Tag Archives: orange

friday at five :: apple cider bourbon + amaretto

If this cocktail doesn’t say ‘Autumn is Here’ then I don’t know what does. Try this glorious mixed drink from Floating Kitchen —  Apple Cider, Bourbon and Amaretto Cocktails with Brûléed Oranges. It’s the Bru¨ˆleéd Oranges that make this beauty all the more delish.

the mint marrakesh



  • 1 oz. orange liqueur
  • 1 oz. gin
  • 1 oz. pineapple juice
  • Orange slice
  • Mint sprig
  • Soda water


Combine the orange liqueur, gin and pineapple juice in a glass with ice (Anthro went with their cheery Color Pop Juice Glass). Add the mint and orange slice (after giving it a good squeeze). Stir until chilled and fragrant, then top off with soda water.

{via Anthro Blog}

friday at five :: irish blonde


  • 2 oz Michael Collins Blended Irish Whiskey
  • .75 oz Orange Curaçao
  • .25 oz La Ina Fino Sherry
  • 1 dash Regans’ Orange Bitters

Garnish: Flamed orange peel

Glass: Martini


Add all the ingredients to a mixing glass and fill with ice. Stir, and strain into a chilled Martini glass. Garnish with a flamed orange peel.

{recipe and image via Liquor, contributed by Dale DeGroff}

dreaming of warmer climates

We’re lovin’ this curated grouping of turquoise and orange. Thanks to Born at the Wrong Time we were featured among a sea of talent. I’m thinking a trip to the beach is in order!

Caught our eye:

  1. From Lara Minassian of La Crescenta, CA: Don’t miss this beautiful vintage floating mermaid wall plaque figurine made in the 1950s by Lefton.
  2. The Jelly Fish photograph is AWESOME! A Vintage Jellyfish Photograph – 8×10 Photo from Seven Eleven Studios in Muncie, Indiana.
  3. Don’t miss out on this ideal map, a Vintage Florida image of the Sarasota and Siesta Key area, it is altered and embellished with great retro colors. Straight from Vintage Beach Maps.
  4. Last but certainly not least, our octopus in the ocean belt buckle. It’s crazy beautiful.

blood orange margarita :: friday at five

Blood Orange Margarita Recipe

*Makes one cocktail


1 lime wedge
Coarse sea salt for rim
2 ounces of tequila, preferably Sauza Hornitos
1-1/2 ounce fresh lime juice
3/4 ounce orange liqueur
1/2 ounce simple syrup
3/4 ounce blood orange puree (see below)
1 lime wheel
1 blood orange wheel optional

  • Moisten the outside edges of a rocks glass with a lime wedge.
  • Sprinkle a little salt on a small plate and dip the moistened rim in the salt to coat it lightly.
  • Fill the glass and a cocktail shaker with ice.
  • Add the tequila, lime juice, orange liqueur, simple syrup and blood orange puree and shake vigorously.
  • Strain into the glass, garnish with lime and blood orange wheels.

Blood Orange Puree

*Makes 3/4 cup

4 blood oranges, peeled, segmented and seeded
2 tablespoon simple syrup
1 teaspoon fresh lemon juice

  • In a blender or food processor, combine orange segments, simple syrup and lemon juice. Puree until smooth.
  • Taste and adjust amounts of simple syrup and lemon juice as needed.

Simple Syrup

*Makes 1-1/2 cups

1 cup sugar
1 cup water

  • In a saucepan over medium-high heat, combine sugar and water and bring to a boil, stirring until sugar is dissolved.
  • Remove from heat and let cool.
  • Pour into a glass jar and cover, refrigerating until needed.

a blast of color :: pairing art and interior

{the image via habitually chic, from a thomasville showroom} Of course, I added one of my paintings to give the room a much needed lift.


This lovely piece is looking for a home, it’s still on the easel but should be read by next week. For more information contact Nadine below.


cowgirls and cocktails :: fundraiser

A fundraiser worth supporting … Cowgirls and Cocktails. My hat is off to Cindy Fowler for her outstanding work. With the theme in mind: I created a few pieces that I thought would be appropriate. 25% of sales of these items will be donated to breast cancer.





friday at five :: mai tai


  • .75 oz Fresh lime juice
  • .25 oz Rock candy syrup (2 parts sugar, 1 part water)
  • .25 oz Orgeat almond syrup
  • .5 oz Orange Curaçao
  • 2 oz Premium aged rum (Appleton Estate 12-Year-Old, El Dorado 12- Year-Old)

Garnish: Lime rind and fresh mint sprig
Glass: Double old-fashioned


Add all the ingredients to a shaker and fill with crushed ice. Shake vigorously until the shaker is well-chilled and frosty on the outside. Pour the drink (unstrained) into a double old-fashioned glass. Garnish with half of a juiced lime and a fresh mint sprig.

Contributed by Martin Cate {via}