Want to make an incredible espresso martini at home? Make this recipe! I’ve fallen in love with espresso martinis lately and perfected my technique. Espresso martinis offer rich, bold coffee flavor with a balanced level of sweetness. They’re a lovely celebratory drink to clink after a long week or before a holiday gathering.

You can tailor your espresso martini to your preferences. You’ll find clues in how you order your morning coffee. Do you like it black or sweetened? Do you prefer espresso or cold brew? When it comes to cocktails, do you enjoy vodka, gin or tequila? My trick to making the best homemade espresso martini is using cold brew coffee! Read on to learn why.

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How about a martini? Sometimes a martini sounds just right. I’m often disappointed by restaurant martinis (unless I’m at The Campground in Kansas City—Chris makes the best martini of all time).

So, I’ve been studying the martini and perfecting my at-home martini game. Today, I’m sharing what I’ve learned!

While martinis may seem intimidating, they are actually the perfect cocktail to make at home. The ingredient list is short and basic. The method is easy—stirred, not shaken, to bring out gin’s best flavors.

Now then, the “perfect” martini is very much determined by your personal preferences. I’ve typed up a foolproof classic martini recipe below. I’ve also provided suggested ingredients and details to help craft your perfect martini.

Whether you like your martini with gin or vodka, wet or dry, with a lemon twist or dirty with olives, this recipe is for you.

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Finally! I have a signature Bloody Mary recipe for you. (And for me.) Most store-bought Bloody Mary mixes are full of preservatives and other nonsense.

I’ve wanted a great homemade option for years, but my previous attempts either tasted flat or sent me running for a glass of water.

I know Bloody Marys are a polarizing cocktail, but I’m excited to share this recipe with my fellow Bloody Mary lovers. (For the Bloody Mary haters, can I interest you in a mimosa?)

These Bloody Marys are made with basic ingredients but tastes fresh, spicy and complex all at once. Invite your friends over, whip up these cocktails in a blender (you can make four at once), and enjoy!

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Today, I’m sharing everything you need to know about Moscow mules. Ready?! Moscow mules are delightfully fizzy drinks made with fiery ginger beer, vodka and fresh lime.

Moscow mules are refreshing on hot summer days, to be sure, but they’re also holiday-appropriate thanks to their strong ginger flavor. They strike that elusive balance between spicy, sweet and strong, and I’d sip one any day.

Bonus: Moscow mules are super easy to make. You’ll need just three basic ingredients:

1. Vodka
2. Ginger beer
3. Fresh lime

The ginger beer component makes the biggest difference between a so-so and fantastic Moscow mule. So, I bought all the ginger beers I could find and tried them at home. Keep reading to find my recommendations!

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Welcome to cocktail week! Since Christmas is just one week away, I thought it would be fun to share classic cocktail recipes for your holiday parties.

We’re kicking off with White Russians, which are usually made with cream or milk. I’m not a big milk drinker, so I replaced it with thick cashew milk. It’s creamy, dreamy and ultra delicious.

Cashew milk is relatively neutral in flavor, so it’s a great stand-in for dairy milk. I love that I don’t have to strain it like almond milk (no waste here). I first tried making dairy-free White Russians with light coconut milk, but when coconut milk hits ice cubes, it tends to form small lumps. Not a problem with cashew milk!

I recommend soaking the cashews for a few hours in advance, unless you’re using a high-powered blender like a Vitamix. In addition to cashew milk, you’ll simply need vodka (Tito’s is my favorite brand), coffee liqueur (Kahlua) and ice.

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Drumroll, please. I got Cookie’s DNA test results back yesterday! This funny mutt of mine is half schipperke (called it!) and half mixed medley. The mixed side includes dachshund and Australian koolie, which explains the rest. Cookie is a smart, ornery schipperke with a koolie’s spots and herding habits, topped off with floppy dachshund ears.

My imagination is running wild. How did this creature come to be? I see her mother as an elegant, purebred black schipperke living in a posh Tulsa suburb. Her dad? The handsome, spotted, charming gentleman next door. The Don Draper of dachshunds, if you will.

Six years ago, on a warm spring evening, they snuck off to share a plate of spaghetti and watch the sun set. One thing led to another and now I’m sharing the couch with their clown daughter. It was all meant to be.

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Memorial Day weekend snuck up on me again. Do you all have big plans? I hope so. I’m imagining that you will be gallivanting around a lake, perhaps sipping cocktails on a yacht or at minimum, sipping clinking drinks on a patio whilst rocking a pair of white skinny jeans.

Maybe I can accomplish the latter, but I’ll probably spend most of the weekend working, as usual. I have some ambitious blog projects in the works that I can’t wait to share with you all.

This “bootleg cocktail” will definitely be my summer drink and I hope it becomes yours. I discovered the bootleg at Brit’s Pub in Minneapolis when I went out for an after-dinner drink with Erin and Taylor. It was a chilly spring night, but I couldn’t resist the bar’s signature drink, which was a summery-sounding lemon and mint drink. I ordered mine with bourbon for some warmth and, on first sip, knew that I had to recreate it on the blog.

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Quick! Name this cocktail. I’m at a loss for what to call it. It’s not quite a sparkler, fizz or smash. It’s also not a daiquiri, which is made with rum, or a bee’s knees, although it’s close (this little pink number is made with vodka instead of gin). It doesn’t qualify as a martini, either, and let’s definitely not throw -tini on the end, which we all know is code for syrupy sweet, girly drinks.

Maybe I should pause to tell you what this drink is, precisely. It is composed of freshly squeezed Ruby Red grapefruit juice, vodka, a splash of lemon, a sprig of rosemary and just enough honey simple syrup to make it irresistible. It is: fresh, pretty and pink, but not so sweet that a dude would refuse it. A gussied-up version of my rosemary gin fizz. Light and refreshing but packs a punch, which makes it perfect for the holiday season.

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I did it. I quit my job!

It’s hard to believe that the little project I named Cookie and Kate three and a half years ago has become a full-time endeavor. When my parents asked me what I wanted to be when I grew up, I definitely never responded, “Vegetarian food blogger,” but that was back when I subsisted on chicken fingers with ketchup and home computers were clunky novelties. Regardless, I’ve found my calling. For now.

I’m hoping to post recipes more often from here on out. I’m already feeling like a failure since I’ve only managed to post once during my first week as a full timer. I have, however, been attacking my to-do list like it’s a beast that can be conquered. Oh, if only it could.

Before I dive into the blog improvement projects on my agenda, I thought I’d ask you all what you would like to see here first. What kinds of recipes do you prefer? Do you have suggestions for how this website could work better for you? Any features you’d like to see? Let’s hear it!

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What could be better than sipping on freshly squeezed lemonade during a summer sunset? Sipping on lemonade made with blueberry and lavender and spiked with vodka, that’s what! Sweet blueberries, which are in season in late summer, mix beautifully with tart lemons and lightly floral lavender. Unlike most lemonade recipes, this one doesn’t require tons of sugar. It’s simply the best.

I discovered two ways to make this drink. Which one you choose will depend on what kind of lavender is available to you (fresh or dried). It’s really easy to muddle up some lavender for one drink, or brew tea for a full pitcher of lemonade. Scroll down for the recipe!

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