Posts Tagged ‘Drink’

I have been seeing wine barrels all over lately. {I even purchased a cheese board out of one} . I think they are a great addition to any party. They are rustic and unique.

I found an awesome barrel that has been converted into a sink. It would be so neat to use it in the house with the bar.


For more inspiration with wine barrels take a look at {my pinterest} to see what else I have dug up.


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Made from real French wine barrels, this rustic cutting board is a perfect way to present breads and cheeses or any appetizer for that matter. You can still smell hints of the wine on the board. Plus it has a little leather handle that could hang from a hook as a cute decoration when not in use.

Buy your own {here}

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If you are a to be bride, wedding girl, & are in the area of San Francisco you need to be here. . .

Trust me. It will be worth it.


Read all about it HERE

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The adult popsicle? Sounds amazing.

Watermelon Margarita Popsicles


  • 2 cups watermelon puree (roughly 1/4 medium size seedless watermelon)
  • 1/4 cup lime juice (roughly 1 large lime)
  • 3 ounces tequila
  • 1 ounce cointreau
  • 2/3 cup sugar


  1. Chop the watermelon into small pieces. Using a Cuisinart, puree the watermelon. Place the puree in a large mixing bowl.
  2. Add lime juice and sugar to watermelon puree. Stir until the sugar has dissolved. Add tequila and cointreau and stir well.
  3. Fill popsicle molds or Dixie cups. If using a dixie cup, cut small squares of tinfoil to cover the top of each of the cups
  4. Use a sharp small knife and cut small slits in the tops of the tinfoil to insert the popsicle stick.
  5. Place the Dixie cups in a flat bottomed container. Place the popsicles in the freezer and wait patiently until frozen.

Makes 10 3-ounce popsicles.

Some tips for making your own from Grey Goose Mixologist Nick Mautone:

  • Keep in mind that alcohol has a different freezing point. “Alcohol freezes at a much lower temperature,” Nick explained. In order for popsicles to solidify properly, it’s important to have a good balance of alcohol and sugar with juice or fruit purée. “It is a bit of trial and error,” he admits. Keep experimenting with the proportions until you achieve a desirable consistency.
  • Play around with texture. For a creamier consistency, Nick recommends adding coconut milk, soy, or rice milk. Even sweeteners can affect mouthfeel: “Confectioner’s sugar has cornstarch, and that can help give the popsicles a smoother mouthfeel,” he says.
  • Get those pops out in one piece! According to Nick, the simplest way to remove ice pops from their molds without them shattering is to allow them to gently warm up for several seconds. His technique: “I like to rub my hands over the popsicle molds until the pop loosens.”
  • Nick’s top flavor picks: “Overall, simple combos seem to work best,” Mautone remarked. For hot weather, he employs the use of warm weather fruit favorite blackberries with citrus-infused vodka. His plum pick? Grey Goose Le Citron or L’Orange.
  • His trendiest spiked pop picks: Nick cites the combination of a pear liqueur (he uses Grey Goose La Poire) and fruity-floral nectars like mango and apricot as popular picks of the moment. Also on point? Spiked spicy-sweet mixes with vanilla, mango, and jalapeño.


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I seriously love all of the little DIY touches and honey theme. It’s so lovely.

They really put all the details together. Mint Juleps with Jack Daniels Tennessee Honey & Blue Summer Honey. Did you see the baked brie with walnuts & maple syrup?!

For the rest follow this {link} to Style Me Pretty’s full feature

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engagement party. . . girls night. . . anything

and maybe something like this to go with it

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The whole collection is elegant and refined. All of the tableware and dessert plates are beautiful. Here are some of my favorite pieces…

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