Hi-ho, hi-ho it’s off to Kentucky we go! On Friday, we will be flying to Lexington for a special FEEDback Retreat that our friend Lauren has been organizing for the past several months. We started to tell you about it when we posted the recipe for our bourbon pecan pie upside-down cake, and if you haven’t made it yet, this is the perfect time, since today we are sharing a refreshing cocktail—also made with bourbon—that will accompany that cake like a bow and fiddle. We have been requested to make both recipes at the retreat, and next weekend is already starting to sound like a party. Between bourbon tastings at local distilleries and cooking together with our friends in a historic country estate, we are also lending a helping hand to raise awareness for hunger relief. On Saturday morning, we will be working at a school cafeteria to volunteer with the nonprofit Rise Against Hunger to package over 15,000 meals for people in need. The event runs on donations, and our group managed to raise over $4,000, so we’re grateful to everyone that participated to make this a reality. If you live in the Central Kentucky area and would like to join us, we would love to see you! You can register HERE—it’s super easy and takes just a few seconds, and if you’re not in the area, but would still like to donate, click HERE.
Happy New Years Eve everyone! To start the night in style, we teamed up with Williams Sonoma and Cocktail Courier for a fun cocktail kit Instagram giveaway! Perfect for a party, these kits feature recipes from from top professional bartenders around the country. All the ingredients for these crafted cocktails arrive in one handy box and the drinks come together quickly, leaving you more time for sipping with less time prepping. There are a variety of flavors and sizes to choose from, and this purple punch caught our eye. Made with Chilean pisco liquor, a tangy prickly pear simple syrup, and grapefruit hibiscus bitters, this vibrant cocktail known as the Agua Desierto will be coloring our night purple as we toast to 2018! One lucky person will win a custom cocktail kit of their own, so check out the contest details and enter on today’s Instagram post. Cheers to the new year!
xoxo Adam & Ryan
This post was created in partnership with Dagoba. All opinions are our own.
This year we spent Thanksgiving in Portland, Oregon. It was a treat being in a place that actually experiences rain, and where fall actually feels like fall. Ryan’s parents like to poke fun at us wimpy Californians who overpack our suitcases with thermal underwear, wool socks, and snow hats—ready to brave those bone-chilling 50-degree temperatures. Yes, we may have been the only ones wearing thick arctic coats and heavy ski gloves strolling around downtown Portland in November, but we’re from Southern California where it’s summer year-round, and not used to this strange phenomenon known as “seasons.” Regardless, we had a great trip, enjoyed the crisp Oregon air, and welcomed two new dishes to the holiday table: a simple and sweet carrot soufflé, and a brussels sprout and caramelized leek gratin. Both dishes were an instant hit, and both will be making repeat appearances next year. Much of our time was spent in the kitchen preparing for Thanksgiving, and with the holidays continuing throughout the month, we know how much work goes into throwing a party, so today we are sharing something incredibly easy for all your entertaining needs: a light, bubbly, and refreshing winter cocktail that—like so many things in life—pairs beautifully with a bar of high-quality dark chocolate.
Did you know that our cat Sylvia loves pumpkin? We’ve been feeding it to her as a treat since she was little, and now comes running into the kitchen every time we cook with it. If she consumed alcohol—she quit a few years back after starting a 12-step purr-ogram—she would adore this autumnal potation we are sharing today. It tastes like pumpkin pie in a glass—in fact, we use the exact same spice blend from our classic pumpkin pie recipe to make this deliciously-spiced cocktail, and the results were pumpkin perfect.
This post was created in partnership with MacKenzie-Childs. All opinions are our own.
Something exciting arrived in the mail today! A thick manilla envelope was peeking out from our mailbox, almost too large to fit inside. Earlier this week we received an email from the publicity team at MacKenzie-Childs, letting us know they would be sending copies of the September catalog which features us! Every day since then, we have been anxiously checking the mail, waiting for the magazine to appear, and today we were finally able to see it in person and hold it in our hands.