Drink Pink

Payton for pH Alchemy-1870 Who doesn’t love a delicious drink? Whether it’s a cocktail or a refresher or a wake-up, drinking is a huge part of our lives. Enter Pink House Alchemy, creators of sensational botanical based syrups. I had a to-die for lavender lemonade at the farmer’s market last year and had been thinking about it non-stop. When I had the same deliciousness at the Little Craft Show this winter, I quickly decided I had to try this at home. I bought the herb, lavender & rosemary syrups. They were divine the few times I used them before they were relegated to the back of my home bar for two months. I re-found them and began to wonder, should they be refrigerated? I emailed Emily Lawson, the alchemist (or owner) herself. She was incredibly kind and directed me to Ross, PH chef/alchemist, who had recently made the syrups shelf-stable. Ross replaced my syrups with bigger bottles, he also gave me three new ones to try! Wasn’t that just so lovely of them? I decided to utilize my new additions and organized a little happy hour with my gal-pal Mallory Berry of MGB Photo. Payton for pH Alchemy-1890 The PH folks had given me a pineapple rosemary shrub (a “sipping vinegar”) and I saw a lovely little margarita recipe (below) on their facebook. Let me tell you, this is the real deal. It was so incredibly yummy that things got a little out of hand. Go get you some.

Pineapple Rosemary Margarita | Mix the following:
2 oz silver tequila 1 oz Pink House Alchemy Pineapple Rosemary shrub (a shrub is a “sipping” vinegar that takes your cocktail to the next level) 3/4 oz Pink House Alchemy Herb simple syrup Juice from 1/2 a lime
(for our version, we used grapefruit flavored sparkling water)

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Photo Credit: MGB Photo

More about PH, via PINKHOUSEALCHEMY.COM: Pink house alchemy is a company dedicated to taste experiences.  Inspired by complementary patterns in roots, barks, fruits, herbs, and botanicals.  pH works every day to find new and perfect connections between ingredients.  Who knew carrot, rice vinegar; sugar and toasted coriander seeds are a dreamy sweet treat?  Simple syrups, bitters, shrubs and timeless classics such as falernum, are where the alchemists put these discoveries to the test!

Purchase syrups & shrubs from Pink House at Arsagas, ONF or on their website.

More recipe suggestions from Pink House:

Blueberry Thyme Gin Fizz: 2 oz. Hendricks Gin 1 oz. pH Alchemy Blueberry Thyme Simple Syrup 1/2 juiced lemon 1 egg white. Shake with ice. Pour. Top off with sparkling water. Garnish with sprig of thyme. Enjoy.

Rosemary Rhubarb Flip: 1.5 oz. Hendrick’s Gin 1 oz. pH Rosemary Rhubarb simple syrup .75 oz. fresh lime juice 1 egg white Add all ingredients into a shaker and dry shake for 30 seconds. Add ice and continue shaking until frothy. Strain and garnish with a fresh rosemary spring.

Pink House Cooler: 2 oz vodka 1 oz Pink House Alchemy Strawberry Basil simple syrup juice from 1/2 a lime top with sparkling water and garnish with fresh basil

Lavender Hummingbird: In a pint glass: Ice 1 oz pH Alchemy Lavender Simple Syrup 1 squeezed lemon Sparkling water

French Lavender 75: In a shaker: 2 oz gin (the alchemist prefers Hendricks) 1 oz Lavender One half squeezed lemon Shake with ice, pour in martini glass Float champagne on top Garnish with lemon twist

From the Weekend

Beaver Lake

Long weekends are always wonderful. We went to the lake, out to dinner, to the pool and farmer’s market. It finally feels like summer!

beautiful flowers from the Fayetteville farmer’s market

at dinner

snuggling with the beautiful Bird

a refreshing cocktail (via @meetracerx )

my Sunday evening ensemble (vintage)

at the pool

True Words

“Lunch usually involves a glass a wine, one or two desserts that everyone shares, no need for an appetizer but stuffing your face full of half the bread on the table is kind of totally ok. Finish with a coffee and twelve cigarettes, saying that no, it’s no good, but so much fun.” Garance Dore on lunch
 It reminds me of our honeymoon already!

images via pinterest

From the Weekend

It was quite an eventful weekend. We got a cake sample for our wedding cake and it tasted as good as it looks. .
A new and exciting sponsorship opportunity from BeBop Clothing. I got some goodies in on Friday and couldn’t wait to try them on – more to come!
Karaoke with Ro, my brother Hampton & his brother William. I couldn’t stop myself from singing “Alone” by Heart but regretted it later…
Ro’s mom came up bearing gifts! Including the below four poster bed frame for our room & a dining table. I’m obsessed.
Some sweet friends threw a stock the bar party for us and it was incredibly lovely. Here’s a picture with my mom. (dress – vintage from the grey dog)

Spoils from the stock the bar. Planning this wedding has certainly shown me how many people love us. I feel very special.

I hope you had a lovely weekend!

Margarita Madness

Supposedly this is the best margarita ever…I think I’ll try it tonight.

A Classic Shaken Margarita

Recipe courtesy of ReadyMade

2 oz. 100% agave silver (blanco) – Recommended: El Tesoro, Sauza Hornitos, or El Milagro (which brings an amazing vanilla-ness to the party)
1 ounce Cointreau – you can use Gran Marnier if you happen to have some, but stear clear of Triple Sec
3/4 oz. fresh lime juice
1/4 – 1/2 oz. agave nectar (optional)
Kosher salt

1. Begin by squeezing the lime juice with a juicer or citrus reamer. Use the spent lime half to rim a 4-5 oz. martini glass or a rocks glass, and dip into the salt. (If you like them less salty, only rim half of the glass.) Place in the freezer or fill with ice cubes and water to chill.

2. Pour the lime juice into a shaker, and add the orange liqueur and tequila, and the agave nectar (if that’s what you’re using). Fill the shaker with ice, and shake until your hands get cold, then shake some more. It’s essential that it’s very well mixed and diluted just so with the melted ice, and that comes from shaking. Don’t skimp here; you’re hard work will be rewarded.

3. Retrieve your glass, and fill with ice if using a rocks glass. Strain your shaken cocktail into the glass, and enjoy!