Brunch Cocktails / Campari / champagne / Holiday Cocktails / Ice / Sparkling Wine

Slushy Spritz with Campari Rosé Ice Cubes


Campari Rose Spritz Cubes // Ice cubes made with Campari and rosé wine - just add sparkling water and you have an instant spritz!

Valentine’s Day is upon us, and while I won’t blabber on and on about the holiday (I did that already), I will give you an easy and fun drink idea for any celebrations you might have planned. Make this spritz for a Galentine’s brunch, date night with your S.O., or um, better yet, for you to enjoy alone doing whatever the hell you want to do! #dreamz Read More

Bourbon / Campari / vermouth / Whiskey

Classic Cocktail: Boulevardier


Boulevardier // A classic cocktail with rye whiskey, Campari, and sweet vermouth // The Shared Sip

Chances are that if you’re reading this, you love (or at least like!) cocktails. There’s also a good chance that you have a favorite cocktail—the one that is your go-to when you’re at a bar, your can’t-fail drink. It’s the one that hits the spot every time, no matter your mood or the season or the company. You know it’s make-up by heart; it’s written somewhere in your mind, easy to recall like a great memory. It both excites you and soothes you when it’s presented to you across the bar. Read More

Brunch Cocktails / Campari / Gin

Pomp + Whimsy Negroni // A Gin Liqueur Cocktail


Pomp + Whimsy Negroni // A cocktail made with gin, gin liqueur, and campari // The Shared Sip

My hope for The Shared Sip is pretty simple: to help you make delicious (and easy) cocktails at home, and to introduce you to great spirits that I love and believe in. Pomp & Whimsy is one of those spirits.

I had the pleasure of meeting Pomp & Whimsy’s founder, Nicola, at their SF launch this fall. Her vision for the brand was simple: create a liqueur that made women feel seen and understood in the very masculine world of spirits. The result is an unparalleled gin liqueur, made with 16 botanicals—think lychee, grapefruit and classic juniper. The result is a dynamic spirit that works as well sipped on the rocks as it does as a cocktail component. Read More

Aperol / Bar Snacks / Brunch Cocktails / Vodka

Bar Snacks: Everything Bagel Pretzel Bites + An Italian Greyhound


Everything Bagel Pretzel Bites + Italian Greyhound Cocktail // The Italian Greyhound combines Campari, Vodka and grapefruit juice - a perfect brunch cocktail! // The Shared Sip


I have been wanting to start this series for-ev-er. There’s only one thing I love more than a great cocktail: a great cocktail with SNACKS. I’m not that picky, either—I’ll take bar nuts, olives, even those Costco tubs of snack mix (you know the one with the seedy crackers, the pretzels, the cheeseballs. Yes please.

So, I thought it would make sense for The Shared Sip to be your go-to for delicious snacks that you can serve alongside your delicious cocktails.

First up are these everything bagel pretzel bites. I KNOW. Over NYE my pal Gena served pretzel bites stuffed with those insanely tasty little wienies—and they were made out of biscuit dough. My mind was blown. I knew I needed to adapt these to be the perfect bar snack. Read More

Classic Cocktails / Gin

New Years Party + The Last Word Cocktail


2018 New Year's Party + The Last Word // A spirit-forward cocktail with gin, green chartreuse, maraschino liqueur and lime juice // The Shared Sip

In early December I got a note from Rezel Kealoha, a blogger based in the East Bay, wondering if I would pop by a New Years get together she was hosting with floral designer April Baytan (her work is INSANE—check it out stat!). My answer—a resounding yes!—was a no-brainer. I loved Rezel’s beautiful posts around feel-good food, gorgeous tablescapes and events that fill you with joy. I was IN.

The afternoon was filled with pre-Christmas merriment, tasty vegan treats (so delicious, and this coming from my meat-and-daily-loving self!), and wonderful company. The sparkling wine from OneHope flowed freely and I left feeling both inspired and full of gratitude for the presence of amazing women serendipitously flowing into my life. I’m already counting down until our springtime soiree. Read More

Campari / Gin / vermouth



I made the Tailspin earlier this week and loved it so much I couldn’t wait to have another. It’s from the Death & Co book and is perfect, so I barely adapted it. Green chartreuse has been a favorite of mine since I visited NOLA in January and took chartreuse shots with the bartenders at Cochon (check out my travel guide!)—which they called the little green monster. So good. Green chartreuse is a good investment for your bar, and even though it’s pricey it will last for awhile. (Unless you get hooked on the little green monsters. In which case I can’t help you.) Read More

Classic Cocktails / Cognac

Japanese Cocktail – Cognac, Orgeat + Bitters


Japanese Cocktail // A cognac, orgeat and bitters cocktail // The Shared Sip

A few weeks ago the lovely Genevieve, founder of The Bitter Housewife bitters and RAFT syrups, sent me a package of delicious goodies. Included was a little gift set of RAFT orgeat and The Bitter Housewife Bull Run Barrel-Aged Bitters. I set out to create something that didn’t include whiskey, just to mix it up a little. I came across a classic drink called the Japanese Cocktail and thought it would be a fun one to try.

