absinthe / st. germain



Beetlejuice: A beet juice, lemon and absinthe cocktail

Are you one of those people who consistently plans for the future, has everything organized, and just generally has her life together? Well that makes one of us. More often than not, I’m winging it in this life. I am late everywhere I go. I never put important dates on my calendar. I can be found at the grocery store basically every day of the week because I can’t get my act together to plan ahead. I don’t make my bed, my fridge hasn’t been thoroughly cleaned in months (don’t judge me), and I have dozens of receipts balled up in the bottom of my purse (and not important ones—just ones that detail the $3.99 lint roller I bought. Necessary.)

So when I present to you a cocktail made with beet juice, don’t think this is due to hours of researching, brainstorming and testing. The reason this cocktail exists is due solely to the potent concoction of laziness and convenience that is my specialty.

Beetlejuice: A beet juice, lemon and absinthe cocktail

I saw a jar of beets cowering in the back of my fridge and thought, oh. I forgot those things were in there. Huh. Maybe the juice would look cool in a drink. Maybe?

About 30 minutes later this beet juice cocktail was born. I threw in some meyer lemon juice (also 2 days away from death), some St. Germain (which typically makes anything taste delicious), and added some absinthe for good measure. A sugared rim was added and the Beetlejuice was born.

True to form, I couldn’t even come up with a name for this guy myself (see above re: laziness). So I asked my dad. Despite his bad dad jokes (“What do they serve for breakfast in a lighthouse? BEACON AND EGGS!”), he’s pretty witty and good with a pun. So, Beetlejuice it was. No way I was beating that.

The moral here is: 1) don’t be like me. Seriously. Don’t. and 2) Cocktails can definitely be an art, but don’t always have to be. Next time you want to make a drink, see what’s hanging around teetering on its expiration date. Use it. Add random ingredients and tweak it until you’re happy. Nothing exciting was ever created without a little chaos.

Or, at least that’s what I tell myself.


makes 2 cocktails

  • .5 oz beet juice
  • 1 oz meyer lemon juice
  • .5 oz absinthe
  • .75 oz St. Germain

Combine the zest of half the meyer lemon and 3 tbsp granulated sugar. Rim the edge of two coupes with beet juice, then with the sugar mixture. Set aside.

In a shaker filled with ice, combine all ingredients. Shake until very cold, about 20 second. Double strain into the rimmed coupes. No garnish.

Holiday Cocktails / Vodka

Cranberry Moscow Mules


Cranberry Moscow Mules // The Shared Sip

Kyle asked me the other day what I love so much about Christmas. Not so much into the holiday himself—he’s a total Thanksgiving guy—he didn’t understand why I (and the rest of my family) look forward to Christmastime so much.

Cranberry Moscow Mules // The Shared Sip

After I stopped rolling my eyes and shouting, “WHAT DO YOU MEAN WHY DO I LOVE CHRISTMAS!? WHAT’S NOT TO LOVE!!!????” I told him it wasn’t one thing in particular but everything at once: the smile-inducing songs, the colorful decorations, the warm lights, the decades-old traditions, the time set aside just to be with family. It’s the well-wishes of “Merry Christmas” I hear throughout the month. And though the gifting is lower on my list of holiday loves, there is something that makes my heart grow a few sizes seeing someone open a thoughtful present you picked out for them. All of it, combined, is what makes Christmas so magical.

Cranberry Moscow Mules // The Shared Sip

Last weekend we were at my parents house and remembered something I had received from Santa when I was little—probably 5 or 6. I had them pull it out so I could show Kyle. It wasn’t a doll or a toy. That year, I had written a note for Santa and placed it beside the milk and cookies I had set out. I asked him for one small thing: His signature. I’m not sure why I asked for that, exactly, and I’m not sure what I expected to find when I awoke. But whatever it was, the note that greeted me was, I think, what made me fall in love with Christmas.

On a piece of North Pole addressed letterhead, scrawled in script, was a letter from Santa. It bore two reindeer hoof prints—true to size—and a burn hole from Rudolph’s nose. It was signed in big loopy letters, and at the end read a note from Santa’s elf apologizing for the prints, the burn. I was enchanted.

