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!
GAL PALS! Okay, we’ve been friends for a while, so be honest with me, are you a fan of Valentine’s Day? It gets a bad rep and, since we are being honest, it wasn’t always my favorite holiday. But, over the years, she has grown on me a bit & instead of using V-Day to celebrate one person, we have started using it as an excuse to celebrate love (all the people we love, all the things we love, the freedom of love, etc.) in general.
This Valentine’s Day I wanted to do something a little extra special (because, let’s face it, we need to remember all the good things right now), so I am hosting a fun get together. On my way home from a meeting, I swung by my favorite place (Marshalls, duh), and picked up the freaking cutest supplies!
From a festive arrow garland, to adorable Meri Meri love tokens, & let’s not even talk about these amazing lip cocktail napkins! Sorry Chicago, I bought the three packs they had 😀
I mean, everything you see here is from Marshall’s & it was all under $50 – how can you beat that? So make things extra fun, I whipped up a batch of Lady Love cocktails for the group. You get a little bit of tartness from the grapefruit juice, a little sweetness from the simple syrup & cranberry juice, and they are fantastically customizable. Mix up a pitcher of the mixer and have a tequila or a chilled bottle of vodka on deck, so your guests can decide what they prefer.
If you are into garnishes, mint is perfect, or toss in a fun stir stick and get really crazy! Grab the recipe for the Lady Love cocktail below & let’s get this party started! xo, LK
Happy Thursday, y’all! Who’s thirsty?!This yummy rosé cocktail is three of my favorite things: easy, delicious and pretty to boot! Perfect for brunching with the girls or serving at a bridal shower, this simple cocktail has just three ingredients and can be made individually or by the pitcher for large groups. Cheers!
– 1 cup cranberry juice
– 1 bottle sparkling rosé wine or champagne
– 1 carton fresh raspberries
1. Fill chilled champagne flutes or other tall, narrow glasses with sparkling rose wine.
2. Pour 2 tablespoons cranberry juice into each glass.
3. Garnish with fresh raspberries. Makes 8 servings.
Photography: Kristen Kilpatrick | Styling & Design: Lindsey Brunk