BYOB Cocktail Emporium

Party Time

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Today is a special day – It’s the first full moon of Spring tonight, and though many might glaze over this momentous occasion, we decided to throw the new season’s moon a full-fledged party. Luckily April’s Full Moon this year isn’t just any old moon: it’s called a “Pink Moon”, and although the moon itself isn’t actually pink, it’s named after pink flowers called wild ground phlox, which bloom this time of year. Pretty cute, right?

We’ve been really feeling the love when it comes to the special women in our lives this season, and we wanted to celebrate all of the amazing ladies that give us power, strength, and support. Spring is a time to celebrate birth and rebirth, motherhood and coming back together after a winter in isolation… Feminism! We had all of these things in mind when planning the Pink Moon Party – in fact our guest list only felt complete when we had some of our new momma and soon-to-be-mom friends RSVP’d. What better way to welcome a fresh new season than to gather with your favourite women and set some positive intentions for the new moon phase?

With Bloom School as the backdrop, we were surrounded by fresh Spring blooms lovingly arranged around the room. Becky taught us a simple but super cute moon wall swag workshop (DIY coming to the blog later this month), and at the end of the afternoon we all contributed our crystals to a mandala amongst a sea of flower petals.

The Wedding Cake Shoppe provided magical sweet creations like pearl dusted watercolour moon cookies, handcrafted marbled chocolate crystals and the cake to end all cakes. A true masterpiece of confectionary, this tiered crystal geode cake was the star of the party. Topped off with a special cucumber rose punch (again, recipe coming soon!) and candles, our treat table was complete.

Made all the more cozy thanks to Homesense, and a little bit more magical thanks to Sugargirlee Co‘s balloons, we had the ultimate stage for an enchanting afternoon celebrating girl power and the ladies we love most. We even got a special guest appearance from Luca (the only boy invited).

Captured by the mega-talented Photos // Brittany Deck , we hope this shoot casts a spell of empowerment, sisterhood, and LOVE on your new moon tonight – don’t forget to put out your crystals for a cleanse!

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Photos // Brittany Deck
Florals // Blush and Bloom
Cake and treats // The Wedding Cake Shoppe
Props // Homesense
Balloons // Sugargirlee Co
Drink accessories // Cocktail Emporium Aspen Punch Bowl Set
Watercolour backdrop // Johanna Martin
A special thanks to our models; Anabella, Martha, Jaymi, Sophie, Meghan, Aleia, Rachelle & Amanda.

Sips, Sweets & Snacks

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One of the best things about moving in with Johanna last fall was gaining access to her massive collection of gorgeous gems and crystals. A drawing and painting grad from OCAD, Jo makes the most incredibly intricate gem paintings (check out her Etsy shop here), and there is no shortage of “models” in her collection. Together we created a little “magic garden” by the window, and it’s a constant source of positivity and inspiration in our home.

The idea to make crystal themed cocktails first drifted into our heads when we spotted The Cocktail Emporium’s faceted gem-like glassware. As soon as we had delivered our new set safely home the creative wheels started turning, and in the end this hazy purple tea-infused magic potion is what we brewed up. Don’t worry- no cauldron required!

Before we dive into the recipe, here’s a few words from team RAOP’s resident crystal expert, Johanna:

“Let me start by saying I don’t believe in magic. Shocking, I know since my job here at RAOP consists almost entirely of chasing it around, documenting it in its various pastel forms & sharing it. It’s not to say I don’t think magic is real, but to me magic is rooted in science and the all wonders happening around us every day. I first became obsessed with gemstones and minerals after taking a course at OCADU called The Science of Colour. Since then I’ve started collecting specimens large and small, I have countless books about rocks of all sorts, and my entire wall is covered in drawings and paintings of them!

The idea of microscopic defects in the crystal structure of a quartz resulting in a rainbow of shapes and colours, each unique to the next, or the process of a simple quartz undergoing years of irradiation to become a beautiful Amethyst in all its purple glory – these things seem much more magical to me than spells & potions- that being said, here is our very own version of a magic potion inspired by my favourite natural wonder”

Scroll down for recipe

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Ingredients //

David’s Tea Grape Freeze Green Tea
Chambord liqueur
Gin
Thirsty Whale’s Blueberry Lavender Shrub cocktail mix
Rock Candy garnish
Sugar crystal rim

Recipe //

Yields one 6oz glass.

