Holiday cocktail from Signature Sips

 DIY holiday drinkDIY holiday drink

Hosting or having a DIY party (engagement, bachelorette or birthday) in your honor? If so, it’s time to get creative in the kitchen and concoct a signature beverage for your special day!

Offering a signature cocktail at an event can make all the difference. It shows your guests that you’re thinking about the little details, and it’s a super fun perk for those in attendance. A signature drink provides your family and friends (and sometimes strangers!) with an option that’s different from anything at their local pub.

Signature Sips has created a drink that’s easy to make and a crowd-pleaser. Read on to find out how to make “Plus 1” and enjoy!

DIY holiday drink

“Plus 1”


2/3 cup of fresh lemon juice

1 bunch of fresh rosemary

2/3 cup maple syrup

Steep rosemary for 30 minutes (save a few strands to garnish later on).

Remove rosemary and combine all ingredients in a large bowl or drink tupperware.

Mix with equal parts water, soda or spirit*. Recommended with whiskey. You can also add a splash to beer for a refreshing shandy.

*Note: You may either mix in the alcohol with the entire batch or on a per-glass basis.

To garnish:

Place one or two pieces of fresh rosemary in each glass. The rosemary can also double as a stirrer.

To serve:

A whiskey tumbler is a classic option for this cocktail, but not the only option. Mismatched pastel glassware, vintage tea cups or copper moscow mule mugs are also visually perfect to entice your guests to the bar, and keep ‘em coming back for more!

Signature Sips, based in Brooklyn, NY, is passionate about mixology and events. Their goal is to bring the elusive speakeasy experience — meaning care and time into each drink — to your event, but without the wait. Signature Sips’ boutique service works with couples and event planners to create a taste sensory experience via your bar. Any taste you can imagine, any flavor you can remember, Signature Sips will turn it into a lovely libation. Homemade with care, their versatile cocktails include nothing less than the freshest ingredients. These Brooklyn ladies value the importance of mocktails too, as they want to cater to all of your guests, even those not consuming alcohol. Let’s celebrate with taste!

[images by Blue Spark Photography]

Cook: Blood orange glazed chocolate donuts (gluten free!)

blood orange donuts from lael cakes | Brooklyn LIving

You know the MINUTE I get my hands on some blood oranges I’m making these donuts…they look too good!!!

Vegan & Gluten-free Blood Orange Glazed Chocolate Donuts

Makes about 2 dozen mini donuts and 1 dozen regular sized donuts

Dry Ingredients

[2] cups Lael Cakes gluten-free flour
[1] cup brown sugar
[1] cup sifted cocoa powder
[1] teaspoon arrowroot
[2] teaspoon baking powder
[1/2] teaspoon sea salt
[1/2] teaspoon grated nutmeg

Wet Ingredients

[2] teaspoon golden flaxseed meal mixed with [2] tablespoons water
[1] cup vanilla rice or soy milk
[1/2] cup safflower oil
[1/2] teaspoon vanilla bean paste or extract
[1] tablespoon + [1] teaspoon apple cider vinegar
[1] teaspoon espresso or coffee (freshly brewed or diluted instant coffee works too!)

Blood Orange Glaze

[3] cups sifted powdered sugar
zest of one blood orange
[1/4-1/2] cup fresh squeezed blood orange juice, depending on desired consistency

1. Preheat oven to 350°F
2. Combine golden flaxseed meal with water and set aside.
3. In a standing mixer combine all dry ingredients.
4. In a medium sized bowl combine all wet ingredients.
5. On low speed, slowly add the wet ingredients into the dry ingredients until mixed together. Turn on medium speed until batter is smooth and shiny.
6. Place batter into a piping bag (if you don’t have a piping back use a zip lock bag and cut the corner off to create a hole). Pipe evenly into a nonstick donut pan.
7. Bake mini donuts for 10-15 minutes, rotating every 5 minutes (bake large donuts for 15-20 minutes). Allow donuts to cool before glazing.
8. To make glaze, combine all ingredients in a medium bowl and whisk until smooth and glossy.
9. Carefully dip the tops of the cooled donuts into the glaze, set onto a cooling rack on top of a sheet pan to allow excess glaze to drip. Donuts can be glazed multiple times for a thicker glaze.
10. Store in an airtight container at room temperature for up to 1 week or devour all at once!

blood orange donuts from lael cakes | Brooklyn Living blood orange donuts from lael cakes | Brooklyn Living blood orange donuts from lael cakes | Brooklyn LIving  blood orange donuts from lael cakes | Brooklyn Living blood orange donuts from lael cakes | Brooklyn LIving

[images from Amber Gress, recipe by Lael Cakes]

Drink profile | Basil

basil drinks | Brooklyn Living

Let me start off by saying I’m not much of a drinker.  I’d like to think I’m the ultimate cheap date, but since I don’t like beer or most wines, those $10-18 cocktails NYC is so famous for are where I get my kicks.  Granted, I’ll only need about half of one to get a good buzz going, but sometimes its nice to splurge.  There are definitely certain flavors I go for when it comes to drinks, and now that its starting to get warmer (I think??), I thought it would be nice to start featuring a couple of those for those nice Spring and Summer evenings outdoors.

01 Blueberry basil smash | 02 Lillet-Basil cocktail | 03 Cucumber & basil infused lime daquiri | 04 Buddha’s hand & Thai basil cocktail | 05 Basil lemonade

Cook: Gluten-free Jalapeño Parmesan Cornbread Muffins

gluten free cornbread from lael cakes | Brooklyn Living

It’s not every day you get a recipe in your mailbox for exactly the thing you were craving…I seriously LOVE cornbread, and I especially love SPICY cornbread!  Its pretty much the best combo ever, and on top of that, its gluten-free?  Genius!  Thanks to Emily from Lael Cakes and Amber Gress of Amber Gress Photography for sending it over, and get ready for more recipes from them in the future!

Gluten-free Jalapeño Parmesan Cornbread Muffins

Makes 1 dozen muffins

1 cup cornmeal (I prefer organic or non-GMO)
1 cup Lael Cakes gluten-free flour (available here)
1 teaspoon sea salt
1 tablespoon baking powder
1 tablespoon sugar
1 cup buttermilk
1 tablespoon honey
1 egg
¼ cup butter (melted)
2 jalapeños (1 minced & 1 sliced, optional to remove seeds)
1 cup corn (pulse in food processor or mash in mortal and pestle)
¼ cup parmesan cheese (grated)
2-3 scallions (thinly sliced)


1. Preheat the oven to 375°F.
2. In a large bowl combine, cornmeal, gluten-free flour, sea salt, baking powder and sugar. Whisk together and set aside.
3. In a small bowl whisk together buttermilk, honey, egg and melted butter.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Fold in minced jalapeño, corn, parmesan and scallions.
6. Scoop the batter evenly into a paper lined muffin tin and top each with a sliced jalapeño.
7. Bake for 20-25 minutes until golden brown.  Serve warm with lots of butter and a bowl of hot soup.
8. To store, keep in an airtight container for up to two weeks.

gluten free cornbread from lael cakes | Brooklyn Living gluten free cornbread from lael cakes | Brooklyn Living gluten free cornbread from lael cakes | Brooklyn Living gluten free cornbread from lael cakes | Brooklyn Living gluten free cornbread from lael cakes | Brooklyn Living gluten free cornbread from lael cakes | Brooklyn Living

[images from Amber Gress, recipe by Lael Cakes]