Mint Watermelon Margaritas

Mint Watermelon Margarita Mint Watermelon Margarita, Waiting On Martha

When summer rolls around I try to use my absolute favorite fruit, watermelon, in any and every way I can.  So the other night when tiring of my standard margarita and with a bowl full of fresh cut watermelon in the fridge I thought, “yes a watermelon margarita must happen.”  And happen it did.  The sweetness of fresh watermelon juice combined with refreshing mint sprigs, tart lime, and tequila will have you sipping all summer long.  Cheers!  truly, MKR
 
*Photography, Rustic White
Mint Watermelon Margarita
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Prep Time
2 min
Total Time
2 min
Prep Time
2 min
Total Time
2 min
Ingredients
  1. 1 1/2 cup fresh watermelon juice
  2. 2 oz. silver tequila
  3. 2-4 stems of mint
  4. Juice of 1 lime
  5. Ice
Instructions
  1. Muddle mint in bottom of glass.
  2. Add ice.
  3. Pour in watermelon juice, tequila, lime and stir.
  4. Garnish with a sprig of mint
VARIATIONS
  1. Frozen: add all ingredients + a cup of ice to a blender and blend to desired frozen consistency.
  2. Non Alcoholic: sub the tequila for 3-4 oz's of club soda.
Waiting on Martha http://waitingonmartha.com/

 

 

Pimm’s Cup

Pimm's Cup Waiting On Martha Pimm's Cup Recipe Waiting On Martha

On my recent trip to Napa one of the most memorable moments was actually the night we arrived and I found myself tucked into a corner table at Goose & Gander with new and fast friends Scott Beattie, Michael Pazdan, Mikael, and The Orisons.  The discussion was fast, furious, and exactly what I needed to get a little bit of inspiration I felt I was missing back, (it’s amazing what a night surrounded by fellow Creatives who are simply trying to put out the best version of their passion can do for ones soul).  And just as good as the discussion was the drink Scott ordered up for me; my very first Pimm’s Cup.  It was perfect in both sight and taste, and I couldn’t get enough.  So when I got back I knew I had to mix one up to share with all of you. Cheers!  truly, MKR

*Photography, Rustic White

Pimm's Cup
Serves 1
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1 English cucumber
  2. 1 1/2 ounces Pimm's No. 1
  3. 3 ounces sparkling lemonade
  4. 1 ounce seltzer water
  5. 1 tablespoon fresh orange juice plus zest for garnish
  6. Mint (optional)
Instructions
  1. Add 4-5 english cucumber pieces and a few ice cubes to a cocktail shaker and muddle down to a pulp.
  2. Add the Pimm's lemonade, orange juice, and seltzer...stir.
  3. Add additional ice and to mixer and shake.
  4. Strain into a glass and garnish with cucumber slices, orange zest and mint...enjoy.
Adapted from Artisanal Cocktails, Scott Beattie
Waiting on Martha http://waitingonmartha.com/

Golden Walnut Rum Cake

Rum Cake Waiting On Martha Rum Cake Waiting On Martha Rum Cake Waiting On Martha Rum Cake Waiting On Martha

When I escaped to the Bahamas a few months back I was introduced to rum cake.  Topped with walnuts, pineapple, or coconut, rum cake is the most delicious of desserts originally descended from holiday puddings, but can now be found every day of the week all throughout the Caribbean.  And just like my beloved Sky Juice, rum cake was something I knew once State side I had to make my own.  And make it my own I did.  By sticking with the traditional golden walnut topping and using Wilton Brand’s gorgeous Belle Pan and their Bake Easy non stick baking spray (my go-to non stick spray) I was able to create a rum cake that looked as good as it tastes.  And how adorable would these rum cakes be in the mini version?!  Enjoy!  truly, MKR

