beverages Archive

Anniversary Gift Ideas + A Recipe for a Sparkling Sage Bees Knees Cocktail

What if I told you that this Sparkling Sage Bee’s Knees Cocktail takes 36+ hours to make? You’d probably roll your eyes and move onto the next recipe. Ain’t nobody got time for a cocktail that takes days to make.

But what if I told you that I made my own gin and that’s why this cocktail took two days to make. Would you think think I’m a little less crazy? (And yeah, you read that right. I made gin. And then I took that gin and I made a really lovely cocktail with it!)

Let me explain.

I was recently introduced to Uncommon Goods, a Brooklyn-based online retailer that features beautiful variety of home decor and artisan goods. Their products are beautiful, and I am a big fan of the way they do business. Uncommon Goods seeks to support independent artist, to support artistic endeavors that are sustainable, and they are dedicated to paying fair wages. (The lowest paid seasonal worker at their NY factory makes 50% above minimum wage, which is awesome.)

So when Uncommon Goods approached me and asked if I’d like to collaborate on a post, I didn’t think twice. This partnership just made sense.

Since the site is expansive, we decided to hone in on Uncommon Good’s anniversary collection. I was drawn to these gifts, mostly because there’s a little something for everyone. They have amazing gifts for couples, as well as curated gifts geared towards him or her. (If only I had discovered Uncommon Goods in time for our anniversary this year! Oh well, there’s always next year!)

Of all the unique gifts on the site, it was the Homemade Gin Kit that really caught my eye. My husband and I love to make cocktails together, and we’ve never tried our hand at making gin. I thought it would be a great gift, and something we could enjoy together.

Homemade Gin Kit from Uncommon Goods

And, of course, if you’re going to make your own gin, you best be prepared to make delicious gin cocktails. And you better have some snazzy glassware to go with it. While there are lots of gorgeous glassware options on Uncommon Goods, I chose these Wood and Ceramic Tumblers by David Rasmussen. They’re just so simple and stylish and lovely. (Bonus: I knew my husband would like them, too. And I was right.)

David Rasmussen Tumbler

With their powers combined, the gin kit and the tumblers are the perfect gift for the cocktail enthusiast in your life. (If you’re looking for an anniversary gift for your mixology-minded partner, look no further!)

That said, when the package arrived, I started making gin immediately. The kit contains everything you need to make gin – 2 clear glass bottles, a metal funnel, a mesh strainer, juniper berries, and a secret botanical blend. You just gotta add vodka. I let the vodka steep with the juniper berries for over 24 hours, and then added the botanicals for an additional 18 hours. The gin took on the hue of the herbs juniper berries, but I didn’t mind the color because it tasted so darn good. It was incredibly herbaceous and flavorful, and unlike any other gin I’ve ever tasted.

Since the gin turned out so well, I knew I needed to create an extra special cocktail that really complimented the herbal notes of the homemade gin. I did a little research and eventually settled on a variation of the Bee’s Knees cocktail, which is typically gin, honey, and lemon. I used these three elements and then added in fresh sage and sparkling wine. Let me tell you, these cocktails were real good.

So, without further adieu, I shall post the recipe for this lovely Sparkling Sage Bee’s Knees Cocktail. Because, you need it in your life. (And if you’re looking for an anniversary gift for the special someone in your life, I urge you to check out Uncommon Goods. Heck, you can even steal my idea and get the gin kit and the wood and ceramic tumblers. I wouldn’t blame you one bit. It’s an awesome gift!)

Sparkling Sage Bee's Knees Cocktail |

Sparkling Sage Bee’s Knees Cocktail


  • 1.5 ounces gin
  • Juice of 1/2 a lemon, plus a 1″ strip of lemon peel
  • 2 tablespoons honey simple syrup
  • 3-5 sage leaves
  • Float of sparkling wine


  1. To make the honey simple syrup, boil equal parts honey and water in a small saucepan until honey dissolves. Stir, remove from heat, and allow to cool.
  2. To make the cocktail, combine gin, lemon juice, lemon peel, honey syrup, and sage leaves in a cocktail shaker. Muddle ingredients together for 30-60 seconds. Add ice to the shaker and vigorously shake until chilled, about 10 seconds.
  3. Pour cocktail into glass, and top with sparkling wine. Garnish with a fresh sage leaf.


