Category Archives: Bevies

The Perfect Sazerac

DSC_0131One of the oldest American cocktails is called the Sazerac. This famous cocktail dates back to pre-civil war New Orleans and is still very prevalent there to this day. Recently, this cocktail has made a come-back in gastropubs and “hip” restaurants across America. If there is Sazerac on the drink menu my husband is sure to order it. He is a whiskey drinker and loves this particular cocktail purely for the fact that there aren’t several other ingredients mixed in to “ruin” the whiskey itself. I don’t know when he began to love the taste of whiskey, but I have a slight hunch that it runs in the family. My father-in-law, Kurt, has been known to like a well decanted whiskey, neat and strong to the nose. He also is slightly obsessed with ordering a proper Sazerac. It is truly a funny a story, that I am sure my mother-in-law could tell better than I, but Kurt is pretty much on a mission to “school” bartenders across the world about this classic drink. And yes, I do mean across the world. In one particular instance, Kurt asked the bartender if he could make a Sazerac and before the bartender could answer with a “no”, Kurt had already propped up his laptop right on the bar and pulled up the time-honored recipe for the bartender to follow. He really does want the world to know how to approprietly mix a Sazerac, and if there was any way I could help, I would. 


Now, the most important part of this cocktail are the very specific ingredients. The Sazerac was originally made with cognac but in later years was prominently made with rye whiskey. In addition to the whiskey, there are two other must-have components for the infamous drink; Peychaud’s bitters and a rinse of Absinthe. Peychaud’s bitters is lighter and bit more floral than Angostura bitters and is considered essential for a well-stocked bar. The Absinthe rinse is crucial in the fact that it lightly coats the glass with the aromatic anise flavored liquor. There are other popular anisettes like Pernod or Herbsaint that are common substitutes if you can’t find Absinthe. Traditionally, the recipe includes a single muddled sugar cube or an ounce of simple syrup, but to make this cocktail in true “Honeyed Home” fashion, I added a teaspoon of clover honey. The honey added just the right amount of sweetness and really rounded out the drink in whole. The last, and my father-in-law’s favorite part, is the lemon twist. The lemon peel is to be rubbed around the rim of the glass so that all the oils in the rind can permeate onto the glass before the twist is dropped into the drink. With each sip, you should taste lemon first and finish with the slightly anise tinged whiskey. Ok, all this talk is really getting me thirsty. Kurt, come on over! It’s 5 o-clock somewhere right?? 








The Perfect Sazerac
Serves 2
The classic American cocktail is served up with a touch of Honeyed Home!

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For 2 Sazerac Cocktails
  1. 4 oz Rye Whiskey
  2. 1/4 oz Absinthe
  3. 6 dashes Peychaud’s Bitters
  4. 2 tsp clover honey (or 2 cubes sugar, muddled)
  5. 2 lemon peels
  1. Rinse the inside of two old-fashioned glasses with the Absinthe and discard any left-over liquid. Place one 2″ square ice cube in each glass (if you do not have the large cocktail ice cubes, just use 2-3 regular sized cubes). Set the glasses aside.
  2. In a cocktail shaker, add ice, whiskey, bitters and honey. Shake vigorously and pour over the large cubes dividing the contents evenly between the two glasses.
  3. Garnish each glass with a lemon peel. Be sure to rub the peel around the rim before adding it to the cocktail. Enjoy!


{All Natural} Pumpkin Spiced Latte


There are a few things in life that I would like to call my “vices”. The few that I have are as follows (and in no particular order); I have a this weird obsession with really bad reality shows (Real Housewives or The Bachelor kind of stuff), I usually have at least one glass of red wine at night, and I absolutely NEED  love a good cup of joe in the morning. Ok, so the reality shows are normally a bit over-the-top, but I think I have become a viewer for the simple fact that they are so ridiculously out of control that they make me feel that my own life is right where it needs to be and that my values and morals are incredibly intact. They also make me feel like I am a damn genius. It’s mind blowing really; conversations played out on cable television. So there you have it, they are so bad that they make me feel so good. My other vice, coffee gulping, is loved for so many better reasons than reality television. I can’t believe I am admitting this; but sometimes I can’t wait to go to bed at night so that I can have a cup of hot brew in the morning. (gasp!) I know. Its not just for the little boost of energy it gives me, it’s the aroma and robust flavor that I am completely infatuated with. I think sometimes that breathing in the coffee and holding the warm mug is invigorating in itself. I could probably go on and on about all the reasons why I yearn for coffee, but I wouldn’t want to bore you…

