Strawberry Basil Moscow Mule (My go-to Summer cocktail)

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BBQ season is finally here!

I walked into Target the other day and all I saw was red white and blue everything, which was a bit disconcerting, butttttt… $75 later, I came home with some fabulous pieces to add to my holiday collection.

Your husband can’t argue with purchasing “holiday décor” since these items only come out once a year.

This time last year, I was 7 months pregnant and therefore not indulging in the Fourth of July drinks going around. I was drinking water with 200 lemons (anyone else have a lemon craving during their pregnancy?).

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The Moscow mule is an obvious favorite in our house because we are obsessed with ginger beer. I mean, how can you not be?!

My hubby also loves a good Irish mule when he is craving whiskey (basically everyday). I wanted to combine my love for ginger beer, fresh summer strawberries, and basil all in one cup.

Doesn’t that sound refreshing?


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The next time you fire up that BBQ, make a pitcher of this to go with your burgers or brats! You’ll definitely impress!


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Strawberry Basil Moscow Mule


  • 6 fresh strawberries
  • 6 fresh basil leaves
  • 3 ounces vodka
  • juice from 1 fresh lime
  • ginger beer
  • crushed ice


  1. Muddle 3 strawberries and 3 basil with a splash of the ginger beer & lime juice in each glass.
  2. Add 1.5 ounces of vodka, give a quick stir.
  3. Top with plenty of ice & ginger beer.
  4. Garnish with strawberries & basil.

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Boozy Bananas Foster Milkshake

I never thought I would say this but I can’t wait for it to cool down. We’re in October and it’s 85 degrees in Southern California. We love summer here, but it’s time for a change. Do you know how hard it is to think of Halloween and Thanksgiving when you’re sweating in a pair of shorts and a tank top? It just doesn’t seem right. Someone needs to alert the buyers in Southern California that we are NOT READY for sweater season. We are still looking for flip flops and summer dresses.

Last weekend it was 92 degrees. Yes, you heard me. 92 degrees. So what do you do on a hot and sunny day in Southern California? You go to the beach, of course. We decided to stop by 25 degrees for a gourmet burger and some delicious cocktails. We needed to stay hydrated, after all. At the very end of our meal we decided we should live a little and get a dessert. What’s better than an ice cold drink and a burger on a hot day? A milkshake…and not just any milkshake. A Boozy Bananas Fosters Milkshake.


We split the shake in 3 but I would have ordered my own if I had known how delicious it was going to be. Every single sip uncovered a new flavor. This baby is loaded with incredible ingredients: rum, butterscotch and vanilla bean ice cream, to name a few. Trust me ice cream lovers, you have to make this spiked shake. Drinking this shake will bring you to a Southern California beach where you can sit and enjoy the nice weather. Cheersszzz!

Boozy Bananas Foster Shake

Serving Size: 2


  • 5 scoops vanilla ice cream
  • 1 whole ripe banana
  • 1/4 - 1/3 cup whole milk
  • 2 tablespoons caramel sauce
  • 1/2 teaspoon cinnamon
  • 2 ounces black spiced rum (I used Kraken Rum)


  1. In a blender add ice cream, banana, milk, caramel sauce, cinnamon and rum.
  2. Blend until creamy. Top with a dash of cinnamon.
  3. P.S Thicker milkshake = less milk


Passion Fruit Margaritas


I have a serious craving for tacos at least once a week. Like an uncontrollable feeling that completely overtakes my entire being.  A little voice that says, “You need tacos in your life RIGHT NOW,” and then I find myself googling taco recipes all day. It’s a vicious cycle.

You guys remember the award winning Garlic Shrimp Tacos I made in my cooking class a few months back? Welllll, I also learned about the perfect sidekick to go with those tacos. I decided to make them the other night and realized that these margaritas can go with ANY taco recipe.


Readers, beware! There is alcohol in this beverage. It’s easy to forget because all you can taste is the mouthwatering passion fruit goodness…all I can say is that, ”it tastes so good once it hits your lips!”

Seriously though, try them out and let me know what you think.

