2015 was an amazing year, friends. I said yes to my the love of my life, visited some incredibly beautiful places, and moved into our new home, just for starters. That’s a lot to toast to. Thankfully, our spare fridge is stocked with bubbly for days, so we won’t be short on sparkly stuff to properly celebrate all that goodness. But if you know me, I have to spice it up a bit. Plus, I love Chambord added to just about anything. Enter, the Pomegranate-Raspberry Sparkler. Three simple ingredients and your on your way to a colorful cheers! Happy New Years Eve!!!



1 oz. Chambord (Raspberry Liqueur) 
Handful of pomegranate seeds
Champagne or Prosecco (anything bubbly will do!)


1. Pour Chambord into a coupe or flute.
2. Top with bubbly.
3. Toss in pomegranate seeds and cheers to the New Year!

This Blood Orange Sparkler from last year is a fun option, too!


 Merry Christmas Eve, friends! Around here, the next couple of days are all about feasting. Our tradition (passed down by Shawn’s family) is steamers and lobsters on Christmas Eve and tomorrow, we’ll make a big lasagna, followed by plenty of tasty treats. Including this new concoction I whipped up for the first time last week. An adult version of the root beer float, this overflowing, beautiful mess is complete, utter heaven. It’s a MUST-try and it couldn’t be more simple. Maybe too simple for the unbelievably delicious result. Keep reading for the recipe below. Wishing you a cozy evening and a Merry Christmas!


Chocolate Caramel Stout Float
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  1. 1. Brooklyn Brewery Double Chocolate Stout
  2. 2. Häagen-Dazs Dulce de Leche (Caramel) Ice Cream
  3. 3. Spiced Chocolate
  1. Pour chocolate stout into mug first, leaving 1-2 inches for the ice cream. Slowly add three scoops of ice cream to the top. Shave spiced chocolate over the ice cream and dive in! If you're feeling brave, add a cookie to the top! (I won't tell)
Bisou Style http://bisoustyle.com/
*Photography by Yours Truly


The first time I tasted a gin fizz was a few years back at Eastern Standard, one of our favorite restaurants in Boston. I was a little hesitant at first after hearing one of the ingredients was a raw egg white, but I’m a firm believer in always trying something once! Needless to say, I became instantly hooked. Mixed with the gin and lemon juice, the otherwise unpleasant looking egg white becomes frothy and smooth like meringue and doesn’t taste like egg at all. It’s quite a fabulous looking cocktail and rather light and refreshing.


Of course, I had to add my own twist and I dare say it’s one of the tastiest cocktails I’ve ever had. The addition of Chambord (a delicious black raspberry liqueur), a sprig of rosemary, and sprinkles of golden sugar and this classic becomes a festive treat for the holidays. Plus, it’s just the prettiest shade of berry-pink, isn’t it? Keep reading for the recipe!


Berry Gin Fizz
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  1. 1 oz. gin
  2. 1 oz. Chambord
  3. 2 oz. cranberry raspberry juice
  4. 1 oz. simple syrup
  5. ½ oz. freshly squeezed lemon juice
  6. 1 raw egg white
  7. 1 sprig rosemary
  8. gold sugar for sprinkling
  1. 1. Place all wet ingredients in shaker with no ice and shake vigorously for about 15 seconds.
  2. 2. Add a handful of ice cubes to the shaker and shake again for another 15 seconds.
  3. 3. With a strainer on your cocktail shaker, pour into your cocktail glass, making sure to let the foam settle on the top.
  4. 4. Top with rosemary sprig and sprinkle with gold sugar!
Bisou Style http://bisoustyle.com/
 *Photography by Yours Truly | Vintage coupe cocktail glass was a flea market find | Gold Sugar from Michaels

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