As soon as Autumn hits, pumpkin spiced lattes are calling my name (loudly). I love the slight sweetness of the underlying pumpkin mixed with warm spices and hot milk. It’s like Fall sneaks right into your morning and prepares you for all the holiday nostalgia on the horizon. I love it all so much, but I what I do not care for is the way that some coffee shops prepare these pumpkin spiced lattes. Usually, they are made with pumpkin syrup (full of artificial sweeteners) and mixed with full-fat dairy milk. Too many calories in one cup if you ask me. I thought there must be a way to get these same flavors without all the junk and it turns out; it’s totally possible and so delicious! I did end up adding a little whipped cream to these for the photo effect, but if you are trying to eliminate calories, it tastes just as amazing without it. You could also whip up a little coconut cream and use as a vegan whipped cream for some extra all-natural sweetness. I hope that you enjoy making these as much as I did! Happy Fall! 








Pumpkin Spiced Latte
Serves 4
A delicious, all natural, & healthy spin on the classic fall-favorite pumpkin spiced latte!

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Pumpkin Spice Syrup
  1. 1 cup water
  2. 3 TBSP organic pumpkin puree
  3. 1 TBSP maple syrup
  4. 2 tsp pure vanilla extract
  5. 1/2 tsp nutmeg, plus more for garnish
  6. 1/2 tsp cloves
  7. 1 tsp cinnamon
To assemble
  1. 1 cup organic unsweetened vanilla almond milk
  2. 8 shots of organic espresso (about 8oz fresh strongly brewed coffee)
  3. whipped cream for garnish (or use vegan whipped {coconut} cream)
Make the pumpkin spiced syrup
  1. In a large saucepan bring all the syrup ingredients to a boil while whisking. Once it has boiled reduce down to a simmer for a couple minutes and then set aside (it will be a little thick).
Make the espresso
  1. I use my Bialetti pot and brew about 8 shots of espresso. Feel free to use a strongly brewed pot of coffee if you do not have an espresso maker.
Heat the milk
  1. In a small sauce pan heat the almond milk until it boils for a minute and then set aside.
Assemble the latte
  1. Pour the 2 oz of espresso in each mug. Add about 2-3 TBSP of the pumpkin syrup to each mug. Add the hot milk to the top of the mug and stir to combine. Garnish with whipped cream (if you are feeling indulgent) and a little sprinkling of nutmeg.
  1. Because I used almond milk, the coffee-milk-pumpkin syrup would tend to separate. I kept a spoon and saucer near by to stir when needed.
  2. This latte is not overly sweet, if you like a sweeter morning brew add a few more tablespoons of maple syrup or any other natural sweetener.

Summer Cocktail: Nectarine Dream


When life gives you nectarines, make a cocktail. Isn’t that how the saying goes?? Well, hopefully so, because my fridge has had a giant box of ripened nectarines begging to be used. For this reason alone, everything I will have posted this week has one underlying condition: MUST USE NECTARINES. If not, I might just have to stay in front of the fridge and try to see how many I can consume in one sitting; which by the way, doesn’t sound too awful…. Instead of eating 15 of them to myself I decided it would be better to incorporate them in any way, shape, or form in some new and exciting recipes. 

I used to bartend at a fantastic mexican restaurant in Laguna Beach for a greater portion of my life and here is where I tried mixing tequila with just about anything. The possibilities are endless, really. When summer came around we made a peach tequila bellini of sorts which inspired this new spin on the recipe. I used my favorite silver tequila and Patron Citronge but feel free to use any orange liquor that you like (i.e Cointreau or Grand Marnier).  The nectarine, lemon, and mint puree is super flavorful and would be excellent with vodka, gin, or champagne! Cheers! 





