It is a chilly and grey day in LA. Which simply reminds me that it is not yet summer. So to warm up my soul and celebrate the changing spring season, I decided to put together this little gem that is both savory and light.
The cherry blossoms have bloomed and the spring weather has begun to feel like summer, so I felt it was only appropriate to spend the afternoon in the sun sipping tart cheery + watermelon rose cocktails, while reading the new issue of Bon Appetit magazine.
This combination of flavors brings me back to summers spent in the Austrian Alps, helping my sister at her small cafe. Salads there were bitter and light and usually served family style.
You know me, any excuse to buy flowers, set the table and make a big meal and I'm there.
Easter is tomorrow and it has me thinking of eggs and carrot and all things spring. I have been a lover of fresh juice for many years, a carrot, orange, ginger mix has always been my go to. So I naturally thought — now how to make that into a naughty brunch worthy cocktail, perfect for my gathering on easter Sunday. A simple cocktail, that’s not too sweet.