Rum Punch

Is it summer yet? I know I wish it was. The longest year of my college career is coming to a close (ONE. MORE. WEEK) so I say we drink. Let’s pretend we’re on a warm beach, sipping one of these as we watch the sun set. Yes? Yes. Keeping the post short and sweet so we can get to the good stuff. You’re welcome.

Punch (serves 1, adapted from Martha Stewart.com)

– 2 oz light rum

– 1 oz orange juice

– 1/2 oz pineapple guava juice

– 1/2 oz lime juice

– splash cranberry juice

– splash grenadine

– Ice

Combine all ingredients in a cocktail shaker with ice. Shake well and serve, garnishing with fresh lime and cherries. Cheers!


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ninety eight

Hot Tea Toddy

There have definitely been nights this winter where no matter how many pairs of socks/blankets/overcoats I put on, I just can’t get warm. Maybe it’s because I have poor circulation and am pretty much always cold, sometimes to the point where my lips and fingernails turn blue- cute, amiright? But I’m sure there are others out there who understand this problem. As with many seemingly unsolvable troubles, I have discovered the answer: alcohol. Alcohol fixes many things. And try as you may to warm yourself with clothing or heat, nothing beats a good drunk blanket. Thank you alcohol! This recipe is a take on the classic hot toddy, with the added benefit of tea (I used decaf though- for me, this is a sleepytime drink). Although I do think this would make a pretty rockin’ summer daytime drink if put on ice. Kinda like buzzed sweet tea. I’m a fan. I bet you will be too. As much as I love warm cocktails, I’m getting pretty sick of the cold weather here in New England. Hopefully by posting a very wintery drink I will jinx things and spring will actually begin?

Toddy (adapted from 200 Cocktails)

– 1 1/2 oz brandy, whiskey, or rum (I used whiskey)

– 1 tbsp honey

– 1 decaf English Breakfast tea bag

– 1/4 lemon, sliced

– 1 cup boiling water

Place the liquor, honey, and tea bag in a mug. Add the water and lemon (squeezing for juice). Let steep for about 5 minutes, then remove tea bag.


thirty one


Spring has finally (FINALLY) really arrived in my neck of the woods, which basically means one thing..well, maybe two: pastels and festive drinks. I ask you, what’s more retro than that?

Not only are mojitos an adorable shade of pale green, they were the perfect pre-finals treat last week. In my opinion, lime + mint is one of the best combinations ever. It just tastes like warm weather and picnics and flowers and sundresses and hi I’m a girl. Anyway, I actually left my room and walked to the grocery store to spend 4 whole dollars on a little bushel of fresh mint, liberated quite a bit more than your average coffee cup’s worth of simple syrup from my campus cafe, cracked open a cheap bottle of rum (the budget of a college student rocks, don’t you agree?) and made a pitcher or two of these bad boys to ring in the end of the semester! Even with my frugal ingredients, they were actually super delicious- clearly more of a testament to how rad mojitos are than any sort of funky describing I could do..

ps- as much as I love pouring and stirring on the floor of a comically small dorm room, now that school is over I can get back in the kitchen and post more real recipes!

Pitcher o’Mojitos (serves 6 normal people or 2 college students on your average Wednesday night. Just kidding. Sorta)

– juice of 10 limes or 1 1/4 cups bottled

– 20-30 leaves of fresh mint (seems like a lot but this is no joke. Put them all in or else)

– 3/4 cup of simple syrup (you can buy a bottle of this magic liquid at any grocery store or see the recipe at the end of the post if you don’t feel like putting real pants on/leaving your house)

– 1 cup white rum

– club soda

– ice

Put the lime juice, mint leaves, and simple syrup into a pitcher. Using a wooden spoon, get out all your aggressions I MEAN gently muddle the ingredients until all those great minty oils are released. Add rum and fill the rest of the pitcher up with club soda. Pour into ice-filled glasses and garnish with fresh lime slices and more mint. This recipe isn’t super duper sweet or strong, which I actually prefer when it comes to pitchers of drinks, but feel free to add more of any of the ingredients to your taste!

Simple Syrup

– 2 parts water

– 1 part sugar

In a medium saucepan bring the water to a boil. Dissolve the sugar into the boiling water, stirring constantly. Once the sugar is dissolved, remove the pan from the heat. (Don’t let it boil for too long or the syrup will be too thick). Allow to cool completely.

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