Summer of Spritz | Bianco Spritz (White Spritz)

    Summer is here! Ish! And there is nothing more refreshing and low ABV than a spritz. This recipe comes from a new cocktail book I recently purchased called 'Spritz: Italy's Most Iconic Apertivo Cocktail, with Recipes'. 

Cured Egg Yolks

Cured egg yolks! I read about these the other day and knew I had to try them. Guess what? They are super duper easy. The hardest part is waiting until they are done curing. Once they are cured the yolks are firm enough to grate with a cheese grater. They can be sprinkled over pretty much anything you would put Parmesan over, plus more. My favorite use so far is sprinkled over roasted baby potatoes along with some chive flowers. Adds a ton of color along with a delicious salty/umami flavor.

Cynar | Sparkling Cynar Cocktail

I bought a new liqueur! I have been on a big Italian kick lately, so I picked up some Cynar. It’s not what you would call a “summer” taste like Aperol and Campari. Cynar is very herbal and earthy. I think this drink does a good job of balancing out the dark intense Cynar with some lighter summer-forward tastes.

Frozen Daiquiri

After I made frosé a few times I started to wonder if the same process could be used to make other types of frozen cocktails. If you have ever tried to make a frozen drink by adding ice to liquid and blending, you’ll know what a pain in the ass that is. It takes a ton of ice and ends up more like a normal drink filled with ice pebbles.

Instant Pot Sushi Rice

Like everyone with an Instant Pot I love mine! I’m not very good at making rice on the stove top and the instant pot makes it flawlessly with very little attention. I love to use this sushi rice in sushi bowls most of all, but it also works well in sushi rolls and nigiri.