A Perfect Picnic

The recent wave of glorious weather can only mean one thing. It’s picnic season! Whether it’s spending an afternoon in a park, enjoying an outdoor concert, playing at the beach, or relaxing after a daylong excursion, a casual, yet well prepared meal is the highlight of any picnic. For the next couple of weeks we’re sharing a slew of picnic-friendly recipes and tips for putting together that perfect outdoor meal . . . just in time for summer!

A Perfect Picnic // HonestlyYUM

Strawberry Basil Shortcake // HonestlyYUM

Strawberry Basil Shortcake in a Jar
The thing that gets me most excited about summer is all the wonderful sweet fruit available, especially strawberries. I also love the idea of packing desserts in jars for picnics. So, when I thought about […]

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Yum, We Love . . .

We’re so excited to be starting a new weekly series “Yum, We Love . . .” featuring a selection of our favorite links around the web!

  • Yesterday I had the pleasure of meeting Chuck, the proprietor of Charles Chocolates, who gave me a tour of their new store and kitchen in San Francisco. His passion for chocolate clearly comes through in all the incredible handcrafted chocolate confections. My favorite? This Salty-Sweet Cashew Bar with whole roasted cashews. TO. DIE. FOR.

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The Classic Mai Tai

My first bartending job was at a popular Spanish tapas restaurant in Berkeley, CA. We took pride in our cocktails. Our bar manager put together a great list, always going above and beyond to assure we had the freshest ingredients on hand. I can confidently say that we had, at the time, some of the best margaritas, mojitos, and caipirinhas in town. We did not, however, make very many mai tais. In fact, the first time a ticket came through for this classic rum-based cocktail, I frantically searched through the several recipe books we kept behind the bar. Each book had a different recipe, all calling for some combination of rum, grenadine, and tropical juices. None of which, unfortunately, were the least bit accurate. Sadly, this trend still continues today. The mai tai is misinterpreted more than most. My intent is to share this classic version that I’ve enjoyed  over the years. This iconic tiki drink is meant to highlight the rum, rather than syrups and juices. If you can’t find Jamaican rum and/or rhum agricole, substitute a premium aged rum of choice. Needless to say, I still feel bad for the diner that ended up with my unenthusiastic pineapple umbrella medley.

The Classic Mai Tai // HonestlyYUM


  • 1 oz Jamaican rum
  • 1 oz rhum agricole
  • 1/2 oz orange curacao
  • 1 oz lime juice
  • 1/2 oz orgeat
  • 1/4 oz rich simple syrup (2:1 sugar to water)
  • crushed ice
  • mint sprig for garnish

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Citrus Juicers

If you cook, bake, or are like me and enjoy making cocktails at home, you’re likely to squeeze a ton of citrus. Being the gadget nerd that I am, I’m constantly on the lookout for cool new tools for the kitchen. While the Breville electric citrus press is my favorite for large batches, it hardly beats the satisfaction of hand-juicing your own using one of these charming designs.

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Raspberry Rose Fizz

Call it cliché but my mom is obsessed with roses. Obsessed. I even recently learned that when I was born she demanded there be a bouquet of roses by her side. With little response (good job Dad) she finally took it upon herself, while in labor, to pick some from the local rose garden! That being said, when creating a Mother’s Day brunch cocktail, I had one required ingredient . . . rose. This cocktail is a combination of two classic cocktails, the Clover Club and the Ramos Fizz. It is beautifully light and festively pink. Perfect for brunch and perfect for mom.

Raspberry Rose Fizz | HonestlyYUM


  • 1 1/2 oz gin
  • 3/4 oz liqueur framboise
  • 3/4 oz lemon juice
  • 3/4 oz raspberry syrup
  • 3 drops rosewater
  • 1 egg white
  • 1 1/2 oz sparkling water
  • rose petal for garnish

Raspberry Syrup:

  • 1 cup raspberries
  • 1/2 cup water
  • 1/2 cup sugar

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Raspberry Syrup

Raspberry Syrup Recipe // HonestlyYUM


  • 1 cup raspberries
  • 1/2 cup water
  • 1/2 cup sugar


  • Combine sugar and water in a saucepan over medium heat until sugar is dissolved. Bring to a simmer.
  • Remove from heat and let cool completely (approximately 30 minutes).
  • Add the raspberries. I like to combine the raspberries once the syrup has cooled because you get a bright, fresh flavor, rather than a cooked, jammy flavor.
  • Use a potato masher to crush the raspberries to a pulp. If you don’t have a masher you can use a large spoon or the bottom of a glass.
  • Pour the resulting mixture through a fine mesh strainer to remove the pulp. Store in the refrigerator.
Raspberry Rose Fizz
Call it cliché but my mom is obsessed with roses. Obsessed. I even recently learned that when I was born she demanded there be a bouquet of roses by her side. With little response (good […]

(image by HonestlyYUM)

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