Rosé Sangria + On Starting Again

September 19, 2016

Filed Under : Brunch Cocktails - Wine

Rosé Sangria // The Shared Sip
Time’s up.

No—really. For the last four weeks, I’ve gotten daily reminders in my inbox that this domain was about to expire. That my hosting services were coming to an end. That this space would be taken from me if I didn’t act now. Like, right now.

I’d be a fool if I didn’t see the symbolism in these pestering notes, the threats of closure looming as I approach the five-month mark of the last time I posted here. I wish I could say the months flew by without me realizing that I hadn’t written in so long, but that wouldn’t be true. I’ve thought about this virtual home of mine every day. I mentally added posts to my to-do list and then found reasons not to follow through. Long days at a new job. Summer vacations. Weddings, bachelorette parties, birthdays, family gatherings. Obligations.

But that’s not why I was taking an unplanned sabbatical. There was more to it than that.

I was recently rereading Elizabeth Gilbert’s Big Magic and came across one of my favorite pages in the book: The List of Ways in Which You Might Be Afraid to Live a Creative Life. This isn’t any clichéd list, either—it’s an extensive list of detailed reasons why you aren’t doing the thing you know you should (and want to) be doing.

Rosé Sangria // The Shared Sip

Though they all sound quite familiar, these were the ones that sucker-punched me in the gut:

You’re afraid somebody did it better.
You’re afraid everybody did it better.
You’re afraid you don’t have the right kind of training.
You’re afraid of being exposed as a hack.
You’re afraid you’re too old to start.

And finally, this one:

You’re afraid you’ve neglected your creativity for so long that now you can never get it back.

Rosé Sangria // The Shared SipJust typing those out made my inner critic jump with joy. You ARE a hack. Someone WILL do it better. Your creativity IS gone. Are these words as familiar to you as they are to me?

It would be pretty easy to listen and obey—to succumb to these fears and move on with life. Pack up my proverbial blogging bag, let the domain expire, and console myself with some platitude about how it wasn’t meant to be.

But then I reread Liz’s crucial rebuttal to The List of Ways in Which You Might Be Afraid to Live a Creative Life:

Fear is boring. Everyone’s song of fear has exactly the same tedious lyric: STOP! STOP! STOP! It’s the same thing every day. 

Who wants to do the same thing every day? Not me. I realized that’s been my biggest gripe about the last five months: they bored me. The monotony of our lives—the grocery shopping, the deadlines, the 7am alarm—is made less so when we let a little creativity in. I was bored of fear. It was time.

And so I renewed my domain. I committed to another year of hosting. I remembered why I started, and began again.

Rosé Sangria // The Shared Sip

I hope these words don’t come off as self-indulgent or navel-gazing. I’m thinking that if you’re reading this, you, too are creative—which you are, because we all are—and have experienced these same sentiments and might feel stuck as well.

Whatever distractions—fears, that is—are keeping you from your pursuit, I hope you’ll toss them aside, even if momentarily, and start again, too.


This recipe is super simple and is perfect for the last dog days of summer! I recommend using a dry rosé, but really any you have on hand will do. A sparkling rosé would make a great variation as well.


Rosé Sangria with Fresh Fruit Ice Cubes
makes approximately 4 cocktails

  • Fruit, fruit peels or herbs of your choice
  • Fruit juice or water
  • 2 oz orange liqueur
  • 1 bottle of rosé
  • Ice cube trays


To make the cubes, fill an ice cube tray with the fruit, herb or peel of your choice. Cover with water or fruit juice. Freeze at least 4 hours.

To make the sangria, simply build each cocktail individually. Add several fruit ice cubes to a glass; top with .5 oz orange liqueur and your favorite rose!

The Warehouse C: A Bourbon-Strawberry Cocktail

April 13, 2016

Filed Under : Bourbon - Brunch Cocktails - Whiskey

Warehouse C // A Strawberry-Bourbon Cocktail // The Shared SipAh, bourbon, my old friend. I’ve missed thee. Lately I’ve been into gin and tequila and my bottles of whiskey and bourbon have been left neglected. The booze equivalents of the kids picked last in gym class. Just sitting there quietly at the back of my bar cart, unassuming. UNTIL NOW.

Warehouse C // A Strawberry-Bourbon Cocktail // The Shared Sip

Strawberry season is here—maybe my favorite right after citrus season. I had just picked up several baskets of them from a local selling them on the corner (this legitimately happens in Sonoma County)—they were so sweet and delicious and I knew they would be perfect in a cocktail.

