOW IS IT ONLY TUESDAY?!” So, clearly it was a Tuesday-like week for this gal and I am celebrating the oh-so-lovely weekend commencement with the most stunning cocktail around.

Clearly, I have a thing for edible flowers. I put them on doughnuts, in salads, and obviously, in tequila, but today’s love of edible flowers goes to a new level. This time we are creating a cocktail around a flower, specifically the marigold. Look at it – its so stunning. Packed with color & quintessentially summertime, this marigold cocktail reflects its namesake perfectly. Plus, it’s delicious.

So kick off those work-day shoes, put on some yoga pants, and pour yourself a fancy as f cocktail – you deserve it.

Recipe type: Cocktail
Prep time: 
Cook time: 
Total time: 
Serves: 2
Delightfully romantic & perfect for a spring-time get together, brunch with friends, or a celebration. The Marigold Cocktail is always a showstopper.
  • Simple syrup
  • Marigold or Chamomile tea
  • 1 ounce lemon juice
  • 2 sprigs thyme
  • 1 ½ ounces gin
  • Champagne
  • Marigolds, for garnish
  1. Add all ingredients for the syrup to a small saucepan and gently bring to a boil. Reduce to a slow simmer and cook 10 minutes, stirring occasionally to ensure sugar is dissolved.
  2. Remove from heat, let cool and strain.
  3. Bring water for the tea to a boil, add in one to two tea bags, & allow to steep for 10-12 minutes. Add lemon juice, simple syrup and thyme to the bottom of a cocktail shaker and muddle. Add tea, gin and plenty of ice. Shake well. Strain into glass and top with a splash of champagne & a marigold.

DSC_1543recipe adapted from Anthropologie | photography by Jeena Studios

DARK CHOCOLATE WHITE RUSSIANS perfect for an afternoon pick-me-up

IMG_4331Okay, okay, so I know that White Russians are typically a cold weather drink but I am going to question that cocktail norm. White Russians are always so delicious & wonderfully decadent and they always make me feel like I’m having a treat when I sip on one – you know what I mean?

I had a hankering for one the other evening after dinner & while I could do without the cream (dear #summerbod) I wanted that iced coffee taste. So, I improvised and found the best new summer pick-me up – The Dark Chocolate White Russian. Y’all, it’s scary good.


Swap out that heavy cream for your favorite Nutchello flavor (I used Rich Dark Chocolate & Walnuts) and voila! The cocktail doesn’t lose it’s consistency or feeling of decadence, but the heaviness of the cream is swapped out. Plus the nut-based beverage is vegan, so you’re basically super healthy now.

All I know is that on a hot afternoon when I need a little pick-me-up after work, this is going to be my go-to cocktail for a while. The mix of the nutty flavor, chocolate base, and coffee liqueur is basically what dreams are made of. Give it a try & let me know what you think!


Recipe type: Cocktail
Prep time: 
Total time: 
Serves: 2
  • 4 ounces of Silk Rich Dark Chocolate & Walnut Nuctchello
  • 2 ounces of vodka
  • 3 ounces of coffee liqueur
  • Few handfuls of ice
  • Sprig of mint, for garnish
  1. Add a small handful of ice to each glass & pour in your vodka and coffee liqueur.
  2. Pour in your Nutchello on top. For a richer chocolate taste, use a larger glass & add to taste.
  3. Gently stir, garnish, and sip, serve, repeat!


lauren and sylviaThis is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.


Miami_2-127Well, howdy party people! It’s almost Friday & boy, are we ready for the weekend. Between allergies & the on-again-off-again spring weather, we are ready to kick back, relax, and entertain! I don’t know about you but I think punch bowls are very cool. Maybe because they make me feel all Mad Men-esque or perhaps because they always are the prettiest colors – either way, you don’t see them around very much any more & thanks to this fabulous Spring Punch Bowl concoction by the lovely Amanda, we’re bringing them back! 

