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Snack responsibly Pineapple, but make it boozy 🍍🌊 Tropical tip: use your pineapple chunk container and add a splash of lime juice, lime zest, a pinch of salt, cinnamon, and a good glug of funky rum. Let it chill in the fridge, then serve with fresh mint and lime wheels

🍒 FROZEN CHERRY PINA COLADAS 🍒 serves two! A fun & safe poolside sip? Use the Cream of Coconut can! Just scoop out & store in a jar in the fridge and clean out the jars. So fun & easy! To a blender add 1.5 oz fresh lime juice 2 oz cream of coconut 3 oz white rum 2 oz dark rum 2 cups frozen pineapple 2 cups frozen pitted cherries 2 cups crushed ice Blend until smooth & divide between two cans! Xoxo, cheers!

If I were hosting in June… We’d be sipping this Olive Oil Basil Limoncello Sour — a bright, silky cocktail perfect for sunny afternoons and salty snacks for that perfect early summer aperitivo moment. Here’s how to make it (serves 2): 🍸 4 oz gin 🍋 1.5 oz fresh lemon juice 🍯 1 oz simple syrup 🍋 1 oz limoncello 🌿 5–6 basil leaves 🥚 1 egg white 🫒 two bar spoons of olive oil Add everything to a shaker and dry shake (no ice) to emulsify the egg white. Add ice, shake again until chilled, then double strain into two coupes. Serve with a silver coupe of olives, nuts, and salty chips — the ultimate June aperitivo spread.