Pineapple Sangria

Pineapple Sangria

With the temps already in the 90s (ugh!), it’s definitely sangria time! What I love about sangria is that the alcohol content can be diluted without overly impacting the flavor. So on those hot summer days, you won’t do yourself in with a glass or two of it! I also appreciate that sangria can (and should) be made ahead, so when your guests arrive (I’m assuming you’re sharing that pitcher with someone)… it’s a snap to serve and you aren’t running all over the place mixing up custom cocktails. Read More

Pineapple Mule Cocktail

Pineapple Moscow Mule, Pineapple vodka
We spent Spring Break in sunny and exotic Cincinnati, Ohio. (I kid, I kid). Cinci is actually a pretty cool town. My favorite spots? The zoo, Jungle Jim’s (a MASSIVE grocery store full of hard-to-find international products), and the Yard House (it’s a chain, but my first time eating there). The best thing about the Yard House was their extensive cocktail list. My husband and I love, love, love trying (and crafting) new cocktails (I’d call it a hobby…), so we studied and took notes on the YH cocktail list like there was going to be a test later. My husband ordered a Pineapple Mule – delicious. We knew we had to try it at home.

Pineapple Mule

1 1/2 oz. pineapple vodka (we used New Amsterdam)
5 oz. alcoholic ginger beer (we used Crabbie’s)*
1/2 oz. lime juice
2-3 pineapple chunks
2 sprigs of mint

We approached this a little like a mojito. Muddle one sprig of mint, pineapple and lime juice together in a copper mug. Add ice and pour in vodka. Stir gently. Pour in ginger beer and stir again. Garnish with mint. Cheers to the weekend!

*You can use nonalcoholic ginger beer (alcoholic may be harder to find, depending on where you live). If you use nonalcoholic, increase vodka by 1/2 to 1 ounce, depending on taste
Pineapple Moscow Mule, Pineapple Vodka

Meyer Lemon Simple Syrup

I am officially a citrus farmer. I just harvested 4 good-sized lemons from my Meyer lemon tree! This is my second attempt at citrus farming, so I’m pretty excited that I finally had some success. Since so many of my favorite cocktails contain lemon juice and simple syrup, I knew right away that I wanted to make a simple syrup with my harvest.

These syrup walks the line between acidic and sweet. I love it and am so looking forward to trying it in a Bee’s Knees, a Cherry Gin Sour, and even the Vermont 75. This would be another awesome holiday gift for neighbors and friends (regardless of whether you grow the lemons yourself or buy them from the store!!)


2 large Meyer lemons
1 cup of sugar
1 cup of water


Cut peels off lemons, being careful to avoid the white pith.

Juice the lemons when finished.

Pour water into small saucepan with the peel, add in sugar and lemon juice.

Bring to a simmer, stirring to dissolve sugar. Simmer for about 10 minutes, then turn off heat. Allow to cool for about 30 minutes, and then pour into jar or glass bottle.

Stay tuned for a new cocktail recipe this Friday using this magical syrup …

Lavender & St Germain Martini

lavender st germain martini

File this one under “classy”. The addition of lavender makes this cocktail both special and pretty, especially if your lavender is flowering (unfortunately it’s fall right now and my lavender is without its beautiful purple flowers).

It’s tart, and not too sweet and tastes a lot like grapefruit, thanks to the addition of one of Beckham + Belle’s favorite cocktail ingredients – St Germain. Here’s how it’s done.

Lavender & St Germain Martini


1.5 oz. gin
1 oz. St Germain
1/2 oz. lemon juice
1 sprig of lavender for shaking and 1 for garnish


Place all ingredients (except for second sprig of lavender) with ice in a cocktail shaker. Shake vigorously and strain into a martini glass. Garnish with that second sprig of lavender.


Hot Buttered (& Boozy) Cider

While the temperatures won’t be too cool this weekend here in the Carolinas, I will definitely be taking my kids around trick-or-treating with a hot beverage in my hands. And since Halloween falls on a Saturday, that hot beverage will obviously contain some kind of liquor. Specifically, I’ll be making this Hot Buttered & Boozy Cider.

I’m not sure whose idea it was to float a pat of butter in a hot drink but it’s genius. Such a random idea but oh so delicious. (Word to the wise – one should not make a practice of drinking melted butter. This is a special treat.)

Hot Buttered & Boozy Cider

recipe is per drink

6 oz. apple cider
1.5 oz. dark rum (sometimes I use bourbon)
dash of maple syrup
1 tsp – 1 tbsp butter (depending on how decadent you want to be)

Heat up your apple cider in either a saucepan or the microwave to a low simmer. Remove from heat, stir in rum and maple syrup. Pour into glass mug and drop your teaspoon of butter on top.

Happy Halloween!!