Valentine’s Day is less than a week away. Some of you will go out to your favorite restaurant, and perhaps see an entertaining play, while others will choose to stay in. It’s the perfect occasion to sip refreshing cocktails, cuddle under warm blankets, and binge-watch Westworld for the third time this year. The two of us will be doing just that: hoping for a rainy night, cooking a simple meal together, and enjoying a quiet, candlelit dinner at home. Over the weekend, our talented mixologist friend, Prairie (who won “Best Cocktail Blog” at the 2014 Saveur Blog Awards), called to ask if we wanted to collaborate with her to create a dessert that would pair with the new cocktails she made for the upcoming holiday. Desserts? Cocktails? Clearly, this wasn’t a difficult decision to make, and on Saturday, Prairie came over to our house where we sampled and photographed her lovely creations. A splendid time was had by all, and after several rounds, the inspiration and creativity flowed like electricity. Ideas of chocolate and sweet treats were coursing through our veins. Suddenly, lighting bolts pierced the sky while a crack of thunder ripped through the atmosphere. The lights in our kitchen flickered then blacked out, as we stood there staring at each other in disbelief. We peered out the window, and could not believe our eyes: chocolate mocha lava cakes were falling from the sky, like snowflakes floating down gracefully from puffy clouds of whipped cream. This was a sign: a sacred chocolatey message sent from the heavens. These decadent mini cakes just so happened to be the perfect pairing with Prairie’s potations, and we knew it was our responsibility to take this holy treat and share it with the world. Say hello to this divine dessert: your Valentine’s Day just got a little more magical.
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.
We barely finished this post in time for New Year’s Eve. Frantically running from room to room trying to find the last bit of daylight to photograph these cocktails yesterday, we even gave up at one point, thinking it was too late. But desperate to make it work, we searched around all the windows one final time with cocktails and camera in hand, pointed and ready to catch any last golden rays this quickly-disappearing sun had to offer. The room was growing darker and the drinks were looking worse by the second. Waving the glass left to right and up and down near the front door window like someone who’d had too much to drink, we discovered one precise location where a miracle beam was shining through. We immediately grabbed the piano bench since it seemed to be the correct height for the cocktail to reach this light that would only last for a few more moments. Of course the seat was too short by just a few inches, so we turned to the bookshelf behind us and grabbed the thickest book we could find. Our hearts were racing and the stress levels in the house were peaking as we set the cocktail on the vintage hardcover and snapped the shot. And the picture above is the result of this frantic photo near-fiasco. But it was all worth it, as you are about to see.
Thanksgiving dinner without pecan pie is like Christmas without presents. Or a birthday party with no cake. Or ringing in the new year without sipping on something bubbly. The holiday just wouldn’t be the same without one, sitting side-by-side with its autumnal pumpkin and apple companions. And have you noticed that every year when dessert time arrives, there is always a family member who doesn’t like one of the flavors? It’s true. Pay close attention to the comments at the table this year and you are bound to hear someone confessing their distaste for either the apple, pecan, or pumpkin. There seems to be an equal divide amongst everyone’s personal pie preferences, and we have come to accept that this will never change. But this confusion has its benefits: more pies are made so everyone is content. We believe that all pies are equal, and every Thanksgiving our dessert plates proudly display a slice of each one! This year though, we have something extra special to bring to the Fall feast. We’ve added a secret ingredient that has transformed this southern classic into an irresistible treat that everyone at the table will agree on.
Happy Labor Day everyone! Today we are heading to a barbecue and enjoying these glorious cooler temperatures that have arrived in southern California just in time for the holiday weekend. But before we go, we had to share a delicious tropical cocktail for all your last-minute party-planning needs, a refreshing twist on the piña colada. It is incredibly easy to make and literally takes just thirty seconds in the blender. Here, light rum is mixed with cream of coconut, pineapple juice, passion fruit puree, freshly squeezed lime juice, and blended with ice to make a creamy and refreshing beverage inspired by the Puerto Rican classic. Garnished with a strawberry, a slice of pineapple, and a colorful paper umbrella, the only labor you’ll need to do today is print out this recipe and plug in your blender!