May 3, 2017

STRAWBERRY COCKTAILS TWO WAYS

Hey Southerns, you know what season it is, well, besides Spring?

STRAWBERRY SEASON! 

After eating the best strawberries I’ve ever had in my life in France, I came home pumped to experiment with local strawberries because lets be honest, grocery bought one’s just are NOT the same…

Blogger friend, Kenan agrees and went to Ponce City Market’s Farmers Market (held on Tuesdays) to grab from local growers, King of Crops.  She showed up at my house with the cutest basket full, some even still had their stem.  After hammering out ingredient details we got to creating with our partner for this post, Dixie Vodka.

**keep scrolling for recipe!**

Having Kenan there to bounce flavor combos off of and being able to pick her foodie brain was awesome! Learned a few things too like that Meyer lemons are less acidic and more floral than regular lemons and that sugar draws out the juices of strawberries. Converted and noted!

She had brought lavender so we def wanted to use that for one and since the mint vodka was already flavored we opted to use with our plain vodka drink and made a simple syrup.

Strawberry + Lavender Champagne Cocktail with Dixie Vodka

1 oz strawberry puree with Meyer lemon juice (see note)
1 oz lavender simple syrup (see note)
1 oz Dixie vodka
1 oz club soda (optional)
2 oz dry champagne
lemon twist or strawberry for garnish (optional)

Stir together puree, lavender syrup, and vodka in a champagne flute or coupe. Top with chilled club soda and champagne. Garnish with lemon twist or strawberry.

For puree: Wash and hull a quarter pound of strawberries (about 1 cup). In a food processor or blender, puree berries with freshly squeezed juice of 1 Meyer lemon (2-3 tablespoons). Yields about 6 oz. of puree, enough for 6 cocktails. Store in an airtight container in the refrigerator; best if chilled before making cocktails.

For lavender simple syrup:  Heat 1 cup sugar and 1 cup water in a saucepan over medium heat, stirring until sugar is completely dissolved. Remove from heat, add 1 tablespoon dried lavender, and cover. Allow to cool to room temperature, strain out lavender, and chill in an airtight bottle or jar. (For easy cleanup, use a mesh tea ball for the lavender.)

~Recipe written by Kenan Hill in partnership with Lady Flashback and Dixie Vodka~

Sit in window that faces city jungle, kick back cocktail and enjoy (responsibly!)

The second drink we made was really fun with a salty strawberry rim, but you’ll have to visit Kenan’s site to get it ;)

How pretty is that salt?!

Look close and you can see Flynn’s new collar, it’s a little bow tie!

Didn’t really expect to show the whole cart because there’s all this random party supplies tucked in but I actually like how this photo turned out.  You’ll see these appear soonish in a Moroccan themed post I have in the works.

Have fun getting your strawberry party on y’all and be sure to pair it with Dixie Vodka!

April 27, 2017

8ARM

Back in March my girlfriends treated me to a dinner at 8arm, a relatively new (Est. 2016) hybrid coffee spot-restaurant-bar, in the heart of Atlanta off Ponce De Leon.  I had been wanting to try it out for many reasons one of which was supporting my pal Sarah Dodge who bakes all the pastries and breads in-house.  In addition to knowing Dodge I was also familiar with one of the owners, Nhan from my time living in Castleberry Hill back in 2008 with his adorably small sushi restaurant, Wasabi.  We ate there all the time until I moved across the city (5 miles is far in Atlanta you guys…) Lastly, another reason it struck my interest was having lived across the street at Ford Factory lofts for three years and always thought that space was so good but not being used properly as a Vespa and motorcycle shop. Now, converted into 8arm, that sweet location is getting great use and a lot of foot traffic because, yall, this place is a gem!

Here’s some shots I took before my gals arrived-

Now offering coffee service 7 days a week!

Indoor dining

In addition to the inside seating area, they’ve opened the patio seating right outside with a walk up converted shipping container turned bar.   They nailed the on trend accents with the monsteras and palms with baby pink lining!

Now onto the meal, but first:

My favorite, a classic margarita! They added a little twist , incorporating the salt in it rather than on the rim, was a nice touch.

So the menu changes really frequently but they always stick to American/Japanese-inspired simplistic dishes.  Of course hanging with the ladies I totally blanked and didn’t write down everything we ate (fail) but trust me, it was damn good so I’ll let the photos speak for themselves.

You can take us everywhere, we’re very classy!

More information on the chefs, history, etc check out these Eater articles and be sure to give it try!