The origins don’t seem to actually have much to do with Asian culture, but a hat tip may be due to Jerry Thomas—it’s said the cocktail was created for a Japanese diplomat who frequented his bar. The original recipe calls for cognac, orgeat, and angostura bitters. I subbed in the Bull Run bitters and the result is boozy, a little complex and quite tasty. The cognac is very prominent, so if you don’t like cognac I would skip this one. Otherwise—definitely try it!

I like this drink as an after-dinner/dessert cocktail. It’s boozy and a little sweet and I think would be perfect with a slice of decadent chocolate cake. Read More


Spicy Pineapple Margarita — and the #monthofme challenge

Spicy Pineapple Margarita // The Shared Sip
photo by Erin Conger

Question: When was the last time you did something for yourself just because you wanted to—not because you felt you should, or because you needed to check something off your list, or because it was important to someone else in your life—but because it simply made you feel happy, or excited, or fulfilled, or calm, or whole? Can you think of something? I hope so. But if not, you’re not alone. We forget about ourselves a lot. It’s kind of a bummer.

So when Erica Reitman, one of my favorite design bloggers (I’ve been following her since the days when we were both NYC residents!) decided to kick off her #monthofme, I hopped on the bandwagon pronto. It’s been a hard year, and I thought it could be really healing to spend 31 days focusing things I love and things that make me feel peaceful, joyful and light.

The concept is simple: Spend an entire month focusing on yourself—anything that you feel will improve your quality of life. It can be anything, truly—health, wellness, spirituality, education, etc. It’s up to you! Cause that’s exactly what the #monthofme is about: YOU.

Wanna join me? I recommend writing down the things you want to focus on, otherwise it’s easy to forget them or blow them off. Erica even calendared some of the date-specific items (like a spa appointment), which I love. Whatever will remind you that this month is all about you.

You can create as many or as few things as you want. It can even just be one thing. Do you want to spend the first 30 minutes sipping tea on your porch? Perfect! That can be your thing! Do you want to do that, plus 14 other things? That’s cool too! Just try and make it doable. Cause chances are if you make your list and there are a ton of items, you’ll feel overwhelmed and do none of them.

Yes, it will feel indulgent at first to sit down and make a list of all the things you’re going to do for yourself this month. But here’s the thing with self-care: the more you do it, the more you wonder how you ever lived without it.

Also: Don’t be afraid to pare down your list as the month goes on. Is that tea ritual just not working for your night-owl self? If you’ve tried something and it’s draining you rather than filling you up, let it go, and keep focused on the things that really are improving your life.

Below is my list. Since I’m posting this 3 days in to the month, I’ve started to adapt certain things here and there. And I may even add something to my list, who knows. Remember, there is only one rule: be kind to yourself this month, whatever that looks like. You’re important. And you are enough.

My #monthofme List:

Meditate for 5 minutes each day. Let me tell you about my mediation practice: I don’t have one. I’ve been wanting one for years but I’ve never been able to stick with it. So I changed the rules. I’ve been doing this laying down in bed before I even get up and for 5 MINUTES ONLY. Game changer. I don’t need to find the perfect chair, or position, or 20 minutes of time. I am loving it so far. I’m using Insight Timer because it’s free, but I’ve also liked my previous experience with Headspace.

Create a morning ritual. Again, something I’ve been wanting to do for awhile now. Nothing sticks. So I’m trying a few different things out and I may add or remove pieces along the way. My three things for now are: Pick a mantra for the day; Read poetry, nonfiction, or self-help for 15 minutes; Prepare and eat an actual breakfast (my favorite meal of the day!)

Complete a 2-week Bikram challenge. I dabbled in Bikram years ago and have always missed it since then. I love to run and cycle, and these are worked into my routine without much effort. but I love how yoga compliments those high-intensity workouts. I’m going to give it 2 weeks and see if I love it as much as I remember. Plus, the studio nearby has a 2-week unlimited pass for $39, which is perfect!

Make time for art once a week. For me, this is either creating art or seeking out art. Calligraphy, watercolor, collaging, going to see an exhibit at a local museum, seeking out a street mural—anything goes.

Journal. In high school, I was a HUGE journaler. I have them all to this day (and boy, are those mortifying…). Recently, I’ve started this practice again and it’s so cathartic. But it’s also one of those things I can easily let fall by the wayside. So again, I changed the rules a bit: If I’m tired or whatever, all I have to do is write just one sentence. Not forcing myself to commit to a long entry has also been a game changer. And usually even if I start with just a sentence, I’ll end up writing more than that.

Catch 4 sunsets. I was out on a run recently, at sunset by happenstance, and I looked up at the sky and it was bright pink and orange and blue and it made me want to collapse on the side of the road and weep with gratitude. Don’t you think we’d all be a little happier if we took time for more sunsets?

