Orange Blossom Iced Tea

It seems like only a couple of months ago that I was wondering if the snow was ever going to end. Oh wait, it was only a couple of months ago. In line with these crazy "new" weather patterns, it has been sizzling hot and uncomfortably humid around here for the past couple of weeks.

We've been on the move a lot this summer, too, so the need to stay hydrated is first and foremost. Whether you're packing a small picnic lunch to eat while you're out and about, or planning an all-out, honest to goodness relaxing picnic - don't forget the ice cold beverages!

Regardless of how it may seem, I do pack things in my picnic basket that don't have alcohol in them. Of course, there's never a bottle or flask too far away. Colorful and fruity agua frescas are always a hit. Energizing chia seed laden drinks are also a favorite. We almost always have a jug of cold, refreshing ice water. But, don't forget the iced tea!

Ramos Gin Fizz

This is a sponsored post written by me on behalf of Safest Choice Eggs in conjunction with Honest Cooking. All opinions are my own.

Using egg whites in shaken cocktails adds a creamy and slightly rich texture to your drink, plus tops it with a fun foam cap. Yet, I'd never made one before now. Heck, I'd never tried one before now. I wasn't necessarily leery of consuming uncooked eggs, I mean, I grew up eating raw cookie dough. But I suppose that thought was always there. That said, I do know that are plenty of people might let the raw egg factor steer them away from such a cocktail.

But they needn't worry! When I was offered the opportunity to work with Safest Choice Eggs on the An EGG for Every Occassion campaign, I knew without a doubt that I'd be making a cocktail with an egg foam cap. Given, my cap is kind of tiny, but I didn't realize until later that I should have left more space for it to develop in the glass.

Salted Honey-Bourbon-Beer Caramel Sauce | #BeerMonth

I have absolutely no clue where the month of April went, but I'll be closing it out in style with one last #BeerMonth post. Since I went in a savory direction for my last post, I steered towards the sweeter side of things this time. For the most part, I knew that I was going to make caramel. I just wasn't sure if I was going to make actual caramels or caramel sauce.

If I was going to make caramels, I had to find a couple of things that, with more time, wouldn't have been a problem. But I got a late start (go figure), and decided to move the caramels to the back seat for now. But I've got big plans for them in the future, so keep your eyes peeled.

So, moseying on up to the front seat was some trusty caramel sauce. I've used beer to make caramel sauce before, so it wasn't an entirely new concept. It would be my choice of beer that made the difference. I wanted something that was a bit bold. I decided on Shock Top's Honey Bourbon Cask Wheat.