Apr 07, 2018

You’re not supposed to judge a book by it’s cover, right?  Well, I did just that.  Except it was judging beer by it’s can.


I follow some really cool Instagram accounts and a lot of them are booze-related (shocking!).  I like put together accounts and the more visually appealing they are, the better.  That being said, there are some really sweet craft brews out there that have put a lot of thought into their cans.


Stillwater Artisanal is out of Baltimore and has some of the prettiest beer cans you will see.  Very modern and colorful.  Just click on their website and you will get an eyeful of color and their can design definitely follows suit.  As of this post, it is Saturday morning and I have a shoot in a few hours, so I am not going to pound some brews *because standards*, but I will update the taste portion as soon as I can.


I bought Castle Cream Ale a few months ago based on the can design alone.  Honestly, it reminded me of a seventies rollerskating party and I was under the impression based on the can alone it would taste like pop.  It didn’t.  What it did taste like was AMAZING BUBBLY BEER.  It is so good, it shot up to one of my ultimate favorites, and lucky for me, they make it in Minnesota so it is really easy to find.


I picked up a sixer of Elysian DayGlow because of the label. Tigers. Lasers.  A tiger shooting laser beams out of his eyes?  So much yes.  And imagine my surprise when I tasted it, SO GOOD.  It has a tiny citrus/pineapple flavor without being overdone and sweet.  Really delicious.


BauHaus has such happy little pop art cans, they have to be good, right?  Their website and videos are killer, and they have one of the coolest taprooms in Minneapolis.  I grabbed some Sky-Five recently and I am glad I did.  It’s a little maltier than I am used to but still totally crushable.  Nom.


Indeed Brewing is another Minnesota gem and is genius by having a first class artist (Hi ChuckU) on hand to design their beers.  There isn’t an ugly beer in the line up, so it was hard to choose one, but I went with the LSD, (Lavender, Sunflower and Date) brew.  I love the taste of lavender, and this was a little more herby than I anticipated.  It is definitely a taste it took getting used to, but if you are an adventurous drinker, you can get behind the flavors here.

Moral of the story?  Judging beer by the can design is a fun way to try new brews and look fancy too.

Feb 26, 2018

I know it has been quite a few months since I have blogged….and for that I apologize.  I’m a bad blogger.


I owe you something for your troubles.


How does a brand spankin’ new margarita recipe sound??  Yeah?  Ok?

Great.  I missed you, boo.  SMOOCH.


It has rolled around again, one of my favorite seasons: WINTER CITRUS TIME!


Blood oranges, Cara Cara oranges, lemons, limes, all of the grapefruits, it’s a great time to be alive.  And what do you do when you have all of this fresh goodness available for a short time?  Yep, you make all of the cocktails with them.


This is a fairly simple recipe.  The only thing you may have a hard time finding is some lavender buds, but I found them pretty quickly at my local co-op.  Lavender mixed with fresh raspberries make a delicious simple syrup that you add to some freshly squeezed blood orange juice (or some Cara Cara juice can also fill in quite nicely), lime juice, Cointreau and silver tequila.  It is really really really good.  Here is the recipe!


Lavender Blood Orange Raspberry Margarita

(makes 1 cocktail)

2 oz fresh squeezed blood orange juice

1 oz lavender raspberry simple syrup (recipe below)

2 oz silver tequila

2 oz Cointreau

splash of lime juice


some raspberries and lavender buds for garnish


Fill small glass with ice. Then, add lavender raspberry Simple Syrup, blood orange juice and silver tequila to glass. Add Cointreau and a splash of lime juice.  Stir until well mixed. Sprinkle a few lavender buds on top and place cut raspberries to glass rim for garnish and enjoy. Makes 1 margarita.


Lavender Raspberry Simple Syrup


1/2 cup water

1/2 cup sugar

1/2 cup fresh raspberries, washed

2 pinches of lavender buds


Make syrup by bringing water, sugar, and berries to a simmer.  Stir to dissolve all of the sugar.  Add lavender buds.  Let syrup bubble for about 3 minutes then take off the heat. Let berries sit in syrup for 5 minutes, then strain and discard solids. Let syrup cool to room temperature. Syrup will keep in refrigerator for 2 weeks.

