Category Archives: sips

my rotating tap of tasty beverage obsessions.

rooibos mint tea (two ways) // frvrlnd collaboration

May 19, 2015

rooibos mint iced tea // forage + fodder & frvrld

summer is upon us y’all. so what better time to share this recent collaboration with frvrlnd, olive + rye, and katie jameson photography? when rowen, the woodworker and muse behind frvrlnd, a curated collection of handmade small-batch goods, approached julie and i about creating a few simple recipes for her summer product line, we got right to work.

a typical austin summer brings lots of sunshine (and humidity), so we wanted to create something refreshing and simple to enjoy on the porch with friends. thus we bring you rooibos mint tea two ways! one served on ice with a few bubbles and the other a boozy but easy to sip bourbon cocktail. both drinks share a handful of simple ingredients, and are perfect for your next backyard gathering.

rooibos mint iced tea // forage + fodder & frvrlndrooibos mint iced tea // forage + fodder & frvrlndIMG_9293rooibos mint iced tea // forage + fodder & frvrlnd

this collaboration also gave me an opportunity to test out frvrlnd’ summer product line and i’m completely smitten. frvrlnd muddlers are beautiful, but more importantly, functional, and don’t even get me started on these ambrosia maple boards.

rooibos mint iced tea // forage + fodder & frvrlndIMG_9308

i’m a sucker for prep bowls, so i instantly fell for her scoop collection, which features a variety of sizes and shapes. and all of her products are handmade, so each item is unique and created with care.

rooibos mint iced tea // forage + fodder & frvrlndrooibos mint iced tea // forage + fodder & frvrlnd

rooibos + mint iced tea

5 tsp of loose rooibos tea
24 oz water
25 mint leaves
2 oz simple syrup
lemon, thinly sliced into rounds

chilled club soda

using a linen tea bag or wire mesh tea infuser, steep the tea in water that’s just off the boil until it reaches your desired strength. you’ll want it to be stronger than normal, so 5-10 minutes should be about right. muddle your fresh mint leaves until crushed and add to the steeping tea. in a small pitcher, combine the simple syrup and strained tea & crushed mint mixture, and stir well until combined. fill each glass with ice, leaving room for two lemon slices per glass and split the tea mixture evenly between the glasses. top off with chilled club soda and enjoy. makes four delicious glasses.

rooibos mint iced tea // forage + fodder & frvrlnd

rooibos tea + bourbon cocktail

(makes 2 cocktails)

1 tsp of sugar
10 mint leaves
4 tsp of loose rooibos tea
4 oz hot water

4 oz of bourbon (we used buffalo trace)

using a linen tea bag or tea infuser, steep the tea in boiling hot water. allow to steep for 4-7 minutes, you’ll want the tea to be strong but not too bitter. while the tea is steeping, combine mint and sugar In a cocktail shaker or flat-bottomed cocktail mixing glass. muddle until mint is thoroughly crushed and combined with sugar. once the tea has steeped to desired strength measure out 4 ounces into the shaker (be careful, it might be hot!) and add bourbon. fill shaker with ice and stir until the cocktail is jet cold. double strain the mixture into two cocktail glasses and garnish with lemon peel and mint sprig. enjoy!

this drink would also be wonderful served on ice. Just combine and stir all ingredients without the ice in the shaker and pour into a highball glass filled with ice.

scoops + boards: frvrlnd // cocktail recipe: olive + rye // photos: katie jameson photography 
Share This

summer margarita trio

June 10, 2014

summer margarita trio // forage + fodder

summer is officially here in texas and there’s no better way to sit poolside than with a fresh margarita on the rocks. i wanted to try some unique flavor combinations, so naturally i teamed up with my favorite cocktail pal julie, of olive + rye, a simple and beautiful lifestyle blog, to create a summer margarita trio for y’all featuring three simple but delicious margarita recipes.

summer margarita trio // forage + fodder

the key to a fantastic margarita (or any cocktail for that matter) is fresh ingredients. why waste your time with limeades and mixes when you can have the real thing? trust me, it makes all the difference when you take that first sip. since you’ll be using fresh fruit, there will be a lot of pulp, so you’ll want to use a hawthorne strainer for all three of these recipes.

summer margarita trio // forage + fodder

summer margarita trio // forage + fodder

another equally important tip is to use decent booze. it doesn’t necessarily have to be top shelf, but you’ll taste the quality with these recipes because there’s no artificial nonsense to mask it. you get me?

summer margarita trio

summer margarita trio // forage + fodder

we’ve assembled a top notch variety of margaritas that are sure to please every palate. for those of you who like their summer sips with a kick, this grilled pineapple jalapeño marg will rock your world. it makes for a surprisingly complex flavor with the smokiness of the grilled pineapple paired with the of sweetness of licor 43, and that final zing of jalapeño. it’s an experience to say the least.