After that, I was afraid to stop believing, even after I knew the truth. I remember how scared I was of losing that feeling, how much I wanted to hold that sense of wonderment in the palm of my hand and never let it go. But like every kid, the time came when I did. It wasn’t until years later that I realized that Santa wasn’t what made Santa special—it was that Santa was really only my father, scheming late at night on Christmas Eve simply for the sake of magic.

I guess my answer to Kyle was only a half-truth. Sure, the songs and the lights are certainly wonderful, but the real reason I love Christmas so much is because of its unparalleled magic. The kind that only lingers in the background the rest of the year. The kind that shows up, scrawled on a piece of paper, with a burn mark and two hoof prints, next to an empty glass of milk and a plate of half-eaten cookies.

Cranberry Moscow Mules // The Shared Sip

Onto this delicious cocktail! Everyone has been posting a variation of this gem of a cocktail, but I had to recreate my own because it’s just too good. Easy to make, cozy, not too sweet, a little tart—it’s perfection. Whip up a whole batch and make them a new tradition this Christmas!


Cranberry Moscow Mules
makes 2 cocktails

  • 4 oz vodka
  • 2 oz cranberry sauce syrup (recipe follows)
  • 2 oz fresh lime juice
  • 8-10 oz ginger beer (I love Fever Tree)
  • Sugared cranberries (use this great recipe via Holly & Flora!) and rosemary for garnish

Combine first three ingredients in a shaker filled with ice. Shake until very cold, about 20 seconds. Strain into two copper mugs filled with fresh ice. Top with ginger beer. Garnish with sugared cranberries and/or rosemary. Sip merrily!

Cranberry Sauce Syrup

I encourage you to make your own favorite cranberry sauce, and instead of allowing it to simmer until thick, let it go only about 10-15 minutes so it’s syrupy and still pourable. That’s it!

The variation I used was simply 1/2 c. sugar, 1/2 c. water, 1 cup frozen cranberries, and the zest of 1 satsuma or orange. Combine all ingredients and let simmer until it barely coats the back of a spoon, about 10 minutes. Strain through a fine mesh sieve. The syrup will keep in the fridge for about 2 weeks.

Cranberry Moscow Mules // The Shared Sip

DIY / Grenadine

The Best Homemade Grenadine


The Best Homemade Grenadine // The Shared SipIf you’re anything like me, your first memory of grenadine is the sugary, syrupy variation that made Shirley Temples so delicious. It felt like such a treat to order one out at restaurants—showing up to the table almost sparkling, and when done right, the most vibrant ombre filling the glass. It was perfect.

And if I’m telling the truth, I’ll stand by the use of the old school grenadine—usually Rose’s—used in that iconic beverage. But cocktails are another story. True grenadine should made with a base of pomegranate, not cherry, and adds a really special flavor to a drink when you have the good stuff. I had been purchasing mine from small-batch producers, which is great because there are some really wonderful ones on the market. But after stumbling upon so many easy recipes for grenadine, I knew I wanted to try to make my own.The Best Homemade Grenadine // The Shared Sip

But which recipe?! I had a basic recipe I kept coming across, which included the use of citrus, but had also stumbled upon a New York Times variation that used demerara sugar that sounded interesting. And then there was the Death & Co. recipe—the holy grail—that I knew would be amiss to skip.

So I made all three! Below are all of them in full. Which was my favorite? It’s a tight race between the classic citrus variation and Death & Co.’s—they both have unique flavors. But if I was forced to choose, I would have to go with the classic recipe. To me it seems to have just the right amount of flavor to not overwhelm the cocktail, but still add dimension. I would encourage you to gather all the ingredients (which are few!) and do your own taste test!

The Best Homemade Grenadine // The Shared Sip

Most recipes make a ton of grenadine (I halfed or quartered the recipes so I didn’t have vats of the stuff—these quantities are reflected below), and it’s perfect for holiday gifting—the color is gorgeous. Simply include your favorite cocktail recipe (that uses grenadine, of course!) along with the bottle, snazz it up with some twine or ribbon and you’re done! You can buy these bottles on Amazon and they have a ton of sizes.

Bonus! Holly and Flora adds some spices to her grenadine and it sounds incredible. Definitely give this variation a whirl, especially in the winter!

I’ll be posting a few of my favorite recipes using grenadine soon. Stay tuned!


