Your wedding forecast: sunny skies and bottles of bourbon

Wedding season is well under way, and whether you’re getting married or attending a wedding, there are two things everyone can agree on that they want for the big day – beautiful weather and a well stocked bar.

Something that ensures both is Burying the Bourbon, an old Southern tradition known to keep the rain away. The couple getting married actually buries a bottle of bourbon at their wedding venue one month to the exact date, and the rest is history (and sunny skies). According to custom, the bourbon must be sealed (so no sips to ease those wedding day jitters), and the bottle must be buried upside down. After the ceremony is over, the couple getting married digs up the bottle and bottoms up!

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To celebrate, I’ve created a pair of cocktails perfect for a wedding celebration or even just for summer sipping.

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Peach smash & new twist, old fashioned

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PEACH SMASH

Makes 1 cocktail

You will need: 

1 peach, pitted and sliced in half

1/2 lime

Handful of mint

2 oz. Bulleit bourbon

Additional peach slices and mint leaves to garnish

To make: 

In a cocktail shaker muddle the peach, lime and mint leaves

Add two ounces bourbon and ice and shake it up.

Strain and pour into an ice filled glass. Garish with mint leaves and peach slice.

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NEW TWIST, OLD FASHIONED

All the ingredients of an Old Fashioned but in ice cube form, so your bourbon drink doesn’t get watered down and stays cold at the same time. To achieve this, I suggest using a jumbo silicone ice cube tray, or get festive with shapes like a diamond mold (see below), which I used. (Using standard ice cube trays won’t have the same effect or flavor.)

Each drink will require 2 ounces of Bulleit bourbon and one “new fashioned” ice cube.

Makes 1 ice cube 

You will need:

1 ounce simple syrup

3 dashes bitters

1 cherry

1 slice of orange rind

To make: 

Add ingredients into ice cube mold, fill the remaining space with water and freeze overnight.

Right before serving, remove the ice cube from the mold and place it in a glass of bourbon.

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As the ice cube melts it keeps your drink cool while adding all the flavors of a traditional old fashioned.

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Sourcing: All glassware & vases from Pottery Barn

This post is a collaboration for thebar.com featuring Bulleit bourbon and Pottery Barn products. The products featured in this post were given to me but all opinions on them are my own.

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1 tequila, 2 tequila, 3 tequila, MORE….

I can’t stop drinking, I mean sharing drink recipes with you! As if you need another reason to drink a margarita on a summer Friday.  Ok, just in case – It’s #NationalTequilaDay! Adding some Patrón Citronge Mango to a classic adds some fruity fun to this summer necessity!

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Mango Margarita

2 oz Patrón Silver

1 oz Patrón Citronge Mango

1 oz Fresh Lime Juice

Spoonful of simple syrup

Combine ingredients in a mixing glass or cocktail shaker and shake vigorously with ice to chill. Strain onto fresh ice in a rocks or Collins glass. Garnish with a lime wheel and serve with a straw.

 

What’s your favorite way to serve a margarita? Frozen? Fruity? On the rocks?

Summer Friday + National Tequila Day = drink this

 

It’s National Tequila Day! Margaritas are marvelous, but Palomas are pretty perfect for a day like today, too. This twist adds lavender into a cocktail which is already full of summer flavor from the grapefruit. The result is a refreshing summer sip that is perfect to enjoy on National Tequila Day, and pretty much every day.

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Lavender Paloma

2 parts Milagro Silver

1 part fresh grapefruit juice

½ part lavender & vanilla simple syrup

½ part fresh lime juice

Top with DRY Lavender Soda

Garnish: grapefruit peel, lavender salt

To make the simple syrup: 1 part sugar to 1 part water. Once the sugar is dissolved, add 2 tablespoons dried lavender buds and a vanilla bean which has been split with a knife down the center. Cool the simple syrup and store it. Strain out the lavender and vanilla before using.

To make the lavender salt: Add 1 part dried lavender buds to 10 parts salt. Grind them in a mortar or coffee grinder. More details here.

Add lavender salt to a plate. Rub the top of your glass with a grapefruit wedge and dip the rim of your glass into the salt.

Add the tequila, grapefruit juice, simple syrup, and lime juice to a the glass, and then add ice cubes. Top off with soda and garnish with a grapefruit peel.

How are you planning to celebrate National Tequila Day?

 

 

Keep it cool: No-cook summer sides

 

Summer lovin’ had me a blast…and no patience to cook in a hot kitchen.

Picnics, trips to the beach, and a kitchen in a fifth-floor walk-up that’s hot in January (so you can only imagine how it feels in July) call for quick and easy meals with as little time as possible to use the stove or oven.

Two of my favorite no-cook sides that I recently whipped up on my beach vacation involve fruit and flavor and none of the heat.

Watermelon salad with feta, mint and balsamic glaze

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It doesn’t get much easier than this.  I diced up watermelon, julienned some mint, added some crumbled feta on top, and then took this pic before adding a drizzle of balsamic glaze and some salt and pepper to taste. Feel free to make your own balsamic reduction. To reduce time in the kitchen, I totally support  and encourage that you grab a pre-made glaze, like my favorite from Trader Joe’s. 

 

Mango avocado salad {served with fish tacos}

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Fish tacos are one of my summer favorites. Even though the fish didn’t take long in the oven to cook, I wanted to keep the rest of the meal as quick and cool as possible. The side includes two mangos and avocados diced up with some red onion and cilantro mixed in. I added a squeeze of lime juice and some salt and pepper to taste. It’s just that easy!

 

I hope these side dishes save you time in the kitchen so you can spend more time on the beach. Do you have any go-to recipes that you make during the summer? Share them in the comments below!