Sips, Sweets & Snacks

I can’t speak much to the French revolution (after all, I wasn’t around), but I do know for a fact that I want my life to look as much like Sophia Coppola’s silver screen version of Marie Antoinette as humanly possible. The treats! The fashion! The cocktails! Oh how I dream of living in a world filled with sugar and champagne… but luckily, I sort of already do!

Years ago I worked at a decadent chocolate themed restaurant in Yorkville, and that was where I fell in love with macarons, chocolate dipped candied orange peels, and Chambord. Delicately packaged in the most divine packaging, Chambord’s sweet syrupy berry flavour quickly became an essential addition to almost everything I sipped.

We also just happen to be all about brunch at RAOP Hq, and we’ll never pass up an excuse to dream up a new breakfast cocktail concoction. Introducing our Clementine Violet Jam Chambord Mimosas, aka the best darn mimosa you’ll ever sip! With a healthy dose of Chambord, a splash of champagne, fresh clementine juice, and a heaping spoonful of locally crafted confiture from Kitten and the Bear, it really doesn’t get more indulgent than this drink- especially when you pair it with french pastries! We splurged on a whole spread of glimmering goodies from Delysèes and their rich flavours made for a perfect pairing.

Scroll down for the recipe!

DSC_1376

DSC_1375

DSC_1398

DSC_1390

DSC_1433

DSC_1457

DSC_1448

Ingredients //

1oz Chambord
2oz Clementine Juice (3 large clementines = 1 cup)
2 Tbsp Kitten and the Bear Blackberry, Plum & Violet Jam
3oz Champagne to top off

Recipe //

1. Pour Chambord and clementine juice into champagne flutes. Add dollops of jam to the mix but don’t stir it up!

2. Add champagne to your glasses until they are full. Garnish with glittery straws, clementine slices, or cake of some kind (we went with macarons from Delysèes!

Craving more Chambord brunch magic? Enter their amazing ultimate brunch contest to win a trip to Las Vegas here! Plus, stay tuned for our styled Marie-Antoinette inspired Chambord brunch shoot coming later this year!

DSC_1470

DSC_1489

DSC_1480

DSC_1509

DSC_1528

DSC_1511

Brown-Forman Corporation, Louisville, KY, Black Raspberry 16.5%, 21+

This post was sponsored, but all opinions are my own. To inquire about sponsored posts, please email jess@shineinfluencers.com

Sips, Sweets & Snacks

I still remember the first day I saw the words “Kitten” in gold foil on a new shop window in Parkdale almost 2 years ago- I immediately knew whatever was opening up was going to be a new favourite spot. When Kitten and the Bear actually opened a few weeks later I automatically became a regular customer, stopping in for jam and scones whenever I possibly could, and before long I was on a first name basis with the lovely owners Sophie and Bobby.

Flash forward a few years and my fridge is stacked with almost every kind of Kitten and the Bear preserve available. I still constantly visit the shop, and I’ve become quite close with all the staff. During a routine girl-boss meeting a few months back Sophie and I decided we should work on a shoot idea together, and so the Pastel Xmas Par-Tea was born.

On top of helping with sourcing, styling, and planning, Sophie and Bobby came up with all sorts of wondrous creations for our festive tea party, like christmas tree cucumber sandwiches and mini scone canapés. But of course a party isn’t a party without a few cocktails, and Kitten and the Bear had just the thing- a jam infused Sugar Plum Fairy Punch!

DSC_0091_e

DSC_0105_e

DSC_0121_e

DSC_0161_e

Ingredients //

12 oz gin
4 oz Cointreau
8 oz freshly squeezed lemon juice
6 oz Kitten and the Bear Black Plum & Earl Grey jam diluted with 6 oz water
1/2 c sugar
16 oz dry champagne

Instructions //

(Yields 8-12 cocktails)

– First, peel the zest from the lemons with a vegetable peeler, and muddle with sugar at the bottom of a mixing bowl (for a full recipe) or cocktail mixing glass (for a half recipe).

– Add KATB Black Plum & Earl Grey jam and water, and mix/muddle until the mixture is smooth and all of the sugar is dissolved and jam is diluted. Then, add gin, Cointreau and lemon juice (everything except the champagne), and stir.

Option 1:

If you will be serving your cocktail in a punch bowl for a “serve-yourself” presentation, fine strain the whole cocktail into your punch bowl, and chill in the fridge until your guests arrive.

For a festive sugar rim, generously rub the edges of your coupes with a lemon wedge, then dip gently in a saucer of sugar (mixed with edible glitter if you choose!) without letting the coupe touch the floor of the saucer. Then, tell everyone sugar plum fairies came overnight and danced on the rims!

When ready to serve, remove your punch from the fridge, add cold, bubbly champagne, and stir to combine, and garnish with thinly sliced rounds of plum. Display your punch bowl on your bar with sugar rimmed coupes and fancy drink stirrers.

DSC_0221

DSC_0177_e

DSC_0144_e

DSC_0213_e

DSC_0234 copy

Option 2:

If you will be mixing and pouring rounds of drinks to-order, add ice to your cocktail mixing glass and stir for about 30 seconds with a bar spoon.

Rim your cocktail coupes with sugar (directions above), and pour through a fine strainer directly into the coupe. Serve, and dance the night away!

All barware available at BYOB Cocktail Emporium!

Sips, Sweets & Snacks

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…

DSC_0103

DSC_0112

DSC_0127

DSC_0151

DSC_0158

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!

DSC_0174

DSC_0184

DSC_0175

Sips, Sweets & Snacks

Whenever Paige and I get together—whether it’s for a friendly heart-to-heart, a walk through the park or a day of dreaming up new collaborations—there is always tea involved. We love trying out different flavours and blends. Brewing up a hot pot of something new has become a bit of a tradition every time we’re in the studio.

One of our favourite tea finds by far has been Forever Nuts from DAVIDsTEA. It has a sweet, decadent flavour—somewhere between cinnamon buns and apple pie—and contains a bit of beetroot, which makes every cup a gorgeous shade of pink! Adding a splash of coconut milk, homemade vanilla syrup and some ice cubes makes for the perfect iced summer drink. And why stop there? For extra oomph, try spiking the tea!

pinkicedtealatte2

pinkicedtealatte3

pinkicedtealatte4

pinkicedtealatte5

pinkicedtealatte6

Makes two glasses. (If you desire a larger batch, double the recipe. Serve in a teapot!)
  • 1 ½ cups cold water
  • 3 tablespoons sugar
  • 1 moist vanilla bean
  • 6 teaspoons Forever Nuts tea
  • 8 ounces boiling water
  • 1 cup coconut milk
  • 4 ice cubes
  • 2 shots Galliano liqueur
  • Begin by making the vanilla syrup. Scrape the vanilla bean seeds from their pod into a small saucepan. Add the pod, cold water and sugar. Simmer mixture over medium heat until the syrup reduces to one cup, then strain. (Store in the fridge in an airtight container for up to two weeks!)

    Steep tea in boiling water for 6–8 minutes, then strain and pour evenly into two glasses. Divide the coconut milk and ice cubes between both glasses, leaving about an inch of space at the top.

    Top off each glass with a teaspoon of vanilla bean syrup and a shot of Galliano. Stir and serve!

    pinkicedtealatte1

    pinkicedtealatte12

    Originally published on Glitter Guide! Written and photographed by Alyssa of Random Acts of Pastel and Paige of Bicyclette

    Party Supplies via Meri Meri