Warehouse C // A Strawberry-Bourbon Cocktail // The Shared Sip

I was flipping through my Death & Co. book (have I mentioned this book before? Only at least least a dozen times? Once more for good measure, then: this book is everything), and came across this strawberry-bourbon number that basically jumped off the page and begged me to make it. It was divine intervention, if you ask me.

Warehouse C // A Strawberry-Bourbon Cocktail // The Shared Sip

It turned out SO. GOOD. I know this recipe has more ingredients than I typically like to use (let’s keep things accessible around here!), but I think this one is worth the extra effort. You can make small batches of the syrups (linked below), and you already have orgeat on hand from making the Pink Lady. See? This cocktail practically makes itself! The consuming though, you’ll have to take part in. Sorry. I don’t make the rules, I just enforce them. Bottoms up!

Warehouse C // A Strawberry-Bourbon Cocktail // The Shared Sip


Warehouse C
adapted from Death & Co.; makes 1 cocktail

  • 2 strawberries, halved
  • 1.5 oz bourbon (I used Heritage Distilling Co.’s Batch 12)
  • .75 oz fresh lemon juice
  • .5 oz fresh lime juice
  • .25 oz orgeat
  • .25 oz cinnamon bark syrup
  • .25 oz ginger syrup
  • dash of aromatic bitters


Muddle strawberries very well in a cocktail shaker; add ice and all other ingredients, and shake until very cold, about 20 seconds. Double strain into a coupe glass. Garnish with a strawberry. Die happy.

Boozy Brunch: The Breakfast Martini

April 8, 2016

Filed Under : Boozy Brunch - Brunch Cocktails - Gin

Russ and Daughters Breakfast Martini // The Shared SipYep, you read that right: The Breakfast Martini has arrived.

Last year I visited my BFF, Kelsey, in New York to reunite with old friends from my big city days, and—equally as important—to check out the new bars and restaurants that had opened since I left. Russ & Daughters, a breakfast go-to for most Manhattan dwellers, has been known for its traditional bagel with lox forever. It’s as iconic to NYC as the Empire State Building and the Brooklyn Bridge. The spot is super old school—think generations-old staff and Soup Nazi-like rules (don’t even think about asking for your bagel toasted)—but they are truly the best in the biz.

Russ and Daughters Breakfast Martini // The Shared Sip

After running the shop since 1914 (!), the owners finally decided it was time to open a restaurant—and the Russ & Daughters Cafe was born. The interior design and branding of the new locale was as well-thought out as their curated offerings, and the experience was as wonderful as I expected to be. What I didn’t expect was such a phenomenal cocktail menu, which went beyond the bloody mary and into new territory that included brunch-appropriate beverages featuring spirits like mezcal and bourbon. Daring and so unique. Sign me up.

Russ and Daughters Breakfast Martini // The Shared Sip

We ordered the latkes (obvs), the babka french toast (OMG), and of course the traditional everything bagel/lox/onion combo that I’ve recreated for this post. To accompany it, the Breakfast Martini, which was so tasty I’ve had it on my to-drink list since I landed back in San Francisco. The combination of the sweet cocktail with the savory bagel is just perfection.

Russ and Daughters Breakfast Martini // The Shared Sip

This weekend, skip the mimosa or the bellini and opt instead for this bevvy that will have you rethinking all the brunch rules. Russ would totally approve.


The Breakfast Martini
makes 2 cocktails

  • 2 oz gin
  • 2 oz fresh lemon juice
  • 2 bar spoons of strawberry jam
  • 2 bar spoons of simple syrup
  • absinthe
  • two egg whites


Rinse two coupe glasses with absinthe. Add egg whites to a shaker without ice and shake vigorously until frothy, about 60-90 seconds. Add ice, gin, lemon juice, jam and simple to the shaker and shake until very cold, about 20 seconds. Strain into the absinthe-rinsed coupes. Try not to guzzle it at once.

Barware notes: Plates are from Heath Ceramics. Coupes are thrifted. Dishtowel is from IKEA.

Perfecting A Classic: The Margarita

April 6, 2016

Filed Under : Classic Cocktails - mezcal - Tequila

The Classic Margarita // The Shared SipI’m not even embarrassed to admit it: a margarita is one of my favorite cocktails of all time. It’s simple, refreshing and super easy to make, and when the warm weather hits there’s nothing I love more than a marg. Plus: TEQUILA. Is there anything better?