*Photography, Kathryn McCrary Photography

Walnut Rum Cake
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Ingredients
  1. 1 1/2 cups chopped walnuts
  2. 1 3/4 cups all-purpose flour
  3. 1/4 cup cornstarch
  4. 1 package of instant vanilla pudding
  5. 4 teaspoons baking powder
  6. 1 teaspoon kosher salt
  7. 1/2 cup room temperature unsalted butter
  8. 1 1/2 cups granulated sugar
  9. 1/2 cup sunflower or vegetable oil
  10. 4 eggs
  11. 3/4 cup whole milk
  12. 1/2 cup dark rum
  13. 1 tablespoon vanilla extract
For the Rum Glaze
  1. 1/2 cup unsalted butter
  2. 1 cup granulated sugar
  3. 1/4 cup water
  4. 1/2 cup dark rum
Instructions
  1. For the Cake...
  2. Preheat oven to 325 degrees F.
  3. Grease a standard Bundt pan (if your bundt pan is larger than 10 cups you may need to double recipe). I find the best way to grease a bundt pan is with organic vegetable shortening and then spray with Wilton Bake Easy non stick spray.
  4. Cover the bottom of the pan with the chopped walnuts; set aside.
  5. In a medium/large bowl whisk together the flour, cornstarch, baking powder, pudding, and salt; set aside.
  6. In an electric mixer on medium speed, mix the butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the flour mixture and mix on medium-low speed for 1-2 minutes.
  7. Add the eggs, one at a time, milk, rum, canola oil, and vanilla extract. Mix until thoroughly combined, about 2 to 3 minutes, scraping the sides of the bowl as needed.
  8. Pour the cake batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a tester inserted into the center of the cake comes out clean. If you're using a larger bundt can increase the time and cover the bottom with tin foil half way through baking.
  9. Allow the cake to COMPLETELY cool before removing it from the pan. For removing shake the pan just a tad to loosen the sides. Place a cake plate on the bottom of the bundt pan and in one swift movement flip the cake right side up. Remove bundt pan gently.
  10. Pour the rum glaze over entire cake right before serving.
  11. For the Rum Glaze...
  12. In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly.
  13. Remove from heat and stir in 1/2 cup rum.
Waiting on Martha http://waitingonmartha.com/
*This post was sponsored by Wilton Brands.  Opinions, recipe, and love of Wilton Brands 100% my own.

DIY Flavored Salts

DIY Flavored Salt DIY Flavored Salt DIY Flavored Salt

There’s nothing better than giving a homemade gift.  Scratch that there’s nothing better than giving an EASY homemade gift.  And that’s just what these DIY flavored salts are; easy and homemade.  Using dried herbs such as lavender and rosemary plus a mix of kosher and pink salts, these pretty packages will make the perfect heartfelt hostess gift or favor for any food lover in your life.  Happy Monday Loves!  truly, MKR

*Silver Teaspoons  ||  Glass Jars

Flavored Salts
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Ingredients
  1. 2-4 oz. Glass jars
  2. Equal parts finely crushed kosher salt and pink salts
  3. Dried herbs or fruits such as lavender, rosemary, thyme, orange, lemon, lime, etc.
Instructions
  1. In a bowl mix equal parts pink and kosher salts
  2. Mix in dried herbs and/or fruits
  3. Pour into containers and complete with a ribbon, tag, or in our case a little silver spoon
Waiting on Martha http://waitingonmartha.com/

*All images original to Waiting On Martha 


Gifting || Simple Flowers

hostess gifts When it comes to gifting, especially the hostess, nothing is more perfect and easy than simple flowers.  But for some reason whenever I talk about flowers I find people tend to become overwhelmed and intimidated by all of the choices so I thought I’d share my favorite go-to single stem arrangements and tips I’ve picked up along the way.  truly, MKR 

hostess gifts

No 1. – Keep it simple and in season.  If you’re not someone who arranges flowers quite frequently best to keep it simple with a few stems of a single varietal and always try to buy what’s in season.  My favorites include peonies, hydrangeas, lilacs, ranunculus, and tulips.

hostess gifts

No. 2 – Work the stems.  Immediately remove any plastic wrapping, submerge the stems in water and beginning cleaning and removing any un needed leaves, twigs, etc.  