Nov 28, 2017

Another December is right around the corner, which means another month of stress, cleaning, cooking, too much family and not enough money.


Or you can skip that nonsense and head right over to cocktail hour.

I will be honest with you, friends; while I am a big fan of winter, snow and getting toasty in the midst of a cold snap, the holidays are not my favorite.  I am not a Scrooge, per se, but a huge sigh of relief enters my psyche when January 2nd rolls around when I can turn off the Yule Log and cart that Christmas tree out the door and on to the curb.  OK…that sounded a *little* Scroogey.  Meh, so I might be a little salty for Santa.  I will own my Scrooginess.  I could give zero F’s about elves, magic, green and red (collectively), Christmas music and the idea of the perfect present.  Bah humbug, amirite?!?


What helps me get through the month long shit show that is the Christmas season are cocktails.  Yes.  I’m easy to please.  Throw some booze in my cup and I will tolerate everyone’s favorite holiday until the snow melts and Frosty is nothing more than a puddle… hell, I’ll even sing some Bing Crosby but know it won’t be in key.


I created this cocktail for all of my homeys who don’t care for Christmas (or am  on the only one?!?).  And because pomegranates are in season and DELICIOUS.  And bourbon. 


Pomegranate Old Fashioned

(makes 1 cocktail)

2 ounces bourbon (I used Bulleit)

1 ounce pomegranate juice

1 sugar cube


1 maraschino cherry

splash of orange LaCroix

orange (or lemon) twist



In an Old Fashioned glass, muddle sugar cube, 3 dashes of bitters and 1 ounce of pomegranate juice.  Add some ice (or a large ice cube if you are fancy) to the glass.  Pour in bourbon and give contents in glass a stir.  Add cherry, twist of orange and a splash of LaCroix.


Cheers to pine trees that live outside and to tasty cocktails all winter long.

Jul 09, 2017

I just can’t quit you, tequila.  You are everything that is good and summery.  When it’s hot, I need you.  When it’s sunny, I need you.  When it’s a Tuesday….you get the point.

Popsicles are the perfect summer treat and what better way to make them 100% more awesome than to add some booze to them.  You may remember my Basil Berry Boozy Popsicles I made on TCL before (SO GOOOOOOOOOD.) but since my obsession with tequila, and strawberries being in full swing right now, how could I not make a frozen strawberry margarita on a stick?!?  And I threw in a little coconut milk to make them creamy and tropical.

Make these!  Now!

Strawberry Coconut Margarita Popsicles

(makes about 4 cups of puree)


16 oz package of fresh strawberries, washed and chopped.  Frozen berries are OK, too!  (save a few berries for the simple syrup, recipe below)

1 cup of coconut milk

1/2 cup silver tequila
1/4 cup Cointreau
1/4-1/2 cup of strawberry simple syrup, depending on your taste, I like margaritas that aren’t too sweet so I used 1/4 cup.
Put all ingredients in to a blender and blend until you have a fine puree.  Add puree to popsicle molds.  Wait about 30-45 minutes before adding sticks to molds.  Freeze overnight.  Eat like a boss.
Strawberry Simple Syrup
Make strawberry simply syrup by bringing 1 cup water, 1 cup sugar, to a simmer.  Stir to dissolve all of the sugar and add 3-4 fresh strawberries.   Let syrup bubble for about 2 minutes then take off the heat.  Let strawberries sit in syrup for 5 minutes, then remove them and discard.  Let syrup cool to room temperature.  Syrup will keep in refrigerator for 2 weeks.
May 10, 2017


Dare I say spring is my favorite season?  As a Minnesotan, I *should* say that fall is my favorite…and let’s be honest, fall in Minnesota is pretty epic.


But dammit, we just got through the ugly stage of winter-into-spring, and things are finally green, warm and colorful.  Plus, I have a spring birthday, so I really should be loving spring more than I do.  Here is my attempt to catapult spring in to the #1 position in your favorite season list.


Spring will instantly shoot up to your favorite season once the lilacs bloom, right?  The smell.  The color.  Those dainty, sweet little blooms that make the bees happy.