Disclaimer: I received a free products from Uncommon Goods in exchange for writing a review on the blog. All opinions are my own.

Cranberry Rum Punch

Lordy, I don’t know how all you mom bloggers do it. I barely have time to shower each day, let alone cook a meal. And finding time to photograph and write about said meal? Forget about it. 

All of that to say, I’ve been having trouble finding the time to devote to the blog. And I’m strangely ok with that. It’s good to step back for a bit and take time to be with my family. I’m getting to know this tiny daughter of mine and I’m figuring out how to be a mother. It’s the hardest thing I’ve ever done, but it’s also the best thing I’ve ever done. It’s pretty damn wonderful.

The other day, however, my husband held the baby while I concocted a recipe for this celebratory cranberry rum punch. I snapped a couple of quick photos, scribbled down a recipe, and happily drank a glass of said punch while the baby slept peacefully in his arms. It was wonderful.

So, here’s to 2014 – it’s been one for the books. I can’t wait to see what 2015 holds. Cheers, and happy New Year to you and yours!

cranberry rum punch |


For the cranberry syrup: 

1 cup fresh cranberries

2 large strips of orange zest

1/2 cup water

1/2 cup brown sugar

1 tablespoon blackstrap molasses


For the punch: 

1 cup golden rum (I use Fleur de Cana)

1 cup ginger beer**

1/2 cup freshly squeezed orange juice

Cranberry syrup, to taste (up to 1/2 a cup)

A few dashes of orange bitters

Orange zest and cranberries, for garnish

**You can substitute soda water for ginger beer. The cocktail will be less sweet, but won’t have that spicy ginger kick.



To make the cranberry syrup, place the cranberries, water, molasses, orange zest, and brown sugar in a small pot. Simmer over low heat until the cranberries have broken down and the mixture has a thick and syrupy texture. Using cheesecloth or a mesh sieve, strain out the fruit (reserve for another use). Set syrup aside to cool.

To make the punch, combine rum, ginger beer (or soda water), and orange juice. Add in cranberry syrup in small quantities. Stir and taste until the punch is to your liking. Add a few dashes of orange bitters. If serving in a punch bowl, garnish with round orange slices and fresh cranberries. If serving by the glass, serve over ice with a strip of orange zest.




Happy New Year: La Luna Rosa Cocktail

Here’s to a new year, to new adventures and new beginnings. My resolutions are simple this year: I want to read more. I want to spend more time outdoors. I resolve to make my bed, every single day. I want to be a better listener, a better wife, a better friend. I resolve to compliment more and criticize less.

I created a cocktail for New Year’s Eve and thought I would share it with you all. New Year’s Eve has come and gone, but I’m an advocate of drinking bubbles year round. I call this drink La Luna Rosa (The Pink Moon). It’s refreshing, unique, and delicious. Simply mix together equal parts Tequila (Anejo or Reposado), sparkling wine, and fresh squeezed grapefruit juice. Top with a few dashes of Peychaud’s bitters. Serve up. It’s as simple as that.

Happy new year, friends. May this be the best year yet.


Spiced Cider and Bourbon Punch

I’ll admit it, I’ve been hesitant about saying goodbye to summer.

Blame it on my California roots, but I’m a sucker for sunshine and blue skies. I like summer, a whole lot.

But, then, October creeps up on me and surprises me in the best possible way. Fall is a magical time in the Pacific Northwest. The leaves are turning and the trees are gorgeous shades of yellow, orange, and red. The days are sunny and crisp. All around the city, people are donning jackets, hats, and scarves. It’s really quite lovely.

