The first few months of 2018 have been a blur. And while it’s been thrilling to have new opportunities and business come in, it’s meant less time in the kitchen. Which for many may be a welcome change, but for someone who loves to bake as much as I do, it’s created a bit of void.
So when E.D. Smith reached out for a collaboration I was completely ecstatic – I was being happily forced back into the kitchen! E.D. Smith is the largest Canadian manufacturer of jams, jellies and marmalade – for over 135 years! With a painfully delayed Spring around here this year, working with the E.D. Smith line of products was the perfect way to bring the flavours of Spring into my baking.
Lately I’ve been craving a little more freedom in my life. Freedom from stuff, commitments, and quiet honestly the stresses and worries of day to day life. This could be the itch to get away, I’ve been working consistently for the last couple years without any real, disconnected break. It could also be a result of my bestie living the life of a digital nomad for the next 6 weeks in Europe – so jealous!
Long weekends are synonymous with cocktails around here, so with the Easter long weekend just days away you know I have a cocktail to help you celebrate and enjoy the extra time off with family and friends.
Since Easter celebrations often include brunch, you wouldn’t be wrong to expect a mimosa-esque cocktail, I do love mimosas made with Prosecco. But I thought I would shake things up and instead celebrate with the prettiest Raspberry Rose and Gin Cocktail. Simple ingredients and just a few steps, this cocktail has the potential to quickly become your go to when entertaining and brunching!