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Emily S. Huth

San Francisco, California, US

Recipes By Emily S. Huth

Rainbow diet
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Rainbow Diet by Emily S. Huth

San Francisco, California, US

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Eat The Rainbow!

Eat the rainbow
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Eat the Rainbow by Emily S. Huth

San Francisco, California, US

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live a colorful life!

Lavender vanilla bourbon
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Lavender Vanilla Bourbon Cocktail by Emily S. Huth

San Francisco, California, US

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Get ready for warmer weather with a Lavender Vanilla Bourbon!

Directions:

Make your simple syrup:
In a small pot, combine the water, honey, and sugar. Stir over medium-high heat until the honey and sugar completely disintegrates. Add the vanilla bean (scraped insides and the pod as well) and lavender, stirring to submerge them into the liquid. Bring to a low boil for 10-15 minutes, then cover and remove from heat. Cool to room temperature. Strain the syrup, removing the vanilla bean pod and the lavender. Keep refrigerated in a covered bottle for up to a week.

Time to Drink:
Fill my glass with ice. Add the simple syrup, bourbon, lime juice, and ginger ale. Stir until well combined. Add a slice of lime for garnish and drink.

Theydrawandcook
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Bellini Popsicles by Emily S. Huth

San Francisco, California, US

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Transfer 5 oz of peach puree to a mixing bowl. Add the lemon juice, Prosecco, simple syrup, and bitters. Carefully add Prosecco. Stir to combine. Pour the peach mixture into the popsicle molds. The flowers will float to the surface. Freeze and enjoy!