My sister introduced me to this version of the classic, and I’ve never looked back. I’ll skip a fancy margarita for this version any day. The best part: you’ll likely always have the three ingredients on hand which can only mean one thing: margaritas all the timeeee!

The Best Margarita Ever
makes 1 cocktail

  • 2 oz tequila (or mezcal!)
  • 1 oz fresh lime juice
  • .5 oz agave


Rim a rocks glass with lime, then salt (I also love a combination of salt and chipotle chile pepper!); set aside. Combine all ingredients in a shaker with ice. Shake until very cold, about 20 seconds. Strain into the rocks glass filled with fresh ice; garnish with a lime wedge or wheel. Sip happily.

Barware notes: Rocks glasses are from cb2.

Boozy Brunch: Blood Orange Champagne Granita

March 25, 2016

Filed Under : Boozy Brunch - Brunch Cocktails - champagne - Prosecco

Boozy Brunch: Cheddar Cornbread Waffles + Blood Orange Champagne Granita // The Shared Sip

I’m so excited to kick off a new series here on The Shared Sip: Boozy Brunch! Every other week, I’ll share a delicious brunch recipe and a cocktail to go with it.

Because who doesn’t love brunch? A lazy, indulgent meal shared with friends or family, where drinking isn’t only permissible but encouraged? Sign me up. I hope you’ll use this series to create some memories around the breakfast table with people you love.

Boozy Brunch: Cheddar Cornbread Waffles + Blood Orange Champagne Granita // The Shared Sip

First up are these IN-SANE cheddar cornbread waffles topped with a fried egg. The recipe comes from one of my absolute favorite bloggers, How Sweet It Is—Jessica consistently has the most unique, mouth-watering recipes and her blog as been my go-to for everything from breakfast to dessert, with endless cocktail inspiration to boot! Put her on your follow list immeds.

Boozy Brunch: Cheddar Cornbread Waffles + Blood Orange Champagne Granita // The Shared Sip

This recipe is super easy but will trick your guests into thinking you slaved away for hours (my favorite kind of recipe). I paired it with a blood orange champagne granita—taking full advantage of citrus season and the beginning of warmer weather. The sweetness of the granita goes so well with the savory waffles, and is easy to prepare ahead of time so you’re not running around your kitchen like a madwoman when your guests arrive (just me?)

Boozy Brunch: Cheddar Cornbread Waffles + Blood Orange Champagne Granita // The Shared Sip

When it comes down to it, the cocktails and food won’t matter as much as the company you share them with. So slow down, cozy up with your people, and dig in. Brunch is served!

Boozy Brunch: Cheddar Cornbread Waffles + Blood Orange Champagne Granita // The Shared Sip

Blood Orange Champagne Granita
makes 4 generous cocktails

  • 1 bottle dry champagne or prosecco, chilled
  • Blood orange simple syrup, chilled (dissolve 1/2 c. sugar in 1/2 c. blood orange juice over medium heat; allow to cool completely in fridge)


Pour champagne or prosecco onto a large jelly roll pan (or any baking sheet with taller sides; you could also use a brownie pan or something similar), then add the blood orange simple syrup. Mix with a spoon—it doesn’t need to be super well mixed; I actually liked a little separation of the two as it created an ombre freeze!

Freeze for about 30 minutes, or until sides of pan begin to form ice. Scrape the icy sides into the middle. Put back in the freezer for an hour or until the liquid begins to freeze more evenly. Using a fork, scrape the ice into the center. Repeat the process 3-4 times, or until all liquid has been frozen and scraped into granita.

Scoop into glasses and serve immediately! The granita will keep in the freezer, so this can easily be made the day ahead.

Barware notes: The glasses are from Muji. Plates are by Noritake. Mixing bowls are from Crate & Barrel. Napkin is from Nell & Mary.

Cheddar Cornbread Waffles

The Pink Lady

March 23, 2016

Filed Under : Gin

The Pink Lady // A fresh cocktail with lemon, raspberries, and gin // The Shared Sip

The Pink Lady is actually a fairly standard drink (first created with gin, lemon and grenadine), amped up a notch with a few variations by the lovely bartenders at Armoury DE in Dallas (if you missed the details of our trip, check it out here! Complete with a Dallas cocktail bar guide. YEP.) My sister ordered this cocktail, and it was a hit—so I recreated it here for you!

