A Quick Peek at What’s Ahead

As soon as the calendar turns to March, Miss Mojito gets a bad case of spring fever. And it’s a good a reason as any to turn our minds away from snow, wind and rain for a few moments to take a look at what the coming months will hold for us, shoe- and cocktail-wise.

Piperlime.com is pinpointing neutrals, cut-outs, wedges and platforms as key trends for spring. So what could be better than a shoe that embraces all four trends in one sleek shoe?! Here are a couple of pairs that fit the bill.

This pair by Emma Pink rings in at a moderately reasonable $98. I love the peep-toe design.

This pair by Hive and Honey, in a similar price range and style, boats a cool, ashy gray hue and a fun geometric design.

Endless.com is predicting that the woven look will feature prominently in the spring 2010 forecast, and I’d be willing to get on board with that trend with this cool metallic number by Michael Antonio. The weathered golden shade and the perky toe make for a very unique shoe. The gold pair goes for $74.95, but other colors are available at a discount.

What cocktails shall we enjoy whilst traipsing about in our neutral/wedge/cut-out/platform/woven shoes? I’m thinking something bright and bubbly, since a return to warm weather is most certainly a cause for celebration. This Strawberry Smash, which I found over at at sdnn.com, sounds like it’s full of notes of spring and originality. I, for one, can’t wait to partake!

Strawberry Smash
Makes 1 cocktail

  • 3 ripe strawberries, hulled and sliced
  • 6 leaves of mint
  • 1 ounce white rum
  • 1 ounce all-natural sour mix (see note)
  • 2 ounces prosecco

Add the strawberries and mint to a glass. Smash the strawberries and herbs gently with a muddler until the berries are a pulp and the herbs smell strong. Add the rum or gin if using and sour mix to the glass and give it a stir. Fill 3/4 full with ice. Top off with the prosecco. Garnish with a sprig of mint.

Note: To create my all natural sour mix, mix 1 cup lemon and or lime juice with 1 cup sugar in a medium non-reactive saucepan. Heat over a low-medium flame, stirring to dissolve the sugar. When cool, pour syrup into a sterile glass bottle and refrigerate. Keeps for up to 2 weeks.

Posted by Miss Mojito.

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