
I always loved Pumpkin Spice everything–waaaaaaay before pumpkin spice syrup and pumpkin spice lattes were trendy. My first memory of this obsession is of a friend’s mom’s pumpkin bread when I was nine. Honestly, I wouldn’t try it because I thought it might be the texture of pumpkin pie. But, as so often happens with the law of attraction, past my fear I found love.
As soon as Starbucks got on the pumpkin bandwagon with their Pumpkin Spice Latte, I was hooked. It got so bad that every year I’d look forward to September 1 simply because I couldn’t wait to go to Starbucks to get my first Pumpkin Spice Frappuccino. Seriously, if I had been a student at Hogwarts, it would have been like, “Sorry, I know the Express is cool and we’re starting school and all; but if you’ll excuse me I have to miss the train because it’s Pumpkin Spice Latte day.”
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One of my favorite cocktails that helps me hold on to summer is a Carlo Rossi Red Wine Cooler.




We’ve talked about my tendency toward cocktailing by season. So when Sweet Tea Vodka became “a thing,” my deep-summer drink became Sweet Tea Vodka and Lemonade. But as time passed and thriving became my #1 goal, I became interested in the ingredients present in the food I consume. I wondered just what was in the Sweet Tea Vodkas I was buying at the store. Combine that with a serious wheat allergy, and I felt it was time to learn to make this awesome Summer Spirit myself. Turns out, I’m so sorry I didn’t learn earlier. This is seriously. So. Easy. Maybe the next thing I learn to do is make the lemonade that mixes with it! 😉