With festival season kicking off this weekend, summer feels closer than ever. Pool parties, barbecues, picnics, and long days… I can feel it coming! (okay, so springtime in San Diego is practically summer weather anyways, which means bring on the outdoor festivities!) Now for some honesty.. I completely thought April 14th was National Rum Day — I may or may not have seen it listed somewhere incorrectly —  and I was super stoked to come up with a rum inspired cocktail! Instead, I found out the holiday isn’t until August (duh), but I’m not complaining because this gave me an excuse to bring some summer flavors to spring. Lesson of the week: double check online facts before telling everyone it’s a national holiday.

In better news, this tropical guava rum punch tastes like liquid Hawaiian sunshine. Guava, pineapple, coconut.. mmm what’s not to love. Kind of like a tropical unicorn in a glass. That’s a thing, right? I’m also a big fan of using craft spirits in my cocktails, and this local rum from Malahat Spirits Co. is perfect for this punch.

Also, how cute are these stir sticks from The Roc Shop?!  Nic’s line of laser-cut party ware has always been my favorite, since she has a ton of fun, cheeky designs that can be made in virtually any pretty color you want! I thought these peachy geometric shapes were perfect for spring + summer cocktails. Side note — The Roc Shop just launched a brand new line of rad feminist inspired goodies TODAY, so hurry over to her Etsy shop and check it out!

Tropical Guava Rum Punch (for 2)

4 oz. Guava nectar

1 oz. Cream of coconut

3 oz. Pineapple juice

Juice from 1 lime

3oz. White rum

Place guava nectar, cream of coconut, pineapple juice, lime juice, and rum into a shaker with ice. Shake well to combine, and strain into glasses filled with ice. Garnish with stir stick and enjoy!

Note: If you like your drinks with a bit of bubbly (like me!), you can top this off with some club soda.

If you’re looking for a new spin on a St. Patrick’s Day cocktail, this emerald whiskey concoction is for you! The drink gets it’s green hue from Japanese matcha powder, a form of green tea that has been ground down. The powder, which I got at Shuhari Matcha Cafe, has a higher concentration of antioxidants than regular green tea, which brings some healthiness to happy hour! The slight bitterness of the matcha with the sweet honey and lemon compliments the whiskey, making this the ultimate St. Patty’s beverage. Enjoy!

Matcha Made in Heaven

4 oz. Irish whiskey

1 oz. Honey

2 oz. Lemon juice

1/4 tsp. Matcha powder

Extra large ice cubes

Club soda

Pour whiskey, honey, lemon juice and matcha powder into a shaker. Shake well for at least thirty seconds in order to incorporate the matcha power into the liquid. Pour cocktail mixture into two glasses with large ice cubes and top with club soda

After what seems like weeks and weeks of endless rain, the sun has returned to San Diego and it’s starting to feel like summer! Okay, I know it’s only the middle of March, but I’m already getting excited for longer days and warm afternoons by the pool. Since the weather is giving me all the summer feels, it seemed like the right time to mix up some mojitos, one of my favorite warm weather cocktails. And when my momma gave me a bag full of sweet Meyer lemons this week, I knew I had to find a way to use them! This recipe for lemon basil mojitos swaps out basil for mint, which gives the cocktail a fresh spin when mixed with the sweet lemons. Don’t worry if you don’t have any Meyer lemons around,  regular lemons work too (you just might want to toss in another sugar cube to balance out the tartness). This lemon basil pairing can also be used to make a yummy day time water infusion, too. Hope you enjoy!

On a side note, I recently picked up these vintage glasses at Hostess Haven’s sale in San Diego, and I couldn’t be happier! I’ve always loved her tabletop collection, and it was so exciting to be able to bring a few treasures home. I’m really loving the gold and teal combination in these!

Lemon Basil Mojitos (makes 2)

3 oz. Lemon juice

3 oz. White rum

10 Basil leaves

2 Sugar cubes

Sparkling water

Ice cubes

Place a sugar cube and  half of the basil in each glass. Muddle well until the basil leaves have broken down with the sugar. Add rum and lemon juice, stir to combine. Fill glass with ice and top with sparkling water.

Note: For a stronger basil flavor, place the basil/lemon/rum mixture in the refrigerator for 15-30 minutes.