A few weeks back we had the chance to join a few friends for a weekend away up in Inverness, CA. They have a daughter about the same age as ours, so we all knew what we were getting ourselves into. After a lazy Saturday of lounging on the beach with the babies, and playing ball with the dogs (poor Grizzly hurt his leg) it came time to put the little ones to sleep and bust out the adult activities. And by that I mean, completing an already half-finished puzzle and crawling into bed by 10pm!! What can I say, life changes a bit with a 6-month-old. Not to worry, I still made sure to have a pitcher of cocktails on hand – a simple blend of some of my favorite things: rum and coconut water to name a few. I love premixing a batch of cocktails for small get-togethers like these. Even if, no especially if, puzzles are involved!

INVERNESS COCKTAIL Ingredients: For a pitcher (approximately 17 cocktails) 750 ml bottle of light rum

1 cup lime juice

1 cup lemon juice

1 cup Domaine de Canton (ginger liqueur)

1 cup ginger honey syrup

4 1/4 cup coconut water

20 dashes orange bitters

fresh mint for garnish For a cocktail 1 1/2 oz rum

1/2 oz lime juice

1/2 oz lemon juice

1/2 oz Domaine de Canton (ginger liqueur)

1/2 oz ginger honey syrup

2 oz coconut water

1 dash orange biters

1/2 oz dark rum to float on top (optional)

mint spring for garnish For the ginger honey syrup 1/2 cup honey

1/2 cup water

1/4 cup freshly grated ginger Directions: For the ginger honey syrup Add the honey and the water to a small saucepan over medium heat and stir to combine.

Once the honey has dissolved into the water, add the grated ginger, turn off the heat, let sit for 5 minutes then strain. For the cocktail Add all the ingredients into a shaker filled with ice and shake 2 or 3 times to combine.

Strain into a tumbler with cracked ice and garnish with a sprig of fresh mint.

Slowly float dark rum on top (optional). For the pitcher Add all the ingredients to a large pitcher and stir to combine.

Cover and place in the refrigerator until ready to serve.

Serve in individual tumblers over cracked ice and garnish with a sprig of fresh mint.

(images by HonestlyYUM)