When I think about it, saying goodbye to summer isn’t such a bad thing at all. There’s a lot to be celebrated, so I’m embracing autumn and all that it brings.

This cocktail is the perfect drink to usher you into the fall season. This cocktail strikes a perfect balance between the sweetness of apples, the spice of ginger and cinnamon, the brightness of lemons, and the warmth of bourbon. This ‘punch’ is sweet, but not too sweet. The spices are present, but not overpowering. The drink contains no added sugar, only the sugar that is present in the apple cider.

All of that to say, cheers to the changing of seasons!

Spiced Bourbon Cider Punch | Rosemarried

Bourbon & Spiced Cider Punch


  • For the spiced cider:
  • 1 quart pure apple cider (No added sugar, seasonings, or preservatives.)
  • 4 cinnamon sticks
  • 1 teaspoon cloves
  • 1 teaspoon whole allspice berries
  • Several thin slices of fresh ginger (1 small knob of ginger)
  • 3-4 large strips of lemon zest
  • For the cocktail:
  • 3 oz. spiced apple cider
  • 1½ oz. quality bourbon (I used Buffalo Trace.)
  • 1 tsp. fresh lemon juice
  • Lemon wedge for garnish


  1. In a large pot, combine apple cider and spices. Allow to simmer for at least 30 minutes, until cider is fragrant and infused with the spices. Remove from heat and allow to cool. (The spiced cider can be made ahead of time and stored in the fridge for a few days).
  2. To make the cocktail, combine the bourbon, spiced cider, and lemon juice in a shaker or glass. Stir (or shake) and pour over ice. Garnish with a lemon slice. Enjoy!
  3. (Note: This punch can be pre-mixed and stored in an airtight container in the fridge for 2-3 days.)

Adapted from Saveur

Sparkling Blueberry Lavender Lemonade Cocktail (with DIY Blueberry Vodka)

Last week, I bought a rather large flat of local blueberries. Since then, I’ve been happily immersed in the wonderful world of blueberries. I canned blueberry plum butter. I froze a few bags of blueberries. I’ve been eating handfuls of blueberries with Greek yogurt and honey.

And, I made a few jars of blueberry vodka. Just because it seemed like a good thing to do.

Let me tell you, it was a great thing to do. Fruit vodkas are ridiculously easy to make and they don’t taste half bad, either. (No, really: Just soak some fruit in some vodka for a few days. Strain out fruit. Simple as that.)

This blueberry vodka is great with soda water or tonic, and is a great base for summer fruit, citrus, or herb cocktails. Give it a try!

Sparkling Bluberry Lavender Lemonade

Sparkling Blueberry Lavender Lemonade Cocktail (with DIY Blueberry Vodka)


  • For the lavender simple syrup:
  • 1 cup water
  • 3 Tablespoons dried culinary lavender
  • 2 cups white sugar
  • For the blueberry vodka:
  • 1 cup fresh blueberries
  • 3-4 cups vodka
  • For the cocktail:
  • 1.5 ounces blueberry vodka
  • 2 teaspoons lavender simple syrup
  • The juice of 1 lemon
  • Sparkling water, to taste
  • Blueberries, for garnish
  • Ice


  1. To make the lavender simple syrup: Combine water, sugar, and lavender flowers in a small pot. Heat over high heat until mixture comes to a boil. Reduce heat and stir, and let the syrup simmer for 5 minutes. Remove from heat and allow to cool. Strain out the lavender and store in an airtight container in the refrigerator. The simple syrup will keep for one week.
  2. To make the blueberry vodka: Place blueberries and vodka in a large jar or airtight container. Store at room temperature away from sunlight. Shake the jar a few times a day, and allow the vodka to infuse for at least 3 days. When the vodka has a distinct blueberry taste (and color), strain out the blueberries. Store the vodka in a sealed bottle or jar at room temperature.
  3. To make the cocktail: In a large glass (or cocktail shaker), mix together the simple syrup, blueberry vodka, and lemon juice. Taste, and adjust levels if needed. Fill a cocktail glass with ice and pour mixture over ice. Top with a splash of sparkling water and garnish with fresh blueberries. Enjoy responsibly!
  4. Makes one cocktail.

