recipes

Cold Brew Coffee

cold brew coffee

There are two types of coffee drinkers in the summer - those who still want a hot cup of coffee in the morning, and those who think it’s hot enough outside and just want an iced coffee to keep cool. And sure, you can brew a cup (or pot) of coffee and just throw it over some ice, but that tends to leave you with a watered down cup of coffee. So why not grab a cold brew instead? Like the name suggests, cold brew coffee is steeped with cold water over a period of hours, which leaves you with a less acidic and less bitter tasting cup of coffee. Plus, it’s super easy to make at home, with the added bonus of not costing upwards of $4 a cup like you would pay at your local coffee shop!

iced coffee with milk

Get your beans coarsely ground, or ask for them to be ground for a French Press. For cold brew you’ll want to use a four to one ratio of water to coffee, so two cups of water to half a cup of coffee grounds.

If you have a French Press, simply add your coffee grounds and water into the French Press, and pop it in the fridge for at least 12 hours. Then just press the plunger down, and you’re ready to enjoy a deliciously cool cup of cold brew coffee.

No French Press? No problem!

Add the coffee grinds and water into a mason jar or some other container with a lid, and give it a stir. Put the lid on and place it in the fridge for at least 12 hours. Then use a paper coffee filter, or cheese cloth to strain the coffee into another container.

You can then add cream, or milk if you want. You can also add sugar but since it doesn’t dissolve as easily in cold liquids you might want to make a simple syrup to add instead. Just add one part sugar, and one part water to a sauce pan and slowly heat until the sugar dissolves. Plus it will keep in the fridge, so you can make a bigger batch so you have some on hand for your next cold brew coffee.

Summer Sangria

sangria

It’s finally summer, and while drink trends come and go, a solid summer staple is sangria (say that 3 times fast!). Sangria is the perfect party drink, just mix up a big batch in advance and it’s ready to go when your guests arrive. Plus sangria is so versatile! It’s basically just wine, fruit, and juice. There are so many different combinations you can make to go with your party theme, or pair with whatever food you are serving.

We’ve gathered up three of our favourite sangria recipes for you - a white, rosé and a more traditional red option.

Paloma Sangria

A Paloma is a popular Mexican cocktail with tequila and grapefruit juice that we’re giving a sangria spin! It pairs perfectly with a Mexican Fiesta, or even if you’re just snacking on some chips and salsa.

  • 1 - 750 ml bottle Sauvignon Blanc (or another dry white wine like Pinot Grigio or Chardonnay)

  • ½ cup tequila

  • 1 medium grapefruit, thinly sliced and quartered

  • 2 medium limes, sliced

  • 3 cups red grapefruit juice

  • Lime wedges, for garnish

  • Soda Water (optional)

Pour the wine and tequila into a large container or pitcher, and add the fruit. Refrigerate and let sit for at least two hours. Add grapefruit juice and stir well. When ready to use, pour over ice-filled 8-ounce glasses and garnish with lime wedges. If you want a lighter taste or to make it sparkling, top with an ounce or two of soda water.

strawberry sangria

Strawberry Lemonade Sangria

This sangria combines two main summer flavours - strawberries and lemonade! This sweeter sangria would be perfect to serve at a bridal shower, or just enjoy a glass while lounging in the sun!

  • 1 - 750ml Bottle of Rosé

  • 1 cup of white rum

  • 4 cups Strawberry lemonade

  • 2 cups of Strawberries, sliced

  • 1 Lemon, sliced

Pour the rosé and the rum into a large container or pitcher, and add the strawberries and lemon. Refrigerate and let sit for at least two hours. Add strawberry lemonade and stir well. If you’re having trouble finding strawberry lemonade, regular will do in a pinch. Or you could make your own strawberry syrup to add to regular lemonade - take about 4 cups of strawberries, toss them into a blender and puree.

Traditional Sangria

Red wine is usually served just below room temperature, but in the summer adding it to sangria means you can serve it icy cold, and add ice cubes without fear of judgement from your friends!

  • 1 - 750 ml bottle of Grenache or Pinot Noir

  • 1 large orange

  • 1 cup thinly sliced apple or pear (or both!)

