drinks Archives - Two Red Bowls

rose lassi

03.29.2017

As it turns out, sleep training is a thing that actually works. Who would have thought? (Probably, you know, all the experts.) After four months of having a baby with a college-freshman-style late night sleep schedule — and an especially interesting month having a baby who did his best to boycott sleep altogether — we have one who, somehow, has learned to go to sleep by himself. I’m not sure what to do with myself now that I’m not a human rocking chair. (Lest this sound too idyllic, I’ll add that he’s still skeptical of this “sleeping for more than two hours at a time” business. And, more recently, naps.)

blood orange hibiscus spritzers

09.03.2015

Thank you to Sanpellegrino for sponsoring this post and providing the products used in this recipe! All statements and opinions are solely my own.

It’s been hot again this week! I love it. Just as I was getting sad about the end of the summer and the evenings were getting seriously cool and crisp, the heat and humidity is back for just a little longer. It’s not too stifling, but it’s enough to comfort me that fall isn’t quite here yet — and it’s perfect for a few end-of-summer hibiscus spritzers to use up the surplus of hibiscus concentrate from these doughnuts on Tuesday. I didn’t anticipate exactly how much concentrate I’d have left over from that recipe, but it’s actually kind of wonderful to have on hand — hibiscus tea is gently tart and refreshing, full of good-for-you things that help lower your blood pressure and aid in digestion, and using up the concentrate hasn’t felt like a chore at all.

aunt beru’s (grown up) blue milk // may the fourth be with you!

05.04.2015

Happy Monday, friends! How was your weekend? I’m all fuzzy inside from a visit from my bridesmaids! Our weekend was filled with squishy sofa chats, pork buns and hibiscus doughnuts, ramen and peach jelly sake (so weird but so great), and a lot of pretty dress-shopping — so, pretty much the best low-key bachelorette I could have asked for. I’m all emotional about it, and so thankful for the sweetest friends.

So I’m a little bleary at the moment from an overdose of happy, but I just had to pop in today for a mini post to celebrate a holiday that just can’t go unmentioned. Today (in addition to being my mother’s birthday) is May the Fourth! B2 and I came across this brilliantest of Kitchn articles a few weeks ago and, feeling manic and inspired, ran out to the corner liquor store just before it closed on a quiet night, splurged on some specialty liqueurs and an imposing handle of electric blue Curaçao, and shook up a couple tumblers of Aunt Beru’s signature drink. I’m not much of a mixologist, but a slightly adapted version of this recipe was a home run for us — the Curaçao and milk make the drink taste like a grown-up (bantha) Creamsicle. You can find us on the couch tonight, sipping these and enjoying the original trilogy — in other words, the best way to recover from our respective bachelor/ette celebrations. May the Fourth be with you!

P.S. Yes, that is an R2-D2 that breaks down into a set of real, actual measuring cups — also known as the best Christmas present ever to be given or gotten in the history of things. Thank you, B2-D2.

carrot cake horchata (& regular horchata too)

03.25.2015

Black walnut scoop and spoon: Polder’s Old World Market; vanilla extract: Oh, Ladycakes; ceramics: Speck & Stone, The Fortynine Studio, Akiko Graham via The-Commons; tea towel: Fog Linen.

So I’m pretty sure I never really knew what horchata was for the longest time. It was just a drink that sounded vaguely delicious and that I suspected I was missing out on until I got distracted five seconds later. And then I came across these these dreamy cinnamon horchata popsicles last summer, I finally sat down and read Jonathan’s beguiling words about it — and it suddenly became one of those things that sounded so crazy delicious and ambrosial that I wondered what I was doing with my life that I hadn’t had it yet. If you’re vague on it like I was, it turns out horchata is a sweet, creamy drink made from (among other variations, depending on where it’s from) rice, almonds, and cinnamon, served chilled and over ice. The soaked rice and almonds produce a richly milky, opaque sip of heaven that’s still completely dairy-free, and with a touch of heat from the cinnamon, it’s kind of the only thing I want to drink all summer long.

homemade pumpkin spice latte syrup

10.27.2013

So, first week of work down and I’m still alive! It’s true that it’s a little overwhelming, but lots of things make it more than okay — foremost that I’m lucky to be working with great people who don’t mind that I have no idea what’s going on yet. But also — what gets me excited in any situation, of course — food. Like ordering food on the firm. (Staying late is so okay when I can get sushi fo’ FREE.) And Keurig machines in our kitchens! And, lastly but not least-ly, this pumpkin spice latte syrup.

watermelon strawberry sangria

08.05.2013

OK, so I have two confessions to make. One, I have to admit that I don’t know what exactly makes sangria sangria. Does it have to use wine? Citrus fruit? Liquor? This uses … none of that. So I’m not really sure if it’s sangria at all. (But I promise that whatever it is, it’s still delicious.)

iced coffee from cold brew concentrate

07.19.2013

So, it’s really hot outside. (Evidently, it’s fry-an-egg-and-bacon-on-the-sidewalk hot outside. Wow.)

In light of that, I think it’s the perfect time to share the recipe for cold brew concentrate that we’ve been using this summer for homemade iced coffee. (Take that, Starbucks! I’ll wean off you yet.) Apartment Therapy saved my life last month when they linked to an article on how to make iced coffee from cold brew on The Kitchn, during the first heatwave of the summer. I actually didn’t know until I read it that you could make cold brew concentrate without some kind of gadget (and at the very least, a French press)! If anyone else out there was as blind as me, I hope now I can help you see! 🙂 And maybe save you from hours of despondently waiting for your hot coffee to cool, like we did. Haha.

mint watermelon juice // happy fourth of july!

07.04.2013

We aren’t doing much to celebrate this year, but one thing there’s always time for is a good summer cocktail. I don’t even know if this needs a recipe — blend about 4-5 cups (a blender-full, basically) of watermelon cubes with a few leaves of mint, some ice if not chilled, ice cream if you like it (I added a few tablespoons of strawberry ice cream, just because) and garnish with mint (and blueberries, if it’s Independence Day!) And I guess that’s just a mocktail, so — if it’s your inclination, then also add a splash of vodka, gin, champagne, or anything else that floats your boat. 🙂

Hope you’re having a happy Fourth! 🙂 Thank you for reading!

milk-stout-shakes!

06.20.2013

A few weeks ago, I came upon this ingenious idea for porter milkshakes on Yellow Brick Home, and was so floored. Beer milkshakes! Why did this never occur to me before? We’re not frequent porter drinkers, but we are huge fans of Left Hand Milk Stout, and usually have it in constant supply. So it was an easy step to go out and buy some vanilla ice cream to make this happen.