Nectarine Dream

Serves 4
A delicious summer cocktail w/ fresh nectarines, mint, and lemon!

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  1. 2 ripe nectarines, sliced
  2. juice of 2 lemons
  3. packed 1/4 cup fresh mint, plus a few leaves for garnish
  4. 8oz silver tequila (2oz each)
  5. 4oz Patron Citronge (1oz each)
  6. ice
  7. soda water (optional: if you like it served over ice)
  1. 1. In a blender combine necatrine slices and lemon juice and puree until smooth. Add the mint leaves, puree again, and then set aside.
  2. 2. In a tumbler, add ice, tequila, orange liquor, and 2oz of the nectarine puree. Shake vigorously to ensure the drink becomes really cold.
  3. 3. Serve in a champagne coupe and garnish w/ fresh mint.
  1. Note: My husband likes a slightly less sweet version and enjoys his over ice, in a mason jar, with only 1oz of the puree, and topped with soda water for a little effervescence. Both ways are delicious and fun!



Revamped Guacamole Kit & Peligroso Skinny Margarita


Cinco de Mayo is right around the corner and it is the first year, of the past 6, that I do not have to work behind an insanely packed bar slinging margaritas and shots of silver tequila. I was a bartender at a famous family-owned Mexican restaurant in Laguna Beach and have always had to get plenty of rest before this latin celebration in the past. Everyone knows Cinco de Mayo is a day of craziness and drinking shenanigans. This year, I can join in the festivities instead of working my booty off and sweating the day away. Let’s face it; we can not celebrate this day without a brilliant recipe for guacamole and, of course, a method for a stellar margarita. So, I am here to give you both. I like to think I know my margaritas and tequilas, that is for sure. My frequent choice for making margaritas behind the bar was Peligroso Silver Tequila, because I love the pure and smooth taste in this hand-crafted perfectly-aged tequila. It was a ‘no brainer’ to make margaritas for the blog, because, well… why not?? I like a “skinny” version of sorts, but I have to say, I hate calling it that. I think some of the hoity-toity bar patrons ruined it for me. Although, for what it’s worth, it really is skinny. It’s lower in calories, not too sweet, and perfectly measured so that the tequila is not masked by it’s counterparts.  You want to be able to taste what you are drinking. No one loves a cocktail full of sweet and sour mix. Gross.


But, when it came to a go-to guac recipe, I wasn’t sure I had THE one. I had only recently discovered a new way to mix up my favorite appetizer; pairing the creamy avocado with a touch of a roasted corn. I was inspired by Joy the Baker’s recipe but made it tad simpler on myself by picking up a “guacamole kit” from my favorite market, Trader Joe’s. I spiced up the kit to make it more homemade with a bit of a fruity spin. I fed this to my husband the other day as a midday snack and he was silent while he chewed.  He said only 7 words, and I quote, “Babe. This is the best guacamole ever.”

So, there you have it. If he liked it, so will you, I promise. Happy Cinco de Drinko my friends! Stay Safe!




Revamped Guacamole Kit {Vegan, Gluten Free, Paleo} 

Makes 1 medium bowl of guacamole 

1 guacamole kit from Trader Joe’s (2 ripe avocados, 1 Roma tomato, 2 cloves garlic, 1 jalapeño, 1 shallot, 1 lime {juice and zest})

1 ear of organic corn, roasted (omit if on Paleo diet)

2 TBSP cilantro, chopped

1/2 cup chopped fresh mango, or frozen & thawed

1/4 cup fresh pomegranate seeds

Sea salt & freshly ground pepper, to taste

1/4 teaspoon garlic powder

1. Husk the ear of corn and roast over an open flame on the stove top, turning regularly to ensure even roasting. Once the ear is speckled with black kernels, remove from the flame, and slice off the kernels using a sharp knife. Add the roasted corn kernels to a medium bowl. Prepare guacamole kit per package directions but remember to add the zest of the lime too. If you do not like it too spicy try to remove as many seeds as possible from the jalapeño before dicing. Save the pits from the avocados if you plan to store some of the guac. Add the cilantro and season with salt, pepper, garlic powder to your taste. Finish with chopped mango and pomegranate seeds. Serve with organic corn tortilla chips (I like the scoops) and a Peligroso Skinny Margarita! ¡Olé!




