yields 1 drink
4 oz ginger kombucha
2 oz bourbon whiskey
1/4 cup fresh pomegranate seeds
4 mint sprigs
1. In the bottom of a highball glass, smash the pom seeds and mint leaves. 2. Add ice and bourbon and top with the kombucha. Take a spoon and give everything a good turn in the glass. 3. Drink it.
Recipe and styling by: Megan Forbes
Photos and styling by: Christina Hussey
It's Spring! Finally! The blooms are out, the weather is perfect and is it just us or is life so much better suddenly?
Megan put this playlist together and I (Christina) would say it's probably one of the best playlists we've put up here on GMJ. It's really hitting the spot for Spring. What are you listening to these days?
Listen to it for free over on Spotify! Click here to stream.
01 | Helicopter - Deerhunter
02 | Let it happen - Tame Impala
03 | Bo Diddley - Bo Diddley
04 | Ode to L.A. - The Raveonettes
05 | You better Move On - The Rolling Stones
06 | Poison Ivy - The Rolling Stones
07 | Graceland - Paul Simon
08 | Queen Jane Approximately - Bob Dylan
09 | True Affection - Father John Misty
10 | You're Young & You'll Forget - Glen Campbell
11 | The Suburbs - Arcade Fire
12 | Stick With Me Baby - The Everly Brothers
13 | Party Talk - Craft Spells
14 | Junk of the Heart (Happy) - The Kooks
15 | Brother - Mac Demarco
16 | It's a Man's, Man's, Man's World - James Brown
17 | Where Do You Go To (My Lovely) - Peter Sarstedt
18 | Femme Fatale - The Velvet Underground Nico
19 | After Hours - The Velvet Underground
20 | Holiday - Poor Moon
21 | Dance for you - Dirty Projectors
Check out our previous playlists here.
Every once in a while I get this wild craving for raspberry sorbet in a waffle cone. This is the grocery store equivalent. Tart sorbet sandwiched between two butter wafer cookies. So so good and, I think, the easiest recipe we've ever posted. Cheers to spring!
- 1 box of butter wafer cookies ( can be found at TJs)
- 1 pint of raspberry sorbet, or whatever kind you like
1. Spoon the sorbet between two cookies and freeze for probably two hours before serving. Otherwise it will be a huge melty mess.
Recipe: Megan Forbes
Photos: Christina Hussey