Just in case you need a little extra push to host a fun get-together this weekend, she whipped you up a delicious (and I mean delicious) apricot crostini. Dig in, my friends, because this is a spread worth writing about! xoxo, LK
Miami_2-136Hello! Amanda here from Fashionable Hostess. There’s nothing better than bright and colorful punch bowl for a Spring party, so this one is fabulous because it incorporates so many gorgeous fresh fruits. Then I love the finished touch of Prosecco making it light and refreshing!fh_1

Prep time: 
Total time: 
  • 2 oranges, thinly sliced
  • 2 lemons, thinly sliced
  • 1 lime, thinly sliced
  • ½ pint raspberries
  • 1 cup fresh pineapple, cubed
  • 1 bottle gin
  • 1¾ cups fresh lemon juice
  • 1¼ cups simple syrup
  • ½ cup orgeat syrup
  • 1 cup framboise liqueur
  • 1 bottle Prosecco, chilled
  • Ice
  1. In a large punch bowl, combine the fruit, gin, lemon juice, simple syrup, orgeat syrup and framboise liqueur.
  2. Refrigerate for 4 to 5 hours.
  3. Just before serving, stir in the chilled Prosecco and add a supersize ice block

Miami_2-172fh_2To compliment the fruity vibe, I loved the idea of a yummy crostini adorned with ricotta and fresh apricots on top. A drizzle of honey and spring of fresh mint to complete the dish!



1 16 ounce container  ricotta

1 tablespoon grated lemon peel

1/2 teaspoon coarse sea salt

1/8 teaspoon pepper

1 baguette, cut on a bias into sixteen 1/2-inch slices

Extra-virgin olive oil, for brushing


1. In a large bowl, whisk together the ricotta, lemon peel, salt and pepper.

2. Preheat the oven to 350 degrees . Arrange the baguette slices on a baking sheet and brush lightly with olive oil. Bake until golden, 10 to 12 minutes. Let cool slightly.

3. Smear about 1 tablespoon of the ricotta spread on each of the toast slices.

4. Apricots:: Using a sharp knife, finely chop 4 pitted ripe apricots. Spoon about 1 tablespoon of the fruit on each crostini. Drizzle generously with honey and sprinkle with finely chopped fresh mint.


Written by Amanda Saiontz Gluck: The Decor Expert, Party Stylist, and Hostess du jour, & lifestyle Blogger behind Punch inspired by Punch Parker 

RHUBARB ROSE MEZCAL MARGARITA the prettiest drink you ever did see

Are y’all ready for the most stunning twist on the classic margarita? Swap out your tequila for mezcal & switch things up with rhubarb and rose & prepare to be sipping pretty poolside all season. This drink is out of this world & we can’t wait to make it our new staple! xoxo, LK

Hello, Camille here! Last spring I spent time in London and Paris with my best friend for a work and leisure trip. Eating at local classics and hotspots is also a favorite part of my travels as I come home with a lot of inspiration for new recipes to try at home. This trip was no exception! My food highlight of the trip was all the dishes and drinks featuring rhubarb, including a rhubarb mezcal margarita at Wahaca, a fun and colorful Mexican restaurant in London.
Rhubarb is in season from late spring through summer, making a rhubarb margarita a delicious spring cocktail to enjoy all season! I’m also loving adding floral flavors and edible flowers to just about anything I can right now. They are an easy and delicious addition to lots of recipes. Plus they look absolutely stunning! I added a touch of rosewater to the margarita to give an extra feminine and spring touch. This recipe is delicious without the rosewater for anyone that isn’t a fan of floral flavors.LB-9886

Prep time: 
Total time: 
Serves: 4
  • Rhubarb Simple Syrup
  • ¼ - ½ tsp Rosewater (optional)
  • 4 Large Limes
  • 4 Shots of Mezcal (1 to 1.5 oz per shot)
  • Dried rose petals (optional)
  • Coarse salt
  • Ice
  1. Make rhubarb simple syrup in advance, allowing time for it to cool. I used
  2. this simple recipe
  3. and added some lemon zest (optional). The extra simple syrup is great on ice cream, yogurt, tea cake, or in sparkling water/seltzer.
  4. Rim glasses with coarse salt. Run a lime wedge along the rim of the glass first to help the salt stick!
  5. Juice the limes and add the fresh juice, mezcal, 4 ounces of rhubarb simple syrup, rosewater if you're using (if you're unsure if you like the flavor of rose, start with less and add more to taste), and ice to a cocktail shaker. Shake to combine and chill.
  6. Pour into 4 glasses. To dress up your drinks, add a lime wedge or my favorite, a sprinkle of dried rose petals (available at Whole Foods or usually any local grocery or specialty food shop that has dried lavender). Enjoy!


recipe creation by Camille Wynn | photography by Lindsay Brown| styling by Alana Stipech

10 CINCO DE MAYO MARGARITAS this will get your fiesta-ready in no time!

pour-shotHello, party people! I have to confess that I love Cinco de Mayo more than most. Maybe it’s the time I spent in the Southwest or maybe it’s just because it signifies that summer is coming and that means backyards bashes, front porch hang-outs, and being poolside. Either way, everyone loves a good fiesta so pull out those party trays, round up some friends, and get to celebrating because today we are sharing 10 (TEN!) of the most delicious Cinco inspired beverages. We’ve tried them all & yes, they really are as good as they look! Try some now & save some for later – this list is going to be a summer go-to!


