there may be a hurricane brewing over texas, but here in socal, we are headed into a heat wave. costa mesa is heading into our hottest time of the year and with no air conditioning and cake orders that require the OVEN, i'm looking for anything cooling these days. 

my friyay cocktail is no exception. cucumber makes this floral gin + st. germain combination very soothing for a sweltering summer day. bonus points if you serve it in a chilled glass. 

lemon + cucumber gin fizzle
serves: 1 cocktail
prep time: 2 minutes
active time: 3 minutes
total time: 5 minutes
ingredients: 2 oz gin. 1 oz fresh lemon juice. 10 thin slices of cucumber. .5 oz st. germain. 3-5 oz club soda. edible flowers for garnish (i used borage). shaker. muddler. strainer. 2 cups ice. 

in the bottom of your shaker, combine 8 of the cucumber slices, lemon juice and st. germain. 

muddle together until the cucumber is completely crushed. about 2 minutes. 

pour in half the ice and the gin and shake well till combined. about 30 seconds. 

fill your serving glass with the rest of the ice and the remaining cucumber slices. strain your cocktail over the ice. 

top off the drink with club soda to taste. 

garnish with edible flowers. 

enjoy! 

xo, a

lemon + cucumber gin fizzle
serves: 1 cocktail
prep time: 2 minutes
active time: 3 minutes
total time: 5 minutes
ingredients: 2 oz gin. 1 oz fresh lemon juice. 10 thin slices of cucumber. .5 oz st. germain. 3-5 oz club soda. edible flowers for garnish (i used borage). shaker. muddler. strainer. 2 cups ice.
in the bottom of your shaker, combine 8 of the cucumber slices, lemon juice and st. germain.
muddle together until the cucumber is completely crushed. about 2 minutes.
pour in half the ice and the gin and shake well till combined. about 30 seconds.
fill your serving glass with the rest of the ice and the remaining cucumber slices. strain your cocktail over the ice.
top off the drink with club soda to taste.
garnish with edible flowers.
enjoy!

the season of the fig is finally upon us. and i CAN'T GET ENOUGH of the mildly sweet fruit. 

every time i hit the produce store (you know, pretty much every day at this point) i pick up another pack. which means, i'm putting them in and on EVERYTHING these days. and cocktails are no exception. 

not going to lie. when i came up with this combo, i wasn't sure if all the ingredients would sing together as i hoped. but wow. i mean WOW. wes and i both agreed this is in the top five cocktails i've made. and i have made A LOT of cocktails. if you are looking for something that's a smokey, sweet, kick in the pants, this is your new jam. fig season is fleeting, so whip this up ASAP!

spicy figarita
serves: 1 cocktail
prep time: 2 minutes
active time: 3
total time: 5 minutes
ingredients: 2 oz mescal. 1 oz fresh lime juice. 1 oz triple sec. 1 tsp sugar. 8 thin slices serrano pepper. 2 black figs, diced + 1 fig slic for garnish. 1 cup ice. shaker. strainer. muddler. 

combine the mescal, diced figs, 5 of the serrano slices and the sugar in the base of a shaker. 

muddle everything together till the figs and serranos are pretty smashed, about 30 seconds. 

pour in the triple sec and lime juice. fill the shaker with ice. 

shake till well combine, about 30 seconds. 

put a very small slice in your fig garnish and place it on the edge of your glass. place the remaining 3 peppers in the base of the cocktail glass. 

strain into the glass and served chilled.

enjoy!

xo, a

spicy figarita
serves: 1 cocktail
prep time: 2 minutes
active time: 3
total time: 5 minutes
ingredients: 2 oz mescal. 1 oz fresh lime juice. 1 oz triple sec. 1 tsp sugar. 8 thin slices serrano pepper. 2 black figs, diced + 1 fig slic for garnish. 1 cup ice. shaker. strainer. muddler. combine the mescal, diced figs, 5 of the serrano slices and the sugar in the base of a shaker. muddle everything together till the figs and serranos are pretty smashed, about 30 seconds. pour in the triple sec and lime juice. fill the shaker with ice. shake till well combine, about 30 seconds. put a very small slice in your fig garnish and place it on the edge of your glass. place the remaining 3 peppers in the base of the cocktail glass. strain into the glass and served chilled.