Search Results for seasonal: fall

Pomegranate Mojito

November 14th, 2014

Fall in San Francisco means pomegranates have made their way to the local farmers’ markets. Before I moved here, I’d never touched a pomegranate, let alone purchased one at the farmers’ market. I’d heard stories of friends trying to open them—ruining clothes, countertops, etc—so there’s no wonder why I was late to warm up to them. But I decided to take on the challenge and, to my relief, it was easy peasy. I used this tutorial and five minutes later I had a jam jar full of ruby red pomegranate seeds, which of course beckoned me to make something… specifically something of the cocktail variety. I figured since I’d need to muddle the pomegranate seeds anyways, I might as well add an herb. One thing led to another and before I knew it, I’d created a mouthwatering pomegranate mojito.

This cocktail doesn’t rub the cold weather in your face with lots of warm spices like many this time of year, instead it’s bright and juicy, sweet (but not toothache-sweet) and boozy. The pomegranate, lime and mint work brilliantly together while the rum and seltzer support and help round out the fruit-forward flavors. It’s just another reminder why I love this city and it’s produce. You can bet I picked up another pomegranate this week.


Pomegranate Mojito

makes one cocktail

I muddled fresh pomegranate seeds, but I totally understand if this seems like too much work. Pomegranate juice can be swapped out, but just a heads up, some variety’s may not have the beautiful ruby red hue that fresh pomegranate juice provides.

1 Tablespoon pomegranate seeds or 1 ounce pomegranate juice1 sprig of fresh mint, plus more for garnish

1 ounce simple syrup

1/2 ounce fresh lime juice

1 1/2 ounce dark rum

1-2 ounces seltzer or club soda

1. In the bottom of a cocktail shaker, bruise the mint leaves and pomegranate seeds.2. Add the simple syrup, lime juice, rum and ice, then shake for about 10 seconds. Strain into a collins (or tall, skinny) glass filled with ice. Garnish with more mint and enjoy!



Perfect Pear

October 16th, 2014

After an intense heatwave, it finally feels like fall in San Francisco and I LOVE it! Sweaters are being worn, the oven is being used, and a trip to the pumpkin patch is in the works. Just as I eagerly hoarded berries in May (which, by the way are still at markets here), I’ve been scooping up pears, apples, and apple cider in utter excitement at the markets.

Turns out—surprise, surprise—I may have went overboard and found myself with a handful of super-ripe pears. When I know I need to use fruit fast, my mind always goes to cocktails. It means they’re tender and extra juicy—perfect for muddling. I used one of my favorite fall flavor combos—rosemary and cinnamon—with a muddled pear, a little lemon, and bourbon. Holy delicious, it hit the spot! The ingredients add a little of everything—herbal, spice, sweet, sour—without any of them feeling overwhelming. It tastes like fall and I couldn’t be any happier. Cheers!

Perfect Pear

makes one cocktail

1/2 ripe pear, cut into chunks1/4 ounce lemon juice

1/2 ounce rosemary and cinnamon syrup (recipe below)

1 1/2 ounce bourbon

cinnamon sugar, optional

slice of pear and rosemary sprig, for garnish

1. Pour a little cinnamon sugar on a rimmed plate. Run a lemon slice along the rim of your cocktail glass, then dip in the cinnamon sugar. Set aside.2. Muddle the pear, lemon juice, and syrup in a cocktail shaker until the pear is no longer chunky.

3. Add the bourbon and a handful of ice, then shake for about 10 seconds.

4. Pour into your prepared glass through a small cocktail sieve to remove the pear solids (you may need to use a spoon to press the juice through the sieve). Garnish with a slice of pear and a rosemary sprig. Enjoy!

Rosemary and Cinnamon Syrup

makes about 1 cup

This syrup also tastes great in apple cider.
1 cup sugar
1 cup water
1 cinnamon stick
1 rosemary sprig

In a small saucepan, combine the sugar and water. Add the cinnamon stick and rosemary and simmer for about 10 minutes. Remove from heat and let cool. Store in the refrigerator for up to two weeks.

