February Highlights: Building & Blooming!
Turning 30, pouring Gamay, and watching the stucco dry (patiently).
February went by quickly, but it felt like a month of awesome momentum. We’re deep in peak studio build mode (drywall dust and all), I celebrated my 30th birthday (still processing that one), my citrus trees are absolutely thriving, and I’ve officially entered my “serve cocktails in anything but a normal glass” era.
It’s been a minute since I’ve shared one of these monthly roundups, but this month felt especially inspiring! Here’s everything I’ve been loving lately. Take a peek, tell me what you think, and please share what’s inspiring you right now, too!
Studio Progress!
We are officially in PEAK build season. The BIG update: we finally got city sign-off on drywall. This means final approval is in sight!
Here’s what is happening now:
Stucco is going up!!! This won’t be done for at least 30 days, as it needs to cure before they can put on the beautiful “Santa Barbara” finish stucco. I am quite literally counting down the days.
Interior drywall is officially in progress. Hallelujah.
And, our cabinets have been delivered! The contractor said that these would be installed in the next two weeks. I am so beyond excited to share the next batch of progress photos with you guys, you have no idea.
Get a sneak peek at what is to come…
Cabinets: Isla Porter
Interior Paint: Shoji White
Countertops: Cosentino
This phase feels less like a dreamy Pinterest board and more like dust-in-my-hair reality, but seeing materials arrive makes it feel real!
Citrus Season is Here & My Yard is THRIVING
My citrus and garden are in FULL bloom, and I’m giving full credit to Vego Garden. As much as I would love to claim a green thumb… I sadly don’t think I have one. Eric and I had a few days away in Hawaii this month after planting a few items, and we came back to see the majority still happy and healthy.
The rolling planters have completely changed how my garden thrives. Better drainage, better sun positioning because I can move them around as needed, and easier access. I really recommend them if you’ve been considering becoming a garden person (join me!). There’s something about seeing everything in your garden grow and change as the seasons do that makes everything feel hopeful again after a slow winter.
This year I’m shifting my focus. Less vegetables, more herbs and edible flowers, because let’s be real… I need to nail those down before venturing into the unknown world of full food planting. My citrus trees are thriving, but when it comes to raised beds, I’m keeping it simple and strategic. Basil, mint, rosemary, lavender, plus pansies and marigolds for color and garnish. Things I actually use. Things that make their way into cocktails, onto cheese boards, or into simple syrups. It feels manageable, intentional, and honestly more aligned with how we live and host.
Herbs are honestly the best place to start if you’re building a cocktail garden. They grow quickly, they’re forgiving, and they give you instant payoff. The easiest, highest-impact herbs for cocktails:
Mint – practically indestructible (plant it in its own pot, it spreads fast)
Basil – thrives in warm sun, perfect for margaritas and spritzes
Rosemary – loves dry heat, incredible for smoky garnishes
Thyme – subtle but beautiful in gin and vodka drinks
Sage – amazing with tequila and bourbon
Lavender – ideal for syrups, just use lightly
And if you want to add edible flowers for that boutique-hotel moment:
Pansies & violas – mild flavor, perfect for pressing onto ice cubes
Marigolds – citrusy, slightly peppery (great for tequila drinks)
Nasturtiums – peppery, almost arugula-like
Borage – tastes faintly like cucumber, beautiful frozen in ice
Calendula – subtle saffron-like note
Most edible flowers prefer full sun and well-draining soil, just like herbs. The key is to make sure they’re organically grown and pesticide-free if you’re actually consuming them.
Bring On The Unexpected Glassware
On my birthday trip to Hawaii, I was served a cocktail in a literal Spam can… and I lost my mind, not in a judgmental way, in a “why didn’t I think of that” way. The drink tasted better simply because it felt unexpected. And that’s when it clicked: this might be the future.
If we’re reviewing my resume, this isn’t my first rodeo when it comes to recycling cans or bottles. Last year, I made cocktails in Coco Lopez cans. I’ve used the Grillo Pickle Jar time and time again. Topo Chico bottle margaritas have entered regular rotation. And now? Spam can cocktails. Traditional coupes everywhere are trembling.
What I love about this potential “anti-coupe movement” is that it’s nostalgia meets dive bar chic. It’s using what you already have, and giving it a second life instead of tossing it in the recycling bin. It feels creative and slightly rebellious. It lowers the barrier to entertaining, makes cocktails feel less formal, and adds personality without spending a dollar on new glassware. So yes, you can expect to see more of this.
What I’m Sipping On Lately
Natural wine girls, unite. I recently opened a bottle from Tessier Winery (their El Dorado Gamay Noir), and it completely won me over. It’s light, juicy, and slightly earthy. It feels like the kind of wine you open “just because” and then end up talking about all night. Consider me converted.
While on our Hawaii trip, I also discovered Ko Hana Rum (specifically their Koa + Honey rum), and wow. I’ll save the full deep dive for my Hawaii recap, but just know it’s already earned permanent bar cart status.
And, then there’s tequila. It was on my mind a lot this month because of Magarita Week! ICYMI: you can check out my Margarita Playbook, Tequila Guide, & Mezcal Guide. I had a bottle of Cazcanes Reposado and immediately felt inspired to treat it like a bourbon. I made the simplest Old Fashioned riff:
2 oz Cazcanes Reposado
1/2 oz Toasted Coconut Syrup (get the recipe here)
2 dashes of Angostura Bitters
Add to a mixing glass, fill with ice, and mix - about 20 turns.
Strain over a large cube and garnish with an orange twist!
That’s it, and honestly, I’m still pretty shocked by how good it turned out.
Recent Purchases
The way I ran to pre-order the new Italy Segreta
Your classpass girl is BACK! I don’t have any big trips coming up for the foreseeable future (can you believe it) so it’s time to get my butt back in gear andI’m doing that with Classpass. My weekly goal is 3x Revel in Pacific Beach + 1x Bodyrok Pilates
I have fallen victim to being a Beast Health fan, and so when they came out with their Stainless steel Beast Mega… obviously…. I had to
I actually connected with them and asked if we could get the club a discount and they gave me a 15% off code for us!! Here’s the link
Last summer was our first real one here (the year before was all moving chaos), so this summer? It’s our summer.
We’re making small, intentional upgrades to maximize the space and elevate the vibe. First two Target finds: this outdoor rug + table.
If February taught me anything, it’s that inspiration doesn’t have to be complicated! It can be a citrus blossom, a Spam can turned cocktail glass, or a simple tequila swap. We’re building something, and it feels really good! Are you feeling ready for March?