Browsing Tag



G&T with Finger Lime

December 12, 2014


My CSA box just introduced me to the seriously intriguing “finger lime.” These little beauties are also appropriately named “caviar limes” because of the little beads they produce.  They can be used as a fun garnish on anything  you’d use lime juice in, and I love using them as a fun addition in cocktails (naturally).


While a gin and tonic is not a revolutionary cocktail, when made with the following ingredients, it… well…. is.  So next time you want to be a G&T purist be sure to stock your bar cart with the following:

Gin & Tonic with Finger Lime

  • 3 oz Bloom Gin
  • 4 oz Fever Tree Tonic Water
  • Pearls from 1 Finger Lime (no idea of that’s the terminology… you get the point!)
  1. Fill a glass with ice and top with finger lime pearls, gin and tonic water.
  2. Gently stir and enjoy!



** I was reading that making tonic water ice cubes is a great addition to perfecting this drink (definitely giving that a try this season!



***Also, adding a squeeze of lime juice in lieu of finger lime is just as tasty!



***During the summer season we love to use grapefruit wedges and edible flowers to spruce up our G&T’s (an idea we swooped from Coqueta). During the winter months when the citrus is harder to come by, I went with a Pomelo instead.




Garden Party Cocktail

August 1, 2014


I was visiting CVR, when one of our favorite bartenders – Carlos, suggested I whip up this little number for the blog… enjoy!


Garden Party Cocktail

  • 6 Sprigs Basil
  • 1/2 Lime Juice
  • 2 1/2 oz Gin
  • 1/2 oz Elderflower Liqueur
  1. Muddle basil for 30 seconds (don’t be afraid to put in some elbow grease!)
  2. Add lime juice and muddle a little more.
  3. Add ice,  gin and liqueur to shaker and shake until outside of shaker is frosty.
  4. Double strain with a fine mesh sieve into a glass and enjoy!






Note: As many of my cocktails go… this is meant to be served up (in a martini glass), but for an extra refreshing spin, serve on the rocks and top (generously) with club soda (as pictured).



Chipotle Chicken with Avocado Salsa

July 21, 2014

Chipotle Chicken

I love the foodie blog – How Sweet It Is… the majority of my recipe pins are from her site and I honestly have never been disappointed with her creations.  When I came across her Honey Chipotle Chicken Bowls, I knew I HAD to give them a try.   While the original is DELICIOUS, I wanted to put my own spin on it… so here is what I did:

Qunioa Tower



Chipotle Chicken with Avocado Salsa


  • 1 pound boneless, skinless chicken breast
  • 1/4 cup olive oil
  • 3 tablespoons adobo sauce (from a can of chipotles in adobo)
  • 2 tablespoons honey
  • 1 tablespoon honey mustard
  • 1 tablespoon dijon mustard
  • 1 large handful of fresh chopped cilantro
  • 4 garlic cloves, minced
  1. Salt and pepper chicken and transfer to a Ziplock bag or baking dish.
  2. Combine remaining ingredients (oil, adobo sauce, honey, mustards, cilantro and garlic) in a jar and shake until mixed.
  3. Pour over chicken and let marinate in the fridge for at least 2-12 hours.
  4. Preheat oven to 425.
  5. Transfer chicken to a baking dish (if you haven’t already) and let chicken sit out at room temperature for 30 minutes or so.
  6. Bake chicken for 20 minutes, then flip chicken breasts and bake for 20 more minutes.
  7. Top with salsa and serve with lime quinoa.

*I love to prep the chicken in the morning and let marinate for the day, for an easy dinner to whip up dinner!

Cilantro Chipotle Chicken


  • 1 pint cherry tomatoes, halved
  • 2 avocados, diced
  • 4 green onions, sliced
  • 1/2 cup cilantro, leaves torn from stem
  • 2 limes, juiced
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  1. Combine tomatoes, avocado, green onion and cilantro in a bowl.
  2. Add lime juice, olive oil and honey to a jar and shake until combined.
  3. Pour over salsa and toss before serving.

*I make the salsa ahead of time (and depending on how early just let sit out at room temperature) and toss with the dressing 30 minutes before serving.

Lime Honey Dressing


  • 1/2 cup uncooked quinoa
  • 1 cup chicken stock
  • 1 tablespoon coconut oil
  • zest of 1 lime
  • juice of 1 lime
  1. Rinse quinoa and combine with chicken stock in a medium sized saucepan.
  2. Bring to a boil, and then reduce to low, cover and let simmer for 15 minutes.
  3. Make sure most of the liquid has evaporated and then stir in coconut oil, lime juice and lime zest.

Qunioa Tower


Tequila Soaked Watermelon with Lime & Agave

July 2, 2014


J and I enjoyed these amazing alcohol infused fruits on our last trip to Vegas and I knew this would be the perfect thing to try out for myself for our next BBQ… it was super easy to make and quite the hit!  Can’t wait to give it a go with different variations this summer…

 Tequila Soaked Watermelon

  • 1 watermelon
  • tequila
  • 1 lime
  • Agave
  • Salt
  1. Slice watermelon (I prefer triangles for this)
  2. Place watermelon slices on a rimmed baking sheet (they can be pretty snug… no need to space them out)
  3. Squeeze 1/2 lime juice over watermelon slices
  4. Pour tequila overtop (not sure the amount but about 1/2 inch worth in the pan)
  5. Let sit at room temperature for 10 minutes, then turn over all slices, so that the other side is exposed to the tequila
  6. Wrap sheets in plastic wrap and refrigerate for 1-2 hours
  7. Once ready to serve, drizzle with agave and sprinkle with freshly grated lime zest
  8. Serve with a small bowl of salt for guests to dip watermelon in if they prefer.






Berry Mint Cooler

June 20, 2014


I had some extra raspberries, strawberries and blueberries that I wasn’t going to be able to consume in time, so I covered them in vodka and let sit in the fridge for a few days.  After straining them I was left with the most gorgeously pink vodka and couldn’t wait to put together a refreshing poolside cocktail!



Berry Mint Cooler

  • 3-4 oz berry infused vodka
  • 5 sprigs of mint
  • Club soda
  • Juice of one lemon or lime
  1. Muddle mint in the glass and top with crushed ice
  2. Add vodka and lemon/lime juice
  3. Stir and top with club soda
  4. Stir and garnish with mint and top with more ice