Classic Citrus Grenadine

  • 1 cup granulated sugar
  • 1 cup pomegranate juice
  • 2 dashes orange blossom water
  • juice from half a lemon, strained

Combine sugar and juice over low heat until sugar is dissolved. Remove from heat and add remaining ingredients. Let cool before use.


Demerara Grenadine
adapted from The New York Times

  • 1 cup pomegranate juice
  • 1/2 cup demerara sugar
  • 1 scant tsp orange blossom water
  • 1 scant tsp rose water

Combine sugar and juice over low heat until sugar is dissolved. Remove from heat and add remaining ingredients. Let cool before use.


Pomegranate Molasses Grenadine 
adapted from Death & Co.

  • 2 cups pomegranate juice
  • 1.5 cups organic cane sugar (often labeled “evaporated can juice”—you can find it at Whole Foods)
  • 3 oz pomegranate molasses (you can find this at Whole Foods as well, or online)
  • 4 large orange twists

Combine sugar and juice over low heat until sugar is dissolved. Remove from heat and let cool. Add molasses and stir well. Squeeze the essence of the twists over the syrup and mix well.

Bourbon / Holiday Cocktails

Fields of Gold


Fields of Gold Cocktail // The Shared Sip

I love a super-seasonal cocktail that includes pomegranate, cranberry, cider or something similar—but sometimes I just want a fall drink that’s a little more traditional and not too fussy. This cocktail, called Fields of Gold, is one of my favorites. It’s a variation of a sour, made slightly sweet with the orange and honey. It’s simple and you probably have all the ingredients on hand at any time.

Fields of Gold Cocktail // The Shared Sip

Add a little more lemon or a little less honey syrup to adjust to your liking. I typically go heavy-handed on the bourbon. However you make it, I hope you enjoy it curled up on the couch next to a fire (or under a cozy blanket!). Happy Thanksgiving!

Fields of Gold Cocktail // The Shared Sip

Fields of Gold
makes 2 cocktails

  • 4 oz bourbon
  • 4 slices of orange
  • 3 oz fresh lemon juice
  • 1 oz honey syrup (combine 1 tbsp honey with 1.5 tsp warm water; stir until honey has thinned)

Place orange slices in a cocktail shaker and muddle. Add ice, bourbon, lemon juice and honey syrup. Shake until very cold. Double strain into two rocks glasses filled with fresh ice. Garnish each with an orange twist.

Barware notes: The glasses were thrifted. Napkins are from cb2. The black juicer and cocktail pick were both old finds at Crate & Barrel.

Boozy Eats / Bourbon

Cranberry Bourbon Tart


Thanksgiving is here! Christmas is my favorite holiday (because, duh, CHRISTMAS) but Thanksgiving is definitely my second favorite (because, duh, ALL THE FOOD). I do have a t-giving cocktail up my sleeves—that’s coming! But I came across this cranberry tart from Smitten Kitchen and though Deb’s recipes never need improvement, I knew it could be bumped up just a notch with some bourbon.

Cranberry Bourbon Tart // The Shared Sip

I added the good stuff (generously) to the caramel and it turned out so delicious. You can really taste the bourbon (which was the point, tbh), and I think it’s a great addition to the holiday dessert table.

Hope you’ll try it out this week or for one of the many upcoming holiday soirees. Stay tuned for the cocktail!

Cranberry Bourbon Tart // The Shared Sip

Cranberry Bourbon Tarts
slightly adapted from Smitten Kitchen


  • 13 tbsp (1 stick plus 5 tbsp) unsalted butter, cut into 1-inch pieces
  • 1/3 c. powdered sugar
  • 1 egg yolk
  • 1 1/2 c. unbleached flour
  • 1 tbsp heavy cream

Let the butter come to room temperature. Place the powdered sugar in the bowl of a standing mixer. Add the pieces of butter and toss to coat. Using a paddle attachment with a standing mixer, combine the sugar and butter at medium speed, until the sugar is no longer visible. Add the egg yolk and combine until no longer visible.

Scrape down the butter off the sides of the bowl. Add half of the flour, then begin mixing again until the dough is crumbly. Add the remaining flour and then the cream and mix until the dough forms a sticky mass.

