Tag Archives: variation on a theme

sidecar cocktails: variation on a theme 02 | the act of balance

I’m pinching myself because I actually have a Friday off from work {woohoooo!}, despite the fact that it’s the busiest month of the year at the restaurant. We’ve been completely booked out for weeks, overflowing with holiday parties every night, shifts that don’t end until past midnight, and so many bottles of wine to open. My hands ache from checking in wine orders, stocking the cellar, and repetitively popping corks. Even my cheeks hurt from smiling and talking with festive regulars, donned in their holiday best, ready to chat.

This is all so much fun, but I just want to cut loose!

We’re all together on this desire for much-needed release, especially over the upcoming crazy weeks. Am I right? So many Fridays, in general, are spent on the act of releasing, of letting go, of soaking it all up, whatever “it” may be. We catch up on life over the weekend and take time to reconnect and, perhaps, overindulge, only to be wrought with a case of the Mondays, when we head back to work in a couple of days.

sidecar cocktails: variation on a theme 02 | holly & flora sidecar cocktails: variation on a theme 02 | holly & flora

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the mai tai: variation on a theme 01 | a peek inside emily han’s “wild drinks + cocktails”

This week, I am super stoked to highlight a book from one of my favorite cocktail creators, Emily Han. Emily just released her book, Wild Drinks and Cocktails, which is filled with a bevy of recipes to add to cocktails and non-alcoholic drinks, alike. The pages are brimming with beautiful photos and recipes for handcrafted syrups, shrubs, bitters, infusions, squashes, and switchels. I’d like to think that this book was written personally for me. If she lived here in Colorado, I just know we’d be fast friends, scouring the Front Range for cocktail components!

Emily’s book is my favorite addition to my kitchen counter all year. It won’t be collecting dust anytime soon. She gave me special permission to share one of my favorite recipes from her book, and since I’ve been on a Tiki cocktail kick recently, I felt that making her hazelnut orgeat, a nut-based syrup used in many a Tiki drink, would be fitting. Let’s meet Emily, learn how to make her hazelnut orgeat, craft a classic Mai Tai, and put a creative spin on this classic.

And I won’t judge you, if you decide to make one before noon on a Wednesday!

variation on a theme: mai tai | a peek inside emily han's "wild drinks + cocktails" variation on a theme: mai tai | a peek inside emily han's "wild drinks + cocktails"

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