grilled pineapple jalepeno margarita // forage + fodder

grilled pineapple jalepeno margarita // forage + fodder

 grilled pineapple + jalapeño margarita

2 rings grilled pineapple
2 oz reposada tequila
1/2 oz licor 43
juice of 1 lime
2-3 jalapeño slices, seeded if you want less kick

grill your pineapple rings on a bbq until they begin to caramelize. you want them to have a bit of char, but still be juicy.   once cooled, remove the core from the rings and place them in your shaker and muddle until as much juice from the pineapple is drawn out as possible. from there, add the tequila, licor 43, lime juice, and jalapeño slices to your shaker.

fill your shaker with ice and shake vigorously until the shaker begins to condensate. strain the mixture into a glass filled with ice and add a slice of grilled pineapple and jalapeño for garnish.

note: if you don’t like spicy, then skip the jalapeños in the shaker, and just add a seeded ring to your drink at the end. you’ll still get some good heat from it.

cucumber basil margarita // forage + fodder

this cucumber basil margarita is truly refreshing in every way. like all good margaritas, it’s not too sweet and not too boozy. the basil really ties it all together nicely, and this drink is one that you could sip on for hours.

cucumber basil margarita // forage + fodder

cucumber basil margarita

8 cucumber slices
8 basil leaves
2 oz silver tequila
1/2 oz simple syrup
juice of 2 limes

place cucumber slices and basil leaves in a shaker and muddle until cucumbers are well juiced and basil is crushed. then add tequila, simple syrup, lime juice and top with ice. shake vigorously until the shaker begins to condensate. strain into an ice filled glass and garnish with a basil leaf and/or cucumber.

blueberry margarita // forage + fodder

blueberry margarita // forage + fodder

what i love most about this blueberry margarita is that it’s not too sweet. muddling the blueberries with brown sugar creates a dark, almost savory element to this margarita and the orange bitters are a nice alternative to the traditional triple sec.

blueberry margarita

1 small handful blueberries
1 bar spoonful brown sugar
1 1/2 oz silver tequila
juice of 1 lime
2 dashes orange bitters

place blueberries and brown sugar in a shaker and muddle until blueberries are well juiced and brown sugar has mostly dissolved. add tequila, lime juice, orange bitters and top with ice. shake mixture until the shaker begins to condensate and then strain into an ice filled glass. garnish with blueberries, and enjoy!

blueberry margarita // forage + fodder

grilled pineapple jalepeno margarita // forage + fodder

cucumber basil margarita // forage + fodder

summer margarita trio // forage + fodder

so there you have it folks, a summer margarita trio to match your tan lines. grab a sun hat, kick up your feet, try all three and let us know which is your favorite!

cold snap cocktail

February 4, 2014

cold snap

we had a few requests for this cocktail recipe yesterday via instagram, so i figured i’d share it with y’all real quick. ask and you will receive my friends!

the weather here has been jumping back and forth like crazy for the last few weeks. within a three day period we will have freezing temperatures with sleet only to be followed up by sunshine and 75 degrees. it’s maddening. i can’t pack up my closet because i’m switching back and forth so damn much. this part of texas winters is really more a series of cold snaps than anything else, hence the name of this cocktail.

the cold snap

1 ½ oz spiced rum (like sailor jerry)
½ tsp honey
2 oz spiced apple cider
1 oz red wine*
1 star anise
1 cinnamon stick
1 slice green apple

stir or shake the spiced rum and honey in a shaker until the honey has dissolved completely. add in the cider, wine, cinnamon stick and star anise with a few ice cubes and shake vigorously. strain into your glass of choice and retrieve your cinnamon and star anise for added flavor then garnish with a thin slice of green apple, which will make a nice boozy snack once you’ve finished your drink.

*note: for your red wine, you don’t want anything too bold. for this one we used a local barbera, and finished the bottle on its own with dinner.

(makes 1 drink)

sips & whistles // vieux carre

July 22, 2013

i had vieux carre on the brain after our fabulous trip to new orleans. this recipe comes straight from my favorite book of libations, bitters. and it features a local texas bourbon, so that’s cool. honestly, this is pushing the summer simplicity barrier at six ingredients, but it’s worth it. and there’s no muddling or garnishing required, so deal with it.

the goods

goods 2

pour some out

vieux carre

vieux carre 1

the vieux carre

1 ounce bourbon or rye
1 ounce cognac
1 ounce sweet vermouth
1/4 ounce benedictine
2 dashes angostura bitters
2 dashes peychaud’s bitters

measure all ingredients in a shaker with ice and stir with bar spoon briefly until chilled. strain into a chilled highball glass over ice. garnish with a lemon twist if you’re feelin’ fancy.

suggested album pairing: best of john coltrane*

*or you can geek out like we did and just listen to the game of thrones books on tape.

sips & whistles // the expat

June 19, 2013

we fell in love with this tasty bev while celebrating our anniversary and wasted no time figuring out how to recreate it at home. honestly i think we nailed it. the expat is whiskey refreshment with just the right amount of mint.

expat fixins

expat mint

expat duo

we enjoyed our first round on the couch catching up after equally long days at work. for the second batch we traded our fancy coupes for mason jars and took a nice evening stroll with the pup. either way it’s pretty perfect for winding down the day.