The Pink Lady // A fresh cocktail with lemon, raspberries, and gin // The Shared Sip I love the brightness of the lemon, the sweetness of the raspberries, and the complexity of the absinthe. A word to the wise: don’t try and sub something in for the orgeat. I tried, and it just can’t be replicated. Orgeat (pronounced OR-zsa, like Zsa Zsa Gabor) is an almond syrup and is most commonly used in tiki drinks, though it’s pretty versatile and a great syrup to keep in your home bar. It’s only about $10 and can be found and most liquor stores. Someday I’ll try my hand at making my own, but for now the store-bought stuff really caters to my laziness.

The Pink Lady // A fresh cocktail with lemon, raspberries, and gin // The Shared Sip

Dry shaking is still something I’m trying to master—I can’t quite get the egg white consistency as creamy and as substantial as I want it to be. Someday! The cocktail was still super tasty and perfect for the beginning of spring. Here’s to sunnier days and later sunsets!

The Pink Lady // A fresh cocktail with lemon, raspberries, and gin // The Shared Sip

The Pink Lady
makes 1 cocktail

  • 1 oz gin
  • .75 oz lemon juice
  • 1 oz simple syrup
  • small handful of raspberries (about 8)
  • .5 oz orgeat
  • absinthe
  • egg white


Rinse a coupe glass with absinthe; discard any lingering liquid. Set aside.

Muddle simple syrup and raspberries together to extract as much juice as possible. Strain well through a fine mesh strainer. Set aside.

Add egg white to a shaker without ice; shake vigorously for at least one minute, until very frothy. Add ice, raspberry syrup, lemon juice, gin and orgeat. Shake until very cold, about 20 seconds. Pour into the absinthe-rinsed coupe and enjoy immediately.

Ritz S’mores with Baileys Ganache + Whiskey Caramel

March 17, 2016

Filed Under : Boozy Eats - Whiskey

Ritz Smores with Baileys Ganache and Whiskey Caramel // The Shared Sip

Happy St. Patrick’s Day! I’ve been seeing green cocktails everywhere, so I decided to mix it up and create an Irish-themed dessert instead.

Ritz S'mores with Baileys Ganache and Whiskey Caramel // The Shared Sip

I’ve been wanting to play around with boozy foods (hey, sometimes shooting and recipe developing for just cocktails can get a little snoozy!), and s’mores immediately came to mind.

Ritz S'mores with Baileys Ganache and Whiskey Caramel // The Shared Sip

Who can resist them? I picked up some Baileys and I had Irish whiskey on hand. Then the inevitable happened: I got home and realized I was out of graham crackers. But I did have some Ritz laying around. One of my favorite bloggers, Joy the Baker, did these amazing Ritz PB ice cream sandwiches awhile ago, so I knew they had potential to create a killer s’more.

Ritz S'mores with Baileys Ganache and Whiskey Caramel // The Shared Sip

Ritz S'mores with Baileys Ganache and Whiskey Caramel // The Shared Sip

The finished dessert was even better than I had anticipated. Both the Baileys and the Irish whiskey really come through, and the saltiness of the Ritz is the perfect compliment to an otherwise super-sweet treat. I hope you’ll try these out tonight after your corned beef feast!

Ritz S'mores with Baileys Ganache and Whiskey Caramel // The Shared Sip

If you’re looking for a St. Patty’s Day cocktail, here’s a small roundup of some that caught my eye around the web!


Ritz S’mores with Baileys Ganache + Whiskey Caramel
makes 1 s’more

  • 2 Ritz crackers
  • Baileys Ganache (recipe follows)
  • 1 toasted marshmallow
  • Irish Whiskey Caramel (recipe follows)


Smooth ganache on the bottom of one Ritz cracker. Stack marshmallow on ganache-covered cracker, then top with caramel. Cover with other Ritz. Enjoy as messily as possible!

Baileys Ganache

  • 4 oz. chocolate (I used Ghirardelli’s 60% cacao chips)
  • ¼ c. Bailey’s Irish Cream

Heat Baileys in a small saucepan until just boiling. Pour over chips, and allow to sit for about a minute to melt chocolate, then whisk to fully melt. Use immediately.