Grapefruit and Black Pepper Margaritas

Happy Cuatro de Mayo!

I had every intention of posting this recipe earlier in the week to give y’all plenty of time to plan your Cinco de Mayo menu, but I simply didn’t get to it. So, I’ll keep this short and sweet.

It’s a sunny, 80+ degree day in Portland, OR. It isn’t summer yet, technically, but it certainly feels that way. It’s a perfect Saturday.

The only thing that would make this day a little more perfect? A margarita, of course.

Enjoy the day.

Soak in the sunshine.

Make yourself a margarita.

Grapefruit Margaritas with Black Pepper from Rosemarried

Grapefruit and Black Pepper Margaritas

Serving Size: Makes 1 margarita


  • 2 ounces quality tequila (I used Espelon Tequila Blanco)
  • 3 ounces fresh squeezed grapefruit juice
  • Kosher or sea salt (for rim)
  • 1/4 cup agave syrup
  • 1 teaspoon whole black peppercorns, plus more for rim
  • Orange bitters*
  • *If you do not have orange (or other) bitters, you may substitute a small bit of orange liqueur, such a Triple Sec.


  1. First, prepare the black peppercorn syrup. In a small saucepan, mix the agave syrup with a couple teaspoons of water. Gently crush the black peppercorns with a mortar and pestle (or using the flat side of a knife) and stir into the agave mixture. Bring to a low boil and reduce heat. Allow mixture to simmer for 5 minutes, then remove from heat. Set aside until use.
  2. Prepare the glass: to line the glass with salt (and black pepper!). moisten the rim of an empty glass. (I run a lime wedge along the rim). Pour kosher salt onto a small plate, and grind some fresh black pepper onto the plate as well. Dip the rim of the glass in the salt/pepper mixture. Set aside.
  3. Pour the tequila, grapefruit juice, orange bitters, and 2 teaspoons black peppercorn agave syrup into a cocktail shaker (or mason jar). Shake/mix well. Taste, and adjust to your liking.
  4. Place ice cubes into the prepared glass and pour the grapefruit mixture over the ice. Enjoy!

Blood Orange & Bourbon Cocktail

I think it goes without saying that blood oranges are much prettier than their standard orange counterparts. When it comes to flavor, however, the general consensus is that blood oranges actually tastes a lot like standard oranges.

But, that is beside the point. I believe that blood oranges taste better than all other oranges, but this belief is based purely on aesthetics. The vibrant, blood red flesh of a blood orange has so much allure and appeal. (You could even say that it’s a sexy fruit?) And, for this reason alone, I am of the opinion that blood oranges taste better than other oranges.

It might be shallow, but it’s true.

So, thank goodness for blood orange season and all the culinary possibilities that come with it. I’ve been making up blood orange cocktails for the past few weeks, and I think this one has emerged as the favorite. It’s simple, refreshing, and lovely. It’s blood orange and bourbon…what’s not to like?


Adapted from Love & Lemons

Serves 1, scale accordingly

1/3 cup freshly squeezed blood orange juice (strain to remove pulp and seeds)
3-5 tablespoons bourbon (depends on how boozy you want it)
1 teaspoon simple syrup
3-4 drops of Angostura bitters
1 large ice cube
garnishes: blood orange slices & sprigs of mint


Place a few ice cubes into a cocktail shaker and pour blood orange juice, bourbon, and simple syrup over the ice. (Feel free to throw in a muddled mint sprig as well.) Shake for 30-60 seconds, or until drink is cold.

In a rock glass, place one over-sized ice cube. Using the shaker lid, strain and pour the cocktail into the glass. Shake a few drops of bitters into the cocktail, and gently stir. Garnish with mint and a slice of blood orange. Enjoy immediately (and responsibly!).