Lemon and Rosemary Infused Strawberry Cocktails

Hip Hip Hooray! Spring has finally arrived!  Can we please tell you how excited we are to welcome in a new season of fresh fruits.  Bring. It. On. We say.

Sorry root veg.  It’s been real but alas we bid you adieu. 

Now, it’s still pretty early here in Vermont to get the buckets out and go picking. But our friends down in NC have been teasing us with tales of their early strawberry season.  And since the temperature is rising to a perfect 70 degrees today we just had to jump the gun and toast the change of seasons with one of our newest infused cocktails.

Pull out the flips flops and the Adirondack chairs friends…
Let’s let loose on our Lemon & Rosemary Infused Strawberry Cocktails, shall we?

We’re serving them up two ways today. So pick your pleasure – frozen or on the rocks.

(yields 4 pints of frozen beverage or 5-6 cocktails on the rocks)

  • (1) quart of strawberries
  • Juice of 4-5 lemons ( 2/3-3/4 cup)
  • (1) bunch of rosemary
  • (4) Tablespoons (1/4 cup) of sugar in the raw
  • (2) Tablespoons of honey
  • Plus vodka, white rum or spiced rum … measurements below


To make your strawberry puree:

  • (1) quart of strawberries, de-stemmed and roughly chopped
  • (2) Tablespoons of honey

Puree the berries and honey in a food processor or blender.  After you puree, you can either leave the seeds in your mixture or strain the seeds out.  If you strain the seeds out, plan for a possible yield shortage.

To make your simple syrup:

  • (2) large stems of rosemary
  • Juice from 4-5 lemons
  • (4) Tablespoons of sugar in the raw

Heat the lemon juice and sugar on low until sugar dissolves.  Then add your rosemary and turn off the heat.  Stir repeatedly to increase flavor and aroma.  Remove rosemary and dry on a rack.  (You can later use to create candied rosemary for garnish.)

This should yield ¾ cup of simple syrup.

On to the cocktails!

For those who prefer it frozen…
You’ll need a blender or a Vitamix.

The following is for (2) pints of frozen drink.

  • (1) cup of pureed strawberries
  • ½ cup of simple syrup
  • 1 ½ teaspoon of finely chopped rosemary
  • (2) pints of ice
  • ½ cup of water
  • (3) ounces of white or spiced rum  (we prefer white with this)

Blend all of your ingredients.  Voila!

For those who like their cocktails on the rocks…
You will need a small cocktail shaker.

To make (1) cocktail:

  • ½ teaspoon of finely chopped rosemary
  • 3-4 Tablespoons of pureed strawberries
  • 2-3 Tablespoons of simple syrup (depends on how sweet you would like your drink)
  • 1 ½ oz. of vodka  (we used Barr Hill Vodka)
  • 2 ice cubes

Combine ingredients in your shaker with your ice cubes…shake, shake, shake…

Then pour over ice in a small rocks glass.  Bottoms up!

Until we toast to the new season again,

A + H

Oh and speaking of toasts…. we’d like to cheers to Rob and Rebecca who made it official this weekend.  Happy wedding weekend guys!! Congrats and cheers to you!!  And cheers to April for ringing in her 30s AND cheers to Mom for her big birthday weekend too!  Here here!  All this celebration calls for another round of drinks!


Decadent Spiked Hot Chocolate {Holiday Treats}

This past weekend while Harrison was off doing a stage, I put on my double layers, toboggan, boots and gloves and briskly walked downtown to see my home girl Jen on display at the “Touch of Vermont Holiday Market” at City Hall.

Guess whose friend got a new camera? No one's safe.

As I waited for the line to subside at her booth, I went ahead and moseyed around to see what this market was all about.  I, of course, gravitated towards a booth ‘o baked goods belonging to Butterfly Bakery of Vermont and got a whiff of some decadent vanilla that I just couldn’t resist.

Sweetest little bottle. Butterfly Bakery is located at 87 Barre St in Montpelier, VT.

When I returned I waved it around in front of Jen to show off the dreamy little bottle to which she asked, “So whattcha going to make?  Cookies? A cake?”

“A cocktail!”, I interjected and slid the little vial back in my camera bag and off I went.

Well actually I waited for Harrison to return so I could put in my request.  “How about a hot toddy?”, I announced.  “If you mean another hot chocolate…” he replied back with a knowing look in his eyes. “Yep, that’s right,” I said. “But this time, let’s make sure it’s spiked!”

Perfect for your upcoming holiday parties… why don’t we let loose on some Decadent Spiked Hot Chocolate, shall we? Two thumbs up, yes we shall.

Oh yeah. This is going to be good.


  • (2) cups of organic whole or 2% milk
  • (1) cup of mini chocolate chips
  • (1) teaspoon of organic vanilla (we just loved ours from Butterfly Bakery of Vermont)
  • (1) Tablespoon of raw sugar
  • (1/4) cup of Bailey’s Irish Cream

Optional Additions:

  • (1) ounce (a.k.a. one shot) of peppermint schnapps
  • (4) to (6) ounces of freshly brewed dark roast coffee
  • (1) ounce of vodka (we like Barr Hill)…add this and you have what we call a Hot Black Russian


1. Whisk your milk, sugar and vanilla together in a medium sauce pan and bring to a simmer on medium heat.

2. Then add in your chocolate and Bailey’s Irish Creme and whisk until blended (reduce heat to low).  You want to achieve a rich, velvety texture then turn off heat to serve.

Warm milk and chocolate. Feeling dreamy already...

3.  Pour into your cups and top with some fresh whipped cream (plus coffee or other optional additions if you please).

I wanted to just pour it straight into my mouth. But, got to be a lady.

Bottoms Up! Spiked with coffee to make a mocha on your left. Spiked with peppermint schnapps on your right!

Until we get decadent and dreamy again,

A + H

Want to see what Jen had on display?  Check out her etsy shop here.