Airy & decadent, count us in! This is a delicious upgrade from the classic.


Almost too pretty to drink, this watermelon margarita is perfect for a hot day and a thirty crowd.


Have you ever heard of a more fabulous pairing? If it’s got ginger in it, it has to be healthy right? Either way, count us in!


Ooh yes, it really is as good as it sounds. Slightly slushing and delectably delicious, this cocktail is perfect for a garden bash.


Hot pink, perfectly spicy, & with just a bit of ginger this mule has earned a spot on our margarita list no problem!


For those of you that want to step up your margarita game, but don’t have time for simple syrup or infused tequila, this is absolutely the cocktail for you.


Five minutes and a little prep work and you’ve got yourself something absolutely magical!


To us, this is the classic margarita so it’s got to make the list. Perfectly balanced and remarkably delicious – just like a classic should be!


Slightly orange flavored with a hint of coconut, this puppy might just be your go-to cocktail.


We all love a good grapefruit marg, but infuse it with jalapeño tequila and you’ve got a match made in heaven.


PALOMA my favorite summer cocktail

IMG_2918Well, happy Friday, friends! I don’t know about you but I am ready for summer to make her grand entrance because these little beauties have been calling my name. Festive, delicious, and wildly easy to make, the Paloma has become a warm-weather staple in our house. I discovered this little babes when living in Austin and have happily brought them with me wherever we’ve moved.

For all my grapefruit lovers, this is for you. Love margs but hate the sugar? This is for you! Searching for the perfect “go-to” cocktail this summer – oh, yeah, this is absolutely for you! Give her a try & tell us what you think!



– 1/2 cup Tequila
– 1/2 cup freshly squeezed grapefruit juice (Trader Joe’s & Whole Foods has some great ones!)
– 1/2 cup Topo Chico (if you can’t find that, use Club Soda)
– 1 tablespoon lime juice
– OPTIONAL: Salt or sugar for rim


1. If you like a salted rim, go ahead and fill a shallow plate with salt, run a lime wedge around the rim of the glass, & rim it with salt. I like my Paloma’s without salt, but it’s totally up to you!

2. Fill two glasses with a few ice cubes & add in your ingredients. Stir gently & serve, sip, repeat!


lauren and sylvia

WATERMELON GRANITA the perfect warm weather dessert

IMG_5387Hello, hello! Things are finally starting to feel like summer is right around the corner over here in the Midwest, so we thought we would turn to an expert (and one of our favorite foodies), our latest food contributor Joanna Meyer (follow her insta, you’ll be inspired for days!) on the perfect warm weather dessert. A resident of Arizona, Joanna knows a thing or two about beating the heat & she also likes her recipes to be healthy & as plant based as possible. Hello, a dessert that won’t break the bikini diet, what could be better?! Check out Joanna’s first post & let us know what you think! xox, LK

IMG_5477Hello! Joanna here & I’m not sure how you spend spring, but in Arizona, it typically includes a lot of chilled foods. The hot weather has me craving light and refreshing treats, like this watermelon granita, right now. Infused with basil and lime, then slightly sweetened with blue agave, watermelon granita fools me into thinking I’m eating snow cones. Fortunately, it tastes as good as a snow cone from the local fair! IMG_5444

Recipe type: summer dessert
Serves: 12-14
Perfect for summer nights or to swap out for a healthy dessert, this Watermelon Granita is basically a must-have for ever summer occasion.
  • 4 large sprigs basil
  • 1 cup water
  • ½ large seedless watermelon, rind removed and cut into large cubes
  • juice of 2 limes
  • 2 tbsp blue agave syrup
  1. Place the basil and water in a microwave-safe bowl, and heat for 2 minutes in the microwave. Allow the basil to continue steeping for 15 minutes in the water. Discard the basil thereafter.
  2. Add the basil-infused water to a blender, along with the remaining ingredients. Blend until smooth.
  3. Transfer the watermelon mixture to a metal baking sheet and freeze for 1 hour. Use a fork to scrape the mixture. Freeze for another hour and scrape again.
  4. Continue this process until all the liquid is frozen and the granita is made. Keep the granita frozen until ready to serve.


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