Flatten the dough into a thick pancake, wrap it in plastic and refrigerate at least 2 hours before preparing to roll out the dough. Lightly butter a 9-inch pastry ring or tartlets, and place on a baking sheet lined with parchment paper.

Once the dough has chilled, cut it in half, then cut each piece in half lengthwise. Rotate the dough 90 degrees and repeat, until you have 16 equal pieces. Work quickly with the dough so that it remains chilled. Sprinkle your work surface with a thin layer of flour. Knead the pieces of dough together until it forms one new mass and shape it into a flattened ball. Flour a rolling pin and sprinkle flour again on the work surface underneath the dough. Roll out the dough into a circle one-eighth-inch thick.

To easily transfer the dough into the ring or tart pan, fold it in half gently, then in quarters. Move the folded dough to the tart ring or pan, with the point of the dough in the center, then unfold it, gently patting the dough into the bottom and up the sides of the ring. Trim the edges so that they are flush with the top of the ring. You can do the same with the tartlets by simply cutting out a circle the size of the tartlet rings plus about .5 inch. Dock the dough with a pastry docker or prick the dough all over with a fork.

Put the baking sheet and pastry ring into the freezer for 1 hour.

Heat the oven to 350º. Place the baking sheet and ring in the oven and bake 25-30 minutes or until the dough is lightly browned. You can actually cook the crust longer than you think; a deeper golden brown is great. Remove from the oven and let cool to room temperature before filling.

Filling + Assembly

1 1/4 c. heavy cream
1/2 c. (1 stick) unsalted butter, cut into eight pieces
1/4 c. bourbon
1 c. granulated sugar
1 3/4 c. frozen cranberries
2 c. unblanched sliced almonds

Keep (or preheat) the oven to 350º. Measure the bourbon, cream and butter into a saucepan and heat it over low heat. When the butter has melted completely, remove from heat.

To make the caramel, spread the sugar evenly in a perfectly dry, deep 10-inch skillet and place it over medium-low heat.

The sugar should turn straw-colored, then gold and then a nutty-brown caramel after about 10 minutes. If the sugar cooks unevenly, gently tilt or swirl the pan to evenly distribute the sugar. Remove from heat and slowly whisk the bourbon/cream/butter mixture into the sugar, which can splatter as the cream is added (long sleeves are a good precaution). If the caramel seizes, return it to the heat and continue to stir until it is smooth and creamy. Strain the caramel into a bowl and cool it for 30 minutes.

Stir the frozen cranberries and the almonds into the caramel and mix until all the fruit and nuts are coated. Spoon the filling into the partially baked tart dough mounding toward the center.

Bake for 3-40 minutes, until the juices and the caramel are bubbling slowly around the edges. Again, you can bake these for longer than you think. Get those edges nice and brown! Remove from the oven and let stand for 1 hour, then gently lift the tart ring off the pastry.

Carefully transfer the tart to a serving platter. Serve warm or at room temperature—with ice cream, of course!

Cranberry Bourbon Tart // The Shared Sip

cooktails / Rum / Uncategorized

Kimchi Fried Rice + A Dark & Stormy


Dark & Stormy // The Shared Sip
I always forget about Kimchi. How fresh and delicious it is—perfectly spicy and full of flavor. Seeing the recipe in Small Victories for Kimchi Fried Rice incited that “YES!” reaction in my belly and so I went forth fearlessly into the world of fried rice!

Luckily, it turned out for me, fried rice is about the easiest thing to whip up for a quick weeknight meal. And bonus: you can make a lot of it ahead of time, like the rice and scallion “salad” to top it off.

Dark & Stormy // The Shared Sip

I added bacon because a) BACON and b) Kyle is the type of guy whose go-to meal is “meat on bread” and so I threw him a bone by adding a touch of the good stuff into this dish.

The also topped it off with a soft-boiled egg for some protein and to make it feel a little more like a meal than a side dish. The result was a bowl full o’ comfort, and made great leftovers for lunch the next day.

I paired the kimchi fried rice with a classic Dark & Stormy—bold but with a little sweetness to balance out the spice of the kimchi. It’s a great cocktail to serve for guests, too, because of the rum float atop the ginger beer.

