Let me espress-o to you

Let's chat, let's drink some espresso, & let's make Martinis... what do you say?

What’s going on this week:

• Pretty Simple Cocktails official PREORDER, all the deets

• ICYMI

• What’s in PEAK season rn

• Summer Cocktail shopping guide

• Espresso Martini, Three ways!

• Homemade Coffee Liqueur

• Non-alcohol Espresso Mocktails

• Bonus recipe, just for fun

Oh hello PRETTY SIMPLE COCKTAILS

available for preorder:

AMAZON | TARGET | BARNES & NOBLE | WILLIAMS SONOMA | WALMART |

pinch me? I’m crying?! It’s finally time to start celebrating that I WROTE MY FIRST-EVER COCKTAIL BOOK! It’s officially on PREORDER and we are running a BONUS PREORDER INCENTIVE which means if you order the book on preorder, you will receive a FREE BONUS recipe booklet with 6 bonus recipes that are perfect for summer.

Get all the preorder links and additional details on the website

Once you preorder, use this link to get your bonus recipe booklet

Okay, so why is this such a big deal? Why do preorders matter?

• A preorder is like a gift to your future self. You’ll be so excited to get it in the mail this summer!

• A successful preorder will signal to retailers that the public loves the book, which helps get more copies onto more shelves across the world, and onto your bar cart!

• & if you preorder you’ll get this e-book of extra recipes and first dibs on updates/events/and more!

• Also, it would absolutely mean the world to me. This was two years in the making and I’m so f*cking proud of it. I made it with the intention to finally create a cocktail book for YOU so everyone can grab a shaker (or a mason jar) and shake up a delicious and beautiful beverage.

I also wanted to take a moment to thank each and every one of you. Thank you will never be enough. This means the absolute world to me. Never did I imagine calling myself an author? Let alone an influential person in the beverage space. I hope I made you all PROUD.

ICYMI

I’m officially MOVING?!

ITS TRUE, WE BOUGHT A FREAKING HOUSE! The official move-in date is June and I have no idea what I’m doing LOL. But here’s what we’re doing, we are starting on a full construction of the house first, so demo of the floors & installing new flooring, painting the WHOLE house & cabinets (eek), AND then we can officially move in. I’m thinking our official move-in happy dance won’t start until the last week of June. I’m also so excited to be in a bigger space? I’ve been living in a beautiful, yet small, apartment here in San Diego and so to finally be able to have more than one storage bin for all my holiday decor seems like a dream come true, silly I know (#priorities). But, I’m focusing on each item in the house, trying to be in my interior design era? I’m looking to add in some fun pieces from Lulu & Georgia, Thuma, and potentially Six Penny. But, I wanted to share, this is what I’ve ordered/been looking at adding to the house. If you have any suggestions, raise your hand!!!

Wilcox Handwoven Wool Rug | Rita Sectional Sofa | THUMA The Bed + Headboard

okay, wish list items hehe

PIA Dining Table | Woodside Eucalyptus Outdoor Sofa | Outdoor Chaise Lounge

I got a new ice machine and omfg

Okay, so this machine is called a KLARIS ice machine and if you love a nugget ice machine but you aren’t a big crushed ice person RATHER you love clear cubes for you cocktails… you guys… this is it! It’s an actual machine that creates clear ice in 8-10 hours. No more molds that break your fingers or are inconsistent/hard to use. This is seriously a plug it in, add your water, press a button and voila… clear ice heaven! We’ve also played around with adding ingredients to the ice, I’ll add the photos below from our Favorite Uncle Brad who started to play around with his machine. But I’m telling you… it’s next level. Also this isn’t sponsored nor an affiliate - I just am nerding out over this thing. Check it out here

Also, if you haven’t already we are halfway through our podcast:

THE ART OF DRINKING WITH JOIN JULES AND YOUR FAVORITE UNCLE

listen on

Make sure to tune in every week for a brand new cocktail, with two recipes, a history lesson, and a Q&A on all things cocktails! Get the weekly recaps here

Minor health issues, booo

So I also wanted to use this platform to chat a little about my personal life? All my life I’ve had minor things here and there, nothing that raises any concern but I just don’t ever feel 100%, you know what I mean? You go to the doctor and get the clean bill of health but you know you aren’t? So, I went to a new style doctor & got a bunch of bloodwork done. Come to find out… I am mildly allergic to like… everything. We are talking: Gluten, Wheat, Corn, Egg white, Egg yolk, and of course Dairy. Now I’m not raise for concern allergic, but some of my little issues I’m having is probably because of this. I bring all this up to let you know that I am currently on a Gluten free & Dairy free journey… sad I know. That’s not to say I’m not going to have a BIG FAT plate of pasta or Ice cream now and then, it just means I’m going to be smart and limit when I can. AGAIN, all this to be said, I wanted to share some brands I’ve found and would LOVE to have any and all help on the GF & DF journey.

