Winter Escape…to Costa Rica!

Right now the east coast is is a deep freeze after being pummeled with snow and I cannot think of anywhere I would rather be more than on a beach somewhere! Lucky for me, we’re actually packing to get on a plane for a wedding in Costa Rica so more than just thinking about rays of sunshine, I actually get to pack for it, and here are a few things at the top of my list!


Marysia Swim Antibes Scallop Bikini


Vince Camuto Aqua Dress


Tory Burch Savu Tunic

Getting the Party Started

Welcome to Peonies & Prosecco, a sparkly refuge from the realities of daily life, dedicated to living well and finding glamour in the everyday. The name was inspired by a couple of my favorite things that conjour up thoughts of parties, pampering, and delight so what would be a better way to get this party started and celebrate the start of a new year than with a sparkly cocktail? Cin cin!



serves 12

Ginger Syrup

    1 ounce sliced peeled fresh ginger
    ⅔ cup water
    ¼ cup granulated sugar for ginger syrup
  1. Simmer peeled fresh ginger with ¼ cup of the granulated sugar in ⅔ cup of water for 5 minutes.
  2. Remove from heat and steep for 15 minutes.
  3. Strain and chill until cold.

Candied Ginger

    ½ cup granulated sugar for candied ginger
    2 tablespoons finely chopped crystallized ginger
  1. Finely grind the crystallized ginger with ½ cup of granulated suager in a blender or food processor.

Sparkling Ginger Prosecco

    2 bottles of prosecco
    prepped Ginger Syrup
    prepped Candied Ginger
    lemon wedges for rimming the glasses
  1. Rim champagne coupes or flutes with lemon wedges and dip rim in candied ginger to coat.
  2. Spoon 1 tablespoon of cold ginger syrup into each rimmed glass and top with 6 ounces of prosecco

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