  • 1 small lemon, sliced into thin rounds

  • ½ cup brandy

  • Soda Water (optional)


Cut the orange in half. Squeeze the juice from one half of the orange into into a pitcher or large drink container. Thinly slice the remaining orange half and place the slices into the pitcher. Add the rest of the fruit, and the brandy. Pour the wine into the pitcher and stir to combine. Chill for at least 2 hours. If you want a lighter taste or to make it sparkling, top individual glasses with an ounce or two of soda water.

Throwing a Boho Chic Backyard Barbecue

Backyard barbecue season is finally here, and we're excited to get outside and start grilling! We want to keep the relaxed and easy feel of a barbecue, while upgrading your table, food and drinks to make it a more elegant affair. 

Use a Skid for a Table

Grab a big blanket to spread on the grass, or use a few outdoor carpets and overlap them. Toss some comfy throw pillows around, so everyone can lounge and relax. If you want some extra height you can prop skid up on a few bricks, or stack two on top of each other. Here are some gorgeous examples we found on Pinterest!


Table settings

Use real plates and cutlery with cloth napkins - nothing disposable! Add charger plates as well for a classier look. We got our friends at Sweet Pea Cookies to make us some gorgeous sugar cookies to use as a place card for our table setting, and it also doubles as a take home favour for your guests - if you manage to not eat it before then!

Place setting cookie nametag
Flowers in bud vases
Cookies flowers

Fresh flowers are beautiful and make everything look more elegant! Our friends at Hiway Flowers made us all these stunning bud vases that would look fabulous tucked into a garland of greenery along your table.

Food


It’s not a barbecue until there is food! We've got two quick and easy recipes for you, that look like showstoppers!

First up, kebabs, but with a twist! Instead of putting them on wooden or metal skewers, we're going to use rosemary springs instead! Strip leaves from the bottom few inches of the woody part of the stalk of rosemary, and then soak sprigs in a bowl of water for at least 30 minutes. Meanwhile cut up whatever vegetables and meat you'd like into pieces about an inch thick. Poke holes in your veggies and meat in advance so they're easy to slide on to your rosemary. Put on the grill until your meat is cooked through. The rosemary adds a lovely flavour to the food, and the presentation is fantastic!

rosemary chicken kabobs
grilled corn with herb butter

Corn on the cob is a barbecue staple, and we’re going to elevate it by cooking it on the grill, and adding an herb butter to it. Just rub olive oil on the corn, and then put it right on a hot grill and close the lid. Turn it a few times, but shouldn’t take longer than 8 minutes. Before hand make up a simple herb butter - we used basil, but any herb will do. This is a great way to use the rosemary you’ve stripped from the skewers! Add a loosely packed cup of herbs to a food processor or blender and roughly chop a few times. Add a cup of butter and a tablespoon of sea salt and blend until your herbs are finely chopped and the butter has a light green tint. You might need to scrape down the sides a few times. The butter can be made ahead and extra herb butter will keep for about a week or two in the fridge. You can roll it into a log with plastic wrap and slice it off as you need it. It's great for cooking or to simply put on toast.


Cocktail

Every outdoor event needs a great signature cocktail. We’re going to make a Campari Flamingo Cocktail. Campari has a great citrus and herb flavour that is great for summer, and it’s bright colour makes cocktails look great.

Campari Flamingo Recipe (adapted from www.seriouseats.com)

  • 3/4 ounce freshly squeezed juice from 1 to 2 limes

  • 1 1/2 ounce aged rum, such as Appleton Estate

  • 1/2 ounce Campari

  • 3 ounces pink grapefruit soda or blood orange soda - for a lighter taste use flavoured soda water

Fill a cocktail shaker with ice. Add lime juice, rum, and Campari. Shake well.

Strain into ice-filled rocks glass. Add grapefruit soda, stir gently and serve.

To serve a large party, mix lime juice, rum and Campari in pitcher in advance, and then just add the grapefruit soda individually.

Watch Carolina go over some of these tips on Rogers In Studio.