It’s silly that National Mint Julep day (which is today!) isn’t Kentucky Derby day since that seems to be the only time we break out this delicious cocktail recipe. Such a shame! Wouldn’t you agree?
The julep couldn’t be simpler to make. Bourbon, simple syrup, mint, nothing else! And yet this classic drink truly does not get the sweet lovin’ it deserves.
You know what, I’m tickled to celebrate this weird food holiday with you today! I don’t think I’ve ever seen a flavored julep on a menu…and I live in New York City. Let’s change that. By all means, let me know about any amazing julep-wth-a-twist recipes you’ve made and loved in the comments below. Fridays are for total cocktail collaboration. Educate me! But here what I came up with…
By a show of hands, who loves tikki drinks? And who loves bourbon? Bonanza! What you have below is a South-meets-South-Pacific hybrid, a traditional julep with the addition of fresh pineapple #drooling!
If you like your drinks weak (no judgment), a splash of pineapple juice will soften the whole thing right up for ya.
- 1 sprig fresh mint, plus more for garnish
- 4 to 5 chunks pineapple
- Crushed ice
- 1 ounce simple syrup
- 2 ounces bourbon
- Put the mint and pineapple in the bottom of a glass; muddle and crush ‘em up with the back of a spoon until pineapple is in small chunks.
- Top with crushed ice to fill the glass. Add the simple syrup and bourbon. Garnish with more mint.
photos & recipe by Erin Phraner
You don’t have to be gluten or dairy-free to love these Almond Pancakes! Trust me, because I am neither and they are my new favorite thing to eat for breakfast…
Recently I took a trip to Sonoma where I experienced some of the freshest farm to table foods California has to offer. There really is something lovely about eating REAL food. Not overly complicated, trendy, or even low in calories; just delicious whole foods that make your body feel good. You know what I mean?
One of my favorite breakfasts while in Sonoma was Almond Pancakes made with almond flour and Almond Breeze. They were so nutty and wholesome but also crazy delicious topped with fresh berries and Vermont maple syrup. I dug right into a large stack and left breakfast feeling full and satisfied in a way that the average pancakes never makes me feel.
I made them for breakfast the moment I got home adding cinnamon and honey for sweetness and a bit more Almond Breeze to lighten them up. Serve these pancakes piled high with fresh raspberries, blueberries, or even banana! I promise you will make them again and again.
Disclosure: This post was sponsored by Blue Diamond Almond Breeze Almondmilk however the recipe and all opinions expressed here are my own. Thank you for supporting the sponsors who support Freutcake!
- 3 large eggs
- 1 Tbsp vanilla extract
- 2 Tbsp honey
- 5-7 Tbsp Almond Breeze Almondmilk Original
- 1 1/2 cups fine ground almond flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- In a large bowl, whisk together eggs, vanilla, honey and 5 Tbsp Almond Breeze.
- In a second bowl, whisk together almond flour, salt, baking soda and cinnamon.
- Mix dry ingredients into wet with a wooden spoon until well combined.
- If the mixture is too thick add 2 more Tbsp of Almond Breeze. The consistancy should be thick but still able to spread when in the pan.
- Heat a non-stick skillet or griddle over medium-low heat with your choice of oil or cooking spray. Scoop 1/4 cup portions of batter into the pan.
- Cook until pancakes form little bubbles that pop. Keep heat low so that pancakes don’t brown too quickly. Flip and cook second side. Repeat process with the remaining batter and serve hot.
- You can find almond flour at most grocery stores or specialty food stores. You can also find almond meal at Trader Joes which will work as well. Almond meal is a bit coarser and will give your pancakes a nuttier texture, yum!
Happy Friday friends! My friend Courtney from the adorable entertaining blog Pizzazzerie is guest posting today to share a cocktail recipe for your long weekend. Oh, how I wish I could have one of these! I might just make myself a virgin…
Hi everyone! I’m so thrilled to stop by with a delicious cocktail recipe while Leah is busy preparing for the cutest twins and future bloggers ever. And since she can’t partake in alcohol recipes at the current moment, you and I shall enjoy all the cocktails…mmk? Perfect!
Pineapples are the epitome of summer flavor! I personally love Pina Coladas but sometimes you don’t really want to have to fuss with a blender and serving frozen drinks for a group can be hard (what hostess wants to be stuck behind the blender?) so I solved that problem – pineapple mojito!
It has all the same deliciousness yet eighteen times easier to make. Pitcher drinks are the best kind of drinks to serve for groups because you can prep a large quantity ahead of time and have them chilling in the refrigerator while you go kick your heels up and check Instagram – oh wait, is that just me? Anyway, this is a cocktail you don’t want to miss!
- 2 ounces rum
- 2 ounces pineapple juice
- 1 tablespoon sugar
- 1 ounce club soda
- 6 fresh mint leaves
- 1 lime wedge
- pineapple slices for garnish
- In the bottom of your serving glass, muddle together mint leaves and sugar.
- Add pineapple juice and stir until sugar is dissolved.
- Add ice, club soda, and garnish with lime wedge and pineapple slice (or chunks). Serve immediately. Cheers!
I made a little printable recipe card so you can add it to a recipe collection! Or if you’re hosting a party this summer, make this beverage your “signature cocktail” and give a recipe to each guest so they can take it home. Or include all the items to make this cocktail with the recipe card as a little DIY gift for a friend!