Recently, a friend posted a photo on Instagram of a Fresh Peach & Mint Old Fashioned. Obviously, I demanded the recipe. I made it last night for some friends and it’s just crazy good—especially with peaches in season. (And, as you can see, doesn’t look too shabby either.) Here’s the recipe as I made it:
Muddle half a fresh peach with a few fresh mint sprigs and a few dashes of Angostura bitters in the bottom of a cocktail shaker. Add 2.5 oz Bulleit Bourbon and 1 oz mint infused simple syrup. Add ice and shake vigorously until totally mixed. Strain into glass with ice and add a splash of Fever Tree Ginger Ale, stir. Garnish with a slice of fresh peach and mint.

Recently, a friend posted a photo on Instagram of a Fresh Peach & Mint Old Fashioned. Obviously, I demanded the recipe. I made it last night for some friends and it’s just crazy good—especially with peaches in season. (And, as you can see, doesn’t look too shabby either.) Here’s the recipe as I made it:

Muddle half a fresh peach with a few fresh mint sprigs and a few dashes of Angostura bitters in the bottom of a cocktail shaker. Add 2.5 oz Bulleit Bourbon and 1 oz mint infused simple syrup. Add ice and shake vigorously until totally mixed. Strain into glass with ice and add a splash of Fever Tree Ginger Ale, stir. Garnish with a slice of fresh peach and mint.

This weekend we celebrated my mom’s birthday. She had no idea we had plans to all be there for the weekend. My dad arranged flights and schedules months ago and on Friday night I picked my brother and his wife up at the airport and surprised her at dinner.

While this may all sound very charming now, I have been taking some serious hits from this plan for months. My schedule had to be the excuse for why we weren’t doing dinner on her actual birthday last week and why we were eating so late on Friday. So my mom would get frustrated with me and my dad, rather than defending me, would be like “Yeah, Sarah, why is it always about your schedule and deadlines? It’s always about what works for Sarah,” all the while smirking over my mom’s shoulder. And I would glare at him and then quietly threaten to punch him when my mom wasn’t looking.

So technically, the weekend was celebrating her. But for me it was also about celebrating the return to my good name. Which had been seriously smeared in this process.

One of the things I tell people these days is that there is no perfect fit when you’re looking for the next big thing to do. You have to take opportunities and make an opportunity fit for you, rather than the other way around. The ability to learn is the most important quality a leader can have.
- Padmasree Warrior (via vindikateor)
So the professional photos from this dinner a few weeks ago came back today. And it reminded me that I wanted to share the recipe for this cocktail I created. Because it’s now one of my favorites:
1 jigger Cardinal Gin
1 jigger fresh strawberry simple syrup (recipe below)
2 jiggers fresh agave sour mix (recipe below)
1 dash Lavender bitters
Sprig of mint garnish
Strawberry simple syrup: cut off stems of 2 lbs of fresh strawberries and cut into quarters. Boil them in 4 cups of water. Let simmer for about 20 minutes. Strain the liquid and put in fresh pot. Add two cups of sugar and bring to a boil, dissolving sugar and frequently stirring. Cool and refrigerate. The syrup lasts for several weeks.
Sour mix: Mix one cup of agave nectar with 1/3 cup of fresh lime juice and 1/3 cup fresh lemon juice. Shake until combined. Refrigerate.

So the professional photos from this dinner a few weeks ago came back today. And it reminded me that I wanted to share the recipe for this cocktail I created. Because it’s now one of my favorites:

1 jigger Cardinal Gin

1 jigger fresh strawberry simple syrup (recipe below)

2 jiggers fresh agave sour mix (recipe below)

1 dash Lavender bitters

Sprig of mint garnish

Strawberry simple syrup: cut off stems of 2 lbs of fresh strawberries and cut into quarters. Boil them in 4 cups of water. Let simmer for about 20 minutes. Strain the liquid and put in fresh pot. Add two cups of sugar and bring to a boil, dissolving sugar and frequently stirring. Cool and refrigerate. The syrup lasts for several weeks.

Sour mix: Mix one cup of agave nectar with 1/3 cup of fresh lime juice and 1/3 cup fresh lemon juice. Shake until combined. Refrigerate.

I need this wild life, this freedom.
- Zane Grey
The weekend is so close I can taste it.

The weekend is so close I can taste it.

(via hummingbird-knowledge)

Of course I am not worried about intimidating men. The type of man who will be intimidated by me is exactly the type of man I have no interest in.
-

Chimamanda Ngozi Adichie (via elle-oh-elle)

I’m finally reading Americanah right now and wow this woman is just crazy smart. And she’s 36. Seriously. 36.

Oh, and because I can’t stop with TED lately, here’s her 2009 talk, which is pretty awesome: The danger of a single story.

(Source: ichbindeinesylvia, via bacon-bits)

I love the South. I love the drawl. I love the pork lard. I love too much salt and too much sweet. I love the humidity. There is a patina on Southerners. I think it is because of our very dynamic history. There’s a lot of pain that has happened in our history; a lot of mistakes made. But an unfortunate circumstance can turn into an opportunity for greatness. I think the South is great because of all the trying times—the tensions, hardships, wars, and riots. All those things really make a place… Well, for me it makes it home. There is grace in every sorrow. I think that is being Southern.
-

Jennifer Nettles for Southern Living Magazine 

There is grace in every sorrow. I love that.

(Source: atexasbelle, via nogreatillusion)

I realize that things are getting a little out of hand with my posts about cool dinners. But I couldn’t resist showing a few shots from this one last night. Charlotte’s uptown Mint Museum has an exhibit going on called the Allure of Flowers. So this dinner, which was held in the museum’s atrium and included tours of the exhibit, was based entirely on flowers. There were floral cocktails on the terrace with passed apps like cheese stuffed squash blossoms, followed by dinner with dishes like a lavender glazed chicken and rosewater cheesecake (which reminded me of these rosewater macaroons I’ve had a long standing love for).

It was a pretty perfect night. (And don’t worry, tonight my dinner plans are Mexican food. I promise not to post elaborate burrito photos tomorrow.)

So I went to an amazing summer dinner in a garden last night. Honestly, my photos don’t begin to do it justice because I got so distracted enjoying the evening that I forgot to take photos. I love it when that happens.

The event was created by Cheshire Dinner Society in an urban garden called Linwell Farms NoDa, and dinner was prepared by the chef from the farm-to-fork, NC-centric Heirloom Restaurant. The entire experience was ridiculously charming and pretty perfect.

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