* No Fail Storage Tip: To keep the guacamole from browning, spoon it into a tupperware with the 2 avocado pits. Place plastic wrap  over the top of the guacamole so that no air can touch it. Top the tupperware with it’s lid and store in the fridge for up to 3 days.

guac storage

Peligroso Skinny Margarita {Vegan, Gluten Free}

Makes 2 margaritas 

2   1.5oz shots of 100% Agave Peligroso Silver Tequila (or your favorite silver tequila) divided

2    limes, cut into 8 wedges each

2    tsp organic Agave Nectar, divided (or organic wild honey)

2   splashes of margarita mix (I use Trader Joe’s marg mix, but feel free to use your favorite!)

1/2   cup sparkling water or club soda, divided


1. Pour sea salt on a plate. Rub the rim of glass with a lime wedge and then dip onto the plate of salt. Rotate the glass several times to ensure even salt distribution around the rim, set aside. Fill a bar shaker with ice. Pour a shot of tequila (1.5oz) into the shaker, squeeze 3 lime wedges in, add 1 teaspoon of agave, a splash of margarita mix, and shake well. Pour over the salted and ice filled glass and top with soda water (about 1/4 cup in each). Garnish with a lime wedge. Repeat for the second margarita.




Green Hemp Breakfast Smoothie


“The food you eat can either be the safest and most powerful form of medicine or the slowest form of poison” – Ann Wigmore

Some mornings call for something quick and entirely available on-the-go. Normally, I am someone who enjoys all aspects of being able to sit down to eat breakfast, but let’s face it, it’s not always an option. If you are like me and find yourself looking to curb your hunger for the first half of the day with something substantial, healthy, and nourishing; this is just what the doctor ordered. Not only is it packed with antioxidants, it is chalk-full of protein, as well as, vegan and gluten free. This particular smoothie has a total of 340 calories. A low-cal breakfast with incredible satiating power? Sign me up! If you do not have protein powder on hand (as it is an expensive pantry staple) feel free to use flax meal or ground hemp seeds as a substitution. Both are unbelievably nutritious and carry tons of omega-3’s and essential amino acids (protein’s little building blocks). Virtually, the beauty of a green smoothie is it’s versatility. Mix it up. Use what you have on hand, or better yet, what you are craving that day. If you do not have kale; use spinach, collard greens, or swiss chard instead. If you dislike almond milk, substitute for soy, rice, or coconut milk. Maybe, you like good old-fashioned peanut butter instead of almond butter. Kris loves frozen mango in his smoothie and I adore a good mix of berries. Perhaps you want to add a little spirulina for an extra boost of vitamins and minerals. All is welcomed and all is equally delightful. We can wholly agree that this way fast-food way of consuming breakfast is significantly beneficial to our livelihood. Happy blending!




Green Hemp Breakfast Smoothie {Vegan, Gluten Free, Paleo}

Makes 1 smoothie (5 minutes) 


2 packed cups fresh organic tuscan kale, chopped

1/2 cup organic unsweetened vanilla almond milk

1/2 cup frozen mixed berries (feel free to use any frozen fruit you love)

1/2 frozen banana (I freeze my bananas with their peels on, so be sure to slice the peel off with a sharp knife before adding to blender)

1 heaping TBSP almond butter (I use homemade or store-bought fav; Justin’s Maple Almond Butter)

1 TBSP vanilla hemp protein powder (I get mine at Trader Joe’s)

1/4-1/2 cup water or coconut water  (for thinning)

Coconut chips or flakes (optional; for garnish)


1. Add all ingredients to blender and blend until smooth. I like to add a bit of coconut water or plain water to thin out if it  won’t blend or seems to thick. If you are feeling fancy, garnish with coconut chips or extra berries.