the expat

2 ounces bourbon (bulleit or makers is nice)
1 ounce freshly squeezed lime juice
3/4 ounce simple syrup
2 dashes angostura bitters
3 fresh mint leaves

muddle the mint like you mean it. seriously, it’s not just there for looks. add in the rest of the ingredients and shake for 20 seconds or so with ice. strain into a chilled coupe (or mason jar if the spirit moves you) and enjoy.

suggested album pairing: xx by the xx

the first batch

March 22, 2013

first batch

well after 3 weeks the first batch of homemade bitters is complete! the final step was just adding a bit of sweet (honey for the grapefruit and a rich simple syrup for the orange bitters).


we did a little taste test the first night and they’re not half bad, although they have a little more bite than i expected so i think they may need to mature a bit longer. i was able to get these lovely little bottles shipped for super cheap from specialty bottle in seattle. and found a great little template for homemade labels.



since then i’ve been incorporating the orange bitters in my old fashioned recipe (which is still in the process of being perfected).


old fashioned

we’ll give it some time, and then i want to try out a few more bitters recipes, the first of which being coffee pecan. yum indeed.

bitters (two)

February 27, 2013

last saturday i completed step two of the homemade bitters experiment and so far so good! they smell amazing and it seems like they’re coming along quite nicely.

step two

basically the second step was a lot of straining, a little simmering, and then back into the jars for another week of darkness.

straining 1


here is the result of the first step which made a lot more bitters than i expected. i may be gifting some of this to some lucky friends and neighbors.


the final step is this weekend! still deciding what my first cocktail is going to be. i’ve been drinking a lot of these lately, so i may just use the grapefruit bitters to add a little twist to it.

margs up!

February 22, 2013

it’s national margarita day everyone! it’s been one hell of a week and nothing sounds better than exercising my american duty of partaking in alcohol-driven holidays. in the spirit of margaritas, we’ll most likely be stuffing our faces with tex mex tonight as well. here are my favorite spots in town for a marg:


el alma has a great happy hour with a reliable house margarita and a rooftop patio. if you’re looking for something with a little kick to it give their margarita chilanga a try.


trudys will give you the biggest bang for your buck with their mexican martinis. there’s a reason they can only serve two per person – these babies are strong.


and curra’s grill certainly has a strange, yet surprisingly delicious, offering in the form of their avocado margarita.

viva la margarita!

homemade bitters

February 14, 2013

bitters experiement

this weekend i took on the task of homemade bitters. believe it or not the hardest part was finding all of the ingredients. central market came through with most of the goods, but the more exotic herbs (gentian root, cassia chips, and wild cherry bark) took a little more research.

herb bar

after a few phone calls of places near the house, i ventured down to herb bar, because let’s face it, i’m always looking for excuses to go back there. it’s pretty much the only place in town that carries everything you’ll need, and it smells amazing. plus you’ll walk out feeling more relaxed than before. they have a one ounce minimum for their bulk herbs which wasn’t a big deal until i got to the hops – turns out one ounce of hops is a lot. i’ve got hops for days… any home brewers out there?



i decided to make orange and grapefruit bitters (the first will get the most use, and the second will make my man happy). it made for a zesty afternoon (bad citrus joke) and i ended up with a lot of naked fruit in my kitchen, which of course i used for cocktails later that day. my only tip would be peel carefully – it’s all too easy to lose a part of your finger so take it slow until you get into a good rhythm. luckily i completed this project unscathed and with all of my appendages.


jar shot


i won’t walk you through the entire process, but it was pretty painless and kinda fun.  after all four sides of the ryan adams gold album i was done.  now these bad boys will sit in darkness (aka my hall closet) for two weeks and be given one good shake a day. then it’s on to step two y’all

drinks with friends

February 1, 2013

drinks with friends

last saturday i spent a few hours with the lovely miss julie jones in the name of tasty beverages. we threw on some motown records pulled out all the booze we could find and got to cocktailin’. our first concoction was straight from the recipe book and it was delightful, although the name could use some work – the brandy crusta.

brandy crusta

while sipping on this, we caught up on life, flipped through the best cocktail book ever, and bolstered our egos into believing that we were indeed award-winning bartenders. the reality check arrived when i realized that i desperately need to work on my shaker skills so that my mixing techniques can look more like a young tom cruise and less like a shake-weight commercial. the point is, don’t be afraid to look like an idiot, make a terrible drink, or a big mess. it’s all a part of the process my darling.

get messy

one drink down and we got a little more adventurous and sort of invented our own spin on a gin fizz. we’ll have to make it again to see if we enjoy it just as much without the ‘eureka! we just invented a drink!’  momentum. i plan on this being the first of many afternoons of drinks with friends. got any good recipes of your own to share?

some tips for your own afternoon of spirited adventure:

  • surround yourself with good friends and good music
  • have several garnish options on hand (lemons, limes, oranges, cherries) in addition to a basic simple syrup, bitters (my preference is angostura), tonic water, and obviously some staple liquors (whiskey, gin, vodka, etc…)
  • have snacks! no one wants to drink on an empty stomach.
  • you don’t need them, but it’s nice to have a good shaker, jigger, bar spoon and muddler available.
  • taste everything. and tweak until you love it.