it's friday. i'm in palm springs for my mother's birthday weekend. and i am currently pouring spritz number two. 

the first time i had an aperol spritz, wes and i were visiting my brother in rome. we spent a day in the spring on the coast for an artichoke festival and EVERYONE was drinking the colorful orange drink. if you like something a little sweet and a little bubbly, it is the perfect refreshing summer drink. 

i'm going to spare you my slightly buzzed ramblings, and get right to the recipe. get yourself ready for summer with a spritz!

aperol spritz

prep time: 2 minutes

active time: 1 minute

ingredients: 3 oz prosecco. 2 oz aperol. 1 oz club soda. orange wedge. 1 cup ice. 

pour the aperol over ice. pour in the prosecco.

top with club soda.

garnish with orange wedge and enjoy. 

xo, a

aperol spritz

prep time: 2 minutes

active time: 1 minute

ingredients: 3 oz prosecco. 2 oz aperol. 1 oz club soda. orange wedge. 1 cup ice. 

pour the aperol over ice. pour in the prosecco. top with club soda. garnish with orange wedge and 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.