Ginger Apple Cider

October 3rd, 2014

Somehow, October decided it was ready to arrive this week, even though I’m still not sure how August snuck past. ‘Tis life these days, but I might as well embrace the calendar and thus the changing seasons. Although, living in San Francisco, that can be a bit tough since July tends to be one of the cooler months of the year and now, in October, when most of the country is pulling out their sweaters, we’re opening every window and desperately de-layering. It could be worse, I know. Luckily, I found a drink that is equally as delicious cold as it is warm, so no matter where you live, you can enjoy this ginger apple cider at the perfect temperature.

Inspired by a beverage I had at Outerlands this week, mulled apple cider is paired with a squeeze of lemon, bourbon, SNAP!, and topped off with ginger ale. It’s just as comforting as it is refreshing… and it’s an easy sip—before you know it, it’ll be gone and it’ll be December. Ahhh. Luckily, you can make it again and again.

Ginger Apple Cider

makes 1 cocktail | can be served warm (in a mug) or cold (in a Collins glass)

1 ounce bourbon

1 ounce SNAP!* (gingersnap liqueur)

4 ounces cider

1/2 ounce fresh lemon juice

ginger ale, like Bruce Cost

cinnamon sugar, for rim

lady apple, for garnish, optional

*if you don’t have SNAP!, simply add an additional ounce of bourbon

1. Pour a teaspoon of cinnamon sugar on a rimmed plate. Rub a sliced lemon along the rim of your glass and then dip into the cinnamon sugar.

2. Combine the bourbon, SNAP!, cider, and lemon juice in the glass or mug, and stir.

3. Top with ginger ale and garnish with an apple slice. Enjoy!

ginger + apple cider cocktail

November 1st, 2013

Hellloooo happy hour! Oh how I have missed you! This week has been such a lovely week—I happily sent off Issue 13 of Remedy Quarterly to editing (what a relief!), took Claire and Maude out for their first Halloween stroll, and made this delicious cocktail! It’s perfect for fall and easily made into a non-boozy cocktail, which, when I was pregnant, I swore to myself I would be more mindful of (there are not enough delicious, non-boozy concoctions out there! Or, at least people who know how to make them).

Before I scoot away to get my day going, I wanted to say thank you. This year has taught me so much, I think the biggest lesson of all is to be thankful and mindful of small things. I’m so appreciative to have a place to share my ideas and people who actually look at them. You guys are the best!

Cheers! To big and small accomplishments, delicious drinks, and the weekend!

ginger + apple cider cocktail

makes 1 drink
1/2 oz ginger syrup (homemade or store-bought)
1/2 oz fresh lemon juice
4 oz apple cider
dash of bitters
1 1/2 oz bourbon, optional2 pieces candied ginger, for garnish
1. In a cocktail shaker filled with ice, combine all the ingredients. Shake for 10 seconds.2. Strain into a glass and garnish with a few pieces of candied ginger. Enjoy!

happy hour: the farmer’s daughter

December 7th, 2012

Hellooo, happy hour! Well, not for me, but this week needs a little celebration so I thought I’d share this tasty cocktail that we served at our launch party with you. While I didn’t drink it, enough people told me how delicious it was to make me jealous. Apple cider, lemon juice, cinnamon and SNAP liqueur—how could it not be tasty?

Cheers! To the launch of Issue 11: Comfort, to my cheese prints being back in stock and of course, the weekend!

The Farmer’s Daughter

adapted from Art in the Age Spirits

2 ounces SNAP
3/4 oz lemon juice
3 ounces fresh apple cider to taste
fresh apple slices
cinnamon sticks

1. Combine all ingredients into a highball glass, stir, garnish with fresh apple slices and a cinnamon stick.

Also makes a great punch! Float cinnamon sticks and apple wheels in the punch bowl for garnish.