Dark & Stormy // The Shared Sip

One important note about the Dark & Stormy: I’ve made it with ginger simple and seltzer vs. ginger beer, and the latter is just better. Plain and simple. The syrup and seltzer just doesn’t have the strong flavor that really makes for a good Dark & Stormy. I love to keep ginger beer on hand—the mini bottles of Fever Tree are my favorite, since you never really need a full bottle for two cocktails—it will keep in your pantry for quite some time, and its a great addition to so many cocktails.

I’ve got one more recipe up my sleeve from Small Victories, and I can’t wait to share it! In the meantime, grab that leftover rice, pick up a jar of spicy kimchi, and get cookin.’


Kimchi Fried Rice
adapted from Small Victories

  • 4 scallions, chopped
  • 1 tsp toasted sesame oil
  • 2 tsp rice wine vinegar
  • toasted sesame seeds, optional
  • 1 16-oz jar kimchi, chopped, juices reserved and set aside
  • 3 tbsp canola oil
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 6-8 slices of bacon, diced (or, if you have it already cooked, simply crumble and set aside)
  • 4 cups white or brown rice, cooked (leftover is great—so is Minute Rice. No judgements here!)
  • 1 tbsp soy sauce, plus more to taste
  • salt to taste
  • sesame seeds or furikake for garnish

To make the scallion “salad” combine the first 4 ingredients in a bowl, mix well and set aside.

To make the rice, warm the canola oil in a skillet or dutch oven over medium heat. Add onion, garlic, bacon (if uncooked), and a pinch of salt. Cook about 5 minutes until onion is soft. Add chopped kimchi and let cook for another 5 minutes. Add the rice, reserved kimchi juice, bacon (if previously cooked), and about 1 tbsp soy sauce. Cook for another 5 minutes. Add more salt and soy sauce to taste.

Serve in bowls topped with the scallion salad and a soft-boiled egg, if desired. Sprinkle with sesame seeds or furikake if you have it on hand!


Dark & Stormy
makes 1 cocktail; build each individually

  • 2 oz dark rum
  • 5 oz ginger beer

Fill a rocks glass with ice. Fill about 3/4 of the way with ginger beer. Using an inverted spoon, pour the dark rum slowly over the back of the spoon so the rum floats on top of the ginger beer. Garnish with a lime wedge.

Brunch Cocktails / cooktails / mezcal / Tequila

Chilaquiles for Two + The El Diablo


Chilaquiles for Two + The El Diablo // The Shared SipSunday mornings are my favorite. I usually spend them lounging in bed, waking up slowly, relishing in the fact that I don’t have anywhere in particular to be, no to-dos that need to be checked off right away. When I finally crawl out from under the covers, I grab a cup of coffee that Kyle (the early riser of our relationship) has brewed.

Scrambled eggs are my go-to weekend breakfast (I finally learned how to make the best scrambled eggs—the secret is in the pull!), bacon (this recipe is everything) and english muffins (ideally from here). Sometimes, though, I like to mix up the breakfast routine and make something different—like waffles, pancakes, or chilaquiles!

Chilaquiles for Two + The El Diablo // The Shared Sip

Chilaquiles are a great weekend breakfast because they are quick and you can typically adapt them to whatever you have on hand. I made my own chips and homemade salsa for this version (because the salsa from Small Victories is soooo good), but I’ve also used store-bought of both, and honestly, it’s pretty great either way.

A couple pro tips for making the best chilaquiles: sauté the chips right before you’re ready to eat—and go easy on the salsa to start. The chips will get soggy in a hurry, especially if you over-do the salsa, and you can always add more. A little goes way farther than you’d think.

Chilaquiles for Two + The El Diablo // The Shared Sip

My other tip: fry the eggs separately rather than cracking them over the chips and baking. I’ve made it both ways, and it’s way easier to get the eggs perfectly cooked by frying and adding to the chips.

Chilaquiles are great for a crowd, and equally as perfect for two. Topped with lime sour cream, cotija and picked red onion (don’t skip this! so easy to make and they’ll keep in your fridge)—and you’ve got a show-stopping Sunday breakfast.

Chilaquiles for Two + The El Diablo // The Shared Sip

I paired them with a tequila-based cocktail called The El Diablo, which also has lime juice, ginger beer, and creme de cassis. It’s a great brunch cocktail but would also be delicious with tacos at dinnertime. Is there every really a bad time for tequila? Happy Sundaying!


