This little number was a hit at Thanksgiving but would be great any time of year. A punchy hibiscus and rosemary syrup is combined with mezcal for a cocktail that is really more than the sum of its parts. The original recipes suggests serving this on the rocks, which would make for a more diluted and easier drinking cocktail. But we liked it shaken and served straight up in a coupe for more of a sipper. That color! read more+++

While hanging out at a bar in Santa Fe we heard tell of a drink that was a variation on Ranch Water (tequila, lime, and sparkling water). It goes like this: Open an ice cold bottle of Topo Chico, take a swig, and fill the empty space with tequila and a wedge of lime. Walk out into the desert with your portable tonic, brilliantly dubbed an O’Keeffe Casual. Could this be the drink of summer?

Farmers Markets are slowly reopening in Chicago. I like this time of year, the produce tastes good, and it’s fun to be outdoors. But I often buy stuff just for the novelty of buying stuff, which is stupid. Sometimes, though, it pays off—like with the bunch of lovage that I impulse-bought at Green City Market on Saturday. I don’t see lovage very often, and I got excited. For those of you unfamiliar, lovage is herbaceous plant that tastes somewhat like celery—though more intense, and perhaps also a bit like lime. It’s delicious.  read more+++

After a few weeks of house guests and travels, I am about to get back into this. But for now, please make yourself some horchata. Apricots will be gone before we know it. This is delicious as a mid-afternoon snack or even for dessert with a shortbread cookie. The recipe for this apricot horchata is here. XO

We haven’t had a drink around here in a while. I don’t know what’s wrong. We’ve certainly been drinking, dranking even (Beyoncé reference—sorry, I can’t stop). Truth be told, it might be because once a delicious cocktail is poured I often don’t want to take the time to photograph it— I just want to drink it. I’ll try to be more patient and less selfish. read more+++

It has been a while since I wrote about a cocktail on these pages. What’s wrong with me? Am I avoiding the word mixology?

This little beauty features rhubarb juice, a juice I didn’t know existed. At least I had never given it any thought. You puree a bunch of rhubarb in a food processor and then strain it through cheesecloth. You get a mind-blowing amount of juice. Like, basically rhubarb are all liquid. It is crazy! Science! Anyway, you get a measuring cup full of ruby-red liquid (or not, depending on the color of your rhubarb). You need to let the liquid sit overnight so that the pulp can sink to the bottom and then you pour off the crystal clear red juice and discard the sediment. Then, you make this very delicious drink.

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Summer might be my least favorite season in Chicago. I know! I know! I feel very conflicted about it, too. Admittedly, there is much I like about summer, especially as it relates to food: farmers markets! local everything! hot dogs! The thing is, I really dislike being hot. My thermostat is off, I run hot already. And the humidity in Chicago really gets me down. So, unlike every other Chicagoan who cant wait for summer….I am ambivalent. Of course, there are those dry sunny days in the 70’s that I too love, but they’re pretty rare. Mostly it is too hot and too humid. So, I look for ways to cool off. This lassi does the trick.

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[Kelly Carambula is cool. Not only does she run a fantastic blog, produces a beautiful food journal, she’s a great person to hang out with at a cocktail party. Speaking of cocktails, she made one for us!]

This little number is inspired by the delicious fruit desserts that Tim shares. Blackberries, an ode to summer, are paired with a fall staple in my house, Fuji apple cider (regular apple cider works too) and bourbon to create a cocktail that’s sweet and satisfying. Finished with a rim of cinnamon sugar, it’s a perfect welcome to the beginning of a new season and another year of delicious treats from Tim.

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The other day at lunch, my friend Anna was telling me about someone she knew who roasted his own coffee beans at home. I made a joke about how ridiculous that was and then remembered that I had a vat of quinine syrup brewing in my fridge—who am I to judge? read more+++

In the immortal words of Alana from Toddlers & Tiaras, “My special juice is gonna help me win!!“.

Like Alana’s secret go-go juice (it involves Mountain Dew), this special juice really will help you win, not child beauty pageants, but the admiration of breakfast or brunch guests. It might also help you win beauty pageants, I just haven’t tried. Yet.

I’m getting off track.

This is my favorite juice blend and something that we make for very special breakfasts. I say “we” because Bryan juices the fruit. We don’t have anything to help juice, he uses a fork and sheer determination and then swears we are never making this stupid juice again, but of course we do. read more+++