Sips With Sav

HI! It's not Wednesday and this isn't a classic episode, nor a part of the new season 3. This is a raw, unedited, fully transparent quickie of what I think of passion and career in the restaurant industry. Don't take it too seriously.

Love ya

-savanna

Lavender Haze:

2oz vodka (lemon vodka is cool)

1oz simple syrup

1oz lemon juice

3ish shakes of lavender bitters (or sub simple syrup for lavender syrup)

shake with ice and strain in coupe

cheers!

This week feels emotional talking about relation and friendship building. I'm just speaking all things maddie because best friends deserve to be spoken of highly and publically. This is how i've made a 10 year friendship guaranteed to last a life time.

It's negroni week!

the italian classic is as simple as 1, 2, 3 with just three ingredients.

quality gin, campari, and sweet vermouth. stirred in glass and equal parts of each, 1 ounce of each. orange peel garnish.

this week we're learning what negroni week is and chatting about my negroni week memories from last year in Denver Colorado.

I hope you find inspo from some of these drinks from the city or just have a good listen and feel like you're listening to a friend.

until next wednesday... cheers!

Mocktail central over here on episode 7 of season 2.

how to honey peach syrup:

3 parts honey

1 part water

3.5 parts peaches

medium heat in pot, after simmer, keep warm about an hour.

strain out peaches, put to the side for ice cream, pie, smoothies, etc.

mocktail:

1oz honey peach syrup

1oz lemon juice

4oz sparkling water (welcome to substitue with still water or ginger beer)

top with fresh mint sprig!

This episode is all just encouragement to do what you want in all aspects. Whether that's drinking less, taking a pottery class, training for a race, trying a new career route, do it. No one is stopping you and we aren't permanent.

I hope to see you 9/15 at 11am at Patuxent Nursery so we can make this mocktail in real time. Tickets are on my bio site!

cheers!

episode 6 we're here! this week we're making an 1800's classic cocktail. The Manhattan:

chilled nick & nora glass

2oz rye whiskey (or whiskey of choice)

1oz sweet red vermouth

2 dashes of angostura bitters (you can have fun with bitter flavors here)

optional savanna touch- 1/8oz of cherry juice

stir and strain into chilled nick and nora

garnish with cherry

on another note not cocktail related, planning vacations is hard, alice in chains rocks in the morning, sauvignon blanc is now named savanna beaulac, and im hosting a mocktail class. you should come.

see you next wednesday!

For make a mocktail tickets, clich here : https://patuxentnursery.com/event/make-a-mocktail-with-sips-with-sav/

Halfway through season 2... woah. This episode we're drinking the perfect in-between season libation. A Beggar's Banquet, not the Rolling Stones Album, but the beer-tail.

into highball glass of ice:

-1/2oz lemon juice

-3/4oz maple syrup

-1 1/2oz bourbon

-about 5oz beer (i used Devil's Backbone, Vienna Lager)

While sipping this perfect end of summer, pre fall drink, we're chatting about the goodness fall can bring. Sometimes it's stress free clear skin, sometimes it's not. Adult acne is a thing and it's time to stop living life in shame. I'm here with you...judgement free.

Cheers!

This week we're doing what all good bartenders do which is make a riff off of someone's cocktail that they also made a riff off of. Originality doesn't exist. Let's make my play on a siesta which is a play on a hemingway daquiri turns margarita. On the chat and yap front, let's talk fitness journeys and how they're never linear. We all have our paths to health and it's okay to fall off the same way it's okay to pick it back up. I hope this resonates with you <3

To shake with ice:

1.5oz blanco tequila

.5oz campari

.75oz lime FRESH

.5oz simple syrup

strain over fresh ice in a highball

top with sparkling grapefruit soda

cheers!

we're staying calm, cool, and collected here in season 2 and this week we are flippin out, Literally. Our first flip cocktail on the pod:

freeze coupe

muddle basil and cucumber in shaker

add whole egg

1 oz lime

1 oz simple syrup

2 oz gin

dry shake (no ice)

shake with ice

strain into coupe

garnish with cucumber ribbon cocktail pick

cheers!

Sip on a velvety, herbaceous, gin flip while this week we chat about slowing down. It's easy to forget to smell the roses and appreciate the now and present. Our 20's feel like a rush to get to the next, but I thought we learned after childhood to never wish for the next phase because we'll miss being a kid. Rushing doesn't get us anywhere productive and to love life is to love what's in front of you, no matter how small.

This weeks cocktail is a hot n skinni which i came up with on the fly for someone who liked spicy, vodka, no bubbles, and easy. Come sip a college acceptable low effort cocktail while we talk about the different life paths of college goers versus non college goers. Either way, you're never "behind in life."

HOT N SKINNI

muddled jalepeno (amount is your heat level preference)

2 oz vodka

1 oz fresh lime

1 oz agave

shake with ice/strain in coupe

this drink can easily have a rim if you're a rim fan. Try lime with a spicy salt/tajin, or normal salt. that too. or none!

Drink visuals on Instagram @sips.with.sav

Welcome Back! Season 2 is here and in this episode we're chatting about all the things i've been up to this summer from restaurant meals to baseball games to falling in love to farm time. But first, a martini from the garden:

muddled sun sugar tomatoes (2)

1.5oz vodka

3/4oz dry vermouth

.5oz peach + basil shrub

stirred with ice, double strained

nick & nora glass

cracked pepper on top

tomato garnish

peach+basil shrub:

equal weight peaches : white sugar

half the weight in white vinegar

half the weight in water

handful of basil

sit in container for a few days, shake/stir throughout

strain