Chilaquiles for Two
adapted from Small Victories

For the salsa

  • 1/2 lb tomatoes, chopped
  • 1/2 jalapeño, diced, with seeds
  • 1/2 yellow onion, sliced
  • salt to taste
  • small handful of cilantro leaves
  • 2 tbsp lime juice

Heat oven to 425º. Arrange tomatoes and onion on a baking sheet; dress with a couple of tablespoons of canola oil and a pinch of salt, and roast for about 20 minutes, stirring occasionally.

In a blender or food processor, pureé roasted veggies with the jalapeño, salt, cilantro and lime juice. This recipe makes quite a bit of salsa, but I love to use it for dipping plain ol’ chips.

For the pickled red onions

  • 1 red onion, thinly sliced
  • 1 garlic clove, thinly sliced
  • 2 tsp sugar
  • 1.5 tsp salt
  • 1/2 c. white vinegar
  • 1/2 c. water

Combine all ingredients in a mason jar. Shake well. Let sit for at least 20 minutes until serving. Will keep in fridge for up to 2 weeks.

For the chilaquiles

  • 4 generous handfuls of chips (fry strips or wedges of tortillas in canola oil, 1-2 minutes per side; or use store-bought chips)
  • 1/4 c. salsa (see above)
  • 2 fried eggs, sunny-side up
  • sour cream (add lime juice to taste, optional)
  • 1/4 c. pickled red onions (see above)
  • 1/4 c. crumbled cotija
  • cilantro leaves for garnish

In a deep skillet, combine chips with salsa. Sauté for a few minutes to coat chips; remove from heat. Arrange sautéed chips on two individual plates or bowls. Top with a fried egg, then pickled red onions, cotija, sour cream and cilantro. Serve immediately.


El Diablo
makes two cocktails

  • 3 oz tequila (blanco and reposado are both great options) or mezcal
  • 2 oz creme de cassis
  • 1.5 oz fresh lime juice
  • 3-4 oz ginger beer

Combine the first three ingredients in a shaker with ice. Shake until very cold, about 20 seconds. Strain into two coupe glasses. Top with ginger beer. Garnish with a lime wedge.

Bourbon / Coffee Liqueur / cooktails

The White Nun + Julia Turshen’s Feel-Better-Soon Cookies


The White Nun + Small Victories Feel-Better-Soon Cookies // The Shared SipWhen I spotted the recipe for “Feel-Better-Soon Cookies” in Small Victories, I earmarked the page immediately. Though I love savory dishes (read: all the cheese and basically anything salty), sweets are my true love. Pies, cakes, cookies—my love knows no bounds. If it has sugar in it, I’m in.

What I loved about these cookies—and the Small Victories book at large—is how much Julia invites you to make the recipes your own. Almost all of them include ideas for swapping ingredients, using what you have on hand, and not following the rules all the time. Rule-breakers, unite.The White Nun + Small Victories Feel-Better-Soon Cookies // The Shared Sip

My variation kept the oats (though you could sub in ground nuts), chocolate chips (I almost exclusively use Ghirardelli 60% cacao chips—the best quality chips at a reasonable price and available everywhere), and tart dried cherries, because I had them on hand from a batch of granola I made. The result was perfection.

The cookies are super soft and pretty flat—which I tried to fix by refrigerating the dough and baking longer—but then realized they are best in their ooey, gooey form. Just embrace it!

These treats would certainly be perfect for someone who needs a little pick-me-up or dose of comfort—and equally as good for no reason at all, other than wanting a damn good cookie.

The White Nun + Small Victories Feel-Better-Soon Cookies // The Shared Sip

In my opinion, the only acceptable beverage with cookies is milk, so I started thinking about the classic White Russian. I found a variation that originated at the Tosca Café in San Francisco which uses brandy, and used bourbon instead. Combined with coffee liqueur, warm coffee and rich half and half, it was super smooth and decadent—perfect with the cookies.

I enjoyed the two after dinner as a nightcap, but I would not argue with you if you insisted on spiked coffee and cookies for breakfast on a Saturday. Remember? We’re rule breakers around here.