hostess gifts

No. 3 – Pretty paper.  I love using wrapping sheets, butchers paper, or a gorgeous ribbon to wrap the flowers in.  Simply lay the flowers out how you would like them to look and trim the bottoms (preferably with pruning shears) on a diagonal so all of the stems are the same length.  Place the flowers at the corner of your wrapping sheet and roll.  Secure with double sided tape or a ribbon.  If you’re using just a ribbon which is ideal for larger branched stems such as the lilacs secure first with flower wire then cover with ribbon.

hostess gifts

No 4. – Additions.  If you want an additional pop or some variety, add a few herbs such as sprigs of basil or rosemary in the colder months or craspedia (the little yellow flowers added to the peonies), but just remember in most cases less is more.

hostess gifts

*Photography  ||  Haley Sheffield

 



Averna Champagne Cocktail

averna amaro cocktails averna amaro cocktails

Whether you’re celebrating the most special of occasions or simply having friends over for dinner you can always find a reason to bust out the bubbles.  And while bubbles on their own are more than adequate, why not kick it up a notch with a little orange and elderflower?!  The bitter orange of Averna Amaro (Italy’s most celebrated spirit) plus syrupy sweet St. Germain creates just the right counterbalance and the perfect champagne cocktail.  Cheers!  truly, MKR

Photography, Rustic White  ||  This post was sponsored by Averna Amaro a brand I absolutely adore, opinions and recipe are 100% my own.

Averna Champagne Cocktail
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1 oz. Averna Amaro
  2. 1 oz. St. Germain
  3. Champagne
  4. Orange peel to garnish
Instructions
  1. In a champagne flute add Averna and St. Germain, mix slightly.
  2. Fill flute with champagne and garnish with an orange peel
Waiting on Martha http://waitingonmartha.com/

How To Prepare For House Guests

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This past weekend we had some of our closest friends in town from Chicago which meant all last week I ran around getting our home “guest ready”.  You see, I take the act of hosting very seriously and hosting is really all about the prep work!  Prep work I’ve got down to five easy steps - it starts with a cocktail (of course) and ends with breakfast. Five easy steps I thought I’d share with you Loves!  truly, MKR

Photography  ||  Rustic White

Ballard Designs bed head  ||  Juju Hat  ||  Caitlin Wilson Gold & White Pillows  ||  West Elm Duvet  ||  Acrylic Tray  ||  Jonathan Adler Muse candle  || Gold Vases  ||  Double old fashion glasses  ||  Gold & white small trophy bowl

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No. 1 – Ready the cocktails. After planes, trains, and automobiles your guests are likely a bit exhausted from the travel so greet them with a “house” cocktail and a proper toast to kick off what will hopefully be a relaxing and enjoyable stay.

Pottery Barn nightstand (old)  ||  Pier One lamp (old)  ||  Dwell Studio vase (also available in black)  ||  Jonathan Adler carafe  ||  Dauville coasters  ||  Dauville bowl

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No. 2 – Prepare the guest room. This means fresh linens and towels, extra pillows, plenty of closet and drawer space, and fresh flowers on the nightstand is always an appreciated touch.

Jonathan Adler zebra  ||  Guest soaps  ||  West Elm towels hand and bath towels

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No. 3 – Create a guest room tray. As a guest there’s nothing worse than having to ask your host time and time again for items they may need or have forgotten. A fully stocked guest tray will eliminate the ask all together. Some suggested guest tray additions would be; water (sparkling and flat), a carafe, glasses, napkins, coasters, a candle, matches, Advil, magazines, and treats. I love wrapping treats such as trail mix and cookies in re-sealable packaging so if your guests don’t dig in during their stay they’ll have something to snack on at the airport.

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No. 4 – Bathroom extras. The most forgotten items when traveling are toiletries. Therefore stock the bathroom with all of the necessities; toothbrushes, toothpaste, razors, shaving cream, shampoo, conditioner, face wash, lotion, perfume, and soap. And may I suggest buying the small individually wrapped soaps to avoid the half-used-leftover-from-the-guests-full-of-germs-before-soap.

Luxe tray  ||  Guest toothbrushes  ||  Dauville bowl

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No. 5 – Stock the fridge. It’s always best to check with your guests before arrival to make sure they don’t have any allergies or need any specific foods during their stay. Then fill your fridge with all of the standard items (milk, bread, coffee, wine, etc.) plus a few regional specialities they may not be able to get at home. For example we’ll have pimento cheese, BBQ of some sort, and homemade Southern biscuits (recipe to come!)

