welcome to a special new years edition of friyay happy hour.

this year has been a crazy whirlwind. cakes took off like crazy, we doubled our catering business and we had such an amazing time being a part of people’s most special days.

despite getting a bug that had me dragging to the finish line of twenty-eighteen, it was a VERY special year. after years of struggling, it felt great to finally start to see growth and development in our cooking. for so long it felt like i was faking it, and now i feel like cooking really is my job.

not to mention, today marks three years of wedded to bliss with my right hand man, wesley. it’s been a true joy being married to my best friend and business partner and i’m looking forward to what the next year brings us both.

now to the important part. there is something very special about ringing in the new year with bubbly. and a tweak or two can take your bubbles to the next level. a splash of any fresh fruit juice is delicious, but blood oranges are in season and the perfect splash.

blood orange + hibiscus bubbles

serves: 1 cocktail

prep time: 1 minute

active time: 1 minute

total time: 2 minutes

ingredients: 5 oz dry sparkling wine (or your favorite type of sparkling wine). 1 oz blood orange juice. .5 oz hibiscus syrup. blood orange wheel & golden sprinkles for garnish.

start by lightly rubbing the edge of your serving glass with the wheel of blood orange so it becomes slightly tacky.

dip the edge of your glass in the golden sprinkles.

pour the hibiscus syrup & blood orange juice into the bottom of your glass.

fill up the glass with bubbles.

garnish with the blood orange wheel.

serve & enjoy.

xo, a

blood orange + hibiscus bubbles

serves: 1 cocktail

prep time: 1 minute

active time: 1 minute

total time: 2 minutes

ingredients: 5 oz dry sparkling wine (or your favorite type of sparkling wine). 1 oz blood orange juice. .5 oz hibiscus syrup. blood orange wheel & golden sprinkles for garnish.

start by lightly rubbing the edge of your serving glass with the wheel of blood orange so it becomes slightly tacky. dip the edge of your glass in the golden sprinkles. pour the hibiscus syrup & blood orange juice into the bottom of your glass. fill up the glass with bubbles. garnish with the blood orange wheel. serve & enjoy.

is there a greater feeling than the friday freedom of a long summer weekend? no way.

even though i ditched the traditional nine to five lifestyle and i have to teach this holiday, i still feel that excitement knowing a long summer weekend is ahead. summer weekends combine all the things i love. swimming, sun, barbecues, fireworks and friends and family. 

and this holiday, i'm stepping up my patriotic game. i ordered these dried butterfly pea flowers for another project, but when i saw the tray of star ice the other day, a lightbulb went off. and after little effort and a couple hours in the freezer, i'm going cocktails on ice all weekend long. starting with this tropical boozy punch that started my weekend off right. 

blue butterfly ice
ingredients: 2 cups boiling water. 10 butterfly pea flowers that you can purchase HERE. regular ice trays or silicon star molds that you can purchase HERE. add the dried flowers to the boiling water and allow them to sit until the water turns blue. 5-10 minutes. now, you have a choice before you pour your water into your ice tray. if you want ice that will not melt and release flowers into whatever you are drinking, remove the flowers (my husbands camp). if you aren't that worried about it and don't mind dried flowers in your beverage, leave them in when you pour your ice (my camp). pop your ice in the freezer and let them freeze for 5 hours or overnight. use as desired. 

tropical independence day punch
serves: 1 cocktail
prep time: 5 minutes
active time: 3 minutes
total time: 8 minutes ingredients: 5 oz prosecco (or other sparkling wine) 3 oz coconut water. .5 oz triple sec. .5 oz lime juice. 1 strawberry, top removed. 1 cup ice (blue star ice directions above). blender or food processor.

start by pureeing your strawberry. then, fill the bottom of your glass with the strawberry puree.

add your ice to the glass. in a glass, combine the coconut water, triple sec and lime juice. 

pour the prosecco over the ice and strawberry puree, slowly so not to bubble over. 

trying to pour over the ice and not directly into the prosecco, pour in the coconut water mix and enjoy.

xo, a

blue butterfly ice
ingredients: 2 cups boiling water. 10 butterfly pea flowers that you can purchase HERE. regular ice trays or silicon star molds that you can purchase HERE. add the dried flowers to the boiling water and allow them to sit until the water turns blue. 5-10 minutes. now, you have a choice before you pour your water into your ice tray. if you want ice that will not melt and release flowers into whatever you are drinking, remove the flowers (my husbands camp). if you aren't that worried about it and don't mind dried flowers in your beverage, leave them in when you pour your ice (my camp). pop your ice in the freezer and let them freeze for 5 hours or overnight. use as desired.

tropical independence day punch
serves: 1 cocktail
prep time: 5 minutes
active time: 3 minutes
total time: 8 minutes ingredients: 5 oz prosecco (or other sparkling wine) 3 oz coconut water. .5 oz triple sec. .5 oz lime juice. 1 strawberry, top removed. 1 cup ice (blue star ice directions above). blender or food processor. start by pureeing your strawberry. then, fill the bottom of your glass with the strawberry puree. add your ice to the glass. in a glass, combine the coconut water, triple sec and lime juice. pour the prosecco over the ice and strawberry puree, slowly so not to bubble over. trying to pour over the ice and not directly into the prosecco, pour in the coconut water mix and enjoy.