behind the bar

just wanted to share a quick link to a guest post we were asked to do on design sponge for their behind the bar series. we came up with a blackberry smash and you can find the recipe over here. thanks to alissa & ryan and everyone at design sponge for letting us be a part of their amazing blog yet again!

if you love oysters and the new amsterdam market, hopefully you're going here on saturday. also, don't forget to go here and help nominate us for best food photography blog!

happy friday!

behind the bar

we wanted to give you a sneak peek to a guest post that will be up in april on behind the bar, a design sponge monthly cocktail feature. we were lucky enough to share our gin & ginger a while back, and were thrilled to be asked to do another. we're really on a whiskey kick right now, and created a drink that we hope everyone can enjoy...we'll share the link to the recipe for our blackberry smash as soon as it's up! in the meantime, these simple cocktail nuts are perfect to go with almost any cocktail - cheers.

spicy maple almonds

makes 2 cups

2 cup dry roasted unsalted almonds

2 tbs maple syrup

1 tsp kosher salt

1/2 tsp ground chipolte chili

toss all ingredients in a bowl and mix together. spread on a sheet pan and place in a 350 degree F oven for 10 to 12 minutes. let cool completely and enjoy!