We just got back from our very first cruise. Sailing through the Pacific Northwest this time of year was truly spectacular. This was our first time visiting Alaska, and the lush scenery and diverse wildlife this beautiful state had to offer was breathtaking. We felt so lucky to see humpback whales spouting from their blowholes, dolphins jumping from the water by the dozens, and bald eagles soaring overhead with their distinguished white heads, standing apart from the rest of their feathered friends in the region. From the 27-mile bike ride through the hills of Sitka, to a rainforest hike where we picked wild Alaskan berries, it was the perfect way to disconnect and surround ourselves in nature.
Today we leave for Alaska! This will be our first time on a cruise ship and we are excited to get away from our daily routine and enjoy a relaxing week on the water with Adam’s family. We have never traveled this far north before, and are looking forward to hiking through the woods, taking photographs of the glaciers (while they’re still here), and exploring the small towns of “the last frontier.” While we plan to post vacation photos and videos on Instagram, this cocktail will be the last recipe we share until we get back, so we decided to leave you with something mighty, something potent, something classic, and something tropically delicious. Make way for the zombie, and please proceed with caution…
This post was created in partnership with MacKenzie-Childs. All opinions are our own.
Two weeks ago, we visited upstate New York. Thirty minutes north of Ithaca rests a charming town called Aurora with a population of just five hundred people. Filled with picturesque gardens and cute colonial houses, we enjoyed walking around the village, admiring the vibrant tulips and pink blossoming cherry trees that lined the sidewalks. We were invited by MacKenzie-Childs to tour their headquarters, meet the staff, and get a behind-the-scenes look into how they make their handmade products. This was an easy decision for us since we were already fans of the company, and the east coast is beautiful this time of year.
Even though there is an eight year difference between us, we have never noticed. Technically, it’s eight years and three months, but who’s counting? The only time it was an issue was when we first started dating: Ryan was nineteen and wasn’t allowed into some of the shows that Adam’s band was playing because he was still a minor. It’s funny to think that in the mid-eighties when Adam was in middle school, Ryan was just starting kindergarten. We both remember jelly bracelets and garbage pail kids, parachute pants, and the brightly colored neon fashion which illuminated that era. The vibrant color of this glowing cocktail we are sharing today reminds us of those days, and you won’t believe us when we tell you that the hue is all-natural and comes from a tropical fruit. This Cinco de Mayo we are going back… to the future!
Adam: It didn’t matter that Ryan had to get up at 4:30am yesterday. He was determined to test these cocktails with me late Sunday night after his choir rehearsal. Energized from making beautiful music with his friends and excited to spend this week filming a part in a new television show—which we will tell you more about once we are allowed to—he rolled up his sleeves and together we began testing after 10pm, even though he had to wake up in just a few hours. Thankfully, this drink didn’t take long to perfect, and after sampling a bit of this and a touch of that, we literally stumbled upon a secret ingredient that turned this delicious cocktail into one of the tastiest we have ever tried. Ryan was able to get to bed quickly while I finished the dishes, and because of his hardworking dedication, today we are able to present a hopping new beverage that will soothe your soul and alleviate your winter. Say hello to the white rabbit.