Virgin Cherry Blossom Coconut Margarita

24 May

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I’ve got some news for you today!

First and foremost, I was asked by Jacqueline over at Sisterhood of the Traveling Mats to share my summer hair masque recipe to restore your beautiful locks. It is one I love using on my hair (I have fine, oily roots, dry ends type of hair) and this hydrates, repairs and restores my hair beautifully.

In another surreal moment. I was asked to be the decorator to the loveliest couple that I adore to pieces. I am so honoured to be decorating Andra and Richey’s wedding, the beautiful couple behind the Love, Andrich blog. It’s going to be a Love Fest 2015, a bohemian, vintage, rustic wedding filled with romance and so much garden heart love. Ahhh!! This is going to be one wild fun summer!

But before we get to summer – cheers to the most beautiful month of the year (for me at least!). May is my absolute favourite month. It may be because my birthday is in May, as well my name day, it’s mother’s day, my mom’s birthday falls in May and my loveliest friend ends the month with her birthday. But I think above all, nature comes to life and with that so do we. Cherry blossoms are known in Japan as the “sakura” and signify the start of something new, the beginning of a new adventure. They are the symbol of a bright future. Their delicate flowers only last a week, maybe two, fully bloomed but are worth seeing and definitely camera worthy. There is so much beauty around us. You can expect to see cherry blossom trees all over Toronto in the month of May. Coming back from Mexico, we hit a few weeks of really hot weather, then it cooled off and now it’s starting to warm up again. Nonetheless, I was inspired to make a refreshing cocktail. With so many new adventures that await me this summer, I needed a reason to celebrate. Here it is my friends, my version of a margarita – Virgin Cherry Blossom Coconut Margarita.

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Cherry Blossom Coconut Margarita
  • ½ litre coconut water
  • ½ litre cherry blossom tea (chilled)
  • ½ cup blood orange juice (freshly squeezed)
  • ½ cup grapefruit juice (freshly squeezed)
  • 1 ounce lime juice (freshly squeezed)
  • ½ cup fine shredded coconut (for rim)
  • 2 cups of crushed ice
  1. In a shaker, combine coconut water, tea and the juice of orange, grapefruit and lime and let sit.
  2. On a plate, add shredded coconut and use it to rim the outside of a glass.
  3. Fill the glass with ice. Shake and strain the contents of the strainer into the glass.

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Leave a comment


  1. Wow, beautiful blog. Love the lovely images and inspiration. Met you at Kim Klassen’s The Studio | Online FB page. Hope to get more acquainted. Diana Foster

    • Thank you so much, Diana. I love the online FB page Kim has created for us. I don’t post much in that space, but I read and look at every post everyone shares. So incredible and inspirational. Wish you the loveliest weekend. xo

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