Passion Fruit Margaritas


  • 1 cup simple syrup (1 cup sugar in 1 cup water, heat to dissolve)
  • 1 ½ cup of water
  • 1 package passion fruit pulp (Food 4 Less or Latino market’s freezer section)
  • 1 tbsp. freshed squeezed lime juice
  • 3/4-1 cup silver tequila


  1. Moisten half of the outer rim of a glass with the lime wedge (that way, you get salty on one side, but it doesn’t overpower the drink!) and twist the edge into a saucer full of kosher salt.
  2. In a large pitcher stir all ingredients together
  3. Pour over a full glass of crushed ice.
  4. Adjust sweetness with simple syrup and strength with Tequila according to personal preference


Pineapple Margaritas


Oh, Hawaii…I miss you dearly. I miss the weather. I miss the ocean. And I especially miss getting a fresh piece of pineapple in every single Mai Tai. My favorite thing to do is soak the pineapple in the Mai Tai, let it soak up the goodness, and then take a bite out of it at the very end.

Perfection. Every. Single. Time.

I was dreaming of Hawaii while in the grocery store and I decided to grab a few mini pineapples while I was there. The problem, though, is that I only crave Mai Tai´s while I´m in Hawaii. Never fear, I had the perfect solution – to combine the pineapple aspect of Mai Tai´s with my love of margaritas! The combination sounded like just what I needed on this unbearably hot summer day in southern California. Sidenote: it´s been ridiculously steamy in Long Beach. My dogs, who normally sleep in the bed with us, have traded our cuddles for the cold tile floor.

I hope this frosty and refreshing margarita brings a smile to your face!

Pineapple Margaritas


  • 3 cups pineapple juice
  • 1 3/4 cup orange juice
  • 2 oz fresh lime juice
  • 1 cup triple sec
  • 1 cup tequila
  • crushed ice
  • salt for rim of glass
  • fresh pineapple and lime slices for garnish


  1. Mix juices, triple sec and tequila together until well combined.
  2. Rub rim of glass with a lime slice and dip in salt.
  3. Serve over ice and garnish with pineapple and limes.

Recipe adapted from MissintheKitchen


Agave Magaritas

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We are officially smack dab in the middle of summer. Have you taken a trip to the river? The beach? The mountains? The desert? If you live in Southern California, you can do all of these things in one summer. I know, I’m bragging. And spoiled. But I am sure you’ve at least done one of these things – and if you haven´t, GO!

Anytime I head to the beach I am always craving something fresh, something salty, and something iceeee cold. This margarita recipe meets every single one of these requirements! All I need is my beach towel, swimsuit, and a refreshing margarita to turn a hot summer day into a fantastically memorable day in paradise. Enjoy!

Agave Magaritas


  • 1 lime wedge
  • Kosher salt
  • Ice
  • 2 ounces silver tequila
  • 1 ounce fresh lime juice
  • 1 ounce light agave nectar


  1. Moisten half of the outer rim of a glass with the lime wedge (that way, you get salty on one side, but it doesn’t overpower the drink!) and twist the edge into a saucer full of kosher salt.
  2. Fill a cocktail shaker with ice.
  3. Add the tequila, lime juice and agave nectar.
  4. Shake well and strain into the glass.

Recipe adapted from Camille Styles

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Peach Sangria


I’ve made this recipe about 7 times this summer…and counting. There is something so refreshing about an ice cold glass of Peach Sangria on a sweltering summer day. It’s the same feeling my husband has when he opens a perfectly chilled coors light. There are no words to express the satisfaction. I cut up a ton of fruit to add, but by the time I dropped it into the pitcher I had eaten most of it. Oops!

Peach Sangria


  • Bottle of favorite white wine (I used Pinot Gris)
  • 1/2 cup Peach Schnapps
  • 1/2 liter of ginger ale
  • 1 peach (chopped into small pieces)
  • 1 red apple (chopped into small pieces)
  • 10 strawberries (chopped into small pieces)
  • ** add your favorite fruit. Whatever you would like to marinate and look pretty)


  1. Chop fruit into bite size pieces
  2. Add all ingredients (except ginger ale) into large pitcher
  3. Marinate for 2-3 hours
  4. Pour over pitcher of ice and add ginger ale when ready to serve.
  5. **Not before or it will water down
Summer isn’t going anywhere, people. It was in the mid 90’s this past weekend. Stay cool out there, Southern California! Make a pitcher of this scrumptious sangria. 🙂 Don’t forget to leave me a comment to tell me what you think!