Campari is the most iconic Italian aperitif. It’s bright red color is unmistakable and its bracing bitterness offers the perfect complexity to cocktails when used right.

If you guys have been following me on YouTube or Instagram, you know that I am obsessed with butterfly pea flowers. When I first got them, my very first idea was to try and make an all-natural Blue Curaçao. I don’t like using food coloring in my baking or liqueur making because honestly, it feels like cheating! There is also lots of very unnatural things in food coloring too that I would rather steer clear from.

I am always looking for ways to produce less waste when cooking or crafting drinks. An ongoing goal of mine is to become more sustainable and find ways to waste less. Since I only ever use fresh juice when making cocktails, I almost always have leftover rinds and juice that I can’t always find a purpose for. One of my favorite ways to utilize old fruit and juice is to make either a shrub or a cordial.

I’ve been making milk punch for quite some time now and have never ventured into vegan milk punch ... until recently. I knew that there had to be a way to make a vegan version of clarified milk punch. Coconut milk seemed like the optimal candidate, the most obvious choice, because it’s essentially the same make up: water, fat and protein, just like in cow’s milk.