DIY cocktails

September 28th, 2012

This week’s happy hour is a little different than usual. I was recently asked by Etsy to create a few DIY cocktail ideas for their wedding blog. I shared recipes for two of my favorite fall cocktails, the maple concord (think concord grapes and gin) and spiced + spiked apple cider (think mulled cider and bourbon), both reconfigured to serve a crowd. Oh, and just because they’re for the wedding blog doesn’t mean they have to be served at a wedding, in fact I think they might be reason enough to throw a fall soire just for the hell of it. So head on over and get the recipes, along with a little tutorial of how I come up with new cocktails.

Cheers! To a great weekend, fall weather, and changing colors.

sweet relief

November 18th, 2011

Oh hello there! It’s the week before Thanksgiving… how did that happen? I’ve been busy getting Issue 7 of Remedy Quarterly tidied up and sent off to the printer (it’s going to be awesome!!), which is my excuse for totally slacking in the Thanksgiving inspiration department. Whoopsy! Well, please let me make up for it with this little number. I’ve really been getting into sage lately—I think it’s because just the smell of it calms me down and helps me relax. Mix it with a little bourbon, applejack, and apple cider and you’ve got a real stress reliever. Whether it’s the holidays, work or that annoying guy on the train, this cocktail will help you relax and leave your worries behind.

Cheers! To seeing family, cooking up a storm and relaxation!

sweet relief
makes one cocktail

1 ounce bourbon
1 ounce applejack
1 ounce apple cider
1/2 ounce sage simple syrup*
1/2 ounce lemon juice
dash of angostura bitters

Combine all ingredients in a cocktail shaker filled with ice.
Shake for 10 seconds, then strain into a cocktail glass. Garnish with a sage leaf. Enjoy!

*To make the simple syrup:
Combine 1 cup sugar with 1 cup water in a small saucepan over medium heat. Stir until sugar is disolved and add 5-6 sage leaves. Simmer for about 10-15 minutes. Let cool. Strain sage leaves from liquid and store in the refrigerator for up to two weeks.

pear, rosemary + bourbon

November 11th, 2011

It’s been a busy week here, so happy hour is a little different than my normal post. The photo above is from the Shiny Squirrel Pop Up that Caroline and I catered. It was such a blast—thank you to everyone who came out. We made a custom cocktail for the event—roasted pear, rosemary and bourbon cocktail—and let me tell you, it was a hit. If you’d like to us to whip up cocktails and snacks for your next party, check out our little adventure, the good cheer co, and get in touch.

In other news, I’ll be judging a the 3rd Annual Brooklyn Pie Bake Off Benefit at Spacecraft this weekend. So if you like to make pie, eat pie, or both, come on by and say hello! Today is the last day to register if you’d like to enter a pie, but you can buy tickets to eat the pie at the event.

355 Bedford Ave
Sunday, November 13 from 1-4
$10 includes drink ticket and 3 pie slices.

Cheers! To being busy, making stuff and pie!

roasted pear, rosemary and bourbon cocktail
makes 1 cocktail

2 ounces roasted pear purée
1 ounce rosemary syrup
2 ounces bourbon, like buffalo trace

In a cocktail shaker filled with ice, combine all ingredients.
Shake for 10 seconds and strain into a cocktail glass.


roasted pear purée
makes about 2 cups

5 pears, peeled and cut in half
fuji apple juice (or apple cider)

Roast the pears, flat side down for about half an hour, or until they start to get juicy and soft.

Let cool, remove any remaining seeds and run through a food processor.

Add 1/4 cup and up to 1/2 cup juice to purée until it’s thinned out enough that it pours well.


rosemary syrup
makes about 1 cup

1 cup sugar
1 cup water
2 sprigs rosemary

Combine sugar and water in a small saucepan over medium heat. Stir until sugar is dissolved.

Add rosemary and simmer for 10-15 minutes. Remove from heat and let cool.
Strain rosemary from syrup and store in the refrigerator for up to 2 weeks.