Tag Archives: muddled drinks

two glasses filled with caipirinha cocktail

caipirinhas + new year’s intentions

Happy 2015!!

As I write my first blog post of the new year, I am compelled to revisit and thank this past year for what it gave me. 2014 was a spectacular year, filled with new friends, amazing writing opportunities, much dreaming of the future, breathtaking travel, lots of hard work, necessary goodbyes, and painful growth. I pushed myself to reach new goals, sometimes a little too hard, but I am grateful for the lessons I have learned along the way.

I took some time over the past few days to meditate on what it means to truly learn from both our successes, as well as our perceived failures. It’s a challenge to look at our failures eye-to-eye. But the fear of failing dissipates, when we realize that failure is almost always a prerequisite to success.

I am also learning that there is no such thing as an “overnight success.” Everything that I choose to do is propelling me toward the next goal. I am building upon what I’ve already done, and I am learning from my mistakes. As J. K. Rowling once said, “It is impossible to live without failing at something, unless you live so cautiously that you might as well not have lived at all, in which case you have failed by default.” Pause and let that sink in.

I also recently read the book, Show Your Work, by Austin Kleon. His philosophy of putting yourself out there, failures and inchoate stages and all, really works. People are drawn to someone, who embraces an amateur-like stance, always learning something new and maintaining a teachable attitude. People love to see the actual process and behind-the-scenes photos or documentation of artists, makers, or business owners, for example.

So, I chose three words to conceptualize my goals for 2015. My friend, Kristy Gardner, wrote a post on compiling such a collection of words. I wanted to choose words that were measurable, positive, and conveyed action. I wanted them to resonate with my personal life, creative life, spiritual life, professional life, and physical life. What are my three words?

  • Create. I want to delve into projects that feed me on all levels and to try new techniques and applications.
  • Release. I tend to put a perfectionist slant on almost anything that I do. That’s a plus but also a crippling negative, at times. I want to live freer and write fluidly and even draw or paint or cook with a looser hand.
  • Share. Back to Austin Kleon’s book, I want to openly share my progression. That is VERY challenging to me, for I only want to submit or post the final and best piece. But we lose the opportunity for connection and lose that in-the-moment, on-the-floor feel and liveliness of our work.

What are your three words for 2015?


“Don’t live the same year 75 times and call it a life.”

– Robin Sharma


Alright. On to that refreshing, mid-winter cocktail I mentioned a few paragraphs back! I’m sure we have all had our fill of bourbon cocktails or ciders or hot toddies. Maybe some of us are still enjoying them. I needed a break. Something that reminded me of summer and let me know that spring is on its way. Enter the caipirinha, the national cocktail of Brazil.

Cachaça is the base spirit for this drink. It is a Brazilian rum made from fermented sugar cane juice that is distilled. The cachaça is muddled with fresh, quartered limes and raw sugar, yielding a tart and sweet cocktail. It’s simple to make and superbly refreshing. Let’s get our muddling on!


caipirinha cocktail


  • 1 lime, quartered
  • about 2 teaspoons raw sugar
  • 2 ounces cachaça
  1. In a pint glass or mixing tin, muddle the quartered lime with raw sugar until pulverized. {I just love that word!}
  2. Add cachaça and ice. I used about 8 ice cubes, but I’ve seen some caipirinha recipes use crushed ice.
  3. Stir to integrate.
  4. Pour contents into a double old-fashioned glass or “bucket”, and if you have a sugar cane handy, use it as a garnish!
  • If you are unable to find cachaça at your spirits shop, you may substitute rum. I use 10 Cane Rum, when I don’t have any cachaça on hand.
  • What are my favorite cachaças? Boca Loca, Leblon, and Beija.
  • Not a fan of cachaça or rum? Try making a caipiroska, which is a caipirinha made with vodka.


“In the midst of winter I finally learned

that there was in me an invincible summer.”

– Albert Camus


Cheers to a creatively inspired 2015! How are you making your resolutions stick? What is your mantra or three defining words? I’m super excited for all that this upcoming year has for each of us. It’s all about how we plan, react, and hit the ground running, despite the detour of a fall.

XO,

Jayme

peach + mint mojitos

I am realizing that if I wait for the “perfect” time to sit down and compose a post {or do anything, for that matter}, that moment may never happen.  Well, here I am – another cocktail post, and another day closer to a finished kitchen!  The kitchen is still unusable, so that means donating surplus vegetables to friends, still washing dishes in the bathroom sink, and striving to make the fastest and easiest-to-clean-up summer treats.  We have done a lot of eating out lately, and I am actually ready for a full-on cleanse of some sort very soon.  I have found that simply selecting a glass, grabbing my muddler, and making a trip to the garden or the store have made some of the most delicious summer cocktail moments of the summer…nice respites in the midst of some serious chaos.

Ingredients for the It’s All Just Peachy Mojito

  • 1 peach, pitted, and sliced (into, maybe, ten pieces)
  • juice from one lime
  • handful of fresh mint leaves
  • 1-2 teaspoons raw sugar
  • 1.5 ounces rum (spiced or white – I used 10 Cane, one of my favorites)
  • club soda

Steps for making the It’s All Just Peachy Mojito

  1. In a mixing tin, muddle the peach slices, lime juice, raw sugar, and mint leaves.
  2. Pour in rum and a few ice cubes.
  3. Shake the tin to incorporate.
  4. Pour into a tall or “collins” glass.
  5. Top with more ice.
  6. Finish with soda water.
  7. Garnish with a sprig of fresh mint.
  8. Sit back, deeply sigh, think of something you’re grateful for, and take a long, slow sip.

The spearmint and peppermint were sourced from the backyard garden today, and the peaches were picked a day ago in Palisade, Colorado, where the peaches are in season.  I love the fruit from Ela Family Farms; I have been enjoying their produce for several years, here in Colorado.  If you need to find a farmers’ market or a Community Supported Agriculture (CSA) program in your state, check out Local Harvest.  I found the very first CSA I subscribed to, back in 2008, on this very website.  My life was never the same.

So many bartenders and mixologists deride mojitos and other muddled drinks because of their cumbersome nature, when, in fact, these drinks have so much flavor and character!  Bring on the muddling and get rid of some pent-up stress!  Speaking of ridding oneself of stresses, we finished laying the floor tile in the kitchen this afternoon.  The process took over six hours.  Tomorrow, we grout and clean up the excess mortar.  I am beyond excited!!!  I just realized that I have never taken a photo from or of my kitchen for this blog; I would always shoot outside or seriously crop.  A detailed before-and-after post in the near future is necessary for some perspective.  Closing with some shots from this week’s garden and tonight’s kitchen…

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