Whiskey Caramel

  • ⅜ c. half & half
  • ⅛ c. Irish Whiskey (I used Bushmills)
  • 1 c. brown sugar
  • 4 tbsp butter

Combine all ingredients in a saucepan over medium heat. Whisk until all ingredients combine; continue whisking until sauce thickens, about 15 minutes. Remove from heat, allow to cool, then transfer to fridge to thicken further. Will keep for several weeks—great on ice cream, too!

Dallas Cocktail Guide!

March 2, 2016

Filed Under : Travel

Dallas City GuideThere are certain cities where you expect to find a great cocktail: New York, San Francisco, Los Angeles, Chicago. But Dallas? I wasn’t convinced.

Dallas City Guide + Cocktail Crawl // The Shared SipDallas City Guide + Cocktail Crawl // The Shared SipDallas City Guide + Cocktail Crawl // The Shared SipBut at the end of February, I embarked on a trip to the lonestar state with my sisters and we were completely blown away by the cocktail scene.

Dallas City Guide + Cocktail Crawl // The Shared SipI had rounded up a list of places I wanted to hit, and the rest we picked up from local recommendations along the way. We sampled 31 different cocktails (!) at 10 bars throughout the city—and sipped some very memorable drinks. The showstopper had to be the Reconstructed Champagne Cocktail at Parliament, shown in the video at the end of this post. An absolute must!

Dallas City Guide + Cocktail Crawl // The Shared SipDallas City Guide + Cocktail Crawl // The Shared SipDallas City Guide + Cocktail Crawl // The Shared SipWe also spent some time window shopping in the Bishop Arts District, scarfing some delicious pizza in Deep Ellum, embarking on a day trip to Waxahachie, and schooling ourselves at the Grassy Knoll where JFK was shot (and touring the neighboring Sixth Floor Museum).

Dallas City Guide + Cocktail Crawl // The Shared SipDallas City Guide + Cocktail Crawl // The Shared SipDallas City Guide + Cocktail Crawl // The Shared SipDallas really charmed us, and we all left singing its praises and recommending a visit to all our friends. If you have the chance to make a stopover, I highly recommend it. Just be sure to make time for cocktails!

Dallas City Guide + Cocktail Crawl // The Shared SipDallas City Guide + Cocktail Crawl // The Shared SipHere are the cocktail spots we visited, ranked from most to least favorite. You can also download our super-handy cocktail guide—just click the link below!

Dallas Cocktail Guide

  • Parliament: Chic space, incredibly nice staff, and show-stopping cocktails. A+.
  • Black Swan: No cocktail menus here—they whip up a drink based on your preferences alone. We called our bartender, Dylan, a cocktail savant. Two thumbs way up.
  • Armoury DE: A little snobby, but the cocktails are fantastic.
  • High & Tight: Barbershop with a cocktail bar in the back. Spacious but cozy, and poured some of our favorite drinks.
  • Standard Pour: Great looking bar, interesting cocktails. They also serve a GIANT ($100) moscow mule, which we didn’t get and might be our biggest regret.
  • Parker & Barrows: Perfect space for nice afternoons, with its outdoor bar seating and well-designed interior.
  • Dish: More restaurant than bar, but tasty cocktails.
  • Twenty-Seven: Super-nice staff but the cocktails were underwhelming.
  • Remedy: Touts itself as a grown-up soda bar; they spike their hosuemade sodas in an effort to create original cocktails. Unfortunately they totally fell flat (pun intended) and were nearly undrinkable.

On our list for next time: Proof + Pantry, HG Supply Co., Filament, The Theodore, Ida Claire, Rapscallion, Atwater Alley, The Mitchell.

Rose Tea Latte

February 18, 2016

Filed Under : Brunch Cocktails - Fernet - mocktails

Rose Tea Latte // The Shared SipIt’s been raining endlessly, it seems. We moved up to Sonoma County in November and it feels like that’s when the rains came. My familiar life seemed to rush down the storm drains with the buckets and buckets of water—not in a sad way, but in an expected way. An inevitability of change. The dreariness of the outdoors sometimes mirrored my emotions—a sort of enduring gray that was neither dark nor light. I hoped for sun, but also reveled in the quiet that the rain had gifted me.

Rose Tea Latte // The Shared SipMonths passed. 2015 turned into 2016, January into February. The rain kept falling. I spent time curled up with library books, journals, my thoughts. I reflected on what had passed and what was ahead of me in my new home. I welcomed hibernation. I surrendered to the rain, to the melancholy, to the gray.

