i have said it before and i will say it again. wes is a badass.

sure, he drives me crazy like any good spouse, but he earned insane brownie (see what i did there) points this week when he pulled up all our nasty old carpet and replaced the flooring. for less than the price of a good rug, he was able to transform our living space into a lighter, brighter, cleaner space. right in time for our bun to come out of the oven.

if you ask me, he DESERVES a big, FAT cocktail for all his hard work. he loves a sweet, spicy marg, and this cocktail is exactly that.

el jefé honeydew margarita

serves: 1 cocktail

prep time: 2 minutes

active time: 1 minute

total time: 3 minutes

ingredients: 1.5 oz tequila. .5 oz fresh lime juice. .5 oz triple sec. 1 cup chopped honeydew melon. 3 small slices of jalapeño. here is where you have control over the spice level. if you want it spicy, leave the membrane and seeds in. if you want it more mild, remove the seeds and membrane. 2 cups ice. blender or food processor. shaker. strainer. optional edible flowers and basil leaves for garnish.

start by making your spicy honeydew purée. in the bowl of your blender or food processor, blend up the melon and jalapeño. add half the ice to your shaker along with the tequila, lime juice and triple sec.

pour in 4 oz of your melon purée (you may or may not have a little extra purée left over). s

hake the mixture vigorously until frothy and well combined. fill your serving glass with ice. strain the contents of the shaker into your serving glass.

garnish with basil leaves and edible flowers if you are using them. serve and enjoy.

xo, a

el jefé honeydew margarita

serves: 1 cocktail

prep time: 2 minutes

active time: 1 minute

total time: 3 minutes

ingredients: 1.5 oz tequila. .5 oz fresh lime juice. .5 oz triple sec. 1 cup chopped honeydew melon. 3 small slices of jalapeño. here is where you have control over the spice level. if you want it spicy, leave the membrane and seeds in. if you want it more mild, remove the seeds and membrane. 2 cups ice. blender or food processor. shaker. strainer. optional edible flowers and basil leaves for garnish.

start by making your spicy honeydew purée. in the bowl of your blender or food processor, blend up the melon and jalapeño. add half the ice to your shaker along with the tequila, lime juice and triple sec. pour in 4 oz of your melon purée (you may or may not have a little extra purée left over). shake the mixture vigorously until frothy and well combined. fill your serving glass with ice. strain the contents of the shaker into your serving glass. garnish with basil leaves and edible flowers if you are using them. serve and enjoy.

yes friends! we made it to the first day of summer. today is the longest day of the year and the official summer kick off.

our calendar is packed to the gills this week with graduation cakes, food delivery, baby shower, wedding and anniversary cakes. ALL the summer celebrations are going down now.

in additional to sharing all the beautiful cakes this weekend, i’m sharing this summer lunch i planned with my friend lish from lisherbevents and these gorgeous melamine products from juliska.

it got me super excited for summer. summer food, summer fruit, summer drinks and before too long, a summer baby. baby is the size of pineapple this week and coincidentally i’ve been eating a ton of it. it makes me think of tropical vacations and some of my favorite cocktails.

in this weeks edition of delicious cocktails i make and then pass of to my lucky, LUCKY husband, we have a cooling, tropical orange and pineapple drink that tastes like the dreamiest popsicle in a glass. and will have you feeling like you are on vacation.

pineapple + orange rumsicle

serves: 1 cocktail

prep time: 3 minutes

active time: 1 minute

total time: 4 minutes

ingredients: 1.5 oz white rum. .5 oz triple sec. 2 oz fresh squeezed orange juice. 3 tbs pineapple purée (i blended up about 5 pineapple cubes in a food processor until smooth. if you aren’t into making your own purée, you could always sub pineapple juice) + pineapple wedge for garnish. 1 cup finely crushed ice + a couple cubes for your shaker. shaker.

start by filling your shaker with the couple full ice cubes. pour in the rum, triple sec, orange juice and pineapple purée. shake well till everything is well combined.

fill your serving glass with crushed ice. strain the contents of your shaker into your glass.

garnish with a pineapple wedge. serve and enjoy.

xo, a

pineapple + orange rumsicle

serves: 1 cocktail

prep time: 3 minutes

active time: 1 minute

total time: 4 minutes

ingredients: 1.5 oz white rum. .5 oz triple sec. 2 oz fresh squeezed orange juice. 3 tbs pineapple purée (i blended up about 5 pineapple cubes in a food processor until smooth. if you aren’t into making your own purée, you could always sub pineapple juice) + pineapple wedge for garnish. 1 cup finely crushed ice + a couple whole ice cubes for your shaker. shaker.

start by filling your shaker with the couple full ice cubes. pour in the rum, triple sec, orange juice and pineapple purée. shake well till everything is well combined. fill your serving glass with crushed ice. strain the contents of your shaker into your glass. garnish with a pineapple wedge. serve and enjoy.