Revolutionarrie Ideas

Revolutionary, Visionary, Foodie, Social Media Geek, Sociologist, Asianist, Writer, Pop Culture Maven, Mover, Shaker, Influencer, Coffee Lover, Bacon Freak, Gluten-Free Eater. Follow me on Twitter @revolutionarrie

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Glitter, Glue and Gluttony Episode: All Felt Up

Because who doesn't like to get all felt up?

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A Very Special Glitter, Glue and Gluttony Thanksgiving

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Glitter, Glue and Gluttony Return from NOLA

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Glitter, Glue and Gluttony on the Road: Finger Knit Scarves

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Glitter, Glue and Gluttony on the Road: Vegas

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Glitter, Glue and Gluttony: 4th of July

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Glitter, Glue and Gluttony: Bastille Day

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Glitter, Glue and Gluttony: Father's Day

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Glitter, Glue and Gluttony: Mother's Day

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Glitter, Glue and Gluttony: Cinco de Mayo

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Glitter, Glue and Gluttony: Earth Day

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Glitter, Glue and Gluttony: Easter

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Glitter, Glue and Gluttony: St. Patrick's Day

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Foodie fangirl moment with Duff Goldman at Cakemix in Los Angeles

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Glitter, Glue and Gluttony Cocktail Recipe: Hurricanes

There are two ways you can go in crafting your delicious Hurricane for Mardi Gras...the Mixology way and the quick and dirty way. The path you choose depends on how quickly you need to start drinking. Either way you will end up with a delicious cocktail that will help you channel your inner crafter!

Hurricane Recipe (channel your inner Mixologist)

Add the following to a shaker full of ice:

2 oz. light rum

2 oz. dark rum

2 oz. passion fruit juice

1 oz. orange juice

1 oz. lime juice

2 Tbsp. grenadine

Shake and serve in a hurricane glass filled with ice.

Quick and Dirty Hurricane (channel your inner impatient drunk)

Purchase a bottle of Pat O'Brien's Hurricane Mix.

Fill a hurricane glass with ice.

Fill glass with equal parts of rum and hurricane mix.

Drink!!! Easy-peasy!!!

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Carrie and Cher are live in studio with KTLA Morning News Weekend anchors Wendy Burch and Chris Burrous making Mardi Gras masks and drinking hurricanes.

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Glitter, Glue and Gluttony Mardi Gras Cocktail Recipe: Adelaide Swizzle

Adelaide Swizzle

1.5 oz of Old New Orleans Silver Rum (Since I can’t get this in CA I used 10 Cane Rum, you can use any good quality light rum)

.5 oz lime juice

5 dashes Peychaud’s bitters

.75 oz Secret Ingredient (Pssssst, it is Taylor’s Velvet Falernum Liqueur…don’t tell anyone)

.25 oz simple syrup

Club Soda

Lime wedge for garnish

Com­bine the rum, lime juice, bit­ters, sim­ple syrup and the Falernum in a cock­tail shaker filled with ice and shake vig­or­ously.  Strain into a tall glass filled with ice, top with the club soda, gar­nish with a lime wedge and serve.

I fell in love with the Adelaide Swizzle at the Swizzle Stick Bar at Cafe Adelaide in NOLA