Tag Archives: recipe

How To Make Adult Butterbeer

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If you have no idea what butterbeer is, don’t worry because we had to ask Mandy Kellogg Rye of Waiting on Martha for explanation too.  When she proposed the recipe, all of us in the office envisioned a drink only Homer Simpson could love, but we were quickly informed that the drink is actually based on another fictional man-child favorite, Harry Potter.  While traditionally nonalcoholic, Mandy created an “adult” version for us that will soon have you toasting your fellow muggles.  Click here to get this Hogswarts worthy brew recipe.

Waiting on Martha Cocktail(Photography by Rustic White)

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How to make a Gin Punch

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It’s time to break out your punch bowl and mix up one of our favorite festive drinks crafted by Mandy Kellogg Rye from Waiting on Martha! If you’re hosting this year’s holiday party, the Ginny Gin Gin Punch will be the perfect signature drink, made with Tanqueray and Oleo Saccharum. Wait, what’s Oleo Saccharum?  Click HERE to find out and get this delicious recipe that’s beloved by all—even those who claim to not like gin-based drinks! Waiting on Martha Ginny Gin Gin RecipeWaiting on Martha Ginny Gin Gin Recipe

(Photography by Rustic White)

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Wedding Dessert: Strawberry Milkshake Cake

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Let them eat milkshake cake! Today, Melina of Sugary & Buttery shares this fun and delicious cake recipe with us that’s the perfect addition to any dessert table. The cake’s light pink hue not only looks pretty, but it tastes exactly like strawberry ice cream. What’s not to love?  SONY DSCstrawberrymilkshakecakeSONY DSC Ingredients FOR THE CAKE 2 sticks unsalted butter, room temperature 4.5 cups cake flour (not self-rising) 2 cups milk 8 large egg whites 2 tablespoons baking powder 1 teaspoon vanilla paste or extract 2.5 cups sugar FOR THE FROSTING 1 packs / 16 oz cream cheese, room temperature 4 sticks unsalted butter, room temperature ½ cup sweetened strawberry puree, room temperature 2 cups sifted powdered sugar ⅔ cups of milk

1. Preheat oven to 350°F / 180°C and butter and flour three 6 inch cake pans.
2. Make the cake: In a medium bowl, whisk together the egg whites and milk. In a separate bowl, combine the flour and baking powder.
3. In the bowl of your electric mixer fitted with the paddle attachment, cream the butter, sugar and vanilla on medium to high-speed until light and fluffy, for about 3 minutes.
4. Add a third of your milk-egg mixture and a third of your flour mixture while running your mixer on low-speed until just incorporated. Add the remaining flour and milk mixtures in 2 separate batches while continuing to run your mixer on low-speed. Stop the mixer when incorporated.
5. Spread the batter evenly among the cake pans and smooth out the batter. Bake for about 40-45 minutes until the cakes are golden and a tooth pick inserted in the middle comes out clean.
6. Let the cakes cool down on a cooling rack completely. When cool, cut off the tops and pour some of the milk on top of the cakes.
7. Make the frosting: Beat the cream cheese until fluffy. With the mixer running on low-speed, add the butter piece by piece. Turn up the speed and beat for about 5 minutes.
8. Add the sifted powdered sugar and keep beating, then add the strawberry puree. Make sure all ingredients have the same temperature to prevent the frosting from curdling up!
9. Beat until incorporated then start assembling and frosting your cake.

You may also like: Bridal Shower Dessert: Vanilla Sandwich Cookies

To find the original post, click here.

Recipe & Photography: Sugary & Buttery

Wedding Cocktail of the Month: Lola

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In search of an extra special libation for your wedding cocktail hour? Meet Lola, our April wedding cocktail of the month. She’s the perfect blend of floral, pomegranate and sweet Prosecco.

2 - Lola


1 oz Ciroc Vodka®

1 ½ oz pomegranate juice

1 teaspoon elderflower liqueur

1 splash Stellina di Notte® Prosecco

Garnish: Orchid blossom


Stir all the ingredients over ice.  Strain into a pre-chilled cocktail glass.  Top with a splash of Prosecco and garnish.

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Wedding Cocktail of the Month: Minted Hibiscus Raspberry