Good Salt

Amanda asked her bestie Jean Paul Sabatier of Jane Jane to share his fabulous recipe for coquito.  “It’s kind of like the Puerto Rican version of egg nog,” says JP. “I remember sipping on coquito after dinner at the holidays — it was the perfect ending to a meal.” Whip up a big batch of coquito for a holiday soirée or pour into bottles to gift. Your friends will love you for it. Trust us. JP's Coquito makes 12-14 servings  1 14 ounce can of condensed milk  1 cup Coco Lopez  2 13.5 ounce cans of coconut milk  1.5 cups...

  It’s peak bloom in DC and we're raising a glass with this delicious cherry blossom syrup, made locally by Pratt Standard.  CHERRY BLOSSOM DROP 1.5 ounce vodka or gin 1 ounce Cherry Blossom syrup .75 ounce fresh lemon juice directions Combine in a shaker filled with ice, shake until cold and strain into a cocktail coupe.   SHOP ENGRAVED NICK & NORA GLASS CHERRY BLOSSOM SYRUP GOLD COCKTAIL PIN NAPKINS + TABLE LINENS ALL THINGS BARWARE

  With local redbuds in full bloom, we sprinkled some totally edible (!) blossoms over a classic Champagne cocktail for a springy party drink. Here’s how to mix one up (also check out our IG reel!): CHAMPAGNE COCKTAIL 1 teaspoon raw sugar 3-5 dashes Jack Rudy Aromatic Bitters Champagne or sparkling wine Lemon twist and edible flowers for garnish Sprinkle sugar into bottom of coupe. Add 3-5 dashes of bitters to soak sugar. Top with Champagne and garnish with a lemon twist. DID YOU KNOW? Redbud blossoms are edible! The purple flowers are high in vitamin C and have a mild flavor. For...