The White Nun
makes 1 cocktail; build each cocktail individually

  • 1 oz bourbon
  • 1 oz coffee liqueur (I used St. George Spirits)
  • 1/2 c. hot coffee
  • 1/4 cup warm whole milk or half & half
  • lots of foam

Combine the first four ingredients in a mug, stir to mix, and top with lots of foam. Sip alongside a feel-better-soon cookie (or two).


Feel-Better-Soon Cookies
adapted from Small Victories cookbook; makes about 24 cookies 

  • 2 sticks butter at room temp
  • I cup packed dark brown sugar
  • 1 tsp vanilla
  • 2 eggs, beaten
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 c. flour
  • 1 cup rolled oats (or ground nuts)
  • 3/4 c. chocolate chips—I love Ghirardelli’s 60% cacao chips
  • 1/2 c. dried fruit of your choice (raisins, cherries, diced apricots, etc)

Preheat oven to 350º. Beat butter and brown sugar together until well-combined and fluffy. Add vanilla, eggs, baking soda, salt and flour. Mix until combined. Add remaining ingredients until everything is distributed evenly in the dough.

Scoop dough into 1-inch balls onto a parchment-lined baking sheet. Bake for 12 minutes for gooey cookies, 15-17 for crispy cookies.

Bar Snacks / Campari / cooktails / Prosecco / Sparkling Wine / vermouth

Cacio e Pepe Popcorn + Sbagliato


Cacio e Pepe Popcorn + Sbagliato // The Shared SipTwo years ago, I spent what may well have been the best two weeks of my life in Italy with my two sisters—jumping from city to city, seeing allllll the sights, and of course eating and drinking everything. While we had many amazing meals, the cacio e pepe that I had in Rome was the highlight. Creamy butter, nutty parmesan, and the perfect amount of fresh ground pepper. A gift from the heavens, if you ask me.

So cacio e pepe popcorn? No brainer. I saw this gem tucked away in the back of Small Victories (which I’m cooking from all month!) under the heading “Seven Easy-but-Memorable Bites to Have with Drinks”—clearly the section intended solely for me—and within minutes I was snacking away.

Cacio e Pepe Popcorn + Sbagliato // The Shared Sip

What I love most about this recipe (and truly, so much of this book in general) is that you probably have the ingredients on hand. I almost always have freshly-grated parmesan in my fridge, and butter? Do you know me at all? I will never be without butter. I think it was part of my marriage vows.

Three ingredients. That’s it. You could certainly pop your own popcorn over the stove, but honestly I threw a plain ol’ bag of popcorn in the microwave and used that. Be sure to butter and pepper your popcorn as soon as you remove it from the heat or microwave so that it sticks to the kernels. Otherwise you end up with parm and pepper at the bottom of the bowl and you’ll be forced to grab a spoon and lap it up. I mean…throw it out. Ya, that.

Cacio e Pepe Popcorn + Sbagliato // The Shared Sip

I paired the popcorn with an Italian cocktail, the Sbagliato (pronounced, from what I can tell, spah-li-ah-to)—the lovechild of an Italian spritz and a negroni. Sbagliato actually means mistake in Italian; legend is, a bartender was making a negroni and accidentally added Prosecco instead of gin—but the customer insisted on trying it and loved it even more than his old negroni. And the sbagliato was born!

Cacio e Pepe Popcorn + Sbagliato // The Shared Sip

I like this cocktail because it adds a little sweetness that you don’t get with a traditional negroni. It worked well with the cacio e pepe because it adds a little bitterness and sweetness to the savory snack. I went a little heavier on the Prosecco and lighter on the vermouth and Campari to keep it light and easy to sip.

So fire up the Netflix, cozy up under a blanket, make yourself a cocktail and gather ’round a big ol’ bowl of cacio e pepe popcorn. Happy Friday!


Cacio e Pepe Popcorn
adapted from Small Victories; serves 2-4 people

  • 1 bag of microwave popcorn
  • 1/3 c. freshly grated parmesan cheese
  • fresh ground pepper

Pop the popcorn to package instructions. While still hot, transfer to a large bowl and immediately add parmesan and as much cracked pepper as you like—I used about 3/4 tsp. Mix well and serve immediately.


