A Perfect Easter Brunch Cocktail

When I was in my early twenties living in New York City, my friends and I started to feel a little bit nostalgic for our childhood traditions as the reality of adulthood was setting in. So, one Easter, we collaborated on an Easter party with friends and threw an epic brunch at our friend and consummate hostess Annie Campbell’s beautiful Nolita apartment. It was a perfect crisp, sunny New York spring afternoon and the brunch party lasted well into the evening. Ever since then, I have been totally enamored with Easter Brunch. I asked Annie, who not surprisingly is well known L.A. for her amazing food and party planning skills, for to suggest a go-to Easter cocktail.

(Image via. rip & tan)

I tend to gravitate towards champagne cocktails, but at an often co-ed event like at Easter brunch champagne cocktails in a delicate glass are not everyone’s cup of tea. So, Annie offered the unexpectedly perfect suggestion of a The Garden Pimm’s Cup, a refreshing garden-inspired spring cocktail:

INGREDIENTS (two servings, multiply as needed) 

for the simple syrup:
2 cups sugar
2 cups water 

for the cocktail:
3 strawberries, muddled, plus extras for garnish
3 slices of cucumber, muddled, plus spears for garnish
1.5 ounce lemon juice
1.5 ounce simple syrup
3 ounces Pimm’s
Bundaberg Ginger Beer
rosemary or thyme sprigs, for garnish  

to make the simple syrup:  

Combine the sugar and water in a saucepan on the stove. Bring to a boil over medium-high heat and stir, dissolving sugar into the water. Once sugar is dissolved, turn off heat and let cool. Transfer simple syrup into a bottle. Can be refrigerated for up to a month.

to prepare the cocktail: 

Preparation is key to cocktail making. Always have all elements of the cocktail prepped and labeled in advance of the party. All elements can be put into pretty glass bottles, alongside a recipe card for guests to make their own cocktails. 

to make the cocktail:

Combine strawberry, cucumber, lemon juice, simple syrup and Pimm’s with a handful of ice in a cocktail shaker. Shake vigorously for 30-45 seconds. Strain and pour over fresh ice. Top with a splash of Bundaberg ginger beer. Garnish with a strawberry, slice of cucumber and sprig of fresh rosemary or thyme.

TIPS: Simple syrup can be made well in advanced and kept refrigerated for up to a month. Lemon juice can be squeezed a couple of days in advance and kept in the refrigerator

Serve this refreshing spring cocktail, long with one of Annie’s signature Easter dessert bars (pictured above) – you almost don’t need a main course! Follow along on Annie’s instagram (@annielcampbell) for more entertaining goodness.

I Believe In Unicorns

Last week my daughter Daphne turned 4 and we hosted a unicorn-themed birthday for her at Camp Perri in Charleston. Camp Perri is a magical little place where children can let their imaginations run wild during guided hours of crafts, activities and projects with owner and dierctor “Perri Poppins” (Perri Stilp).

Daphne’s a little bit obsessed with unicorns these days so we had a lot of fun putting the party together, from her personalized Sugar bakeshop cupcakes, to unicorn lollipops and Perri’s adorable glass jars of juice with gold straws that were a charming touch:

And I loved the decorations she chose, that included unicorn horn party hats and banners from Meri Meri. Plus crafts that included make-your-own unicorn necklace, coloring unicorns and “Unicorn, Unicorn, Dragon!” Perri’s version of “Duck, Duck, Goose!”

Daphne was one happy camper and all of her little friends had a great time as well! Here’s to year 4 with my special little unicorn!

Makeovers and Vintage At #CANDYSHOPONCANNON

If you are in Charleston next week and especially if you are attending Charleston Fashion Week, please join us at Candy Shop Vintage at 9 Cannon Street next Thursday where we will be hosting my good friend Jess James and her Style Girl Vintage Collection at the shop. Jess’s Style Girl Vintage Pop-Up starts next Thursday at noon and will be up through next weekend. Next Thursday, all day, we will be celebrating her Charleston trunk show with champagne and complimentary mini makeovers by Trish McEvoy makeup artists to get you ready for a fun night on the town.

Email us at contact@candyshopvintage.com to book your mini-makeover slot between noon and 3PM or come by and enjoy a drink on us and check out Jess’s curated vintage clothing collection all afternoon! After 3PM mini-makeovers are first come/first serve and any Trish McEvoy product from your mini-makeover you purchase will come with a free gift.

Jess has always had a great eye for vintage and is known for bringing the glamour and throwing some really fun parties from her MAD MEN wrap parties to her Gatsby Gala in Wilmington, NC every year. She will be on hand all day Thursday to help you select and style your vintage to wear out to Charleston Fashion Week or to your next garden party!

Look out for the Instagram giveaway we will be doing in tandem with our event!