Now, pick those darling little purple flowers and make them into a cocktail!  That’s what I did once my lilac bush bloomed a few days ago, and now I am sipping pretty with a delicious lilac vanilla simple syrup that you make at home.  Plus, it’s paired with whiskey, another #1 in my life, and it does not disappoint.

If you do an internet search for “lilac simple syrup”, there will be a lot of Pinterest-worthy images of a beautiful purple liquid in pretty tablescapes.  That is a lie.  When you make your own lilac syrup, it is actually a greenish hue.  No worries!  It’s still sweet and has a yummy (but light) floral taste that pairs well with a favorite whiskey.


Lilac Vanilla Whiskey Cocktail

3 oz ginger ale

2 oz whiskey

1 oz lilac vanilla simple syrup, see recipe below


lilac flowers for garnish


Add ice to a lowball glass.  Pour ginger ale, whiskey and lilac vanilla simple syrup in the glass and stir gently.  Garnish with a few lilac flowers and serve.



Lilac Vanilla Simple Syrup

1/2 cup water

1/2 cup sugar

1/2 vanilla bean, scraped

1/2 cup of lilac flowers, washed and stems removed


Bring the water and sugar to a boil on the stovetop in a small saucepan.  Stir.  Add vanilla bean and lilacs to the pan and lower heat to a low boil for 4 minutes.  Strain and cool completely.  Store in refrigerator in airtight container for up to 2 weeks.

Apr 06, 2017


After some time off from the TV hustle, I made an appearance on Twin Cities Live recently, featuring some damn tasty coffee cocktails using coffee and alcohol from Minnesota companies.

My favorite is the Sweet Whiskey Chai, because WHISKEY &  CHAI.  YASSSSSSSSSS.


The coffee I used was from Five Watt Coffee, Blackeye Roasting Company, and Gray Duck Chai.  I used alcohol from 2 Gingers, Pike Street Bourbon from Panther Distillery, Caruva Horchata, Ricura Horchata, and beers from Lift Bridge, F-Town Brewery, and Bent Paddle.  Support those Minnesota makers if you can!


Sweet Whiskey Chai

2 oz 2 Gingers Whiskey

6 oz Gray Duck Chai

sweetened condensed milk to taste

Stir well and serve over ice.



Iced Horchata

Mix equal parts of Caruva or Ricura Horchata and Big Watt Cold Press Coffee in a glass.  Add 1 tsp of vanilla extract.  Stir and serve over ice.



Black Irish Velvet

1 part Prosecco or Champagne, chilled

1 part Lift Bridge Irish Coffee Stout

Pour prosecco or champagne in a flute.  Take a spoon and pour the stout over the spoon into the flute.

Mar 31, 2017

I post pretty pictures of food, drinks and other shit I make or cool things I see.  It’s a visual slap in the face, if you’re in to that sort of thing.



Feb 21, 2017

If you have been following Making it with Stephany for any length of time, you know that I am a big fan of yummy adult bevies and love mixing up new cocktails for the world to enjoy.


If you are new here: I’m a big fan of adult bevies.

I have a love affair with the Italian family of ‘Cello liqueurs.  I have made Blackberry Limoncello, Blood Orangecello, Ruby Red Grapefruitcello and Crema Limecello.  And guess what? Another winter means another ‘Cello recipe made with the abundant and plentiful winter citrus.

Welcome to the world, Vanilla Orangecello.  This ‘Cello tastes like dreams and Orange Julius, but with vodka.  It is as simple as my other liqueur recipes and has the same quick turnaround time, instead of waiting months to imbibe this tasty lil number, Vanilla Orangecello can be ready in about 3-4 days.  I went with organic oranges because their peels were going to be sitting in the vodka/simple syrup mixture and I wanted to keep it as chemical-free as I could.


Sure, I could have just made a basic Orangecello, but with the addition of the vanilla and the lemon and lime juice for a little complexity, it really isn’t your average Orangecello; it tastes sweet, warm, and lovely.  It also isn’t too acidic tasting like a traditional orange vodka combo, but fresh and easy to sip.


