Making Drinks with Kit Williamson

Kit Williamson initially wanted to be a video game character, then a video game designer. It wasn't until he was nine, when he realized he wanted to tell stories. The now 28-year-old actor and UCLA-graduate is now busy with his webseries entitled "Eastsiders," and making us the best afternoon drink possible.

What is a day in the life like for Kit Williamson?

I wake up and have coffee with my boyfriend John and my cat Albee. Well, John and I have coffee and Albee watches in silent judgment of my caffeine addiction. If I'm not auditioning for or shooting something I usually head into my production company's office around 10am. Lately I've been so busy with the Kickstarter for season two that I have had the exact same Starbucks kale salad for lunch every day for a month. In a perfect world I get some writing done in the afternoon, but it usually happens around midnight. After the office I try to make it to the gym, but usually end up on the couch with a bottle of wine, my boyfriend and more judgment from the cat.

How did you get started with "Eastsiders?" Tell us a bit why you created the series, and what your goals are for it!

My goals were pretty simple - I wanted to play a gay character, because I had only ever played straight characters in the past. I was really frustrated by how flat and one-dimensional gay characters usually are on TV and I wanted to write gay characters that were every bit as fucked up and flawed as their straight counterparts. Lastly, I'd been a part of a lot of micro budget projects that never saw the light of day and I really wanted to see something from start to finish. It's really challenging when you're working on a limited budget, but I really believe in seeing things through - so much of making the damn thing is just making the damn thing!

Well, that sounds like one heck of a plan - and a great one. So today, you made us one heck of a drink (recipe below). How did you become interested in mixology?

I've always been a drinker, but I got into mixology to make a living while I was putting myself through grad school at UCLA. For two years, I worked as a server and bartender at Mohawk Bend in Echo Park. They have 72 California craft beers on tap and a scratch bar with some pretty amazing cocktails on the menu. I really appreciated how much care and detail went into making each drink, although I will say that sometimes it was a hellscape working the service well because of how many different ingredients you had to muddle. I still enjoy making drinks for my friends and family.

Bourbon Sour Ingredients Ice 2 ounces bourbon 1 large egg white 3/4 ounce freshly squeezed lemon juice 3/4 ounce Rich Simple Syrup 1 dash angostura bitters

Instructions Fill a cocktail shaker halfway with ice. Add bourbon, egg white, lemon juice, and rich simple syrup and shake vigorously for 10 to 15 seconds. Pour into a cocktail glass, top with bitters, and serve.

What is your favorite drink to make?

I like making things up on the fly with infusions. It's really easy to add another ingredient to your simple syrup, for example. I also like to infuse my own vodka in mason jars. One year I made White Russians with pumpkin spice infused vodka for a Halloween party. I've never been so hungover.

What’s your favorite drink...to mix or drink?

A little bit of both is definitely best! One for you, one for me!

Any tips for making the best drinks?

Make something you enjoy - that's all that matters! Sometimes I just want a shot of whiskey and a PBR. Other than that, I'd say measure everything. I know jiggers aren't sexy but it's better. Trust me.

Contributing Editor: Jennifer Funt Photographs // Megan Welker Grooming // Chechen Joson Styling // Franzy Staedter

Granny Girls' Favorite Homemade Granola

Happy May!

As part of our Mother's Day Brunch collaboration with Paper Fox LA and the Granny Girls, we bring you another fun idea for mom's special day! The Granny Girls show us how to make homemade granola, which would be a sweet addition to the brunch fest!

Ingredients:

4 cups rolled oats 1 cup raw almonds (chopped or slivered) 1/2 cup raw sunflower seeds (hulled) 1.5 cups flaked coconut 1/4 tsp. salt (we used finely ground sea salt) 1 tsp. cinnamon 1/2 tsp. nutmeg 1/3 cup maple syrup (you can also use agave or honey) 4 tbsp. coconut oil (or sunflower oil or olive oil) Your choice of dried fruits (my favorites are dried cranberries & raisins)

Directions:

1. Preheat your oven to 350 F 2. In a small saucepan over medium heat, melt coconut oil & maple syrup together. 3. In a large bowl combine oats, almonds, sunflower seeds, coconut, salt, cinnamon & nutmeg (feel free to add any other nuts/seeds that you like). 4. Pour oil/syrup mixture over dry ingredients and stir well until everything is combined (get your hands in there if you want!) 5. Pour onto a baking sheet (one with raised edges) and bake for 10 minutes. Remove from the oven and stir. Place back in the oven for another 10 minutes & repeat until the oats are golden brown. The total baking time is usually around 30 minutes, but keep an eye on your granola as some ovens are hotter than others. 6. Once it's cool, add your dried fruit, mix it all together and store in an airtight jar. One batch of this granola fits perfectly in a half-gallon sized Mason jar and makes a lovely homemade gift!

Let us know if you decide to make it! Hope you enjoy!

Photography // Amanda Crew

Rose and Lavender

Spring is in the air and with flowers everywhere in full bloom it's hard to resist picking them all! We'd all agree those gorgeous blossoms are stunning additions to any garden or bud vase, but have you ever thought about incorporating these intoxicating scents into tasty treats straight from your kitchen?

I love the idea of baking with flowers; they add such a delicate and sophisticated layer to even the simplest of sweets. Two of my warm-weather favorites are rose and lavender, both deliciously fragrant and well suited for baking. Not only does each have an incredible depth of flavor, essential oils responsible for their heady aromas have some pretty amazing medicinal benefits. Rose is chock-full of antioxidants as well as Vitamins A, C and E while the soothing effects of lavender have been shown to help lower blood pressure and regulate digestion. In order to reap the full benefit of each flower's medicinal properties it's best to use a mix of food grade essential oils and dried herbs/flowers-- you'd literally have to eat one hundred rose petals to get the same punch as one drop of rose water.

There are so many ways to work floral notes into desserts, but my all time favorite vehicle is butter and at Eat Sweets Pastry we're all about rich, buttery shortbread. With only four simple ingredients to contend with, the warm floral notes of Spring will shine right through and add a wonderful sweetness and depth to the cookie. Bite into one, take a nice hot sip of tea and let your thoughts drift. You'll have a smile ear to ear, promise.

Rose Shortbread 1C Butter 2C AP Flour 1/2 C Confectioners Sugar Pinch Sea Salt 1/8 tsp Rose Water Dried Roses

Cream butter until light and fluffy, add rose water and beat for ten seconds. Add confectioners sugar, mix until well blended. Add AP Flour, rose petals and salt, mixing until dough comes together. Turn onto a floured surface and roll out to 1/2" thickness. Cut out and chill for at least an hour before baking @350 until edges start to brown. Dip in white chocolate and garnish with rose petals.

*Alt Recipe: To make lavender shortbread, simply substitute food grade lavender oil for the rose water. Before baking, top with crystal sugar and dried lavender flowers.

Story and Recipe // Megan Driscoll of Eat Sweets Pastry