Let’s Chat!

I’m so excited to be back for another week and another chat. Are y’all so ready for the weekend? I definitely am. This week (really the past three weeks) has been extra busy. In addition to all the regular tasks and days of being a work at home mom, I spent the week finishing up taxes for all three of our family businesses. If ever there was a need for a happy hour, it’s this week. I am a total creative brain so I dread the numbers side of any business. I have to force myself and plan rewards for accomplishments to get it done because, while I really hate it, I also know it’s important.  That being said, managing taxes and accounting for three business is not my idea of fun but boyyyyy do I feel accomplished when it’s done. Anyone else with me?! Did anyone else scratch taxes and Uncle Same off their to-do list this week?! If so, cheers to you!

I’ve also gotten several questions from you with things you want answered here on Happy Hour. I’m going to start tackling those next week and will share them as they are ready. Some things you guys want to know are my fave local spots and best places to get food etc. Those will take a little longer because I’m going to put together the best CLT food guides for you. They will include my tried and true favorites along with places I’ve been wanting to try. The best of the best will make the list. I’m so excited for this series and all the great posts to come from it. I’m already so inspired by all of your questions and can’t wait to bring more of what you want to RH. Until next time, Cheers!

Cocktail Crush

This week’s cocktail crush is a peach maple leaf cocktail  from the Bonjon Gourmet. While I don’t like many peach things, there are a few drinks that are so refreshing I don’t mind. It’s also really pretty to look at. It’s a little early for peaches but I’ve got spring on the brain 100% of the time now and this one is at the top of my list to try when the fruit is fresh.

INGREDIENTS:

• 1/4 of a peach, chopped, plus a few slices for garnish
• 1 1/2 tablespoons rosemary maple simple syrup (below)
• 1 tablespoon strained lemon juice
• 1/4 cup rye whiskey (preferably Redemption Rye)
• tiny pinch smoked sea salt
• ice
• rosemary sprig for garnish
• sparkling water or club soda, optional

DIRECTIONS:

1. Muddle together the chopped peach, rosemary maple simple syrup, lemon juice, rye, and salt in a measuring cup or glass.
2. Strain the mixture into a tumbler filled with ice, pressing on the fruit pulp to get out all the good stuff.
3. Garnish with the peach slices and rosemary sprig.
4. If you like your drink a little lighter, top it with a splash of sparkling water or club soda.

ROSEMARY MAPLE SIMPLE SYRUP:

• 3/4 cup lightly packed rosemary leaves (from about 10 sprigs), roughly chopped
• 1/2 cup (5 3/4 ounces by weight) maple syrup
• 1/2 cup water

1. Combine the rosemary, maple syrup, and water together in a small saucepan over medium heat.
2. Bring to a simmer, then cover and steep for at least 15 – 30 minutes.
3. Strain the mixture though a fine-mesh sieve, pressing on the rosemary to extract all the liquid.
4. Discard the rosemary.
5. Chill the syrup until cold, 1 hour (or mix your drinks right away if you just can’t wait). The syrup will keep, refrigerated, for at least several weeks.