Spend 1 hour each week thinking of others. Ok, ok, this isn’t exactly self care, but it kind of is—because when I do something for someone else it makes me happier and I wonder why I don’t do it more. Plus, lately I’ve been talking to friends about things I’ve been having a hard time with, and the response from each one has been the same: I’m struggling too. We’re all going through something. Like, always. So taking the time to reach out feels like something I want to devote my time to. Can I send a card to someone who could use some encouragement? Who do I want to thank for making me feel loved? Who mentioned something off-the-cuff that they wanted that I can surprise them with? Super excited about this one.

Try something new each day. This is by far the hardest one, and I’m already failing tbh. But I’m gonna keep at it. A new roast of coffee, a new TV show, a new route home from my running path…anything! Why is it so hard to break out from a routine?

  • So what’s on your #monthofme list? Tell me here or over on Instagram!

What, you came here for a cocktail? OK FINE! This one is pretty delicious and so, so easy.

Spicy Pineapple Margarita

  • 2 oz blanco tequila (mezcal would be great too)
  • .75 oz pineapple juice
  • 1 oz lime juice
  • .5 oz chili powder agave (combine .5 tsp chili powder with 1/2 c. agave—add more to your liking!)
  • Chili powder + salt for rim (I use 1:2 parts)

Rim a rocks glass with lime, then the chili powder/salt combination. Fill with ice. Combine all other ingredients in a shaker with ice. Shake until very cold, about 20 seconds. Strain into the rimmed rocks glass!



absinthe / Gin / Holiday Cocktails

Heir Appearant // A Pear, Lime + Gin Cocktail


Heir Appearant // A Pear, Lime and Gin Cocktail // The Shared Sip

Things I’ve been afraid to tell you: I’ve been struggling a little bit with this digital home of mine. Lately I’ve felt like I’ve kind of been going through the motions of cocktail-making, shooting, posting, social media-ing (and none of it very well). It’s felt like more of an obligation than a passion. I didn’t think too much of it. It’s a phase, I told myself.

Then I saw this post from Glennon Doyle (do you know her? She is amazing. Go follow her immediate and let her blow your mind.) She talked about how she started playing guitar, after telling herself she couldn’t for years. That she wasn’t good enough. That she didn’t have the skills. But then she was like, wait a minute. That’s a lie. I can do this. And I don’t have to be good. Because art and creativity are not about showing off. Art is about SHOWING OURSELVES. Art is about showing our true selves to the world. THAT is what it’s about. Nothing else matters, really.

For awhile now, I’ve been creating based on many, many shoulds. I should be posting ALLTHECONTENT! I should be making holiday cocktails! I shouldn’t post about my life, too personal. I should stick to the cocktails. I should stay in my lane. I should follow the trends. I should stick to my niche. On and on it went. But I lost of sight of why I created this space in the first place: I wanted to share with you—not just cocktails but life. I really wanted The Shared Sip to be a destination that made us all want to be friends, to gather around the proverbial bar cart and share not just sips, but stories. It was never about the drinks. Read More

cachaca / Holiday Cocktails / Party Cocktails

Cranberry Caipirinhas for a Crowd


Cranberry Caipirinhas for a Crowd // The Shared SipWhew! Thanksgiving is almost here and I have failed miserably to give you something delicious to add to your boozy holiday lineup. Luckily, this cocktail is both easy to whip up and batch for a crowd.

Cachaca is a rum-like spirit from Brazil, used to make the traditional caipirinha (ky-per-een-yha) cocktail. Some people claim to not like its unique flavor, but send them off to the pre-dinner cheese board with this guy and I would be shocked to hear any complaints. It’s full of cranberry, raspberry, lime and isn’t too sweet—a little tartness is ideal for Thanksgiving happy hour. It’s super bright and fresh—plus you can always add more of the syrup for any guests who aren’t sour-inclined.

Cranberry Caipirinhas for a Crowd // The Shared Sip

Hope you have the best holiday with the people you love the most. That’s what it’s all about. That and caipirinhas. Obviously.

Cranberry Caipirinhas for a Crowd
makes 4 cocktails; can easily be batched for more

  • 2 limes, cut into rounds, ends discarded
  • 4 sugar cubes
  • 2 oz cran-raspberry simple (recipe follows)
  • 8 oz cachaca

Add cut limes and sugar cubes to a pitcher and muddle until sugar has broken down. Add cranberry syrup and continue to muddle. Add cachaca and stir until well-mixed and sugar has dissolved. Add ice and stir again. Strain into glasses filled with fresh ice. Garnish each glass with cranberries, raspberries and lime wedges.

Cran-Raspberry Simple Syrup

  • 2 cups sugar
  • 2 cups water
  • 2 cups fresh cranberries
  • 1 cup fresh raspberries
  • 1 cinnamon stick (optional)

Combine all ingredients in a saucepan over medium-low heat. Allow sugar to dissolve, stirring occasionally. Allow to simmer over low heat for about 20-30 minutes. Strain while still warm into a mason jar. The syrup may look thin but it will thicken as it cools!

Note: You can also strain the batch into a punch bowl, add ice and let guests serve themselves.