Earl Grey Blackberry Cocktail

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Warm weather, and thus, cocktail season is upon us, y'all. We pretty much go with wine throughout the winter months, but as soon as that spring sunshine hits, we're both like "where's the muddler?! Let's make some draaaanks!" It really is one of our favorite summer activities and some of our favorite posts to shoot for the blog. For the past two summers, whenever we would schedule a cocktail post, Jenna would also bring over her bathing suit to my house. We would make our recipe, shoot it, and then go out and drink our creations by the pool. And we're so excited that that season is almost back to us! 

While we in no way consider ourselves Class A bartenders, we do enjoy trying to make new recipes and putting our own spin on them. Jenna has been suuuuper into juleps since our Paris trip, and so we decided to kind of make some version of a julep. We both know we love blackberry, so we started there, and then Pinterest gave us the idea to add earl grey tea to it. And I (Cort) don't even usually like bourbon, but HOLY WOW. This was so good! 

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Ingredients:

  • Earl Grey Tea
  • Bourbon (Four Roses is one of Jenna's and my hubs' favorites)
  • Simple syrup
  • Lime/lime juice 
  • Blackberries
  • A dash of vanilla extract 
  • Club soda

Instructions:

  • Brew your tea, let it steep and cool for around 30-45 min. This cocktail does take some planning if you want it to be served refreshingly cold. 
  • Muddle about 1/2-3/4 cup of blackberries with 1/2 oz shot of simple syrup
  • Add in 1 1/2 oz chilled earl grey tea
  • Add 1 1/2 oz bourbon
  • Toss in a bit of vanilla extract for some extra flavor
  • Squeeze in the juice of one lime
  • Strain mixture into a lowball glass! 
  • Fill glass with club soda
  • Garnish with a lime, blackberries, rosemary, whatever ya like! 

 

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And that's it! Besides pre-planning to chill the tea, pretty quick and painless and super refreshing! 

Anyone have any go-to summer cocktails worth sharing?!

xoxo,

Cort 

Simple Deviled Eggs

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Everyone has that one weird food that they crave on occasion, right? I could name a LOT of things that just randomly hit me with such strong cravings that I HAVE to have them. It only happens like once every 3 or 4 months, and it's sometimes something I can ignore. But not this time. ;) Deviled Eggs have always been one of my favorite additions to holiday meals growing up. Christmas, Easter, Thanksgiving, Memorial Day. My family always made them. And recently I had a craving I just couldn't ignore, so I made them myself for the first time! Kind of along the lines of my mom's recipe, and then kind of changing and adapting a few things based on a couple of recipes I found on Pinterest. And surprisingly, they weren't as hard as I thought! 

So, here's the ingredients:

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  • 8 large eggs
  • 3 tbsp mayo (I use Just Mayo or Veganaise)
  • 3 tbsp finely chopped celery
  • 2 tbsp chopped & drained pickle relish
  • 1 1/2 tsp yellow mustard
  • 1/2 tsp honey mustard
  • 2 tsp finely chopped parsley
  • 2 dashes hot sauce (Frank's Red Hot all the way, baby)
  • Freshly ground black pepper to sprinkle on top

Preparation:

  • Bring a pot of salted water to a boil. You can salt it to taste. Add your eggs. Bring the water down to a simmer and cook eggs for about 10 minutes, slowly turning them about halfway through. Drain the eggs, and transfer them to a bowl of ice water. Let sit until you can touch them without burning your hands. Peel those suckers.
  • While you're waiting for your eggs to cool, you can whisk together your mayo, celery, relish, mustard & honey mustard, parsley, and hot sauce in another bowl. Sprinkle the mixture with salt and pepper.
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  • Halve your eggs lengthwise. Scoop your yolks into mayonnaise mixture and place your egg whites on a separate plate. Gently mash the yolks into dressing; sprinkle with salt and pepper. Once the mixture is well-combined, gently spoon the mixture into the empty egg halves.
  • Top your eggs with pepper and more parsley and voila! 
  • I always like to refrigerate mine for a bit before eating, but you can also eat them as soon as they're done! 

NOW, it's your turn to tell us! What's that weird food (or foods) that you crave?!

 

xoxo,

Cort

Orange Sticky Buns

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Is there a better way to spend a rainy day in Los Angeles than by staying in and making the most gooey, caramelized, carb-filled breakfast? While crockpot buns may not be the prettiest dish, we both grew up making them with our families, and it's something we've always said we wanted to make together! And for our first time trying it, they turned out deeeeelish! Pull apart, finger licking, melt-in-your-mouth good. 

P.S. we made them vegan! Still not healthy though. ;)

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So we have to share em!

Ingredients:

  • 1 can of crescent rolls
  • Juice and zest of 1 orange 
  • 1/3 cup of orange marmalade
  • 5 tbsp of unsalted butter (we use a brand that's olive oil based, so there's no dairy! I believe it's Earth Balance!)
  • 1/2 cup brown sugar (we use brown coconut sugar!)
  • 1 cup powdered sugar
  • Cinnamon to sprinkle 
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Instructions:

  • Unroll crescent roll dough and form into one long sheet, pinching together the seams.
  • Soften 1 tbsp of butter, and spread the butter across the dough.
  • Spread the orange marmalade onto the dough.
  • Sprinkle a couple of tablespoons of brown sugar on top of the marmalade. Sprinkle cinnamon to taste. 
  • Roll up the dough tightly into a log, pinching together to keep it from falling apart!
  • Cut into 6 equal pieces! 
  • Once roll is cut, melt a couple of tablespoons of butter and 1/4 cup brown sugar in the bottom of your crockpot.
  • Place the rolls in the crockpot and cook on high for about 1 hour! We liked ours really gooey, so we took them out after about an hour and 5 minutes. If you want them not so gooey, you can leave them in up to an hour an a half! 
  • Once the rolls are done, whip up your orange glaze! Melt 1 tbsp of butter, and mix with 1 cup of powdered sugar, and the zest and juice of one orange! Whip together til it's smooth, and then pour on top of the rolls! 

And eat them while they're hot! 

Trust us! 

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xoxo,

J & C