Williams Sonoma bread basket 
 

The Painkiller Cocktail

painkiller painkiller

A few weeks ago our dock mates chartered a boat and sailed around the US Virgin Islands for a week.  From the stories they had to tell and superb sun kissed skin they brought home I’d say they had the time of their life.  And while we weren’t along for the journey they brought back a little piece of the island for myself and the Mr.  They brought back painkillers.  Painkillers are a most refreshing fruit, coconut and rum filled cocktail and just a sip will make you feel like you are definitely living on island time.  Between these, my Sky Juice and Boozy Peach Lemonade I’d say the summer is shaping up quite nicely.  Cheers!  truly, MKR

Photography  ||  Rustic White

The Painkiller Cocktail
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Prep Time
2 min
Total Time
2 min
Prep Time
2 min
Total Time
2 min
Ingredients
  1. 2 oz Light Rum
  2. 4 oz Pineapple juice
  3. 1 oz Cream of Coconut
  4. 1 oz Orange juice
  5. Garnish: Orange wedge and nutmeg
Instructions
  1. Add all ingredients to a shaker and fill with ice. Shake, shake, shake.
  2. Pour over an ice filled glass, garnish and grate some fresh nutmeg over the top.
Waiting on Martha http://waitingonmartha.com/

Bahamian Sky Juice

bahamian sky juice

A few weeks ago I hoped on a flight to soak up the sun and sip down some Bahamian Sky Juice at Atlantis, Paradise Island.  Sky Juice, in my humble opinion, is a local treasure.  A mixture of sweet milk, coconut water, and a little ginny ginny gin over ice…well it doesn’t get more refreshing than that.  So whether you’re state side or on island time I promise this is a cocktail you’ll adore!  truly, MKR  

Photography  ||  Rustic White

Bahamian Sky Juice
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Prep Time
2 min
Total Time
2 min
Prep Time
2 min
Total Time
2 min
Ingredients
  1. 1 1/2 oz. Gin
  2. 3/4 oz. Sweetened Condensed Milk
  3. 1/2 oz. Coconut Water
  4. Lime
Instructions
  1. Add gin, milk, and ice to a cocktail shaker and shake.
  2. Pour into iced rocks glass, top with coconut water and a squeeze of lime.
Waiting on Martha http://waitingonmartha.com/

 

Jose Cuervo History In A Bottle: The Pineapple Margarita

pineapple margarita

When the good people at Jose Cuervo asked me to take part in celebrating 219 years with their History in a Bottle Campaign I jumped at the opportunity.  I mean who am I to say no to the good folks who invented the margarita?  Created in 1795 with agave harvested from volcanic soil Jose Cuervo has a rich, and very fascinating history.  A history you can experience yourself through watching the video below or downloading their augmented reality app.  I of course toasted Jose Cuervo in true WOM fashion by mixing up a pineapple margarita with their Tradicional Silver Tequila.  A margarita I guarantee you’ll be sipping on for Jose’s next 200+ years.  Cheers!  truly, MKR

Pineapple Margarita
Yields 2
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Prep Time
10 min
Total Time
12 min
Prep Time
10 min
Total Time
12 min
Ingredients
  1. 1 Pineapple
  2. 5 oz. Jose Cuervo Tradicional Silver Tequila
  3. 3 Limes
  4. Simple Syrup
Instructions
  1. Cut pineapple into chunks removing outside flesh and juice in juicer. **If you do not have a juicer you can use store bought pineapple juice**
  2. Add juice, Jose Cuervo Tradicional Silver Tequila, and the juice of 3 limes to a pitcher, stir until completely mixed. Taste the mixture and if it's a tad on the sour side add simple syrup till you reach desired sweetness.
  3. Pour into rocks glasses filled with ice, garnish with a pineapple slice and enjoy.
Waiting on Martha http://waitingonmartha.com/
 

All images original to WOM.  ||  This post was sponsored by Jose Cuervo, recipe and opinions are 100% my own.  Cheers!