Ooh guys, this is the cocktail you’ve been looking for – I just know it. The weather is heating up and you’ve been searching for that perfect cocktail to cool you down, spice things up, and whip up during those backyard parties. Well my party-lovers, look no further because it’s all about the Frida Mezcal Mule.
Technically, Frida has nothing to do with the cocktail, I just really like her so I thought I would name it after her. This cocktail is full of mezcal magic and it’s perfect for all your smokey whiskey drinkers, tequila mavens, and those of you looking to expand your booze breadth. It’s out of control good.
I fell in love with mezcal when we lived in Austin & there was this little hut behind a bar called Clive Bar that was a mezcal tasting hut. Truthfully, I walked in because I thought it was the bathroom (oops!) and walked out a changed gal.
Mezcal is smokey and magnificent and just tastes like adventure. Give this puppy & try and tell me what you think! I would love to know your other favorite mezcal concoctions! Drink up, babes.
Lime wedges, agave nectar, & sliced jalapeños for garnish
Grab a large pitcher & pour in 1 cup of Mezcal, 2 cups of ginger beer, lime juice, and sweeten to taste with agave nectar & stir gently.
Fill your Moscow mule glasses with crushed ice & pour the cocktail mixture in until about halfway full. Top off with ginger beer, a drizzle or two of agave nectar, and garnish with some jalapeño sticks*.
*To get a jalapeño stick, just cut longways along the pepper instead of across it.
Okay, party people – it’s PARTY TIME! The weekend is approaching, the weather is perfect, and it’s time to bust out the big guns – shrimp ceviche & grapefruit pisco sours. Ooh yes, we are going to show you how to make both in a jiffy and it will be a party favorite from here on out. These two are the perfect pairing for a pre-dinner treat, a dinner party appetizer, or small bites for a cocktail hour. No matter how you serve them, they are a perfect pairing all summer long!
We love throwing a good party and our worst nightmare is having to run out because you are short on supplies. It messes up the vibe, people feel like they should leave — you know how it goes. Luckily our friends at Drizly have vowed to never let that happen – they promise to deliver alcohol to your door within 1 hour. That means, no more sneaky runs to the store because it’s already on its way!
To celebrate that fun fact, we wanted to whip up something fun with our friends at Lay’s to bring the perfect summer snack. We’ve been digging ceviche recently, as it’s perfect for lots of different occasions, and thought we would share!
The tip is to make the ceviche in a non-metallic bowl (glass is best) as it keeps the flavors fresh & make sure to refrigerate the shrimp in juices & veggies for at least an hour. After that, it’s smooth sailing!
1 tablespoon roughly chopped cilantro leaves, plus more leaves for garnish
¼ cup extra-virgin olive oil
¼ teaspoon kosher salt
At least one bag of Lay's Sea Salt potato chips
In a large saucepan, add ¼ cup of salt and water and bring to a boil. Add in your shrimp & turn off heat, and let it sit until just cooked through (roughly 3 minutes)
Once cooked, transfer to a cutting board and let them cool down further.
Once cooled, cut the shrimp into ½-inch pieces and place in a medium glass bowl. Squeeze in your lemon and lime juices, stir in cucumber, onions, & chiles, & refrigerate for 1 hour.
After the hour is up, add in your tomato, avocado, chopped cilantro, oil and a few pinches of salt to the mix & stir gently. Garnish with cilantro leaves & serve with a hefty bag of Lay's Sea Salt potato chips.
While your ceviche is sitting in the fridge soaking up all those flavors, it’s time to whip up the cocktails! If you’ve ever had pisco, you know that it’s amazing & for those of you who haven’t, prepare to fall in love. It’s kind of like tequila’s cousin, but it’s also a bit like white rum – so naturally the combination is magic.
Perfect for sipping when it’s warm, by the grill, or outside with friends, pisco sours are the ultimate summer drink (in my opinion). Add in some grapefruit and a few dashes of orange bitters & you’ve got yourself one heck of a party!
GRAPEFRUIT PISCO SOUR
4 ounces of Pisco
4 ounces of freshly squeezed grapefruit juice
2 ounce of simple syrup
2 egg whites
Orange aromatic bitters
Put a few handfuls of ice, pisco, freshly squeezed grapefruit juice, simple syrup, and egg whites into a shaker & shake vigorously until the outside of shaker is cold (about 30 seconds).
Strain into two glasses and garnish with a few dashes of bitters in the center of the foam.
Serve, sip, repeat!
Like what you see? Well, grab your own bottle of pisco here & make sure to use the code LAYSSUMMER on your next Drizly order for $5 off! Can’t wait to hear what you think about the grapefruit pisco sour & shrimp ceviche. Bottoms up!
There is something about bourbon in the summertime that just seems to make everything alright. You know what I mean? If you’ve been following along, you know that we have been exploring the realms of whiskey based cocktails over the past few months with the help of our friends at Michter’s& it’s been a blast. I always thought of whiskey & bourbon as cooler weather spirits but thanks to gems like today’s Bourbon Sidecar – I have been proved wrong.
Do yourself a favor – swing by and pick up a bottle of Michter’s Bourbon, call some friends over this weekend, and whip up a few of these Sidecars. Ridiculously easy to make & always delicious, the Bourbon Sidecars are quickly becoming a “sip on the patio” weekend drink at the Kelp house. Give it a try & tell us what you think!
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.
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!I 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!
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
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!
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!
Add your bourbon, lemon juice, & simple syrup to your cocktail shaker.
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.
Shake vigorously for about 15-20 seconds & pour into a bourbon glass over ice.
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?
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!
TGI-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.
Delightfully romantic & perfect for a spring-time get together, brunch with friends, or a celebration. The Marigold Cocktail is always a showstopper.
Marigold or Chamomile tea
1 ounce lemon juice
2 sprigs thyme
1 ½ ounces gin
Marigolds, for garnish
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.
Remove from heat, let cool and strain.
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.
Okay, 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!
Well, 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
Hello! 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!
In a large punch bowl, combine the fruit, gin, lemon juice, simple syrup, orgeat syrup and framboise liqueur.
Refrigerate for 4 to 5 hours.
Just before serving, stir in the chilled Prosecco and add a supersize ice block
To 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.
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.
Make rhubarb simple syrup in advance, allowing time for it to cool. I used
this simple recipe
and added some lemon zest (optional). The extra simple syrup is great on ice cream, yogurt, tea cake, or in sparkling water/seltzer.
Rim glasses with coarse salt. Run a lime wedge along the rim of the glass first to help the salt stick!
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.
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!