Vanilla Orangecello

1 750ml bottle of vodka, this time I went local with l’Etoile du Nord vodka

6 large organic oranges, peeled then juiced

juice from 1 lemon

juice from 2 limes

1 cup water

1 cups sugar

1/2 tsp of pure vanilla extract or 1/2 of vanilla bean cut and scraped


Make sure all oranges are scrubbed under hot water and soap with a brush.  Peel lemons with peeler carefully.  Try to only peel off the skin without removing the white pith underneath.  It is very bitter and will make the liqueur taste bitter as well.  Put peels in large glass container with the vodka.  Set aside.
Juice the oranges, lemon and limes.  You will get around 2 cups of juice.
Next, make the simple syrup.  Add 1 cup of water, 1 cup of sugar, vanilla, and the orange juice to a medium saucepan.  Place over a high heat and bring to a boil, stirring once in a while for 4-5 minutes.  Let syrup cool to room temperature and then add to the vodka.
Let mixture sit for AT LEAST 72 hours in a cool, dark place.  When you are ready to serve, strain out the orange peels and vanilla bean pod and store in the freezer.  Serve over ice, with soda or champagne. Makes around 4 cups.


Jan 06, 2017



Murphy was my oldest son.  He was a ditzy, stinky, but gorgeous 75lb German Wirehaired Pointer.  He had turned 13 in August and was still trucking like a GD champion.  But December was hard on him.  The cold, his age, and arthritis and unbeknown to us, he had some cancer growing in his puppy tummy.  By Christmas time, things had gotten worse.  The kind of “worse” when an all consuming food beast, such as my Murph started turning his nose up at his favorite foods, I then knew shit was bad.

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I am not going to get into the end of Murphy’s life, but if you have been there before, it was as terrible as it gets.  My heart is broken, and I feel stupid about it because since he had a large cancerous lump removed when he was 10, we started realizing that our big old boy wouldn’t live forever.  When Murph started having problems in December, I kept pushing the reality in the back of my mind that his days might really be numbered.

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What pisses me off the most is how dogs get screwed on longevity compared to larger and smaller animals.  Cats are small and snobbish, and they can live to 20.  Horses are huge and can’t sleep on the foot of your bed and can pull almost 30 years.  But dogs, who can lick your tears and steal your orange slices out of your hand (MURPHY….) while looking adorable, get a measly 12-14 if they are lucky.


But I do feel lucky with the years we had with Murph.  He loved babies and didn’t mind when they crawled over him, taking fistfuls of his hair with them on the way.  He traveled to 9 states with us on vacation and never pooped in a hotel room.  He kept me warm in the winter.  He loved food, he was particularly fond of oranges, celery, cabbage, lettuce and whatever meat you could shove in his furry beard.  He literally could smell the instant your fingernail pierced the peel of an orange and would instantly be at your side, chopping at the fruit that was just out of reach.  The only food he would not eat was mushrooms, which was weird since he was a huge fan of eating yucky, dead things/random wild animal poop whenever he found it in the woods.  And he could “talk” like Chewbacca.  (Imagine Wookie sounds coming out of a dog–YES.)

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Since Murph was such a legend, I decided to create a cocktail in his honor, made with his favorite fruit that is only in season in winter, his favorite season.  (Pro tip: German Wirehaired Pointers are NUTS for snow.)  It incorporates blood oranges and some other citrus flavors, along with elderflower and blood orange liquers to help you think of happy times with your furry dog sons and daughters.  Enter: The Murphy.


The Murphy

1 oz fresh blood orange juice

1 oz St. Germain

2 oz Solerno Blood Orange Liqueur

2 oz Lemon LaCroix

juice from 1/2 lime




Fill a glass with some ice.  Add the orange juice, St. Germain, Solerno, and lime juice to the glass and stir.  Top off with LaCroix.  Think of your favorite dog and enjoy.

Dec 21, 2016

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Recently, I was asked by my super awesome friend Janel, who runs the NellieBellie.com site, to come up with a tasty cocktail to share with her readers.  With the holidays happening RIGHT NOW, I thought it was a perfect opportunity to make something with whiskey and pomegranate juice.  Enter the Whiskey PomPom.  It is pretty smooth and delicious, and just what you need to make it through the holidays.


Want the recipe?  Head to the NellieBellie blog and check it out!