Saucy Hour


"Dishing the Sauce" Easter/Spring Edition:

Wed. April 27, 2017

Welcome to the very first edition of our blog "Dishing the Sauce"! This year we decided to celebrate Easter our own way, keeping it non-traditional and saucy (like us of course)! Originally, we were planning on taking this tea party brunch outdoors to enjoy the beautiful spring day with a picnic.  However.. with us two, sometimes things don’t go exactly as planned.  True to our saucy nature, D Tipsy and I had a little too much to drink while prepping for the picnic, so driving was no longer an option and we ended up hosting it at D's place.  Safety first kids!  No matter what, we had an AMAZING Easter brunch! The fun began when I showed up to D’s to do a little food and drink shopping for the brunch. All the real shenanigans seem to happen when we leave the house. Three hours later... a few bags of food, booze, and a lot more than we needed, and we were back at D Tipsy's ready to whip up a proper, boozy Easter brunch!

The highlights of this brunch for me obviously was the booze, so we will start there.

Lushy Lavender & Blackberry Mimosa: If you love champagne, blackberries, and brunch this is simply a fantastic alternative to a mimosa! We found the recipe from The Adventure Bite blog but changed the name to better suit us.  It requires a little bit of work making the blackberry and lavender simple syrup, however, so worth it! We typically don't spend a whole lot on champagne when we are mixing it.  With that being said, we went with Barefoot Bubbly Pinot Grigio. Although this is not technically a “champagne” because its made in California, it holds up as a pretty good substitute. What you think we came up with this ourselves! Oh hell no girl, we just try our best to follow directions and not f*ck it up.

Serves: 8 servings

  • 1 tablespoon lavender flowers (dried or fresh)
  • 1 cup blackberries (fresh or frozen)
  • ½ cup maple syrup
  • ¼ cup vodka
  • 2 (750ml) bottles champagne
  1. Boil blackberries, maple syrup and vodka, mashing berries gently as they cook until blackberries are broken down (about 5 minutes). Add lavender flowers (removing from stem if they are fresh) and boil for 1 minute. Remove from heat.
  2. Optional: if time permits allow to steep for at least 1 hour and up to 2 days in fridge.
  3. To serve: pour 1 tablespoon blackberry sauce into a champagne flute, add a stem of fresh lavender and top with chilled champagne.

Prep Time: 5 min

Cook Time: 6 min

Total Time: 11 min

Along with the cocktails, no tea party would be complete without actual tea, I mean.. it's always time for tea! Since D lives in her very own Wonderland (literally), she brewed up some green tea infused with a natural tea blend from Earth Goddess Body Shop called "Love Potion".  She drank most of the tea, as I was more focused on the cocktails... what a shocker, I know!

Now onto the food! We had a variety of delicious snacks and tasty sweets in our spread such as cupcakes, Peeps driving Twinkies, candy, crackers, cheese, cucumber sandwiches and pasta salad. Don't judge us, we were hungry and those sweets were way to damn pretty to pass up!! (So much for that summer bod).  I whipped up the snacks and let D Tipsy clean up (besides, that girl loves to clean)... team work folks, team work! The cucumber finger sandwiches and pickle pasta salad are pretty simple to make, yet delicious!

Dill Pickle Pasta Salad: If you haven't tried it yet, and you're a fan of the pickle (insert dirty joke), I highly recommend this recipe! On a small side note: I made it without the cheese, which we both agreed was a good choice to leave out. We found this recipe from the Spend with Pennies blog.


  • ½ lb dry shell pasta (about 3 cups)
  • ¾ cup sliced pickles
  • ⅔ cup cheddar cheese, diced
  • 3 tablespoons finely diced white onion
  • 2 tablespoons fresh dill
  • ½ cup pickle juice


  • ⅔ cup mayonnaise
  • ⅓ cup sour cream
  • ⅛ tsp cayenne pepper
  • 4 tablespoons pickle juice
  • salt & pepper to taste
  1. Boil pasta al dente according to package directions. Run under cold water to stop cooking.
  2. Toss cold pasta with about ½ cup of pickle juice and set aside for about 5 minutes. Drain & discard pickle juice.
  3. Combine all dressing ingredients in a small bowl and mix well.
  4. Toss all ingredients in a large bowl. Refrigerate at least 1 hour before serving.


Cucumber Finger Sandwiches: For the cucumber sandwiches I didn't use a recipe. I'm British and grew up with my gram making these with tea. I will give you a general recipe, but feel free to play with the portions of the ingredients accordingly.


  • 1 cucumber (your size of choice, no judgement here)
  • 1  cup cream cheese (softened)
  • 12 slices of white bread
  • salt to season


Peel one cucumber and chop it into pieces (not quite as small as diced). Mix the chopped cucumber in a bowl with the cream cheese and salt to taste. Set aside mixture while you cut the bread.

Grab the slices of white bread slices and cut off the crust. (Normally I don't eat white bread under any other circumstance, as it's not the most healthy of bread, however it's the winning choice for this recipe). Put the cucumber mixture on the bread  and cut diagonally into triangle halves. When you are finished making the sandwiches, (and this is very important) cover immediately until you are ready to serve. The bread hardens pretty fast. Badda bing badda boom, you got yourself fancy little sammies to munch while you suck down a few cocktails!

Although this Easter themed Saucy Hour is a little late for you to recreate this year, it's a perfect set up to use throughout the spring season! Make a nice boujee boozy brunch (just add eggs and croissants), or plan the perfect picnic outside..... since we failed that mission. Whoops!

Hope you enjoyed our first blog post. We had so much fun with this one and are looking forward to our next boozy adventure we can share with you all! A special shout out to my mom who was trusting enough to lend us her fancy as f*ck "24 carat gold plated china".. *pinky up*!  Check out her shop, Judy's Vintage Vault, for more vintage treasures.  The second shout out goes out to Chip (tea cup from Beauty & the Beast) for crashing our tea party. By the looks of the photos, he seemed to be filled up with a lot more than just tea. Someone was hitting the sauce and we have some splainin' to do to Mrs. Potts! Until next time ... LET'S GET SAUCY!!

- J Lush (and D Tipsy's "edited in" two cents)

Photo Credit: D Tipsy

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