Tag Archives: booze

Boozeday Tuesday: Honey Bee Cocktail Recipe

It’s cocktail time again!

Kenny Chesney Blue Chair Bay Premium Rum Blogtender Nation | Oysters & Pearls

While rum may conjure up images of pirates, coconuts, beaches, and daiquiris, I assure you, some rum drinks are meant for sipping fireside.  So when Blue Chair Bay Rum (the premium blended rum collection of Kenny Chesney for you country fans), asked me to do some glass clinks to celebrate the Fall season, I was more than game.

Fall Rum Drink Recipe with Honey | Oysters & Pearls

As my loyal readers know, Wheat and I have two bee hives in our little apiary.  We recently had our Fall honey harvest, so I’m fully stocked for the winter.  Rum + honey = a boozy libation that is Fall perfection.

Honey Bee Cocktail Recipe Using Kenny Chesney Blue Chair Bay White Rum | Oysters & Pearls

Honey Bee Cocktail Recipe Using Kenny Chesney Blue Chair Bay White Rum | Oysters & Pearls

Honey Bee Cocktail Recipe

ingredients

– 1 ounce raw wildflower honey
– 1 ounce warm water
– 2 ounces Blue Chair Bay Premium White Rum
– 1 ounce lemon juice

instructions

Pour honey and warm water into a mason jar (or cocktail shaker) and shake until thoroughly mixed.  Add the remaining ingredients and a few cubes of ice and shake vigorously.  Pour into cup of choice, or drink straight from the mason jar.

Honey Bee Cocktail Recipe Using Kenny Chesney Blue Chair Bay White Rum | Oysters & Pearls

Honey Bee Cocktail Recipe Using Kenny Chesney Blue Chair Bay White Rum | Oysters & Pearls

Honey Bee Cocktail Recipe Using Kenny Chesney Blue Chair Bay White Rum | Oysters & Pearls

It wouldn’t be a proper ringing in of Fall if you didn’t have a cocktail too, now would it?
Luckily, Blue Chair Bay is giving a bottle of rum away to one of you as well!

To enter to win a bottle of Blue Chair Bay Premium Rum for your own Fall toddy, leave a comment below telling me your favorite rum drink!  The winner will be announced on Monday, November 10th.

Note: Must be a U.S. citizen AND over the age of 21 to enter.

And for more rum drink inspiration, head over to Blue Chair Bay Rum’s Facebook Page.

Shop this post:
copper mug – Maiden South
vintage tartan flannel shirt – Maiden South

hand woven wool cowl – supplies from Fuzzy Goat
gold ring and bracelet – Christina Jervey Jewelry
rum – Blue Chair Bay Rum

Until Next Time

This post was sponsored by Blue Chair Bay Rum®.  All opinions and product sentiments are my own. Thank you for supporting the brands that make Oysters & Pearls possible!

Boozeday Tuesday: Honeysuckle Basil Lemonade

Cathead Honeysuckle Vodka Lemonade with Basil Simple Syrup | Oysters & Pearls

Thirsty yet?

A couple of sweltering Southwest Georgia Saturdays ago, my partnah Jessica Grace and I made a big, refreshing pitcher of Sweet Peach and Cathead Vodka’s Honeysuckle Basil Lemonade.  It was crazy simple, especially for a gal like me who never makes cocktails.  And might I add that it was insanely refreshing and delicious?  We started by picking a cup of basil leaves and a few sprigs of mint straight out of my little herb garden.  It doesn’t get any fresher than that!

Sweet Basil | Oysters & Pearls

We used sweet basil and a few sprigs of lemon basil to complement the lemonade.

Lemon Basil | Oysters & Pearls

Just mix up:

– 4 cups of Cathead Honeysuckle Vodka
– 1 cup freshly squeezed lemon juice (5-6 lemons)
– 1 cup basil simple syrup
– 4 cups of water

To make basil simple syrup, combine in a small saucepan:

– 1 cup sugar
– 1/2 cup water
– 1 cup washed basil leaves

Bring to a simmer on medium heat, stirring occasionally, until the sugar is dissolved.  Remove from the heat and allow to cool completely, then strain out the basil leaves.  You can double or triple this recipe to make it ahead of time.  It will store for a few weeks in the refrigerator.

