“Wherever you go, go with all your heart.” –Confucius
I don’t get out much. Many of you know this about me. I’m always channeling those hermit vibes. This is in part by choice. I work from home, I’m often running between the kitchen and living room with food and drinks to photograph. I used the daylight that comes in through our living room window—the sun dictates my days, keeps me on schedule. I don’t like to drive (meaning I’m home a lot). I get anxious from time to time (which means I’m at home a lot). And having recklessly decided to pursue my passions in lieu of a more traditional job, I haven’t been able to travel much these days. The life of a struggling artist *insert laughter here*.
This is why I find moments to make the most of what’s before me, taking a quite moment, in between shoots or blog posts to do something special for myself. Even if I’m cooped up working for weeks on end, I try to find moments to mentally escape. I’m excited to have partnered with Crystal Geyser Sparkling Water to not only share one of these special moments but also to celebrate their 40th anniversary with their Essence of Life Campaign. Essence of Life is all about this. Elevating an everyday moment and making it more meaningful or special. Taking time to be present and enjoy it!
I’ve always been a fan of Crystal Geyser’s Sparkling Water and was happy to create a fun sparkling cocktail that helped highlight my Essence of Life Moment. Working from home the days can blur into one another, I get stir-crazy and restless, I get so caught up in work I forget to enjoy myself some days.
With travel in mind—I decided a while back to take time out every week (or as often as I can manage) to fix myself a pretty libation that tastes like the vacation I wish I was on. I grab whatever book I’m currently reading (this week it’s a travel & food memoir). I fix a snack with whatever I have in the fridge (like some fruit, prosciutto, and basil goat cheese). Then I put on some music; sometimes something tropical, or classical, maybe some Spanish guitar, maybe something by The Stones or Bowie. I take a moment to escape on a mini staycation from the comfort of my living room. Laugh if you will, but it keeps me sane, and I firmly believe it’s good for the soul! This is also my ideal night in mind you. What can I say, I’m a simple sort.
This week I’m clinging to summer (in flavor only, I can’t wait for fall) and putting together a fragrant pineapple drink infused with cucumber, jalapeño, and lemongrass. It’s bright and refreshing with a subtle kick from the jalapeños. With the effervescent addition of Crystal Geyser it makes for a perfectly balanced drink! Whether you’re sipping this to escape for an afternoon, or sharing it with friends on one of these fleeting summer nights—this drink will definitely make you feel as though you’ve left your troubles behind. Close your eyes. Can you hear the ocean in the distance?
In addition to celebrating all the special Essence of Life moments we can create, Crystal Geyser Sparkling Water is hosting a giveaway for those of you who’ll share yours! Simply take a photo of your Essence of Life moment and share on Instagram or Facebook for a chance to win a Fuji Instax camera, our new 40th anniversary bottles and more. Be sure to use #EssenceofLife and #CrystalGeyserSparkling in your post. For more info on how to enter click here.
This post was sponsored by Crystal Geyser Sparkling Water. All opinions, sentiments, words, and feelings towards staycations are my own.
Sparkling Piña Pepino Frescas
Makes 1 cocktail
- 1.5oz fresh pineapple juice
- 1.5oz fresh cucumber juice
- 2oz vodka
- .50oz Jalapeño lemongrass simple syrup (recipe follows)
- Splash of lime juice
- Crystal Geyser sparkling water
- Pineapple slice, cucumber ribbon, jalapeño slice for garnish (optional)
- Fill a highball glass with ice.
- Combine pineapple and cucumber juices along with vodka and simple syrup in glass and stir.
- Top off with a splash of lime and Crystal Geyser Sparkling Water.
Garnish and enjoy your vacation!
Lemongrass Jalapeño Simple Syrup
- ½ cup sugar
- ½ cup water
- Two lemongrass stalks, tops removed and sliced
- ½ sliced jalapeño
- Combine all ingredients in a small saucepan over medium-low heat.
- Bring to a gentle simmer and reduce heat for 10-15. Keep an eye on it stirring occasionally. I left the jalapeño in the entire time because I like the heat, but if you don’t want too much remove it after a few minutes or omit it altogether.
- Strain syrup into a heatproof container and let cool completely before using.
Note: Leftover syrup will last in an airtight container, refrigerated, for up to a week and is good drizzled on waffles or coconut ice cream.