The Sbagliato
makes 1 cocktail; build each individually

  • .5 oz sweet vermouth
  • .5 oz Campari
  • Prosecco or sparkling wine—I prefer a drier, less sweet variation

Fill a rocks glass with ice. Add vermouth and Campari and then top with the Prosecco or sparkling wine. Mix and enjoy!

Gin / mezcal / vermouth

Shaved Carrot Salad + The White Stag


The White Stag // The Shared SipAfter only a few weeks back to blogging, I found myself at a bit of a crossroads: I was incredibly happy to be behind my camera again, playing with props and dreaming up new cocktails; but I was also feeling a little antsy and a little uninspired. It felt a bit like Groundhog Day: make new cocktail, photograph new cocktail; post new cocktail. I started to feel like I was going through the motions for the sake of it.

So, I took a step back. I made a list of the reasons I started blogging in the first place: to learn more about photography, to explore the ins-and-outs of food styling, to write from my heart. To be honest, cocktails were really just my subject matter; they were never the end game. I don’t aspire to know the mechanics of distilling or the intricate differences between vermouth and punt e mes. All I really want is to inspire and be inspired.

The White Stag // The Shared Sip

So I stopped with my self-imposed rules. Who said I have to make cocktails and cocktails only? I had ventured into the food realm before and found it so rewarding. To test out recipes I had bookmarked and to play with props beyond coupes and juicers—that felt good. I wanted more of that.

While Amazon-wishlisting the many incredible fall book releases, an idea came to me—cookbooks! Of course. I probably have over 50 of them in my to-buy queue. And even though so much of my world is digital, there is something about holding a beautiful book in your hands and creating something delicious from it.

And so the idea was born: choose a cookbook each month, pick a handful of my favorite recipes, and dream up some delicious cocktails to go with them. Heck yes!

The White Stag // The Shared Sip

For my first selection, I chose Small Victories by Julia Turshen. If you don’t know Julia, she’s a recipe developer for the stars, sort of—working with the likes of Gwenyth and Mario Batali (no big deal)—as well as an accomplished chef in her own right. She just wrote a cookbook of her own, which immediately stood out to me because of its accessible subject matter: simple recipes we can master in our home kitchens. Think: a tried-and-true lasagna, versatile dressings you can keep on hand, and appetizers suited for Sunday nights and dinner parties alike. I was sold.

The first recipe I chose was Julia’s Carrot + Tahini salad, which feels fresh enough for the warm days of our Indian summer and autumnal enough for the early days of October.

With it, I paired one of my favorite cocktails, The White Stag, which I sipped at Penrose in Oakland quite some time ago. I begged the bartender to give me the full recipe and he kindly scribbled it on a scrap of paper for me, sending me off with luck and well wishes.

The drink is only slightly sweet and a little savory from the celery which I think goes well with the tahini. I love the smokiness of the mezcal as well—be sure not to skip it.

I hope you’ll explore Small Victories with me! It’s only $20 on Amazon. Seriously. Can’t wait to share my next pick from the book with you.

Cheers—and bon appetit, too.


Shaved Carrot Salad with Tahini
adapted from Small Victories by Julia Turshen

  • 1 generous tbsp tahini
  • 2 tbsp hot water
  • 2 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • salt and pepper to taste
  • 1 bunch of carrots, shaved or thinly sliced into coins
  • 1 avocado, sliced
  • handful of roasted nuts—pine nuts, almonds, pumpkin seeds work well
  • 2 scallions, diced

Combine first five ingredients and shake well to combine. Plate each salad individually, starting with carrots followed by avocado, nuts and scallions. Drizzle each salad with dressing. Serve and enjoy!


The White Stag
makes two cocktails

  • .25 oz absinthe
  • 1.5 oz gin
  • 1.5 oz fresh lime juice
  • 1 oz mezcal
  • 1 oz dry vermouth (Dolin Blanc recommended)
  • 1 oz simple syrup
  • 2 celery stalks, ends removed and chopped into chunks

Rinse two coupe glasses with absinthe; toss (or better—drink!) any remaining. Set aside. Add celery to a shaker and muddle well, 20-30 seconds. Add all other ingredients to the shaker with ice and shake until very cold, about 20 seconds. Double strain into the coupe glasses.