Milk Substitutes: Almond MALK, Elmherst Almond Milk, Tache Pistachio Milk, Whole Moon

GF options: Siete foods is LIFE, Simple Mills, Banza Pasta, Quinn Nut Butter-Filled Pretzels

Okay, that’s it - now onto the good stuff

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What’s in PEAK season

May and June are months when spring vegetables and tropical fruits are in season. May includes strawberries, rhubarb, and citrus crops like oranges, lemons, and limes. June includes cherries, apricots, blueberries, and tropical fruits like pineapples, mangoes, and papaya. Aka, we are in BUSINESS

What’s in season in May

• Apricots

• Beets

• Plums

• Radishes

• Raspberries

• Rhubarb

• Strawberries

What’s in season in June

• Apricots

• Avocados

• Blackberries

• Blueberries

• Cherries

• Figs

• Mango

• Melons

• Nectarines

• Peaches

• Pineapple

• Raspberries

• Tomatoes

you bet we’re doing a cherry week again this year!

Now, that we have a running list of what’s In season, let’s chat about what you should buy/have on hand in May and June for easing into summer cocktail-ing

Let’s start with the rest of this month of May:

• Rhubarb: I’d go out and I’d get 1-2 stalks of Rhubarb, this is going to be made into a simple syrup. 1 cup water, 1 cup sugar, 1 rhubarb stock chopped on a medium pot on medium heat until sugar dissolves. Once dissolved, let simmer for 8 minutes and let cool completely. Don’t strain, instead blend the syrup mixture together & store!

• Plums: you will start seeing plums and let me tell you, you can make so many things with plums. My favorites/easiest: plum puree and plum syrup! I recommend grabbing 5-6, so you can use 3 for a syrup and the rest for a puree!

• Strawberries: they are in their PEAK right now. So I’d stock up on strawberries and use them for syrups, purees, I’d clean them and freeze them, I’d also use them fresh to muddle. Use them before they aren’t as in season after June!

Now as we get into June, I’d start taking advantage of:

• Apricots: we are easing into early stone fruit season. Stone fruits = the fruits with the large pit in the middle. The first one we really start to see is Apricots. Now, be gentle with your apricots they will bruise easily but they are such a juicy, sweet, tart fruit that can be used to muddle into drinks, into a puree, and of course syrup!

• Berries: from strawberries, and raspberries, to blackberries, berries are in full swing right now. Make sure you use them right now as their peak season is fleeting. Muddle them into your cocktails and make a syrup paired with your favorite herbs!

• Cherries: cherry season is upon us and that means cherry week! Now, there are LOTS of cherry varieties out there, my favorites are the Bings & Rainiers. Make sure to pit them before using them in things like: infusions, syrups, purees, and as a garnish!

• Tropical fruits: pineapple & mango. Yes, you can use your tropical fruits to make homemade juices/purees but I love using tropical fruit to infuse my spirits like vodka or tequila! It’s such a fun add from syrup, puree, to infusion to make summer taste alive!

• Cantaloupe: we are still easing into melon season but come June I feel like Cantaloupe melon is SO good right now… maybe I’m just really excited for July & watermelon? Regardless… using cantaloupe as a fresh puree to drink on its own or add to your cocktails is NEXT LEVEL, add a little sea salt and chef’s kiss!

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Baby, this is what you came for

ESPRESSO-TINI YOURSELF

Espresso Martini, three ways plus common questions asked when making espresso cocktails.

The Classic Espresso Martini:

• 2 oz Vodka

• 1 oz Freshly brewed and cooled espresso

• 1/2 oz Coffee liqueur

• 1/4 oz simple syrup

Add that to a cocktail shaker filled with ice and shake the hell out of it.

Double strain into a Martini glass and garnish with three espresso beans (health, wealth & happiness)