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.

you know, they say be careful what you wish for. and it’s become clear to me as i get older that every great reward inevitably comes with some baggage.  

this time three years ago i was gearing up to get married and DYING to begin a new life as a wife, a yoga instructor and a chef.  

and i am so insanely BLESSED that all those dreams have come to fruition. but fast forward to present day and our first REALLY busy holiday season and i am missing more mellow days. with one week to go in my busiest time of the year, i am dragging ass to the finish line. don’t get me wrong, i am so grateful. but your girl needs a nap. and a cocktail. 

luckily, satsuma tangerine season is upon us. it is a short window in the lae fall/early winter and they are delicious. they peal like a dream, are low in seeds and are insanely juicy and tasty. i usually gorge myself on 4-5 a day to get my fill. but more importantly for today’s recipe, they are the perfect compliment to sage & gin. 

satsuma & sage rickey

serves: 1 cocktail

prep time: 2 minutes

active time: 2 minutes

total time: 4 minutes

ingredients: 2 oz gin. 2 oz satsuma juice (you can sub tangerine juice) + satsuma wedge for garnish. 1 oz triple sec. 5 large sage leaves + extra sprig for garnish. 3-5 oz club soda. 1 cup ice. muddler. shaker. 

start by combining the vodka and a couple ice cubes in the base of your shaker. smash your sage leaves between your hands, tear them up and add them to the shaker. smashing and tearing the leaves will help release their oils.

use your muddler to continue to smash the leaves into your vodka so the sage oils really release into the liquid. about 30 seconds.

then add in the juice and triple sec. cover and shake well till everything is well combined. about 30 seconds. fill your serving glass with the remaining ice.

pour the contents of your shaker over ice.

top it off with your club soda to taste.

garnish with your sage sprig & satsuma wedge.

serve and enjoy.

xo, a

satsuma & sage rickey

serves: 1 cocktail

prep time: 2 minutes

active time: 2 minutes

total time: 4 minutes

ingredients: 2 oz gin. 2 oz satsuma juice (you can sub tangerine juice) + satsuma wedge for garnish. 1 oz triple sec. 5 large sage leaves + extra sprig for garnish. 3-5 oz club soda. 1 cup ice. muddler. shaker.

start by combining the vodka and a couple ice cubes in the base of your shaker. smash your sage leaves between your hands, tear them up and add them to the shaker. smashing and tearing the leaves will help release their oils. use your muddler to continue to smash the leaves into your vodka so the sage oils really release into the liquid. about 30 seconds. then add in the juice and triple sec. cover and shake well till everything is well combined. about 30 seconds. fill your serving glass with the remaining ice. pour the contents of your shaker over ice. top it off with your club soda to taste. garnish with your sage sprig & satsuma wedge. serve and enjoy.