Mint and Rosemary | Oysters & Pearls

And FYI – you can do this with any herb you find particularly tasty!  Like mint, or rosemary. :)

Honeysuckle Vodka Lemonade | Oysters & Pearls Instagram

Pour over ice, garnish with a mint sprig, and you’re in business!  I highly recommend drinking this Cathead cocktail to make it through the dog days of summer. ;)

Shop this post:
farmhouse table (Southern Restoration Furniture)
acrylic hobnail drinkware (Pottery Barn, similar Hobnail Glass Jars)
honeysuckle vodka (locally: Olive Grove Fine Wine & Spirits, Cathead Vodka)
more recipes (Sweet Peach blog)

You may also like:
Southern Makers: Marc Ventry & Southern Restoration Furniture
Summer Shrimp Pasta Recipe
More Booze: 
Scuppernong Sangria Recipe
Spodee Spritzer
Simple Summer Mojitos

Until Next Time

 

Honey Bourbon Glazed Carrots

This recipe is closely tied to yesterday’s recipe for the New York Times kale salad, as in we ate them at the same time and I made them the same night.  And also in that they are both really, really good tasting.

Steak Night with NY Times Kale Salad and Honey Bourbon Glazed Carrots | Oysters & Pearls

Last Friday, instead of going out to eat, per usual, Wheat and I came home, cooked a big ole ribeye from Jones Country Meats, and I whipped up a kale salad and these honey bourbon glazed carrots.  The carrots came in our Harvest Moon CSA box, and were organic, locally grown, and super fresh and delicious.  We have honey on our hands (a tiny amount from the wild hive we moved) that I wanted to use in a recipe, in particular on these carrots, and we had bourbon.  A quick Pinterest search led me to a recipe on So Let’s Hang Out that was just right.

Honey Bourbon Glazed Carrots | Oysters & Pearls

Honey Bourbon Glazed Carrots
by So Let’s Hang Out blog 

– 8 or 9 large carrots
– 2 tablespoons olive oil
– 3 tablespoons bourbon (precisely a mini bottle from behind the liquor store counter, you’re welcome for that tidbit)
– juice from 1 small lemon (I used 1/4 cup Meyer lemon juice)
– 1 tablespoon raw honey
– salt, pepper, & granulated garlic, to taste
– fresh rosemary, finely chopped (to taste)

instructions

Preheat your oven to 400 degrees.  Wash your carrots and peel, if desired.  Chop carrots up into “management sticks,” and put them in a mixing bowl.  In a measuring cup (I almost always mix up dressing in a measuring cup because you can measure ingredients while only using one dish, plus it has a spout for easier pouring), whisk together olive oil, bourbon, lemon juice, and honey.  Add honey bourbon mixture to the carrots and toss well.  Arrange carrots on a baking sheet in a flat layer, avoiding having them overlap each other.  Sprinkle liberally with Kosher salt, freshly grated black pepper, garlic powder, and freshly chopped rosemary.  Roast for 20 minutes.

Author’s serving suggestions: Serve as a side dish, snack, or toss in a salad.

Honey Bourbon Glazed Carrots with Rosemary | Oysters & Pearls

We chose to serve as a side dish.  And a delicious side dish it was.

Honey Bourbon Glazed Carrots Recipe | Oysters & Pearls

They caramelized just perfectly, and the only thing I might do differently next time would be to add more honey!  Because mo bees, mo honey.

Ribeye Steak and Honey Bourbon Glazed Carrots | Oysters & Pearls

Doesn’t this sort of make you respect carrots more?  They certainly don’t get the credit they deserve.  They really stand out in this recipe, which is perfect for all your spring time soirees.

Ribeyes with Honey Bourbon Glazed Carrots and NY Times Kale Salad | Oysters & Pearls

Got any other good carrots recipes?  Tis the season!

Until Next Time