happy hour

April showers may bring May flowers, but I'm an impatient lady, as I want the world to be in full bloom already. My solution is simple: I turn to the home bar when in need of a floral fix. A swirl of lavender simple syrup and a dash of Page's Parfait Amour — a crème de violette analogue — dress up the classic Tom Collins cocktail for a sipper that transports you to sunnier days.

Wary of floral elements in food? I was too, not so long ago. The key is restraint, as the line between lovely and eau de old lady is fine. Thankfully, this cocktail is well balanced, refreshing, and could convert all but the most stalwart floral food haters. What are you waiting for? Transport yourself to a field of lavender the fast-fix way.

In Texas, just about every restaurant offers three different ways of serving a margarita: straight up, on the rocks, or frozen. I took this for granted, as when I moved to California, I sadly discovered that most Mexican joints don't offer the slushy form (with a few exceptions — thank heavens for the frozen margarita machine at Tacolicious!). Luckily, I am the proud owner of a blender, so when I'm making Mexican food at home, you better believe I'm pairing it with a frozen margarita.

There's no sugary syrup involved in my recipe, only orange liqueur, lime juice, and blanco tequila. And if you're worried it won't be sweet enough, don't be! This is a smooth, very drinkable cocktail. This recipe will make you feel the effects fast, so even if you think it tastes "weak" after a few sips, remember: that's just because your taste buds may be a bit frozen!

Keep reading for the recipe.

Can you guess what's in this drink? Don't let the orange hue fool you; these mimosas aren't made with oranges — instead, they're made fruity with the help of mango purée and grapefruit juice. Mango thickens and sweetens the mimosa, while the grapefruit provides a crispness that complements the sparkling wine.

Nothing beats fresh, so if you have time, then whirl up ripe mango chunks in a food processor to make homemade mango purée and squeeze some grapefruits in a citrus juicer. Keep reading for the recipe.

As soon as I had my first sip of today's cocktail — a tangy balsamic-vinegar-enhanced bloody Mary — I knew that I had found my be-all-and-end-all bloody Mary recipe. Spicy (tone down the horseradish a notch if your heat tolerance isn't particularly high), slightly sweet, salty, and perfectly balanced, this weekend morning staple — with a twist — is so perfect that I've already planned a brunch date to share it with my girlfriends.

A quick note on garnishes: unless you have a strong aversion to celery salt, don't leave the salted rim off. If you're not on speaking terms with the stuff, sub out kosher salt; either way the saline punch is crucial. Likewise, a celery stalk is a classic aromatic addition, but bloody Marys are by nature customizable, so try one of these garnishes if you're looking to change things up.

Keep reading for the superlative recipe.