If you caught the news
a while back, you’ll know that I have to resist tasty booze filled beverages all summer long. Thankfully the mister is very good at not only concocting cocktails, but just as good at making versions for us pregnant ladies or anyone who prefers their drinks prohibition era friendly.
And so, as I venture forth on a spirit free diet, I’ll be here sharing cocktail recipes with the equivalent mocktail on this little series called Mr and Mrs Cocktails. First up is my absolute favourite – gin. For our first mocktail, I actually had to ask “…this doesn’t have gin in it right?”. Yep, that’s how good it is. This is a refined spin on the old classic g&t. The twist? Ginger, either as a liqueur or a syrup.
We (aka the mister) were lucky enough to get to try a new local gin from Ampersand Distilling Co.
I took a sniff from the bottle and knew it was one I could enjoy simple with an ice cube or perhaps some olive juice. (I can’t wait to try). Made from organic BC grain and organic, wild harvested botanicals, Ryan called it crisp, well balanced, and summery. A work horse gin that works for any drink or occassion, and definitely a gin we can be proud to say comes from our island. My gosh I can’t wait to try it for myself.
But some of you can, and you can try it in this Ginger Kick G&T! Or if you’re in my situation, scroll down for the mocktail version.
Jacobsen Salt Co. / Vancouver Island Salt Company / Marblehead Salt Co /San Juan Island Sea Salt /Bulls Bay Saltworks
Isn’t it funny how food goes through such turmoil and fads? 5 years ago non fat non sugar everything was the much healthier option, but now we know that’s just not true.
I feel the same shift has happened with salt. For so long people have been concerned about the amount of salt intake in their diet. True, it’s important not to OD on the delicious crystals, but it isn’t as taboo as it once was, and I think all the boutique, hand-harvested salt companies cropping up can take a lot of the credit for this attitude change toward the seasoning.
I for one am a huge salt fan, and these small, hand harvested salt companies do an incredible job of bringing more than your ordinary salt. We’re talking smoked salts, truffle salts, chunky salts, flaky salts, etc etc. Just a pinch of real salt (non of that table salt crap) goes a long way, and that’s how these vices should be enjoyed – the best ingredients in moderate amounts.
So bring on the salt!
A cake covered in mini eggs? Sold! Though I don’t know how Aisha Green on Hobby Craft got through making this cake without eating the entire bag of mini eggs first…
I love the rough edging around this easter basket cake by Carrie Sellman on The Cake Blog
That Betty Crocker knows how to make a gorgeous cake. But it does require malted milk powder which I’ve never heard of. Have I been living under a rock or something?
Okay, 8 layers is a bit intimidating for me. But I love the chocolate nest atop this cake by Victoria Glass on Great British Chefs
Seriously, who could resist this adorable coconut bunny cake from Everyday Occasions?
While not exactly easter, it’s close enough. I mean carrots leads to bunny rabbits leads to easter leads to this delish looking cake by Gimme Some Oven
A cake with dots on the inside and out? Well done Sugar Hero. Well done.
This lamb cake by Lyndsay Sung on Handmade Charlotte might be too cute to eat. Might be.
This cadbury creme egg cheesecake by Taming Twins might result in a sugar induce coma, but it would be so worth it.
For a simple and gorgeous cake, follow Sugar and Cloth‘s lead and
top a plain white cake with gold bunny ears.
So this post by PJ has kind of made me obsessed with cake making lately. I haven’t yet, but I have a REAL hankering to make some over the top, ridiculously time involved cake. Well with Easter coming up I have the best excuse ever. Now which one am I going to try…