Rose Tea Latte // The Shared SipLast week the sun finally broke out of the clouds. The rain ceased. Birds sang. The hills turned green, bright green, a shade of green I thought only existed in a box of Crayolas. I spent time outside in the sunshine. I took drives with the windows rolled town and the radio turned up. I snapped pictures of the electric yellow flowers that had shot up between the vineyard vines seemingly overnight. I drank a cocktail with pineapple juice in it because it feels crazy not to when it’s 75 degrees in February.

But today, the rains fell again. I don’t think the gray is quite done with me yet. It feels like a faint signal to keep sinking into this adjustment period, to find my place amongst unfamiliar faces and foreign surroundings. To make this home. So I’m going to curl up next to the rain-washed window and let the quiet in again. For now, there is only me, and the gray, and the rain. There is time for sun yet.

Rose Tea Latte // The Shared Sip____________________

In light of the forthcoming storms, I created this Rose Tea Latte made with the most delicious tea and cashew milk. I got the idea from one of my favorite podcasters, Jess Lively, who mentioned it on her January favorite things episode. She had a rose tea latte when she was in Salt Lake City at The Rose Establishment, and I set out to recreate it.

It turned out so good. I have always long been a fan of tea lattes from The Coffee Bean & Tea Leaf, so I love that I now know how to recreate them easily at home. I also added a splash of fernet (an herbal liqueur) which was delicious but totally not necessary. This drink is a winner on its own.

I hope you take some time to cozy up with this drink and the quiet, and enjoy the gray until the sun comes again.


Rose Tea Latte
makes 1 latte

  • 8 oz cashew milk (you could also use almond, soy or regular)
  • 2 oz water
  • 1 tbsp rose tea (I used Earl’s Valentine by DAVIDsTEA—it has little bits of chocolate and is SO. GOOD.)
  • .5 tsp vanilla extract
  • 1 tsp agave
  • .75 oz fernet (optional; I used Fernet Francisco)


Combine milk and water in a small saucepan over medium heat. Bring to a simmer, then add tea—if you’re using tea in a bag, cut it open and add the leaves directly so that the liquid can really absorb the flavor.

Add vanilla and agave. Allow to simmer over low heat for about 2 minutes. Remove from heat and allow to steep for 5-7 minutes. Add fernet if desired. Strain into a mug and enjoy!

Barware notes: The mugs are from Heath Ceramics (scored at an estate sale!); towel (I think) is from Target; spoon is thrifted; milk bottle is from Beverly’s Crafts.

Signature Wedding Cocktails: Vol. 2!

February 14, 2016

Filed Under : Bourbon - Party Cocktails - Vodka

Signature Fall Wedding Cocktails // The Shared SipBeing Valentine’s Day, I thought this was the perfect time to chat about the cocktails I created for one of my very best friend’s weddings (hi Kels!). Kelsey was a super breezy bride (we came to refer to her as chillzilla), and her requests were few. Her fiancé, Joe, liked bourbon, and Kelsey wanted something with gin or vodka; other than that, it was up to me.

Signature Fall Wedding Cocktails // The Shared SipDreaming up these wedding cocktails actually inspired the process I went through for my own wedding—and I even ended up stealing one of them! It was just too good. Seasonal ingredients played a big role, along with a couple special details (a maraschino cherry and a splash of champagne) that made them wedding-worthy.

Signature Fall Wedding Cocktails // The Shared SipThey photographed beautifully and it was so fun to hear feedback directly from the guests about how much they loved them!

Signature Fall Wedding Cocktails // The Shared SipSignature Fall Wedding Cocktails // The Shared SipHere’s a great shot (below) from Kelsey and Joe’s wedding day, photographed by the fantastic Tanveer Badal, that just really makes me glow with pride that these turned out so great. Cheers to the happiest of days ahead in your life together, you two!

Signature Fall Wedding Cocktails // The Shared SipThe Sortlandia
makes 1 cocktail

  • 1.5 oz bourbon
  • 2 oz pomegranate juice
  • .75 oz lime juice
  • .75 maraschino liqueur
  • Luxardo maraschino cherries

Combine the first four ingredients in a shaker filled with ice. Shake until very cold. Strain into a rocks glass with fresh ice. Top with a cherry!

The RAHNdezvous
makes 1 cocktail

Combine the first three ingredients in a shaker filled with ice. Shake until very cold. Strain into a coupe glass. Top with a splash of champagne.