emergency champagne

a bottle to myself
savor the taste of fabricated wealth

(Source: whedonversegifs)

(via monkeyknifefight)

(Source: karlurbaninternational, via corcordium)

kenrpapp asked: Your favorite bottle, under $100?

tbh? cooks from the corner store is cheap & good enough most of the time. I’ll pick up segura viudas or freixenet if I’m feeling ~ fancy ~

awesomepeopledrinking:

fuck logic, fuck logic, bravo to instinct and sweet intuition (Björk) — awesomepeopledrinking:

fuck logic, fuck logic, bravo to instinct and sweet intuition (Björk)

(Source: champagnepeople)

(Source: champagnepeople)

(Source: champagnepeople)

rustuff:

Cork
I made this parachute lady for my daughter out of a cork (which she painted red very nicely), paper, string, felt and a plastic bag. it works beautifully. naturally, she dismisses it, but I think it’s GREAT! — rustuff:

Cork

I made this parachute lady for my daughter out of a cork (which she painted red very nicely), paper, string, felt and a plastic bag. it works beautifully. naturally, she dismisses it, but I think it’s GREAT!

saltairandfarm:

(via Nectar)
PROSECCO SPARKLER WITH MINT, LAVENDER AND LEMON
1 cup water1 cup sugar1/2 cup mint leaves, loosely packed3/4 teaspoon dried lavender3 strips of lemon peel, using a vegetable peeler1 bottle of Italian proseccoclub soda
In a small saucepan, bring water, sugar, mint, lavender and lemon peel to a simmer until all sugar is dissolved. Allow to cool and strain syrup through a sieve, discard remaining mint, lavender and lemon peel. Syrup can be made ahead and refrigerated. Will last for up to 2 weeks.Fill small glasses or champagne flutes 2/3 full with prosecco. Add in 1 to 2 teaspoons of simple syrup depending on desired sweetness. Top off with club soda and serve. — saltairandfarm:

(via Nectar)

PROSECCO SPARKLER WITH MINT, LAVENDER AND LEMON

1 cup water
1 cup sugar
1/2 cup mint leaves, loosely packed
3/4 teaspoon dried lavender
3 strips of lemon peel, using a vegetable peeler
1 bottle of Italian prosecco
club soda

In a small saucepan, bring water, sugar, mint, lavender and lemon peel to a simmer until all sugar is dissolved. Allow to cool and strain syrup through a sieve, discard remaining mint, lavender and lemon peel. Syrup can be made ahead and refrigerated. Will last for up to 2 weeks.
Fill small glasses or champagne flutes 2/3 full with prosecco. Add in 1 to 2 teaspoons of simple syrup depending on desired sweetness. Top off with club soda and serve.