Sip: Cucumber Cooler


On a recent Saturday night, Rick and I had decided to experiment a bit with the random ingredients in our fridge and bar cabinet; hence the Cucumber Cooler was born! It is always such a hoot when those thrown together concoctions actually turn out to be something delightful. We hope you enjoy it as much as we did. Cheers

Cucumber Cooler

1/4 c diced, peeled organic cucumbers

1/2 organic lemon (freshly squeezed juice) 

1 oz  high quality gin or vodka

1/2 oz agave syrup

4 oz club soda

Add cucumbers and lemon juice to shaker. Muddle. Add spirit of choice and agave syrup. Shake vigorously for 20-30 seconds. Pour contents into an 8 oz glass filled with ice and top with club soda. Garnish with small cucumber triangle or mint.


Sip: Melon Sparkler with Tapioca Pearls

I adore cocktails that are different and fun!  The Melon Sparkler with Tapioca Pearls is both and couldn’t be any more delightful!  The only rub is it’s a bit of a chore to make and must be planned for in advance. I know, a bit of a bummer but totally worth it! So you’re having pals over that you absolutely need to WOW and need drink that will knock their socks off. Look no further because this is a sure fire winner! Plan to order the tapioca pearls ahead of time and know that the melon and Moscato need a short stay in the fridge to chill.  And Voila…a Wow-zer crowd pleaser! Cheers!

Melon Sparkler with Tapioca Pearls from Food & Wine

1/2 cup black tapioca pearls

One 3 1/2-pound honeydew melon, halved and seeded

One 750-milliliter bottle Moscato d’Asti, chilled

  1. In a medium saucepan, cover the tapioca with 5 cups of water and bring to a boil. Cover and cook over moderate heat until the tapioca is chewy and plump, 5 to 6 minutes. Drain and cool under running water. Transfer the tapioca to a medium bowl. Rinse out the saucepan.
  2. Using melon ballers of different sizes, scoop out 2 cups of melon balls. Chop the remaining melon and transfer to a blender. Puree until smooth. Strain the puree, without pressing on the solids, to extract clear green juice. Add 2 tablespoons of the juice to the tapioca. Refrigerate the remaining juice.
  3. In the same saucepan, bring 1/2 cup of the Moscato to a boil. Simmer until reduced to 2 tablespoons, about 10 minutes. Pour the syrup over the tapioca and refrigerate until chilled, about 15 minutes.
  4. Spoon the tapioca and melon balls into Champagne flutes and top with the melon juice and chilled Moscato.

Sip: Posada

I am totally digging the cocktails coming from Circolo‘s mixologist, Salvatore Tafuri! I think this combo is killer and thanks to the fabulous folks over at The New Potato for sharing this recipe; we are able to mix this one up at home!  Cheers!


2oz white rum (Bacardi)

1 ¾ fresh pineapple juice

1oz of ginger liquor (domaine de canton)

4 dashes of aromatic bitter (The Bitter Truth)

– Combine the rum, pineapple juice & ginger in a shaker with ice and shake

– Pour into a champagne coupe glass

– For finish, add four dashes of aromatic bitter