Make a tea concentrate by steeping 3 teaspoons of Grape Freeze green tea in 4 oz boiling water for 2-3 mins, let cool.

Pour some sugar crystals into a small dish, use a citrus wedge to rim each glass.

In a cocktail shaker add 1 oz Chambord, 1 oz Gin, about a teaspoon Lavender Blueberry syrup, and the cooled tea concentrate. Shake until combined and pour over ice!

Garnish with a stick of rock candy.

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Glassware from BYOB Cocktail Emporium

Dear Diary

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Father’s day is just around the corner, and though I usually just pick out a pair of socks for my dad (erm, sorry Dad), I’m realizing as I get older that Father’s day will become not only about showing my appreciation for my own father, but my friends (and one day my partner in crime!) who have become fathers too!

My boyfriend’s birthday was just a few weeks ago, so I conveniently got to pick out a bunch of cute guy gifts anyway… when I noticed Father’s day was coming up it seemed necessary to show my favourites here in case any of you are stuck for next weekend!

Scroll down to shop!

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Find our favourites at:

Richer Poorer //

BYOB Cocktail Emporium //

Kitten and the Bear Jam //

Daniel Wellington //

CONVEY //

Kozlik’s Mustard //

Casamigos //

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Sips, Sweets & Snacks

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And just like that, a new year is upon us. I can’t honestly say 2015 has been my best year, but it’s definitely been 365 days of massive change, unfathomable surprises, the highest high-highs and some pretty dismal lows. I guess to sum things up, it’s been a year of change, and though I’m thankful for so many of the amazing experiences and opportunities I’ve had, I have to admit I’m really excited to start fresh in 2016.

So let’s grab a cocktail and cheers to new beginnings in the new year!

Because 2016 is going to be so awesome, Johanna and I wanted to whip up an equally awesome NYE cocktail to ring in the new year, RAOP style. We received the sweetest holiday package filled with glittery organic cotton candy from our pal Fancy Pufs just before Christmas, and it turns out fairy floss goes remarkably well with our favourite NYE essential, pink champagne. Top it off with a splash of Dillon’s Rose Gin and tinsel stirrers, and you’ve got yourself the prettiest New Year’s cheers!

scroll down for the recipe…

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Ingredients //

Fancy Pufs Cotton Candy (pink preferred!)
Pink Champagne
Dillon’s Rose Gin
A classic bar set (Ours is from Cocktail Emporium)

Recipe //

Fill each glass with cotton candy (as much as you can fit!)

Pour two shots of rose gin and approx. 1 cup of champagne into a cocktail shaker. Stir gently.

Pour the mixture over each glass of cotton candy and watch as the sugar dissolves into the champagne (it’s more fun than you think…)

Top off each glass with extra cotton candy and champagne until full, then add a stir stick of your choice- we just glued bits of tinsel onto paper straws!

Cheers to 2016

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Sips, Sweets & Snacks

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For a sweet tooth like me, the holidays really are the most wonderful time of the year. Between chocolate oranges, peppermint ice cream, shortbread cookies, candy canes… the list could go on and on. That said, my absolute favourite Christmas-specific treat has to be gingerbread cookies from an old school local bakery.

When I spotted gingerbread whisky at the liquor store a few weeks ago I immediately scooped up a bottle, eager to translate my favourite holiday cookie into a drinkable glass of sugary goodness. After a few rounds of experimentation we had finally nailed down a recipe idea that covered all of my criteria: it tasted like a cookie, it was pink, and it involved sprinkles.

scroll down for recipe…

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Ingredients //

Forever Nuts from Davids Tea
Spicebox Gingerbread Whisky
Vanilla Coconut Milk
Maple Syrup
Sprinkles

Recipe //

Make a tea concentrate by steeping 4 tsp of Forever Nuts Tea in 6oz of boiling water. Let it sit for at least 15 mins (if you can, brew it the night before and let it sit overnight in the fridge.)

When you’re almost ready to serve the cocktails, rim glasses in sprinkles using maple syrup to help them stick.

Fill your cocktail shaker with 1/4 cup of ice, the tea concentrate (now cooled). Stir, then add 1 oz of Spicebox Gingerbread Whisky, a cup of Vanilla Coconut Milk & a splash of Maple Syrup.

Shake the mixture until frothy, then carefully pour your tea mixture into the rimmed glasses and stir with your favourite holiday straws!

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