The Chill Pill … Just What the Doctor Ordered

spring cocktail

It’s the weekend, and we’re ready for some R & R … so what better a time to whip up a new cocktail? I found this recipe on Pinterest, and it does not disappoint! Of course, it took me down a rabbit hole on Pinterest, and I discovered that the recipe is from a mixologist at Deep Dive in Seattle. This bar looks right up our alley for a special date night — but, until we can actually get to Seattle, I’m just going to give it a try at home. 😉

The key is making the Pineapple Shrub. I had never tried this before, but it’s sooo easy! It’s an extra step for sure — in fact, you have to let the pineapple sit overnight in sugar, Then you drain the solid pieces of pineapple with a colander or cheese cloth, and mix the reserved pineapple-infused syrup with champagne vinegar. It makes plenty, so you can store some in the fridge.

The recipe calls for Yellow Chartreuse, which we have used before. But, it was years ago so I didn’t have any in our little bar. And let me tell you, I called several local liquor stores to see if I could track some down, but no luck. I guess there’s a shortage in Oregon. Who knew?!? Anyhoo, our friends at Newport Market in Bend suggested we give this brand a try as an alternative. (As a bonus, it’s made in our hometown, Portland, Oregon!) We don’t know any differently since we’ve never tried this recipe before using the Yellow Chartreuse, but it worked beautifully. It’s so refreshing and unique! What a great cocktail to serve friends this weekend 🍸

CLOUZ HOUZ TIP: Don’t skip the grated nutmeg on top … it really adds a fun kick to the flavor. Trust us!

bar in kitchen









Combine the egg white, simple syrup, lemon juice, and pineapple shrub in a shaker and shake, without ice, until frothy. Add the vodka and Chartreuse and shake again with ice to chill, then double-strain into a chilled glass. Garnish with a spray of Angostura bitters from an atomizer (or drip the bitters on the drink’s surface), and add fresh-grated nutmeg.

PINEAPPLE SHRUB: Peel, core, and cube a fresh pineapple (I bought pre-cut pineapple chunks) and add it to a large container along with 1 quart (32 oz.) of raw sugar. Stir to coat the pineapple with the sugar and cover the container; let the mixture rest at room temperature for 24 hours. Use a cheesecloth-lined strainer to strain out the solids, and mix 16 oz. of Champagne vinegar with the reserved syrup.

We served ours in a coupe glass with a sprig of mint, and it looked fancy and professional with the frothy top and sprinkles of nutmeg. Maybe we should take up mixology?! 😂

Cheers to the sunshine and gorgeous weather this weekend. Let us know if you give this one a shot.

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Join me behind the scenes as I add the finishing touches to our Tumalo kitchen! We sourced these brass pulls from @sumnerstreethardware. We then stumbled upon the coolest brand, @walnutstudiolo, known for their handmade leather hardware.

We opted for the the Tilikum + Flanders handles and the Oswego leather wraps for our kitchen. And let me tell you- these wraps are seriously ingenious! You simply wrap the leather around the handles for an instant rustic vibe. 

I’ve been itching to infuse a leather element into our kitchen design, and I have a feeling this is going to be just perfect. Stay tuned for the grand reveal – it’s all coming together so beautifully!
Let’s make lunch: Citrus & Burrata Spring Salad 🍊

We are loving this citrus salad, it is light yet fulfilling (you could add roasted chicken to turn it into a dinner!). The mix of flavors come together: the crunch of the pistachios, tangy fruit, creamy burrata, slightly sweet dressing, and a little spiciness from the arugula.

- arugula (about 3 handfuls)
- 6 oranges (we used a mix of navel, blood oranges, and cara cara)
- handful of raspberries
- one cup of chopped pistachios
- one large ball of burrata
- extra virgin olive oil
- balsamic vinegar 
- 3 tsp honey
- salt
- pepper

- mix a generous amount of olive oil, balsamic, and honey

1. peel and thinly slice oranges
2. wash your arugula and place it in a bowl as the bed of your salad
3. pour dressing over greens and add a dash of salt and pepper on top
4. arrange oranges over greens
5. break apart burrata and place on top
6. sprinkle over raspberries and pistachios
7. SERVE 🤌🏼 chef’s kiss
“Life is short. Make it beautiful.” That’s what we told ourselves two years ago and truly how Clouz Houz came to be. Consider us your blueprint for reimagining your life. An although we aren’t saying what works for us will work for all… we do hope it inspires you to live your life to its fullest- whatever that may be for YOU. 

As fifty something’s, we took a leap of faith in each other and embraced our change in careers and lifestyle. As a husband and wife who picked up and moved our family to Bend, Oregon, we are proof that it’s never too late to pursue your passions. We are visionaries for our own life and wish to live with intention. We transform spaces into stories and houses into homes- it’s what we are most confident and happy doing. 

So join us BTS as we grow. This is your reminder that age is just a number and the best is yet to come! Starting over has been the greatest adventure of all. 

Thanks for all the love and support you have showed us over the years, it’s truly fuels our journey. 🤍