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Lemon Rosemary Cava Cocktail

Though many places are blessed with an abundance of citrusy fruit year round, up here in Canada the selection leaves much to be desired. But now that the weather is warming up, the flavours are bursting and I find myself craving them in abundance! First on the menu: Megan Doherty and Katie Parra‘s lemon rosemary beauty. Top it off with some spanish sparkling and you’ll be my new best friend.

Lemon Rosemary Cava CocktailA citrusy beverage that will leave you desperately wanting more
prep time
5 Minute/s
cook time
5 Minute/s
total time
10 Minute/s
Serves 1Ingredients
  • FOR THE COCKTAIL
  • 6 oz. Cava
  • 1 oz. Gin
  • 1/2 oz Meyer Lemon Rosemary Syrup
  • FOR THE SYRUP
  • 1/2 cup Meyer lemon juice
  • 1/4 cup sugar
  • 1 large sprig fresh rosemary
Instructions
  1. FOR THE SYRUP
  2. Simmer all ingredients over low heat for five minutes. Let cool completely.
  3. FOR THE COCKTAIL
  4. Gently mix all ingredients in a champane flute or wine glass and garnish with a lemon slice and a sprig of rosemary.
  5. *Note: This recipe can also be made in a large batch and poured individually.
Photography: Katie Parra Photography | Chef: Megan Doherty
Purple Easter Decor

Happy Easter SMP-ers! We hope that if you celebrate this fun holiday, you’re knee deep in chocolate bunnies and all things family. If not, we thought we’d share a bit of pretty to set the mood. While Easter is usually all about pastels, we sort of fell in love with this purple hued brunch – designed by Emmanuelle at Poise Boston – and think that it would translate beautifully for even non holiday celebrations.

From Emmanuelle….My guests were all adults so I went with a minimalistic theme when it came to décor. I wanted to create an elegant yet comfortable environment that complimented the existing color palette in my home, while adding a bit of Easter personality {subtly}.

I have a mantel in my living room which is a focal point in the room as well as my largest wall so I wanted to utilize it to help set my space. I worked with Sarah at Spruce floral on the flower designs and as you can see, she did an incredible job. We landed on candlesticks set at different heights holding easter egg shells and flowers.

For the table I brought in the purple tones with varying muted silvery/purple/lavender table linens. I designed the table around my vintage champagne saucers which are made of a rare purple glass from the 1940′s. Each guest’s place was set with a wrapped box of teuscher champagne truffles which were labeled with zinc tags.

For the desserts I worked with Jocelyn at Mayflour Cake & Confections who is an amazingly talented cake and confection chef. We had lavender honey cupcakes, chocolate cake with buttercream frosting and macaroons with chocolate interior.

It really was a lovely way to celebrate Easter and welcome spring.

 

Photography: Todd Lee Photography | Flowers: Spruce Floral | Cake, Cupcakes & Macarons: Mayflour Cake & Confections | Event Styling & Menu: POISE. Events & PR

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Deep Dish Quiche with Savory Crust

I think my favorite thing about Easter Brunch is that you can pretty much bank on a really good quiche. The kind that is both fluffy and creamy, with a hint of something sinful and a crust for days. And this one that Sinclair & Moore crafted is nothing if not the perfect combination of everything I love. Times 2 because it’s deep dish. And if you missed the brunch that this masterpiece was crafted for – with photos by Matthew Landclick right here!

Photography: Matthew Land Studios | Event Design: Sinclair And Moore | Calligraphy: La Happy